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Fat-reducing flour and preparation method thereof

A technology of flour and wheat, which is applied in the field of food processing, can solve problems such as intolerance to cooking, poor chewiness of noodles, and low protein content, and achieve the effect of inhibiting sugar from turning into fat

Inactive Publication Date: 2015-11-18
孙勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Many flours sold in the market now have low protein content, and the noodles made from them have problems such as poor chewiness and no cooking resistance. market expectation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0014] A slimming flour is characterized in that it is made from the following raw materials in parts by weight (kg):

[0015] Wheat 500, xanthan gum 3.5, yam powder 10, cucumber 20, corn kernels 18, bean dregs 50, lotus leaf 1.3, Atractylodes macrocephala 1, cassia seed 1, wax gourd peel 2, mulberry peel 1.

[0016] The preparation method of described slimming flour, comprises the following steps:

[0017] (1) Decoct lotus leaf, Atractylodes macrocephala, cassia seeds, wax gourd skin, and mulberry bark with 5-6 times the water and fire for 40-50 minutes, filter and remove the residue to obtain the medicinal liquid; mix the bean dregs with the medicinal liquid, mix well, and bake Superfine pulverization after drying;

[0018] (2) Soak 10% of the wheat in water for 4 hours, remove and drain, place in a cool place, cover with wet gauze, keep it moist, dry the obtained material after 24 hours of wheat germination, and microwave for 140- 150s, then milling;

[0019] (3) Wet the...

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PUM

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Abstract

The invention provides a fat-reducing flour and a preparation method thereof. The fat-reducing flour is characterized by being prepared from the following raw materials by weight: 500 to 550 parts of wheat, 3.5 to 4 parts of xanthan gum, 10 to 11 parts of yam flour, 20 to 22 parts of cucumber, 18 to 20 parts of corn kernel, 50 to 60 parts of bean dreg, 1.3 to 1.4 parts of lotus leaf, 1 to 2 parts of bighead atractylodes rhizome, 1 to 2 parts of cassia seed, 2 to 2.5 parts of white gourd peel and 1 to 1.2 parts of mulberry bark. According to the invention, added xanthan gum can improve viscosity of the flour, so the prepared flour is applicable to preparation of noodles and prepared noodles are tough, boiling-resistant, elastic and chewy; meanwhile, a part of the raw material wheat is subjected to germination and grinding, so the content of gamma-aminobutyric acid of the flour is increased; germinated wheat undergoes microwave treatment, so the activity of alpha-amylase is reduced and the quality of wheat flour is prevented from influence by wheat germination; and the flour has fat-reducing effect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a kind of flour, in particular to a kind of slimming flour and a preparation method thereof. Background technique [0002] Flour is a powder made from wheat. It is the staple food in most parts of northern China and can be made into noodles, steamed buns and other foods. Many flours sold in the market now have low protein content, and the noodles made from them have problems such as poor chewiness and no cooking resistance. market expectation. Contents of the invention [0003] The object of the invention is to provide a slimming flour and a preparation method thereof, which has the characteristics of nutrition and health and unique flavor. [0004] The technical scheme adopted in the present invention is: [0005] A slimming flour is characterized in that it is made from the following raw materials in parts by weight: [0006] Wheat 500-550, xanthan gum 3.5-4, yam po...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/172A23L1/30A23L1/025A23L5/30A23L7/10A23L7/152
CPCA23V2002/00A23V2200/332A23V2250/5086
Inventor 孙勇
Owner 孙勇