Shii-take and chicken meat flavored nutritious flour and preparation method thereof

Abstract

The present invention discloses a shii-take and chicken meat flavored nutritious flour which consists of the following raw materials in parts by weight: wheat 200-230, shii-take 10-12, chicken meat powder 7-10, garlic powder 2-3, fennel powder 1-2, grape seed oil 4-5, white fungus 5-7, celery 13-15, smallanthus sonchifolius fruits 14-18, ligusticum chuanxiong 3-5, schisandra chinensis 4-7, poria cocos 3-4, chitosan 0.4-0.6, and an appropriate amount of amylase and papaya protease. The shii-take and chicken meat flavored nutritious flour preparation method includes the following steps: the wheat is put and soaked in a traditional Chinese medicine decocted fluid of the ligusticum chuanxiong, schisandra chinensis, poria cocos, etc., which enables the flour to have health-care efficacies of promoting the circulation of qi and removing stagnation, and causing diuresis and excreting dampness; the papaya protease is subjected to curing treatment using the chitosan, which enables the papaya protease to have heat resista and heat increasing activity, and reduces the enzyme reaction time; the added amylase and papain protease can increase the content of polypeptides and polysaccharides in the flour and enable the flour to be easily absorbed by human body; and the added shii-take, chicken meat, and other ingredients can improve the taste of the flour and increase the nutritional value.

Description

technical field [0001] The invention belongs to the field of flour processing, and in particular relates to mushroom-chicken-flavored nutritious flour and a preparation method thereof. Background technique [0002] Flour is the staple food in most parts of northern China. It is a powder made from wheat. The main component of flour is starch. It is also rich in protein, carbohydrates, vitamins and minerals such as calcium, iron, phosphorus, potassium and magnesium. , has the effect of nourishing the heart and kidney, strengthening the spleen and thickening the intestines, removing heat and quenching thirst. According to the amount of protein in the flour in the market, it can be divided into high-gluten flour, medium-gluten flour, low-gluten flour and gluten-free flour; and according to the needs of the purpose of use, food additives are added on the basis of grade flour and mixed evenly. Various special flours, such as dumpling flour, steamed stuffed bun flour, fried dough ...

AI Technical Summary

Problems solved by technology

However, these flours either have single ingredients or are added with various functional agents, which have no nutrition and cannot meet the pursuit of modern people's quality of life.