Potato and barley flour and production method thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of highland barley flour and potato flour, applied in the direction of food ingredients containing natural extracts, food science, application, etc., to achieve the effect of rich nutrition, prominent medical and health care functions, and strong fragrance
Inactive Publication Date: 2016-02-10
张超
View PDF2 Cites 2 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0002] Flour refers to a kind of powder ground from wheat. It is the staple food in most parts of northern China. However, with the continuous improvement of people's living standards, health food has attracted more and more attention. People are concerned about the taste and health of food. The requirements of the function are getting higher and higher, and the existing flour can no longer meet people's needs.
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0013] Embodiment 1: Potato and highland barley flour, the parts by weight (catties) of its raw materials are: potato powder 32, highland barley powder 35, lotus leaf powder 5.5, bletilla striata 3, perilla stalk 5.5, pumpkin 7, pine leaves 3, water soap Angle 5.5, Cordyceps militaris powder 3, Bamboo shoot shreds 5, Rehmannia glutinosa 7, Bay leaf 3, Verbena 5, Oyster 6.5, Coconut meat 13, Jujube honey 11, Mung bean sprouts 5, Mulberry 3, Cucumber juice 6 and Shrimp juice 3 .
[0014] The preparation method of potato highland barley flour comprises the following contents:
[0015] (1) The production method of nutritious shrimp juice: take fresh shrimp, wash and cut into pieces, soak in 25-30 ℃, 10% salt water for more than two hours, and then put it into the water containing 0.15% bicarbonate In a mixed solution of sodium and 6% acetic acid, heat to 50-60°C, soak for 10 minutes, wash, dry and grind into powder; finally put in 2.8% salt, 2.2% sugar, 1.3% rice wine, vitamin C0. ...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses a potato and barley flour and a production method thereof. The potato and barley flour comprises the following raw materials in parts by weight: 30-35 parts of potato powder, 30-40 parts of barley powder, 5-6 parts of lotus leaf powder, 2-4 parts of rhizoma bletillae, 5-6 parts of caulis perillae, 6-8 parts of white flowered gourd, 3-4 parts of pine needle, 5-6 parts of nomame senna herb, 2-4 parts of cordyceps militaris powder, 5-6 parts of bamboo shoots, 7-8 parts of radix rehmanniae praeparata, 2-4 parts of bay leaves, 4-6 parts of verveine officinale, 6-7 parts of concha ostreae, 12-14 parts of coconut meat, 10-12 parts of Chinese date honey, 5-6 parts of mung bean sprouts, 2-4 parts of mulberries, 5-8 parts of fresh cucumber juice and 3-4 parts of nutritional shelled shrimp juice. The potato and barley flour is rich in nutrition, aromatic in flavor, good in taste, beneficial for body health and strong in instant solubility; barley has a rich nutritional value and a predominant medical health-care function, contains rich protein, fat, starch and vitamin B; meanwhile, as various herbs and the nutritional shelled shrimp juice are adopted, not only is the medical value of the flour guaranteed, but also the taste and the nutritional ingredients of the flour are improved.
Description
technical field [0001] The invention relates to potato and barley flour and a preparation method thereof, belonging to the field of food. Background technique [0002] Flour refers to a kind of powder ground from wheat. It is the staple food in most parts of northern China. However, with the continuous improvement of people's living standards, health food has attracted more and more attention. People are concerned about the taste and health of food. The requirement of function is also more and more higher, and existing flour can't satisfy people's demand. Contents of the invention [0003] The object of the present invention is to provide a kind of potato highland barley flour and its preparation method. [0004] The present invention adopts following technical scheme: [0005] Potato and highland barley flour, the weight parts of its raw materials are: potato powder 30-35, highland barley powder 30-40, lotus leaf powder 5-6, bletilla striata 2-4, perilla stalk 5-6, ...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.