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High-protein flour and making method thereof

A high-protein and flour technology, applied in the food field, can solve the problems of cumbersome and complicated preparation methods, unsuitable for daily staple food, complicated preparation methods, etc., and achieve the effects of enhancing human body resistance, accelerating body recovery, and simple preparation methods.

Inactive Publication Date: 2016-06-08
XIAOXIAN HUAMIN FLOUR CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, single wheat flour has been difficult to satisfy people's pursuit of nutrition. With the improvement of living standards, health-care flour has become more and more popular among people.
Chinese Patent No. CN103349039A discloses a high-protein shiitake mushroom flour and its preparation method. Although it has high protein content and good health care effect, it has added more than a dozen auxiliary materials, including a variety of traditional Chinese medicines. High, not suitable as a daily staple food
Chinese Patent No. CN104126767A discloses a high-protein egg flour and its preparation method. It is prepared from 30 raw materials such as pig large intestine, pepper, wine, vinegar, Chinese herbal medicine, fruit, and vegetables. The preparation method is complicated and time-consuming. The obtained Although noodles are rich in nutrition, they have poor taste and are difficult to be liked by people.

Method used

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Examples

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Effect test

Embodiment 1

[0015] A high-protein flour is prepared from the following raw materials in parts by weight: 500 parts of whole wheat flour, 25 parts of peanuts, 25 parts of sesame, 28 parts of red dates, 32 parts of soybeans and 15 parts of chestnuts.

[0016] The preparation method of described high-protein flour has the following steps:

[0017] (1) After roasting sesame at 170°C for 10 minutes, make sesame powder with a particle size of 100 mesh;

[0018] (2) Peel the peanuts, bake them at 80°C until the water content is 10%, and make defatted peanut powder with a particle size of 100 mesh;

[0019] (3) Wash and remove the chestnuts, bake them at 70°C until the water content is 10%, and make chestnut powder with a particle size of 100 mesh; 100 mesh red date powder;

[0020] (5) Mix sesame powder, defatted peanut powder, chestnut powder, red date powder and whole wheat flour to obtain high-protein flour.

Embodiment 2

[0022] A high-protein flour is prepared from the following raw materials in parts by weight: 500 parts of whole wheat flour, 23 parts of peanuts, 30 parts of sesame seeds, 30 parts of red dates, 28 parts of soybeans and 13 parts of chestnuts.

[0023] The preparation method of described high-protein flour is with embodiment 1.

Embodiment 3

[0025] A high-protein flour is prepared from the following raw materials in parts by weight: 500 parts of whole wheat flour, 20 parts of peanuts, 35 parts of sesame, 20 parts of red dates, 30 parts of soybeans and 10 parts of chestnuts.

[0026] The preparation method of described high-protein flour is with embodiment 1.

[0027] To sum up, the embodiment of the present invention has the following beneficial effects: By adding peanuts, sesame seeds, red dates, chestnuts and other commonly used ingredients into the flour, the eggs in the flour not only have high protein content, but also contain various trace elements needed by the human body. Eating it has the effects of nourishing the stomach and strengthening the spleen, nourishing the kidney and strengthening tendons, preventing and treating cardiovascular diseases, and enhancing human body resistance. The raw materials of high-protein flour are widely sourced, the price is cheap, the preparation method is simple, the produc...

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Abstract

The invention discloses high-protein flour and a making method thereof. Common food materials such as peanuts, sesame, red dates and Chinese chestnuts are added into flour. Protein in the flour is high, the flour further contains multiple trace elements needed by the human body, the floor can be eaten for a long term, the flour has the functions of nourishing the stomach, tonifying the spleen, tonifying the kidney, preventing and treating the cardiovascular disease, and enhancing immunity of the human body, the raw materials of the high-protein flour are wide in source and low in price, the making method is simple, the making flow is short, and the application range is wide.

Description

technical field [0001] The invention relates to the field of food, in particular to a high-protein flour and a preparation method thereof. Background technique [0002] Pasta originated in China, has a history of more than 4,000 years of production and consumption. It is a health food that is simple to make and easy to eat, and can be a staple food or a fast food. But single wheat flour has been difficult to satisfy people's pursuit of nutrition. With the improvement of living standards, health-care flour is more and more popular. Chinese Patent No. CN103349039A discloses a high-protein shiitake mushroom flour and its preparation method. Although it has high protein content and good health care effect, it has added more than a dozen auxiliary materials, including a variety of traditional Chinese medicines. High, not suitable as a daily staple food. Chinese Patent No. CN104126767A discloses a high-protein egg flour and its preparation method. It is prepared from 30 raw mate...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/00A23L25/00A23L11/00A23L33/00
CPCA23V2002/00A23V2200/32A23V2200/328A23V2200/326A23V2200/31A23V2200/324A23V2200/302A23V2200/30
Inventor 马新民
Owner XIAOXIAN HUAMIN FLOUR CO LTD
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