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Compound flour capable of improving utilization rate of amino acids and preparation method of compound flour

A utilization rate and amino acid technology, applied in the field of compound flour for improving amino acid utilization rate and its preparation field, can solve the problems of inability to promote full absorption and effective utilization of protein, poor immunity and wound healing ability, slow tissue renewal, etc. Nutrient loss, promoting balance, improving digestion and absorption rate

Inactive Publication Date: 2016-07-13
安徽萧县金岗面业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

When the human body consumes insufficient protein, it is easy to cause poor growth and development of the body, slow tissue renewal, poor immunity and wound healing ability, etc.
[0003] However, excessive intake of a single protein without paying attention to the type of protein cannot promote the full absorption and effective utilization of protein

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A compound flour for improving the utilization of amino acids, prepared from the following raw materials by weight: 59 parts of wheat flour, 42 parts of soybeans, 27 parts of corn, 21 parts of sesame, 16 parts of peanuts, 10 parts of kernels, 12 parts of lettuce, cauliflower 11 parts, 8 parts alfalfa, 6 parts pumpkin, 7 parts olives, 4 parts fennel, 5 parts parsley, 6 parts ganache, 5 parts papaya, 2 parts carrots.

[0016] The preparation steps are as follows:

[0017] 1) Put soybeans, corn, sesame, peanuts, and kernels into a container, add 25% ethanol for moistening, with a moistening temperature of 72°C, and a moistening time of 1.5 hours, take out, dry, and crush to obtain powder A;

[0018] 2) Stir and crush lettuce, cauliflower, alfalfa, pumpkin, olives, fennel, parsley, ganache, papaya, and carrots to obtain a mixture, add 5 times the weight of the mixture to water and cook for 35 minutes, and filter to remove the residue Paste, cool and dry to obtain powder B;

[0019...

Embodiment 2

[0021] A compound flour for improving the utilization of amino acids, prepared from the following raw materials by weight: 52 parts of wheat flour, 37 parts of soybeans, 33 parts of corn, 20 parts of sesame, 19 parts of peanuts, 9 parts of kernels, 9 parts of lettuce, and cauliflower 12 servings, 6 servings of alfalfa, 7 servings of pumpkin, 9 servings of olives, 5 servings of fennel, 5 servings of parsley, 6 servings of ganache, 4 servings of papaya, 3 servings of carrots.

[0022] The preparation steps are as follows:

[0023] 1) Put soybeans, corn, sesame, peanuts, and kernels into a container, add 30% ethanol for moistening, with a moistening temperature of 68°C, and a moistening time of 2 hours, take out, dry, and crush to obtain powder A;

[0024] 2) Stir and crush lettuce, cauliflower, alfalfa, pumpkin, olives, fennel, parsley, ganache, papaya, and carrot to obtain a mixture, add 6 times the weight of the mixture in water and cook for 40 minutes, and filter to remove the resid...

Embodiment 3

[0027] A compound flour for improving the utilization of amino acids, prepared from the following raw materials by weight: 65 parts of wheat flour, 35 parts of soybeans, 25 parts of corn, 22 parts of sesame seeds, 15 parts of peanuts, 11 parts of kernels, 10 parts of lettuce, and cauliflower 10 parts, 9 parts alfalfa, 10 parts pumpkin, 8 parts olives, 6 parts fennel, 6 parts parsley, 2 parts ganache, 3 parts papaya, 4 parts carrots.

[0028] The preparation steps are as follows:

[0029] 1) Put soybeans, corn, sesame, peanuts, and kernels into the container, add 20-30% ethanol to moisturize, the moist temperature is 75℃, the moist time is 1 hour, take it out, dry, and crush to obtain powder A;

[0030] 2) Stir and crush lettuce, cauliflower, alfalfa, pumpkin, olives, fennel, parsley, ganache, papaya, and carrot to obtain a mixture, add 5 times the weight of the mixture in water, decoct for 30 minutes, and filter to remove residue Paste, cool and dry to obtain powder B;

[0031] 3) M...

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Abstract

The invention provides compound flour capable of improving the utilization rate of amino acids and relates to the technical field of foods. The flour is prepared from the following raw materials in parts by weight: 50-65 parts of wheat flour, 35-45 parts of soybeans, 25-35 parts of corns, 17-24 parts of sesames, 15-19 parts of peanuts, 7-11 parts of walnut kernels, 9-12 parts of lettuces, 9-13 parts of broccolis, 6-11 parts of medicago, 6-10 parts of pumpkins, 5-9 parts of olives, 4-6 parts of fennels, 3-7 parts of parsley, 2-7 parts of cabbages, 2-5 parts of papayas and 1-4 parts of carrots. By virtue of the compound flour, the intake total amount of the amino acids is guaranteed, the balance of the amino acids is promoted and the utilization rate of the amino acids is improved. According to the compound flour provided by the invention, the loss of nutrients is reduced through a traditional steaming and extracting manner. The compound flour has a simple implementation manner and has wide application prospect.

Description

Technical field [0001] The invention relates to the field of food technology, in particular to a compound flour for improving the utilization rate of amino acids and a preparation method thereof. Background technique [0002] Protein is an important nutrient for human survival, and an important component of the body's cells, tissues and organs. Proteins are catalyzed and hydrolyzed by different types of enzymes contained in the human body to produce amino acids needed by the human body, and lysine, tryptophan, phenylalanine, methionine, threonine, isoleucine, and leucine Acid and valine are essential amino acids, which cannot be synthesized by the human body or the synthesis speed cannot meet the needs of the human body. They must be taken from the outside world. When the body's protein intake is insufficient, it is easy to cause problems such as poor growth and development of the body, slow tissue renewal, poor immunity and wound healing ability. [0003] However, excessive inta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/00A23L11/00A23L25/00
Inventor 娄春金
Owner 安徽萧县金岗面业有限公司
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