Hericium erinaceus Chinese chestnut intelligence improving flour and preparation method thereof

Abstract

The present invention discloses hericium erinaceus Chinese chestnut intelligence improving flour. The hericium erinaceus Chinese chestnut intelligence improving flour is made of the following raw materials in parts by weight: 400-450 parts of flour, 10-15 parts of peanut shells, 1-2 parts of 0.5-0.6 mol / L hydrochloric acid, 17-20 parts of rice protein powder, 13-14 parts of Chinese chestnuts, 10-13 parts of hericium erinaceus, 10-12 parts of blueberry juice, 7-8 parts of dried tofu, 10-12 parts of chicken bones, 2.2-2.4 parts of robinia pseudoacacia flowers, 1.5-1.8 parts of common perilla fruits, 1.4-2 parts of cortex moutan, and an appropriate amount of dithiothreitol and proline. The hericium erinaceus Chinese chestnut intelligence improving flour delicately fragrant and sweet, supplements and benefits body and heart, and the robinia pseudoacacia flowers, common perilla fruits, cortex moutan and other edible and medicinal materials are also added, so that the flour has health-care efficacies of clearing heat and cooling blood, regulating blood lipids, preventing thrombus, clearing heat and cooling blood, and activating blood and removing stasis.

Description

technical field [0001] The invention relates to the technical field of flour, in particular to mushroom powder and chestnut intelligence flour and a preparation method thereof. Background technique [0002] Since the reform and opening up, people's pace of life has accelerated, and the level of food consumption has increased accordingly. Nutrition, convenience and quickness have become people's diet fashion. Affected by traditional consumption, among the prepared foods, Chinese people still mainly consume pasta, especially dumplings and steamed buns, which are welcomed by consumers. [0003] Dumplings and steamed buns are the quintessence of China. They can blend the five flavors and provide comprehensive nutrition. They are also easy to make with various colors and rich flavors, giving consumers more choices. The quality and nutrition of dumplings and steamed buns are closely related to the quality and nutrition of flour. The existing flour has relatively single ingredien...

AI Technical Summary

Problems solved by technology

At present, except for a small part of peanut shells being used as feed and fuel, most of them are discarded, resulting in a great waste of resources