Nourishing and youth-keeping black fungus jiaozi flour and preparation method thereof

Abstract

The invention discloses nourishing and youth-keeping black fungus jiaozi flour. The nourishing and youth-keeping black fungus jiaozi flour is prepared from the following raw materials in parts by weight: 400-450 parts of flour, 10-15 parts of peanut shells, 1-2 parts of 0.5-0.6mol / L hydrochloric acid, 17-20 parts of rice protein powder, 8-12 parts of black fungi, 4-5 parts of red date pulp, 10-12 parts of grape pulp, 7-9 parts of spinaches, 8-10 parts of bean paste, 2-2.4 parts of papaver rhoeas, 1.4-2 parts of rafflesia arnoldii, 1.5-2 parts of cherry leaves, an appropriate amount of dithiothreitol and an appropriate amount of proline. The nourishing and youth-keeping black fungus jiaozi flour is refreshing and sweet in flavor, and has the effects of benefiting the body and the mind; moreover, edible and medicinal materials, including the papaver rhoeas, the rafflesia arnoldii, the cherry leaves and so on, are added, so that the nourishing and youth-keeping black fungus jiaozi flour has the healthcare functions of moistening skin, darkening hair, regulating Qi and blood, nourishing Yin, invigorating kidney, reducing weight, slimming, clearing away heat, moistening liver, warming stomach and tonifying spleen.

Description

technical field [0001] The invention relates to the technical field of flour, in particular to a nourishing and beautifying fungus dumpling powder 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 ingre...

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