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Ginseng leaf steamed bun flour with rose liquor aroma and preparation method thereof

A technology of ginseng leaves and steamed bread powder, which is applied in the field of flour, can solve the problems of resource waste and discarding, and achieve the effects of improving comprehensive quality, emulsification and viscosity, and improving solubility

Inactive Publication Date: 2016-09-28
ANHUI JINMAILE FLOUR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

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Comparison scheme
Effect test

Embodiment Construction

[0020] A ginseng leaf rose wine-flavored steamed bun powder is made from the following raw materials in parts by weight:

[0021] Flour 400, peanut shell 10, 0.5mol / L hydrochloric acid 1, rice protein powder 17, beer 8, duck blood 7, rose petals 16, grapefruit peel 14, red qi 1.4, ginseng leaves 2.8, citronella grass 2.1, dithiothreose Alcohol, proline amount.

[0022] The preparation method of a kind of ginseng leaf rose wine-flavored steamed bread powder comprises the following steps:

[0023] (1) After extracting Heqi, ginseng leaves, and lemongrass with 6 times the amount of water, filter to obtain Chinese medicine juice; take duck blood, dry and grind it; take rose petals, chop and set aside;

[0024] (2) Take pomelo peels and crushed rose petals, fumigate them with beer for 12 minutes, then pour the processed materials into a pulper with 3 times of water, mix and squeeze the pulp, filter the pulp, and then combine it with Chinese medicine juice;

[0025] (3) Wash the p...

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PUM

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Abstract

The invention discloses ginseng leaf steamed bun flour with rose liquor aroma. The ginseng leaf steamed bun flour is made from the following raw materials in parts by weight: 400-450 parts of flour, 10-15 parts of peanut shells, 1-2 parts of 0.5-0.6 mol / L hydrochloric acid, 17-20 parts of rice protein powder, 8-12 parts of beer, 7-8 parts of duck blood, 16-18 parts of rose leaves, 14-15 parts of pomelo peels, 1.4-2 parts of radix hedysari, 2.8-3 parts of ginseng leaves, 2.1-2.2 parts of lemongrass, a proper amount of dithiothreitol and a proper amount of proline. The ginseng leaf steamed bun flour is faint-scent and sweet, and is capable of tonifying mind and body; as edible medicinal materials such as radix hedysari, ginseng leaves, lemongrass and the like are added, the ginseng leaf steamed bun flour is endowed to have the health care effects of tonifying Qi and benefiting lungs, dispelling summer heat and promoting the secretion of saliva or body fluid, harmonizing stomach and promoting circulation of qi, refreshing and restoring consciousness and relaxing tendon and activating collaterals.

Description

technical field [0001] The invention relates to the technical field of flour, in particular to a ginseng leaf rose wine-flavored steamed bun 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 ingr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L33/105A23L33/10A23L33/185
Inventor 高玉磊王强王斌
Owner ANHUI JINMAILE FLOUR IND
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