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Fiveleaf gynostemma herb-moringa oleifera leaf nutritional porous resistant flour and preparation method thereof

A technology of Gynostemma pentaphyllum and Moringa oleifera leaves is applied in the field of Gynostemma pentaphyllum moringa leaf nutritional porous resistant flour and its preparation, can solve problems such as processing without wheat flour to increase value, and achieve the effects of high edible value, rich nutrition, and increased defecation volume

Inactive Publication Date: 2016-10-12
李业清
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

All the flour on the market enters the market after preliminary processing, and there is no in-depth treatment of wheat flour to increase its value

Method used

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Embodiment Construction

[0015] A nutritional porous and resistant flour of gynostemma oleifera leaves, which is composed of the following raw materials in parts by weight (kg): wheat 200, gynostemma 8, moringa leaves 10, isinglass powder 0.3, bean dregs powder 10, grape seed powder 1, straw mushroom Powder 3, water chestnut powder 8, pearl powder 1, tangerine peel 7, fried malt 5, appropriate amount of α-amylase, and appropriate amount of glucoamylase.

[0016] The preparation method of described a kind of Gynostemma pentaphyllum moringa nutritional leaf porous resistance flour comprises the following steps:

[0017] (1) Clean the wheat and soak it in clean water for 4 hours, then autoclave for 40 minutes at a pressure of 0.2Mpa and a temperature of 120°C, and dry it at 65°C after natural cooling until the water content of the wheat is 40 %, to obtain wheat containing resistant starch, for subsequent use;

[0018] (2) Add the wheat containing resistant starch into the screw extruder, extrude it for ...

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Abstract

The invention discloses a nutritious porous resistant flour of Gynostemma oleifera leaves, which is composed of the following raw materials in parts by weight: wheat 200-220, Gynostemma 8-12, moringa leaf 10-14, fish gelatin powder 0.3-0.5, bean dregs powder 10-15, grape seed powder 1-2, straw mushroom powder 3-5, water chestnut powder 8-10, pearl powder 1-2, dried tangerine peel 7-9, fried malt 5-7, appropriate amount of α-amylase, appropriate amount of saccharification enzyme . In the present invention, the wheat is first subjected to autoclaving to obtain wheat containing resistant starch, and then the final porous resistant flour is obtained by double treatment through extrusion by an extruder and the action of amylase and saccharification enzyme compound enzyme, and has soluble edible fiber. Function, can increase defecation volume, control blood sugar balance, and also has good adsorption, enhance the oil absorption of flour; added Gynostemma, Moringa leaves and other materials are rich in nutrients, improve the shortcomings of flour single nutrition, with high food value.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a gynostemma moringa leaf nutrition porous resistant flour and a preparation method thereof. Background technique [0002] Porous starch, also known as microporous starch, is a new type of modified starch. It is a porous honeycomb product formed by the action of enzymes with raw amylase activity on raw starch below the gelatinization temperature. The surface of microporous starch is covered with small pores with a diameter of about 1 μm. The small pores penetrate from the surface to the center, and the volume of the pores accounts for about 50% of the particle volume. After the natural raw starch is hydrolyzed and externally treated, small holes are formed on the surface of the granule and extend to the inside of the granule. It is a hollow granule similar to a hornet's honeycomb, which can hold various substances in it and has good adsorption. [0003] Resistant starch ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L33/10A23L5/30A23L5/10A23L7/104
CPCA23V2002/00
Inventor 李业清
Owner 李业清
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