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Green-tea-flavored Radix Aucklandiae porous resistant flour with effects of promoting circulation of Qi and invigorating spleen and preparation method of green-tea-flavor Radix Aucklandiae porous resistant flour

A woody and flour technology, applied in the field of food processing, can solve problems such as processing without wheat flour to increase the value, and achieve the effects of enhancing oil absorption, controlling blood sugar balance, and good adsorption

Inactive Publication Date: 2016-10-26
李业清
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  • Summary
  • 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 kind of green tea-flavored, woody, qi-promoting, spleen-strengthening, porous and resistant flour, which is composed of the following raw materials in parts by weight (kg): 200 parts by weight of wheat, 12 parts of Gorgon seed powder, 6 parts of seaweed powder, 8 parts of cocoa powder, 10 parts of chia seed powder, and coix seed powder 13. Perilla seed powder 3, green tea leaf 12, woody fragrance 3, Luo Han Guo 6, Polygonatum 7, appropriate amount of α-amylase, and appropriate amount of glucoamylase.

[0016] The preparation method of the described green tea-flavored, woody, qi-promoting, spleen-invigorating, porous and resistant 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;

[...

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PUM

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Abstract

The invention discloses green-tea-flavor Radix Aucklandiae porous resistant flour with effects of promoting circulation of Qi and invigorating the spleen. The green-tea-flavor Radix Aucklandiae porous resistant flour with effects of promoting circulation of Qi and invigorating the spleen comprises the following raw materials in parts by weight: 200-220 parts of wheat, 12-14 parts of Semen Euryales powder, 6-10 parts of Nori powder, 8-10 parts of cocoa powder, 10-14 parts of Salvia Hispanica L. seed powder, 13-15 parts of Semen Coicis powder, 3-6 parts of Fructus Perillae powder, 12-16 parts of green tea leaves, 3-5 parts of Radix Aucklandiae, 6-8 parts of Fructus Momordicae, 7-10 parts of Rhizoma Polygonati Odorati, a proper amount of alpha-amylase and a proper amount of saccharifying enzyme. The wheat is subjected to autoclaving treatment at first to obtain the wheat containing resistant starch, then the wheat is extruded by an extruder, under the effect of compound enzyme of the amylase and the glucoamylase, the final porous resistant flour can be obtained through double treatment and has functions of soluble edible fibers, stool quantity can be increased, blood glucose balance is controlled, moreover, the flour has good adsorbability, and oil absorbency of the flour is improved; by the added green tea, the flour has special fragrance and tastes good, and owing to Radix Aucklandiae, Fructus Momordicae and the like, health-care effects of promoting circulation of Qi and invigorating the spleen are achieved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a green tea-flavored, woody, qi-promoting, spleen-invigorating, porous and 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 adsorpt...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L33/105A23L33/10
CPCA23V2002/00
Inventor 李业清
Owner 李业清
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