Mint-flavored resistant flour capable of reducing fever and causing diuresis and preparation method thereof

A heat-clearing, diuretic and resistance 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 unique taste, enhanced health care efficacy, and enhanced appetite

Inactive Publication Date: 2016-11-16
方加盛
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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

[0014] A mint-flavored heat-clearing and diuretic-resistant flour, which is composed of the following raw materials in parts by weight (kg): wheat 170, wax gourd 20, spinach 10, sour plum powder 4, soybean polypeptide powder 4, lily powder 5, fresh nepeta 8, yam Powder 7, mint leaf 4, Morinda officinalis 3, Salvia miltiorrhiza 4, sodium hydroxymethylcellulose 0.4, appropriate amount of α-amylase, and appropriate amount of pullulanase.

[0015] The preparation method of a mint-flavored heat-clearing and diuretic-resistant flour comprises the following steps:

[0016] (1) After cleaning the wheat, soak it in clean water for 3 hours, then heat it for 45 minutes at a pressure of 0.3Mpa and a temperature of 115°C, dry it at 70°C after natural cooling, and remove the wheat husk by machine Obtain preliminary resistant flour for subsequent use;

[0017] (2) Add α-amylase and sodium hydroxymethyl cellulose to an appropriate amount of 0.1mol / L sodium alginate and 2.5% polyethylene glyc...

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PUM

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Abstract

The invention discloses a peppermint-flavored heat-clearing and diuretic-resistant flour, which is composed of the following raw materials in parts by weight: 170-180 wheat, 20-25 wax gourd, 10-12 spinach, 4-6 sour plum powder, and 4-6 soybean polypeptide powder , lily powder 5‑7, fresh nepeta 8‑12, yam powder 7‑11, mint leaves 4‑6, Morinda officinalis 3‑4, salvia miltiorrhiza 4‑5, sodium hydroxymethylcellulose 0.4‑0.6, α‑ Appropriate amount of amylase and appropriate amount of pullulanase. In the production process of the flour of the present invention, wheat is subjected to autoclaving to obtain preliminary resistant flour, and then treated with amylase and pullulanase to obtain the final resistant flour, which can fully transform the starch in wheat flour and obtain the content More resistant starch flour enhances the health benefits of flour; the added wax gourd and lily are not only nutritious, but also have the effect of clearing away heat and diuresis together with salvia miltiorrhiza, adding mint to make the flour have a unique taste and enhance appetite.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a peppermint-flavored heat-clearing, diuretic-resistant flour and a preparation method thereof. Background technique [0002] Resistant starch is one of the hotspots in food science research. It is also called enzyme-resistant starch, which refers to a type of starch and its degradation products that cannot be digested and absorbed in the small intestine of healthy humans, but can be fermented and decomposed in the large intestine. In recent years, studies have shown that resistant starch has the following advantages: resistant starch can resist the decomposition of enzymes, release glucose slowly in the body, have a lower insulin response, control blood sugar balance, reduce hunger, and is especially suitable for diabetic patients Edible; resistant starch has the function of soluble dietary fiber, after eating, it can increase the amount of defecation, reduce constipatio...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L7/104A23L33/10A23L19/00A23L33/105
CPCA23V2002/00
Inventor 方加盛
Owner 方加盛
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