Preparation method of compound Chinese-wolfberry-fruit flour

A technology of compound flour and compound powder, which is applied in the direction of food science, etc., to achieve the effects of increasing nutrition and health care, improving utilization value, and huge market potential

Inactive Publication Date: 2017-06-09
WEIHAI HONGYIN FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But there is no nutrition and health flour made from wolfberry powder and wheat flour on the market at home and abroad, and there are no relevant reports in domestic and foreign patents and documents

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Harvest and weigh commercially available wolfberry, clean it, and set aside;

[0019] Harvest and weigh commercially available black beans, clean them and set aside;

[0020] Weigh and chop 60% of the cleaned wolfberry and 40% of black beans, put them into 5 times the water, soak for 6 hours, take them out, steam them in a steamer under normal pressure until they are fully cooked, take them out, and dry them in a drying room until Water content 5%, superfinely pulverized into 300 mesh wolfberry compound powder 27 kg, set aside;

[0021] Gather and weigh 73 kilograms of wheat flour, set aside;

[0022] Weigh 73 kilograms of the above-mentioned wheat flour and 27 kilograms of wolfberry compound powder, stir and mix them evenly to make a kind of wolfberry compound flour of the present invention, and then make steamed bun products with the flour obtained by the preparation method of the present invention.

Embodiment 2

[0024] Harvest and weigh commercially available wolfberry, clean it, and set aside;

[0025] Harvest and weigh commercially available black beans, clean them and set aside;

[0026] Weigh and chop 58% of wolfberry and 42% of black beans, put them into 5 times the amount of water, soak them for 6 hours, take them out, steam them in a steamer under normal pressure until they are fully cooked, take them out, and dry them in a drying room until Water content 4%, superfinely pulverized into 350 mesh wolfberry compound powder 30 kg, set aside;

[0027] Gather and weigh 70 kilograms of wheat flour, set aside;

[0028] Weigh 70 kg of the above-mentioned wheat flour and 30 kg of wolfberry compound powder, stir and mix them uniformly to make a kind of wolfberry compound flour of the present invention, and then make Hanamaki products with the flour obtained by the preparation method of the present invention.

Embodiment 3

[0030] Harvest and weigh commercially available wolfberry, clean it, and set aside;

[0031] Harvest and weigh commercially available black beans, clean them and set aside;

[0032] Weigh and chop 51% of wolfberry and 49% of black soybeans, put them into 5 times the water, soak for 6 hours, take them out, steam them in a steamer under normal pressure until they are fully cooked, take them out, and dry them in a drying room until Water content 5%, superfinely pulverized into 300 mesh wolfberry compound powder 32 kg, set aside;

[0033] Gather and weigh 68 kilograms of wheat flour, set aside;

[0034] Weigh 68 kg of above-mentioned wheat flour and 32 kg of wolfberry compound powder, stir and mix them evenly to make a kind of wolfberry compound flour of the present invention, then make steamed stuffed bun products with the flour obtained by the preparation method of the present invention.

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PUM

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Abstract

The invention discloses a preparation method of compound Chinese-wolfberry-fruit flour. The preparation method of the compound Chinese-wolfberry-fruit flour is characterized by comprising the following steps: uniformly stirring and mixing 100 parts by weight of wheat flour and 20-40 parts by weight of compound Chinese wolfberry fruit powder. Prepared compound Chinese wolfberry fruit powder is added into the wheat flour according to the preparation method of the compound Chinese-wolfberry-fruit flour; and the prepared compound Chinese-wolfberry-fruit flour can be used for making various wheaten foods, such as steamed buns, steamed twisted rolls, steamed stuffed buns, dumplings, and the like. Thus, the compound Chinese-wolfberry-fruit flour is capable of satisfying daily diet needs of the people, as well as increasing nourishing and health-caring effects of the wheat flour. Being frequently eaten, the compound Chinese-wolfberry-fruit flour is beneficial for human body health, and has nourishing and health-caring effects. Especially, the compound Chinese-wolfberry-fruit flour has the functions of tonifying the kidney, producing essence, nourishing the blood, calming the liver, invigorating the kidney, reinforcing Yin, and so on. More and more attention is paid to dietetic invigoration today, so that the compound Chinese-wolfberry-fruit flour disclosed by the invention has vast market potential; moreover, the compound Chinese-wolfberry-fruit flour has very big effects on improving domestic economy and living standards of the people.

Description

technical field [0001] The invention relates to food, belongs to the technical field of food, and relates to a preparation method of wolfberry compound flour. Background technique [0002] Wheat flour is a kind of powder made from wheat as raw material. According to the protein content in the flour, it can be divided into high-gluten flour, low-gluten flour and gluten-free flour. Wheat flour is a staple food in most parts of northern China. There are many kinds of food made from wheat flour, with a variety of patterns and different flavors. [0003] There are many varieties of wheat flour currently on the market, such as flour for bread, flour for dumplings, selenium-enriched wheat flour, calcium-enriched wheat flour, iron-enriched wheat flour, and the like. But there is no nutrition and health flour made from wolfberry powder and wheat flour to go on the market in the domestic and foreign markets, and there are no relevant reports in domestic and foreign patents and docum...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L33/10
CPCA23V2002/00
Inventor 迟桂丽张宁吕彦羽
Owner WEIHAI HONGYIN FOOD TECH CO LTD
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