Compound beautifying fruit and vegetable flour

Abstract

The invention discloses compound beautifying fruit and vegetable flour. The compound beautifying fruit and vegetable flour comprises the following raw materials in parts by weight: 55-65 parts of wheat flour, 20-30 parts of coix seeds, 15-25 parts of pea powder, 10-13 parts of pineapple powder, 4-8 parts of kiwi fruit powder, 12-19 parts of mandarin orange powder, 5-10 parts of edible fungus powder, 5-12 parts of a coconut extract, 2-8 parts of a seaweed extract, 1-3 parts of a stabilizer, and 2-3 parts of a freshness preserving agent. Effects between the raw materials of the flour are comprehensively considered so that the raw materials are rationally matched, and thus, the prepared compound beautifying fruit and vegetable flour is rich in nutrition, and capable of effectively supplementing nutrients, including vitamins and so on, to the human body; and the compound beautifying fruit and vegetable flour has the effects of keeping youth and beautifying.

Description

technical field [0001] The invention relates to the technical field of flour, in particular to a compound fruit and vegetable beauty flour. Background technique [0002] Traditional flour is a powder made from wheat and is one of the most common food ingredients. According to the amount of protein in the flour, it can be divided into high-gluten flour, low-gluten flour and gluten-free flour. Among them, high-gluten flour: darker in color, more active and smooth in itself, not easy to form a ball when grasping by hand, it is more suitable for use For bread, and some puff pastries, such as danishes. Medium gluten flour: milky white in color, between high and low flour, semi-loose in constitution, generally used in Chinese snacks, such as buns, steamed buns, noodles, etc.; low gluten flour: whiter in color, easy to form a ball with hands; The average protein content of flour is about 8.5%. The protein content is low, and the gluten is also less, so the gluten is also weak. It...

AI Technical Summary

Problems solved by technology

[0003] However, with the improvement of living standards, people have put forward new requirements for the flavor, characteristics, and nutrition of flour. For example, for the group of women who pursue beauty, the existing wheat flour seems to have a single nutritional value and cannot play a role in beauty. The effect of color

Images