Flour suitable for being eaten by children and production method of flour

A production method and technology of flour, applied to the functions, applications, and food sciences of food ingredients, etc., can solve the problems of few types of nutrients, achieve the effects of increasing the content of nutrients, reducing strength, and improving taste

Inactive Publication Date: 2018-03-06
安徽昊晨食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are few types of nutrients in ordinary flour, which cannot meet the special needs of different user groups. Nowadays, people pay more and more attention to the intake of nutrients from the diet, so it is necessary to add different additives to the flour to improve the taste and increase the nutrients. type and content

Method used

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  • Flour suitable for being eaten by children and production method of flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] like figure 1 Shown, a kind of production method of the flour that is suitable for children, comprises the following steps:

[0030] 1) Take the clean wheat and put it into the grinder 1 for skin grinding. After grinding, the material is divided into bran, coarse material, heart material and powder after screening;

[0031] 2) The bran obtained in step 1) is repeatedly subjected to the skin milling process of step 1), and the final obtained material is divided into tailings, coarse material, heart material and powder after screening;

[0032] 3) The coarse materials obtained in steps 1) and 2) are respectively re-entered into the grinder 1 for slag grinding, and the materials after the slag grinding are screened to obtain coarse materials, heart materials and powder respectively;

[0033] 4) The coarse material obtained in step 3) is repeatedly subjected to the slag grinding process of step 3), and the final material is screened to obtain tailings, heart material and p...

Embodiment 2

[0043] The difference between this embodiment and embodiment 1 is that the water content of the net wheat used in the step 1) is 15%, and the types and contents of each nutritional component contained in every 100g of flour in the present embodiment are as follows:

[0044] Yam powder: 1g, potato powder: 5g, spinach powder: 10g, almond powder: 3g, protein: 12g, vitamin A: 0.6mg, vitamin B: 0.6mg, vitamin C: 12mg, vitamin E: 1mg.

Embodiment 3

[0046] The difference between this embodiment and embodiment 1 is that the water content of the net wheat used in the step 1) is 18%, and the types and contents of each nutrient component contained in every 100g flour in the present embodiment are as follows:

[0047] Yam powder: 5g, potato powder: 15g, spinach powder: 20g, almond powder: 10g, protein: 15g, vitamin A: 1mg, vitamin B: 1.2mg, vitamin C: 18mg, vitamin E: 3mg.

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Abstract

The invention discloses flour suitable for being eaten by children. Each 100g of the flour contains the following components by weight: 1g-5g of Chinese yam powder, 5g-15g of potato powder, 10g-20g ofspinach powder, 3g-10g of almond powder, 12g-15g of proteins, 0.6mg-1mg of vitamin A, 0.6mg-1.2mg of vitamin B, 12mg-18mg of vitamin C and 1mg-3mg of vitamin E. The invention further discloses a production method of the flour. The preparation method comprises the steps of carrying out four shelling procedures, two sizing procedures, eight core grinding procedures and two tail grinding procedures,and adding an additive containing the nutrients into the ground flour. The flour and the production method have the advantages that the taste of the flour is increased, and the content of nutrients in the flour are increased; and by utilizing a multi-stage grinding manner, the grinding intensity is decreased, and the quality of the four is improved.

Description

technical field [0001] The invention relates to the technical field of functional flour, in particular to flour suitable for children and a production method thereof. Background technique [0002] There are few types of nutrients in ordinary flour, which cannot meet the special needs of different user groups. Nowadays, people pay more and more attention to the intake of nutrients from the diet, so it is necessary to add different additives to the flour to improve the taste and increase the nutrients. type and content. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a flour suitable for children and a production method thereof. [0004] The present invention solves the above technical problems through the following technical solutions: [0005] The flour suitable for children comprises 1-5g of yam powder, 5-15g of potato powder, 10-20g of spinach powder and 3-10g of almond powder in every 100g of flour. [0006...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/10A23L19/15A23L19/00A23L25/00A23L33/15A23L33/155A23L5/00
CPCA23L7/198A23L5/00A23L19/01A23L19/10A23L19/15A23L25/30A23L33/15A23L33/155A23V2002/00A23V2200/14A23V2200/30A23V2250/702A23V2250/704A23V2250/708A23V2250/712
Inventor 王清伟徐茹
Owner 安徽昊晨食品股份有限公司
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