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High-protein-content compound flour and preparation method thereof

A compound flour and high-protein technology, which is applied in the direction of food ingredients as taste improvers, grain processing, and the function of food ingredients, etc., can solve the problems of long time consumption, poor taste, complicated preparation methods, etc., and achieve uniform distribution and high gluten. , pink pure and natural effect

Pending Publication Date: 2019-07-23
安徽正宇面粉有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the preparation method of this invention is complicated and takes a long time. Although the prepared flour has high nutritional value, it has a poor mouthfeel and is difficult to be liked by people.

Method used

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  • High-protein-content compound flour and preparation method thereof
  • High-protein-content compound flour and preparation method thereof
  • High-protein-content compound flour and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A high-protein content compound flour is prepared from the following raw materials by weight: 150 parts of wheat, 25 parts of soybean protein, 30 parts of walnut protein, 5 parts of cocoa powder, 50 parts of red dates, 15 parts of red beans, 5 parts of butter, and 3 parts of modified agent;

[0048] The high-protein compound flour is made as follows:

[0049] Step S1, the red dates are washed and pitted, baked at 70° C. to a water content of 10%, and ground to make red dates powder with a particle size of 100 meshes;

[0050] Step S2, roasting the red bean at 150° C. for 5min, grinding, and making the red bean powder with a granularity of 100 meshes;

[0051] In step S3, the wheat is ground by the wheat grinding device, and the specific steps are as follows:

[0052] The first step, turn on the second motor, the transmission rod rotates, drives the fine grinding ring to rotate, adjust the cone, turn the two ends of the cone without the shell discharge hole into the in...

Embodiment 2

[0060] A compound flour with high protein content is prepared from the following raw materials by weight: 160 parts of wheat, 30 parts of soybean protein, 35 parts of walnut protein, 8 parts of cocoa powder, 55 parts of red dates, 20 parts of red beans, 8 parts of butter, and 3 parts of modified agent;

[0061] The high-protein compound flour is made as follows:

[0062] Step S1, the red dates are washed and pitted, baked at 70° C. to a water content of 10%, and ground to make red dates powder with a particle size of 100 meshes;

[0063] Step S2, roasting the red bean at 150° C. for 5min, grinding, and making the red bean powder with a granularity of 100 meshes;

[0064] In step S3, the wheat is ground by the wheat grinding device, and the specific steps are as follows:

[0065] The first step, turn on the second motor, the transmission rod rotates, drives the fine grinding ring to rotate, adjust the cone, turn the two ends of the cone without the shell discharge hole into t...

Embodiment 3

[0069] A high-protein content compound flour is prepared from the following raw materials by weight: 150-200 parts of wheat, 25-50 parts of soybean protein, 30-50 parts of walnut protein, 5-15 parts of cocoa powder, 50-70 parts of red dates, 15 parts of -30 parts red beans, 5-15 parts butter, 3-5 parts improver;

[0070] The high-protein compound flour is made as follows:

[0071] Step S1, the red dates are washed and pitted, baked at 70° C. to a water content of 10%, and ground to make red dates powder with a particle size of 100 meshes;

[0072] Step S2, roasting the red bean at 150° C. for 5min, grinding, and making the red bean powder with a granularity of 100 meshes;

[0073] In step S3, the wheat is ground by the wheat grinding device, and the specific steps are as follows:

[0074] The first step, turn on the second motor, the transmission rod rotates, drives the fine grinding ring to rotate, adjust the cone, turn the two ends of the cone without the shell discharge h...

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Abstract

The invention discloses high-protein-content compound flour. The high-protein-content compound flour is prepared from the following raw materials in parts by weight: 150-200 parts of wheat, 25-50 parts of soybean protein, 30-50 parts of walnut protein, 5-15 parts of cocoa powder, 50-70 parts of red dates, 15-30 parts of red beans, 5-15 parts of butter, and 3-5 parts of a conditioner. The inventionfurther discloses a preparation method of the high-protein-content compound flour. The preparation method of the high-protein-content compound flour comprises the following steps: mixing wheat flourground by a wheat grinding apparatus with the conditioner, the soybean protein and the like; and the grinding process is free of other processing treatments such as heating and the like, so that, nutrients, including protein, carbohydrate and the like, in the wheat can be relatively well preserved. The conditioner comprises modified corn starch granules which are porous, smoother in granule morphology, reduced in particle size and relatively uniformly distributed. Thus, the finally prepared high-protein-content compound flour has stronger gluten network; so that, dough prepared by using the flour is tougher and improved in mouth feel.

Description

technical field [0001] The invention belongs to the technical field of flour processing, in particular to a high-protein content compound flour and a preparation method thereof. Background technique [0002] The development of the food industry directly affects the nutritional and health level of the people. In recent years, with the accelerated pace of modern urbanization, sub-health problems have become increasingly prominent, and long-term use of drugs will not only fail to achieve the desired curative effect, but will further damage health. There are many kinds of health food on the market now with single function and single nutrient composition, which cannot guarantee balanced nutritional intake, and are expensive, so they are not suitable for long-term use. Therefore, how to achieve health care effects through diet is increasingly attracting people's attention, and it is imperative to develop various functional health foods. [0003] Chinese invention patent CN104522...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L11/00A23L19/00A23L29/00A23L29/219A23L29/30A23L33/10A23L33/185B02C9/04
CPCA23L7/198A23L33/185A23L33/10A23L19/01A23L11/07A23L29/30A23L29/035A23L29/03A23L29/219B02C9/04A23V2002/00A23V2200/30A23V2200/14A23V2250/1618A23V2250/1614A23V2250/5118A23V2250/5488A23V2250/548
Inventor 张文占
Owner 安徽正宇面粉有限公司
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