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Full-nutrients wheat flour

A technology of complete nutrition and flour, applied in dough processing, baking, food science, etc., can solve problems such as easy lack of vitamins and trace elements, poor taste, poor appearance, and unbalanced nutrition, so as to improve bioavailability and Nutritional value, effect of improving nutritional status and increasing disease resistance

Inactive Publication Date: 2002-05-29
陈大东
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The shortcoming of human long-term simple consumption of wheat flour is that it is easy to lack vitamins and trace elements.
In recent years, people have begun to study the combination flour of various foods, but these combination flours have unbalanced nutrition and uneven taste and appearance due to the lack of food combination varieties and unreasonable proportions of various food combinations. Poor, and still can not meet the defects of low lysine and threonine in wheat flour, and can not meet the fast-paced and nutritionally comprehensive needs of people's modern life

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0006] The components of the weight portion of the whole nutritional flour of the present invention can have the following multiple combinations:

[0007] ① Wheat flour: 88 parts, soybean flour: 6 parts, millet flour: 4 parts, sweet potato powder: 1 part, lotus root powder: 0.2 parts, walnut powder: 0.5 parts, spirulina: 0.3 parts.

[0008] ② Wheat flour: 84.5 parts, soybean flour: 8 parts, millet flour: 5 parts, sweet potato powder: 1.2 parts, lotus root powder: 0.3 parts, walnut powder: 0.7 parts, spirulina: 0.3 parts.

[0009] ③ Wheat flour: 90 parts, soybean flour: 4 parts, millet flour: 4 parts, sweet potato powder: 1 part, lotus root powder: 0.2 parts, walnut powder: 0.55 parts, spirulina: 0.25 parts. The whole nutritional flour of the present invention can be obtained by fully mixing the above-mentioned various components.

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PUM

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Abstract

A full-nutritive wheat flour contains wheat flour (83-93 wt portions), soybean powder (4-8), millet flour (3-5), sweet potato starch (0.5-1.5), lotus root starch (0.1-0.3), walnut powder (0.3-0.7) and spirulina (0.25-0.35). Its advantages include rich nutrients and trace elements, good enjoyment to eat it, good appearance and balanced nutrition to improve resistance to diseases.

Description

Technical field: [0001] The invention relates to food, which is a kind of whole nutrition flour. Background technique: [0002] The shortcoming of human long-term simple consumption of wheat flour is that it is easy to lack vitamins and trace elements. In particular, whitening agents in edible wheat flour are prone to toxic and side effects. In recent years, people have begun to study the combination flour of various foods, but these combination flours have unbalanced nutrition and uneven taste and appearance due to the lack of food combination varieties and unreasonable proportions of various food combinations. Poor, and still can not satisfy the low defect of lysine, threonine in the wheat flour, can not satisfy the fast pace of people's modern life and the comprehensive needs of nutrition. Through market research, there is a great need for a food in modern life, which can make the nutrition comprehensive, mouthfeel, and perception all reach people's dietary standards. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36
Inventor 陈大东
Owner 陈大东
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