A formula of cyperus oleifera flour and preparation method thereof

Abstract

The invention discloses a formula of cyperus juncea flour and a preparation method thereof, comprising the following components: cyperus juncea and wheat flour. The flour of the invention combines cyperus juncea and wheat flour, has comprehensive and balanced nutritional components, is rich in multiple nutritional components, including unsaturated fatty acids, proteins, dietary fibers, vitamins and minerals, etc., has a delicate taste and unique flavor, and has good market application prospects.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and more particularly to a formula of cyperus oleifera flour and a preparation method thereof. Background Art

[0002] Cyperus oleiferus is rich in oil, starch, protein, dietary fiber, and multiple vitamins and minerals, and has high nutritional value and health functions. However, the processing and utilization of Cyperus oleiferus in the market is not sufficient, and its unique nutritional value has not been effectively explored and widely used. Traditional flour products are relatively single in nutritional ingredients, and it is difficult to meet consumers' demand for healthy and diversified nutritious foods. Therefore, developing a flour with Cyperus oleiferus as the main raw material and integrating its rich nutrition into daily staple food has broad market prospects and important practical significance. Summary of the invention

[0003] In view of this, the present invention aims to provide a formula of cyperus juncea flour which is rich in nutrition, has a good taste and a unique flavor and a preparation method thereof, so that cyperus juncea can be more widely used in the food field, providing consumers with a new and healthy staple food raw material choice, while solving the problem of insufficient processing and utilization of cyperus juncea.

[0004] To achieve the above object, the present invention provides the following technical solution, comprising the following components: cyperus oleifera and wheat flour.

[0005] Preferably, in the above-mentioned formula of cyperus juncea flour and preparation method thereof, the flour is composed of the following components by weight: 50-70 parts of cyperus juncea and 20-35 parts of wheat flour.

[0006] Preferably, in the above-mentioned formula of cyperus oleifera flour and the preparation method thereof, the following steps are included:

[0007] Step 1: Pretreatment of cyperus rotundus: Select cyperus rotundus that are free of pests, mildew, and are full. Rinse them with clean water, and soak them in 3-5 times the amount of water for 6-8 hours to allow them to fully absorb water and swell. After soaking, drain the cyperus rotundus, put them in a steamer and steam them at 100-110℃ for 25-35 minutes until they are cooked. After the steamed cyperus rotundus cools to room temperature, dry them at 50-60℃ until the moisture content is 5-8%, and then use an ultra-fine grinder to grind them into 100-120 mesh fine powder for later use;

[0008] Step 2: Mixing and adding auxiliary materials: put the pretreated cyperus juncea flour and wheat flour into a horizontal double-shaft paddle mixer according to the formula ratio, first stir at a speed of 20-30 rpm for 5-10 minutes to make the materials preliminarily mixed and uniform, and at the same time increase the speed of the mixer to 40-50 rpm, continue stirring for 10-15 minutes to ensure that all the raw materials are fully mixed and uniform, and obtain a mixture of cyperus juncea flour;

[0009] Step 3: Post-processing and packaging: The mixed cyperus ferox flour mixture is sieved through a vibrating screen of 80-100 mesh to remove possible lumps or large particles of impurities, making the flour texture more delicate and uniform. The sieved cyperus ferox flour is packaged in food-grade multi-layer composite paper bags or plastic woven bags.

[0010] It can be seen from the above technical scheme that, compared with the prior art, the present invention discloses a formula of cyperus juncea flour and a preparation method thereof. The flour of the present invention combines cyperus juncea and wheat flour, has comprehensive and balanced nutritional components, is rich in various nutrients, including unsaturated fatty acids, protein, dietary fiber, vitamins and minerals, etc., has a delicate taste and unique flavor, and has good market application prospects. DETAILED DESCRIPTION

[0011] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0012] The invention discloses a formula of cyperus oleifera flour and a preparation method thereof:

[0013] formula

[0014] Cyperus oleifera: 50-70 parts (parts by weight, the same below). After processing, it provides flour with rich unsaturated fatty acids, protein, dietary fiber, and multiple vitamins and minerals. It is an important source of nutrition for the product and gives the flour a unique flavor and taste.

[0015] Wheat flour: 20-35 parts, mainly used to adjust the gluten strength of flour to make it suitable for making various types of pasta, such as steamed buns, noodles, dumpling wrappers, etc. It also supplements conventional nutrients such as carbohydrates to ensure the basic taste and shaping characteristics of pasta.

[0016] Preparation method

[0017] Pretreatment of cyperus rotundus: Select cyperus rotundus that are free of pests, mildew, and are full. Rinse them with clean water and soak them in 3-5 times the amount of water for 6-8 hours to allow them to fully absorb water and swell. After soaking, drain the cyperus rotundus and steam them in a steamer at 100-110℃ for 25-35 minutes until they are cooked. After the steamed cyperus rotundus is cooled to room temperature, dry it at 50-60℃ until the moisture content is 5-8%, then use an ultra-fine grinder to grind it into 100-120 mesh fine powder for later use.

[0018] Mixing and adding auxiliary materials: put the pre-treated cyperus rotundus flour and wheat flour into a horizontal double-shaft paddle mixer according to the formula ratio, stir at a speed of 20-30 rpm for 5-10 minutes to make the materials preliminarily mixed and uniform, and increase the speed of the mixer to 40-50 rpm, and continue stirring for 10-15 minutes to ensure that all the raw materials are fully mixed and uniform to obtain a mixture of cyperus rotundus flour. Post-processing and packaging: sieve the mixed cyperus rotundus flour mixture through a 80-100 mesh vibrating screen to remove possible lumps or large particles of impurities, so that the flour texture is more delicate and uniform. The sieved cyperus rotundus flour is packaged in food-grade multi-layer composite paper bags or plastic woven bags, with each bag packaging specifications of 5kg, 10kg or 25kg, etc. After packaging, the product is stored in a cool, dry, well-ventilated environment, avoiding direct sunlight and high temperature and humidity to ensure the quality and shelf life of the flour.

[0019] Example 1

[0020] Recipe: 50 parts of cyperus rotundus and 35 parts of wheat flour.

[0021] Preparation process: According to the above preparation method, the cyperus rotundus is firstly selected, soaked, steamed, dried and crushed; then the cyperus rotundus powder and wheat flour are put into a mixer for preliminary mixing; finally, sifting and packaging are carried out to obtain the cyperus rotundus flour product.

[0022] Example 2

[0023] Recipe: 60 parts of cyperus rotundus and 25 parts of wheat flour.

[0024] Preparation process: The same preparation steps as in Example 1 were used to prepare another cyperus oleifera flour product.

[0025] Example 3

[0026] Recipe: 70 parts of cyperus rotundus and 20 parts of wheat flour.

[0027] Preparation process: Repeat the operation of Example 1 to obtain the third cyperus oleifera flour product.

[0028] The nutritious components of the flour prepared in the above embodiment were analyzed and evaluated by sensory organs. The results showed that the product was rich in various nutrients, including unsaturated fatty acids, protein, dietary fiber, vitamins and minerals, and had a delicate taste and unique flavor, and had good market application prospects.

[0029] In this specification, each embodiment is described in a progressive manner, and each embodiment focuses on the differences from other embodiments. The same or similar parts between the embodiments can be referred to each other. For the device disclosed in the embodiment, since it corresponds to the method disclosed in the embodiment, the description is relatively simple, and the relevant parts can be referred to the method part.

[0030] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A formula of cyperus oleifera flour, characterized in that: The invention comprises the following components: cyperus oleifera and wheat flour.

2. A formula of cyperus oleifera flour according to claim 1, characterized in that: The invention is composed of the following components by weight: 50-70 parts of cyperus oleifera and 20-35 parts of wheat flour.

3. The method for preparing a cyperus oleifera flour formula according to claim 1, characterized in that: The following steps are involved: Step 1: Pretreatment of cyperus rotundus: Select cyperus rotundus that are free of pests, mildew, and are full. Rinse them with clean water, and soak them in 3-5 times the amount of water for 6-8 hours to allow them to fully absorb water and swell. After soaking, drain the cyperus rotundus, put them in a steamer and steam them at 100-110℃ for 25-35 minutes until they are cooked. After the steamed cyperus rotundus cools to room temperature, dry them at 50-60℃ until the moisture content is 5-8%, and then use an ultra-fine grinder to grind them into 100-120 mesh fine powder for later use; Step 2: Mixing and adding auxiliary materials: put the pretreated cyperus juncea flour and wheat flour into a horizontal double-shaft paddle mixer according to the formula ratio, first stir at a speed of 20-30 rpm for 5-10 minutes to make the materials preliminarily mixed and uniform, and at the same time increase the speed of the mixer to 40-50 rpm, continue stirring for 10-15 minutes to ensure that all the raw materials are fully mixed and uniform, and obtain a mixture of cyperus juncea flour; Step 3: Post-processing and packaging: The mixed cyperus ferox flour mixture is sieved through a vibrating screen of 80-100 mesh to remove possible lumps or large particles of impurities, making the flour texture more delicate and uniform. The sieved cyperus ferox flour is packaged in food-grade multi-layer composite paper bags or plastic woven bags.