Calcium-increasing nutritional flour

Abstract

The invention relates to the technical field of flour manufacturing, in particular to calcium-increasing nutritional flour which comprises the following components in percentage by mass: 2% of chestnut shell powder, 1% of papaya powder, 82%-92% of wheat flour and 5%-15% of coarse grain powder. The chestnut shell powder, the papaya powder, the wheat flour and the coarse food grain powder are uniformly mixed, the chestnut shell powder is prepared from a raw material, namely an outer skin tightly coating chestnut pulp, through complete charcoal calcining treatment, crushing and grinding, the particle diameter of the powder is 0.05 mm-0. 2mm, the calcium content in the flour is increased through the chestnut shell powder, and the papaya powder is added to assist the human body; the absorption effect of the flour is improved by the absorption of the chestnut shell powder, and the coarse grain powder is adopted, so that the primary color of the flour is kept as much as possible, the seasoning convenience of the flour is improved, the diversity of the flour taste is improved, and the increasingly diversified diet requirements of people are met.

Description

Technical Field

[0001] The invention relates to the technical field of flour manufacturing, in particular to calcium-enriched nutritional flour. Background Art

[0002] Flour is a powdered food ingredient made from wheat and is an important product in grain processing. Depending on the protein content, it can be divided into high-gluten flour (protein content 12%-15%, suitable for making bread), medium-gluten flour (9%-11%, commonly used in steamed buns and noodles), and low-gluten flour (6.5%-8.5%, suitable for cakes and biscuits). Its main components are starch, protein, fat, vitamins and minerals, and it is an important source of carbohydrates. Flour is widely used in the global diet. It can not only be used to make Chinese pastries such as steamed buns and dumplings, but can also be used to bake Western pastries such as bread and cakes. It can even be used as a raw material for thickening and mixing pastes.

[0003] The existing application number is CN202410794313.2, which is a high-calcium nutritious flour with a calcium supplement effect. The flour comprises wheat flour, bean flour, milk powder, nut flour, lotus seed flour and egg yolk powder, wherein the wheat flour accounts for 40%-80% of the total amount, the wheat seed raw materials of the wheat flour include barley, soft wheat, strong wheat and rye, and the wheat seed raw materials are made into powder after screening, cleaning, peeling and grinding, the bean flour accounts for 9%-30% of the total amount, the milk powder accounts for 0.1%-5% of the total amount, the nut flour accounts for 5%-10% of the total amount, the lotus seed flour accounts for 5%-10% of the total amount, and the egg yolk powder accounts for 0.9%-5% of the total amount. The wheat flour, bean flour, milk powder, nut flour, lotus seed flour and egg yolk powder are uniformly mixed with each other, and common materials with high calcium content are used to increase the calcium content in the flour while improving the edible taste of the flour. The egg yolk powder is added to assist the human body in absorbing and converting calcium substances, ensure the absorption efficiency of the calcium element in the flour, and improve the health care effect of the flour on the human body.

[0004] Although the above application improves the absorption rate of calcium in flour and has a certain effect in improving the taste of flour, it may significantly reduce the proportion of wheat flour, resulting in a taste that is quite different from the original taste of traditional flour, making it difficult for consumers to adapt to the taste of the new flour. In addition, the new flour also has the problem of a single taste and cannot meet people's increasingly diverse dietary needs. Summary of the Invention

[0005] In order to overcome the technical defects of the prior art, the present invention provides a calcium-enriched nutritious flour, so as to achieve the purpose of increasing the calcium content in the flour and conveniently adjusting the taste of the flour.

[0006] The technical solution adopted by the present invention is: a calcium-enriched nutritious flour, comprising chestnut shell powder, papaya powder, wheat flour and multiple coarse grain powders, wherein the chestnut shell powder accounts for 2% of the total mass ratio, the papaya powder accounts for 1% of the total mass ratio, the wheat flour accounts for 82%-92% of the total mass ratio, and the coarse grain powder accounts for 5%-15% of the total mass ratio, and the chestnut shell powder, papaya powder, wheat flour and coarse grain powder are uniformly mixed with each other.

[0007] Preferably, in order to improve the edible effect of the chestnut shell powder, the chestnut shell powder is made from the outer skin tightly wrapped around the chestnut pulp, which is completely calcined, crushed and ground into powder, and the powder particle diameter is between 0.05mm-0.2mm.

[0008] Preferably, in order to increase the edible taste of flour, the wheat flour adopts medium-gluten special first-class flour material.

[0009] Preferably, in order to enhance the absorption effect of flour, the papaya powder is made by completely drying, crushing and grinding the papaya raw material into powder, and the diameter of the powder particles is between 0.05mm and 0.2mm.

[0010] Preferably, in order to flexibly control the taste of flour, the coarse grain flour includes millet flour, red bean flour and sweet potato flour, and the powder diameter of the coarse grain flour is made between 0.1-0.3 mm.

[0011] Preferably, in order to keep the original color of wheat flour as much as possible, the millet flour is made by grinding millet seeds after peeling the seed coat, and the red bean flour is made by peeling the seed coat and grinding red bean seeds.

[0012] Preferably, in order to control the edible effect of the sweet potato flour, the sweet potato flour is made of high-quality white-heart sweet potato tubers, and the white-heart sweet potato tubers are powdered through a series of steps of peeling, drying, and grinding.

[0013] The beneficial effects of the present invention are as follows: the calcium content in flour is increased by chestnut shell powder, papaya powder is added to assist the body in absorbing the chestnut shell powder, thereby increasing the absorption effect of flour, and coarse grain powder is used to improve the convenience of flour seasoning while maintaining the original color of flour as much as possible, thereby increasing the diversity of flour flavors and meeting people's increasingly diverse dietary needs. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1 It is the edible data table of the ratio of the present invention. DETAILED DESCRIPTION

[0015] The present invention will be further described below in conjunction with the accompanying drawings:

[0016] like Figure 1As shown, this embodiment provides a calcium-enriched nutritious flour, including chestnut shell powder, papaya powder, wheat flour and a variety of coarse grain powders, wherein the chestnut shell powder accounts for 2% of the total mass ratio, and is processed into chestnut shell powder and added to the flour, which can provide an additional source of calcium for the flour, help meet the human body's demand for calcium, and have a positive effect on bone health, strong teeth, etc., and is especially suitable for children, adolescents in the growth and development period, and the prevention of osteoporosis in the middle-aged and elderly. The papaya powder accounts for 1% of the total mass ratio. Adding papaya powder not only increases the nutritional value of the flour, but papain also has a certain effect of promoting digestion, The effect of improving intestinal function helps to increase the body's absorption and utilization rate of nutrients in food. The wheat flour accounts for 82%-92% of the total mass ratio. As the main basic component of flour, wheat flour provides the carbohydrates needed by the human body and is an important source of energy for the human body. It also contains a certain amount of nutrients such as protein. The coarse grain powder accounts for 5%-15% of the total mass ratio. The chestnut shell powder, papaya powder, wheat flour and coarse grain powder are evenly mixed with each other. The addition of coarse grain powder can increase the gluten and toughness of the flour, making the prepared pasta taste richer and chewier.

[0017] The chestnut shell powder is made from the outer skin tightly wrapped around the chestnut pulp, which is completely calcined, crushed and ground into powder. After the chestnut shell is completely calcined, the calcium element in the chestnut shell is relatively enriched and stabilized. This specially treated chestnut shell powder is added to flour and becomes an important supplementary source of calcium in the flour. The diameter of the powder particles is between 0.05mm and 0.2mm.

[0018] The wheat flour is made of medium-gluten special first-class flour material. The pasta made from the medium-gluten special first-class flour has a moderate taste. It is neither too gluten and chewy like high-gluten flour, nor too soft and lacks toughness like low-gluten flour. The steamed buns made from it have a soft and elastic taste, and the noodles have a smooth taste and a certain chewiness, which can meet the taste needs of most people.

[0019] The papaya powder is made from papaya raw materials that have been completely dried, crushed, and ground into powder. The powder particle diameter is between 0.05mm and 0.2mm. Papaya contains papain (papain), a natural digestive enzyme that can break down proteins, breaking down large molecules of protein into small peptides and amino acids, thereby promoting the body's digestion and absorption of protein. After eating pasta made with calcium-fortified nutritious flour, papain can help the stomach and intestines better digest food and reduce the burden on the stomach and intestines. It is especially suitable for people with weak digestive functions, such as the elderly, children, and patients with gastrointestinal diseases. The dietary fiber in papaya powder can increase the volume and weight of feces, promote intestinal peristalsis, and prevent constipation. At the same time, dietary fiber can also provide nutrition for beneficial bacteria in the intestines, promote the growth and reproduction of beneficial bacteria, and maintain the balance of intestinal flora. Healthy intestinal flora is crucial for human digestion, immunity, and metabolism.

[0020] The coarse grain flour includes millet flour, red bean flour and sweet potato flour. The powder diameter of the coarse grain flour is made between 0.1 and 0.3 mm. The millet flour is made by grinding millet seeds after peeling the seed coat. The red bean flour is made by peeling the seed coat and grinding red bean seeds. The sweet potato flour is made of high-quality white-heart sweet potato tubers. The white-heart sweet potato tubers are powdered through a series of steps of peeling, drying and grinding. The addition of coarse grain flour significantly increases the types and contents of nutrients in the calcium-enriched nutritious flour. In addition to the carbohydrates, protein and other nutrients contained in the flour itself, coarse grain flour provides more vitamins, minerals, dietary fiber and plant protein, making the nutrition of the flour more comprehensive and balanced. For example, compared with single wheat flour, calcium-enriched nutritional flour with added coarse grain flour has significantly improved the content of nutrients such as B vitamins, iron, zinc, and dietary fiber. The addition of coarse grain flour brings a unique taste and flavor to pasta made with calcium-enriched nutritional flour. The light fragrance of millet flour, the bean fragrance of red bean flour and the sweet fragrance of sweet potato flour blend together to make the taste of pasta richer and more diverse. At the same time, the granularity of coarse grain flour will also be reflected in the pasta, increasing the chewiness and layering of the pasta.

[0021] Comparative Example

[0022] Part of the chestnut shell raw material is taken, and after being completely calcined, crushed and ground, it is made into powder, and the diameter of the powder particles is between 0.05mm and 0.2mm. The papaya raw material is taken, and after being completely dried, crushed and ground, it is made into powder, and the diameter of the powder particles is between 0.05mm and 0.2mm. Medium-gluten special first-class wheat flour is taken as a standby, and millet flour is selected as a coarse grain raw material. The chestnut shell powder, papaya powder, wheat flour and millet flour are uniformly mixed in a ratio of 2:1:92:5 to prepare the finished flour.

[0023] Example 1

[0024] The papaya raw material is completely dried, crushed and ground into powder, and the powder particle diameter is between 0.05mm and 0.2mm. Medium-gluten special first-class wheat flour is used as a standby, and millet flour is selected as a coarse grain raw material. The papaya powder, wheat flour and millet flour are evenly mixed in a ratio of 1:94:5 to make the finished flour.

[0025] Example 2

[0026] Take part of the chestnut shell raw material, and make it into powder after complete calcination, crushing and grinding, so that the powder particle diameter is between 0.05mm and 0.2mm. Take medium-gluten special first-class wheat flour as a reserve, and select millet flour as a coarse grain raw material. The chestnut shell powder, wheat flour and millet flour are evenly mixed in a ratio of 2:93:5 to make the finished flour.

[0027] Example 3

[0028] Part of the chestnut shell raw material is taken, and after being completely calcined, crushed and ground, it is made into powder, and the diameter of the powder particles is between 0.05mm and 0.2mm. The papaya raw material is taken, and after being completely dried, crushed and ground, it is made into powder, and the diameter of the powder particles is between 0.05mm and 0.2mm. Medium-gluten special first-class wheat flour is taken as a standby, and red bean powder is selected as a coarse grain raw material. The chestnut shell powder, papaya powder, red bean powder and millet flour are uniformly mixed in a ratio of 2:1:92:5 to prepare the finished flour.

[0029] Example 4

[0030] Part of the chestnut shell raw material is taken, and after being completely calcined, crushed and ground, it is made into powder, and the diameter of the powder particles is between 0.05mm and 0.2mm. The papaya raw material is taken, and after being completely dried, crushed and ground, it is made into powder, and the diameter of the powder particles is between 0.05mm and 0.2mm. Medium-gluten special first-class wheat flour is taken as a standby, and sweet potato flour is selected as a coarse grain raw material. The chestnut shell powder, papaya powder, wheat flour and sweet potato flour are evenly mixed in a ratio of 2:1:92:5 to prepare the finished flour.

[0031] Example 5

[0032] Part of the chestnut shell raw material is taken, and after being completely calcined, crushed and ground, it is made into powder, and the diameter of the powder particles is between 0.05mm and 0.2mm. The papaya raw material is taken, and after being completely dried, crushed and ground, it is made into powder, and the diameter of the powder particles is between 0.05mm and 0.2mm. Medium-gluten special first-class wheat flour is taken as a standby, and millet flour is selected as a coarse grain raw material. The chestnut shell powder, papaya powder, wheat flour and millet flour are uniformly mixed in a ratio of 5:1:89:5 to prepare the finished flour.

[0033] Example 6

[0034] Part of the chestnut shell raw material is taken, and after being completely calcined, crushed and ground, it is made into powder, and the diameter of the powder particles is between 0.05mm and 0.2mm. The papaya raw material is taken, and after being completely dried, crushed and ground, it is made into powder, and the diameter of the powder particles is between 0.05mm and 0.2mm. Medium-gluten special first-class wheat flour is taken as a standby, and millet flour is selected as a coarse grain raw material. The chestnut shell powder, papaya powder, wheat flour and millet flour are uniformly mixed in a ratio of 2:5:88:5 to prepare the finished flour.

[0035] Example 7

[0036] Part of the chestnut shell raw material is taken, and after being completely calcined, crushed and ground, it is made into powder, and the diameter of the powder particles is between 0.05mm and 0.2mm. The papaya raw material is taken, and after being completely dried, crushed and ground, it is made into powder, and the diameter of the powder particles is between 0.05mm and 0.2mm. Medium-gluten special first-class wheat flour is taken as a standby, and millet flour is selected as a coarse grain raw material. The chestnut shell powder, papaya powder, wheat flour and millet flour are uniformly mixed in a ratio of 2:1:87:10 to prepare the finished flour.

[0037] Example 8

[0038] Part of the chestnut shell raw material is taken, and after being completely calcined, crushed and ground, it is made into powder, and the diameter of the powder particles is between 0.05mm and 0.2mm. The papaya raw material is taken, and after being completely dried, crushed and ground, it is made into powder, and the diameter of the powder particles is between 0.05mm and 0.2mm. Medium-gluten special first-class wheat flour is taken as a standby, and millet flour is selected as a coarse grain raw material. The chestnut shell powder, papaya powder, wheat flour and millet flour are uniformly mixed in a ratio of 2:1:82:15 to prepare the finished flour.

[0039] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which shall fall within the scope of the present invention to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A calcium-enriched nutritious flour comprising chestnut shell powder, papaya powder, wheat flour and various coarse grain powders, characterized by: The chestnut shell powder accounts for 2% of the total mass ratio, the papaya powder accounts for 1% of the total mass ratio, the wheat flour accounts for 82%-92% of the total mass ratio, and the coarse grain powder accounts for 5%-15% of the total mass ratio. The chestnut shell powder, the papaya powder, the wheat flour and the coarse grain powder are uniformly mixed with each other.

2. The calcium-enriched nutritional flour according to claim 1, characterized in that: The chestnut shell powder is made from the outer skin of the chestnut flesh that is tightly wrapped around it, which is completely calcined, crushed and ground into powder. The diameter of the powder particles is between 0.05 mm and 0.2 mm.

3. The calcium-enriched nutritional flour according to claim 1, characterized in that: The wheat flour is made of medium-gluten special first-class flour material.

4. The calcium-enriched nutritional flour according to claim 1, characterized in that: The papaya powder is made from papaya raw materials that are completely dried, crushed and ground into powder, and the diameter of the powder particles is between 0.05mm and 0.2mm.

5. The calcium-enriched nutritional flour according to claim 1, characterized in that: The coarse grain powder comprises millet powder, red bean powder and sweet potato powder, and the powder diameter of the coarse grain powder is between 0.1 and 0.3 mm.

6. The calcium-enriched nutritional flour according to claim 5, characterized in that: The millet flour is made by grinding millet seeds after peeling off the seed coat, and the red bean flour is made by peeling off the seed coat of red bean seeds and grinding.

7. The calcium-enriched nutritional flour according to claim 5, characterized in that: The sweet potato powder is made from high-quality white-heart sweet potato tubers, which are powdered through a series of steps including peeling, drying, and grinding.

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