阅读说明：本技术 桑葚面粉制作工艺 (Mulberry flour production process ) 是由 贾立东 王海涛 曹娇 于 2018-07-09 设计创作，主要内容包括：本发明公开了桑葚面粉制作工艺,其特征在于,包括以下步骤：(1)选择优质的、成熟的桑葚果子,经过晒干、烘干,然后用破壁机做成桑葚破壁粉。(2)用精致的小麦和桑葚破壁粉一起研磨,做成桑葚面粉。(3)将桑葚面粉送进车间用专业面粉搅拌机搅拌均匀。(4)对搅拌后的桑葚面粉进行包装。本发明制作成的面点口感润滑、劲道好食、色泽美观、使人倍有食欲,食用桑葚面粉制作出的包子、饺子、面条等是紫红色的,色泽受欢迎。(The invention discloses a mulberry flour making process which is characterized by comprising the following steps: (1) selecting high-quality and mature mulberry fruits, drying in the sun, drying, and then making the mulberry wall-broken powder by using a wall-breaking machine. (2) Grinding refined wheat and mulberry wall-broken powder together to obtain mulberry flour. (3) And (4) feeding the mulberry flour into a workshop to be uniformly stirred by using a special flour stirrer. (4) And packaging the stirred mulberry flour. The pastries made of the mulberry flour have smooth mouthfeel, are chewy and delicious, have attractive color and are more appetizing, and the steamed stuffed buns, dumplings, noodles and the like made of the mulberry flour are purplish red and have popular color and luster.)

1. The mulberry flour making process is characterized by comprising the following steps:

(1) selecting high-quality and mature mulberry fruits, drying in the sun, drying, and then making mulberry wall-broken powder by using a wall-breaking machine;

(2) grinding refined wheat and mulberry wall-broken powder together to prepare mulberry flour;

(3) feeding the mulberry flour into a workshop, and uniformly stirring by using a special flour stirrer;

(4) and packaging the stirred mulberry flour.

2. The mulberry flour making process according to claim 1, wherein the mass ratio of the wheat to the mulberry wall-broken powder in the step (2) is 5: 1.

Technical Field

The invention relates to the technical field of flour production, in particular to a mulberry flour production process.

Background

The existing flour is prepared by grinding wheat, has single nutritive value and common taste, and cannot meet the requirements of eaters.

Disclosure of Invention

The invention aims to solve the problems, and designs a mulberry flour making process, which is characterized by comprising the following steps:

(1) selecting high-quality and mature mulberry fruits, drying in the sun, drying, and then making the mulberry wall-broken powder by using a wall-breaking machine.

(2) Grinding refined wheat and mulberry wall-broken powder together to obtain mulberry flour.

(3) And (4) feeding the mulberry flour into a workshop to be uniformly stirred by using a special flour stirrer.

(4) And packaging the stirred mulberry flour.

The mass ratio of the wheat to the mulberry wall-broken powder in the step (2) is 5: 1.

Has the advantages that:

the prepared pastries are smooth in taste, chewy and delicious, attractive in color and luster, and capable of stimulating appetite, and steamed stuffed buns, dumplings, noodles and the like prepared by eating the mulberry flour are purplish red and popular in color and luster;

the mulberry has the homology of medicine and food, contains particularly rich fatty acid, iron element and vitamin C, is rich in active protein, amino acid, carotene, mineral substances, glucose, cane sugar, fructose, malic acid, calcium, vitamin B1 and the like, is rich in nutrition, has the function of helping digestion of the mulberry, is particularly comfortable to digest pastries made of mulberry flour, has the function of enriching blood, also has the functions of beautifying and nourishing the face, blackens hair, prevents angiosclerosis, enhances the immunity and tonifies the kidney.

The mulberry also contains abundant anthocyanin, and has the effects of cancer prevention and cancer resistance.

The mulberry flour is a nutritional efficacy flour which is improved from common flour, and contributes to improving the physical quality of the whole people to a certain extent.

Detailed Description

The invention is further illustrated: