Coarse food mixing bean flour

Abstract

The invention relates to a kind of flour, in particular to a coarse grain mixed bean flour, wherein, the mixed bean flour comprises brown rice flour, corn flour, black rice flour, black sesame powder, soybean powder, peanut powder, millet flour, sorghum flour, potato powder, sunflower seed powder, walnut powder, pine nut powder, lotus seed powder, and Gordon euryale seed powder; or the mixed bean flour comprises wheat kernel powder, black sesame powder, soybean flour, peanut flour, sunflower seed powder, walnut powder and pine nut powder; or the mixed bean flour comprises brown rice flour, pearl barley powder, lotus seed powder and Gordon euryale seed powder. The preparation method of the coarse grain mixed bean flour adds three processing procedures on the processing method of ordinary flour production, namely, stir-frying, weighing and mixing. The coarse grain mixed bean flour has good therapeutic effects on abnormal blood glucose, whole-blood viscosity, ESR erythrocyte sedimentation rate, erythrocyte sedimentation rate equation K and other indexes; besides, the raw materials of the mixed bean flour are reasonably matched and low in price as well as rich in taste; the coarse grain mixed bean flour can be consumed by people of various ages and is an ideal product to replace the existing flour made of single material.

Description

technical field [0001] The invention relates to a kind of flour, in particular to a kind of coarse grain mixed bean flour. Background technique [0002] Most of the flour currently on the market is refined flour, and the main ingredients are generally relatively single fine grain crops (such as polished white rice). Although the taste is good, because the cortex, aleurone layer and germ are removed during the production process, Therefore, its nutritional value has been greatly reduced. In today's society, people not only require to be able to eat enough, but also to eat well and eat nutritiously, but the current refined flour cannot meet this requirement. More and more studies have proved that most of the nutrients of food crops are concentrated in the cortex, aleurone layer and germ. Compared with whole wheat, brown rice has a thicker taste and better quality of protein with a tight texture. Rice refined protein, amino acids It is relatively complete in composition, easy...

AI Technical Summary

Problems solved by technology

[0002] Most of the flour currently on the market is refined flour, and the main ingredients are generally relatively single fine grain crops (such as polished white rice). Although the taste is good, because the cortex, aleurone layer and germ are removed during the production process, Therefore, its nutritional value is greatly reduced

In today's society, people not only require to be able to eat enough, but also to eat well and eat nutritiously, but the current refined flour cannot meet this requirement

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