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Preparation method of grain compound enriched flour

A nutritional flour and grain technology, applied in the field of preparation of grain flour and multi-element grain compound nutritional flour, can solve the problems of difficult absorption, bad taste, indigestion, etc., and achieve balanced and comprehensive nutrition, strong appetite, and nutritional deficiencies Improved effect

Inactive Publication Date: 2010-05-12
薛玉峰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And its taste is not good, not suitable for digestion, not easy to absorb

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1) Soaking the corn in water for two hours for peeling treatment, then soaking in water for 12 hours for beating, pulverizing, filtering, and removing slag to prepare corn flour;

[0023] 2) Preheat the buckwheat flour at 100°C for 30 minutes;

[0024] 3) Peanuts are crushed after oil extraction to make peanut flour;

[0025] 4) crushing soybeans to make soybean flour after oil extraction;

[0026] 5) Fully stir and mix 5 parts of cooked buckwheat flour, 5 parts of peanut flour, 4 parts of soybean cake flour and 5 parts of corn flour;

[0027] 6) After the above-mentioned mixed flour is cooled to normal temperature, add 60 parts of wheat flour, 3 parts of barley flour and 4 parts of oat flour, stir well and mix evenly.

Embodiment 2

[0029] 1) Soaking the corn in water for two hours for peeling treatment, then soaking in water for 12 hours for beating, pulverizing, filtering, and removing slag to prepare corn flour;

[0030] 2) Preheat the buckwheat flour at 110°C for 30 minutes;

[0031] 3) Peanuts are crushed after oil extraction to make peanut flour;

[0032] 4) crushing soybeans to make soybean flour after oil extraction;

[0033] 5) Fully stir and mix 6 parts of cooked buckwheat flour, 6 parts of peanut flour, 6 parts of soybean cake flour and 3 parts of corn flour;

[0034] 6) After the above mixed flour is cooled to normal temperature, add 70 parts of wheat flour, 4 parts of barley flour and 5 parts of oat flour, stir well and mix evenly.

Embodiment 3

[0036] 1) Soaking the corn in water for two hours for peeling treatment, then soaking in water for 12 hours for beating, pulverizing, filtering, and removing slag to prepare corn flour;

[0037] 2) Preheat the buckwheat flour at 80°C for 30 minutes;

[0038] 3) Peanuts are crushed after oil extraction to make peanut flour;

[0039] 4) crushing soybeans to make soybean flour after oil extraction;

[0040] 5) Fully stir and mix 4 parts of cooked buckwheat flour, 4 parts of peanut flour, 6 parts of soybean cake flour and 7 parts of corn flour;

[0041] 6) After the above-mentioned mixed flour is cooled to normal temperature, add 55 parts of wheat flour, 2 parts of barley flour and 3 parts of oat flour, stir well and mix evenly.

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Abstract

The invention discloses a preparation method of grain compound enriched flour, which comprises the following steps: dipping corn in water for two hours to conduct peeling treatment, and then dipping for 12 hours for pulping, smashing, filtering and deslagging to prepare corn flour; preheating buckwheat flour for 30 minutes at the temperature of 80 DEG C to 110 DEG C; smashing peanuts after oil extraction to make peanut flour; smashing soybean after oil extraction to make soybean flour; fully stirring and uniformly mixing 4 to 6 parts of cooked buckwheat flour, 4 to 6 parts of peanut flour, 3 to 6 parts of bean cake flour and 3 to 7 parts of corn flour; and cooling the mixed flour to normal temperature and then adding 55 to 70 parts of wheat flour, 2 to 4 parts of barley flour and 3 to 5 parts of oat flour, fully stirring and uniformly mixing, thus obtaining the grain compound enriched flour. The grain compound enriched flour prepared by the method can lead human body to intake food nutrition with balanced distribution, and can directly convert and improve nutritive valence of plant protein, thus achieving the aim of improving dietary pattern of people.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a grain flour, in particular to a preparation method of multi-element grain compound nutrition flour. technical background [0002] At present, the flour eaten by our people is mainly a single wheat flour, which is far from being able to meet the requirements of the human body with its low calorie content and protein and other nutritional elements. A kind of chronic disease, edible product of the present invention has low immunity to hypertension, hyperglycemia, hyperlipidemia, diabetes. Single wheat flour is also not suitable for processing a variety of noodle foods, such as noodles, steamed buns, noodles, pulled noodles, dried noodles, scones, fried twists, fried dough sticks, etc. And its mouthfeel is bad, unfit for digestion, not easy to absorb. Contents of the invention [0003] Aiming at the problems and defects in the above-mentioned prior art, the object of the present in...

Claims

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Application Information

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IPC IPC(8): A23L1/30A23L1/10A23L33/00
Inventor 李高林王钟震
Owner 薛玉峰
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