Freeze-dried flour and preparation method thereof

Abstract

The invention discloses freeze-dried flour and a preparation method thereof. The preparation method mainly comprises the following steps: pretreating wheat and wheat germ; freezing and grinding the wheat, the wheat germ, towel gourd juice, tomato leaves and aloe extract according to certain weight percentage into powder; adding refined salt, edible alkali, tea polyphenol, vitamin C tablets, water and edible gum; and mixing uniformly to obtain the freeze-dried flour. The freeze-dried flour is cheap and readily available; vitamin, towel guard, tomato and aloe with high nutrition are added into the flour for producing the freeze-dried flour; pigment and color fixative are not added during the production; and the produced flour basically maintains the original color and flavor through pretreatment and process parameter adjustment.

Description

technical field [0001] The invention relates to a freeze-dried flour and a preparation method thereof, in particular to a flour production method capable of maintaining nutritional color without adding any pigment, and belongs to the field of food processing. Background technique [0002] With the improvement of people's living standards, people pay more and more attention to food nutrition, and high-grade flour products have higher requirements on taste and color. Experts from the National Public Nutrition Association also believe that "flour made from wheat as a carrier will As one of the measures to improve public nutrition", according to the mechanical force of crushing, shearing, extrusion and multi-channel grinding in the process of flour processing, it will inevitably cause the loss of nutritional components of wheat itself. Based on the research of wheat, buckwheat, soybean, and corn raw materials, according to the characteristics of different raw materials, they are...

AI Technical Summary

Problems solved by technology

[0003] Due to the high processing precision, many vitamins in the flour are lost, resulting in extremely low vitamin content in the flour. With the improvement of people's living standards, the requirements for the nutrition and taste of the flour are higher. At the same time, during the production process of freeze-dried flour, it is easy to Cause nutritional discoloration, sensory, flavor and other quality decline, although adding color-protecting agents or pigments can effectively control the change of noodle color, but the addition of chemical reagents will not only destroy the original flavor of freeze-dried flour, increase production costs, and may factors that lead to unsafe