Mixed-grain convenient nutritional granular wheaten food and method for producing same

Abstract

The invention provides a mixed-grain convenient nutritional granular wheaten food which comprises the following components in parts by weight: 13-17 parts of oat powder, 10-14 parts of millet flour, 8-12 parts of wheat powder, 8-12 parts of coix seed powder, 8-12 parts of buckwheat powder, 5-9 parts of sorghum flour, 5-9 parts of green bean, 5-9 parts of small red bean, 4-8 parts of black bean, 4-8 parts of pea, 3-7 parts of carrot powder, 1-5 parts of spinach powder and 0.5-3.5 parts of salt. A method for producing the wheaten food comprises the steps as follows: selecting bean materials according to the preset proportion, peeling, drying and grinding; and mixing other materials with the bean materials according to the proportion, adding water, stirring into a dough, granulating, puffing, drying, classifying, detecting and packaging. The wheaten food provided by the invention is balanced in nutrition and good in reconstitution properties, and is very suitable for modern fast pace of life.

Description

technical field [0001] The invention relates to the field of food, in particular to a convenient nutritious granular pasta made of whole grains and a preparation method thereof. Background technique [0002] Granular noodles (pimple soup) is an authentic traditional folk snack. It not only has the function of satiety as a staple food, but also has the effect of balancing nutrition with soup and staple food. Grain noodles are loved for their ease of preparation, smooth texture and unique flavor. In order to adapt the granular noodles to the increasingly accelerated pace of life, the patent application document with application number 2007100980616 discloses a method for making instant granular noodles. Disclosed in the document is the instant granular noodles that mixes 10%-20% cornstarch with wheat flour as raw material. Although this patent can realize the instant convenience of granular noodles, it still has the following deficiencies: [0003] 1. The raw materials are ...

AI Technical Summary

Problems solved by technology

[0003] 1. The raw materials are mainly wheat flour used in traditional hand-made, mixed with a small amount of corn starch; because the traditional method is to eat and cook now, the raw materials do not need to go through the process of baking and dehydration, so the grain surface made by traditional techniques is warm and moist Refreshing; and the technical solution in the above patent, in order to make the grain surface easy to carry and prolong its shelf life, it needs to go through the baking, puffing and dehydration step, and drink it with boiling water when it is ready to eat; but because of the high viscosity of wheat flour and poor rehydration, it is used Wheat flour-based ready-to-eat granular noodles are often dry inside the granules even after being brewed in boiling water for 5-6 minutes, which greatly affects the smooth taste of the granulated noodles;

[0004] 2. The traditional raw material ratio is mainly wheat flour, and the taste is relatively simple, and the ready-to-eat granular noodles made of wheat flour and other refined grains as the main raw materials do not meet the health needs of people in today's society for food diversification and nutritional balance