High-protein healthcare flour and preparing method thereof

Abstract

High-protein healthcare flour is disclosed. The flour is characterized in that: the flour is prepared from 500-550 parts by weight of wheat berries, 50-60 parts by weight of skim milk, 14-18 parts by weight of soybean powder, 20-22 parts by weight of candied date, 8-10 parts by weight of black sesame powder, 18-22 parts by weight of balsam pear juice, 6-8 parts by weight of mint leaves, 5-8 parts by weight of dried orange peel, 8-10 parts by weight of chrysanthemum flower, 4-6 parts by weight of loquat leaves, 8-12 parts by weight of grosvenor momordica fruit, 6-8 parts by weight of amoorcorn tree bark, 3-4 parts by weight of ledebouriella root, 5-7 parts by weight of root-bark of Chinese wolfberry, 4-5 parts by weight of auxiliary agents and a proper amount of water; the flour is obtained by wetting wheat, milling, adding accessory materials and drying; a decoction specially prepared is used for wetting and is prepared by mixing the loquat leaves, the grosvenor momordica fruit, the amoorcorn tree bark, the ledebouriella root, the root-bark of Chinese wolfberry, and other Chinese herb medicines and decocting; the decoction comprises various kinds of vitamins and plays an important role of promoting protein absorption; components are more liable to mix uniformly by microwave curing; the soybean powder and the black sesame powder are fried firstly, mixed with the skim milk, added into the milled flour and mixed with water to obtain paste, the mixing is more uniform, and the soybean powder and the milk are rich in proteins so that the flour is a good product invigorating health; and a finished flour product integrates a healthcare function and a delicious food function, and can be widely applied in the field of making breads, pastries, and the like.

Description

technical field [0001] The invention relates to a high-protein health-care flour and a preparation method thereof, belonging to the technological field of health-care flour in food. Background technique [0002] Wheat grains are mainly composed of three parts: wheat bran wrapping accounts for about 18%-25% of the grain weight; wheat germ, which the wheat grains rely on to germinate, only accounts for 1%-2%; There is also aleurone layer adhesion between endosperm and wheat bran. Wheat grains are processed by milling process to separate wheat bran, wheat germ and endosperm and grind the endosperm into flour for human consumption. Flour processing is a physical separation process that does not change the original chemical properties of wheat endosperm and the rheological properties of dough after water mixing. [0003] From the perspective of factors affecting the eating quality of flour, protein content and quality are the most important factors that determine its eating qua...

AI Technical Summary

Problems solved by technology

But I don't like to use it, and I don't recommend it to everyone. First, it is not troublesome to mix salt and baking powder in the flour; second, after the self-raising flour is stored for a certain period of time, the baking powder in it will lose its effectiveness to varying degrees. ; The third is that many pastries need to add salt when making, but the self-raising flour already has salt. Whether and how much salt should be added has to be carefully converted