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Plateau corn flour and preparation method thereof

A grain and flour technology, applied in the field of food processing, can solve the problems of unattractive color, poor taste, rough taste, etc., and achieve the effect of promoting metabolism, unique flavor and controlling blood sugar

Active Publication Date: 2015-01-07
SUIPING TONGHUA FLOUR
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although miscellaneous grains can be eaten directly, they often have a rough taste, unattractive color, and poor taste, which are difficult to be accepted by consumers. Most miscellaneous grains are used as livestock feed for animals, and the waste phenomenon is very serious

Method used

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  • Plateau corn flour and preparation method thereof
  • Plateau corn flour and preparation method thereof
  • Plateau corn flour and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The plateau grain flour in this embodiment is composed of the following components in mass percentage: 2% highland barley flour, 3% naked oat flour, 2% buckwheat flour, and the balance is wheat flour.

[0023] The preparation method of plateau cereal flour in the present embodiment, comprises the following steps:

[0024] (1) Fry highland barley (produced in Tibet), naked oats (Inner Mongolia), and buckwheat (Inner Mongolia) at 120°C respectively, then bake at 150°C, and crush them into fine powder;

[0025] (2) Take highland barley flour, naked oat flour, buckwheat flour and wheat flour according to the mass percentage, first mix the highland barley flour, naked oat flour and buckwheat flour, then add them into the wheat flour, and continue to mix well.

Embodiment 2

[0027] The plateau grain flour in this embodiment is composed of the following components in mass percentage: 4% barley flour, 15% naked oat flour, 8% buckwheat flour, and the balance is wheat flour.

[0028] The preparation method of plateau cereal flour in the present embodiment, comprises the following steps:

[0029] (1) Fry highland barley (produced in Tibet), naked oats (Inner Mongolia) and buckwheat (Inner Mongolia) at 100°C respectively, then bake at 140°C, and crush them into fine powder;

[0030] (2) Take highland barley flour, naked oat flour, buckwheat flour and wheat flour according to the mass percentage, first mix the highland barley flour, naked oat flour and buckwheat flour, then add them into the wheat flour, and continue to mix well.

Embodiment 3

[0032] The plateau grain flour in this embodiment is composed of the following components in mass percentage: 6% barley flour, 6% buckwheat flour, 10% buckwheat flour, and the balance is wheat flour.

[0033] The preparation method of plateau cereal flour in the present embodiment, comprises the following steps:

[0034] (1) Fry highland barley (produced in Tibet), buckwheat (Inner Mongolia) and buckwheat (Inner Mongolia) respectively at 130°C, then bake at 150°C, and pulverize into fine powder;

[0035] (2) Take highland barley flour, naked oat flour, buckwheat flour and wheat flour according to the mass percentage, first mix the highland barley flour, naked oat flour and buckwheat flour, then add them into the wheat flour, and continue to mix well.

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Abstract

The invention discloses plateau corn flour and a preparation method thereof, belonging to the technical field of food processing. The plateau corn flour comprises the following components in percentage by mass: 2%-10% of highland barley powder, 3%-15% of hulless oat flour, 2%-10% of buckwheat flour, and the balance being wheat meal, preferably 2% of highland barley powder, 3% of hulless oat flour and 2% of buckwheat flour. The preparation method of the plateau corn flour comprises the following steps: respectively frying highland barley, hulless oat and buckwheat at 100-130 DEG C; drying at 140-160 DEG C, and crushing into powder; adding the highland barley flour, the hulless oat flour and the buckwheat flour to the wheat meal according to the mass percent content; and evenly mixing to obtain the plateau corn flour. The plateau corn flour disclosed by the invention is balanced in nutrition, and unique in flavor, and has relatively high health efficacy, and the content of nutrients such as dietary fibers is obviously superior to that of common wheat meal.

Description

technical field [0001] The invention relates to plateau grain flour and a preparation method of the flour, belonging to the technical field of food processing. Background technique [0002] Known as the "Kingdom of Miscellaneous Grains", my country is rich in miscellaneous grains such as corn, buckwheat, oats, and millet. Cereals are rich in nutrients and have special nutritional and health effects, so they are more and more popular among people. Although miscellaneous grains can be eaten directly, they often have rough taste, unattractive color and poor taste, and are difficult to be accepted by consumers. Most miscellaneous grains are used as livestock feed for animals, and the waste phenomenon is very serious. If miscellaneous grains are made into flour through modern food processing technology, and it is scientifically and rationally matched with wheat flour to develop a pre-prepared special flour for whole grain miscellaneous grains, this will greatly improve the utili...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L7/10
CPCA23L7/198A23L33/00A23V2002/00A23V2200/30
Inventor 张红
Owner SUIPING TONGHUA FLOUR
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