Premixing flour of wheat flour and coarse-cereal flour and preparation method of premixing flour

Abstract

The invention discloses premixing flour of wheat flour and coarse-cereal flour and a preparation method of the premixing flour. The premixing flour comprises main materials and a modifying agent, wherein the added amount of the modifying agent accounts for 0.1-0.2% of the total amount of the main materials, wherein the main materials comprise the following materials in percent by weight: 50-60% of wheat flour, 20-30% of buckwheat flour, 10-20% of barley flour and 10-20% of sweet potato flour; the modifying agent comprises the following components in percent by weight: 5-10% of vitamin C, 5-10% of calcium stearoyl lactylate, 15-30% of common fenugreek seed gum and 50-70% of corn starch. The premixing flour can be obtained by mixing the main materials and the modifying agent uniformly, conveying into a granary and ripening by 7 days. The premixing flour prepared by utilizing the preparation method is comprehensive in nutrition, is healthy and safe, and can be utilized for preparing high-grade hand-set noodles; and the prepared hand-set noodles have the characteristics of long storage period without fermentation, chewy mouthfeel, smoothness, flexibility, no milky soup and the like.

Description

technical field [0001] The invention relates to a premixed powder and a preparation method thereof, in particular to a wheat miscellaneous grain noodle premixed powder for making hand-made noodles and a preparation method thereof. Background technique [0002] The General Office of the People's Government of Henan Province "Notice on Printing and Distributing the 2012-2020 Henan Staple Food Industrialization Development Plan" clearly stipulates that: actively carry out basic scientific research with grain chemistry as the main body, support the accumulation of basic scientific research, and focus on solving the problems of fresh and wet noodles. Common key technical problems such as product preservation and rice rehydration. Establish high-quality flour and special flour supply bases, promote the industrialization of staple food, and effectively improve the quality of high-quality special flour through the construction of ready-mixed flour projects and accelerate the technic...

AI Technical Summary

Problems solved by technology

[0003] At present, the flour used to make fresh and wet noodles on the market generally has the following problems: the content and proportion of main components such as protein and starch in the flour cannot meet the requirements for making high-quality fresh and wet noodles, so that the color of the fresh and wet noodles produced is relatively poor , poor texture, high cooking loss rate and cooked strip breaking rate; lack of certain elements in the flour, low protein utilization; the fresh and wet noodles produced have high water content, and are easily damaged during storage and sales. Microbial infection, resulting in short shelf life