Preparation method of crude fiber mixed flour by taking corn as main raw materials

Abstract

The invention provides a preparation method of crude fiber mixed flour by taking corn as main raw materials, relating to the field of grain processing. The crude fiber mixed flour comprises the following raw materials in parts by weight: 80-120 parts of corn kernels, 3-7 parts of wheat bran, 3-7 parts of yellow soybean meal powder, 3-7 parts of soybean curd residue skins, 200-250 parts of drinking water and 0.015-0.019 part of lactobacillus powder; the preparation method comprises the following steps: respectively drying wheat bran and corn kernels through grain dryer so as to obtain dry wheat bran and dry corn kernels, respectively grinding the dry wheat bran and corn kernels to 40-70 meshes so as to obtain whole corn powder and wheat bran powder, stirring the whole corn powder, wheat bran powder, yellow soybean meal powder, soybean curd residue skins, drinking water and lactobacillus powder for 20-24 hours in the tank at 25-38DEG C to obtain crude flour paste, finely grinding the crude flour paste to 60-80 meshes so as to obtain fine flour paste, and dehydrating and drying the fine flour paste to obtain the finished crude fiber mixed flour, cooling the finished crude fiber mixed flour and packaging and storing into a warehouse.

Description

technical field [0001] The invention relates to a preparation method of coarse fiber mixed flour with corn as the main raw material, belonging to the field of grain processing. Background technique [0002] With the improvement of people's living standards, the requirements for food taste and material selection are getting higher and higher. Take rice, wheat, and corn as the main grains as examples. , Crude fiber takes a long time to decompose, and stomach acid will be produced during the digestion process, so in the current national standard, the bran that can be used as dietary fiber is completely washed out of rice; similarly, when wheat is processed into flour, it is also In order to maintain the viscosity and taste of flour, the bran of wheat is also removed from the flour; when corn is processed into corn flour, in order to meet the taste requirements of consumers, the bran is first removed and then the corn is ground; Because the edible crude fiber mainly comes from ...

AI Technical Summary

Problems solved by technology

[0002] With the improvement of people's living standards, the requirements for food taste and material selection are getting higher and higher. Take rice, wheat, and corn as the main grains as examples. , Crude fiber takes a long time to decompose, and stomach acid will be produced during the digestion process, so in the current national standard, the bran that can be used as dietary fiber is completely washed out of rice; similarly, when wheat is processed into flour, it is also In order to maintain the viscosity and taste of flour, the bran of wheat is also removed from the flour; when corn is processed into corn flour, in order to meet the taste requirements of consumers, the bran is first removed and then the corn is ground; Because the edible crude fiber mainly comes from the staple food, and the staple food processing methods of the prior art mostly remove the bran that can be used as the edible crude fiber, the crude fiber content of the grain processed by the prior art is very low, and it is difficult for people to use it on the daily dining table. Sufficient intake of crude fiber on the human body leads to an increasing number of people with hyperlipidemia, hypertension, hyperglycemia and obesity