Lung-clearing healthcare instant cereal flour and making method thereof

Abstract

The invention discloses lung-clearing healthcare instant cereal flour and a making method thereof. The lung-clearing healthcare instant cereal flour comprises, by weight, 30-50 parts of corn flour, 20-40 parts of black rice flour, 15-30 parts of soybean meal, 10-20 parts of wheat flour, 20-30 parts of buckwheat powder, 10-15 parts of oat powder, 10-20 parts of semen coicis powder, 15-30 parts of compound nutritive powder, 15-30 parts of maltitol and 10-20 parts of milk powder. The compound nutritive powder comprises 20-30 parts of radix astragali, 10-15 parts of common lophatherum, 5-10 parts of radix glycyrrhizae, 10-30 parts of green tea, 10-20 parts of honeysuckle and 10-15 parts of honey. The lung-clearing healthcare instant cereal flour is directly consumable by brewing, complicated processing procedures and usage of chemical additives are avoided, and dietary fibers and carbohydrate of the flour are maintained; various cereals and various lung-clearing healthcare Chinese herbal components are blended effectively and rationally to ensure rich and complete nutrition, and appetite of people is promoted.

Description

technical field [0001] The invention belongs to the technical field of food processing, and specifically refers to a kind of flour that can be washed into food for clearing lung and health care and a preparation method thereof. Background technique [0002] Flour food is the most important essential food for human life and survival. There are many types of flour food, and the nutritional value contained in it can provide the necessary nutrients for the human body to survive. Among them, wheat flour is the most widely used and used. For example, bread, steamed buns, biscuits, etc. that we often eat in our lives are mainly made of wheat flour. [0003] At present, the vast majority of flour products require wheat flour to go through complicated processing procedures before they can be eaten, such as kneading, waking up, raising, kneading, steaming, boiling, and frying. In order to make the flour have certain technological characteristics, such as stretching, fluffy and other ...

AI Technical Summary

Problems solved by technology

On the one hand, although the processed flour products meet people's needs in terms of taste and senses, the nutrients contained in the flour itself, such as carbohydrates and dietary fiber, are damaged due to the influence of high temperature, pressure, stretching and chemical additives. , loss, and changes in the tissue structure of the flour, thereby reducing the nutritional value and eating quality of the flour itself; this is extremely undesirable for modern people who pursue a green and healthy diet

On the other hand, complicated processing and production procedures are not advisable for modern people with a fast pace of life.