Anti-radiation brewing cereal flour and making method thereof

Abstract

The invention discloses anti-radiation brewing cereal flour and a making method thereof. The anti-radiation brewing cereal flour comprises the following raw materials in parts 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 flour, 10-15 parts of oat powder, 10-20 parts of barley powder, 15-30 parts of nutritional compound powder, 15-30 parts of maltitol and 10-20 parts of milk powder, wherein the nutritional compound powder comprises 15-20 parts of radix ophiopogonis, 10-15 parts of white chrysanthemum, 10-15 parts of semen cassia, 10-20 parts of green tea, 5-10 parts of wolfberry and 10-15 parts of honey. The anti-radiation brewing cereal flour can be directly taken by brewing; the complex processing procedure and the chemical additive application are avoided; the dietary fiber and carbohydrate contained in the flour are maintained; various cereals and Chinese herb preparations with anti-radiation effect are effectively and reasonably compounded; and the nutrition is rich.

Description

technical field [0001] The invention belongs to the technical field of food processing, and specifically refers to a radiation-proof edible miscellaneous grain flour 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 characteristics, it is inevi...

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.