Low-sugar low-fat spleen-tonifying appetite-promoting flour capable of being brewed and making method thereof

Abstract

The invention discloses low-sugar low-fat spleen-tonifying appetite-promoting flour capable of being brewed and a making method thereof. The flour is prepared from 40-80 parts of buckwheat, 30-50 parts of corn flour, 20-30 parts of oat powder, 10-20 parts of coix seed powder, 5-10 parts of maltitol, 5-10 parts of xylitol, 10-15 parts of milk powder, 5-10 parts of dietary fiber powder and 15-30 parts of nutrition compound powder. The flour can be adopted as staple food and non-staple food to be brewed directly, complex flour making procedures and consumption of chemical additives are avoided, brewing is convenient and safe, and dietary fiber and carbohydrate of the flour are reserved; various low-sugar low-fat coarse cereal and various traditional Chinese medicine preparations with the effects of tonifying the spleen and promoting the appetite are effectively and reasonably compounded, and the flour is complete and abundant in nutrient, convenient to eat, nutritive and safe and meanwhile has the dietetic invigoration effect.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically refers to a low-sugar and fat-invigorating spleen and appetizing edible flour and its preparation method. Background technique [0002] Flour food is the most important essential food for human life and survival. There are many types of flour foods, and the nutritional value contained in them can provide essential nutrients for human survival. Among them, wheat flour is the most widely used and used. For example, the bread, steamed bread, biscuits, etc. that we eat frequently in our lives are mainly made from wheat flour. [0003] At present, most noodle products need to be edible after going through complicated processing procedures, such as kneading, waking, raising, kneading, steaming, boiling, frying, etc. In order to make flour possess certain technological characteristics, such as stretching and fluffing, various chemical additives are inevitably added. On the one hand, ...

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.