374results about How to "Good brewability" patented technology

The invention relates to instant plant total-nutrient food replacement powder which comprises the following raw materials in parts by weight: 10-98 parts of grains, fruits and vegetables, and nut powder, and 0-10 parts of a natural sweetening agent. According to the instant plant total-nutrient food replacement powder, the grains, the fruits and the vegetables, and nuts are mixed and blended, treated by virtue of microwaves, subjected to enzymolysis, and once extruded and cooked, and crushed to prepare the instant plant total-nutrient food replacement powder. The instant plant total-nutrient food replacement powder is complete in nutrients, convenient to prepare, and convenient to digest and absorb, and has the advantages of that the processing period is greatly shortened, the energy consumption is reduced, the cost is lowered, and the storage is easy since microorganisms are killed.

The invention discloses ugine sport nutrition milk tea powder and a preparation method thereof and belongs to the technical fields of solid drinks, modified milk powder and nutritious foods. The milk tea powder is characterized by comprising whole milk powder, skim milk powder, whey protein powder, collagen powder, soy peptides powder, maize oligopeptide, inulin, maltodextrin, soluble soybean polysaccharide, instant tea powder, phospholipid, L-carnitine, a vitamin premix and a mineral premix. The milk tea powder disclosed by the invention has the advantages of giving a full play to the effects of nutrition complementation and cooperative gain, filling a market vacancy and integrating the functions of supplementing calcium, strengthening bones, losing the weight, relieving fatigues, keeping fit and the like; the milk tea powder is good in taste, convenient to eat, good in safety, strong in acceptability, free of toxic or side effects, simple in production process and easy to product and has a great market development potential.

The invention provides a preparation method for highland barley dissolving powders and belongs to the field of food processing. Specifically, the highland barley is carefully chosen, cleaned, dried in a dryer and crushed in a pulverizer to prepare highland barley powders. After that, 60-70 weight parts of highland barley powders and 30-40 weight parts of rice flours are mixed up in a feed mixer and puffed in a twin screw extruder. The puffed highland barley is put into a fluidized bed to be dried, extruded by a tablet press, cooled and packaged. Due to the adoption of the above method, the defect in the prior art that the highland barley is not easy to process and mold due to the existence of amylopectin and the low content of gluten in the highland barley can be overcome. Highland barley dissolving powders prepared through the above method are brewed in boiled water to form a crisp and delicious highland barley paste. Therefore, not only the quality and the nutrient of the highland barley are maintained, but also the highland barley dissolving powders are convenient to take. The highland barley dissolving powders are suitable for the mass consumer. Meanwhile, the method is simple in process, high in mechanized level, suitable for large-scale industrial production and wide in popularization value.

The invention discloses microwave drying instant red date powder and a production method thereof. The components of instant red date powder comprise red dates and a drying auxiliary agent. The production method comprises the steps of: removing skins of the leached red data juice, removing kernels, carrying out enzymolysis and ultramicro crushing, and then mixing with the drying auxiliary agent, homogenizing, spreading and then microwave-drying, and finally packaging the red date powder into the finished product of the instant red date powder. The instant red date powder drinks have the advantages of completed preserved nutrients, good taste and mouthfeel and better solubility, have multiple nutrition and health protection functions of the red dates, are convenient for storage and carrying, are good in dissolving ability, achieve the effect of an instant product, and are more convenient for eating.

The invention relates to soluble dietary fiber fruit and vegetable meal replacement powder and a preparation method thereof, in particular to dietary fiber fruit and vegetable meal replacement powder capable of adjusting in-vivo nutrient balance and inhibiting in-vivo fat accumulation and a preparation method, and belongs to the technical field of nutrition and health-care food. The dietary fiber fruit and vegetable meal replacement powder is characterized by consisting of the following components in percentage by weight: 10 to 60 percent of refined konjac powder, 15 to 50 percent of soybean dietary fiber powder, 5 to 15 percent of polydextrose, 10 to 20 percent of coix seed powder, 10 to 20 percent of yam powder, 0 to 2 percent of seasoning, and 0 to 5 percent of vitamin B. The soluble dietary fiber fruit and vegetable meal replacement powder prepared by the method is fine and smooth in mouthfeel, good in brew-up performance and rich in nutrition, and has multiple health-care effects of clearing intestines and stomach, reducing three highs, preventing obesity, whitening and moistening skin and the like.

The invention relates to a production method of instant nutritional paste food easy to mix. The method particularly comprises the following steps of roasting at high temperature, so that cereal materials such as rice, wheat, corn generate strong cereal smell and part of starch is gelatinized; crushing the materials roasted at high temperature, mixing with sesame powder, bean flour, vegetable and fruit powder and the like uniformly, adding water containing medium-temperature alpha amylase, adjusting proper water, mixing uniformly and standing for a period of time, so that a small amount of the starch in the materials is decomposed; performing extrusion and puffing by a double-screw extrusion puffing technology; and drying and crushing the materials and mixing with auxiliary materials such as sugar powder to prepare the instant nutritional paste food easy to mix. Part of the starch is degraded and the molecule weight is reduced, so that the viscosity is slightly reduced when the product is mixed, the product is insusceptible to caking and easy to mix uniformly, and the viscous taste of the paste product is maintained. The instant nutritional paste food is convenient to mix and is accepted by customers easily.

The invention relates to fully-nutrient meal replacement maltose capable of invigorating the stomach and a preparation method of the fully-nutrient meal replacement maltose, and belongs to the technical field of a functional food. The fully-nutrient meal replacement maltose comprises the following raw material components in percentage by weight of 10-45% of brown rice, 0-40% of millet, 0-40% of black rice, 3-16% of corn, 3-10% of sorghum, 3-10% of oat, 3-15% of tartary buckwheat, 3-20% of red beans, 0-15% of black beans, 0-15% of mung beans, 3-15% of lotus seeds, 0-10% of poria cocos, 3-15% ofChinese yams, 10-45% of inulin, 0-1% of complex vitamins, 0-5% of composite mineral substances, 0-15% of hericium erinaceus, 0-5 % of cordyceps militaris, 0-10% of pea protein, 0-10% of oat fibers and 0-5% of konjac powder. The meal replacement maltose is rich in various grain coarse cereals, superior dietary fibers, vegetable protein, vitamins, minerals, hericium erinaceus and the like are added, so that the fully-nutrient meal replacement maltose is pleasant in mouth feel, rich in nutrition and convenient to carry and eat.

The invention discloses a preparation method of asparagus whole powder and asparagus solid beverage, which belongs to the technical field of food processing. A method for preparing whole asparagus powder, comprising the following steps: (1) selecting and cleaning raw materials; (2) cutting into pieces and blanching; (3) crushing and beating; (4) miniaturization treatment; (5) homogenizing; 6) Sterilization; (7) Drum drying; (8) Crushing and sieving. The first preparation method of the asparagus solid beverage is to use the above-mentioned asparagus whole powder as the main raw material, and mix it with other powdery raw materials evenly to obtain the asparagus solid beverage. The second preparation method of the asparagus solid beverage is to prepare the asparagus pulp before homogenization, so that the asparagus slurry and other powdery raw materials are evenly mixed, and other processes are similar to the preparation method of the whole asparagus powder. The production of asparagus products by the method of the invention has low cost, high production efficiency, continuous production can be realized, and the product has good quality, good brewability and rich nutritional value.

The invention relates to composite barley green solid beverage and a production process thereof and belongs to the technical field of deep processing of agricultural products. The invention is characterized in that: the composite barley green solid beverage is prepared by using fresh barley grass juice and barley green powder as main raw materials and adding barley grass dreg powder, spiral seaweed powder, xanthan gum, sorbitol, sodium alginate, maltodextrin and sodium carboxymethylcellulose through procedures of sterilizing and packaging, wherein the fresh barley grass juice is used for performing biological green protection by using flammulina velutipes extracting solution; and the barley green powder is prepared through vacuum freeze drying. The composite barley green solid beverage have the characteristics of simple production process, high utilization rate of the raw materials and the like, can be produced industrially, has high nutritional value and high drinking performance and is ideal natural health-care beverage.

An instant naked oats powder as solid beverage for the patients of hyperlipomia and diabetes is prepared from naked oats through removing impurities and fine fibres, soaking in hot water, grinding, adding alpha-amylase, auxiliary materials and emulsifier, homogenizing, emulsifying, and spray drying. Its advantages are high dissolving speed and solubility (more than 89.44%), and rich gamma-linolenic acid.

The invention provides nutrition powder capable of losing weight and lowering blood glucose. The nutrition powder capable of losing weight and lowering blood glucose is prepared from the following components in parts by weight: 20-80 parts of highland barley, 5-30 parts of oat bran, 0.5-10 parts of Konjac powder, 1-10 parts of folium morie extract, 1-10 parts of lotus leaf extract, 0.5-8 parts of bitter gourd extract and 0-30 parts of newtol. The invention further provides a preparation method of the nutrition powder capable of losing weight and lowering blood glucose. According to the nutrition powder and the preparation method provided by the invention, natural food materials with ingredients capable of lowering blood glucose and losing weight are adopted as an effect enhancer for preparing the functional nutrition powder, the nutrition powder can be directly brewed for eating, and also can be added into the traditional food, including noodles, bread, steamed buns, biscuits and composite rice, as nutrient enrichment powder, and therefore, the traditional staple food with obvious efficacy of lowering blood glucose and fat can be developed.

A Chinese chestnut and processing method thereof belongs to the food processing technical field. The invention prepares the nutritious, Chinese chestnut product with excellent color and flavor as well as great reconstitution property by following steps: adequately using the Chinese chestnut resource, improving additional value and storage rack period of the Chinese chestnut food, selecting fresh and high-quality Chinese chestnut as raw materials that are protected in color by sulfur free and EDTA free color-protecting solution and dried, then combining the Chinese chestnut powder and grain raw materials that are cured by squeezing and expanding technology. The method of the invention has advantages of simple technology, convenient operation, good repeatability and continuous production.

The invention discloses barley seedling powder solid beverage and a production process thereof, belonging to the agricultural product deep processing technology field. The beverage includes barley seedling powder, barley malt powder, spirulina, xanthan gum, sucrose ester powder, sodium alginate and sodium carboxymethyl cellulose and amorphous silica and is obtained after the procedures of pretreatment, drying, crushing, complex formulation, sterilization and packaging. The dietary fibers with high quality in barley seedlings are used in the solid beverage. The nutrition materials in the barley seedlings are reserved. With the advantages of nice taste, good stirring performance and simple process, the invention overcomes a plurality of disadvantages of the present process, including complication, etc.

The invention relates to a processing method for barley 20-30cm seedling green juice powder. The processing method includes the following steps of 1, pretreatment, wherein sorting and washing are conducted; 2, preparation of barley 20-30cm seedling green juice, wherein shredding, color protecting, freezing, unfreezing, primary juicing, secondary juicing and centrifugation are conducted; 3, preparation of the barley 20-30cm seedling green juice powder, wherein homogenizing and spray drying milling are conducted. Residual fibers in the product can be effectively reduced, the powder can be easily absorbed by the human body, the process difficulty and component damage caused by high temperature are conveniently lowered, and the nutritional value of the product is improved.

Fatigue is a complex physiological and biochemical process of a body, and in order to maintain or improve the athletic ability of the body and to quickly relieve fatigue, the body is necessary to be supplemented with protein from the exterior after exercise to compensate the consumption of protein inside the body so as to prevent negative balance of skeletal muscle protein. The invention discloses fatigue-resistant solid drink which contains soybean peptides and is mainly composed of soybean peptides, L-carnitine, dextrose, taurine, electrolyte, sweetener, acid additive and scenting agent. The fatigue-resistant solid drink can be drunk before or after exercises, can ease or delay fatigue and increase resistance of the body if being taken before the exercise, and can help the body to recover from fatigue quickly if being taken after exercise.

The invention relates to a method for processing instant coarse cereal balanced nutritional flour, which comprises the following steps of: (1) mixing 25 to 30 percent of buckwheat flour, 10 to 15 percent of fagopyrum tataricum flour, 8 to 12 percent of hulless oat flour, 15 to 20 percent of hyacinth bean flour and 30 to 35 percent of pea flour to obtain mixed flour; (2) adding water into the mixed flour and blending to form flour paste, adding solution of CaCl2 to ensure that the pH value of the flour paste is between 6.0 and 6.5, adding 140 to 160u of intermediate-temperature alpha-amylase into each gram of mixed flour, and liquefying at the temperature of between 60 and 65 DEG C to obtain liquefied flour milk; and (3) decoloring the liquefied flour milk, seasoning, and spray-drying to obtain a finished product. The method is simple, easy to operate and master, low in production cost and environment-friendly, the obtained product has high instant and blending performance, is convenient to eat, has an adjuvant therapy effect on senile diseases such as hypertension, hyperlipaemia, cardiovascular and cerebrovascular diseases, diabetes, obesity and the like, and has better effects of dietetic therapy and health care than rice and wheat flour.

A soyabean protein powder is provided, which is characterized in that: the invention is made with materials as the following weight ratio: 70 pieces to 90 pieces of soy protein isolate, 5 pieces to 25 pieces of whey protein, 0.5 pieces to 2 pieces of lecithin and 0.5 pieces to 2 pieces of stabilizer. The preparation technics of the invention is that: 1, combining the soy protein isolate and the whey protein according to the proportion; 2, adding stabilizer; 3, spraying the lecithin grain granulation on a boil bed; 4, collecting the granulation production and the finished sterilizing product with the water between 3.2 per cent to 3.5 per cent and the sterilizing time of 20min to 40min. The invention has the advantages that: 1, the combination of the protein powder and the aminophenol is rational and completely and is easy for assimilation and absorbability, thus reasonably strengthening the nutriment; 2, the invention enhances the dissolvability and stability of the soy protein; 3, the boiling bed granulation technology adopted fulfills the mixing, granulation and drying in one equipment for once, thus making the production technics simple and easy.

The invention belongs to the food processing technical field, in particular to a processing technology of edible fungi nutrition full powder. The edible fungi after being cleaned is subject to vacuummicrowave drying for 3-4 hours under the conditions that vacuum degree is 60-150Pa, temperature is 20-40 DEG C and microwave power is 0.6-2.55Kw. The technology of the invention is low in production cost and easy to operate and can realize industrialized production; the quality of the obtained products is good, the nutrition of edible fungi is fully remained, thus being more beneficial to digestive absorption for human body; soakage is favorable, damage by worms and mould can be prevented, thus being beneficial to storage; and water-based rehabilitation is good, mouthfeel is good, and qualityguarantee period of products is long.

The invention relates to a technology for processing a food which takes asparagus as raw material, in particular to a technology for processing vacuum freeze-dried asparagus instant powder. The technology solves the technical problem of processing and re-utilizing the waste material of the asparagus. The steps are as follows: (1) extracting juice from the raw material; (2) preparing; (3) pre-freezing; and (4) vacuum freeze-drying. The technology utilizes the vacuum freeze-drying method for producing the asparagus instant powder and can keep nutritional components to the maximum extent and meetthe demands of a human body; and meanwhile, the product developed by tests is not added with any preservatives or pigments and has safe and convenient taking, good soakage property, and the product is in line with the development direction of nature, nutrition and back to nature and increases the utilization rate and the economic benefits of the asparagus.

The invention provides high-solubility piglet milk powder and a processing method thereof. The piglet milk powder comprises the following raw materials in parts by weight: 300-600 parts of middle fat milk powder, 100-300 parts of low-protein whey powder, 50-150 parts of lactose, 80-280 parts of fermented rice paste, 30-200 parts of soybean protein isolate, 50-150 parts of plasma protein powder, 50-150 parts of coconut oil, 20-40 parts of glucose, 0-50 parts of sucrose, 5-15 parts of lysine, 1-5 parts of methionine, 1-5 parts of threonine, 1-8 parts of tryptophan, 1-5 parts of arginine, 0.1-0.3 part of vitamin C, 0.1-0.3 part of vitamin E, 0.1-1 part of ethoxyquin, 2-5 parts of organic aid, 0.5-2 parts of feeding probiotic, 0.2-4 parts of functional oligosaccharide, 2-3 parts of vitamin premix, 2-3 parts of organic trace element premix, 0.01-1 part of alpha-amylase, 0-0.5 part of milk flavor and 1-10 parts of flaxseed gum. The milk powder solution has long stability time at normal temperature, and the phenomenon that a sinking material occurs at the bottom of a solution bottle is avoided.

The invention provides pregnant woman milk powder capable of restraining early pregnancy reaction and a preparation method thereof. The milk powder based on 100 parts by weight comprises the following raw materials in part by weight: 320-400 parts of milk, 25-30 parts of skimmed milk powder, 7-22 parts of whey protein powder, 1-4 parts of purple perilla seed oil, 1.5-2.5 parts of ginger, 0.5-1.2 parts of fructo-oligosaccharide, 0.5-2.4 parts of galacto-oligosaccharides, 0.2-0.7 parts of DHA (Docosahexaenoic Acid) powder, 0.1-0.25 parts of soyabean lecithin and 0.008-0.02 parts of bifidobacterium. The pregnant woman milk powder has the beneficial effects that early pregnancy vomiting and other physiological reactions can be reduced or dispelled, and the comprehensive nutritional supplement is provided for pregnant women to ensure various nutrients necessary for fetus growth and development; and the milk powder can simultaneously dispel the fishy smell of the DHA powder and the hot taste of the ginger so as to be more easily received by the pregnant women.

The present invention discloses a Chinese yam full flour and a preparation method thereof, belonging to the technical field of food processing. The Chinese yam full flour is prepared by the following steps: (1) cleaned Chinese yams are placed into a boiling water bath for 10-40 min, the boiled Chinese yams are taken out and cooled, the cooled Chinese yams are drained and the drained Chinese yams are sliced for standby application; (2) the cut Chinese yam slices are placed in a color protection solution for 0.5-2 h and the soaked Chinese yams are taken out to be beat for standby application; (3) alpha-amylase is added into the beat Chinese yam pulp, the Chinese yam pulp is subjected to enzymolysis at a temperature of 45-85 DEG C under a pH of 5.0-7.5 for 30-120 min, and the enzymolyzed Chinese yam pulp is subjected to enzyme inactivation and filtration to obtain an enzymatic hydrolysate and residue for standby application; (4) the enzymatic hydrolysate is concentrated to a soluble solid content of 10-30%, an excipient is added, and the mixture is spray-dried to obtain a Chinese yam powder A; and (5) the residue is subjected to microwave vacuum freeze-drying to obtain a Chinese yam powder B, the Chinese yam powder B is mixed evenly with the Chinese yam powder A, and thereby the Chinese yam full flour is obtained. The Chinese yam full flour is nutrient-rich, has a bright color with a slight brown color, is mellow in sweet and fragrant taste, is uniform in texture, is fine in powder, and is good in reconstituability.

The invention discloses five-cereal snowflake rice flakes and a processing method of the five-cereal snowflake rice flakes. The five-cereal snowflake rice flakes comprise the following raw materials in percentage by weight: 12-17% of brown rice, 22-27% of milled rice with embryo, 3-7% of maize, 3-7% of ormosia, 18-23% of buckwheat, 18-23% of maltodextrin, 3-7% of xylitol and 3-7% of pumpkin powder. The five-cereal snowflake rice flakes are applicable to a broad crowd. By reasonably controlling contents of the raw materials, on the one hand, the nutritional ingredients of the five cereals are mixed in the snowflake rice flakes, so that the snowflake rice flakes are rich in various nutrient elements essential to human body, such as carbohydrates, vitamins and the like, comprehensive in nutrition and balanced in energy; on the other hand, the snowflake rice flakes are good in solubility and taste, meet high requirements of vision and gestation of consumers, and are instant to brew and drink, convenient to eat and applicable to a broad crowd.

The invention discloses a processing method for improving digestibility and reconstituability of instant brown rice powder. The processing method comprises the following steps: (1) germinating rice and then removing rich husk so as to obtain germinated brown rice; (2) crushing the germinated brown rice, sieving the crushed germinated brown rice with a 60-mesh sieve, sprinkling a high-temperature alpha-amylase weak solution into obtained brown rice powder, adjusting moisture content to 10 to 20%, carrying out uniform mixing, then carrying out sealing with a sealing bag, placing the sealing bag in a refrigerator with a temperature of 4 DEG C and balancing moisture for 10 to 20 h, wherein the sprinkling amount of the alpha-amylase weak solution is 40 to 60 U / g, i.e., 40 to 60 U units of the alpha-amylase weak solution is sprinkled into each g of the brown rice powder; and (3) after moisture balancing, carrying out extrusion cooking and crushing so as to obtain the instant brown rice powder. According to the invention, through effective combination of germination, enzymatic hydrolysis with high-temperature alpha-amylase and extrusion cooking, digestibility and reconstituability of the instant brown rice powder are improved to a greatest extent.

The invention discloses a preparation method for a radix puerariae lactobacillus effervescent tablet. The preparation method comprises the following steps: smashing radix puerariae, aqueous extracting assisted by ultrasonic, centrifuging, filtering, preparing radix puerariae juice, sterilizing, adding lactobacillus bulgaricus, streptococcus thermophilus, and lactobacillus plantarum to perform multi-strain mixed fermentation, centrifuging, freezing and drying separated lactobacillus thallus to obtain lactobacillus powder, concentrating and spray drying supernatant to radix puerariae ferment powder, mixing the obtained lactobacillus powder with radix puerariae ferment powder, a disintegrating agent and other auxiliary materials, tabletting, and obtaining the radix puerariae lactobacillus effervescent tablet. The prepared radix puerariae lactobacillus effervescent tablet disclosed by the invention is high in puerarin content, belongs to probiotic products, and is easy to take and brew; the brewed beverage product is claybank, clear and transparent, is palatable in acidity, is soft and mellow in taste, and has unique flavor of radix puerariae lactobacillus beverage.

The invention discloses instant jujube power and a preparation method thereof and belongs to the technical field of processing of foods. The instant jujube power comprises the following components in percentage by weight: 40-50 percent of concentrated jujube slurry solid, 30-40 percent of maltodextrin, 10-20 percent of white sugar power, 0.2-1.0 percent of sodium carboxymethylcellulose and 0.2-1.0 percent of cane sugar tallate, and the instant jujube power is formed by slurry homogenization, drying, crushing and filtering the components. The preparation method adopts vacuum and low-temperature drying, and is short in time, high in expansion ratio, less in the loss of nutritious substances in the instant jujube particles, and better in storage of heat sensitive components particularly Vc; in addition, small particles formed after crushing are not easy to cake and cluster, the instant dissolving performance is good, the instant jujube power can be infused into a thick solution without sediment, and the mouth feeling is spicy and sweet, natural and refreshing.

The invention discloses selenium-rich germinated brown rice snowflake rice flakes and a processing method of the selenium-rich germinated brown rice snowflake rice flakes. The selenium-rich germinated brown rice snowflake rice flakes comprise the following raw materials in percentage by weight: 15-24% of selenium-rich germinated brown rice, 23-29% of milled rice with embryo, 13-22% of buckwheat, 16-25% of maltodextrin, 3-13% of pumpkin powder, 4-9% of semen sesami nigrum and 3-7% of xylitol. The processing method comprises the following steps in sequence: grinding the raw materials, adding water for stirring, grinding by gum, saccharifying and carrying out pregelatinization, drying the raw materials by using a steam rotary drum, crushing and separating, drying the raw materials in the air to obtain the selenium-rich germinated brown rice snowflake rice flakes of 5-7 meshes. The selenium-rich germinated brown rice snowflake rice flakes are fresh in taste, rich in nutrition, balanced in energy, instant to brew and drink, and convenient to eat.

The invention relates to the field of fruit processing and discloses acerola cherry fruit powder and a preparation method thereof. The method comprises the following steps of pulping acerola cherry fruit after preprocessing; adding an acerbity removal liquid into the fruit pulp; stirring; performing colloid-milling, homogenization and filtration; taking a first filtrate for standby application; adding pectinase and cellulase into first filter residues for processing; performing colloid-milling, homogenization and filtration again to obtain a second filtrate; performing homogenization and vacuum concentration after mixing the filtrates; homogenizing after adding resistant starch and isomaltooligosacharide into concentrated solution; and then performing vacuum drying to obtain the acerola cherry fruit powder. As the acerola cherry fruit powder and the preparation method thereof introduce technologies for special preprocessing, color protection and complex enzyme processing, nutritional ingredients, in particular vitamin C and the like of the acerola cherry fruit are remained; and meanwhile, with the adding and the vacuum drying of proper auxiliary materials, the powder collection rate of the fruit powder is increased. During the whole technology, no any food additive such as essence and sweetening agents and no any auxiliary material are added; and therefore, the acerola cherry fruit powder is all-natural nutritional fruit powder which is good in color and luster and high in solvability, and can be widely applied in the industries of foods, health care products and the like.

The invention discloses a production process of an instant drink product taking various beans as main materials, and the production process is based on the traditional processing technology of bean products in China and a modern enzymolysis and basification method and further combined with the homogenization and spray agglomeration and granulation technology, and comprises the following specific process steps: peeling, performing basification treatment, performing enzyme inactivation and deodorization, grinding, adding auxiliary materials, sterilizing, homogenizing, spray-drying, granulating,drying, cooling down and the like. By adopting the process, deslagging is avoided, the taste is still fine and smooth, original nutritional factors in ingredients of the product are maintained and the absorption is promoted; and the instant effect of the product can be improved and solved to a certain extent. The production process has the advantages of high flour extraction rate and capability of maintaining the aroma of the product.