The production method of the water-milled flour capable of preventing cardiovascular diseases and retaining the wheat
flavor comprises the following steps: crushing low-temperature
soybean meal into coarse
powder, feeding the coarse
powder into an extraction tank with a stirrer, and adding
ethanol for extraction; centrifugally separating the
soybean meal coarse
powder extract to obtain
solid-phase
slurry; and mixing the
solid-phase
slurry and wheat according to a set proportion, adding water, crushing
solid-phase particles by using a high-shear mixing and emulsifying device, sufficiently mixing and emulsifying the solid-phase particles in liquid-phase water, and spray-
drying after emulsifying, thereby obtaining the product prepared by the method disclosed by the invention. The method has the positive effect that the technical defect that the wheat part loses natural and excellent taste and
flavor due to
dry grinding is overcome. The natural and excellent taste and
flavor of the wheat are reserved to the greatest extent. The water-milled flour which has the function of preventing cardiovascular diseases and retains the excellent taste and flavor of wheat is produced by referring to the standard of American Standards for
Health Food Marking. The
soybean protein concentrate with low NSI value is beneficial to
human health and has high added value.