Nutrient mixed flour and preparation method thereof

Abstract

The present invention relates to a flour, particularly to a nutrition compound flour and a preparing method thereof. The nutrition compound flour of the invention is prepared by mixing special dumpling flour, black scented rice powder, amino acid powder, spinage powder, pumpkin powder, triticale powder and modified starch, has high nutrition value, eliminates the harm to human body caused by excess acidic materials in normal flour, promotes the positive cycle of absorbent system in human body and brings a new black nutrition food to the market. The food prepared by the flour has good taste, color and elasticity, clear texture and freeze resistance, has multiple health care functions to human body and has certain effects on protecting kidney and liver, expelling toxin and beautifying face, tonifying yin and invigorating yang, stabilizing blood sugar, blackening hair, tonifying qi and engendering blood.

Description

technical field [0001] The invention relates to a flour, in particular to a nutritional compound flour and a preparation method thereof. Background technique [0002] Pasta is a traditional food in my country. There are many types of flour on the market, such as wheat flour, buckwheat flour, and corn flour. People usually use these flours or their mixed powders to process food such as steamed buns, noodles, cakes or dumplings, but the nutritional ingredients of these staple food powders are relatively small and single, and the taste is not very good, even if they are simply combined. To achieve the desired effect, such as buckwheat flour, it is rich in nutrients, high in protein and fat, but its taste is bitter, so that the consumption is limited. If can make a kind of nutrient compound flour with the method of scientific compatibility, play can not only meet the needs of people's daily diet, but also can play and strengthen human immunity and have health care effect, the s...

AI Technical Summary

Problems solved by technology

People usually use these flours or their mixed powders to process food such as steamed buns, noodles, cakes or dumplings, but the nutritional ingredients of these staple food powders are relatively small and single, and the taste is not very good, even if they are simply combined. To the ideal effect, such as buckwheat flour, which is rich in nutrients, high in protein and fat, but its taste is bitter, so that the consumption is limited