Soyabean protein composite whole wheat

Abstract

The invention relates to enriched flour compounding soybean protein, namely adding soybean protein power, millet flour, maize flour, or selectively adding rice flour into the basic wheat flour to prepare foodstuffs in different kinds. The ingredients of the compound flour in weight percentage are as follows: 8-20 parts of soybean protein powder, 40-80 parts of wheat flour, 5-30 millet flour, 5-30 parts of maize flour, and 0-60 parts of rice flour. The invention makes use of scientific proportion and complementary nutrient contents to raise 2-3 times of efficiency of complete protein, and 4-8 times of nutritive value; besides the protein, the flour contains fat, carbohydrate, vitamins, minerals, and meal cellulose for preventing cancers and diseases and providing comprehensive ingestion of nutrition for human.

Description

technical field [0001] The invention relates to edible flour, in particular to compound nutritional flour added with soybean protein powder. Background technique [0002] Protein is the most important substance in life. What the human body needs is not the protein itself, but the amino acids that make up the protein. The combination of amino acids and nitrogen can form thousands of different proteins in the body, and amino acids are the final substances that are digested and absorbed by proteins. At present, there are 22 to 28 kinds of amino acids known to people, of which 8 kinds of amino acids cannot be synthesized by the human body and must be supplied by food, which are called essential amino acids. These 8 kinds of amino acids must be supplied at the same time, and there should be no time difference. After absorbing these 8 kinds of amino acids, the liver produces antibodies that can resist influenza and various bacterial infectious diseases. If expressed in terms of...

AI Technical Summary

Problems solved by technology

[0004] The published No. 02135576.2 patent application titled "Method for Synchronous Fermentation of Soybean Flour to Produce Food" uses soybean flour, wheat flour, and miscellaneous grain flour as raw materials, and then mixes emulsifiers, mixed starters, enzyme preparations, and auxiliary agents for synchronous fermentation. Fermentation to make fermented noodles; and the variety is relatively single, which belongs to fermented food flour, which cannot meet the diverse needs of specific groups of people and varieties