Natural multi-flavor colorized flour and preparation method thereof

Abstract

The invention belongs to the technical field of flour processing, and discloses natural multi-flavor colorized flour and a preparation method thereof. The main technical proposal is that the natural multi-flavor colorized flour is prepared by mixing fruit-vegetable flour and wheat flour, wherein the fruit-vegetable flour is prepared from melons, fruits or big-leaf vegetables through the processes of clean water washing, fresh preservation and color protection, pulping, filtering, spray drying and cooling package, the weight ratio of the fruit-vegetable flour is between 5 and 10 percent, and the granularity is between 100 and 200 meshes; and the weight ratio of the wheat flour is between 95 and 90 percent, and the granularity is between 91 and 140 meshes. Foods prepared by using the mixed flour have the characteristics of natural mouthfeel, various colors, delicious taste and abundant nutrition.

Description

technical field [0001] The invention belongs to the technical field of flour processing, and in particular is a natural multi-flavor colored flour with natural taste, various colors, delicious taste and rich nutrition and a preparation method thereof by mixing wheat flour as the main material with fruit and vegetable powder. Background technique [0002] At present, with the improvement of people's living standards, people's awareness of food nutrition has been greatly enhanced, and the food culture of urban and rural residents is gradually becoming artistic, that is, not only the nutrition and health of the table food are required, but more importantly, the food is refreshing, pleasing and colorful. Wheat flour is a necessity of people's life, especially in the northern region, people's staple food for three meals a day is based on pasta. However, the flour sold and circulated in the market has shortcomings such as single color, monotonous taste, and incomplete nutrition. ...

AI Technical Summary

Problems solved by technology

The pumpkin flour produced by the process provided by this patent has the following defects: firstly, it is difficult to produce pumpkin powder with the size of flour grains by using this process, that is, the produced pumpkin flour grains are too thick, and the When the flour is mixed, it is difficult to mix evenly, so that the food produced is difficult to have a good-looking color; secondly, because the production process of the pumpkin powder is to cut it into filaments or thin slices, dry it or dry it, and then grind it with a pulverizer Therefore, many vitamins will be lost and destroyed in the drying process after being cut into shreds or thin slices, so its nutritional value will be difficult to preserve; third, the pumpkin powder in the pumpkin powder and wheat flour or rice flour Blending ratio (4-6): (6-8), although this high-ratio blended pumpkin powder is rich in nutrition, it is not only difficult to shape the food, but more importantly, it has a good taste as a nutritional flour for mass consumption. Difficult to be accepted by the public