High-plumule millet nutritious rice flour and processing method thereof

Abstract

The invention discloses high-plumule millet nutritious rice flour, which comprise the components of plumule-containing millet outer flour, soybean flour, all-millet flour and wheat flour in a weight mixing ratio of 20-30:1-5:3-5:60-80. The processing method of the nutritious rice flour comprises: removing large-size impurities by using a primary cleaning screen; removing small-size impurities in a vibrating screen; removing light impurities; removing stones by a stone removing machine; dressing by magnetic separation; primarily striking grains for husking 40 to 50 percent of grains; secondarily striking grains for husking over 90 percent of grains; dressing by magnetic separation; forcefully coarsening by a roller 1 and coarsely rolling; finely rolling by a roller 4; taking the plumule-containing outer flour by a flour sucker; grading by a grader; dressing by magnetic separation; mixing by a mixer; and packing. The high-plumule millet nutritious rice flour is advantageous over rice flour in terms of vitamin content, mineral content, trace element content and the like, can be used to make various foods and has a balance nutrition structure due to the combination of coarse and fine rice flour. The high-plumule millet nutritious rice flour can improve body immunity and has a remarkable health-care effect. The high-plumule millet nutritious rice flour contains rich dietary fibers and therefore is favorable for promoting gastrointestinal motility and digestion of people. A problem of coarse mouthfeel of millet is solved. The high-plumule millet nutritious rice flour has a strong and agreeable fragrance and is suitable for people of all ages.

Description

technical field [0001] The invention relates to the field of grain processing, in particular to high-germ millet nutritious rice flour and a processing method thereof. Background technique [0002] The food range of rice flour is very extensive, such as making cakes, steamed buns, gruel, and mixing various grains such as corn flour, white flour and sorghum flour to process into mixed flour. Millet flour currently on the market is mainly used to make food biscuits, infant rice flour, puffed food, fried food, and the patent application of publication number CN 1105531A "Millet flour and its manufacturing method for making fast food porridge" is respectively Millet, corn, rice, glutinous rice and wheat are crushed into powder in a grain grinder with a 80-mesh sieve, and then fried in an iron pan or baked in an oven at a temperature of 50-80°C to make them mature. It is made by mixing percentages; No. 200810055851.0 patent application is to mix millet and other rice at a weight...

AI Technical Summary

Problems solved by technology

[0005] However, the existing process technology, equipment structure and process parameters, etc., either make the millet processed with high precision, so that all or most of the embryos are milled off to become bran, resulting in the loss of nutrition in the embryo; or the precision is too low, The seed coat is kept too much, the crude fiber is too much, and it is difficult for people to digest after eating; the nutritional balance cannot be achieved. The reason is that the technology is backward, and the equipment cannot meet the technical requirements. According to the ingredients, the crude fiber cannot be moderated; in fact, the millet flour currently on the market cannot be called a true nutritional rice flour

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