Multi-cereal staple food flour and production method thereof

Abstract

The invention discloses multi-cereal staple food flour and a production method thereof and belongs to the field of food. The multi-cereal staple food flour comprises, by weight, 50-80 parts of wheat flour, 5-20 parts of soybean flour, 5-10 parts of extrusion waxy corn flour, 5-10 parts of millet flour, 5-20 parts of green gram flour and 1-10 parts of vital gluten. The wheat flour and the multi-cereal flour are used as raw materials to form a basic formula. Coarse cereal flour with different functions can also be added to form a special formula. Trace elements, vitamin, dietary fiber content and amino acid scores of the multi-cereal staple food flour are higher than those of common wheat flour, glycemic index of the multi-cereal staple food flour is lower than that of common wheat flour, and the multi-cereal staple food flour has good nutrition and health care value.

Description

technical field [0001] The invention relates to a multi-grain staple food powder and a production method thereof, belonging to the field of food. Background technique [0002] Staple food refers to the main food that supplies residents with three meals a day and meets the basic energy and nutritional intake needs of the human body. With the improvement of human awareness, the staple food is not limited to supplying energy and satisfying food and clothing. People have put forward higher requirements for staple food, hoping that staple food will not only provide nutrition, but also perform well in terms of health effects and taste preferences. The existing staple food flour of Chinese residents, especially the northern residents, is mainly wheat flour. The staple food processed by wheat flour can bring consumers a better taste, calories and certain nutrition required for human physiological activities, and has become an indispensable part of daily life. food. [0003] Howev...

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Problems solved by technology

[0003] However, wheat flour currently has obvious nutritional deficiencies: low nutritional value, high glycemic index

Traditional pure wheat products meet people's demand for diversified tastes to a certain extent by adding sugar, fillings, frying, baking, etc., but it directly damages the health of consumers; crowd, traditional wheat flour cannot provide differentiated products

[0005] For the problem of low nutritional value of wheat flour, some domestic and foreign advocates use nutritional fortification to solve the problem. my country has also formulated the national standard GB / T21122 "Nutritional Fortified Wheat Flour". The content of trace elements and vitamins in wheat flour is strengthened to basically meet the needs of the human body. , but there is no improvement in protein titer and dietary fiber content, and it does not lower the glycemic index. A staple food powder with comprehensive nutrition and low glycemic index is still the expectation of the public

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