Flour rich in various buckwheat nutrients and preparation method thereof

Abstract

The invention relates to flour rich in various buckwheat nutrients. The flour is prepared from the following raw materials in parts by weight: 100 parts of wheat flour and 5-25 parts of buckwheat outer seed coat flour, wherein the selected wheat flour is high-gluten wheat flour with dry basis protein content of greater than 12 percent, wet gluten content of greater than 32 percent and fineness of reaching 120 meshes. The buckwheat outer seed coat flour is prepared by the following method consisting of the steps of: shelling and enucleating carefully chosen buckwheat seeds; removing impurities of the obtained outer seed coat and then feeding the outer seed coat into a quick-freeze warehouse to freeze-dry until the water content is less than 6 percent; crushing by using an ultrafine grinder; and sieving with a 250-mesh sieve. According to the flour, the buckwheat outer seed coat flour is scientifically added into the wheat flour, so that the nutrition and health care value of the wheat flour is improved while the flavonoid material content, the dietary fiber content and the selenium content in the wheat flour are improved; and the flour can be used for preparing flour foods such as noodles, steamed breads, dumplings, cakes and steamed stuffed buns.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a flour rich in various buckwheat nutrients and a preparation method thereof. Background technique [0002] With the rapid development of my country's economy, Chinese residents consume too much livestock meat and oily food, people one-sidedly pursue "never tire of fine food", food processing is too refined and fine, the intake of miscellaneous grains is low, and the traditional grain diversification intake The model has been broken, coupled with serious environmental pollution, resulting in an increasing number of people with chronic diseases in my country, and a rapid increase in patients with diseases such as hypertension, diabetes, obesity, colorectal cancer, and breast cancer. Chronic diseases have become the greatest threat to public nutrition and health in our country. [0003] Modern clinical medicine shows that buckwheat has the effects of lowering blood sugar,...

AI Technical Summary

Problems solved by technology

[0008] Since the grain consumption of most residents in our country has been dominated by rice and wheat for a long time, they have formed a dietary habit of steamed buns, noodles and rice as the staple food. In addition, buckwheat food has a rough structure, poor taste, and special taste, so it is not easy to be consumed. Accepted by consumers, to a certain extent restrained consumers' demand for buckwheat food