Sweet buckwheat staple food flour and production method thereof

Abstract

The invention discloses sweet buckwheat staple food flour and a production method thereof. The method comprises the following steps: pre-treating sweet buckwheat; pre-treating soybeans; mixing and crushing the pre-treated sweet buckwheat and the pre-treated soybeans to form buckwheat paste; fermenting the buckwheat paste and neutralizing the fermented buckwheat paste; and drying and crushing the neutralized buckwheat paste to form the sweet buckwheat staple food flour. With the adoption of the scheme, the germinated buckwheat is taken as a main raw material and compounded with the soybeans; a lactic acid bacteria fermentation technology is adopted to modify buckwheat powder so as to improve the eating and processing quality of the buckwheat; the flour can comprehensively replace wheat meal and has a very good effect.

Description

technical field

[0001] The invention relates to sweet buckwheat staple food flour and a production method thereof, in particular to germinated sweet buckwheat staple food flour and a production method thereof, belonging to the technical field of food processing. Background technique

[0002] Buckwheat originated in China, and buckwheat was listed as one of the eight grains in the "Shen Nong Shu" in the 5th century BC. Modern nutrition and medical research shows that buckwheat has outstanding health functions, and has become a research focus in recent years. Buckwheat is rich in nutrition, and its grain contains 7.94%-17.15% protein, 2.00%-3.64% fat, 67.45%-79.15% starch, and 1.04%-1.33% cellulose. Buckwheat flour is significantly higher in protein than rice, millet, wheat, sorghum, and corn flours. Buckwheat flour contains 18 kinds of amino acids, and its amino acid composition is close to standard protein, which is suitable for the comprehensive nutritional needs of human...

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