Functional type healthcare flour and preparation method thereof

Abstract

The invention discloses functional type healthcare flour. The functional type healthcare flour is prepared from the following raw materials in parts by weight: 500-600 parts of wheat berries, 20-25 parts of cocoa powder, 15-20 parts of blueberry juice, 45-50 parts of coconut meat, 10-12 parts of white granulated sugar, 15-18 parts of rice wine, 6-8 parts of Sichuan lovage rhizome, 4-6 parts of tea, 10-12 parts of radix scutellariae, 6-8 parts of caulis akebiae, 5-7 parts of ginkgo leaves, 14-18 parts of lotus seeds, 10-14 parts of lalang grass rhizome, 20-25 parts of mulberry roots, 4-5 parts of auxiliaries and an appropriate amount of water. The functional type healthcare flour disclosed by the invention is prepared by milling after carrying out wheat wetting by virtue of the special soup, adding auxiliary materials for seasoning and drying, wherein the soup is obtained by adding water into the Sichuan lovage rhizome, the tea, the radix scutellariae, the caulis akebiae, the ginkgo leaves, and the like and then decocting, is prepared by adopting a Chinese herbal medicine formula, has great help in absorbing nutrition and bringing functional comprehensiveness of the flour into play, and sprayed on the surface in the wheat wetting process to enable the wheat wetting to be carried out, so that the soup can be slowly blend into the flour; under the effects of microwaves, not only is the flour yield of the flour effectively increased by virtue of thermal motion, but also the inter-infiltration of various components is facilitated; the functional type healthcare flour is healthcare functional type flour, and has the very high effect in making of breads, cakes and even auxiliary materials.

Description

technical field [0001] The invention relates to a functional health-care flour and a preparation method thereof, belonging to the technological field of health-care flour in food. Background technique [0002] Wheat grains are mainly composed of three parts: wheat bran wrapping accounts for about 18%-25% of the grain weight; wheat germ, which the wheat grains rely on to germinate, only accounts for 1%-2%; There is also aleurone layer adhesion between endosperm and wheat bran. Wheat grains are processed by milling process to separate wheat bran, wheat germ and endosperm and grind the endosperm into flour for human consumption. Flour processing is a physical separation process that does not change the original chemical properties of wheat endosperm and the rheological properties of dough after water mixing. [0003] From the perspective of factors affecting the eating quality of flour, protein content and quality are the most important factors that determine its eating quali...

AI Technical Summary

Problems solved by technology

But I don't like to use it, and I don't recommend it to everyone. First, it is not troublesome to mix salt and baking powder in the flour; second, after the self-raising flour is stored for a certain period of time, the baking powder in it will lose its effectiveness to varying degrees. ; The third is that many pastries need to add salt when making, but the self-raising flour already has salt. Whether and how much salt should be added has to be carefully converted