Pressure-reducing flour and preparation method thereof

Abstract

The invention provides pressure-reducing flour and a preparation method thereof. The pressure-reducing flour is prepared from the following raw materials in parts by weight: 500-550 parts of wheat, 3.5-4 parts of xanthan gum, 60-65 parts of black soybeans, 10-11 parts of honey, 20-22 parts of tapioca starch, 10-11 parts of sea cucumber, 4-5 parts of corn stigma, 2-3 parts of cassia seeds, 3-4 parts of chrysanthemum flowers, 5-6 parts of Chinese wolfberry fruits and 3-4 parts of fiveleaf gynostemma herb. The xanthan gum is added to the flour so that the viscosity of the flour is enhanced, the flour is suitable for making noodles, and noodles prepared from the pressure-reducing flour are relatively strong have the relatively cooling-resistant effect, and also are elastic and chewy; meanwhile, in the raw materials of the pressure-reducing flour, partial wheat is ground into flour after germination so that the content of gamma-aminobutyric acid in the pressure-reducing flour can be increased; besides, the wheat is treated by use of microwaves after germination so that the activity of alpha-amylase can be reduced and the influence on the quality of the wheat flour due to the wheat germination treatment can be avoided; in addition, the pressure-reducing flour is sweet in taste, has a peculiar flavor, and is capable of achieving the effect of reducing pressure if being taken frequently.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to flour, in particular to a depressurized flour and a preparation method thereof. Background technique [0002] Flour, a powder ground from wheat, is the staple food in most of northern China and can be made into a variety of foods such as noodles and steamed buns. Many flours currently on the market have low protein content, and the noodles made from them have problems such as poor chewiness and inability to cook. market expectation. SUMMARY OF THE INVENTION [0003] The purpose of the present invention is to provide a kind of hypotensive flour and its preparation method, and the present invention has the characteristics of healthy nutrition and unique flavor. [0004] The technical scheme adopted in the present invention is: [0005] A kind of decompression flour is characterized in that being made from the following raw materials by weight: [0006] Wheat 500-...