A kind of nutritious and health-care sorghum cornbread and its processing method

Abstract

The invention relates to a nutritional and health-care sorghum cornbread and a processing method thereof, belonging to the field of agricultural product processing. The sorghum cornbread includes the following raw materials in parts by weight: 20-30 parts of whole sorghum flour, 10-20 parts of quinoa flour, 10-20 parts of millet flour, 10-20 parts of corn flour, 15-20 parts of bean dregs, 10-15 parts of wheat flour, 3-5 parts of gluten flour, 0.4-0.6 parts of baking powder, 0.3-0.5 parts of improver, 0.2-0.4 parts of dry yeast, acacia seeds Extract 1-2 parts. The cornbread prepared by the invention increases the proportion of miscellaneous grains by adding bean dregs in an appropriate amount, so that the prepared cornbread tastes soft and improves the nutritional value; quinoa flour can make up for the defect of lysine deficiency in sorghum; the coordinated action of each component makes the cornbread high in nutritional value and palatability Good; the whole sorghum powder is extruded to improve the digestion and absorption rate, and the taste is delicate; add a small amount of extract of acacia seeds to improve the yield of steamed buns and the health value of steamed buns.

Description

technical field [0001] The invention relates to a nutritious and health-care sorghum cornbread and a processing method thereof, belonging to the field of agricultural product processing. Background technique [0002] Wotou has a long history and occupies an important position in my country's food culture. Traditional steamed buns are usually directly steamed from cornmeal or mixed noodles (cornmeal is mixed with bean flour, so it is called hybrid). Its taste is rough, grainy, and even hard to swallow, so it is not popular with consumers. Now, in order to keep the taste of steamed buns soft and easy to digest, wheat flour is generally used in the market for fermentation to make fermented steamed buns, such as sweet potato steamed buns, black rice steamed buns, mung bean steamed buns, etc. These steamed buns are all based on wheat flour Mixed with whole grains, fermented and cooked, it is delicious, nutritious and healthy, and is widely loved by consumers. However, in the pr...

AI Technical Summary

Problems solved by technology

However, at present, the miscellaneous grain steamed buns on the market mainly use a single variety of miscellaneous grains, and the proportion of miscellaneous grains is small, which cannot achieve the effect of nutritional balance

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