Fried fagopyrum tataricum-flour and preparation method thereof

Abstract

The invention provides fried fagopyrum tataricum-flour and a preparation method thereof. The fried fagopyrum tataricum-flour is prepared from the following raw materials comprising the following ingredients: fagopyrum tataricum, wheat, black soybeans, black fragrant rice, flax seeds, grape seeds, fructus amomi, white flesh of pomelo peels, hippophae fruits, lophatherum gracile, moringa leaves and corn stigma. The preparation method comprises the following steps: heating the fagopyrum tataricum, the wheat, the black soybeans, the black fragrant rice and the white flesh of the pomelo peels with a decoction of the lophatherum gracile, the moringa leaves and the corn stigma so as to obtain a prepared decoction; performing low-temperature spray-drying on the prepared decoction so as to obtain powder; mixing the powder with the flax seed powder and the grape seed powder so as to obtain mixed powder; and stir-frying the mixed powder with the fructus amomi volatile oil and the hippophae fruit volatile oil until the mixture is cooked, so that the fried fagopyrum tataricum-flour is prepared. The fried fagopyrum tataricum-flour disclosed by the invention is rational in nutrition matches. Different technologies are adopted according to characteristic of the raw materials during the production processes while the low-temperature spray-drying means are combined, so that active ingredients in each raw material are prevented from losing and natural flavors of the raw materials are preserved. The fried fagopyrum tataricum-flour can be directly eaten or eaten after being brewed into paste with water. Thus, the fried fagopyrum tataricum-flour has various eating methods, and the eating methods are simple.

Description

technical field [0001] The invention relates to the technical field of tartary buckwheat processing, in particular to a tartary buckwheat fried flour and a production method thereof. Background technique [0002] Tartary buckwheat is rich in a large amount of soluble dietary fiber and vitamin E, and it also contains rutin and niacin. Rutin has various functions such as lowering human cholesterol and blood lipids, protecting eyesight, softening blood vessels and preventing cerebral hemorrhage. Tartary buckwheat has many effects and functions, so people can use tartary buckwheat for a long time, which is of great benefit to health. [0003] However, the existing processing methods of tartary buckwheat are limited, and the common processing method is to process tartary buckwheat tea for daily drinking by people. The more common way of eating is to add rice and other grains to cook and eat together. Therefore, the widespread promotion of tartary buckwheat is limited. Contents...

AI Technical Summary

Problems solved by technology

[0003] However, the existing processing methods of tartary buckwheat are limited, and the common processing method is to process tartary buckwheat tea for people's daily drinking.

The more common way to eat it is to add it to rice and other grains and cook it together. Therefore, the widespread promotion of tartary buckwheat is limited.