Cereal flour capable of being brewed to be eaten and manufacturing method thereof

Abstract

The invention discloses cereal flour capable of being brewed to be eaten and a manufacturing method thereof. The cereal flour capable of being brewed to be eaten comprises, by weight parts, 30-50 parts of corn flour, 20-40 parts of black rice flour, 15-30 parts of soybean meal, 10-20 parts of wheat flour, 20-30 parts of buckwheat flour, 10-15 parts of oat powder, 10-20 parts of coix seed powder, 5-10 parts of red date powder, 15-30 parts of maltose, 10-20 parts of milk powder, 10-20 parts of walnut kernel powder and 10-20 parts of peanut powder. The cereal flour can serve as a staple food and non-staple food to be directly brewed to be eaten, the complex processing and manufacturing processes of the four and the use of chemical additives are avoided, the cereal flour can be brewed to be eaten conveniently and safely, and dietary fibers and carbohydrates of the flour are saved from damage; various cereals are effectively and reasonably compounded, nutrition is rich and comprehensive, users' appetite is improved, and the cereal flour also has a dietetic invigoration effect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and specifically refers to a kind of flour that can be washed with miscellaneous grains and a preparation method thereof. Background technique [0002] Flour food is the most important essential food for human life and survival. There are many types of flour food, and the nutritional value contained in it can provide the necessary nutrients for the human body to survive. Among them, wheat flour is the most widely used and used. For example, bread, steamed buns, biscuits, etc. that we often eat in our lives are mainly made of wheat flour. [0003] At present, the vast majority of flour products require wheat flour to go through complicated processing procedures before they can be eaten, such as kneading, waking up, raising, kneading, steaming, boiling, and frying. In order to make the flour have certain technological characteristics, such as stretching, fluffy and other characteristics, i...

AI Technical Summary

Problems solved by technology

On the one hand, although the processed flour products meet people's needs in terms of taste and senses, the nutrients contained in the flour itself, such as carbohydrates and dietary fiber, are damaged due to the influence of high temperature, pressure, stretching and chemical additives. , loss, and changes in the tissue structure of the flour, thereby reducing the nutritional value and eating quality of the flour itself; this is extremely undesirable for modern people who pursue a green and healthy diet

On the other hand, complicated processing and production procedures are not advisable for modern people with a fast pace of life.