Nerve-calming sleep-aiding instant cereal flour and preparation method thereof

Abstract

The invention discloses nerve-calming sleep-aiding instant cereal flour and a preparation method thereof. The nerve-calming sleep-aiding instant cereal flour contains the following raw materials in parts by weight: 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, 10-15 parts of oat powder, 10-20 parts of coix seed powder, 15-30 parts of nutritional compound flour, 15-30 parts of maltitol and 10-20 parts of milk powder, wherein the nutritional compound flour contains 15-30 parts of ligusticum chuanxiong hort, 10-20 parts of Chinese yam, 10-15 parts of lily, 5-15 parts of ginkgo leaves, 10-20 parts of lotus seeds and 5-15 parts of dietary fibers. The cereal flour can be instantly eaten by brewing with water; the complex processing procedure and the usage of chemical additive are avoided; the dietary fibers and carbohydrate of the flour are maintained; various cereals and nerve-calming sleep-aiding Chinese herbal medicine components are effectively and reasonably compounded; the nutrition is rich and full.

Description

technical field [0001] The invention belongs to the technical field of food processing, and specifically refers to a kind of edible miscellaneous grain flour for soothing the nerves and helping sleep 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 ...

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.