Bean-flavor flour

Abstract

The invention discloses bean-flavor flour, and provides the bean-flavor flour with simple process and high nutrition value. The bean-flavor flour is prepared from, by weight, (1) main material: 60-70 parts of wheat, 2-4 parts of bean, 3-5 parts of broad bean, 4-6 parts of pea, 4-6 parts of sorghum, 4-6 parts of barley, and 5-15 parts of mung bean; (2) assistant raw material: 0.2-1 part of walnut, 0.1-0.6 part of yam, 0.2-0.6 part of ginseng, 0.5-1 part of egg, 0.1-0.6 part of agaric, 0.2-1 part of peanut and 0.2-1 part of semen cassia. The bean-flavor flour takes multiple cereals and high-quality bean as main raw materials, thus the taste of flour and flour product obtained subsequently is guaranteed.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a bean-flavored flour. Background technique [0002] With the continuous improvement of people's living standards, people's dietary structure has been adjusted, and the demand for coarse grains is constantly expanding. Coarse grains are rich in plant fiber and vitamins; activate blood vessels, enhance cell activity, resist skin oxidation, promote appetite and digestion, and maintain the normal function of the nervous system. At present, there are many foods made from coarse grains on the market, but the varieties of coarse grains of pasta are relatively single, contain many additives, and have incomplete nutrition. Summary of the invention [0003] In view of the above problems, the present invention provides a bean-flavored flour with simple processing and high nutritional value. [0004] The technical scheme of the present invention is to include the following raw materials by weight: ...

AI Technical Summary

Problems solved by technology

At present, there are many foods made of coarse grains on the market, but the variety of pasta coarse grain products is relatively single, contains many additives, and the nutritional content is not comprehensive