Compound flour and processing method thereof

Abstract

The invention discloses compound flour and a processing method thereof. The compound flour comprises the following ingredients: 50-60 parts of wheat, 30-45 parts of potato flour, 10-15 parts of pumpkin seeds, 10-15 parts of oat, 5-8 parts of pecan kernels, 15-25 parts of small red beans, 0.2-0.5 part of worm grass, 8-12 parts of cabbage, 5-8 parts of cucumber, 5-8 parts of sugarcane, 5-8 parts of longan, 8-12 parts of highland barley, 5-7 parts of konjaku flour, 8-12 parts of peanuts, 5-8 parts of peaches, 6-10 parts of soybeans and 10-15 parts of foxtail millet. The method comprises the following steps: soaking, draining and pulverizing the wheat, pumpkin seeds, oat, small red beans, highland barley, peanuts and foxtail millet so as to obtain a first mixed powder slurry; mixing the pecan kernels, worm grass and longan, adding water, and pulverizing the mixture so as to obtain a second mixed powder slurry; drying and pulverizing the cabbage, cucumber, sugarcane and peaches so as to obtain dry vegetable and fruit powder; preparing the soybeans into fermented soybean milk; mixing and uniformly stirring the first mixed powder slurry, the second mixed powder slurry and the fermented soybean slurry by weight part, and then performing dehydration and low-temperature drying, thereby obtaining a primary compound flour; and uniformly mixing the primary compound flour, potato flour and dry vegetable and fruit powder, performing secondary pulverization, and sieving the pulverized materials, thereby obtaining the compound flour.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a compound flour and a processing method thereof. Background technique [0002] Flour is a powder made from wheat. According to the protein content in flour, it can be divided into high-gluten flour, medium-gluten flour, low-gluten flour and gluten-free flour. Flour (wheat flour) is the staple food in most parts of northern China, and there are many kinds of food made from flour, with a variety of patterns and different flavors. However, most of the commercially available flour is wheat flour ground from pure wheat, which has a single taste and a single nutrition, and can only satisfy the daily common diet. [0003] Potato has high nutritional value and is a globally recognized complete nutritional food. Its protein has high nutritional value, high digestible components, and is easily absorbed by the human body. Its quality is similar to animal protein and contains 18 k...

AI Technical Summary

Problems solved by technology

At present, my country's potatoes are mainly used for fresh food, and some of them are used for processing starch or Western-style leisure foods such as French fries, potato chips, and mashed potatoes. The consumption of potatoes is relatively low. In the prior art, although there are also potato powders added It is a process to make compound flour into flour, but the amount of potato added is severely limited due to its own shortcomings such as high viscosity and poor toughness. Therefore, if a large amount of potato can be added to Making compound flour in flour is of great significance to increasing the nutritional content of flour, increasing the diversification of flour types, and increasing the consumption of potatoes, but there is no report that potatoes are widely used in the production of flour