Wheat fiber powder and preparation method thereof

Abstract

The invention discloses a wheat fiber powder and a preparation method thereof. The wheat fiber powder is composed of dryland wheat, highland barley, tartary buckwheat and oatmeal. The wheat fiber powder contains 30-40% of dietary fibers, 15-20% of proteins and 30-40% of carbohydrates, and the GI value (glycemic index) is 31-39%. The method retains grain epidermis, and performs two-stage grinding with a vertical stone mill and a steel mill and sieving. The obtained wheat fiber powder mainly comprises grain epidermis, pericarp, seed coat, nucellus layer and aleurone layer, and comprises partialendosperm, so that the aroma and nutrients such as and proteins, carotene, carbohydrates, calcium, phosphorus, iron, vitamin B1, vitamin B2 and dietary fibers of unprocessed grain are completely preserved, and the proportion of carbohydrates which are easy to digest is reduced at the same time.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a wheat fiber powder and a preparation method thereof. Background technique [0002] In recent years, due to people's excessive pursuit of food taste, raw grains have been over-processed. A large number of ingredients that are beneficial to the human body and intestinal bacteria, including dietary fiber, minerals and other nutrients are lost in large quantities, and the over-processed "fine" food is digested and absorbed by the human body in the small intestine, resulting in a rapid rise in blood sugar after meals, and eating too much at the same time The amount and proportion of harmful bacteria that produce toxins in the intestines continue to increase. [0003] The unbalanced dietary structure and the general lack of dietary fiber have led to the emergence of a large number of sub-healthy people. The number of diabetics, constipation patients, and obese people is inc...

AI Technical Summary

Problems solved by technology

However, the efficiency of dietary fiber intake from modern living foods is relatively low (3 kg of vegetables are required to consume 30 g of dietary fiber). According to the "White Paper on Dietary Fiber Intake of Chinese Residents", the current daily dietary fiber intake per capita in China is 11 grams, compared with the 30g recommended by the Chinese Nutrition Society, less than 5% of the population can reach the appropriate intake

Cereal bran contains a lot of dietary fiber, but due to problems such as poor taste, it is only mixed in flour in a low proportion to make whole grain food

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