Full-nutrient whole grain flour and preparation method thereof

Abstract

The invention provides full-nutrient whole grain flour and a preparation method thereof. The preparation method comprises the following operation steps of S1, soaking a whole grain mixture in water atthe temperature of 35-50 DEG C for low-temperature swelling first, then removing water or conducting treatment and then removing water until the whole grain mixture germinates; S2, adding a compoundenzyme consisting of cellulase, glucanase, xylanase and ferulic acid esterase into the mixture obtained in step S1, uniformly stirring the mixture, and then performing enzymolysis at the temperature of 35-50 DEG C; S3, drying and crushing the mixture obtained in step S2 into powder. The provided preparation method can not only fully retain nutrients of epidermis and embryos, increase the absorption rate of the nutrients, avoid abandonment and waste of bean peels, wheat peels and embryos in traditional processing, but also greatly improve the mouthfeel, and has the advantages of being comprehensive and abundant in nutrient and easy to process, digest and absorb.

Description

technical field [0001] The invention relates to the technical field of grain processing, in particular to a whole-nutrition whole-grain flour and a preparation method thereof. Background technique [0002] Whole-nutrition whole-grain flour refers to mixed grain flour obtained by grinding various grain raw materials. Compared with refined rice, white flour, etc., it has richer dietary fiber content, and is also rich in polyphenols, flavonoids, vitamins, sterols, phytic acid and other biologically active substances and mineral elements. Therefore, the whole nutritional whole grain flour has higher nutritional value and health care function. Chinese patent application number 201510526651.9 and publication number CN 105076973 A have proposed a whole grain nutritional flour and its production method. The whole grain nutritional flour is the second peeling and separation of wheat. It is required to prepare whole grain nutritional flour that is evenly mixed. The production method...

AI Technical Summary

Problems solved by technology

Chinese patent application number 201510526651.9 and publication number CN 105076973 A have proposed a whole grain nutritional flour and its production method. The whole grain nutritional flour is the second peeling and separation of wheat. It is required to prepare whole grain nutritional flour that is evenly mixed. The production method is: cleaning → peeling → moistening → secondary peeling → activation of material A → crushing of material B → preparation of whole grain nutritional flour, which solves the problem of complete nutrition Whole grain flour has short shelf life, high nutrient loss, taste and processing issues

However, the whole grain nutritional flour has the following problems: 1. Although the bran is puffed and pulverized, the mouthfeel is improved to a certain extent, but because the bran is an insoluble substance, it is difficult to be completely enzymatically hydrolyzed and absorbed, and the mouthfeel is still relatively rough 2. Part of the material is puffed, so when the whole grain nutritional flour is used to make steamed buns, steamed buns and other pasta that need to be raised, the dough will have a poor leavening effect, which will affect the final taste; 3. The raw materials need to be peeled, and the operation is cumbersome; 4. , The whole grain nutritional flour only uses wheat grains, which is not comprehensive in nutrition