Coarse cereal and wheat nutritional flour and preparation method thereof

Abstract

The embodiment of the invention discloses coarse cereal and wheat nutritional flour and a preparation method thereof. The coarse cereal and wheat nutritional flour is formed by mixing cooked coarse cereal flour and raw wheat flour. The invention fills the technical blank of coarse cereal and wheat mixed flour in the aspect of keeping the original tough and chewy properties of the wheat flour, so that the mixed flour can be used for making various wheaten foods such as cut noodles, handmade noodles, instant noodles, fine dried noodles, dumpling wrappers, pancakes, wonton wrappers, steamed stuffed buns, steamed twisted rolls, fried dough twists, steamed buns, bread and cakes like pure wheat flour; the coarse cereal and wheat nutritional flour provided by the invention is coarse cereals, is a prepared food with balanced nutrition, changes the current situation of consumption singleness and limitation of traditional coarse cereal and wheat mixed flour, and realizes full nutrition, nutrition complementation, good taste and convenience in preparation; the nutritional balance level of human food is improved, and a new choice of healthy composite nutritional food is provided for consumers; the method has a remarkable promotion effect on development of agriculture and improvement of the commodity additional value of agricultural products (deep processing of grains), and has a relatively good application prospect.

Description

Technical Field

[0001] The embodiments of the present invention relate to the technical field of flour processing, and particularly to a nutritious coarse grain wheat flour and a preparation method thereof. Background Art

[0002] Flour made from a mixture of coarse grains and wheat flour in the existing technology has numerous drawbacks. Firstly, this mixed flour lacks the inherent chewiness of wheat flour, making it unsuitable for making various noodle-based foods, such as noodles, dumpling wrappers, wonton wrappers, pancakes, and twisted dough sticks. It can only be used to make steamed buns and wowotou, limiting its applicability. Secondly, its taste is inferior to that of pure wheat flour, making it difficult to meet consumer demand for mixed flour foods that combine nutrition and taste.

[0003] Existing technologies are unable to achieve the blended flours consumers desire, combining the nutritional benefits of whole grains with the characteristics of wheat flour. This is because the original gluten properties of wheat flour are destroyed when whole grains are mixed with wheat flour. Consequently, nutritionally balanced blended flour foods lack the desired variety and taste. This presents a significant gap in the relevant technical field. Summary of the Invention

[0004] To this end, an embodiment of the present invention provides a multi-grain wheat nutritious flour and a preparation method thereof.

[0005] In order to achieve the above objectives, the embodiments of the present invention provide the following technical solutions:

[0006] According to a first aspect of the embodiments of the present invention, the present invention provides a multi-grain wheat nutritious flour, which is prepared by mixing cooked coarse multi-grain flour and raw wheat flour.

[0007] In some preferred embodiments, the coarse grains include at least one of corn, sorghum, buckwheat, and millet.

[0008] In some preferred embodiments, the weight proportion of the cooked coarse grain flour is 10%-15%.

[0009] According to a second aspect of the embodiments of the present invention, the present invention provides a method for preparing the nutritious coarse grain wheat flour as described in any one of the above items, comprising the following steps:

[0010] The coarse grains are subjected to single cooking process to produce coarse grain cooked flour;

[0011] The cooked coarse grain flour is mixed with raw wheat flour to obtain the coarse grain wheat nutritious flour.

[0012] In some preferred embodiments, the cooking processing method of the coarse grains includes baking, extruding, puffing and cooking the coarse grains into flour.

[0013] The embodiments of the present invention have the following advantages:

[0014] 1. The present invention fills the technical gap in maintaining the original chewiness of wheat flour by mixing coarse grains and wheat flour, so that the mixed flour can be used to make various pasta such as knife-cut noodles, hand-rolled noodles, instant noodles, dried noodles, dumpling wrappers, pancakes, wonton wrappers, steamed buns, flower rolls, twisted dough sticks, steamed buns, bread, cakes, etc., just like pure wheat flour;

[0015] 2. The coarse grain wheat nutritious flour provided by the present invention is a coarse grain and a nutritionally balanced food. It changes the current situation of single consumption and limitation of traditional coarse grain and wheat mixed flour, achieves nutritional fullness and nutritional complementarity, has a good taste and is easy to prepare;

[0016] 3. The present invention improves the nutritional balance of human food and provides consumers with a new choice of healthy and complex nutritious food;

[0017] 4. The present invention has a significant promoting effect on developing agriculture and increasing the added value of agricultural products (grain deep processing) and has good application prospects. DETAILED DESCRIPTION

[0018] The following describes the implementation of the present invention using specific embodiments. Those skilled in the art will readily understand the other advantages and benefits of the present invention from the disclosure herein. Obviously, the embodiments described are only a portion of the present invention, not all of it. All other embodiments derived by persons of ordinary skill in the art based on the embodiments of the present invention without inventive effort are intended to fall within the scope of protection of the present invention.

[0019] Example 1

[0020] This embodiment provides a multi-grain wheat nutritious flour, which is prepared by mixing cooked corn flour and raw wheat flour in a mass ratio of 10:90.

[0021] The preparation method comprises the following steps:

[0022] (1) taking an appropriate amount of corn, performing a maturation treatment, and then making the maturated corn into flour to obtain maturated corn flour;

[0023] (2) The cooked corn flour and the raw wheat flour are fully mixed in a mass ratio of 10:90 to obtain the multi-grain wheat nutritious flour.

[0024] The nutritious flour prepared in this embodiment can be used to make dumpling wrappers, which are chewy and have a good taste.

[0025] Example 2

[0026] This embodiment provides a multi-grain wheat nutritious flour, which is prepared by mixing cooked sorghum flour and raw wheat flour in a mass ratio of 15:85.

[0027] The preparation method comprises the following steps:

[0028] (1) taking an appropriate amount of sorghum, performing a cooking process, and then preparing the cooked sorghum into flour to obtain cooked sorghum flour;

[0029] (2) The cooked sorghum flour and the raw wheat flour are fully mixed in a mass ratio of 15:85 to obtain the multi-grain wheat nutritious flour.

[0030] The nutritious flour prepared in this embodiment can be used to make fried dough twists, which are crispy and have a unique aroma of sorghum.

[0031] Example 3

[0032] This embodiment provides a multi-grain wheat nutritious flour, which is prepared by mixing cooked corn flour, sorghum flour and raw wheat flour in a ratio of 5:8:87.

[0033] The preparation method comprises the following steps:

[0034] (1) taking appropriate amounts of corn and sorghum, performing a maturation treatment, and then making flours thereof, namely, maturated corn flour and maturated sorghum flour;

[0035] (2) The cooked corn flour, cooked sorghum flour and raw wheat flour were fully mixed in a mass ratio of 5:8:87 to obtain multi-grain wheat nutritious flour.

[0036] The nutritious flour prepared in this embodiment can be used to make hand-rolled noodles, which are chewy and elastic and rich in nutrition.

[0037] Although the present invention has been described in detail above using general descriptions and specific embodiments, it will be apparent to those skilled in the art that modifications and improvements may be made thereto. Therefore, such modifications and improvements, without departing from the spirit of the present invention, are intended to be within the scope of protection claimed herein.

Claims

1. A kind of coarse grain wheat nutritious flour, characterized in that: It is made by mixing cooked whole grain flour with raw wheat flour.

2. The coarse grain wheat nutritious flour according to claim 1, characterized in that The coarse grains include at least one of corn, sorghum, buckwheat and millet.

3. The coarse grain wheat nutritious flour according to claim 1, characterized in that The weight proportion of the cooked coarse grain flour is 10%-15%.

4. A method for preparing the nutritious coarse grain wheat flour according to any one of claims 1 to 3, characterized in that: The following steps are involved: The coarse grains are subjected to single cooking process to produce coarse grain cooked flour; The cooked coarse grain flour is mixed with raw wheat flour to obtain the coarse grain wheat nutritious flour.

5. The preparation method according to claim 4, characterized in that The cooking processing method of the coarse grains includes baking, extruding the coarse grains, and puffing to cook and make flour.