A high-fiber high-protein composite whole wheat chaoshan twisted macaroni monkey pre-processing method and twisted macaroni monkey

Abstract

This invention discloses a pre-processing method for high-fiber, high-protein composite whole wheat Chaoshan twisted wheat cakes and the finished product. First, Australian oat flour, common whole wheat flour, black whole wheat flour, and buckwheat whole wheat flour are mixed in a specific ratio and then subjected to low-temperature ultra-fine grinding to prepare a high-fiber, high-protein composite whole wheat flour mixture. Next, this flour mixture is nutritionally formulated with purified water, edible salt, food-grade baking soda, a composite dietary fiber fortifier, and plant protein peptide powder, and then stirred at a controlled temperature to form dough flakes. Following this, the dough flakes undergo a second maturation and rolling process, and then the dough is shaped to resemble hand-twisted dough. Finally, the dough is precisely dried using a three-stage closed-loop hot air drying process, including low-temperature shaping, medium-temperature dehydration, and cooling and moisture retention, to control the final product's moisture content. The finished product is then cooled. By optimizing the raw material ratio, enhancing nutrition, and improving the maturation and drying methods, a healthy Chaoshan twisted wheat cake with high dietary fiber and protein content, stable taste and quality, and a long shelf life is produced.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a pre-processing method for high-fiber, high-protein composite whole wheat Chaoshan twisted wheat cake and the twisted wheat cake itself. Background Technology

[0002] Nianmaihou is a type of noodle dish made from whole wheat flour, water, sugar, or salt, kneaded by hand into a dough, then twisted into small pieces and boiled. The Chaoshan people call it "hou" because the cooked wheat becomes a paste-like consistency, and the pronunciation of "paste" is similar to "hou" in Chaoshan dialect. This food has different names in different regions: in Shantou and Chao'an it's called "mianhou," and in Jieyang it's called "maihou."

[0003] Chaoshan Noodles, a classic traditional noodle dish from the Chaoshan region, are characterized by their chewy texture and rich wheat aroma. However, the traditional processing method has significant drawbacks: firstly, its nutritional structure is limited, relying solely on whole wheat flour and lacking dietary fiber and high-quality protein, which does not align with modern healthy eating trends; secondly, production is entirely manual, resulting in extremely low efficiency and hindering large-scale production; and thirdly, the high moisture content of fresh noodles makes them prone to rancidity, leading to a very short shelf life and limiting their distribution. Existing technologies are mostly developed for ordinary dried noodles or mixed grain noodles, failing to systematically optimize for higher-nutritional-value composite whole grains such as Australian oats, black wheat, and buckwheat. Furthermore, the drying process often uses a single temperature zone, easily leading to nutrient loss, hardening, or cracking, failing to preserve the traditional shape and flavor of the noodles. Therefore, developing a new process that balances traditional flavor, healthy nutrition, and industrialized production is essential, and can meet the needs of middle-aged and elderly people, as well as those who value healthy eating, sugar control, and low-fat fitness, as a daily staple food, which has significant practical implications. Summary of the Invention

[0004] The purpose of this invention is to address the problems of existing technologies by optimizing the raw material ratio, enhancing nutrition, and improving the cooking and drying methods. This invention provides a pre-processing method for producing ready-to-eat Chaoshan twisted wheat cakes, which is a high-fiber, high-protein compound whole wheat product. While retaining the traditional handmade flavor, the ready-to-eat twisted wheat cakes have high dietary fiber and protein content, stable taste and quality, and a long shelf life.

[0005] The purpose of this invention is achieved as follows: A pre-processing method for high-fiber, high-protein composite whole wheat Chaoshan twisted wheat cakes is as follows: raw material pretreatment → low-temperature ultrafine grinding → low-temperature air separation for impurity removal → nutrient ratio mixing and dough flocculation → secondary ripening and calendering → simulated hand-twisting for blank preparation → three-stage closed-loop hot air drying → moisture detection → aseptic cooling and packaging → finished product.

[0006] A pre-processing method for high-fiber, high-protein composite whole wheat Chaoshan twisted wheat cakes includes the following steps: (1) Pretreatment of compound whole wheat flour: By weight, 35-45 parts of Australian oat flour, 25-35 parts of common wheat flour, 10-15 parts of black wheat flour and 8-12 parts of buckwheat flour are mixed and subjected to low-temperature ultrafine grinding at 25-30℃. After grinding, the mixture is passed through a 120-mesh sieve, and the sieve-passing material is collected to obtain compound whole wheat flour. The compound whole wheat flour is subjected to low-temperature air separation at 25-30℃ to remove impurities, and the moisture content of the compound whole wheat flour is controlled to be 10-12%, and the ash content is ≤0.9%. (2) Nutritional ratio and dough preparation: Take 100 parts of the compound whole wheat flour obtained in step (1) by weight, mix it with 38-42 parts of purified water, 0.8-1.2 parts of edible salt, 0.05-0.1 parts of food-grade baking soda, 0.3-0.5 parts of compound dietary fiber fortifier and 0.2-0.4 parts of plant protein peptide powder, and put it into a dough mixer; first stir at a speed of 120-150 r / min for 8-10 min, then stir at a speed of 50-60 r / min for 3-5 min. Control the temperature of the materials at 20-25℃ throughout the dough preparation process to make dough flakes; wherein, the compound dietary fiber fortifier is a mixture of inulin, konjac flour and oat bran in a weight ratio of 2-3:2-3:1-2, and the compound dietary fiber fortifier passes through a 120-mesh sieve; (3) Secondary curing and calendering: The dough flakes obtained in step (2) are placed in a constant temperature curing chamber and cured for the first time at a temperature of 22~25℃ and a relative humidity of 65~70% for 12~15 minutes; the material after the first curing is calendered into a sheet with a thickness of 2.5~3.5mm using a calendering machine, and the sheet is calendered at a reversal of 40~50° before being cured for the second time for 5~8 minutes. (4) Simulate hand-twisting and shaping: process the dough sheet after step (3) into a blank, the length of the blank is 1.5~2.5cm, the width is 1.5~3.5cm, the thickness is 1~2mm, and then lay the blank flat on the drying rack; (5) Three-stage closed-loop hot air drying: The drying frame carrying the blank is placed in a closed-loop hot air circulation drying device, and the air velocity is controlled at 0.8~1.2m / s. The drying is carried out in three stages: the first stage is drying at 35~38℃ for 20~25min; the second stage is drying at 42~45℃ for 15~20min; the third stage is drying at 30~33℃ for 8~10min; the final moisture content of the product is controlled at 12.0~12.5%; (6) Cooling and packaging: Cool the dried product to room temperature, and then vacuum pack or nitrogen pack to obtain the high-fiber and high-protein composite whole wheat Chaoshan twisted wheat.

[0007] In this invention, the plant protein peptide powder is at least one of soybean protein peptide, wheat protein peptide, corn protein peptide, and rice protein peptide.

[0008] In this invention, the low-temperature ultrafine grinding in step (1) is preferably carried out at a temperature of 28°C and a grinding fineness of 150 mesh.

[0009] In step (2) of this invention, it is preferable to first stir at a speed of 130 r / min for 9 min, and then stir at a speed of 55 r / min for 4 min.

[0010] In step (5) of this invention, preferably, the three-stage drying process is as follows: the first stage is drying at 36°C for 22 minutes, the second stage is drying at 43°C for 18 minutes, and the third stage is drying at 32°C for 9 minutes.

[0011] This invention provides a high-fiber, high-protein composite whole wheat Chaoshan twisted wheat cake prepared using the aforementioned high-fiber, high-protein composite whole wheat Chaoshan twisted wheat cake pre-processing method.

[0012] The total dietary fiber content of the Chaoshan twisted wheat monkey prepared by this invention is ≥12%.

[0013] The total protein content of the Chaoshan twisted wheat monkey obtained by this invention is ≥15%.

[0014] This invention, through innovative raw materials, nutritional fortification, low-temperature pulverization, secondary ripening, and especially the three-stage closed-loop hot air drying process, achieves the seemingly contradictory goals of preserving traditional flavor, enhancing nutritional value, and realizing a long shelf life for industrial production. The drying process, in particular, from shaping to dehydration to moisture retention, ensures the final product does not crack, has a good taste, and retains its nutrients through precise temperature and time settings.

[0015] The positive effects of the raw materials used in this invention are as follows: A variety of whole wheat flours were selected, including not only common wheat but also Australian oats, black wheat, and buckwheat. This was to achieve high fiber and high protein properties, forming a nutritional foundation that both preserves nutrients and improves taste. During the dough kneading and flocculation process, a compound dietary fiber fortifier and plant protein peptide powder were added to enhance the product's health value, highlighting its high fiber and high protein nutritional fortification.

[0016] The positive effects of the prefabrication method used in this invention are as follows: 1) Raw material innovation and pretreatment: Four types of whole wheat flour are blended, namely Australian oat flour, common wheat flour, black wheat flour, and buckwheat flour, to form a nutritional base. The combination of multiple whole wheat flours provides more comprehensive nutrition and achieves nutritional complementarity. The whole wheat flour is ultra-finely ground at a low temperature of 25~30℃ to 150~200 mesh to maximize the retention of active nutrients and improve the rough texture of the whole wheat. The bran particle size is controlled by sieving through a 120-mesh sieve, which not only preserves nutrients but also improves the taste. 2) Nutritionally fortified formula: Inulin, konjac powder, oat bran compound dietary fiber fortifier and plant protein peptide powder are added during the dough kneading stage, adding functional ingredients and fortifying dietary fiber and protein; 3) Process control: Secondary maturation and rolling: The dough flakes are first maturated and rolled into sheets. Then, they are rolled at a 40-50 degree reversal to enhance the gluten network. A second short-time maturation is then carried out, which helps to improve the extensibility and final taste of the sheets. 4) Three-stage closed-loop hot air drying: Low temperature setting (35~38℃): Prevents surface crusting and facilitates the migration of internal moisture to the outside; Medium temperature dehydration (42~45℃): Main drying stage, efficiently removes moisture; Cooling and water retention (30~33℃): Balances the internal and external moisture of the product, prevents cracking, and accurately controls the final moisture content at 12.0~12.5%. The closed-loop hot air system can improve energy utilization efficiency and drying uniformity.

[0017] Therefore, this invention, especially the low-temperature treatment and segmented drying, can effectively preserve nutrients and flavor, resulting in a product that is high in fiber and protein, low in carbohydrates, low in fat, and low in sugar, with dietary fiber ≥12% and protein ≥15%, meeting the needs of people who are trying to lose weight or control their sugar intake. Through two stages of ripening and rolling and simulated hand-twisting, it perfectly restores the traditional shape and chewy texture of Chaoshan twisted wheat, preserving the original flavor without any additives. The precise drying process deactivates enzyme activity, allowing for a shelf life of more than 6 months at room temperature with a sealed container, solving the pain points of traditional products being prone to spoilage and unable to be transported over long distances. The standardized and automated process increases production efficiency by 8 to 10 times compared to traditional manual methods, significantly reducing production costs. Detailed Implementation

[0018] Example 1: Production steps of a high-fiber, high-protein composite whole wheat Chaoshan twisted wheat cake pre-processing method: 1) Pretreatment of compound whole wheat flour: By weight, the raw materials are selected as follows: 40 parts Australian oat flour, 30 parts common wheat flour, 12 parts black wheat flour, and 8 parts buckwheat flour. After mixing, the mixture is ultra-finely pulverized to 150 mesh at a low temperature of 28℃. The pulverized flour is then passed through a 120-mesh sieve to remove any small amount of coarse particles or bran fragments that are not fully pulverized and are larger than 120 mesh. This process yields high-fiber, high-protein compound whole wheat flour. The flour is then air-separated at a low temperature of 25~30℃ to remove impurities. The moisture content of the compound whole wheat flour is 11%, and the ash content is 0.8%. 2) Nutritional ratio and dough preparation: By weight, take 100 parts of the above compound whole wheat flour, 40 parts of purified water, 1 part of edible salt, 0.08 parts of baking soda, 0.4 parts of compound dietary fiber fortifier, and 0.3 parts of plant protein peptide powder, put them into a dough mixer, first mix at 130 r / min for 9 minutes, then mix at 55 r / min for 4 minutes, and control the dough temperature at 23℃ throughout the process to make dough flakes; The compound dietary fiber fortifier is composed of inulin, konjac flour, and oat bran in a weight ratio of 2:2:1; the compound dietary fiber fortifier passes through a 120-mesh sieve. 3) Secondary curing and rolling: Place the above dough flakes in a constant temperature curing box and cure for 13 minutes at a temperature of 23℃ and a relative humidity of 68% for the first time; roll the dough to a thickness of 3mm using a calender, and after the dough is rolled at a 45-degree angle, cure it again for 6 minutes. 4) Simulating hand-twisted dough shaping: The matured dough sheets are mechanically processed into imitation hand-twisted dough blanks with a length of 2cm, a width of 1.5cm, and a thickness of 1.5mm, and then laid flat on the drying rack. 5) Three-stage closed-loop hot air drying: A closed-loop hot air circulation drying device is used, with the air velocity controlled at 1.0 m / s, to carry out three stages of drying. The low-temperature setting stage is at 36℃ and dries for 22 minutes; the medium-temperature dehydration stage is at 43℃ and dries for 18 minutes; and the cooling and moisture retention stage is at 32℃ and dries for 9 minutes. The final product moisture content is controlled at 12.2%. 6) After aseptic cooling, vacuum package to obtain the finished Chaoshan twisted wheat monkey.

[0019] Finished product test results: dietary fiber 13.2%, protein 15.8%, fat 1.2%, carbohydrates 58.3%, sugar content 0.3%, quality remained stable after 6 months of storage at room temperature.

[0020] Example 2, Production steps of a high-fiber, high-protein composite whole wheat Chaoshan twisted wheat cake pre-processing: 1) Pretreatment of compound whole wheat flour: By weight, the raw materials are selected as follows: 45 parts Australian oat flour, 25 parts common wheat flour, 10 parts black wheat flour, and 10 parts buckwheat flour. After mixing, the mixture is ultra-finely pulverized to 150 mesh at 25℃ and then sieved through a 120-mesh sieve to remove a small amount of coarse particles or bran fragments that are not fully pulverized. High-fiber and high-protein compound whole wheat flour is obtained. After removing impurities by air separation at 25~30℃, the moisture content of the compound whole wheat flour is 10% and the ash content is 0.8%. 2) Nutritional ratio and dough preparation: By weight, take 100 parts of the above compound whole wheat flour, 38 parts of purified water, 0.8 parts of edible salt, 0.05 parts of baking soda, 0.4 parts of compound dietary fiber fortifier, and 0.4 parts of plant protein peptide powder, put them into a dough mixer, first mix at 120 r / min for 8 minutes, then mix at 50 r / min for 3 minutes, and control the dough temperature at 23℃ throughout the process to make dough flakes; 3) Secondary curing and rolling: Place the above dough flakes in a constant temperature curing box and cure for 12 minutes at a temperature of 22℃ and a relative humidity of 65% for the first time; roll the dough to a thickness of 2.5mm using a calender, and after the dough is rolled at a 40-degree reversal, cure it again for 5 minutes. 4) Simulating hand-twisting and shaping: The matured dough sheets are mechanically processed into imitation hand-twisted wheat cake blanks with a length of 1.5cm, a width of 1.5cm, and a thickness of 1mm, and then laid flat on the drying rack. 5) Three-stage closed-loop hot air drying: A closed-loop hot air circulation drying device is used, with the air velocity controlled at 0.8 m / s, to perform three-stage drying: 35℃ / 20 min, 42℃ / 15 min, and 30℃ / 8 min, ultimately controlling the product moisture content to 12.2%; 6) Nitrogen-filled packaging yields the finished Chaoshan twisted wheat cake.

[0021] Finished product test results: dietary fiber 12.8%, protein 15.2%, and all other indicators met the standards.

[0022] Example 3, Production steps of a high-fiber, high-protein composite whole wheat Chaoshan twisted wheat cake pre-processing: 1) Pretreatment of compound whole wheat flour: By weight, the raw materials are selected as follows: 35 parts Australian oat flour, 35 parts common wheat flour, 15 parts black wheat flour, and 12 parts buckwheat flour. After mixing, the mixture is ultra-finely pulverized to 200 mesh at 30℃, and then sieved through a 120-mesh sieve to remove a small amount of coarse particles or bran fragments that are not fully pulverized and are larger than 120 mesh. High-fiber and high-protein compound whole wheat flour is obtained. After removing impurities by air separation at 25~30℃, the moisture content of the compound whole wheat flour is 10% and the ash content is 0.8%. 2) Nutritional ratio and dough preparation: By weight, take 100 parts of the above compound whole wheat flour, 42 parts of purified water, 1.2 parts of edible salt, 0.1 parts of baking soda, 0.5 parts of compound dietary fiber fortifier, and 0.4 parts of plant protein peptide powder, put them into a dough mixer, first mix at 150 r / min for 10 minutes, then mix at 60 r / min for 5 minutes, and control the dough temperature at 23℃ throughout the process to make dough flakes; The compound dietary fiber fortifier is composed of inulin, konjac flour, and oat bran in a weight ratio of 2:2:1; the compound dietary fiber fortifier passes through a 120-mesh sieve. 3) Secondary curing and rolling: Place the above dough flakes in a constant temperature curing box and cure for 15 minutes at a temperature of 25℃ and a relative humidity of 70% for the first time; roll the dough to a thickness of 3.5mm using a calender, and after the dough is rolled at a 50-degree reversal, cure it again for 8 minutes. 4) Simulating hand-twisted dough shaping: The matured dough sheets are mechanically processed into imitation hand-twisted dough blanks with a length of 2.5cm, a width of 2.5cm, and a thickness of 2mm, and then laid flat on the drying rack; 5) Three-stage closed-loop hot air drying: A closed-loop hot air circulation drying device is used, with the air velocity controlled at 1.2m / s, to perform three-stage drying: 38℃ / 25min, 45℃ / 20min, and 33℃ / 10min, ultimately controlling the product moisture content to 12.0%; 6) Vacuum packaging yields the finished Chaoshan twisted wheat monkey.

[0023] Finished product test results: dietary fiber 14.1%, protein 16.5%, the nutritional density of dietary fiber and protein content is extremely high, and all other indicators meet the standards.

[0024] Comparison of metrics across three implementation examples: Nutritional indicators Example 1 Example 2 Example 3 protein 15.8% 15.2% 16.5% Dietary fiber 13.2% 12.8% 14.1% Digestible carbohydrates 58.3% 56.2% 57.5% Fat 1.2% 1.1% 1.3% Sugar content 0.3% 0.4% 0.35% The formula of this invention, through compound additives, retains the texture of whole wheat grains while fortifying protein and dietary fiber. The dietary fiber content is ≥12%, the protein content is ≥15%, the fat content is ≤1.5%, the carbohydrate content is ≤60%, and the sugar content is ≤0.5%, meeting the needs of people who want to lose weight and control their sugar intake.

[0025] This invention is a whole wheat compound formula that combines Australian oat flour, regular wheat flour, black wheat flour, and buckwheat flour. It not only achieves nutritional complementarity of protein, minerals, and vitamins, but also significantly increases the total dietary fiber content of the product through a variety of whole wheat ingredients.

[0026] In this invention, inulin, konjac flour, and oat bran further increase the fiber content. Inulin is a prebiotic, and konjac flour is rich in glucomannan, which helps with satiety. Plant protein peptide powder directly enhances the protein content and may improve the product's texture and absorbability. Low-temperature ultrafine grinding to 150-200 mesh, carried out at a relatively low temperature of 25-30°C, can maximize the retention of heat-sensitive nutrients such as vitamins, polyunsaturated fatty acids, and bioactive components in whole wheat flour. At the same time, the ultrafine powder helps to form a finer and more stable dough.

[0027] This invention employs a high-speed-then-slow mixing process, aiming to quickly mix the dough evenly, followed by slow mixing to allow the gluten network to form appropriately without over-expansion. Temperature is controlled throughout the process at 20-25℃ to prevent premature fermentation or denaturation of the dough. A second ripening and rolling process is used: the first ripening ensures even moisture distribution and gluten relaxation; the second ripening after rolling helps the dough regain stability after mechanical stress, which is crucial for subsequent shaping and the texture after drying. Simulating hand-forming, the dough sheets are mechanically processed into irregular, non-geometric twisted wheat cake blanks, mimicking the shape of hand-twisted dough. This process preserves the shape characteristics of traditional products and the cultural features of traditional handcrafting in industrial production.

[0028] The core drying technology of this invention lies in three-stage closed-loop hot air drying: Low-temperature setting at 35~38℃: gentle dehydration, fixing the shape, and preventing surface hardening; 42~45℃ medium temperature dehydration: the main dehydration stage, which is highly efficient but still falls within the low temperature range, to avoid nutrient loss and surface cracking caused by high temperature. Cooling and retaining moisture at 30~33℃: This slows down the migration of water molecules, making the internal moisture distribution of the product more even, preventing the outside from being dry and the inside from being wet, and ultimately accurately controlling the moisture content at 12.0~12.5%. This moisture content is the key to balancing the product's shelf life, rehydration (easy to cook), and taste. Controlling the moisture content at 12.0~12.5% ​​is the balance point for achieving a long shelf life of 6 months and good rehydration. Closed-loop hot air circulation: improves thermal efficiency, reduces energy consumption, and provides more uniform and stable temperature and humidity.

[0029] This invention positions the product as a healthy staple food that is high in fiber and protein, low in carbohydrates, and low in GI, precisely targeting fitness enthusiasts, people controlling their blood sugar / diabetics, and those concerned about gut health and weight management. Its production advantages lie in standardized process parameters, enabling automated and large-scale production, increasing efficiency by 8-10 times compared to manual methods, thus solving capacity bottlenecks. Its distribution advantages include precise drying and vacuum / nitrogen-filled packaging, resulting in a shelf life of over 6 months, overcoming geographical limitations and enabling nationwide distribution.

[0030] The above are merely preferred embodiments of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A pre-processing method for high-fiber, high-protein composite whole wheat Chaoshan twisted wheat cakes, characterized in that, Includes the following steps: (1) Pretreatment of compound whole wheat flour: By weight, 35-45 parts of Australian oat flour, 25-35 parts of common wheat flour, 10-15 parts of black wheat flour and 8-12 parts of buckwheat flour are mixed and subjected to low-temperature ultrafine grinding at 25-30℃. After grinding, the mixture is passed through a 120-mesh sieve, and the sieve-passing material is collected to obtain compound whole wheat flour. The compound whole wheat flour is subjected to low-temperature air separation at 25-30℃ to remove impurities, and the moisture content of the compound whole wheat flour is controlled to be 10-12%, and the ash content is ≤0.9%. (2) Nutritional ratio and dough preparation: Take 100 parts of the compound whole wheat flour obtained in step (1) by weight, mix it with 38-42 parts of purified water, 0.8-1.2 parts of edible salt, 0.05-0.1 parts of food-grade baking soda, 0.3-0.5 parts of compound dietary fiber fortifier and 0.2-0.4 parts of plant protein peptide powder, and put it into a dough mixer; first stir at a speed of 120-150 r / min for 8-10 min, then stir at a speed of 50-60 r / min for 3-5 min. Control the temperature of the materials at 20-25℃ throughout the dough preparation process to make dough flakes; wherein, the compound dietary fiber fortifier is a mixture of inulin, konjac flour and oat bran in a weight ratio of 2-3:2-3:1-2, and the compound dietary fiber fortifier passes through a 120-mesh sieve; (3) Secondary curing and calendering: The dough flakes obtained in step (2) are placed in a constant temperature curing chamber and cured for the first time at a temperature of 22~25℃ and a relative humidity of 65~70% for 12~15 minutes; the material after the first curing is calendered into a sheet with a thickness of 2.5~3.5mm using a calendering machine, and the sheet is calendered at a reversal of 40~50° before being cured for the second time for 5~8 minutes. (4) Simulate hand-twisting and shaping: process the dough sheet after step (3) into a blank, the length of the blank is 1.5~2.5cm, the width is 1.5~3.5cm, the thickness is 1~2mm, and then lay the blank flat on the drying rack; (5) Three-stage closed-loop hot air drying: The drying frame carrying the blank is placed in a closed-loop hot air circulation drying device, and the air velocity is controlled at 0.8~1.2m / s. The drying is carried out in three stages: the first stage is drying at 35~38℃ for 20~25min; the second stage is drying at 42~45℃ for 15~20min; the third stage is drying at 30~33℃ for 8~10min; the final moisture content of the product is controlled at 12.0~12.5%; (6) Cooling and packaging: Cool the dried product to room temperature, and then vacuum pack or nitrogen pack to obtain the high-fiber and high-protein composite whole wheat Chaoshan twisted wheat.

2. The pre-processing method for high-fiber, high-protein composite whole wheat Chaoshan twisted wheat cakes according to claim 1, characterized in that, The plant protein peptide powder is at least one of soybean protein peptide, wheat protein peptide, corn protein peptide, and rice protein peptide.

3. The pre-processing method for high-fiber, high-protein composite whole wheat Chaoshan twisted wheat cakes according to claim 1, characterized in that, In step (1), the temperature of the low-temperature ultrafine pulverization is 28°C and the fineness of the pulverization is 150 mesh.

4. The pre-processing method for high-fiber, high-protein composite whole wheat Chaoshan twisted wheat cakes according to claim 1, characterized in that, In step (2), the mixture is first stirred at a speed of 130 r / min for 9 min, and then stirred at a speed of 55 r / min for 4 min.

5. The pre-processing method for high-fiber, high-protein composite whole wheat Chaoshan twisted wheat according to claim 1, characterized in that, In step (5), the three-stage drying process is as follows: the first stage is drying at 36°C for 22 minutes, the second stage is drying at 43°C for 18 minutes, and the third stage is drying at 32°C for 9 minutes.

6. A high-fiber, high-protein composite whole wheat Chaoshan twisted wheat cake prepared by the pre-processing method of any one of claims 1 to 5.

7. The high-fiber, high-protein composite whole wheat Chaoshan twisted wheat according to claim 6, characterized in that, The total dietary fiber content of the high-fiber, high-protein compound whole wheat Chaoshan twisted wheat is ≥12%.

8. The high-fiber, high-protein composite whole wheat Chaoshan twisted wheat according to claim 6, characterized in that, The total protein content of the high-fiber, high-protein compound whole wheat Chaoshan twisted wheat is ≥15%.