Production process for preparing high-fiber flour by using agricultural product processing waste residues

Abstract

The application discloses a production process for preparing high-fiber flour by using agricultural product processing waste residues, and belongs to the technical field of flour production. The process takes agricultural product processing waste residues such as sweet potato residues, lotus root residues, mung bean residues and soybean residues as raw materials, and first performs pretreatment to clean and dry the waste residues to moisture content of 25-35%, and then performs aging treatment by using 85-95 DEG C saturated steam for 6-10 hours, and then performs coarse grinding to pass 40-60 meshes and then performs fine grinding to pass 100-120 meshes, and then is compounded with wheat base flour, salt and composite minerals, and then is adjusted by adding 10-15% water, and then is high-speed mixed, and then is dried and crushed to obtain high-fiber flour. The application realizes high-value and resource utilization of the agricultural product processing waste residues, the process is mild and retains the nutritional components in the waste residues, the prepared flour has high dietary fiber content, good fineness and good compatibility with flour, and has excellent processing characteristics, can be directly used to prepare various kinds of flour products, and the process is simple, low in cost, and suitable for large-scale production.

Description

Technical Field

[0001] This invention relates to the field of flour production technology, specifically to a production process for preparing high-fiber flour using agricultural product processing waste. Background Technology

[0002] Root crops (sweet potatoes, potatoes, yams, etc.) and legume crops (mung beans, soybeans, black beans, etc.) are important food and cash crops in my country. In industries such as starch processing, soy product processing, and deep processing of fruits and vegetables, a large amount of processing waste is generated. According to statistics, this type of waste accounts for about 30-50% of the total raw material processing and is one of the main by-products of the food processing industry. This type of waste is rich in dietary fiber, residual starch, a small amount of protein, natural minerals and bioactive components, and has high potential utilization value.

[0003] However, the current level of resource utilization of waste residue is low. Most waste residue is directly discarded or simply processed and used as low-priced feed and fertilizer. On the one hand, the nutrients such as starch, dietary fiber, protein, and minerals contained in the waste residue are not fully utilized, resulting in serious resource waste. On the other hand, the random disposal of waste residue easily leads to water and soil pollution, increasing environmental treatment costs. In existing technologies, some studies have modified potato waste residue and added it to flour to prepare high-fiber flour products, but there are many problems. First, existing methods mostly use high-temperature wet heat treatment or enzymatic hydrolysis. Although high-temperature treatment can change the fiber structure, it is easy to destroy the heat-sensitive nutrients in the waste residue, resulting in nutrient loss. Although enzymatic hydrolysis is mild, the process is complex, the processing cycle is long, and the cost is high. In addition, food-grade enzymes need to be added, which increases the difficulty of production control and raw material costs. Second, the waste residue is directly mixed with flour after treatment. The two have poor compatibility, and the prepared flour products are prone to problems such as rough texture, poor formability, and high loss rate during steaming or baking. Moreover, the amount of waste residue added is low, which cannot effectively increase the dietary fiber content of flour.

[0004] In addition, with the increasing awareness of healthy eating among residents, functional flour with high dietary fiber and high nutrition has become a hot market demand. However, most of the existing commercially available high-fiber flour is made by adding artificial dietary fiber, which is costly and lacks naturalness, and cannot meet consumers' demand for natural, healthy and low-cost functional flour.

[0005] Therefore, developing a simple, low-cost production process that can efficiently utilize various potato and bean waste residues and produce high-fiber flour with both good nutritional and processing characteristics is of great practical significance and has broad application prospects for realizing the resource utilization of agricultural product processing waste residues, reducing flour production costs, and enriching the functional food market. Summary of the Invention

[0006] In view of this, the present invention provides a production process for preparing high-fiber flour using agricultural product processing waste residue, which solves the problems of low utilization rate of existing agricultural product processing waste residue, complex modification process, poor compatibility with flour, and high cost of existing high-fiber flour preparation. It realizes the resource utilization and high-value utilization of various waste residues, and the high-fiber flour prepared has high dietary fiber content, rich nutrition, and good processing characteristics.

[0007] The technical solution provided by this invention is as follows: This invention provides a production process for preparing high-fiber flour using agricultural product processing waste, comprising the following steps: S1. Raw material pretreatment The waste residue from agricultural product processing is cleaned by removing impurities, washed with pure water, and drained of surface free water to obtain clean waste residue. The clean waste residue is then dried to a moisture content of 25-35% to obtain semi-dry waste residue. S2. Maturation The semi-dry waste residue was placed in a sealed maturation tank, and steam was introduced to maintain the temperature inside the tank at 85~95℃ for 6~10 hours. After maturation, it was cooled to room temperature to obtain modified agricultural product processing waste residue. S3. Composite Grinding Modified agricultural product processing waste residue is first coarsely ground and then finely ground to obtain agricultural product processing waste residue powder. S4. Powder Mixing and Conditioning By weight, take 70-90 parts of wheat base flour, 10-30 parts of agricultural product processing waste powder, add 2-5 parts of salt and 1-3 parts of compound minerals, mix evenly to obtain mixed powder, add 10-15% of the total weight of purified water to the mixed powder, stir and condition for 10-15 minutes to form a loose and moist dough. S5. High-speed mixing The conditioned powder is placed in a high-speed shear mixer and mixed at a speed of 1000~1500 r / min for 5~8 min to obtain a uniform mixed material. S6. Drying and pulverizing The mixed materials are dried to a moisture content of 8-12%, and then crushed to pass through a 120-180 mesh sieve to obtain high-fiber flour.

[0008] Preferably, the agricultural product processing waste in step S1 is selected from at least one of sweet potato residue, lotus root residue, mung bean residue, soybean residue, black bean residue, peanut residue, potato residue, and yam residue.

[0009] Preferably, the ripening time in step S2 is 8 hours and the temperature is 90°C.

[0010] Preferably, in step S3, the material is coarsely ground through a 40-60 mesh sieve and finely ground through a 100-120 mesh sieve.

[0011] Preferably, the drying in step S6 is performed by drying in a low-temperature hot air drying oven at 55~65°C.

[0012] The beneficial effects of this invention are as follows: This invention transforms various agricultural processing wastes, such as sweet potato residue, lotus root residue, mung bean residue, and soybean residue, into high-value-added, high-fiber flour raw materials. This significantly improves the resource utilization rate of waste materials, effectively reduces waste emissions and environmental pollution in the food processing industry, and simultaneously reduces the cost of raw materials for flour production due to the low cost of the waste materials and low energy consumption of the process. The invention employs an 85-95℃ maturation and modification process, which improves the fiber structure of the waste materials and enhances their compatibility with flour while avoiding excessive starch gelatinization, protein denaturation, and damage to heat-sensitive nutrients. This process fully preserves the starch, protein, natural minerals, and plant active ingredients in the waste materials, resulting in more comprehensive nutrition in the high-fiber flour. Furthermore, through compound grinding, powder blending and conditioning, and high-speed homogenization, the waste powder is thoroughly mixed and evenly dispersed with wheat flour, solving the problem of poor compatibility between waste and flour in existing technologies. The prepared high-fiber flour has high fineness, good formability, and low loss rate during cooking or baking. It can be directly used to make various flour products such as noodles, biscuits, steamed buns, and pastries without requiring significant adjustments to existing flour product production processes. Detailed Implementation

[0013] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below in conjunction with the embodiments of this invention. Obviously, the described embodiments are only a part of the embodiments of this invention, not all of them. Based on the embodiments of this invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this invention. Experimental methods in the following embodiments that do not specify specific conditions are generally performed under conventional conditions or as recommended by the manufacturer. Unless otherwise stated, percentages and parts are weight percentages and parts by weight.

[0014] Unless otherwise specified, the technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application pertains. It should be noted that the terms used herein are for the purpose of describing particular embodiments only and are not intended to limit the exemplary embodiments of this application.

[0015] The technical solution of this invention: a production process for preparing high-fiber flour using agricultural product processing waste residue. S1. Raw material pretreatment Agricultural processing waste such as sweet potato residue, lotus root residue, mung bean residue, soybean residue, black bean residue, peanut residue, potato residue, or yam residue is cleaned to remove hard and impurity foreign objects such as sand, gravel, and plant residue. It is then washed 2-3 times with purified water, gently stirring during the washing process to avoid excessive damage to the waste residue structure. After washing, the surface free water is drained through a filter screen to obtain clean waste residue. The clean waste residue is then sent to a belt dryer and dried using a continuous hot air drying method until the material moisture content is 25-35% to obtain semi-dry waste residue. This step dries the material to a moisture content of 25-35% to ensure that saturated steam can fully penetrate the material during subsequent curing and modification, achieving uniform modification. S2. Maturation The semi-dry waste residue was placed in a sealed maturation tank. After sealing the tank opening, saturated steam was introduced to keep the temperature inside the tank stable at 85~95℃ for 6~10 hours. After maturation, the residue was cooled to room temperature to obtain modified agricultural product processing waste residue. The maturation temperature of 85~95℃ in this step can open up the fiber structure, improve water retention and swelling capacity, while avoiding excessive starch gelatinization and damage to heat-sensitive nutrients. At the same time, the closed and humid environment can fully swell the fiber structure of the waste residue, reduce the compatibility resistance between fiber and starch, and improve the subsequent mixing compatibility with wheat flour. S3. Composite Grinding The modified agricultural product processing waste residue is first coarsely ground through a 40-60 mesh sieve to remove coarse and hard fiber clumps from the waste residue, and then finely ground through a 100-120 mesh sieve to obtain agricultural product processing waste residue powder. This step uses a composite grinding process, first coarse grinding and then fine grinding, which can avoid the problems of uneven powder particle size and coarse fiber residue caused by one-time grinding; S4. Powder Mixing and Conditioning By weight, take 70-90 parts of wheat base flour, 10-30 parts of agricultural product processing waste powder, add 2-5 parts of salt and 1-3 parts of compound minerals, place them in a horizontal mixer, and mix at a speed of 300-500 r / min for 5-8 minutes. After mixing evenly, a mixed powder is obtained. Add 10-15% of the total weight of purified water to the mixed powder, and continue to stir and condition at a speed of 200-300 r / min for 10-15 minutes to make the mixed powder form a loose and moist dough without dry powder clumping. In this step, the preferred compound mineral powder is a food-grade mixed powder of calcium, iron, and zinc, which can further enhance the nutritional value of the flour. During the conditioning process, pure water is added and stirred to fully combine the waste residue powder with the wheat base powder, thereby improving the homogeneity of the flour. S5. High-speed mixing The conditioned powder is placed in a high-speed shear mixer and mixed at a speed of 1000~1500 r / min for 5~8 min to obtain a uniform mixed material. S6. Drying and pulverizing The mixed materials are dried in a low-temperature hot air drying oven at 55~65℃ until the moisture content is 8~12%, and then pulverized through an ultra-fine pulverizer to pass through a 120~180 mesh sieve to obtain high-fiber flour.

[0016] The following is a further explanation using specific embodiments. Example 1

[0017] A production process for preparing high-fiber flour using agricultural product processing waste includes the following steps: S1. Raw material pretreatment Collect fresh sweet potato residue, remove impurities such as sand, gravel and plant debris from the raw material, wash it twice with pure water, stirring gently during the washing process, and drain the surface water with a filter screen after washing to obtain clean residue. Send the clean residue into a belt dryer and dry it with continuous hot air at 60℃ until the moisture content is 30% to obtain semi-dry sweet potato residue. S2. Maturation Semi-dried sweet potato residue was placed in a sealed ripening tank, and saturated steam was introduced to maintain the temperature at 90℃ for 8 hours. After ripening, it was cooled to room temperature to obtain modified sweet potato residue. S3. Composite Grinding The modified sweet potato residue is first coarsely ground and passed through a 50-mesh sieve, and then the coarsely ground powder is ground through a fine grinding machine until it passes through a 120-mesh sieve to obtain sweet potato residue powder. S4. Powder Mixing and Conditioning By weight, take 80 parts wheat base flour and 30 parts sweet potato residue powder, add 2 parts salt and 2 parts compound minerals, place them in a horizontal mixer, mix at 500 r / min for 6 minutes, and after mixing evenly, a mixed powder is obtained. Add 12% of the total weight of purified water to the mixed powder, and continue to stir and condition at 300 r / min for 12 minutes, so that the mixed powder forms a loose and moist dough without dry powder clumping. S5. High-speed mixing The conditioned powder was placed in a high-speed shear mixer and mixed at 1200 r / min for 6 minutes to obtain a uniform mixed material. S6. Drying and pulverizing The mixed materials are dried in a low-temperature hot air drying oven at 60°C until the moisture content is 8%, and then pulverized through an ultra-fine pulverizer to pass through a 150-mesh sieve to obtain high-fiber flour.

[0018] Testing revealed that the high-fiber flour prepared in this embodiment has a dietary fiber content of 12%, resulting in a smooth surface, uniform internal pores, and a soft, non-rough texture when used to make steamed buns. Example 2

[0019] A production process for preparing high-fiber flour using agricultural product processing waste includes the following steps: S1. Raw material pretreatment Collect fresh potato pulp, remove impurities such as sand, gravel and plant debris from the raw material, wash it three times with pure water, stirring gently during the washing process. After washing, drain the surface water with a filter screen to obtain clean waste residue. Send the clean waste residue into a belt dryer and dry it with continuous hot air at 70℃ until the moisture content is 25% to obtain semi-dry potato pulp. S2. Maturation Semi-dried potato residue was placed in a sealed ripening tank, and saturated steam was introduced to maintain the temperature at 85°C for 6 hours. After ripening, it was cooled to room temperature to obtain modified potato residue. S3. Composite Grinding The modified potato residue is first coarsely ground and passed through a 60-mesh sieve, and then the coarsely ground powder is ground through a fine grinding mill until it passes through a 100-mesh sieve to obtain potato residue micro powder. S4. Powder Mixing and Conditioning By weight, take 70 parts wheat base flour and 20 parts potato residue powder, add 1 part salt and 1 part compound minerals, place them in a horizontal mixer, mix at 300 r / min for 8 minutes, and after mixing evenly, a mixed powder is obtained. Add 15% of the total weight of purified water to the mixed powder, and continue to stir and condition at 300 r / min for 15 minutes, so that the mixed powder forms a loose and moist dough without dry powder clumping. S5. High-speed mixing The conditioned powder was placed in a high-speed shear mixer and mixed at 1500 r / min for 8 minutes to obtain a uniform mixed material. S6. Drying and pulverizing The mixed materials are dried in a low-temperature hot air drying oven at 65°C until the moisture content is 8%, and then pulverized through an ultra-fine pulverizer to pass through a 180-mesh sieve to obtain high-fiber flour.

[0020] Tests showed that the high-fiber flour prepared in this embodiment has a dietary fiber content of 15%, a breakage rate of 0 when making noodles, a clear soup color after cooking, and a chewy and smooth texture. Example 3

[0021] A production process for preparing high-fiber flour using agricultural product processing waste includes the following steps: S1. Raw material pretreatment Collect fresh yam residue, remove impurities such as sand, gravel, and plant debris from the raw material, wash it three times with pure water, stirring gently during the washing process. After washing, drain the surface water with a filter screen to obtain clean waste residue. Send the clean waste residue into a belt dryer and dry it with continuous hot air at 60°C until the moisture content is 28% to obtain semi-dry yam residue. S2. Maturation The semi-dried yam residue was placed in a sealed maturation tank, and saturated steam was introduced to maintain the temperature at 90℃ for 7 hours. After maturation, it was cooled to room temperature to obtain modified yam residue. S3. Composite Grinding The modified yam residue is first coarsely ground and passed through a 40-mesh sieve, and then the coarsely ground powder is ground through a fine grinding mill until it passes through a 100-mesh sieve to obtain yam residue micro powder. S4. Powder Mixing and Conditioning By weight, take 90 parts wheat base flour, 30 parts yam residue powder, add 5 parts salt and 5 parts compound minerals, place them in a horizontal mixer, mix at 500 r / min for 8 minutes, and after mixing evenly, a mixed powder is obtained. Add 15% of the total weight of purified water to the mixed powder, and continue to stir and condition at 300 r / min for 15 minutes, so that the mixed powder forms a loose and moist dough without dry powder clumping. S5. High-speed mixing The conditioned powder was placed in a high-speed shear mixer and mixed at 1500 r / min for 8 minutes to obtain a uniform mixed material. S6. Drying and pulverizing The mixed materials are dried in a low-temperature hot air drying oven at 65°C until the moisture content is 8%, and then pulverized through an ultra-fine pulverizer to pass through a 180-mesh sieve to obtain high-fiber flour.

[0022] Testing revealed that the high-fiber flour prepared in this embodiment contains 9% dietary fiber, resulting in crisp and delicious cookies with no rough fibrous texture and a golden color. Example 4

[0023] A production process for preparing high-fiber flour using agricultural product processing waste includes the following steps: S1. Raw material pretreatment Collect fresh lotus root residue, remove impurities such as sand, gravel, and plant debris from the raw material, wash it three times with purified water, stirring gently during the washing process. After washing, drain the surface water with a filter screen to obtain cleaned residue. Send the cleaned residue into a belt dryer and dry it with continuous hot air at 55℃ until the moisture content is 25% to obtain semi-dry lotus root residue. S2. Maturation Semi-dried lotus root residue was placed in a sealed maturation tank, and saturated steam was introduced to maintain the temperature at 95℃ for 8 hours. After maturation, it was cooled to room temperature to obtain modified lotus root residue. S3. Composite Grinding The modified lotus root residue is first coarsely ground and passed through a 60-mesh sieve, and then the coarsely ground powder is ground through a fine grinding machine until it passes through a 120-mesh sieve to obtain lotus root residue powder. S4. Powder Mixing and Conditioning By weight, take 80 parts wheat base flour, 10 parts lotus root residue powder, add 2 parts salt and 2 parts compound minerals, place them in a horizontal mixer, mix at 400 r / min for 7 minutes, and after mixing evenly, a mixed powder is obtained. Add 10% of the total weight of purified water to the mixed powder, and continue to stir and condition at 200 r / min for 10 minutes, so that the mixed powder forms a loose and moist dough without dry powder clumping. S5. High-speed mixing The conditioned powder was placed in a high-speed shear mixer and mixed at 1300 r / min for 6 minutes to obtain a uniform mixed material. S6. Drying and pulverizing The mixed materials are dried in a low-temperature hot air drying oven at 55°C until the moisture content is 10%, and then pulverized through an ultra-fine pulverizer to pass through a 140-mesh sieve to obtain high-fiber flour.

[0024] Tests showed that the high-fiber flour prepared in this embodiment has a dietary fiber content of 8.5%. When making pastries, it has good shape retention, a soft texture, no obvious roughness, and a uniform color after baking. It also has a light and palatable flavor unique to lotus root. Example 5

[0025] A production process for preparing high-fiber flour using agricultural product processing waste includes the following steps: S1. Raw material pretreatment Collect fresh soybean residue, remove impurities such as sand, gravel and plant debris from the raw material, wash it three times with pure water, stirring gently during the washing process, and drain the surface water with a filter screen after washing to obtain clean waste residue. Send the clean waste residue into a belt dryer and dry it with continuous hot air at 60℃ until the moisture content is 27% to obtain semi-dry soybean residue. S2. Maturation Semi-dried soybean residue was placed in a sealed maturation tank, and saturated steam was introduced to maintain the temperature at 85℃ for 10 hours. After maturation, it was cooled to room temperature to obtain modified soybean residue. S3. Composite Grinding The modified soybean residue is first coarsely ground and passed through a 40-mesh sieve, and then the coarsely ground powder is ground through a fine grinding mill until it passes through a 100-mesh sieve to obtain soybean residue micro powder. S4. Powder Mixing and Conditioning By weight, take 70 parts wheat base flour, 10 parts soybean residue powder, add 1 part salt and 3 parts compound minerals, place them in a horizontal mixer, mix at 500 r / min for 6 minutes, and after mixing evenly, a mixed powder is obtained. Add 12% of the total weight of purified water to the mixed powder, and continue to stir and condition at 300 r / min for 13 minutes, so that the mixed powder forms a loose and moist dough without dry powder clumping. S5. High-speed mixing The conditioned powder was placed in a high-speed shear mixer and mixed at 1400 r / min for 8 minutes to obtain a uniform mixed material. S6. Drying and pulverizing The mixed materials are dried in a low-temperature hot air drying oven at 60°C until the moisture content is 9%, and then pulverized through an ultra-fine pulverizer to pass through a 120-mesh sieve to obtain high-fiber flour.

[0026] Tests showed that the high-fiber flour prepared in this embodiment has a dietary fiber content of 14%, and its gluten content is moderate when making multigrain steamed buns, making them less likely to collapse after steaming or boiling. Example 6

[0027] A production process for preparing high-fiber flour using agricultural product processing waste includes the following steps: S1. Raw material pretreatment Collect fresh peanut residue, remove impurities such as sand, gravel and plant debris from the raw material, wash it three times with pure water, stirring gently during the washing process, and drain the surface water with a filter screen after washing to obtain cleaned waste residue. Send the cleaned waste residue into a belt dryer and dry it with continuous hot air at 60℃ until the moisture content is 27% to obtain semi-dry peanut residue. S2. Maturation Semi-dried peanut residue was placed in a sealed ripening tank, and saturated steam was introduced to maintain the temperature at 85℃ for 10 hours. After ripening, it was cooled to room temperature to obtain modified peanut residue. S3. Composite Grinding The modified peanut residue is first coarsely ground and passed through a 40-mesh sieve, and then the coarsely ground powder is ground through a fine grinding mill until it passes through a 100-mesh sieve to obtain peanut residue micro powder. S4. Powder Mixing and Conditioning By weight, take 70 parts wheat base flour, 10 parts peanut residue powder, add 1 part salt and 3 parts compound minerals, place them in a horizontal mixer, mix at 500 r / min for 6 minutes, and after mixing evenly, a mixed powder is obtained. Add 12% of the total weight of purified water to the mixed powder, and continue to stir and condition at 300 r / min for 13 minutes, so that the mixed powder forms a loose and moist dough without dry powder clumping. S5. High-speed mixing The conditioned powder was placed in a high-speed shear mixer and mixed at 1400 r / min for 8 minutes to obtain a uniform mixed material. S6. Drying and pulverizing The mixed materials are dried in a low-temperature hot air drying oven at 60°C until the moisture content is 9%, and then pulverized through an ultra-fine pulverizer to pass through a 120-mesh sieve to obtain high-fiber flour.

[0028] Tests showed that the high-fiber flour prepared in this embodiment has a dietary fiber content of 11.5%. When used to make shortbread and bread, it has a soft and crumbly texture, a rich peanut aroma, no rough fiber texture, and good shape retention after baking, making it less prone to cracking.

[0029] The present invention and its embodiments have been described above. This description is not restrictive, and the embodiments shown are only one of the embodiments of the present invention. The actual structure is not limited to this. In conclusion, if those skilled in the art are inspired by this description and design similar structures and embodiments without departing from the spirit of the present invention, they should all fall within the protection scope of the present invention.

Claims

1. A production process for preparing high-fiber flour using agricultural product processing waste residue, characterized in that, Includes the following steps: S1. Raw material pretreatment The waste residue from agricultural product processing is cleaned by removing impurities, washed with pure water, and drained of surface free water to obtain clean waste residue. The clean waste residue is then dried to a moisture content of 25-35% to obtain semi-dry waste residue. S2. Maturation The semi-dry waste residue was placed in a sealed maturation tank, and steam was introduced to maintain the temperature inside the tank at 85~95℃ for 6~10 hours. After maturation, it was cooled to room temperature to obtain modified agricultural product processing waste residue. S3. Composite Grinding Modified agricultural product processing waste residue is first coarsely ground and then finely ground to obtain agricultural product processing waste residue powder. S4. Powder Mixing and Conditioning By weight, take 70-90 parts of wheat base flour, 10-30 parts of agricultural product processing waste powder, add 2-5 parts of salt and 1-3 parts of compound minerals, mix evenly to obtain mixed powder, add 10-15% of the total weight of purified water to the mixed powder, stir and condition for 10-15 minutes to form a loose and moist dough. S5. High-speed mixing The conditioned powder is placed in a high-speed shear mixer and mixed at a speed of 1000~1500 r / min for 5~8 min to obtain a uniform mixed material. S6. Drying and pulverizing The mixed materials are dried to a moisture content of 8-12%, and then crushed to pass through a 120-180 mesh sieve to obtain high-fiber flour.

2. The production process for preparing high-fiber flour using agricultural product processing waste as described in claim 1, characterized in that, The agricultural product processing waste in step S1 is selected from at least one of sweet potato residue, lotus root residue, mung bean residue, soybean residue, black bean residue, peanut residue, potato residue, or yam residue.

3. The production process for preparing high-fiber flour using agricultural product processing waste as described in claim 1, characterized in that, The maturation time in step S2 is 8 hours, and the temperature is 90°C.

4. The production process for preparing high-fiber flour using agricultural product processing waste as described in claim 1, characterized in that, In step S3, the material is coarsely ground through a 40-60 mesh sieve and finely ground through a 100-120 mesh sieve.

5. The production process for preparing high-fiber flour using agricultural product processing waste as described in claim 1, characterized in that, In step S6, drying is performed by placing the product in a low-temperature hot air drying oven at 55~65℃.