CN101703237B

CN101703237B - Preparation method of grain compound enriched flour

Info

Publication number: CN101703237B
Application number: CN200910218614A
Authority: CN
Inventors: 李高林; 王钟震
Original assignee: 薛玉峰
Priority date: 2009-10-28
Filing date: 2009-10-28
Publication date: 2012-09-05
Anticipated expiration: 2029-10-28
Also published as: CN101703237A

Abstract

The invention discloses a preparation method of grain compound enriched flour, which comprises the following steps: dipping corn in water for two hours to conduct peeling treatment, and then dipping for 12 hours for pulping, smashing, filtering and deslagging to prepare corn flour; preheating buckwheat flour for 30 minutes at the temperature of 80 DEG C to 110 DEG C; smashing peanuts after oil extraction to make peanut flour; smashing soybean after oil extraction to make soybean flour; fully stirring and uniformly mixing 4 to 6 parts of cooked buckwheat flour, 4 to 6 parts of peanut flour, 3 to 6 parts of bean cake flour and 3 to 7 parts of corn flour; and cooling the mixed flour to normal temperature and then adding 55 to 70 parts of wheat flour, 2 to 4 parts of barley flour and 3 to 5 parts of oat flour, fully stirring and uniformly mixing, thus obtaining the grain compound enriched flour. The grain compound enriched flour prepared by the method can lead human body to intake food nutrition with balanced distribution, and can directly convert and improve nutritive valence of plant protein, thus achieving the aim of improving dietary pattern of people.

Description

A kind of preparation method of cereal composite nutritional flour

Technical field

The invention belongs to food processing field, relate to a kind of grain flour, particularly a kind of preparation method of multielement cereal composite nutritional flour.

Technical background

At present; The flour that the Chinese people foodstuff for the people is used mainly is single wheat flour, and nutrients such as the wheat flour heat is low, protein can not satisfy the requirement of human body far away, so eat defectives such as single wheat flour causes body fat to increase, cholesterol increases; Thereby cause multiple chronic disease; Eat product of the present invention to hypertension, hyperglycaemia, high fat of blood, diabetes, immunity is low.Single wheat flour also is unwell to the multiple pastries of processing, like noodles, steamed bun, musculus cutaneus, pull face, vermicelli, flapjack, fried fried dough twist, deep-fried twisted dough sticks etc.And its mouthfeel bad, should not digest, be difficult for absorb.

Summary of the invention

To existing problems and defective in the above-mentioned prior art; The object of the present invention is to provide a kind of preparation method of cereal composite nutritional flour; The cereal composite nutritional flour of using this method preparation can make human intake's food nutrition collocation balance; Directly transform and improve the phytoprotein nutrition balance, thereby reach the purpose of improving national diet structure.

The technical scheme that realizes the foregoing invention purpose is: a kind of preparation method of cereal composite nutritional flour, it is characterized in that, and comprise the following step:

1) earlier with corn be soaked in water carried out peeling in two hours and handle after, be soaked in water again pulled an oar in 12 hours, pulverize, filter, removing slag is prepared into corn flour;

2) with Buckwheat flour 80 ℃～110 ℃ preheatings 30 minutes;

3) peanut is processed peanut flour through the pulverizing of oil expression back;

4) soybean is processed soybean flour through the pulverizing of oil expression back;

5) 4～6 parts of ripe Buckwheat flours, 4～6 parts of peanut flour, 3～6 parts of soybean cake flour, 3～7 parts of corn flours are fully mixed;

6) treating that above-mentioned mixed flour is cooled to adds 55～70 portions of wheat flours, 2～4 parts of barley flour, 3～5 parts of oat flours behind the normal temperature and fully mixes promptly and get.

Improving the grain nutrition balance only walks the compound technological road of various types of grain and could solve this difficult problem.Complex technique adds multiple coarse cereals flour in the wheat flour to exactly; But the active constituent content of various coarse cereals is disunity (particularly muscle degree) again; National individual's physique is not quite identical; Also will receive many-sided factor affecting such as physical strength of age, sex, four seasons variation, people, select the kind and the proportioning of reasonably combined cereal and carry out the composite nutritional flour engineering, its difficulty is to well imagine.The inventor tests through up to ten thousand times, thousands of detections, and nutritional labeling is accomplished balanced collocation to greatest extent, wants mouthfeel good simultaneously, appetite is strong, easy digestion, the easy absorption.In wheat flour, add nearly 30% coarse cereals powder and make it be processed into composite flour technology difficulty huge.The inventor passes through good for many years repetition test many times again, and starting with from processing technology has finally solved this difficult problem.The coarse cereals fragrance of this product, sweet taste, muscle degree, alcoholic degree, refreshing degree all are superior to pure wheat flour, and are applicable to various crowds, very popular wide spectrum.Need not add any chemical addition agent, particularly gluten fortifier, brightening agent, anticorrisive agent etc. and just can process multiple desirable wheaten food kind.

The inventor shows through big quantity research that in the various nutritional amt standards and the intake standard of (WRO) recommending of research with reference to World Health Organization's suggestion after the optimization of rice, wheat flour protein, per 500 gram rice increase good protein 20 grams relatively; Per 500 gram flour increase good protein 22 grams relatively, after the coarse cereals of interpolation nearly 30%, can improve 68% lysine content; Protein can improve 55%, and heat energy can reach 385 kilocalories, and carbohydrate can improve 10%; Dietary fiber improves 48%; Fat descends 25%, and vitamin can improve 33%, and the muscle degree of fortified flour increases about 10%.Through scientific and reasonable collocation and use peculiar technology to improve the nutrition balance of the protein quality of flour; The pure wheat that changes national wheaten food is main tradition; Make human body take in nutrition arrangement and more become balanced; Thereby realize replenishing comprehensively and effectively with food the purpose of needed by human body nutrient, this has tangible improvement effect to diet structure, the meals quality that improves China people, plays positive role to improving national total health level.

The cereal composite flour product of using the inventive method preparation has following characteristics:

1) good, the comprehensive nutrition of mouthfeel, and can be applicable to the processing of carrying out multiple pastries.

2) muscle degree.Flour muscle degree mainly is meant the cohesive of grain flour self.Wheat flour muscle degree is higher, and other coarse cereals muscle degree takes second place and crude fibre is higher.And product of the present invention accounts in the coarse cereals ratio under nearly 30% the situation, and its muscle degree is still a little more than the muscle degree of wheat flour.

3) impression.Cook noodles or steamed bun, surface brightness all is superior to pure wheat flour goods.

4) nutrition arrangement.Get the advantage of multiple coarse cereals, make human body take in nutrition and more become comprehensively balanced.There are defectives such as heat is low, fattiness, high cholesterol in edible single wheat flour; Thereby cause multiple chronic disease, edible product of the present invention is to hypertension, hyperglycaemia, high fat of blood, diabetes; Hypoimmunity, deficiency disease etc. all have tangible improvement effect.

5) be suitable for processing multiple pastries.Like noodles, steamed bun, musculus cutaneus, pull face, vermicelli, flapjack, fried fried dough twist, deep-fried twisted dough sticks etc.It is suitable to people of all ages popular food.Product of the present invention does not contain any chemical addition agent, like gluten fortifier, brightening agent, anticorrisive agent etc., therefore has safe, economic, green, natural characteristic.

6) development, the improvement of product of the present invention through over several years, improve and use, and with edible wheat flour contrast, it have mouthfeel good, should digest, easy absorption, characteristics that appetite property is strong, old children is all suitable.

The specific embodiment

Below the specific embodiment that provides through the inventor the present invention is described further, so that beneficial effect of the present invention to be described, but protection scope of the present invention is not limited in this.

Embodiment 1

2) with Buckwheat flour 100 ℃ of preheatings 30 minutes;

5) 5 parts of ripe Buckwheat flours, 5 parts of peanut flour, 4 parts of soybean cake flour, 5 parts of corn flours are fully mixed;

6) treating that above-mentioned mixed flour is cooled to adds 60 portions of wheat flours, 3 parts of barley flour, 4 parts of oat flours behind the normal temperature and fully mixes promptly and get.

Embodiment 2

2) with Buckwheat flour 110 ℃ of preheatings 30 minutes;

5) 6 parts of ripe Buckwheat flours, 6 parts of peanut flour, 6 parts of soybean cake flour, 3 parts of corn flours are fully mixed;

6) treating that above-mentioned mixed flour is cooled to adds 70 portions of wheat flours, 4 parts of barley flour, 5 parts of oat flours behind the normal temperature and fully mixes promptly and get.

Embodiment 3

2) with Buckwheat flour 80 ℃ of preheatings 30 minutes;

5) 4 parts of ripe Buckwheat flours, 4 parts of peanut flour, 6 parts of soybean cake flour, 7 parts of corn flours are fully mixed;

6) treating that above-mentioned mixed flour is cooled to adds 55 portions of wheat flours, 2 parts of barley flour, 3 parts of oat flours behind the normal temperature and fully mixes promptly and get.

Claims

1. the preparation method of a cereal composite nutritional flour is characterized in that, comprises the following steps:

2) with Buckwheat flour 80 ℃～110 ℃ preheatings 30 minutes;

5) 4～6 parts of ripe Buckwheat flours, 4～6 parts of peanut flour, 3～6 parts of soybean flours, 3～7 parts of corn flours are fully mixed;