CN111903897A - Coarse and fine grain mixed full-nutrition steamed flour and preparation method thereof - Google Patents
Coarse and fine grain mixed full-nutrition steamed flour and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the technical field of food, and particularly relates to coarse grain and fine grain combined total nutrient steamed flour and a preparation method thereof. Technical problem the cooked noodles made by steaming the wheat flour with stone mill are traditional Chinese snack products, have the characteristics of rich and fragrant smell, no stickiness and greasiness in the mouth and unique taste, and are popular with users. With the development of society, people have increasingly abundant physical lives, people seek higher living quality, especially have higher attention to health, and therefore have higher nutrition to food. By using a special steaming process, the food is easier to absorb by a human body and is most suitable for the old, children and people with bad intestines and stomach. Has effects of promoting digestion, regulating spleen and stomach, and relieving constipation.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to coarse and fine grain mixed total nutrient steamed flour and a preparation method thereof.
Background
The cake made by steaming and boiling wheat flour with stone mill is a traditional Chinese snack product, has the characteristics of rich and fragrant smell, softness, deliciousness, instant melting in the mouth and unique taste, and is popular with the majority of users. With the development of society, people have increasingly abundant physical lives, people seek higher living quality, especially have higher attention to health, and therefore have higher nutrition to food.
And in the real life, evaporate wheat stone mill flour is a food that people like, however, it is the food of fine grain powder and rich in chemical additive mostly to evaporate wheat stone mill flour on the existing market, fine grain powder content is too high, eat for a long time, can cause the unbalance in nutrition, thereby can arouse the health hazard on the health, the long-time of fine grain powder is eaten simultaneously, to some older people, because the life is more abundant, the physical training reduces, it is too prosperous to appear the heat easily, thereby cause the emergence of hyperlipemia and intestinal tumor easily, the health that influences people.
Disclosure of Invention
The invention aims to provide coarse and fine grain complete nutrient steamed flour and a preparation method thereof, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the coarse and fine grain mixed full-nutrition steamed flour comprises the following raw materials in parts by weight: 15-25 parts of coarse grain powder, 60-80 parts of fine grain powder, 5-15 parts of auxiliary materials and 2-7 parts of ingredients.
Preferably, 20 parts of coarse grain powder, 70 parts of fine grain powder, 10 parts of auxiliary materials and 5 parts of ingredients.
Preferably, the coarse grain powder comprises wheat flour and red date powder, and auxiliary materials including brown sugar, salt, the wheat flour and the red date powder, wherein the auxiliary materials include 10-20% and 20-30% of the brown sugar, the salt and the coarse grain, and the auxiliary materials include 10-20% and 5-10% of the brown sugar, the salt and the coarse grain.
Preferably, the coarse grain powder comprises whole wheat flour and red date powder, and auxiliary materials including brown sugar, salt, the whole wheat flour and the red date powder, wherein the auxiliary materials include 10-20% and 20-30% of the brown sugar, the salt and the coarse grain, and the auxiliary materials include 10-20% and 5-10% of the brown sugar, the salt and the coarse grain.
Preferably, the coarse grain powder comprises oat flour and red date powder, and auxiliary materials including brown sugar, salt, whole wheat flour and red date powder, wherein the auxiliary materials include 10-20% and 20-30% of brown sugar, salt and coarse grain, and the auxiliary materials include 10-20% and 5-10% of brown sugar, salt and coarse grain.
Preferably, the coarse grain powder comprises wheat flour, auxiliary materials of chopped scallion pieces and salt, wherein the wheat flour auxiliary materials of chopped scallion pieces, salt and coarse grain account for 10-20% and 20-30% respectively, and the auxiliary materials of 10-20% and 5-10% respectively.
Preferably, the coarse grain powder comprises whole wheat flour, auxiliary materials of chopped scallion pieces and salt, wherein the whole wheat flour auxiliary materials of chopped scallion pieces, salt and coarse grain account for 10-20% and 20-30% respectively, and the auxiliary materials of 10-20% and 5-10%.
Preferably, the coarse grain powder comprises oat flour, 10-20% of auxiliary materials of chopped scallion pieces and 20-30% of salt, and the proportion of the auxiliary materials of chopped scallion pieces, salt and coarse grain of the whole wheat flour is respectively 10-20% and 20-30%, and the proportion of the auxiliary materials of chopped scallion pieces, salt and coarse grain is 10-20% and 5-10%.
Preferably, the coarse grain powder comprises wheat flour, and the proportion of the wheat flour to the coarse grain is 10-50% respectively.
Preferably, the coarse grain powder comprises whole wheat flour, and the proportion of the whole wheat flour to the coarse grain is 10-50% respectively.
Preferably, the coarse grain powder comprises oat flour, and the proportion of whole wheat flour and coarse grain is 10-50% respectively.
Preferably, the fine grain flour comprises 30-40% of soybean flour (non-transgenic), 60-70% of wheat flour (stone-milled flour) and 5-10% of salt serving as an auxiliary material.
Preferably, the fine grain flour comprises wheat flour, red bean flour, mung bean flour, soybean flour, black bean flour and white bean flour.
Preferably, the fine grain flour comprises whole wheat flour, red bean flour, mung bean flour, soybean flour, black bean flour and white bean flour
Preferably, the auxiliary materials are red date powder and chopped green onion.
Preferably, the ingredients are salt, white sugar, brown sugar and chicken essence.
A preparation method of coarse and fine grain matched total nutrient steamed flour comprises the following steps:
s1, mixing the coarse grain powder and the auxiliary materials together, and placing the mixture in a container to be uniformly stirred for later use;
s2, placing the coarse food grain powder obtained in the S1 in a steamer for steaming (dry steaming), and taking out after 30-60 minutes of steaming;
s3, placing the mixture into a container, adding the ingredients, and uniformly stirring;
s4, placing the mixture in a special container for natural air drying or artificial air drying;
s5, taking out the air-dried naturally air-dried coarse grain powder total nutrient flour, and grinding by a stone mill or a machine;
s6, screening by using a screen;
the invention has the technical effects and advantages that: the coarse grain flour and the fine grain flour are fully combined, so that the prepared steamed wheat stone mill flour contains the components of both coarse grains and fine grains, the edible mouthfeel can be improved, the absorption of a human body can be accelerated, the nutritional value can be fully utilized, the oat flour and the soybean flour contained in the coarse grains can provide required nutrition and health care capability to a certain degree for an eater, and the health problem caused by excessive consumption of the fine grain flour can be avoided; in addition, brown sugar and red dates are added into the auxiliary materials;
brown sugar: meridian tropism: enter liver and spleen. The efficacy is as follows: moisten heart and lung, regulate middle warmer, strengthen spleen, relieve liver qi, relieve alcoholism, nourish blood, and remove blood stasis. The main treatment is as follows: heat-distending in the heart and abdomen, dry mouth and desire to drink, sore throat, cough due to lung heat, heat in the heart, lung, large and small intestines, and alcohol toxicity.
Red dates: the Chinese herbal medicine book 'Benjing' records that the red dates have sweet taste and warm property, and have the functions of tonifying middle-jiao and Qi, nourishing blood and tranquilization and relieving drug property, and spleen and stomach channels. Modern pharmacological research finds that the red dates can increase the oxygen content in blood and nourish cells of the whole body, and are a tonic with mild medicinal effect.
In traditional Chinese pharmacology, the application of red dates can be divided into the following categories:
invigorating spleen and benefiting stomach: people with weakness of spleen and stomach, diarrhea, listlessness and weakness eat seven red dates every day, or the red dates are used together with codonopsis pilosula and bighead atractylodes rhizome, so that the effects of tonifying middle-jiao and qi, strengthening spleen and stomach, increasing appetite and stopping diarrhea are achieved; red jujube, ginger and pinellia tuber are used together to treat gastritis, gastrectasia and vomiting caused by improper diet.
② invigorating qi and nourishing blood: red dates are good tonics, and are often added into dietary therapy medicated diet to tonify the body and nourish qi and blood. Taida immunology Sunnandi advocates that red jujube, astragalus and medlar are frequently eaten, so that vitality of the body can be improved and immunity can be enhanced.
③ nourishing blood and tranquillizing: for female manic depression, crying and restlessness, the decoction of red jujube, licorice and wheat in combination with gan Mai Da Zao has the functions of nourishing blood, tranquilizing, soothing liver and resolving depression.
Fourthly, moderating the drug property: red dates are often used in prescriptions with strong drug properties to reduce the side effects of strong drugs and protect healthy qi. For example, in the ten-jujube decoction, jujube is used to alleviate the toxicity of purgatives such as gan sui, euphorbia pekinensis and turnip flower, and protect the spleen and stomach from being damaged.
The red dates are warm in nature and sweet in taste, contain proteins, various amino acids, carotene, vitamins, iron, calcium and phosphorus, can promote secretion of female hormones and strengthen chest development, and also have the effects of tonifying spleen and stomach, harmonizing drug properties, nourishing blood and calming nerves.
The red dates are Sheng products for benefiting qi and nourishing blood, are high in quality and low in price, and can achieve the effects of health preservation and health care by being used well without purchasing expensive tonics by people.
The wheat has the following characteristic and taste functions: the traditional Chinese medicine has sweet taste and cool nature. Wheat: nourish heart and induce tranquilization, relieve restlessness.
Blighted wheat:
wheat has the effects of tonifying qi, removing heat and suppressing sweating. The main treatment is as follows: it is indicated for restlessness of heart-mind, insomnia, female hysteria, dysphoria, mental depression, sadness to cry.
Detailed Description
The technical solutions in the present invention will be described clearly and completely with reference to the contents of the present invention, and it is obvious that the described contents are only a part of the contents of the present invention, and not all of the contents. All other matters which can be obtained by a person skilled in the art without making creative efforts based on the contents of the present invention belong to the protection scope of the present invention.
Example 1
The invention provides coarse and fine grain matched total nutrient steamed flour which comprises the following raw materials in parts by weight: 15 parts of coarse grain powder, 60 parts of fine grain powder, 5 parts of auxiliary materials and 2 parts of ingredients.
Specifically, the coarse grain flour is wheat flour.
Specifically, the auxiliary material is red date powder.
Specifically, the ingredients are salt and brown sugar.
A preparation method of coarse and fine grain matched total nutrient steamed flour comprises the following steps:
s1, mixing the coarse grain powder and the auxiliary materials together, and placing the mixture in a container to be uniformly stirred for later use;
s2, placing the coarse food grain powder obtained in the S1 in a steamer for steaming (dry steaming), and taking out after 30-60 minutes of steaming;
s3, placing the mixture into a container, adding the ingredients, and uniformly stirring;
s4, placing the mixture in a special container for natural air drying or artificial air drying;
s5, taking out the air-dried naturally air-dried coarse grain powder total nutrient flour, and grinding by a stone mill or a machine;
s6, screening by using a screen;
example 2
The invention provides coarse and fine grain matched total nutrient steamed flour which comprises the following raw materials in parts by weight: 15 parts of coarse grain powder, 60 parts of fine grain powder, 5 parts of auxiliary materials and 2 parts of ingredients.
Specifically, the coarse grain flour whole wheat flour
Specifically, the auxiliary material is red date powder.
Specifically, the ingredients are salt and brown sugar.
A preparation method of coarse and fine grain matched total nutrient steamed flour comprises the following steps:
s1, mixing the coarse grain powder and the auxiliary materials together, and placing the mixture in a container to be uniformly stirred for later use;
s2, placing the coarse food grain powder obtained in the S1 in a steamer for steaming (dry steaming), and taking out after 30-60 minutes of steaming;
s3, placing the mixture into a container, adding the ingredients, and uniformly stirring;
s4, placing the mixture in a special container for natural air drying or artificial air drying;
s5, taking out the air-dried naturally air-dried coarse grain powder total nutrient flour, and grinding by a stone mill or a machine;
s6, screening by using a screen;
example 3
The invention provides coarse and fine grain matched total nutrient steamed flour which comprises the following raw materials in parts by weight: 15 parts of coarse grain powder, 60 parts of fine grain powder, 5 parts of auxiliary materials and 2 parts of ingredients.
The coarse and fine grain mixed full-nutrition steamed flour comprises the following raw materials in parts by weight:
25 parts of coarse grain powder, 80 parts of fine grain powder, 15 parts of auxiliary materials and 7 parts of ingredients.
Specifically, the coarse grain flour is wheat flour.
Specifically, the auxiliary material is chopped green onion.
Specifically, the ingredients comprise salt, white sugar and chicken essence.
A preparation method of coarse and fine grain matched total nutrient steamed flour comprises the following steps:
s1, mixing the coarse grain powder and the auxiliary materials together, and placing the mixture in a container to be uniformly stirred for later use;
s2, placing the coarse food grain powder obtained in the S1 in a steamer for steaming (dry steaming), and taking out after 30-60 minutes of steaming;
s3, placing the mixture into a container, adding the ingredients, and uniformly stirring;
s4, placing the mixture in a special container for natural air drying or artificial air drying;
s5, taking out the air-dried naturally air-dried coarse grain powder total nutrient flour, and grinding by a stone mill or a machine;
and S6, screening by using a screen.
Example 4
The invention provides coarse and fine grain matched total nutrient steamed flour which comprises the following raw materials in parts by weight: 15 parts of coarse grain powder, 60 parts of fine grain powder, 5 parts of auxiliary materials and 2 parts of ingredients.
25 parts of coarse grain powder, 80 parts of fine grain powder, 15 parts of auxiliary materials and 7 parts of ingredients.
Specifically, the coarse grain powder comprises wheat flour and soybean flour (non-transgenic), wherein the wheat flour and the soybean flour (non-transgenic) account for 20% and 30% respectively.
Specifically, the auxiliary material is red date powder.
Specifically, the ingredients are salt and brown sugar.
A preparation method of coarse and fine grain matched total nutrient steamed flour comprises the following steps:
s1, mixing the coarse grain powder and the auxiliary materials together, and placing the mixture in a container to be uniformly stirred for later use;
s2, placing the coarse food grain powder obtained in the S1 in a steamer for steaming (dry steaming), and taking out after 30-60 minutes of steaming;
s3, placing the mixture into a container, adding the ingredients, and uniformly stirring;
s4, placing the mixture in a special container for natural air drying or artificial air drying;
s5, taking out the air-dried naturally air-dried coarse grain powder total nutrient flour, and grinding by a stone mill or a machine;
s6, screening by using a screen;
example 5
The invention provides coarse and fine grain matched total nutrient steamed flour which comprises the following raw materials in parts by weight: 15 parts of coarse grain powder, 60 parts of fine grain powder, 5 parts of auxiliary materials and 2 parts of ingredients.
Specifically, the coarse grain flour is wheat flour.
Specifically, the auxiliary material is chopped green onion.
Specifically, the ingredients comprise salt, white sugar and chicken essence.
A preparation method of coarse and fine grain matched total nutrient steamed flour comprises the following steps:
s1, putting the coarse grain powder into a pot and frying to be yellow;
and S2, taking out, adding auxiliary materials and ingredients, and uniformly stirring.
Preferably, the fine grain flour comprises whole wheat flour, red bean flour, mung bean flour, soybean flour, black bean flour and white bean flour
Example 6
The invention provides coarse and fine grain matched total nutrient steamed flour which comprises the following raw materials in parts by weight: 15 parts of coarse grain powder, 60 parts of fine grain powder, 5 parts of auxiliary materials and 2 parts of ingredients.
25 parts of coarse grain powder, 80 parts of fine grain powder, 15 parts of auxiliary materials and 7 parts of ingredients.
Specifically, the coarse grain powder comprises 20% of whole wheat flour, 30% of small red bean powder, 30% of mung bean powder, soybean powder, black bean powder and white bean powder.
Specifically, the auxiliary material is red date powder.
Specifically, the ingredients are salt and white sugar.
A preparation method of coarse and fine grain matched total nutrient steamed flour comprises the following steps:
s1, mixing the coarse grain powder and the auxiliary materials together, and placing the mixture in a container to be uniformly stirred for later use;
s2, placing the coarse food grain powder obtained in the S1 in a steamer for steaming (dry steaming), and taking out after 30-60 minutes of steaming;
s3, placing the mixture into a container, adding the ingredients, and uniformly stirring;
s4, placing the mixture in a special container for natural air drying or artificial air drying;
s5, taking out the air-dried naturally air-dried coarse grain powder total nutrient flour, and grinding by a stone mill or a machine;
s6, screening by using a screen;
finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.
Claims (1)
1. The coarse and fine grain mixed full-nutrition steamed flour comprises the following raw materials in parts by weight: 15-25 parts of coarse grain powder, 60-80 parts of fine grain powder, 5-15 parts of auxiliary materials and 2-7 parts of auxiliary materials;
preferably, 20 parts of coarse grain powder, 70 parts of fine grain powder, 10 parts of auxiliary materials and 5 parts of auxiliary materials;
preferably, the coarse grain powder comprises wheat flour and red date powder, and auxiliary materials including brown sugar, salt, the wheat flour and the red date powder, wherein the auxiliary materials include 10-20% and 20-30% of the brown sugar, the salt and the coarse grain, and the auxiliary materials include 10-20% and 5-10% of the brown sugar, the salt and the coarse grain; preferably, the coarse grain powder comprises whole wheat flour and red date powder, and auxiliary materials including brown sugar, salt, the whole wheat flour and the red date powder, wherein the auxiliary materials include 10-20% and 20-30% of the brown sugar, the salt and the coarse grain, and the auxiliary materials include 10-20% and 5-10% of the brown sugar, the salt and the coarse grain;
preferably, the coarse grain powder comprises oat flour and red date powder, and auxiliary materials including brown sugar, salt, whole wheat flour and red date powder, wherein the auxiliary materials include 10-20% and 20-30% of brown sugar, salt and coarse grain, and the auxiliary materials include 10-20% and 5-10% of brown sugar, salt and coarse grain;
preferably, the coarse grain powder comprises wheat flour, auxiliary materials of chopped scallion pieces and salt, wherein the wheat flour auxiliary materials of chopped scallion pieces, salt and coarse grain account for 10-20% and 20-30% respectively, and the auxiliary materials of 10-20% and 5-10%;
preferably, the coarse grain powder comprises whole wheat flour, auxiliary materials of chopped scallion pieces and salt, wherein the whole wheat flour comprises 10-20% of chopped scallion pieces, 20-30% of salt and 5-10% of the auxiliary materials of chopped scallion pieces, salt and coarse grain;
preferably, the coarse grain powder comprises oat flour, auxiliary materials including chopped green onion and salt, and the whole wheat flour comprises the auxiliary materials including chopped green onion, salt and coarse grain in the proportion of 10-20% and 20-30% respectively, and the auxiliary materials including 10-20% and 5-10%;
preferably, the coarse grain powder comprises wheat flour, and the proportion of the wheat flour to the coarse grain is 10-50% respectively;
preferably, the coarse grain powder comprises whole wheat flour, and the proportion of the whole wheat flour to the coarse grain is 10-50% respectively;
preferably, the coarse grain powder comprises oat flour, and the proportion of whole wheat flour to coarse grain is 10-50% respectively;
preferably, the fine grain flour comprises soybean flour (non-transgenic), wheat stone-milled flour and auxiliary salt, wherein the soybean flour (non-transgenic), the wheat stone-milled flour and the auxiliary salt are respectively in a proportion of 30-40%, 60-70% and 5-10%;
preferably, the fine grain flour comprises wheat flour, red bean flour, mung bean flour, soybean flour, black bean flour and white bean flour;
preferably, the fine grain powder comprises whole wheat flour, small red bean powder, mung bean powder, soybean powder, black bean powder and white bean powder, and the auxiliary materials are red date powder and chopped green onion;
preferably, the ingredients are salt, white sugar, brown sugar and chicken essence;
a preparation method of coarse and fine grain matched total nutrient steamed flour comprises the following steps:
s1, mixing the coarse grain powder and the auxiliary materials together, and placing the mixture in a container to be uniformly stirred for later use;
s2, placing the coarse food grain powder obtained in the S1 in a steamer for steaming (dry steaming), and taking out after 30-60 minutes of steaming;
s3, placing the mixture into a container, adding the ingredients, and uniformly stirring;
s4, placing the mixture in a special container for natural air drying or artificial air drying;
s5, taking out the air-dried naturally air-dried coarse grain powder total nutrient flour, and grinding by a stone mill or a machine;
and S6, screening by using a screen.
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| CN201910383466.7A CN111903897A (en) | 2019-05-09 | 2019-05-09 | Coarse and fine grain mixed full-nutrition steamed flour and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115568549A (en) * | 2022-01-14 | 2023-01-06 | 岳德洪 | Brown sugar powder and preparation method and application thereof |
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| EP1647191A1 (en) * | 2004-10-12 | 2006-04-19 | Dambach AG | Flour mixture and bread obtained therefrom, as well as a concentrate of this flour mixture and bread obtained therefrom |
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Application publication date: 20201110 |