Mixed flour and preparation method thereof

• Main Author: FENG YANCHENG
• Format: Patent
• Language: Chinese; English
• Published: 17.01.2020
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses mixed flour which comprises, in weight percent, 20%-50% of millet flour, 20%-50% of wheat flour, 10%-30% of corn flour, 1%-10% of black sesame flour, 1%-10% of yam flour, 1%-10% of Chinese date flour and 1%-10% of barbary wolfberry fruit flour. A preparation method of the mixed flour includes the steps: firstly, weighing components, and drying and crushing the components; secondly, mixing the components according to the weight percent to obtain the mixed flour. According to the mixed flour and the preparation method thereof, the components are reasonably compounded to obtain the mixed flour, and stomach health indexes of parts of crowds are improved. 本发明一种混合粉，混合粉中按照质量百分数包括如下组分：小米粉：20％～50％；小麦粉：20％～50％；玉米粉：10％～30％；黑芝麻粉：1％～10％；山药粉：1％～10％；大枣粉：1％～10％；枸杞粉1％～10％；该混合粉的制备方法，包括如下步骤：步骤1：称取各组分，并进行干燥和粉碎处理；步骤2：将各组分按照质量百分数进行混合，得到混合粉。本发明一种混合粉及其制备方法，通过各组分的合理调配后得到混合粉，提高了部分人群的胃部健康指数。