Edible amaranth flour and preparation method thereof

[0035] The embodiment of the present invention also relates to a preparation method of amaranth flour, comprising the following steps:

[0036] (1) after the amaranth seeds are dried, processed into amaranth seed powder;

[0037] (2) Mix the amaranth seed powder with other components and stir evenly to obtain amaranth flour.

[0038] In an embodiment of the present invention, when the amaranth flour includes bean dregs, the following steps are further included: the bean dregs are sequentially fermented, dried and pulverized, and then mixed with other components. The function of fermentation is to make the nutrients in the bean dregs easier to separate out, so that they can be absorbed and utilized by the human body.

[0039] In one embodiment of the present invention, the fermentation is performed by using fresh bean dregs to inoculate Aspergillus, and the fermentation is completed in 3 to 5 days. This process needs to be turned over every 8 to 10 hours to prevent fresh bean dr

[0051] Example

[0052] A kind of amaranth flour, the parts by weight of each component in its formula are as shown in Table 1:

[0053] Table 1

[0054] Example

[0055] *In Table 1, "-" means not added. For the fermentation process of soybean dregs, refer to the fermentation method in the specific embodiment.