Cereal is a kind of wheat as raw material processed food. A raw material to the following four main points: oatmeal, buckwheat, barley and wheat flakes. 1, processed oatmeal, generally choose bare oats. 2, buckwheat and buckwheat buckwheat two strains, the latter is better for processing cereals. 3, processed barley flakes more than the choice of bare barley (barley). 4, processed wheat flakes preferred to use hard white wheat. The protein content of hard wheat is higher than soft wheat 2% to 3%.

At present, China has cultivated black, purple, green, coffee and blue color wheat, these new varieties of physiological properties greatly superior to ordinary wheat, and processed cereals attractive color, taste and good, so colorful wheat is a good raw material for processing cereals. Rye and the above black wheat germplasm is different, with rye processing cereals, with health, tonic, beauty effects, similar to black rice.

Two, processing:

The cereal according to its processing technology and product characteristics to points, there are two major categories of raw and cooked cereal.

1, raw cereal

Wheat grains by cleaning, hulling, peeling, tempering softening, roller pressing film, cooling and moisture made of cereal, commonly known as rolling cereal.

Can be mixed and matched with staple foods (rice or other grains, beans) after cooking cereal rice (porridge), in the fruit porridge, eight treasure porridge is also equipped with raw cereal.

2, cooked cereal

Cooked cereal refers to the moderate peeling of wheat grains, after different maturation treatment, so that its organizational structure is alpha one of the cereal.

There are four main processing techniques, including steam ripening followed by roller pressing flakes, puffing rotary cutting flakes, milling, slurry mixing, roller drying flakes and modulation, granulation ripening followed by pressing flakes.

Cooked cereal is instant food, with hot water or hot buttermilk, soy milk, coconut milk or fruit juice can be consumed after brewing. During the processing of the cereal, amino acids, vitamins and minerals can be added, and can also be blended with a base rich in a variety of physiologically active ingredients and processed into a functional cereal.