Nutritional flour

Abstract

The invention relates to the field of the flour, in particular to nutritional flour. The nutritional flour overcomes defects of the existing flour, and is made of the following raw materials in part by weight: 20 to 30 parts of black tartary buckwheat powder, 10 to 20 parts of yam flour, 5 to 10 parts of radix cynanchi bungei powder, 15 to 20 parts of wheat flour, 10 to 15 parts of tapioca flour and 7 to 20 parts of xylitol. A formulation of the nutritional flour is finally determined through the research experience of an inventor on the healthcare food and the debugging of the flour formulation for millions of times. According to the nutritional flour, the traditional flour is greatly reformed, the taste is good, the nutritional flour has actions of promoting digestion, increasing appetite, tonifying the spleen, nourishing the lung, reinforcing the kidney and improving vigor, the nutritional flour can enhance the immunity of the human body after being eaten for a long time, the nutritional flour has functions for protecting the liver, improving the diabetes symptom of a diabetes patient, detoxifying, prolonging the life and the like, can be used for producing different flour food such as sachima, mooncakes, noodles, biscuits and bread and is particularly suitable for being eaten by crowd with a high blood pressure, high blood glucose and high cholesterol family history.

Description

technical field [0001] The invention relates to the field of flour, in particular to nutritional flour. Background technique [0002] In daily life, the so-called "flour" refers to wheat flour. Along with the raising of living standard, people pay more and more attention to the reasonable collocation of nutrition, so, the flour of nutritional labeling appears in a large amount on the market, makes it while making pasta product and pasta product can supplement nutrition again. However, the existing nutritional flour not only has no effect on improving some diseases of the body, but also has the defects of old formula, single nutritional ingredient, bad taste and the like. Contents of the invention [0003] In order to make up for many defects existing in the existing flour, the present invention provides a nutritious flour. [0004] The present invention is realized through the following technical solutions: a nutritious flour, which is made of the following raw m...

AI Technical Summary

Problems solved by technology

However, the existing nutritional flour not only does not improve some diseases of the body, but also has the defects of old formula, single nutritional ingredient, bad taste, etc.