Nutrition fortification wheat flour capable of reducing blood sugar
A nutrient-fortified, wheat flour technology, which is applied in baking, dough processing, food science, etc., can solve the problems of destroying the flavor of flour, low vitamin content, and increasing production costs, and achieve the effects of reducing content, enriching nutrition, and delaying absorption
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[0017] A nutrient-fortified hypoglycemic wheat flour, which is made from the following raw materials in parts by weight:
[0018] Wheat 1500, wheat germ 20, lily 4, bitter melon 6, yam 6, kudzu root 6, lotus 6, pumpkin flower 6, astragalus 6, pumpkin 6, ginseng extract 3.
[0019] The preparation method of the nutritionally fortified and hypoglycemic wheat flour comprises the following steps:
[0020] (1) Take lily, bitter gourd, yam, kudzu root, lotus, pumpkin flower, astragalus, and pumpkin by weight and put them into boiling water for 5 minutes. After controlling the water, cut them into sections and mix them evenly, and mash them into a thick paste in a masher , after drying the thick slurry, grind it, and pass through a 100-mesh sieve to obtain a nutritional additive fine powder for subsequent use;
[0021] (2) Take wheat and wheat germ in parts by weight, wash, moisten the wheat for 35 hours to make the water content reach 15.5%, then dry, sterilize, grind the wheat and...
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