Bitter gourd flour for enhancing nutrition and decreasing blood sugar

A nutrition-enhancing and blood-sugar-lowering technology, which is applied in the field of food processing, 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

Inactive Publication Date: 2012-10-10
ANHUI JINHE GRAIN OIL GROUP
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AI Technical Summary

Problems solved by technology

[0002] Due to the high processing precision, many vitamins in the flour are lost, resulting in extremely low vitamin content in the flour. With the improvement of people's living standards, the requirements for the nutrition and

Method used

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Examples

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Example Embodiment

[0017] A nutritionally fortified balsam pear flour for lowering blood sugar, which is prepared from the following raw materials by weight:

[0018] Wheat 1500, Wheat Germ 20, Pumpkin Flower 10, Mung Bean Powder 10, Lily 4, Bitter Melon 6, Yam 6, Pueraria Root 6, Cassia Seed 6, Codonopsis Pollen 6, Astragalus 6, Pumpkin 6, Ginseng Extract 3.

[0019] The preparation method of the nutrient-fortified and hypoglycemic balsam pear flour includes the following steps:

[0020] (1) Take lily, bitter gourd, yam, kudzu root, cassia seed, codonopsis pollen, astragalus, pumpkin, and pumpkin flower in parts by weight and blanch them in boiling water for 5 minutes. After controlling the water, mix them evenly and mash them in a masher. Pulp, dry the thick pulp, grind it, and sieve through 100 mesh to obtain the nutrient additive powder for later use;

[0021] (2) Take the wheat and wheat germ in parts by weight and wash, moisten the wheat for 35 hours to make the water content reach 15.5%, then dry...

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PUM

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Abstract

The invention discloses bitter gourd flour for enhancing nutrition and decreasing blood sugar. The bitter gourd flour is prepared from the following raw materials in part by weight: 1,200 to 1,500 parts of wheat, 20 to 30 parts of wheat germ, 5 to 10 parts of pumpkin flower, 5 to 10 parts of mung bean flour, 3 to 5 parts of lily, 5 to 8 parts of bitter gourd, 5 to 8 parts of cinnamomvine, 5 to 8 parts of kudzuvine root, 5 to 8 parts of cassia seeds, 5 to 8 parts of gensing pollen, 5 to 8 parts of astragalus, 5 to 8 parts of pumpkin and 2 to 3 parts of ginseng extract. The bitter gourd flour is prepared according to a scientific nutrition ratio, and has good dietetic therapy and health-care effects, and a perfect combination of pumpkin, bitter gourd, various edible Chinese medicinal components and wheat nutrition is realized.

Description

technical field [0001] The invention belongs to the field of food processing, and specifically relates to nutritionally fortified and hypoglycemic bitter gourd flour. Background technique [0002] Due to the high processing precision, many vitamins in the flour are lost, resulting in extremely low vitamin content in the flour. With the improvement of people's living standards, the requirements for the nutrition and taste of the flour are higher. At the same time, the addition of chemical reagents in the flour production process , not only destroys the original local flavor of flour, increases production cost, and may cause unsafe factors to produce. Contents of the invention [0003] The object of the present invention is to provide a nutritionally fortified and hypoglycemic bitter gourd flour which has the health care effect of diet and partially destroys the original flavor of wheat flour. [0004] In order to achieve the above object, the present invention adopts the f...

Claims

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Application Information

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IPC IPC(8): A21D2/36
Inventor 陈少金
Owner ANHUI JINHE GRAIN OIL GROUP
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