Nutrition-fortified flour capable of decreasing blood sugar level

Abstract

The invention discloses a nutrition-fortified flour capable of decreasing blood sugar level. The nutrition-fortified flour is prepared from the following raw materials by weight: 1300 parts to 1500 parts of wheat, 20 parts to 30 parts of wheat germ, 5 parts to 15 parts of buckwheat flour, 5 parts to 15 parts of corn flour, 3 parts to 5 parts of lily, 5 parts to 8 parts of balsam pears, 5 parts to 8 parts of Chinese yam, 5 parts to 8 parts of pumpkin flower, 5 parts to 8 parts of Chinese wolfberry, 5 parts to 8 parts of polygonum multiflorum, 5 parts to 8 parts of astragalus, 5 parts to 8 parts of pumpkin and 2 parts to 3 parts of ginseng extract. The nutrition-fortified flour in the invention is prepared according to scientific nutrient proportions. The nutrition-fortified flour, fully realizing perfect combination of the pumpkin, the balsam pear, various edible Chinese herb ingredients and nutrition of the wheat, is of very good health care function.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to nutritionally fortified and hypoglycemic 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 purpose of the present invention is to provide a nutrition-enhanced and blood-sugar-lowering flour that 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 following technical sol...

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 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 flavor of flour, increases production costs, but also may lead to unsafe factors