Millet and pumpkin flour

Abstract

The invention provides a millet and pumpkin flour which tastes good, has the effect of reducing blood sugar and is easy to digest and absorb. The millet and pumpkin powder is prepared from the following raw materials by weight ratio: 65-75% of millet powder flour, 8-12% of corn starch, 13-16% of pumpkin flour, 2-5% of white soft sugar and 1.5-2.5% of sucrose ester. A method for preparing the millet and pumpkin flour comprises the following steps of: removing impurities in millet and corn, and removing husks; washing pumpkins, drying and smashing to obtain the pumpkin flour; weighing the raw materials according to weight ratio; mixing the millet four, the corn starch and the pumpkin flour, extruding, expanding and drying; smashing the obtained mixture; adding the white soft sugar and the sucrose ester; and stirring uniformly. The millet and pumpkin flour belongs to a natural nutritional food, dispenses with artificial pigments, flavors or preservatives and is simple in preparation method and process. The raw materials for preparing the millet and pumpkin flour are rich in sources and low in cost. The millet and pumpkin flour is a daily food which is easy to popularize, tastes good, has the effects of preventing and treating diabetes and lowering blood sugar and also has the effect of eliminating carcinogenic substances.

Description

technical field [0001] The invention relates to a coarse grain nutritious food, in particular to a powder made from millet, pumpkin and the like. Background technique [0002] Millet belongs to the genus Panicum of the family Poaceae, also known as broomcorn millet, millet, Heji or millet. Millet is sweet, flat, slightly cold, and non-toxic. It not only has high nutritional value, but also has certain medicinal value. There is the rice flour that broomcorn millet is made on the market at present, but this rice flour nutrient composition is single, and the function of health care and disease prevention is relatively poor, especially along with the raising of people's quality of life, the sickness rate of diabetes is more and more higher, for diabetics , the most important thing is to control the diet. Now the food that is suitable for diabetics has a poor taste, and long-term consumption will also affect the function of the digestive and absorption system. Contents of the ...

AI Technical Summary

Problems solved by technology

There is the rice flour that broomcorn millet is made on the market at present, but this rice flour nutrient composition is single, and the function of health care and disease prevention is relatively poor, especially along with the raising of people's quality of life, the sickness rate of diabetes is more and more higher, for diabetics , the most important thing is to control the diet. Now the food that is suitable for diabetics has a bad taste. Long-term consumption will also affect the function of the digestive and absorption system