Blood-glucose-reducing fat-reducing buckwheat flour and preparation method thereof

A technology for sugar-reducing fat-reducing buckwheat and flour, applied in the field of flour, can solve the problems of single taste, low nutritional and health care value, single ingredients, etc., and achieves the effects of improving nutritional structure and taste, improving nutritional and health-care value, and having remarkable health-care functionality.

Inactive Publication Date: 2014-04-30
DANGTU COUNTY KEHUI TRADING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Flour made from wheat flour is the most common food raw material. With the improvement of living standards, people have put forward new requirements for the flavor, characteristics and nutrition of flour. However, the existing wheat flour has a single component. The function is single, the taste is single, and the value of nutrition and health care is not high. Therefore, the present invention provides a functional flour

Method used

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Examples

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Comparison scheme
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Embodiment

[0018] A kind of reduced-sugar and reduced-fat buckwheat flour is made from the raw materials with the following weight (jin):

[0019] Wheat flour 180, buckwheat kernel 40, corn kernel 30, bitter gourd 15, black wolfberry 4, kudzu root 6, persimmon leaf 3, pumpkin vine 2, chicken bone grass 2, stick grass 3, magnolia officinalis 2, lychee shell 2, mushroom powder 5 , purple sweet potato powder 8, rice vinegar 20, nutritional additives 5;

[0020] The nutritional additive is made of raw materials in the following weight ratio: sea cucumber: sand cucumber: vegetable hibiscus flower: water chestnut powder = 1:1:3:6, and appropriate amount of rice wine.

[0021] A method for preparing buckwheat flour with reduced sugar and fat, comprising the following steps:

[0022] (1) Clean the sea cucumbers and sand cucumbers, drain them, put them into a pot, pour in an appropriate amount of rice wine, simmer on low heat until absorbed, take them out and mix them with the washed vegetables ...

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PUM

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Abstract

The invention discloses blood-glucose-reducing fat-reducing buckwheat flour, which is made of the following materials in parts by weight: 140-180 parts of wheat flour, 30-40 parts of buckwheat kernels, 20-30 parts of corn kernels, 10-15 parts of bitter gourd, 3-4 parts of lycium ruthenicum, 4-6 parts of roots of kudzu vine, 2-3 parts of persimmon leaves, 1-2 parts of cushaw stems, 1-2 parts of abrus cantoniensis hance, 2-3 parts of pseudostellaria, 1-2 parts of magnolia officinalis, 1-2 parts of litchi shells, 3-5 parts of lentinus edodes powder, 6-8 parts of purple potato starch, 15-20 parts of rice vinegar and 3-5 parts of nutrition additives. According to the blood-glucose-reducing fat-reducing buckwheat flour, the buckwheat kernel and the corn kernels are added into the wheat flour to improve the structure and taste of the wheat flour; the bitter gourd and a plurality of Chinese medicinal raw materials are added, so that the blood-glucose-reducing fat-reducing buckwheat flour has the effects on decreasing blood glucose, reducing blood press, reducing blood fat, strengthening spleen and reinforcing stomach, relaxing the bowels and the like; the nutrition additives are added to improve the nutrition and health care value of the blood-glucose-reducing fat-reducing buckwheat flour, so that the health care function is more obvious.

Description

[0001] technical field [0002] The invention relates to a kind of flour, in particular to buckwheat flour with reduced sugar and fat and a preparation method thereof. Background technique [0003] Flour made from wheat flour is the most common food raw material. With the improvement of living standards, people have put forward new requirements for the flavor, characteristics and nutrition of flour. However, the existing wheat flour has a single component. The function is single, the taste is single, and the value of nutrition and health care is not high, so the present invention provides a functional flour. Contents of the invention [0004] The invention overcomes the disadvantages of the prior art, and provides buckwheat flour with reduced sugar and fat and a preparation method thereof. [0005] The present invention is achieved through the following technical solutions: [0006] A kind of reduced-sugar and reduced-fat buckwheat flour is made from the following raw ma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36
Inventor 董良清
Owner DANGTU COUNTY KEHUI TRADING
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