Solid beverage for reducing blood glucose
A technology of solid beverage and hypoglycemia, applied in the functions of food ingredients, food preparation, food science, etc., to achieve the effects of enhancing immunity, reducing urine output, and significant curative effect
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[0015] The specific raw material composition mode of the solid beverage for lowering blood sugar is provided as follows:
[0016] 1. 50 parts by weight of chickpeas, 20 parts by weight of Chinese yam, 15 parts by weight of poria cocos, 10 parts by weight of bitter wheat, and 5 parts by weight of xylitol.
[0017] 2. 35 parts by weight of chickpeas, 25 parts by weight of Chinese yam, 15 parts by weight of poria cocos, 15 parts by weight of tartary buckwheat, and 10 parts by weight of xylitol.
[0018] 3. 40 parts by weight of chickpeas, 30 parts by weight of Chinese yam, 10 parts by weight of poria cocos, 15 parts by weight of tartary buckwheat, and 5 parts by weight of xylitol.
[0019] 4. 35 parts by weight of chickpeas, 20 parts by weight of Chinese yam, 15 parts by weight of poria cocos, 20 parts by weight of tartary buckwheat, and 10 parts by weight of xylitol.
[0020] The production process is as follows (produced according to the national solid beverage industry worksh...
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