Brown rice lipid-lowering flour and preparation method thereof

Abstract

The invention discloses an brown rice lipid-lowering flour and a preparation method thereof, and is characterized in that the brown rice lipid-lowering flour is prepared from the following raw materials in parts by weight: 500-520 parts of wheat, 10-12 parts of wheat germs, 50-55 parts of brown rice, 7-8 parts of sesame seeds, 5-6 parts of chickpea, 7-8 parts of apricot kernel, 10-11 parts of breadcrumbs, 8-9 parts of lemon, 10-11 parts of watermelon, 5-6 parts of brassica oleracea, 6-7 parts of maltose, 20-22 parts of crab meat, 4-5 parts of milky tea, 2-3 parts of folium mori, 1-2 parts of gynostemma pentaphylla, 2-2.4 parts of momordica grosvenori swingle, 1-1.2 parts of fructus hippophae, 0.9-1.3 parts of lotus leaves, 0.8-1 part of herb of lygodium japonicum, 1.2-1.4 parts of wahlenbergia marginata, 0.8-1 part of lactic acid bacteria, and 10-12 parts of a nutritional additive. The flour is fine and smooth in mouthfeel, unique in flavor, and reasonable and scientific in formula; dietary fibers contained in the added brown rice can be combined with cholesterol in bile, so as to promote discharge of cholesterol; with collocation of the added folium mori, gynostemma pentaphyllum, momordica grosvenori swingle and other Chinese herbal medicines, the flour can reach a blood lipid-lowering effect, and is suitable for patients with hyperlipidemia to eat.

Description

technical field [0001] The invention belongs to the technical field of food processing and relates to a kind of flour, in particular to a brown rice fat-reduced flour and a preparation method thereof. Background technique [0002] Flour is a powder made from wheat, which can be made into steamed buns, bread and other foods. At present, there are various types of flour supplied on the market, but they are single in nutrition and do not have the function of food therapy and health care, so they can no longer meet people's needs. Contents of the invention [0003] The object of the present invention is to provide a brown rice fat-reduced flour and a preparation method thereof. The present invention has the characteristics of nutrition, health and unique flavor. [0004] The technical scheme adopted in the present invention is: [0005] A brown rice fat-reduced flour is characterized in that it is made from the following raw materials in parts by weight: [0006] Wh...

AI Technical Summary

Problems solved by technology

At present, there are many types of flour available in the market, but they are single in nutrition and do not have the function of food therapy and health care, so they can no longer meet people's needs.