Snack food with effect of reducing blood sugar and preparation method thereof

Abstract

The invention discloses a snack food which is prepared from the following raw materials in parts by weight: 62-65 parts of tartary buckwheat, 13-17 parts of oat bran, 3-7 parts of wheat protein, 6-10 parts of white kidney beans, 3-7 parts of white hyacinth beans, 0.5-1 part of radix puerariae, 0.5-1 part of mulberry leaves, 0.5-1 part of bitter gourds, 0.5-1 part of dried ginger, 0.5-1 part of spina date seeds and 0.5-1 part of okra; wherein the total parts of the radix puerariae, the mulberry leaves, the bitter gourd, the dried ginger, the spina date seeds and the okra are 3-6. According to the invention, the purposes of regulating mechanism and reducing blood sugar and blood fat can be achieved, the snack food has an outstanding blood sugar regulating effect, and can meet the requirements of people on snacks while being beneficial to enhancing the immune function of the body; meanwhile, the snack food is suitable for a wide range of people and can be used for replacing high-fat and high-cholesterol snacks, and the oat bran contains relatively high dietary fibers, is low in energy, can promote intestinal tract movement and is healthy diet for people who lose weight or people with hypertension, hyperglycemia and hyperlipidemia.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a snack with hypoglycemic effect and a preparation method thereof. Background technique [0002] Diabetes is a disease caused by genetic factors, immune dysfunction, microbial infection and its toxins, free radical toxins, mental factors and other pathogenic factors acting on the body to cause hypofunction of islets and insulin resistance. and electrolytes and a series of metabolic disorder syndromes. Clinically, hyperglycemia is the main feature, often accompanied by diseases of the heart, blood vessels, kidneys, eyes, and nervous system. In severe cases, ketoacidosis, non-ketotic hyperosmolar diabetic coma, and often accompanied by various infections, is A disease that endangers human health more seriously. [0003] In recent years, people have begun to pay attention to their health and their health awareness has increased. In order to meet consumers' attention and ne...

AI Technical Summary

Problems solved by technology

[0003] In recent years, people have begun to pay attention to their health and their health awareness has increased. In order to meet consumers' attention and needs for health, products such as nourishing stomach snacks, sugar-free snacks, and high-calcium snacks have continued to emerge. However, most products are simply On the basis of ordinary snack ingredients, corresponding nutritional ingredients are added or only simple ingredient replacements are made

For example, the current hot sugar-free snacks on the market simply replace sucrose with sugar alcohols, but the flour that can be converted into sugar in the body still accounts for a large proportion, and the rapeseed oil used in the preparation process of sugar-free snacks Butter, etc. are high-fat and high-energy raw materials, which are not suitable for people with diabetes. The functions of the obtained sugar-free snacks are relatively single, which cannot meet the sensory and functional needs of consumers.