The present invention provides a production method of
staple food vermicelli for diabetic
population, and the method is as follows:
degreasing and ultra-finely
grinding tartary buckwheat
bran powder, mixing the tartary buckwheat
bran powder with part of tartary buckwheat
powder, then pre-cooking, then mixing with residual tartary buckwheat powder for preparing tartary buckwheat whole powder, and preparing vermicelli rich in the tartary buckwheat whole powder by formulation optimizing and vacuum flour mixing technology. The vermicelli rich in the tartary buckwheat whole powder comprises the following raw materials in parts by weight: 10 to 80 parts of the tartary buckwheat whole powder, 1 to 30 parts of hulless oat, 20 to 90 parts of
wheat flour, 1 to 50 parts of
resistant starch, 0.5 to 10 parts of high active
gluten powder, 0.1 to 2.5 parts of edible salt, 0.1 to 0.5 part of edible
colloid, 0.5 to 10 parts of
starch and 0.1 to 0.2 part of dietary alkali. The vermicelli rich in the tartary buckwheat whole powder has the effects of significant control of rise in
blood sugar after meals for type 2 diabetic patients, improvement of
insulin sensitivity and reduction of
insulin resistance, and can be used as a good
staple food choice for the type 2 diabetic patients.