Bitter gourd flour for enhancing nutrition and decreasing blood sugar

Abstract

The invention discloses bitter gourd flour for enhancing nutrition and decreasing blood sugar. The bitter gourd flour is prepared from the following raw materials in part by weight: 1,200 to 1,500 parts of wheat, 20 to 30 parts of wheat germ, 5 to 10 parts of pumpkin flower, 5 to 10 parts of mung bean flour, 3 to 5 parts of lily, 5 to 8 parts of bitter gourd, 5 to 8 parts of cinnamomvine, 5 to 8 parts of kudzuvine root, 5 to 8 parts of cassia seeds, 5 to 8 parts of gensing pollen, 5 to 8 parts of astragalus, 5 to 8 parts of pumpkin and 2 to 3 parts of ginseng extract. The bitter gourd flour is prepared according to a scientific nutrition ratio, and has good dietetic therapy and health-care effects, and a perfect combination of pumpkin, bitter gourd, various edible Chinese medicinal components and wheat nutrition is realized.

Description

technical field [0001] The invention belongs to the field of food processing, and specifically relates to nutritionally fortified and hypoglycemic bitter gourd flour. Background technique [0002] Due to the high processing precision, many vitamins in the flour are lost, resulting in extremely low vitamin content in the flour. With the improvement of people's living standards, the requirements for the nutrition and taste of the flour are higher. At the same time, the addition of chemical reagents in the flour production process , not only destroys the original local flavor of flour, increases production cost, and may cause unsafe factors to produce. Contents of the invention [0003] The object of the present invention is to provide a nutritionally fortified and hypoglycemic bitter gourd flour which has the health care effect of diet and partially destroys the original flavor of wheat flour. [0004] In order to achieve the above object, the present invention adopts the f...

AI Technical Summary

Problems solved by technology

[0002] Due to the high processing precision, many vitamins in the flour are lost, resulting in extremely low vitamin content in the flour. With the improvement of people's living standards, the requirements for the nutrition and taste of the flour are higher. At the same time, the addition of chemical reagents in the flour production process , not only destroys the original flavor of flour, increases production costs, but also may lead to unsafe factors