Nutrition-enriched hpyerglycemic composite wheat flour

Abstract

The invention discloses nutrition-enriched hpyerglycemic composite wheat flour which is prepared from the following raw materials by weight: 1200 to 1500 parts of wheat, 20 to 30 parts of wheat germs, 5 to 10 parts of bucket wheat flour, 5 to 10 parts of konjaku flour, 3 to 5 parts of lily bulbs, 5 to 8 parts of balsam pears, 5 to 8 parts of Chinese yams, 5 to 8 parts of camellia pollen, 5 to 8 China squash flowers, 5 to 8 parts of fleece-flower roots, 5 to 8 parts of radix astragali, 5 to 8 parts of China squash, and 2 to 3 parts of a ginseng extract. The nutrition-enriched hpyerglycemic composite wheat flour of the invention is prepared by a scientific nutrition proportion, fully realizes the perfect combination of China squash, balsam pear and other edible traditional Chinese medicine components with wheat nutrition, and has good dietotherapy and health care effects.

Description

Technical field [0001] The invention belongs to the field of food processing, and is specifically a nutritionally enhanced hypoglycemic compound wheat 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 flavor of flour and increases production costs, but also may cause unsafe factors. Summary of the invention [0003] The purpose of the present invention is to provide a nutritionally fortified hypoglycemic compound wheat flour with dietary health care effect and partially destroying the original flavor of wheat flour. [0004] In order to achieve the above objectives, the present invention adopts the following technical solutions: [...

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