Blood-glucose-reducing fat-reducing buckwheat flour and preparation method thereof
A technology for sugar-reducing fat-reducing buckwheat and flour, applied in the field of flour, can solve the problems of single taste, low nutritional and health care value, single ingredients, etc., and achieves the effects of improving nutritional structure and taste, improving nutritional and health-care value, and having remarkable health-care functionality.
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[0018] A kind of reduced-sugar and reduced-fat buckwheat flour is made from the raw materials with the following weight (jin):
[0019] Wheat flour 180, buckwheat kernel 40, corn kernel 30, bitter gourd 15, black wolfberry 4, kudzu root 6, persimmon leaf 3, pumpkin vine 2, chicken bone grass 2, stick grass 3, magnolia officinalis 2, lychee shell 2, mushroom powder 5 , purple sweet potato powder 8, rice vinegar 20, nutritional additives 5;
[0020] The nutritional additive is made of raw materials in the following weight ratio: sea cucumber: sand cucumber: vegetable hibiscus flower: water chestnut powder = 1:1:3:6, and appropriate amount of rice wine.
[0021] A method for preparing buckwheat flour with reduced sugar and fat, comprising the following steps:
[0022] (1) Clean the sea cucumbers and sand cucumbers, drain them, put them into a pot, pour in an appropriate amount of rice wine, simmer on low heat until absorbed, take them out and mix them with the washed vegetables ...
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