Seasoning sauce capable of reversing sugar and making up defects of refined staple food

Abstract

The invention discloses a seasoning sauce capable of reversing sugar and making up the defects of refined staple food, which comprises the following raw materials in parts by weight: 20-30 parts of wheat germ powder, 10-15 parts of Chinese yam, 10-15 parts of oat or highland barley, 3-4 parts of white kidney bean extract, 4-6 parts of inulin and 1.5-3 parts of ground cinnamon. According to the seasoning sauce, taste temptation of refined staple food such as white rice and flour is met, and meanwhile, the defects that pure refined staple food such as white rice and flour is prone to hyperglycemia and weight increase, insulin resistance is prone to being caused, and nutrition loss is prone to being caused are overcome.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a seasoning sauce which can reverse sugar and make up for the defects of refined staple food. Background technique [0002] Diabetic patients are people with abnormal blood sugar and will face the risk of various complications, especially cardiovascular and cerebrovascular diseases and emergencies, which may also lead to blindness, amputation and uremia. In order to avoid these complications, it is often necessary to take a lot of medicine, and even take several injections of insulin every day. And usually the more you take more medicine, the more insulin you take, but the blood sugar is still not well controlled. Complications still seriously affect the quality of life and life expectancy of the patient himself, and at the same time bring a heavy burden to the family, society and the country. [0003] The increasing incidence of diabetes is related to bad living habits...

AI Technical Summary

Problems solved by technology

[0011] (2) Slow-release rice noodles: reduce the glycemic index of rice noodles through some re-integration and shaping of the structure of rice noodles; the defects of the above two types are: 1) the taste is obviously different from the staple food of refined rice noodles, 2) the price is not cheap, 3) Not suitable for people dining out;

[0013] (4) Meal replacement powder, beverages, milkshakes, etc.: reduce appetite by adding protein, dietary fiber and some ingredients that increase satiety, and supplement the relevant nutrients that reduce staple food; The basic needs and satisfaction of "eating"

But the pastry itself is actually a sugar that is easy to raise blood sugar, and it is not a sugar control product in the true sense.