The invention discloses a
flos sophorae antihypertensive flour and a preparation method thereof, and is characterized in that the flour is prepared from the following raw materials in parts by weight: 500-520 parts of wheat, 10-15 parts of wheat germs, 13-15 parts of
flos sophorae, 4-5 parts of rock candy, 40-42 parts of a towel
gourd juice, 30-32 parts of millet, 3-4 parts of corn germ oil, 6-8 parts of
acorn starch, 13-15 parts of
red bean paste, 7-8 parts of red chilli, 4-5 parts of a fermented glutinous rice juice, 20-22 parts of preserved eggs, 2-3 parts of radix salviae miltiorrhizae, 3-4 parts of chrysanthemum, 1-2 parts of radix puerariae, 2-3 parts of corn stigma, 1-2 parts of folium cortex eucommiae, 2-3 parts of
arthraxon hispidus, 1-2 parts of strobilus abietis sutchuensis, and 8-10 parts of a
nutrition additive. The flour is fine and smooth in
mouthfeel and rich in
nutrition; because of the addition of
flos sophorae, the flour is aromatic in taste, and is continuous in fragrance after being put in mouth; and with
collocation of the added radix puerariae, corn stigma and other Chinese herbal medicines, the flour can reach the antihypertensive
efficacy, and is suitable for long-term eating for hypertensive patients.