The invention discloses low
glycemic-index rye instant noodles, which are prepared from the following substances in percentage by weight: 65 percent to 75 percent of
wheat flour, 10 percent to 20 percent of rye flour, 5 percent to 6 percent of soybean
powder, 4 percent to 4.5 percent of
dietary fiber, 1.5 percent to 2 percent of Konjac flour, 1 percent to 1.5 percent of buckwheat flour, 0.5 percent to 1 percent of medlar
powder, 0.5 percent to 1 percent of yam
powder, 0.5 percent to 1 percent of
lotus seed powder and 0.5 percent to 1 percent of lily powder. The rye instant noodles have the advantages that low-GI food materials are selected;
nutrition auxiliary materials such as
protein,
dietary fiber and mineral substances are added; the eating
mouthfeel is good; the low
glycemic-index rye instant noodles belong to
health food with high
fiber content and low
fat content; in addition, the growth of effective microbial
flora in the intestinal tract is facilitated; the
digestion speed of the food in the intestinal tract can be delayed; the satiety feeling is improved; the
sharp rise of the postprandial
blood sugar is effectively delayed; the low
glycemic-index rye instant noodles are suitable for people groups including people with high
blood sugar, diabetes patients and people requiring low glycemic-index food. The invention also discloses a preparation method of the low glycemic-index rye instant noodles.