Mixed rice flour having efficacy of reducing blood lipid and preparation method of mixed rice flour

[0021] Example 1

[0022] The present invention proposes a mixed rice flour with the effect of lowering blood fat. Its raw materials by weight include: 30 parts of nutritional additives, 6 parts of garlic, 10 parts of wheat flour, 6 parts of brown rice flour, 6 parts of mushroom powder, 6 parts of black sesame powder, 3.5 parts of soybean powder, 9 parts of corn powder, 8 parts of pumpkin powder, 3.5 parts of kelp powder, 5 parts of fungus powder, 3 parts of compound sweetener, 6 parts of vitamin complex.

[0023] Example 2

[0024] The present invention proposes a mixed rice flour with the effect of lowering blood lipids, and its raw materials by weight include: 25 parts of nutritional additives, 9 parts of garlic, 5 parts of wheat flour, 9 parts of brown rice flour, 4 parts of mushroom powder, 9 parts of black sesame powder, 2 parts of soybean powder, 12 parts of corn powder, 4 parts of pumpkin powder, 5 parts of kelp powder, 3 parts of fungus powder, 5 parts of compound sweetener, 4 parts of vitamin complex.

[0025] The compound sweetener is made by mixing steviol glycosides, vanillin, polydextrose, citric acid, oligofructose and trehalose in a weight ratio of 2:3:3:6:1:5.

[0026] The vitamin mixture is a mixture of vitamin C, vitamin B1, lycopene and vitamin B6 in a weight ratio of 2:4:2:8.

[0027] The nutritional additives are prepared according to the following process: Wash 2 parts of edible fungi in parts by weight, add 10 times their weight to obtain pure water, extract at 80°C

[0032] Example 3

[0033] The present invention proposes a mixed rice flour with the effect of lowering blood lipids, and its raw materials by weight include: 35 parts of nutritional additives, 3 parts of garlic, 15 parts of wheat flour, 3 parts of brown rice flour, 8 parts of mushroom powder, 3 parts of black sesame powder, 5 parts of soybean powder, 6 parts of corn powder, 12 parts of pumpkin powder, 2 parts of kelp powder, 7 parts of fungus powder, 1 part of compound sweetener, 8 parts of vitamin complex.

[0034] The compound sweetener is made by mixing steviol glycosides, vanillin, polydextrose, citric acid, oligofructose and trehalose in a weight ratio of 5:1:5:3:4:2.

[0035] The vitamin mixture is made by mixing vitamin C, vitamin B1, lycopene and vitamin B6 in a weight ratio of 6:1:5:3.

[0036] The nutritional additives are prepared according to the following process: Wash 4 parts of edible fungi by weight, add 8 times their weight to obtain purified water, extract at 100°C for