Biscuit for reducing blood sugar and preparation method thereof

The invention discloses a biscuit for reducing blood sugar and relates to the technical field of functional food. The biscuit is prepared from the following raw materials in parts by weight: 30-50 parts of oat powder, 3-5 parts of corn stigma, 2-4 parts of konjak, 2-6 parts of radix ophiopogonis, 2-5 parts of lucid ganoderma, 2-4 parts of pomegranate seeds, 2-5 parts of grape seeds, 10-20 parts ofolive oil, 25-40 parts of xylooligosaccharide, 5-10 parts of honey, 10-20 parts of egg, 5-10 parts of milk powder and 0.8-1.5 parts of baking soda. The biscuit is rich in nutrition, tastes crispy andis capable of assisting in improving blood sugar of diabetics after long-term intake. 本发明公开了种降血糖饼干，涉及功能食品技术领域，由以下重量份数的原料制成：燕麦粉30-50份、玉米须3-5份、魔芋2-4份、麦冬2-6份、灵芝2-5份、石榴籽2-4份、葡萄籽2-5份、橄榄油10-20份、低聚木糖25-40份、蜂蜜5-10份、鸡蛋10-20份、奶粉5-10份和小苏打0.8-1.5份。营养丰富，口感酥脆，长期食用对糖尿病的血糖有辅助改善作用。