Sauce-vinegar for decreasing blood sugar and preparation method of sauce-vinegar

The invention discloses a sauce-vinegar for decreasing blood sugar, which comprises the following raw materials in parts by weight: 95-105 parts of soybeans, 20-25 parts of wheat, 5-8 parts of mulberries, 10 parts of Puerh tea, 35-45 parts of corns, 3-4 parts of ginseng, 5-7 parts of rehmannia roots, 3-4 parts of pumpkin leaves, 100-105 parts of vinegar, 1-1.5 parts of red yeast rice, 1-1.2 parts of petasites japonicus and 1-2 parts of sugarcane tops. According to the invention, traditional sauce and vinegar are subjected to mixed processing, so that the blending time is saved, a product is rich in fragrance and suitably sour and sweet, and added mulberry leaves, mulberries, pumpkin leaves and Puerh tea have a good effect of decreasing blood sugar; and in the process of carrying out inoculation by using the red yeast rice, fermented grains are added in two times, and a carbon source and a nitrogen source are timely supplemented, so that the full development and reproduction of aspergillus are prompted, and the quality of final products is enhanced.