Preparation method of cold soluble instant health food of grains, vegetables and fruits

A production method and food technology, applied in the fields of food preparation, food science, application, etc., can solve the problems of inability to prevent and treat modern diseases, reduction of nutrients, etc., and achieve the effects of enhancing human immunity, promoting normalization, and having a wide source of raw materials

Active Publication Date: 2010-12-29
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these processing methods can realize the industrial production of related plant products, they will significantly reduce the nutrients that enhance the immune function of the human body, and cannot prevent and treat modern diseases

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Incorporate pollution-free, green and safe fresh plant-sourced food materials (cereals: brown rice, barley, black rice, black sesame, sorghum and soybean; vegetables: carrots, tomatoes, cabbage, pumpkin, shiitake mushrooms, mugwort, bracken, wakame , spirulina and cauliflower; fruits: apples, pomegranates, cherries, grapes, blueberries and cranberries) for non-thermal dehydration drying treatment, the parameter conditions are: temperature -50 ℃, vacuum pressure 10.0kPa, microwave drying power density 0.5W / g, and then crush the dehydrated material to 100 meshes, by weight, it is 60% of grains, 30% of vegetables, 10% of fruits, and a small amount of oligosaccharides and probiotic lactic acid bacteria. Pure natural grain vegetable and fruit nutritious food, brewing parameters: dissolution time 52s, solubility 97%, dissolution temperature 25°C.

Embodiment 2

[0024] Use non-polluting, green and safe fresh plant-sourced food materials (grains: yellow rice, black sesame, buckwheat, rye, soybean; vegetables: burdock, pumpkin, radish, fungus, bracken, wolfberry, cabbage; fruits: orange, Apricots, cherries, blueberries, black currants) are subjected to non-thermal dehydration drying treatment, the parameter conditions are: temperature -20°C, vacuum pressure 1.0kPa, far-infrared drying power density 10.0W / g, and then crushed to 80 mesh, according to the weight ratio 50% of grains, 10% of vegetables, 40% of fruits, and trace amounts of theanine and immune active protein are mixed evenly to make a pure natural grain vegetable and fruit nutritious food that can be prepared with cold boiled water for instant food. Preparation parameters: dissolution time 49s , Solubility 99%, melting temperature 40 ℃.

Embodiment 3

[0026] Incorporate non-polluting, green and safe fresh plant-sourced food materials (grains: yellow rice, black sesame, buckwheat, rye and soybeans; vegetables: burdock, pumpkin, radish, fungus, bracken, wolfberry, cabbage; fruits: orange, Apricots, cherries, blueberries and black currants) are subjected to non-thermal dehydration drying treatment, and the parameter conditions are: temperature -5°C, vacuum pressure 4.2kPa, microwave drying power density 5.5W / g, and then crushed to 120 mesh, according to the weight ratio of 10% of grains, 50% of vegetables, 40% of fruits, and trace amounts of γ-aminobutyric acid, rare sugars and sterol esters are evenly mixed to make a pure natural grain vegetable and fruit nutritious food that can be prepared with cold boiled water. The time is 58s, the solubility is 95%, and the dissolution temperature is 10°C.

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PUM

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Abstract

The invention provides to a preparation method of cold soluble instant health food of grains, vegetables and fruits and relates to a novel preparation method of food with complete nutrients and high bioavailability, belonging to the technical field of modern nutritious food preparation. The method comprises the following steps: carrying out nonthermal physical field energy conservation dehydrateddesiccation on fresh plant source food raw materials, namely grains, vegetables and fruits which are unpolluted, green and safe; smashing the raw materials to 80-120 meshes; evenly compounding and mixing micronutrient functional factors with 10%-60% of corn, 10%-50% of vegetables and 10%-40% of fruits in the weight ratio, so as to prepare the all natural nutritious food of grains, vegetables and fruits which can be taken by mixed with cool boiling water. The invention mutually mixes the different grains, vegetables and fruits which are processed, so that the cold soluble instant product contains complete nutrients such as dietary fiber, protein, fat, vitamine, mineral composition, beta-carotene, flavone, natural coloring matter and the like, has high utilization ratio of nutritious components and good taste, and belongs to a novel health food.

Description

technical field [0001] The invention discloses a method for making cold-melt instant cereal, vegetable and fruit health food. The invention relates to the manufacture of a novel food with complete nutrients and high bioavailability, and belongs to the technical field of modern nutritious food manufacture. Background technique [0002] "Food is the most important thing for the people". The nutrition and safety of food is one of the most concerned hot issues at home and abroad since the 21st century, and it is a major strategic demand issue related to national health and national economy and people's livelihood. With changes in social structure, accelerated pace of life, changes in eating habits and food composition, and aging society, the spectrum of human diseases has undergone great changes. Chronic diseases, such as diabetes, cardiovascular disease, obesity, hyperlipidemia, The proportion of diseases such as high blood pressure continues to increase and has become a major ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L33/00
Inventor 江波缪铭张涛严泽民徐之伟
Owner JIANGNAN UNIV
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