Nutrient health food and production technology thereof

A production process and technology for health food, applied in food, food with nutritional and health care effects and its production process, in the field of health care product production and processing, can solve the problems of high price, spoiled food taste, insufficient nutrition, etc., and achieve powder extraction rate High, promoting absorption, delicate and lubricating effect

Inactive Publication Date: 2013-07-10
高晓旭
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are 23 categories and more than 2,000 varieties of food additives in my country. However, food additives are different from the nutritional components in food, and they will have a certain destructive effect on the taste of the food itself, and some food additives also have certain toxicity. Consumers have a certain degree of fear of nutritional and health foods on the market
Moreover, the nutrition and health food currently on the market also has the shortcomings of insufficient nutrition, unreasonable matching and high price, which limit the further penetration of the nutrition and health food among ordinary consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] The nutritional health food is composed of the following nutrients in parts by weight: 30 parts of soybeans, 5 parts of mung beans, 5 parts of red beans, 0.3 parts of white kidney beans, 1 part of black beans and 0.01 parts of ground spirit powder.

[0037] Described production technique comprises the steps:

[0038] 1. Material selection: select soybeans, mung beans, red beans, white kidney beans and black beans according to the above parts by weight, and clean them;

[0039] 2. Peeling: Peeling soybeans and white kidney beans, the peeling rate reaches 40%, and the other three beans do not need to be peeled;

[0040] 3. Alkalinization treatment: five kinds of beans are treated with sodium bicarbonate solution, the usage amount of sodium bicarbonate solution accounts for 0.5% of the total weight of five kinds of beans, and the pH value of the solution is 6.5;

[0041] 4. Enzyme deodorization and deodorization: add salt at 85°C for enzyme deodorization and deodorization...

Embodiment 2

[0051] The nutrition and health food contains the following nutrients in parts by weight: 60 parts of soybeans, 10 parts of mung beans, 10 parts of red beans, 5 parts of white kidney beans, 10 parts of black beans, 5 parts of Diling powder, and 30-75 parts of sugar.

[0052] Described production technique comprises the steps:

[0053] 1. Material selection: select soybeans, mung beans, red beans, white kidney beans and black beans according to the weight parts, and clean them;

[0054] 2. Peeling: Peeling soybeans and white kidney beans, the peeling rate reaches 60%, and the remaining beans do not need to be peeled;

[0055] 3. Alkalinization treatment: five kinds of beans are treated with sodium bicarbonate solution, the usage amount of sodium bicarbonate solution accounts for 1.5% of the total weight of five kinds of beans, and the pH value of the solution is 6.8;

[0056] 4. Enzyme deodorization and deodorization: add salt at 90°C to deodorize enzymes and deodorize. The amou...

Embodiment 3

[0066] The nutrition and health food contains the following nutrients in parts by weight: 45 parts of soybeans, 7 parts of mung beans, 7 parts of red beans, 2 parts of white kidney beans, 6 parts of black beans, 3 parts of Diling powder, and 0.5 parts of salt.

[0067] Described production technique comprises the steps:

[0068] 1. Material selection: select soybeans, mung beans, red beans, white kidney beans and black beans according to the weight parts, and clean them;

[0069] 2. Peeling: Peeling soybeans and white kidney beans, the peeling rate reaches 50%, and the remaining beans do not need to be peeled;

[0070] 3. Alkalinization treatment: five kinds of beans are treated with sodium bicarbonate solution, the usage amount of sodium bicarbonate solution accounts for 1.0% of the total weight of five kinds of beans, and the pH value of the solution is 6.6;

[0071] 4. Enzyme deodorization and deodorization: add salt at 88°C for deodorization and deodorization treatment, t...

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PUM

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Abstract

The invention discloses a nutrient health food and a production technology thereof, which are based on the philosophy of health of the traditional medicine of motherland. Five types of beans are used as basic constituents, five-color foods are used for nursing five internal organs, and nutrition is balanced; and the stachyose, which is an important substance in the natural plant stachys floridana, is combined with the five kinds of beans, so that the nutrient health food can improve health, regulate the intestinal canal and improve absorption. Specifically speaking, the invention provides a nutrient health food, which contains, by weight part, the following nutrition constituents: 30-60 parts of soya beans, 5-10 parts of mung beans, 5-10 parts of azuki beans, 0.3-5 parts of white kidney beans, 1-10 parts of black soya beans and 0.01-5 parts of the stachys floridana; and right amount of sugar and salt also can be added in the food according to different tastes. The nutrient health foodimproves the flavor of the food as mush as possible on the basis of keeping balance nutrition, and no additive is added in the food, so that the food is nutritious food produced by process science.

Description

technical field [0001] The application of the present invention relates to a food, especially a food with nutritional and health care effects and its production process, belonging to the technical field of production and processing of food and health products. Background technique [0002] At present, there are many kinds of nutritious food and health food on the market, with good and bad mixed up, and the quality is also uneven. Most of the nutritious food and health products contain food additives. Food additives are compounds or natural substances added to food to improve food color, aroma, taste and other qualities, as well as to meet the needs of antisepsis and processing technology. At present, there are 23 categories and more than 2,000 varieties of food additives in my country. However, food additives are different from the nutritional components in food, and they will have a certain destructive effect on the taste of the food itself, and some food additives also hav...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/20A23L1/29A23L11/00A23L33/00
Inventor 廖昆
Owner 高晓旭
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