Multivitamin vegetable powder

A vegetable powder, multi-dimensional technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of destruction of vegetable nutrients, large particles, and single nutrition of vegetable powder, so as to simplify the production process, meet consumer demand, improve The effect of added value

Inactive Publication Date: 2013-09-18
程长青
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The vegetable powder produced by the above method has a single nutrition, and the biggest disadvantage is that the vegetable is dried or boiled or soaked in water for a long time, and the temperature is too high during the processing, so that the nutritional components of the vegetable are destroyed and melted, and the color of the vegetable cannot be kept bright. Large granules have poor rehydration performance, which affects the absorption of nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: a kind of multi-dimensional vegetable powder, wherein the preparation method of multi-dimensional health-preserving vegetable powder comprises as follows:

[0022] (1) Select vegetables and auxiliary materials that are free from insects, mildew, deterioration, and impurities as raw materials. 1. The composition of health-preserving multi-dimensional nutritional vegetable powder includes: 4000 grams of pumpkin, 2000 grams of sweet potato; 2. The composition of auxiliary materials includes: 1000 grams of yam and 200 grams of wolfberry.

[0023] (2) Process the washed pumpkin, sweet potato, and yam into pumpkin slices, sweet potato slices, and yam slices with a thickness of 2 mm;

[0024] (3) Soak the processed pumpkin slices, sweet potato slices, and yam slices in water at a temperature of 85-100°C for 5 minutes, then take them out and use a dehydrator to remove the surface of the pumpkin slices, sweet potato slices, and yam slices moisture.

[0025] (4) T...

Embodiment 2

[0030] Embodiment 2: a kind of multidimensional vegetable powder, wherein the preparation method of multidimensional corn vegetable powder comprises as follows:

[0031] (1) Select vegetables and auxiliary materials that are free from insects, mildew, deterioration, and impurities as raw materials. 1. The composition of the multi-dimensional corn and vegetable powder includes: 300 grams of carrots and 50 grams of pumpkin; 2. The composition of the auxiliary materials includes: 200 grams of corn.

[0032] (2) The washed corn is baked with low-temperature baking equipment and processed into low-temperature baked cooked corn. The temperature in the baking box is set to 60°C, and the baking time is 300 minutes;

[0033] (3) Process the washed carrots and pumpkins into pumpkin slices and carrot slices with a thickness of 2 mm;

[0034] (4) Squeeze the processed pumpkin slices and carrot slices in water at a temperature of 85-100°C for 3 minutes, then take them out and use a dehydr...

Embodiment 3

[0040] Embodiment 3: a kind of multidimensional vegetable powder, wherein the preparation method of multidimensional celery powder comprises as follows:

[0041](1) Select celery that is free from insects, mildew, deterioration, and impurities as raw materials. 1. The composition of the multi-dimensional celery powder includes: 3000 grams of celery; 2. The auxiliary materials include: 50 grams of jujube.

[0042] (2) The washed and pitted jujubes are baked with low-temperature baking equipment and processed into low-temperature baked cooked jujubes. The temperature in the baking box is set at 60°C, and the baking time is 150 minutes;

[0043] (3) After removing the roots of the washed celery, soak it in water at a temperature of 85-100°C for 5 minutes, then take it out and use a dehydrator to remove the surface moisture of the celery.

[0044] (4), processing the dehydrated celery into celery slices with a thickness of 1 mm;

[0045] (5) The sliced ​​celery slices are baked ...

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Abstract

The invention relates to multivitamin vegetable powder. The multivitamin vegetable powder is prepared from the following raw materials in percentage by weight: 50-100% of a vegetable and 0-50% of an auxiliary material, wherein the vegetable refers to one type of vegetable or the combination of various vegetables, and the auxiliary material refers to one type of food raw material or the combination of various food raw materials. The taste and nutrition of the multivitamin vegetable powder are adjusted by adding the vegetable and the auxiliary material, and the type and amount of the vegetable and the auxiliary material are changed and adjusted according to different standard requirements on the taste and nutrition, so that the multivitamin vegetable powder has more tastes and nutrition, a dependant can achieve a dietetic invigoration effect, and the multivitamin vegetable powder is a green food without any additive. A manufacturing process of the multifunctional vegetable powder comprises more than 10 process steps of screening the vegetable and the auxiliary material, removing impurities, cleaning, moistening, slicing, baking at a low temperature, sterilizing, crushing, grinding, packaging and the like, wherein the temperature during vacuum baking is 50-100 DEG C, and the baking time is 100-500 minutes; and the particle size of the multivitamin vegetable powder is 60-1000 meshes, and the water content is less than 8%.

Description

technical field [0001] The present invention relates to a kind of food, especially a kind of multidimensional vegetable powder Background technique [0002] Disclosed vegetable powder processing method on the market is mainly two kinds at present: 1, vegetable powder is that vegetables are first made into dehydrated vegetables, and then further pulverized into powder; into powdered vegetable granules. The vegetable powder produced by the above method has a single nutrition, and the biggest disadvantage is that the vegetable is dried or boiled or soaked in water for a long time, and the temperature is too high during the processing, so that the nutritional components of the vegetable are destroyed and melted, and the color of the vegetable cannot be kept bright. Large granules have poor rehydration properties, and the absorption of nutrients is affected. [0003] At present, foreign vegetable powder processing is developing in the direction of low-temperature cooking and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 程长青
Owner 程长青
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