Natural edible plant micro powder product capable of improving nutrient releasing efficiency and eating safety and preparation method of natural edible plant micro powder product

Abstract

The invention relates to a natural edible plant micro powder product capable of improving nutrient releasing efficiency and eating safety and a preparation method of the natural edible plant micro powder product, and belongs to the technical field of food processing. Natural edible plants such as fruits, vegetables, macro funguses and valuable traditional Chinese medicine materials are used as raw materials, after appropriate color protection is performed on the raw materials, drying treatment is performed on the raw materials after color protection, and the dried raw materials are crushed appropriately so that the particle diameters of particles of the raw materials are changed; general raw materials such as fruit and vegetable raw materials, the macro funguses and the traditional Chinese medicine materials are crushed to 23-75 mu m, and special raw materials such as glossy ganoderma spore powder are crushed to 0.3-1 mu m, so that cell walls are moderately broken, the releasing efficiency and the absorption efficiency of mineral substances such as Ca, Fe, Zn, Se and K, dietary fibers, vitamins and natural plant chemical ingredients, which are wrapped by plant cell walls, are improved, besides, the accumulation of harmful cell wall ingredients in intestinal tracts is reduced, and the risk of suffering from intestinal obstruction is reduced. The product can be used for production of general foods, health-care foods and formula foods for special medical purposes.

Description

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine

Login to View More

AI Technical Summary

Benefits of technology

In this patented method, we use naturally occurring or processed agricultural crops like citrus peels, tomatoes, cereals, rice straw, wheat roots, pulses (a type called ginger), chickpeas, seaweeds) which have high levels of calcium, iron, zinc, selenium, manganese, copper, lithium, potassium, magnesia, ammonia, nitrogen, sulfur, boron, chromosporin, riboflavin, flavonoids, carotenoids, tannic acid, glucose, polysaccharides, polyphenols, proteins, nucleic acids, lipases, enzyme complexes, antioxidants, sterilizing agents, hydroxyproline reductase inhibitors). These ingredients help reduce harmful bacterial growth that may cause gastrointestinal blockages during consumption. They also enhance certain beneficial properties found within these sources including increasing their bioavailability and decreasing metabolism.

Problems solved by technology

The technical problem addressed in this patented text relates to developing new ways to improve consumption of edibles without compromising their original qualities while maintaining their benefits associated therewith. Natural oily meal products provide better palatory sensation compared to traditional cerebrospun processed ones. Additionally, these compositions contain important bioactive substances including calcium, iron, selenium, zinc, manganese, sulfur, chlorophyll, cyclooxane, nitrogen gas, hydroxyl radicals, amino acids, proteins, lipids, polyporespore membranes, small molecules, and certain metabolites. These compounds help deliver essential elements needed during our lives, leading to increased interest in nourishment sources containing them.

Images