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Preparation for biologically fermented fruit and vegetable nutritional food material

A technology of biological fermentation and nutritious food, applied in the field of health food nutrition, can solve problems such as difficulty in adapting to green needs, lack of vitamin active substances, incomplete nutrition, etc., and achieve the effect of improving health level, increasing absorption, and improving food nutrition.

Inactive Publication Date: 2015-10-14
杜建安 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The defect of ordinary food is that the nutrition is not comprehensive, vitamins, minerals, cellulose, and active substances are missing, and it is difficult to meet the green needs of modern people returning to nature.

Method used

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  • Preparation for biologically fermented fruit and vegetable nutritional food material
  • Preparation for biologically fermented fruit and vegetable nutritional food material

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0014] Example 1: A biologically fermented fruit and vegetable nutrition cake.

[0015] Produced according to the following ratio (percentage by weight):

[0016] 20 servings of bio-fermented fruit and vegetable nutritional food material

[0017] 80 cake ingredients

[0018] According to the above ratio (percentage by weight), 20 parts of biologically fermented fruit and vegetable food materials are added to 80 parts of cake materials, stirred evenly and then fermented, and then manufactured according to the cake production process.

example 2

[0019] Example 2: A kind of biologically fermented fruit and vegetable nutritional milk.

[0020] Produced according to the following ratio (percentage by weight):

[0021] 10 servings of bio-fermented fruit and vegetable nutritional food material

[0022] 90 servings of milk

[0023] According to the above ratio (percentage by weight), add 10 parts of bio-fermented fruit and vegetable nutritious food material to 90 parts of milk, stir evenly, and then anaerobically ferment for 20 minutes before drinking.

example 3

[0024] Example 3: A biologically fermented fruit and vegetable nutritional biscuit.

[0025] Produced according to the following ratio (percentage by weight):

[0026] 15 servings of bio-fermented fruit and vegetable nutritional food material

[0027] 85 servings of biscuit flour

[0028] According to the above ratio (percentage by weight), 15 parts of biologically fermented fruit and vegetable nutritious food materials are added to 85 parts of biscuit flour materials, mixed, stirred and then fermented, and then produced according to the biscuit production process.

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Abstract

The invention relates to preparation for a biologically fermented fruit and vegetable nutritional food material. The biologically fermented fruit and vegetable nutritional food material which is rich in nutrition is prepared by mixing fruit and vegetable fermentation liquid obtained by biologically fermenting fruit and vegetable raw materials which are subjected to green authentication or organic authentication with starches, chitosan, sugar cane juice, spirulina powder, milk powder, green alga powder, bromelain and spring water and then carrying out re-fermentation; the biologically fermented fruit and vegetable nutritional food material can not be directly eaten and can be mixed with common food to prepare various types of nutritional food; the defect that the common food is single in nutrition is overcome, and the quality of the common food is improved. The preparation is wide in market prospect on improving the living quality of people, promoting the health of the people, creating ecological civilization construction and pushing green economical development.

Description

Technical field: [0001] The invention relates to the preparation of a biologically fermented fruit and vegetable nutritious food material, which belongs to the category of health food nutrition. Background technique: [0002] Ordinary food is mainly based on grain products, such as baked food, biscuits, noodles, rice products, fried food, deep-fried dough sticks, oil cakes, etc. These foods provide people with daily non-staple food consumption. However, with the improvement of the quality of life of modern people, the pursuit of food is not simply to fill the stomach, but to demand higher quality. The defect of ordinary food is that nutrition is not comprehensive, vitamins, minerals, cellulose, and active substances are missing, and it is difficult to meet the green needs of modern people returning to nature. For this reason, people hope that there is a kind of nutritious food material that can make up for common food defects and meet modern people's demand for green health...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L1/325A23L1/337A23L1/09A23L17/00A23L17/60A23L19/00
Inventor 杜建安黄庆禄
Owner 杜建安
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