Nutritional fruit and vegetable powder and production method thereof

Abstract

The invention discloses nutritional fruit and vegetable powder, which is prepared from the following raw materials in parts by weight: 50-60 parts of bamboo shoot powder, 20-30 parts of water bamboo powder, 10-20 parts of agaric powder, 3-10 parts of Toona sinensis powder, 5-10 parts of welsh onion powder, 1-10 parts of pumpkin tender stem powder, 1-5 parts of broccoli powder, 10-20 parts of fruit powder, and 5-10 parts of traditional Chinese medicine powder. The vegetable powder takes various natural vegetables as basic raw materials, the traditional Chinese medicine powder and fruit powder are added, no additives are added, and through reasonable matching of various natural fruit and vegetable raw materials, the nutritional fruit and vegetable powder has better health-care effect, also can sufficiently supplement various vitamins required by human body, and can regulate the physiological equilibrium of human body and promote metabolism. The preparation method is simple, the preparation cost is low, the product has good mouthfeel, is abundant in nutrients, has efficacies of strengthening the middle warmer and benefiting vital energy, calming the nerves and brightening eyes, replenishing blood and nourishing the blood, loosening bowl to relieve the constipation, stimulating the appetite and nourishing the stomach, removing dampness and promoting diuresis, reliving cough and removing phlegm, preventing cancer, resisting aging and preventing aging, and having immunity and the like, prevents fried food from bringing harm to human body, and has great health-care values and market prospects.

Description

technical field

[0001] The invention relates to the field of vegetable products, in particular to nutritious fruit and vegetable powder and a preparation method thereof. Background technique

[0002] Vegetables are a type of vegetables with fat and tender leaves and petioles as edible parts, including cabbage, green leafy vegetables, shallots, and sprouts. It is the most diverse category of vegetables, containing a large amount of vitamins, riboflavin, squash-like stem elements, cellulose, protein, carbohydrates and calcium, iron, potassium and other nutrients, especially rich in vitamin C. The darker the green leafy vegetables, the more pumpkin tender stem element content. There are also many health ingredients such as folic acid and choline in it. Leafy vegetables are seasonal and regional, and have high water content, perishable deterioration, and difficult transportation, which cause a lot of losses. Deep processing of vegetables can not only prolong the storage perio...