Total-nutrient fermented health food and preparation method thereof

Abstract

The invention belongs to the technical field of health products and particularly relates to a total-nutrient fermented health food and a preparation method thereof. The food is prepared from nutrient raw materials and fermented raw materials, wherein the nutrient raw materials include mulberries, sea buckthorn fruits, eleutherococcus senticosus fruits, grape twigs and leaves, Chinese scholar tree twigs and leaves, a dewatered and dried malt material, a dewatered and dried rice sprout material, a dewatered and dried black sesame material, a dewatered and dried sweet potato material, a dewatered and dried loofah leaf material, millet, myotonin, yellow rice, red yeast rice, glutinous rice, pleurotus eryngii, mushrooms, needle mushrooms, poria cocos and dried black fungi. The selected food materials are reasonable in compatibility, and the total-nutrient fermented health food is prepared by using a low-temperature complex micro-flora deep fermentation technology, so that the defects of processing methods of traditional health foods and traditional fermented foods are overcome; nutritional ingredients of the food materials are not destroyed, new nutrients are generated, and meanwhile, harmful substances are eliminated; various nutrients are decomposed and refined to be easily absorbed by a human body; and the total-nutrient fermented health food has extremely high nutrient values and health preservation effects.

Description

technical field [0001] The invention belongs to the technical field of health products, and in particular relates to a whole-nutrient fermented health food and a preparation method thereof. Background technique [0002] The processing methods of traditional health food in my country are mostly steaming, boiling, frying, baking, baking, cake, powder, porridge, soup, etc., which are an important part of the five thousand years of Chinese health culture. However, with the research of nutrition scholars, it is found that the traditional high-temperature processing methods in our country will destroy and lose the nutrients contained in the food itself, such as: multiple enzymes, vitamin E100%, vitamin B1 90%, vitamin B261%, vitamin B6 63% , Niacin 80%, Folic Acid 79%, Pantothenic Acid 69%, Linolenic Acid 50%, Protein 22%, Manganese 84%, Magnesium 78%, Iron 76%, Potassium 74%, Copper 74%, Calcium 60%, Zinc 54% Wait. Therefore, in the field of health care products in the prior ar...

AI Technical Summary

Problems solved by technology

However, with the research of nutrition scholars, it is found that the traditional high-temperature processing methods in our country will destroy and lose the nutrients contained in the food itself, such as: multiple enzymes, vitamin E100%, vitamin B1 90%, vitamin B261%, vitamin B6 63% , Niacin 80%, Folic Acid 79%, Pantothenic Acid 69%, Linolenic Acid 50%, Protein 22%, Manganese 84%, Magnesium 78%, Iron 76%, Potassium 74%, Copper 74%, Calcium 60%, Zinc 54% Wait

Therefore, in the field of health care products in the prior art, the processing concept of raw material fermentation is introduced, which can avoid the damage of high temperature to the nutritional components of raw materials. produce fewer nutrients