Total-nutrient fermented health food and preparation method thereof

A complete nutrition and food technology, applied in the directions of food ingredients, food forming, food ingredient functions, etc., can solve the problems of loss of nutrients, destruction, and lack of nutrients in food raw materials, and achieve the effect of eliminating harmful substances

Inactive Publication Date: 2017-09-29
王德荣
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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%,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0063] Take 2 kg each of mulberries, seabuckthorn fruits, Acanthopanax fruit, grape twigs and leaves, and loofah twigs and leaves; dehydrated dry matter of malt, dried grain buds, dried black sesame buds, dried sweet potato buds and dehydrated loofah leaf buds 2 kg each of dry matter; 1 kg each of millet, barley rice, rhubarb rice, red yeast rice, and glutinous rice; Edible acetic acid bacteria 1 kg, lactic acid bacteria 1 kg, wine yeast 1 kg, agar powder 3 kg, honey 19 kg.

[0064] The preparation method is as follows:

[0065] 1) Pulverization: take each nutrient raw material according to the weight portion, pulverize it to 80 mesh under the condition that the external temperature is not higher than 5°C and the crushing temperature is not higher than 35°C, and mix evenly;

[0066] 2) Preparation of fermentation broth

[0067] Take 1 kg of edible acetic acid bacteria, 1 kg of agar powder, 1 kg of honey and 20 kg of drinking water, take 1 kg of lactic acid bacteria, 1 kg of ...

Embodiment 2

[0075] Take 5 kg each of mulberries, seabuckthorn fruit, Acanthopanax fruit, grape twigs and leaves, and loofah twigs and leaves; dehydrated dry matter of malt, dried grain buds, dried black sesame buds, dried sweet potato sprouts and dehydrated loofah leaf buds 4 kg each of dry matter; 3 kg each of millet, barley rice, rhubarb rice, red yeast rice, and glutinous rice; Edible acetic acid bacteria 1 kg, lactic acid bacteria 1 kg, wine yeast 1 kg, agar powder 3 kg, honey 19 kg.

[0076] The preparation method is as follows:

[0077] 1) Pulverization: take each nutrient raw material according to the weight portion, pulverize it to 80 mesh under the condition that the external temperature is not higher than 5°C and the crushing temperature is not higher than 35°C, and mix evenly;

[0078] 2) Preparation of fermentation broth

[0079] Take 1 kg of edible acetic acid bacteria, 1 kg of agar powder, 1 kg of honey and 20 kg of drinking water, take 1 kg of lactic acid bacteria, 1 kg o...

Embodiment 3

[0087] Take 7 kg each of mulberries, seabuckthorn fruit, Acanthopanax fruit, grape twigs and leaves, and loofah twigs and leaves; dehydrated dry matter of malt, dried grain buds, dried black sesame buds, dried sweet potato sprouts and dehydrated loofah leaf buds 6 kg each of dry matter; 5 kg each of millet, barley rice, rhubarb rice, red yeast rice, and glutinous rice; Edible acetic acid bacteria 3 kg, lactic acid bacteria 3 kg, wine yeast 3 kg, agar powder 9 kg, honey 30 kg.

[0088] The preparation method is as follows:

[0089] 1) Pulverization: take each nutrient raw material according to the weight portion, pulverize it to 80 mesh under the condition that the external temperature is not higher than 5°C and the crushing temperature is not higher than 35°C, and mix evenly;

[0090] 2) Preparation of fermentation broth

[0091] Take 3 kg of edible acetic acid bacteria, 3 kg of agar powder, 3 kg of honey and 60 kg of drinking water, take 3 kg of lactic acid bacteria, 3 kg o...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23L33/00A23P10/40
CPCA23L33/00A23P10/40A23V2002/00A23V2200/30A23V2200/32A23V2200/326A23V2200/328A23V2200/318
Inventor 王德荣
Owner 王德荣
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