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Edible powder having health-care functions and preparation method thereof

An edible powder and functional technology, which is applied in the field of health-care functional edible powder and its preparation, can solve the problems of insufficient development and utilization of eggshells, unpleasant smell, waste of resources, etc., and achieve good efficacy and effect, strong complementarity, and functional efficacy enhanced effect

Inactive Publication Date: 2018-06-26
李今芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Garlic is a food with very high nutritional and health value, but it will have an unpleasant smell after eating garlic. At present, the processing technology of garlic in the food field is limited to pickling to cover up its special smell
The main component of eggshells is calcium carbonate, which is generally discarded as food waste, resulting in waste of resources, and the development and utilization of natural resources such as eggshells is not in place.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] S1: Main ingredient powder preparation

[0031] (1) 80 parts of garlic and 20 parts of ginger are peeled, cleaned, disinfected, cut into 5mm particles, and then dried at 50°C for 10 minutes to dehydrate the raw materials. The dehydration rate is 80%; after drying, they are crushed into 30 purpose powder;

[0032] (2) After the garlic and ginger granules were refrigerated at a low temperature of 4°C for 2 hours, microwave treatment was performed for 14 seconds, and the power of the microwave treatment was 400W;

[0033] S2: Preparation of side material powder

[0034] (1) 43 parts of peanuts, 35 parts of soybeans, and 15 parts of jujube were washed respectively, baked at 80° C. to remove water, and crushed into fine powder with a particle size of 90 nm. The water removed during the baking process accounted for 17% of the proportion of raw materials;

[0035] (2) 7 parts of egg shells are cleaned, sterilized, dried, and pulverized into nano fine powder of 8nm;

[0036]...

Embodiment 2

[0040] S1: Main ingredient powder preparation

[0041] (1) 20 parts of garlic and 80 parts of ginger are peeled, cleaned, sterilized, cut into 5mm particles, and then dried at 50°C for 10 minutes to dehydrate the raw materials. The dehydration rate is 80%; after drying, they are crushed into 30 purpose powder;

[0042] (2) After the garlic and ginger granules were refrigerated at a low temperature of 4°C for 2 hours, microwave treatment was performed for 14 seconds, and the power of the microwave treatment was 400W;

[0043] S2: Preparation of side material powder

[0044] (1) 52 parts of peanuts, 25 parts of soybeans, and 15 parts of jujube were washed respectively, baked at 80° C. to remove water, and crushed into fine powder with a particle size of 100 nm. The water removed during the baking process accounted for 17% of the proportion of raw materials;

[0045] (2) 8 parts of egg shells are cleaned, sterilized, dried, and pulverized into nano fine powder of 9 nm;

[0046...

Embodiment 3

[0050] S1: Main ingredient powder preparation

[0051] (1) 85 parts of garlic and 15 parts of ginger are peeled, cleaned, sterilized, cut into 5mm particles, and then dried at 50°C for 10 minutes to dehydrate the raw materials. The dehydration rate is 80%; after drying, they are crushed into 30 purpose powder;

[0052] (2) After the garlic and ginger granules were refrigerated at a low temperature of 4°C for 2 hours, microwave treatment was performed for 14 seconds, and the power of the microwave treatment was 400W;

[0053] S2: Preparation of side material powder

[0054] (1) 48 parts of peanuts, 30 parts of soybeans, and 16 parts of jujube were washed respectively, baked at 80°C to remove water, and crushed into fine powder with a particle size of 100nm. The water removed during the baking process accounted for 17% of the proportion of raw materials;

[0055] (2) 6 parts of egg shells are cleaned, sterilized, dried, and pulverized into nano fine powder of 9nm;

[0056] (3...

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Abstract

The present invention relates to edible powder having health-care functions and a preparation method thereof and belongs to the technical field of functional food. A main technical scheme is as follows: the edible powder having the health-care functions is prepared from the following raw materials: 100 parts of main materials containing 20-80 parts of garlic and the balance ginger; and 100 parts of accessory materials consisting of 43-52 parts of peanuts, 25-35 parts of soybeans, 15-18 parts of red dates and 4-8 parts of egg shells. In the preparation, firstly the main materials and accessarymaterials are pulverized into powder of different particle sizes; and then the main material powder is coated with the accessory material powder to cover special odor. The preparation processes are free of any food additives; a purely mechanical treatment method is used; and the prepared edible powder having the health-care functions is comprehensive in nutrients, and also has the functions of regulating blood sugar, preventing cancers and supplementing calcium.

Description

technical field [0001] The invention belongs to the technical field of functional food, in particular to a health-care functional edible powder and a preparation method thereof. Background technique [0002] Peanut is a health food recognized all over the world and one of the longevity foods. Peanuts contain linoleic acid, which can decompose cholesterol in the human body into bile acid and excrete it, avoiding the deposition of cholesterol in the body and reducing the occurrence of various cardiovascular and cerebrovascular diseases. The zinc content in peanuts is generally higher than that of other oil crops. Zinc can promote children's brain development and increase the brain's response ability; it can activate the brain cells of middle-aged and elderly people and delay premature aging of the human body; peanuts are rich in calcium, which can promote children's bone development. Peanuts contain resveratrol, a natural polyphenol with strong health care functions. Peanut...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L25/00A23L11/00A23L15/00A23L5/30A23L33/00
CPCA23L5/34A23L11/07A23L15/30A23L19/01A23L25/30A23L33/00A23V2002/00A23V2200/15A23V2200/30A23V2200/328A23V2200/308A23V2300/10
Inventor 李今芳
Owner 李今芳
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