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Vegetarian nutritional powder and preparation method thereof

A nutritional powder and vegetarian technology, which is applied in the field of vegetarian nutritional powder and its preparation, can solve the problems of excessive particle size, difficulty in digestion and absorption, low nutrient content of miscellaneous grains, and slight retention of beneficial ingredients, so as to achieve easy and uniform brewing, good absorption, and easy brewing. absorbed effect

Inactive Publication Date: 2018-12-21
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Vegetarian foods on the market mostly use miscellaneous grains as the main raw material. The rich dietary fiber in the miscellaneous grains improves the intestinal microcirculation. Through the mutual matching of different miscellaneous grains, vegetable substances are added at the same time to achieve the purpose of balanced nutrition. The formulas complement each other. The purpose of satiety, vegetarianism, and low-calorie, but this kind of substance is mainly to let consumers use low-calorie and high-fiber substances to achieve the purpose of losing weight and preventing constipation. However, the nutrient content of miscellaneous grains is low. If targeted enhancement The content of a certain substance requires additional added nutrients such as GABA, V B , DHA, etc., but these substances are added to the vegetarian food after extraction and purification. Due to the complicated processing procedures, the beneficial ingredients in the product remain little, and the relevant effects cannot be achieved.
The processing of nutritional powder is mostly prepared by baking, ripening and crushing, which can fully retain the nutrients in the raw materials. However, the traditional processing method has poor solubility of the product, and the particle size is too small and it is easy to stick into lumps and affect the taste. The particle size is too large and difficult to digest. Absorption, strong dross feeling, affecting flavor and taste

Method used

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  • Vegetarian nutritional powder and preparation method thereof
  • Vegetarian nutritional powder and preparation method thereof
  • Vegetarian nutritional powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A vegetarian nutritional powder, the raw materials of which include cooked miscellaneous grain powder, a nutritional compounding agent, and a flavor compounding agent. 80% of the nutrient powder has a particle size of less than 120 mesh, 100% of the particle size is less than 100 mesh, the protein content is greater than 25%, the GABA content is greater than 50mg / 100g, and the VB content is greater than 2mg / 100g.

[0030] Wherein, the raw materials of cooked miscellaneous grain powder include grains and tubers. Grains include one or more of brown rice, corn, millet, barley, oats, barley, mung beans, red beans, black beans, and polished rice. Potatoes include one or more of yam, lotus root and kudzu root. The flavor regulator includes one or more of jujube, wolfberry, sealwort and longan. Nutritional formulations including enzymes, DHA, V B , Ca 2 + , NaCL, one or more of arginine.

Embodiment 2

[0032]The preparation method of the vegetarian nutritional powder uses red beans and red rice as main raw materials, uses red dates as a flavor regulator, and has the effect of nourishing the stomach. The preparation process specifically includes the following steps:

[0033] (1) Cleaning of raw materials: remove stones, soil, dust and other impurities from red beans and red rice, and clean them to obtain clean miscellaneous grains; clean red dates and set aside

[0034] (2) Nutrition conditioning: Soak the red beans cleaned in step (1) with water for 2-10 hours and then germinate until the buds are 0.5-1mm long. B After soaking in aqueous solution for 2-10 hours, remove the sprouts until the sprouts are 0.5-10mm long, and remove them for later use;

[0035] (3) drying: the red beans and red rice after the nutritional conditioning of step (2) are drained of surface moisture, and processed with a microwave dose of 0.2-2kw / kg for 0.5-30min to obtain semi-dry nutritious red beans...

Embodiment 3

[0044] The preparation method of the vegetarian nutritional powder uses yam, barley, red bean and millet as main raw materials, and uses red dates and wolfberry as flavor regulators, specifically comprising the following steps:

[0045] (1) Cleaning of raw materials: clean and peel the yam, slice it for later use, remove stones, soil, dust and other impurities from barley, red beans, millet, red dates, and wolfberry, and clean it to obtain cleaned yam, barley, red beans, millet, Red dates, wolfberry, etc. for later use;

[0046] (2) Nutrition conditioning: soak barley with enzyme preparation for 2-10 hours for later use; yam with V B Soak the mixed aqueous solution with GABA for 2 hours and set aside. Soak the red beans in clean water at 0-5°C for 8 hours, germinate for 1 day, and then soak the germinated red beans with a compound enzyme preparation of cellulase and phytase for 2 hours at a temperature of 20-25°C ; Clean the millet and soak it with phytase for 2-4 hours, then...

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Abstract

The invention belongs to the field of food processing technology, and particularly relates to a vegetarian nutritional powder and a preparation method thereof. The vegetarian nutritional powder comprises cooked cereal powder, a nutrition regulating agent, and a flavor regulating agent, wherein the granularity of 80% of nutritional powder is smaller than 120 meshes, and the granularity of 100% of nutritional powder is smaller than 100 meshes; the content of protein is greater than 20%, the content of GABA (gamma-aminobutyric acid) is greater than 500mg / 100g, and the content of VB (vitamin B) isgreater than 2mg / 100g; the cereals comprise grains and potatoes, the grains comprise brown rice, corn, millet, coix seeds, oats, barley, green beans, red beans, black beans and polished rice, and thepotatoes comprise yam, lotus root, and kudzu root. The preparation process comprises the following steps of (1) cleaning of the raw materials; (2) nutrition conditioning; (3) drying; (4) crushing; (5) nutrition and flavor compounding; (6) bacteria reduction; (7) packaging. The vegetarian nutritional powder has the characteristics that the target nutrients are enriched through nutrition conditioning, so that the target nutrients can fully meet the requirements; the vegetarian nutritional powder is uniform and fine, the solubility is good, the absorption effect is good, the mouth feel is good,and the like; any artificial synthesis matter is not manually added in the processing process, and the healthier effect is realized.

Description

technical field [0001] The invention belongs to the technical field of nutritional food processing, and in particular relates to a vegetarian nutritional powder and a preparation method thereof. Background technique [0002] With the continuous enhancement of people's health awareness, vegetarian food is becoming more and more popular among consumers. The prior art also discloses a large number of vegetarian food processing methods, such as Chinese patent CN 107692012A discloses a okra vegetarian nutritional powder with functions such as health care and meal replacement, which is based on a variety of cereals, beans, nuts and traditional Chinese medicines. Materials as raw materials, including: okra, bitter melon seeds, black sesame, white sesame, wheat kernels, peanut kernels, corn, buckwheat, pumpkin, purple sweet potato, millet, wolfberry, black rice, black bean, red bean, coix seed, glutinous rice , brown rice, red dates, mung beans, peas, red rice beans, kidney beans, ...

Claims

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Application Information

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IPC IPC(8): A23L7/10A23L11/00A23L19/10A23L19/00A23L33/00
CPCA23L7/198A23L11/05A23L19/01A23L19/10A23L33/00A23V2002/00A23V2200/30A23V2200/14
Inventor 赵思明熊善柏闫晓龙陈玮
Owner HUAZHONG AGRI UNIV
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