Instant fermented cereal fruit and vegetable powder and preparation method thereof

Abstract

The invention relates to instant fermented cereal fruit and vegetable powder. The instant fermented cereal fruit and vegetable powder consists of the following components in parts by weight: 50-75 parts of cereal coarse cereal powder, 0.5-15 parts of fruit and vegetable powder, 5-10 parts of sugar, 0.5-10 parts of milk powder and 0-5 parts of other materials. The instant fermented cereal fruit andvegetable powder is prepared through the following steps of performing low temperature superfine crushing on cereals, mixing the crushed cereals with the fruit and vegetable powder, the milk powder,a nut type powder agent and the sugar to obtain mixed materials, mixing the mixed materials with water, performing heating and pulp mixing, performing superfine milling on mixed pulp, performing high-pressure homogenizing, performing sterilization, performing cooling, performing inoculation with mixed lactic acid bacteria, performing fermentation, after the fermentation is completed, performing after-ripening, and then performing freeze-drying to obtain composite coarse cereal powder. Fruits and vegetables are combined with cereal coarse cereals, so that sufficient nutrients are guaranteed; and finally, a freeze drying technology is used for avoiding nutrient loss in traditional production course, nutrient components in the coarse cereal fruit and vegetable powder are reserved, and the instant fermented cereal fruit and vegetable powder can be eaten immediately after being brewed and is convenient to eat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an instant fermented cereal, fruit and vegetable powder and a preparation method thereof. Background technique [0002] Grains are the main food source of human dietary fiber. Water-soluble dietary fiber including β-glucan and arabinoxylan can form a viscous solution, slow down intestinal peristalsis, delay gastric emptying, and reduce the absorption of glucose and cholesterol in the intestine; water Insoluble dietary fibers such as lignin and hemicellulose play a role in moistening and laxative. Cereal dietary fiber (wheat bran, oat bran, rye bran, etc.) can also be fermented in the digestive tract to produce short-chain fatty acids and promote the proliferation of beneficial bacteria. [0003] The eating habits of the Chinese nation have been based on whole grains for thousands of years, and miscellaneous grains were one of the earliest sources of food for our ancestor...

AI Technical Summary

Problems solved by technology

[0007] However, the current whole grains, fruit and vegetable powder cannot guarantee that the nutrients will not be destroyed during processing, which will lead to the loss of nutrients and reduce the edible effect

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