Preparation method of nutritional cereal and vegetable powder

A nutritional powder and grain technology, applied in the fields of food science, function of food ingredients, food preservation, etc., can solve the problems of uneven particle size of finished products, low requirements for preparation environment, and long production time of finished products. The effect of improving production efficiency and prolonging storage time

Inactive Publication Date: 2020-12-04
湖南新发食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a method for preparing nutritional grain and vegetable nutritional powder, which solves the problem that the existing nutritional powder preparation method is very simple, the finished product particles are uneven, the taste is poor, and the finished product is It takes a long time to make, and at the same time, the requirements for the preparation environment are low during the whole preparation process, and microorganisms such as bacteria are likely to remain in the raw materials, which greatly affects the shelf life of the nutrition powder, and the nutrition powder is only made from grains or vegetables alone, and the nutritional content is relatively high. Single, the problem of not being able to provide enough nutrition to the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Step 1: blanching, first soak mushrooms, celery, carrots, pumpkins and seaweed in potassium carbonate solution respectively, then blanching the soaked mushrooms, celery, carrots, pumpkins and seaweed in sodium hydroxide solution, and potassium carbonate solution The concentration of sodium hydroxide is 0.2mol / L, the soaking time is 0.5h, the concentration of sodium hydroxide is 0.005mol / L, the temperature of sodium hydroxide solution is 80°C, and the blanching time is 20min.

[0025]Step 2: Steaming, first soak rice, soybeans, wheat, and corn in pure water for 12 hours, then place the soaked rice, soybeans, wheat, corn, sweet potato, purple potato, potato, taro, and yam in a steamer for steaming , the cooking temperature is 90°C, and the cooking time is 1h.

[0026] Step 3: Dehydration, dehydration includes centrifugal dehydration and drying, the steps of centrifugal dehydration include: put mushrooms, celery, carrots, pumpkins and seaweed into the centrifuge for centri...

Embodiment 2

[0034] Step 1: blanching, first soak mushrooms, celery, carrots, pumpkins and seaweed in potassium carbonate solution respectively, then blanching the soaked mushrooms, celery, carrots, pumpkins and seaweed in sodium hydroxide solution, and potassium carbonate solution The concentration of sodium hydroxide is 0.2mol / L, the soaking time is 0.5h, the concentration of sodium hydroxide is 0.005mol / L, the temperature of sodium hydroxide solution is 80°C, and the blanching time is 20min.

[0035] Step 2: Steaming, first soak rice, soybeans, wheat, and corn in pure water for 12 hours, then place the soaked rice, soybeans, wheat, corn, sweet potato, purple potato, potato, taro, and yam in a steamer for steaming , the cooking temperature is 90°C, and the cooking time is 1h.

[0036] Step 3: Dehydration, dehydration includes centrifugal dehydration and drying, the steps of centrifugal dehydration include: put mushrooms, celery, carrots, pumpkins and seaweed into the centrifuge for centr...

Embodiment 3

[0044] Step 1: blanching, first soak mushrooms, celery, carrots, pumpkins and seaweed in potassium carbonate solution respectively, then blanching the soaked mushrooms, celery, carrots, pumpkins and seaweed in sodium hydroxide solution, and potassium carbonate solution The concentration of sodium hydroxide is 0.2mol / L, the soaking time is 0.5h, the concentration of sodium hydroxide is 0.005mol / L, the temperature of sodium hydroxide solution is 50°C, and the blanching time is 20min.

[0045] Step 2: Steaming, first soak rice, soybeans, wheat, and corn in pure water for 12 hours, then place the soaked rice, soybeans, wheat, corn, sweet potato, purple potato, potato, taro, and yam in a steamer for steaming , the cooking temperature is 80°C, and the cooking time is 1h.

[0046] Step 3: Dehydration, dehydration includes centrifugal dehydration and drying, the steps of centrifugal dehydration include: put mushrooms, celery, carrots, pumpkins and seaweed into the centrifuge for centr...

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PUM

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Abstract

The invention relates to the technical field of production of nutritional powder, and discloses a preparation method of nutritional cereal and vegetable powder. The method comprises the following steps of sequentially blanching, cooking, dehydrating, crushing, drying, grinding, mixing, sterilizing and packaging raw materials to obtain the nutritional cereal and vegetable powder. According to the preparation method of the nutritional cereal and vegetable powder, complete sterilization of the raw materials in sequence is guaranteed, and sterile production of the nutritional powder is guaranteed,so that the quality of the nutritional powder is guaranteed, the storage time of the nutritional powder is prolonged, and the eating safety of the nutritional powder is guaranteed; the preparation period is relatively short, so that the production efficiency is greatly improved; cereals and vegetables are perfectly combined, so that the nutrition of the nutritional powder is more sufficient, thenutritional powder not only can be used for satisfying hunger, but also can provide enough nutrition, and the nutritional ingredients of the nutritional powder are greatly improved; and the overall sugar content is relatively low, so that various people can eat the nutritional powder, and the eating limitation of the nutritional powder is greatly reduced.

Description

technical field [0001] The invention relates to the technical field of nutrition powder production, in particular to a preparation method of nutrition grain and vegetable nutrition powder. Background technique [0002] Grains and vegetables are essential food for people's life. Grains cover a wide range, including rice, wheat, millet, soybeans, etc. Refers to a class of plants or fungi that can be cooked and cooked into food, which can provide nutrients such as vitamins and minerals necessary for the human body. With the improvement of people's living standards, people make cereals and vegetables into instant food . [0003] The existing nutritional powder preparation process is very simple, the finished product particles are uneven, the taste is poor, and the production time of the finished product is long. At the same time, the requirements for the preparation environment are low during the entire preparation process, and microorganisms such as bacteria are easy to remain...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/00A23L7/10A23L11/00A23L19/10A23L19/15A23L31/00A23L19/00A23L17/60A23L5/00A23L5/10A23L3/28A23L3/16
CPCA23L33/00A23L7/10A23L11/07A23L19/105A23L19/10A23L19/15A23L31/00A23L19/01A23L17/60A23L5/00A23L5/10A23L3/28A23L3/16A23V2002/00A23V2200/30A23V2200/32A23V2200/31A23V2200/308A23V2200/302A23V2200/318A23V2200/3262A23V2200/326
Inventor 肖智雄
Owner 湖南新发食品有限公司
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