Preparation method of polypeptide nutritional vegetable powder for middle-aged and elderly people

A vegetable powder, middle-aged and elderly technology, applied in the functions of food ingredients, food science, applications, etc., can solve the problems of lack of nutrients, inability to provide nutrients, and few vegetable ingredients, and achieve strict control of temperature and time, preparation. Rigorous process and the effect of extending storage time

Inactive Publication Date: 2020-12-08
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 in the prior art, the present invention provides a method for preparing middle-aged and elderly polypeptide nutritional vegetable powder, which solves the problem that the existing preparation method of middle-aged and elderly polypeptide nutritional vegetable powder is very simple, and the processing of vegetables is not sufficient enough, resulting in The taste and nutritional content of vegetable powder are greatly reduced, and the sterilization of vegetable powder only adopts high temperature sterilization, and the sterilization method is single, which easily leads to incomplete sterilization, which in turn affects the storage time of vegetable powder and the safety when eating. Vegetables have less ingredients, so they lack a lot of nutrients, and thus cannot provide sufficient nutrition, and the sugar content is high, which will bring some diseases to the eaters and affect the health of the eaters

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Step 1: Select vegetable powder ingredients shiitake mushroom, bracken, purslane, eggplant, celery, carrot, bitter gourd, pumpkin and seaweed.

[0022] Step 2: blanching, first soaking the vegetables in potassium carbonate solution, blanching the soaked vegetables in sodium hydroxide solution, the concentration of the potassium carbonate solution is 0.2mol / L, and the soaking time is For 1 hour, the concentration of the sodium hydroxide is 0.005 mol / L, the temperature of the sodium hydroxide solution is 60° C., and the blanching time is 15 minutes.

[0023] Step 3: Centrifugal dehydration is used for dehydration. The rotational speed of the centrifugal dehydration equipment is 1200r / min, and the dehydration time is 25min. The dehydrated vegetables are detected by the moisture detection equipment, and the detection value is within the water content range. The final vegetables are crushed, and those that are not within the water content range are dehydrated again.

[0024...

Embodiment 2

[0030] Step 1: Select vegetable powder ingredients shiitake mushroom, bracken, purslane, eggplant, celery, carrot, bitter gourd, pumpkin and seaweed.

[0031]Step 2: blanching, first soaking the vegetables in potassium carbonate solution, blanching the soaked vegetables in sodium hydroxide solution, the concentration of the potassium carbonate solution is 0.2mol / L, and the soaking time is 0.5h, the concentration of the sodium hydroxide is 0.005mol / L, the temperature of the sodium hydroxide solution is 100°C, and the blanching time is 30min.

[0032] Step 3: Centrifugal dehydration is used for dehydration. The rotational speed of the centrifugal dehydration equipment is 1200r / min, and the dehydration time is 25min. The dehydrated vegetables are detected by the moisture detection equipment, and the detection value is within the range of water content. The final vegetables are crushed, and those that are not within the water content range are dehydrated again.

[0033] Step 4: P...

Embodiment 3

[0039] Step 1: Select vegetable powder ingredients shiitake mushroom, bracken, purslane, eggplant, celery, carrot, bitter gourd, pumpkin and seaweed.

[0040] Step 2: blanching, first soaking the vegetables in potassium carbonate solution, blanching the soaked vegetables in sodium hydroxide solution, the concentration of the potassium carbonate solution is 0.2mol / L, and the soaking time is For 1 hour, the concentration of the sodium hydroxide is 0.005 mol / L, the temperature of the sodium hydroxide solution is 60° C., and the blanching time is 15 minutes.

[0041] Step 3: Centrifugal dehydration is used for dehydration. The rotational speed of the centrifugal dehydration equipment is 1200r / min, and the dehydration time is 25min. The dehydrated vegetables are detected by the moisture detection equipment, and the detection value is within the range of water content. The final vegetables are crushed, and those that are not within the water content range are dehydrated again.

[0...

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PUM

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Abstract

The invention relates to the technical field of vegetable powder production, and discloses a preparation method of polypeptide nutritional vegetable powder for middle-aged and elderly people. The preparation method comprises the following steps that vegetables are sequentially blanched, dehydrated, crushed, sterilized, dried and ground to obtain the polypeptide nutritional vegetable powder for themiddle-aged and elderly people. According to the preparation method of the polypeptide nutritional vegetable powder for the middle-aged and elderly people, the temperature and time are strictly controlled in the whole preparation process, and the preparation process is very strict, so that the quality of the polypeptide nutritional vegetable powder is guaranteed, and meanwhile, the storage time of the vegetable powder is prolonged, the eating safety of the vegetable powder is guaranteed, and the vegetable powder uses the components of shiitake mushrooms, pteridium aquilinum, purslane, eggplants, celery, carrots, bitter gourds, pumpkins and laver, so that the polypeptide nutritional vegetable powder not only ensures sufficient nutritional components in the vegetable powder, but also has avery strong health-care effect, and meanwhile, the sugar content is low, diseases caused by too high sugar content are avoided, and the health of eaters is ensured.

Description

technical field [0001] The invention relates to the technical field of vegetable powder production, in particular to a preparation method of middle-aged and elderly polypeptide nutritional vegetable powder. Background technique [0002] Vegetables refer to a class of plants or fungi that can be cooked and cooked to become food. Vegetables are one of the indispensable foods in people's daily diet, and can provide nutrients such as various vitamins and minerals necessary for the human body. With the improvement of people's living standards, people make vegetables into various products, which not only greatly improves the storage time, but also is very convenient to eat, including vegetable powder. [0003] The process of the existing middle-aged and elderly polypeptide nutritional vegetable powder is very simple, and the vegetable powder is not sufficiently processed, resulting in a greatly reduced taste and nutritional content of the vegetable powder, and the vegetable powder...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L31/00A23L33/00A23L5/00A23L5/20A23L5/30
CPCA23L19/01A23L31/00A23L33/00A23L5/00A23L5/20A23L5/30A23V2002/00A23V2200/30A23V2200/326A23V2200/324A23V2200/32A23V2200/318
Inventor 肖智雄
Owner 湖南新发食品有限公司
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