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Vegetables nutrition powder and preparation method thereof

A nutritional powder and vegetable technology, applied in food preservation, food preparation, food science and other directions, can solve the problem of inability to ingest nutrients, and achieve the effects of reducing the accumulation of harmful substances in the body, preventing cell damage, and changing biochemical functions.

Inactive Publication Date: 2006-12-13
林奕群
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the strong seasonality of vegetable growth and the unevenness between the north and the south, in different seasons or different places, people can only eat one or a few kinds of vegetables intensively, so they cannot take in the required nutrients from vegetables in a balanced manner.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Embodiment 1, the preparation of single fermented vegetable powder:

[0039] a. Frozen fresh-keeping: select vegetables grown without pollution, and store them frozen and fresh at 5-10°C for standby;

[0040] b. Vegetable fine cutting: use a special vegetable fine cutting machine to cut vegetables into 1-5cm segments;

[0041] c. Vegetable cleaning: Use a special vegetable cleaning machine to clean the vegetables and remove impurities;

[0042] d. Vegetable ultra-low temperature dehydration: use special vegetable freeze-drying dehydration equipment to dehydrate vegetables;

[0043] e. Vegetables are crushed and sieved through 200-300 mesh;

[0044] f. Fermentation of vegetable powder: ① use Japanese active fermenting bacteria and lactic acid bacteria to inoculate and ferment in a ratio of 1: 1, after fully mixing, ferment at 25°C for 4-6 hours to obtain a starter; Add 10% to the vegetable powder for mixing evenly, and inject pure water to adjust the humidity to 20-35...

Embodiment 2

[0047] Embodiment 2, the vegetable nutrition powder that is suitable for infants and young children to drink:

[0048] A, 4-8 parts of tomato powder, 4-8 parts of carrot powder, 4-8 parts of spinach powder, 4-8 parts of cabbage powder, 4-8 parts of corn flour and 4 parts of potato powder prepared by the process described in Example 1 -8 parts, sweet potato powder 4-8 parts, bean sprouts powder 4-8 parts, papaya powder 2-5 parts, soybean powder 2-5 parts, parsley powder 2-5 parts, long onion powder 1-2 parts, mountain hemp 1-2 parts of lettuce powder, 1-2 parts of lettuce powder, 1-2 parts of celery powder, 1-2 parts of burdock powder, 1-2 parts of onion powder, 1-2 parts of pumpkin powder, 1-2 parts of Chinese cabbage powder, milk powder 30 parts, 10 parts of cooked yam powder, 10 parts of cooked oats, mixed and stirred evenly;

[0049] B. High-temperature instant sterilization: use special high-temperature instant sterilization equipment, the temperature is 140-180°C, and th...

Embodiment 3

[0051] Embodiment 3, the vegetable nutrition powder that is suitable for children's consumption:

[0052] A, with 5-10 parts of tomato powder, 5-10 parts of carrot powder, 5-10 parts of spinach powder, 5-10 parts of broccoli powder, 5-10 parts of corn flour, 5 parts of potato powder prepared by the process described in Example 1 -10 parts, pumpkin powder 5-10 parts, Chinese cabbage powder 5-10 parts, sweet potato powder 5-10 parts, bean sprouts powder 5-8 parts, soybean powder 5-8 parts, papaya powder 2-5 parts, parsley powder 2-5 parts, 1-2 parts of long onion powder, 1-2 parts of goose powder, 1-2 parts of lettuce powder, 1-2 parts of celery powder, 1-2 parts of burdock powder, 1-2 parts of onion powder, milk powder 20 parts, 10 parts of cooked yam powder, 15 parts of cooked oats, mixed and stirred evenly;

[0053] B. High-temperature instant sterilization: use special high-temperature instant sterilization equipment, the temperature is 140-180°C, and the time is 1-2 second...

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PUM

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Abstract

Disclosed is a nourishment vegetable powder and its preparing process, wherein the nutriment powder is prepared from fermented powder of the following vegetables: tomato, carrot, spinach, maize, potato, cassava, bean sprout, pawpaw, soybean, celery, onion, rhizoma dioscoreae, asparagus lettuce, burdock, pumpkin and Chinese cabbage.

Description

Technical field: [0001] The invention relates to a deep processing technology of vegetables, in particular to a preparation of vegetable nutrition powder and a production method thereof. Background technique: [0002] Nutrients such as vitamins and trace elements needed by the human body mostly come from vegetables eaten by the human body. However, due to the strong seasonality of vegetable growth and the unevenness between the north and the south, in different seasons or different places, people can only eat one or several kinds of vegetables intensively, so they cannot take in the required nutrients from vegetables in a balanced manner. [0003] According to reports, deep processing of vegetables can prolong the shelf life of vegetable products, facilitate packaging and transportation, and facilitate consumption. The growing demand for products. Invention content: [0004] The task of the present invention is to develop a vegetable nutrient powder, a product of vegetab...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L3/36A23L3/40A23L19/00
Inventor 林奕群
Owner 林奕群
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