Edible mushroom and coarse food grain nutritional meal powder capable of adjusting probiotic flora and preparation method of edible mushroom and coarse food grain nutritional meal powder

Abstract

The invention discloses edible mushroom and coarse grain nutritional meal powder capable of adjusting probiotic flora and a preparation method thereof, and the edible mushroom and coarse grain nutritional meal powder is characterized by comprising a component A and a component B in parts by weight: 0.2-1.0 part of lactobacillus acidophilus powder, 0.5-1.5 parts of lactobacillus rhamnosus powder and 0.2-1.1 parts of bifidobacterium lactis powder; component B: 20-40 parts of buckwheat flour, 15-30 parts of chenopodium quinoa flour, 10-25 parts of black bean powder and 2-10 parts of inulin; and a component C: 4-8 parts of rhizoma polygonati powder, 10-25 parts of Chinese yam powder, 12-25 parts of red date powder and 5-19 parts of termitomyces albuminosus powder. In order to overcome the defects in the prior art, the invention provides the edible mushroom and coarse grain nutritional meal powder which is reasonable in component and proportion and can effectively regulate intestinal probiotic flora, and the preparation method thereof.

Description

Technical Field

[0001] The invention relates to the technical field of nutritional meals, and in particular to an edible fungus and coarse grain nutritional meal powder capable of regulating probiotic flora and a preparation method thereof. Background Art

[0002] The composition and metabolites of intestinal microorganisms are closely related to human health. They not only affect food digestion and nutrient absorption, but also have physiological functions such as regulating host metabolism and immune system.

[0003] Intestinal flora is closely related to human health. Imbalance of intestinal flora not only induces intestinal inflammation and affects the body's immunity, but also participates in the pathogenesis of some other diseases such as obesity and diabetes. At present, preparations for regulating intestinal flora are mainly focused on increasing the intake of probiotics. However, probiotics have problems such as low survival rate, short shelf life, intolerance in gastric juice, and difficulty in colonization. Prebiotics, as a dietary supplement for regulating intestinal flora, can alleviate the problem of intestinal flora imbalance to a certain extent. The prebiotic products on the market are mainly functional oligosaccharide products, and other types of prebiotic products are lacking.

[0004] Diet is the most important factor affecting the structure of intestinal microorganisms. Changing the structure of intestinal microorganisms and their metabolites through diet to achieve the purpose of health regulation or disease treatment has become a key direction for the development of functional foods.

[0005] The existing nutritional meal powder has a relatively poor intestinal probiotic capacity due to its unreasonable formula and defects in the preparation process. Therefore, the existing nutritional meal powder and its preparation process need to be further improved. Summary of the invention

[0006] The purpose of the present invention is to overcome the deficiencies in the prior art and to provide an edible fungus and coarse grain nutritious meal powder with reasonable components and proportions, which can effectively regulate the intestinal probiotic flora and improve human immunity.

[0007] Another object of the present invention is to provide a method for preparing the above-mentioned edible fungus and coarse grain nutritious meal powder.

[0008] As for the edible fungus and coarse grain nutritious meal powder, in order to achieve the above-mentioned purpose, the present invention adopts the following scheme: an edible fungus and coarse grain nutritious meal powder that can regulate the probiotic flora and improve human immunity, characterized in that: it includes component A by weight: 0.2-1.0 parts of Lactobacillus acidophilus powder, 0.5-1.5 parts of Lactobacillus rhamnosus powder, and 0.2-1.1 parts of Bifidobacterium lactis powder; component B: 20-40 parts of buckwheat flour, 15-30 parts of white quinoa flour, 10-25 parts of black bean flour, and 2-10 parts of inulin; component C: 4-8 parts of polygonatum powder, 10-25 parts of yam powder, 12-25 parts of red date powder, and 5-19 parts of black-skinned Alpinia fasciata powder.

[0009] As another improvement of the edible fungus coarse grain nutritious meal powder capable of regulating the probiotic flora and improving human immunity, the powder comprises, by weight, component A: 0.5-0.8 parts of Lactobacillus acidophilus powder, 0.8-1.2 parts of Lactobacillus rhamnosus powder, and 0.5-0.8 parts of Bifidobacterium lactis powder; component B: 30-35 parts of buckwheat flour, 20-25 parts of white quinoa flour, 15-20 parts of black bean flour, and 4-8 parts of inulin; component C: 4-8 parts of polygonatum powder, 15-20 parts of yam powder, 18-20 parts of red date powder, and 10-14 parts of black-skinned Alpinia fasciata powder.

[0010] As another improvement of the edible fungus coarse grain nutritious meal powder that can regulate the probiotic flora of the present invention and improve human immunity, the invention includes, by weight, component A: 0.6-0.7 parts of Lactobacillus acidophilus powder, 0.9-1.1 parts of Lactobacillus rhamnosus powder, and 0.6-0.7 parts of Bifidobacterium lactis powder; component B: 32-34 parts of buckwheat flour, 22-23 parts of white quinoa flour, 16-18 parts of black bean flour, and 5-7 parts of inulin; component C: 4-8 parts of polygonatum powder, 16-18 parts of yam powder, 18-19 parts of red date powder, and 12-14 parts of black-skinned Alpinia fasciata powder.

[0011] As for the preparation method, in order to achieve the above-mentioned purpose, the present invention adopts the following scheme: a method for preparing the edible fungus coarse grain nutritious meal powder as described in any one of the above items, characterized by comprising the following steps: S1. Sieve Lactobacillus acidophilus powder, Lactobacillus rhamnosus powder and Bifidobacterium lactis powder through a 120-mesh sieve respectively, and weigh them according to the formula amount for use; weigh the raw materials of component A according to the formula amount, add them into a blender and mix them at a speed of 120-180r / min for 8-12 minutes until the color is consistent and there is no color difference; S2. Fry the buckwheat, quinoa and black beans, grind them into ultrafine powder and pass them through an 80-mesh sieve for later use; weigh the ingredients of component B according to the formula, add them into a blender and mix them at a speed of 150-200 r / min for 20-30 minutes until the color is uniform and there is no color difference, then package them; S3. Select fresh and pest-free polygonatum, black-skinned Alpinia solani, yam, and red dates, freeze-dry them, ultrafine grind them, and pass them through an 80-mesh sieve for later use; weigh the raw materials of component C according to the formula amount, add them into a blender, mix them at a speed of 100-140r / min for 8-12 minutes, and package them after the color is consistent and there is no color difference.

[0012] As another improvement of the preparation method of the present invention, in step S3, the polygonatum is frozen at -80°C for 12 hours and transferred to a vacuum freeze-drying device; in the vacuum freeze-drying step, the drying pressure is 100 Pa; 0-450min, the drying temperature is 35°C; 451-900min, the drying temperature is 40°C; 901min to the end time, the drying temperature is 50°C; in the vacuum freeze-drying step, after sealing, the main vacuum valve is opened, and freeze-drying is carried out for 20-23 hours. When the electronic scale display shows that the weight has not changed within 20 minutes, the drying is stopped; then ultrafine grinding and passing through an 80-mesh sieve to obtain polygonatum powder.

[0013] As another improvement of the preparation method of the present invention, in step S3, the black-skinned Alpinia hortensis is dried at a drying pressure of 100 Pa; 0-300 min, a drying temperature of 33° C.; 301-960 min, a drying temperature of 45° C.; 961 min to the end time, a drying temperature of 50° C.; in the vacuum freeze-drying step, after sealing, the main vacuum valve is opened, and freeze-drying is performed for 16-20 hours. When the electronic scale display shows that the weight of the soup cube has not changed within 20 minutes, the drying is stopped.

[0014] As another improvement of the preparation method of the present invention, the speed of the stirrer in step S1 is 150 r / min, and the mixing is performed for 10 minutes.

[0015] As another improvement of the preparation method of the present invention, the speed of the stirrer in step S2 is 180 r / min, and the mixing is performed for 25 minutes.

[0016] As another improvement of the preparation method of the present invention, the speed of the stirrer in step S3 is 120 r / min, and the mixing is performed for 10 minutes.

[0017] As another improvement of the preparation method of the present invention, the freezing temperature in the freezing in step S3 is -20 to -5°C.

[0018] When the edible fungus and coarse grain nutritious meal powder of the present invention is consumed, the water temperature should not be too high to avoid inactivation of the bacterial flora caused by high-temperature water adjustment; at the same time, it should be consumed as soon as possible after opening the bag to reduce the exposure time of the bacterial flora to prevent bacterial flora attenuation and also prevent the freeze-dried powder from absorbing moisture and agglomerating.

[0019] Lactobacillus acidophilus powder: Lactobacillus acidophilus is an important member of the lactic acid bacteria family. It is a Gram-positive, non-spore-forming bacillus with a chain or club shape. Lactobacillus acidophilus has the following effects: 1. Inhibit pathogens and resist diseases: Lactobacillus acidophilus can effectively adjust the balance of the intestinal flora of the human body, regulate the immune activity of the intestinal mucosa, and enhance immunity. 2. Promote the secretion of lactic acid and produce digestive enzymes such as protease, amylase, and lipase, which is beneficial to the decomposition of substances; synthesize B vitamins, amino acids, unidentified growth factors and other nutrients.

[0020] Lactobacillus rhamnosus powder: Lactobacillus rhamnosus (LGG for short), after colonizing and multiplying in the human intestinal environment, LGG only attaches to the host's intestinal epithelial cells and can become a biological barrier of the intestinal mucosa, thereby improving the host's intestinal mucosal barrier capacity. Moreover, LGG can regulate the structure and function of the microecological community in the host's intestine and bring it to a balanced state, thereby achieving the purpose of improving the host's digestive system function. Relevant studies have shown that the adhesion rate of LGG to adults is significantly higher than that to children, mainly because the intestinal environment of adults is more mature and suitable for LGG adhesion.

[0021] Bifidobacterium lactis powder: Bifidobacterium lactis is an intestinal probiotic. Bifidobacterium is a physiological beneficial bacteria that plays the role of a biological barrier to human health. It also has certain effects in enhancing immunity and anti-tumor, and can also improve gastrointestinal function.

[0022] Buckwheat flour: The main ingredient of buckwheat flour is buckwheat. 1. Regulate blood sugar: Buckwheat contains active substances such as quercetin and morin, which can regulate the contraction and relaxation of vascular smooth muscle, promote the recovery of pancreatic β cells, and have an auxiliary effect on regulating blood sugar. 2. Supplement nutrition: Buckwheat contains protein, dietary fiber, vitamins, iron, zinc and other trace elements, and has high nutritional value. Eating bitter buckwheat can supplement human nutrition.

[0023] White quinoa powder: White quinoa is rich in high protein, and unsaturated fatty acids account for 83% of its fat. It is also a low-fructose and low-glucose food. Its main functions and effects are: 1. Improve the three highs: It is rich in plant-derived polyunsaturated fatty acids, among which the content of omega-3 is very high (including α-linolenic acid, DHA, EPA), which is an essential fatty acid that the human body must obtain from food. Omega-3 is closely related to human health and wisdom. It can not only promote the development of nerves and brain cells, but also significantly reduce blood cholesterol, triglycerides, blood viscosity, and increase the activity of pancreatic β cells. It is widely used to inhibit hypertension, hyperlipidemia, diabetes, heart disease, Alzheimer's disease, depression, chronic diseases, etc. It also has a significant effect on enhancing immunity; 2. Lower blood sugar and soften blood vessels: The rich combination of flavonoids, isoflavones and vitamin E in quinoa helps blood circulation and soften blood vessels, which can significantly promote sugar and lipid metabolism and insulin secretion. Many studies have shown that it has a significant therapeutic effect on diabetes; 3. Protect cardiovascular and cerebrovascular diseases: Quinoa has a high potassium content, but its sodium content is only 1 / 8 of that of wheat, which meets the low-sodium and high-potassium healthy diet standards. Potassium is an essential substance that is indispensable for maintaining life. It works together with sodium to regulate the balance of water in the body and regularize the heartbeat. Sufficient potassium intake in the diet can effectively relieve blood vessel pressure, treat and prevent high blood pressure, and protect blood vessels. In addition, potassium also plays a very important role in the conduction of nerve activity; potassium deficiency in the blood will cause high blood sugar and easily lead to hyperglycemia; potassium deficiency causes the most serious damage to the heart. Potassium deficiency may be the main cause of death from heart disease in humans. Insisting on eating quinoa as breakfast every day can not only maintain good blood sugar and blood pressure, but also reduce the occurrence of cardiovascular and heart diseases.

[0024] Black bean powder: Black bean powder is a powder made from black beans. It is rich in anthocyanins and vitamin E, which can remove oxygen free radicals in the body and delay aging. Vitamin B can also improve skin condition and have a beauty effect. Black bean powder also contains soy isoflavones, which are flavonoid compounds with weak estrogen-like effects. They can bind to estrogen receptors in osteoblasts to prevent osteoporosis. The content of unsaturated fatty acids in black bean powder is high, which can lower cholesterol and soften blood vessels.

[0025] Inulin: Inulin is another form of energy storage in addition to starch plants. It is a good raw material for the production of oligofructose, polyfructose, high fructose syrup, crystalline fructose and other products. It has the following effects: 1. Control blood lipids: Appropriate intake of inulin can effectively reduce serum total cholesterol and low-density lipoprotein cholesterol, increase the ratio of high-density lipoprotein to low-density lipoprotein, and improve blood lipid conditions. 2. Lower blood sugar: Inulin is a carbohydrate that does not cause an increase in glucose in urine. It will not be hydrolyzed into monosaccharides in the upper part of the intestine, so it will not increase blood sugar levels and insulin content. 3. Prevent constipation: Inulin is a natural water-soluble dietary fiber that is almost not hydrolyzed and digested by gastric acid. It is only used by beneficial microorganisms in the colon, thereby improving the intestinal environment. 4. Promote the absorption of minerals: Inulin can improve the body's absorption of minerals such as calcium, magnesium, zinc, copper, and iron ions. 5. Inhibit the growth of saprophytes: Inulin can inhibit the growth of saprophytes, reduce the generation of toxic products, and reduce their irritation to the intestinal wall. 6. Weight loss: Inulin can increase the viscosity of the contents and reduce the speed at which food enters the small intestine from the stomach, thereby reducing hunger and reducing food intake, thereby achieving the effect of weight loss.

[0026] Polygonatum sibiricum powder: Polygonatum sibiricum is a traditional Chinese medicine. Li Shizhen quoted the "Shenxiancaozhi Jing" and said: "Polygonatum sibiricum can relieve the stomach and replenish qi, harmonize the five internal organs, fill the muscles, strengthen the bone marrow, double its strength, keep young for many years, have a clear color, white hair becomes black, and teeth fall out and grow again." Polygonatum sibiricum has the effects of replenishing qi and nourishing yin, benefiting the kidneys, strengthening the spleen and moistening the lungs. As a food ingredient with the same origin as medicine, it also has the functions of relieving heat and relieving summer heat, improving memory and enhancing immunity. 1. Polygonatum sibiricum polysaccharide has antioxidant, anti-inflammatory, antiviral, cancer cell inhibition, anti-atherosclerosis and liver protection effects. 2. Flavonoids can inhibit tyrosinase activity, scavenge oxygen free radicals, and have anti-inflammatory and anti-allergic effects. 3. Polygonatum protein contains serine, threonine, proline, valine, phenylalanine, isoleucine, leucine and tyrosine, including 6 essential amino acids for the human body; 10 chemical elements were determined, 8 of which are essential trace elements for the human body, which is related to the tonic and anti-aging effects of Polygonatum on the human body.

[0027] Yam powder: Yam powder is rich in protein, sugar, vitamins, fat and other ingredients. In addition, it also contains iodine, calcium, iron, phosphorus and other inorganic salts and trace elements that are indispensable to the human body. It has the following effects: 1. Strengthening the spleen and stomach: Yam powder contains amylase, which can strengthen the spleen and stomach, enhance the digestion and absorption function of the human body, increase appetite, and has a certain effect on loss of appetite, anorexia in children, and indigestion. 2. Moistening the lungs and relieving coughs: Yam powder contains a large amount of mucus protein and saponin, which has the effect of moistening the lungs and relieving coughs. It is suitable for patients with lung yin deficiency. 3. Assisting weight loss: Yam powder contains a large amount of fiber, which will produce a feeling of fullness after consumption. Yam powder itself is a high-nutrition, low-calorie food, which is conducive to dieters.

[0028] Red date powder: Made from red dates, which are a traditional Chinese medicine with a warm nature and sweet taste. They belong to the spleen, stomach, and heart meridians. They have certain effects of replenishing qi and calming the nerves. They are effective in treating symptoms such as loss of appetite, loose stools, irritability, panic, shortness of breath, anxiety, tension, insomnia, and dreaminess caused by spleen deficiency, poor appetite, loose stools, and insufficient qi and blood. Since red date powder is made from red dates, it also has the corresponding effects and functions of red dates.

[0029] Black-skinned Alpinia chordata powder: Black-skinned Alpinia chordata has the effects of nourishing blood and moistening dryness, moistening the intestines and relieving constipation, strengthening the spleen and stomach, and promoting intestinal peristalsis. Generally, it can be used to treat symptoms such as heavy metal poisoning, loss of appetite, hemorrhoids, hypertension, abdominal distension, diarrhea, and constipation. Black-skinned Alpinia chordata can also enhance the body's immunity and promote the absorption of nutrients such as vitamin B. Alpinia chordata can also delay and inhibit the growth and spread of cancer cells and has an anti-cancer effect.

[0030] In summary, the present invention has the following beneficial effects compared with the prior art: Buckwheat flour, quinoa flour, black bean flour and inulin in the product of the present invention can provide high-quality plant protein for the human body; polygonatum sibiricum powder, yam powder, red date powder and black-skinned Alpinia fasciata powder can provide the functionality of the product; Lactobacillus acidophilus powder, Lactobacillus rhamnosus powder and Bifidobacterium lactis powder can effectively supplement the probiotics required by the intestine. The product of the present invention can improve the intestinal flora while providing relatively balanced nutritional support. The preparation process of the present invention is simple and the processing is convenient. DETAILED DESCRIPTION

[0031] The above and other technical features and advantages of the present invention are described in more detail below in conjunction with specific implementation methods.

[0032] Example 1 The invention discloses a whole-grain edible fungus nutritious meal powder capable of regulating probiotic flora and improving human immunity. The powder comprises, by weight, component A: 0.2 parts of Lactobacillus acidophilus powder, 0.5 parts of Lactobacillus rhamnosus powder, and 0.2 parts of Bifidobacterium lactis powder; component B: 20 ​​parts of buckwheat flour, 15 parts of white quinoa flour, 10 parts of black bean flour, and 2 parts of inulin; and component C: 6 parts of polygonatum powder, 10 parts of yam powder, 12 parts of red date powder, and 5 parts of black-skinned Alpinia fasciata powder.

[0033] The preparation method comprises the following steps: S1. Sieve Lactobacillus acidophilus powder, Lactobacillus rhamnosus powder and Bifidobacterium lactis powder through a 120-mesh sieve respectively, and weigh them according to the formula amount for use; weigh the raw materials of component A according to the formula amount, add them into a blender and mix them at a speed of 120r / min for 12 minutes until the color is consistent and there is no color difference; S2. Fry the buckwheat, quinoa and black beans, grind them into ultrafine powder and pass them through an 80-mesh sieve for later use; weigh the ingredients of component B according to the formula, add them into a blender and mix them at a speed of 150 r / min for 30 minutes until the color is uniform and there is no color difference, then package them; S3. Select fresh and pest-free Polygonatum sibiricum, Alpinia ternata, Chinese yam and red dates, freeze-dry them, ultrafine grind them and pass them through an 80-mesh sieve for later use; weigh the raw materials of component C according to the formula amount, add them into a blender at a speed of 100 r / min and mix for 8 minutes until the color is consistent and there is no color difference, then package them.

[0034] In step S3, the polygonatum is frozen at -80°C for 12 hours and transferred to a vacuum freeze-drying device; in the vacuum freeze-drying step, the drying pressure is 100 Pa; 0-450 min, the drying temperature is 35°C; 451-900 min, the drying temperature is 40°C; 901 min to the end time, the drying temperature is 50°C; in the vacuum freeze-drying step, after sealing, the main vacuum valve is opened, and freeze-drying is carried out for 20-23 hours. When the electronic scale display shows that the weight has not changed within 20 minutes, the drying is stopped; then ultrafine grinding is carried out and the polygonatum powder is passed through an 80-mesh sieve to obtain the polygonatum powder. In step S3, the black-skinned Alpinia hortensis is dried at a drying pressure of 100 Pa, a drying temperature of 33° C. for 0-300 min, a drying temperature of 45° C. for 301-960 min, and a drying temperature of 50° C. from 961 min to the end time. In the vacuum freeze-drying step, the main vacuum valve is opened after sealing, and freeze-drying is performed for 16-20 hours. When the electronic scale display shows that the weight of the soup cube does not change within 20 minutes, the drying is stopped.

[0035] Example 2 The invention discloses a coarse grain edible fungus nutritious meal powder capable of regulating probiotic flora and improving human immunity, comprising, by weight, component A: 1.0 part of Lactobacillus acidophilus powder, 1.5 parts of Lactobacillus rhamnosus powder, and 1.1 parts of Bifidobacterium lactis powder; component B: 40 parts of buckwheat flour, 30 parts of white quinoa flour, 25 parts of black bean flour, and 10 parts of inulin; and component C: 7 parts of polygonatum powder, 25 parts of yam powder, 25 parts of red date powder, and 19 parts of black-skinned Alpinia fasciata powder.

[0036] The preparation method comprises the following steps: S1. Sieve Lactobacillus acidophilus powder, Lactobacillus rhamnosus powder and Bifidobacterium lactis powder through a 120-mesh sieve respectively, and weigh them according to the formula amount for use; weigh the raw materials of component A according to the formula amount, add them into a blender and mix them at a speed of 120r / min for 12 minutes until the color is consistent and there is no color difference; S2. Fry the buckwheat, quinoa and black beans, grind them into ultrafine powder and pass them through an 80-mesh sieve for later use; weigh the ingredients of component B according to the formula, add them into a blender and mix them at a speed of 200 r / min for 30 minutes until the color is uniform and there is no color difference, then package them; S3. Select fresh pest-free black-skinned Alpinia hortensis, Chinese yam, and red dates, freeze-dry them, ultrafinely grind them, and pass them through an 80-mesh sieve for later use; weigh the raw materials of component C according to the formula, add them into a blender at a speed of 100 r / min and mix for 8 minutes until the color is consistent and there is no color difference, then package them.

[0037] In step S3, the polygonatum is frozen at -80°C for 12 hours and transferred to a vacuum freeze-drying device; in the vacuum freeze-drying step, the drying pressure is 100 Pa; 0-450 min, the drying temperature is 35°C; 451-900 min, the drying temperature is 40°C; 901 min to the end time, the drying temperature is 50°C; in the vacuum freeze-drying step, after sealing, the main vacuum valve is opened, and freeze-drying is carried out for 20-23 hours. When the electronic scale display shows that the weight has not changed within 20 minutes, the drying is stopped; then ultrafine grinding is carried out and the polygonatum powder is passed through an 80-mesh sieve to obtain the polygonatum powder. In step S3, the black-skinned Alpinia hortensis is dried at a drying pressure of 100 Pa, a drying temperature of 33° C. for 0-300 min, a drying temperature of 45° C. for 301-960 min, and a drying temperature of 50° C. from 961 min to the end time. In the vacuum freeze-drying step, the main vacuum valve is opened after sealing, and freeze-drying is performed for 16-20 hours. When the electronic scale display shows that the weight of the soup cube does not change within 20 minutes, the drying is stopped.

[0038] Example 3 The invention discloses a nutritious meal powder of edible fungi and coarse grains, which can regulate probiotic flora and improve human immunity. The powder is characterized by comprising component A by weight: 0.5 parts of Lactobacillus acidophilus powder, 0.8 parts of Lactobacillus rhamnosus powder, and 0.5 parts of Bifidobacterium lactis powder; component B: 30 parts of buckwheat flour, 20 parts of white quinoa flour, 15 parts of black bean flour, and 4 parts of inulin; component C: 5 parts of polygonatum powder, 15 parts of yam powder, 18 parts of red date powder, and 10 parts of black-skinned Alpinia fasciata powder.

[0039] The preparation method comprises the following steps: S1. Sieve Lactobacillus acidophilus powder, Lactobacillus rhamnosus powder and Bifidobacterium lactis powder through a 120-mesh sieve respectively, and weigh them according to the formula amount for use; weigh the raw materials of component A according to the formula amount, add them into a blender and mix them at a speed of 180r / min for 8 minutes until the color is consistent and there is no color difference; S2. Fry the buckwheat, quinoa and black beans, grind them into ultrafine powder and pass them through an 80-mesh sieve for later use; weigh the ingredients of component B according to the formula, add them into a blender and mix them at a speed of 200 r / min for 20 minutes until the color is consistent and there is no color difference, then package them; S3. Select fresh and pest-free Polygonatum sibiricum, Alpinia ternata, Chinese yam and red dates, freeze-dry them, ultrafine grind them and pass them through an 80-mesh sieve for later use; weigh the raw materials of component C according to the formula amount, add them into a blender and mix them at a speed of 140 r / min for 12 minutes until the color is consistent and there is no color difference, then package them.

[0040] In step S3, the polygonatum is frozen at -80°C for 12 hours and transferred to a vacuum freeze-drying device; in the vacuum freeze-drying step, the drying pressure is 100 Pa; 0-450 min, the drying temperature is 35°C; 451-900 min, the drying temperature is 40°C; 901 min to the end time, the drying temperature is 50°C; in the vacuum freeze-drying step, after sealing, the main vacuum valve is opened, and freeze-drying is carried out for 20-23 hours. When the electronic scale display shows that the weight has not changed within 20 minutes, the drying is stopped; then ultrafine grinding is carried out and the polygonatum powder is passed through an 80-mesh sieve to obtain the polygonatum powder. In step S3, the black-skinned Alpinia hortensis is dried at a drying pressure of 100 Pa, a drying temperature of 33° C. for 0-300 min, a drying temperature of 45° C. for 301-960 min, and a drying temperature of 50° C. from 961 min to the end time. In the vacuum freeze-drying step, the main vacuum valve is opened after sealing, and freeze-drying is performed for 16-20 hours. When the electronic scale display shows that the weight of the soup cube does not change within 20 minutes, the drying is stopped.

[0041] Example 4 The invention discloses a coarse grain edible fungus meal powder capable of regulating probiotic flora and improving human immunity, comprising, by weight, component A: 0.8 parts of Lactobacillus acidophilus powder, 1.2 parts of Lactobacillus rhamnosus powder, and 0.8 parts of Bifidobacterium lactis powder; component B: 35 parts of buckwheat flour, 25 parts of white quinoa flour, 20 parts of black bean flour, and 8 parts of inulin; and component C: 20 parts of yam flour, 20 parts of red date powder, and 14 parts of black-skinned Alpinia fasciata powder.

[0042] The preparation method comprises the following steps: S1. Sieve Lactobacillus acidophilus powder, Lactobacillus rhamnosus powder and Bifidobacterium lactis powder through a 120-mesh sieve respectively, and weigh them according to the formula amount for use; weigh the raw materials of component A according to the formula amount, add them into a blender and mix them at a speed of 130r / min for 9 minutes until the color is consistent and there is no color difference; S2. Fry the buckwheat, quinoa and black beans, grind them into ultrafine powder and pass them through an 80-mesh sieve for later use; weigh the ingredients of component B according to the formula, add them into a blender and mix them at a speed of 190 r / min for 28 minutes until the color is uniform and there is no color difference, then package them; S3. Select fresh and pest-free Polygonatum sibiricum, Alpinia ternata, Chinese yam and red dates, freeze-dry them, ultrafine grind them and pass them through an 80-mesh sieve for later use; weigh the raw materials of component C according to the formula amount, add them into a blender and mix them at a speed of 130 r / min for 11 minutes until the color is consistent and there is no color difference, then package them.

[0043] In step S3, the polygonatum is frozen at -80°C for 12 hours and transferred to a vacuum freeze-drying device; in the vacuum freeze-drying step, the drying pressure is 100 Pa; 0-450 min, the drying temperature is 35°C; 451-900 min, the drying temperature is 40°C; 901 min to the end time, the drying temperature is 50°C; in the vacuum freeze-drying step, after sealing, the main vacuum valve is opened, and freeze-drying is carried out for 20-23 hours. When the electronic scale display shows that the weight has not changed within 20 minutes, the drying is stopped; then ultrafine grinding is carried out and the polygonatum powder is passed through an 80-mesh sieve to obtain the polygonatum powder. In step S3, the black-skinned Alpinia hortensis is dried at a drying pressure of 100 Pa, a drying temperature of 33° C. for 0-300 min, a drying temperature of 45° C. for 301-960 min, and a drying temperature of 50° C. from 961 min to the end time. In the vacuum freeze-drying step, the main vacuum valve is opened after sealing, and freeze-drying is performed for 16-20 hours. When the electronic scale display shows that the weight of the soup cube does not change within 20 minutes, the drying is stopped.

[0044] Example 5 The invention discloses a whole grain edible fungus meal powder capable of regulating probiotic flora and improving human immunity, comprising, by weight, component A: 0.6 parts of Lactobacillus acidophilus powder, 1.0 parts of Lactobacillus rhamnosus powder, and 6.5 parts of Bifidobacterium lactis powder; component B: 30 parts of buckwheat flour, 23 parts of white quinoa flour, 18 parts of black bean flour, and 6 parts of inulin; component C: 6 parts of polygonatum powder, 16 parts of yam powder, 18 parts of red date powder, and 12 parts of black-skinned Alpinia fasciata powder.

[0045] The preparation method comprises the following steps: S1. Sieve Lactobacillus acidophilus powder, Lactobacillus rhamnosus powder and Bifidobacterium lactis powder through a 120-mesh sieve respectively, weigh and set aside according to the formula amount; weigh the raw materials of component A according to the formula amount, add them into a blender and mix at a speed of 140r / min for 10 minutes until the color is consistent and there is no color difference; S2. Fry the buckwheat, quinoa and black beans, grind them into ultrafine powder and pass them through an 80-mesh sieve for later use; weigh the ingredients of component B according to the formula, add them into a blender and mix them at a speed of 180 r / min for 25 minutes until the color is uniform and there is no color difference, then package them; S3. Select fresh and pest-free Polygonatum sibiricum, Alpinia ternata, Chinese yam and red dates, freeze-dry them, ultrafine grind them and pass them through an 80-mesh sieve for later use; weigh the raw materials of component C according to the formula amount, add them into a blender and mix them at a speed of 120 r / min for 10 minutes until the color is consistent and there is no color difference, then package them.

[0046] In step S3, the polygonatum is frozen at -80°C for 12 hours and transferred to a vacuum freeze-drying device; in the vacuum freeze-drying step, the drying pressure is 100 Pa; 0-450 min, the drying temperature is 35°C; 451-900 min, the drying temperature is 40°C; 901 min to the end time, the drying temperature is 50°C; in the vacuum freeze-drying step, after sealing, the main vacuum valve is opened, and freeze-drying is carried out for 20-23 hours. When the electronic scale display shows that the weight has not changed within 20 minutes, the drying is stopped; then ultrafine grinding is carried out and the polygonatum powder is passed through an 80-mesh sieve to obtain the polygonatum powder. In step S3, the black-skinned Alpinia hortensis is dried at a drying pressure of 100 Pa, a drying temperature of 33° C. for 0-300 min, a drying temperature of 45° C. for 301-960 min, and a drying temperature of 50° C. from 961 min to the end time. In the vacuum freeze-drying step, the main vacuum valve is opened after sealing, and freeze-drying is performed for 16-20 hours. When the electronic scale display shows that the weight of the soup cube does not change within 20 minutes, the drying is stopped.

[0047] The above shows and describes the basic principles and main features of the present invention and the advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention to be protected. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A nutritious meal powder of edible fungi and coarse grains capable of regulating probiotic flora, characterized in that Included by weight: Component A: 0.2-1.0 parts of Lactobacillus acidophilus powder, 0.5-1.5 parts of Lactobacillus rhamnosus powder, and 0.2-1.1 parts of Bifidobacterium lactis powder; Component B: 20-40 parts of buckwheat flour, 15-30 parts of white quinoa flour, 10-25 parts of black bean flour, 2-10 parts of inulin; Component C: 4-8 parts of polygonatum powder, 10-25 parts of yam powder, 12-25 parts of red date powder, and 5-19 parts of black skinned albuminus powder.

2. The edible fungus and coarse grain nutritious meal powder capable of regulating probiotic flora according to claim 1, characterized in that Included by weight: Component A: 0.5-0.8 parts of Lactobacillus acidophilus powder, 0.8-1.2 parts of Lactobacillus rhamnosus powder, and 0.5-0.8 parts of Bifidobacterium lactis powder; Component B: 30-35 parts of buckwheat flour, 20-25 parts of white quinoa flour, 15-20 parts of black bean flour, 4-8 parts of inulin; Component C: 5-7 parts of polygonatum powder, 15-20 parts of yam powder, 18-20 parts of red date powder, and 10-14 parts of black skinned albuminus powder.

3. The edible fungus and coarse grain nutritious meal powder capable of regulating probiotic flora according to claim 2, characterized in that Included by weight: Component A: 0.6-0.7 parts of Lactobacillus acidophilus powder, 0.9-1.1 parts of Lactobacillus rhamnosus powder, and 0.6-0.7 parts of Bifidobacterium lactis powder; Component B: 32-34 parts of buckwheat flour, 22-23 parts of white quinoa flour, 16-18 parts of black bean flour, 5-7 parts of inulin; Component C: 6-7 parts of polygonatum powder, 16-18 parts of yam powder, 18-19 parts of red date powder, and 12-14 parts of black skinned albuminus powder.

4. A method for preparing the edible fungus and coarse grain nutritious meal powder as claimed in any one of claims 1 to 3, characterized in that The following steps are involved: S1. Pass Lactobacillus acidophilus powder, Lactobacillus rhamnosus powder and Bifidobacterium lactis powder through a 120-mesh sieve respectively, weigh them according to the formula amount and set them aside; weigh the raw materials of component A according to the formula amount, add them into a blender and mix them at a speed of 120-180r / min for 8-12 minutes until the color is consistent and there is no color difference; S2. Fry the buckwheat, quinoa and black beans, grind them into ultrafine powder and pass them through an 80-mesh sieve for later use; weigh the ingredients of component B according to the formula, add them into a blender and mix them at a speed of 150-200 r / min for 20-30 minutes until the color is uniform and there is no color difference, then package them; S3. Select fresh and pest-free polygonatum, black-skinned Alpinia solani, yam, and red dates, freeze-dry them, ultrafine grind them, and pass them through an 80-mesh sieve for later use; weigh the raw materials of component C according to the formula amount, add them into a blender, mix them at a speed of 100-140r / min for 8-12 minutes, and package them after the color is consistent and there is no color difference.

5. The preparation method according to claim 4, characterized in that: In step S3, the polygonatum is frozen at -80°C for 12 hours and transferred to a vacuum freeze drying device; in the vacuum freeze drying step, the drying pressure is 100 Pa; 0-450min, the drying temperature is 35°C; 451-900min, the drying temperature is 40°C; 901min to the end time, the drying temperature is 50°C; in the vacuum freeze drying step, after sealing, the main vacuum valve is opened, and freeze drying is carried out for 20-23 hours. When the electronic scale display shows that the weight has not changed within 20 minutes, the drying is stopped; then ultrafine grinding is carried out and sieved through an 80-mesh sieve to obtain polygonatum powder.

6. The preparation method according to claim 4, characterized in that: In step S3, the black-skinned Alpinia hortensis is dried at a drying pressure of 100 Pa, a drying temperature of 33° C. for 0-300 min, a drying temperature of 45° C. for 301-960 min, and a drying temperature of 50° C. from 961 min to the end time. In the vacuum freeze-drying step, the main vacuum valve is opened after sealing, and freeze-drying is performed for 16-20 hours. When the electronic scale display shows that the weight of the soup cube does not change within 20 minutes, the drying is stopped.

7. The preparation method according to claim 4, characterized in that: In step S1, the speed of the stirrer is 150 r / min, and the mixing is performed for 10 minutes.

8. The preparation method according to claim 4, characterized in that: In step S2, the speed of the stirrer is 180 r / min, and the mixing is performed for 25 minutes.

9. The preparation method according to claim 4, characterized in that: In step S3, the speed of the stirrer is 120 r / min, and the mixing is performed for 10 minutes.

10. The preparation method according to claim 4, characterized in that: The freezing temperature in the freezing in step S3 is -20 to -5°C.