Functional food and preparation method thereof

Abstract

The invention relates to the field of functional foods, and particularly discloses a functional food which is prepared from the following raw materials in parts by weight: 40-50% of peanut coats, 14-18% of burdock tea, 20-25% of Chinese dates and 10-15% of psyllium husk powder. A method for preparing functional food is characterized by comprising the following steps: step 1, purchasing and screening: purchasing raw materials from reliable suppliers, screening the raw materials, and removing impurities and unqualified products; 2, processing production raw materials; and 3, testing, packaging, warehousing and selling: carrying out quality inspection on the sterilized food, packaging and warehousing the qualified food, and finally selling the qualified food to consumers. Compared with the prior art, the food disclosed by the invention has the advantages that the nutrition is balanced: various natural raw materials are integrated, comprehensive nutrients are provided, and daily health requirements are met; through a reasonable formula and a preparation process, the functional food is delicious in taste and easy to accept by consumers.

Description

Technical Field

[0001] The present invention relates to the field of functional foods, in particular to a functional food and a preparation method thereof. Background Art

[0002] With the acceleration of modern life and the change of dietary structure, people pay more and more attention to the nutritional value and functionality of food. Although traditional food can meet basic energy needs, it is unable to cope with the rapid development of modern society, irregular diet, and the presence of junk food, which seriously damages the physical constitution of many people. For example, it can cause chronic fatigue, decreased immunity, and increased risk of cardiovascular diseases.

[0003] Therefore, developing functional foods with specific health benefits has become an important direction of current food science research. Functional foods refer to foods that have the function of regulating human physiological functions and are not for therapeutic purposes. They are made by carefully selecting the main raw materials: plants that are both medicinal and edible. They have the functions of promoting blood circulation, removing blood stasis, replenishing qi, nourishing blood, helping sleep, improving memory, repairing damaged gastrointestinal cells, and having anti-cancer ingredients, thus improving immunity. In order to achieve the purpose of promoting health and preventing diseases.

[0004] However, there are many kinds of functional foods on the market, but they often have problems such as single ingredients, unclear efficacy or large side effects, which make it difficult to meet consumers' growing and diversified health needs.

[0005] In view of the above problems, the present invention proposes a new functional food, which is scientifically formulated according to modern nutrition and Chinese medicine diet therapy theory, aiming to provide a functional food solution that is nutritionally balanced, safe and has no side effects. Summary of the invention

[0006] The technical problem to be solved by the present invention is to overcome the defects of the above-mentioned technology and provide a functional food and a preparation method thereof.

[0007] To solve the above technical problems, the technical solution provided by the present invention is a functional food, which is composed of the following raw materials in parts by weight: 40-50% peanut skins, 14-18% burdock tea, 20-25% jujubes, and 10-15% psyllium husk powder.

[0008] As an improvement, the invention is composed of the following raw materials in parts by weight: 40% peanut skins, 14% burdock tea, 20% jujubes, and 10% psyllium husk powder.

[0009] As an improvement, the invention is composed of the following raw materials in parts by weight: 46.7% peanut skins, 16% burdock tea, 23.3% jujubes, and 12.5% ​​psyllium husk powder.

[0010] As an improvement, the invention is composed of the following raw materials in parts by weight: 50% peanut skins, 18% burdock tea, 25% jujubes, and 15% psyllium husk powder.

[0011] As an improvement, 1-2% by weight of glucosyl steviol glycoside is also included.

[0012] A method for preparing functional food, characterized in that: comprising

[0013] Step 1: Purchasing and screening: Purchase raw materials from reliable suppliers and screen them to remove impurities and substandard products;

[0014] Step 2: Production raw material processing:

[0015] 1. Cleaning: Clean the screened raw materials to remove dirt and pesticide residues on the surface;

[0016] 2. Drying: Dry the cleaned raw materials to reduce the moisture content for subsequent processing;

[0017] 3. Grinding: Grind the dried raw materials to obtain the required powder or granules;

[0018] 4. Batching and stirring: batch the ground raw materials according to the formula ratio and stir them fully in the mixer to ensure that the raw materials are evenly mixed;

[0019] 5. Granulation: The stirred mixture is granulated by a granulator to form uniform granular food or candy tablets;

[0020] 6. Baking: Baking the granulated food to remove moisture and improve its taste and shelf life stability;

[0021] 7. High temperature sterilization: The baked food is sterilized at high temperature to ensure its hygiene and safety and extend its shelf life;

[0022] Step 3: Testing, packaging, warehousing and sale: The sterilized food will be inspected for quality, packaged, stored and finally sold to consumers if it passes the inspection.

[0023] The advantages of the present invention compared with the prior art are:

[0024] Balanced nutrition: The food of the present invention combines a variety of plants that can be used as traditional Chinese medicine as raw materials: they have the functions of promoting blood circulation, removing blood stasis, replenishing qi, nourishing blood, helping sleep, improving memory, repairing damaged gastrointestinal cells, and having anti-cancer ingredients, thereby improving immunity.

[0025] Its advantages and characteristics: They are excellent food, have no toxic side effects, provide many trace elements necessary for the human body, and meet the daily health needs of many people;

[0026] Through reasonable formula and preparation process, the functional food tastes good and is easily accepted by consumers;

[0027] Safe and without side effects: The main raw materials are both medicinal and edible, without toxic side effects, and safe for long-term consumption;

[0028] Widely applicable: This functional food combines a variety of food ingredients with medicinal properties, and has the functions of promoting blood circulation, removing blood stasis, replenishing qi, nourishing blood, helping sleep, improving memory, repairing damaged gastrointestinal cells, and having anti-cancer ingredients, thus improving immunity. It can meet the needs of many different sub-health and chronic disease patients; it is suitable for people of all ages, especially those who do not eat breakfast and need to supplement nutrition and improve their health. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 This is a food ingredient detection table 1 of a functional food and a preparation method thereof of the present invention.

[0030] Figure 2 The invention discloses a detection table for magnesium, zinc and cellulose B1 in a functional food and a food prepared by a preparation method thereof.

[0031] Figure 3 The invention discloses a detection table for vitamin B12 in a functional food and a food prepared by the preparation method thereof.

[0032] Figure 4 The invention discloses a detection table for anthocyanins in a functional food and a food prepared by a preparation method thereof.

[0033] Figure 5 This is a food ingredient detection table 2 made by a functional food and its preparation method of the present invention. DETAILED DESCRIPTION

[0034] The functional food and the preparation method thereof of the present invention are further described in detail below in conjunction with the embodiments.

[0035] A functional food is composed of the following raw materials in parts by weight: 40-50% of peanut skins, 14-18% of burdock tea, 20-25% of jujubes, and 10-15% of psyllium husk powder.

[0036] The invention is composed of the following raw materials in parts by weight: 40% of peanut skins, 14% of burdock tea, 20% of jujubes and 10% of psyllium husk powder.

[0037] The invention is composed of the following raw materials in parts by weight: 46.7% of peanut skins, 16% of burdock tea, 23.3% of jujubes and 12.5% ​​of psyllium husk powder.

[0038] The invention is composed of the following raw materials in parts by weight: 50% of peanut skins, 18% of burdock tea, 25% of jujubes and 15% of psyllium husk powder.

[0039] It also includes 1-2% by weight of glucosyl steviol glycoside; glucosyl steviol glycoside can be added or not.

[0040] A method for preparing functional food, characterized in that: comprising

[0041] Step 1: Purchasing and screening: Purchase raw materials from reliable suppliers and screen them to remove impurities and substandard products;

[0042] Step 2: Production raw material processing:

[0043] 1. Cleaning: Clean the screened raw materials to remove dirt and pesticide residues on the surface;

[0044] 2. Drying: Dry the cleaned raw materials to reduce the moisture content for subsequent processing;

[0045] 3. Grinding: Grind the dried raw materials to obtain the required powder or granules;

[0046] 4. Batching and stirring: batch the ground raw materials according to the formula ratio and stir them fully in the mixer to ensure that the raw materials are evenly mixed;

[0047] 5. Granulation: The stirred mixture is granulated by a granulator to form uniform granular food or candy tablets;

[0048] 6. Baking: Baking the granulated food to remove moisture and improve its taste and shelf life stability;

[0049] 7. High temperature sterilization: The baked food is sterilized at high temperature to ensure its hygiene and safety and extend its shelf life;

[0050] Step 3: Testing, packaging, warehousing and sale: The sterilized food will be inspected for quality, packaged, stored and finally sold to consumers if it passes the inspection.

[0051] When the present invention is implemented,

[0052] Embodiment 1;

[0053] A functional food comprises the following raw materials in percentage by weight: 46.7% peanut skins, 16% burdock tea, 23.3% jujubes, 12.5% ​​psyllium husk powder, and 1% glucosyl stevioside.

[0054] The preparation method is as follows:

[0055] Step 1: Purchasing and Screening: Purchase the above raw materials from reliable suppliers, and screen and clean them.

[0056] Step 2: Production raw material processing:

[0057] 1. Dry the cleaned raw materials until the moisture content is less than 10%;

[0058] 2. Grind the dried raw materials to a particle size less than 0.5 mm;

[0059] 3. Mix the ground raw materials according to the formula ratio and stir them fully in the mixer;

[0060] 4. The stirred mixture is granulated by a granulator to form uniform granular food or candy tablets;

[0061] 5. Bake the granulated food at a temperature of 100°C for 30 minutes;

[0062] 6. Sterilize the baked food at a temperature of 110°C for 15 minutes.

[0063] Step 3: Testing, packaging, storage and sale: The sterilized food is quality inspected, and if qualified, it is packaged, stored and finally sold to consumers;

[0064] Embodiment 2:

[0065] A functional food comprises the following raw materials in percentage by weight: 46.7% peanut skins, 16% burdock tea, 23.3% jujubes, and 12.5% ​​psyllium husk powder.

[0066] The preparation method is as follows:

[0067] Step 1: Purchasing and Screening: Purchase the above raw materials from reliable suppliers, and screen and clean them.

[0068] Step 2: Production raw material processing:

[0069] 1. Dry the cleaned raw materials until the moisture content is less than 10%;

[0070] 2. Grind the dried raw materials to a particle size less than 0.5 mm;

[0071] 3. Mix the ground raw materials according to the formula ratio and stir them fully in the mixer;

[0072] 4. The stirred mixture is granulated by a granulator to form uniform granular food or candy tablets;

[0073] 5. Bake the granulated food at a temperature of 100°C for 30 minutes;

[0074] 6. Sterilize the baked food at a temperature of 110°C for 15 minutes.

[0075] Step 3: Testing, packaging, storage and sale: The sterilized food is quality inspected, and if qualified, it is packaged, stored and finally sold to consumers;

[0076] After testing: This functional food contains: chlorogenic acid, total flavonoids, resveratrol, tannins, peptides, iron, calcium, dietary fiber, magnesium, zinc, cellulose B1, vitamin B12, anthocyanins, etc., providing many nutrients necessary for the human body and meeting everyone's daily health and nutritional needs.

[0077] Case 1: Insufficient blood supply to the heart and brain, muscle atrophy, femoral head necrosis, indigestion and bloating, years of constipation, poor sleep. All the limb aches and weakness caused by natural aging were improved in just half a month to 20 days.

[0078] The present invention and its embodiments are described above, and such description is not restrictive. What is described in the embodiment is only one of the embodiments of the present invention, and is not actually limited thereto. In short, if ordinary technicians in the field are inspired by it, without departing from the purpose of the invention, and without creatively designing methods and embodiments similar to the technical solution, they should all fall within the protection scope of the present invention.

Claims

1. A functional food, characterized in that: The invention is composed of the following raw materials in parts by weight: 40-50% of peanut skin, 14-18% of burdock tea, 20-25% of jujube and 10-15% of psyllium husk powder.

2. A functional food according to claim 1, characterized in that: The invention is composed of the following raw materials in parts by weight: 40% of peanut skins, 14% of burdock tea, 20% of jujubes and 10% of psyllium husk powder.

3. A functional food according to claim 1, characterized in that: The invention is composed of the following raw materials in parts by weight: 46.7% of peanut skins, 16% of burdock tea, 23.3% of jujubes and 12.5% ​​of psyllium husk powder.

4. A functional food according to claim 1, characterized in that: The invention is composed of the following raw materials in parts by weight: 50% of peanut skins, 18% of burdock tea, 25% of jujubes and 15% of psyllium husk powder.

5. A functional food according to any one of claims 1 to 4, characterized in that: The invention also comprises 1-2% by weight of glucosyl steviol glycoside.

6. A method for preparing a functional food, characterized in that: A functional food comprising any one of claims 1 to 5; Step 1: Purchasing and screening: Purchase raw materials from reliable suppliers and screen them to remove impurities and substandard products; Step 2: Production raw material processing:

1. Cleaning: Clean the screened raw materials to remove dirt and pesticide residues on the surface; 2. Drying: Dry the cleaned raw materials to reduce the moisture content for subsequent processing; 3. Grinding: Grind the dried raw materials to obtain the required powder or granules; 4. Batching and stirring: batch the ground raw materials according to the formula ratio and stir them fully in the mixer to ensure that the raw materials are evenly mixed; 5. Granulation: The stirred mixture is granulated by a granulator to form uniform granular food or candy tablets; 6. Baking: Baking the granulated food to remove moisture and improve its taste and shelf life stability; 7. High temperature sterilization: The baked food is sterilized at high temperature to ensure its hygiene and safety and extend its shelf life; Step 3: Testing, packaging, warehousing and sale: The sterilized food will be inspected for quality, packaged, stored and finally sold to consumers if it passes the inspection.

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