Formula food for regulating intestinal tract and preparation method thereof

Abstract

The invention relates to the technical field of biological medicines, and discloses a formula food for regulating intestinal tracts and a preparation method thereof. The feed comprises the following components in parts by weight: 20-35 parts of carrot powder, 15-30 parts of spinach powder, 2-10 parts of lettuce powder, 2-10 parts of purple cabbage powder, 2-10 parts of broccoli powder, 2-10 parts of green cabbage powder, 1-8 parts of Chinese cabbage powder, 1-5 parts of green bell pepper powder, 1-5 parts of leaf lettuce powder, 1-5 parts of cucumber powder, 1-5 parts of eggplant powder and 1-5 parts of red bell pepper powder. The health food is prepared from, by weight, 1-5 parts of oyster mushroom powder, 1-5 parts of kale powder, 0.5-4 parts of white radish powder, 0.5-4 parts of crowndaisy chrysanthemum powder, 0.5-4 parts of water spinach powder, 0.2-2 parts of celery powder, 0.2-2 parts of purple perilla powder, 0.2-2 parts of caraway powder, 0.2-2 parts of ginger powder and 0.2-2 parts of mint powder. According to the invention, food materials are specially screened, so that the health food is friendly to people with abdominal pain, abdominal distension, diarrhea and constipation, has a prevention effect on chronic diseases, and maintains physical and psychological health states.

Description

Technical Field

[0001] The invention relates to the technical field of biomedicine, and in particular to a method for preparing a formula food for regulating intestinal tract. Background Art

[0002] In the fast-paced modern life, people's eating habits have changed significantly. Although technology and industrialization have brought convenience and efficiency, this has also led to an unbalanced diet. Especially in urban areas, due to busy work and fast-paced life, people's food spectrum has changed greatly. The quantity and variety of vegetable intake have shown a clear downward trend. Vegetables are an important part of the daily diet, rich in a variety of vitamins, minerals, dietary fiber and phytochemicals with health benefits that are essential to the human body. However, the busy pace of life and work makes it difficult for many people to reach the recommended daily vegetable intake, let alone ensure the diversity and nutritional balance of vegetables. This problem is particularly prominent in patients with irritable bowel syndrome because their intestines are particularly sensitive to certain food components, such as FODMAP (fermentable oligosaccharides, disaccharides, monosaccharides and polyols).

[0003] FODMAP is a class of short-chain carbohydrates that are poorly absorbed in the small intestine and are widely found in many fruits, vegetables, beans and whole grains. In the intestine, these FODMAPs can be fermented by bacteria to produce gas, which in turn causes symptoms such as bloating, diarrhea, and abdominal pain, which seriously affects the quality of life of IBS patients. Summary of the invention

[0004] Technical issues solved:

[0005] In view of the deficiencies of the prior art, the present invention has specially screened the selection of ingredients, which is friendly to people with abdominal pain, bloating and constipation, has a preventive effect on chronic diseases, and maintains physical and mental health.

[0006] Technical solution:

[0007] In a first aspect, a formula food for regulating the intestine comprises the following vegetable powders in parts by weight: 20-35 parts by weight of carrot powder, 15-30 parts by weight of spinach powder, 2-10 parts by weight of lettuce powder, 2-10 parts by weight of broccoli powder, 2-10 parts by weight of green cabbage powder, 1-8 parts by weight of cabbage powder, 1-5 parts by weight of green bell pepper powder, 1-5 parts by weight of lettuce powder, 1-5 parts by weight of cucumber powder, 1-5 parts by weight of eggplant powder, 1-5 parts by weight of red bell pepper powder, 1-5 parts by weight of oyster mushroom powder, 1-5 parts by weight of kale powder, 0.5-4 parts by weight of white radish powder, 0.5-4 parts by weight of chrysanthemum powder, 0.5-4 parts by weight of water spinach powder, 0.2-2 parts by weight of celery powder, 0.2-2 parts by weight of perilla powder, 0.2-2 parts by weight of coriander powder, 0.2-2 parts by weight of ginger powder, and 0.2-2 parts by weight of mint powder.

[0008] In a second aspect, a method for preparing a formula food for regulating the intestines specifically comprises the following steps:

[0009] Fresh vegetables are selected, inedible parts are removed, the vegetables are washed, and the vegetables are cut into blocks of appropriate sizes. The vegetable blocks are sterilized, the sterilized vegetable blocks are vacuum freeze-dried, the freeze-dried vegetable blocks are ground to make fine powders, various vegetable powders are evenly mixed according to a given ratio, and then packed into a packaging container that is easy to carry.

[0010] Furthermore, the vegetable is cut into blocks of appropriate size, the blocks being 2-3 cm in size.

[0011] Furthermore, the process of sterilizing the vegetable pieces includes: steam sterilizing the cleaned vegetable pieces, and the sterilization time is 25 seconds to 30 minutes depending on the ingredients and parts.

[0012] Furthermore, the process of vacuum freeze-drying the sterilized vegetable blocks is: placing the vegetable blocks in a freeze dryer, quickly pre-freezing them at minus 50 to minus 30 degrees, gradually raising the temperature to 30°C under vacuum, controlling the vacuum degree at 10-120Pa, sublimation drying for 17-24 hours, and desorption drying after sublimation drying.

[0013] Beneficial technical effects:

[0014] The present invention sterilizes, freeze-dries and grinds 22 kinds of fresh vegetables of different colors to produce freeze-dried powder, which is convenient for consumers to eat with warm water or by mixing it into foods such as yogurt. This product not only protects the nutrition of vegetables to the greatest extent, but also adapts to the fast-paced life needs of modern people, helps to increase the daily intake and variety of vegetables, and thus improves the overall health level of the public. In addition, this invention has specially screened the selection of ingredients and eliminated high FODMAP (fermentable carbon water) ingredients, so that it is friendly to people with abdominal pain, bloating and constipation, and has a preventive effect on chronic diseases. In addition, this mixed vegetable freeze-dried powder is particularly suitable for busy people in urban life because of its pure natural, additive-free and convenient characteristics, providing them with a new healthy choice to increase vegetable intake and maintain physical and mental health.

[0015] The present invention uses advanced freeze-drying technology to vacuum freeze-dry 22 different fresh vegetables and convert them into powder form that is easy to store and consume. This method retains the nutrients of vegetables to the greatest extent and can be stored for a long time without any preservatives. Low-temperature drying during the freeze-drying process maintains the integrity of vitamins and minerals in vegetables, retaining more nutrients than traditional heat drying methods. Vegetable freeze-dried powder can be quickly dissolved in water or any other liquid, making it an ideal choice for quickly preparing healthy drinks and foods. The product is particularly suitable for busy office workers, students and other people who need special dietary management, such as IBS patients. Therefore, the present invention, by combining modern food technology with nutritional science, not only solves an important health problem in modern society, but also provides a new and convenient way of vegetable intake for people in fast-paced lives, showing its broad application prospects and social value. DETAILED DESCRIPTION

[0016] Embodiment 1:

[0017] A method for preparing a formula food for regulating the intestines, specifically comprising the following steps:

[0018] (1) 20 parts by weight of carrot powder, 30 parts by weight of spinach powder, 2 parts by weight of lettuce powder, 2 parts by weight of purple cabbage powder, 10 parts by weight of broccoli powder, 2 parts by weight of green cabbage powder, 8 parts by weight of Chinese cabbage powder, 1 part by weight of green bell pepper powder, 5 parts by weight of lettuce powder, 5 parts by weight of cucumber powder, 5 parts by weight of eggplant powder, 1 part by weight of red bell pepper powder, 1 part by weight of oyster mushroom powder, 5 parts by weight of kale powder, 0.5 parts by weight of white radish powder, 4 parts by weight of chrysanthemum powder, 4 parts by weight of water spinach powder, 0.2 parts by weight of celery powder, 0.2 parts by weight of perilla powder, 2 parts by weight of coriander powder, 2 parts by weight of ginger powder, and 2 parts by weight of mint powder are mixed to obtain various vegetable powders.

[0019] (2) Select fresh vegetables, remove inedible parts, perform ultrasonic cleaning, and cut into 3 cm blocks. Place the processed vegetable blocks in a steam sterilizer and sterilize for 25 seconds depending on the ingredients and parts.

[0020] Rapid pre-freezing is carried out at -30°C, and under vacuum, the temperature is gradually increased to 30°C, the vacuum degree is controlled at 30Pa, and sublimation drying is carried out for 17 hours. After sublimation drying, desorption drying is carried out to obtain freeze-dried vegetable blocks, and the freeze-dried vegetable blocks are ground and low-temperature ground into fine powder. Various vegetable powders are evenly mixed according to given proportions and then loaded into easy-to-carry packaging containers.

[0021] Embodiment 2:

[0022] A method for preparing a formula food for regulating the intestines, specifically comprising the following steps:

[0023] (1) 35 parts by weight of carrot powder, 15 parts by weight of spinach powder, 10 parts by weight of lettuce powder, 10 parts by weight of purple cabbage powder, 2 parts by weight of broccoli powder, 10 parts by weight of green cabbage powder, 1 part by weight of Chinese cabbage powder, 5 parts by weight of green bell pepper powder, 1 part by weight of lettuce powder, 1 part by weight of cucumber powder, 1 part by weight of eggplant powder, 5 parts by weight of red bell pepper powder, 5 parts by weight of oyster mushroom powder, 1 part by weight of kale powder, 4 parts by weight of white radish powder, 0.5 parts by weight of chrysanthemum powder, 0.5 parts by weight of water spinach powder, 2 parts by weight of celery powder, 2 parts by weight of perilla powder, 0.2 parts by weight of coriander powder, 0.2 parts by weight of ginger powder, and 0.2 parts by weight of mint powder are mixed to obtain various vegetable powders.

[0024] (2) Select fresh vegetables, remove inedible parts, perform ultrasonic cleaning, and cut into 3 cm blocks. Place the processed vegetable blocks in a steam sterilizer and sterilize for 2 minutes depending on the ingredients and parts.

[0025] Rapid pre-freezing is carried out at minus 50°C, and under vacuum conditions, the temperature is gradually increased to 30°C, the vacuum degree is controlled at 30Pa, and sublimation drying is carried out for 18 hours. After sublimation drying, desorption drying is carried out to obtain freeze-dried vegetable blocks, the freeze-dried vegetable blocks are ground and low-temperature ground into fine powders, various vegetable powders are evenly mixed according to given proportions, and then loaded into easy-to-carry packaging containers.

[0026] Embodiment 3:

[0027] A method for preparing a formula food for regulating the intestines, specifically comprising the following steps:

[0028] (1) 20 parts by weight of carrot powder, 20 parts by weight of spinach powder, 5 parts by weight of lettuce powder, 8 parts by weight of purple cabbage powder, 3 parts by weight of broccoli powder, 6 parts by weight of green cabbage powder, 2 parts by weight of Chinese cabbage powder, 2 parts by weight of green bell pepper powder, 2 parts by weight of lettuce powder, 3 parts by weight of cucumber powder, 5 parts by weight of eggplant powder, 1 part by weight of red bell pepper powder, 4 parts by weight of oyster mushroom powder, 5 parts by weight of kale powder, 2 parts by weight of white radish powder, 3 parts by weight of chrysanthemum powder, 1 part by weight of water spinach powder, 0.8 parts by weight of celery powder, 1 part by weight of perilla powder, 1 part by weight of coriander powder, 2 parts by weight of ginger powder, and 0.2 parts by weight of mint powder are mixed to obtain various vegetable powders;

[0029] (2) Select fresh vegetables, remove inedible parts, perform ultrasonic cleaning, and cut into 3 cm blocks. Place the processed vegetable blocks in a steam sterilizer and sterilize for 8 minutes depending on the ingredients and parts.

[0030] Rapid pre-freezing is carried out at -42°C, and under vacuum, the temperature is gradually increased to 30°C, the vacuum degree is controlled at 30Pa, and sublimation drying is carried out for 19 hours. After sublimation drying, desorption drying is carried out to obtain freeze-dried vegetable blocks, the freeze-dried vegetable blocks are ground and low-temperature ground into fine powder. Various vegetable powders are evenly mixed according to given proportions and then loaded into easy-to-carry packaging containers.

[0031] Embodiment 4:

[0032] A method for preparing a formula food for regulating the intestines, specifically comprising the following steps:

[0033] (1) 30 parts by weight of carrot powder, 15 parts by weight of spinach powder, 8 parts by weight of lettuce powder, 6 parts by weight of purple cabbage powder, 6 parts by weight of broccoli powder, 10 parts by weight of green cabbage powder, 1 part by weight of Chinese cabbage powder, 5 parts by weight of green bell pepper powder, 1 part by weight of lettuce powder, 4 parts by weight of cucumber powder, 3 parts by weight of eggplant powder, 1 part by weight of red bell pepper powder, 2 parts by weight of oyster mushroom powder, 5 parts by weight of kale powder, 1 part by weight of white radish powder, 2 parts by weight of chrysanthemum powder, 3 parts by weight of water spinach powder, 0.9 parts by weight of celery powder, 1.2 parts by weight of perilla powder, 1.6 parts by weight of coriander powder, 0.2 parts by weight of ginger powder, and 1 part by weight of mint powder are mixed to obtain various vegetable powders.

[0034] (2) Select fresh vegetables, remove inedible parts, perform ultrasonic cleaning, and cut into 3 cm blocks. Place the processed vegetable blocks in a steam sterilizer and sterilize for 16 minutes depending on the ingredients and parts.

[0035] Rapid pre-freezing is carried out at -40°C, and under vacuum, the temperature is gradually increased to 30°C, the vacuum degree is controlled at 30Pa, and sublimation drying is carried out for 19 hours. After sublimation drying, desorption drying is carried out to obtain freeze-dried vegetable blocks, the freeze-dried vegetable blocks are ground and low-temperature ground into fine powder. Various vegetable powders are evenly mixed according to given proportions and then loaded into easy-to-carry packaging containers.

[0036] Embodiment 5:

[0037] A method for preparing a formula food for regulating the intestines, specifically comprising the following steps:

[0038] (1) 35 parts by weight of carrot powder, 30 parts by weight of spinach powder, 2 parts by weight of lettuce powder, 4 parts by weight of purple cabbage powder, 2 parts by weight of broccoli powder, 3 parts by weight of green cabbage powder, 1 part by weight of Chinese cabbage powder, 5 parts by weight of green bell pepper powder, 5 parts by weight of lettuce powder, 5 parts by weight of cucumber powder, 4 parts by weight of eggplant powder, 3 parts by weight of red bell pepper powder, 1 part by weight of oyster mushroom powder, 5 parts by weight of kale powder, 0.5 parts by weight of white radish powder, 3 parts by weight of chrysanthemum powder, 3 parts by weight of water spinach powder, 0.2 parts by weight of celery powder, 0.2 parts by weight of perilla powder, 1 part by weight of coriander powder, 1 part by weight of ginger powder, and 1.2 parts by weight of mint powder are mixed to obtain various vegetable powders.

[0039] (2) Select fresh vegetables, remove inedible parts, perform ultrasonic cleaning, and cut into 3 cm blocks. Place the processed vegetable blocks in a steam sterilizer and sterilize for 21 minutes depending on the ingredients and parts.

[0040] Rapid pre-freezing is carried out at minus 35°C, and under vacuum, the temperature is gradually increased to 30°C, the vacuum degree is controlled at 30Pa, and sublimation drying is carried out for 20 hours. After sublimation drying, desorption drying is carried out to obtain freeze-dried vegetable blocks, the freeze-dried vegetable blocks are ground and low-temperature ground into fine powder. Various vegetable powders are evenly mixed according to given proportions and then loaded into easy-to-carry packaging containers.

[0041] Embodiment 6:

[0042] A method for preparing a formula food for regulating the intestines, specifically comprising the following steps:

[0043] (1) 20 parts by weight of carrot powder, 15 parts by weight of spinach powder, 10 parts by weight of lettuce powder, 10 parts by weight of purple cabbage powder, 5 parts by weight of broccoli powder, 2 parts by weight of green cabbage powder, 1 part by weight of Chinese cabbage powder, 1 part by weight of green bell pepper powder, 5 parts by weight of lettuce powder, 1 part by weight of cucumber powder, 1 part by weight of eggplant powder, 5 parts by weight of red bell pepper powder, 5 parts by weight of oyster mushroom powder, 4 parts by weight of kale powder, 4 parts by weight of white radish powder, 3 parts by weight of chrysanthemum powder, 1 part by weight of water spinach powder, 2 parts by weight of celery powder, 2 parts by weight of perilla powder, 2 parts by weight of coriander powder, 2 parts by weight of ginger powder, and 2 parts by weight of mint powder are mixed to obtain various vegetable powders.

[0044] (2) Select fresh vegetables, remove inedible parts, perform ultrasonic cleaning, and cut into 3 cm blocks. Place the processed vegetable blocks in a steam sterilizer and sterilize for 20 minutes depending on the ingredients and parts.

[0045] Rapid pre-freezing is carried out at minus 36°C, and under vacuum, the temperature is gradually increased to 30°C, the vacuum degree is controlled at 30Pa, and sublimation drying is carried out for 19 hours. After sublimation drying, desorption drying is carried out to obtain freeze-dried vegetable blocks, the freeze-dried vegetable blocks are ground and low-temperature ground into fine powder. Various vegetable powders are evenly mixed according to given proportions and then loaded into easy-to-carry packaging containers.

[0046] Embodiment 7:

[0047] A method for preparing a formula food for regulating the intestines, specifically comprising the following steps:

[0048] (1) 20 parts by weight of carrot powder, 30 parts by weight of spinach powder, 10 parts by weight of lettuce powder, 2 parts by weight of purple cabbage powder, 2 parts by weight of broccoli powder, 2 parts by weight of green cabbage powder, 6 parts by weight of Chinese cabbage powder, 1 part by weight of green bell pepper powder, 5 parts by weight of lettuce powder, 4 parts by weight of cucumber powder, 5 parts by weight of eggplant powder, 3 parts by weight of red bell pepper powder, 1 part by weight of oyster mushroom powder, 1 part by weight of kale powder, 0.5 parts by weight of white radish powder, 4 parts by weight of chrysanthemum powder, 4 parts by weight of water spinach powder, 0.2 parts by weight of celery powder, 0.2 parts by weight of perilla powder, 0.8 parts by weight of coriander powder, 1.6 parts by weight of ginger powder, and 1.5 parts by weight of mint powder are mixed to obtain various vegetable powders.

[0049] (2) Select fresh vegetables, remove inedible parts, perform ultrasonic cleaning, and cut into 3 cm blocks. Place the processed vegetable blocks in a steam sterilizer and sterilize for 26 minutes depending on the ingredients and parts.

[0050] Rapid pre-freezing is carried out at minus 37°C, and under vacuum, the temperature is gradually increased to 30°C, the vacuum degree is controlled at 30Pa, and sublimation drying is carried out for 23 hours. After sublimation drying, desorption drying is carried out to obtain freeze-dried vegetable blocks, the freeze-dried vegetable blocks are ground and low-temperature ground into fine powder. Various vegetable powders are evenly mixed according to a given ratio and then loaded into a portable packaging container.

[0051] Embodiment 8:

[0052] A method for preparing a formula food for regulating the intestines, specifically comprising the following steps:

[0053] (1) 30 parts by weight of carrot powder, 30 parts by weight of spinach powder, 2 parts by weight of lettuce powder, 5 parts by weight of purple cabbage powder, 4 parts by weight of broccoli powder, 8 parts by weight of green cabbage powder, 7 parts by weight of Chinese cabbage powder, 4 parts by weight of green bell pepper powder, 4 parts by weight of lettuce powder, 2 parts by weight of cucumber powder, 2 parts by weight of eggplant powder, 2 parts by weight of red bell pepper powder, 3 parts by weight of oyster mushroom powder, 5 parts by weight of kale powder, 1 part by weight of white radish powder, 2 parts by weight of chrysanthemum powder, 3 parts by weight of water spinach powder, 1 part by weight of celery powder, 0.2 parts by weight of perilla powder, 0.2 parts by weight of coriander powder, 1.2 parts by weight of ginger powder, and 1.2 parts by weight of mint powder are mixed to obtain various vegetable powders.

[0054] (2) Select fresh vegetables, remove inedible parts, perform ultrasonic cleaning, and cut into 3 cm blocks. Place the processed vegetable blocks in a steam sterilizer and sterilize for 30 minutes depending on the ingredients and parts.

[0055] Rapid pre-freezing is carried out at -50°C, and under vacuum, the temperature is gradually increased to 30°C, the vacuum degree is controlled at 30Pa, and sublimation drying is carried out for 24 hours. After sublimation drying, desorption drying is carried out to obtain freeze-dried vegetable blocks, the freeze-dried vegetable blocks are ground and low-temperature ground into fine powder. Various vegetable powders are evenly mixed according to given proportions and then loaded into easy-to-carry packaging containers.

[0056] As described in Examples 1-8, the freeze-dried powder prepared by sterilizing, freeze-drying and grinding fresh vegetables of 22 different colors is convenient for consumers to eat through warm water or by mixing with foods such as yogurt. It not only protects the nutrition of vegetables to the greatest extent, but also adapts to the fast-paced life needs of modern people, helps to increase the daily intake and variety of vegetables, thereby improving the overall health level of the public. In addition, this invention has specially screened the selection of ingredients and eliminated high FODMAP (fermentable carbon water) ingredients, so that it is friendly to people with abdominal pain, bloating and constipation. In addition, this mixed vegetable freeze-dried powder increases vegetable intake and maintains physical and mental health due to its pure natural, additive-free and convenient characteristics, and has a good effect on patients with constipation.

[0057] The mixed vegetable powders were tested for their therapeutic effects, including:

[0058] Test case 1: middle-aged woman, 53 years old. Background: frequent constipation, insufficient vegetable intake in diet. Implementation: Take one bag of mixed vegetable powder every day at breakfast, mixed with porridge. Effect: After one week, constipation symptoms were alleviated and bowel movements became more regular.

[0059] Test case 2: Young male, 29 years old. Background: Software engineer, long hours in the office, irregular diet. Implementation: Take 1 bag of mixed vegetable powder before lunch and dinner. Effect: Improved intestinal health and constipation problem within two weeks.

[0060] Test case 3: Elderly male, 68 years old. Background: Digestive system efficiency declines due to aging. Implementation: Twice a day, one bag of mixed vegetable powder each time, taken with warm water. Effect: Intestinal activity is enhanced, and constipation is significantly improved.

[0061] Test case 4: Female middle school student, 13 years old. Background: Dislikes eating vegetables, has severe constipation, often spends more than 30 minutes in the toilet, and often clogs the toilet. Implementation: Add 1 bag of mixed vegetable powder to the child's yogurt. Effect: The child's bowel movements became smoother and the vegetable powder was well accepted.

[0062] Test case 5: Working woman, 32 years old. Background: Busy work schedule, often eat out. Implementation: Bring mixed vegetable powder and take 1 bag before meals to improve the dietary structure. Effect: After long-term persistence, constipation problem has been significantly improved, and the overall feeling is more energetic.

[0063] Test case 6: Retired female, 67 years old. Background: Due to reduced physical activity, she often feels constipated and has diabetes. Implementation: Take 1 bag of nutrient powder with warm water before each meal. Effect: After taking it for 1 month, constipation symptoms were alleviated and fasting blood sugar returned to normal.

[0064] Test case 7: Freelancer, 40 years old. Background: Unbalanced diet, suffering from constipation-type irritable bowel syndrome. Implementation: Add one bag of mixed vegetable powder to daily green cold drink. Effect: After 2 weeks of use, constipation problem was fundamentally improved, and no abdominal pain or bloating occurred during the use.

[0065] Test case 8: Middle school teacher, 48 years old. Background: Standing for long hours in teaching, insufficient vegetables in diet. Implementation: Take mixed vegetable powder every day at noon and after dinner. Effect: The overall digestive system is improved, and constipation symptoms are significantly improved.

[0066] Test case 9: Girl, 4 years old. Background: Resistant to eating vegetables, severe constipation. Implementation: Mixing mixed vegetable powder into yogurt and using mixed vegetable powder to make ice cream. Effect: Constipation symptoms were significantly improved, and there was no resistance to eating vegetables.

[0067] From the above test cases, mixed vegetable powder can be quickly dissolved in water or any other liquid, making it an ideal choice for quickly preparing healthy drinks and foods; it has a preventive effect on chronic diseases, a good effect on relieving constipation, and is friendly to people with abdominal pain, bloating and constipation, such as low IBS patients. The reasons are:

[0068] (1) Vegetables are an important source of vitamins, minerals, dietary fiber, and a variety of phytonutrients. These nutrients are essential for maintaining normal physiological and metabolic functions of the body. For example, dietary fiber can help maintain the diversity of intestinal flora, promote intestinal health, and reduce diarrhea and constipation; antioxidants such as vitamins C and E can remove free radicals in the body and reduce the risk of chronic diseases. In addition, adequate vegetable intake is associated with a lower incidence of cardiovascular disease, certain types of cancer, and type 2 diabetes. According to the Chinese Dietary Guidelines, it is recommended to consume at least 300g of vegetables per day, mainly green leafy vegetables, and the more colors the better. Green vegetables are rich in mustard sulfates, isocyanates, and indoles, which are considered anti-cancer phytochemicals. Their function is to offset carcinogens. Foods in this color group may also contribute to eye health, arterial health, liver function, wound healing, and gum health. Representative vegetables include spinach, asparagus, avocado, broccoli, cabbage, coriander, green tea, mint, kale, etc. Red vegetables are rich in the carotenoid lycopene, which is a powerful substance that removes DNA-damaging free radicals and has a protective effect against prostate cancer. Lycopene helps prevent heart disease, lung disease and urinary tract problems. Representative vegetables include beets, red peppers, tomatoes, cherry tomatoes, etc.

[0069] (2) Onion family vegetables contain allicin, which has some anti-tumor properties. This type of food also contains different antioxidant flavonoids, such as quercetin and kaempferol. The phytonutrients in onion family foods also help arterial function and bone health. Representative vegetables include broccoli, radish, garlic, leek, mushrooms, onions and parsnips. Orange and yellow vegetables are rich in beta-cyanin, which is of great significance for preventing cardiovascular and cerebrovascular diseases. Representative vegetables include carrots, corn, pumpkin, sweet potato, squash and yellow peppers.

[0070] (3) Blue and purple vegetables are rich in anthocyanins, which may slow down cell aging and promote heart health by preventing blood clots. Foods of this color may also help brain health and cognition. Representative vegetables include eggplant, lavender, purple cabbage, etc.

[0071] Therefore, the mixed vegetable powder selects low FODMAP vegetable varieties, which are rich in dietary fiber, can maintain the diversity of intestinal flora, promote intestinal health, and reduce diarrhea and constipation, and is therefore not easy to cause symptoms such as bloating and abdominal pain. The mixed vegetable powder contains 22 kinds of fresh vegetables of different colors containing the above-mentioned types of vegetables. Through the use of advanced freeze-drying technology, 22 different kinds of fresh vegetables can be vacuum freeze-dried and converted into powder form that is easy to store and consume, thereby maintaining the nutritional components of the vegetables to the greatest extent. It can also be stored for a long time without the need for any preservatives, promote intestinal health, reduce diarrhea and constipation, help prevent various diseases, and relieve constipation symptoms.

[0072] The applicant declares that the present invention illustrates the technical solution of the present invention through the above-mentioned embodiments, but the present invention is not limited to the above-mentioned embodiments, that is, it does not mean that the present invention must rely on the above-mentioned embodiments to be implemented. Those skilled in the art should understand that any improvement of the present invention, equivalent measures for the raw materials of the product of the present invention, addition of auxiliary components, selection of specific methods, etc., all fall within the protection scope and disclosure scope of the present invention.

[0073] The preferred embodiments of the present invention are described in detail above, but the present invention is not limited to the specific details in the above embodiments. Within the technical concept of the present invention, the technical solution of the present invention can be subjected to a variety of simple modifications, and these simple modifications all belong to the protection scope of the present invention. It should also be noted that the various specific technical features described in the above specific embodiments can be combined in any suitable manner without contradiction. In order to avoid unnecessary repetition, the present invention will not further describe various possible combinations.

Claims

1. A formula food for regulating the intestine, characterized in that: The invention comprises the following vegetable powders in parts by weight: 20-35 parts by weight of carrot powder, 15-30 parts by weight of spinach powder, 2-10 parts by weight of lettuce powder, 2-10 parts by weight of broccoli powder, 2-10 parts by weight of green cabbage powder, 1-8 parts by weight of cabbage powder, 1-5 parts by weight of green bell pepper powder, 1-5 parts by weight of lettuce powder, 1-5 parts by weight of cucumber powder, 1-5 parts by weight of eggplant powder, 1-5 parts by weight of red bell pepper powder, 1-5 parts by weight of oyster mushroom powder, 1-5 parts by weight of kale powder, 0.5-4 parts by weight of white radish powder, 0.5-4 parts by weight of chrysanthemum powder, 0.5-4 parts by weight of water spinach powder, 0.2-2 parts by weight of celery powder, 0.2-2 parts by weight of perilla powder, 0.2-2 parts by weight of coriander powder, 0.2-2 parts by weight of ginger powder and 0.2-2 parts by weight of mint powder.

2. A method for preparing a formula food for regulating the intestine as claimed in claim 1, characterized in that: The specific steps include: Fresh vegetables are selected, inedible parts are removed, the vegetables are washed, and the vegetables are cut into blocks of appropriate sizes. The vegetable blocks are sterilized, the sterilized vegetable blocks are vacuum freeze-dried, the freeze-dried vegetable blocks are ground to make fine powders, various vegetable powders are evenly mixed according to a given ratio, and then packed into a packaging container that is easy to carry.

3. The method for preparing the intestinal tract regulating formula food according to claim 2, characterized in that: The vegetables will be cut into pieces of appropriate size, the pieces being 2-3 cm in size.

4. The method for preparing the intestinal tract regulating formula food according to claim 3, characterized in that: The sterilization process of the vegetable pieces includes: steam sterilizing the cleaned vegetable pieces, and the sterilization time is 25 seconds to 30 minutes depending on the ingredients and parts.

5. The method for preparing the formula food for regulating the intestinal tract according to claim 4, characterized in that: The process of vacuum freeze-drying the sterilized vegetable blocks is as follows: placing the vegetable blocks in a freeze dryer, rapidly pre-freezing them at -50 degrees Celsius to -30 degrees Celsius, gradually raising the temperature to 30°C under vacuum, controlling the vacuum degree at 10-120Pa, sublimation drying for 17-24 hours, and desorption drying after sublimation drying.