Functional catering staple food additive composition and application thereof

Abstract

The embodiment of the invention discloses a functional catering staple food additive composition and application thereof. The functional catering staple food additive composition comprises edible mushrooms, konjac products, bean sprouts or sprouting vegetables and algae. By adding four types of functional food materials of mushrooms (edible mushrooms), taros (konjac products), buds (sprouting vegetables) and algae (algae), three types of twelve traditional food forms of catering staple foods of wheaten food, dishes and porridge drinks are upgraded and transformed into three types of twelve series of functional catering staple foods of wheaten food, dishes and porridge drinks, so that the staple foods have multiple nutrition and health functions and meet market requirements.

Description

Technical Field

[0001] The embodiments of the present invention relate to the technical field of food, and specifically relate to a functional catering staple food additive composition and its application. Background Art

[0002] In the modern food consumption market, the demand for catering staple foods continues to grow, but the existing products are difficult to balance safety, convenience, and functionality. On the one hand, in the production process of some staple foods, in order to pursue taste and extend the shelf life, chemical preservatives, synthetic pigments and other additives are illegally added, posing potential food safety hazards; on the other hand, consumers' requirements for the convenience of staple foods are increasing day by day. The production process of traditional staple foods is complex, and although prefabricated staple foods are convenient, they often suffer from nutrient loss due to excessive processing and are difficult to meet the needs of a fast-paced life. In addition, in the face of the differentiated health needs of different populations, such as enhancing immunity, controlling blood sugar and reducing fat, ordinary staple foods have a single function and cannot effectively provide targeted nutritional support.

[0003] Therefore, it is necessary to develop a catering staple food additive composition that can not only ensure food safety, but also achieve convenient production and consumption, and at the same time have multiple health functions to meet the market demand. Summary of the Invention

[0004] For this reason, the embodiments of the present invention provide a functional catering staple food additive composition and its application. The present invention adds four types of functional food ingredients: mushrooms (edible fungi), taro (konjac products), sprouts (sprouts), and algae, and makes 12 kinds of catering functional staple foods in three categories: noodles, dishes, and porridges and drinks that combine safety, convenience, and functionality.

[0005] In order to achieve the above object, the embodiments of the present invention provide the following technical solutions:

[0006] According to the first aspect of the embodiments of the present invention, the present invention provides a functional catering staple food additive composition, and the functional catering staple food additive composition includes edible fungi, konjac products, sprouts or sprouted seedlings, and algae.

[0007] Further, the edible fungi include shiitake mushrooms, pleurotus eryngii, flammulina velutipes, agaricus bisporus, hypsizygus marmoreus, tremella fuciformis, auricularia auricula, ganoderma lucidum, inonotus obliquus, and wild colorful mushrooms in Yunnan.

[0008] Further, the konjac product is konjac powder or konjac vermicelli.

[0009] Further, the sprouts or sprouted seedlings include soybean sprouts, peanut sprouts, pea sprouts, wheat sprouts, and tartary buckwheat sprouts.

[0010] Further, the algae include chlorella, spirulina, kelp, and undaria pinnatifida.

[0011] According to the second aspect of the embodiments of the present invention, the present invention provides the application of the functional catering staple food additive composition described in any one of the above in functional catering staple food.

[0012] Further, the functional catering staple food includes pasta, dishes, and porridges and drinks.

[0013] Further, the pasta includes bread, steamed buns, noodles, meat-filled and vegetarian-filled buns;

[0014] The dishes include meat pies, vegetarian pies, and prefabricated steamed dishes;

[0015] The porridges and drinks include health-preserving porridges, health-preserving soy milk, fruit and vegetable health-preserving juices, and health-preserving soups.

[0016] The embodiments of the present invention have the following advantages:

[0017] 1. The functional catering staple food additive composition of the present invention uses natural ingredients, avoiding the use of chemical additives and ensuring food safety from the source.

[0018] 2. In the functional catering staple food additive composition of the present invention, edible fungi can enhance immunity; konjac products are helpful for intestinal health; sprouted seeds are rich in active enzymes that can promote metabolism; algae have antioxidant and other effects, enabling the staple food to have multiple nutrients and health functions, which can meet the daily nutritional supplement of the general population and also provide customized diet plans for special populations (such as diabetic patients and fitness enthusiasts). Specific Embodiments

[0019] The following specific embodiments illustrate the implementation manners of the present invention. Those skilled in the art can easily understand other advantages and effects of the present invention from the content disclosed in this specification. Obviously, the described embodiments are part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0020] Example 1

[0021] The present invention provides a functional catering staple food additive composition, which includes four types of functional food ingredients, namely edible fungi, konjac products, sprouted seeds, and algae (abbreviated as mushroom, konjac, sprout, and algae).

[0022] 1. Edible fungi (mushrooms), containing various functional components such as fungal polysaccharides. Select shiitake mushrooms, Pleurotus eryngii, Flammulina velutipes, Agaricus bisporus, Hypsizygus marmoreus, Tremella fuciformis, Auricularia auricula-judae, Ganoderma lucidum, Inonotus obliquus, Yunnan wild colorful mushroom group (including Morchella esculenta, Cantharellus cibarius, Cordyceps militaris, Tricholoma matsutake, etc., 6 - 10 species), etc. In three categories of pasta, dishes, and porridge drinks, including pasta: bread, steamed buns, noodles, and filling for buns; dishes: meat patties, vegetarian patties, prefabricated steamed meat dishes, prefabricated steamed vegetarian dishes; porridge drinks: porridge, soy milk, fruit and vegetable juices, and soups, a total of 12 varieties of catering staple foods, mushrooms (edible fungi) are fully added, and 1 - 2 or more kinds of edible fungi are added to each of the 12 varieties.

[0023] 2. Konjac products (taro), namely konjac flour or konjac vermicelli, which are rich in konjac gum and functional dietary fiber, can comprehensively improve the food quality, extend the shelf life, and at the same time have various effects such as weight loss, laxative, and improving and regulating beneficial intestinal flora. In the above three categories of 12 kinds of catering foods, they are fully added in the two forms of konjac flour and konjac vermicelli.

[0024] 3. Sprout vegetables (sprouts), namely sprout-shaped or seedling-shaped live sprout vegetables, which are rich in various active functional components. Select functional sprout vegetables or seedling vegetables such as soybean sprouts, peanut sprouts, pea sprouts, wheat seedlings, tartary buckwheat seedlings, etc., and focus on adding them to the filling for meat buns, filling for vegetarian buns, prefabricated steamed meat dishes, prefabricated steamed vegetarian dishes, green steamed buns, noodles, and soy milk catering foods. 1 - 2 or more kinds of sprout vegetables are added to each catering food.

[0025] 4. Algae (algae), namely Chlorella vulgaris, Spirulina platensis, Laminaria japonica, Undaria pinnatifida, etc., functional algae, and focus on adding them to health-preserving porridge and health-preserving soup, and 1 - 2 kinds of functional algae are added to each.

[0026] By adding the above four types of functional food ingredients of mushrooms, taro, sprouts, and algae, the 12 traditional food forms of catering staple foods in the three categories of pasta, dishes, and porridge drinks are upgraded and transformed into 12 series of functional catering staple foods in the three categories of pasta, dishes, and porridge drinks.

[0027] Example 2 Preparation of Safe Functional Catering Staple Foods

[0028] 1. Mushrooms, taro, sprouts, algae and other food raw materials are all purchased from natural foods (such as wild edible fungi, deep-sea fish and shrimp, etc.), organic foods and ecological foods (no chemical fertilizers, chemical pesticides, herbicides are applied during the production process, no antibiotics are added, and no chemical environmental disinfectants are used), ensuring the safety and pollution-free of food raw materials.

[0029] 2. The processing environment and process are clean and pollution-free

[0030] The food components have no chemical additives;

[0031] The processing environment and process achieve - a clean processing workshop + clean mechanized processing production + clean mechanized packaging.

[0032] Example 3 Processing of Convenient Functional Catering Staple Foods

[0033] 1. For the three categories of functional catering staple foods - pasta, dishes, and porridges and drinks, a total of 12 kinds of functional catering staple foods are all processed with "quantitative" packaging for one person; "bread", "steamed buns", "baozi (steamed stuffed buns)", and "pre-prepared vegetarian and meat steamed dishes" are packaged in food-grade "plastic boxes"; "noodles", "meat cakes", and "vegetarian cakes" are packaged in edible-grade plastic bags; each food in the porridge and drink category is packaged in a food-grade "cylindrical paper bottle" (with a bottle mouth and a bottle cap).

[0034] 2. The "pasta", "dishes", and "porridges and drinks" of the functional catering staple foods are selected for integrated packaging in a set, using a food-grade rigid "plastic box" for the combined packaging of pasta + dishes + porridge and drink functional foods.

[0035] It is convenient for selection, convenient for express delivery, and convenient for consumers to eat.

[0036] Achieve - "bread", "meat cakes", and "egg and tofu cakes" can be eaten immediately after opening the package; for each single item of "steamed buns", "baozi (steamed stuffed buns)", and "nutritious porridges and drinks", they are eaten after heating; "noodles" are eaten after being cooked, and "pre-prepared vegetarian and meat steamed dishes" are eaten after being steamed.

[0037] Example 4 Twelve Kinds of Functional Catering Staple Foods in Three Categories of Pasta, Dishes, and Porridges and Drinks and Their Processing and Production

[0038] 1. Pasta category

[0039] (1) Mushroom and Konjac Bread and Its Production

[0040] The main ingredients are high-gluten wheat flour, eggs, and cooking oil; add dried mushroom powder of white edible fungi, such as 1 - 3 kinds of Pleurotus eryngii, Agaricus bisporus, and Hypsizygus marmoreus, with an addition amount of 3 - 5%; add 0.2 - 0.8% of edible-grade konjac powder; the mechanized production process is the same as that of traditional bread production.

[0041] (2) Production of Mushroom and Konjac Multicolored (Green, Purple, Red, Brown Four Colors) Steamed Buns

[0042] Basic ingredients: The main ingredient is medium-gluten wheat flour, and the ingredient is 3 - 5% of soybean powder added;

[0043] The mushroom-added ingredients are each added with 1 - 3 kinds of dried mushroom powder of white edible fungi, such as Agaricus bisporus, Hypsizygus marmoreus, and Flammulina velutipes, with an addition amount of 3 - 5%; the konjac-added ingredient is "konjac powder", with an addition amount of 0.2 - 0.8%;

[0044] The "color-added" ingredients are as follows: for green, add 0.5 - 1% of wheat malt sprout powder or green leafy vegetable powder; for purple, add 0.5 - 1% of blueberry powder or purple cabbage powder; for red, add 0.5 - 1% of tomato powder or carrot powder; for brown, add 0.5 - 1% of Agaricus blazei powder or Inonotus obliquus powder. The production of multi-colored steamed buns with added mushrooms uses a mechanized production line to replace manual processing for dough kneading, dough mixing, shaping, steaming, and packaging. The technological process is the same as that of traditional steamed bun production.

[0045] (3) Multi-colored (green, purple, red, and brown) noodles with added mushrooms and their production:

[0046] The main ingredient is high-gluten wheat flour, and 3 - 5% of soybean powder is added; for each mushroom-added ingredient, add a dry powder of a white edible mushroom, with an addition amount of 3 - 5%; add 0.2 - 0.8% of konjac powder;

[0047] The "color-added" ingredients for the green, purple, red, and brown noodles are the same as those for the multi-colored steamed buns with added konjac and mushrooms;

[0048] The production of multi-colored noodles with added konjac and mushrooms uses mechanized processing to replace manual production, and the production method is the same as that of traditional noodles.

[0049] (4) Buns with mushroom, konjac, and sprout filling (meat or vegetarian) and their production:

[0050] For the production of the bun wrapper, add 0.2 - 0.8% of konjac powder to the medium-gluten wheat flour for dough kneading;

[0051] Production of the meat filling:

[0052] The mushroom-added ingredient is fresh shiitake mushroom or Pleurotus eryngii var. albidus, accounting for 1 / 3 of the filling; the sprout-added ingredient is soybean sprout, or peanut sprout, or mung bean sprout, accounting for 1 / 3 of the filling; the meat-added ingredient is a mixture of fragrant pork, deep-sea abalone meat, and Antarctic krill meat, accounting for 1 / 3 of the filling;

[0053] Mix the above-mentioned mushroom, sprout, and meat filling with 0.2 - 0.8% of konjac powder evenly;

[0054] Production of the vegetarian filling:

[0055] The mushroom-added ingredient is fresh shiitake mushroom or Pleurotus eryngii var. albidus, accounting for 1 / 3 of the filling; the sprout-added ingredient is one of soybean sprout, peanut sprout, and pea sprout, accounting for 1 / 3 of the filling; shredded egg cake + shredded tofu, accounting for 1 / 3 of the filling;

[0056] Mix the above-mentioned mushroom, sprout, shredded egg cake, and shredded tofu with 0.2 - 0.8% of konjac powder evenly;

[0057] The three-meat filling with added mushroom, konjac, and sprout and the vegetarian filling with added mushroom, konjac, sprout, egg, and tofu are respectively homogenized and mixed with a high-shear mixer;

[0058] The production of the bun wrapper and the buns uses a mechanized production line to replace manual production, and the production technological process is the same as that of traditional bun wrappers and buns.

[0059] 2. Dishes

[0060] (1) Mushroom, Taro, Egg and Tofu Vegetarian Cake and Its Making:

[0061] The main ingredients are egg powder, inner ester tofu powder and kelp powder, each accounting for 1 / 3 in equal proportion;

[0062] Add fresh vegetables such as pakchoi and spinach, with an addition of 15 - 20%;

[0063] Add mushrooms, which can be one or two of fresh shiitake mushrooms, pleurotus eryngii and hypsizygus marmoreus, with an addition amount of 15 - 20%;

[0064] Add taro as konjac powder, with an addition of 0.2 - 0.5%;

[0065] Add compound condiments;

[0066] Use a high - shear blender to homogenize and mix, make a flat - round vegetarian cake for one - person portion, place it on a plate, steam it in a modern high - pressure steam cabinet, cool it to room temperature, and then pack it into a special environmental - protection plastic bag.

[0067] (2) Mushroom, Taro and Meat - based Cake and Its Making:

[0068] Use fragrant pork, free - range chicken, cod fish or abalone meat, and krill meat as the main meat ingredients, each accounting for 1 / 4 in equal proportion;

[0069] Add 2 - 5% of soy protein isolate powder;

[0070] Add 1 - 3 kinds of edible mushrooms, namely fresh shiitake mushrooms, pleurotus eryngii and hypsizygus marmoreus, with an addition amount of 5 - 10%;

[0071] Add 0.2 - 0.5% of konjac powder;

[0072] Add compound condiments;

[0073] Use a high - shear blender to homogenize and mix, make a flat - round meat - based cake for one - person portion, place it on a plate, steam it in a modern high - pressure steam cabinet, cool it to room temperature, and then pack it into a special environmental - protection plastic bag.

[0074] (3) Mushroom, Taro, Sprout, Egg and Tofu Vegetarian Pre - cooked Steamed Dish and Its Making:

[0075] Make a cooked egg cake from selenium - rich eggs and cut it into shreds, cut the tofu shreds into short shreds, and the two account for 1 / 4 of the dish amount;

[0076] For the edible mushrooms, choose 1 - 2 or 3 kinds from fresh shiitake mushrooms, pleurotus eryngii and hypsizygus marmoreus. Cut the shiitake mushrooms into slices, cut the pleurotus eryngii into strips, and tear the hypsizygus marmoreus into single strips, accounting for 1 / 4 of the dish amount;

[0077] The sprouts are 1 - 2 kinds selected from mung bean sprouts, peanut sprouts and pea sprouts, accounting for 1 / 4 of the dish amount;

[0078] Konjac vermicelli, cut into short filaments after softening by soaking in hot water, accounting for 1 / 4 of the dish amount;

[0079] Add a special compound seasoning packet;

[0080] The above combinations of mushrooms, sprouts, egg tofu, and konjac vermicelli and the compound seasoning packet are packed into a food-grade special environmental protection rigid plastic prefabricated steamed dish box, physically sterilized, kept fresh, and stored, transported, and distributed at low temperature (4°C).

[0081] (4) Preparation and production of prefabricated steamed dishes with four groups of mushrooms, konjac, and sprouts and meat:

[0082] Ingredient preparation: The meat ingredients consist of a. fragrant pork + krill, b. cod fish + krill, c. abalone meat + krill, d. a mixture of fragrant pork, cod fish, abalone meat, and krill meat, forming a four-meat combination;

[0083] For edible mushroom ingredients, four kinds of fresh edible mushrooms, namely shiitake mushrooms, Pleurotus eryngii, Hypsizygus marmoreus, and Pleurotus pulmonarius, are selected;

[0084] For sprouts, four kinds of sprout seedlings, namely soybean sprouts, peanut sprouts, pea sprouts, and tartary buckwheat sprout seedlings, are selected;

[0085] For adding konjac, konjac vermicelli is selected;

[0086] Initial processing of ingredients: The four combinations of ingredients, namely fragrant pork + krill, cod fish + krill, abalone meat + krill, and fragrant pork + cod fish + abalone meat + krill, are respectively homogenized and mixed with a high-shear blender to make meat patties, steamed, and cooled to room temperature and then cut into pieces;

[0087] Wash the fresh edible mushrooms, slice the shiitake mushrooms, cut the Pleurotus eryngii into strips, and tear the Hypsizygus marmoreus and Pleurotus pulmonarius into single strips;

[0088] Just wash the sprouts;

[0089] For konjac vermicelli, cut it into short filaments after softening by soaking in hot water.

[0090] Production of prefabricated steamed dishes:

[0091] Form four combinations: "mushroom, konjac, sprout + fragrant pork and krill cake", "mushroom, konjac, sprout + cod fish and krill cake", "mushroom, konjac, sprout + abalone meat and krill cake", "mushroom, konjac, sprout + fragrant pork, cod fish, abalone meat, and krill mixed cake";

[0092] For each combination, the meat, mushroom, konjac, and sprout ingredients each account for about one-fourth;

[0093] Add a special compound seasoning packet;

[0094] Pack into a food-grade special environmental protection rigid plastic prefabricated steamed dish box (for 1 person's portion), physically sterilized, kept fresh, and stored, transported, and distributed at low temperature (4°C).

[0095] 3. Congee and drinks

[0096] (1) Mushroom, Taro, Seaweed, Five Grains and Miscellaneous Beans Health-Preserving Congee and Its Preparation:

[0097] Using four to five or more kinds of five grains and miscellaneous beans, such as millet, corn grits, wheat germ, oatmeal, soybeans, adzuki beans, peas, etc. as the main ingredients; adding 10 - 15% of shiitake mushroom powder and Agaricus blazei powder;

[0098] Adding 10 - 15% of chlorella powder and spirulina powder;

[0099] Adding 0.2 - 0.5% of konjac powder;

[0100] Adding water as "filtered" purified water;

[0101] Using a wall-breaking blender for ultra-fine and homogeneous wall-breaking processing, packaging with an automatic filling machine, and adding it to a special environmentally friendly cylindrical paper bottle (with a bottle mouth and a bottle cap) for one person, and then performing sterilization and fresh-keeping packaging.

[0102] (2) Mushroom, Taro, Sprout, Alpaca Milk and Soybean Milk Health-Preserving Drink and Its Preparation:

[0103] Using goat milk powder and camel milk powder as the main ingredients, accounting for 55 - 70%;

[0104] Adding white fungus and tremella, accounting for 10 - 15%;

[0105] Soybean sprouts and peanut sprouts (also known as sprout beans) germinated for 2 - 3 days, accounting for 20 - 30%;

[0106] Adding 0.2 - 0.8% of konjac powder;

[0107] Using a wall-breaking blender for ultra-fine and homogeneous wall-breaking processing, packaging with an automatic filling machine, and adding it to a special environmentally friendly cylindrical paper bottle for one person, and then performing physical sterilization and fresh-keeping packaging.

[0108] (3) Medicinal Mushroom, Taro and Composite Fruit and Vegetable Health-Preserving Juice and Its Preparation:

[0109] Using a composite fruit and vegetable powder of three or more kinds of blueberries, mulberries, hawthorns and green leafy vegetables as the main ingredient;

[0110] Adding medicinal fungi Ganoderma lucidum and Cordyceps militaris, accounting for 15 - 20%;

[0111] Adding 0.2 - 0.8% of konjac powder;

[0112] Adding "filtered" purified water;

[0113] Using a wall-breaking blender for ultra-fine and homogeneous wall-breaking processing, packaging with an automatic filling machine, and adding it to a special environmentally friendly cylindrical paper bottle for one person, and then performing physical sterilization and fresh-keeping packaging.

[0114] (4) Rare Mushroom, Algae, Taro, Deep-Sea Fish and Shrimp Health-Preserving Soup and Its Preparation:

[0115] Using deep-sea cod, abalone, and Antarctic krill as the main ingredients, accounting for 45-60%;

[0116] Adding wild multi-colored mushrooms from Yunnan (more than 5-6 kinds such as Morchella esculenta, Cantharellus cibarius, Tricholoma matsutake, etc.), accounting for 15-20%;

[0117] Adding pitted red dates and wolfberries, accounting for 10-15%;

[0118] Adding 0.2-0.8% konjac powder;

[0119] Adding "filtered" purified water;

[0120] Using a wall-breaking blender, performing ultra-fine wall-breaking (breaking the cell walls of the ingredients) and homogenizing and mixing, packaging with an automatic filling machine, adding to a special environmentally friendly cylindrical paper bottle (for one-person portion), and performing physical sterilization and fresh-keeping packaging.

[0121] Although the present invention has been described in detail with general descriptions and specific embodiments above, based on the present invention, some modifications or improvements can be made, which are obvious to those skilled in the art. Therefore, these modifications or improvements made without departing from the spirit of the present invention all fall within the scope of protection required by the present invention.

Claims

1. A functional food staple additive composition, characterized in that, The functional food staple food additive composition described above comprises edible fungi, konjac products, sprouts or microgreens, and algae.

2. The functional food staple food additive composition according to claim 1, wherein The edible fungi include shiitake mushrooms, king oyster mushrooms, enoki mushrooms, button mushrooms, shimeji mushrooms, tremella, auricularia auricula, ganoderma lucidum, inonotus obliquus, and wild multi-colored mushrooms in Yunnan.

3. The functional food staple food additive composition according to claim 1, wherein The konjac product is konjac flour or konjac vermicelli.

4. The functional food staple food additive composition according to claim 1, wherein The sprouts or microgreens include soybean sprouts, peanut sprouts, pea sprouts, wheat microgreens, and tartary buckwheat microgreens.

5. The functional food staple food additive composition according to claim 1, characterized in that, The algae include chlorella, spirulina, kelp, and wakame.

6. Use of the functional food staple food additive composition according to any one of claims 1-5 in functional food staple foods.

7. The application according to claim 6, characterized in that, The functional food staple foods include pasta, dishes, and porridges and beverages.

8. According to the use described in claim 7, wherein The pasta includes bread, steamed buns, noodles, and buns; The dishes include meat patties, vegetarian patties, pre-prepared meat dishes, and pre-prepared vegetarian dishes; The porridges and beverages include health-preserving porridges, health-preserving soy milk, health-preserving fruit and vegetable juices, and health-preserving soups.