Healthy and nutritional vegetable and fruit food and preparation method thereof

Abstract

The invention belongs to the field of convenient food, and provides a preparation method of healthy and nutritional vegetable and fruit food, which comprises the following steps: respectively preparing vegetables and fruits into vegetable pulp and fruit pulp for later use; braising and steaming the vegetable pulp and the fruit pulp to obtain braised and steamed vegetable materials and braised and steamed fruit materials; the obtained braised and steamed vegetable materials and braised and steamed fruit materials are subjected to standing and heat preservation treatment to enter a fermentation state, and fermented braised and steamed materials are obtained; mixing the braised and steamed material in the fermentation state after standing and heat preservation treatment with flour, and fermenting to obtain fermented dough; the braised and steamed materials after standing are braised and steamed vegetable materials and / or braised and steamed fruit materials; and preparing the obtained fermented dough into healthy and nutritional vegetable and fruit food. The vegetables and the fruits comprise all edible parts, so that all nutritional ingredients of the vegetables and the fruits can be utilized, the nutritional value is high, and food is not wasted; in the fermentation process, water does not need to be additionally added, and fermentation can be performed without kneading into smooth dough; the method is wide in application range.

Description

Technical Field

[0001] This invention relates to the field of convenience food technology, and in particular to a healthy and nutritious vegetable and fruit food and its preparation method. Background Technology

[0002] Bread is a food made from ground grains (usually wheat) and heated. It is primarily made from wheat flour, with yeast, eggs, oil, sugar, salt, and other ingredients added as supplementary materials. Water is added to form a dough, which is then divided, shaped, proofed, baked, and cooled. Over time, the variety of breads on the market has gradually increased. However, existing fruit and vegetable breads, in terms of both nutritional value and taste, are somewhat lacking and cannot meet consumer demand. Summary of the Invention

[0003] The purpose of this invention is to provide a healthy and nutritious vegetable and fruit food product and its preparation method, so as to make up for the shortcomings of the prior art.

[0004] To achieve the above-mentioned objectives, the present invention provides the following technical solution: This invention provides a method for preparing healthy and nutritious fruit and vegetable foods, comprising the following steps: (1) Prepare vegetable puree and fruit puree separately for later use; (2) Steam the vegetable pulp and fruit pulp to obtain steamed vegetable mixture and steamed fruit mixture; (3) The obtained vegetable steaming material and fruit steaming material are subjected to static heat preservation treatment to enter the fermentation state and obtain fermented steaming material; (4) Mix the steamed material that has been kept in a static and warm state with flour and then ferment it to obtain fermented dough; The steaming mix after settling is a vegetable steaming mix and / or a fruit steaming mix; (5) The resulting fermented dough is made into healthy and nutritious vegetable and fruit foods.

[0005] Preferably, the steaming is performed by steaming over water after the water boils and the atmosphere is released, and the steaming time is 1 to 3 minutes; After steaming, let it cool to 30-34℃.

[0006] Preferably, the static heat preservation treatment time is 50-100 minutes and the temperature is 10-34℃.

[0007] Preferably, when the vegetable and fruit product is bread, the steaming material that has been left to stand and keep warm, yeast powder and flour are mixed and then fermented; When the aforementioned fruit and vegetable products are biscuits, yeast powder and leavening agents may or may not be added; When the vegetable and fruit food is noodles, there is no need to add yeast powder. Simply mix the steamed material that has been left to stand and keep warm with the flour and then ferment it.

[0008] Preferably, the fermentation time is 40-70 minutes and the fermentation temperature is 30-34°C.

[0009] Preferably, the vegetables and fruits include all their edible parts; The vegetables include one or more of the following: cucumber, tomato, celery, cabbage, kale, rapeseed, lettuce, romaine lettuce, celery stalk, white radish, carrot, pumpkin, winter melon, loofah, leek, eggplant, broccoli, sweet potato, onion, taro, garland chrysanthemum, water spinach, cauliflower, cabbage, shepherd's purse, and potato; The fruits include one or more of the following: apple, banana, pear, orange, kiwi, durian, longan, strawberry, blueberry, watermelon, persimmon, tangerine, sugarcane, grape, pomelo, passion fruit, mangosteen, jackfruit, pomegranate, melon, and mango.

[0010] Preferably, in step (4), eggs and / or milk powder are added during the fermentation process, wherein the eggs are egg powder or egg liquid; The flour includes one or more of the following: wheat flour, corn flour, buckwheat flour, mung bean flour, soybean flour, sweet potato flour, purple sweet potato flour, rye flour, millet flour, rice flour, oat flour, pumpkin flour, white fungus flour, black fungus flour, shiitake mushroom flour, black sesame flour, oyster mushroom flour, japonica rice flour, glutinous rice flour, and millet flour.

[0011] The present invention also provides vegetable and fruit food products prepared by the method, wherein the vegetable and fruit food products are bread, biscuits, cakes or noodles.

[0012] The beneficial effects of this invention are: 1. The vegetables and fruits described in this invention include all their edible parts, thus making full use of all the nutrients in the vegetables and fruits, resulting in high nutritional value and no food waste.

[0013] 2. This invention does not impose any special restrictions on the methods for making vegetable pulp and fruit pulp separately, which may include wiping, pressing, etc.

[0014] 3. In this invention, after steaming, the miscellaneous bacteria in the plant cell tissue are effectively killed. Numerous plant organic compounds, including enzymes (catalysts), change the gradual natural aging, withering, and decay process under the original conditions. Instead of rotting and producing nitrites, it begins to ferment. This is a process in which various cells continue to mature, decompose, combine, and release nutrients under suitable temperature conditions after appropriate heating. New flavor substances are produced and released during this process. When it is combined with flour, the yeast contained in it will ferment the flour into fermented dough. Although its fermentation power is not as strong as that of dry yeast, it still has a certain fermentation ability.

[0015] 4. The static heat preservation treatment described in this invention cools the high-temperature vegetable and fruit steaming materials to room temperature while allowing time for the changes that occur during the high-temperature steaming process to slow down and fully change, so that the steaming materials enter and remain in a fermentation state, thereby obtaining fermented vegetable and fruit steaming materials.

[0016] 5. During the fermentation process described in this invention, no additional water needs to be added, and fermentation can be carried out without kneading the dough into a smooth dough.

[0017] 6. The method provided by this invention has a wide range of applications and can be used with many kinds of vegetables or fruits, or combinations of vegetables and fruits. Furthermore, eggs and milk can be added according to actual production and sales needs to enrich the variety and taste of the product. Attached Figure Description

[0018] Figure 1 The steaming material obtained after steaming in Example 1; Figure 2 The fermented dough obtained after fermentation in Example 1; Figure 3 The bread obtained in Example 2; Figure 4 The apple cookies obtained in Example 3; Figure 5 The orange bread obtained in Example 5. Detailed Implementation

[0019] The technical solutions provided by the present invention will be described in detail below with reference to the embodiments, but they should not be construed as limiting the scope of protection of the present invention.

[0020] Wash the apples thoroughly, remove the seeds and cores, but do not peel them. Weigh about 500g and grind them into a fine apple pulp.

[0021] The obtained apple pulp is steamed. Specifically, after the water boils and the atmosphere is filled with steam, the container holding the pulp (the pulp is spread out and about 1 cm thick) is placed directly into the boiling water (the boiling water should not enter the container) and steamed for 2 minutes.

[0022] After steaming, let it cool to 33℃ and stand at this temperature for 50 minutes.

[0023] Mix the rested steaming ingredients with 400g flour, 2g yeast, 15g milk powder, and 25g egg liquid, and knead until the dough meets the requirements for cookie dough. Let the dough ferment for 50 minutes.

[0024] Knead the fermented dough again, shape it into cookie shapes, and bake at 180℃ for 10 minutes to get apple cookies.

[0025] In this embodiment, no flavoring agents were added during the preparation of the apple cookies. The resulting cookies are green and safe, with a crispy exterior and soft interior, and a sweet and delicious taste.

[0026] After washing the Chinese cabbage, remove the root and stem parts, and grind it into a fine cabbage paste, weighing approximately 300g.

[0027] The obtained cabbage slurry is steamed. Specifically, after the water boils and the atmosphere is strong, the container holding the slurry (the slurry is spread out and about 1 cm thick) is placed directly into the boiling water (the boiling water should not enter the container), and steamed for 2 minutes.

[0028] After steaming, let it cool to 34℃ and stand at this temperature for 60 minutes.

[0029] Mix the rested steaming ingredients with 700g flour, 60g egg powder, 25g milk powder, and 3g yeast powder, and knead until the dough meets the requirements for bread dough. Let the dough ferment for 50 minutes.

[0030] Knead the fermented dough again, shape it into bread, and bake it at 180℃ for 20 minutes to get cabbage, egg and milk bread.

[0031] This embodiment also adds a chocolate coating to the surface of the baked cabbage and egg bread to satisfy chocolate lovers. The resulting product, when cut open, looks like... Figure 3 As shown.

[0032] The cooked flour used in this embodiment includes: 50g oat flour, 30g lean pork flour, 40g rice flour, 10g soybean flour, 10g pumpkin flour, 10g sweet potato flour, 3g white fungus flour; Wash the apples thoroughly, remove the seeds and cores, but do not peel them. Weigh about 500g and grate them into a fine apple pulp. Reserve some of the apple juice.

[0033] The obtained apple pulp is steamed. Specifically, after the water boils and the atmosphere is filled with steam, the container holding the pulp (the pulp is spread out and about 1 cm thick) is placed directly into the boiling water (the boiling water should not enter the container) and steamed for 2 minutes.

[0034] After steaming, let it cool to 33℃ and stand at this temperature for 50 minutes.

[0035] After steaming, the pulp is repeatedly pressed and filtered to extract juice. The resulting pulp juice is heated, dehydrated, and concentrated for later use. The fruit pomace obtained from pressing and filtration is dried and ground into coarse-grained apple pomace powder for later use.

[0036] Mix the remaining steamed dough with 500g of low-gluten flour and knead until smooth. Add half of the cooked flour to form a slightly dry, stiff dough. Steam until cooked through, then remove and let cool. Break up the cooled cooked dough and mix it with the remaining cooked flour. Add 15g corn oil, 30g chopped nuts (walnuts), 15g black sesame powder, 15g apple pomace powder, 40g whole egg powder, 15g milk powder, 1g ammonium bicarbonate, and 1g sodium bicarbonate. Knead until a slightly dry dough forms. Cut into cookie pieces and bake at 180℃ until fully cooked. Figure 4 As shown.

[0037] Mix the reserved 25g apple juice with 10g dark chocolate powder and coat the apple surface with the mixture. Bake again until the surface is dry. Let it cool to obtain chocolate-flavored cookies.

[0038] After washing the bok choy (Shanghai bok choy), rub it. After the initial rubbing, remove about 20% of the strands and leaves that form in a fibrous texture and keep them for later use. Continue to rub the remaining strands and leaves into a fine bok choy pulp and keep the juice that is secreted.

[0039] The obtained strip-like vegetable stalks and leaves, along with the vegetable slurry, are steamed. Specifically, after the water boils and the atmosphere is filled with steam, the container holding the slurry (the slurry is spread out evenly, with a thickness of about 1 cm) is placed directly into the boiling water (the boiling water must not enter the container), and steamed for 2 minutes.

[0040] After steaming, let it cool to 33℃ and stand at this temperature for 50 minutes.

[0041] Mix 500g of the rested steaming mixture (including the steaming mixture containing the fibrous vegetable stalks and leaves and the steaming mixture containing the vegetable pulp) with 70g each of all-purpose flour, glutinous rice flour, glutinous millet flour and japonica rice flour and knead until a soft, wet dough is formed. Then add 30g each of whole wheat flour (all cooked flour), indica rice flour, steamed dried meat granules, soybean flour and sweet potato flour, 5g of black sesame powder, 10g of vegetable oil and 5g of salt, and knead until a slightly dry, firm dough is formed. Steam in a steamer for 35 minutes. After steaming, remove and let cool. Cut into strips 7cm long and 2cm*1cm in cross-section, resembling small rice cakes. Place in the oven and bake at 180℃ until the surface is dry and hard. Mix the reserved juice with the sweet and sour sauce (25g juice and 10g sweet and sour sauce) and coat the surface of the cake (make sure the mixture can stick to the surface without dripping). Continue baking until the surface is slightly dry and hard. Remove and let cool.

[0042] The noodles obtained in this embodiment can be eaten directly after baking, or boiled, or cut into long slices and stir-fried.

[0043] The oranges do not need to be peeled. Grind the whole fruit into a fine orange pulp, weighing about 300g.

[0044] The obtained orange pulp is steamed. Specifically, after the water boils and the atmosphere is filled with steam, the container holding the pulp (the pulp is spread out evenly and is about 1 cm thick) is placed directly into the boiling water (the boiling water should not enter the container) and steamed for 2 minutes.

[0045] After steaming, let it cool to 34℃ and stand at this temperature for 60 minutes.

[0046] Mix the rested steaming ingredients with 700g flour, 60g egg powder, 25g milk powder, and 3g yeast powder, and knead until the dough meets the requirements for bread dough. Let the dough ferment for 50 minutes.

[0047] Knead the fermented dough again, shape it into bread, and bake at 180℃ for 20 minutes to obtain orange bread. Figure 5 As shown.

[0048] Peel the oranges, remove the seeds, and grind them into a fine orange pulp.

[0049] The obtained orange pulp is steamed. Specifically, after the water boils and the atmosphere is filled with steam, the container holding the pulp (the pulp is spread out evenly and is about 1 cm thick) is placed directly into the boiling water (the boiling water should not enter the container) and steamed for 2 minutes.

[0050] After steaming, let it cool to 34℃ and stand at this temperature for 60 minutes.

[0051] Mix 7kg of the steamed mixture after it has been left to stand with 17kg of glutinous rice flour and 39.5kg of indica rice flour. Then, rub the mixture into powder while mixing. Pay attention to the dryness of the powder while mixing. The resulting powder should be moist but not sticky.

[0052] Weigh 5kg of red bean paste as filling, shape it in a mold, and steam it together with the mold. After steaming, let it cool.

[0053] You can brush a layer of honey on it to enhance the sweetness when eating. It's soft and delicious.

[0054] Remove the shells and pits from the fresh longans, and grind all the pulp into a fine paste, weighing about 400g.

[0055] The obtained slurry is steamed. Specifically, after the water boils and the atmosphere rises, the container holding the slurry (the slurry is spread out evenly and is about 1 cm thick) is placed directly into the boiling water (the boiling water must not enter the container), and steamed for 2 minutes.

[0056] After steaming, let it cool to 32℃ and stand at this temperature for 50 minutes.

[0057] Mix the rested steaming ingredients with 500g of high-gluten flour to form a sticky dough. Then add 30g of egg powder, 30g of milk powder, and 2.5g of yeast powder and knead into a smooth dough. Let it ferment at 32℃ for 60 minutes.

[0058] The fermented dough is kneaded again, shaped into bread, and baked at 180℃ for 20 minutes to obtain longan bread.

[0059] Peel fresh potatoes and grind them into a fine paste.

[0060] The obtained slurry is steamed. Specifically, after the water boils and the atmosphere rises, the container holding the slurry (the slurry is spread out evenly and is about 1 cm thick) is placed directly into the boiling water (the boiling water must not enter the container), and steamed for 2 minutes.

[0061] After steaming, let it cool to 32℃ and stand at this temperature for 50 minutes.

[0062] Mix the rested steaming ingredients with 500g of high-gluten flour to form a sticky dough. Then add 30g of egg powder, 30g of milk powder, and 2.5g of yeast powder and knead into a smooth dough. Let it ferment at 34℃ for 60 minutes.

[0063] Knead the fermented dough again, shape it into bread, and bake it at 180℃ for 19 minutes to obtain potato bread.

[0064] Grind the durian flesh into a fine paste and weigh approximately 400g.

[0065] The obtained slurry is steamed. Specifically, after the water boils and the atmosphere rises, the container holding the slurry (the slurry is spread out evenly and is about 1 cm thick) is placed directly into the boiling water (the boiling water must not enter the container), and steamed for 2 minutes.

[0066] After steaming, let it cool to 32℃ and stand at this temperature for 50 minutes.

[0067] Mix the rested steaming ingredients with 500g of high-gluten flour to form a sticky dough. Then add 30g of egg powder, 30g of milk powder, and 2.5g of yeast powder and knead into a smooth dough. Let it ferment at 32℃ for 60 minutes.

[0068] Knead the fermented dough again, shape it into a bread shape, and bake it at 180℃ for 20 minutes to get durian bread.

[0069] Grind the corn kernels into a fine paste.

[0070] The obtained slurry is steamed. Specifically, after the water boils and the atmosphere rises, the container holding the slurry (the slurry is spread out evenly and is about 1 cm thick) is placed directly into the boiling water (the boiling water must not enter the container), and steamed for 2 minutes.

[0071] After steaming, let it cool to 32℃ and stand at this temperature for 50 minutes.

[0072] Mix the rested steaming ingredients with 700g of high-gluten flour to form a sticky dough. Then add the whole egg liquid of a fresh egg (about 50g), 30g of milk powder, and 2.5g of yeast powder and knead into a smooth dough. Let it ferment at 34℃ for 60 minutes.

[0073] Knead the fermented dough again, shape it into bread, and bake it at 180℃ for 19 minutes to obtain cornbread. The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.

Claims

1. A method for preparing a healthy and nutritious vegetable and fruit food, characterized in that, It includes the following steps: (1) Prepare vegetable puree and fruit puree separately for later use; (2) Steam the vegetable pulp and fruit pulp to obtain steamed vegetable mixture and steamed fruit mixture; (3) The obtained vegetable steaming material and fruit steaming material are subjected to static heat preservation treatment to enter the fermentation state and obtain fermented steaming material; (4) Mix the steamed material that has been kept in a static and warm state with flour and then ferment it to obtain fermented dough; The steaming mix after settling is a vegetable steaming mix and / or a fruit steaming mix; (5) The resulting fermented dough is made into healthy and nutritious vegetable and fruit foods.

2. The preparation method according to claim 1, characterized in that, The steaming process involves steaming the water over a water bath after it boils and releases a large amount of air, with a steaming time of 1 to 3 minutes. After steaming, let it cool to 10~34℃.

3. The preparation method according to claim 1, characterized in that, The static heat preservation treatment lasts for 50 to 100 minutes at a temperature of 10 to 34°C.

4. The preparation method according to claim 1, characterized in that, When the vegetable and fruit food is bread, the steamed food, yeast powder and flour that have been left to stand and keep warm are mixed and then fermented. When the aforementioned fruit and vegetable products are biscuits, yeast powder and leavening agents may or may not be added; When the vegetable and fruit food is noodles, there is no need to add yeast powder. Simply mix the steamed material that has been left to stand and keep warm with the flour and then ferment it.

5. The preparation method according to claim 4, characterized in that, The fermentation time is 40-70 minutes, and the fermentation temperature is 30-34℃.

6. The preparation method according to claim 1, characterized in that, The vegetables and fruits include all their edible parts; The vegetables include one or more of the following: cucumber, tomato, celery, cabbage, kale, rapeseed, lettuce, romaine lettuce, celery stalk, white radish, carrot, pumpkin, winter melon, loofah, leek, eggplant, broccoli, sweet potato, onion, taro, garland chrysanthemum, water spinach, cauliflower, cabbage, shepherd's purse, and potato; The fruits include one or more of the following: apple, banana, pear, orange, kiwi, durian, longan, strawberry, blueberry, watermelon, persimmon, tangerine, sugarcane, grape, pomelo, passion fruit, mangosteen, jackfruit, pomegranate, melon, and mango.

7. The preparation method according to claim 1, characterized in that, In step (4), eggs and / or milk powder are added during the fermentation process, wherein the eggs are egg powder or egg liquid; The flour includes one or more of the following: wheat flour, corn flour, buckwheat flour, mung bean flour, soybean flour, sweet potato flour, purple sweet potato flour, rye flour, millet flour, rice flour, oat flour, pumpkin flour, white fungus flour, black fungus flour, shiitake mushroom flour, black sesame flour, oyster mushroom flour, japonica rice flour, glutinous rice flour, and millet flour.

8. The vegetable and fruit food products prepared by the method according to any one of claims 1 to 7, characterized in that, The aforementioned fruits and vegetables are bread, biscuits, cakes, or noodles.

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