Nutrient-balanced Chinese yam, radix puerariae and corn soup and preparation method thereof
By using low-temperature baking and ultra-fine grinding technology, combined with a scientifically formulated method for preparing yam, kudzu root and corn soup, the problems of nutrient loss and rough texture have been solved, achieving nutritional balance, delicate taste and health benefits, meeting the requirements of high-end health food.
Patent Information
- Application Number
- CN202610144737.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-02-02
- Publication Date
- 2026-03-20
AI Technical Summary
Existing corn soup products suffer from severe nutrient loss during processing, insufficient particle size leading to a coarse texture, a lack of scientific ingredient formulation, reliance on additives to mask flavor and difficulty in preservation, and a lack of pre-treatment technology resulting in safety hazards.
Using low-temperature baking and ultra-fine grinding technology, combined with scientific ingredient formulation, the raw materials are processed by low-temperature baking at 80-100°C, ultra-fine grinding to 120 mesh or higher, and then vacuum-sealed and nitrogen-filled after mixing to avoid high temperature damage to nutrients and ensure a delicate taste and health benefits.
It retains nutrients, has a delicate taste, and its scientific formula requires no additives. It has the functions of strengthening the spleen and stomach and lowering blood sugar, meets the standards of high-end health food, and improves the consumer's eating experience and safety.
Smart Images
Figure CN121694449A_ABST
Abstract
Description
Technical Field
[0001] This invention relates to the field of corn soup preparation technology, specifically to a nutritionally balanced yam and kudzu root corn soup and its preparation method. Background Technology
[0002] With the fast pace of modern life and increased health awareness, consumers' demands for breakfast and meal replacement foods have shifted from simple "convenience and speed" to "nutritional balance" and "natural health." Multigrain porridge, as a traditional health food, is popular in the market due to its rich content of dietary fiber, vitamins, and minerals. Among these, corn, yam, and kudzu root, with their medicinal and edible properties such as regulating blood sugar and strengthening the spleen and stomach, have become ideal raw materials for developing functional meal replacement foods.
[0003] However, research revealed that existing commercially available corn porridge and similar instant cereal powder products generally suffer from the following technical defects, making it difficult to meet modern consumers' demands for high-quality, healthy foods: 1. Poor processing techniques lead to a significant loss of nutrients: Traditional grain processing often involves high-temperature cooking (usually above 120°C) or prolonged high-temperature baking. As shown in comparative experiments, traditional high-temperature processes (cooking at 130°C) result in a vitamin B1 retention rate of only 45.2% in corn and a content of only 0.8 mg / g of isoflavones, the core active ingredient in kudzu root. High temperatures not only destroy heat-sensitive vitamins but also cause denaturation and inactivation of bioactive substances such as yam mucoprotein and hericium erinaceus polysaccharides, significantly reducing the health benefits of the product.
[0004] 2. Insufficient particle size results in a coarse, grainy texture: Most existing products use ordinary grinders, with powder fineness typically between 60-80 mesh. Due to the relatively large particles, they tend to clump when brewed, resulting in a rough texture and noticeable graininess, making them particularly unsuitable for the elderly, children, and those with weak digestive systems. While some high-end products attempt to increase the fineness, they often lack low-temperature protection measures, leading to high temperatures during grinding and further oxidation of nutrients.
[0005] 3. The ingredients are too simple and lack scientific nutritional synergy: Most current corn porridge products use corn flour as the main ingredient, resulting in a simple formula that lacks the supplementation of protein and functional factors. Even when yam or kudzu root are added, the proportions are often unbalanced, and the principle of "medicine and food sharing the same origin" is not considered in the formulation. For example, while monkey head mushroom has stomach-nourishing effects, it contains bitter substances, and improper pretreatment can severely affect its flavor; ingredients with dampness-removing effects, such as white hyacinth bean and coix seed, are rarely scientifically combined. A single carbohydrate energy source cannot meet the body's diverse needs for amino acids, trace elements, and polysaccharides.
[0006] 4. It's difficult to balance flavor and freshness, leading to reliance on food additives: To mask unpleasant flavors (such as beany or mushroom tastes) and extend shelf life, traditional processes often involve adding large amounts of flavorings, thickeners (such as sodium carboxymethyl cellulose), and preservatives (such as sodium benzoate). This not only contradicts the consumer trend of "clean labels," but long-term consumption may also increase the metabolic burden on the body. Furthermore, due to the lack of effective sterilization and packaging technologies (such as nitrogen-filled preservation), the product's shelf life at room temperature is typically short (about 6 months), and it is prone to moisture absorption, clumping, and oil oxidation.
[0007] 5. Lack of pretreatment technology for functional raw materials: For special raw materials such as lion's mane mushroom and white hyacinth bean, current technology lacks targeted pretreatment methods. If lion's mane mushroom is dried directly, its bitter taste is difficult to remove; if anti-nutritional factors such as hemagglutinin in white hyacinth bean are not removed through a specific soaking process, they may pose a food safety hazard.
[0008] In summary, there is an urgent need in the existing technology for a method to prepare yam, kudzu root, and corn soup that can preserve the natural active nutrients of the raw materials, achieve a delicate taste, a scientific formula, and eliminate the need for preservatives. This invention addresses these issues by providing a novel food preparation solution that is nutritionally balanced, has a smooth taste, and offers health benefits through low-temperature baking, ultra-fine grinding, and precise ingredient formulation techniques. Summary of the Invention
[0009] To solve the above-mentioned technical problems, this invention provides a nutritionally balanced yam, kudzu root and corn soup and its preparation method. This technical solution solves the problems mentioned in the background section.
[0010] To achieve the above objectives, the technical solution adopted by the present invention is as follows: A nutritionally balanced yam, kudzu root, and corn soup is made from the following ingredients by weight: 300g-400g corn flour, 50g-80g yam flour, 30g-60g kudzu root powder, 10g-20g lotus seed powder, 10g-20g poria cocos powder, 5g-15g goji berries, 5g-15g white hyacinth bean, 5g-15g coix seed, and 5g-15g monkey head mushroom.
[0011] Preferably, it is made from the following ingredients in parts by weight: 350g corn flour, 60g yam flour, 40g kudzu root powder, 15g lotus seed powder, 15g poria cocos powder, 10g wolfberry, 10g white hyacinth bean, 10g coix seed, and 10g monkey head mushroom.
[0012] A method for preparing a nutritionally balanced yam, kudzu root, and corn soup includes the following steps: S1. Select one or more non-powdered raw materials from wolfberry, white hyacinth bean, coix seed, monkey head mushroom, lotus seed, and poria cocos to remove impurities and moldy particles, then wash with purified water and drain the surface water after washing. S2. Place the pretreated non-powdered raw materials and the corn, yam and kudzu root powdered raw materials into a baking equipment and bake them at a low temperature of 80-100°C until the moisture content of the raw materials is less than 5% to obtain the baked materials. S3. Put all the baked ingredients into a mixing tank according to the formula ratio and store them temporarily. Then use an ultra-micro pulverizer to break the cell walls and grind until the fineness of the mixed powder reaches 120 mesh or more. S4. The ground and mixed powder is transported to a sterile workshop and mixed again under local Class 100 cleanliness for 20-40 minutes. After being mixed evenly, it is immediately vacuum sealed and bottled to obtain the nutritionally balanced yam, kudzu root and corn soup.
[0013] Preferably, the monkey head mushroom needs to be soaked before cleaning, and the soaking water temperature is controlled at 25-30 degrees Celsius. Soak for 30-60 minutes, and rub and wash several times during the soaking process to remove the bitter taste.
[0014] Preferably, in step S2, the low-temperature baking adopts hot air circulation or infrared baking method, and the raw materials are turned over every 15 minutes during the baking process to ensure that the raw materials are heated evenly and avoid local charring.
[0015] Preferably, in step S2, after the raw materials are baked, they undergo air-cooling to rapidly reduce the material temperature to 25°C. The following steps are taken to prevent residual heat from causing material deterioration and to facilitate subsequent crushing.
[0016] Preferably, in step S3, the temperature of the grinding chamber of the ultrafine pulverizer is controlled at 10°C by jacketed cooling water. The following measures are taken to prevent the high temperatures generated by high-speed grinding from damaging the heat-sensitive vitamins and active polysaccharides in corn and yam.
[0017] Preferably, in step S4, the secondary mixing is performed using a V-type mixer or a three-dimensional motion mixer, and the mixing speed is controlled at 15-25 rpm to achieve uniform mixing under low shear force and avoid powder oxidation.
[0018] Preferably, the vacuum sealing filling of S4 specifically involves: using an automatic filling machine for quantitative filling, and after filling, purging the inside of the packaging can with nitrogen to displace the oxygen inside the can, so that the residual oxygen content is less than 1%, followed by sealing and sterilization.
[0019] Preferably, the sterilization temperature in the sterilization treatment is 100-121°C. The sterilization time is 15-20 minutes.
[0020] Compared with the prior art, the present invention provides a nutritionally balanced yam, kudzu root and corn soup and its preparation method, which has the following beneficial effects: 1. This invention selects nine food-grade medicinal ingredients, covering grains, tubers, beans, mushrooms, and berries, achieving a balanced ratio of carbohydrates, protein, dietary fiber, vitamins, and minerals. The formula is rich in various active ingredients, such as yam polysaccharides, puerarin, and hericium erinaceus polysaccharides. Long-term consumption helps strengthen the spleen and stomach, enhance immunity, and achieves a unified approach to nutritional supplementation and functional regulation, far superior to ordinary meal replacement products with single ingredients. Furthermore, the preparation process of this invention does not use any artificial sweeteners, thickeners, preservatives, or flavorings, preserving the natural flavor and nutrition of the ingredients, meeting the "clean label" requirements for high-end health foods, and consumers can consume it with confidence for the long term. 2. This invention effectively avoids the destruction of nutrients by high temperatures through a low-temperature baking process and enhances the natural aroma of the ingredients. The use of ultra-fine grinding technology makes the powder finer than 120 mesh, which dissolves quickly after brewing, forming a uniform, delicate, and smooth soup without any grainy texture, greatly improving the consumer's eating experience. The corn, yam, and kudzu root in the formula are rich in complex carbohydrates and dietary fiber, which can provide a lasting feeling of fullness. At the same time, the overall fat content is low, which helps with scientific weight management and calorie control. Attached Figure Description
[0021] Figure 1 This is a schematic diagram of the preparation method of the nutritionally balanced yam, kudzu root and corn soup in this invention. Detailed Implementation
[0022] The following description is intended to disclose the invention and enable those skilled in the art to implement it. The preferred embodiments described below are merely examples, and other obvious variations will occur to those skilled in the art.
[0023] Analysis of the raw material components used in this invention: (1) Corn flour: promotes urination and relieves strangury, regulates the stomach and stimulates appetite (one of the principal ingredients). Herbal properties and meridian tropism: sweet and neutral; enters the bladder, liver, and gallbladder meridians.
[0024] Core function: Diuretic and blood pressure-lowering effects: Corn flour has a significant diuretic effect, which can promote the excretion of excess water and sodium salts from the body, help lower blood pressure, and reduce edema.
[0025] Protects eyesight: Rich in zeaxanthin and lutein, which are important antioxidants in the macular region of the retina, it can effectively relieve eye fatigue and prevent age-related macular degeneration.
[0026] Metabolic regulation: As a high-quality whole grain, it is rich in dietary fiber and niacin, which can increase satiety to aid weight loss, prevent pellagra caused by niacin deficiency, and help relieve fatigue and restore physical strength.
[0027] Its significance in the formula: It provides basic energy and dietary fiber, acts as a carrier to harmonize the various ingredients, and its sweet and mild nature sets a gentle tone for the entire soup.
[0028] (2) Yam powder: nourishes the spleen and stomach, promotes the production of body fluids and benefits the lungs (one of the principal herbs). Herbal properties and meridian tropism: sweet, neutral, enters the spleen, lung, and kidney meridians.
[0029] Core function: Replenishing Qi and Nourishing Yin: Yam is an essential medicine for tonifying the spleen. It can improve loss of appetite, diarrhea, and fatigue caused by spleen deficiency. At the same time, it can benefit lung Qi and nourish lung Yin, and relieve chronic cough caused by lung deficiency.
[0030] Tonifies the kidneys and astringes essence: It enters the kidney meridian, can strengthen the kidneys and benefit essence, and improve symptoms such as kidney deficiency, seminal emission, and frequent urination.
[0031] Blood sugar lowering aid: The mucoprotein in yam can coat food in the intestines and slow down sugar absorption, making it an ideal food therapy for diabetic patients.
[0032] Its significance in the formula: to build the defense line of the "foundation of acquired constitution" (spleen and stomach), to prevent cold and cooling drugs from damaging the stomach, and to provide abundant mucoprotein to protect the digestive tract mucosa.
[0033] (3) Kudzu root powder: relieves muscle tension and reduces fever, promotes body fluid production and quenches thirst (assistant medicine) Medicinal properties and meridian tropism: sweet and pungent, cool in nature, and enters the spleen, stomach, and lung meridians.
[0034] Core function: Raising Yang and stopping diarrhea: Utilizing its "light, rising and dispersing" properties, it encourages the rise of clear Yang Qi in the spleen and stomach, improving diarrhea caused by the failure of clear Yang Qi to rise.
[0035] It promotes the production of body fluids and relieves dryness: It is cool in nature and can clear heat, and sweet in taste and can promote the production of body fluids. It has an excellent relieving effect on dry mouth and tongue and internal heat and thirst (symptoms of diabetes) caused by heat-related illnesses that damage body fluids.
[0036] It can promote blood circulation and relieve neck pain, improve blood flow, and help lower blood lipids and blood sugar.
[0037] Its significance in the formula: It balances the warming properties of yam and corn, preventing excessive tonification that could lead to internal heat; its unique puerarin and isoflavone components give the product the function of assisting in regulating cardiovascular health.
[0038] (4) Lotus seed powder: tonifies the spleen and stops diarrhea, benefits the kidneys and astringes essence, nourishes the heart and calms the mind (assistant medicine). Medicinal properties and meridian tropism: sweet and astringent, neutral in nature, enters the spleen, kidney, and heart meridians.
[0039] Core function: It can both tonify the spleen and stop diarrhea, and benefit the kidneys and consolidate essence. It has astringent and consolidating effects on seminal emission and leukorrhea caused by deficiency of both spleen and kidney.
[0040] It promotes communication between the heart and kidneys: It has a significant effect on nourishing the heart and calming the mind, relieving palpitations, insomnia, and irritability, and improving sleep quality.
[0041] The significance of this recipe: It strengthens the spleen and kidney tonifying function of yam, while also introducing the "calming" dimension, making this soup not only suitable for breakfast, but also for dinner or as a heart-nourishing meal replacement.
[0042] (5) Poria powder: promotes diuresis and eliminates dampness, strengthens the spleen and calms the mind (adjuvant medicine) Medicinal properties and meridian tropism: sweet and bland, neutral in nature, enters the heart, lung, spleen and kidney meridians.
[0043] Core function: Draining dampness and promoting urination: Poria is a holy medicine for draining dampness and promoting urination. It has a mild medicinal property, promotes urination without harming the body's vital energy, and can effectively improve edema and difficulty in urination.
[0044] Strengthening the spleen and resolving phlegm: It can fundamentally cut off the source of dampness (spleen deficiency), and has the effect of treating both the symptoms and the root cause of phlegm-dampness cough, dizziness and palpitations.
[0045] Its significance in the formula: It works synergistically with the diuretic effect of corn flour to expel dampness from the body; at the same time, it strengthens the spleen and promotes digestion, preventing the greasy and stomach-irritating side effects of nourishing herbs (such as yam and wolfberry).
[0046] (6) Goji berries: Nourish the liver and kidneys, benefit essence and improve eyesight (adjuvant medicine) Herbal properties and meridian tropism: sweet, neutral, enters the liver, kidney, and lung meridians.
[0047] Core function: Nourishing Yin and Blood: It can replenish liver blood and kidney Yin, and improve symptoms such as soreness and weakness of the lower back and knees, dizziness and blurred vision caused by liver and kidney Yin deficiency.
[0048] Improves eyesight and slows aging: Rich in goji berry polysaccharides and carotene, it can improve blurred vision, enhance immunity, and delay aging.
[0049] Its significance in the formula: to enhance the product's antioxidant capacity, increase its sweetness, and regulate the sub-health state of modern people caused by "excessive eye strain" and "yin deficiency from staying up late".
[0050] (7) White hyacinth bean: strengthens the spleen and eliminates dampness, relieves summer heat and stops vomiting (adjuvant medicine) Medicinal properties and meridian tropism: sweet and slightly warm, enters the spleen and stomach meridians.
[0051] Core function: It resolves dampness and harmonizes the middle jiao: It is specifically designed for "summer dampness" and "spleen deficiency with dampness". It can resolve dampness without causing dryness or heat, and is especially effective for summer dampness vomiting and diarrhea and autumn spleen deficiency diarrhea.
[0052] Detoxification: It has a certain detoxification effect and can alleviate the effects of alcohol poisoning and dampness poisoning from food.
[0053] Its significance in the formula: It enhances the spleen and stomach's ability to metabolize dampness, forming a "dampness-removing triangle" with Poria cocos and Coix lacryma-jobi, making it especially suitable for people with heavy dampness.
[0054] (8) Coix seed: promotes diuresis and eliminates dampness, strengthens the spleen and stops diarrhea, relieves numbness and drains pus (adjuvant medicine) Medicinal properties and meridian tropism: sweet and bland, slightly cold in nature, enters the spleen, stomach and lung meridians.
[0055] Core function: Clears heat and drains pus: It is slightly cold in nature and can clear heat. It has the effect of draining pus and detoxifying for lung abscess and intestinal abscess (similar to modern inflammation).
[0056] It can relieve pain and muscle soreness caused by dampness: It can eliminate dampness and relieve joint pain and muscle soreness caused by dampness.
[0057] Skin whitening and fading dark spots: Rich in coixol, it can improve rough skin and acne.
[0058] Its significance in the formula: Utilizing its slightly cooling properties, it balances the warming properties of the entire formula, preventing internal heat; at the same time, it helps prevent "diseases of affluence" caused by less physical labor and excessive dampness in modern people.
[0059] (9) Hericium erinaceus: Benefits the five internal organs, aids digestion, nourishes and fights cancer (guide medicine / guide to the meridian) Medicinal properties and meridian tropism: sweet, neutral, enters the spleen and stomach meridians.
[0060] Core function: Nourishing and protecting the stomach: Hericium erinaceus is a well-known "stomach-nourishing vegetable" that can repair damaged gastric mucosa and treat indigestion, gastric ulcers, and duodenal ulcers.
[0061] Lipid-lowering and immune-boosting effects: The unsaturated fatty acids it contains can reduce blood viscosity, improve immune function, and have certain anti-tumor activity.
[0062] Significance in the formula: As the "king of fungi", it not only adds a unique umami flavor, but more importantly, it protects the gastrointestinal barrier, ensuring that other nutrients can be absorbed efficiently, and plays a role in guiding and enhancing the effects.
[0063] Example 1 Please refer to Figure 1As shown, a nutritionally balanced yam, kudzu root and corn soup is made from the following ingredients by weight: 350g corn flour, 60g yam flour, 40g kudzu root powder, 15g lotus seed powder, 15g poria cocos powder, 10g goji berries, 10g white hyacinth bean, 10g coix seed and 10g monkey head mushroom.
[0064] A method for preparing a nutritionally balanced yam, kudzu root, and corn soup includes the following steps: S1. Select one or more non-powdered raw materials from wolfberry, white hyacinth bean, coix seed, monkey head mushroom, lotus seed, and poria cocos to remove impurities and moldy particles, then wash with purified water and drain the surface water after washing. S2. Place the pretreated non-powdered raw materials and the corn, yam and kudzu root powdered raw materials into a baking equipment and bake them at a low temperature of 80-100°C until the moisture content of the raw materials is less than 5% to obtain the baked materials. S3. Put all the baked ingredients into a mixing tank according to the formula ratio and store them temporarily. Then use an ultra-micro pulverizer to break the cell walls and grind until the fineness of the mixed powder reaches 120 mesh or more. S4. The ground and mixed powder is transported to a sterile workshop and mixed again under local Class 100 cleanliness for 20-40 minutes. After being mixed evenly, it is immediately vacuum sealed and bottled to obtain a nutritionally balanced yam, kudzu root and corn soup.
[0065] Lion's mane mushrooms need to be soaked before cleaning, and the soaking water temperature should be controlled at 25-30 degrees Celsius. Soak for 30-60 minutes, and rub and wash several times during the soaking process to remove the bitter taste.
[0066] In S2, low-temperature baking uses hot air circulation or infrared baking methods, and the ingredients are turned over every 15 minutes during the baking process to ensure that the raw materials are heated evenly and avoid local charring.
[0067] In S2, after the raw materials are baked, they undergo air cooling to rapidly reduce the material temperature to 25°C. The following steps are taken to prevent residual heat from causing material deterioration and to facilitate subsequent crushing.
[0068] In S3, the temperature of the grinding chamber of the ultrafine pulverizer is controlled at 10°C by jacketed cooling water. The following measures are taken to prevent the high temperatures generated by high-speed grinding from damaging the heat-sensitive vitamins and active polysaccharides in corn and yam.
[0069] In S4, the secondary mixing is carried out using a V-type mixer or a three-dimensional motion mixer, and the mixing speed is controlled at 15-25 rpm to achieve uniform mixing under low shear force and avoid powder oxidation.
[0070] The vacuum sealing process of S4 involves: using an automatic filling machine for quantitative filling; after filling, the inside of the packaging can is filled with nitrogen to displace the oxygen inside the can, so that the residual oxygen content is less than 1%; and then the can is sealed and sterilized.
[0071] During sterilization, the sterilization temperature is 100-121°C. The sterilization time is 15-20 minutes.
[0072] Example 2 Ingredient ratio: 300g corn flour, 50g yam flour, 30g kudzu root flour, 10g lotus seed flour, 10g poria cocos flour, 6g goji berries, 6g white hyacinth bean, 6g coix seed, 6g monkey head mushroom.
[0073] Preparation steps: Pretreatment: Same as in Example 1, but with the addition of a step of soaking the Job's tears to remove astringency.
[0074] Low-temperature baking: Segmented baking is used. First, bake at 80°C for 2 hours, then raise the temperature to 100°C for 1 hour to make the surface slightly charred to enhance the flavor, while retaining the nutrients inside.
[0075] Fine grinding: Grinding is carried out using a vibratory mill, achieving a fineness of 200 mesh, ensuring that there is no grainy feel when rubbing with your fingers.
[0076] Mixed packaging: 0.5% maltodextrin (co-solvent) is added during mixing to improve the viscosity and stability after brewing, and vacuum packaging is carried out using aluminum foil composite film.
[0077] Example 3 Ingredient ratio: 200g corn flour, 30g yam flour, 60g kudzu root flour, 20g lotus seed flour, 20g poria cocos flour, 15g goji berries, 15g white hyacinth bean, 15g coix seed, 15g monkey head mushroom.
[0078] Preparation steps: Pretreatment: Soak goji berries in a small amount of alkaline water (pH 7.5) for 5 minutes while washing to protect the goji berry polysaccharides, then quickly rinse with purified water until neutral.
[0079] Low-temperature baking: Strictly control the temperature at 85°C and extend the baking time to 5 hours to ensure that the thick raw materials (such as kudzu root and monkey head mushroom) are thoroughly cooked inside.
[0080] Fine grinding: A graded grinding process is adopted, first coarsely crushed and then finely ground, with the fineness controlled at 120 mesh, retaining a certain amount of dietary fiber particles to promote intestinal peristalsis.
[0081] Mixed packaging: After filling, pasteurize (85°C, 20 minutes), and after cooling, test for total bacterial count <1000 CFU / g.
[0082] Comparative Experiment: Comparison of Effects between Traditional Process and Invention
[0083] Conclusion: This invention successfully solves the problems of nutrient loss and rough texture in traditional corn soup by combining low-temperature baking with ultra-fine grinding technology. At the same time, the scientific combination of raw materials gives the product health benefits such as strengthening the spleen and stomach and assisting in lowering blood sugar (kudzu root and yam work synergistically), which meet the high standards of modern consumers for healthy food and has extremely high market promotion value.
[0084] In summary, this invention selects nine food-medicine homologous ingredients, covering grains, tubers, beans, mushrooms, and berries, achieving a balanced ratio of carbohydrates, protein, dietary fiber, vitamins, and minerals. The formula is rich in various active ingredients, such as yam polysaccharides, puerarin, and hericium erinaceus polysaccharides. Long-term consumption helps strengthen the spleen and stomach, enhance immunity, and achieves a unity of nutritional supplementation and functional regulation, far superior to ordinary meal replacement products with single ingredients. Furthermore, the preparation process of this invention does not use any artificial sweeteners, thickeners, preservatives, or flavorings, preserving the natural flavor and nutrition of the ingredients, meeting the "clean label" requirements of high-end health foods, and consumers can consume it with confidence for the long term. This invention utilizes a low-temperature baking process to effectively avoid the destruction of nutrients by high temperatures and to enhance the natural aroma of the ingredients. Employing ultra-fine grinding technology, the powder achieves a fineness of over 120 mesh, allowing it to dissolve quickly after brewing. The resulting soup is uniform, delicate, smooth, and free of granules, greatly enhancing the consumer's eating experience. The corn, yam, and kudzu root in the formula are rich in complex carbohydrates and dietary fiber, providing a lasting feeling of fullness. Simultaneously, the overall fat content is low, aiding in scientific weight management and calorie control.
[0085] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of the claimed invention. The scope of protection claimed by the appended claims and their equivalents is defined.
Claims
1. A nutritionally balanced yam, kudzu root, and corn soup, characterized in that, It is made from the following ingredients in parts by weight: 300g-400g corn flour, 50g-80g yam flour, 30g-60g kudzu root powder, 10g-20g lotus seed powder, 10g-20g poria cocos powder, 5g-15g goji berries, 5g-15g white hyacinth bean, 5g-15g coix seed, and 5g-15g monkey head mushroom.
2. The nutritionally balanced yam, kudzu root, and corn soup according to claim 1, characterized in that, It is made from the following ingredients in parts by weight: 350g corn flour, 60g yam flour, 40g kudzu root powder, 15g lotus seed powder, 15g poria cocos powder, 10g wolfberry, 10g white hyacinth bean, 10g coix seed, and 10g monkey head mushroom.
3. A method for preparing a nutritionally balanced yam, kudzu root, and corn soup, characterized in that, Includes the following steps: S1. Select one or more non-powdered raw materials from wolfberry, white hyacinth bean, coix seed, monkey head mushroom, lotus seed, and poria cocos to remove impurities and moldy particles, then wash with purified water and drain the surface water after washing. S2. Place the pretreated non-powdered raw materials and corn, yam and kudzu root powdered raw materials into a baking equipment and bake them at a low temperature of 80-100°C until the moisture content of the raw materials is less than 5% to obtain the baked materials. S3. Put all the baked ingredients into a mixing tank according to the formula ratio and store them temporarily. Then use an ultra-fine pulverizer to break the cell walls and grind until the fineness of the mixed powder reaches 120 mesh or more. S4. The ground mixed powder is transported to a sterile workshop and mixed again under local Class 100 cleanliness for 20-40 minutes. After being mixed evenly, it is immediately vacuum sealed and bottled to obtain the nutritionally balanced yam, kudzu root and corn soup.
4. The nutritionally balanced yam, kudzu root, and corn soup according to claim 3, characterized in that, The monkey head mushrooms need to be soaked before cleaning, with the soaking water temperature controlled at 25-30 degrees Celsius. Soak for 30-60 minutes, and rub and wash several times during the soaking process to remove the bitter taste.
5. A nutritionally balanced yam, kudzu root, and corn soup according to claim 3, characterized in that, In step S2, the low-temperature baking adopts hot air circulation or infrared baking method, and the raw materials are turned over every 15 minutes during the baking process to ensure that the raw materials are heated evenly and avoid local charring.
6. The nutritionally balanced yam, kudzu root, and corn soup according to claim 3, characterized in that, In step S2, after the raw materials are baked, they undergo air cooling to rapidly reduce the material temperature to 25°C. The following steps are taken to prevent residual heat from causing material deterioration and to facilitate subsequent crushing.
7. A nutritionally balanced yam, kudzu root, and corn soup according to claim 3, characterized in that, In step S3, the temperature of the grinding chamber of the ultrafine pulverizer is controlled at 10°C by jacketed cooling water. The following measures are taken to prevent the high temperatures generated by high-speed grinding from damaging the heat-sensitive vitamins and active polysaccharides in corn and yam.
8. A nutritionally balanced yam, kudzu root, and corn soup according to claim 3, characterized in that, In step S4, the secondary mixing is performed using a V-type mixer or a three-dimensional motion mixer, and the mixing speed is controlled at 15-25 rpm to achieve uniform mixing under low shear force and avoid powder oxidation.
9. A nutritionally balanced yam, kudzu root, and corn soup according to claim 3, characterized in that, The vacuum sealing and filling process of S4 specifically involves: using an automatic filling machine for quantitative filling, then filling the inside of the packaging can with nitrogen to displace the oxygen inside the can, so that the residual oxygen content is less than 1%, followed by sealing and sterilization.
10. A nutritionally balanced yam, kudzu root, and corn soup according to claim 9, characterized in that, In the sterilization process, the sterilization temperature is 100-121°C. The sterilization time is 15-20 minutes.