CN101233923B - Multi-component nutrients and preparation method thereof - Google Patents
Multi-component nutrients and preparation method thereof Download PDFInfo
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- CN101233923B CN101233923B CN2008100104965A CN200810010496A CN101233923B CN 101233923 B CN101233923 B CN 101233923B CN 2008100104965 A CN2008100104965 A CN 2008100104965A CN 200810010496 A CN200810010496 A CN 200810010496A CN 101233923 B CN101233923 B CN 101233923B
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Abstract
The invention discloses a multielement nutrient and a preparation method thereof. The multielement nutrient comprises the components of following weight portions: 15-20 portions of black sesame, 30-40 portions of black soybean protein, 4-6 portions of sheep liver, 10-15 portions of oyster meat, 10-15 portions of spondias axillaries, 10-15 portions of shepherds purse, 10-15 portions of tremella, 10-15 portions of clover, 8-10 portions of beer yeast, 1-2 portions of perilla leaf and 1-2 portions of cotton rose flower or stem and leaf. The preparation method comprises steps of selection, washing, cutting, grinding, compression, filtration, fermentation, separation, drying and cooling and the obtained substance is prepared and packaged to finish the product. The multielement nutrient of the invention has the advantages of comprehensive nutrition and high content of effective constituents as well as easy and feasible preparation method and effective preservation of the nutrition; besides, effect of health care is realized when comprehensive nutrition is provided.
Description
Technical field the present invention relates to a kind of food of supplying with the human body full nutrition, is a kind of multi-component nutrients and preparation method thereof specifically.
Background technology Chinese Soclety of Nutrition in 2000 has released Chinese residents desired nutritional every day recommended intake standard, is example with adult's desired nutritional every day recommended intake:
Protein: male sex 75g, women 65g, fatty 30-40g, carbohydrate 55-65g.Potassium 2000mg, calcium 800mg, sodium 2200mg, phosphorus 700mg, magnesium 350mg; Fluorine 1.5mg, chlorine 3400mg, iron: male sex 15mg, women 20mg, copper 2.0mg, zinc: male sex 15.5mg, women 11.5mg; Iodine 150ug, chromium 50ug, molybdenum 60ug, vitamin A (retinol equivalent) 800IU; Vitamin C 100mg, vitamin D 5ug, vitamin E 14mg, Cobastab
1: male sex 1.4mg, women 1.3mg, Cobastab
2: male sex 1.4mg, women 1.2mg, Cobastab
61.2mg, Cobastab
122.4ug, pantothenic acid 5.0mg, folic acid 400ug, nicotinic acid: male sex 14mg, women 13mg, biotin 30ug, choline 450mg.
The plain existing desired value of the nutrient water of taking in human body every day can be kept the nutrition deposit of body tissue and keep the normal function and the health of body.If the nutrient level of taking in every day is lower than desired value or part is lower than desired value, promptly can be considered nutrient imbalance or malnutrition.
At present; Though China resident's dietary level increases significantly and improves; But the nutrient level of from daily common food, taking in still also has big gap apart from human body nutrition every day recommended intake standard, adds up according to health organ; All there is the not enough phenomenon of nutriment in the population in the whole nation about 97%, gives prominence to like women, children, old man's anaemia phenomenon; Lack calcium, zinc, iodine, vitamin A, Cobastab
2The present situation ubiquity.
Present many kinds of nutraceutical, health products on the market are like " ferro-calcium-zinc-selenium mixture ", " multivitamin mixture ", " protein powder " etc., all to human body nutritional deficiency and designing in a certain respect, so there is certain limitation.In addition, it is artificial synthetic mostly some material is, long-term edible meeting is to the health deleterious impact.With the vitamin C is example: artificial synthetic vitamin C belongs to pure pharmaceutical preparation, and it produces a large amount of oxalic acid in human body, and oxalic acid can make kidney face the calculous threat of oxalic acid, and does not just have this side effect from the vitamin C in nature fruit, the vegetables.
Summary of the invention the object of the present invention is to provide a kind of multi-component nutrients and preparation method thereof, its comprehensive nutrition, and effective component content is high, and preparation method is prone to row and has effectively protected nutrition.
Technical scheme of the present invention is following:
Nutrient of the present invention is processed by following compositions in weight portion:
Semen sesami nigrum 15--20 part, black soya bean albumen 30--40 part, sheep liver 4--6 part, oyster meat 10--15 part, wild jujube 10--15 part, shepherd's purse 10--15 part, white fungus 10--15 part, clover 10-15 part, brewer's yeast 8--10 part, perilla leaf 1--2 part, cottonrose hibiscus flower or cauline leaf 1-2 part.
The preferred version of said ratio is: 1 part of 15 parts of Semen sesami nigrums, 30 parts in black soya bean albumen, 4 parts of sheep livers, 12 parts of oyster meats, 10 parts of wild jujubes, 10 parts in shepherd's purse, 10 parts in white fungus, 10 parts of clovers, 8 parts of brewer's yeasts, 1 part of perilla leaf, cottonrose hibiscus flower or cauline leaf.
The leaf of above-mentioned purple perilla is a purple.
Preparation method:
A: the preparation method of black soya bean albumen, perilla leaf, shepherd's purse, clover, cottonrose hibiscus flower or cauline leaf is made up of following steps:
Gather: black soya bean is at pregnant flower bud phase its cauline leaf of gathering, and nutrition content is the highest in this moment cauline leaf, and protein content 4% in the cauline leaf, is the best period of extracting leaf protein; Clover was gathered in the later stage of nourishing and growing, and shepherd's purse was gathered in the maturity period, and cotton rose was gathered at the florescence;
Select: the cauline leaf of gathering is detected Huang Ye and impurity;
Clean: after the cauline leaf of selecting is cleaned in clear water, again through drenching hydroblasting;
Cut: the section that the cauline leaf of cleaning is cut into 3-5 centimetre;
Grind: the cauline leaf of cutting is sent into mill formula grinder, cauline leaf is worn into slurries;
Squeezing: isolated juice and residue are squeezed pressure 500 kilograms per centimeter with squeezer
2
Filter: juice through filter press 100 order net filtrations, is leached impurity;
Fermentation: the juice after will filter is packed in the container that can seal, and the injection weight ratio is 1.5% lactic acid bacteria in juice; After container was filled juice, the seal cover mouth placed 30 ℃ environment anaerobic fermentation 10 hours; Under the effect of Bacillus acidi lactici, protein produces and solidifies, and forms deposition;
Separate: sediment in the container is taken out,, sediment is separated into the wet cake of water content 60% through centrifuge 5000-20000 rev/min quick separation;
Dry: the cake that will wet is sent in the spray dryer, the high pressure draught vaporific hothouse that sprays into of cake that will wet, and shower nozzle place temperature is 120 ℃ in the hothouse, and bottom temp is 90 ℃, and what be atomized triflingly promptly is dried in dropping process;
Cooling: in the powder input cooling chamber that falls, the cooling indoor temperature is about 0 ℃, and is defeated behind the freeze space when powder, promptly is cooled to the normal temperature state;
Packing: cooled powder is packed in the compound bag of tool protection against the tide, sun-proof function, vacuumize, sealing is put shady and cool dry place and is deposited.
B: the preparation method of wild jujube is made up of following steps:
Select: choose bad fruit and other impurity;
Clean: use spray irrigation again after cleaning with clear water;
Stoning: remove jujube nuclear with special-purpose stoner;
Making beating: pulp is broken into slurries through the hammer beater;
Filter: pulp is filtered through filter press 100 order mesh screens, leach residue;
Freezing: pulp is packed in the container, and it is freezing to send into refrigerating chamber, and freezer temperature is controlled at 0--5 ℃, and fruit juice is met cold after-contraction, squeezes moisture, and moisture is met and then formed ice crystal after cold, and pulp is promptly by thickening;
Broken: as the pulp of deep colling to be taken out, with press it is frozen body and be pressed into fragment, with disintegrating machine it is broken into the shot-like particle below 5 millimeters again;
Separate: shot-like particle is sent into centrifuge, in 5000-20000 rev/min rotating speed, isolate ice crystal,
Vacuum drying: isolated pulp is placed the hothouse of vacuum drier, under higher vacuum, 40 ℃ of temperature--50 ℃, the moisture content in the pulp is changed into steam and removes;
Packing: the powder of drying is packed in moistureproof, the sun-proof compound bag, vacuumize, the low temperature that is placed on below 10 ℃ is preserved.
C: the brewer's yeast preparation method is made up of following steps:
Oven dry: place the equilibrium of fine-structure mesh type die to spread out fresh brewer's yeast, thickness does not surpass 1 centimetre is advisable, and places drying chamber through 40 ℃ of temperature oven dry, when its water content reaches 25%--30%, stops oven dry;
Pulverize: become 100 order wet-millings with the pulverizer powder;
Sterilization: wet-milling is sent in the spray dryer, and high pressure draught sprays into wet-milling in the hothouse, and shower nozzle place temperature is 120 ℃ in the hothouse, and bottom temp is 90 ℃, when wet-milling falls in high temperature in the process, not only is dried, and has realized the purpose of instantaneously sterilising;
Cooling, the same black soya bean of packaging process.
The preparation method of D, Semen sesami nigrum is made up of following steps:
Selection by winnowing: the Semen sesami nigrum of gathering is blown out impurity, dust and jejune blighted grain through winnowing machine;
Clean: Semen sesami nigrum is eluriated totally with clear water, clean with shower water again;
Oven dry: the Semen sesami nigrum stand of cleaning is dispersed on the solarization bed, places 40 ℃ greenhouse to dry;
The light stir-fry: Semen sesami nigrum is placed revolving burner, with 60 ℃--65 ℃ temperature rotation stir-fried 3-4 minute, stopped parch when treating savory overflowing;
Pulverize: Semen sesami nigrum is placed pulverizer, wear into 100 order fine powders,
Packing: the fine powder that grinds is packed in moistureproof, the sun-proof compound bag, vacuumize, behind the sealing sack, place shady and cool dry place to preserve.
The preparation method of E, white fungus is made up of following steps
Clean: dry tremella is cleaned with clear water, rinse well with shower water again;
Select: white fungus expands after meeting water, and is soft, and machine is removed white fungus growing point place pink material whereby;
Oven dry: place drying chamber through 40 ℃ of low temperature dryings in white fungus;
Pulverize: when water content reaches 30% left and right sides, it is worn into 100 order wet-millings with pulverizer;
Dry sterilization, cooling, packing is with the yeast operation.
The preparation method of F, sheep liver is made up of following steps
Soak: fresh liver is put into clear water soaked 2 hours;
Clean: the sheep liver is cleaned with clear water, and removed impurity such as fat, wash with shower water again;
Shortening: the sheep liver is cut into the thin slice of 3--5 millimeter, and the stand is sprinkled upon in the net formula framework, in baking box, through 100 ℃ of temperature bakings 5 minutes, makes it well-done;
Oven dry: the sheep liver is dried in 40 ℃ of temperature;
Pulverize: send into pulverizer after the sheep Liver Channel cooling with drying, wear into 120 order powder;
Packing: fine powder is packed in the moistureproof sun-proof compound bag, seal rearmounted shady and cool dry place and preserve.
The preparation method of G, oyster meat is made up of following steps:
Clean: fresh oyster meat is cleaned with clear water, and remove impurity, wash with shower water then;
Boil: oyster meat is placed on to boil in the clear water boils, after waiting to boil 2-3 minute, add an amount of fresh ginger and remove fishy smell, pulled out after boiling 10 minutes;
Oven dry: the oyster meat that boils is sent into drying chamber under 40 ℃ of temperature, dry;
Pulverize: the oyster meat that parches is worn into 120 purpose powder with pulverizer;
Packing:, put dry place and preserve with the powder sealing in moistureproof, the sun-proof compound bag of packing into.
H, preparation
Ostreae testa pulverata, brewer's yeast are stirred by above-mentioned formula rate; With flaker by every day amount be pressed into tablet; Because ostreae testa pulverata is some fishy smell slightly, brewer's yeast has a little some yeastys, if it is edible after other raw material is heated; To influence its mouthfeel, dash food so process tablet.
With the wild jujube powder by every day amount do vacuum packaging, destroy in order to avoid vitamin C is met oxygen.
Other raw material is mixed by above-mentioned formula rate, mixes thoroughly through mixer, by every day amount pack.
The invention has the advantages that:
1, nutriment is comprehensive; Effective component content is high; Pu Ni test center of testing agency (PONY) through domestic authority is detected; It is with more than 2 times of weight thin pork that the present invention contains protein; The vitamin B complex content that be prone to run off is high, and essential amino acid, mineral matter, trace element, vitamin and unrighted acid are comprehensive and content is high among the present invention, also contain daizeol, isoflavones, polysaccharide, saponin, chlorophyll, bata-carotene, lecithin, hepatocuprein plurality kinds of health care, anti-ageing materials such as (SOD).See " plant nutrient extract examining report " for details
Detect unit: general Buddhist nun tests science and technology (Beijing) Co., Ltd.
Reference standard: GB/T5009.82-2003; GB/T5009.159-2003; GB/T5009.84-2003; GB/T5009.85-2003; GB/T5009.158-2003; GB/T5009.89-2003; GB/T5009.154-2003; GB/T5009.6-2003; GB/T5009.5-2003; GB/T5009.124-2003; GB/T5009.14-2003; GB/T5009.93-2003; GB/T5009.13-2003; GB/T5009.123-2003; GB/T5009.90-2003; GB/T5009.91-2003; GB/T5009.92-2003; GB/T5009.83-2003; Health food check and assessment technique standard (2003) year version).
Testing result: per 100 grams of nutrient of the present invention contain protein 45.8g, fatty 9.82g, carbohydrate 21.7g, potassium 1780mg, sodium 99mg, calcium 1180mg; Magnesium 310mg, sulphur 670mg, phosphorus 360mg, iodine 300ug, zinc 11.9mg, selenium 55ug; Copper 1.8mg, molybdenum 0.21mg, iron 26.6mg, chromium 100ug, cobalt 80ug; VA 1200RE, VC 117mg, VE 27.9mg, VK 500ug, VB
13.7mg, VB
22.5mg, VB
62.2mg, VB
1258ug, nicotinic acid 11mg, pantothenic acid 4.4mg, folic acid 960ug, biotin 1300ug; Linoleic acid 4.06g, leukotrienes 1.48g, histidine 840mg, isoleucine 1570mg, leucine 3220mg; Lysine 2420mg, methionine 630mg, phenylalanine 1890mg, threonine 1820mg, tryptophan 100mg; Valine 2070mg, flavones (with Lu Dingji) 2670mg, isoflavones (in genistein) 63.6mg, chlorophyll 370mg; Bata-carotene 13.1mg, polysaccharide 580mg, total saponin (in ginsenoside Re) 990mg, lecithin 2600mg.
Detect according to another Shandong Forecasting and Analysis Center: the SOD activity of its perilla leaf is 850U/g, and test basis is GB/T5009.171-2003.Mean the purple perilla of purple leaf in the examining report for purple leaf Soviet Union.
2, raw material is natural cereal, beans, vegetables, mushroom, aquatic products, meat; The present invention relies on the contained nutriment of nature food to realize comprehensively replenishing needed by human body nutrition; Balance complicated biological relation in the human body; Supply with, adjust physiological activity, enhancing body resistance and immunity for body metabolism, energy material base is provided, also material guarantee is provided for improving human quality and quality of life.
3, health-care effect is arranged.
Black soya bean: sweet, the property of distinguishing the flavor of is flat.During invigorating the spleen is wide, invigorate blood circulation Li Shui, detoxifcation.--Compendium of Material Medica.People dislike edible black soya bean in the life, deceive when boiling, and black is gone into kidney channel and can be treated the dirty disease of spleen kidney two just.In component of the present invention, black soya bean accounts for about 30% of raw material total amount, is the main donor of protein.Particularly extract leaf protein in its cauline leaf, its protein content doubles than former legumin matter, and this promptly is the higher major reason of the whole protein content of the present invention.In addition, the mineral matter in the black soya bean, flavones, isoflavone content also are higher than soybean.Inorganic salts, iron, zinc, manganese, Se content enrich chromium 0.39mg, choline 290mg.
Semen sesami nigrum: sweet, the property of distinguishing the flavor of is flat.Essence and blood is supported in filling liver kidney, and ease constipation is dry.--" Bencao Jingshu ".Semen sesami nigrum is described as the food of " among eight paddy, only this is good ".Every 100g calcic 960mg, lecithin reaches 650mg, vitamin E 39.28mg, and be rich in linoleic acid, leukotrienes.
Sheep liver: sweet-bitter flavor, hot in nature.Filling liver kidney is nourished blood, and makes eye bright warming the middle warmer and descending qi.--" Chinese medicine voluminous dictionary ".The vitamin A content of sheep liver is very high, can reach 3 * 10
5IU/kg.
Wild jujube: flavor acid, property are put down.The master makes eye bright trusted subordinate's impotence numbness, diuresis.--" not Lu ".The ascorbic of wild jujube contains first of the many fruits of measurer, the vegetables, and bright jujube contains vitamin C 11.8g/kg.
Shepherd's purse: it is sweet, warm in nature to distinguish the flavor of.And spleen, Li Shui, hemostasis makes eye bright.--" Chinese medicine voluminous dictionary ".Shepherd's purse is rich in protein, and 500 gram shepherd's purses contain protein 21.2g, calcium 1680mg, and iron 252mg, carrotene 12.8mg, and contain flavones and very abundant choline.
Oyster meat: it is sweet, warm in nature to distinguish the flavor of.Nourishing yin and nourishing blood is controlled dysphoria and is insomnia, and is confused and worried, erysipelas.--" Chinese medicine voluminous dictionary ".The oyster meat inorganic salt content is abundant, reaches 17.6%, wherein zinc content occupy many foods, the dried oyster meat of every 100g contains zinc 47.6mg.Also contain abundant iodine in addition.
White fungus: sweet, the property of distinguishing the flavor of is flat.The tonifying spleen appetizing, beneficial gas gut purge.Replenishing the vital essence and removing heat.--" Chinese medicine voluminous dictionary ".。White fungus is rich in polysaccharide, can improve the immunity of human body to tumour, and it is rich in vitamin D, and every 100g contains vitamin D 960ug.
Brewer's yeast: sweet, the property of distinguishing the flavor of is flat.Help digestion, invigorating the spleen, regulating middle-JIAO and making the adverse QI downward is controlled dyspepsia and is not disappeared.--" Chinese medicine voluminous dictionary ", kind of nutritional labeling surplus brewer's yeast is rich in 50, the content of its mycoprotein reaches 52%, and B family vitamin content is very abundant, is referred to as natural complex B group.Content of mineral substances reaches 6.4%.Every 100g iron content 34mg, zinc 8.6mg, chromium 0.10mg, choline 260mg, and contain digestive ferment, help body absorbing to various nutriments.
Perilla leaf: flavor is hot, warm in nature.Deliver, it is cold to loose, regulate the flow of vital energy, and battalion.--" Chinese medicine voluminous dictionary ".Perilla leaf is rich in superoxide dismutase (SOD).Extract 1 gram contains SOD 850 active units.
Clover: bitter, property are put down, clear taste, sharp intestine and small intestine, following vesical calculus.--" Chinese medicine voluminous dictionary ", the legume protein content is high.
Cottonrose hibiscus flower: little suffering of distinguishing the flavor of, property are put down heat-clearing, cool blood, detumescence, detoxifcation.--" Chinese medicine voluminous dictionary ", contain abundant glycosides displayed and anthocyanin.
Select for use these not only to have consumption, but also " medicine, food homology " food of tool pharmacologic action; Be intended to make it when the multiple nutrients material being provided for human body; Can also bring into play the medicinal efficacy that its strengthening the spleen and stomach, nourishing liver, invigorating kidney, qi-restoratives benefit are smart, help digestion, detoxify; With enhancing body resistance and immunity pharmacodynamic feature according to them, can play spleen benefiting and stimulating the appetite, nourishing liver, invigorating kidney, qi-restoratives benefit smart, help digestion, detoxifcation and anti-senility effect.
4, edible safety, palatability is strong, instant.
Be the sweet tart flavour of beany flavour, Semen sesami nigrum fragrance and wild jujube, good mouthfeel through the juice that boiled.The present invention does not add any artificial synthetic and chemicals in process of manufacture, so edible safety does not have side effects.Boiling water is transferred or is boiled and gets final product when edible.
5, the protection of the setting of process conditions emphasis nutritional labeling in the preparation method is rich in vitamin C like wild jujube, and vitamin C both kept in dark place, heat, was afraid of oxygen again, so adopt freezing processing and vacuum drying, was mainly and prevented that vitamin C is destroyed.In the sweat of black soya bean, add lactic acid bacteria and can improve the acidity in the juice, comparatively stable under acid condition because of water soluble vitamin, can reduce the loss of nutrient substances amount.
6, applied widely, all-ages, cheap, the suitable mass consumption of price.
Specific embodiment embodiment 1: 15 parts of Semen sesami nigrums, 30 parts in black soya bean albumen, 4 parts of sheep livers, 12 parts of oyster meats, 10 parts of wild jujubes, 10 parts in shepherd's purse, 10 parts in white fungus, 10 parts of clovers, 8 parts of brewer's yeasts, 1 part of perilla leaf, 1 part of cottonrose hibiscus flower.
Embodiment 2: 20 parts of Semen sesami nigrums, 38 parts in black soya bean albumen, 6 parts of sheep livers, 15 parts of oyster meats, 15 parts of wild jujubes, 15 parts in shepherd's purse, 15 parts in white fungus, 14 parts of clovers, 10 parts of brewer's yeasts, 2 parts of perilla leafs, 2 parts of cotton rose cauline leafs.
Preparation method:
A: the preparation method of black soya bean albumen, perilla leaf, shepherd's purse, clover, cottonrose hibiscus flower or cauline leaf is made up of following steps:
Black soya bean is at pregnant flower bud phase its cauline leaf of gathering, and nutrition is the highest in this moment cauline leaf, and protein content 4% in the cauline leaf, is the best period of extracting leaf protein, and clover was gathered in the later stage of nourishing and growing, and shepherd's purse was gathered in the maturity period, and cotton rose was gathered at the florescence;
Select: the cauline leaf of gathering is detected Huang Ye and impurity;
Clean: after the cauline leaf of selecting is cleaned in clear water, again through drenching hydroblasting;
Cutting: the cauline leaf of cleaning cut into 3-5 centimetre broken section;
Grind: go into to grind the formula grinder, cauline leaf is worn into slurries for broken section that will cut;
Squeezing: isolated juice and residue are squeezed pressure 500 kilograms per centimeter with squeezer
2, the juice in the residue is pushed out;
Filter: juice through filter press 100 order net filtrations, is leached impurity;
Fermentation: the juice after will filtering is packed in the container that can seal, and in juice, injects lactic acid bacteria, and it accounts for the juice weight ratio is 1.5%; Add lactic acid bacteria and can improve the acidity in the juice, comparatively stable under acid condition because of water soluble vitamin, can reduce the loss of nutrient substances amount; After container was filled juice, the seal cover mouth placed 30 ℃ environment anaerobic fermentation 10 hours; Under the effect of Bacillus acidi lactici, protein produces and solidifies, and forms deposition; Can increase the content of mycoprotein in the protein through fermentation, can make also that trypsase is decomposed by enzyme in the bean food, improve protein utilization;
Separate: sediment in the container is taken out,, sediment is separated into the wet cake of water content 60% through centrifuge 5000-20000 rev/min quick separation;
Dry: the cake that will wet is sent in the spray dryer, the high pressure draught vaporific hothouse that sprays into of cake that will wet, and shower nozzle place temperature is 120 ℃ in the hothouse, and bottom temp is 90 ℃, and what be atomized triflingly promptly is dried in dropping process.
Cooling: conveyer belt is established in the hothouse bottom, and in the powder input cooling chamber that falls, the cooling indoor temperature is about 0 ℃, and is defeated behind the freeze space when powder, promptly is cooled to the normal temperature state;
Packing: cooled powder is packed in the compound bag of tool protection against the tide, sun-proof function, during the envelope mouth, extract a bag air out, seal sack then and put shady and cool dry place and deposit.
B: the preparation method of wild jujube is made up of following steps:
Select: choose bad fruit and other impurity;
Clean: use spray irrigation again after cleaning with clear water;
Stoning: remove jujube nuclear with special-purpose stoner;
Making beating: pulp is broken into slurries through the hammer beater;
Filter: pulp is filtered through filter press 100 order mesh screens, leach residue;
Freezing: pulp is packed in the container, and it is freezing to send into refrigerating chamber, and freezer temperature is controlled at 0～-5 ℃, and fruit juice is met cold after-contraction, squeezes moisture, and moisture is met and then formed ice crystal after cold, and pulp is promptly by thickening;
Broken: as the pulp of deep colling to be taken out, with press it is frozen body and be pressed into fragment, with disintegrating machine it is broken into the shot-like particle below 5 millimeters again;
Separate: shot-like particle is sent into centrifuge, in 5000-20000 rev/min rotating speed, isolate ice crystal;
Vacuum drying: isolated pulp is placed the hothouse of vacuum drier, under higher vacuum,, the moisture content in the pulp is changed into steam and removes to 40 ℃ of pulp inputs--50 ℃ of low temperature;
Packing: the powder of drying is packed in moistureproof, the sun-proof compound bag, will extract a bag interior air before the envelope mouth out, be placed on the low temperature place preservation below 10 ℃.
Wild jujube is rich in vitamin C, and vitamin C promptly keeps in dark place, heat, is afraid of oxygen again, so adopt freezing processing and vacuum drying, is mainly and prevents that vitamin C is destroyed.
C: the brewer's yeast preparation method is made up of following steps:
Oven dry: place the equilibrium of fine-structure mesh type die to spread out fresh brewer's yeast, thickness does not surpass 1 centimetre is advisable, and places drying chamber through 40 ℃ of temperature oven dry, dries when water content reaches 25%--30% to stop;
Pulverize: become 100 order wet-millings with the pulverizer powder;
Sterilization: wet-milling is sent in the spray dryer, and high pressure draught sprays into wet-milling in the hothouse, and shower nozzle place temperature is 120 ℃ in the hothouse, and bottom temp is 90 ℃, when wet-milling falls in high temperature in the process, not only is dried, and has realized the purpose of instantaneously sterilising;
Cooling, the same black soya bean of packaging process.
The preparation method of D, Semen sesami nigrum is made up of following steps:
Selection by winnowing: the Semen sesami nigrum of gathering is blown out impurity, dust and jejune blighted grain through winnowing machine.
Clean: Semen sesami nigrum is eluriated totally with clear water, clean with shower water again;
Oven dry: the Semen sesami nigrum stand of cleaning is dispersed on the solarization bed, places 40 ℃ greenhouse to dry;
The light stir-fry: Semen sesami nigrum is placed revolving burner, with 60 ℃--65 ℃ temperature rotation stir-fried 3-4 minute, stopped parch when treating savory overflowing;
Pulverize: Semen sesami nigrum is placed pulverizer, wear into 100 order fine powders;
Packing: the fine powder that grinds is packed in moistureproof, the sun-proof compound bag, extract an air in the bag before sealing out, behind the sealing sack, place shady and cool dry place to preserve.
The preparation method of E, white fungus is made up of following steps
Clean: dry tremella is cleaned with clear water, rinse well with shower water again;
Select: white fungus expands after meeting water, and is soft, and machine is removed white fungus growing point place pink material whereby;
Oven dry: place drying chamber through 40 ℃ of low temperature dryings in white fungus;
Pulverize: when water content reaches 30% left and right sides, it is worn into 100 order wet-millings with pulverizer;
Dry sterilization, cooling, packing is with the yeast operation.
The preparation method of F, sheep liver is made up of following steps
Soak: fresh liver is put into clear water soaked 2 hours;
Clean: the sheep liver is cleaned with clear water, and removed impurity such as fat, wash with shower water again;
Shortening: the sheep liver is cut into the thin slice of 3--5 millimeter, and the stand is sprinkled upon in the net formula framework, in baking box, through 100 ℃ of temperature bakings 5 minutes, makes it well-done;
Oven dry: the sheep liver is dried in 40 ℃ of temperature;
Pulverize: send into pulverizer after the sheep Liver Channel cooling with drying, wear into 120 order powder;
Packing: fine powder is packed in the moistureproof sun-proof compound bag, seal rearmounted shady and cool dry place and preserve.
The preparation method of G, oyster meat is made up of following steps:
Clean: fresh oyster meat is cleaned with clear water, and remove impurity, wash with shower water then;
Boil: oyster meat is placed on to boil in the clear water boils; After waiting to boil 2-3 minute; Adding weight is that
fresh ginger is removed fishy smell, pulls out after boiling 10 minutes;
Oven dry: the oyster meat that boils is sent into drying chamber under 40 ℃ of temperature, dry;
Pulverize: the oyster meat that parches is worn into 120 purpose powder with pulverizer;
Packing:, put dry place and preserve with the powder sealing in moistureproof, the sun-proof compound bag of packing into.
H, preparation
Ostreae testa pulverata, brewer's yeast are stirred by above-mentioned prescription, with flaker by every day amount be pressed into tablet because ostreae testa pulverata some fishy smell slightly; Brewer's yeast has a little some yeastys; If it is edible after other raw material is heated, will influence its mouthfeel, dash food so process tablet.
With the wild jujube powder by every day amount do vacuum packaging, destroy in order to avoid vitamin C is met oxygen.
Other raw material is mixed by above-mentioned formula rate, mixes thoroughly through mixer, by every day amount pack.
Eating method
The pulvis part is transferred to milk or soymilk concentration with clear water, or be modulated into pasty state, boiling water dashes or in slow fire, boils and got final product in 2 minutes.When treating that its temperature is reduced to 50 ℃-60 ℃, open wild jujube powder packing again, the wild jujube powder is poured in the liquid, after stirring, drink.Because To Be Protected from Heat for contained vitamin C in the wild jujube, boil simultaneously with other raw material, vitamin C will be by whole destructions.During drinkable liquid, can dash food tablet part again.
The reservation of nutritional labeling and restriction
Vitamin B complex is water miscible; In food manufacturing process, be prone to run off; In order to satisfy the quantification needs of human body to vitamin B complex, the present invention has had a mind to improve the amount of vitamin B complex when design; Its design amount is: even vitamin B complex all runs off or destroys in the food, still can satisfy the human body every day of the needs numerical value to vitamin B complex.
And " sodium " element is restricted element.In the raw material of being selected for use, it contains the sodium amount all is lower, because sodium element is the material of human body " lack can not, at most to evil ".Consider that human body will eat 6-8 gram salt every day, per 100 gram salt contain sodium 25127.2mg.Human body edible 8 gram salt every day can be taken in 2010mg sodium.In addition, all contain higher sodium in the food in soy sauce, the monosodium glutamate, these are enough to satisfy the requirement of human body 2200mg every day.Sodium content among the present invention has only 99mg/100, can not have a negative impact to body.
Restricted food also has fat, advises many food plants property oil product, and limit amount surpasses 30g every day.
In addition, the raw materials used oxalic acid that do not contain helps human body absorbing various nutriments.
Adult's every day, edible 70 grams " multi-component nutrients " can be taken in protein 32.06g, fatty 6.9g, carbohydrate 15.9g, calcium 826mg; Phosphorus 252mg, potassium 1246mg, sodium 69.3mg, magnesium 217mg, iodine 210ug; Zinc 8.3mg, copper 1.26mg, chromium 70ug, molybdenum 147ug, iron 18.6mg; Cobalt 56ug, selenium 37ug, vitamin A 840RE, vitamin E 13.5mg, vitamin C 81.9mg, Cobastab
12.59mg, Cobastab
21.87mg, Cobastab
61.54mg, Cobastab
1240.6ug, pantothenic acid 3.08mg, nicotinic acid 7.7mg, biotin 910ug.Linoleic acid 3.22g, leukotrienes 1.036g, histidine 588mg, isoleucine 1099mg, leucine 2254mg; Lysine 1694mg, methionine 441mg, phenylalanine 1323mg, threonine 1274mg, tryptophan 70mg; Valine 1449mg, daizeol 186mg, isoflavones 44.5mg, chlorophyll 159mg, bata-carotene 9.17mg; Tremella polysaccharides 406mg, soyasaponins 693mg, lecithin 1820mg, SOD850 active unit, methylnaphthohydroquinone 60mg.
On the contained nutriment of the present invention basis, human body edible 150 gram rice every day, 150 gram flour; 50 gram animal foods are like poultry, bird food; Aquatic product food or eggs product, the above vegetables of 200 grams, human body desired nutritional every day promptly all reaches the recommended intake standard.
Claims (3)
1. multi-component nutrients, it is characterized in that: it is made by following method:
The raw material that adds following parts by weight: Semen sesami nigrum 15--20 part, black soya bean cauline leaf albumen 30--40 part, sheep liver 4--6 part, oyster meat 10--15 part, wild jujube 10--15 part, shepherd's purse 10--15 part, white fungus 10--15 part, clover 10-15 part, brewer's yeast 8--10 part, perilla leaf 1--2 part, cotton rose cauline leaf 1-2 part;
Preparation method:
A: the preparation method of black soya bean cauline leaf albumen, perilla leaf, shepherd's purse, clover, cotton rose cauline leaf is made up of following steps:
Gather: black soya bean is at pregnant flower bud phase its cauline leaf of gathering, and clover was gathered in the later stage of nourishing and growing, and shepherd's purse was gathered in the maturity period, and cotton rose was gathered at the florescence;
Select: the cauline leaf of gathering is detected Huang Ye and impurity;
Clean: after the cauline leaf of selecting is cleaned in clear water, again through drenching hydroblasting;
Cut: the section that the cauline leaf of cleaning is cut into 3-5 centimetre;
Grind: the cauline leaf of cutting is sent into mill formula grinder, cauline leaf is worn into slurries;
Squeezing: isolated juice and residue are squeezed pressure 500 kilograms per centimeter with squeezer
2
Filter: juice through filter press 100 order net filtrations, is leached impurity;
Fermentation: the juice after will filter is packed in the container that can seal, and the injection weight ratio is 1.5% lactic acid bacteria in juice; After container was filled juice, the seal cover mouth placed 30 ℃ environment anaerobic fermentation 10 hours; Under the effect of Bacillus acidi lactici, protein produces and solidifies, and forms deposition;
Separate: sediment in the container is taken out,, sediment is separated into the wet cake of water content 60% through centrifuge 5000--20000 rev/min quick separation;
Dry: the cake that will wet is sent in the spray dryer, the high pressure draught vaporific hothouse that sprays into of cake that will wet, and shower nozzle place temperature is 120 ℃ in the hothouse, bottom temp is 90 ℃;
Cooling: powder is imported in the cooling chamber, and temperature is about 0 ℃, and is defeated behind the freeze space when powder, promptly is cooled to the normal temperature state;
Packing: cooled powder is packed in the compound bag of tool protection against the tide, sun-proof function, vacuumize, sealing is put shady and cool dry place and is deposited;
B: the preparation method of wild jujube is made up of following steps:
Select: choose bad fruit and other impurity;
Clean: use spray irrigation again after cleaning with clear water;
Stoning: remove jujube nuclear with special-purpose stoner;
Making beating: pulp is broken into slurries through the hammer beater;
Filter: pulp is filtered through filter press 100 order mesh screens, leach residue;
Freezing: pulp is packed in the container, and it is freezing to send into refrigerating chamber, and temperature is controlled at 0---and-5 ℃, fruit juice is met cold after-contraction, squeezes moisture, and moisture is met and then formed ice crystal after cold, and pulp is promptly by thickening;
Broken: as the pulp of deep colling to be taken out, with press it is frozen body and be pressed into fragment, with disintegrating machine it is broken into the shot-like particle below 5 millimeters again;
Separate: shot-like particle is sent into centrifuge, in 5000-20000 rev/min rotating speed, isolate ice crystal;
Vacuum drying: isolated pulp is placed the hothouse of vacuum drier, under vacuum condition, 40 ℃ of temperature--50 ℃, the moisture content in the pulp is changed into steam and removes;
Packing: the powder of drying is packed in moistureproof, the sun-proof compound bag, vacuumize, the low temperature that is placed on below 10 ℃ is preserved;
C: the brewer's yeast preparation method is made up of following steps:
Oven dry: place the equilibrium of fine-structure mesh type die to spread out fresh brewer's yeast, thickness does not surpass 1 centimetre, places drying chamber to dry through 40 ℃ of temperature, dry water content when reaching 25%--30% till;
Pulverize: be ground into 100 order wet-millings with pulverizer;
Sterilization: wet-milling is sent in the spray dryer, and high pressure draught sprays into wet-milling in the hothouse, and shower nozzle place temperature is 120 ℃ in the hothouse, and bottom temp is 90 ℃, when wet-milling falls in high temperature in the process, is dried and has realized instantaneously sterilising;
Cooling, vacuum packaging;
The preparation method of D, Semen sesami nigrum is made up of following steps:
Selection by winnowing: the Semen sesami nigrum of gathering is blown out impurity, dust and jejune blighted grain through winnowing machine;
Clean: Semen sesami nigrum is eluriated totally with clear water, clean with shower water again;
Oven dry: the Semen sesami nigrum stand of cleaning is dispersed on the solarization bed, places 40 ℃ greenhouse to dry;
The light stir-fry: Semen sesami nigrum is placed revolving burner, with 60 ℃--65 ℃ temperature rotation stir-fried 3-4 minute, stopped parch when treating savory overflowing;
Pulverize: Semen sesami nigrum is placed pulverizer, wear into 100 order fine powders,
Packing: the fine powder that grinds is packed in moistureproof, the sun-proof compound bag, vacuumize, behind the sealing sack, place shady and cool dry place to preserve;
The preparation method of E, white fungus is made up of following steps
Clean: dry tremella is cleaned with clear water, rinse well with shower water again;
Select: white fungus expands after meeting water, and is soft, and machine is removed white fungus growing point place pink material whereby;
Oven dry: place drying chamber through 40 ℃ of low temperature dryings in white fungus;
Pulverize: when water content reaches 30% left and right sides, it is worn into 100 order wet-millings with pulverizer;
Dry sterilization, cooling, vacuum packaging;
The preparation method of F, sheep liver is made up of following steps
Soak: fresh liver is put into clear water soaked 2 hours;
Clean: the sheep liver is cleaned with clear water, and removed the impurity that comprises fat, wash with shower water again;
Shortening: the sheep liver is cut into the thin slice of 3--5 millimeter, and the stand is sprinkled upon in the net formula framework, in baking box, through 100 ℃ of temperature bakings 5 minutes, makes it well-done;
Oven dry: the sheep liver is dried in 40 ℃ of temperature;
Pulverize: send into pulverizer after the sheep Liver Channel cooling with drying, wear into 120 order powder;
Packing: fine powder is packed in the moistureproof sun-proof compound bag, seal rearmounted shady and cool dry place and preserve;
The preparation method of G, oyster meat is made up of following steps:
Clean: fresh oyster meat is cleaned with clear water, and remove impurity, wash with shower water then;
Boil: oyster meat is placed on to boil in the clear water boils, after waiting to boil 2-3 minute, add fresh ginger and remove fishy smell, pulled out after boiling 10 minutes;
Oven dry: the oyster meat that boils is sent into drying chamber under 40 ℃ of temperature, dry;
Pulverize: the oyster meat that parches is worn into 120 purpose powder with pulverizer;
Packing:, put dry place and preserve with the powder sealing in moistureproof, the sun-proof compound bag of packing into;
H, preparation
Ostreae testa pulverata, brewer's yeast are stirred according to the above ratio; With flaker by every day amount be pressed into tablet; With the wild jujube powder by every day amount do vacuum packaging, destroy in order to avoid vitamin C is met oxygen, other raw material is mixed by above-mentioned formula rate; Mix thoroughly through mixer, by every day amount pack.
2. multi-component nutrients according to claim 1 is characterized in that: it is processed by following compositions in weight portion: 15 parts of Semen sesami nigrums, 30 parts in black soya bean cauline leaf albumen, 4 parts of sheep livers, 12 parts of oyster meats, 10 parts of wild jujubes, 10 parts in shepherd's purse, 10 parts in white fungus, 10 parts of clovers, 8 parts of brewer's yeasts, 1 part of perilla leaf, 1 part of cotton rose cauline leaf.
3. the preparation method of multi-component nutrients according to claim 1 is characterized in that: the preparation method of its each component respectively as follows:
A: the preparation method of black soya bean cauline leaf albumen, perilla leaf, shepherd's purse, clover, cotton rose cauline leaf is made up of following steps:
Gather: black soya bean is at pregnant flower bud phase its cauline leaf of gathering, and clover was gathered in the later stage of nourishing and growing, and shepherd's purse was gathered in the maturity period, and cotton rose was gathered at the florescence;
Select: the cauline leaf of gathering is detected Huang Ye and impurity;
Clean: after the cauline leaf of selecting is cleaned in clear water, again through drenching hydroblasting;
Cut: the section that the cauline leaf of cleaning is cut into 3-5 centimetre;
Grind: the cauline leaf of cutting is sent into mill formula grinder, cauline leaf is worn into slurries;
Squeezing: isolated juice and residue are squeezed pressure 500 kilograms per centimeter with squeezer
2
Filter: juice through filter press 100 order net filtrations, is leached impurity;
Fermentation: the juice after will filter is packed in the container that can seal, and the injection weight ratio is 1.5% lactic acid bacteria in juice; After container was filled juice, the seal cover mouth placed 30 ℃ environment anaerobic fermentation 10 hours; Under the effect of Bacillus acidi lactici, protein produces and solidifies, and forms deposition;
Separate: sediment in the container is taken out,, sediment is separated into the wet cake of water content 60% through centrifuge 5000-20000 rev/min quick separation;
Dry: the cake that will wet is sent in the spray dryer, the high pressure draught vaporific hothouse that sprays into of cake that will wet, and shower nozzle place temperature is 120 ℃ in the hothouse, bottom temp is 90 ℃;
Cooling: powder is imported in the cooling chamber, and temperature is about 0 ℃, and is defeated behind the freeze space when powder, promptly is cooled to the normal temperature state;
Packing: cooled powder is packed in the compound bag of tool protection against the tide, sun-proof function, vacuumize, sealing is put shady and cool dry place and is deposited;
B: the preparation method of wild jujube is made up of following steps:
Select: choose bad fruit and other impurity;
Clean: use spray irrigation again after cleaning with clear water;
Stoning: remove jujube nuclear with special-purpose stoner;
Making beating: pulp is broken into slurries through the hammer beater;
Filter: pulp is filtered through filter press 100 order mesh screens, leach residue;
Freezing: pulp is packed in the container, and it is freezing to send into refrigerating chamber, and temperature is controlled at 0---and-5 ℃, fruit juice is met cold after-contraction, squeezes moisture, and moisture is met and then formed ice crystal after cold, and pulp is promptly by thickening;
Broken: as the pulp of deep colling to be taken out, with press it is frozen body and be pressed into fragment, with disintegrating machine it is broken into the shot-like particle below 5 millimeters again;
Separate: shot-like particle is sent into centrifuge, in 5000-20000 rev/min rotating speed, isolate ice crystal;
Vacuum drying: isolated pulp is placed the hothouse of vacuum drier, under vacuum condition, 40 ℃ of temperature--50 ℃, the moisture content in the pulp is changed into steam and removes;
Packing: the powder of drying is packed in moistureproof, the sun-proof compound bag, vacuumize, the low temperature that is placed on below 10 ℃ is preserved;
C: the brewer's yeast preparation method is made up of following steps:
Oven dry: place the equilibrium of fine-structure mesh type die to spread out fresh brewer's yeast, thickness does not surpass 1 centimetre, places drying chamber to dry through 40 ℃ of temperature, dry water content when reaching 25%--30% till;
Pulverize: be ground into 100 order wet-millings with pulverizer;
Sterilization: wet-milling is sent in the spray dryer, and high pressure draught sprays into wet-milling in the hothouse, and shower nozzle place temperature is 120 ℃ in the hothouse, and bottom temp is 90 ℃, when wet-milling falls in high temperature in the process, is dried and has realized instantaneously sterilising;
Cooling, vacuum packaging;
The preparation method of D, Semen sesami nigrum is made up of following steps:
Selection by winnowing: the Semen sesami nigrum of gathering is blown out impurity, dust and jejune blighted grain through winnowing machine;
Clean: Semen sesami nigrum is eluriated totally with clear water, clean with shower water again;
Oven dry: the Semen sesami nigrum stand of cleaning is dispersed on the solarization bed, places 40 ℃ greenhouse to dry;
The light stir-fry: Semen sesami nigrum is placed revolving burner, with 60 ℃--65 ℃ temperature rotation stir-fried 3-4 minute, stopped parch when treating savory overflowing;
Pulverize: Semen sesami nigrum is placed pulverizer, wear into 100 order fine powders,
Packing: the fine powder that grinds is packed in moistureproof, the sun-proof compound bag, vacuumize, behind the sealing sack, place shady and cool dry place to preserve;
The preparation method of E, white fungus is made up of following steps
Clean: dry tremella is cleaned with clear water, rinse well with shower water again;
Select: white fungus expands after meeting water, and is soft, and machine is removed white fungus growing point place pink material whereby;
Oven dry: place drying chamber through 40 ℃ of low temperature dryings in white fungus;
Pulverize: when water content reaches 30% left and right sides, it is worn into 100 order wet-millings with pulverizer;
Dry sterilization, cooling, vacuum packaging;
The preparation method of F, sheep liver is made up of following steps
Soak: fresh liver is put into clear water soaked 2 hours;
Clean: the sheep liver is cleaned with clear water, and removed the impurity that comprises fat, wash with shower water again;
Shortening: the sheep liver is cut into the thin slice of 3--5 millimeter, and the stand is sprinkled upon in the net formula framework, in baking box, through 100 ℃ of temperature bakings 5 minutes, makes it well-done;
Oven dry: the sheep liver is dried in 40 ℃ of temperature;
Pulverize: send into pulverizer after the sheep Liver Channel cooling with drying, wear into 120 order powder;
Packing: fine powder is packed in the moistureproof sun-proof compound bag, seal rearmounted shady and cool dry place and preserve;
The preparation method of G, oyster meat is made up of following steps:
Clean: fresh oyster meat is cleaned with clear water, and remove impurity, wash with shower water then;
Boil: oyster meat is placed on to boil in the clear water boils, after waiting to boil 2-3 minute, add fresh ginger and remove fishy smell, pulled out after boiling 10 minutes;
Oven dry: the oyster meat that boils is sent into drying chamber under 40 ℃ of temperature, dry;
Pulverize: the oyster meat that parches is worn into 120 purpose powder with pulverizer;
Packing:, put dry place and preserve with the powder sealing in moistureproof, the sun-proof compound bag of packing into;
H, preparation
Ostreae testa pulverata, brewer's yeast are stirred according to the above ratio; With flaker by every day amount be pressed into tablet; With the wild jujube powder by every day amount do vacuum packaging, destroy in order to avoid vitamin C is met oxygen, other raw material is mixed by above-mentioned formula rate; Mix thoroughly through mixer, by every day amount pack.
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| CN1077348A (en) * | 1993-04-29 | 1993-10-20 | 张明治 | A kind of nutrition sugar and preparation method |
| CN1085741A (en) * | 1992-10-19 | 1994-04-27 | 李汉臣 | The composite green food for health-care and anti-cancer use fast preparation method |
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| CN1085741A (en) * | 1992-10-19 | 1994-04-27 | 李汉臣 | The composite green food for health-care and anti-cancer use fast preparation method |
| CN1077348A (en) * | 1993-04-29 | 1993-10-20 | 张明治 | A kind of nutrition sugar and preparation method |
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