CN101836738B - Freeze-dried food with nutrition pyramid diet structure - Google Patents
Freeze-dried food with nutrition pyramid diet structure Download PDFInfo
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- CN101836738B CN101836738B CN201010172685XA CN201010172685A CN101836738B CN 101836738 B CN101836738 B CN 101836738B CN 201010172685X A CN201010172685X A CN 201010172685XA CN 201010172685 A CN201010172685 A CN 201010172685A CN 101836738 B CN101836738 B CN 101836738B
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Abstract
The invention discloses a freeze-dried food. Freeze-drying technology is combined with a nutrition pyramid diet structure theory so that a food has high nutrition and can be preserved for a long time at the same time. The free-dried food of the invention comprises a main material, a soup material and an auxiliary material which are of a block shape or a flake shape, wherein the main material is a staple food of five cereals; the soup material comprises the following components: vegetables, fish and shrimp, eggs, meat, salt an sugar; and the auxiliary material comprises the following components: fruits, nut fruits and milk powder. The meat in the soup material also can be added into the auxiliary material. The components and different mass percentages are exactly in accordance with a 4+1 nutrition pyramid diet structure. Simultaneously the food of the invention is obtained by a freeze-drying method, so that the food can be preserved for a long time. Therefore, the food of the invention can meet the requirements of all types of people of different consumer groups, age levels and consumption habits on nutrition, and is adapted to faster and faster life rhythm in the modern society.
Description
Technical field
The present invention relates to the technical field of frozen dried food, relate in particular to a kind of frozen dried food with nutrition pyramid diet structure.
Background technology
Freeze-drying prods domestic major product form now is main with primary product, becomes the big packing case packing of bulk type, and the product more than 95% for export, and is edible as the flavouring of western-style food based food; And " nutrition pyramid diet structure " theory application also mainly is to be main with conventional machining process in food, just more pays attention to the collocation of nutrition, does not solve the problem that nutrition keeps, and does not organically combine with freeze drying technology; Freeze drying technology combines the application class product of nutrition pyramid diet structure theory in the agricultural byproducts processing technology also not have to form the product form that is fit to mass consumption in the world.
Summary of the invention
Problem to be solved by this invention provides a kind of frozen dried food, and freeze drying technology and " nutrition pyramid diet structure " theory are combined, and makes food when having high nutrition, can preserve the long period again.
The present invention is a kind of frozen dried food with nutrition pyramid diet structure, comprises major ingredient, soup stock and batching, and the three all is bulk or sheet, and wherein major ingredient is the five cereals staple food; The soup stock composition is: greengrocery, fish and shrimp, eggs, meat, salt sugar; Food ingredient is: fruit, nut fruits, milk powder; Mass ratio before major ingredient, soup stock, the batching freeze-drying is 4: 9: 7, and the mass ratio after the freeze-drying is 6: 5: 4; The mass percent of each composition is after the soup stock freeze-drying: greengrocery 25-35%, fish and shrimp 15-25%, eggs 15-25%, meat 15-25%, salt sugar 5-15%; The mass percent of each composition is after the batching freeze-drying: fruit 45-55%, nut fruits 22.5-32.5%, milk powder 17.5-27.5%.
After the meat in the soup stock was added in the batching, the soup stock composition was: greengrocery, fish and shrimp, eggs, salt sugar; Food ingredient is: fruit, meat, nut fruits, milk powder; Mass ratio before major ingredient, soup stock, the batching freeze-drying is 20: 41: 39; Mass ratio is 6: 4: 5 after the freeze-drying; The mass percent of each composition is after the soup stock freeze-drying: greengrocery 32.5-42.5%, fish and shrimp 20-30%, eggs 20-30%, salt sugar 7.5-17.5%; The mass percent of each composition is after the batching freeze-drying: fruit 35-45%, meat 25-30%, nut fruits 17-27%, milk powder 13-23%.
The Along with people's growth in the living standard, people also more and more pay attention to health, and " 4+1 nutrition pyramid diet structure " becomes the optimum structure of meals, and people are improved health through adequate nutrition.Wherein " 4+1 " refers to should comprise in meals every day " grain, beans ", " vegetables, fruit ", " milk and dairy produce ", " fowl, meat, fish, egg " four group foods, suitably increase " salt, oil, sugar " as the basis with this four group food.The ground floor of " pyramid " is most important Cereals group food, and it constitutes column foot, should account for the very big proportion in the diet.The second layer of " pyramid " is vegetables and fruit, and to replenish the demand of human body to vitamin and mineral matter, its intake should be a little less than the Cereals group food." pyramid " the 3rd layer is milk and dairy produce, and to replenish high-quality protein and calcium, its intake should be lower than vegetables and fruit." pyramid " the 4th layer is animal food, and protein, fat, B family vitamin and inorganic salts mainly are provided, and its intake should be lower than milk and dairy produce.The pinnacle of a pagoda is an amount of oil, salt, sugar.These four kinds of bases add that the pinnacle of a pagoda is superimposed together just like pyramid.
Can find out that from the composition mass percent of food of the present invention the nutrition of this food just in time meets " 4+1 nutrition pyramid diet structure ".Simultaneously, food of the present invention is to be got through freeze-drying method by food.The effect of freeze-drying is the moisture in the food is reduced, and improves the concentration of solable matter in the food, thereby reduces water activity to the degree that is enough to suppress microbial activities, and simultaneously, the activity of the contained enzyme of food itself also is suppressed, and makes the food can long preservation.Vacuum freeze-drying food is compared with the dehydrated food of producing with other modes, and have many incomparable advantages: (1) nutritional labeling is constant basically; (2) form is constant basically; (3) color and luster is constant basically; (4) quality of solids is not lost basically; (5) rehydration is splendid, instant; (6) preserve conveniently long shelf-life; (7) be real pollution-free food.
Therefore; Food of the present invention has organically combined freeze drying technology characteristics and " nutrition pyramid diet structure " theory; Form the full nutrition of a series of freeze-drying and concentrate composite class food; Can satisfy all kinds of crowds' of the different consumer groups, ages, consumption habit nutritional need, adapt to the more and more faster rhythm of life of present society.
The specific embodiment
The present invention is a kind of frozen dried food with nutrition pyramid diet structure, comprises major ingredient, soup stock and batching, and the three all is bulk or sheet, and wherein major ingredient is the five cereals staple food; The soup stock composition is: greengrocery, fish and shrimp, eggs, meat, salt sugar; Food ingredient is: fruit, nut fruits, milk powder; Mass ratio before major ingredient, soup stock, the batching freeze-drying is 4: 9: 7, and the mass ratio after the freeze-drying is 6: 5: 4.The mass percent of each composition is after the soup stock freeze-drying: greengrocery 25-35%, fish and shrimp 15-25%, eggs 15-25%, meat 15-25%, salt sugar 5-15%, optimum quality percentage is: greengrocery 30%, fish and shrimp 20%, eggs 20%, meat 20%, salt sugar 10%.The mass percent of each composition is after the batching freeze-drying: fruit 45-55%, nut fruits 22.5-32.5%, milk powder 17.5-27.5%, optimum quality percentage is: fruit 50%, nut fruits 27.5%, milk powder 22.5%.
After the meat in the soup stock was added in the batching, the soup stock composition was greengrocery, fish and shrimp, eggs, salt sugar; Food ingredient is: fruit, meat, nut fruits, milk powder; Mass ratio before major ingredient, soup stock, the batching freeze-drying is 20: 41: 39; Mass ratio is 6: 4: 5 after the freeze-drying.The mass percent of each composition is after the soup stock freeze-drying: greengrocery 32.5-42.5%, fish and shrimp 20-30%, eggs 20-30%, salt sugar 7.5-17.5%, optimum quality percentage is: greengrocery 37.5%, fish and shrimp 25%, eggs 25%, salt sugar 12.5%.The mass percent of each composition is after the batching freeze-drying: fruit 35-45%, meat 25-30%, nut fruits 17-27%, milk powder 13-23%, optimum quality percentage is: fruit 40%, meat 20%, nut fruits 22%, milk powder 18%.
Wherein, the five cereals staple food is at least a in purple potato piece (Huang), rice cake (in vain), Chinese sorghum piece (red), the noodles piece; Fruits are at least a in apple flakes, yellow peach sheet, Kiwi berry sheet, papaya tablet, pineapple slice, the strawberry sheet; Greengrocery is at least a in carrot slice, Lathyrus odoratus grain, spinach piece, balsam pear slice, the broccoli stamen; Nut fruits is at least a in almond, walnut kernel, the shelled peanut; Fish and shrimp are at least a in peeled shrimp, the squid; Eggs are main with egg; When meat was gone into soup stock, meat was at least a in lean meat, the chicken breast meat; When meat was batching, meat was the freeze-dried beef sheet of directly making with cooked beef; Nut fruits can directly be selected dried product for use or carry out freeze-drying again; Milk powder is the freeze-drying milk sheet that combines the staple food product to make pie, bulk or directly make.
Below in conjunction with object lesson the present invention is done further detailed introduction:
Embodiment: before the freeze-drying about about 500 grams of raw material gross weight, after the freeze-drying about about 150 grams
1) about five cereals staple food 100 gram (20%), the main selection has purple potato piece (Huang), rice cake (in vain), Chinese sorghum piece (red), noodles piece etc., after the freeze-drying 60 restrain about;
2) about fruits 150 gram (30%), the main selection has apple flakes, yellow peach sheet, Kiwi berry sheet, papaya tablet, pineapple slice, strawberry sheet etc., after the freeze-drying about 20 grams;
3) (30%) main selection has carrot slice, Lathyrus odoratus grain, spinach piece, balsam pear slice, broccoli stamen etc. about greengrocery 150 gram, after the freeze-drying about 15 grams;
4) about eggs 25 gram (5%), be main, make the freeze-drying soup stock ins conjunction with meat or fish and shrimp with egg, after the freeze-drying 10 restrain about;
5) about fish and shrimp 25 gram (5%), the main selection has peeled shrimp, squid etc., makes soup stock ins conjunction with egg, after the freeze-drying 10 restrain about;
6) about meat 20 gram (4%), when being main, make soup stock, or directly make the freeze-dried beef sheet with cooked beef in conjunction with egg with lean meat and chicken breast meat, after the freeze-drying 10 restrain about;
7) about nut fruits 15 gram (3%), the main selection has almond, walnut kernel, shelled peanut etc., can directly select for use dried product to carry out freeze-drying again, after the freeze-drying about 11 grams;
8) about milk powder 10 gram (2%), make pie or bulk ins conjunction with the powder series products, after the freeze-drying 9 restrain about;
9) about salt sugar 5 grams (1%), go into soup stock.
Both organically combine frozen dried food of the present invention with freeze drying technology and " nutrition pyramid diet structure " theory, and can form a series of product form, derive the product form that is fit to the different consumer groups, ages, consumption habit; This frozen dried food can change people's dietary nutrition structure effectively, and guiding food product consumption changes to the mode of convenient and swift nutrition.Because this food has advantages such as original food color, nutritional labeling and the shape invariance of maintenance; Rehydration is good, long shelf-life; Can substitute existing instant food fully, and be widely used in aspects such as space flight, military and field work, market prospects are boundless.
Claims (9)
1. the frozen dried food with nutrition pyramid diet structure comprises major ingredient, soup stock and batching, and the three all is bulk or sheet, it is characterized in that:
Major ingredient is the five cereals staple food; The soup stock composition is: greengrocery, fish and shrimp, eggs, meat, salt sugar; Food ingredient is: fruit, nut fruits, milk powder;
Mass ratio before major ingredient, soup stock, the batching freeze-drying is 4: 9: 7, and the mass ratio after the freeze-drying is 6: 5: 4;
The mass percent of each composition is after the soup stock freeze-drying: greengrocery 25-35%, fish and shrimp 15-25%, eggs 15-25%, meat 15-25%, salt sugar 5-15%; The mass percent of each composition is after the batching freeze-drying: fruit 45-55%, nut fruits 22.5-32.5%, milk powder 17.5-27.5%.
2. frozen dried food according to claim 1 is characterized in that: the optimum quality percentage of each composition is after the soup stock freeze-drying: greengrocery 30%, fish and shrimp 20%, eggs 20%, meat 20%, salt sugar 10%; The optimum quality percentage of each composition is after the batching freeze-drying: fruit 50%, nut fruits 27.5%, milk powder 22.5%.
3. frozen dried food according to claim 1 is characterized in that: the meat in the said soup stock is added in the batching, and soup stock composition at this moment is: greengrocery, fish and shrimp, eggs, salt sugar; Food ingredient is: fruit, meat, nut fruits, milk powder;
Mass ratio before major ingredient, soup stock, the batching freeze-drying is 20: 41: 39; Mass ratio after the freeze-drying is 6: 4: 5;
The mass percent of each composition is after the soup stock freeze-drying: greengrocery 32.5-42.5%, fish and shrimp 20-30%, eggs 20-30%, salt sugar 7.5-17.5%; The mass percent of each composition is after the batching freeze-drying: fruit 35-45%, meat 15-25%, nut fruits 17-27%, milk powder 13-23%.
4. frozen dried food according to claim 3 is characterized in that: the optimum quality percentage of each composition is after the soup stock freeze-drying: greengrocery 37.5%, fish and shrimp 25%, eggs 25%, salt sugar 12.5%; The optimum quality percentage of each composition is after the batching freeze-drying: fruit 40%, meat 20%, nut fruits 22%, milk powder 18%.
5. according to claim 1 or 3 described frozen dried foods, it is characterized in that: described five cereals staple food is at least a in purple potato piece, rice cake, Chinese sorghum piece, the noodles piece; Described fruits are at least a in apple flakes, yellow peach sheet, Kiwi berry sheet, papaya tablet, pineapple slice, the strawberry sheet; Described greengrocery is at least a in carrot slice, Lathyrus odoratus grain, spinach piece, balsam pear slice, the broccoli stamen; Described nut fruits is at least a in almond, walnut kernel, the shelled peanut; Described fish and shrimp are at least a in peeled shrimp, the squid; Described eggs are main with egg.
6. frozen dried food according to claim 1 and 2 is characterized in that: described meat is at least a in lean meat, the chicken breast meat.
7. according to claim 3 or 4 described frozen dried foods, it is characterized in that: described meat is the freeze-dried beef sheet of directly making with cooked beef.
8. according to claim 1 or 3 described frozen dried foods, it is characterized in that: described nut fruits is directly selected dried product for use or is carried out freeze-drying again.
9. according to claim 1 or 3 described frozen dried foods, it is characterized in that: described milk powder is the freeze-drying milk sheet that combines the staple food product to make pie, bulk or directly make.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010172685XA CN101836738B (en) | 2010-05-01 | 2010-05-01 | Freeze-dried food with nutrition pyramid diet structure |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201010172685XA CN101836738B (en) | 2010-05-01 | 2010-05-01 | Freeze-dried food with nutrition pyramid diet structure |
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| CN101836738A CN101836738A (en) | 2010-09-22 |
| CN101836738B true CN101836738B (en) | 2012-11-14 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669758A (en) * | 2012-04-24 | 2012-09-19 | 安徽恋尚你食品有限公司 | Vegetable soup base pack and preparing method thereof |
| CN104585741A (en) * | 2013-11-01 | 2015-05-06 | 蔡兴明 | Combined type nutrient food, and preparation method and brewing and flavoring method of nutrient food |
| CN103734635A (en) * | 2013-12-16 | 2014-04-23 | 江苏欣晟食品有限公司 | Freeze-dried nutritional vegetable-fruit product special for enhancing intelligence |
| CN104770675A (en) * | 2015-04-28 | 2015-07-15 | 大闽食品（漳州）有限公司 | Nutrient instant rice soup making method |
| CN116210888A (en) * | 2022-12-20 | 2023-06-06 | 匹克国际贸易(天津)有限公司 | Food package for solving 24-hour balanced nutrition |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1081070A (en) * | 1993-07-09 | 1994-01-26 | 华裔(上海)有限公司 | Chinese style instant fast food and its preparation method |
| CN101278750A (en) * | 2008-05-15 | 2008-10-08 | 宋复生 | Instant combined set meal |
| CN101380111A (en) * | 2008-08-29 | 2009-03-11 | 杨谷良 | Instant nutrient diet and production method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1081070A (en) * | 1993-07-09 | 1994-01-26 | 华裔(上海)有限公司 | Chinese style instant fast food and its preparation method |
| CN101278750A (en) * | 2008-05-15 | 2008-10-08 | 宋复生 | Instant combined set meal |
| CN101380111A (en) * | 2008-08-29 | 2009-03-11 | 杨谷良 | Instant nutrient diet and production method thereof |
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Granted publication date: 20121114 Termination date: 20160501 |