CN103005429A

CN103005429A - Preparation method of vegetable food additive

Info

Publication number: CN103005429A
Application number: CN2012104959244A
Authority: CN
Inventors: 张勇
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-11-27
Filing date: 2012-11-27
Publication date: 2013-04-03

Abstract

The invention provides a preparation method of a vegetable food additive. The preparation method comprises the following steps: cutting cleaned vegetables into 5-10 mm small blocks, boiling the vegetable blocks in hot water for 5-15 minutes, then quickly putting the vegetable blocks into cold water, keeping the state for 5-10 minutes, draining off water, then drying in a hot air dryer at 35-40 DEG C, smashing the vegetables into 1-3 mm small blocks, sterilizing, and wrapping the vegetable blocks by specifications. The vegetable food additive prepared using the method takes natural vegetables as the raw material, doses not contain any other auxiliary material or antiseptic, so the vegetable food additive is safe to eat, and comprehensive in nutrition, and maintains the original color and fragrance of the vegetables.

Description

A kind of preparation method of vegetable food additive

Technical field

The present invention relates to additive, especially relate to a kind of preparation method of vegetable food additive.

Background technology

Vegetables contain abundant mineral matter and the necessary multivitamin of human body.According to statistics, 60% of ascorbic 90%, the vitamin A of needed by human from vegetables.In addition, also have diversified phytochemicals in the vegetables, be people generally acknowledge to the effective composition of health, at present the nutrient in the fruits and vegetables effectively the many kinds of substance of preventing chronic, DD studied discovery by people.

But the washiness that fresh vegetables is contained has easily and rots, and is difficult for the shortcomings such as preservation.So a lot of food additives or health foods take vegetables as main material are arranged on the market.But all adopt high-temperature boiling in most of technique and with processes such as chemical reagent curing, so the vegetable nutrient composition that processes is destroyed, and does not have fragrance and the color and luster of original vegetables, and contain residual reagent, affect product quality, bring on the other hand healthy hidden danger to the eater.

Summary of the invention

The object of the present invention is to provide to overcome the problems referred to above a kind of not add any additive, and keep the preparation method take vegetables as raw-material food additives of the original nutritional labeling of vegetables and fragrance, color and luster.

The present invention is realized by following technical scheme.

A kind of preparation method of vegetable food additive comprises the steps:

1. fresh vegetables is removed yellow leaf and old stem, cleaned up, drain away the water, for subsequent use;

2. with the cleaned vegetables fritter that is cut into the 5-10mm size, in hot water, boil 5-15min;

3. well-done vegetables are put into cold water fast, placed 5-30 minute;

4. reach the vegetables in the cold water, drain away the water, in 35-40 ℃ happy wind drying machine dry 2-10 hour;

5. the Vegetable powder that drying is good is broken into the fritter of 1-3mm size, and sterilization gets final product by the specification packing.

Vegetable food additive of the present invention comprises following component by weight: carrot 10-30, cucumber 10-20, spinach 10-20, celery 10-20, pumpkin 10-20.

In preferred technical scheme, vegetable food additive of the present invention also comprises salt 5-10g in the component.

In the preparation process of vegetable food additive of the present invention, with the rear heating that is cut into small pieces of cleaned vegetables, heat time heating time is short, overcome because long-time heating causes the defective of the prior art of nutrient loss, destruction, and the vegetables that heat put into cold water immediately, make vegetables keep original color and luster and fragrance.

Carrot is the vegetables of commonly using, and fleshy root is rich in sucrose, glucose, starch, carrotene and potassium, calcium, phosphorus etc.Per 100 gram fresh weights contain 1.67～12.1 milligrams of carrotene, and content is higher than 5～7 times of tomatoes, eats to become vitamin A by the stomach digest and decompose, can prevent yctalopia and breathing problem.

Cucumber contains several mineral materials and vitamin and plurality of active ingredients, and wherein cucurbitacin C has the effect that improves immune function of human body, and edible cucumber can reach antitumor purpose for a long time.

Contain the beneficiating ingredients such as abundant carrotene, vitamin C, calcium, phosphorus and a certain amount of iron, vitamin E in the spinach, can supply with human body multiple nutrients material; Its contained irony has preferably auxiliary therapeutic action to hypoferric anemia.Contained microelement substance in the spinach can promote human body metabolism, promotes healthy.A large amount of edible spinach can reduce the danger of apoplexy;

Celery contains the nutritional labelings such as protein, fat, carbohydrate, cellulose, vitamin, mineral matter.Wherein, the content of Cobastab, P is more.The content of mineral matter element calcium, phosphorus, iron is higher than general green vegetables especially, and celery is not only nutritious, and medical value is arranged.Often eat celery and especially eat leaf of Herba Apii graveolentis, all very useful to preventing hypertension, artery sclerosis etc., and auxiliary therapeutic action is arranged.

Pumpkin contains protein, several mineral materials and vitamin and other nutritional labelings, and is nutritious.Contained sweet mellow wine has the effect of logical stool in the pumpkin, can reduce that toxin prevents the generation of colon cancer to the harm of human body in the ight soil.

Science of the present invention, the daily edible vegetables of reasonable coordination, preparation mixed type vegetable food additive.

The vegetable additive of method preparation of the present invention take crude vegetable as raw material, does not add any other auxiliary material or anticorrisive agent, edible safety, and comprehensive nutrition.

The specific embodiment

Following non-limiting example can make the present invention of those of ordinary skill in the art's comprehend, but does not limit the present invention in any way.

Embodiment 1

A kind of preparation method of vegetable food additive, wherein the prescription of vegetable food additive is:

Carrot 20, cucumber 15, spinach 15, celery 15, pumpkin 15, salt 6g.

The preparation method is:

2. with the cleaned vegetables fritter that is cut into the 5-10mm size, in hot water, boil 10min;

3. well-done vegetables are put into cold water fast, placed 15 minutes;

4. reach the vegetables in the cold water, drain away the water, drying is 3 hours in 35 ℃ air drier;

Claims

1. the preparation method of a vegetable food additive is characterized in that this preparation method comprises the steps:

3. well-done vegetables are put into cold water fast, placed 5-30 minute;

4. reach the vegetables in the cold water, drain away the water, in 35-40 ℃ air drier dry 2-10 hour;

2. the preparation method of a kind of vegetable food additive according to claim 1 is characterized in that described vegetable food additive, comprises by weight following component: carrot 10-30, cucumber 10-20, spinach 10-20, celery 10-20, pumpkin 10-20.

3. the preparation method of a kind of vegetable food additive according to claim 2 is characterized in that described vegetable food additive, also comprises by weight salt 5-10g.