CN104146264A - Production method of nutrient food using alfalfa - Google Patents
Production method of nutrient food using alfalfa Download PDFInfo
- Publication number
- CN104146264A CN104146264A CN201410432479.6A CN201410432479A CN104146264A CN 104146264 A CN104146264 A CN 104146264A CN 201410432479 A CN201410432479 A CN 201410432479A CN 104146264 A CN104146264 A CN 104146264A
- Authority
- CN
- China
- Prior art keywords
- clover
- alfalfa
- food
- prepare
- protein
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 32
- 235000015097 nutrients Nutrition 0.000 title claims abstract description 28
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
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- 244000144977 poultry Species 0.000 claims description 5
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- 235000019890 Amylum Nutrition 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 4
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- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- 235000020124 milk-based beverage Nutrition 0.000 claims description 4
- 235000019449 other food additives Nutrition 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 229960002685 biotin Drugs 0.000 claims description 3
- 235000020958 biotin Nutrition 0.000 claims description 3
- 239000011616 biotin Substances 0.000 claims description 3
- 239000011449 brick Substances 0.000 claims description 3
- 235000013373 food additive Nutrition 0.000 claims description 3
- 239000002778 food additive Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002417 nutraceutical Substances 0.000 claims description 3
- 235000021436 nutraceutical agent Nutrition 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims 8
- 230000035622 drinking Effects 0.000 claims 1
- 235000012041 food component Nutrition 0.000 claims 1
- 239000005417 food ingredient Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 238000011161 development Methods 0.000 abstract description 6
- 235000005911 diet Nutrition 0.000 abstract description 5
- 230000000378 dietary effect Effects 0.000 abstract description 5
- 150000004676 glycans Chemical class 0.000 abstract description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 5
- 235000010755 mineral Nutrition 0.000 abstract description 5
- 239000011707 mineral Substances 0.000 abstract description 5
- 229920001282 polysaccharide Polymers 0.000 abstract description 5
- 239000005017 polysaccharide Substances 0.000 abstract description 5
- 235000019750 Crude protein Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 235000013376 functional food Nutrition 0.000 abstract description 3
- 229930182490 saponin Natural products 0.000 abstract description 3
- 150000007949 saponins Chemical class 0.000 abstract description 3
- 239000004459 forage Substances 0.000 abstract description 2
- 241000220485 Fabaceae Species 0.000 abstract 1
- 235000017709 saponins Nutrition 0.000 abstract 1
- 238000002560 therapeutic procedure Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 description 27
- 241001122767 Theaceae Species 0.000 description 22
- 235000002639 sodium chloride Nutrition 0.000 description 20
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 13
- 239000000047 product Substances 0.000 description 10
- 239000000243 solution Substances 0.000 description 10
- 230000001476 alcoholic effect Effects 0.000 description 7
- 235000013599 spices Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 5
- 235000014101 wine Nutrition 0.000 description 5
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 4
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 244000062793 Sorghum vulgare Species 0.000 description 4
- 239000003513 alkali Substances 0.000 description 4
- 235000012907 honey Nutrition 0.000 description 4
- 238000002372 labelling Methods 0.000 description 4
- 235000019713 millet Nutrition 0.000 description 4
- 235000000346 sugar Nutrition 0.000 description 4
- 235000017060 Arachis glabrata Nutrition 0.000 description 3
- 244000105624 Arachis hypogaea Species 0.000 description 3
- 235000010777 Arachis hypogaea Nutrition 0.000 description 3
- 235000018262 Arachis monticola Nutrition 0.000 description 3
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- 239000002366 mineral element Substances 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 235000020232 peanut Nutrition 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 108090000604 Hydrolases Proteins 0.000 description 2
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- 235000010624 Medicago sativa Nutrition 0.000 description 2
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
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- 239000001397 quillaja saponaria molina bark Substances 0.000 description 2
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- 239000011780 sodium chloride Substances 0.000 description 2
- 239000007921 spray Substances 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
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- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 101710138460 Leaf protein Proteins 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
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- 108010089934 carbohydrase Proteins 0.000 description 1
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- 235000013339 cereals Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 238000012136 culture method Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
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- 239000000835 fiber Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
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- 239000003205 fragrance Substances 0.000 description 1
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- 239000008267 milk Substances 0.000 description 1
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- 238000000465 moulding Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/006—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials
- A23J1/007—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from vegetable materials from leafy vegetables, e.g. alfalfa, clover, grass
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K10/00—Animal feeding-stuffs
- A23K10/30—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms
- A23K10/37—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material
- A23K10/38—Animal feeding-stuffs from material of plant origin, e.g. roots, seeds or hay; from material of fungal origin, e.g. mushrooms from waste material from distillers' or brewers' waste
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23K—FODDER
- A23K20/00—Accessory food factors for animal feeding-stuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/87—Re-use of by-products of food processing for fodder production
Abstract
The invention discloses production methods of nutrient foods using alfalfa, production methods of solids and liquid beverage using alfalfa, and production methods of brewing distilled liquor and processing high-protein nutrient feeds, and belongs to the technical field of development of agricultural and sideline products. Alfalfa is a perennial plant in the pea family, and is most widely and most importantly cultivated around the world, and is also used as the forage grass with the highest nutritional value. Alfalfa contains about 16-24% of crude proteins and various minerals and vitamins, alfalfa saponins and polysaccharides, and the content of the dietary fiber in the stems and leaves of alfalfa is up to 60-70%, so that alfalfa has various dietary therapy values, and can play a good role in reducing the fat of human body. Alfalfa is rich in nutrition, so that alfalfa can be the favorite livestock feed, and also can be a tasty dish on dinning tables. In the invention, alfalfa is adopted to develop the alfalfa beverages, the alfalfa foods and the alfalfa protein powder functional foods, so that the production methods are of great strategic significance to development of agriculture and animal husbandry industry, and thus the deep process of the alfalfa foods and beverages has wide prospect and huge market potential.
Description
Technical field
The invention belongs to agricultural products development field, relate to the production method of utilizing clover to prepare nutraceutical.
Background technology
Clover belongs to perennial legume, is to cultivate in the world the most extensive, most importantly, and be also the herbage that nutritive value is the highest, be described as " king in grass ".Clover approximately contains the thick protein (Albrecht, 1983) of 16-24%, abundant carbohydrate and several kinds of mineral elements and vitamin.In identical land area, it is high 2 times that Planting Medicago sativa can digest total nutrient than the various graminous pasture results of plantation, and digestible crude protein matter is high 2.5 times, and mineral matter is high 6 times; Property of alfalfa protein output is than many 1.3 times and 3.57 times respectively, soybean and millet seed protein, and clover total nutrient output is than many 2.5 times and 0.15 times of soybean and millet
[1].
Clover is rich in each seed amino acid, polysaccharide component, carrotene, oxidation resistant flavonoids, is rich in again the mineral matter of multivitamin C, A, B, D, E, K and 8%
[2].Clover is nutritious, is liked food by livestock, is also the delicious dish on dining table
[3].Clover not only has the nutritional labeling to the full weighing apparatus of human body, and alfalfa saponin and polysaccharide component can be used as immunologic adjuvant and strengthen the effect of Human Body Capacity.The dietary fiber of alfalfa stem and leaf, up to 60-70%, not only has multiple dietotherapy and medical value, and can play human body and reduce fatty good action
[5].
We utilize clover and taking the starch of different grain or vegetables and any proportioning of sugar as raw material, edible distilled spirit has been prepared in fermentation, last other raw material such as groove and Plant Powder of losing, through adding high protein edible bacterial classification, adopt solid and liquid fermentation and culture method to prepare the high nutrient fodder powder of protein content, solve alcoholic and lost groove and can make full use of fermented waste fluid problem free from environmental pollution again, received people's concern.The present invention will utilize clover to prepare multiple general food and drink, and this has certain challenge.Up to the present, do not process the precedent of the higher food of clover content both at home and abroad, so the Prospects of Deep Processing of alfalfa food and drink is wide, market potential is huge.
Summary of the invention
Technical problem to be solved by this invention is, utilizes clover to prepare food processing technology and produce the new method of numerous food for primary raw material, the invention belongs to agricultural products development field.One, be to utilize the new method of clover for primary raw material preparation and generation numerous food: 1, select the fresh alfalfa of protein content more than 8% (clover dry weight), wash surperficial earth, dry or dry with electric fan, 2, dried clover and the edible batching of part are ground into 15-120 order flour with pulverizer.3, be modulated into clover slurry or clover dough, can be prepared into polytype prepared food and eat raw.Polytype prepared food refers to: clover compressed foods, clover steamed bun, clover cake and other clover wheaten food and multiple instant food (such as clover biscuit, bread, instant noodles) etc.Eat raw and refer to clover noodles, the freezing dumpling of clover etc.4, functional food refers to: clover is extracted albumen powder, and clover is extracted little peptide etc.5, clover processed food batching is: salt, edible oil, monosodium glutamate, other food additives such as white granulated sugar.6, the alfalfa food of producing is direct-edible.What needs were packed carries out sterilization packaging the sale of dispatching from the factory.Two, utilize and prepare solid and liquid tea production method: 1, utilize clover to prepare solid tea: the fresh leaf of raw material clover, distribute moisture raising leaf toughness through steaming, weaken the biologically active of part enzyme, be then compressed into clover tea piece with mould.2, utilize clover to prepare liquid tea: clover is added water and carries out mechanical mixture stirring, cultivation and fermentation a few hours under uniform temperature condition, add other food additives modulation mouthfeels such as the batching relevant with liquid tea, prepare the liquid tea with tea smell.3, utilize clover to prepare fermented liquid beverage, cloverleaf is added water and carries out mechanical mixture stirring, modulation acid-base value, adds edible mushroom, and under uniform temperature condition, cultivation and fermentation a few hours complete.4, utilize clover to prepare other synthetic beverage, the clover juice of the alfalfa meal of pulverizing and homogenate can be added or is configured in the beverages such as drinking water, beverage made of fruits or vegetables, milk beverage, tea beverage, soda and other beverage, then modulate mouthfeel and acid-base value.Three, utilize clover taking the starch of inhomogeneity plant and any proportioning of sugar as raw material, edible distilled spirit has been prepared in fermentation, it is last that to lose groove and rich protein-contg plant and powder of straw be primary raw material, through adding high protein edible bacterial classification, adopt solid and liquid fermentation, provide a kind of protein content to be greater than 30%, colory protein feed resources.
For above-mentioned three product processing methods are described, the present invention takes following technical scheme:
One, be to utilize the new method of all kinds of clovers for primary raw material preparation and generation several foods, the method comprises the following steps:
1) processing of raw material clover;
2) prepare alfalfa meal;
3) prepare clover slurry or dough;
4) prepare multiple alfalfa food and functional food;
5) batching;
6) encapsulate to obtain product.
Two, utilize and prepare solid and liquid tea production method, the method comprises the following steps:
7) prepare clover solid and liquid tea;
8) prepare clover fermented liquid beverage and other synthetic beverage.
Three, utilize clover to cultivate the production method of nutrient protein feed, the method comprises the following steps:
9) utilize clover to prepare the production method of distilled spirit and high-protein nutrient feed (further illustrating production method on the basis of my former patent of invention).
Part I: be to utilize the new method of all kinds of clovers for primary raw material preparation and generation numerous food
Step l) the processing concrete steps of raw material clover is: select different types of fresh alfalfa leaf 1000-3000g, wash surperficial earth, with electric blowing dry 6 hours.
Step 2) concrete steps of preparing alfalfa meal are: with electric crusher, dried clover got to certain amount and are ground into 60-120 object alfalfa meal.
Step 3) concrete steps that are prepared into clover slurry or dough are: get a certain amount of alfalfa meal and other is prepared burden (as salt, edible oil, monosodium glutamate, white granulated sugar etc.), be added in a certain amount of water, be modulated into clover slurries or dough, can be prepared into clover compacted ration, clover noodles, clover steamed bun, clover cake and other clover wheaten food and multiple instant food (such as clover biscuit, bread, instant noodles) etc.
Step 4) prepare multiple alfalfa food concrete steps and be: 1, relate to a kind of clover compacted ration and preparation method thereof, the theory of the full nutrition of national balanced diet is followed in the design of compressed foods, clover is except protein content is higher, is rich in each seed amino acid, various saccharides, vitamin, also contain other nutriments such as the mineral matter of multiple needed by human body, its maximum feature is that after alfalfa meal adds water, the coefficient of expansion is larger, easy to carry, also easily form loblolly anti-hunger, meet very much making compressed foods.
Clover compressed foods preparation method is, compressed foods are taking 36% alfalfa meal, 36% wheat flour, 9% corn flour, 5% peanut powder, 5% white granulated sugar, 7% edible oil and 1-1.5% salt as primary raw material, drinkable water 70ml.36% alfalfa meal, 36% wheat flour, 9% corn flour, 5% peanut powder and 70ml drinkable water put into mixer mix-add the cutting of food yeast fermentation-roll forming-with baking box toast-pulverize-add the batchings such as 5% white granulated sugar, 7% edible oil and 1.5% salt, nutrient to stir, use squeezer compound stalk forming, pack and form.It is evenly nutritious that clover compressed foods have its raw material, and volume is little, lightweight, easy to carry, the feature of the better long shelf-life of mouthfeel.The compressed foods of some low albumen have caused in trophic component serious uneven, are the key issues that needs solution in compressed foods nutrition design studies.In ensureing protein content, also to ensure the amount of multivitamin and mineral element, the contained nutritional labeling of clover can meet above condition.2, relate to a kind of clover noodles and preparation method thereof, mainly formed by alfalfa meal and the fabric system of certain particle size, the consisting of of fabric system weight percentage: 27% alfalfa meal, 25% wheat flour, 5% starch 3% salt etc., 40% drinking water.And put into the fabric that container mixes, and fabric is stirred into moist block face wadding with drinking water, block face is wadded a quilt with cotton and put into flour stranding machine and be pressed into the dough sheet of certain specification, then cut into the noodles that width is 1-4 millimeter different size.To, with blower fan drying noodle 4-6 hour, make finished product.The mouthfeel of clover noodles of the present invention and taste grace, instant, can preserve the long period.3, relate to a kind of clover steamed bun and preparation method thereof, get 250g alfalfa meal and 250g flour, add respectively yeast cake and honey 10g, be uniformly mixed with about 350g drinking water, put temperature 28 degree fermentation approximately 3 hours, cook with steamer 20-30 minute.4, relate to a kind of clover cake and preparation method thereof, get 200g alfalfa meal and 300g flour, 10g vegetable oil, adds respectively yeast cake and maltose 10g, is uniformly mixed with about 350g drinking water, puts temperature 37 degree fermentation 2 hours, with pot within 10-15 minute, ironing ripe.5, relate to a kind of clover biscuit and preparation method thereof, the consisting of of fabric system weight percentage: get 20% alfalfa meal, 19% wheat flour, 10% edible oil and grease, 40% water, 7% maltose, 1% inorganic salts, 3% yeast cake and spices.Preparation method is first alfalfa meal, wheat flour, edible oil and grease to be mixed, and separately sugar, water, inorganic salts, yeast cake and spices is placed in to mixer mixed.To add mixer to be prepared into together dough in above two mixtures, and place about 1-2 hour, and then dough be made to desired shape, and be placed in Roasting oven temperature and be raised to 190 and bake 15～25 minutes, after baking, cool to room temperature can be made into clover biscuit gradually.6, relate to a kind of clover bread and preparation method thereof, the consisting of of fabric system weight percentage: get alfalfa meal 25%, wheat flour 20%, fresh milk 10%, secondly
egg30%, honey, inorganic salts, yeast cake and spices account for 15%.Preparation method is first above to alfalfa meal, wheat flour etc. all materials to be placed in to mixer to be prepared into together dough, and 37 degree constant temperature about 2-3 hour (when question handler is swollen to original volume 2 times), open baking box 160 degree baking approximately 20 minutes.After baking, cool to room temperature can be made into clover bread gradually.Above percentage batching is directly joined and automatically prepares preparation in bread producing machine.7, relate to a kind of clover instant noodles and preparation method thereof, consisting of of fabric system weight percentage, alfalfa meal 17%, wheat flour 25%, starch 15%, dietary alkali 0.5%, edible salt 1.5-2.5% (starch, dietary alkali, edible salt are instant noodles quality improvers), drinking water 40%, puts into container above material and mixes, fabric is stirred into moist block face wadding, then put into flour stranding machine and be pressed into the noodles that diameter is 0.5-3 millimeter.By dry noodles blower fan 5-8 hour, make finished product.The mouthfeel of clover noodles of the present invention and taste grace, smooth, instant, can preserve the long period.8, relate to a kind of extraction preparation method of alfalfa powder: 1) take 40-80 order granularity, containing 50 grams, 18% fresh alfalfa powder, add the buffer solution 500ml of PH8.0, soak 5-7 hour, alfalfa is all dissolved in solution.2) in solution, add the neutral proteinase of 0.5-2% gram, at 40 DEG C and the Water Under solution 1.5-2 hour that stir, continue to be heated to 70 DEG C, constant temperature 20 minutes, loses activity hydrolase, then removes by filter precipitation.3) filtrate is added 5% NaCl stir the 3-5 hour that saltouts, stop stirring that to make protein and precipitate and separate, disengaging time be 5-7 hour, take out supernatant, solution spray is dry, finally obtain alfalfa powder.
Step 5) prepare alfalfa food batching concrete steps and be: the batching of alfalfa food, as other food additives such as a certain amount of wheat flour, starch, salt, edible oil, monosodium glutamate, white granulated sugars.
Step 6) pack to such an extent that the concrete steps of product are: be prepared into multiple alfalfa food direct-edible.What needs were packed carries out sterilization packaging the sale of dispatching from the factory.
Part II: utilize and prepare solid and liquid tea production method
Step 7) concrete steps of preparing clover solid and liquid tea are: 1, utilize clover to prepare solid tea: 500 grams of clover fresh leafs are rinsed and are filtered dry, through steaming 20-30 minute, improve leaf toughness, simultaneous dehydration process, clover biologically active is weakened, put into brick shape mould briquet tea, after oven dry, there is the peat-reek of native grass.2, utilize clover to prepare liquid tea: fresh alfalfa is rinsed and is filtered dry, add drinking water and edible leavening to carry out mechanical agitation mixing, adjust pH value 5-7, cultivation and fermentation 48-100 hour under 20 DEG C of-40 DEG C of conditions, suitably add the food additives relevant with liquid tea, prepare the liquid tea of the peat-reek with native grass.
Step 8) concrete steps of preparing clover fermented liquid beverage and other synthetic beverage are:
1) utilize clover to prepare fermented liquid beverage, fresh alfalfa is rinsed and is filtered dry, pulverize, in the clover of pulverizing, add water and carry out mechanical mixture stirring, adjust pH value 5-7, add edible lactic acid bacteria or edible protein bacterium, cultivation and fermentation 48-120 hour under 20 DEG C of-40 DEG C of conditions, modulation mouthfeel, filters, sterilizing, packaging.
2) utilize clover to prepare other synthetic beverage, the clover juice of the alfalfa meal of pulverizing and homogenate can be added or is configured in the beverages such as drinking water, beverage made of fruits or vegetables, milk beverage, tea beverage, soda and other beverage, then modulate mouthfeel and acid-base value, filter, sterilizing, packaging.
Part III: utilize clover to prepare the production method of distilled spirit and high-protein nutrient feed
Step 9) concrete steps of preparing alfalfa nutrient fodder powder are: utilize all kinds of clovers and all kinds of plant amylum and carbohydrate at different conditions of mixture ratios bottom fermentation distillation edible distillate spirit.Vinasse last after its distillation edible distillate spirit is primary raw material with the Plant Powder that is rich in albumen, starch, carbohydrate, under different conditions of mixture ratios, (add corn flour 10-50%, soya-bean cake 10-50%, the 1-30% such as plant straw powder 10-50% and biotin), through adding high protein edible bacterial classification, adopt solid or liquid fermentation and culture to prepare and higher can meet fowl domestic animals growth demand, improve immunocompetence, increase the high nutrient protein feed meal of protein content of livestock and poultry body weight, solve vinasse after alcoholic and can make full use of fermented waste fluid problem free from environmental pollution again.
Beneficial effect of the present invention is described:
Clover approximately contains the thick protein of 16-24%, abundant carbohydrate and several kinds of mineral elements and vitamin.In identical land area, it is high 2 times that Planting Medicago sativa can digest total nutrient than the various graminous pasture results of plantation, and digestible crude protein matter is high 2.5 times, and mineral matter is high 6 times.Property of alfalfa protein output is than many 1.3 times and 3.57 times respectively, soybean and millet seed protein, and clover total nutrient output is than many 2.5 times and 0.15 times of soybean and millet.Clover is nutritious, is liked food by livestock, is also the delicious dish on dining table.Clover not only has the nutritional labeling to the full weighing apparatus of human body, and alfalfa saponin and polysaccharide component can be used as immunologic adjuvant and strengthen the effect of Human Body Capacity.The dietary fiber of alfalfa stem and leaf, up to 60-70%, not only has multiple dietotherapy and medical value, and can play human body and reduce fatty good action.
We utilize clover and fermentation of corn starch to prepare distilled spirit, last lose groove and plant straw powder is primary raw material, through adding high protein edible bacterial classification, adopt solid fermentation cultivation to prepare the high-protein nutrient feed meal that protein content is greater than 30%.This has solved alcoholic and has lost groove and can make full use of fermented waste fluid problem free from environmental pollution again, has received people's concern.The present invention will utilize clover to prepare multiple general food and drink, and this is significant to agriculture and animal husbandry industry development, so the Prospects of Deep Processing of alfalfa food and drink is wide, market potential is huge.
The new method beneficial effect description that the present invention utilizes alfalfa meal and wheat flour to prepare numerous food for primary raw material has following 3 points:
One, utilize the production method of all kinds of clovers for primary raw material preparation and generation numerous food
1, can be prepared into polytype food: clover compressed foods, clover noodles, clover steamed bun, clover cake, clover are extracted albumen powder and other clover wheaten food and multiple instant food (such as clover biscuit, bread, instant noodles) etc.
Two, utilize clover to prepare the production method of solid, liquid tea and clover beverage
1, utilize clover to prepare solid tea.2, utilize clover to prepare liquid tea.3, utilize clover to prepare fermented liquid beverage.4, utilize clover to prepare other synthetic beverage, the clover juice of the alfalfa meal of pulverizing and homogenate can be added or be configured to water drinks, beverage made of fruits or vegetables, milk beverage, tea beverage, soda and other beverage.
Three, utilize clover to prepare the production method of distilled spirit and high-protein nutrient feed
Utilize all kinds of clovers and all kinds of plant amylum can prepare edible distillate spirit under different conditions of mixture ratios, the vinasse that it is last and plant straw powder are primary raw material, through adding high protein edible bacterial classification, adopt liquid fermentation and culture to prepare and higher can meet fowl domestic animals growth demand, improve immunocompetence, increase the high nutrient protein feed meal of protein content of livestock and poultry body weight, solved alcoholic after vinasse can make full use of, fermented waste fluid problem free from environmental pollution again.
Detailed description of the invention
Part I: be to utilize the new method of all kinds of clovers for primary raw material preparation and generation numerous food
1. select fresh alfalfa-leaf 1000g, wash surperficial earth, with electric blowing dry 6 hours.
2. with electric crusher, dried alfalfa is ground into 120 object alfalfa meals.
3. clover compressed foods preparation method puts into mixer 75 grams of 540 grams of 36% alfalfa meals, 540 grams, 36% wheat flour, 135 grams of 9% corn flour, 5% peanut powder with 750ml drinkable water to mix, add 30 grams of fermentations of food yeast, cut into fritter with moulding rolling mill, spend and bake 25 minutes with baking box 190, after cooling, be ground into 40 object powder, add the batchings such as 75 grams of 5% white granulated sugars, 105 grams of 7% edible oils and 15 grams of 1% salt, nutrient to stir, use squeezer compound stalk forming, pack and form.
4. clover noodle making Preparation Method is with 405 grams of 27% alfalfa meals, 25% 375 grams, wheat flour, 5% 75 grams of starch, 1% 15 grams of salt, 42% drinking water 630ml, and put into the fabric that container mixes, fabric is stirred into moist block face wadding with drinking water, block face is wadded a quilt with cotton and put into flour stranding machine and be pressed into the dough sheet of certain specification, then cut into width and be the noodles of 2 millimeters, to, with blower fan drying noodle 5 hours, make finished product.
5. clover steamed bun preparation method is, 500 grams of alfalfa meals and 500 grams of flour, adds respectively 20 grams of 10 grams of yeast cakes and honey, is uniformly mixed with about 700ml drinking water, puts temperature 28 degree and ferments approximately 3 hours, cooks with steamer 20-30 minute.
6. clover cake preparation method is, gets 400 grams of alfalfa meals and 600 grams of flour, and 20 grams of vegetable oil add respectively 20 grams of 10 grams of yeast cakes and maltose, is uniformly mixed with about 700ml drinking water, puts temperature 37 degree fermentation 2 hours, with pot within 10-15 minute, ironing ripe.
7. clover biscuit preparation method is, 20% 300 grams of alfalfa meals, 19% 285 grams of wheat flours, 10% 150 grams of edible oil and greases, 40% water 600ml, 45 grams of 7% 105 grams of maltose, 15 grams, 1% inorganic salts, 3% yeast cake and spices.Preparation method is first alfalfa meal, wheat flour, edible oil and grease to be mixed, and separately sugar, water, inorganic salts, yeast cake and spices is placed in to mixer mixed.To add mixer to be prepared into together dough in above two mixtures, and place approximately 2 hours, and then dough be made to desired shape, and be placed in Roasting oven temperature and be raised to 190 and bake 25 minutes, after baking, cool to room temperature can be made into clover biscuit gradually.
8. clover bread preparation method is, gets 375 grams of 25% alfalfa meals, 20% 300 grams of wheat flours, and 10% 150 grams of fresh milks, secondly 450 grams, 30% egg, honey, inorganic salts, yeast cake and spices account for 225 grams.First above to alfalfa meal, wheat flour etc. all materials are placed in to mixer and are prepared into together dough, 37 degree constant temperature approximately 2.5 hours, open baking box 160 degree baking approximately 20 minutes, and after baking, cool to room temperature can be made into clover bread gradually.
9. clover instant noodles preparation method is, get 255 grams of 18% alfalfa meals, 25% 375 grams, wheat flour, 15% 225 grams of starch, 30 grams of 2% dietary alkali and edible salts (starch, dietary alkali, edible salt are instant noodles quality improvers), will put into container with upper fabric and mix, with 40% drinking water 600ml, fabric being stirred into moist block face wads a quilt with cotton, then putting into flour stranding machine, to be pressed into diameter be the noodles of 2 millimeters, by dry 5 hours of noodles blower fan, makes finished product.
10. alfalfa powder, preparation method thereof is: 1) selecting crude protein content is 500 grams, 18% fresh alfalfa leaf, cleans earth, dries.Then be broken into the fine powder of 60 order granularities with pulverizer.2) add solid-liquid ratio alfalfa meal 1: solution 10, adjust the buffer solution of PH8.0 to soak 6 hours, alfalfa is all dissolved in solution.3) in solution, add the neutral proteinase of 10 grams, the Water Under solution of 40 DEG C of permanent gentle agitation 1.5 hours, continue to be heated to 70 DEG C, constant temperature 20 minutes, loses activity hydrolase, then removes by filter precipitation.4) filtrate is added 5% NaCl stir and saltout 3 hours, stop stirring that to make protein and precipitate and separate, disengaging time be 6 hours, take out supernatant, solution spray is dry, finally obtain 65 grams, alfalfa powder.
Part II: utilize clover to prepare the production method of solid and liquid beverage
1. the method for utilizing clover to prepare solid tea is, 1000 grams of clover fresh leafs are rinsed and are filtered dry, through steaming 30 minutes, mainly to improve leaf toughness, simultaneous dehydration process, clover biologically active is weakened, put into brick shape mould briquet tea, after oven dry, there is the peat-reek of native grass.
2. the method for utilizing clover to prepare liquid beverage is, 500 grams of fresh alfalfas are rinsed and are filtered dry, add drinking water and edible leavening to carry out mechanical agitation mixing, adjust pH value 5.5, under 37 DEG C of conditions, cultivation and fermentation 60 hours, suitably adds the food additives relevant with liquid beverage, prepare the liquid tea of the peat-reek with native grass, filter sterilizing, packaging.
Part III: utilize clover to prepare the production method of distilled spirit and high-protein nutrient feed
The method that clover is prepared distilled spirit is to utilize all kinds of clovers and all kinds of plant amylum and carbohydrate at different conditions of mixture ratios bottom fermentation distillation edible distillate spirit.Its distillation last vinasse and be rich in albumen after edible distillate spirit, starch, the Plant Powder of carbohydrate is primary raw material, under different conditions of mixture ratios, (add corn flour 10-50%, soya-bean cake 10-50%, the 1-30% such as plant straw powder 10-50% and biotin), through adding high protein edible bacterial classification, adopt solid or liquid fermentation and culture to prepare and higher can meet fowl domestic animals growth demand, improve immunocompetence, increase the high nutrient protein feed meal of protein content of livestock and poultry body weight, after solving alcoholic, vinasse can make full use of, fermented waste fluid problem free from environmental pollution again.
1. select 1.0 kilograms of the fresh alfalfas of plantation, wash surperficial earth, put on the table top of drying room dryly with electric blowing, dried 0.2 kilogram of clover and part corn particle are ground into 20-60 order alfalfa meal with pulverizer.
Alfalfa meal is added to 2.5 liters of pure water, and the weight of water is 2.5 times of mixed powder weight, is then modulated into clover slurry, and adjust pH is 6-7.
2. in clover slurry, add self-control liquor fermentation agent (cellulase, carbohydrase and yeast), leavening consumption accounts for the 0.2-0.8% of total amount, clover is starched in the glass incubator that is added in 4 liters, controlled fermentation temperature was 27 DEG C of fermentations 72 hours, and fermentation to former wine spirituosity amount stops fermentation at 12-15%.
3. the fermentating wine of fermentation ends will be poured in distiller, controlled temperature and distill at 76-85 DEG C, in the time that the white wine alcoholic strength of distillation is down to 2-5%, stop distillation.
4. the wine of simple distillation will be joined to distillation again in distiller, and stop distilling until distillate alcoholic strength is down to when 75-35 spends.
5. urge oldly for gas-liquid mass transfer processing, controlling white wine temperature is 37-45 DEG C, passes into the air after purification, control air mass flow moderate urge old.
6. according to above-mentioned production technology, prepare a kind of wine body alcohol and, fragrance is simple and elegant, outward appearance clear, color is clear, colorless, has retained the various nutritional labelings of clover, has the clover distilled spirit of typical herbage fragrant.50 degree clover distilled spirit productive rates are 80% after testing, and all other indexs meet state-set standard.
7. what the generation Spirit that processing clover fermented was last loses 0.46 liter of poor liquid, add 0.092 kilogram of corn flour, 0.184 kilogram of clover, plant straw powder (0.092 kilogram of 0.092 kilogram of barley seeding food and corn stalk powder) and required fermenting additive (comprising trace element), then add edible protein bacterial classification to carry out mechanical mixture and stir 20 minutes, put into solid culture fermentation 100 hours (at this moment following the tracks of the increment that detects sweat protein content) under 37 DEG C of conditions of sweathouse.
8. after fermentation ends, put into 50-65 DEG C of air-heater of hothouse dry, then pulverize with pulverizer, obtain high-protein nutrient feed meal product, analyze after testing: thick protein >=30%, dry matter content 87-88%, digestible energy 15.2MJ/kg, lysine 1.15-1.19%, crude fat 3.0-3.3%, crude fibre 1.7-2.2%, reach national forage standard, can meet the edible of various livestock and poultry.
The production method that poor stalk is cultivated high-protein nutrient feed meal for primary raw material is lost in utilization: a kind of colory plant protein resource is provided, and with low cost.Solved the fermentation of processing clover produce distilled spirit last lose groove, especially having solved the serious discarded object wine lees liquor of contaminated environment abandons and unserviceable problem, it is turned waste into wealth and form new protein feed resources, every preparation method innovates to some extent above, is different from other people research processing method.
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Claims (9)
1. utilize clover to prepare the production method of nutraceutical, comprise processing many kinds of solids food, production method three parts of processing multiple solution beverage, brewing and distilling white wine and processing high-protein nutrient feed, its feature is as follows:
Part I utilizes the production method of clover processing many kinds of solids food and functional protein powder
Step:
1) processing of raw material clover;
2) prepare alfalfa meal;
3) prepare clover slurry or dough;
4) prepare multiple alfalfa food;
5) batching;
6) encapsulate to obtain product;
Solid and liquid tea production method are prepared in Part II utilization
7) prepare clover solid and liquid tea;
8) prepare clover fermented liquid beverage and other synthetic beverage;
Part III utilizes the production method of clover brewing and distilling white wine and high-protein nutrient feed
9) utilize on the basis of production method of clover brewing and distilling white wine and high-protein nutrient feed and further illustrate production method.
2. Part I according to claim 1: clover processing many kinds of solids food and functional protein powder producing method, it is characterized in that, step l) the processing concrete steps of raw material clover is: select different types of fresh alfalfa leaf 1000-3000 gram, wash surperficial earth, be filtered dry, with the dry 5-6 hour of electric blowing.
3. Part I according to claim 1: clover processing many kinds of solids food functionality process for producing protein powder, it is characterized in that, step 2) concrete steps of preparing karusen are: be ground into 60-120 object alfalfa meal by dried clover being taken out to certain amount with electric crusher, it is between 1:1-20 times, to be modulated into clover slurry or dough that alfalfa meal is added to the ratio of water, can be prepared into the food of other type.
4. Part I according to claim 1: clover processing many kinds of solids food and functional protein powder producing method, it is characterized in that, step 3) prepare alfalfa food concrete steps and be: take out a certain amount of alfalfa meal and other fabric wheat face and starch and batching: salt, edible oil, monosodium glutamate and white granulated sugar, be added in a certain amount of water, be modulated into clover slurries or dough, can be prepared into clover compacted ration, clover noodles, clover steamed bun, clover cake, clover biscuit, clover bread, clover instant noodles, alfalfa powder and other clover wheaten food and multiple instant food etc.
5. Part I according to claim 1: clover processing many kinds of solids food and functional protein powder producing method, it is characterized in that step 4) clover processing many kinds of solids food ingredient is: salt, edible oil, monosodium glutamate, other food additives such as white granulated sugar.
6. Part I according to claim 1: clover processing many kinds of solids food and functional protein powder producing method, is characterized in that step 5) alfalfa food produced is direct-edible, need packaging carry out after sterilizing, pack, and the sale of dispatching from the factory.
7. Part II according to claim 1: clover processing solid and liquid tea production method, it is characterized in that, step 6) clover processes solid and liquid tea is: 1) 500 grams of clover fresh leafs are rinsed and are filtered dry, through steaming 20-30 minute, clover biologically active is weakened, put into brick shape mould briquet tea; 2) utilize clover to prepare liquid tea to be, 500 grams of fresh alfalfas are rinsed and are filtered dry, add drinking water and edible leavening to carry out mechanical agitation mixing, adjust pH value 5-7, cultivation and fermentation 48-100 hour under 20 DEG C of-40 DEG C of conditions, suitably add the food additives relevant with liquid tea, prepare the liquid tea of the peat-reek with native grass.
8. Part II according to claim 1: the production method of clover fermented liquid beverage and other synthetic beverage, it is characterized in that step 7) clover fermented liquid beverage and other synthetic beverage be: 1) fresh alfalfa rinsed and be filtered dry, pulverize, in the clover of pulverizing, add drinking water to carry out mechanical mixture stirring, adjust pH value 4-6, add edible lactic acid bacteria or edible protein bacterium, cultivation and fermentation 48-120 hour under 20 DEG C of-40 DEG C of conditions, modulation mouthfeel, filter sterilizing, packaging; 2) utilize clover to prepare other synthetic beverage, the clover juice of the alfalfa meal of pulverizing and homogenate can be added or is configured in the beverages such as drinking water, beverage made of fruits or vegetables, milk beverage, tea beverage, soda and other beverage, then modulate mouthfeel and acid-base value, filter, sterilizing, packaging.
9. Part III according to claim 1: utilize clover brewing and distilling white wine and high-protein nutrient feed production method, it is characterized in that, step 8) step of clover brewing and distilling white wine and high-protein nutrient feed is specially: utilize all kinds of clovers and all kinds of plant amylum and carbohydrate brewing and distilling edible distillate spirit under different conditions of mixture ratios, its distillation last vinasse and be rich in albumen after edible distillate spirit, starch, the Plant Powder of carbohydrate is primary raw material, under different conditions of mixture ratios, (add corn flour 10-50%, soya-bean cake 10-50%, the 1-30% such as plant straw powder 10-50% and biotin), through adding high protein edible bacterial classification, adopt solid or liquid fermentation and culture to prepare and higher can meet fowl domestic animals growth demand, improve immunocompetence, increase the high nutrient protein feed meal of protein content of livestock and poultry body weight, solve and obtained vinasse after drinking and can make full use of fermented waste fluid problem free from environmental pollution again.
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