CN105011047B - Children's morning refreshment and preparation method thereof - Google Patents
Children's morning refreshment and preparation method thereof Download PDFInfo
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- CN105011047B CN105011047B CN201510351938.2A CN201510351938A CN105011047B CN 105011047 B CN105011047 B CN 105011047B CN 201510351938 A CN201510351938 A CN 201510351938A CN 105011047 B CN105011047 B CN 105011047B
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- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000002062 proliferating effect Effects 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- -1 vitamin a Chemical class 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
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Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
Abstract
It is composed of the following components the invention discloses a kind of children's morning refreshment：Grape fruitade, Carrot juice concentrate, concentrated sea-buckthorn juice, vegetable fat powder, walnut kernel, shelled peanut, jujube, raisins, Ba Danmu, white sesameseed, matrimony vine, honey and rose paste.Preparation method mainly includes squeezing the juice, toasting, mixing, be molded.The morning refreshment nutritive value enriches, sweet mouthfeel, and long-term consumption can enhance the immunity of human body, is particularly suitable for the children in growth and development period and eats.
Description
Technical field
The present invention relates to food engineering field, children's morning refreshment and its preparation that particularly a kind of suitable child on long-term is eaten
Method.
Background technology
With modern metropolitan cities people's the accelerating rhythm of life, the time of dining is also constantly compressed.Especially breakfast, many people
There is no time enough or ability do-it-yourself breakfast, commercially available breakfast food can only be bought.It is presently commercially available for children
Breakfast is mainly various bread, biscuit etc., these products often only focus on mouthfeel, and have ignored nutrition, are unfavorable for children's
Growth and development, in addition, the body immunity of children is poor, it is desirable to provide be capable of the breakfast food of strengthen immunity, existing part
Although containing component (such as walnut nut) full of nutrition in breakfast food, due to compatibility and match it is not reasonable,
Enhance not notable on body immunity and other effects.In view of this, applicant has developed it is a kind of it is full of nutrition, can improve it is immune
Power, the early refreshment that children is suitble to eat, so as to obtain the present invention.
Invention content
In view of the above-mentioned deficiencies in the prior art, the present invention provides a kind of children's morning refreshment, the morning refreshment nutrition
Value is abundant, sweet mouthfeel, and long-term consumption can enhance the immunity of human body.
Children's morning refreshment provided by the invention, it is composed of the following components：Grape fruitade, Carrot juice concentrate, concentrated sea-buckthorn
Juice, vegetable fat powder, walnut kernel, shelled peanut, jujube, raisins, Ba Danmu, white sesameseed, matrimony vine, honey and rose paste.
Preferably, the parts by weight of each component are：40-45 parts of grape fruitade, 20-25 parts of Carrot juice concentrate, concentrated sea-buckthorn
8-10 parts of juice, 13-15 parts of vegetable fat powder, 10-15 parts of walnut kernel, 3-6 parts of shelled peanut, 3-6 parts of jujube, 2-4 parts of raisins, Ba Danmu
12-14 parts of 8-11 parts, 2-4 parts of white sesameseed, 1-2 parts of matrimony vine, 5-7 parts of honey and rose paste.
Preferably, the parts by weight of each component are：42 parts of grape fruitade, 23 parts of Carrot juice concentrate, 9 parts of concentrated sea-buckthorn juice,
14 parts of vegetable fat powder, 13 parts of walnut kernel, 4 parts of shelled peanut, 5 parts of jujube, 10 parts of 3 part, bar denier of raisins wood, 3 parts of white sesameseed, matrimony vine 1
13 parts of part, 6 parts of honey and rose paste.
Preferably, the grape fruitade is prepared via a method which to obtain：After grape extraction juice, filtering is taken to remove insoluble matter
Infusion 1-2 hours at 125 DEG C, stop infusion when grape juice water content is 60%, taking-up is dried in the air cool；The Carrot juice concentrate
It is prepared via a method which to obtain：It takes radish juice, after filtering removal insoluble matter infusion 1-2 hours at 105 DEG C, works as carrot
Juice water content stops infusion when being 40%, taking-up is dried in the air cool；The concentrated sea-buckthorn juice is prepared via a method which to obtain：Sea-buckthorn is taken to squeeze
Juice, filtering removal insoluble matter after infusion 1-2 hour at 110 DEG C, when Hippophae Rhamnoides L. juice water content be 40% when stop infusion, taking-up is dried in the air
It is cool；
Preferably, the walnut kernel, shelled peanut, jujube, raisins, Ba Danmu, white sesameseed are required to through overbaking.
Preferably, the baking temperature of walnut kernel is 200 DEG C, and the baking temperature of Ba Danmu is 220 DEG C, the baking temperature of raisins
It is 150 DEG C to spend, and the baking temperature of white sesameseed is 160 DEG C, and the baking temperature of jujube is 170 DEG C, and the baking temperature of shelled peanut is 180
℃。
Preferably, walnut kernel before baking, is first cut into fragment, and the size of each fragment is the six of entire walnut kernel volume
/ mono-.
Preferably, Ba Danmu before baking, is first cut into fragment, and the size of each fragment is the six of entire bar of denier wood volume
/ mono-.
The preparation method of above-mentioned children's morning refreshment, includes the following steps：
(1) grape extraction juice is taken, filters off insoluble matter, infusion 1-2 hours at 125 DEG C, when grape juice water content is 60%
Stop infusion, taking-up is dried in the air cool, and it is for use to obtain grape fruitade；Radish juice is taken, is endured at 105 DEG C after filtering removal insoluble matter
It boils 1-2 hours, stops infusion when carrot juice water content is 40%, taking-up is dried in the air cool；Sea-buckthorn is taken to squeeze the juice, filtering removal insoluble matter
Afterwards infusion 1-2 hours at 110 DEG C, stop infusion when Hippophae Rhamnoides L. juice water content is 40%, taking-up is dried in the air cool；
(2) walnut kernel, shelled peanut, jujube, raisins, Ba Danmu, white sesameseed are toasted, the baking temperature of walnut kernel
It it is 200 DEG C, the baking temperature of Ba Danmu is 220 DEG C, and the baking temperature of raisins is 150 DEG C, and the baking temperature of white sesameseed is 160
DEG C, the baking temperature of jujube is 170 DEG C, and the baking temperature of shelled peanut is 180 DEG C；Wherein walnut kernel and Ba Danmu is needed before baking
Fragment is cut into, the size of each fragment is 1/6th of entire kernel volume；
(3) grape fruitade, Carrot juice concentrate, concentrated sea-buckthorn juice, honey and rose paste are mixed, the infusion at 110 DEG C
And stir, vegetable fat powder, walnut kernel, shelled peanut, jujube, raisins, Ba Danmu, white sesameseed and matrimony vine are gradually added into, when entire mixed
The water content of zoarium system stops infusion and stirring when being less than 5%；
(4) cutting, packaging are to get early to children after the mixture for obtaining step (3) is packed into mold compression moulding, discharging
Refreshment.
Walnut：Sweet in flavor, mild-natured, temperature enters kidney, lung, large intestine channel.Can kidney tonifying, the strong waist of controlling nocturnal emission with astringent drugs, warm lung Dingchuan, relax bowel.Core
The nutritive value of peach enriches, and 86% fat is unrighted acid in walnut, and walnut is rich in copper, magnesium, potassium, vitamin B6, leaf
Acid and vitamin B1, also containing fiber, phosphorus, niacin, iron, vitamin B2 and pantothenic acid.In every 50 grams of walnuts, moisture accounts for 3.6%, separately
Containing 7.2 grams of protein, fatty 31 grams and 9.2 grams of carbohydrate.Walnut can reduce absorption of the enteron aisle to cholesterol, to artery
The effect of hardening, hypertension and Coronary Heart Disease Patients are beneficial, and walnut has warm lung Dingchuan and prevents cell senescence, moreover it is possible to effectively improve note
Recall power, anti-aging and moist skin.Contain antibiotics in walnut leaf, therefore also have the effect of sterilization.
Ba Danmu：Bar denier wood nutritive value is very high, its nutrition is six times higher than the beef of same weight.According to chemical examination, benevolence includes
Vegetable oil 55-61%, protein 28%, starch, sugar 10-11%, and contain a small amount of carrotene, vitamin B1, B2 and digestion
Enzyme, almond element enzyme, calcium, magnesium, sodium, potassium, simultaneously containing 18 kinds of trace elements such as iron, cobalt.Bar denier wood benevolence is that Uygur is traditional
Body-building invigorant.
Raisins：" muscles and bones arthritis with fixed pain caused by dampness, QI invigorating, the strong will of times power make us fertile strong to grape master, and resistance to famine bears chill.Food long, makes light of one's life by commiting suicide not
Old macrobiosis." dry fruit of the raisins for grape, also remain nutritious tonifying value therein.
Jujube：Sweet, warm.Returns spleen, stomach.Tonifying middle-Jiao and Qi, nourishing blood and tranquilization.For spleen eating less, weak loose stool, married woman is dirty
It is hot-tempered.Jujube piece is the slice after jujube dries, and remains the nutritive value of jujube, facilitates preservation, it may have good chewiness.
White sesameseed：Empty win in wound is cured mainly, is mended in five, benefiting energy, long muscle, life essence-filling, marrow-benefittings.White sesameseed contains a large amount of fat
The nutritional ingredients such as fat and protein, also carbohydrate, vitamin a, vitamin e, lecithin, calcium, iron, magnesium；Asia oil in white sesameseed
Acid plays the role of adjusting cholesterol.
Shelled peanut：Peanut fruit contains protein, fat, carbohydrate, vitamin A, vitamin B6, vitamin E, vitamin K,
And the nutritional ingredients such as mineral calcium, phosphorus, iron, amino acid and unrighted acid containing 8 kinds of needed by human body, containing lecithin,
The substances such as choline, carrotene, crude fibre.Fat content is 44%-45%, protein content 24-36%, and sugar content is
20% or so.Containing abundant vitamin B2, PP, A, D, E, calcium and iron etc..It is and more containing thiamine, riboflavin, niacin etc.
Kind vitamin.There is the brain cell development for promoting people, enhance the effect of memory.
Matrimony vine：Nourishing liver and kidney, strengthening the essence blood-nourishing, improving eyesight disappears screen, moistens the lung and relieve the cough.For modern nutriology, matrimony vine is rich in down
Row substance：Carrotene, polysaccharides, monosaccharide, glycine betaine, aliphatic acid, proteins and peptides, vitamin B1, vitamin B2, dimension
Raw element B6, vitamin C, 18 kinds of amino acid (containing 8 kinds of essential amino acids), micro- (calcium, zinc, magnesium, iron, manganese, phosphorus etc.).
Carrot：Carrot is crisp delicious, the full of nutrition homely vegetables of a germplasm.The traditional Chinese medical science thinks that it can be with bowl spares gas, strong
Stomach helps digestion, kidney-Yang invigorating, five viscera settling, and treatment indigestion, protracted dysentery, cough, yctalopia etc. have a good therapeutic effect, contained in carrot
Carrotene vegetables more various than ternip and other are higher by more than 30-40 times.It, can be in a series of work of enzymes after carrotene enters human body
Under, the vitamin A of horn of plenty is converted, is then absorbed by the body utilization, thus compensates for the deficiency of vitamin A.Carrot juice
Sugar, which can not only be reduced, prevents children obesity, additionally it is possible to alleviate visual fatigue, the children of often reading study is suitble to eat.
Sea-buckthorn：Sea buckthorn fruit is full of nutrition, contains multivitamin, aliphatic acid, trace element, Asia in its fruit according to surveying and determination
Oily element, Hippophate flavone, superoxides isoreactivity substance and needed by human body various amino acid.Wherein Vitamin C content is high, often
In 100 grams of fruit juice, Vitamin C content can reach 825-1100 milligrams, be 2-3 times of Kiwi berry, be known as the king's of vitamin C
Laudatory title.Containing sugar 7.5% -10%, containing acid 3% -5%.
Grape juice：Volume tartaric acid in grape helps to digest, appropriate to eat a little grapes more, can strengthening the spleen and stomach.Contain in grape
There are mineral calcium, potassium, phosphorus, iron, glucose, fructose, protein, tartaric acid and multivitamin B1, B2, B6, C, P etc., also
There are many there are many amino acid of needed by human body, often feeding grape is of great advantage to neurasthenia, excessive fatigue, it also contains in addition
Substance with physiological function.After raisins are made in grape, sugar and the content of iron can be relatively high, are women, children and weak
The excellent tonic product of anemic patient.《Sheng Nong's herbal classic》Published article is said：" muscles and bones arthritis with fixed pain caused by dampness, QI invigorating, the strong will of times power make us fertile strong to grape master, resistance to
Famine bears chill.Food long, not old macrobiosis of making light of one's life by commiting suicide.Grape juice is squeezed the juice for the fresh of grape, is played after concentration each component being incorporated in one
Role, and can also be cooperateed with other components and above-mentioned nutritional health function is provided.
The addition of honey causes the more continuous profit of sugariness of early refreshment, and can increase the binding force between each component.Honey
A variety of nourishings value also can with other components formed act synergistically, improve health-care effect.Honey also has the work(to relax bowel
Effect, can promote the absorption and metabolism of other nutriments.
Rose paste：《Herbal text》Middle road：" rose, clearly without turbid and without violent, soft liver is waken up stomach, dredges gas promoting blood circulation, a surname
It is logical to stop up the stagnant and absolutely not just dry disadvantage of pungent-warm, it is disconnected push away qi leel medicine among, most have prompt imitate and most tractable, all product of fragrance, there is no equal ".
Containing 300 various chemical components, such as alcohol of fragrance, aldehyde, aliphatic acid, phenol and oil and fat containing essence in rose, rose is often eaten
It is waken up stomach with soft liver in product, promoting blood circulation of having a respite, beautifying face and moistering lotion makes us refreshing refreshing.
Rose paste can directly buy commercial product, but preferably be prepared via a method which：
10 portions of fresh roses are taken, pulpous state is broken into beater, with the citric acid solution tune that mass percentage is 3%
The pH value of rose slurry is saved to 4, to rose starch in add in 3 portions of sucrose and 3 parts of honey, which is put into fermentation tank,
It sterilizes at 75 DEG C, sterilization time 30min is for use after cooled to room temperature；The fiber of 0.1u is used by every gram of rose
Cellulase needed for 10 portions of roses and tannase are dissolved in 0.5 part of sterile water by the ratio of the tannase of plain enzyme and 0.3u
Enzyme solutions are made, enzyme solutions are poured into fermentation tank and are stirred evenly, the mixture in fermentation tank is hydrolyzed, hydrolysis temperature is
30 DEG C, hydrolysis time is 12 hours, and temperature is heated to 90 DEG C after hydrolysis, keeps the temperature 5 minutes and kills enzymatic activity, naturally cools to room
The rose paste is obtained after temperature.
Vegetable fat powder in the present invention is full of Bioisystech Co., Ltd purchased from Jiangxi hundred.
Children's morning refreshment provided by the invention, has the advantages that：
(1) nutritive value enriches, and is suitble to eat in breakfast.
(2) due to the raw material that walnut, honey, jujube etc. are integration of drinking and medicinal herbs, on the compatibility of raw material, inventor's reference
The principle that the monarch and his subjects assist in the traditional Chinese medical science of part, it has surprisingly been found that the early refreshment that is obtained under specific proportioning has and improves human body and exempt from
Epidemic disease power etc. is healthy and strong effect.
(3) without addition animal fat, fat content is low, and long-term consumption will not therefore diseases such as hyperlipidemia.
(4) other than grape juice and Hippophae Rhamnoides L. juice, the carrot juice of also having selected sugar content relatively low is not easy to cause children obesity.
Specific embodiment
In order that those skilled in the art will better understand the technical solution of the present invention, With reference to embodiment
The present invention is described in further detail.
Embodiment 1
Red grape extraction juice is taken, filters off insoluble matter, infusion 1-2 hours at 125 DEG C, is stopped when grape juice water content is 60%
Only infusion, taking-up is dried in the air cool, and it is for use to obtain grape fruitade；Radish juice is taken, filtering removes the infusion at 105 DEG C after insoluble matter
1-2 hours, stop infusion when carrot juice water content is 40%, taking-up is dried in the air cool, and it is for use to obtain Carrot juice concentrate；Sea-buckthorn is taken to squeeze
Juice, filtering removal insoluble matter after infusion 1-2 hour at 110 DEG C, when Hippophae Rhamnoides L. juice water content be 40% when stop infusion, taking-up is dried in the air
It is cool, it is for use to obtain concentrated sea-buckthorn juice；
Then it stocks up according to the component of following parts by weight：
40 parts of grape fruitade, 25 parts of Carrot juice concentrate, 8 parts of concentrated sea-buckthorn juice, 15 parts of vegetable fat powder, 15 parts of walnut kernel, flower
12 parts of raw 3 parts of benevolence, 6 parts of jujube, 11 parts of 2 part, bar denier of raisins wood, 2 parts of white sesameseed, 2 parts of matrimony vine, 7 parts of honey and rose paste.
To walnut kernel, shelled peanut, jujube, raisins, Ba Danmu, white sesameseed cleaned, toasted, the baking temperature of walnut kernel
It is 200 DEG C to spend, and the baking temperature of Ba Danmu is 220 DEG C, and the baking temperature of raisins is 150 DEG C, and the baking temperature of white sesameseed is
160 DEG C, the baking temperature of jujube is 170 DEG C, and the baking temperature of shelled peanut is 180 DEG C；Wherein walnut kernel and Ba Danmu are toasting
Before need to be cut into fragment, the size of each fragment is 1/6th of entire kernel volume；
Grape fruitade, Carrot juice concentrate, concentrated sea-buckthorn juice, honey and rose paste are mixed, infusion is simultaneously at 110 DEG C
Stirring, is gradually added into vegetable fat powder, walnut kernel, shelled peanut, jujube, raisins, Ba Danmu, white sesameseed and matrimony vine, when entire mixing
The water content of system stops infusion and stirring when being less than 5%；
Mixture of the water content less than 5% is packed into cutting after mold compression moulding, discharging, packed to get to children's morning
Refreshment.
The production method of wherein rose paste is：Each component by weight, takes 10 portions of fresh roses, uses beater
Pulpous state is broken into, the pH value for adjusting rose slurry with the citric acid solution that mass percentage is 3% adds to 4 into rose slurry
Enter 3 portions of sucrose and 3 parts of honey, which is put into fermentation tank, sterilize at 75 DEG C, sterilization time 30min is naturally cold
But to for use after room temperature；In every gram of rose using the ratio of the cellulase of 0.1u and the tannase of 0.3u, by 10 portions of roses
Required cellulase and tannase is spent to be dissolved in 0.5 part of sterile water and enzyme solutions are made, enzyme solutions are poured into fermentation tank and are stirred
Uniformly, the mixture in fermentation tank is hydrolyzed, hydrolysis temperature is 30 DEG C, and hydrolysis time is 12 hours, by temperature after hydrolysis
90 DEG C are heated to, 5 minutes is kept the temperature and kills enzymatic activity, the rose paste is obtained after cooled to room temperature.
Embodiment 2
Red grape extraction juice is taken, filters off insoluble matter, infusion 1-2 hours at 125 DEG C, is stopped when grape juice water content is 60%
Only infusion, taking-up is dried in the air cool, and it is for use to obtain grape fruitade；Radish juice is taken, filtering removes the infusion at 105 DEG C after insoluble matter
1-2 hours, stop infusion when carrot juice water content is 40%, taking-up is dried in the air cool, and it is for use to obtain Carrot juice concentrate；Sea-buckthorn is taken to squeeze
Juice, filtering removal insoluble matter after infusion 1-2 hour at 110 DEG C, when Hippophae Rhamnoides L. juice water content be 40% when stop infusion, taking-up is dried in the air
It is cool, it is for use to obtain concentrated sea-buckthorn juice；
Then it stocks up according to the component of following parts by weight：
45 parts of grape fruitade, 20 parts of Carrot juice concentrate, 10 parts of concentrated sea-buckthorn juice, 13 parts of vegetable fat powder, 10 parts of walnut kernel,
14 parts of 6 parts of shelled peanut, 3 parts of jujube, 8 parts of 4 part, bar denier of raisins wood, 4 parts of white sesameseed, 1 part of matrimony vine, 5 parts of honey and rose paste.
To walnut kernel, shelled peanut, jujube, raisins, Ba Danmu, white sesameseed cleaned, toasted, the baking temperature of walnut kernel
It is 200 DEG C to spend, and the baking temperature of Ba Danmu is 220 DEG C, and the baking temperature of raisins is 150 DEG C, and the baking temperature of white sesameseed is
160 DEG C, the baking temperature of jujube is 170 DEG C, and the baking temperature of shelled peanut is 180 DEG C；Wherein walnut kernel and Ba Danmu are toasting
Before need to be cut into fragment, the size of each fragment is 1/6th of entire kernel volume；
Grape fruitade, Carrot juice concentrate, concentrated sea-buckthorn juice, honey and rose paste are mixed, infusion is simultaneously at 110 DEG C
Stirring, be gradually added into vegetable fat powder, walnut kernel, shelled peanut, jujube, raisins, Ba Danmu, white sesameseed and matrimony vine, when entire mixing
The water content of system stops infusion and stirring when being less than 5%；
Mixture of the water content less than 5% is packed into cutting after mold compression moulding, discharging, packed to get to children's morning
Refreshment.
The production method of wherein rose paste is：Each component by weight, takes 10 portions of fresh roses, uses beater
Pulpous state is broken into, the pH value for adjusting rose slurry with the citric acid solution that mass percentage is 3% adds to 4 into rose slurry
Enter 3 portions of sucrose and 3 parts of honey, which is put into fermentation tank, sterilize at 75 DEG C, sterilization time 30min is naturally cold
But to for use after room temperature；In every gram of rose using the ratio of the cellulase of 0.1u and the tannase of 0.3u, by 10 portions of roses
Required cellulase and tannase is spent to be dissolved in 0.5 part of sterile water and enzyme solutions are made, enzyme solutions are poured into fermentation tank and are stirred
Uniformly, the mixture in fermentation tank is hydrolyzed, hydrolysis temperature is 30 DEG C, and hydrolysis time is 12 hours, by temperature after hydrolysis
90 DEG C are heated to, 5 minutes is kept the temperature and kills enzymatic activity, the rose paste is obtained after cooled to room temperature.
Embodiment 3
Red grape extraction juice is taken, filters off insoluble matter, infusion 1-2 hours at 125 DEG C, is stopped when grape juice water content is 60%
Only infusion, taking-up is dried in the air cool, and it is for use to obtain grape fruitade；Radish juice is taken, filtering removes the infusion at 105 DEG C after insoluble matter
1-2 hours, stop infusion when carrot juice water content is 40%, taking-up is dried in the air cool, and it is for use to obtain Carrot juice concentrate；Sea-buckthorn is taken to squeeze
Juice, filtering removal insoluble matter after infusion 1-2 hour at 110 DEG C, when Hippophae Rhamnoides L. juice water content be 40% when stop infusion, taking-up is dried in the air
It is cool, it is for use to obtain concentrated sea-buckthorn juice；
Then it stocks up according to the component of following parts by weight：
42 parts of grape fruitade, 23 parts of Carrot juice concentrate, 9 parts of concentrated sea-buckthorn juice, 14 parts of vegetable fat powder, 13 parts of walnut kernel, flower
13 parts of raw 4 parts of benevolence, 5 parts of jujube, 10 parts of 3 part, bar denier of raisins wood, 3 parts of white sesameseed, 1 part of matrimony vine, 6 parts of honey and rose paste.
To walnut kernel, shelled peanut, jujube, raisins, Ba Danmu, white sesameseed cleaned, toasted, the baking temperature of walnut kernel
It is 200 DEG C to spend, and the baking temperature of Ba Danmu is 220 DEG C, and the baking temperature of raisins is 150 DEG C, and the baking temperature of white sesameseed is
160 DEG C, the baking temperature of jujube is 170 DEG C, and the baking temperature of shelled peanut is 180 DEG C；Wherein walnut kernel and Ba Danmu are toasting
Before need to be cut into fragment, the size of each fragment is 1/6th of entire kernel volume；
Grape fruitade, Carrot juice concentrate, concentrated sea-buckthorn juice, honey and rose paste are mixed, infusion is simultaneously at 110 DEG C
Stirring, is gradually added into vegetable fat powder, walnut kernel, shelled peanut, jujube, raisins, Ba Danmu, white sesameseed and matrimony vine, when entire mixing
The water content of system stops infusion and stirring when being less than 5%；
Mixture of the water content less than 5% is packed into cutting after mold compression moulding, discharging, packed to get to children's morning
Refreshment.
The production method of wherein rose paste is：Each component by weight, takes 10 portions of fresh roses, uses beater
Pulpous state is broken into, the pH value for adjusting rose slurry with the citric acid solution that mass percentage is 3% adds to 4 into rose slurry
Enter 3 portions of sucrose and 3 parts of honey, which is put into fermentation tank, sterilize at 75 DEG C, sterilization time 30min is naturally cold
But to for use after room temperature；In every gram of rose using the ratio of the cellulase of 0.1u and the tannase of 0.3u, by 10 portions of roses
Required cellulase and tannase is spent to be dissolved in 0.5 part of sterile water and enzyme solutions are made, enzyme solutions are poured into fermentation tank and are stirred
Uniformly, the mixture in fermentation tank is hydrolyzed, hydrolysis temperature is 30 DEG C, and hydrolysis time is 12 hours, by temperature after hydrolysis
90 DEG C are heated to, 5 minutes is kept the temperature and kills enzymatic activity, the rose paste is obtained after cooled to room temperature.
Comparative example 1
Red grape extraction juice is taken, filters off insoluble matter, infusion 1-2 hours at 110 DEG C, is stopped when grape juice water content is 50%
Only infusion, taking-up is dried in the air cool, and it is for use to obtain grape fruitade；Radish juice is taken, filtering removes the infusion at 110 DEG C after insoluble matter
1-2 hours, stop infusion when carrot juice water content is 50%, taking-up is dried in the air cool, and it is for use to obtain Carrot juice concentrate；Sea-buckthorn is taken to squeeze
Juice, filtering removal insoluble matter after infusion 1-2 hour at 05 DEG C, when Hippophae Rhamnoides L. juice water content be 50% when stop infusion, taking-up is dried in the air
It is cool, it is for use to obtain concentrated sea-buckthorn juice；
Then it stocks up according to the component of following parts by weight：
38 parts of grape fruitade, 27 parts of Carrot juice concentrate, 6 parts of concentrated sea-buckthorn juice, 10 parts of vegetable fat powder, 8 parts of walnut kernel, flower
16 parts of raw 8 parts of benevolence, 2 parts of jujube, 14 parts of 6 part, bar denier of raisins wood, 5 parts of white sesameseed, 4 parts of matrimony vine, 4 parts of honey and rose paste.
To walnut kernel, shelled peanut, jujube, raisins, Ba Danmu, white sesameseed cleaned, toasted, the baking temperature of walnut kernel
It is 200 DEG C to spend, and the baking temperature of Ba Danmu is 220 DEG C, and the baking temperature of raisins is 150 DEG C, and the baking temperature of white sesameseed is
160 DEG C, the baking temperature of jujube is 170 DEG C, and the baking temperature of shelled peanut is 180 DEG C；Wherein walnut kernel and Ba Danmu are toasting
Before need to be cut into fragment, the size of each fragment is 1/6th of entire kernel volume；
Grape fruitade, Carrot juice concentrate, concentrated sea-buckthorn juice, honey and rose paste are mixed, infusion is simultaneously at 100 DEG C
Stirring, be gradually added into vegetable fat powder, walnut kernel, shelled peanut, jujube, raisins, Ba Danmu, white sesameseed and matrimony vine, when entire mixing
The water content of system stops infusion and stirring when being less than 5%；
Mixture of the water content less than 5% is packed into cutting after mold compression moulding, discharging, packed to get to children's morning
Refreshment.
The preparation method is the same as that of Example 1-3 for rose paste.
1 strengthen immunity effect test of test example
1.1 experimental animal：
Kunming kind female mice, weight 18-22g.
1.2 pilot project
Carry out internal organs/weight ratio, the experiment of Turnover of Mouse Peritoneal Macrophages phagocytosis chicken red blood cell, delayed allergy, half
Number hemolysis value (HC50) measures and antibody-producting cell detection, carbonic clearance experiment detect, the mouse spleen lymphocyte of ConA inductions
Transformation experiment and NK cytoactive detections.
1.3 experiment groupings：
Mouse is randomly divided into positive controls, blank control group and early 1,2,3 group of the refreshment experimental group of the present invention.Positive control
Group eats the breakfast cake as the early refreshment that provides in comparative example 1,1,2,3 group of the early refreshment experimental group (lower abbreviation experimental group) of the present invention according to
The secondary early refreshment (early refreshment adds suitable water to break into paste) provided with embodiment 1,2,3, blank control group are pure for gavage
Water.Dosage is 0.4g/kg.bw, once a day, gavage 30 days.
1.4 test method：
According to the Ministry of Public Health《Health food is examined and assessment technique specification》It is examined in (2003 editions) about strengthen immunity function
The requirement of proved recipe method is tested, and specifically includes internal organs/weight ratio measurement, the mouse spleen lymphocyte of ConA inductions converts in fact
Test (mtt assay), the mouse DTH experiment (ear swelling method) of dinitrofluorobenzene induction, antibody-producting cell detection (Jerne improvement glass
Piece method), the measure (Hemagglutination Method) of serum hemolysin, the experiment of mouse carbonic clearance, Turnover of Mouse Peritoneal Macrophages phagocytosis chicken red blood cell it is real
Test (half intracorporal method), NK cytoactive detections (LDH measuring methods).
1.5 result of the test：
Influence of the table 1 to mouse weight
| Group | Animal number of elements | Initial stage weight (g) | Mid-term weight (g) | Latter stage weight (g) |
| Experimental group 1 | 10 | 20.1±0.3 | 34.2±0.1 | 36.2±1.2 |
| Experimental group 2 | 10 | 20.2±1.2 | 32.6±0.7 | 37.3±1.5 |
| Experimental group 3 | 10 | 19.6±0.2 | 33.1±0.3 | 35.5±1.1 |
| Positive control | 10 | 19.1±0.5 | 31.4±2.4 | 38.6±1.2 |
| Blank control group | 10 | 20.3±0.7 | 33.3±1.2 | 37.1±2.3 |
Influence of the table 2 to mice organs/weight ratio
By table 1,2 results it is found that morning refreshment provided by the invention has no significant effect mouse weight and organ weights
Influence of the table 3 to mouse delayed allergy (DTH)
| Group | Animal number of elements | Swelling degree of the paw (mm) | P values |
| Experimental group 1 | 10 | 0.51±0.03 | ＜ 0.05 |
| Experimental group 2 | 10 | 0.50±0.01 | ＜ 0.05 |
| Experimental group 3 | 10 | 0.48±0.01 | ＜ 0.05 |
| Positive controls | 10 | 0.47±0.13 | ＜ 0.05 |
| Blank control group | 10 | 0.47±0.14 | - |
The influence that table 4 tests mouse lymphocyte conversion capability
As shown in Table 4, each group morning refreshment does not make significant difference to mouse lymphocyte proliferative capacity.
Influence of the table 5 to mouse antibodies cellulation number
As shown in Table 5, early refreshment provided by the invention has significant difference with control group.
Influence of the table 6 to mouse half hemolytic value (HC50)
As shown in Table 6, early refreshment provided by the invention has significant difference with control group.
Influence of the table 7 to mouse monokaryon-macrophage carbonic clearance phagocytic index
| Group | Animal number of elements | Macrophage index (a) | P values |
| Experimental group 1 | 10 | 10.25±0.58 | ＜ 0.01 |
| Experimental group 2 | 10 | 10.34±0.47 | ＜ 0.01 |
| Experimental group 3 | 10 | 11.28±0.46 | ＜ 0.01 |
| Positive controls | 10 | 4.39±0.32 | ＜ 0.01 |
| Blank control group | 10 | 4.21±0.74 | - |
Influence of the table 8 to mouse macrophage phagocytosis chicken red blood cell ability
| Group | Animal number of elements | Macrophage index (a) | P values |
| Experimental group 1 | 10 | 2.52±0.13 | ＜ 0.01 |
| Experimental group 2 | 10 | 2.41±0.24 | ＜ 0.01 |
| Experimental group 3 | 10 | 2.61±0.15 | ＜ 0.01 |
| Positive controls | 10 | 1.23±0.23 | ＜ 0.01 |
| Blank control group | 10 | 1.01±0.11 | - |
Influence of the table 9 to NK cells in mice activity
| Group | Animal number of elements | NK cell activity (%) | P values |
| Experimental group 1 | 10 | 53.7±5.3 | ＞ 0.05 |
| Experimental group 2 | 10 | 51.4±2.7 | ＞ 0.05 |
| Experimental group 3 | 10 | 54.1±4.5 | ＞ 0.05 |
| Positive controls | 10 | 43.2±2.1 | ＞ 0.05 |
| Blank control group | 10 | 41.8±3.7 | - |
Conclusion：Morning refreshment provided by the invention can be obviously improved mouse macrophage phagocytosis chicken red blood cell ability, monokaryon-
Macrophage carbonic clearance phagocytic activity, antibody-producting cell ability, so as to improve immunocompetence.
Children's morning refreshment provided by the present invention and preparation method thereof is described in detail above.It is used herein
Specific case is expounded the principle of the present invention and embodiment, and the explanation of above example is only intended to help to understand this
The core concept of invention.It should be pointed out that for those skilled in the art, the principle of the invention is not being departed from
Under the premise of, can also to the present invention some improvement and modification can also be carried out.These improvement and modification should also be as falling into right of the present invention will
In the protection domain asked.
Claims (8)
1. children's morning refreshment, which is characterized in that composed of the following components：Grape fruitade, Carrot juice concentrate, concentrated sea-buckthorn juice,
Vegetable fat powder, walnut kernel, shelled peanut, jujube, raisins, Ba Danmu, white sesameseed, matrimony vine, honey and rose paste, the weight of each component
Part it is：40-45 parts of grape fruitade, 20-25 parts of Carrot juice concentrate, 8-10 parts of concentrated sea-buckthorn juice, 13-15 parts of vegetable fat powder, walnut
10-15 parts of benevolence, 3-6 parts of shelled peanut, 3-6 parts of jujube, 2-4 parts of raisins, 8-11 parts of bar denier wood, 2-4 parts of white sesameseed, matrimony vine 1-2
12-14 parts of part, 5-7 parts of honey and rose paste, wherein rose paste is to be prepared by the following method：
(1) 10 portions of fresh roses are taken, pulpous state is broken into beater, with the citric acid solution tune that mass percentage is 3%
The pH value of rose slurry is saved to 4；
(2) 3 portions of sucrose and 3 parts of honey are added in into rose slurry, which are put into fermentation tank, is sterilized at 75 DEG C,
Sterilization time is 30min, for use after cooled to room temperature；
It (3), will be needed for 10 portions of roses in every gram of rose using the ratio of the cellulase of 0.1u and the tannase of 0.3u
Cellulase and tannase, which are dissolved in 0.5 part of sterile water, is made enzyme solutions；
(4) enzyme solutions are poured into fermentation tank and stirred evenly, the mixture in fermentation tank is hydrolyzed, hydrolysis temperature 30
DEG C, hydrolysis time is 12 hours, and temperature is heated to 90 DEG C after hydrolysis, keeps the temperature 5 minutes and kills enzymatic activity, cooled to room temperature
After obtain the rose paste.
2. children's morning refreshment according to claim 1, which is characterized in that the parts by weight of each component are：Grape fruitade 42
Part, 23 parts of Carrot juice concentrate, 9 parts of concentrated sea-buckthorn juice, 14 parts of vegetable fat powder, 13 parts of walnut kernel, 4 parts of shelled peanut, 5 parts of jujube, grape
13 parts of dry 10 parts of 3 part, bar denier wood, 3 parts of white sesameseed, 1 part of matrimony vine, 6 parts of honey and rose paste.
3. children's morning refreshment according to claim 1, which is characterized in that the grape fruitade is prepared via a method which
It obtains：It takes grape extraction juice, after filtering removal insoluble matter infusion 1-2 hour at 125 DEG C, stops when grape juice water content is 60%
Only infusion, taking-up are dried in the air cool；The Carrot juice concentrate is prepared via a method which to obtain：Radish juice is taken, filtering removal is insoluble
After object infusion 1-2 hours at 105 DEG C, stop infusion when carrot juice water content is 40%, taking-up is dried in the air cool；The concentration is husky
Spine juice is prepared via a method which to obtain：Sea-buckthorn is taken to squeeze the juice, after filtering removal insoluble matter infusion 1-2 hours at 110 DEG C, works as sand
Spine juice water content stops infusion when being 40%, taking-up is dried in the air cool.
4. children's morning refreshment according to claim 1, which is characterized in that the walnut kernel, shelled peanut, jujube, raisins,
Ba Danmu, white sesameseed are required to through overbaking.
5. children's morning refreshment according to claim 4, which is characterized in that the baking temperature of walnut kernel is 200 DEG C, Ba Danmu
Baking temperature for 220 DEG C, the baking temperature of raisins is 150 DEG C, and the baking temperature of white sesameseed is 160 DEG C, the baking of jujube
Temperature is 170 DEG C, and the baking temperature of shelled peanut is 180 DEG C.
6. children's morning refreshment according to claim 4, which is characterized in that walnut kernel before baking, is first cut into fragment, often
The size of a fragment is 1/6th of entire walnut kernel volume.
7. children's morning refreshment according to claim 4, which is characterized in that Ba Danmu before baking, is first cut into fragment, often
The size of a fragment is 1/6th of entire bar of denier wood volume.
8. the preparation method of children's morning refreshment described in a kind of claim 1, which is characterized in that include the following steps：
(1) grape extraction juice is taken, filters off insoluble matter, infusion 1-2 hours at 125 DEG C, is stopped when grape juice water content is 60%
Infusion, taking-up is dried in the air cool, and it is for use to obtain grape fruitade；Take radish juice, after filtering removal insoluble matter at 105 DEG C infusion 1-2
Hour, stop infusion when carrot juice water content is 40%, taking-up is dried in the air cool, and it is for use to obtain Carrot juice concentrate；Sea-buckthorn is taken to squeeze the juice,
After filtering removal insoluble matter infusion 1-2 hour at 110 DEG C, stop infusion when Hippophae Rhamnoides L. juice water content is 40%, take out dry in the air it is cool,
It is for use to obtain concentrated sea-buckthorn juice；
(2) walnut kernel, shelled peanut, jujube, raisins, Ba Danmu, white sesameseed are toasted, the baking temperature of walnut kernel is
200 DEG C, the baking temperature of Ba Danmu is 220 DEG C, and the baking temperature of raisins is 150 DEG C, and the baking temperature of white sesameseed is 160
DEG C, the baking temperature of jujube is 170 DEG C, and the baking temperature of shelled peanut is 180 DEG C；Wherein walnut kernel and Ba Danmu is needed before baking
Fragment is cut into, the size of each fragment is 1/6th of entire kernel volume；
(3) grape fruitade, Carrot juice concentrate, concentrated sea-buckthorn juice, honey and rose paste are mixed, infusion and is stirred at 110 DEG C
It mixes, is gradually added into vegetable fat powder, walnut kernel, shelled peanut, jujube, raisins, Ba Danmu, white sesameseed and matrimony vine, when entire mixture
The water content of system stops infusion and stirring when being less than 5%；
(4) mixture obtained step (3) is packed into cutting after mold compression moulding, discharging, packs to get to children's breakfast
Cake.
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| CN101366437A (en) * | 2008-08-13 | 2009-02-18 | 新疆阿布丹食品开发有限公司 | Walnut kernel candy and preparation method thereof |
| CN101366543A (en) * | 2008-09-26 | 2009-02-18 | 雷海平 | Fruit-vegetable juice beverage with function of improving acuity of vision and nourishing |
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| CN101366437A (en) * | 2008-08-13 | 2009-02-18 | 新疆阿布丹食品开发有限公司 | Walnut kernel candy and preparation method thereof |
| CN101366543A (en) * | 2008-09-26 | 2009-02-18 | 雷海平 | Fruit-vegetable juice beverage with function of improving acuity of vision and nourishing |
| CN101455327A (en) * | 2009-01-04 | 2009-06-17 | 昆明理工大学 | Rose paste and preparation technique thereof |
| CN103977157A (en) * | 2014-05-17 | 2014-08-13 | 苟春虎 | Lycium ruthenicum eyesight-improving eye-protecting tea |
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