CN1056043A - A kind of processing method of food supplement - Google Patents
A kind of processing method of food supplement Download PDFInfo
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- CN1056043A CN1056043A CN91106442A CN91106442A CN1056043A CN 1056043 A CN1056043 A CN 1056043A CN 91106442 A CN91106442 A CN 91106442A CN 91106442 A CN91106442 A CN 91106442A CN 1056043 A CN1056043 A CN 1056043A
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Abstract
The present invention relates to a kind of processing method of natural health food oadditive.Utilize the goods of fruit, dry fruit, vegetables and food processing industry to be raw material, make mouthfeel difference or daily food seldom reasonably combined when edible, science combination allotment makes its vitamin, amino acid and content of elements, reaches the most rational coupling.Develop novel nutritious, comfortable taste, improve a poor appetite, can health therapy, the processing method of the natural health care additive of anti-aging effects arranged.Simple, be convenient to popularize, but machined surface goods, beverage and pot foods.
Description
The present invention relates to a kind of manufacture method of new remedy diet, particularly a kind of processing method of natural health food oadditive.
The food supplement of prior art, major part are the purposes in order to prevent or to treat.For example, part food is added iron content, contains zinc, contains iodine, contains vitamin or contain the amino acid medicine, carry out intensive treatment, as: salt, sugar, flavouring, rice, corn, cake, beverage, milk and dairy produce etc.
The weak point of prior art is, additive is artificial synthetic " medicine ", and the food after the reinforcement is existing in various degree " flavour of a drug " all, makes us unhappy psychologically with on the mouthfeel.
Purpose of the present invention, the goods that are fruit, dry fruit, vegetables and the food processing industry of utilizing pure natural are raw material, develop a kind of novel nutritious, comfortable taste, improve a poor appetite, can health therapy, have make eye bright, the processing method of the natural health care additive of reducing blood lipid and anti-aging effects.
Make mouthfeel difference or daily multiple fruit, dry fruit, vegetables and food processing industry goods seldom reasonably combined when edible, science combination allotment makes its vitamin, amino acid and content of elements, reaches the most rational coupling.
Processing method provided by the invention, simple, be convenient to popularize; Its goods nutrition is reasonable, and mouthfeel is good, for the masses take like a shot.
Task of the present invention realizes as follows:
Designed a kind of processing method of food supplement, it is characterized in that described food supplement, the fruit, dry fruit, vegetables and the food processing industry goods that are the employing pure natural are raw material, mainly the mixture of being made up of hawthorn, date, pumpkin, carrot, Rosa roxburghii, yeast, skimmed soybean protein, Fructus Hordei Germinatus, wheat germ and dextrin etc.
Its processing method is, above-mentioned each component respectively after chemistry or physical method are handled, is pulverized and granulated.Make an addition to by a certain percentage in starch base-material or the beverage, make serial remedy diet.
The processing method of above-mentioned food supplement is characterized in that in the butt additive, the ratio of each component is:
Hawthorn 0.15～0.25;
Date or Rosa roxburghii 0.15～0.25;
Pumpkin 0.15～0.25;
Carrot 0.20～0.50;
Yeast 0.10～0.50;
Skimmed soybean protein 0.01～0.02;
Fructus Hordei Germinatus or wheat germ 0.01～0.02;
Dextrin 0.005～0.01.
Can be according to the nutritional need and the mouthfeel custom of different consumer objects, in above-mentioned scope clinical practice configuration.
The processing method of above-mentioned food supplement, it is characterized in that the processing method of hawthorn, date and Rosa roxburghii etc. being, after digging nuclear, soak 10s～30min with 70～90 ℃ salts solutions, to destroy the activity of enzyme in the fresh fruit, make the loss of vitamin reduce to minimum again.Quick-frozen or kept dry are standby then.
The processing method of above-mentioned food supplement is characterized in that described salts solution, is meant the aqueous solution of sodium chloride, natrium citricum, sodium phosphate etc., and its concentration can be selected in 0.2～15% scope.
The processing method of above-mentioned food supplement is characterized in that the processing method of described pumpkin, carrot etc. is, can quick-frozen or dry naturally or preserve standby below 50 ℃ behind the baking dehydration.
The processing method of above-mentioned food supplement is characterized in that the processing method of described Fructus Hordei Germinatus, wheat germ etc. is, cold water soak was worn into pasty state after 1～5 day, again through quick-frozen or preserve standby below 50 ℃ behind the baking dehydration.
The processing method of above-mentioned food supplement, the processing method that it is characterized in that described yeast is through broken wall, feed carbon dioxide, or with behind 0.2～10% sodium carbonate, calcium carbonate, sodium acid carbonate, calcium chloride or the potassium chloride solution immersion 10s～30min, after being washed to neutrality again, quick-frozen or kept dry are standby.
The processing method of above-mentioned food supplement is characterized in that the dosage of the mixture additive in the described interpolation dried starch base-material is:
Starch base-material: mixture additive=1: 0.01～0.1.
The processing method of above-mentioned food supplement is characterized in that the described dosage that makes an addition to the mixture additive in the beverage is:
Beverage: mixture additive=1: 0.1～0.5.
The processing method of above-mentioned food supplement is characterized in that described mixture additive also can be below 50 ℃ behind the baking dehydration, directly as remedy diet.
Facts have proved that health care, remedy diet that method provided by the invention is made contain the vitamin and the trace element of multiple needed by human such as abundant provitamin A, vitamin E, vitamin C, vitamin B complex, calcium and iron, zinc and phosphorus.Do not contain any synthetic dyestuff and anticorrisive agent etc.
Often edible, can improve a poor appetite, promote the absorption of calcium, resist the overexposure of rays such as ultraviolet ray, heat radiation, fluorescence, vision protection, (clinical 300 examples eat after two months, and cholesterol reduces by 15.68 to reduce cholesterol
10-3Mol/L, triglycerides 5.14
10-3Mol/L,
The prevention of arterial sclerosis, prevention nosebleed epistaxis and bleeding gums, anti-ageing, cancer-resisting.
Make an addition in the cold drink, as the reducing temperature of heatstroke prevention beverage, a worker drank three months surplus 20,000, prove the characteristics such as spirit, fatigue recovery is fast, the effect of preventing heatstroke and lower the temperature is obvious, mouthfeel is good of putting forward.
Broad market prospect, social benefit and remarkable in economical benefits have reached predetermined purpose of the present invention.
The present invention is further elaborated below in conjunction with embodiment:
One, the natural health care additive of the inventive method manufacturing can make two kinds of formulations, " dry-type " and " bright chamotte mould ";
Two, can add the product of the natural health care additive that the inventive method provides, can be: flour and goods thereof (noodles, bread, steamed bun, sesame seed cake, steamed stuffed bun, dumpling, cake etc.); Cold drink and beverage (ice cream, ice cream, ice cream, carbonated drink, cola etc.); And can directly toast down with itself and make pot foods " multiple vitamin fruit and vegetable sheet " in low temperature.
[embodiment one]
Make an addition in the noodles
1. material and dosage ratio
1. the ratio of each component is in the additive agent mixture:
Hawthorn 0.15;
Date 0.25;
Pumpkin 0.15;
Carrot 0.20;
Yeast 0.22;
Skimmed soybean protein 0.01;
Fructus Hordei Germinatus or wheat germ 0.01;
Dextrin 0.01.
2. the ratio of additive agent mixture in noodles is:
Starch base-material (flour): additive agent mixture=1: 0.01.
2. technological process
Flour and additive agent mixture and other auxiliary material mixing briquetting → suppress → dry → finished product
3. technological requirement
The processing method of above-mentioned food supplement is after digging nuclear to the processing method of hawthorn, date, soaks 10s with 70 ℃ 0.5% sodium-chloride water solutions, and the quick-frozen preservation is standby then.
The processing method of pumpkin, carrot is that quick-frozen is preserved standby.
The processing method of Fructus Hordei Germinatus or wheat germ is that cold water soak was worn into pasty state after 1 day, preserved standby again after quick-frozen.
The processing method of yeast is through broken wall, feeds carbon dioxide, and kept dry is standby.
Skimmed soybean protein, dextrin directly add.
Food supplement thaws respectively.
Flour and food supplement mixture and other auxiliary material fully mix back briquetting (as amount of liquid deficiency, then moisturizing), are pressed into the noodles of different width as required, dry under the room temperature, and packing gets product.
[embodiment two]
Make an addition in the cake
1. material and dosage ratio
1. the ratio of each component is in the additive agent mixture:
Hawthorn 0.25;
Date 0.25;
Pumpkin 0.20;
Carrot 0.50;
Yeast 0.10;
Skimmed soybean protein 0.02;
Fructus Hordei Germinatus or wheat germ 0.02;
Dextrin 0.01.
2. the ratio of additive agent mixture in cake is:
Starch base-material (flour): additive agent mixture: other component=1: 0.1: 0.3.
Other component is egg, flavouring (sugar, spices etc.), yeast powder etc.
2. technological process
Flour mixes the mould → baking → finished product of pulling an oar → go into additive agent mixture and other auxiliary material
3. technological requirement
The processing method of above-mentioned food supplement is after digging nuclear to the processing method of hawthorn, date, soaks 15min with 80 ℃ 0.2% sodium phosphate aqueous solutions, and it is standby to dry preservation then.
The processing method of pumpkin, carrot is to preserve standby below 50 ℃ behind the baking dehydration.
The processing method of Fructus Hordei Germinatus or wheat germ is that cold water soak was worn into pasty state after 5 days, preserved standby again behind baking dehydration below 50 ℃.
The processing method of yeast is behind broken wall, soak 10s with 0.2% sodium bicarbonate aqueous solution after, be washed to neutrality after, kept dry is standby.
Skimmed soybean protein, dextrin directly add.
Flour and food supplement mixture and other auxiliary material fully mix the back making beating, and (as the amount of liquid deficiency, an amount of moisturizing), foaming, shape is inserted in the different moulds on demand, goes into the baking box baking, and packing gets product.
[embodiment three]
Make an addition in the ice cream
1. material and dosage ratio
1. the ratio of each component is in the additive agent mixture:
Hawthorn 0.50;
Rosa roxburghii 0.15;
Pumpkin 0.15;
Carrot 0.20;
Yeast 0.10;
Skimmed soybean protein 0.02;
Fructus Hordei Germinatus or wheat germ 0.02;
Dextrin 0.005.
2. the ratio of additive agent mixture in ice cream is:
Drinking water: additive agent mixture: other component=1: 0.4: 0.3.
Other component is milk, egg, flavouring (sugar, spices etc.), starch etc.
2. technological process
Drinking water mixes making beating → dress mould → freezing → packing → finished product with additive agent mixture and other auxiliary material
3. technological requirement
The processing method of above-mentioned food supplement is after digging nuclear to the processing method of hawthorn, date, and with 90 ℃ 0.15% sodium citrate aqueous solutions immersion 30min, quick-frozen is then deposited standby.
The processing method of pumpkin, carrot is to preserve standby after the quick-frozen.
The processing method of Fructus Hordei Germinatus or wheat germ is that cold water soak was worn into pasty state after 3 days, preserved standby again after quick-frozen.
The processing method of yeast is through broken wall, soak 10s with 0.2% sodium bicarbonate aqueous solution after, be washed to neutrality after, kept dry is standby.
Skimmed soybean protein, dextrin directly add.
Drinking water and food supplement mixture and other auxiliary material fully mix the back making beating, and shape is inserted in the different moulds on demand, and is freezing, depanning, and packing gets product.
[embodiment four]
Direct baking is made " multiple vitamin fruit and vegetable sheet "
1. material and dosage ratio
The ratio of each component is in the additive agent mixture:
Hawthorn 0.50;
Rosa roxburghii 0.15;
Pumpkin 0.15;
Carrot 0.20;
Yeast 0.10;
Skimmed soybean protein 0.02;
Fructus Hordei Germinatus or wheat germ 0.02;
Dextrin 0.01.
Other component is milk, egg, flavouring (sugar, spices etc.), starch etc.
2. technological process
Additive agent mixture and other auxiliary material mix making beating → sabot → baking → section → packing → finished product
3. technological requirement
The processing method of above-mentioned food supplement is after digging nuclear to the processing method of hawthorn, date, and with 90 ℃ 0.15% sodium citrate aqueous solutions immersion 30min, quick-frozen is then deposited standby.
The processing method of pumpkin, carrot is to preserve standby after the quick-frozen.
The processing method of Fructus Hordei Germinatus or wheat germ is that cold water soak was worn into pasty state after 3 days, preserved standby again after quick-frozen.
The processing method of yeast is behind broken wall, soak 10s with 0.2% sodium bicarbonate aqueous solution after, be washed to neutrality after, kept dry is standby.
Skimmed soybean protein, dextrin directly add.
Food supplement mixture and other auxiliary material fully mix the back making beating, insert in the dish, are baked near doing below 50 ℃, depanning, and section, packing gets product.
Claims (10)
1, a kind of processing method of natural health care additive, feature of the present invention be,
1.1. food supplement is a kind of mixture of being made up of hawthorn, date, pumpkin, carrot, Rosa roxburghii, yeast, skimmed soybean protein, Fructus Hordei Germinatus, wheat germ and dextrin etc.,
1.2. its processing method is, above-mentioned each component respectively after chemistry or physical method are handled, pulverized and granulated,
1.3. make an addition to by a certain percentage in starch base-material or the beverage, make serial remedy diet.
2,, it is characterized in that in the butt additive, the ratio of each component is according to the processing method of the described food supplement of claim 1:
Hawthorn 0.15～0.25;
Date or Rosa roxburghii 0.15～0.25;
Pumpkin 0.15～0.25;
Carrot 0.20～0.50;
Yeast 0.10～0.50;
Skimmed soybean protein 0.01～0.02;
Fructus Hordei Germinatus or wheat germ 0.01～0.02;
Dextrin 0.005～0.01.
3, according to the processing method of the described food supplement of claim 1, it is characterized in that the processing method of hawthorn, date and Rosa roxburghii etc. being, after digging nuclear, soak 10s～30min, quick-frozen or kept dry with 70～90 ℃ salts solutions.
4, according to the processing method of the described food supplement of claim 2, it is characterized in that described salts solution, be meant the aqueous solution of sodium chloride, natrium citricum, sodium phosphate etc., its concentration can be selected in 0.2～15% scope.
5, according to the processing method of the described food supplement of claim 1, it is characterized in that the processing method of described pumpkin, carrot etc. is, can quick-frozen or dry naturally or preserve behind the baking dehydration below 50 ℃.
6,, it is characterized in that the processing method of described Fructus Hordei Germinatus, wheat germ etc. is that cold water soak was worn into pasty state after 1～5 day, preserved behind the baking dehydration through quick-frozen or below 50 ℃ again according to the processing method of the described food supplement of claim 1.
7, according to the processing method of the described food supplement of claim 1, the processing method that it is characterized in that described yeast is through broken wall, feed carbon dioxide, or with behind 0.2～10% sodium carbonate, calcium carbonate, sodium acid carbonate, calcium chloride or the potassium chloride solution immersion 10s～30min, be washed till neutrality again, quick-frozen or kept dry after the water dumping.
8,, it is characterized in that the described dosage that makes an addition to the mixture additive in the starch base-material is according to the processing method of the described food supplement of claim 1:
Starch base-material: mixture additive=1: 0.01～0.1.
9,, it is characterized in that the described dosage that makes an addition to the mixture additive in the beverage is according to the processing method of the described food supplement of claim 1:
Beverage: mixture additive=1: 0.1～0.5.
10,, it is characterized in that described mixture additive also can be below 50 ℃ behind the baking dehydration, directly as remedy diet according to the processing method of the described food supplement of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91106442A CN1056043A (en) | 1991-06-03 | 1991-06-03 | A kind of processing method of food supplement |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91106442A CN1056043A (en) | 1991-06-03 | 1991-06-03 | A kind of processing method of food supplement |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1056043A true CN1056043A (en) | 1991-11-13 |
Family
ID=4907859
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN91106442A Pending CN1056043A (en) | 1991-06-03 | 1991-06-03 | A kind of processing method of food supplement |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1056043A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1056048C (en) * | 1996-12-25 | 2000-09-06 | 林本栋 | A new health-care food |
| CN103478727A (en) * | 2013-08-23 | 2014-01-01 | 南通华兴石油仪器有限公司 | Food additive |
| CN112361676A (en) * | 2020-11-18 | 2021-02-12 | 湖南味了谁食品有限责任公司 | Glutinous rice cake is with cold-stored fresh-keeping device |
-
1991
- 1991-06-03 CN CN91106442A patent/CN1056043A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1056048C (en) * | 1996-12-25 | 2000-09-06 | 林本栋 | A new health-care food |
| CN103478727A (en) * | 2013-08-23 | 2014-01-01 | 南通华兴石油仪器有限公司 | Food additive |
| CN112361676A (en) * | 2020-11-18 | 2021-02-12 | 湖南味了谁食品有限责任公司 | Glutinous rice cake is with cold-stored fresh-keeping device |
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