CN106036655A - Staple food product and application thereof as well as preparation method of milk-containing drink containing staple food product - Google Patents
Staple food product and application thereof as well as preparation method of milk-containing drink containing staple food product Download PDFInfo
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- CN106036655A CN106036655A CN201610450649.2A CN201610450649A CN106036655A CN 106036655 A CN106036655 A CN 106036655A CN 201610450649 A CN201610450649 A CN 201610450649A CN 106036655 A CN106036655 A CN 106036655A
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- staple food
- raw material
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- powder
- milk
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/133—Fruit or vegetables
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- 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
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- 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
- A23V2250/00—Food ingredients
- A23V2250/76—Yeasts
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/31—Leuconostoc
- A23V2400/313—Carnosum
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/41—Pediococcus
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
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- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to a staple food product and application thereof as well as a preparation method of the milk-containing drink containing staple food product. The staple food product is prepared from the following raw material components in parts by weight: 30 to 70 parts of plant based milk powder, 10 to 50 parts of potato powder, 15 to 30 parts of yeast, 0.05 to 1 part of probiotics, 0.5 to 5 parts of prebiotics and 0.05 to 0.1 part of emulsifying agent. The staple food product can be used for preparing meal replacement beverage, cooked wheaten food, the milk-containing drink or potato rice. The milk-containing drink comprises the staple food product. The preparation method of the milk-containing drink comprises the following steps of mixing the components; adding water and performing anaerobic fermentation to obtain the milk-containing drink. The staple food product disclosed by the invention is reasonable in proportioning of various raw materials, balanced in nutrition, soft in mouthfeel and easy for digestion and absorption, and is suitable for various people to eat; in addition, the proportional relationship of all nutrition ingredients accords with nutrient balance of a mode required by a human body.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of staple food goods and application thereof and containing its containing breast
The preparation method of beverage.
Background technology
Along with the raising day by day of living standard, people are more and more higher to the requirement of diet, and the health eaten has become as one
Trend, food necessary not only for meeting satiety in traditional sense, with greater need for mouthfeel healthy, real, comprehensive nutrition and
Additional is functional.Simultaneously along with the propelling of country's Rhizoma Solani tuber osi staple food grainization strategy, seek propelling Rhizoma Solani tuber osi staple food grain because of gesture, be beneficial to
Improve diet structure, meet the hope that people's health invigorating is healthy.Realize Rhizoma Solani tuber osi by non-staple foodstuff consumption to staple food consumption change, by
Raw produce changes to industrialization series manufactured goods, by having enough to eat and wear, consumption changes, as the big staple food grain of China three to nutrient health consumption
Supplement, be increasingly becoming the fourth-largest staple food grain crop.
But China's Potato ring rot bacteria aggregate level is relatively backward, converted products is mainly potato starch, bean noodles, vermicelli
Deng.2015, China started Rhizoma Solani tuber osi the industrialization of staple food strategy, advances and Potato ring rot bacteria is become the staple foods such as steamed bread, noodles, rice flour
Product, wherein, the selection of raw material is a step crucial in Rhizoma Solani tuber osi the industrialization of staple food strategy.
Rhizoma Solani tuber osi is become as the raw material of staple food goods the study hotspot of those skilled in the art, has produced nutrition simultaneously
The food of the nutritive equilibrium that abundant and each nutritional labeling the proportionate relationship of composition meets human body needs pattern is sending out of staple food goods
Exhibition trend.Staple food goods of the prior art are many based on corn, there is also Rhizoma Solani tuber osi as the skill of staple food tailored flour simultaneously
Art scheme, advances Rhizoma Solani tuber osi the industrialization of staple food strategy.Such as Patent publication No is that the patent of invention of CN105192630A is open
A kind of Rhizoma Solani tuber osi staple food tailored flour and production technology, application, comprise the steps: that (1) is by potato cleaning, peeling；(2)
Rhizoma Solani tuber osi is cut into the thin slice of thickness 3～5mm；(3) thin slice is soaked in abnormal flavour removing colour-keeping liquid, seals；(4) in sealing
Thin slice carry out ultra high pressure treatment；(5) Kaifeng, clean water thin slice 2～5 times；(6) it is dried, pulverizing, sieves, i.e. obtain Ma Ling
Potato staple food tailored flour.The present invention is by technological means such as abnormal flavour removing, ultra high pressure treatment, and gained dehydrated potato powder product quality is obvious
Improve, meet Rhizoma Solani tuber osi staple food ingredient requirement, and preparation method is simple, it is easy to industrialized production.But this invention is provided
Rhizoma Solani tuber osi single as staple food tailored flour nutritional labeling and, the inadequate general equilibrium of nutrition, mouthfeel is the best, and health-care effect is the best.
As can be seen here, can be based on deficiency of the prior art, it is provided that a kind of staple food goods containing Rhizoma Solani tuber osi its prepare
Method and purposes so that it is there is rich in nutrition content, in good taste, and meet people's demand to health care of food function, become this
The technical barrier that skilled person is urgently to be resolved hurrily.
Summary of the invention
The present invention is to solve above-mentioned technical problem, it is provided that a kind of staple food goods and application thereof and the beverage containing milk containing it
Preparation method, the present invention provide staple food goods, its material composition kind and containing flux matched rationally, meet the battalion of human body needs
Support balance, meet popular to staple food goods trophism and the demand of health care.
In order to reach above-mentioned technique effect, the present invention includes techniques below scheme:
A kind of staple food goods, including the raw material components of following parts by weight: the plant milk powder of 30～70 parts, 10～50 parts
Dehydrated potato powder, the yeast of 15～30 parts, the probiotic bacteria of 0.05～1 part, the prebiotics of 0.5～5 part and the breast of 0.005～0.1 part
Agent.
Wherein probiotic bacteria is typically to be colonizated in human body intestinal canal, reproductive system, and the activity that can produce definite health efficacy has
The general name of beneficial microorganism, it is the healthy root of human life.At present, described probiotic bacteria be Lactobacillus, Bifidobacterium,
The general designation of ten multiple-microorganisms of Pediococcus, has the internal colony balance of promotion, strengthens body immunity, alleviates allergy and makees
With, prevention fungal infection, reduce serum cholesterol, prophylaxis of cancer and suppression tumor growth, protection Liver and kidney, solution intestinal easily swash comprehensive
Long-term diarrhea that disease causes, constipation, prevent and treat vaginal infection, pre-anti-caries, safeguards the effects such as smoker is safe and comfortable.
The present invention utilizes Rhizoma Solani tuber osi, plant milk powder and yeast etc. to form the raw-food material of daily conventional staple food, by Rhizoma Solani tuber osi
With plant milk powder as carrier, the staple food goods formed after adding yeast and probiotics fermention, and it is processed into drink with these staple food goods
Product or staple food, rich in equalizing aminoacid protein, multivitamin, mineral, trace element, dietary fiber and enriching
Nucleic acid and the nutritional labeling of glucosan complete, meet health care and the nutritional need of user.
Further, described probiotic bacteria includes Bifidobacterium, Lactobacillus, Streptococcus, Lactococcus, propanoic acid bar
One or more in Pseudomonas, Leuconostoc, yeast Kluyveromyces marxianus and Pediococcus.Wherein said bifid bar
Pseudomonas includes bifidobacterium adolescentis, animal bifidobacteria, bifidobacterium bifidum, bifidobacterium breve, bifidobacteria infantis and long pair
One or more in discrimination bacillus；Described Lactobacillus include bacillus acidophilus, lactobacillus casei, Lactobacillus crispatus,
Lactobacillus bulgaricus, Lactobacillus delbrueckii subsp. lactis, Lactobacillus fermenti, Lactobacillus gasseri, lactobacillus helveticus, Lactobacillus johnsonii,
One in Lactobacillus paracasei, Lactobacillus plantarum, Lactobacillus reuteri, lactobacillus rhamnosus and Lactobacillus salivarius or one with
On；Described Streptococcus includes streptococcus thermophilus；Described Lactococcus includes Lactococcus lactis subsp.lactis, lactococcus lactis breast
Fat subspecies and lactococcus lactis biacetyl subspecies；Described propionibacterium includes P. freudenreichii ssp subspecies；Stated clearly string
Coccus includes leuconostoc mesenteroides subsp mesenteroides；Described Pediococcus includes pediococcus acidilactici and/or Pediococcus pentosaceus.
Further, described staple food goods also include the grain dust that parts by weight are 30～70 parts.
Kind based on above-mentioned each material composition and proportionate relationship, it is preferable that in staple food goods of the present invention, be also added with paddy
Thing powder, the interpolation of grain dust provides carrier for Rhizoma Solani tuber osi further, the staple food goods mouthfeel formed after fermentation more preferably, mouthfeel
More preferably fine and smooth, balance the application each nutrient composition content of staple food goods the most further so that it is more preferably meet human body needs pattern
Nutritive equilibrium.
Further, described staple food goods also include the Radix Ginseng powder that parts by weight are 1～10 part, the Hu of 0.5～30 part
One or more in the leaf of Moringa powder of carrot powder and 1～10 part.
Radix Ginseng is famous strong tonic, it is adaptable to adjusts blood pressure, recover cardiac function, neurasthenia and physical weakness etc.
Disease, also eliminate the phlegm, stomach invigorating, diuresis, the effect such as excitement.The traditional Chinese medical science is thought, Radix Dauci Sativae sweet in the mouth, property are flat, nontoxic, enter lung, spleen channel.Have
Strengthening the spleen to promote digestion, loosening bowel to relieve constipation, parasite killing, promoting qi circulation, resolving food retention, nourishing liver and improving eyesight, the effect such as heat-clearing and toxic substances removing；Can treat inappetence, abdominal distention,
Diarrhoea, cough with asthma abundant expectoration, fuzzy viewing, infantile malnutrition, measles, nyctalopia, constipation, hypertension, gastrointestinal upset, full stifling is swollen
Deng.In order to increase staple food goods health-care effect of the present invention further, reasonably combined by with original each composition, add Radix Ginseng powder
And/or Radix Dauci Sativae powder, with its nutritional labeling abundant.Leaf of Moringa is a kind of high calcium plant product, and calcium content is more than 4 times of milk,
In addition, possibly together with trace element such as the highest potassium, ferrum, zinc, contain with the much the same protein of Semen sojae atricolor and aminoacid etc.,
It it is a kind of functional food containing fully nutrient.
Further, described staple food goods also include fruit vegetable powder that parts by weight are 1～10 part and/or 1～10 part
Coffee.
The addition of coffee improves the trophic function of staple food goods of the present invention further, and the niacin of coffee contains vitamin
B, the coffee bean content after baking is higher.And there are free fatty, caffeine, tannic acid etc..Coffee to skin beneficiating at.Coffee
Coffee can promote metabolism, active digestive organs, has very large effect to constipation.Simultaneously can be with allaying tiredness.The present invention's
Mixed coffee in staple food goods, abundant colour system, conveniently reconstitute, also mask Rhizoma Solani tuber osi abnormal smells from the patient simultaneously, make product possess taste more
Good, cater to the hobby of consumers in general.
Fruit vegetable powder is through having freeze drying technology and the equipment of international most advanced level by fresh water fruits and vegetables, preprocessed,
The Conventional processing methods such as quick-freezing, vacuum drying, ultraviolet sterilization, package storage are processed.Moisture is low, can extend
Storage period, reduce preserve, transport, the expense such as packaging；The utilization rate of raw material is high, its less demanding, particularly to former to raw material
The size of material, shape not requirement.Research shows, fruit vegetable powder almost can be applied to the every field of food processing, can be used for carrying
The nutritional labeling of high product, improves color and luster and the local flavor etc. of product.
Staple food goods of the present invention can add coffee, meets user's demand to various tastes, the simultaneously product of the present invention
The effect also there is refreshment, refreshing oneself.
Further, described staple food goods also include the raw material containing trace element.
Further, the described raw material containing trace element includes the component of following parts by weight respectively: 0.1～1 part
The raw material containing ferrum element, the raw material containing zinc element of 0.1～1 part, the raw material containing potassium element of 0.05～0.8 part,
The raw material containing magnesium elements of 0.01～0.1 part, the raw material containing calcium constituent of 0.01～0.1 part, 0.005～0.08 part contain
There is former containing selenium element of the raw material of Ge element, the raw material containing chromium element of 0.005～0.08 part and 0.005～0.08 part
At least one in material.
Trace element is matched with other material compositions, further increases the trace mineral in staple food goods and micro-
Secondary element, can prevent a lot of chronic diseases.As ion can displace sodium ion, thus reduce hypertension；Calcium, phosphorus can with benefit
To reduce senile joint disease, chromium diabetes-alleviating, selenium element can prevent and improve canceration.Zinc element can increase by two
Tire epoch mankind spermatozoon mobility, and stimulate children's torso growth etc..
The described raw material containing trace element can be the pharmaceutical salts containing each trace element.
Trace element is the micronutrient that body is required, and the metabolism in human body cell is played highly important work
With, becoming the ingredient of some material such as enzyme, hormone in vivo, Some Hormones is also relevant to some disease, therefore, lacks micro-
Secondary element will cause physiological function and organizational structure abnormal, affects the physiological function of human normal, makes people's health status decline
Even cause disease.
Trace element human body cannot self synthesize, and needs supplement every day, generally, can carry out trace unit by meals
Supplementing of element.The trace element kind contained in different foods is different with content, as ferrum, zinc, cobalt, chromium, molybdenum, selenium are primarily present in
In animal food, iodine and fluorine are mainly by taking in containing iodine salt (absorption iodine), drinking-water and diet, and copper, manganese are then primarily present in
In dry fruit, in coarse grain.Under some special physiologicals and pathological conditions, such as gravid woman, or hypercatabolism (as operation,
Significant wound, burn), supply is not enough or abnormal lose or absorb the best (as sick in short intestinal diseases or Crohn) in the case of, can go out
Existing increase in demand, for ensureing the normal physiological function of human body, it is generally required to use Rare Elements Preparations to supplement.
For total intravenous nutrition patient, for especially those accept the patient of intravenous nutrition for a long time, various trace elements
Nutritional support is necessary, under above-mentioned pathologic condition, if diet is not taken in or Deficiency of Intake can affect tissue again
Life or biochemical function, and this situation can be reversed by parenteral supply trace element, and, there are some researches show, intravenous nutrition
Time do not supply trace element (such as zinc, copper), in blood, the content of these elements there will be Progressive symmetric erythrokeratodermia and declines, and with occurring one is
Row clinical symptoms.
A kind of above-mentioned staple food goods are answering as raw material in preparation is for food and drink product, wheaten food, beverage containing milk or Rhizoma Solani tuber osi rice
With.
The preparation method of a kind of beverage containing milk, comprises the following steps: take plant milk powder, dehydrated potato powder, yeast, probiotic bacteria,
Prebiotics and emulsifying agent, carry out being uniformly mixed so as to obtain blending constituent as raw material components, after fermented process, adds volume for being mixed into
The water of 2～5 times of point cumulative volume, mixing post package is again through anaerobic fermentation, and subpackage obtains beverage containing milk.
Further, described raw material components also include grain dust, Radix Ginseng powder, Radix Dauci Sativae powder, moringa powder, fruit vegetable powder, coffee and
At least one in raw material containing trace element.
Preparation method of the present invention is simple, ferments Rhizoma Solani tuber osi by adding yeast and probiotic bacteria, fermentation step science
Rationally so that the staple food goods of preparation are nutritious, and mouthfeel is good, have health care simultaneously.
Use technique scheme, including following beneficial effect: the present invention provide a kind of staple food goods and application thereof and
Containing the preparation method of its beverage containing milk, each reasonable raw material proportioning, balanced in nutrition, soft taste, easily digest and assimilate, be suitable for each
The crowd of kind eats, and especially sufferer eats.The preparation method that the present invention provides is scientific and reasonable so that the staple food goods nutrition of preparation
Composition enriches, and the proportionate relationship of each nutritional labeling meets the nutritive equilibrium of human body needs pattern.The preparation that the present invention provides
Method is easy, and feature based on each material composition rationally arranges fermentation step, improves staple food goods of the present invention and mouthfeel and nutrition
Composition.
Detailed description of the invention
Below by specific embodiment, the present invention is described in further detail.
Embodiment one: a kind of staple food goods, including the raw material components of following parts by weight: the plant milk powder of 30 parts, 50 parts
Dehydrated potato powder, the yeast of 15 parts, the probiotic bacteria of 1 part, the prebiotics of 0.5 part and the emulsifying agent of 0.1 part.
The present invention above-mentioned staple food goods nutritional labeling list is shown in Table 1.
Table 1 staple food goods nutritional labeling
From the data in table 1, it can be seen that this embodiment of the invention staple food goods compare five commercially available flours and with Rhizoma Solani tuber osi
Rhizoma Solani tuber osi staple food tailored flour for primary raw material is compared, and its nutritional labeling is more rich, is relatively beneficial to the health of human body.
Embodiment two: a kind of staple food goods, including the raw material components of following parts by weight: the plant milk powder of 40 parts, 40 parts
Dehydrated potato powder, the yeast of 20 parts, the probiotic bacteria of 0.5 part, the prebiotics of 1 part, the emulsifying agent of 0.08 part and the grain dust of 30 parts.
Above-mentioned staple food goods are carried out matter structure analysis:
Concrete detection method:
After the staple food goods of Example two gained are prepared as wheaten food, be positioned in 20-25 DEG C of environment cooling 60min it
After, it prepares wheaten food is the conventional use of method that flour is prepared as wheaten food of art technology, places it on microtome, makes
Bottom steamed bread vertical with the microtome edge of a knife, open microtome power supply, be cut into the thin slice of 12mm, each sample takes three to be carried out
Parallel sample.Using quality tester to test, pressure head is P35 column type pressure head, compression ratio 40%, compression time 2s, detection
Speed 1mm/s.
Experimental result is as follows:
Table 2 embodiment two staple food goods texture characteristic
From the data in table 2, it can be seen that the steamed bread hardness that the staple food goods that the present invention produces are made is less, elasticity is relatively strong, cohesiveness,
Recovery and chewiness have improvement, and by embodiment two compared with embodiment one, the texture characteristic of embodiment two is more excellent.Simultaneously
The texture characteristic of embodiment one and embodiment two is all similar with Semen Tritici aestivi steamed bread, and the steamed bun made significantly better than potato full-powder
Head.
Embodiment three: a kind of staple food goods, including the raw material components of following parts by weight: the plant milk powder of 50 parts, 25 parts
Dehydrated potato powder, the yeast of 20 parts, the probiotic bacteria of 0.2 part, the prebiotics of 1 part, the emulsifying agent of 0.01 part and the Radix Ginseng powder of 1 part,
The Radix Dauci Sativae powder of 0.5 part and the leaf of Moringa powder of 5 parts.
Described probiotic bacteria includes Bifidobacterium and Lactobacillus.
The preparation method of a kind of staple food goods, comprises the following steps: take the plant milk powder of above-mentioned parts by weight, Rhizoma Solani tuber osi
Powder, yeast, probiotic bacteria, prebiotics and emulsifying agent, be simultaneously introduced Radix Ginseng powder, Radix Dauci Sativae powder and leaf of Moringa powder, carries out being uniformly mixed so as to obtain mixed
Synthesis point, obtains staple food goods through subpackage.
The present invention above-mentioned staple food goods nutritional labeling list is shown in Table 3.
Table 3 staple food goods nutritional labeling
The five commercially available flours and be with Rhizoma Solani tuber osi from the data in table 3, it can be seen that the staple food goods of this embodiment of the invention compare
The Rhizoma Solani tuber osi staple food tailored flour of primary raw material is compared, and its nutritional labeling is more rich, is relatively beneficial to the health of human body.
Embodiment four: a kind of staple food goods, including the raw material components of following parts by weight: the plant milk powder of 50 parts, 30 parts
Dehydrated potato powder, the yeast of 15.99 parts, the probiotic bacteria of 0.5 part, the prebiotics of 1.5 parts, the emulsifying agent of 0.01 part, the paddy of 70 parts
The leaf of Moringa powder of thing powder, the Radix Ginseng powder of 10 parts and 10 parts.
Described probiotic bacteria includes Bifidobacterium, Lactobacillus, Streptococcus and Lactococcus.
The preparation method of a kind of staple food goods, comprises the following steps: take the plant milk powder of above-mentioned parts by weight, Rhizoma Solani tuber osi
Powder, yeast, probiotic bacteria, prebiotics and emulsifying agent, be simultaneously introduced grain dust, Radix Ginseng powder and leaf of Moringa powder, carries out being uniformly mixed so as to obtain mixed
Synthesis point, obtains staple food goods through subpackage.
The present invention above-mentioned staple food goods nutritional labeling list is shown in Table 4.
The nutritional labeling of table 4 staple food goods
The five commercially available flours and be with Rhizoma Solani tuber osi from the data in table 4, it can be seen that the staple food goods of this embodiment of the invention compare
The Rhizoma Solani tuber osi staple food tailored flour of primary raw material is compared, and its nutritional labeling is more rich, is relatively beneficial to the health of human body.
Embodiment five: a kind of staple food goods, including the raw material components of following parts by weight: the plant milk powder of 55 parts, 30 parts
Dehydrated potato powder, the yeast of 28 parts, the probiotic bacteria of 0.08 part, the prebiotics of 4 parts, the emulsifying agent of 0.008 part, the fruit vegetable powder of 1 part
With 10 portions of coffees.
Described probiotic bacteria includes propionibacterium, Leuconostoc, yeast Kluyveromyces marxianus and Pediococcus.
The preparation method of a kind of staple food goods, comprises the following steps: take the plant milk powder of above-mentioned parts by weight, Rhizoma Solani tuber osi
Powder, yeast, probiotic bacteria, prebiotics and emulsifying agent, be simultaneously introduced fruit vegetable powder and coffee, carries out being uniformly mixed so as to obtain blending constituent, through sending out
After ferment processes, subpackage obtains staple food goods.
The present invention above-mentioned staple food goods nutritional labeling list is shown in Table 5.
The nutritional labeling of table 5 staple food goods
The five commercially available flours and be with Rhizoma Solani tuber osi from the data in table 5, it can be seen that the staple food goods of this embodiment of the invention compare
The Rhizoma Solani tuber osi staple food tailored flour of primary raw material is compared, and its nutritional labeling is more rich, is relatively beneficial to the health of human body.
Embodiment six: a kind of staple food goods, including the raw material components of following parts by weight: the plant milk powder of 70 parts, 10 parts
Dehydrated potato powder, the yeast of 30 parts, the probiotic bacteria of 0.05 part, the prebiotics of 5 parts, the emulsifying agent of 0.005 part, the corn of 70 parts
Powder, the Radix Ginseng powder of 1 part, the Radix Dauci Sativae powder of 30 parts, the leaf of Moringa powder of 1 part, the fruit vegetable powder of 10 parts and the coffee of 1 part.
Described probiotic bacteria Streptococcus, Lactococcus and propionibacterium.
The preparation method of a kind of staple food goods, comprises the following steps: take the plant milk powder of above-mentioned parts by weight, Rhizoma Solani tuber osi
Powder, yeast, probiotic bacteria, prebiotics and emulsifying agent, be simultaneously introduced grain dust, Radix Ginseng powder, Radix Dauci Sativae powder, leaf of Moringa powder, fruit vegetable powder and
Coffee, carries out being uniformly mixed so as to obtain blending constituent, obtains staple food goods through subpackage.
The present invention above-mentioned staple food goods nutritional labeling list is shown in Table 6.
The nutritional labeling of table 6 staple food goods
The five commercially available flours and be with Rhizoma Solani tuber osi from the data in table 6, it can be seen that the staple food goods of this embodiment of the invention compare
The Rhizoma Solani tuber osi staple food tailored flour of primary raw material is compared, and its nutritional labeling is more rich, is relatively beneficial to the health of human body.
Embodiment seven: a kind of staple food goods, including the raw material components of following parts by weight: the plant milk powder of 50 parts, 30 parts
Dehydrated potato powder, the yeast of 15.99 parts, the probiotic bacteria of 0.5 part, the prebiotics of 1.5 parts, the emulsifying agent of 0.01 part, 0.1 part contain
Have the raw material of ferrum element, the raw material containing zinc element of 1 part, the raw material containing potassium element of 0.05 part, 0.1 part containing magnesium unit
Element raw material, the raw material containing calcium constituent of 0.01 part, the raw material containing Ge element of 0.08 part, 0.005 part containing chromium unit
The raw material of element and the raw material containing selenium element of 0.08 part.
Described probiotic bacteria includes Bifidobacterium, Lactobacillus, Streptococcus, Lactococcus, propionibacterium, bright string
Coccus, yeast Kluyveromyces marxianus and Pediococcus.
The preparation method of a kind of staple food goods, comprises the following steps: take the plant milk powder of above-mentioned parts by weight, Rhizoma Solani tuber osi
Powder, yeast, probiotic bacteria, prebiotics and emulsifying agent, be simultaneously introduced the raw material containing trace element, carries out being uniformly mixed so as to obtain being mixed into
Point, obtain staple food goods through subpackage.
Invent above-mentioned staple food goods nutritional labeling list to be shown in Table 7.
The nutritional labeling of table 7 staple food goods
From the data in table 7, it can be seen that this embodiment of the invention staple food goods compare five commercially available flours and with Rhizoma Solani tuber osi
Rhizoma Solani tuber osi staple food tailored flour for primary raw material is compared, and its nutritional labeling is more rich, is relatively beneficial to the health of human body.
Embodiment eight: a kind of staple food goods, including the raw material components of following parts by weight: the plant milk powder of 50 parts, 30 parts
Dehydrated potato powder, the yeast of 15.99 parts, the probiotic bacteria of 0.5 part, the prebiotics of 1.5 parts, the emulsifying agent of 0.01 part, the paddy of 50 parts
Thing powder, the Radix Ginseng powder of 3 parts, the Radix Dauci Sativae powder of 20 parts, the fruit vegetable powder of 2 parts, the leaf of Moringa powder of 8 parts, the coffee of 3 parts, 1 part contain
The raw material of ferrum element, the raw material containing zinc element of 0.1 part, the raw material containing potassium element of 0.8 part, 0.01 part containing magnesium unit
Element raw material, the raw material containing calcium constituent of 0.1 part, the raw material containing Ge element of 0.005 part, 0.08 part containing chromium element
Raw material and the raw material containing selenium element of 0.005 part.
Described probiotic bacteria includes Bifidobacterium, Lactobacillus, Streptococcus, Lactococcus, propionibacterium, bright string
Coccus, yeast Kluyveromyces marxianus and Pediococcus.
The preparation method of a kind of staple food goods, comprises the following steps: take the plant milk powder of above-mentioned parts by weight, Rhizoma Solani tuber osi
Powder, yeast, probiotic bacteria, prebiotics and emulsifying agent, be simultaneously introduced grain dust, Radix Ginseng powder, Radix Dauci Sativae powder, leaf of Moringa powder, fruit vegetable powder,
Coffee and the raw material containing trace element, carry out being uniformly mixed so as to obtain blending constituent, obtain staple food goods through subpackage.
Invent above-mentioned staple food goods nutritional labeling list to be shown in Table 8.
The nutritional labeling of table 8 staple food goods
From the data in table 8, it can be seen that this embodiment of the invention staple food goods compare five commercially available flours and with Rhizoma Solani tuber osi
Rhizoma Solani tuber osi staple food tailored flour for primary raw material is compared, and its nutritional labeling is more rich, is relatively beneficial to the health of human body.
Embodiment nine: a kind of staple food goods, including the raw material components of following parts by weight: the plant milk powder of 50 parts, 30 parts
Dehydrated potato powder, the yeast of 15.99 parts, the probiotic bacteria of 0.5 part, the prebiotics of 1.5 parts, the emulsifying agent of 0.01 part, the paddy of 50 parts
Thing powder, the Radix Ginseng powder of 3 parts, the Radix Dauci Sativae powder of 20 parts, the fruit vegetable powder of 2 parts, the coffee of 2 parts, the raw material containing ferrum element of 0.5 part,
The raw material containing zinc element of 0.4 part, the raw material containing potassium element of 0.2 part, the raw material containing magnesium elements of 0.03 part, 0.03
The raw material containing calcium constituent of part, the raw material containing Ge element of 0.01 part, the raw material containing chromium element and 0.01 of 0.01 part
The raw material containing selenium element of part.
Described probiotic bacteria includes Bifidobacterium, Lactobacillus, Streptococcus, Lactococcus, propionibacterium, bright string
Coccus, yeast Kluyveromyces marxianus and Pediococcus.
The preparation method of a kind of staple food goods, comprises the following steps: take the plant milk powder of above-mentioned parts by weight, Rhizoma Solani tuber osi
Powder, yeast, probiotic bacteria, prebiotics and emulsifying agent, be simultaneously introduced grain dust, Radix Ginseng powder, Radix Dauci Sativae powder, fruit vegetable powder, coffee and contain
The raw material of trace element, carries out being uniformly mixed so as to obtain blending constituent, and addition volume is that the water of 2～5 times of blending constituent cumulative volume is carried out
Mixing, after carrying out fermentation process, obtains staple food goods through subpackage.Described fermentation condition uses yeast to ferment for conventional wheaten food
Condition, those skilled in the art can directly obtain based on prior art and present invention.
Invent above-mentioned staple food goods nutritional labeling list to be shown in Table 9.
The nutritional labeling of table 9 staple food goods
From the data in table 9, it can be seen that this embodiment of the invention staple food goods compare five commercially available flours and with Rhizoma Solani tuber osi
Rhizoma Solani tuber osi staple food tailored flour for primary raw material is compared, and its nutritional labeling is more rich, is relatively beneficial to the health of human body.
Embodiment ten: a kind of staple food goods in preparation is for food and drink product, wheaten food, beverage containing milk or Rhizoma Solani tuber osi rice as raw material
Application.
As a example by above-described embodiment one to embodiment nine, by the staple food goods described in the embodiment of the present invention one to embodiment nine
It is prepared as comprising the following steps for the method for food and drink product: different content as cited by embodiment one to embodiment nine and kind
Material composition carries out weighing and be prepared as staple food goods, by preparation staple food goods add preparation for food and drink product are conventional use of can
Edible adjuvant such as those skilled in the art such as correctives, quick-dissolving agent, solubilizing agent mix based on the available adjuvant of normal experiment
Uniformly.
As a example by above-described embodiment one to embodiment nine, respectively by the staple food described in the embodiment of the present invention one to embodiment nine
Goods are prepared as the step that the method for wheaten food is used, and do with conventional flour that to prepare wheaten food method the most identical, art technology
Personnel can directly obtain based on routine techniques means and patent content of the present invention.
Wherein beverage containing milk includes milk drink or boruga, says respectively at present as a example by milk drink and boruga
Bright its preparation method, specific as follows:
As a example by above-described embodiment one to embodiment nine, the different content as cited by embodiment one to embodiment nine and kind
The material composition of class weighs, and each raw material components carries out being mixed to get blending constituent, sterilized process, obtains cattle after fill
Milk drink.
As a example by above-described embodiment one to embodiment nine, the different content as cited by embodiment one to embodiment nine and kind
The material composition of class weighs, and carries out being prepared by mixing into mixing raw material by each raw material components, is prepared by powder based on conventional
Staple food goods of the present invention are prepared as Rhizoma Solani tuber osi rice by the method becoming granule, such as, following methods can be used Shi Liyi
It is prepared as Rhizoma Solani tuber osi rice to the staple food goods cited by embodiment nine, specifically includes following steps: use high pressure alternating temperature screw rod to squeeze
Platen press carries out quality-improving and forming processes, pressure 15-20MPa, one section of temperature 90-140 DEG C, two-stage nitration temperature to mixing raw material
160-180 DEG C, mix raw material after extruding and be peeled into the approximation granule of rice granule type immediately or granularity is spherical or bar-shaped of 4-6mm
Grain, the Rhizoma Solani tuber osi rice of the present invention i.e. obtained.Acquired Rhizoma Solani tuber osi rice organizational structure is tight, smooth surface, has stronger resisting
Extrusion capability, grain type percentage of head rice 98-100%.Use that Rhizoma Solani tuber osi rice of the present invention processes cook rice over a slow fire or congee mouthfeel is good, taste
Road delicate fragrance, rich in nutrition content, it is far superior to conventional edible rice.
Embodiment 11: the preparation method of a kind of beverage containing milk, as a example by above-described embodiment one to embodiment nine, by implementing
Different content and the material composition of kind cited by example one to embodiment nine weigh, and carry out mixing by each raw material components
After the fermented process of blending constituent, adding volume is the 2 of blending constituent cumulative volume, 3 times of 4 times or water of 5 times, mixes post package
Again through anaerobic fermentation, subpackage obtains beverage containing milk.Described anaerobic fermentation conditions is to prepare the anaerobic fermentation that Yoghourt routine uses
Condition, those skilled in the art can directly obtain based on prior art and present invention.
Each material composition and content screening experiment:
The conventional method that flour is prepared wheaten food based on this area by the staple food goods of each component is prepared as wheaten food, for
Outward appearance, local flavor, mouthfeel carry out scoring and screen.
Sensory evaluation standard is as shown in table 10, and experimental result is shown in Table 11:
Table 10 sensory evaluation standard
The each material composition of table 11 and content screening experiment result
From table 11 data, for each material composition of the present invention, each material content of described staple food goods is following
The component of parts by weight: the plant milk powder of 30～70 parts, the dehydrated potato powder of 10～50 parts, the yeast of 15～30 parts, 0.05～1 part
Probiotic bacteria, the prebiotics of 0.5～5 part, the emulsifying agent of 0.005～0.1 part.It is further preferred that described staple food goods
Each material content is the component of following parts by weight: the plant milk powder of 30～60 parts, the dehydrated potato powder of 20～45 parts, 16～20 parts
Yeast, the probiotic bacteria of 0.3～0.6 part, the prebiotics of 0.3～1 part, the emulsifying agent of 0.008～0.1 part.Most preferably, described
The component that each material content is following parts by weight of staple food goods: parts by weight are the vegetalitas milk powder of 50 parts, the horse of 30 parts
Bell potato starch, the yeast of 17.99 parts, the prebiotics of 0.5 part, the probiotic bacteria of 0.5 part and the emulsifying agent of 0.01 part.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for the skill of this area
For art personnel, the present invention can have various modifications and variations.All within the spirit and principles in the present invention, that is made any repaiies
Change, equivalent, improvement etc., should be included within the scope of the present invention.
Claims (10)
1. staple food goods, it is characterised in that include the raw material components of following parts by weight: the plant milk powder of 30～70 parts,
The dehydrated potato powder of 10～50 parts, the yeast of 15～30 parts, the probiotic bacteria of 0.05～1 part, the prebiotics of 0.5～5 part and 0.005～
The emulsifying agent of 0.1 part.
Staple food goods the most according to claim 1, it is characterised in that described probiotic bacteria includes Bifidobacterium, breast bar
In Pseudomonas, Streptococcus, Lactococcus, propionibacterium, Leuconostoc, yeast Kluyveromyces marxianus and Pediococcus one
Plant or more than one.
Staple food goods the most according to claim 1, it is characterised in that described staple food goods also include that parts by weight are 30
～the grain dust of 70 parts.
Staple food goods the most according to claim 1, it is characterised in that described staple food goods also include that parts by weight are 1
～one or more in the leaf of Moringa powder of the Radix Ginseng powder of 10 parts, the Radix Dauci Sativae powder of 0.5～30 part and 1～10 part.
Staple food goods the most according to claim 1, it is characterised in that also include in described staple food goods that parts by weight are
The fruit vegetable powder of 1～10 part and/or the coffee of 1～10 part.
Staple food goods the most according to claim 1, it is characterised in that also include in described staple food goods containing trace unit
The raw material of element.
Staple food goods the most according to claim 6, it is characterised in that the described raw material containing trace element includes respectively
The component of following parts by weight: the raw material containing ferrum element of 0.1～1 part, the raw material containing zinc element of 0.1～1 part, 0.05
～the raw material containing potassium element of 0.8 part, the raw material containing magnesium elements of 0.01～0.1 part, 0.01～0.1 part containing calcium unit
Element raw material, the raw material containing Ge element of 0.005～0.08 part, the raw material containing chromium element of 0.005～0.08 part and
At least one in the raw material containing selenium element of 0.005～0.08 part.
8. the staple food goods described in an any one of claim 1～7 are being prepared for food and drink product, wheaten food, beverage containing milk or Ma Ling
As the application of raw material in potato rice.
9. the preparation method of the beverage containing milk described in a claim 8, it is characterised in that comprise the following steps: take vegetable milk
Powder, dehydrated potato powder, yeast, probiotic bacteria, prebiotics and emulsifying agent, carry out being uniformly mixed so as to obtain blending constituent as raw material components, through sending out
After ferment processes, adding the water of 2～5 times that volume is blending constituent cumulative volume, mixing post package is again through anaerobic fermentation, and subpackage obtains
To beverage containing milk.
The preparation method of beverage containing milk the most according to claim 9, it is characterised in that described raw material components also includes paddy
Thing powder, Radix Ginseng powder, Radix Dauci Sativae powder, moringa powder, fruit vegetable powder, coffee and containing trace element raw material at least one.
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