CN106983070A - A kind of instant food and preparation method thereof - Google Patents
A kind of instant food and preparation method thereof Download PDFInfo
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- CN106983070A CN106983070A CN201710196490.0A CN201710196490A CN106983070A CN 106983070 A CN106983070 A CN 106983070A CN 201710196490 A CN201710196490 A CN 201710196490A CN 106983070 A CN106983070 A CN 106983070A
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- 235000013305 food Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 241000209140 Triticum Species 0.000 claims abstract description 54
- 235000021307 Triticum Nutrition 0.000 claims abstract description 54
- 239000002253 acid Substances 0.000 claims abstract description 32
- 125000001931 aliphatic group Chemical group 0.000 claims abstract description 31
- 241000233866 Fungi Species 0.000 claims abstract description 29
- 239000007788 liquid Substances 0.000 claims abstract description 29
- 239000002994 raw material Substances 0.000 claims abstract description 29
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 239000005720 sucrose Substances 0.000 claims abstract description 10
- 238000010025 steaming Methods 0.000 claims abstract description 3
- 235000015097 nutrients Nutrition 0.000 claims description 26
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 claims description 24
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 238000000605 extraction Methods 0.000 claims description 21
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 claims description 20
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 claims description 20
- 229930003471 Vitamin B2 Natural products 0.000 claims description 20
- 229960002477 riboflavin Drugs 0.000 claims description 20
- 235000019164 vitamin B2 Nutrition 0.000 claims description 20
- 239000011716 vitamin B2 Substances 0.000 claims description 20
- 229930003451 Vitamin B1 Natural products 0.000 claims description 18
- 229960003495 thiamine Drugs 0.000 claims description 18
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims description 18
- 235000010374 vitamin B1 Nutrition 0.000 claims description 18
- 239000011691 vitamin B1 Substances 0.000 claims description 18
- 239000000284 extract Substances 0.000 claims description 16
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims description 12
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 12
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 claims description 12
- 229930003779 Vitamin B12 Natural products 0.000 claims description 12
- AGVAZMGAQJOSFJ-WZHZPDAFSA-M cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].N#[C-].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@@H](C)OP(O)(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O AGVAZMGAQJOSFJ-WZHZPDAFSA-M 0.000 claims description 12
- 229960000304 folic acid Drugs 0.000 claims description 12
- 235000019152 folic acid Nutrition 0.000 claims description 12
- 239000011724 folic acid Substances 0.000 claims description 12
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 claims description 12
- 235000019163 vitamin B12 Nutrition 0.000 claims description 12
- 239000011715 vitamin B12 Substances 0.000 claims description 12
- 239000011726 vitamin B6 Substances 0.000 claims description 12
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- 229940011671 vitamin b6 Drugs 0.000 claims description 12
- DFPAKSUCGFBDDF-UHFFFAOYSA-N Nicotinamide Chemical compound NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 claims description 11
- 229960003966 nicotinamide Drugs 0.000 claims description 11
- 235000005152 nicotinamide Nutrition 0.000 claims description 11
- 239000011570 nicotinamide Substances 0.000 claims description 11
- 241000894006 Bacteria Species 0.000 claims description 9
- 235000009496 Juglans regia Nutrition 0.000 claims description 9
- 241000408747 Lepomis gibbosus Species 0.000 claims description 9
- 235000020236 pumpkin seed Nutrition 0.000 claims description 9
- 235000020234 walnut Nutrition 0.000 claims description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 8
- 239000001888 Peptone Substances 0.000 claims description 8
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- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 8
- FAPWYRCQGJNNSJ-UBKPKTQASA-L calcium D-pantothenic acid Chemical compound [Ca+2].OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O.OCC(C)(C)[C@@H](O)C(=O)NCCC([O-])=O FAPWYRCQGJNNSJ-UBKPKTQASA-L 0.000 claims description 8
- 229960002079 calcium pantothenate Drugs 0.000 claims description 8
- 229940041514 candida albicans extract Drugs 0.000 claims description 8
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- 239000008103 glucose Substances 0.000 claims description 8
- 239000004615 ingredient Substances 0.000 claims description 8
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- 239000012138 yeast extract Substances 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
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- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 6
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- 239000004464 cereal grain Substances 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 6
- 239000011159 matrix material Substances 0.000 claims description 6
- 235000011837 pasties Nutrition 0.000 claims description 6
- -1 wherein Substances 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 3
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 3
- 229930195729 fatty acid Natural products 0.000 claims description 3
- 239000000194 fatty acid Substances 0.000 claims description 3
- 150000004665 fatty acids Chemical class 0.000 claims description 3
- 241000385540 bacterium 10 Species 0.000 claims description 2
- 240000007049 Juglans regia Species 0.000 claims 2
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- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 6
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- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 206010035664 Pneumonia Diseases 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 150000001408 amides Chemical class 0.000 description 1
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- 239000000686 essence Substances 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000021323 fish oil Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
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- 229910001385 heavy metal Inorganic materials 0.000 description 1
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- 230000000116 mitigating effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
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- 229910017604 nitric acid Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
- A23L3/3517—Carboxylic acid esters
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to technical field of health care food, and in particular to a kind of haze that can mitigate is to healthy instant food impacted and preparation method thereof.It includes the component of following parts by weight：20 30 parts of wheat, 35 parts of black fungus liquid spawn, 0.1 0.4 parts of yeast, 0.3 0.7 parts of salt, 24 parts of sucrose, 46 parts of 3 aliphatic acid of omega, 13 parts of B B-complex.The products taste that is prepared using the method provided by the present invention is soft, without harsh feeling, the fluffy improvement carried out due to the present invention on composition of raw materials and in manufacture craft of appropriateness so that the cake steaming storage time produced is longer, steamed not get angry；The preparation technology of instant food can be sufficiently reserved the active ingredient in raw material, it is to avoid the baking process of high temperature；The influence that haze is caused to health can effectively be reduced.
Description
Technical field
The invention belongs to technical field of health care food, and in particular to one kind can mitigate haze and be impacted to healthy
Instant food and preparation method thereof.
Background technology
According to statistics is not completed, haze includes hundreds of Atmospheric particulates, wherein larger to human health damage is by sky
The diameter of the compositions such as dust, sulfuric acid, nitric acid and organic hydrocarbon compounds in gas is less than 10 μm of particulate, this grain
Son can enter bronchus, bronchiole with breathing and finally fall to alveolar, cause bronchitis, pneumonia, inspire asthma, aggravate
The acute and chronic breathing problems such as slow branch and pulmonary emphysema, or even heart disease and cancer can be induced.It can be seen that, explore, study anti-fog haze system
Product have important practical significance to protection health.
The aliphatic acid of omega 3 includes alpha-linolenic acid, DHA, EPA.Modern nutriology is analyzed the nutritive physiology function of grease
Show, wherein alpha-linolenic acid is the life core substance for maintaining the evolution of mankind's brain, be the important component for constituting human tissue cell,
It is to maintain human body evolution, and the necessary aliphatic acid of the human body kept fit participates in the synthesis, metabolism, conversion of phosphatide in vivo
For vital activity factor D HA and EPA necessary to human body；It is most basic, most original material, α-flax during life concern
Acid has very strong growth intelligence, protects eyesight, and reduction blood fat, cholesterol, anti-aging, antiallergy suppress the generation of cancer
The effects such as with transfer.However, it can not be synthesized in human body, it is necessary to absorbed from external, once human body long-term lacking alpha-linolenic acid,
Brain organ, the deterioration of the organs of vision and senile dementia will be caused to occur, and hypertension, hypertension, cancer can be caused
The incidence of the modern diseases such as disease rises.Find that the aliphatic acid of omega 3 is made to mitigating haze to healthy by inventor's research
Into influence have positive effect, but people are in order to obtain the fatty acid nutritive composition of omega 3, often find deep sea fish oil capsule and pill
Supplement, its resource-constrained, cost is high.
The content of the invention
In order to overcome deficiency of the prior art, the present invention provides a kind of haze that can mitigate to the healthy shadow caused
Loud, and extensive, the with low cost instant food of raw material sources and preparation method thereof.
To achieve the above object, the present invention is adopted the following technical scheme that：
A kind of instant food, includes the component of following parts by weight：20-30 parts of wheat, 3-5 parts of black fungus liquid spawn, yeast
0.1-0.4 parts, 0.3-0.7 parts of salt, 2-4 parts of sucrose, 4-6 parts of 3 aliphatic acid of omega, 1-3 parts of B B-complex.
Further, the B B-complex is by vitamin B1, vitamin B2, vitamin B6, vitamin B12, folic acid, cigarette
Acid amides and calcium pantothenate composition, wherein, vitamin B1：Vitamin B2：Vitamin B6：Vitamin B12：Folic acid：Niacinamide：Calcium pantothenate
Mass ratio be 6:4:1:10:1:3:5.
Further, the fatty acid source of omega 3 is in walnut kernel or pumpkin seeds.
Further, the preparation method of the aliphatic acid of omega 3 comprises the following steps：（1）By walnut kernel or pumpkin seeds
Normal temperature oil extruder material is sent into, is squeezed 6-10 hours under 30-40MPa pressure, obtains oil cake and pressed oil；（2）Pressed oil is filled
Enter extraction kettle, carry out supercritical extract, extracting pressure is 15-18MPa, and separating pressure is 3-6MPa, and extraction temperature is 40-45
DEG C, separation temperature is 30-35 DEG C, and carbon dioxide flow is 1-2ml/g, and extraction time is 3-4h, separates to obtain extract；（3）To
The acetone of 12-16 times of parts by weight is added in extract, is stirred, 3-5 hours is stood under conditions of -30 DEG C to -40 DEG C, obtains
To clear liquid and pasty masses, gained clear liquid and paste are subjected to vacuum distillation respectively, the aliphatic acid of omega 3 is obtained.
Further, the oil press compression ratio is more than 28, and pressing temperature is 30-40 DEG C.
A kind of preparation method of above-mentioned instant food, comprises the following steps：
（a）Each component is weighed in proportion, wheat is well mixed in culture vessel with nutrient solution, is sterilized；
（b）In an aseptic environment toward access black fungus liquid spawn in the wheat matrix in culture vessel, by the culture after inoculation
Container move on to temperature be 25-30 DEG C, relative humidity be to cultivate 5-7 days in the environment of 60-65%, treat that black fungus bacterial filament length expires wheat
Grain, is then stranded bacterium 10~15 days at 18-20 DEG C；
（c）The wheat for covering with black fungus mycelia is taken out from culture vessel, then dries to wheat water content content and is less than 5-
8wt%, the cereal grain by drying is milled to obtain wheat agaric mycelium raw material, then by its；Carried out at 140-160 DEG C
Toast 8-10min；
（d）Raw material after baking is well mixed with remaining ingredient, the water of raw material gross mass 30% is added, is stirred mixing, so
Fermented 2-3 hours in 25-30 DEG C of temperature, humidity 75-85% fermenting case afterwards；The dough that fermentation is completed is split and stands 20-
30 minutes；Dough is placed in into fermenting case again after standing to be proofed, temperature be maintained at 25-30 DEG C, humidity be maintained at 75-
85%, proofing period is 2-3 hours；
（e）Dough is put into mould and places into steam box, stops heating after being steamed 20-30 minutes under 70-80 DEG C of temperature conditionss, it is cold
But packed afterwards.
Further, step（a）The mass ratio of middle wheat and nutrient solution is 1:1-2, the mass percent of the nutrient solution
Constitute and be：Glucose 1-1.5%, peptone 0.3-1%, corn flour 0.3-0.6%, yeast extract 0.3-0.6%, vitamin B1
0.1-0.3%, vitamin B2 0.1-0.3%, surplus are water, and the pH of nutrient solution is 5.0-7.0.
Further, step（a）The mass ratio of middle wheat and nutrient solution is 1:1, the mass percent group of the nutrient solution
Turn into：Glucose 1.2%, peptone 0.7%, corn flour 0.4%, yeast extract 0.5%, vitamin B1 0.3%, vitamin B2
0.1%, surplus is water, and the pH of nutrient solution is 5.0-7.0.
Further, step（b）In cultivation temperature be 28 DEG C, relative humidity be to cultivate 7 days in the environment of 65%, then
Bacterium is stranded at 18 DEG C 15 days.
Further, step（e）In temperature be 75 DEG C, the time be 30 minutes.
The advantages of the present invention：
（1）Walnut kernel and pumpkin seeds are the plant origin food enriched rich in the aliphatic acid of omega 3, and contain natural anti-oxidation
Agent, from its raw material as the present invention, wide material sources, cost are low, and obtained instant food extended shelf-life, not variable
Matter；
（2）From the method for extraction omega 3 aliphatic acid that the present invention is peculiar overcritical and freezing is combined, it is to avoid omega
Oxidation, polymerization and isomerization of 3 aliphatic acid in extraction process, save nutritional ingredient to greatest extent；It is selected in the present invention
Process conditions under, the high income of the aliphatic acid of omega 3, purity is high；
（3）The products taste that is prepared using the preparation method of instant food of the present invention is soft, without harsh feeling, appropriateness it is fluffy by
The improvement carried out in the present invention on composition of raw materials and in manufacture craft so that the cake steaming storage time produced is longer,
It is steamed not get angry；The preparation technology of instant food can be sufficiently reserved the active ingredient in raw material, it is to avoid the baking of high temperature
Process；
（4）Instant food of the present invention is optimized and improved to formula, and black fungus has clearing lung-heat, lung effect supported, using length in itself
Full mycelial wheat is as the primary raw material of the present invention, and the pollution of heavy metal in black fungus growth course, raw material sources are more strong
Health, finds, it is arranged in pairs or groups with the aliphatic acid of omega 3 and B B-complex, and clearing lung-heat effect is substantially carried by the research of inventor in addition
Height, can significantly reduce the influence that haze is caused to health.
Embodiment
In order that technical problem solved by the invention, technical scheme and beneficial effect are more clearly understood, below in conjunction with
Embodiment, the present invention is further illustrated.It should be appreciated that embodiment described herein is used only for explaining the present invention,
It is not intended to limit the present invention.
Embodiment 1
A kind of instant food, includes the component of following parts by weight：20 parts of wheat, 5 parts of black fungus liquid spawn, 0.1 part of yeast, food
0.7 part of salt, 2 parts of sucrose, 6 parts of 3 aliphatic acid of omega, 1 part of B B-complex.
Wherein, B B-complex is by vitamin B1, vitamin B2, vitamin B6, vitamin B12, folic acid, niacinamide and general
Sour calcium composition, wherein, vitamin B1：Vitamin B2：Vitamin B6：Vitamin B12：Folic acid：Niacinamide：The mass ratio of calcium pantothenate
For 6:4:1:10:1:3:5.
Wherein, the preparation method of the aliphatic acid of omega 3 comprises the following steps：（1）By walnut kernel or pumpkin seeds feeding normal temperature
Oil extruder material, is squeezed 10 hours under 30MPa pressure, and oil press compression ratio is more than 28, and pressing temperature is 30 DEG C, obtains oil cake
And pressed oil；（2）Pressed oil is loaded into extraction kettle, supercritical extract is carried out, extracting pressure is 18MPa, and separating pressure is 3MPa,
Extraction temperature is 45 DEG C, and separation temperature is 30 DEG C, and carbon dioxide flow is 2ml/g, and extraction time is 3h, separates to obtain extract；
（3）The acetone of 16 times of parts by weight is added into extract, is stirred, 5 hours is stood under conditions of -30 DEG C, obtains clear liquid
And pasty masses, gained clear liquid and paste are subjected to vacuum distillation respectively, the aliphatic acid of omega 3 is obtained.
The preparation method of the instant food, comprises the following steps：
（a）Each component is weighed in proportion, is 1 in mass ratio by wheat and nutrient solution:1 is well mixed in culture vessel, sterilizing；
Wherein the mass percent of nutrient solution, which is constituted, is：Glucose 1.5%, peptone 0.3%, corn flour 0.6%, yeast extract 0.3%, dimension
Raw element B1 0.3%, vitamin B2 0.1%, surplus is water, and the pH of nutrient solution is 7.0.
（b）In an aseptic environment toward access black fungus liquid spawn in the wheat matrix in culture vessel, after inoculation
Culture vessel move on to temperature be 25 DEG C, relative humidity be to cultivate 5 days in the environment of 65%, treat the full wheat berry of black fungus bacterial filament length,
Then bacterium is stranded at 20 DEG C 10 days；
（c）The wheat for covering with black fungus mycelia is taken out from culture vessel, then dries to wheat water content content and is less than
8wt%, the cereal grain by drying is milled to obtain wheat agaric mycelium raw material, then by its；Toasted at 140 DEG C
10min；
（d）Raw material after baking is well mixed with remaining ingredient, the water of raw material gross mass 30% is added, is stirred mixing, so
Fermented 2 hours in 25 DEG C of temperature, the fermenting case of humidity 85% afterwards；The dough that fermentation is completed is split and stands 30 minutes；It is quiet
Postpone and dough is placed in fermenting case again proofed, temperature be maintained at 25 DEG C, humidity be maintained at 85%, proofing period is 2 small
When；
（e）Dough is put into mould and places into steam box, stops heating after being steamed 20 minutes under 80 DEG C of temperature conditionss, cools down laggard
Row packaging.
Embodiment 2
A kind of instant food, includes the component of following parts by weight：30 parts of wheat, 3 parts of black fungus liquid spawn, 0.4 part of yeast, food
0.3 part of salt, 4 parts of sucrose, 4 parts of 3 aliphatic acid of omega, 3 parts of B B-complex.
Wherein, B B-complex is by vitamin B1, vitamin B2, vitamin B6, vitamin B12, folic acid, niacinamide and general
Sour calcium composition, wherein, vitamin B1：Vitamin B2：Vitamin B6：Vitamin B12：Folic acid：Niacinamide：The mass ratio of calcium pantothenate
For 6:4:1:10:1:3:5.
Wherein, the preparation method of the aliphatic acid of omega 3 comprises the following steps：（1）By walnut kernel or pumpkin seeds feeding normal temperature
Oil extruder material, is squeezed 6 hours under 40MPa pressure, and oil press compression ratio is more than 28, and pressing temperature is 40 DEG C, obtains oil cake
And pressed oil；（2）Pressed oil is loaded into extraction kettle, supercritical extract is carried out, extracting pressure is 15MPa, and separating pressure is 6MPa,
Extraction temperature is 40 DEG C, and separation temperature is 35 DEG C, and carbon dioxide flow is 1ml/g, and extraction time is 4h, separates to obtain extract；
（3）The acetone of 12 times of parts by weight is added into extract, is stirred, 3 hours is stood under conditions of -40 DEG C, obtains clear liquid
And pasty masses, gained clear liquid and paste are subjected to vacuum distillation respectively, the aliphatic acid of omega 3 is obtained.
The preparation method of the instant food, comprises the following steps：
（a）Each component is weighed in proportion, is 1 in mass ratio by wheat and nutrient solution:2 are well mixed in culture vessel, go out
Bacterium；Wherein the mass percent of nutrient solution, which is constituted, is：Glucose 1%, peptone 1%, corn flour 0.3%, yeast extract 0.6%, dimension
Raw element B1 0.1%, vitamin B2 0.3%, surplus is water, and the pH of nutrient solution is 5.0.
（b）In an aseptic environment toward access black fungus liquid spawn in the wheat matrix in culture vessel, after inoculation
Culture vessel move on to temperature be 30 DEG C, relative humidity be to cultivate 7 days in the environment of 60%, treat the full wheat berry of black fungus bacterial filament length,
Then bacterium is stranded at 18 DEG C 15 days；
（c）The wheat for covering with black fungus mycelia is taken out from culture vessel, then dries to wheat water content content and is less than
5wt%, the cereal grain by drying is milled to obtain wheat agaric mycelium raw material, then by its；Dried at 160 DEG C
Roasting 8min；
（d）Raw material after baking is well mixed with remaining ingredient, the water of raw material gross mass 30% is added, is stirred mixing, so
Fermented 3 hours in 30 DEG C of temperature, the fermenting case of humidity 75% afterwards；The dough that fermentation is completed is split and stands 20 minutes；It is quiet
Postpone and dough is placed in fermenting case again proofed, temperature be maintained at 30 DEG C, humidity be maintained at 75%, proofing period is 3 small
When；
（e）Dough is put into mould and places into steam box, stops heating after being steamed 30 minutes under 70 DEG C of temperature conditionss, cools down laggard
Row packaging.
Embodiment 3
A kind of instant food, includes the component of following parts by weight：25 parts of wheat, 4 parts of black fungus liquid spawn, 0.3 part of yeast, food
0.5 part of salt, 3 parts of sucrose, 5 parts of 3 aliphatic acid of omega, 2 parts of B B-complex.
Wherein, B B-complex is by vitamin B1, vitamin B2, vitamin B6, vitamin B12, folic acid, niacinamide and general
Sour calcium composition, wherein, vitamin B1：Vitamin B2：Vitamin B6：Vitamin B12：Folic acid：Niacinamide：The mass ratio of calcium pantothenate
For 6:4:1:10:1:3:5.
Wherein, the preparation method of the aliphatic acid of omega 3 comprises the following steps：（1）By walnut kernel or pumpkin seeds feeding normal temperature
Oil extruder material, is squeezed 8 hours under 35MPa pressure, and oil press compression ratio is more than 28, and pressing temperature is 35 DEG C, obtains oil cake
And pressed oil；（2）Pressed oil is loaded into extraction kettle, supercritical extract is carried out, extracting pressure is 17MPa, and separating pressure is 5MPa,
Extraction temperature is 43 DEG C, and separation temperature is 32 DEG C, and carbon dioxide flow is 1.5ml/g, and extraction time is 3.5h, and separating to extract
Liquid；（3）The acetone of 14 times of parts by weight is added into extract, is stirred, 4 hours are stood under conditions of -35 DEG C, obtains clear
Liquid and pasty masses, vacuum distillation is carried out by gained clear liquid and paste respectively, obtains the aliphatic acid of omega 3.
The preparation method of the instant food, comprises the following steps：
（a）Each component is weighed in proportion, is 1 in mass ratio by wheat and nutrient solution:1.5 are well mixed in culture vessel, go out
Bacterium；Wherein the mass percent of nutrient solution, which is constituted, is：Glucose 1.2%, peptone 0.6%, corn flour 0.5%, yeast extract
0.4%, vitamin B1 0.2%, vitamin B2 0.2%, surplus is water, and the pH of nutrient solution is 6.0.
（b）In an aseptic environment toward access black fungus liquid spawn in the wheat matrix in culture vessel, after inoculation
Culture vessel move on to temperature be 28 DEG C, relative humidity be to cultivate 6 days in the environment of 63%, treat the full wheat berry of black fungus bacterial filament length,
Then bacterium is stranded at 19 DEG C 12 days；
（c）The wheat for covering with black fungus mycelia is taken out from culture vessel, then dries to wheat water content content and is less than
7wt%, the cereal grain by drying is milled to obtain wheat agaric mycelium raw material, then by its；Toasted at 150 DEG C
9min；
（d）Raw material after baking is well mixed with remaining ingredient, the water of raw material gross mass 30% is added, is stirred mixing, so
Fermented 2.5 hours in 28 DEG C of temperature, the fermenting case of humidity 80% afterwards；The dough that fermentation is completed is split and stands 25 minutes；
Dough is placed in into fermenting case again after standing to be proofed, temperature be maintained at 28 DEG C, humidity be maintained at 80%, proofing period is 2.5
Hour；
（e）Dough is put into mould and places into steam box, stops heating after being steamed 25 minutes under 75 DEG C of temperature conditionss, cools down laggard
Row packaging.
Embodiment 4
A kind of instant food, includes the component of following parts by weight：25 parts of wheat, 4 parts of black fungus liquid spawn, 0.3 part of yeast, food
0.5 part of salt, 3 parts of sucrose, 5 parts of 3 aliphatic acid of omega, 2 parts of B B-complex.
Wherein, B B-complex is by vitamin B1, vitamin B2, vitamin B6, vitamin B12, folic acid, niacinamide and general
Sour calcium composition, wherein, vitamin B1：Vitamin B2：Vitamin B6：Vitamin B12：Folic acid：Niacinamide：The mass ratio of calcium pantothenate
For 6:4:1:10:1:3:5.
Wherein, the preparation method of the aliphatic acid of omega 3 comprises the following steps：（1）By walnut kernel or pumpkin seeds feeding normal temperature
Oil extruder material, is squeezed 8 hours under 35MPa pressure, and oil press compression ratio is more than 28, and pressing temperature is 35 DEG C, obtains oil cake
And pressed oil；（2）Pressed oil is loaded into extraction kettle, supercritical extract is carried out, extracting pressure is 17MPa, and separating pressure is 5MPa,
Extraction temperature is 43 DEG C, and separation temperature is 32 DEG C, and carbon dioxide flow is 1.5ml/g, and extraction time is 3.5h, and separating to extract
Liquid；（3）The acetone of 14 times of parts by weight is added into extract, is stirred, 4 hours are stood under conditions of -35 DEG C, obtains clear
Liquid and pasty masses, vacuum distillation is carried out by gained clear liquid and paste respectively, obtains the aliphatic acid of omega 3.
The preparation method of the instant food, comprises the following steps：
（a）Each component is weighed in proportion, and what it is by wheat and nutrient solution is 1 in mass ratio:1 is well mixed in culture vessel, goes out
Bacterium；The mass percent of the nutrient solution is constituted：Glucose 1.2%, peptone 0.7%, corn flour 0.4%, yeast extract
0.5%, vitamin B1 0.3%, vitamin B2 0.1%, surplus is water, and the pH of nutrient solution is 6.0.
（b）In an aseptic environment toward access black fungus liquid spawn in the wheat matrix in culture vessel, after inoculation
Culture vessel move on to temperature be 28 DEG C, relative humidity be to cultivate 7 days in the environment of 65%, treat the full wheat berry of black fungus bacterial filament length,
Then bacterium is stranded at 18 DEG C 15 days；
（c）The wheat for covering with black fungus mycelia is taken out from culture vessel, then dries to wheat water content content and is less than
7wt%, the cereal grain by drying is milled to obtain wheat agaric mycelium raw material, then by its；Toasted at 150 DEG C
9min；
（d）Raw material after baking is well mixed with remaining ingredient, the water of raw material gross mass 30% is added, is stirred mixing, so
Fermented 2.5 hours in 28 DEG C of temperature, the fermenting case of humidity 80% afterwards；The dough that fermentation is completed is split and stands 25 minutes；
Dough is placed in into fermenting case again after standing to be proofed, temperature be maintained at 28 DEG C, humidity be maintained at 80%, proofing period is 2.5
Hour；
（e）Dough is put into mould and places into steam box, stops heating after being steamed 30 minutes under 75 DEG C of temperature conditionss, cools down laggard
Row packaging.
Comparative example 1
A kind of instant food, includes the component of following parts by weight：25 parts of wheat, 0.3 part of yeast, 0.5 part of salt, 3 parts of sucrose, Europe
5 parts of 3 aliphatic acid of rice gal, 2 parts of B B-complex.
Wherein B B-complex constitutes the preparation method be the same as Example 4 with the aliphatic acid of omega 3.
The preparation method of the instant food is：（a）Wheat is dried to wheat water content content and is less than 7wt%, will be by drying
Dry wheat milling, then carries out baking 9min by it at 150 DEG C；
（b）Raw material after baking is well mixed with remaining ingredient, the water of raw material gross mass 30% is added, is stirred mixing, so
Fermented 2.5 hours in 28 DEG C of temperature, the fermenting case of humidity 80% afterwards；The dough that fermentation is completed is split and stands 25 minutes；
Dough is placed in into fermenting case again after standing to be proofed, temperature be maintained at 28 DEG C, humidity be maintained at 80%, proofing period is 2.5
Hour；
（c）Dough is put into mould and places into steam box, stops heating after being steamed 30 minutes under 75 DEG C of temperature conditionss, cools down laggard
Row packaging.
Comparative example 2
A kind of instant food, includes the component of following parts by weight：25 parts of wheat, 4 parts of black fungus liquid spawn, 0.3 part of yeast, food
0.5 part of salt, 3 parts of sucrose, 2 parts of B B-complex.
The wherein composition of B B-complex and preparation method be the same as Example 4.
Comparative example 3
A kind of instant food, includes the component of following parts by weight：25 parts of wheat, 4 parts of black fungus liquid spawn, 0.3 part of yeast, food
0.5 part of salt, 3 parts of sucrose, 5 parts of 3 aliphatic acid of omega.
The wherein composition of B B-complex, the extraction of the aliphatic acid of omega 3 and the preparation method of instant food are with implementing
Example 4.
The application effect of the present invention is further described with reference to clinical data.
1st, clinical observation：
(1) observing time：In the case where technical solution of the present invention is not disclosed, in January, 2015 in December, 206 is selected
24 months.
(2) object of observation：The patients acuity onset of 140 respiratory tract haze infringements is have selected in certain hospital's Respiratory Medicine,
There are the symptoms such as slight cough, expectoration, nasal obstruction, dry throat, age 25-60 Sui, be randomly divided into 7 groups, every group of 20 people.
(3) application method：To the instant food of the above-mentioned people 300g present invention for each person every day, eat for three times point in the morning, afternoon and evening, 5 days
Observation, and keep a record.
Criterion of therapeutical effect：
It is effective：The symptom and sign such as cough, expectoration, nasal obstruction, dry throat in 5 days is treated to disappear substantially；
Effectively：Treat the symptom and sign such as cough, expectoration, nasal obstruction, dry throat in 5 days and mitigate more than 2/3；
Typically：Treat the symptom and sign such as cough, expectoration, nasal obstruction, dry throat in 5 days and mitigate 2/3~1/3；
It is invalid：The symptom and sign such as cough, expectoration, nasal obstruction, dry throat in 5 days is treated to be not improved or aggravate.
Observation the results are shown in Table 1.
Table 1 observes result
As can be seen from the above table, product of the present invention can significantly reduce the discomfort that haze is brought to human body, compared to comparative example effect
Substantially, it is seen that the technical scheme is that being cooperated between an entirety, each component can be only achieved Expected Results.The present invention
Instant food is made by raw material of medicinal and edible plant, has no toxic side effect, it is in good taste, there is good clearing lung-heat moistening lung.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
Any modifications, equivalent substitutions and improvements made within refreshing and principle etc., should be included in the scope of the protection.
Claims (9)
1. a kind of instant food, it is characterised in that include the component of following parts by weight：20-30 parts of wheat, black fungus liquid spawn
3-5 parts, 0.1-0.4 parts of yeast, 0.3-0.7 parts of salt, 2-4 parts of sucrose, 4-6 parts of 3 aliphatic acid of omega, 1-3 parts of B B-complex.
2. instant food according to claim 1, it is characterised in that the B B-complex is by vitamin B1, vitamin
B2, vitamin B6, vitamin B12, folic acid, niacinamide and calcium pantothenate composition, wherein, vitamin B1：Vitamin B2：Vitamin
B6：Vitamin B12：Folic acid：Niacinamide：The mass ratio of calcium pantothenate is 6:4:1:10:1:3:5.
3. instant food according to claim 1, it is characterised in that the fatty acid source of omega 3 in walnut kernel or
Pumpkin seeds.
4. instant food according to claim 3, it is characterised in that the preparation method of the aliphatic acid of omega 3 includes
Following steps：（1）By walnut kernel or pumpkin seeds feeding normal temperature oil extruder material, squeezed 6-10 hours under 30-40MPa pressure,
Obtain oil cake and pressed oil；（2）Pressed oil is loaded into extraction kettle, supercritical extract is carried out, extracting pressure is 15-18MPa, separation pressure
Power is 3-6MPa, and extraction temperature is 40-45 DEG C, and separation temperature is 30-35 DEG C, and carbon dioxide flow is 1-2ml/g, extraction time
For 3-4h, extract is separated to obtain；（3）Into extract add 12-16 times of parts by weight acetone, stir, -30 DEG C to -
3-5 hours are stood under conditions of 40 DEG C, clear liquid and pasty masses is obtained, gained clear liquid and paste is subjected to decompression steaming respectively
Evaporate, obtain the aliphatic acid of omega 3.
5. the preparation method of any one of a kind of claim 1-4 instant food, it is characterised in that comprise the following steps：
（a）Each component is weighed in proportion, wheat is well mixed in culture vessel with nutrient solution, is sterilized；
（b）In an aseptic environment toward access black fungus liquid spawn in the wheat matrix in culture vessel, by the culture after inoculation
Container move on to temperature be 25-30 DEG C, relative humidity be to cultivate 5-7 days in the environment of 60-65%, treat that black fungus bacterial filament length expires wheat
Grain, is then stranded bacterium 10~15 days at 18-20 DEG C；
（c）The wheat for covering with black fungus mycelia is taken out from culture vessel, then dries to wheat water content content and is less than 5-
8wt%, the cereal grain by drying is milled to obtain wheat agaric mycelium raw material, then by its；Carried out at 140-160 DEG C
Toast 8-10min；
（d）Raw material after baking is well mixed with remaining ingredient, the water of raw material gross mass 30% is added, is stirred mixing, so
Fermented 2-3 hours in 25-30 DEG C of temperature, humidity 75-85% fermenting case afterwards；The dough that fermentation is completed is split and stands 20-
30 minutes；Dough is placed in into fermenting case again after standing to be proofed, temperature be maintained at 25-30 DEG C, humidity be maintained at 75-
85%, proofing period is 2-3 hours；
（e）Dough is put into mould and places into steam box, stops heating after being steamed 20-30 minutes under 70-80 DEG C of temperature conditionss, it is cold
But packed afterwards.
6. preparation method according to claim 5, it is characterised in that step（a）The mass ratio of middle wheat and nutrient solution is
1:1-2, the mass percent of the nutrient solution, which is constituted, is：Glucose 1-1.5%, peptone 0.3-1%, corn flour 0.3-0.6%,
Yeast extract 0.3-0.6%, vitamin B1 0.1-0.3%, vitamin B2 0.1-0.3%, surplus are water, and the pH of nutrient solution is
5.0-7.0。
7. preparation method according to claim 5, it is characterised in that step（a）The mass ratio of middle wheat and nutrient solution is
1:1, the mass percent of the nutrient solution, which is constituted, is：Glucose 1.2%, peptone 0.7%, corn flour 0.4%, yeast extract
0.5%, vitamin B1 0.3%, vitamin B2 0.1%, surplus is water, and the pH of nutrient solution is 5.0-7.0.
8. preparation method according to claim 5, it is characterised in that step（b）In cultivation temperature be 28 DEG C, it is relatively wet
Spend to cultivate in the environment of 65% 7 days, bacterium is then stranded at 18 DEG C 15 days.
9. preparation method according to claim 5, it is characterised in that step（e）In temperature be 75 DEG C, the time be 30 points
Clock.
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| CN101362685A (en) * | 2008-09-25 | 2009-02-11 | 赵峰 | Preparation technology for extracting DHA from walnut |
| CN101747178A (en) * | 2008-12-15 | 2010-06-23 | 胡景波 | Method for extracting omega-3 polyunsaturated fatty acids from whelk |
| CN103330203A (en) * | 2013-06-28 | 2013-10-02 | 江苏农林职业技术学院 | Functional black fungus and kudzuvine root food and preparation method thereof |
| CN103478708A (en) * | 2013-08-23 | 2014-01-01 | 安徽省池州市世荣隆康食品厂 | Edible fungus mixed bean flavour health care steamed cake and preparation method thereof |
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