CN107772350A - A kind of nutritive health-care vegetable powder and preparation method thereof - Google Patents
A kind of nutritive health-care vegetable powder and preparation method thereof Download PDFInfo
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- CN107772350A CN107772350A CN201711039652.6A CN201711039652A CN107772350A CN 107772350 A CN107772350 A CN 107772350A CN 201711039652 A CN201711039652 A CN 201711039652A CN 107772350 A CN107772350 A CN 107772350A
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- vegetable powder
- powder
- nutritive health
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Classifications
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- A—HUMAN NECESSITIES
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/165—Paracasei
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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
- A23V2400/11—Lactobacillus
- A23V2400/175—Rhamnosus
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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
- A23V2400/231—Lactis
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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
- A23V2400/249—Thermophilus
Abstract
The invention discloses a kind of nutritive health-care vegetable powder and preparation method thereof, Vegetable powder includes the raw material of following parts by weight：38 parts of 10 20 parts of lotus root starch, 5 10 parts of carrot, 25 parts of white fungus powder, 13 parts of Poria cocos, 26 parts of sweet osmanthus, 5 10 parts of sponge gourd, 10 15 parts of water chestnut starch, 5 10 parts of the red sage root and the root of kudzu vine.Vegetable powder addition traditional Chinese medicine powder prepared by the present invention has benefiting qi for tranquillization, protect liver benefit spleen, regulation functions of intestines and stomach and other effects with after various vegetables principle rational proportion, nutritious, instant, having good health-care effect.
Description
Technical field
The invention belongs to vegetable product technical field, and in particular to a kind of preparation method of nutritive health-care vegetable powder.
Background technology
Vegetables are to be used as a kind of vegetables of Leaf-feeding insects, including cabbage, greenery vegetables, green onion fragrant-flowered garlic using the tender dish leaf of fertilizer, petiole
Several major classes such as class, sprouts of vegetable.It is one kind that kind is most in vegetables, contains substantial amounts of vitamin, riboflavin, carotenoid, fibre
The nutritional ingredients such as element, protein, carbohydrate and calcium, iron, potassium are tieed up, especially with vitamin C compared with horn of plenty.Leaf vegetables green is deeper, its carrot
The content of element is more.The health-care components contents such as middle folic acid and choline are also more.Deep processing is carried out to vegetables, can not only be extended
Storage period, be advantageous to preserve transport, adjust the dull and rush seasons of vegetables, accomplish stable market supply, but also vegetable flavor can be improved, increase
Add designs and varieties, meet the needs of people are growing to vegetable non-staple food.Vegetable deep-processing method is mainly pickled, is drying
Deng, but these product processing nutrient component damages are big, fruits and vegetables into Vegetable powder can preferably retain original flavor,
Color and luster and its nutrition and health care composition.
Red sage root bitter, micro-pungent, cold nature；The heart, spleen, liver, the medicine of kidney blood system；The red sage root has protection vascular endothelial cell, resisted
Arrhythmia cordis, antiatherosclerosis, improve microcirculation, protection cardiac muscle, suppress and release platelet aggregation, increase coronary artery stream
Amount, body's hypoxia tolerance is improved, suppress the generation of collagenous fibres and promote fibrinous degraded, anti-inflammatory, anti-lipid peroxy
Change and remove the effect such as free radical.The root of kudzu vine can improve microcirculation, coronary artery dilator, increase brain and coronary blood flow, subtract
Slow heart rate, reduce venous oxygen consumption index and improve the metabolism of ischemic myocardium, also with antithromboxin, improve HDL,
Vasospasm and the effect for reducing platelet aggregation, also with the root of kudzu vine with blood circulation and channel invigorating, calming heart relieving restlessness, beneficial brain calm the nerves, protect
The effect of liver manages spleen, rising Yang solution is strongly fragrant.
Prebiotic bacterium exopolysaccharide is that Lactobacillus casei is secreted into outside cell membrane during growth metabolism and often oozed in culture medium
A kind of saccharide compound, some depends on microorganism wall and forms pod membrane, referred to as capsular polysaccharide；Some enters culture medium shape
Into mucus, referred to as glue polysaccharide, they are all the products that microorganism adapts to environment.Exocellular polysaccharide has bioactivity such as：Adjust
Section gastrointestinal bacterial flora composition, various diarrhoea, immunological regulation, anti-hypertension, inoxidizability reduction serum cholesterol are prevented and treated,
The physiological functions such as antitumor activity.Exactly because also these beneficial health-care effects of probiotics, numerous scholars have been started to it
The great interest of physiological function, especially antitumor activity.
The content of the invention
It is contemplated that at least solves one of technical problem present in prior art.Therefore, the present invention provides a kind of battalion
Support the preparation method of health-care vegetable powder, it is therefore an objective to so that Vegetable powder is nutritious, while the effect that there is protect liver to calm the nerves.
To achieve these goals, the technical scheme taken of the present invention is：
A kind of nutritive health-care vegetable powder, include the raw material of following parts by weight：
Lotus root starch 10-20 parts, carrot 5-10 parts, white fungus powder 2-5 parts, Poria cocos 1-3 parts, sweet osmanthus 2-6 parts, sponge gourd 5-10 parts, water chestnut
Shepherd's purse powder 10-15 parts, red sage root 5-10 parts and root of kudzu vine 3-8 parts.
Preferably, nutritive health-care vegetable powder also includes wolfberry fruit powder 3-5 parts and mung bean flour 5-10 parts.
Preferably, nutritive health-care vegetable powder also includes jujube 5-10 parts.
The present invention also provides the preparation method of the nutritive health-care vegetable powder, comprises the following steps：
(1) by the Poria cocos of formula ratio, the red sage root, root of kudzu vine co-grinding, add 5-6 times and measure water, decoct 45-60min, filter,
Filtrate is spray-dried, and obtains traditional Chinese medicine powder；
(2) sponge gourd after the carrot, sweet osmanthus and peeling of formula ratio is diced and is put into beater slurrying, it is filtered to mix
Close slurries；
(3) take water chestnut through probiotics fermention, centrifugal dehydration, be freeze-dried to obtain water chestnut starch；
(4) above-mentioned traditional Chinese medicine powder, mixed serum, water chestnut starch, lotus root starch and white fungus powder are well mixed, freeze-dried, grinding,
After sterilizing, produce.
The preparation method is additionally included in addition mung bean flour and wolfberry fruit powder in step (4) and is well mixed.
The jujube after stoning and the sponge gourd slurrying after above-mentioned carrot, sweet osmanthus and peeling are additionally added in the step (2).
In the step (3) probiotics be Lactobacillus rhamnosus, lactobacillus paracasei class cheese subspecies, streptococcus thermophilus and
The compound probiotic of lactococcus lactis subsp.
In the step (3) water chestnut first with etc. weight water mill slurry after, then with compound probiotic 25-30 DEG C ferment 36-
48h。
1st, the selection of probiotics and the preparation of culture medium
A, Lactobacillus rhamnosus CICC6160 (Lactobacillus rhamnosus), culture medium is：Peptone 2g, ferment
Female extract 1g, soy peptone 1g, protein digestion thing No.3 (Difco) 1g, 5% ironic citrate 2ml, artificial seawater
700ml, distilled water 300ml, pH 7.5, through 121 DEG C of sterilizings be cooled within 20 minutes 35 DEG C it is standby.
B, lactobacillus paracasei class cheese subspecies CICC6113 (Lactobacillus paracasei
Subsp.paracasei), culture medium is：Casein peptone 10g/L, broth extract 10g/L, yeast extract 5g/L, glucose
20g/L, Tween 80 1g/L, K2HPO4 2g/L, sodium acetate 5g/L, dibasic ammonium citrate 2g/L, MgSO4 × 7H2O 0.2g/L,
MnSO4xH2O 0.05g/L, pH 6.2-6.5, through 121 DEG C of sterilizings be cooled within 20 minutes 35 DEG C it is standby.
C, streptococcus thermophilus CICC22561 (Streptococcus thermophilus) culture medium is：Yeast extract 7.5
Gram, 7.5 grams of peptone, 10 grams of glucose, 2 grams, tomato juice 100ml, Tween 80 0.5ml, water 900ml of potassium dihydrogen phosphate, agar
1.5~2.0%, pH7.0, through 121 DEG C of sterilizings be cooled within 20 minutes 35 DEG C it is standby.
D, lactococcus lactis subsp CICC20408 (Lactococcus lactis subsp.cremoris) is cultivated
Base is：7.5 grams of yeast extract, 7.5 grams of peptone, 10 grams of glucose, 2 grams, tomato juice 100ml of potassium dihydrogen phosphate, tween
800.5ml, water 900ml, agar 1.5~2.0%, pH7.0, through 121 DEG C of sterilizings be cooled within 20 minutes 35 DEG C it is standby.
2nd, the preparation process of compound probiotic freeze-dried powder
Former actication of culture：0.9% physiological saline 10ml is measured respectively in 4 test tubes, it is cold through 121 DEG C of sterilizings 20 minutes
But to 30 DEG C, the freeze-dried vaccine powder in 4 probiotics ampullas is all poured under aseptic conditions in 0.9% physiological saline,
Concussion makes its dissolving, and static activation 30 minutes, standby in 30 DEG C of insulating boxs.
The preparation of mother culture：4 each 200ml of probiotics culture medium are measured respectively in 4 500ml triangular flasks, 121 DEG C
Sterilizing is cooled to 30 DEG C in 20 minutes, by strain activated in 10% 2.1 steps of inoculation of culture volume, in 30 DEG C of anaerobism
Static gas wave refrigerator 24 hours in case, as mother culture.
Produce the preparation of leavening：The defatted milk emulsion that mass percent concentration is 10% is prepared first, is sub-packed in four
In 500mL triangular flasks, every bottle of 200mL, 121 DEG C of sterilizings are cooled to 30 DEG C in 20 minutes, are inoculated with female hair by 2% volume ratio respectively
Ferment agent, 30 DEG C of Anaerobic culturel 30-3 hours, detect 4 probiotics zymotic fluid viable counts, each zymotic fluid viable count >=109Individual/ml,
Treat as fermenting-ripening, if viable count ＜ 109Individual/ml, continue to cultivate, until reaching 109Individual/ml.
The preparation of powder freeze-drying lactobacillus：The production leavening of maturation is aseptically imported in glass ampoule, liquid level
Highly it is less than 1cm, is capped after bottle stopper that to be put into -30 DEG C of refrigerator-freezers quick-frozen, glass ampoule pallet is multiplied into dress after freezing, is put into freeze dryer
It is freeze-dried.
The compounding of compound probiotic freeze-dried powder：By freeze-dried vaccine powder weight, a bacterium powders end 2-3 parts, b bacterium powders end 4-6 parts, c are taken
Bacterium powder end 1-2 parts, d bacterium powders end 2-3 parts, it is used for the water chestnut slurry that ferments after fully mixing, it is fermentation materials solid content weight to add bacterium amount
The 0.02% of amount.
The preparation of probiotics fermention water chestnut：By the drinking water of the weight such as clean water chestnut addition in colloid mill defibrination；By slurry
Expect 5% addition white granulated sugar of weight, heat while stirring, white granulated sugar is fully dissolved；The slurry prepared is squeezed into fermentation tank, steamed
Vapour is heated to 121 DEG C of sterilizings, is kept for 18 minutes, is subsequently cooled to 30 DEG C；By 0.02% addition system of the slurry solid content weight
Standby compound probiotic freeze-dried powder, after being sufficiently stirred mixing, 28 DEG C of heat-preservation fermentations 40 hours；By 10000 turns of the slurry fermented/
Minute centrifugation 20 minutes, discards supernatant, stays centrifugal sediment stand-by.Afterwards by centrifugal sediment under conditions of 300r/min
It is stirred 18min；Finally by the material after stir process, it is freeze-dried after wobbler is granulated, obtains probiotics hair
Ferment water chestnut starch.
Beneficial effects of the present invention：Vegetable powder addition traditional Chinese medicine powder and various vegetables principle rational proportion prepared by the present invention
Afterwards, nutritious, instant, there is good health-care effect, there is benefiting qi for tranquillization, protect liver benefit spleen, regulation functions of intestines and stomach etc.
Effect, the harm that fried food is brought to human body is avoided, there are great health value and market prospects.Used in the present invention
The mode of fermentation prepares water chestnut starch, effectively improves the overall nutritive value of Vegetable powder.
Embodiment
Below by the description to embodiment, the embodiment of the present invention is described in further detail, purpose
Be to aid in those skilled in the art has more complete, accurate and deep understanding, and helps to design of the invention, technical scheme
In its implementation.
Lotus root starch, white fungus powder, wolfberry fruit powder and the mung bean flour that the present invention uses are that market is commercially available.
Embodiment 1
A kind of nutritive health-care vegetable powder, include the raw material of following parts by weight：
15 parts of lotus root starch, 5 parts of carrot, 2 parts of white fungus powder, 1 part of Poria cocos, 2 parts of sweet osmanthus, 5 parts of sponge gourd, 10 parts of water chestnut starch, the red sage root 6
5 parts of part and the root of kudzu vine.
The preparation method of the nutritive health-care vegetable powder, comprises the following steps：
(1) by 5 parts of 1 part of Poria cocos, 6 parts of the red sage root, root of kudzu vine co-grindings, 5 times of amount water is added, decoct 50min, filtering, filtrate
Spray drying, obtains traditional Chinese medicine powder；
(2) it is filtered to mix by 5 parts of beater slurrying of dicing and be put into of sponge gourd after 5 parts of carrot, 2 parts of sweet osmanthus and peeling
Close slurries；
(3) take water chestnut through probiotics fermention, centrifugal dehydration, be freeze-dried to obtain water chestnut starch；
(4) above-mentioned traditional Chinese medicine powder, mixed serum, water chestnut starch, lotus root starch and white fungus powder are well mixed, freeze-dried, grinding
To 100 mesh fineness, then after sterilization packaging, get product.
Embodiment 2
A kind of nutritive health-care vegetable powder, include the raw material of following parts by weight：
15 parts of lotus root starch, 8 parts of carrot, 3 parts of white fungus powder, 2 parts of Poria cocos, 2 parts of sweet osmanthus, 10 parts of sponge gourd, 15 parts of water chestnut starch, the red sage root 8
Part, 6 parts of the root of kudzu vine, 4 parts of wolfberry fruit powder and 8 parts of mung bean flour.
The preparation method of the nutritive health-care vegetable powder, comprises the following steps：
(1) by 6 parts of 2 parts of Poria cocos, 8 parts of the red sage root, root of kudzu vine co-grindings, 5 times of amount water is added, decoct 55min, filtering, filtrate
Spray drying, obtains traditional Chinese medicine powder；
(2) it is filtered to obtain by 10 parts of beater slurrying of dicing and be put into of sponge gourd after 8 parts of carrot, 2 parts of sweet osmanthus and peeling
Mixed serum；
(3) take water chestnut through probiotics fermention, centrifugal dehydration, be freeze-dried to obtain water chestnut starch；
(4) above-mentioned traditional Chinese medicine powder, mixed serum, water chestnut starch, lotus root starch, white fungus powder, wolfberry fruit powder and mung bean flour are well mixed, passed through
It is freeze-dried, is ground to 120 mesh fineness, then after sterilization packaging, gets product.
Embodiment 3
A kind of nutritive health-care vegetable powder, include the raw material of following parts by weight：
20 parts of lotus root starch, 5 parts of carrot, 2 parts of white fungus powder, 2 parts of Poria cocos, 3 parts of sweet osmanthus, 8 parts of sponge gourd, 12 parts of water chestnut starch, the red sage root 5
8 parts of part, 8 parts of the root of kudzu vine and jujube.
The preparation method of the nutritive health-care vegetable powder, comprises the following steps：
(1) by 8 parts of 2 parts of Poria cocos, 5 parts of the red sage root, root of kudzu vine co-grindings, 4 times of amount water is added, decoct 55min, filtering, filtrate
Spray drying, obtains traditional Chinese medicine powder；
(2) by 8 parts of beater slurrying of dicing and be put into of sponge gourd after 5 parts of carrot, 3 parts of sweet osmanthus, 8 parts of jujube and peeling, warp
Filter to obtain mixed serum；
(3) take water chestnut through probiotics fermention, centrifugal dehydration, be freeze-dried to obtain water chestnut starch；
(4) above-mentioned traditional Chinese medicine powder, mixed serum, water chestnut starch, lotus root starch and white fungus powder are well mixed, freeze-dried, grinding
To 120 mesh fineness, then after sterilization packaging, get product.
The present invention is exemplarily described above.Obviously, present invention specific implementation is not subject to the restrictions described above.
As long as employ the improvement of the various unsubstantialities of inventive concept and technical scheme of the present invention progress；Or it is not improved, will
The above-mentioned design and technical scheme of the present invention directly applies to other occasions, within protection scope of the present invention.
Claims (8)
1. a kind of nutritive health-care vegetable powder, it is characterised in that include the raw material of following parts by weight：
Lotus root starch 10-20 parts, carrot 5-10 parts, white fungus powder 2-5 parts, Poria cocos 1-3 parts, sweet osmanthus 2-6 parts, sponge gourd 5-10 parts, water chestnut starch
10-15 parts, red sage root 5-10 parts and root of kudzu vine 3-8 parts.
2. nutritive health-care vegetable powder according to claim 1, it is characterised in that also including wolfberry fruit powder 3-5 parts and mung bean flour 5-
10 parts.
3. nutritive health-care vegetable powder according to claim 1, it is characterised in that also including jujube 5-10 parts.
4. the preparation method of nutritive health-care vegetable powder according to claim 1, it is characterised in that the preparation method is included such as
Lower step：
(1) by the Poria cocos of formula ratio, the red sage root, root of kudzu vine co-grinding, add 5-6 times and measure water, decoct 45-60min, filtering, filtrate
Spray drying, obtains traditional Chinese medicine powder；
(2) sponge gourd after the carrot, sweet osmanthus and peeling of formula ratio is diced and is put into beater slurrying, it is filtered to obtain mixing slurry
Liquid；
(3) take water chestnut through probiotics fermention, centrifugal dehydration, be freeze-dried to obtain water chestnut starch；
(4) above-mentioned traditional Chinese medicine powder, mixed serum, water chestnut starch, lotus root starch and white fungus powder are well mixed, freeze-dried, grinding, sterilizing
Afterwards, produce.
5. the preparation method of nutritive health-care vegetable powder according to claim 4, it is characterised in that the preparation method also includes
Mung bean flour is added in step (4) and wolfberry fruit powder is well mixed.
6. the preparation method of nutritive health-care vegetable powder according to claim 4, it is characterised in that also add in the step (2)
Enter the jujube after having stoning and the sponge gourd slurrying after above-mentioned carrot, sweet osmanthus and peeling.
7. the preparation method of nutritive health-care vegetable powder according to claim 4, it is characterised in that prebiotic in the step (3)
Bacterium is the compound of Lactobacillus rhamnosus, lactobacillus paracasei class cheese subspecies, streptococcus thermophilus and lactococcus lactis subsp
Probiotics.
8. the preparation method of nutritive health-care vegetable powder according to claim 4, it is characterised in that water chestnut in the step (3)
First with etc. weight water mill slurry after, then with compound probiotic 25-30 DEG C ferment 36-48h.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102318806A (en) * | 2011-08-11 | 2012-01-18 | 黑龙江顺康蔬菜加工有限公司 | Preparation method of probiotics fermented pumpkin and carrot vegetable powder |
| CN103461997A (en) * | 2013-08-13 | 2013-12-25 | 娄志 | Hypoglycemic composite fruit and vegetable powder and preparation method thereof |
| CN103504242A (en) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | Broccoli vegetable powder and preparation method thereof |
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2017
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102318806A (en) * | 2011-08-11 | 2012-01-18 | 黑龙江顺康蔬菜加工有限公司 | Preparation method of probiotics fermented pumpkin and carrot vegetable powder |
| CN103461997A (en) * | 2013-08-13 | 2013-12-25 | 娄志 | Hypoglycemic composite fruit and vegetable powder and preparation method thereof |
| CN103504242A (en) * | 2013-09-23 | 2014-01-15 | 安徽凯利粮油食品有限公司 | Broccoli vegetable powder and preparation method thereof |
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Application publication date: 20180309 |