CN108378287A - A kind of healthy food - Google Patents
A kind of healthy food Download PDFInfo
- Publication number
- CN108378287A CN108378287A CN201810061914.7A CN201810061914A CN108378287A CN 108378287 A CN108378287 A CN 108378287A CN 201810061914 A CN201810061914 A CN 201810061914A CN 108378287 A CN108378287 A CN 108378287A
- Authority
- CN
- China
- Prior art keywords
- healthy food
- vinasse
- raw material
- soybean residue
- oil meal
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000001497 healthy food Nutrition 0.000 title claims abstract description 21
- 235000012054 meals Nutrition 0.000 claims abstract description 24
- 239000000203 mixture Substances 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 244000068988 Glycine max Species 0.000 claims abstract description 16
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 16
- 235000013305 food Nutrition 0.000 claims abstract description 15
- 235000013527 bean curd Nutrition 0.000 claims abstract description 8
- 239000002893 slag Substances 0.000 claims abstract description 8
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 7
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 7
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 7
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 7
- 235000013339 cereals Nutrition 0.000 claims abstract description 7
- 239000004615 ingredient Substances 0.000 claims abstract description 7
- 235000020232 peanut Nutrition 0.000 claims abstract description 7
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 5
- 239000000835 fiber Substances 0.000 claims abstract description 5
- 235000019991 rice wine Nutrition 0.000 claims abstract description 5
- 240000007594 Oryza sativa Species 0.000 claims abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 4
- 240000008042 Zea mays Species 0.000 claims abstract description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 4
- 239000000654 additive Substances 0.000 claims abstract description 4
- 230000000996 additive effect Effects 0.000 claims abstract description 4
- 235000005822 corn Nutrition 0.000 claims abstract description 4
- 239000000796 flavoring agent Substances 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- 239000004088 foaming agent Substances 0.000 claims abstract description 4
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 4
- 239000002245 particle Substances 0.000 claims abstract description 4
- 235000009566 rice Nutrition 0.000 claims abstract description 4
- 229920002472 Starch Polymers 0.000 claims abstract description 3
- 239000010985 leather Substances 0.000 claims abstract description 3
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 3
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 3
- 235000019698 starch Nutrition 0.000 claims abstract description 3
- 239000008107 starch Substances 0.000 claims abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 3
- 201000002451 Overnutrition Diseases 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000020823 overnutrition Nutrition 0.000 abstract description 2
- 239000006227 byproduct Substances 0.000 description 6
- 235000015097 nutrients Nutrition 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000014101 wine Nutrition 0.000 description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241000235395 Mucor Species 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 230000000433 anti-nutritional effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000000751 protein extraction Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000010902 straw Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/368—Fermentation by-products, e.g. grapes, hops
-
- 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
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- General Health & Medical Sciences (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
A kind of healthy food, ingredient include starch, protein；It is characterized in that：30% or more of its raw material dry weight is minimum the two composition of following three：Vinasse, oil meal, soybean residue.Embodiment is dry prepared food；Its raw material dry ratio is：Rice wine grain 30%, peanut meal 20%, mold bean curd slag 25%, edible crude fibre 10%, congee glutinous rice flour 10%, congee belt leather corn particle 5%, the negligible foaming agent of relative weight, nourishing additive agent and flavoring agent.It is balanced nutritious and reduce food nutrition density, reduces overnutrition disease incidence and invent.
Description
Technical field
The present invention relates to a kind of healthy food, more particularly to one kind is to have made of primary raw material food processing byproducts
There is the healthy food of balanced nutritious ingredient.
Background technology
Wine brewing（The vinegar containing wine）, extract oil, make bean curd（Refer to Protein Extraction）It is universal grain processing industry, raw material, work
Skill is public technology, byproduct vinasse respectively（Containing vinegar grain）, oil meal（Containing " oil cake ", such as soya-bean cake, rape cake）, soybean residue
Substance constitute and they respectively as food or feed optimization processing（For example improve anti-nutritional factors that may be present
's）Technology is also known by people.Combination utilizes vinasse, the food of oil meal, soybean residue currently not yet.
Invention content
The purpose of the present invention is to provide one kind（It is balanced nutritious to have made of primary raw material food processing byproducts
Ingredient）Healthy food.
What the purpose was realized in：A kind of healthy food, ingredient include starch, protein；It is characterized in that：Its raw material
30% or more of dry weight is minimum the two composition of following three：Vinasse, oil meal, soybean residue.
Further, 60% or more of raw material dry weight is minimum the two composition of following three：Vinasse, oil meal, bean curd
Slag.
Further, 90% or more of raw material dry weight is minimum the two composition of following three：Vinasse, oil meal, bean curd
Slag.
Further, described composition is following combination object：Vinasse, oil meal.
Further, described composition is following combination object：Vinasse, soybean residue.
Further, described composition is following combination object：Oil meal, soybean residue.
Further, described composition is the composition of following three：Vinasse, oil meal, soybean residue.
Further, described oil meal is peanut meal.
Further, described soybean residue is mold bean curd slag（According to Baidupedia " bean dregs " entry, zymophyte is on straw
Mucor.）.
Beneficial effects of the present invention：The environment that the mankind are short of in food has been evolved ten hundreds of years time, cultivated compared with
The appetite of big component；And the technology of last 100 years accelerates progress so that people are easier to obtain nutrient density higher day than before
Often feeding product；Then, the more universal nutritional need more than him of the appetite of people.Then, meet element it is uniform under the premise of,
The nutrient density for reducing food slightly, for population, having reduces overnutrition disease（Rich people's disease）The benefit of incidence, because
And it is with health role.Primary raw material used by healthy food of the present invention is the byproduct of food processing, original crop fruit
Real content is extracted as other purposes, therefore the nutrition of byproduct compared with the nutritional ingredient of horn of plenty in food processing link
Density is relatively low.Nutrient density using their compositions as the food of primary raw material is also therefore relatively low.And these byproducts
Combination have the function of balanced nutritious, by proportioning appropriate and add the raw material except the three, according to the prior art without
Need creativeness that can obtain the ratio of desired nutritional ingredient.Therefore healthy food of the present invention is with health role.
Specific implementation mode
Below by specific implementation mode, the invention will be further described.
2 specific embodiments are set forth below, and the present invention will be described.It is necessarily pointed out that implementing in detail below
Example is served only for that the invention will be further described, does not represent limiting the scope of the invention.Other people do according to the present invention
Some the nonessential modifications and adjustment gone out still fall within protection scope of the present invention.
Embodiment 1 provides a kind of healthy food, is dry prepared food（Such as biscuit）；Its raw material dry ratio is：Rice wine grain
35%（Waving interval 10%, i.e., 30%~40% similarly hereinafter and explain claim）, peanut meal 25%（Waving interval 10%）, mould beans
Rotten slag 25%（Waving interval 10%）, congee glutinous rice flour 10%（Heat is provided as sticky agent simultaneously.Waving interval 2%）, congee band
Skin corn particle 5%（Increase cellulose and provides heat simultaneously.Waving interval 2%）, the negligible foaming agent of relative weight（Carbon
Sour hydrogen sodium）, nourishing additive agent（Such as micro- and/or vitamin）And flavoring agent.
Embodiment 2 adds 10% on the basis of embodiment 1（Waving interval 2%）Be cut to less than 1mm fibre lengths can
Edible crude fibre（Such as sugarcane sugar residue, dry radish, dry vegetalbe stalk, dry vegetalbe leaf）, while reducing rice wine grain and peanut meal accounting each 5%.
I.e.：A kind of healthy food is dry prepared food；Its raw material dry ratio is：Rice wine grain 30%, peanut meal 20%, mold bean curd slag 25%,
Edible crude fibre 10%, congee glutinous rice flour 10%, congee belt leather corn particle 5%, the negligible foaming agent of relative weight,
Nourishing additive agent and flavoring agent.
It is existing according to the laws and regulations requirement strict control that food production is circulated from crop-planting to product consumption whole process
Technology and laws and regulations requirement, without repeating.
Claims (10)
1. a kind of healthy food, ingredient includes starch, protein；It is characterized in that：30% or more of its raw material dry weight is following three
Minimum the two composition of person：Vinasse, oil meal, soybean residue.
2. a kind of healthy food according to claim 1, it is characterised in that：60% or more of its raw material dry weight is following three
Minimum the two composition of person：Vinasse, oil meal, soybean residue.
3. a kind of healthy food according to claim 2, it is characterised in that：90% or more of its raw material dry weight is following three
Minimum the two composition of person：Vinasse, oil meal, soybean residue.
4. a kind of healthy food according to claim 1, it is characterised in that：Described composition is following combination
Object：Vinasse, oil meal.
5. a kind of healthy food according to claim 1, it is characterised in that：Described composition is following combination
Object：Vinasse, soybean residue.
6. a kind of healthy food according to claim 1, it is characterised in that：Described composition is following combination
Object：Oil meal, soybean residue.
7. a kind of healthy food according to claim 1, it is characterised in that：Described composition is the combination of following three
Object：Vinasse, oil meal, soybean residue.
8. a kind of healthy food according to claim 1, it is characterised in that：Described oil meal is peanut meal.
9. a kind of healthy food according to claim 1, it is characterised in that：Described soybean residue is mold bean curd slag.
10. according to a kind of any healthy food of claim 7~9, it is characterised in that：It is dry prepared food；Its raw material
Dry ratio is：Rice wine grain 30%, peanut meal 20%, mold bean curd slag 25%, edible crude fibre 10%, congee glutinous rice flour 10%, congee
Belt leather corn particle 5%, the negligible foaming agent of relative weight, nourishing additive agent and flavoring agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810061914.7A CN108378287A (en) | 2018-01-23 | 2018-01-23 | A kind of healthy food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810061914.7A CN108378287A (en) | 2018-01-23 | 2018-01-23 | A kind of healthy food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108378287A true CN108378287A (en) | 2018-08-10 |
Family
ID=63077152
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810061914.7A Pending CN108378287A (en) | 2018-01-23 | 2018-01-23 | A kind of healthy food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108378287A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003210135A (en) * | 2002-01-17 | 2003-07-29 | Nishiyoshida Shuzo Kk | Method for producing health food from shouchu lees |
| WO2006132042A1 (en) * | 2005-06-10 | 2006-12-14 | Yasuyuki Yamada | Nutritional supplement powder and fat for food or medicine |
-
2018
- 2018-01-23 CN CN201810061914.7A patent/CN108378287A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003210135A (en) * | 2002-01-17 | 2003-07-29 | Nishiyoshida Shuzo Kk | Method for producing health food from shouchu lees |
| WO2006132042A1 (en) * | 2005-06-10 | 2006-12-14 | Yasuyuki Yamada | Nutritional supplement powder and fat for food or medicine |
Non-Patent Citations (1)
| Title |
|---|
| 毛秀珍: "植物纤维食品", 《今日科技》 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180810 |
|
| RJ01 | Rejection of invention patent application after publication |