CN108925925A - A kind of full vegetables and fruits nutrient fruit agar and preparation method thereof - Google Patents
A kind of full vegetables and fruits nutrient fruit agar and preparation method thereof Download PDFInfo
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- CN108925925A CN108925925A CN201810693670.4A CN201810693670A CN108925925A CN 108925925 A CN108925925 A CN 108925925A CN 201810693670 A CN201810693670 A CN 201810693670A CN 108925925 A CN108925925 A CN 108925925A
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
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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
Abstract
The present invention provides a kind of with nutritive value high, delicate mouthfeel the full vegetable and fruit jelly powder of soaking type, including 40-50 part of vegetables and fruits fine powder, 2-4 parts of lemon fine powder, 4-8 parts of oat fine powder, 5-8 parts of dragon fruit fine powder, 20-30 parts of tremella fine powder, Icing Sugar are 25-35 parts.Additionally provide the preparation method of the jelly powder simultaneously, manufacture craft is simple, easy to carry and storage；Main component is free of mosanom and agar, gelatin and essence, pigment, and nutrition is comprehensive, is suitble to various people.
Description
Technical field
The invention belongs to food processing field, a kind of full vegetables and fruits nutrient fruit agar and preparation method thereof is related in particular to.
Technical background
Jelly is a kind of snack food, and most products are in semi-solid, and appearance is sparkling and crystal-clear, and bright in colour, mouthfeel is soft
It is sliding, liked deeply by the majority of consumers, especially children.Most jelly will add seaweed glue, this is that a kind of natural food adds
Add agent, in nutrition, it is called soluble dietary fiber, the wettability in enteron aisle can be increased and improves the work of constipation
With.It is also added into oligosaccharide in some jelly, is had and the good bacterium such as is adjusted intestinal flora, increases Bifidobacterium, reinforcing digestion suction
The effect received function, reduce probability of illness.According to investigations, high-fat, energy-dense foods are taken in most of Chinese's diet
Exceeded is universal phenomenon, in the case where that veterinary antibiotics can not be replenished in time, has some jelly more and promotes digestion, also can yet be regarded as
Selection.Other one big benefit of jelly is that its low energy, is practically free of any energy nutrient such as protein, fat
Element, the people for stature of wanting to lose weight or keep oneself slim can trust edible.
But jelly is not fruit product, main component is mosanom and agar, gelatin and essence, pigment etc..Alginic acid
Sodium, agar etc. belong to dietary fiber class, and intake excessively will affect absorption of the body to fat, protein, can especially make iron, zinc etc.
Inorganic salts are combined into soluble or insolubility mixture.Children eat jelly more, can influence absorption of the body to protein, also hinder
Only to the absorption and utilization of the microelements such as iron, zinc, over time, it can lead to the illnesss such as parageusia, allotriophagy.Produce jelly
The essence of raw tempting fragrance, is mostly dissolved in alcohol by compounds such as some lipids and aldehydes and forms, and the fresh colour of jelly
It is then that the jelly as a result, the essence of feed addition for a long time, pigment is added using coal tar as raw material chemical reactive synthesis pigment, does not have
There is any nutritive value, there are also certain toxicity.Since the removing toxic substances excretory function of Pediatric Liver, kidney is lower, easily make toxicant
Accumulation in vivo, interferes metabolism, influences to develop, can also destroy barrier of gastric mucosa repeatedly and lead to gastritis.Currently, big on the market
Various artificial synthetic essences, coloring are added by thickener (sodium alginate, agar, edible gelatin, carragheen etc.) in more jelly productions
Agent, sweetener, acid are formulated, and main component is carbohydrate, and product is single, and nutritive value is low.
It is well known that containing certain dietary fiber in water fruits and vegetables, the Major Nutrient effect to human body is to adjust enteron aisle
Function, especially relax bowel and defecation.In addition, also containing in fruits and vegetables containing other than vitamin rich in and plant cellulose
Protein, minerals, the nutritional ingredients such as organic acid, aromatic substance, pigment.Contain various aromatic substances and pigment in fruits and vegetables, makes
Jelly has special fragrance and color, and manufactured jelly is free of artificial color essence.In addition, the fruits and vegetables that addition sugar content is high
When, the additional amount of sucrose, save the cost can be reduced.
The jelly of traditional handicraft production, complex manufacturing technology, inconvenient to use, not portable and storage are perishable.Mesh
Before, as the improvement of people's living standards, it is also higher and higher to the product requirement in terms of the edible and health care of jelly, it is intended to green
Color, conveniently, naturally, it is safety, nutrition, delicious, quick.Thus jelly product also achieved in processing method it is certain into
Exhibition.
Summary of the invention
In view of the above-mentioned problems, the present invention provides a kind of with nutritive value high, delicate mouthfeel the full vegetables water of soaking type
Fruit jelly powder.Manufacture craft is simple, easy to carry and storage；Main component is free of mosanom and agar, gelatin and essence, color
Element, and nutrition is comprehensive, is suitble to various people.
The purpose of the present invention can be achieved by the following technical measures:
A kind of full vegetables and fruits nutrient fruit agar, including 40-50 parts of vegetables and fruits fine powder, 2-4 parts of lemon fine powder, oat fine powder 4-8
Part, 5-8 parts of dragon fruit fine powder, 20-30 parts of tremella fine powder, Icing Sugar are 25-35 parts.
The vegetables and fruits fine powder is selected from apple, orange, shaddock, mango, peach, strawberry, Chinese gooseberry, blueberry, pears, mountain
One of medicine, potato, tomato, celery, pumpkin, the blue flower fine powder in west.
The Icing Sugar is white sugar, any one or more in fructose, brown sugar, xylitol, the multitudinous sugar of trichlorine combines plus water-soluble
The flour being spray-dried after solution.
The granularity of the fine powder is 500-1000 mesh.
The preparation method of above-mentioned full vegetables and fruits nutrient fruit agar, comprising the following steps:
(1) dragon fruit that clean vegetables and fruits, belt leather lemon and belt leather deburring will be washed with water, after -1--8 DEG C of frost 15-25h
It is cut into 4-7 mm sheet respectively, then after boiling water boils 3-6 min curing, drains, vacuum freeze-dehydrating, until water content is 5-
8 parts, obtain vegetables and fruits piece, lemon tablet, flue chankings；
(2) tremella is impregnated to 15-20 min in 5-15 DEG C of water, the water of same weight is then added, 15 min of pressure cook curing is cold
But after, it is frozen into ice cube at -18 DEG C, places into vacuum freeze-dehydrating, until water content, which is 7-10 parts, obtains dry tremella；
(3) dry tremella of the lemon tablet of step (1), vegetables and fruits piece, flue chankings and step (2) and dry oat are subjected to coarse powder respectively
Broken, granule size is 100-120 mesh, obtains coarse granule；
(4) by the coarse granule of step (3), using cryogrinding pulverizer, being respectively crushed into granularity is 500-1000 mesh, and lemon is made
Lemon, oat, tremella, vegetables and fruits, dragon fruit fine powder；
(5) lemon of step (4), oat, tremella, vegetables and fruits, dragon fruit fine powder are uniformly mixed with Icing Sugar；
(6) 45-55 parts of water is added into step (5), mixing is 10-20 Mpa in pressure, and temperature is to carry out at 40-50 DEG C
Homogenization 10-20 min is 20-30 Mpa in pressure, and temperature is that homogenization 10-20 min is carried out at 50-55 DEG C, so
Degassing and dehydration in vacuum concentration pan afterwards, obtains the slurries that water content is 25-35 parts；
(7) it by slurry obtained in step (6), is put into disk, carries out vacuum freezing drying dehydration, obtain water content at 8-15 parts
Raw material；
(8) it by raw material obtained in step (7), is granulated in rolling material machine, the hole grain for rolling material machine is 0.2-0.4 mm；Packaging
Storage, detection qualification can dispatch from the factory.
Beneficial effects of the present invention
(1) additive is free of, it is easy to carry
The present invention does not add artificial color, artificial flavors and preservative, and it is peculiar to obtain color, fruit by the processing of related raw material
Fragrance, traditional jelly extends the shelf life because water content is high and is generally needed to be added preservative, and the present invention is pulvis, is not required to
Preservative is added, naturally full vegetable and fruit jelly powder is natural, safe, green, and delicious by the present invention, portable, suitable for four seasons, food
The features such as with facilitating；
(2) nutrition is comprehensive, raw material availability is high
Jelly powder prepared by the present invention degrades the knot of cellulose and other macromolecular substances in vegetables and fruits by pulverizing
Structure digests and assimilates it conducive to body, and the utilization rate of raw material is also improved while improving the nutritive value of fruits and vegetables；Using true
Empty dry technology is dehydrated raw material and semi-finished product, has both effectively remained the physiologically active ingredient and flavor of vegetables and fruits, has also mentioned
The high dissolubility and dispersibility of jelly powder；
(3) preparation process is simple, is suitble to large-scale industrial production；Wide application of the crowd
Production method of the present invention is simple, at low cost, economical and practical, is suitable for large-scale industrial production.Traditional jelly is nondigestible；
Artificial synthetic essence, edible essence, preservative, sweetener are added in jelly, it is unhelpful to the health of human body；And jelly is most
It is not to use made of fruit, but use the thickeners such as sodium alginate, agar, gelatin, carragheen, will not is in jelly to mouth
It can dissolve, the elderly swallows the coordination ability in atrophy, is easy to happen the case where being stuck in throat.
Specific embodiment:
Below by specific embodiment, further explanation and description of the technical solution of the present invention are carried out.
Embodiment 1
A kind of preparation method of the full vegetables and fruits nutrient fruit agar of apple flavor, comprising the following steps:
(1) clean fresh apple (belt leather), lemon (belt leather) and fresh dragon fruit (belt leather) will be washed with water and be cut into 7 mm thickness respectively
Piece drains then after boiling water boils 3 min curing, carries out vacuum freeze-dehydrating, and water content is 8 parts；
(2) tremella being impregnated into 20 min in 10 DEG C of water, the water of same weight is then added, 15 min of pressure cook is cured, after cooling,
It is frozen into ice cube at -18 DEG C, places into vacuum freeze-dehydrating, water content is 10 parts；
(3) dry lemon tablet, oat, tremella, apple flakes, flue chankings are subjected to coarse crushing respectively, granule size is 120 mesh；
(4) by the coarse granule of step (3), using cryogrinding pulverizer, by lemon, oat, tremella, apple, dragon fruit coarse powder
Being ground into granularity is 1000 mesh, and lemon, oat, tremella, apple, dragon fruit fine powder is made；
(5) by the lemon of step (4), oat, tremella, apple, dragon fruit fine powder mixes by mass percentage with xylitol,
Weight percent are as follows: 50 parts of apple fine powder, 2 parts of lemon fine powder, 4 parts of oat fine powder, 5 parts of dragon fruit fine powder, tremella
30 parts of fine powder, xylosic alcohol powder are 25 parts；It is stirred evenly with blender, mixing time 20min；
(6) 55 parts of water is added in step (5), mixing is 30 Mpa in pressure, and temperature is to carry out homogenization at 55 DEG C
20 min, then degassing and dehydration in vacuum concentration pan (water content is 35 parts)；
(7) slurry obtained in step (6), is put into disk, carries out vacuum freezing drying dehydration, makes water content at 15 parts；
(8) it by raw material dry in step (7), is granulated in rolling material machine, the hole grain for rolling material machine is 0.4 mm；It is packaged into
Library, detection qualification can dispatch from the factory.
Embodiment 2
A kind of preparation method of the full vegetables and fruits nutrient fruit agar of Chinese yam flavor, comprising the following steps:
(1) clean fresh yam (peeling), lemon (belt leather) and fresh dragon fruit (belt leather) will be washed with water and be cut into 5 mm thickness respectively
Piece drains then after boiling water boils 5 min curing, carries out vacuum freeze-dehydrating, and water content is 6 parts；
(2) tremella is impregnated into 15 min in 5 DEG C of water, then 15 min curing is boiled in a small amount of water mesohigh, after cooling, -18
It is frozen into ice cube at DEG C, places into vacuum freeze-dehydrating, water content is 8 parts；
(3) dry lemon tablet, oat, tremella, yam slice, flue chankings are subjected to coarse crushing respectively, granule size is 110 mesh；
(4) by the coarse granule of step (3), using cryogrinding pulverizer, by lemon, oat, tremella, Chinese yam, dragon fruit coarse powder
Being ground into granularity is 800 mesh, and lemon, oat, tremella, Chinese yam, dragon fruit fine powder is made；
(5) lemon of step (4), oat, tremella, Chinese yam, dragon fruit fine powder are mixed by mass percentage with powdered sugar,
Weight percent are as follows: 45 parts of Chinese yam fine powder, 3 parts of lemon fine powder, 6 parts of oat fine powder, 6 parts of dragon fruit fine powder, tremella
25 parts of fine powder, white sugar are 30 parts；
(6) lemon of step (5), oat, tremella, Chinese yam, dragon fruit fine powder and powdered sugar are stirred evenly with blender, is stirred
Mix time 17min；
(7) 50 parts of water is added in step (6), mixing is 25 Mpa in pressure, and temperature is to carry out homogenization at 45 DEG C
15 min, then degassing and dehydration in vacuum concentration pan (water content is 30 parts)；
(8) slurry obtained in step (7) a metallic, is put into disk, carries out vacuum freezing drying dehydration, makes water content at 12 parts；
(9) it by raw material dry in step (8), is granulated in rolling material machine, the hole grain for rolling material machine is 0.3 mm；
(10) it is packed and stored, detection qualification can dispatch from the factory.
Embodiment 3
A kind of preparation method of the full vegetables and fruits nutrient fruit agar of potato flavor, comprising the following steps:
(1) clean fresh potato (peeling), lemon (belt leather) and fresh dragon fruit (belt leather) will be washed with water and be cut into 4mm thickness respectively
Piece drains then after boiling water boils 6 min curing, carries out vacuum freeze-dehydrating, and water content is 5 parts；
(2) tremella is impregnated into 20 min in 15 DEG C of water, then 15 min curing is boiled in a small amount of water mesohigh, after cooling, -18
It is frozen into ice cube at DEG C, places into vacuum freeze-dehydrating, water content is 10 parts；
(3) dry lemon tablet, oat, tremella, potato chips, flue chankings are subjected to coarse crushing respectively, granule size is 120 mesh；
(4) by the coarse granule of step (3), using cryogrinding pulverizer, by lemon, oat, tremella, potato, dragon fruit coarse powder
Being ground into granularity is 1000 mesh, and lemon, oat, tremella, potato, dragon fruit fine powder is made；
(5) lemon of step (4), oat, tremella, potato, dragon fruit fine powder are mixed by mass percentage with powdered sugar,
Weight percent are as follows: 40 parts of potato fine powder, 4 parts of lemon fine powder, 8 parts of oat fine powder, 8 parts of dragon fruit fine powder, tremella
20 parts of fine powder, the fructose powder that mass ratio is 1:1 and 35 parts of brown sugar powder；
(6) lemon of step (5), oat, tremella, potato, dragon fruit fine powder and fructose powder, brown sugar powder are stirred with blender
Uniformly, mixing time 17min；
(7) 45 parts of water is added in step (6), mixing is 25 Mpa in pressure, and temperature is to carry out homogenization at 45 DEG C
15 min, then degassing and dehydration in vacuum concentration pan (water content is 30 parts)；
(8) slurry obtained in step (7) a metallic, is put into disk, carries out vacuum freezing drying dehydration, makes water content at 15 parts；
(9) it by raw material dry in step (8), is granulated in rolling material machine, the hole grain for rolling material machine is 0.3 mm；
(10) it is packed and stored, detection qualification can dispatch from the factory.
Comparative example 1
A kind of preparation method of the full vegetables and fruits nutrient fruit agar of apple flavor, comprising the following steps:
(1) clean fresh apple (belt leather), lemon (belt leather) and fresh dragon fruit (belt leather) will be washed with water and be cut into 7 mm thickness respectively
Piece drains then after boiling water boils 3 min curing, carries out vacuum freeze-dehydrating, and water content is 8 parts；
(2) dry lemon tablet, oat, apple flakes, flue chankings are subjected to coarse crushing respectively, granule size is 120 mesh；
(3) by the coarse granule of step (2), using cryogrinding pulverizer, by lemon, oat, apple, dragon fruit coarse powder is ground into
Granularity is 1000 mesh, and lemon, oat, apple, dragon fruit fine powder is made；
(5) lemon of step (4), oat, apple, dragon fruit fine powder are mixed by mass percentage with xylitol, weight
Percentage are as follows: 50 parts of apple fine powder, 2 parts of lemon fine powder, 4 parts of oat fine powder, 5 parts of dragon fruit fine powder, xylosic alcohol powder
It is 25 parts；It is stirred evenly with blender, mixing time 20min；
(6) 55 parts of water is added in step (5), mixing is 30 Mpa in pressure, and temperature is to carry out homogenization at 55 DEG C
20 min, then degassing and dehydration in vacuum concentration pan (water content is 35 parts)；
(7) slurry obtained in step (6), is put into disk, carries out vacuum freezing drying dehydration, makes water content at 15 parts；
(8) it by raw material dry in step (7), is granulated in rolling material machine, the hole grain for rolling material machine is 0.4 mm；It is packaged into
Library, detection qualification can dispatch from the factory.
Comparative example 2
A kind of preparation method of the full vegetables and fruits nutrient fruit agar of apple flavor, comprising the following steps:
(1) clean fresh apple (belt leather) and fresh dragon fruit (belt leather) will be washed with water and be cut into 7 mm sheets respectively, then boiled
It after 3 min curing is boiled in boiling, drains, carries out vacuum freeze-dehydrating, water content is 8 parts；
(2) tremella being impregnated into 20 min in 10 DEG C of water, the water of same weight is then added, 15 min of pressure cook is cured, after cooling,
It is frozen into ice cube at -18 DEG C, places into vacuum freeze-dehydrating, water content is 10 parts；
(3) dry oat, tremella, apple flakes, flue chankings are subjected to coarse crushing respectively, granule size is 120 mesh；
(4) by the coarse granule of step (3), using cryogrinding pulverizer, by oat, tremella, apple, dragon fruit coarse powder is ground into
Granularity is 1000 mesh, and oat, tremella, apple, dragon fruit fine powder is made；
(5) by the oat of step (4), tremella, apple, dragon fruit fine powder mixes by mass percentage with xylitol, weight
Percentage are as follows: 50 parts of apple fine powder, 4 parts of oat fine powder, 5 parts of dragon fruit fine powder, xylosic alcohol powder are 25 parts；Use blender
It stirs evenly, mixing time 20min；
(6) 55 parts of water is added in step (5), mixing is 30 Mpa in pressure, and temperature is to carry out homogenization at 55 DEG C
20 min, then degassing and dehydration in vacuum concentration pan (water content is 35 parts)；
(7) slurry obtained in step (6), is put into disk, carries out vacuum freezing drying dehydration, makes water content at 15 parts；
(8) it by raw material dry in step (7), is granulated in rolling material machine, the hole grain for rolling material machine is 0.4 mm；It is packaged into
Library, detection qualification can dispatch from the factory.
Comparative example 3
A kind of preparation method of the full vegetables and fruits nutrient fruit agar of apple flavor, comprising the following steps:
(1) clean fresh apple (belt leather), lemon (belt leather) and fresh dragon fruit (belt leather) will be washed with water and be cut into 7 mm thickness respectively
Piece drains then after boiling water boils 3 min curing, carries out vacuum freeze-dehydrating, and water content is 8 parts；
(2) tremella is impregnated into 20 min in 10 DEG C of water, the water of same weight is then added, 15 min of pressure cook curing is spraying dry
It is dry to water content be 10 parts；
(3) dry lemon tablet, oat, tremella, apple flakes, flue chankings are subjected to coarse crushing respectively, granule size is 120 mesh；
(4) by the coarse granule of step (3), using grinding and crushing machine, by lemon, oat, tremella, apple, dragon fruit coarse powder is crushed
It is 1000 mesh at granularity, lemon, oat, tremella, apple, dragon fruit fine powder is made；
(5) by the lemon of step (4), oat, tremella, apple, dragon fruit fine powder mixes by mass percentage with xylitol,
Weight percent are as follows: 50 parts of apple fine powder, 2 parts of lemon fine powder, 4 parts of oat fine powder, 5 parts of dragon fruit fine powder, xylose
Alcohol powder is 25 parts；It is stirred evenly with blender, mixing time 20min；
(6) 55 parts of water is added in step (5), mixing is 30 Mpa in pressure, and temperature is to carry out homogenization at 55 DEG C
20 min, then degassing and dehydration in vacuum concentration pan (water content is 35 parts)；
(7) slurry obtained in step (6), is put into disk, carries out vacuum freezing drying dehydration, makes water content at 15 parts；
(8) it by raw material dry in step (7), is granulated in rolling material machine, the hole grain for rolling material machine is 0.4 mm；It is packaged into
Library, detection qualification can dispatch from the factory.
Effect example
(1) sensory evaluation of mouthfeel and smell, sense organ are carried out after the jelly powder rehydration for preparing embodiment 1-3 and comparative example 1-3
Valuation officer is made of the food evaluation person of profession, and concrete outcome is shown in Table 1.
Evaluation result after 1 embodiment of table and the jelly powder rehydration of comparative example preparation
(2) caking rate will be carried out after the jelly powder rehydration of embodiment 1-3 and comparative example 1-3 preparation, the stably dispersing time unites
Meter；
Caking rate: taking 20g sample in beaker, and 80 DEG C of boiled water 180mL are added, and stands 10min, then takes 20 mesh screens, filters,
Agglomeration object slowly is rinsed with clear water, is weighed after draining；
The stably dispersing time: taking 3g sample, is dissolved in 30mL water (70 DEG C), stirs to after being completely dispersed, and record, which starts to stand, to be arrived
Time required for solution is layered, repeat three times, to be averaged；
It the results are shown in Table 2.
Caking rate, stably dispersing time statistical result after 2 embodiment of table and the jelly powder rehydration of comparative example preparation
Claims (5)
1. a kind of full vegetables and fruits nutrient fruit agar, which is characterized in that including 40-50 parts of vegetables and fruits fine powder, 2-4 parts of lemon fine powder,
4-8 parts of oat fine powder, 5-8 parts of dragon fruit fine powder, 20-30 parts of tremella fine powder, Icing Sugar are 25-35 parts.
2. jelly powder according to claim 1, which is characterized in that the vegetables and fruits fine powder is selected from apple, orange, shaddock
Son, mango, peach, strawberry, Chinese gooseberry, blueberry, pears, Chinese yam, potato, tomato, celery, pumpkin, west indigo plant are spent in fine powder
It is a kind of.
3. jelly powder according to claim 1, which is characterized in that the Icing Sugar be white sugar, fructose, brown sugar, xylitol,
The flour that any one or more combination is spray-dried after being dissolved in water in the multitudinous sugar of trichlorine.
4. jelly powder according to claim 1, which is characterized in that the granularity of the fine powder is 500-1000 mesh.
5. a kind of preparation method of jelly powder described in claim 1, which comprises the following steps:
(1) dragon fruit that clean vegetables and fruits, belt leather lemon and belt leather deburring will be washed with water, after -1--8 DEG C of frost 15-25h
It is cut into 4-7 mm sheet respectively, then after boiling water boils 3-6 min curing, drains, vacuum freeze-dehydrating, until water content is 5-
8 parts, obtain vegetables and fruits piece, lemon tablet, flue chankings；
(2) tremella is impregnated to 15-20 min in 5-15 DEG C of water, the water of same weight is then added, 15 min of pressure cook curing is cold
But after, it is frozen into ice cube at -18 DEG C, places into vacuum freeze-dehydrating, until water content, which is 7-10 parts, obtains dry tremella；
(3) dry tremella of the lemon tablet of step (1), vegetables and fruits piece, flue chankings and step (2) and dry oat are subjected to coarse powder respectively
Broken, granule size is 100-120 mesh, obtains coarse granule；
(4) by the coarse granule of step (3), using cryogrinding pulverizer, being respectively crushed into granularity is 500-1000 mesh, and lemon is made
Lemon, oat, tremella, vegetables and fruits, dragon fruit fine powder；
(5) lemon of step (4), oat, tremella, vegetables and fruits, dragon fruit fine powder are uniformly mixed with Icing Sugar；
(6) 45-55 parts of water is added into step (5), mixing is 10-20 Mpa in pressure, and temperature is to carry out at 40-50 DEG C
Homogenization 10-20 min is 20-30 Mpa in pressure, and temperature is that homogenization 10-20 min is carried out at 50-55 DEG C, so
Degassing and dehydration in vacuum concentration pan afterwards, obtains the slurries that water content is 25-35 parts；
(7) it by slurry obtained in step (6), is put into disk, carries out vacuum freezing drying dehydration, obtain water content at 8-15 parts
Raw material；
(8) it by raw material obtained in step (7), is granulated in rolling material machine, the hole grain for rolling material machine is 0.2-0.4 mm；Packaging
Storage, detection qualification can dispatch from the factory.
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