CN110236149A - A kind of nutritious food particle and preparation method thereof - Google Patents
A kind of nutritious food particle and preparation method thereof Download PDFInfo
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- CN110236149A CN110236149A CN201910557644.3A CN201910557644A CN110236149A CN 110236149 A CN110236149 A CN 110236149A CN 201910557644 A CN201910557644 A CN 201910557644A CN 110236149 A CN110236149 A CN 110236149A
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- 235000013305 food Nutrition 0.000 title claims abstract description 21
- 239000002245 particle Substances 0.000 title claims abstract description 20
- 235000008935 nutritious Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 69
- 240000001592 Amaranthus caudatus Species 0.000 claims abstract description 27
- 235000009328 Amaranthus caudatus Nutrition 0.000 claims abstract description 27
- 235000012735 amaranth Nutrition 0.000 claims abstract description 27
- 239000004178 amaranth Substances 0.000 claims abstract description 27
- 244000036905 Benincasa cerifera Species 0.000 claims abstract description 26
- 235000011274 Benincasa cerifera Nutrition 0.000 claims abstract description 26
- 244000062241 Kaempferia galanga Species 0.000 claims abstract description 21
- 235000013421 Kaempferia galanga Nutrition 0.000 claims abstract description 21
- 229920002752 Konjac Polymers 0.000 claims abstract description 21
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 21
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 21
- 235000008434 ginseng Nutrition 0.000 claims abstract description 21
- 240000004507 Abelmoschus esculentus Species 0.000 claims abstract description 19
- 235000003934 Abelmoschus esculentus Nutrition 0.000 claims abstract description 19
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 7
- 239000008399 tap water Substances 0.000 claims description 30
- 235000020679 tap water Nutrition 0.000 claims description 30
- 239000002002 slurry Substances 0.000 claims description 23
- 241000208340 Araliaceae Species 0.000 claims description 20
- 239000011812 mixed powder Substances 0.000 claims description 15
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000000265 homogenisation Methods 0.000 claims description 10
- 235000013311 vegetables Nutrition 0.000 claims description 10
- 238000010521 absorption reaction Methods 0.000 claims description 9
- 239000008213 purified water Substances 0.000 claims description 9
- 239000011440 grout Substances 0.000 claims description 7
- 229920002261 Corn starch Polymers 0.000 claims description 6
- 239000008120 corn starch Substances 0.000 claims description 6
- 229940099112 cornstarch Drugs 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 235000010485 konjac Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 5
- 238000000889 atomisation Methods 0.000 claims description 4
- 238000009472 formulation Methods 0.000 claims description 2
- 230000008676 import Effects 0.000 claims description 2
- 239000008187 granular material Substances 0.000 claims 3
- 238000005119 centrifugation Methods 0.000 claims 1
- 238000004108 freeze drying Methods 0.000 claims 1
- 238000005469 granulation Methods 0.000 abstract description 9
- 230000003179 granulation Effects 0.000 abstract description 9
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract description 4
- 238000002156 mixing Methods 0.000 abstract description 4
- 235000005911 diet Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 208000005171 Dysmenorrhea Diseases 0.000 abstract description 2
- 206010013935 Dysmenorrhoea Diseases 0.000 abstract description 2
- 208000022555 Genital disease Diseases 0.000 abstract description 2
- 208000002193 Pain Diseases 0.000 abstract description 2
- 239000000853 adhesive Substances 0.000 abstract description 2
- 230000001070 adhesive effect Effects 0.000 abstract description 2
- 230000002457 bidirectional effect Effects 0.000 abstract description 2
- 210000003445 biliary tract Anatomy 0.000 abstract description 2
- 230000037213 diet Effects 0.000 abstract description 2
- 210000005070 sphincter Anatomy 0.000 abstract description 2
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 238000005303 weighing Methods 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000005243 fluidization Methods 0.000 description 2
- 238000005360 mashing Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000020930 dietary requirements Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000021487 ready-to-eat food Nutrition 0.000 description 1
- 210000000498 stratum granulosum Anatomy 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
- 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
- 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
- A23L19/115—Konjak; Konntaku
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/22—Agglomeration or granulation with pulverisation of solid particles, e.g. in a free-falling curtain
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of nutritious food particles and preparation method thereof, belong to technical field of food production.The diet particle is made of gumbo powder, three-coloured amaranth powder, white gourd powder, konjaku flour, ginseng pulverate and galanga powder, by powder processed, mixing, multifunctional fluidized bed granulation, is obtained stable product quality, is easy to absorb, convenient nutritious food particle.The product is rich in adhesive material, can protect gastrointestinal tract mucous, has bidirectional modulation sphincter, alleviates the effect of gastrointestinal tract, biliary tract pain, also has the function of alleviation dysmenorrhea and genital disease.
Description
Technical field
The present invention relates to a kind of dietary particle, in particular to a kind of nutritious food particle and preparation method thereof belongs to
Food processing technology field.
Background technique
With the development of economy, living standards of the people are continuously improved, and nutritious food becomes dietary requirements instantly.Science drink
Food can satisfy nutritional need, promotes self immunity, improves the quality of life of consumer.Currently, it is full of nutrition, beneficial to strong
Health, the ready-to-eat food being convenient for carrying is standby to get consumer reception, and still, such product quality on sale is different, and formula mixes, and is difficult
To the favorable comment of consumer.Develop it is convenient, nutrition comprehensively, formula rationally, quality is stable, the advanced green nourishing meals of technique
Eating product becomes the urgent need of consumer.
Summary of the invention
The present invention passes through gumbo powder, three-coloured amaranth powder, white gourd powder, konjaku flour, ginseng pulverate and galanga powder powder processed respectively, then mixes
It closes, multifunctional fluidized bed granulation, obtains product rich in adhesive material, can protect gastrointestinal tract mucous, there is bidirectional modulation sphincter,
The effect for alleviating gastrointestinal tract, biliary tract pain also has the function of alleviation dysmenorrhea and genital disease, and quality is stable, is easy to inhale
It receives, convenient nutritious food particle.Concrete scheme of the present invention is as follows:
1. a kind of nutritious food particle is by 25~35 parts of gumbo powder, 20~30 parts of three-coloured amaranth powder, 16~26 parts of white gourd powder, konjaku
4~14 parts of powder, 5~13 parts of ginseng pulverate and 2~3 parts of galanga powder compositions；
2. preparation gumbo powder: fresh gumbo is cleaned with tap water, is dried, it is every square centimeter to prick a diameter 0.3mm's
Then circular hole is freeze-dried 23h under the conditions of 6~13Pa of vacuum degree, temperature -38~-40 DEG C, then pass through airslide disintegrating mill powder
100~150 mesh are broken to, it is stand-by to collect gumbo powder；
3. preparing three-coloured amaranth powder: fresh three-coloured amaranth being cleaned with tap water, with 1~4 DEG C of purified water of equal quality, is utilized
5.5KW vegetables beater is beaten 15min, then by three-coloured amaranth slurries under the conditions of homogenization pressure is 10~20Mpa, homogeneous 5min,
Homogeneous rear slurry at 150~190 DEG C of intake air temperature, 1200~1300ml/min of compressed air require, centrifugal rotational speed 12000~
It is spray-dried under the conditions of 15000rpm, 8~10L/h of grout absorption, it is stand-by to collect three-coloured amaranth powder；
4. preparing white gourd powder: fresh wax gourd being cleaned with tap water, is cut into the square that side length is 1~1.5cm, is added same
Etc. quality 1~4 DEG C of purified water, using 5.5KW vegetables beater be beaten 13min, be then in homogenization pressure by wax gourd slurries
Under the conditions of 15~23Mpa, homogeneous 8min, homogeneous rear slurry at 150~190 DEG C of intake air temperature, compressed air require 1000~
1100ml/min, 12000~15000rpm of centrifugal rotational speed, grout absorption are spray-dried under the conditions of 10~11L/h, and the winter is collected
Melon powder is stand-by；
5. preparing konjaku flour: fresh konjak tap water being cleaned, peeling, the square of side length 0.5cm is cut into, in vacuum
10~15Pa is spent, is freeze-dried 22h under the conditions of -40~-45 DEG C of plate layer temperature, is then ground to 150 mesh of <, konjaku flour is collected and waits for
With；
6. preparation ginseng pulverate: fresh ginseng being cleaned with tap water, is cut into the square of side length 0.5cm, in vacuum degree 15
~18Pa is freeze-dried 22h under the conditions of -40~-45 DEG C of plate layer temperature, is then ground to 150 mesh of <, and it is stand-by to collect ginseng pulverate；
7. preparing galanga powder: fresh galanga being cleaned with tap water, the square of side length 0.5cm is cut into, in vacuum degree 15
~18Pa is freeze-dried 22h under the conditions of -40~-45 DEG C of plate layer temperature, is then ground to 150 mesh of <, and it is stand-by to collect galanga powder；
8 weigh, mix: accurately weighing gumbo powder, three-coloured amaranth powder, white gourd powder, konjaku flour, ginseng pulverate and the galanga of formulation content
Powder imports three-dimensional mixer, under the conditions of 150~200rmp of revolving speed, mixes 25~30min, obtains mixed powder, for use；
9. granulation: obtained mixed powder is transferred to multifunctional fluidized bed boiling pot, is pelletized using top spray, fluidized bed atomization pressure
Power is 30~45kPa, and intake is 130~150m3/ h, 150~200rpm of wriggling revolution speed, inlet air temperature are 95~100 DEG C,
0.3~0.45MPa of atomizing pressure, whitewashing solution quality are the 8~10% of mixed powder quality, after whitewashing, inlet air temperature tune
It is 105 DEG C, continues dry 3~5min, stop air inlet heating, closes fluidized bed by step, export material, be cooled to room temperature, mistake
Sieve collects 100~40 mesh particles, both obtains nutritious food particle；
The whitewashing solution is the food-grade ethanol solution of mass fraction 50~60%；
The cornstarch of formula ratio 0.5~1.5% is added in the whitewashing solution.
Technical effect and advantage of the invention:
(1) without cutting, the method punched using outer wall is reduced the loss of stickum, improves freezing gumbo
Drying efficiency；
(2) mashing step of three-coloured amaranth powder and white gourd powder, addition cryogenic purincation water, effectively reduce mashing, homogenizing process
Temperature increases problem, reduces nutritive loss；
(3) 0.5~1.5% cornstarch is added in whitewashing ethanol solution, forms stratum granulosum in particle surface, effectively protects
Protect the oxidational losses of active constituent.
(4) this product is convenient, reduces the moisture absorption agglomeration of existing powder product and the absorption residual on packaging material surface, more
Add convenience, cleaning, and enriches the type of diet nutritional product.
Specific embodiment
In order to make the objectives, technical solutions, and advantages of the present invention clearer, below in conjunction with specific embodiment, to this
Invention is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, not
For limiting the present invention.Based on the embodiments of the present invention, those of ordinary skill in the art are not before making creative work
Every other embodiment obtained is put, shall fall within the protection scope of the present invention.
Embodiment 1
The fresh gumbo of 2750g is cleaned with tap water, is dried, the circular hole every square centimeter for pricking a diameter 0.3mm, then
It is freeze-dried 23h under the conditions of vacuum degree 8Pa, -38 DEG C of temperature, 100~150 mesh are then crushed to by airslide disintegrating mill；
The fresh three-coloured amaranth of 2900g is cleaned with tap water, 5.5KW vegetables beater is then placed in, is added into beater
2900g temperature is 1 DEG C of purified water, is beaten 15min, then by three-coloured amaranth slurries under conditions of homogenization pressure is 10Mpa homogeneous
5min, homogeneous rear slurry is at 180 DEG C of intake air temperature, compressed air require 1300ml/min, centrifugal rotational speed 12000rpm, grout absorption
It is spray-dried under the conditions of 9L/h, it is stand-by to collect three-coloured amaranth powder；
The fresh wax gourd of 2600g is cleaned with tap water, is cut into the square that side length is 1.5cm, is 1 DEG C with 2600g temperature
Purified water, using 5.5KW vegetables beater be beaten 13min, then by wax gourd slurries homogenization pressure be 23Mpa under the conditions of,
Homogeneous 8min, homogeneous rear slurry at 150 DEG C of intake air temperature, compressed air require 1100ml/min, centrifugal rotational speed 12000rpm, into
It is spray-dried under the conditions of slurry amount 10L/h, it is stand-by to collect white gourd powder；
1500g fresh konjak tap water is cleaned, peeling, is cut into the square of side length 0.5cm, in vacuum degree 15Pa,
It is freeze-dried 22h under the conditions of -40 DEG C of temperature of plate layer, is then ground, 150 meshes are crossed, it is stand-by to collect konjaku flour；
500g fresh ginseng is cleaned with tap water, is cut into the square of side length 0.5cm, in vacuum degree 16Pa, plate layer temperature
It is freeze-dried 22h under the conditions of -40 DEG C of degree, is then ground, 150 meshes are crossed, it is stand-by to collect ginseng pulverate；
The fresh galanga of 300g is cleaned with tap water, is cut into the square of side length 0.5cm, in vacuum degree 15Pa, plate layer temperature
It is freeze-dried 22h under the conditions of -43 DEG C of degree, is then ground, 150 meshes are crossed, it is stand-by to collect galanga powder；
The konjaku flour 900g and gumbo powder, three-coloured amaranth powder, white gourd powder, ginseng pulverate and galanga powder for accurately weighing preparation are poured into together
Three-dimensional mixer, under the conditions of revolving speed 150rmp, mixing 30min obtains mixed powder, and mixed powder is then poured into multi-functional fluidisation
In bed boiling pot, top spray granulation is carried out using the food-grade ethanol solution of mass fraction 50%, whitewashing solution quality is mixed powder
The 10% of quality, whitewash solution in be added formula ratio 0.5% cornstarch, granulation intake be 150m3/ h, wriggling revolution speed
150rpm, inlet air temperature are 95 DEG C, atomizing pressure 0.3MPa, after whitewashing, inlet air temperature are adjusted to 105 DEG C, continues drying
5min, stops air inlet heating, closes fluidized bed by step, exports material, be cooled to room temperature, be sieved, collects 100~40 mesh
Grain both obtains finished product nutritious food particle.
Embodiment 2
The fresh gumbo of 2500g is cleaned with tap water, is dried, the circular hole every square centimeter for pricking a diameter 0.3mm, then
It is freeze-dried 23h under the conditions of vacuum degree 6Pa, -39 DEG C of temperature, 100~150 mesh are then crushed to by airslide disintegrating mill；
The fresh three-coloured amaranth of 3000g is cleaned with tap water, 5.5KW vegetables beater is then placed in, is added into beater
3000g temperature is 3 DEG C of purified water, is beaten 15min, then by three-coloured amaranth slurries under conditions of homogenization pressure is 18Mpa homogeneous
5min, homogeneous rear slurry is at 190 DEG C of intake air temperature, compressed air require 1300ml/min, centrifugal rotational speed 13000rpm, grout absorption
It is spray-dried under the conditions of 10L/h, it is stand-by to collect three-coloured amaranth powder；
The fresh wax gourd of 2500g is cleaned with tap water, is cut into the square that side length is 1cm, is 3 DEG C with 2500g temperature
Purified water is beaten 13min using 5.5KW vegetables beater, then by wax gourd slurries under the conditions of homogenization pressure is 20Mpa,
Matter 8min, homogeneous rear slurry is at 180 DEG C of intake air temperature, compressed air require 1000ml/min, centrifugal rotational speed 15000rpm, into slurry
It is spray-dried under the conditions of amount 10L/h, it is stand-by to collect white gourd powder；
1500g fresh konjak tap water is cleaned, peeling, is cut into the square of side length 0.5cm, in vacuum degree 13Pa,
It is freeze-dried 22h under the conditions of -43 DEG C of temperature of plate layer, is then ground, 150 meshes are crossed, it is stand-by to collect konjaku flour；
1300g fresh ginseng is cleaned with tap water, is cut into the square of side length 0.5cm, in vacuum degree 18Pa, plate layer temperature
It is freeze-dried 22h under the conditions of -43 DEG C of degree, is then ground, 150 meshes are crossed, it is stand-by to collect ginseng pulverate；
The fresh galanga of 200g is cleaned with tap water, is cut into the square of side length 0.5cm, in vacuum degree 18Pa, plate layer temperature
It is freeze-dried 22h under the conditions of -40 DEG C of degree, is then ground, 150 meshes are crossed, it is stand-by to collect galanga powder；
The konjaku flour 350g and gumbo powder, three-coloured amaranth powder, white gourd powder, ginseng pulverate and galanga powder for accurately weighing preparation are poured into together
Three-dimensional mixer, under the conditions of revolving speed 150rmp, mixing 30min obtains mixed powder, and mixed powder is then poured into multi-functional fluidisation
In bed boiling pot, top spray granulation is carried out using the food-grade ethanol solution of mass fraction 50%, whitewashing solution quality is mixed powder
The 10% of quality, whitewash solution in be added formula ratio 1.5% cornstarch, granulation intake be 150m3/ h, wriggling revolution speed
180rpm, inlet air temperature are 100 DEG C, atomizing pressure 0.45MPa, after whitewashing, inlet air temperature are adjusted to 105 DEG C, continues to do
Dry 5min, stops air inlet heating, closes fluidized bed by step, exports material, be cooled to room temperature, be sieved, collects 100~40 mesh
Grain both obtains finished product nutritious food particle.
Embodiment 3
The fresh gumbo of 3500g is cleaned with tap water, is dried, the circular hole every square centimeter for pricking a diameter 0.3mm, then
It is freeze-dried 23h under the conditions of vacuum degree 13Pa, -40 DEG C of temperature, 100~150 mesh are then crushed to by airslide disintegrating mill；
The fresh three-coloured amaranth of 2000g is cleaned with tap water, 5.5KW vegetables beater is then placed in, is added into beater
2000g temperature is 4 DEG C of purified water, is beaten 15min, then by three-coloured amaranth slurries under conditions of homogenization pressure is 20Mpa homogeneous
5min, homogeneous rear slurry is at 150 DEG C of intake air temperature, compressed air require 1200ml/min, centrifugal rotational speed 15000rpm, grout absorption
It is spray-dried under the conditions of 8L/h, it is stand-by to collect three-coloured amaranth powder；
The fresh wax gourd of 1600g is cleaned with tap water, is cut into the square that side length is 1cm, is 4 DEG C with 1600g temperature
Purified water is beaten 13min using 5.5KW vegetables beater, then by wax gourd slurries under the conditions of homogenization pressure is 15Mpa,
Matter 8min, homogeneous rear slurry is at 190 DEG C of intake air temperature, compressed air require 1100ml/min, centrifugal rotational speed 13000rpm, into slurry
It is spray-dried under the conditions of amount 11L/h, it is stand-by to collect white gourd powder；
1500g fresh konjak tap water is cleaned, peeling, is cut into the square of side length 0.5cm, in vacuum degree 10Pa,
It is freeze-dried 22h under the conditions of -45 DEG C of temperature of plate layer, is then ground, 150 meshes are crossed, it is stand-by to collect konjaku flour；
1300g fresh ginseng is cleaned with tap water, is cut into the square of side length 0.5cm, in vacuum degree 15Pa, plate layer temperature
It is freeze-dried 22h under the conditions of -40 DEG C of degree, is then ground, 150 meshes are crossed, it is stand-by to collect ginseng pulverate；
The fresh galanga of 250g is cleaned with tap water, is cut into the square of side length 0.5cm, in vacuum degree 18Pa, plate layer temperature
It is freeze-dried 22h under the conditions of -45 DEG C of degree, is then ground, 150 meshes are crossed, it is stand-by to collect galanga powder；Accurately weigh the konjaku of preparation
Powder 1250g and gumbo powder, three-coloured amaranth powder, white gourd powder, ginseng pulverate and galanga powder pour into three-dimensional mixer together, in revolving speed 150rmp item
Under part, mixing 25min obtains mixed powder, then pours into multifunctional fluidized bed boiling pot mixed powder, utilizes mass fraction
60% food-grade ethanol solution carries out top spray granulation, and whitewashing solution quality is the 8% of mixed powder quality, is added in solution of whitewashing
The cornstarch of formula ratio 1%, granulation intake are 150m3/ h, wriggling revolution speed 200rpm, inlet air temperature are 100 DEG C, atomization
Inlet air temperature after whitewashing, is adjusted to 105 DEG C by pressure 0.45MPa, continues dry 3min, is stopped air inlet heating, is closed by step
Fluidized bed is closed, material is exported, is cooled to room temperature, is sieved, 100~40 mesh particles are collected, both obtains finished product nutritious food particle.
Finally, it should be noted that the foregoing is only a preferred embodiment of the present invention, it is not intended to restrict the invention,
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art, still may be used
To modify the technical solutions described in the foregoing embodiments or equivalent replacement of some of the technical features,
All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in of the invention
Within protection scope.
Claims (5)
1. a kind of nutritious food particle, it is characterised in that: by 25~35 parts of gumbo powder, 20~30 parts of three-coloured amaranth powder, white gourd powder 16~
26 parts, 4~14 parts of konjaku flour, 5~13 parts of ginseng pulverate and 2~3 parts of galanga powder compositions.
2. a kind of nutritious food particle described in claim 1, it is characterised in that: the gumbo powder the preparation method comprises the following steps: by new
Fresh gumbo is cleaned with tap water, is dried, the circular hole every square centimeter for pricking a diameter 0.3mm, then in 6~13Pa of vacuum degree,
It is freeze-dried 23h under the conditions of -38~-40 DEG C of freeze-drying plate layer temperature, 100~150 mesh are then crushed to by airslide disintegrating mill, is received
It is stand-by to collect gumbo powder；The three-coloured amaranth powder, preparation method thereof are as follows: fresh three-coloured amaranth is cleaned with tap water, it is pure with 1~4 DEG C of equal quality
Change water, is beaten 15min using 5.5KW vegetables beater, then by three-coloured amaranth slurries under the conditions of homogenization pressure is 10~20Mpa,
Homogeneous 5min, homogeneous rear slurry is at 150~190 DEG C of intake air temperature, 1200~1300ml/min of compressed air require, centrifugal rotational speed
It is spray-dried under the conditions of 12000~15000rpm, 8~10L/h of grout absorption, it is stand-by to collect three-coloured amaranth powder；The white gourd powder system
Preparation Method are as follows: fresh wax gourd is cleaned with tap water, is cut into the square that side length is 1~1.5cm, the 1~4 of equal quality is added
DEG C purified water is beaten 13min using 5.5KW vegetables beater, is then 15~23Mpa condition in homogenization pressure by wax gourd slurries
Under, homogeneous 8min, homogeneous rear slurry is at 150~190 DEG C of intake air temperature, 1000~1100ml/min of compressed air require, centrifugation
12000~15000rpm of revolving speed, grout absorption are spray-dried under the conditions of 10~11L/h, and it is stand-by to collect white gourd powder；Described
Konjaku flour is cut into the square of side length 0.5cm, in vacuum degree 10 the preparation method comprises the following steps:, the peeling clean with tap water by fresh konjak
~15Pa is freeze-dried 22h under the conditions of 40~40 DEG C of plate layer temperature, is then ground to 150 mesh of <, and it is stand-by to collect konjaku flour；Institute
The ginseng pulverate that states is cut into the square of side length 0.5cm, in vacuum degree 15 the preparation method comprises the following steps: fresh ginseng is cleaned with tap water
~18Pa is freeze-dried 22h under the conditions of -40 DEG C~-45 DEG C of plate layer temperature, is then ground to 150 mesh of <, collects ginseng pulverate and waits for
With；The galanga powder, preparation method thereof are as follows: fresh galanga is cleaned with tap water, the square of side length 0.5cm is cut into, in vacuum
15~18Pa is spent, is freeze-dried 22h under the conditions of -40 DEG C~-45 DEG C of temperature, is then ground to 150 mesh of <, galanga powder is collected and waits for
With.
3. a kind of nutritious food preparation method of granules, it is characterised in that: comprise the following steps:
S1 accurately weighs gumbo powder, three-coloured amaranth powder, white gourd powder, konjaku flour, ginseng pulverate and the galanga powder of formulation content, imports three-dimensional mixed
Conjunction machine mixes 25~30min, obtains mixed powder, for use under the conditions of 150~200rmp of revolving speed；
The mixed powder that S2 step S1 is obtained, is transferred to multifunctional fluidized bed boiling pot, is pelletized using top spray, and fluidized bed atomization pressure is
30~45kPa, intake are 130~150m3/ h, 150~200rpm of wriggling revolution speed, inlet air temperature are 95~100 DEG C, atomization
0.3~0.45MPa of pressure, whitewashing solution quality are the 8~10% of mixed powder quality, and after whitewashing, inlet air temperature is adjusted to 105
DEG C, continue dry 3~5min, stop air inlet heating, closes fluidized bed by step, export material, be cooled to room temperature, be sieved, receive
Collect 100~40 mesh particles, both obtains nutritious food particle.
4. a kind of nutritious food preparation method of granules as claimed in claim 3, it is characterised in that: whitewashing solution described in step S2
For the food-grade ethanol solution of mass fraction 50~60%.
5. a kind of nutritious food preparation method of granules described in claim 3 and 4, it is characterised in that: in the whitewashing solution
The cornstarch of formula ratio 0.5~1.5% is added.
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