CN110651997A - Selenium-rich black fungus powder and preparation method thereof - Google Patents

Selenium-rich black fungus powder and preparation method thereof Download PDF

Info

Publication number
CN110651997A
CN110651997A CN201910882265.1A CN201910882265A CN110651997A CN 110651997 A CN110651997 A CN 110651997A CN 201910882265 A CN201910882265 A CN 201910882265A CN 110651997 A CN110651997 A CN 110651997A
Authority
CN
China
Prior art keywords
parts
powder
selenium
raw materials
black fungus
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
Application number
CN201910882265.1A
Other languages
Chinese (zh)
Inventor
李绍成
李绍丽
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Liaoning Yuanxiangyuan Agricultural Industrialization Development Co Ltd
Original Assignee
Liaoning Yuanxiangyuan Agricultural Industrialization Development Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Liaoning Yuanxiangyuan Agricultural Industrialization Development Co Ltd filed Critical Liaoning Yuanxiangyuan Agricultural Industrialization Development Co Ltd
Priority to CN201910882265.1A priority Critical patent/CN110651997A/en
Publication of CN110651997A publication Critical patent/CN110651997A/en
Pending legal-status Critical Current

Links

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
    • 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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
    • 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
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
    • 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

Abstract

The application discloses selenium-rich black fungus powder and a preparation method thereof, wherein the selenium-rich black fungus powder comprises the following raw material medicines in parts by weight: 40-60 parts of selenium-rich black fungus; 90-110 parts of brown rice powder; 30-50 parts of oat bran powder; 5-25 parts of selenium-rich oyster mushroom powder; 20-40 parts of almond powder; 20-40 parts of whole egg powder; 70-90 parts of whole milk powder; 30-50 parts of maltodextrin; 10-30 parts of inulin; 10-30 parts of carrot powder; 5-15 parts of gordon euryale seed powder; 5-15 parts of poria cocos powder; 5-15 parts of bitter gourd powder; 20-40 parts of xylitol; 5-25 parts of edible almond essence; 10-30 parts of fructo-oligosaccharide. The selenium-rich black fungus powder is suitable for being taken by diabetics and has the effect of reducing blood sugar.

Description

Selenium-rich black fungus powder and preparation method thereof
Technical Field
The application relates to the field of health-care food, in particular to selenium-rich black fungus powder and a preparation method thereof.
Background
The meal replacement powder in the existing market is various in variety, and mainly aims to solve some common daily body immunity deficiency. For example, the red bean and coix seed powder has the efficacy of removing dampness, and the black sesame and walnut powder has the efficacy of growing hair and the like. The existing meal replacement powder is technically only prepared by simply mixing a plurality of grains after being crushed, and the matching of the grains is also a plurality of grains which are commonly used.
No selenium-rich black fungus nutritional meal replacement powder suitable for diabetics exists in the prior art.
Disclosure of Invention
It is an object of the present application to overcome the above problems or to at least partially solve or mitigate the above problems.
According to one aspect of the application, the selenium-rich black fungus powder suitable for diabetics comprises the following raw material medicines in parts by weight:
the selenium-rich black fungus powder comprises the following components in parts by weight:
40-60 parts of selenium-rich black fungus; 90-110 parts of brown rice powder; 30-50 parts of oat bran powder; 5-25 parts of selenium-rich oyster mushroom powder; 20-40 parts of almond powder; 20-40 parts of whole egg powder; 70-90 parts of whole milk powder; 30-50 parts of maltodextrin; 10-30 parts of inulin; 10-30 parts of carrot powder; 5-15 parts of gordon euryale seed powder; 5-15 parts of poria cocos powder; 5-15 parts of bitter gourd powder; 20-40 parts of xylitol; 5-25 parts of edible almond essence; 10-30 parts of fructo-oligosaccharide.
Optionally, the selenium black fungus powder comprises the following components in parts by weight: 45-55 parts of selenium-rich black fungus; 95-105 parts of brown rice powder; 35-45 parts of oat bran powder; 10-20 parts of selenium-rich oyster mushroom powder; 25-35 parts of almond powder; 25-35 parts of whole egg powder; 75-85 parts of whole milk powder; 35-45 parts of maltodextrin; 15-25 parts of inulin; 15-25 parts of carrot powder; 8-13 parts of gordon euryale seed powder; 7-13 parts of poria cocos powder; 7-14 parts of bitter gourd powder; 25-35 parts of xylitol; 10-20 parts of edible almond essence; 15-25 parts of fructo-oligosaccharide.
Preferably, the selenium-rich black fungus powder comprises the following components in parts by weight: 50 parts of selenium-enriched black fungus; 100 parts of brown rice powder; 40 parts of oat bran powder; 15 parts of selenium-rich oyster mushroom powder; 30 parts of almond powder; 30 parts of whole egg powder; 80 parts of full cream milk powder; 40 parts of maltodextrin; 20 parts of inulin; 20 parts of carrot powder; 10 parts of gordon euryale seed powder; 10 parts of poria cocos powder; 10 parts of bitter gourd powder; 30 parts of xylitol; 15 parts of edible almond essence; and 20 parts of fructo-oligosaccharide.
The invention also provides a preparation method of the selenium-rich black fungus powder, which comprises the following steps:
pretreating raw materials;
controlling water and spin-drying;
microwave curing;
premixing;
total mixing;
baking and dehydrating;
sealing, odor locking and aroma enhancement;
subpackaging;
sterilizing;
and (6) packaging.
The raw material pretreatment comprises the following steps:
performing spot check on the quality of the raw materials, wherein the raw materials which are unqualified in spot check are not adopted;
cleaning impurities in the raw materials, and washing with water to remove dust and dirt;
the raw material pretreatment comprises the following steps:
performing spot check on the quality of the raw materials, wherein the raw materials which are unqualified in spot check are not adopted;
cleaning impurities in the raw materials, and washing with water to remove dust and dirt;
the water control spin-drying is to convey the raw materials into microwave curing equipment for microwave drying, and the water content of the outlet raw materials is controlled within 5-15% in drying at 75-85 ℃ for 8-10 seconds.
The microwave curing comprises the following steps:
performing microwave curing on the raw material after water control and spin-drying in microwave curing equipment, curing for 8-10 seconds at the temperature of 100-150 ℃, wherein the power of the microwave curing is 8KW-10KW, then naturally cooling, and then smashing the cured raw material into 80-100-mesh powder through a pulverizer.
The pre-mixing comprises:
30 percent of brown rice powder and other raw materials are put into a V-shaped mixer to be fully stirred evenly, according to the specific weight of the materials,
mixing 25-40 kg of raw materials for 25-35 minutes to obtain a premix;
the total mixing comprises:
and (3) putting the remaining 70% of coarse rice powder and the pre-mixture into a V-shaped mixer for total mixing and stirring, and mixing 25-40 kg of raw materials for 35-45 minutes according to the specific gravity of the materials.
The baking dehydration is to bake at 60-80 ℃ until the water content of the raw material is 6-8%.
The sealed flavor-locking and aroma-enhancing comprises the steps of carrying out low-temperature aroma-enhancing on the baked and dehydrated raw materials through microwave curing equipment, enhancing the flavor for 1-5 seconds at 50-70 ℃, and then cooling to the normal temperature.
The sterilization is microwave sterilization, and the sterilization conditions are as follows: microwave power is 10-100 kw, microwave frequency is 2450MHz, sterilization is 4-6min, and sterilization temperature is 70-80 deg.C.
The selenium-rich black fungus powder has the following effects:
selenium-rich black fungus: the black fungus powder has the functions of reducing blood fat, resisting thrombus, resisting aging, resisting radiation, improving the immunity of the organism, resisting tumors and the like, is an ideal health food resource no matter being eaten directly or used as a food formula material, and contains selenium element beneficial to human body after scientific research and cultivation.
Brown rice powder: brown rice is particularly beneficial for diabetic patients and obese people. Because the carbohydrate in the blood sugar is wrapped by the coarse fiber tissue, the digestion and absorption speed of the human body is slow, and the blood sugar can be well controlled; meanwhile, the microelements such as zinc, chromium, manganese, vanadium and the like in the brown rice are beneficial to improving the sensitivity of insulin, and are very helpful for people with impaired glucose tolerance. Studies have shown that brown rice has a much lower glycemic index than white rice, and has a better feeling of satiety when eaten in the same amount, which is beneficial for controlling food consumption, thereby helping obese people lose weight.
Oat bran powder: oat bran is the part of oat containing most dietary fiber, particularly contains the most abundant beta glucan, belongs to soluble dietary fiber, is known as an effective component for reducing blood fat, and is beneficial to intestinal health. The oat beta-glucan has the functions of regulating blood sugar and blood fat, softening blood vessels, preventing hypertension, enhancing the immunity of the organism, preventing cardiovascular and cerebrovascular diseases, resisting skin allergy, controlling weight and the like.
Selenium-rich oyster mushroom powder: the oyster mushroom contains rich nutrient substances, each hundred grams of oyster mushroom contains 20 to 23 grams of protein, and the oyster mushroom has complete amino acid components, very rich mineral substances and complete amino acid types. The selenium-rich oyster mushroom powder contains selenium element which is beneficial to human body.
1. Benefits for diabetes:
pleurotus Ostreatus has neutral nature and sweet taste, and has effects of dispelling pathogenic wind and cold, relieving rigidity of muscles and activating collaterals. The oyster mushroom contains various nutrients which can improve the metabolism of human bodies, enhance the physique, regulate the autonomic nervous function and the like, and components such as mycose, mannitol, hormone and the like, so the oyster mushroom can be used as a nutriment for weak patients and can relieve the symptoms of the horn diabetes.
2. Improving the immune function of the human body:
pleurotus ostreatus contains pleurotoxin and mushroom ribonucleic acid, and has antiviral effect and is effective in inhibiting synthesis and proliferation of virucin. Recent medical research proves that polysaccharide bodies of anti-tumor cells contained in the oyster mushroom not only have a strong inhibiting effect on the tumor cells, but also have the characteristic of improving the immunologic function of a human body.
Almond powder: diabetes is not insulin-sensitive and therefore presents a health risk by leaving incompletely synthesized fats and glucose in the blood. While almonds are beneficial in inducing fat metabolism in the body and also help to maintain normal blood glucose levels. Another study demonstrated that almond, in addition to its blood glucose control effect, helps to lower blood pressure and triglyceride levels in diabetic patients.
Diabetics tend to be deficient in manganese and magnesium. Almonds are a rich source of these minerals and can therefore make up for this deficiency. They have been shown to stimulate insulin sensitivity in diabetic patients, which may be associated with almond kernels helping to lose weight by lowering low density lipoprotein levels.
A sudden rise in blood glucose levels after eating is another cause of diabetes. The inclusion of almonds in the diet helps to control sudden increases in postprandial blood glucose. It helps to lower the glycemic index of meals, which helps to maintain blood glucose levels.
Whole egg powder: the whole egg powder not only well maintains the original nutritional ingredients of eggs, but also has remarkable functional properties, has the characteristics of convenient and sanitary use, easy storage and transportation and the like, and is widely applied to products such as cakes, meat products, ice cream and the like. The chicken protein powder has good functionality such as gel property, emulsifying property, water-retaining property and the like, and is applied to meat products such as ham sausages and the like to improve the quality of the products.
The nutritive value of the product can be increased, the bread volume is increased, the core is soft, and the flavor of the product is improved;
secondly, after being mixed in the dough, the dough has higher gas containing capacity;
thirdly, in baking, the color of the biscuit is beautiful due to decomposition and coking of lecithin;
fourthly, the product contains-SH groups and abundant lecithin, and can improve the storage life of the product.
Whole milk powder: during the process of defatting the whole milk, the nutrient components such as vitamin A, D, E, which are only in the fat, are separated out. Therefore, it is preferable for diabetics to drink whole milk or powdered milk. The milk can play a great role in improving diabetes and cardiovascular and cerebrovascular diseases. The milk contains rich calcium, phosphorus, potassium and other trace elements, can provide 1200mg of calcium per liter of milk, is very easy to absorb and utilize by a human body, is easier to absorb than daily oral calcium tablets when being drunk more, has less gastrointestinal irritation, is the best source for supplementing calcium, is the best food supplement for preventing osteoporosis of middle and old aged people, and effectively maintains the acid-base balance of the human body. The milk contains abundant vitamin A, D, B2, and the absorption and utilization of the nutrients are helpful for preventing and treating cardiovascular and cerebrovascular diseases and diabetes.
The whole milk powder contains little cholesterol, and has components such as orotic acid, 3-hydroxy-3-methylglutaric acid, etc. for reducing cholesterol and inhibiting its absorption, so that it can be taken by diabetic patients accompanied by hypertension and coronary atherosclerotic heart disease. The whole milk is a balanced food, and modern medical research shows that the milk also contains physiological active ingredients such as phospholipid, certain unsaturated fatty acid and the like, and has comprehensive effect on human health.
Maltodextrin, 2: is used for increasing the viscosity and enhancing the dispersibility of the product.
Inulin: has effects of lowering blood sugar level and reducing blood sugar concentration. It also has strong moisture, free water binding ability, and can reduce water activity. The method delays the evaporation of water in food processing, prevents the product from becoming stale, and prolongs the shelf life and quality guarantee period of the food.
Carrot powder: radix Dauci Sativae has blood sugar lowering effect. In addition, radix Dauci Sativae contains potassium succinate, and has effect in lowering blood pressure. The carrot contains a large amount of carotene, namely provitamin A, can generate a large amount of vitamin A, and can greatly reduce the incidence rate of cancers. Vitamin A plays an important role in maintaining normal functions of the brain and the central nervous system, protecting eyesight and nourishing eyes, so that the carrot can reduce blood sugar and prevent and treat diabetic complications such as hypertension, retinal injury, nerve tissue injury and the like after being eaten frequently.
Gordon euryale seed powder: has effects in invigorating middle warmer, invigorating qi, preventing cancer, and supplementing nutrition.
Poria cocos powder: has effects in improving antiviral ability and enhancing immunity.
Bitter gourd powder: has effects of clearing away summer heat, nourishing blood, invigorating qi, invigorating kidney, invigorating spleen, nourishing liver, and improving eyesight.
Xylitol: xylitol has the sweetness equivalent to that of sucrose, can absorb a large amount of heat when dissolved in water, and is the one with the largest endothermic value among all sugar alcohol sweeteners. The metabolism is not regulated by insulin, and the product has a calorific value of 16.72kJ/g, and can be used as thermal energy source for diabetes patients. The xylitol is used as a sweetener, a nutritional supplement and an auxiliary therapeutic agent for the diabetics: xylitol is an intermediate of carbohydrate metabolism of a human body, under the condition that insulin is lack in the body to influence the carbohydrate metabolism, insulin is not needed to promote, the xylitol can also permeate cell membranes to be absorbed and utilized by tissues, the synthesis of glycogen of liver is promoted to provide nutrition and energy for cells, the increase of blood sugar value is not caused, three or more symptoms (polyphagia, polydipsia and polyuria) after being taken by a diabetic patient are eliminated, and the xylitol is a nutritional sugar substitute which is most suitable for the diabetic patient to eat.
Edible almond essence: for modulating the aroma of the product.
Fructo-oligosaccharide: the medical nutrition therapy and fructo-oligosaccharide intervention have good auxiliary effect in the treatment of diabetes, are beneficial to blood sugar control, improve the serum albumin and prealbumin levels of patients, do not increase the incidence rate of malnutrition of the patients, and improve the nutritional status of the patients, thereby promoting the improvement of the life quality of the patients.
Besides the physicochemical properties of general functional oligosaccharides, the fructo-oligosaccharide has the most remarkable physiological characteristics that the fructo-oligosaccharide can obviously improve the microbial population ratio in the intestinal tract, is an activated proliferation factor of bifidobacterium in the intestine, can reduce and inhibit the generation of putrefactive substances in the intestine, inhibits the growth of harmful bacteria and regulates the balance in the intestinal tract; can promote the absorption and utilization of trace elements of iron and calcium to prevent osteoporosis; can reduce liver toxin, can generate anticancer organic acid in intestines, and has obvious cancer prevention function; because the fructo-oligosaccharide can not be directly digested and absorbed by human body, and can only be absorbed and utilized by intestinal bacteria, the fructo-oligosaccharide has low calorific value, can not cause obesity, and indirectly has the effect of losing weight. It is also a good sweetener for diabetic patients.
The selenium-rich black fungus powder disclosed by the invention has the advantages of being suitable for being eaten by diabetics through reasonable matching of different raw materials and blending of the raw materials, and has the effects of regulating blood sugar and reducing blood sugar.
The preparation method of the selenium-rich black fungus powder utilizes a microwave curing technology to carry out a low-temperature crushing technology on raw materials, and keeps the nutritional ingredients of the raw materials to the maximum extent.
The microwave curing method has the advantages that:
1. the speed is high. The microwave curing equipment can quickly raise the temperature and heat to cure the food, and the invention utilizes the transmission action of the microwave and the combined action of the heat effect and the non-heat effect to uniformly and quickly raise the temperature inside and outside the food to kill bacteria. The treatment time is greatly shortened, the satisfactory effect can be achieved even within a few seconds to tens of seconds under the strong power density intensity, and the nutrient components are not lost.
2. And (5) mildew killing and sterilization. The microwave curing equipment can perform mould killing, sterilization and the like on the raw materials while heating and curing, so that the quality guarantee time of the raw materials is prolonged. The method adopts low-temperature sterilization and keeps the raw material components: the rapid heating of the microwave thermal effect and the biochemical effect of the non-thermal effect enhance the sterilization function. Compared with the conventional thermal sterilization, the method can obtain the deinsectization and sterilization effects at a lower temperature within a shorter time, the general sterilization temperature is 70-80 ℃, and the treatment time is 4-6 minutes.
3. Energy saving and cost saving. The microwave curing equipment can be used for only a few minutes, and the time consumption is short. The whole curing process can be completed by one to two stations.
The invention determines the best microwave curing and drying condition, when the microwave curing power is 8KW-10KW, the curing effect of each raw material is the best, and the optimal proportion of the raw materials to other trace elements is more prominent in color, nutrition and taste, thereby achieving the purpose of nutrition proportion.
Through the efficacy and the effect of each product and the synergistic effect of the raw materials, the invention has the efficacy of reducing blood sugar, and is particularly suitable for diabetics.
Detailed Description
The present application is further illustrated by the following specific examples:
example 1
Weighing the following raw materials (kg):
50 kg of selenium-enriched black fungus; 100 kg of brown rice powder; 40 kg of oat bran powder; 15 kg of selenium-rich oyster mushroom powder; 30 kg of almond powder; 30 kg of whole egg powder; 80 kg of whole milk powder; 40 kg of maltodextrin; 20 kg of inulin; 20 kg of carrot powder; 10 kg of gordon euryale seed powder; 10 kg of tuckahoe powder; 10 kg of balsam pear powder; 30 kg of xylitol; 15 kg of edible almond essence; 20 kg of fructo-oligosaccharide.
The preparation method comprises the following steps:
(1) pretreatment of raw materials:
performing spot check on the quality of the raw materials, wherein the raw materials which are unqualified in spot check are not adopted;
cleaning impurities in the raw materials, and washing with water to remove dust and dirt;
(2) controlling water and spin-drying:
the raw materials are conveyed into microwave curing equipment for microwave drying, and the moisture content of the outlet raw materials is controlled within 10 percent in 9 seconds of drying at 80 ℃.
(3) Microwave curing:
microwave curing the dried raw materials in a microwave curing device at 120 ℃ for 9 seconds with the microwave curing power of 9KW, naturally cooling, and pulverizing the cured raw materials into 90-mesh powder by a pulverizer.
(4) Premixing: 30 kg of brown rice powder, 50 kg of selenium-rich black fungus, 40 kg of oat bran powder, 15 kg of selenium-rich oyster mushroom powder, 30 kg of almond powder, 30 kg of whole egg powder, 80 kg of whole milk powder, 40 kg of maltodextrin, 20 kg of inulin, 20 kg of carrot powder, 10 kg of gordon euryale seed powder, 10 kg of tuckahoe powder, 10 kg of balsam pear powder, 30 kg of xylitol, 15 kg of edible almond essence and 20 kg of fructo-oligosaccharide are put into a V-shaped mixer to be fully stirred uniformly, and each 30 kg of raw materials are mixed for 30 minutes according to the specific gravity of the materials, and the mixture is mixed for 450 minutes in the embodiment to obtain a premix;
(5) and (3) total mixing: the remaining 70 kg of brown rice powder and the premix were charged into a V-type mixer and mixed for a total of 40 minutes for 30 kg of the raw materials according to the specific gravity of the materials.
(6) Baking and dehydrating:
baking at 70 deg.C until the water content of the raw material is 7%.
(7) Sealing, flavor locking and flavoring:
and (3) performing low-temperature aroma enhancement on the baked and dehydrated raw materials through microwave curing equipment, performing aroma enhancement for 3 seconds at 60 ℃, and then cooling to the normal temperature.
(8) Subpackaging:
after the inspection is qualified, the mixture is divided into small packages for packaging, and one small package is 24 g.
(9) Microwave sterilization:
and (3) putting the subpackaged products into microwave curing equipment, and sterilizing for 5 minutes at the microwave power of 60kw, the microwave frequency of 2450MHz and the microwave frequency of 75 ℃.
(10) Packaging:
and after the second inspection is qualified, a plurality of small packages are packed into a large packaging bag and put in storage.
The using method comprises the following steps: 3 small bags are taken in the morning, noon and evening, and 7 days is a treatment course.
Example 2
Weighing the following raw materials (kg):
45 kg of selenium-enriched black fungus; 105 kg of brown rice powder; 35 kg of oat bran powder; 20 kg of selenium-rich oyster mushroom powder; 25 kg of almond powder; 35 kg of whole egg powder; 75kg of whole milk powder; 45 kg of maltodextrin; 15 kg of inulin; 25 kg of carrot powder; 8kg of gordon euryale seed powder; 13 kg of tuckahoe powder; 7 kg of balsam pear powder; 35 kg of xylitol; 10 kg of edible almond essence; 25 kg of fructo-oligosaccharide.
The preparation method comprises the following steps:
(1) pretreatment of raw materials:
performing spot check on the quality of the raw materials, wherein the raw materials which are unqualified in spot check are not adopted;
cleaning impurities in the raw materials, and washing with water to remove dust and dirt;
(2) controlling water and spin-drying:
the raw materials are conveyed into microwave curing equipment for microwave drying, and the moisture content of the outlet raw materials is controlled within 5 percent in 10 seconds of drying at 75 ℃.
(3) Microwave curing:
and (3) carrying out microwave curing on the raw material subjected to water control and spin drying in microwave curing equipment, curing for 8 seconds at the temperature of 150 ℃, wherein the power of the microwave curing is 10KW, naturally cooling, and grinding the cured raw material into powder of 100 meshes by a grinder.
(4) Premixing: putting 31.5 kg of brown rice powder, 45 kg of selenium-rich black fungus, 35 kg of oat bran powder, 20 kg of selenium-rich oyster mushroom powder, 25 kg of almond powder, 35 kg of whole egg powder, 75kg of whole milk powder, 45 kg of maltodextrin, 15 kg of inulin, 25 kg of carrot powder, 8kg of gordon euryale seed powder, 13 kg of poria cocos powder, 7 kg of balsam pear powder, 35 kg of xylitol, 10 kg of edible almond essence and 25 kg of fructo-oligosaccharide into a V-shaped mixer, fully stirring uniformly, and mixing 25 kg of raw materials for 25 minutes according to the specific gravity of the materials to obtain a premix;
(5) and (3) total mixing: the remaining brown rice flour 73.5 and the premix were charged into a V-blender and mixed for a total mixing time of 45 minutes with 40 kg of the raw materials according to the specific gravity of the materials.
(6) Baking and dehydrating:
baking at 60 deg.C until the water content of the raw material is 6%.
(7) Sealing, flavor locking and flavoring:
and (3) performing low-temperature aroma enhancement on the baked and dehydrated raw materials through microwave curing equipment, performing aroma enhancement for 1 second at 70 ℃, and then cooling to the normal temperature.
(8) Subpackaging:
after the inspection is qualified, the mixture is divided into small packages for packaging, and one small package is 24 g.
(9) Microwave sterilization:
and (3) putting the subpackaged products into microwave curing equipment, and sterilizing for 8 minutes at the microwave power of 100kw, the microwave frequency of 2450MHz and the microwave frequency of 70 ℃.
(10) Packaging:
and after the second inspection is qualified, a plurality of small packages are packed into a large packaging bag and put in storage.
The using method comprises the following steps: as in example 1.
Example 3
Weighing the following raw materials (g):
55 kg of selenium-enriched black fungus; 95 kg of brown rice powder; 45 kg of oat bran powder; 10 kg of selenium-rich oyster mushroom powder; 35 kg of almond powder; 25 kg of whole egg powder; 85 kg of whole milk powder; 35 kg of maltodextrin; inulin 25 kg; 15 kg of carrot powder; 13 kg of gordon euryale seed powder; 7 kg of tuckahoe powder; 14 kg of balsam pear powder; 25 kg of xylitol; 20 kg of edible almond essence; 15 kg of fructo-oligosaccharide.
The preparation method comprises the following steps:
(1) pretreatment of raw materials:
performing spot check on the quality of the raw materials, wherein the raw materials which are unqualified in spot check are not adopted;
cleaning impurities in the raw materials, and washing with water to remove dust and dirt;
(2) controlling water and spin-drying:
the raw materials are conveyed into microwave curing equipment for microwave drying, and the moisture content of the outlet raw materials is controlled within 15 percent in drying at 85 ℃ for 8 seconds.
(3) Microwave curing:
and (3) carrying out microwave curing on the raw material subjected to water control and spin drying in a microwave curing device, curing for 10 seconds at the temperature of 100 ℃, wherein the power of the microwave curing is 8KW, naturally cooling, and crushing the cured raw material into 80-mesh powder by a crusher.
(4) Premixing: 28.5 kg of brown rice powder, 55 kg of selenium-enriched black fungus, 95 kg of brown rice powder, 45 kg of oat bran powder, 10 kg of selenium-enriched oyster mushroom powder, 35 kg of almond powder, 25 kg of whole egg powder, 85 kg of whole milk powder, 35 kg of maltodextrin, 25 kg of inulin, 15 kg of carrot powder, 13 kg of gordon euryale seed powder, 7 kg of poria cocos powder, 14 kg of balsam pear powder, 25 kg of xylitol, 20 kg of edible almond essence and 15 kg of fructo-oligosaccharide are put into a V-shaped mixer to be fully stirred uniformly, and 40 kg of raw materials are mixed for 35 minutes according to the specific gravity of the materials to obtain a premix;
(5) and (3) total mixing: 66.5 kg of the remaining 70% of brown rice flour and the premix were charged into a V-type mixer and mixed for a total of 35 minutes for 25 kg of the raw materials according to the specific gravity of the materials.
(6) Baking and dehydrating:
baking at 80 deg.C until the water content of the raw material is 8%.
(7) Sealing, flavor locking and flavoring:
and (3) performing low-temperature aroma enhancement on the baked and dehydrated raw materials through microwave curing equipment, performing aroma enhancement for 5 seconds at 50 ℃, and then cooling to the normal temperature.
(8) Subpackaging:
after the inspection is qualified, the mixture is divided into small packages for packaging, and one small package is 24 g.
(9) Microwave sterilization:
and (3) putting the subpackaged products into microwave curing equipment, and sterilizing for 4 minutes at the microwave power of 10kw, the microwave frequency of 2450MHz and the microwave frequency of 80 ℃.
(10) Packaging:
and after the second inspection is qualified, a plurality of small packages are packed into a large packaging bag and put in storage.
The using method comprises the following steps: as in example 1.
Example 4
Weighing the following raw materials (g):
60 kg of selenium-enriched black fungus; 90kg of brown rice powder; 50 kg of oat bran powder; 5kg of selenium-rich oyster mushroom powder; 40 kg of almond powder; 20 kg of whole egg powder; 90kg of whole milk powder; 30 kg of maltodextrin; 30 kg of inulin; 10 kg of carrot powder; 15 kg of gordon euryale seed powder; 5kg of tuckahoe powder; 15 kg of balsam pear powder; 20 kg of xylitol; 25 kg of edible almond essence; 10 kg of fructo-oligosaccharide.
The preparation method comprises the following steps: as in example 1.
The using method comprises the following steps: as in example 1.
Example 5
Weighing the following raw materials (kg):
40 kg of selenium-enriched black fungus; 110 kg of brown rice powder; 30 kg of oat bran powder; 25 kg of selenium-rich oyster mushroom powder; 20 kg of almond powder; 40 kg of whole egg powder; 70 kg of whole milk powder; 50 kg of maltodextrin; 10 kg of inulin; 30 kg of carrot powder; 5kg of gordon euryale seed powder; 15 kg of tuckahoe powder; 5kg of balsam pear powder; 40 kg of xylitol; 5kg of edible almond essence; 30 kg of fructo-oligosaccharide.
The V-type mixer in the above embodiment can be selected from V-type mixer VH-500L from Nanjing Xinfei drying plant. The microwave curing equipment is selected from the microwave curing equipment of the Jinnuo mechanical company Limited in Jinnuo, Jinan, and the model is LT-20 KW.
The invention is suitable for diabetics to eat, reasonably adds a plurality of trace elements on the basis of meeting the dietary nutrition requirements of the diabetics, can effectively control the generation speed of the diseases, and has no side effect after long-term eating.
Typical clinical experimental examples of the present invention:
case 1:
li Yi, male, 55 years old, with hypertension, hyperlipemia, diabetes history, height 185cm, weight 90kg, blood pressure 160-90, thirst, polyuria, polydipsia habits. Fasting blood glucose 7.5, postprandial blood glucose 14, diagnosed type 2 diabetes.
Eating the product prepared in the embodiment 1 of the invention 3 bags per day half an hour before breakfast, lunch and supper, continuously eating for 15 days, 5.4 fasting blood sugar, 8-11 postprandial blood sugar, 140-85 blood pressure, no dizziness and satisfactory self-feeling control of blood sugar. But also has the symptoms of fatigue and dreaminess.
After the product prepared in the embodiment 1 of the invention is continuously eaten for 45 days, the fasting blood sugar is basically controlled to be about 4.0-5.0, and the postprandial blood sugar is about 8. No thirst, slow polyuria and no dreaminess.
Case 2:
zhao, women, age 45, with a history of hypertension, type II diabetes. 163cm in height, 75kg in weight, and 200-95 of blood pressure, and symptoms of dizziness, dim eyesight, dry mouth, dreaminess during sleep, etc. are caused in the mouth and abdomen.
Consumption of the product prepared in example 2 of the invention: 3 bags are taken every day half an hour before breakfast, lunch and dinner, and the food is continuously taken for 15 days, the fasting blood sugar is 6, the postprandial blood sugar is 8-12, the blood pressure value is 150-85, and the dizziness symptom is relieved.
After the product prepared in the embodiment 2 of the invention is continuously eaten for 45 days, the blood pressure is monitored in the morning and evening, the blood pressure value is between 150 and 85, the fasting blood sugar is basically controlled to be about 5.0 to 6.0, and the postprandial blood sugar is about 9.
No thirst, no dizziness and good sleep.
Case 3:
yang, male, 55 years old, has a history of type 2 diabetes for 5 years. The height is 176cm, the weight is 78kg, through detection, triglyceride, total cholesterol and low density lipoprotein cholesterol are higher, the highest blood sugar before meals reaches 15, the blood sugar after meals reaches more than 20, the symptoms of thirst, diuresis and fatigue are caused for a long time, the blood sugar is controlled by taking metformin for a long time, and the kidney disease history is realized.
Eating the product prepared in the embodiment 3 of the invention 3 bags a day, half an hour before breakfast, lunch and supper, continuously eating for 15 days, having 8-10 fasting blood sugar and 12-15 postprandial blood sugar, and alleviating thirst symptom.
After the product prepared in the embodiment 3 of the invention is continuously eaten for 45 days, the fasting blood sugar is basically controlled to be about 6-7 and the postprandial blood sugar is about 10 by monitoring the blood pressure in the morning and evening. No thirst, no dizziness and no fatigue.
Case 4:
in a male, 65 years old, type II diabetes was diagnosed in 2000, and the onset of metformin and beige had a history of over 10, with 15 patients with the highest fasting blood glucose, and hospitalization was required. The method of diet control, multi-exercise and the like is always adhered to. However, in these years, it has been found that blood sugar tends to rise, and that fatigue and energy are much.
After eating the product prepared in the embodiment 1 of the invention, 3 bags are eaten every day half an hour before breakfast, lunch and dinner, the product is continuously eaten for 60 days, the fasting blood sugar is about 6-8, the postprandial blood sugar is 9-11, and the fatigue feeling is obviously changed.
At present, the product prepared in the embodiment 1 of the invention is eaten for a long time, three bags per day are maintained, the blood pressure is monitored through fasting in the morning and evening, the fasting blood sugar is basically controlled to be about 6-7, and the postprandial blood sugar is about 10. No thirst, no dizziness and no fatigue.
It is to be noted that, unless otherwise specified, technical or scientific terms used herein shall have the ordinary meaning as understood by those skilled in the art to which this application belongs.
The above description is only for the preferred embodiment of the present application, but the scope of the present application is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present application should be covered within the scope of the present application. Therefore, the protection scope of the present application shall be subject to the protection scope of the claims.

Claims (10)

1. The selenium-rich black fungus powder comprises the following components in parts by weight:
40-60 parts of selenium-rich black fungus; 90-110 parts of brown rice powder; 30-50 parts of oat bran powder; 5-25 parts of selenium-rich oyster mushroom powder; 20-40 parts of almond powder; 20-40 parts of whole egg powder; 70-90 parts of whole milk powder; 30-50 parts of maltodextrin; 10-30 parts of inulin; 10-30 parts of carrot powder; 5-15 parts of gordon euryale seed powder; 5-15 parts of poria cocos powder; 5-15 parts of bitter gourd powder; 20-40 parts of xylitol; 5-25 parts of edible almond essence; 10-30 parts of fructo-oligosaccharide.
2. The selenium-enriched black fungus powder of claim 1, which comprises the following components in parts by weight: 45-55 parts of selenium-rich black fungus; 95-105 parts of brown rice powder; 35-45 parts of oat bran powder; 10-20 parts of selenium-rich oyster mushroom powder; 25-35 parts of almond powder; 25-35 parts of whole egg powder; 75-85 parts of whole milk powder; 35-45 parts of maltodextrin; 15-25 parts of inulin; 15-25 parts of carrot powder; 8-13 parts of gordon euryale seed powder; 7-13 parts of poria cocos powder; 7-14 parts of bitter gourd powder; 25-35 parts of xylitol; 10-20 parts of edible almond essence; 15-25 parts of fructo-oligosaccharide.
3. The selenium-rich black fungus powder as claimed in claim 1 or 2, which comprises the following components in parts by weight: 50 parts of selenium-enriched black fungus; 100 parts of brown rice powder; 40 parts of oat bran powder; 15 parts of selenium-rich oyster mushroom powder; 30 parts of almond powder; 30 parts of whole egg powder; 80 parts of full cream milk powder; 40 parts of maltodextrin; 20 parts of inulin; 20 parts of carrot powder; 10 parts of gordon euryale seed powder; 10 parts of poria cocos powder; 10 parts of bitter gourd powder; 30 parts of xylitol; 15 parts of edible almond essence; and 20 parts of fructo-oligosaccharide.
4. A preparation method of the selenium-enriched black fungus powder as claimed in any one of claims 1 to 3, which is characterized by comprising the following steps:
pretreating raw materials;
controlling water and spin-drying;
microwave curing;
premixing;
total mixing;
baking and dehydrating;
sealing, odor locking and aroma enhancement;
subpackaging;
sterilizing;
and (6) packaging.
5. The method of manufacturing according to claim 4, wherein the raw material pretreatment comprises:
performing spot check on the quality of the raw materials, wherein the raw materials which are unqualified in spot check are not adopted;
cleaning impurities in the raw materials, and washing with water to remove dust and dirt;
the water control spin-drying is to convey the raw materials into microwave curing equipment for microwave drying, and the water content of the outlet raw materials is controlled within 5-15% in drying at 75-85 ℃ for 8-10 seconds.
6. The method of claim 4 or 5, wherein the microwave curing comprises:
performing microwave curing on the raw material after water control and spin-drying in microwave curing equipment, curing for 8-10 seconds at the temperature of 100-150 ℃, wherein the power of the microwave curing is 8KW-10KW, then naturally cooling, and then smashing the cured raw material into 80-100-mesh powder through a pulverizer.
7. The method of manufacturing of claim 6, wherein the pre-mixing comprises:
putting 30% of brown rice powder and other raw materials into a V-shaped mixer, fully stirring, and mixing 25-40 kg of raw materials for 25-35 minutes according to the specific gravity of the materials to obtain a premix;
the total mixing comprises:
and (3) putting the remaining 70% of coarse rice powder and the pre-mixture into a V-shaped mixer for total mixing and stirring, and mixing 25-40 kg of raw materials for 35-45 minutes according to the specific gravity of the materials.
8. The method according to claim 7, wherein the dehydration by baking is performed at 60 to 80 ℃ until the moisture content of the raw material is 6 to 8%.
9. The preparation method according to claim 8, wherein the sealing and flavor-locking flavoring comprises the steps of performing low-temperature flavoring on the baked and dehydrated raw materials through a microwave curing device, performing flavoring for 1-5 seconds at 50-70 ℃, and then cooling to the normal temperature.
10. The method of claim 9, wherein the sterilization is microwave sterilization under the following conditions: microwave power is 10-100 kw, microwave frequency is 2450MHz, sterilization is 4-6min, and sterilization temperature is 70-80 deg.C.
CN201910882265.1A 2019-09-18 2019-09-18 Selenium-rich black fungus powder and preparation method thereof Pending CN110651997A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201910882265.1A CN110651997A (en) 2019-09-18 2019-09-18 Selenium-rich black fungus powder and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201910882265.1A CN110651997A (en) 2019-09-18 2019-09-18 Selenium-rich black fungus powder and preparation method thereof

Publications (1)

Publication Number Publication Date
CN110651997A true CN110651997A (en) 2020-01-07

Family

ID=69038127

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201910882265.1A Pending CN110651997A (en) 2019-09-18 2019-09-18 Selenium-rich black fungus powder and preparation method thereof

Country Status (1)

Country Link
CN (1) CN110651997A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114304599A (en) * 2021-11-15 2022-04-12 安徽中志科技有限公司 Selenium-rich edible fungus powder with light flavor, production process and application thereof

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101991067A (en) * 2009-08-28 2011-03-30 葛铸刚 Making method of selenium-rich black fungus as fast food
CN103168885A (en) * 2013-03-14 2013-06-26 四川蒙顶山味独珍茶业集团有限公司 Compounding process of tea plant flowers and tartary buckwheat
CN103169090A (en) * 2011-12-22 2013-06-26 上海颐养堂食品科技有限公司 Synthetic rice suitable for patients with diabetes mellitus and preparation method thereof
CN104305199A (en) * 2014-11-03 2015-01-28 苏州硒谷科技有限公司 Method for producing instant high-selenium edible fungus powder by utilizing high-selenium edible fungi
CN105433119A (en) * 2014-08-20 2016-03-30 仲景大厨房股份有限公司 Instant black fungus powder and preparation method thereof
CN105707681A (en) * 2016-03-10 2016-06-29 黑龙江省玄鸟生物科技股份有限公司 Supermicro black fungus nutrient porridge with blood sugar reducing function and making method thereof
CN109123639A (en) * 2018-09-14 2019-01-04 延安大学 A kind of jujube black bean paddy sesame composite superfine health-care powder and its production technology
CN110771825A (en) * 2018-07-31 2020-02-11 重庆一家人生物科技有限公司 Comprehensive nutrition powder for reducing fat, blood sugar, blood pressure and blood fat and preparation method thereof

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101991067A (en) * 2009-08-28 2011-03-30 葛铸刚 Making method of selenium-rich black fungus as fast food
CN103169090A (en) * 2011-12-22 2013-06-26 上海颐养堂食品科技有限公司 Synthetic rice suitable for patients with diabetes mellitus and preparation method thereof
CN103168885A (en) * 2013-03-14 2013-06-26 四川蒙顶山味独珍茶业集团有限公司 Compounding process of tea plant flowers and tartary buckwheat
CN105433119A (en) * 2014-08-20 2016-03-30 仲景大厨房股份有限公司 Instant black fungus powder and preparation method thereof
CN104305199A (en) * 2014-11-03 2015-01-28 苏州硒谷科技有限公司 Method for producing instant high-selenium edible fungus powder by utilizing high-selenium edible fungi
CN105707681A (en) * 2016-03-10 2016-06-29 黑龙江省玄鸟生物科技股份有限公司 Supermicro black fungus nutrient porridge with blood sugar reducing function and making method thereof
CN110771825A (en) * 2018-07-31 2020-02-11 重庆一家人生物科技有限公司 Comprehensive nutrition powder for reducing fat, blood sugar, blood pressure and blood fat and preparation method thereof
CN109123639A (en) * 2018-09-14 2019-01-04 延安大学 A kind of jujube black bean paddy sesame composite superfine health-care powder and its production technology

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
丁德富: "《寿比南山 祝君健康长寿》", 31 October 2008, 南海出版公司 *
邱静等: "黑木耳营养粉加工研究进展", 《农产品加工(学刊)》 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114304599A (en) * 2021-11-15 2022-04-12 安徽中志科技有限公司 Selenium-rich edible fungus powder with light flavor, production process and application thereof

Similar Documents

Publication Publication Date Title
CN107897905A (en) A kind of hypoglycemic nutrition powder and its preparation method and application
CN101019678A (en) Health preserving solid beverage
CN103404770B (en) Autumn coarser grain porridge rice noodles and cooking method thereof
CN101390585A (en) Coarse food mixing bean flour
CN102273585A (en) Health-care porridge with effect of relaxing bowel and preparation method thereof
CN103766766A (en) Amorphophallus konjac composite nutritious rice
CN101744024A (en) Coarse cereal cake and preparation method thereof
CN103766764A (en) Sweet potato composite nutrient rice
CN102599217A (en) Health biscuits for lowering blood glucose and lipid
CN104473174B (en) A kind of diabetes special nutritional wholemeal manufacture craft
CN103355544A (en) Lactation sow forage
CN106722148A (en) A kind of stomach maintenance eight-treasure cake and preparation method thereof
CN103766896A (en) Chinese yam composite nutrient rice
CN105520064B (en) The additive-free full seed mung bean nutritional staple food of one kind and its production method
CN110651997A (en) Selenium-rich black fungus powder and preparation method thereof
CN110638038A (en) Medical formula nutritional meal replacement powder for controlling hyperglycemia and preparation method thereof
KR20030062769A (en) Manufacturing method of yellow earth garlic pill
CN101822377B (en) Jujube fruit healthcare food and processing method thereof
CN101897439B (en) Health-care food
CN103766758A (en) Potato glutinous rice cake and production method therefor
CN114097995A (en) Instant oat crisp chips and preparation method thereof
CN106880009B (en) Cantonese traditional flavor sesame paste and cooking process
CN103300424A (en) Spirulina paste and manufacturing method thereof
CN110839825A (en) Preparation method of coarse cereal hollow noodles
CN110651998A (en) Selenium-rich black fungus and black sesame powder and preparation method thereof

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
RJ01 Rejection of invention patent application after publication

Application publication date: 20200107