CN110663918A - Preparation method of composite nutritional breakfast powder suitable for people with high blood pressure, high blood sugar and high blood sugar - Google Patents

Preparation method of composite nutritional breakfast powder suitable for people with high blood pressure, high blood sugar and high blood sugar Download PDF

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Publication number
CN110663918A
CN110663918A CN201911183499.3A CN201911183499A CN110663918A CN 110663918 A CN110663918 A CN 110663918A CN 201911183499 A CN201911183499 A CN 201911183499A CN 110663918 A CN110663918 A CN 110663918A
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China
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powder
ginkgo
coarse powder
superfine
superfine powder
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孙汉巨
朱勇生
余敏
何钱
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Anhui Yixiong Biotechnology Co.,Ltd.
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Industrial University Biology Hefei Co Ltd
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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
    • 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
    • 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
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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    • 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
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
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    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/54—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution using irradiation or electrical treatment, e.g. ultrasonic waves
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
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    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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
    • 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
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    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • 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

A preparation method of composite nutritional breakfast powder suitable for people with hypertension, hyperglycemia and hyperlipidemia comprises the following steps: (1) the method comprises the steps of ginkgo pretreatment, (2) purple corn pretreatment, (3) puffing processing, (4) raspberry pretreatment, (5) soybean dietary fiber, red dates, peeled peanuts, hawthorns, yams and medlar pretreatment, (6) superfine grinding, (7) blending, and (7) drying and packaging. The composite nutritional breakfast powder prepared by the invention takes ginkgo, purple corn, soybean dietary fiber, peanut, red date, Chinese yam, hawthorn, red raspberry, medlar and the like as main materials, does not contain sucrose, is rich in dietary fiber and various functional components, and is suitable for people with high blood pressure, high blood sugar and high blood sugar.

Description

Preparation method of composite nutritional breakfast powder suitable for people with high blood pressure, high blood sugar and high blood sugar
Technical Field
The invention belongs to the technical field of food processing, and relates to a preparation method of composite nutritional breakfast powder suitable for people with high blood pressure, high blood sugar and high blood sugar.
Background
In recent years, health problems of young office workers have been receiving increasing social attention, particularly in cities where the pace of work and life is fast. Many people are still young and have strong strength and dry strength, sacrifice normal rest time, overtime and overtime, and greedy black at the beginning; for the sake of better performance, the wine container wine box is free in each catering bureau, luxurious eating and overeating, smoking and alcoholism; or sitting in front of the computer for more than 7 and 8 hours. When these conditions are accumulated to a certain extent, the body will be eaten slowly, and the "sub-health" state will appear, especially the problem is more and more prominent (three high means hyperglycemia, hypertension and hyperlipidemia), and the trend is gradually younger.
Ginkgo is a gymnosperm, which is one of the unique ancient and precious tree species in China and is called as "activating stone". The number of the gingkoes cultivated and planted in China is the first in the world and is about 75 percent of the total amount in the world. The gingko nut has rich nutrition, contains protein, starch, vitamins, calcium, potassium, selenium and other elements, and is taken as a good product for preserving health and prolonging life. It is worth mentioning that ginkgo also contains physiologically active substances, such as: flavone, ginkgol and the like, wherein the flavone has the functions of reducing blood pressure, reducing blood viscosity, eliminating free radicals, improving memory and the like. The purple corn is a treasure in purple (black) corn family, so the purple corn is also named as 'black corn', and the particle shape of the purple corn is similar to that of pearl, so the purple corn is called 'black pearl'. The purple corn contains eighteen amino acids, 21 trace elements necessary for human bodies, extremely high phenolic substances and anthocyanin, and has the effects of promoting blood circulation, reducing serum cholesterol, preventing cardiovascular and cerebrovascular diseases, delaying senescence and the like.
The soybean dietary fiber is a general term for macromolecular saccharides which cannot be digested by human digestive enzymes, and mainly comprises cellulose, pectin, xylan, mannose and the like. The dietary fiber can not provide any nutrient substances for human bodies, but has important physiological functions for the human bodies and is indispensable to healthy diet. Dietary fiber plays an important role in maintaining the health of the digestive system, such as lowering plasma cholesterol, regulating gastrointestinal function and insulin levels, and preventing cardiovascular diseases, cancer, diabetes and other diseases.
The hawthorn is stone fruit, hard in stone, thin in pulp, slightly sour and astringent in taste, has the effects of reducing blood fat and blood pressure, strengthening heart, resisting arrhythmia and the like, and is a good medicine for tonifying spleen, stimulating appetite, promoting digestion, removing stagnation, promoting blood circulation and reducing phlegm. The red dates are warm in nature and sweet in taste, and have the effects of tonifying qi and blood, strengthening spleen and stomach, reducing serum cholesterol, improving serum albumin, protecting liver and the like. The red raspberry, also known as raspberry, is called gold fruit, and its anti-aging substance SOD (superoxide dismutase), anti-cancer substance (tannic acid) and vitamin E contents are the first of all kinds of fruits. The natural superoxide dismutase and the vitamin E are excellent human body scavenger, can eliminate a large amount of harmful metabolites generated by a human body, improve the immunity of the human body, fundamentally improve the internal environment of the human body, and achieve the purposes of maintaining beauty, keeping young and prolonging life. The raspberry can effectively protect the heart and prevent cardiovascular and cerebrovascular diseases such as hypertension, vessel wall atherosclerosis, cerebrovascular sclerosis rupture and the like after being eaten for a long time.
Disclosure of Invention
The invention aims to provide a preparation method of composite nutritional breakfast powder suitable for people with high blood pressure, high blood sugar and high blood sugar.
In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a preparation method of composite nutritional breakfast powder suitable for people with hypertension, hyperglycemia and hyperlipidemia comprises the following steps:
step 1: placing semen Ginkgo in microwave oven, microwave heating for 10-20min, removing shell, and taking out semen Ginkgo;
step 2: cleaning semen Ginkgo, draining off water, packaging into plastic bag, vacuumizing, sealing, and performing ultrahigh pressure treatment on vacuum-packaged semen Ginkgo;
and step 3: mixing the ginkgo nuts subjected to ultrahigh pressure treatment with purified water according to the mass ratio of 1:2-5 to obtain a mixed solution, adding baking soda which is 0.5-2.5% of the total mass of the mixed solution, heating to 80-90 ℃, keeping the temperature for 5-10min, then taking out the ginkgo nuts from the mixed solution, and draining surface liquid for later use;
and 4, step 4: putting the ginkgo nuts obtained in the step 3 into a steam blanching machine, treating the ginkgo nuts for 120-180 seconds by using saturated steam at the temperature of 105-115 ℃, then washing the ginkgo nuts by using purified water, and removing the skins to obtain ginkgo nuts;
and 5: far infrared drying semen Ginkgo until water content is less than or equal to 25%; then coarsely crushing the ginkgo nut to 30-60 meshes to obtain ginkgo nut coarse powder for later use;
step 6, washing the purple corn particles with clear water, drying the purple corn particles by adopting far infrared until the moisture content is less than or equal to 5 percent, and then crushing the purple corn particles to 30 ~ 60 meshes to obtain purple corn coarse powder for later use;
and 7: uniformly mixing the ginkgo nut coarse powder and the purple corn coarse powder according to the mass ratio of 1: 0.4-1; then extruding and puffing the mixed material to obtain a mixed puffed material of the gingko and purple corn;
step 8, cleaning fresh red raspberries, draining surface water, freeze-drying until the water content is lower than 5%, placing the freeze-dried red raspberries in an ultralow temperature pulverizer, and pulverizing to the fineness of 170-200 meshes at the temperature of-80 ~ -60 ℃ to obtain red raspberries freeze-dried powder for later use;
step 9, respectively carrying out far infrared drying on soybean dietary fiber, red dates, peeled peanuts, hawthorns, yams and medlar until the moisture content is less than or equal to 5%, and then respectively crushing the dried soybean dietary fiber, red dates, peeled peanut coarse powder, hawthorn coarse powder, yam coarse powder and medlar coarse powder to 30 ~ 60 meshes to obtain soybean dietary fiber coarse powder, red date coarse powder, peeled peanut coarse powder, hawthorn coarse powder, yam coarse powder and medlar coarse powder for later use;
step 10, respectively crushing the mixed puffed material of the gingko purple corn, the raspberry freeze-dried powder, the soybean dietary fiber coarse powder, the red date coarse powder, the peeled peanut coarse powder, the hawthorn coarse powder, the yam coarse powder and the medlar coarse powder by using an airflow superfine pulverizer to obtain the mixed puffed material superfine powder of the gingko purple corn, the raspberry freeze-dried superfine powder, the soybean dietary fiber superfine powder, the red date superfine powder, the peeled peanut superfine powder, the hawthorn superfine powder, the yam superfine powder and the medlar superfine powder for later use, wherein the material particle size of the material is 500 ~ 600 meshes;
step 11: adding 20-40 parts by weight of ginkgo purple corn mixed puffed material superfine powder, 10-20 parts by weight of soybean dietary fiber superfine powder, 10-20 parts by weight of peeled peanut superfine powder, 5-15 parts by weight of red date superfine powder, 5-10 parts by weight of Chinese yam superfine powder, 5-10 parts by weight of hawthorn superfine powder, 5-10 parts by weight of raspberry freeze-dried superfine powder, 3-8 parts by weight of medlar superfine powder and 3-8 parts by weight of xylitol superfine powder into a three-dimensional mixer, and fully and uniformly mixing;
step 12: and (3) far infrared drying the blended materials until the water content is less than or equal to 5%, and then filling nitrogen into the cans to finish packaging, thereby obtaining the composite nutritional breakfast powder product.
The preferable technical scheme is as follows: the process conditions of the ultrahigh pressure treatment are as follows: under the condition of 2-25 ℃, water is used as a pressure medium, and the ultrahigh pressure treatment is carried out under 350-.
The preferable technical scheme is that during extrusion and expansion, the water content of the material is controlled to be 10-20%, the screw rotating speed is 18-25Hz, the extrusion and expansion temperature is 130-.
The preferable technical proposal is that the freeze drying process parameters are that the temperature is-70 ~ -50 ℃ and the vacuum gauge pressure is-0.90 ~ -1.00 Mpa.
Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:
1. the raw material drying treatment of the invention adopts a new method. The ginkgo, the purple corn, the soybean dietary fiber, the hawthorn, the red date, the peanut, the yam, the raspberry powder, the medlar and the like are dried by far infrared radiation, the heating speed is high, the materials are uniformly heated in the heating process, the product quality is high, the environment is not polluted, the energy consumption is low, the process is easy to control, and the automation, the pipelining and the like are convenient to realize. Greatly simplifies the drying treatment steps of the raw materials, shortens the drying treatment time of the raw materials and has obvious sterilization effect.
2. The invention enriches the development and application of the ginkgo product. For a long time, ginkgo biloba is mainly used as cooking food and traditional Chinese medicine, the added value of the product is not high, and deep processing products are few. The invention utilizes the ginkgo nuts to prepare the instant composite nutritional breakfast powder, fills the blank of the deep processing products of the instant composite nutritional breakfast powder, and develops a new field of application of the instant composite nutritional breakfast powder.
3. Is sold to impart health benefits to the product. The nutritional health-care food fully utilizes the effects of physiological active substances in ginkgo, soybean dietary fiber, purple corn, hawthorn, red date, peanut, Chinese yam and xylitol, exerts the nutritional health-care function, is beneficial to the eating of people suffering from hypertension, hyperlipidemia and hyperglycemia, and has far-reaching significance.
4. The instant composite nutritional breakfast powder is prepared by taking ginkgo, soybean dietary fiber, purple corn, hawthorn, red date, peanut, Chinese yam and the like as raw materials and adopting the technologies of far infrared radiation drying, extrusion puffing and airflow ultramicro crushing, and has the advantages of convenient use, good instant solubility, comprehensive nutrition and favorable absorption.
Detailed Description
The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.
Example 1: preparation method of composite nutritional breakfast powder suitable for people with high blood pressure, high blood sugar and high blood sugar
In order to improve the utilization rate of the gingko and increase the added value of the gingko, the invention utilizes a far infrared radiation drying technology, an extrusion puffing technology and an ultrafine grinding technology to dry the gingko, soybean dietary fiber, purple corn, hawthorn, red date, peanut, Chinese yam, medlar and the like, extrude, puff and perform ultrafine grinding, and develops the instant composite nutritional breakfast powder with the function of reducing high blood pressure, high blood sugar and high blood sugar by being supplemented with raspberry powder, xylitol and the like. The far infrared radiation drying treatment can play a role in disinfection, sterilization, dehydration and drying, the extrusion and expansion treatment process can remove toxic components in the ginkgo by using high temperature, and simultaneously, raw starch in the ginkgo, the soybean dietary fiber, the purple corn and the Chinese yam is changed into mature starch, thus being beneficial to the digestion, absorption and utilization of human bodies; the red dates, the hawthorns and the peanuts are added to provide sufficient nutrients such as protein, vitamins and the like for a human body; the addition of the purple corn and the red raspberry powder can provide various trace elements, vitamins, phenolic substances, natural pigment anthocyanin and other nutritional ingredients for a human body, and is beneficial to enhancing the immunity of the organism and preventing cardiovascular and cerebrovascular diseases; the addition of soybean dietary fiber and xylitol can reduce pH value of intestinal environment, regulate blood lipid, reduce plasma cholesterol, improve blood sugar, and regulate gastrointestinal function. Therefore, the breakfast powder is an instant food suitable for people with high blood pressure, high blood sugar and high blood sugar.
A composite nutritional breakfast powder suitable for people with high blood pressure, high blood sugar and a preparation method thereof are characterized by comprising the following steps.
(1) Ginkgo pretreatment
The ginkgo is fresh, mature and pest-free ginkgo fruits.
Removing shell of semen Ginkgo. Placing semen Ginkgo in microwave oven, heating with 462-700W microwave for 10-20min, taking out semen Ginkgo, and removing shell. In this example, 600W microwave heating was carried out for 15 min.
And (4) ultrahigh pressure treatment. Cleaning the shelled ginkgo, draining, then filling into a food-grade plastic bag, carrying out vacuum packaging and heat sealing in an environment with vacuum gauge pressure of-0.095 MPa, then placing the vacuum-packaged ginkgo into food ultrahigh pressure treatment equipment, carrying out ultrahigh pressure treatment on the ginkgo at 15 ℃ by using water as a pressure medium and 450MPa, and keeping the pressure for 7 min.
Soaking in sodium bicarbonate solution. Mixing the ginkgo processed under ultrahigh pressure with food-grade purified water according to the mass ratio of 1:3.5, adding baking soda (sodium bicarbonate) with the total mass of 1.5%, rapidly heating to 85 ℃, keeping the temperature for 7min, taking out the ginkgo from the mixed solution, and draining the surface liquid for later use.
Removing the gingko peel. Placing the ginkgo soaked in the baking soda solution into steam blanching equipment, sealing with saturated steam at 110 deg.C for 150s, washing with food-grade purified water, and removing skin to obtain ginkgo nut.
Drying and coarse crushing, drying the peeled ginkgo nut under far infrared radiation (the temperature of a radiation plate is 100 ~ 200 ℃) until the moisture content is 25 percent, and then coarse crushing ginkgo nuts to 50 meshes to obtain ginkgo coarse powder for later use.
(2) Purple corn pretreatment
Selecting full purple corn particles without diseases, insect pests and mildew, washing with clear water, removing impurities such as dust, drying by far infrared radiation (radiation plate temperature of 100 ~ 200 deg.C) to water content of 5%, and pulverizing to 40 mesh to obtain purple corn coarse powder.
(3) Puffing process
Uniformly mixing the ginkgo coarse powder and the purple corn coarse powder according to the mass ratio of 1: 0.7; then extruding and puffing the mixed material, controlling the water content of the material to be 15%, the rotating speed of a screw to be 20Hz and the extruding and puffing temperature to be 55%℃And collecting the outlet material at a feeding speed of 90g/min to obtain the mixed puffed material of the ginkgo and the purple corn.
(4) Raspberry pretreatment
Cleaning fresh raspberry, draining off surface water, placing in an environment with temperature of-60 deg.C and vacuum gauge pressure of-0.95 Mpa, and freeze drying until water content is 5%; placing the freeze-dried raspberry into ultra-low temperature grinding equipment, and grinding to the fineness of 180 meshes at the temperature of-70 ℃ to obtain the raspberry freeze-dried powder for later use.
(5) Pretreatment of other raw materials
Respectively drying soybean dietary fiber, red date, peeled peanut, hawthorn, Chinese yam and medlar by far infrared radiation (the temperature of a radiation plate is 100 ~ 200 ℃) until the water content is 5%, and then respectively crushing the dried materials into 50 meshes to obtain soybean dietary fiber coarse powder, red date coarse powder, peeled peanut coarse powder, hawthorn coarse powder, Chinese yam coarse powder and medlar coarse powder for later use.
(6) Micronizing
Respectively crushing and processing xylitol, mixed puffed materials of gingko purple corn, raspberry freeze-dried powder, soybean dietary fiber coarse powder, red date coarse powder, peeled peanut coarse powder, hawthorn coarse powder, yam coarse powder and medlar coarse powder by adopting airflow superfine crushing equipment until the average particle of the materials is 550 meshes to obtain mixed puffed superfine powder of gingko purple corn, red raspberry freeze-dried superfine powder, soybean dietary fiber superfine powder, red date superfine powder, peeled peanut superfine powder, hawthorn superfine powder, yam superfine powder and medlar superfine powder for later use.
(7) Blending
The blending formula comprises: 30 parts of ginkgo and purple corn mixed puffed superfine powder, 15 parts of soybean dietary fiber superfine powder, 15 parts of peeled peanut superfine powder, 10 parts of red date superfine powder, 7 parts of Chinese yam superfine powder, 7 parts of hawthorn superfine powder, 7 parts of raspberry freeze-dried superfine powder, 5 parts of medlar superfine powder and 5 parts of xylitol superfine powder. Adding the materials into a three-dimensional mixing tank according to a blending formula, and fully and uniformly mixing.
(7) Drying and packaging
The blended material was dried using far infrared radiation (radiant panel temperature 100 ~ 200 ℃ C.) to a moisture content of 5%.
And conveying the dried powdery material to filling equipment in a vacuum mode, and filling the powdery material in a nitrogen filling mode to finish packaging, wherein the packaging mode is a metal tank or a high oxygen and high water resistance plastic bag. And (5) after packaging, obtaining the composite nutritional breakfast powder product.
The composite nutritional breakfast powder product takes ginkgo, purple corn, soybean dietary fiber, peanut, red date, Chinese yam, hawthorn, red raspberry, medlar and the like as main materials, does not contain sucrose, is rich in dietary fiber and various functional components, and is suitable for people with hypertension, hyperlipidemia and hyperglycemia to eat.
Example 2: preparation method of composite nutritional breakfast powder suitable for people with high blood pressure, high blood sugar and high blood sugar
A preparation method of composite nutritional breakfast powder suitable for people with hypertension, hyperglycemia and hyperlipidemia comprises the following steps:
step 1: placing semen Ginkgo in microwave oven, microwave heating for 10min, removing shell, and taking out semen Ginkgo;
step 2: cleaning semen Ginkgo, draining off water, packaging into plastic bag, vacuumizing, sealing, and performing ultrahigh pressure treatment on vacuum-packaged semen Ginkgo;
and step 3: mixing the ginkgo nuts subjected to ultrahigh pressure treatment with purified water according to the mass ratio of 1:2 to obtain a mixed solution, adding baking soda which is 0.5% of the total mass of the mixed solution, heating to 80 ℃, keeping the temperature for 5-10min, taking out the ginkgo nuts from the mixed solution, and draining surface liquid for later use;
and 4, step 4: putting the ginkgo nuts obtained in the step 3 into a steam blanching machine, treating for 120s by using saturated steam at the temperature of 105 ℃, then washing the ginkgo nuts by using purified water, and removing the skin to obtain ginkgo nuts;
and 5: far infrared drying semen Ginkgo until water content is less than or equal to 25%; then coarsely crushing the ginkgo nuts to 30 meshes to obtain ginkgo nut coarse powder for later use;
step 6: washing purple corn particles with clear water, drying by adopting far infrared until the moisture content is equal to 4.1%, and then crushing the purple corn particles to 30 meshes to obtain purple corn coarse powder for later use;
and 7: uniformly mixing the ginkgo nut coarse powder and the purple corn coarse powder according to the mass ratio of 1: 0.4; then extruding and puffing the mixed material to obtain a mixed puffed material of the gingko and purple corn;
and 8: cleaning fresh raspberry, draining off surface water, and freeze drying to water content of 4.5%; placing the freeze-dried raspberry in an ultra-low temperature pulverizer, and pulverizing to 170 meshes at the temperature of-80 ℃ to obtain freeze-dried raspberry powder for later use;
and step 9: respectively far infrared drying soybean dietary fiber, fructus Jujubae, peeled semen Arachidis Hypogaeae, fructus crataegi, rhizoma Dioscoreae and fructus Lycii until water content is 4.2%; respectively pulverizing to 30 mesh to obtain soybean dietary fiber coarse powder, fructus Jujubae coarse powder, peeled semen Arachidis Hypogaeae coarse powder, fructus crataegi coarse powder, rhizoma Dioscoreae coarse powder and fructus Lycii coarse powder;
step 10: respectively crushing the mixed puffed material of the gingko purple corn, the red raspberry freeze-dried powder, the soybean dietary fiber coarse powder, the red date coarse powder, the peeled peanut coarse powder, the hawthorn coarse powder, the yam coarse powder and the medlar coarse powder by using an airflow micronizer to obtain the mixed puffed material superfine powder of the gingko purple corn, the red raspberry freeze-dried superfine powder, the soybean dietary fiber superfine powder, the red date superfine powder, the peeled peanut superfine powder, the hawthorn superfine powder, the yam superfine powder and the medlar superfine powder for later use, wherein the particle size of the material is 500 meshes;
step 11: adding 20 parts by weight of ginkgo and purple corn mixed puffed material superfine powder, 10 parts by weight of soybean dietary fiber superfine powder, 10 parts by weight of peeled peanut superfine powder, 5 parts by weight of red date superfine powder, 5 parts by weight of Chinese yam superfine powder, 5 parts by weight of hawthorn superfine powder, 5 parts by weight of raspberry freeze-dried superfine powder, 3 parts by weight of medlar superfine powder and 3 parts by weight of xylitol superfine powder into a three-dimensional mixer, and fully and uniformly mixing;
step 12: and (3) far infrared drying the blended materials until the water content is equal to 4.3%, and then filling nitrogen into the cans to finish packaging to obtain the composite nutritional breakfast powder product.
The preferred embodiment is: the process conditions of the ultrahigh pressure treatment are as follows: treating at 2 deg.C under 350MPa with water as pressure medium and 5min for holding pressure.
The preferred embodiment is: controlling the water content of the material to be 10% during extrusion and puffing, controlling the screw rotation speed to be 18Hz, the extrusion and puffing temperature to be 130 ℃ and the feeding speed to be 60g/min, and collecting the outlet material to obtain the mixed and puffed material of the gingko purple corn.
The preferred embodiment is: the freeze drying process parameters are as follows: the temperature is-70 deg.C, and the vacuum gauge pressure is-0.90 Mpa.
Example 3: preparation method of composite nutritional breakfast powder suitable for people with high blood pressure, high blood sugar and high blood sugar
A preparation method of composite nutritional breakfast powder suitable for people with hypertension, hyperglycemia and hyperlipidemia comprises the following steps:
step 1: placing semen Ginkgo in microwave oven, microwave heating for 20min, removing shell, and taking out semen Ginkgo;
step 2: cleaning semen Ginkgo, draining off water, packaging into plastic bag, vacuumizing, sealing, and performing ultrahigh pressure treatment on vacuum-packaged semen Ginkgo;
and step 3: mixing the ginkgo nuts subjected to ultrahigh pressure treatment with purified water according to the mass ratio of 1:5 to obtain a mixed solution, adding baking soda accounting for 2.5% of the total mass of the mixed solution, heating to 90 ℃, keeping the temperature for 10min, taking out the ginkgo nuts from the mixed solution, and draining surface liquid for later use;
and 4, step 4: putting the ginkgo nuts obtained in the step 3 into a steam blanching machine, treating the ginkgo nuts for 180s by saturated steam at the temperature of 115 ℃, then washing the ginkgo nuts by purified water, and removing the skin to obtain ginkgo nuts;
and 5: far infrared drying is carried out on ginkgo nuts until the moisture content is equal to 20 percent; then coarsely crushing the ginkgo nuts to 60 meshes to obtain ginkgo nut coarse powder for later use;
step 6: washing the purple corn particles with clear water, drying by adopting far infrared until the moisture content is equal to 4%, and then crushing the purple corn particles to 60 meshes to obtain purple corn coarse powder for later use;
and 7: uniformly mixing the ginkgo nut coarse powder and the purple corn coarse powder according to the mass ratio of 1: 1; then extruding and puffing the mixed material to obtain a mixed puffed material of the gingko and purple corn;
and 8: cleaning fresh raspberry, draining off surface water, and freeze drying until the water content is 4%; placing the freeze-dried raspberry in an ultra-low temperature pulverizer, and pulverizing to 200 meshes at-60 ℃ to obtain raspberry freeze-dried powder for later use;
and step 9: respectively far infrared drying soybean dietary fiber, fructus Jujubae, peeled semen Arachidis Hypogaeae, fructus crataegi, rhizoma Dioscoreae and fructus Lycii until water content is 4%; respectively pulverizing to 60 mesh to obtain soybean dietary fiber coarse powder, fructus Jujubae coarse powder, peeled semen Arachidis Hypogaeae coarse powder, fructus crataegi coarse powder, rhizoma Dioscoreae coarse powder and fructus Lycii coarse powder;
step 10: respectively crushing the mixed puffed material of the gingko purple corn, the red raspberry freeze-dried powder, the soybean dietary fiber coarse powder, the red date coarse powder, the peeled peanut coarse powder, the hawthorn coarse powder, the yam coarse powder and the medlar coarse powder by using an airflow micronizer to obtain superfine powder of the mixed puffed material of the gingko purple corn, superfine powder of the red raspberry freeze-dried powder, superfine powder of the soybean dietary fiber, superfine powder of the red date, superfine powder of the peeled peanut, superfine powder of the hawthorn, superfine powder of the yam and superfine powder of the medlar for later use;
step 11: adding 40 parts by weight of ginkgo and purple corn mixed puffed material superfine powder, 20 parts by weight of soybean dietary fiber superfine powder, 20 parts by weight of peeled peanut superfine powder, 15 parts by weight of red date superfine powder, 10 parts by weight of Chinese yam superfine powder, 10 parts by weight of hawthorn superfine powder, 10 parts by weight of raspberry freeze-dried superfine powder, 8 parts by weight of medlar superfine powder and 8 parts by weight of xylitol superfine powder into a three-dimensional mixer, and fully and uniformly mixing;
step 12: and (3) far infrared drying the blended materials until the water content is equal to 4%, and then filling nitrogen into the cans to finish packaging, thereby obtaining the composite nutritional breakfast powder product.
The preferred embodiment is: the process conditions of the ultrahigh pressure treatment are as follows: under the condition of 25 ℃, water is used as a pressure medium, 500MPa ultrahigh pressure treatment is adopted, and the pressure maintaining time is 10 min.
The preferred embodiment is: controlling the water content of the material to be 20% during extrusion and puffing, controlling the screw rotation speed to be 25Hz, the extrusion and puffing temperature to be 180 ℃, and the feeding speed to be 120g/min, and collecting the outlet material to obtain the mixed and puffed material of the gingko purple corn.
The preferred embodiment is: the freeze drying process parameters are as follows: the temperature is-50 ℃ and the vacuum gauge pressure is-1.00 Mpa.
The foregoing is illustrative of the preferred embodiment of the present invention and is not to be construed as limiting thereof in any way, and any modifications or variations thereof that fall within the spirit of the invention are intended to be included within the scope thereof.

Claims (4)

1. A preparation method of composite nutritional breakfast powder suitable for people with high blood pressure, high blood sugar and high blood sugar is characterized in that: comprises the following steps:
step 1: placing semen Ginkgo in microwave oven, microwave heating for 10-20min, removing shell, and taking out semen Ginkgo;
step 2: cleaning semen Ginkgo, draining off water, packaging into plastic bag, vacuumizing, sealing, and performing ultrahigh pressure treatment on vacuum-packaged semen Ginkgo;
and step 3: mixing the ginkgo nuts subjected to ultrahigh pressure treatment with purified water according to the mass ratio of 1:2-5 to obtain a mixed solution, adding baking soda which is 0.5-2.5% of the total mass of the mixed solution, heating to 80-90 ℃, keeping the temperature for 5-10min, then taking out the ginkgo nuts from the mixed solution, and draining surface liquid for later use;
and 4, step 4: putting the ginkgo nuts obtained in the step 3 into a steam blanching machine, treating the ginkgo nuts for 120-180 seconds by using saturated steam at the temperature of 105-115 ℃, then washing the ginkgo nuts by using purified water, and removing the skins to obtain ginkgo nuts;
and 5: far infrared drying semen Ginkgo until water content is less than or equal to 25%; then coarsely crushing the ginkgo nut to 30-60 meshes to obtain ginkgo nut coarse powder for later use;
step 6, washing the purple corn particles with clear water, drying the purple corn particles by adopting far infrared until the moisture content is less than or equal to 5 percent, and then crushing the purple corn particles to 30 ~ 60 meshes to obtain purple corn coarse powder for later use;
and 7: uniformly mixing the ginkgo nut coarse powder and the purple corn coarse powder according to the mass ratio of 1: 0.4-1; then extruding and puffing the mixed material to obtain a mixed puffed material of the gingko and purple corn;
step 8, cleaning fresh red raspberries, draining surface water, freeze-drying until the water content is lower than 5%, placing the freeze-dried red raspberries in an ultralow temperature pulverizer, and pulverizing to the fineness of 170-200 meshes at the temperature of-80 ~ -60 ℃ to obtain red raspberries freeze-dried powder for later use;
step 9, respectively carrying out far infrared drying on soybean dietary fiber, red dates, peeled peanuts, hawthorns, yams and medlar until the moisture content is less than or equal to 5%, and then respectively crushing the dried soybean dietary fiber, red dates, peeled peanut coarse powder, hawthorn coarse powder, yam coarse powder and medlar coarse powder to 30 ~ 60 meshes to obtain soybean dietary fiber coarse powder, red date coarse powder, peeled peanut coarse powder, hawthorn coarse powder, yam coarse powder and medlar coarse powder for later use;
step 10, respectively crushing the mixed puffed material of the gingko purple corn, the raspberry freeze-dried powder, the soybean dietary fiber coarse powder, the red date coarse powder, the peeled peanut coarse powder, the hawthorn coarse powder, the yam coarse powder and the medlar coarse powder by using an airflow superfine pulverizer to obtain the mixed puffed material superfine powder of the gingko purple corn, the raspberry freeze-dried superfine powder, the soybean dietary fiber superfine powder, the red date superfine powder, the peeled peanut superfine powder, the hawthorn superfine powder, the yam superfine powder and the medlar superfine powder for later use, wherein the material particle size of the material is 500 ~ 600 meshes;
step 11: adding 20-40 parts by weight of ginkgo purple corn mixed puffed material superfine powder, 10-20 parts by weight of soybean dietary fiber superfine powder, 10-20 parts by weight of peeled peanut superfine powder, 5-15 parts by weight of red date superfine powder, 5-10 parts by weight of Chinese yam superfine powder, 5-10 parts by weight of hawthorn superfine powder, 5-10 parts by weight of raspberry freeze-dried superfine powder, 3-8 parts by weight of medlar superfine powder and 3-8 parts by weight of xylitol superfine powder into a three-dimensional mixer, and fully and uniformly mixing;
step 12: and (3) far infrared drying the blended materials until the water content is less than or equal to 5%, and then filling nitrogen into the cans to finish packaging, thereby obtaining the composite nutritional breakfast powder product.
2. The preparation method of the composite nutritional breakfast powder suitable for people with hypertension, hyperglycemia and hyperlipidemia as claimed in claim 1, wherein the preparation method comprises the following steps: the process conditions of the ultrahigh pressure treatment are as follows: under the condition of 2-25 ℃, water is used as a pressure medium, and the ultrahigh pressure treatment is carried out under 350-.
3. The method for preparing composite nutritious breakfast powder suitable for people with hypertension, hyperglycemia and hyperlipidemia as claimed in claim 1, wherein the water content of the material is controlled at 10-20% during extrusion, the screw rotation speed is 18-25Hz, the extrusion temperature is 130-.
4. The method for preparing the composite nutritional breakfast powder suitable for people with hypertension, hyperglycemia and hyperlipidemia as claimed in claim 1, wherein the freeze-drying process parameters are-70 ~ -50 deg.C and vacuum gauge pressure of-0.90 ~ -1.00 MPa.
CN201911183499.3A 2019-11-27 2019-11-27 Preparation method of composite nutritional breakfast powder suitable for people with high blood pressure, high blood sugar and high blood sugar Pending CN110663918A (en)

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