CN1114156A - Process for producing green vegetable powder food for infant - Google Patents
Process for producing green vegetable powder food for infant Download PDFInfo
- Publication number
- CN1114156A CN1114156A CN94106887A CN94106887A CN1114156A CN 1114156 A CN1114156 A CN 1114156A CN 94106887 A CN94106887 A CN 94106887A CN 94106887 A CN94106887 A CN 94106887A CN 1114156 A CN1114156 A CN 1114156A
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- China
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- preparation
- vegetable powder
- powder food
- green vegetable
- vegetables
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Abstract
The powdered green vegetable food for infant is made up from green leaf kind or tender stem kind of vegetables as main raw material through such steps as washing, pulping, inactivating enzyme, fermentation for reducing oxalic acid, phytic acid and cellulose in vegetable, concentrating and drying. During its production, other kinds of vegetables, grains, and milk are also used as auxiliary materials.
Description
At present, the kind of greengrocery baby food and the trade mark are a lot of in the world, but all are the puree cans, as all kinds of cans such as chopped spinach with ham ﹠ carrot, mashed carrot, mixed greens mud.
Because canned pack moisture height, packing and carrying cost are also high, and the shelf-life is shorter, thereby need novel product to update.
The invention provides a kind of water of being convenient to and reconstitute edible Vegetable powder food, man-hour the fresh vegetables raw material is carried out fermentation process adding, to reduce or eliminate the dystrophia factors such as oxalic acid in the fresh vegetables, phytic acid, cellulose, make finished product be fit to want child's nutritional need more.
Feature of the present invention is that the leaf class with the green of Lu Sheng, tender stem class vegetables are primary raw material, at first fresh vegetables is cleaned---go out enzyme and making beating are handled, carry out again with to reduce or eliminate oxalic acid, phytic acid, cellulose in the vegetable raw-material be the insulation of purpose---inoculation---fermentation process, concentrate then and dry the processing, can obtain finished product, also can use various auxiliary materials such as other class vegetables and cereal, newborn class in the process.
The enzyme that goes out processing can be after pulping process, and can adopt any means enzyme processing of going out.
The employed bacterial classification that ferments can be any one, and is also multiple, and can use enzyme preparations such as oxalic acid enzyme, phytase, cellulase.
For local flavor, nutrition and the physical behavior of improving finished product, add and can use newborn class, cereal, carbohydrate, nutrient, unartificial synthetic auxiliary materials such as flavor enhancement man-hour, can certainly not use these auxiliary materials.In order to want the safety of child's diet, needn't use any chemical flavouring colour-regulating agent and antistaling and antiseptic agent in the processing, but when special requirement, also can add.Vegetable raw-material can use single a kind of, also can use several vegetables raw materials mixed.
If can access processing by fermentation, oxalic acid and phytic acid obviously the vegetables slurry of subduction or the slurry that concentrated, can be directly as the raw material use of vegetable for processing powder finished product.
The adding method of various auxiliary materials can add in the operation arbitrarily as required.
In order to obtain the tiny finished product of granularity, can carry out ultra-fineization processing with any means and handle.
The raw material of available any means after for the making beating and the enzyme that goes out concentrates and dry processing processing.
Vegetable powder finished product of the present invention can directly be supplied to infants, also can be as the raw material of producing other food.
Embodiment:
1. 100 parts of bright spinach are cleaned, and carry out chopped and making beating is handled, and become full puree juice, carry out the instantaneous superhigh temperature enzyme that goes out then and handle.Insulation inserts 1 part of A bacterial classification about 36 ℃, fermentation is 3 hours in sending out the alcohol jar, and this moment, oxalic acid and phytic acid all reduced to about 30% of the original content of fresh vegetable.After the fermentation tank discharging, carry out the vacuum concentration to moisture 60%.Spraying drying powder-forming is finished product then.
2. 50 parts of bright spinach, 50 parts in pakchoi, 8 parts in carrot.Clean respectively, enzyme is gone out in blanching and spray is cooled to 40 ℃, mix the chopped making beating horizontal high voltage homogeneous ultra fine of going forward side by side then, insert 1 part of B bacterial classification, heat-preservation fermentation is 4 hours in jar fermenter, be concentrated into moisture 60% with rising the membrane type concentrator again, add 10 portions of powdered sugar and 7 parts of cornstarch then, behind the mixing, carry out freeze drying and handle, when moisture reduces to 6%, with its pulverizing, cross 100 mesh sieves, be finished product.
3. water spinach is 40 parts, 30 parts of three-coloured amaranths, 30 parts in romaine lettuce.Mixing is cleaned, enzyme is gone out in blanching, and spray is cooled to 38 ℃.After the chopped making beating, inserts A number and respectively 0.5 part of B bacterial classification, and add an amount of oxalic acid enzyme and phytase, heat-preservation fermentation 7-8 hour, be evaporated to moisture 70% then.Sneak into 10 parts of concentrated milks again and be crushed to 6 parts of 100 purpose rice meals again through baking, carry out spray drying treatment behind the mixing, become dry powder, sneak into an amount of vitamin then in dry powder, packing is finished product.
Claims (10)
1. want the preparation method of youngster's green vegetable powder food, feature of the present invention is that the leaf class with the green of Lu Sheng, tender stem class vegetables are primary raw material, at first fresh vegetables is cleaned---pull an oar and the enzyme that goes out is handled, carry out again with to reduce or eliminate oxalic acid, phytic acid, cellulose in the vegetable raw-material be the insulation of purpose---inoculation---fermentation process, concentrate then and dry the processing, can obtain finished product, also can use various auxiliary materials such as other class vegetables and cereal, newborn class in the process.
2. the preparation method of wanting youngster's green vegetable powder food according to claim 1, the enzyme that it is characterized in that going out processing can be after pulping process, and can adopt any means enzyme processing of going out.
3. the preparation method of wanting youngster's green vegetable powder food according to claim 1, the employed bacterial classification that it is characterized in that fermenting can be any one, and is also multiple, and can use enzyme preparation.
4. the preparation method of green vegetable powder food for infant according to claim 1, it is characterized in that to use newborn class, cereal, carbohydrate, nutrient, unartificial synthetic auxiliary materials such as flavor enhancement, also these auxiliary materials can be do not used, and any chemical flavouring colour-regulating agent and antistaling and antiseptic agent can be used or not use.
5. the preparation method of green vegetable powder food for infant according to claim 1 is characterized in that the vegetable raw-material that uses can be single a kind of vegetables, also can be several vegetables raw materials mixed.
6. the preparation method of wanting youngster's green vegetable powder food according to claim 1, it is characterized in that can with the vegetables slurry handled by fermentation or after fermentation process the slurry through concentrating again, directly the raw material as vegetable for processing powder finished product uses.
7. the preparation method of wanting youngster's green vegetable powder food according to claim 1 is characterized in that and can add auxiliary material in the operation arbitrarily as required.
8. the preparation method of wanting youngster's green vegetable powder food according to claim 1 is characterized in that available any means carries out ultra-fineization processing and handle.
9. the preparation method of wanting youngster's green vegetable powder food according to claim 1 is characterized in that available any means concentrates and dry processing is handled.
10. the preparation method of green vegetable powder food for infant according to claim 1 is characterized in that finished product can use as the raw material of producing other food.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94106887A CN1114156A (en) | 1994-06-28 | 1994-06-28 | Process for producing green vegetable powder food for infant |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94106887A CN1114156A (en) | 1994-06-28 | 1994-06-28 | Process for producing green vegetable powder food for infant |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1114156A true CN1114156A (en) | 1996-01-03 |
Family
ID=5032714
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94106887A Pending CN1114156A (en) | 1994-06-28 | 1994-06-28 | Process for producing green vegetable powder food for infant |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1114156A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211180A (en) * | 2013-04-22 | 2013-07-24 | 宁夏天瑞产业集团现代农业有限公司 | Potato-pumpkin flour and preparation method thereof |
| CN106071811A (en) * | 2016-06-25 | 2016-11-09 | 明毅强 | The processing technique that a kind of lath dish winter jasmine tea is crisp |
| CN106376906A (en) * | 2016-09-05 | 2017-02-08 | 上海大学 | Preparation method of edible flavor enhancer with hot-processed green vegetable aroma |
-
1994
- 1994-06-28 CN CN94106887A patent/CN1114156A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211180A (en) * | 2013-04-22 | 2013-07-24 | 宁夏天瑞产业集团现代农业有限公司 | Potato-pumpkin flour and preparation method thereof |
| CN103211180B (en) * | 2013-04-22 | 2014-12-17 | 宁夏天瑞产业集团现代农业有限公司 | Potato-pumpkin flour and preparation method thereof |
| CN106071811A (en) * | 2016-06-25 | 2016-11-09 | 明毅强 | The processing technique that a kind of lath dish winter jasmine tea is crisp |
| CN106376906A (en) * | 2016-09-05 | 2017-02-08 | 上海大学 | Preparation method of edible flavor enhancer with hot-processed green vegetable aroma |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |