CN111418839A - Health food for improving intestinal flora and metabolism - Google Patents
Health food for improving intestinal flora and metabolism Download PDFInfo
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- CN111418839A CN111418839A CN202010396302.0A CN202010396302A CN111418839A CN 111418839 A CN111418839 A CN 111418839A CN 202010396302 A CN202010396302 A CN 202010396302A CN 111418839 A CN111418839 A CN 111418839A
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
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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
- 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
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a health food for improving intestinal flora and metabolism, and relates to the field of health foods. The composite material comprises the following raw materials in percentage by mass: 0-1.4 parts of tartary buckwheat, 0-1.6 parts of sorghum, 0-4.6 parts of potatoes, 0-4.5 parts of taros, 0-3.3 parts of carrots, 0-2.9 parts of white radishes, 0-0.9 part of white beans and 0-1.7 parts of soybeans. Can improve intestinal flora and metabolism of common people by mixed powder of common food, and reduce the symptom of intestinal flora imbalance caused by various reasons.
Description
Technical Field
The invention relates to the field of health-care food, in particular to health-care food for improving intestinal flora and metabolism.
Background
The intestinal flora is normal microorganisms in human intestinal tract, and mainly comprises bacteria, archaea, fungi, viruses and the like. The total number of intestinal bacteria reaches 100 trillion, which is 10 times of the total number of human cells, and mainly comprises scleroderma, bacteroides, actinomycetes and proteus, wherein the number of strict anaerobes is 2-3 orders of magnitude more than that of facultative anaerobes and aerobes. They can affect body weight and digestive ability, protect against the risk of infection and autoimmune diseases, and control the human response to cancer therapeutic drugs.
The intestinal flora and human beings have co-evolution, and from birth, a large number of symbiotic microorganisms exist in the body, accompany the death of the life and the illness of people and are closely related to the healthy life of people. The gastrointestinal tract of a healthy person is populated by a wide variety of microorganisms, known as the intestinal flora. Bacteria in the human gastrointestinal tract may constitute a large and complex ecosystem, with over 400 species in a human colon.
There is increasing evidence that the abundant intestinal flora helps us to process nutrients in food, enhance the immune system, and do various scattered tasks beneficial to overall health. On the other hand, the consequences of the weakening of the microbial ecosystem are far from being limited to the intestinal tract, which can affect the aspects of the body and even the psychological health.
If the intestinal beneficial bacteria flora predominates, the intestinal mucosa is pink, indicating that the intestinal environment is quite good. The excrement is softer after absorbing water, and the excrement is easy to excrete food decomposed and digested in the stomach, and the food becomes a sticky object after absorbing nutrition through the small intestine and is sent to the large intestine. After 18 hours, the water and minerals are absorbed, and the feces are easy to excrete. When the environment in the intestinal tract is good, the hardness of the excrement is moderate, and the defecation can be smooth. The gentle peristalsis can smoothly discharge the excrement and slowly push the excrement to the anus through the peristalsis of the intestines. If the peristalsis is too fast or too slow, the composition of the feces will be affected, resulting in constipation or diarrhea. If the intestines are clean, the peristalsis speed is quite regular, and the excrement can be smoothly discharged. The good bacteria such as the Philippine fungus and the like which are helpful for vitamin synthesis can maintain the health of skin, and has the functions of synthesizing the vitamins B1, B2, B6 and the like which are helpful for heat generation, and the vitamin K and the like which are related to hemostasis and bone formation. Healthy intestinal tract, good bacteria can be continuously propagated, and the synthesis of vitamins can be smoothly carried out. The healthy intestinal tract which rapidly excretes harmful substances is not completely free of bad bacteria, and the harmful substances are generated in large quantities. Of course, it also includes dietary chemical additives or substances that do not become nutrients to be consumed by the body. As long as the intestinal environment is good, these substances are excreted before they start to harm the body.
Disclosure of Invention
The invention aims to provide a health food for improving intestinal flora and metabolism, which can improve the intestinal flora and metabolism of common people through mixed powder of common foods and reduce the symptom of intestinal flora imbalance caused by various reasons.
In order to solve the problems, the invention discloses a health food for improving intestinal flora and metabolism, which is characterized by comprising the following raw materials in percentage by mass: 0-1.4 parts of tartary buckwheat, 0-1.6 parts of sorghum, 0-4.6 parts of potatoes, 0-4.5 parts of taros, 0-3.3 parts of carrots, 0-2.9 parts of white radishes, 0-0.9 part of white beans and 0-1.7 parts of soybeans.
Further, each raw material is in a powder state.
Further, the white beans and soybeans are powder obtained from raw materials after oil removal
The application also discloses a preparation method of the health food for improving intestinal flora and metabolism, which is characterized by comprising the following steps:
(1) weighing; weighing tartary buckwheat, sorghum, potatoes, taros, carrots, white radishes, white beans and soybeans as raw materials in proportion for later use;
(2) cleaning tartary buckwheat raw material, drying, crushing, puffing at high temperature, vacuum drying the puffed tartary buckwheat raw material, and crushing to obtain tartary buckwheat powder;
(3) cleaning and drying the sorghum raw material, puffing at high temperature after crushing, and crushing the puffed sorghum raw material after vacuum drying to obtain sorghum powder;
(4) cleaning potato raw materials, quickly boiling to obtain cooked products, drying the cooked products in vacuum and crushing to obtain potato powder;
(5) cleaning and blanching a taro raw material to obtain a cooked product, and crushing the cooked product taro raw material after vacuum drying to obtain taro powder;
(6) cleaning carrot raw materials, quickly boiling to obtain a cooked product, and crushing the carrot raw materials of the cooked product after vacuum drying to obtain carrot powder;
(7) cleaning the white radish raw material, quickly boiling to obtain a cooked product, and crushing the white radish raw material of the cooked product after vacuum drying to obtain white radish powder;
(8) cleaning the raw materials of the soybeans and the white beans, drying the dried raw materials of the soybeans and the white beans in vacuum, and crushing the dried raw materials of the soybeans and the white beans to obtain the soybeans and the white bean powder;
(9) mixing the compositions obtained in the steps (2) to (8) according to a ratio to obtain a finished product, and uniformly mixing to obtain a finished product;
(10) and (5) packaging, namely distributing and packaging the finished product to finally obtain the product.
Further, the soybean and white bean are subjected to a deoiling step before being pulverized.
Further, the deoiling comprises the following steps:
(1) drying/cooling: drying with hot air flow dryer, controlling water content of dried white bean and soybean at 5% -6%, rapidly cooling white bean and soybean with cold air to below 40 deg.C,
(2) crushing/peeling: a crusher aims at removing the outer skin, sucking the outer skin out by a wind power air separator or an air suction flat screen after crushing,
(3) baking and frying by hot air: feeding the white beans and the soybeans to a coal-fired hot air baking and frying furnace, heating oil in the baking and frying furnace to 180-200 ℃,
(4) cooling and grits rolling: in order to prevent the white beans and the soybeans from pasting and spontaneous combustion, the white beans and the soybeans are quickly cooled after being baked, and then are rolled into particles by a toothed roll crusher after being cooled,
(5) deoiling: the soybean and white bean with less oil content are removed and reserved by using a screw oil press.
Further, a steaming and frying step (5) is also arranged between the steps (4) and (5): the soybean and the white bean are steamed and fried by a vertical steaming and frying pan.
Further, the material is steamed and fried, the discharging temperature is 108-112 ℃, and the moisture is 5-7%.
The invention has the beneficial effects that:
the special types selected from common food materials are mixed according to a certain proportion, so that the effect of improving the intestinal flora and the metabolism is realized, and in addition, the special deoiling preparation method for the soybeans and the white beans can improve the effects of improving the intestinal flora and the metabolism.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below. It is obvious that the drawings in the following description are some embodiments of the invention, and that for a person skilled in the art, other drawings can be derived from them without inventive effort.
Figure 1 shows a diversity comparison of intestinal flora in four groups of mice: chao1 index.
Fig. 2 shows species counts of intestinal flora of four groups of mice.
Figure 3 shows the difference in intestinal flora of both groups WS and SD at the end of the experiment.
FIG. 4 shows the Top15 differential flora.
FIG. 5 shows a comparison of the differential flora of two groups of Top 10.
FIG. 6 is a graph of the overall difference in metabolic profiles of young and aged mice of the present invention.
FIG. 7 is a graph of the differential metabolite numbers between different groups of the invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention. It is to be understood that the embodiments described are only a few embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows:
a health food for improving intestinal flora and metabolism is characterized by comprising the following raw materials in percentage by mass: 0-1.4 parts of tartary buckwheat, 0-1.6 parts of sorghum, 0-4.6 parts of potatoes, 0-4.5 parts of taros, 0-3.3 parts of carrots, 0-2.9 parts of white radishes, 0-0.9 part of white beans and 0-1.7 parts of soybeans.
Further, each raw material is in a powder state.
Further, the white beans and soybeans are powder obtained from raw materials after oil removal
The application also discloses a preparation method of the health food for improving intestinal flora and metabolism, which is characterized by comprising the following steps:
(1) weighing; weighing tartary buckwheat, sorghum, potatoes, taros, carrots, white radishes, white beans and soybeans as raw materials in proportion for later use;
(2) cleaning tartary buckwheat raw material, drying, crushing, puffing at high temperature, vacuum drying the puffed tartary buckwheat raw material, and crushing to obtain tartary buckwheat powder;
(3) cleaning and drying the sorghum raw material, puffing at high temperature after crushing, and crushing the puffed sorghum raw material after vacuum drying to obtain sorghum powder;
(4) cleaning potato raw materials, quickly boiling to obtain cooked products, drying the cooked products in vacuum and crushing to obtain potato powder;
(5) cleaning and blanching a taro raw material to obtain a cooked product, and crushing the cooked product taro raw material after vacuum drying to obtain taro powder;
(6) cleaning carrot raw materials, quickly boiling to obtain a cooked product, and crushing the carrot raw materials of the cooked product after vacuum drying to obtain carrot powder;
(7) cleaning the white radish raw material, quickly boiling to obtain a cooked product, and crushing the white radish raw material of the cooked product after vacuum drying to obtain white radish powder;
(8) cleaning the raw materials of the soybeans and the white beans, drying the dried raw materials of the soybeans and the white beans in vacuum, and crushing the dried raw materials of the soybeans and the white beans to obtain the soybeans and the white bean powder;
(9) mixing the compositions obtained in the steps (2) to (8) according to a ratio to obtain a finished product, and uniformly mixing to obtain a finished product;
(10) and (5) packaging, namely distributing and packaging the finished product to finally obtain the product.
Further, the soybean and white bean are subjected to a deoiling step before being pulverized.
Further, the deoiling comprises the following steps:
(1) drying/cooling: drying with hot air flow dryer, controlling water content of dried white bean and soybean at 5% -6%, rapidly cooling white bean and soybean with cold air to below 40 deg.C,
(2) crushing/peeling: a crusher aims at removing the outer skin, sucking the outer skin out by a wind power air separator or an air suction flat screen after crushing,
(3) baking and frying by hot air: feeding the white beans and the soybeans to a coal-fired hot air baking and frying furnace, heating oil in the baking and frying furnace to 180-200 ℃,
(4) cooling and grits rolling: in order to prevent the white beans and the soybeans from pasting and spontaneous combustion, the white beans and the soybeans are quickly cooled after being baked, and then are rolled into particles by a toothed roll crusher after being cooled,
(5) deoiling: the soybean and white bean with less oil content are removed and reserved by using a screw oil press.
Further, a steaming and frying step (5) is also arranged between the steps (4) and (5): the soybean and the white bean are steamed and fried by a vertical steaming and frying pan.
Further, the material is steamed and fried, the discharging temperature is 108-112 ℃, and the moisture is 5-7%.
1. Materials and methods
Model mice and groups
60 SAM-P8 model mice of 3-4 months of age and 20 SAM-R1 syngeneic Control mice (syngeneic young mice) were divided into a blank Control group (Control), a normal diet group (SD) and a five-animal group (WS), a normal diet + WS mice feces enema group (FMT), 20 mice per group, and the experiment was intervened for 15 weeks.
Detecting the life cycle: the mice were 60 SAMP8 mice, 30 mice in the SD group and 30 mice in the WS group, respectively, and the general condition and survival condition of the mice were continuously observed.
2. Detection of intestinal flora and metabolites thereof
Fecal bacteria transplantation (FMT)
The forcing method adopts WS to intervene the mouse feces, slightly pinches the rectal end of the tail root of the mouse, collects the feces in a sterile EP tube, takes 15 feces each time, and adds 3ml of warm physiological saline to mix evenly for later use. FMT group Each mouse was injected with 200. mu.l of the fecal suspension once every other day into the anus after defecation
Mouse feces of 50mg (5-6 grains) or more per one are taken at 0, 7w and 15w of experimental intervention respectively, 16S rRNA detection is carried out, differential metabolite change is analyzed, and correlation analysis is carried out on the two. Blood was taken 15 weeks after experimental intervention to detect differential metabolites in blood.
3. Results of the experiment
Intestinal flora and metabolites
Alpha-diversity comparison of intestinal flora in four groups of mice: chao1 index
The Chao1 index can reflect the abundance of intestinal microorganisms, and we firstly analyze α -diversity of intestinal flora of mice in each group through the Chao1 index (figure 1) and observed species number (observed _ species, figure 2). As a result, the abundance of intestinal flora and the observed species number of aged mice (Aging-SD) fed with normal diet at the end point of the experiment are obviously lower than those of the other three groups, and the abundance and the species number of the flora in the Wushen group (Aging-WS) and the Wushen stool transplantation group (Aging-FMT) are not obviously different, which indicates that the stool transplantation simulates the environment success of intestinal flora induced by Wushen to a certain extent in the research.
Differential analysis of flora between Aging-WS group and Aging-SD group
We compared the difference between the two groups of intestinal flora at the end point of the experiment, WS and SD, respectively, and the results show that the two groups of differential flora are 132 in total, and 21 groups with statistical significance (figure 3), figure 4 shows Top15 differential flora, and figure 5 shows comparison of two groups of Top10 differential flora, wherein, the expression abundance of the aged mice intestinal lactobacilli, vibrio butyrate, Prevotella, ruminococcus, [ Eubacterium ] _ coprostanoligenes is obviously increased, and the expression abundance of ASF356, L acetoclonidium, ruminobacter and intestinomonas is obviously reduced in the WS group.
The relationship between vibrio butyrate and aging is closely concerned, the vibrio butyrate can secrete butyrate, and the butyrate can inhibit the generation of I L-1 and is beneficial to avoiding senile dementia.
Total comparison of fecal differences for four groups of mice
First we compared the overall difference in metabolic profiles of young and aged mice by Principal Component Analysis (PCA), the results are tabulated
It is clear that the overall differences between the two groups of fecal metabolites were significant and the differences within the groups were small, suggesting small sample errors, see fig. 6.
Then, we compared the differential metabolite numbers between the different groups, aged mice and homologous control mice, respectively: 1131-; the difference between WS and FMT groups was still high in metabolite numbers, suggesting that single intestinal fecal transplantation in this experiment did not fully replicate the efficacy of oral five drugs, as shown in figure 7.
Comparison of stool differential metabolites between Aging-WS and Aging-SD groups
Then we focused on the feces difference of aged mice in the five god group (Aging-WS) and the normal diet group (Aging-SD)
Heterometabolites and the signaling pathways involved. The results show that the metabolic pathways involved by TOP5 differential metabolites include GnRH signaling pathway, glycosaminoglycan degradation, arachidonic acid metabolism, phenylalanine metabolism, 5-hydroxytryptamine synapses, phospholipase D signaling pathway, glycerophospholipid metabolism, folate synthesis, tryptophan metabolism, neuroactive ligand-receptor interactions, linoleic acid metabolism, choline metabolism in cancer, and the like.
Claims (8)
1. A health food for improving intestinal flora and metabolism is characterized by comprising the following raw materials in percentage by mass: 0-1.4 parts of tartary buckwheat, 0-1.6 parts of sorghum, 0-4.6 parts of potatoes, 0-4.5 parts of taros, 0-3.3 parts of carrots, 0-2.9 parts of white radishes, 0-0.9 part of white beans and 0-1.7 parts of soybeans.
2. The health food for improving intestinal flora and metabolism according to claim 1, wherein the health food comprises: all the raw materials are in a powder state.
3. The health food for improving intestinal flora and metabolism according to claim 1, wherein the health food comprises: the white bean and the soybean are powder prepared from deoiled raw materials.
4. The method for preparing a health food for improving intestinal flora and metabolism according to claim 1, comprising the steps of:
(1) weighing; weighing tartary buckwheat, sorghum, potatoes, taros, carrots, white radishes, white beans and soybeans as raw materials in proportion for later use;
(2) cleaning tartary buckwheat raw material, drying, crushing, puffing at high temperature, vacuum drying the puffed tartary buckwheat raw material, and crushing to obtain tartary buckwheat powder;
(3) cleaning and drying the sorghum raw material, puffing at high temperature after crushing, and crushing the puffed sorghum raw material after vacuum drying to obtain sorghum powder;
(4) cleaning potato raw materials, quickly boiling to obtain cooked products, drying the cooked products in vacuum and crushing to obtain potato powder;
(5) cleaning and blanching a taro raw material to obtain a cooked product, and crushing the cooked product taro raw material after vacuum drying to obtain taro powder;
(6) cleaning carrot raw materials, quickly boiling to obtain a cooked product, and crushing the carrot raw materials of the cooked product after vacuum drying to obtain carrot powder;
(7) cleaning the white radish raw material, quickly boiling to obtain a cooked product, and crushing the white radish raw material of the cooked product after vacuum drying to obtain white radish powder;
(8) cleaning the raw materials of the soybeans and the white beans, drying the dried raw materials of the soybeans and the white beans in vacuum, and crushing the dried raw materials of the soybeans and the white beans to obtain the soybeans and the white bean powder;
(9) mixing the compositions obtained in the steps (2) to (8) according to a ratio to obtain a finished product, and uniformly mixing to obtain a finished product;
(10) and (5) packaging, namely distributing and packaging the finished product to finally obtain the product.
5. The method for preparing a health food for improving intestinal flora and metabolism according to claim 4, wherein the method comprises the following steps: and the step of deoiling is carried out before the soybeans and the white beans are crushed.
6. The method for preparing a health food for improving intestinal flora and metabolism according to claim 5, wherein the deoiling comprises the following steps:
(1) drying/cooling: drying with hot air flow dryer, controlling water content of dried white bean and soybean at 5% -6%, rapidly cooling white bean and soybean with cold air to below 40 deg.C,
(2) crushing/peeling: a crusher aims at removing the outer skin, sucking the outer skin out by a wind power air separator or an air suction flat screen after crushing,
(3) baking and frying by hot air: feeding the white beans and the soybeans to a coal-fired hot air baking and frying furnace, heating oil in the baking and frying furnace to 180-200 ℃,
(4) cooling and grits rolling: in order to prevent the white beans and the soybeans from pasting and spontaneous combustion, the white beans and the soybeans are quickly cooled after being baked, and then are rolled into particles by a toothed roll crusher after being cooled,
(5) deoiling: the soybean and white bean with less oil content are removed and reserved by using a screw oil press.
7. The method for preparing a health food for improving intestinal flora and metabolism according to claim 6, wherein the method comprises the following steps: and (5) a steaming and frying step is also arranged between the steps (4) and (5): the soybean and the white bean are steamed and fried by a vertical steaming and frying pan.
8. The method for preparing a health food for improving intestinal flora and metabolism according to claim 7, wherein the method comprises the following steps: the material is steamed and fried, the discharging temperature is 108-112 ℃, and the moisture is 5-7%.
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