CN111449216A - 一种绿色果蔬配料及其制备方法 - Google Patents
一种绿色果蔬配料及其制备方法 Download PDFInfo
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 21
- 239000004615 ingredient Substances 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000013311 vegetables Nutrition 0.000 claims abstract description 16
- 241000219315 Spinacia Species 0.000 claims abstract description 14
- 235000009337 Spinacia oleracea Nutrition 0.000 claims abstract description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 238000002156 mixing Methods 0.000 claims description 12
- 239000002245 particle Substances 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 8
- 239000000126 substance Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 238000005507 spraying Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 8
- 241000209094 Oryza Species 0.000 description 7
- 235000007164 Oryza sativa Nutrition 0.000 description 7
- 235000009566 rice Nutrition 0.000 description 7
- 235000013312 flour Nutrition 0.000 description 5
- 235000012149 noodles Nutrition 0.000 description 4
- 235000019789 appetite Nutrition 0.000 description 3
- 230000036528 appetite Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000007319 Avena orientalis Nutrition 0.000 description 2
- 235000007558 Avena sp Nutrition 0.000 description 2
- 235000011511 Diospyros Nutrition 0.000 description 2
- 244000236655 Diospyros kaki Species 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 235000021395 porridge Nutrition 0.000 description 2
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 210000003754 fetus Anatomy 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
本发明涉及一种绿色果蔬配料及其制备方法。以果蔬为原料、无任何添加剂,健康、安全。本发明一种绿色果蔬配料由以下原料组成:青菜50‑70份、菠菜20‑50份,其采用一定的制备方法制成粉剂或汁。
Description
技术领域
本发明涉及一种绿色果蔬配料及其制备方法。
背景技术
随着社会的发展,人们对生活的水平日益提高,对吃的食物的要求也越来越高,不管是对色泽还是口感,都相对要求很高,因为好的色泽和口感才能勾起人们对食欲的要求,和对健康食材的需求。
发明内容
有鉴于此,本发明提供一种绿色果蔬配料及其制备方法,以果蔬为原料、无任何添加剂,健康、安全。
为解决现有技术存在的问题,本发明的技术方案是:文件定稿以后我来补充
与现有技术相比,本发明的优点如下:
1、本发明易于吸收、充分利用营养,增强人体食欲;口感新鲜,清甜,鲜绿脆爽,具有其它食品不可替代的生理功能。
2、本发明含有丰富的叶酸,叶酸对胎儿的作用极其重要,同时绿色蔬菜也是钙元素的很好来源,而且这类蔬菜还含有比较多的维生素C、类胡萝卜素、铁和硒等微量元素。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合实施例,对本发明进行进一步详细说明。应当理解,此处所描述的具体实施例仅仅用以解释本发明,并不用于限定本发明。
实施例一:
一种绿色果蔬配料由以下原料组成:青菜70份、菠菜50份。
一种绿色果蔬配料粉的制备方法为:
1)将青菜、菠菜混合后进行粗碎,粗碎物粒径为1-5mm;
2)将粗碎物置入60℃温水中罩水;
3)将罩水物捞出进行压榨;
4)将压榨残留物在60℃下干燥脱水;
5)将脱水物再进行精碎后再进行均匀喷雾成粉末状颗粒而成。
一种绿色果蔬配料汁的制备方法为:
1)将青菜、菠菜按比例混合后进行粗碎,粗碎物粒径为1-5mm;
2)将粗碎物置入60℃温水中罩水;
3)将罩水物捞出进行压榨;
4)将压榨汁粗滤、澄清、精滤;
5)将精滤过的滤汁进行混合杀菌、浓缩;
6)最后进行冷却灌装。
实施例二:
一种绿色果蔬配料由以下原料组成:青菜50份、菠菜20份。
一种绿色果蔬配料粉的制备方法为:
1)将青菜、菠菜混合后进行粗碎,粗碎物粒径为1-5mm;
2)将粗碎物置入60℃温水中罩水;
3)将罩水物捞出进行压榨;
4)将压榨残留物在60℃下干燥脱水;
5)将脱水物再进行精碎后再进行均匀喷雾成粉末状颗粒而成。
一种绿色果蔬配料汁的制备方法为:
1)将青菜、菠菜按比例混合后进行粗碎,粗碎物粒径为1-5mm;
2)将粗碎物置入60℃温水中罩水;
3)将罩水物捞出进行压榨;
4)将压榨汁粗滤、澄清、精滤;
5)将精滤过的滤汁进行混合杀菌、浓缩;
6)最后进行冷却灌装。
实施例三:
一种绿色果蔬配料由以下原料组成:青菜60份、菠菜45份。
一种绿色果蔬配料粉的制备方法为:
1)将青菜、菠菜混合后进行粗碎,粗碎物粒径为1-5mm;
2)将粗碎物置入60℃温水中罩水;
3)将罩水物捞出进行压榨;
4)将压榨残留物在60℃下干燥脱水;
5)将脱水物再进行精碎后再进行均匀喷雾成粉末状颗粒而成。
一种绿色果蔬配料汁的制备方法为:
1)将青菜、菠菜按比例混合后进行粗碎,粗碎物粒径为1-5mm;
2)将粗碎物置入60℃温水中罩水;
3)将罩水物捞出进行压榨;
4)将压榨汁粗滤、澄清、精滤;
5)将精滤过的滤汁进行混合杀菌、浓缩;
6)最后进行冷却灌装。
本发明可加入于米、面食品(包子、饼类、炒面、凉皮、燕荞面、粉蒸肉、麦饭、泡馍、粥饮、柿子饼等)中,将传统单一米、面食综合加工成既有米、面食原有的传统营养,又增加天然的营养元素,使米、面食营养更丰富,更均衡,更科学,符合绿色健康消费需求,适合更多消费群体;
本发明可用于生产自然色彩食物更能增强米、面食品(包子、饼类、炒面、凉皮、燕荞面、粉蒸肉、麦饭、泡馍、粥饮、柿子饼等)的鲜香度,增加食欲。
以上所述,仅为本发明的较佳实施例而已,并非用于限定本发明的保护范围。
Claims (3)
1.一种绿色果蔬配料,其特征在于:所述的果蔬配料由以下原料组成:青菜50-70份、菠菜20-50份。
2.根据权利要求1所述的一种绿色果蔬配料粉的制备方法,其特征在于:
制备方法为:
1)将青菜、菠菜混合后进行粗碎,粗碎物粒径为1-5mm;
2)将粗碎物置入60℃温水中罩水;
3)将罩水物捞出进行压榨;
4)将压榨残留物在60℃下干燥脱水;
5)将脱水物再进行精碎后再进行均匀喷雾成粉末状颗粒而成。
3.根据权利要求1所述的一种绿色果蔬配料汁的制备方法,其特征在于:
制备方法为:
1)将青菜、菠菜按比例混合后进行粗碎,粗碎物粒径为1-5mm;
2)将粗碎物置入60℃温水中罩水;
3)将罩水物捞出进行压榨;
4)将压榨汁粗滤、澄清、精滤;
5)将精滤过的滤汁进行混合杀菌、浓缩;
6)最后进行冷却灌装。
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2020
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