CN112515092A - Nutritional paste suitable for hypertension people and preparation method thereof - Google Patents
Nutritional paste suitable for hypertension people and preparation method thereof Download PDFInfo
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- CN112515092A CN112515092A CN202011382691.8A CN202011382691A CN112515092A CN 112515092 A CN112515092 A CN 112515092A CN 202011382691 A CN202011382691 A CN 202011382691A CN 112515092 A CN112515092 A CN 112515092A
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- powder
- parts
- black
- tartary buckwheat
- nutritional paste
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Images
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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
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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
Abstract
The invention provides a nutritional paste suitable for being eaten by hypertensive people and a preparation method thereof, wherein the nutritional paste suitable for being eaten by the hypertensive people comprises the following components in parts by weight: 15-40 parts of black tartary buckwheat powder, 15-40 parts of rice powder, 15-20 parts of black rice powder, 1-5 parts of black bean powder, 1-5 parts of black sesame powder, 1-5 parts of peanut powder, 5-10 parts of quinoa wheat powder and 10-25 parts of xylitol. The invention also provides a preparation method of the nutritional paste. The nutritional paste suitable for eating is specially designed for the hypertension population, the preparation method is simple and easy to operate, the taste mixing performance of the nutritional paste can be improved, and the problems of single type and single effect, poor taste and the like of the nutritional paste in the prior art are effectively solved.
Description
Technical Field
The invention belongs to the technical field of preparation of nutrient paste, and particularly relates to nutrient paste suitable for being eaten by hypertensive people and a preparation method thereof.
Background
Along with the rapid pace of modern life, irregular diet, high pressure, less exercise and other reasons, more and more people with hypertension are caused. Hypertension is a common chronic disease, and is a common cause of cerebral hemorrhage, myocardial infarction, cerebral infarction, uremia, renal failure and other diseases. Rutin has been shown to enhance the resistance of capillary vessels, and is commonly used for treating diseases such as hypertension or cerebral hemorrhage. The tartary buckwheat is also called tartary buckwheat (F. tataricum), belongs to Polygonaceae (Polygonaceae) buckwheat (Fagopyrum), and is a homologous plant of food and medicine. The tartary buckwheat contains abundant proteins, starch, vitamins, mineral substances, trace elements, rutin, quercetin and other flavonoids, wherein the rutin content accounts for about 75 percent of the total flavonoids, and has the pharmacological effects of resisting bacteria, resisting oxidation, reducing blood pressure, reducing blood sugar, relieving pain, resisting inflammation and the like.
At present, the nutritional paste on the market mainly takes black sesame as a main material, has single type and effect and poor taste, and is not specially suitable for the hypertension group. The living standard of people is improved, and the demand for nutrition is more and more. In order to enrich the choice of daily and leisure foods for hypertensive population, it is necessary to develop a nutritional paste suitable for hypertensive population.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides the nutritional paste suitable for the hypertension group and the preparation method thereof, the nutritional paste suitable for the hypertension group is specially designed for the hypertension group, the preparation method is simple and easy to operate, the taste mixing performance of the nutritional paste can be improved, and the problems of single type and single effect, poor taste and the like of the nutritional paste in the prior art are effectively solved.
In order to achieve the purpose, the technical scheme adopted by the invention for solving the technical problems is as follows: the nutritional paste suitable for the hypertension group comprises the following components in parts by weight: 15-40 parts of black tartary buckwheat powder, 15-40 parts of rice powder, 15-20 parts of black rice powder, 1-5 parts of black bean powder, 1-5 parts of black sesame powder, 1-5 parts of peanut powder, 5-10 parts of quinoa wheat powder and 10-25 parts of xylitol.
Further, the nutritional paste suitable for the hypertension people comprises the following components in parts by weight: 20-30 parts of black tartary buckwheat powder, 20-30 parts of rice flour, 15-18 parts of black rice flour, 2-4 parts of black bean powder, 2-4 parts of black sesame powder, 2-4 parts of peanut powder, 8-10 parts of quinoa wheat powder and 15-20 parts of xylitol.
Further, the nutritional paste suitable for the hypertension people comprises the following components in parts by weight: 30 parts of black tartary buckwheat powder, 30 parts of rice powder, 15 parts of black rice powder, 2 parts of black bean powder, 2 parts of black sesame powder, 2 parts of peanut powder, 10 parts of quinoa powder and 15 parts of xylitol.
Furthermore, the black tartary buckwheat powder is 80-100 meshes, the rice powder is 80-100 meshes, the black bean powder is 80-100 meshes, the black sesame powder is 20-65 meshes, the peanut powder is 20-65 meshes and the quinoa powder is 80-100 meshes.
Further, the black tartary buckwheat powder is No. 1 Sichuan tartary buckwheat.
The preparation method of the nutritional paste suitable for the hypertensive population comprises the following steps:
(1) cleaning black tartary buckwheat for 2-4 times, and then sequentially drying, crushing and sieving to obtain raw black tartary buckwheat powder;
(2) adding water into the raw black tartary buckwheat powder obtained in the step (1) to adjust the water content to be 8-24%, and then sequentially carrying out extrusion, cooling, drying, crushing and sieving to obtain cured black tartary buckwheat powder;
(3) and (3) uniformly mixing the cooked black tartary buckwheat powder obtained in the step (2) with rice powder, black bean powder, black sesame powder, peanut powder and quinoa powder, and then adding xylitol to uniformly mix to obtain the nutritional paste suitable for the hypertension population.
Further, in the step (1), the black tartary buckwheat is washed for 3 times, and then is dried at 70-90 ℃, crushed and sieved by a 50-65 mesh sieve.
Further, in the step (2), a double-screw extrusion and expansion machine is adopted for extrusion and expansion, the temperature of the first area is 80-90 ℃, the temperature of the second area and the temperature of the third area are 120-140 ℃, the frequency conversion of the main machine is 25-45Hz, the frequency conversion of feeding is 25-45Hz, and the frequency conversion of rotary cutting is 25-45 Hz.
In summary, the invention has the following advantages:
1. the nutritional paste suitable for eating is specially designed for the hypertension crowds, the defect of single type of the nutritional paste on the market is overcome, the preparation method is simple and easy to operate, the bitter taste of the tartary buckwheat can be reduced, the taste of the nutritional paste is improved, the economic benefit of the black tartary buckwheat can be improved, and the problems of single type and single effect, poor taste and the like of the nutritional paste in the prior art are effectively solved.
2. The nutritional paste suitable for the hypertension population is prepared from the black tartary buckwheat rich in rutin as a raw material, and various coarse cereals such as rice flour and quinoa flour, is rich and balanced in nutrition, rich in various functional activities, rich in rutin, quercetin and the like, and has pharmacological effects of resisting oxidation, reducing blood pressure, reducing blood sugar, reducing blood fat and the like. The rice flour is added into the nutritional paste as an ingredient, so that the mixing property of the nutritional paste is improved, the nutritional paste is made into paste after being mixed with water, and the layering phenomenon after mixing is well solved. The rice is added into the tartary buckwheat, so that the taste of the mixed powder is improved, the digestion is promoted, and the rutin absorption rate is improved. The black rice flour is added into the nutritional paste as an ingredient, so that the viscosity of the powder is improved, and the nutritional paste also has various effects of delaying senescence, controlling blood sugar, controlling blood pressure and the like. The black soybean powder is added into the nutritional paste, so that the protein content is increased, and researches prove that the buckwheat and the black soybean have antagonistic oxidation, and the antioxidant activity of the composite raw material is higher than that of a single raw material. The black sesame powder is added into the nutritional paste as an ingredient, so that the flavor of the nutritional paste is increased, the taste is improved, and the nutritional paste has the effects of resisting arteriosclerosis, inhibiting bacteria, preventing corrosion, relaxing bowel, protecting liver, removing free radicals and the like. The quinoa is added into the nutritional paste as an ingredient, so that the flavor of the nutritional paste is enriched, and the nutritional paste is also a full-nutrition cereal and contains various functional activities such as rutin, quercetin, ferulic acid, caffeic acid and the like. The peanut powder is added into the nutritional paste as an ingredient, so that the flavor of the nutritional paste is increased, and the nutritional paste also has the effects of reducing cholesterol, enhancing memory and the like. The product has the advantages that the rice, the black sesame, the black soybean, the quinoa, the peanut and other various coarse cereals are added into the tartary buckwheat powder, so that the nutrition is reasonable and balanced, the multifunctional buckwheat flour has various functional activities, the antioxidation effect is improved, and the effects of removing free radicals, preventing cardiovascular diseases, reducing blood pressure and the like are realized. Xylitol is added into the nutrient paste as a sweetener, the sweet taste of the xylitol is 1.2 times of that of cane sugar, the xylitol is easy to dissolve in water, complications such as hyperglycemia and the like caused by eating the cane sugar or white granulated sugar and the like are avoided, and the xylitol is a natural sweetener.
3. The nutritional paste suitable for the hypertension group is convenient to carry and can be eaten after being brewed by opening the bag; no chemical additive is added, and the coarse cereals are all the five cereals, so that the health diet of modern people is met; for people with fast pace, the nutrition is supplemented in time, and the life style of modern people is met. The invention not only increases the variety of foods for hypertension people, but also provides a plurality of processing modes for black tartary buckwheat.
Drawings
FIG. 1 is a flow chart of the preparation method.
Detailed Description
Example 1
A nutritional paste suitable for being eaten by hypertension people comprises the following components in parts by weight: 20 parts of black tartary buckwheat powder, 20 parts of rice powder, 15 parts of black rice powder, 1 part of black bean powder, 1 part of black sesame powder, 1 part of peanut powder, 5 parts of quinoa wheat powder and 15 parts of xylitol.
Wherein, the black tartary buckwheat powder is 80-100 meshes, the rice powder is 80-100 meshes, the black bean powder is 80-100 meshes, the black sesame powder is 20-65 meshes, the peanut powder is 20-65 meshes and the quinoa powder is 80-100 meshes. The black tartary buckwheat powder is No. 1 tartary buckwheat.
The preparation method of the nutritional paste suitable for the hypertensive population comprises the following steps:
(1) cleaning black tartary buckwheat for 3 times, and then drying, crushing and sieving with a 60-mesh sieve at 80 ℃ in sequence to obtain raw black tartary buckwheat powder;
(2) adding water into the raw black tartary buckwheat powder obtained in the step (1) to adjust the water content to be 8%, and then sequentially carrying out extrusion, cooling, drying, crushing and sieving to obtain cured black tartary buckwheat powder; wherein, a double-screw extrusion puffing machine is adopted for extrusion puffing, the temperature of a first area is 80 ℃, the temperature of a second area is 120 ℃, the temperature of a third area is 130 ℃, the frequency conversion of a main machine is 35Hz, the frequency conversion of feeding is 35Hz, and the frequency conversion of rotary cutting is 35 Hz;
(3) and (3) uniformly mixing the cooked black tartary buckwheat powder obtained in the step (2) with rice powder, black bean powder, black sesame powder, peanut powder and quinoa powder, and then adding xylitol to uniformly mix to obtain the nutritional paste suitable for the hypertension population.
Example 2
A nutritional paste suitable for being eaten by hypertension people comprises the following components in parts by weight: 30 parts of black tartary buckwheat powder, 30 parts of rice powder, 15 parts of black rice powder, 2 parts of black bean powder, 2 parts of black sesame powder, 2 parts of peanut powder, 10 parts of quinoa powder and 15 parts of xylitol.
Wherein, the black tartary buckwheat powder is 80-100 meshes, the rice powder is 80-100 meshes, the black bean powder is 80-100 meshes, the black sesame powder is 20-65 meshes, the peanut powder is 20-65 meshes and the quinoa powder is 80-100 meshes. The black tartary buckwheat powder is No. 1 tartary buckwheat.
The preparation method of the nutritional paste suitable for the hypertensive population comprises the following steps:
(1) cleaning black tartary buckwheat for 3 times, and then drying, crushing and sieving with a 60-mesh sieve at 80 ℃ in sequence to obtain raw black tartary buckwheat powder;
(2) adding water into the raw black tartary buckwheat powder obtained in the step (1) to adjust the water content to be 10%, and then sequentially carrying out extrusion, cooling, drying, crushing and sieving to obtain cured black tartary buckwheat powder; wherein, a double-screw extrusion puffing machine is adopted for extrusion puffing, the temperature of a first area is 80 ℃, the temperature of a second area is 130 ℃, the temperature of a third area is 140 ℃, the frequency conversion of a main machine is 35Hz, the frequency conversion of feeding is 35Hz, and the frequency conversion of rotary cutting is 35 Hz;
(3) and (3) uniformly mixing the cooked black tartary buckwheat powder obtained in the step (2) with rice powder, black bean powder, black sesame powder, peanut powder and quinoa powder, and then adding xylitol to uniformly mix to obtain the nutritional paste suitable for the hypertension population.
Example 3
A nutritional paste suitable for being eaten by hypertension people comprises the following components in parts by weight: 40 parts of black tartary buckwheat powder, 40 parts of rice powder, 15 parts of black rice powder, 5 parts of black bean powder, 5 parts of black sesame powder, 2 parts of peanut powder, 15 parts of quinoa powder and 20 parts of xylitol.
Wherein, the black tartary buckwheat powder is 80-100 meshes, the rice powder is 80-100 meshes, the black bean powder is 80-100 meshes, the black sesame powder is 20-65 meshes, the peanut powder is 20-65 meshes and the quinoa powder is 80-100 meshes. The black tartary buckwheat powder is No. 1 tartary buckwheat.
The preparation method of the nutritional paste suitable for the hypertensive population comprises the following steps:
(1) cleaning black tartary buckwheat for 3 times, and then drying, crushing and sieving with a 60-mesh sieve at 80 ℃ in sequence to obtain raw black tartary buckwheat powder;
(2) adding water into the raw black tartary buckwheat powder obtained in the step (1) to adjust the water content to be 12%, and then sequentially carrying out extrusion, cooling, drying, crushing and sieving to obtain cured black tartary buckwheat powder; wherein, a double-screw extrusion puffing machine is adopted for extrusion puffing, the temperature of a first area is 80 ℃, the temperature of a second area is 130 ℃, the temperature of a third area is 140 ℃, the frequency conversion of a main machine is 35Hz, the frequency conversion of feeding is 30Hz, and the frequency conversion of rotary cutting is 35 Hz;
(3) and (3) uniformly mixing the cooked black tartary buckwheat powder obtained in the step (2) with rice powder, black bean powder, black sesame powder, peanut powder and quinoa powder, and then adding xylitol to uniformly mix to obtain the nutritional paste suitable for the hypertension population.
Comparative example 1
Comparative example 1 is different from example 1 in that the amount of black tartary buckwheat powder added was increased to 50 parts.
Comparative example 2
Comparative example 2 is different from example 1 in that the black sesame powder was added in an amount of 7 parts and the peanut powder was added in an amount of 6 parts.
Comparative example 3
Comparative example 3 is different from example 1 in that in step (2) of the production method, extrusion-expansion is changed to baking.
The nutritional pastes obtained in examples 1-3 and comparative examples 1-3 were mixed with water at 80 ℃ in a weight ratio of 1:7, stirred, and then subjected to random invitations of 20 food professional students and sensory evaluations of 5 patients with hypertension who had undergone sensory training, wherein the sensory evaluation indexes are shown in table 1, and the sensory evaluation results are shown in table 2. The contents of rutin in the nutritional pastes obtained in examples 1 to 3 and comparative examples 1 to 3 were measured as follows, and the results are shown in Table 2.
The rutin content determination method comprises the following steps:
accurately weighing rutin 0.2mg sample in a 10mL brown volumetric flask, adding anhydrous methanol to constant volume, and making into reference mother liquor. 0.100g of the nutrient paste is precisely weighed into a 150mL conical flask, 25mL of anhydrous methanol is added, and the mixture is shaken and weighed. Ultrasonic treating at 25 deg.C for 30min, cooling to room temperature, adding anhydrous methanol to make up the mass, shaking, and centrifuging. Taking the supernatant, filtering by 0.22 mu m and detecting. And measuring the content of rutin in the nutrient paste by adopting ultra-high performance liquid chromatography.
BEHC18(2.1 mm. times.50 mm, 1.7 μm) chromatography column; mobile phase: methanol (a) -0.2% aqueous glacial acetic acid (B); gradient elution is carried out for 0-3 min, wherein A is 10% -26%; 26-29% of A for 3-5 min; 5-9.5 min, 29% -38% A; 9.5-13 min, 38% -44% A; 13-15 min, 44% A; 15-17 min, 44% -10% A; (ii) a The detection wavelength is 254 nm; the column temperature was 35 ℃; the flow rate is 0.2 mL/min; the sample size was 1. mu.L.
TABLE 1 sensory evaluation Table
Table 2 sensory evaluation and rutin content results
| Scoring | Tissue of | Color | Smell(s) | Taste of the product | Reconstitution property | Rutin mg/g |
| Example 1 | 9.4 | 9.5 | 9.4 | 9.8 | 10.0 | 0.65 |
| Example 2 | 9.0 | 8.5 | 8.7 | 9.1 | 8.0 | 0.83 |
| Example 3 | 8.5 | 8.0 | 8.1 | 8.5 | 7.8 | 0.99 |
| Comparative example 1 | 8.5 | 8.7 | 7.9 | 8.3 | 7.5 | 1.11 |
| Comparative example 2 | 7.4 | 6.8 | 7.2 | 7.8 | 5.9 | 0.54 |
| Comparative example 3 | 8.2 | 8.9 | 8.6 | 8.2 | 6.4 | 0.61 |
As can be seen from Table 2, as the addition amount of the black tartary buckwheat powder increases, the sensory score decreases and the rutin content increases. (ii) a With the excessive addition of the black sesame powder and the peanut powder, the oil content is too high, and the special fragrance of the black tartary buckwheat powder is covered by granular feel, so that the sensory evaluation is reduced; compared with the extruded and puffed black tartary buckwheat powder, the roasted black tartary buckwheat powder has the advantages that the brewing stability is obviously reduced, the sensory evaluation is reduced, and the rutin content is not obviously increased. The sensory score and rutin content were combined and example 1 was selected when high mouth feel was required and when rutin content was present. When the content of rutin is highly required, the example 2 or 3 with a little bad taste can be properly selected. The product has the advantages that: on the premise of taking the mouthfeel into consideration, by adding the extruded and puffed tartary buckwheat powder and the synergistic effect of various coarse cereals, the low-sugar (xylitol) low-fat nutritional paste suitable for the hypertension population is provided.
While the present invention has been described in detail with reference to the illustrated embodiments, it should not be construed as limited to the scope of the present patent. Various modifications and changes may be made by those skilled in the art without inventive step within the scope of the appended claims.
Claims (7)
1. The nutritional paste suitable for being eaten by people with hypertension is characterized by comprising the following components in parts by weight: 15-40 parts of black tartary buckwheat powder, 15-40 parts of rice powder, 15-20 parts of black rice powder, 1-5 parts of black bean powder, 1-5 parts of black sesame powder, 1-5 parts of peanut powder, 5-10 parts of quinoa wheat powder and 10-25 parts of xylitol.
2. The nutritional paste suitable for consumption by hypertensive population according to claim 1, comprising the following components in parts by weight: 20-30 parts of black tartary buckwheat powder, 20-30 parts of rice flour, 15-18 parts of black rice flour, 2-4 parts of black bean powder, 2-4 parts of black sesame powder, 2-4 parts of peanut powder, 8-10 parts of quinoa wheat powder and 15-20 parts of xylitol.
3. The nutritional paste suitable for consumption by hypertensive population according to claim 1, comprising the following components in parts by weight: 30 parts of black tartary buckwheat powder, 30 parts of rice powder, 15 parts of black rice powder, 2 parts of black bean powder, 2 parts of black sesame powder, 2 parts of peanut powder, 10 parts of quinoa powder and 15 parts of xylitol.
4. The nutritional paste according to any one of claims 1 to 3, wherein the black tartary buckwheat flour is 80 to 100 meshes, the rice flour is 80 to 100 meshes, the black bean flour is 80 to 100 meshes, the black sesame flour is 20 to 65 meshes, the peanut flour is 20 to 65 meshes, and the quinoa flour is 80 to 100 meshes.
5. A process for the preparation of a nutritional paste suitable for consumption by hypertensive population according to any of claims 1 to 4, comprising the steps of:
(1) cleaning black tartary buckwheat, and then sequentially drying, crushing and sieving to obtain raw black tartary buckwheat powder;
(2) adding water into the raw black tartary buckwheat powder obtained in the step (1) to adjust the water content to be 8-24%, and then sequentially carrying out extrusion, cooling, drying, crushing and sieving to obtain cured black tartary buckwheat powder;
(3) and (3) uniformly mixing the cooked black tartary buckwheat powder obtained in the step (2) with rice powder, black bean powder, black sesame powder, peanut powder and quinoa powder, and then adding xylitol to uniformly mix to obtain the nutritional paste suitable for the hypertension population.
6. The method for preparing a nutritional paste suitable for people with hypertension according to claim 5, wherein in step (1), black tartary buckwheat is washed for 3 times, and then dried at 70-90 ℃, crushed and sieved by a 50-65 mesh sieve.
7. The method for preparing a nutritious paste suitable for hypertension people as claimed in claim 5, wherein in step (2), a double helix extrusion-expansion machine is used for extrusion-expansion, the temperature of the first zone is 80-90 ℃, the temperature of the second zone and the third zone is 120-140 ℃, the frequency of the main machine is 25-45Hz, the frequency of the feeding is 25-45Hz, and the frequency of the rotary cutting is 25-45 Hz.
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