CN112790387A - Nutritional meal replacement powder and preparation method thereof - Google Patents
Nutritional meal replacement powder and preparation method thereof Download PDFInfo
- Publication number
- CN112790387A CN112790387A CN202110046784.1A CN202110046784A CN112790387A CN 112790387 A CN112790387 A CN 112790387A CN 202110046784 A CN202110046784 A CN 202110046784A CN 112790387 A CN112790387 A CN 112790387A
- Authority
- CN
- China
- Prior art keywords
- powder
- temperature
- meal replacement
- nutritional meal
- low
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000843 powder Substances 0.000 title claims abstract description 78
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 38
- 235000012054 meals Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 40
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 26
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 26
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 23
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 23
- 240000007594 Oryza sativa Species 0.000 claims abstract description 22
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 22
- 235000009566 rice Nutrition 0.000 claims abstract description 22
- 239000000126 substance Substances 0.000 claims abstract description 20
- 229920002472 Starch Polymers 0.000 claims abstract description 16
- 235000019698 starch Nutrition 0.000 claims abstract description 16
- 239000008107 starch Substances 0.000 claims abstract description 16
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 12
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 12
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 12
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 12
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 12
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 12
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 12
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 12
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 12
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 12
- 229920001202 Inulin Polymers 0.000 claims abstract description 12
- 229920002752 Konjac Polymers 0.000 claims abstract description 12
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 12
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 claims abstract description 12
- 229940029339 inulin Drugs 0.000 claims abstract description 12
- 235000010485 konjac Nutrition 0.000 claims abstract description 12
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 11
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 11
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 11
- 241000220317 Rosa Species 0.000 claims abstract description 11
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 11
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 11
- 235000020197 coconut milk Nutrition 0.000 claims abstract description 11
- 229930091371 Fructose Natural products 0.000 claims abstract description 10
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims abstract description 10
- 239000005715 Fructose Substances 0.000 claims abstract description 10
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 10
- 238000005516 engineering process Methods 0.000 claims abstract description 9
- 240000000171 Crataegus monogyna Species 0.000 claims abstract 4
- 241000196324 Embryophyta Species 0.000 claims description 28
- 239000000203 mixture Substances 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 239000007788 liquid Substances 0.000 claims description 18
- 230000004087 circulation Effects 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 16
- 238000007605 air drying Methods 0.000 claims description 14
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 11
- 238000004140 cleaning Methods 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 10
- 210000004027 cell Anatomy 0.000 claims description 9
- 210000002421 cell wall Anatomy 0.000 claims description 9
- 230000007246 mechanism Effects 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 238000005520 cutting process Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 235000010716 Vigna mungo Nutrition 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 6
- 239000008187 granular material Substances 0.000 claims description 6
- 238000005191 phase separation Methods 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 230000009471 action Effects 0.000 claims description 5
- 238000005374 membrane filtration Methods 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 4
- 238000000926 separation method Methods 0.000 claims description 4
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 3
- 235000012874 Phaseolus calcaratus Nutrition 0.000 claims description 3
- 238000009837 dry grinding Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 230000006698 induction Effects 0.000 claims description 3
- 239000008101 lactose Substances 0.000 claims description 3
- 239000012528 membrane Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 238000005086 pumping Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 239000011550 stock solution Substances 0.000 claims description 3
- 239000000725 suspension Substances 0.000 claims description 3
- 238000001291 vacuum drying Methods 0.000 claims description 3
- 235000012041 food component Nutrition 0.000 claims description 2
- 238000005057 refrigeration Methods 0.000 claims description 2
- 239000004615 ingredient Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 22
- 241000282414 Homo sapiens Species 0.000 abstract description 15
- 210000000952 spleen Anatomy 0.000 abstract description 11
- 210000002784 stomach Anatomy 0.000 abstract description 10
- 210000004185 liver Anatomy 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 8
- 210000003734 kidney Anatomy 0.000 abstract description 6
- 238000010521 absorption reaction Methods 0.000 abstract description 5
- 230000007062 hydrolysis Effects 0.000 abstract description 5
- 238000006460 hydrolysis reaction Methods 0.000 abstract description 5
- 230000004064 dysfunction Effects 0.000 abstract description 4
- 230000003203 everyday effect Effects 0.000 abstract description 4
- 230000000968 intestinal effect Effects 0.000 abstract description 4
- 239000010794 food waste Substances 0.000 abstract description 3
- 210000001835 viscera Anatomy 0.000 abstract description 3
- 230000001502 supplementing effect Effects 0.000 abstract description 2
- 229920003266 Leaf® Polymers 0.000 abstract 1
- 239000000047 product Substances 0.000 description 25
- 230000000694 effects Effects 0.000 description 12
- 241001092040 Crataegus Species 0.000 description 8
- 235000015097 nutrients Nutrition 0.000 description 8
- 230000008569 process Effects 0.000 description 7
- 239000000835 fiber Substances 0.000 description 6
- 239000004480 active ingredient Substances 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 230000004071 biological effect Effects 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 238000001704 evaporation Methods 0.000 description 3
- 230000008020 evaporation Effects 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 244000077995 Coix lacryma jobi Species 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000011010 flushing procedure Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000011344 liquid material Substances 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241001052560 Thallis Species 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 150000001450 anions Chemical class 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000002457 bidirectional effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000002925 chemical effect Effects 0.000 description 1
- 235000020415 coconut juice Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005202 decontamination Methods 0.000 description 1
- 230000003588 decontaminative effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000018927 edible plant Nutrition 0.000 description 1
- 230000009982 effect on human Effects 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000007102 metabolic function Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000005416 organic matter Substances 0.000 description 1
- 230000010355 oscillation Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000008506 pathogenesis Effects 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 229930000223 plant secondary metabolite Natural products 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000004801 process automation Methods 0.000 description 1
- 238000011112 process operation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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
- 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
- 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
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
-
- 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
Landscapes
- 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)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses nutritional meal replacement powder which comprises the following components: glutinous rice, highland barley, lotus root starch, red bean, pearl barley, white kidney bean, coconut milk powder, longan, rice, 0.1-0.5g of hawthorn, rose, lotus leaf, konjak, inulin, apple, crystalline fructose and skim milk powder. The invention also discloses a preparation method of the nutritional meal replacement powder, which utilizes a biological hydrolysis technology to maximize the nutrition exertion and absorption of the product, changes materials of the product into small molecular substances (15-20 microns) which are directly absorbed by small intestinal capillaries in a human body, thereby replacing functions of spleen, stomach and liver, and kidney, supplementing sufficient food essence for sub-healthy human bodies with dysfunction of the spleen, the stomach and the liver and kidney every day, avoiding excessive food waste intake of the human body, and greatly reducing the viscera burden.
Description
Technical Field
The invention relates to the technical field of meal replacement powder, in particular to nutritional meal replacement powder and a preparation method thereof.
Background
The nutritional meal replacement powder is a powder product formed by main food materials and medicinal and edible food materials, has the nutrition of common food, has the auxiliary efficacy of special food materials such as medicinal and edible food materials, and is concerned about health-preserving and health-care food, but the existing meal replacement powder has the following defects in the eating process: firstly, the existing meal replacement powder is low in digestion and absorption utilization rate after being eaten, so that the nutritional requirements cannot be met; secondly, the active ingredients in the raw materials are prepared more coarsely in the preparation process of the existing meal replacement powder, so that the activity of the active ingredients in the raw materials is reduced, the active ingredients in the raw materials are partially lost, the efficacy of the meal replacement powder is insufficient, and the eating effect is reduced. In view of the above, it is desirable to design a nutritional meal replacement powder and a preparation method thereof.
Disclosure of Invention
The invention aims to provide nutritional meal replacement powder and a preparation method thereof, which utilize a biological hydrolysis technology to maximize the nutrition exertion and absorption of a product, change materials of the product into small molecular substances (15-20 microns) and directly absorb the small molecular substances by small intestinal capillaries in a human body, thereby replacing functions of spleen, stomach and liver, and the sub-healthy human body with dysfunction of the spleen, the stomach and the liver and kidney supplies sufficient food essence every day, avoiding excessive food waste intake of the human body and greatly reducing the viscera load.
In order to achieve the purpose, the invention provides nutritional meal replacement powder which comprises the following components: by weight, 5-10g of glutinous rice, 1-5g of highland barley, 0.1-0.5g of lotus root starch, 0.1-0.5g of rice bean, 0.1-0.5g of pearl barley, 0.1-0.5g of white kidney bean, 1.0-1.5g of coconut milk powder, 0.1-0.5g of longan, 0.1-0.5g of rice, 0.1-0.5g of hawthorn, 0.1-0.5g of rose, 0.1-0.5g of lotus leaf, 0.1-0.5g of konjak, 3.0-4.0g of inulin, 0.1-0.5g of apple, 2.0-3.0g of crystalline fructose and 1-5g of skim milk powder.
Preferably, the following components are included: by weight, 7g of glutinous rice, 3g of highland barley, 0.5g of lotus root starch, 0.5g of phaseolus calcaratus, 0.5g of pearl barley, 0.5g of white kidney bean, 1.5g of coconut milk powder, 0.5g of longan, 0.5g of rice, 0.1g of hawthorn, 0.1g of rose, 0.1g of lotus leaf, 0.3g of konjak, 3.4g of inulin, 0.1g of apple, 2.5g of crystalline fructose and 2g of skim milk powder.
A preparation method of nutritional meal replacement powder comprises the following steps:
(1) ozone circulation cleaning: mixing 5-10g of glutinous rice, 1-5g of highland barley, 0.1-0.5g of lotus root starch, 0.1-0.5g of rice bean, 0.1-0.5g of pearl barley, 0.1-0.5g of white kidney bean, 1.0-1.5g of coconut milk powder, 0.1-0.5g of longan, 0.1-0.5g of rice, 0.1-0.5g of hawthorn, 0.1-0.5g of rose, 0.1-0.5g of lotus leaf, 0.1-0.5g of konjak, 3.0-4.0g of inulin, 0.1-0.5g of apple, 2.0-3.0g of crystalline fructose and 1-5g of skim milk powder together to obtain a plant mixture, and cleaning the plant mixture by an ozone circulation technology;
(2) natural circulation air drying: placing the cleaned plant mixture in a device with an air drying chamber for circular air drying;
(3) and (3) low-temperature vacuum drying: heating the naturally circulated air-dried plant mixture in a heat-stable vacuum device, cooling the plant mixture to room temperature by high-pressure natural air when the plant mixture is heated and cooked at 50-90 ℃, and storing the plant mixture at room temperature for later use;
(4) breaking the wall of the ultramicro-cells: pulverizing the above materials into micropowder with particle size of less than 10 μm at room temperature to break cell wall of plant medicinal materials, and keeping nutritional components in cells at low temperature, adding the parched granule into screw conveyer hopper of micronizer, and pulverizing at host frequency of 30-50Hz, feeding frequency of 5-15Hz, classifier frequency of 15-35Hz, and temperature of 40 deg.C to obtain cell wall-broken micropowder;
(5) liquid crushing: soaking the wall-breaking superfine powder in water in a grinding barrel, arranging a fixed cutting mechanism and a rotary cutting mechanism in the grinding barrel, and driving a rotary blade to rotate through a motor, so that the wall-breaking superfine powder soaked in the water is dually cut by the rotary blade and a fixed blade to obtain a ground powder liquid;
(6) negative pressure cold and dry grinding: freezing the water content of the powder liquid at low temperature, and then drying for 48h in a negative pressure environment, so that the water content is directly sublimated from a solid state to water vapor and is removed from the powder liquid to ensure that the powder liquid is actively dried to obtain negative pressure cold dry powder;
(7) three-phase separation: putting the negative pressure cold dry powder into a three-phase separator for separation;
(8) membrane filtration: filtering the stock solution after three-phase separation by using a membrane with nano-scale holes to obtain a concentrated material, wherein the concentration of lactose is increased to 29 percent, and the removal rate of ash reaches 90 percent;
(9) low-temperature vacuum concentration: under the induction of secondary steam and the high vacuum suction of the separator, the concentrated material and the secondary steam enter the separator along the tangential direction;
(10) high-pressure homogenization: the material in a suspension state after low-temperature vacuum concentration flows through a high-pressure homogenizing cavity at a high speed under the action of ultrahigh pressure, so that the material is subjected to physical, chemical and structural property changes;
(11) low-temperature vacuum pumping: carrying out low-temperature vacuum concentration on the high-pressure homogenized raw material to obtain a concentrated raw material;
(12) microwave constant-temperature sterilization: and performing microwave sterilization on the extracted concentrated raw materials to obtain the nutritional meal replacement powder.
Preferably, the cleaning tank cleaned by the ozone circulation in the step (1) adopts a refrigeration compressor to perform cooling treatment.
Preferably, the normal temperature in the step (4) is 25-35 ℃.
Preferably, the low-temperature of the negative pressure cold dry crushing in the step (6) is-30 ℃.
Preferably, the ultra-high pressure in step (10) is 60000 psi.
Preferably, the heating range of the low-temperature vacuum extraction in the step (11) is 30-100 ℃, the vacuum degree range is-3.6 kpa to-70 kpa, and the rotating speed of the stirrer is 5-30 rpm.
Therefore, the nutritional meal replacement powder and the preparation method thereof have the following beneficial effects:
(1) according to different attributes of cold, heat, warm and cool food materials, and according to the traditional Chinese medicine compatibility concept of tonifying qi and blood (supplementing small molecular substances with balanced nutrition), removing dampness and eliminating phlegm to regulate spleen and stomach, the biological hydrolysis technology is utilized to maximize the nutrition exertion and absorption of the product.
(2) The food is produced respectively according to different material attributes, the material of the product is changed into small molecular substance (15-20 microns), and the small molecular substance is directly absorbed by small intestinal capillaries in a human body, so that the functions of spleen, stomach and liver and kidney are replaced, and the sub-healthy human body with dysfunction of spleen, stomach, liver and kidney supplies sufficient food essence every day.
(3) The nutrition maximization of the product is to ensure that the nutrition price cannot be destroyed (high-temperature processing cannot be carried out); nutritionally, both fried and baked products are produced at high temperatures, which substantially exceed 60 ℃ and whose nutrition is destroyed; according to the etiology and pathogenesis of the traditional Chinese medicine, the stir-fried and baked products are made under the action of high heat energy for a long time, so that people can feel dry when eating the products, normal metabolism of the human body becomes disordered after eating the products for a long time, various symptoms such as endocrine dyscrasia can occur, the immunity is reduced, and the products are damaged by various diseases.
(4) And (3) finely processing the product by using more than eleven production processes: ozone circulation cleaning, edible plant extraction liquid soaking, three-time liquid crushing, low-temperature vacuum critical cooking, integral control of multiple hydrolysis, high-shear and high-pressure opposite-flushing cold extraction, medium-low temperature cavitation opposite-flushing circulation extraction, medium-low temperature vacuum filter-pressing circulation extraction, three-way separation, filter pressing and membrane filtration, bidirectional low-temperature vacuum concentration or membrane filtration, high-pressure homogenization, high-pressure double-airflow exchange type spray drying and the like. By adopting an advanced negative pressure freeze drying technology, the fruit granules in the product are subjected to rapid pressure reduction to rapidly reduce the temperature to minus 40 ℃, water in the fruit is extracted, and the fruit granules are freeze-dried into granules, so that 78% of nutrients in the raw materials are not damaged, and almost vitamins and glycogen are completely reserved.
(5) The invention combines glutinous rice, highland barley, barley and lotus root starch to condition the spleen and stomach; the red bean and the coix seed are matched to strengthen the spleen and eliminate dampness; white kidney bean, lotus root starch, coconut milk and highland barley are used for tonifying middle-jiao and Qi; the lotus root starch and the longan are combined to tonify and nourish blood; the coconut juice, the rice and the lotus root starch are used for moistening hair and beautifying; the lotus root starch, the hawthorn and the rose are used for promoting blood circulation and removing blood stasis; the coix seed, the hawthorn, the lotus leaf, the konjak and the inulin are combined for reducing fat and losing weight; white kidney bean, konjak and inulin are combined to regulate intestines and moisten stool.
The technical solution of the present invention is further described in detail by the accompanying drawings and embodiments.
Drawings
FIG. 1 is a process flow diagram of an embodiment of a nutritional meal replacement powder and a preparation method thereof according to the present invention.
Detailed Description
The technical solution of the present invention is further illustrated by the accompanying drawings and examples.
The invention provides nutritional meal replacement powder which comprises the following components: by weight, 5-10g of glutinous rice, 1-5g of highland barley, 0.1-0.5g of lotus root starch, 0.1-0.5g of rice bean, 0.1-0.5g of pearl barley, 0.1-0.5g of white kidney bean, 1.0-1.5g of coconut milk powder, 0.1-0.5g of longan, 0.1-0.5g of rice, 0.1-0.5g of hawthorn, 0.1-0.5g of rose, 0.1-0.5g of lotus leaf, 0.1-0.5g of konjak, 3.0-4.0g of inulin, 0.1-0.5g of apple, 2.0-3.0g of crystalline fructose and 1-5g of skim milk powder.
A preparation method of nutritional meal replacement powder comprises the following steps:
(1) ozone circulation cleaning: mixing 5-10g of glutinous rice, 1-5g of highland barley, 0.1-0.5g of lotus root starch, 0.1-0.5g of rice bean, 0.1-0.5g of pearl barley, 0.1-0.5g of white kidney bean, 1.0-1.5g of coconut milk powder, 0.1-0.5g of longan, 0.1-0.5g of rice, 0.1-0.5g of hawthorn, 0.1-0.5g of rose, 0.1-0.5g of lotus leaf, 0.1-0.5g of konjak, 3.0-4.0g of inulin, 0.1-0.5g of apple, 2.0-3.0g of crystalline fructose and 1-5g of skim milk powder together to obtain a plant mixture, and cleaning the plant mixture by an ozone circulation technology; through ozone circulation cleaning technology, make the cleaning performance more showing, can not only effective clear oil decontamination, can also get rid of the remaining pesticide on fruit vegetables surface, kill the bacterium, and the in-process need not artifical the participation, really realizes wasing full process automation. Adopt compressor to cool down the processing to whole washing basin, prevent to rise rapidly because the temperature that the effect of fan and ozone machine caused, avoided eating the material to cause deterioration and the loss of nutrient substance in high temperature aquatic.
(2) Natural circulation air drying: placing the cleaned plant mixture in a device with an air drying chamber for circular air drying; in the process, two ends of an air drying chamber are respectively communicated by designing the device to form a circulating structure, so that the circulating circulation of air flow is ensured, the air in a circulating system is dehumidified, the air humidity is reduced, and the drying effect of the air on products is improved; the humidity sensor and the control system are used for detecting the air humidity in the circulating system, so that the air in the circulating system is automatically detected, and the opening and closing of the dehumidifying device are automatically controlled; the fans which are axially and symmetrically distributed are designed, so that the air in the whole circulating system is ensured to flow well, and the air drying effect on food is realized; the whole set of circulating air drying process is automatically controlled, the temperature and the vacuum state of the air drying environment are ensured, and circulating airflow is formed in the circulating system, so that the product is dried, the kinetic energy loss of flowing air is greatly reduced, the energy consumption of the system is reduced, and the product air drying cost is reduced; by designing the heating device, the switch is controlled according to the temperature condition, and the air temperature in the circulating system is ensured to be properly kept in a set range.
(3) And (3) low-temperature vacuum drying: heating the naturally circulated air-dried plant mixture in a heat-stable vacuum device, cooling the plant mixture to room temperature by high-pressure natural air when the plant mixture is heated and cooked at 50-90 ℃, and storing the plant mixture at room temperature for later use; the growth of aerobic microorganisms in the food is reduced under the vacuum state, the peculiar smell generated by oxidation and the loss of volatile flavor components and nutrient substances in the processing process are eliminated, the breeding of bacterial colonies can be inhibited through rapid cooling, the quality guarantee period of the product is prolonged, the heat treatment degree, the cooling rate and the cooled temperature are accurately controlled, the curing temperature is reduced by adopting a vacuum device for heating, the processed food has perfect reproducibility, and the nutritional value and the flavor components of the food are greatly preserved.
(4) Breaking the wall of the ultramicro-cells: pulverizing the above materials into micropowder with particle size less than 10 μm at normal temperature (25-35 deg.C), breaking cell wall of plant medicine material, retaining nutrient components in cell at low temperature, adding parched granule into screw conveyer hopper of micronizer, and pulverizing at host frequency of 30-50Hz, feeding frequency of 5-15Hz, classifier frequency of 15-35Hz and temperature of 40 deg.C to obtain superfine cell wall-broken powder; after the cell wall is broken, effective components in the cell wall are fully exposed, the release speed and the release amount of the effective components of the plant are greatly improved, so that the cell wall of the plant is opened by a cell wall breaking technical means, nutrient substances in the cell are fully erupted, the contact area between the material and a human body after cell wall breaking treatment is enlarged, the food material after cell wall breaking treatment is very fine and is easily digested and absorbed by the human body, and the nutritive value of food is greatly improved.
(5) Liquid crushing: the superfine wall-breaking powder is soaked in water in a crushing barrel, a fixed cutting mechanism and a rotary cutting mechanism are arranged in the crushing barrel, a rotary blade is driven to rotate through a motor, so that the superfine wall-breaking powder soaked in the water is dually cut by the rotary blade and a fixed blade to obtain crushed powder liquid, the fiber crushing process is greatly accelerated, meanwhile, fibers are cut in the water, the fibers are prevented from flying, the side surface of the rotary blade is provided with a right-angled triangle or isosceles triangle cutting edge, the lateral cutting capability is improved, the number of the blades is adjustable, a single blade can be independently and timely replaced when damaged, and the maintenance process is convenient; the baffle is added, vortex is avoided being formed, fibers can be fully crushed, the crushing efficiency is improved, the crushing time is shortened, the uniformity and consistency of the crushing quality of the fibers are improved, the process operation is convenient, the length of the crushed fibers is not large, the control is easy, the crushing working environment is greatly improved, the efficiency is high, and the manufacturing cost is low.
(6) Negative pressure cold and dry grinding: freezing the water content of the powder liquid at low temperature (-30 ℃), drying for 48h in a negative pressure environment, directly sublimating the water content from a solid state into water vapor, and removing the water vapor from the powder liquid to actively dry the powder liquid to obtain negative pressure cold dry powder; effectively prevents the physicochemical and biological characteristics of the product from changing, has little damage to the structure and the characteristics of biological tissues and cells, ensures that the product quickly enters a dormant state, and effectively protects the stability of the effective components of a plurality of heat-sensitive products. Such as protein, microbe, etc., will not denature and lose their biological activity. After drying, the shape is loose, the color is basically not changed, and the water can be quickly dissolved and the physical and chemical properties and the biological activity of the original aqueous solution can be recovered after the water is added. Because the drying is carried out under the condition of negative pressure, the method has good protection effect on some substances which are easy to oxidize. In addition, the water content is very low after the negative pressure cold drying, so that the stability of the product is improved, the chance of pollution is reduced, the transportation is convenient, and the storage life of the product is prolonged.
(7) Three-phase separation: the negative pressure cold dry powder is put into a three-phase separator for separation, and one machine independently completes air floatation, precipitation and other work, so that a large amount of manpower and material resources are saved in the production of starch materials.
(8) Membrane filtration: filtering the stock solution after three-phase separation by using a membrane with nano-scale holes to obtain a concentrated material, wherein the concentration of lactose is increased to 29 percent, and the removal rate of ash reaches 90 percent; the retention molecular weight of the organic matter is from 200-1000Dalton, the retention rate of divalent ions, particularly anions can reach 99 percent, and the method is particularly suitable for concentrating low molecular weight substances.
(9) Low-temperature vacuum concentration: under the induction of secondary steam and the high vacuum suction of the separator, the concentrated material and the secondary steam enter the separator along the tangential direction, the nutrient components and the fragrance of the raw materials are preserved, the solvent of the liquid material is quickly evaporated in a boiling state, the boiling point of the liquid material is changed due to pressure, the pressure is increased, the boiling point is increased, the pressure is small, and the boiling point is reduced. Because the evaporation is carried out at a lower temperature, and simultaneously, because the material is not influenced by high temperature, the damage and the loss of heat unstable components are avoided, and the nutrient components and the fragrance of the raw materials are better preserved. Especially certain amino acids, flavonoids, phenols, vitamins and other substances can be prevented from being damaged by heating, and some materials with higher viscosity such as saccharides, proteins, pectin, mucilaginous substances and the like can be prevented from being coked by low-temperature evaporation.
(10) High-pressure homogenization: the material in suspension state after low-temperature vacuum concentration flows through the high-pressure homogenizing cavity at high speed under the action of ultrahigh pressure (60000psi), so that the material is subjected to physical, chemical and structural property changes, and finally the homogenizing effect is achieved. High-pressure homogenizer mainly comprises high-pressure homogeneity chamber and booster mechanism, and the inside in high-pressure homogeneity chamber has the geometry of special design, and under booster mechanism's effect, high-pressure solution passes through the homogeneity chamber fast, and the material can receive mechanical force effects such as high-speed shearing, high frequency oscillation, cavitation and convection current striking and corresponding fuel effect simultaneously, and the mechanical force and the chemical effect that arouse from this can induce the physics of material macromolecule, chemistry and structural property to change, finally reach the effect of homogeneity. The pressurizing mechanism provides required pressure for the fluid material to pass through the homogenizing cavity at a high speed, the pressure and the stability can also influence the quality of the product to a certain extent, and the material is subjected to high-pressure homogenizing treatment in the production process to obtain a liquid semi-finished product which is uniformly mixed.
(11) Low-temperature vacuum pumping: vacuum concentrating the high-pressure homogenized raw material at low temperature, wherein the heating range is 30-100 ℃, the vacuum degree range is-3.6 kpa to-70 kpa, and the rotating speed of a stirrer is 5-30 r/min to obtain a concentrated raw material; the plant active ingredients are plant secondary metabolites with physiological promotion effect on human beings and various organisms, such as polysaccharides, terpenoids, flavones, alkaloids and the like. The active functional components extracted from the plants are widely applied in the food industry, and particularly used as functional raw materials of nutritional and health-care foods. The vacuum concentration realizes low-pressure evaporation at a lower temperature, and the effect of retaining the functional components to the maximum extent is achieved.
(12) Microwave constant-temperature sterilization: the extracted concentrated raw materials are subjected to microwave sterilization to obtain the nutritional meal replacement powder, and the microwave sterilization mode is utilized to enable organisms to absorb energy and then generate two different comprehensive biological effects which are interdependent and mutually enhanced, so that the aim of rapid sterilization is fulfilled. The microwave penetration performance is utilized to rapidly heat food materials, the sterilization temperature is reached in a short time, microorganisms are dead, microbial cells in the food are subjected to various physiological, biochemical and functional changes in vivo under the action of a microwave field, physiological active substances of the microorganisms are changed, normal metabolic functions are disturbed and destroyed, the growth or death of the thalli is stopped, the temperature is controlled by controlling the moisture content, the feeding speed and the like in the device, the temperature in the device is guaranteed to be kept at a low temperature and a normal temperature, and the nutrient substances and the taste of the food are not influenced.
Examples
A nutritional meal replacement powder comprises the following components: by weight, 7g of glutinous rice, 3g of highland barley, 0.5g of lotus root starch, 0.5g of phaseolus calcaratus, 0.5g of pearl barley, 0.5g of white kidney bean, 1.5g of coconut milk powder, 0.5g of longan, 0.5g of rice, 0.1g of hawthorn, 0.1g of rose, 0.1g of lotus leaf, 0.3g of konjak, 3.4g of inulin, 0.1g of apple, 2.5g of crystalline fructose and 2g of skim milk powder.
Therefore, the nutritional meal replacement powder adopting the structure and the preparation method thereof utilize the biological hydrolysis technology to maximize the nutrition exertion and absorption of the product, change the materials of the product into small molecular substances (15-20 microns), and directly absorb the small molecular substances by small intestinal capillaries in a human body, thereby replacing the functions of spleen, stomach and liver, supplying sufficient food essence to sub-healthy human bodies with dysfunction of the spleen, the stomach and the liver and kidney every day, avoiding the excessive intake of food waste by the human body and greatly reducing the viscera burden.
Finally, it should be noted that: the above embodiments are only for illustrating the technical solutions of the present invention and not for limiting the same, and although the present invention is described in detail with reference to the preferred embodiments, those of ordinary skill in the art should understand that: modifications and equivalents may be made to the invention without departing from the spirit and scope of the invention.
Claims (8)
1. A nutritional meal replacement powder is characterized by comprising the following components: by weight, 5-10g of glutinous rice, 1-5g of highland barley, 0.1-0.5g of lotus root starch, 0.1-0.5g of rice bean, 0.1-0.5g of pearl barley, 0.1-0.5g of white kidney bean, 1.0-1.5g of coconut milk powder, 0.1-0.5g of longan, 0.1-0.5g of rice, 0.1-0.5g of hawthorn, 0.1-0.5g of rose, 0.1-0.5g of lotus leaf, 0.1-0.5g of konjak, 3.0-4.0g of inulin, 0.1-0.5g of apple, 2.0-3.0g of crystalline fructose and 1-5g of skim milk powder.
2. The nutritional meal replacement powder of claim 1, comprising the following ingredients: by weight, 7g of glutinous rice, 3g of highland barley, 0.5g of lotus root starch, 0.5g of phaseolus calcaratus, 0.5g of pearl barley, 0.5g of white kidney bean, 1.5g of coconut milk powder, 0.5g of longan, 0.5g of rice, 0.1g of hawthorn, 0.1g of rose, 0.1g of lotus leaf, 0.3g of konjak, 3.4g of inulin, 0.1g of apple, 2.5g of crystalline fructose and 2g of skim milk powder.
3. A method of preparing the nutritional meal replacement powder of any one of claims 1-2, comprising the steps of:
(1) ozone circulation cleaning: mixing 5-10g of glutinous rice, 1-5g of highland barley, 0.1-0.5g of lotus root starch, 0.1-0.5g of rice bean, 0.1-0.5g of pearl barley, 0.1-0.5g of white kidney bean, 1.0-1.5g of coconut milk powder, 0.1-0.5g of longan, 0.1-0.5g of rice, 0.1-0.5g of hawthorn, 0.1-0.5g of rose, 0.1-0.5g of lotus leaf, 0.1-0.5g of konjak, 3.0-4.0g of inulin, 0.1-0.5g of apple, 2.0-3.0g of crystalline fructose and 1-5g of skim milk powder together to obtain a plant mixture, and cleaning the plant mixture by an ozone circulation technology;
(2) natural circulation air drying: placing the cleaned plant mixture in a device with an air drying chamber for circular air drying;
(3) and (3) low-temperature vacuum drying: heating the naturally circulated air-dried plant mixture in a heat-stable vacuum device, cooling the plant mixture to room temperature by high-pressure natural air when the plant mixture is heated and cooked at 50-90 ℃, and storing the plant mixture at room temperature for later use;
(4) breaking the wall of the ultramicro-cells: pulverizing the above materials into micropowder with particle size of less than 10 μm at room temperature to break cell wall of plant medicinal materials, and keeping nutritional components in cells at low temperature, adding the parched granule into screw conveyer hopper of micronizer, and pulverizing at host frequency of 30-50Hz, feeding frequency of 5-15Hz, classifier frequency of 15-35Hz, and temperature of 40 deg.C to obtain cell wall-broken micropowder;
(5) liquid crushing: soaking the wall-breaking superfine powder in water in a grinding barrel, arranging a fixed cutting mechanism and a rotary cutting mechanism in the grinding barrel, and driving a rotary blade to rotate through a motor, so that the wall-breaking superfine powder soaked in the water is dually cut by the rotary blade and a fixed blade to obtain a ground powder liquid;
(6) negative pressure cold and dry grinding: freezing the water content of the powder liquid at low temperature, and then drying for 48h in a negative pressure environment, so that the water content is directly sublimated from a solid state to water vapor and is removed from the powder liquid to ensure that the powder liquid is actively dried to obtain negative pressure cold dry powder;
(7) three-phase separation: putting the negative pressure cold dry powder into a three-phase separator for separation;
(8) membrane filtration: filtering the stock solution after three-phase separation by using a membrane with nano-scale holes to obtain a concentrated material, wherein the concentration of lactose is increased to 29 percent, and the removal rate of ash reaches 90 percent;
(9) low-temperature vacuum concentration: under the induction of secondary steam and the high vacuum suction of the separator, the concentrated material and the secondary steam enter the separator along the tangential direction;
(10) high-pressure homogenization: the material in a suspension state after low-temperature vacuum concentration flows through a high-pressure homogenizing cavity at a high speed under the action of ultrahigh pressure, so that the material is subjected to physical, chemical and structural property changes;
(11) low-temperature vacuum pumping: carrying out low-temperature vacuum concentration on the high-pressure homogenized raw material to obtain a concentrated raw material;
(12) microwave constant-temperature sterilization: and performing microwave sterilization on the extracted concentrated raw materials to obtain the nutritional meal replacement powder.
4. The method of preparing a nutritional meal replacement powder of claim 3, wherein: and (2) cooling the cleaning tank cleaned by the ozone circulation in the step (1) by using a refrigeration compressor.
5. The method of preparing a nutritional meal replacement powder of claim 3, wherein: the normal temperature in the step (4) is 25-35 ℃.
6. The method of preparing a nutritional meal replacement powder of claim 3, wherein: the low-temperature of negative-pressure cold dry crushing in the step (6) is-30 ℃.
7. The method of preparing a nutritional meal replacement powder of claim 3, wherein: the ultra high pressure in step (10) is 60000 psi.
8. The method of preparing a nutritional meal replacement powder of claim 3, wherein: the heating range of low-temperature vacuum extraction in the step (11) is 30-100 ℃, the vacuum degree range is-3.6 kpa to-70 kpa, and the rotating speed of the stirrer is 5-30 revolutions per minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110046784.1A CN112790387A (en) | 2021-01-14 | 2021-01-14 | Nutritional meal replacement powder and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110046784.1A CN112790387A (en) | 2021-01-14 | 2021-01-14 | Nutritional meal replacement powder and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112790387A true CN112790387A (en) | 2021-05-14 |
Family
ID=75810696
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110046784.1A Pending CN112790387A (en) | 2021-01-14 | 2021-01-14 | Nutritional meal replacement powder and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112790387A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115251271A (en) * | 2022-08-05 | 2022-11-01 | 吉林省富生特医食品有限公司 | Medicinal and edible spleen tonifying electuary and preparation method thereof |
| CN116473190A (en) * | 2023-04-28 | 2023-07-25 | 广东与豆说科技有限公司 | Preparation method of cereal meal replacement powder containing soybean peptide |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387647A (en) * | 2016-09-28 | 2017-02-15 | 淄博玉清企业管理咨询有限公司 | Recipe of semen euryales, coix chinensis and Chinese yam meal replacement powder effectively losing weight and manufacture method thereof |
| CN107048158A (en) * | 2017-03-20 | 2017-08-18 | 中国食品发酵工业研究院 | A kind of nutritional meal replacement powder for being used to lose weight and preparation method thereof |
| CN108260803A (en) * | 2018-01-10 | 2018-07-10 | 湖州每天果健康科技有限公司 | It is a kind of be suitable for hyperglycemia, people with hyperlipidemia for canteen fruits and vegetables cereal foods |
| CN111227260A (en) * | 2020-01-21 | 2020-06-05 | 广东量子高科微生态医疗有限公司 | Composition rich in dietary fiber, diet meal bag solid beverage and preparation method thereof |
-
2021
- 2021-01-14 CN CN202110046784.1A patent/CN112790387A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387647A (en) * | 2016-09-28 | 2017-02-15 | 淄博玉清企业管理咨询有限公司 | Recipe of semen euryales, coix chinensis and Chinese yam meal replacement powder effectively losing weight and manufacture method thereof |
| CN107048158A (en) * | 2017-03-20 | 2017-08-18 | 中国食品发酵工业研究院 | A kind of nutritional meal replacement powder for being used to lose weight and preparation method thereof |
| CN108260803A (en) * | 2018-01-10 | 2018-07-10 | 湖州每天果健康科技有限公司 | It is a kind of be suitable for hyperglycemia, people with hyperlipidemia for canteen fruits and vegetables cereal foods |
| CN111227260A (en) * | 2020-01-21 | 2020-06-05 | 广东量子高科微生态医疗有限公司 | Composition rich in dietary fiber, diet meal bag solid beverage and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115251271A (en) * | 2022-08-05 | 2022-11-01 | 吉林省富生特医食品有限公司 | Medicinal and edible spleen tonifying electuary and preparation method thereof |
| CN116473190A (en) * | 2023-04-28 | 2023-07-25 | 广东与豆说科技有限公司 | Preparation method of cereal meal replacement powder containing soybean peptide |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103053760B (en) | Fermented mulberry leaf tea and its production method | |
| CN112790387A (en) | Nutritional meal replacement powder and preparation method thereof | |
| CN110612029A (en) | Edible bird's nest and its processing method | |
| CN104855705B (en) | A kind of broiler chicken biological fermentation feed and preparation method thereof | |
| CN111700246B (en) | Processing device and method for vacuum freeze drying of banana milk cheese crisps | |
| CN108684819A (en) | A kind of teenager's fruits and vegetables dairy beverage and preparation method thereof | |
| CN107836562A (en) | A kind of peony seeds active peptide and preparation method | |
| CN108783119A (en) | The preparation method of environmental type silkworm feed | |
| CN106387903A (en) | Processing technology of alfalfa sprout and tetrastigma planicaule leaf nutritious enzyme tablets | |
| CN105831373A (en) | Chocolate lollipop for iron supplementation | |
| CN107047890A (en) | A kind of processing method of dayflower Hu shaddock health protection tea | |
| WO2018018359A1 (en) | Preparation process for high-quality apple jam | |
| CN105925446A (en) | Twelve stamen melastoma herb root and korshinsk peashrub root liquor and making method thereof | |
| CN105876194A (en) | Lactation-stage pig feed for improving anemia | |
| CN112890065B (en) | Instant salty jujube granule and preparation method thereof | |
| JPH02109946A (en) | Preparation of horse nutritive auxiliary feed using carrot leaf and waste carrot as raw materials | |
| CN107397221A (en) | A kind of health care bee pupa powder and preparation method thereof | |
| KR100513927B1 (en) | Milk rice including chitosan and method for making the milk rice | |
| KR102597301B1 (en) | Manufacturing method of powder type tea for alleviating symptom of skin damage, edema and constipation | |
| CN105961700A (en) | Purple rice tea activating blood circulation for women and preparing method thereof | |
| CN100527972C (en) | Fresh juice tea without steeping and its making process | |
| CN105961709A (en) | Depression-relieving nerve calming tea for women and preparing method thereof | |
| KR20230042977A (en) | Method for manufacturing funtional red chilli-pepper paste and method for manufacturing the same | |
| CN115530362A (en) | Ginger comprehensive enzyme and preparation method thereof | |
| CN111011841A (en) | Processing technology for freeze-drying and pulverizing barley tender seedlings |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20210514 |