CN113142572A - Fruit and vegetable type nutritious food and preparation method thereof - Google Patents

Fruit and vegetable type nutritious food and preparation method thereof Download PDF

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Publication number
CN113142572A
CN113142572A CN202110515436.4A CN202110515436A CN113142572A CN 113142572 A CN113142572 A CN 113142572A CN 202110515436 A CN202110515436 A CN 202110515436A CN 113142572 A CN113142572 A CN 113142572A
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powder
fruit
flour
vegetable type
pumpkin
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李国峰
郑金伟
李瑞星
冯来友
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/045—Products made from materials other than rye or wheat flour from leguminous plants
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • 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
    • 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
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • A23L31/00—Edible extracts or preparations of fungi; 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
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • 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
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
    • 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
    • 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
    • A23L7/191—After-treatment of puffed cereals, e.g. coating or salting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Mycology (AREA)
  • General Health & Medical Sciences (AREA)
  • Botany (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Pediatric Medicine (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses a fruit and vegetable type nutritious meal which comprises, by weight, 9-11% of corn flour, 9-11% of pumpkin powder, 7-9% of buckwheat powder, 6-8% of quinoa powder, 5-7% of black rice flour, 5-7% of rye powder, 5-7% of chickpea powder, 4-6% of carrot powder, 4-6% of willow herb, 4-6% of peanut protein powder, 3.5-4.5% of oat powder, 3.5-4.5% of walnut powder, 3.5-4.5% of tomato powder, 3.5-4.5% of badam powder, 2.5-3.5% of gordon euryale seed powder, 2.5-3.5% of tuckahoe powder, 1.8-2.2% of medlar powder, 1.1-1.5% of sea buckthorn seed powder, 0.8-1.2% of alfalfa powder, 1.3-1.7% of lily powder, 0.8-1.2% of spinach powder, 0.3-0.7% of garlic powder, 0.3-0.7% of pumpkin powder, and 0.7% of pumpkin powder, 1.9 to 2.5 percent of skimmed milk powder. The preparation method comprises mixing, puffing and microwave drying. The nutritional meal is a full nutritional food, can be made into powder, blocks, strips, tablets, rolls and the like, has unique taste and flavor, and is particularly suitable for healthy full nutritional food for people in journey, camping, marching, long voyage and the like.

Description

Fruit and vegetable type nutritious food and preparation method thereof
Technical Field
The invention relates to a nutritional food, in particular to a fruit and vegetable type nutritional food and a preparation method thereof, which are healthy and full nutritional foods suitable for people in journey, camping, marching, long voyage and the like.
Background
Food is the basic material for providing energy for human survival and growth and for human metabolic needs. The nutrients needed by human body are not hundreds of kinds, some of them are synthesized and manufactured by themselves, and others cannot be synthesized and manufactured by themselves, and must be taken from the outside, which is the function of food. About 40 kinds are currently known to be taken from the outside, and can be classified into proteins, fats, saccharides, minerals, vitamins and dietary fibers, in addition to water. The food material is derived from natural plants or animals, such as grains, vegetables, fruits, poultry or livestock, fish, shrimp, etc. However, each raw material contains incomplete nutrients, lacks most of the nutrients or has low content of the nutrients, so that the reasonable matching of grains, meat, vegetables and fruits must be realized in a healthy diet.
However, in practice, the nutritional intake of most people is not balanced, since people are not dieticians, and there is no basic concept for the daily intake of nutrients required by the human body and the content of nutrients in food, and the preference for food due to the matching of taste and flavor of food. Excessive or insufficient intake of certain nutritional ingredients can cause health problems, for example, people who like eating meat and sweet foods are easy to be obese, people who intake vitamin A are easy to have night blindness, and long-distance sailing people who do not eat vegetables and fruits are easy to bleed under gingival mucosa. Due to the factors such as the cost required by the separation and purification of the nutrient elements, the food cannot be prepared by mixing single nutrient elements according to the nutrient elements required by a human body. Therefore, only simple raw materials are mixed to prepare primary food, such as bread and milk powder, and people still need a mode of matching cooked wheaten food or rice with vegetables, fruits and meat when eating.
The traditional diet mode brings inconvenience to people in tourism, camping, marching, long voyage and the like, and has the problems of freshness and quality guarantee because a large amount of different types of food are carried. In addition, at present, the taste and the flavor of people are emphasized due to excessive dietary habits, so staple food mainly comprises refined grains and mainly comprises starch, protein, sugar, fat, grease and carbohydrate as main nutritional ingredients. The dietary fiber, mineral and vitamin contents are insufficient.
Such as: researches prove that 25-30 g of dietary fiber is required to be taken every day to ensure health, and the dietary fiber can help gastrointestinal peristalsis, promote digestion and absorption, effectively exert nutrition, and remove redundant nutrition and vivotoxin. The intake of dietary fiber is insufficient, various diseases are easily caused, according to the investigation of Chinese Nutrition society, the intake of dietary fiber in China is seriously insufficient, and the daily intake of dietary fiber is only about 14 g. Particularly, with the improvement of living standard, people have more and more refined diet and less crude fiber content, so that modern civilization diseases such as obesity, coronary heart disease, diabetes, cancer and the like are increased, and the health of people is seriously influenced. For these civilized people, people often only focus on controlling the intake of fat and sugars, and do not know about improving health by intake of dietary fiber.
The dietary fiber is divided into water-soluble dietary fiber and insoluble dietary fiber, the water-soluble dietary fiber can be dissolved in water, can swell when absorbing water, can be fermented by microorganisms in large intestine, is easy to form sol or gel, has strong ion adsorption, can adsorb cholic acid, cholesterol and harmful substances, can clear free radicals, has prebiotics effect, and can reduce blood sugar and blood fat. This cellulose is abundant in some common foods such as barley, beans, carrots, citrus, flax, oats, and oat bran. Soluble dietary fibers have a broader physiological effect than insoluble dietary fibers.
The insoluble dietary fiber is insoluble in water, and has great influence on the gastrointestinal running and staying time, defecation process and the like of food. Cellulose, hemicellulose and lignin are 3 common water insoluble fibers, mainly found in plant epidermal and unprocessed gluten, whole wheat, grains, legumes, rhizomes, pericarp, etc. foods. However, its rough mouthfeel makes many people dislike incorporating it into a recipe.
The content of vitamins in fruits is higher than that of cereals, but the high sugar content of fruits also becomes contraindication for diabetics, obese people and even patients with allergic skin diseases.
Therefore, the food which is good in taste, easy to digest and full-nutritional is provided, and has great social needs and value.
Disclosure of Invention
The invention aims to provide a full-nutrition food, namely a fruit and vegetable type nutrition meal, which takes cereals as main materials and is added with fruit, vegetable and edible and medicinal dual-purpose raw materials and the like to provide nutrient elements required by a human body, has good taste and is easy to be accepted by people.
The fruit and vegetable type nutritious food comprises the following components in parts by weight:
9-11% of corn flour, 9-11% of pumpkin powder, 7-9% of buckwheat powder, 6-8% of quinoa powder, 5-7% of black rice flour, 5-7% of rye powder, 5-7% of chickpea powder, 4-6% of carrot powder, 4-6% of weeping willow, 4-6% of peanut protein powder, 3.5-4.5% of oat powder, 3.5-4.5% of walnut powder, 3.5-4.5% of tomato powder, 3.5-4.5% of badam powder, 2.5-3.5% of gorgon euryale seed powder, 2.5-3.5% of tuckahoe powder, 1.8-2.2% of medlar powder, 1.1-1.5% of sea buckthorn powder, 0.8-1.2% of alfalfa powder, 1.3-1.7% of lily powder, 0.8-1.2% of spinach powder, 0.3-0.7% of garlic powder, 0.3-0.7% of pumpkin seed powder and 1.9-2.5% of defatted milk powder.
Preferably, the components and the weight ratio are as follows:
10% of corn flour, 10% of pumpkin powder, 8% of buckwheat powder, 7% of quinoa wheat powder, 6% of black rice powder, 6% of rye powder, 6% of chickpea powder, 5% of carrot powder, 5% of willow herb, 5% of peanut protein powder, 4% of oat powder, 4% of walnut powder, 4% of tomato powder, 4% of badam powder, 3% of gordon euryale seed powder, 3% of tuckahoe powder, 2% of medlar powder, 1.3% of sea buckthorn powder, 1% of alfalfa powder, 1.5% of lily powder, 1% of spinach powder, 0.5% of garlic powder, 0.5% of pumpkin seed powder and 2.2% of skim milk powder.
The fruit and vegetable type nutritious food can be powder or solid products in the shapes of blocks, tablets, strips, rolls or other shapes.
The invention also provides a preparation method of the fruit and vegetable type nutritional meal, which comprises the following steps:
(1) mixing: mixing the raw materials in proportion;
(2) puffing: adopting a double-screw extrusion type bulking machine, setting the temperature of the tail end of the bulking machine at 150 ℃ and 170 ℃, and extruding and bulking, wherein the moisture content of the bulking agent is 8-15%;
(3) microwave drying: the temperature of the outlet of the microwave oven is 70-80 ℃, the dried vegetable floss with the moisture content of 5-10 percent is expanded after passing through the microwave oven, and the sterilization effect is achieved.
Further, the method can also comprise the step (4) of superfine grinding: the hammer type ultrafine pulverizer achieves the purpose that fine powder further reaches cell-level ultrafine powder on the basis of not changing the structure of fine powder substances.
Further, the method can also comprise the following steps: (5) and (4) three-dimensional mixing.
Further, the method can also comprise the following steps: (6) sterilizing with ultraviolet lamp, and packaging.
Further, in the step (2), by changing the cutting speed of the cutting knife and the shape of the die hole, the formed puffed material can be in a strip shape, a sheet shape, a block shape and a roll shape. Of course, after three-dimensional mixing, the mixture can be processed into compressed biscuits and the like according to the existing food processing technology.
In the invention, the main nutrient components of the raw materials are as follows:
corn flour, its fat, phosphorus element and vitamin B2The corn flour contains linoleic acid, vitamin E and abundant dietary fiber.
Pumpkin powder contains various amino acids, carotene, D vitamins, vitamin E, ascorbic acid, trigonelline, adenine, fat, glucose, pentosan, mannitol, etc.
The buckwheat flour contains rich lysine components, and microelements such as iron, manganese, zinc and the like are more abundant than common grains, and the buckwheat flour contains rich dietary fibers which are 10 times of that of common refined rice.
Quinoa flour has protein content equivalent to that of beef and is holoprotein, quinoa contains rich amino acid types, contains 9 essential amino acids essential for human, also contains a plurality of non-essential amino acids, and is particularly rich in lysine and high dietary fiber which are not contained in most crops.
The black rice flour contains protein, carbohydrate, vitamin B group, vitamin E, calcium, phosphorus, potassium, magnesium, iron, zinc and other nutrient components.
Rye powder contains starch, fat and protein, vitamin B, phosphorus, potassium, etc.
The chickpea powder has the pure protein content of more than 28 percent, the fat content of 5 percent, the carbohydrate content of 61 percent and the fiber content of 4 to 6 percent, contains more than 10 amino acids, wherein 8 amino acids necessary for a human body are all possessed, the content of the amino acids is more than 2 times higher than that of oat, has high reputation and wide medicinal value, and has been used for more than 2500 years in Uygur medicine.
Carrot powder, which is rich in carotene, vitamin B1, vitamin B2, calcium, iron, phosphorus and other vitamins and minerals).
The willow herb is characterized in that willow leaves contain higher insoluble fibers, and also contain abundant saponins, flavones, triterpenes, polysaccharides, trace elements iodine, zinc, iron and calcium, the main sweet component is triterpenoid saponin, the sweetness of the triterpenoid saponin is about 250 times of that of cane sugar, triglyceride and cholesterol can be effectively reduced, the willow herb has the functions of reducing blood pressure and blood fat, and the mouth feel of the willow herb can be adjusted in the application.
The peanut protein powder has high protein content, low fat content and low cholesterol content, and can be used as a protein additive component and provide fruity flavor.
Oat flour is rich in soluble fiber, has high contents of phosphorus, iron, calcium, magnesium and other elements, is rich in B vitamins, nicotinic acid, folic acid and pantothenic acid, and particularly contains vitamin E, and the content of 8 amino acids necessary for a human body is in the top position.
Walnut powder, 86% of the fat is unsaturated fatty acid, rich in copper, magnesium, potassium, vitamin B6, folic acid and vitamin B1, and also contains fiber, phosphorus, niacin, iron, vitamin B2 and pantothenic acid.
Tomato powder is rich in vitamin A, vitamin C, potassium, magnesium and sodium.
Badam powder, containing protein, dietary fiber, vitamin E, and no cholesterol.
The gordon euryale seed powder mainly contains starch, protein, calcium, phosphorus, iron, fat, carbohydrate, vitamin B1, B2, C, crude fiber, carotene and the like.
Poria powder contains triterpenes, polysaccharides, choline, fat, lecithin, potassium, magnesium, etc.
The medlar powder has higher vitamin C content than orange, higher beta-carotene content than carrot and higher iron content than beefsteak.
The sea buckthorn powder contains multiple vitamins, wherein the content of vitamin C is extremely high, and the sea buckthorn powder contains sugar and crude fiber.
The alfalfa powder contains protein, fat, crude fiber, saccharide, carotene, vitamins, and high contents of calcium and phosphorus.
Lily powder containing protein, fat, starch, reducing sugar, crude fiber, vitamin C and colchicine.
The spinach powder is rich in carotenoid, vitamin C, vitamin K, calcium, iron and coenzyme Q10.
The garlic powder containing garlicin has antivirus and anti-inflammatory effects, and can prevent deterioration.
Pumpkin seed powder containing cucurbitine, fatty oil, protein, vitamin B1, and vitamin C;
the skimmed milk powder is rich in protein.
The fruit and vegetable type nutritious food is prepared by matching cereals, vegetables, fruits, food and medicine dual-purpose raw materials and the like, is rich in protein, amino acid, fat, vitamin, mineral substances and dietary fiber, is a full-nutrition food, and can meet the requirements of human bodies on life elements. And the fat is vegetable fat, the unsaturated fatty acid of the vegetable fat reduces the harm of saturated fatty acid and cholesterol to human bodies compared with animal fat, and the quality guarantee period is longer. Besides providing full amino acids by oat flour and chickpea flour, the full proteins contained in quinoa and skimmed milk powder are adopted to make up for the insufficiency of the varieties of vegetable protein amino acids. The combination of soluble dietary fiber and insoluble dietary fiber (containing crude fiber) can control weight gain, promote defecation, reduce blood sugar and cholesterol, reduce blood pressure, and improve immunity. The cereal content reaches 40 percent, and the puffed and microwave dried cereal has the faint scent of cereals and the aroma of vegetable fatty oil such as walnut, pumpkin seed and the like, is easy to digest and absorb after being puffed, has good taste and unique fragrant and sweet flavor, and is a healthy full-nutrition food suitable for people in journey, camping, marching, long voyage and the like.
Detailed Description
The present invention will be further described with reference to specific examples to assist understanding of the invention.
Example 1
The raw materials comprise by weight: 10% of corn flour, 10% of pumpkin powder, 8% of buckwheat powder, 7% of quinoa wheat powder, 6% of black rice powder, 6% of rye powder, 6% of chickpea powder, 5% of carrot powder, 5% of willow herb, 5% of peanut protein powder, 4% of oat powder, 4% of walnut powder, 4% of tomato powder, 4% of badam powder, 3% of gordon euryale seed powder, 3% of tuckahoe powder, 2% of medlar powder, 1.3% of sea buckthorn powder, 1% of alfalfa powder, 1.5% of lily powder, 1% of spinach powder, 0.5% of garlic powder, 0.5% of pumpkin seed powder and 2..
Besides fat milk powder and garlic powder, the raw materials of the cereals, fruits and vegetables need to be selected, cleaned, dried, crushed and sieved (60-80 meshes) respectively for later use.
After various powdery raw materials are prepared, the preparation method of the specific fruit and vegetable nutritious food comprises the following steps:
(1) mixing: mixing the raw materials in proportion and uniformly stirring;
(2) puffing: adopting a double-screw extrusion type bulking machine, setting the temperature of the initial section, the middle section and the tail end to be 50-130-160 ℃, extruding and bulking, wherein along with the heating and pressurizing, the moisture in the grain powder is in an overheated state, the grain powder per se becomes soft, when the grain powder reaches a certain high-temperature high-pressure state and enters normal-pressure atmosphere, the moisture in the overheated state in the grain is instantly vaporized to perform bulking action to form about 10x10mm large grains, and the moisture content of the bulking agent is 8-15%; in the process, the raw materials are heated at 130-160 ℃ and simultaneously aged.
(3) Microwave drying: large particles of puffed materials are uniformly paved on a conveyor belt at the inlet of a tunnel type microwave oven with the power of 40kw, and the wet raw materials enter the microwave oven along with the wet raw materials, and are dehydrated, baked, puffed and dried in the microwave oven. The microwave oven has the conveyer belt running speed of 2-4 m/min, inlet temperature of 60-75 deg.c and outlet temperature of 70-80 deg.c, and the puffed grain is dried and loosened to reach water content of 5-10% and thus high sterilizing effect and high fragrance.
(4) Superfine grinding: the dried grain material enters a high-speed hammer type ultrafine pulverizer from a hopper, so that the fine powder further reaches cell-level ultrafine powder on the basis of not changing the material structure of the fine powder, the distribution of the external force of ultrafine grinding on the raw material is relatively uniform, a grading system strictly limits large particles and avoids over-crushing of the material, the ultrafine powder with uniform particle size distribution can be obtained, the specific surface area of the ultrafine powder is increased, and the adsorbability, the dissolubility and the like of the product are increased.
(5) Three-dimensional mixing: and (3) feeding the superfine crushed materials into a three-dimensional mixer for 3-5 min for automatic mixing, and homogenizing again.
(6) Sterilizing with ultraviolet lamp, and packaging.
Example 2
The weight ratio of the raw materials is as follows:
9% of corn flour, 11% of pumpkin powder, 7% of buckwheat powder, 8% of quinoa powder, 5% of black rice powder, 7% of rye powder, 5% of chickpea powder, 6% of carrot powder, 4% of willow herb, 6% of peanut protein powder, 3.5% of oat powder, 4.5% of walnut powder, 3.5% of tomato powder, 4.5% of badam powder, 2.5% of gordon euryale seed powder, 3.5% of poria cocos powder, 1.8% of medlar powder, 1.5% of sea buckthorn powder, 0.8% of alfalfa powder, 1.7% of lily powder, 0.8% of spinach powder, 0.3% of garlic powder, 0.7% of pumpkin seed powder and the balance of skimmed milk powder.
Preparation methods (1) - (5) As in example 1, after three-dimensional mixing, water is added to stir and knead dough, and then the dough is roll-printed and formed, and then baked to form biscuits.
Example 3
The weight ratio of the raw materials is as follows:
11% of corn flour, 9% of pumpkin powder, 9% of buckwheat powder, 6% of quinoa powder, 7% of black rice powder, 5% of rye powder, 7% of chickpea powder, 4% of carrot powder, 6% of golden willow, 4% of peanut protein powder, 4.5% of oat powder, 3.5% of walnut powder, 4.5% of tomato powder, 3.5% of badam powder, 3.5% of gordon euryale seed powder, 2.5% of poria cocos powder, 2.2% of medlar powder, 1.1% of sea buckthorn powder, 1.2% of alfalfa powder, 1.3% of lily powder, 1.2% of spinach powder, 0.3% of garlic powder, 0.7% of pumpkin seed powder and the balance of skimmed milk powder.
The preparation method comprises the following steps:
(1) mixing: mixing the raw materials in proportion and uniformly stirring;
(2) puffing: adopting a double-screw extrusion type bulking machine, setting the temperature of the initial section, the middle section and the tail end to be 50-130-160 ℃, extruding and bulking, wherein the moisture in the grain powder is in an overheated state along with the heating and pressurizing, the grain powder per se becomes soft, when the grain powder reaches a certain high-temperature high-pressure state and enters normal-pressure atmosphere, the moisture in the overheated state in the grain is instantly vaporized to perform bulking action to form about 50x10mm puffed strips, and the moisture content of the puffed strips is 8-15%; in the process, the raw materials are heated at 130-160 ℃ and simultaneously aged.
(3) Microwave drying: the puffed strips are uniformly laid on a conveyor belt at the inlet of a tunnel type microwave oven with the power of 40kw, and the wet raw materials enter the microwave oven along with the wet raw materials, and are dehydrated, baked, puffed and dried in the microwave oven. The microwave oven conveyor belt has the advancing speed of 2-4 m/min, the inlet temperature of 60-75 ℃ and the outlet temperature of 70-80 ℃, and the puffed strips are dried and loosened by the microwave oven, have the moisture content of 5-10 percent and achieve the sterilization effect, so that the loose, crisp and sweet strip-shaped food is prepared.

Claims (9)

1. A fruit and vegetable type nutritious food comprises the following components in parts by weight:
9-11% of corn flour, 9-11% of pumpkin powder, 7-9% of buckwheat powder, 6-8% of quinoa powder, 5-7% of black rice flour, 5-7% of rye powder, 5-7% of chickpea powder, 4-6% of carrot powder, 4-6% of willow, 4-6% of peanut protein powder, 3.5-4.5% of oat powder, 3.5-4.5% of walnut powder, 3.5-4.5% of tomato powder, 3.5-4.5% of badam powder, 2.5-3.5% of gorgon euryale seed powder, 2.5-3.5% of tuckahoe powder, 1.8-2.2% of medlar powder, 1.1-1.5% of sea buckthorn powder, 0.8-1.2% of alfalfa powder, 1.3-1.7% of lily powder, 0.8-1.2% of spinach powder, 0.3-0.7% of garlic powder, 0.3-0.7% of pumpkin seed powder and 1.9-2.5% of defatted milk powder.
2. The fruit and vegetable type nutritious food as claimed in claim 1, wherein the components and weight ratio are corn flour 10%, pumpkin powder 10%, buckwheat flour 8%, quinoa flour 7%, black rice flour 6%, rye flour 6%, chickpea flour 6%, carrot powder 5%, willow 5%, peanut protein powder 5%, oat flour 4%, walnut powder 4%, tomato powder 4%, badam powder 4%, gordon euryale seed powder 3%, poria cocos powder 3%, wolfberry powder 2%, sea buckthorn powder 1.3%, alfalfa powder 1.5%, lily powder 1%, spinach powder 1%, garlic powder 0.5%, pumpkin powder 0.5% and skimmed milk powder 2.2%.
3. The fruit and vegetable type nutritional meal according to claim 1, wherein: the fruit and vegetable type nutritional meal is cooked and puffed powder, blocks, pieces, strips or rolls.
4. A method for preparing the fruit and vegetable type nutritional meal according to any one of claims 1 to 3, comprising the following steps:
(1) mixing: mixing the raw materials in proportion;
(2) puffing: adopting a double-screw extrusion type bulking machine, setting the end temperature at 150 ℃ and 170 ℃, and performing extrusion and bulking, wherein the moisture content of the bulking agent is 8-15%;
(3) microwave drying: the temperature of the microwave oven outlet is 70-80 ℃, the dried vegetable floss with the moisture content of 5-10% is obtained after the puffing materials are processed by the microwave oven, and the sterilization effect is achieved.
5. The preparation method of the fruit and vegetable type nutritious food according to claim 4, characterized by further comprising the step (4) of micronizing: the superfine grinding is carried out by adopting a hammer type superfine grinder, so that the fine powder further reaches cell-grade superfine powder on the basis of not changing the structure of the fine powder material.
6. The method for preparing the fruit and vegetable type nutritional meal according to claim 4 or 5, wherein the method comprises the following steps: and (5) three-dimensional mixing.
7. The method for preparing the fruit and vegetable type nutritional meal according to claim 6, wherein the method comprises the following steps: and (6) sterilizing and packaging by using an ultraviolet lamp.
8. The method for preparing the fruit and vegetable type nutritional meal according to claim 4, wherein the method comprises the following steps: the puffed material formed in the step (2) is in a strip shape, a sheet shape, a block shape or a roll shape.
9. The method for preparing the fruit and vegetable type nutritional meal according to claim 4, wherein the method comprises the following steps: the temperature of the initial section, the middle section and the tail end of the bulking machine in the step (2) is 50-130-160 ℃.
CN202110515436.4A 2021-05-12 2021-05-12 Fruit and vegetable type nutritious food and preparation method thereof Pending CN113142572A (en)

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Application publication date: 20210723