CN1317957C - Nutrient maize flour containing fruit and/or vegetable and its preparation method - Google Patents
Nutrient maize flour containing fruit and/or vegetable and its preparation method Download PDFInfo
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- CN1317957C CN1317957C CNB2005100464191A CN200510046419A CN1317957C CN 1317957 C CN1317957 C CN 1317957C CN B2005100464191 A CNB2005100464191 A CN B2005100464191A CN 200510046419 A CN200510046419 A CN 200510046419A CN 1317957 C CN1317957 C CN 1317957C
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Abstract
The present invention discloses nutrient maize flour containing fruits or / and vegetables and a preparation method thereof. Fresh fruits or vegetables are picked and washed cleanly, the edible parts of the fruits or the vegetables are cut into small pieces to be placed in a vacuum freeze drier for dewatering, drying, pulverizing and sieving to prepare fruit or vegetable dry powders and then are uniformly mixed with maize flour in proportion for bagging to prepare the nutrient maize flour containing the fruits or/and the vegetables. The fruits and the vegetables can be various eatable fresh vegetables, wild vegetables, edible fungi, algae and fruits. Because the whole of the present invention adopts eatable substances in the vegetables and the fruits and uses a low temperature vacuum freeze drying technology, the nutrient components of various amino acids, organic acids, vitamins, minerals, protein, etc. in the fruits and the vegetables are maintained. The present invention selecting different fruits and vegetables for nutrition blending can satisfy the nutritional requirements of different people, and the present invention develops a new way for the maize flour varied and nourished.
Description
Technical field the present invention relates to a kind of edible nourishing corn flour, and the processing method of this whole wheat.More particularly, relate to a kind of fruit of novelty or/and vegetable nutrient corn flour and processing method thereof.
Background technology is in China's wide geographic area, particularly east China, northern territory, and the most basic main food is the various pastries that corn flour is made in the life of people's chronic dietary.In recent years, along with improving constantly of living standards of the people and constantly bringing forth new ideas of scientific and technical means, people begin to attempt to add some nutriments in often edible flour, make it to reach the double effects of allaying one's hunger and keeping healthy, play improving the health, reduce the multiple effect of disease.
Application number is in 98102796.2 the Chinese patent application, to disclose a kind of vegetable-containing flour and manufacture method thereof, and this method is flour is cleaned, pulls an oar, added to vegetables stir, dry, mill, then vacuum sealed package.The method of this making vegetable flour is that vegetables are made puree, mix with flour again, under 25 ℃ to 45 ℃ conditions, dry and make, owing to for a long time the vegetables slurry is placed 25 ℃ to 45 ℃ with flour, microorganism is grown up good temperature, humidity and nutrient environment, even the moisture content of puree is dried, but breeding and the growth of very easily a large amount of microorganisms in this environment, after people are edible,, be not safety, healthy, reliable food to healthy totally unfavorable.
Summary of the invention the present invention is in order to overcome the prior art defective, we adopt the mode of vacuum freeze drying that fruit or vegetables are at first made Fruit powder or Vegetable powder, overcome the production link microbiological pollution, kept color and the nutrition in the raw material preferably, a kind of compound fruit and vegetable nutrient corn flour and processing method thereof are provided.
Content of the present invention is:
1, provides a kind of prescription that contains the nutrient corn flour of fruit: mix by fruit dry powder after the vacuum freeze drying 1% to 8% (weight) and corn flour and form.
2, provide a kind of prescription of vegetables-containing nutrient corn flour: mix by vegetables dry powder after the vacuum freeze drying 1% to 8% (weight) and corn flour and form.
3, provide a kind of prescription that contains the nutrient corn flour of fruits and vegetables: mix by the fruit dry powder after the vacuum freeze drying and vegetables dry powder 1% to 8% (weight) and corn flour and form.
Also provide and contained fruit or/and the processing method of the nutrient corn flour of vegetables the steps include:
A, edible is partly shredded the size to 5mm to 10mm;
B, select fresh fruit or vegetables, pluck wash clean, select edible part for use, clean up, drain with running water;
C, the edible fruit or the vegetables of chopping are placed in the vacuum freeze drier, by 10 to 20kg/m
2Stone;
D, in 2 to 4 hours, make frozen thing temperature be-15 ℃ to-27 ℃, frozen matter matter is frozen;
E, in 0.5 to 1 hour the condenser temperature of vacuum freeze drier is reduced to-30 ℃ to-35 ℃; With 15 to 20 minutes vacuum freeze drier is evacuated to 22pa to 50pa again, makes ice be sublimed into water vapour and by cold trap trapping;
F, fruit or vegetables are warming up to 40 ℃ to 45 ℃, make fruit or vegetable drying at 10 to 25 hours;
G, place envionmental humidity less than in 50% the workshop dried fruit or vegetables, pulverize, sieve with 60 to 100 order mesh screens with pulverizer;
H, fruit or vegetables dry powder after will sieving mix in mixer by prescription requirement ratio and corn flour;
I, contain fruit or/and vegetable nutrient corn flour packing is finished product with mixed.
Used fruit comprises a, benevolence class fruit: apple, pears, hawthorn, orange, orange; B, nuclear class fruit: cherry, plum, peach, apricot; C, berry: Kiwi berry, strawberry, raspberry, blackberry, blueberry, black currant, currant, blueberry, sea-buckthorn, persimmon, grape; D, tropical fruit (tree): pineapple, banana, mango, pawpaw, passionflower, Rosa roxburghii.
Used vegetables comprise: a, fruit and vegetable: tomato, capsicum; B, root vegetables: carrot, radish, beet; C, vegetables with green leaves: celery, spinach, hill dish, Chinese cabbage; D, mushroom: mushroom, mushroom, flat mushroom, straw mushroom, sliding mushroom, black fungus, white fungus, hedgehog hydnum; E, algae: marine alga, sea-tangle.
The present invention has following advantage:
China is fruits and vegetables big producing country, because the fruits and vegetables seasonality is very strong, be not suitable for long term storage again, so, can utilize added value height, nutritious fruit or vegetables, be processed into dry powder by vacuum freezing drying method, being mixed in people in right amount lives in the long-term edible corn flour, strengthen the nutrition of corn flour, made full use of the affluent resources of China fruits and vegetables again, developed the edible corn flour of special taste, vegetal pole horn of plenty.
Fruit, vegetables are various fresh vegetables, beans, hill dish, edible mushroom, seaweeds and various fruit, because of all adopting the Edible material in dish, the fruit, do not contain any chemical addition agent and synthetic food color, it is real wholefood, owing to adopt Vacuum Freezing ﹠ Drying Technology, nutritions such as the various vitamins in the dish fruit, mineral matter, protein, organic acid, amino acid are not destroyed, and have nutrition, color and luster, the good effect of taste tool.
The specific embodiment
Embodiment 1
The base of fruit of strawberry fruit is removed; Clean up, drain with running water; Strawberry really is cut into 4 lobes, big 8 lobes that are cut into, every lobe full-size is not more than 10mm; The strawberry that cuts is really placed in the vacuum freeze drier, press 15kg/m
2Pave; With 2 to 3 hours cryodesiccation chamber's temperature is reduced to-20 ℃ to-27 ℃; Open vacuum equipment, cryodesiccation chamber's vacuum is reached 30pa with 20 minutes; And in 1 hour, cool the temperature to-33 ℃, and make water sublimate become steam and, within 20 hours, strawberry really is warming up to 40 ℃ then by cold trap trapping, make the strawberry dried fruit dry; With disintegrating machine that the strawberry fruit of freeze-drying is broken, sieve with 100 order mesh screens; Strawberry dried fruit powder after sieving and corn flour 1 to 99 (weight) ratio are mixed in mixer; Pack is the nutrient corn flour that contains strawberry.
Replace the strawberry fruit with Kiwi berry, sea-buckthorn, blueberry, cassis, raspberry, blackberry, blueberry, grape, also can make with the method.
Embodiment 2
With orange peeling, stoning, be cut into every and be not more than the 8mm fritter; The orange that cuts is placed in the vacuum freeze drier, according to 20kg/m
2Pave; With 3 to 4 hours the freeze dryer room temperature is reduced to-15 ℃ to-25 ℃, make the moisture content glaciation of orange fruit; Be evacuated to 25pa at 30 to 45 minutes in vacuum freeze drier then; In 10 hours, dry orange is warming up to 45 ℃ then, makes the orange drying; With pulverizer the orange of freeze-drying is pulverized, sieve, the orange dry powder after sieving is mixed in mixer according to orange dry powder and corn flour 8 to 92 (weight) ratio, pack, be and contain orange nutrient corn flour with 80 purpose mesh screens.
Replace orange with apple, orange, pineapple, peach, pears, apricot, plum, hawthorn, banana, mango, pawpaw, passionflower, cherry, also can make with this method.
Embodiment 3
Carrot is cleaned up with running water, drain, remove top and root, be cut into the square of 5mm size by knife; Place in the vacuum freeze drier, according to 15kg/m
2Stone; In 2 to 4 hours,, in 1 hour, cool the temperature to-30 ℃ then with extremely-20 ℃ to-25 ℃ of carrot product temperature drops; With 20 fens clock times vacuum freeze drier is vacuumized 50pa, with 25 hours the vacuum freeze drier room temperature is risen to 40 ℃ again; Taking out dried carrot pulverizes with pulverizer; Sieve with 100 order mesh screens; Carrot dry powder after sieving is mixed pack in mixer according to dry powder and corn flour 5 to 95 (weight) ratio; Be and contain carrot nutrient corn flour.
Replace carrot with pumpkin, tomato, capsicum, radish, beet, also can make with this method.
Embodiment 4
Spinach is cleaned up with running water, drain, cut root, be cut into the piece of 10mm size by knife; Place in the vacuum freeze drier, according to 18kg/m
2Stone; In 2 hours,, in 1 hour, cool the temperature to-33 ℃ then with extremely-15 ℃ to-27 ℃ of spinach product temperature drops; With 15 fens clock times vacuum freeze drier is vacuumized 35pa, with 15 hours the vacuum freeze drier room temperature is risen to 42 ℃ again; Taking out dried spinach pulverizes with pulverizer; Sieve with 60 order mesh screens; Spinach dry powder after sieving is mixed pack in mixer according to dry powder and corn flour 3 to 97 (weight) ratio; Be and contain spinach nutrient corn flour.
Replace spinach with Chinese cabbage, hill dish, celery, also can make with this method.
Embodiment 5
Get sea-tangle and clean up, drain, be cut into the piece of 10mm size by knife with running water; Place in the vacuum freeze drier, according to 10kg/m
2Stone; In 4 hours,, in 20 minutes, cool the temperature to-30 ℃ then with extremely-15 ℃ to-26 ℃ of sea-tangle product temperature drops; With 20 fens clock times vacuum freeze drier is vacuumized 25pa, with 20 hours the vacuum freeze drier room temperature is risen to 38 ℃ again; Taking out dried sea-tangle pulverizes with pulverizer; Sieve with 80 order mesh screens; Sea-tangle dry powder after sieving is mixed pack in mixer according to dry powder and corn flour 5 to 95 (weight) ratio; Be and contain the kelp nourishing corn flour.
With various mushroom raw materials: replace sea-tangle as mushroom, mushroom, black fungus, white fungus, flat mushroom, straw mushroom, sliding mushroom, hedgehog hydnum and seaweeds raw material, also can make with this method.
Claims (10)
1, the nutrient corn flour that contains fruit is made dry powder and corn flour by the fruit after the vacuum freeze drying and is mixed and form, and Fruit powder accounts for 1% to 8%, and all the other are corn flour.
2, vegetables-containing nutrient corn flour is made dry powder and corn flour by the vegetables after the vacuum freeze drying and is mixed and form, and Vegetable powder accounts for 1% to 8%, and all the other are corn flour.
3, the nutrient corn flour that contains fruits and vegetables is made dry powder and corn flour by the fruits and vegetables after the vacuum freeze drying and is mixed and form, and Fruit powder and Vegetable powder account for 1% to 8%, and all the other are corn flour.
4, according to the nutrient corn flour that contains fruit described in the claim 1, its processing method is:
A, the fruit edible is partly shredded the size to 5mm to 10mm;
B, select fresh fruit, pluck wash clean, select edible part for use, clean up, drain with running water;
C, the edible fruit of chopping is placed in the vacuum freeze drier, by 10 to 20kg/m
2Stone;
D, in 2 to 4 hours, make frozen thing temperature be-15 ℃ to-27 ℃, frozen matter matter is frozen;
E, in 0.5 to 1 hour, the condenser temperature of vacuum freeze drier is reduced to-30 ℃ to-35 ℃; With 15 to 20 minutes vacuum freeze drier is evacuated to 22pa to 50pa again, makes ice be sublimed into water vapour and by cold trap trapping;
F, fruit is warming up to 40 ℃ to 45 ℃, makes the fruit drying at 10 to 25 hours;
G, place envionmental humidity less than in 50% the workshop dried fruit, pulverize, sieve with 60 to 100 order mesh screens with pulverizer;
H, the fruit dry powder after will sieving are mixed in mixer by prescription requirement ratio and corn flour;
I, the mixed fruit nutrient corn flour packaging that contains is finished product.
5, according to vegetables-containing nutrient corn flour described in the claim 2, its processing method is:
A, the vegetables edible is partly shredded the size to 5mm to 10mm;
B, select fresh vegetables, pluck wash clean, select edible part for use, clean up, drain with running water;
C, the edible vegetable of chopping is placed in the vacuum freeze drier, by 10 to 20kg/m
2Stone;
D, in 2 to 4 hours, make frozen thing temperature be-15 ℃ to-27 ℃, frozen matter matter is frozen;
E, in 0.5 to 1 hour, the condenser temperature of vacuum freeze drier is reduced to-30 ℃ to-35 ℃; With 15 to 20 minutes vacuum freeze drier is evacuated to 22pa to 50pa again, makes ice be sublimed into water vapour and by cold trap trapping;
F, 10 to 25 hours are warming up to 40 ℃ to 45 ℃ with vegetables, make vegetable drying;
G, place envionmental humidity less than in 50% the workshop dried vegetables, pulverize, sieve with 60 to 100 order mesh screens with pulverizer;
H, the vegetables dry powder after sieving are mixed in mixer by prescription requirement ratio and corn flour;
I, the mixed vegetable nutrient corn flour packing of containing is finished product.
6, according to the described nutrient corn flour that contains fruits and vegetables of claim 3, its processing method is:
A, the fruits and vegetables edible is partly shredded the size to 5mm to 10mm;
B, select fresh fruit and vegetables, pluck wash clean, select edible part for use, clean up, drain with running water;
C, the edible fruits and vegetables of chopping is placed in the vacuum freeze drier, by 10 to 20kg/m
2Stone;
D, in 2 to 4 hours, make frozen thing temperature be-15 ℃ to-27 ℃, frozen matter matter is frozen;
E, in 0.5 to 1 hour, the condenser temperature of vacuum freeze drier is reduced to-30 ℃ to-35 ℃; With 15 to 20 minutes vacuum freeze drier is evacuated to 22pa to 50pa again, makes ice be sublimed into water vapour and by cold trap trapping;
F, fruits and vegetables is warming up to 40 ℃ to 45 ℃, makes the fruits and vegetables drying at 10 to 25 hours;
G, place envionmental humidity less than in 50% the workshop dried fruits and vegetables, pulverize, sieve with 60 to 100 order mesh screens with pulverizer;
H, the fruits and vegetables dry powder after will sieving are mixed in mixer by prescription requirement ratio and corn flour;
I, mixed fruit and the vegetable nutrient corn flour packing that contains is finished product.
7, according to claim 1 or the 4 described nutrient corn flour that contain fruit, it is characterized in that: fruit comprises a, benevolence class fruit: apple, pears, hawthorn, orange, orange; B, nuclear class fruit: cherry, plum, peach, apricot; C, berry: Kiwi berry, strawberry, raspberry, blackberry, blueberry, black currant, currant, blueberry, sea-buckthorn, persimmon, grape; D, tropical fruit (tree): any in pineapple, banana, mango, pawpaw, passionflower, the Rosa roxburghii.
8, according to claim 2 or 5 described vegetables-containing nutrient corn flour, it is characterized in that: vegetables comprise: a, fruit and vegetable: tomato, capsicum; B, root vegetables: carrot, radish, beet; C, vegetables with green leaves: celery, spinach, hill dish, Chinese cabbage; D, mushroom: mushroom, mushroom, flat mushroom, straw mushroom, sliding mushroom, black fungus, white fungus, hedgehog hydnum; E, algae: any in marine alga, the sea-tangle.
9, according to claim 3 or the 6 described nutrient corn flour that contain fruits and vegetables, it is characterized in that: fruit comprises a, benevolence class fruit: apple, pears, hawthorn, orange, orange; B, nuclear class fruit: cherry, plum, peach, apricot; C, berry: Kiwi berry, strawberry, raspberry, blackberry, blueberry, black currant, currant, blueberry, sea-buckthorn, persimmon, grape; D, tropical fruit (tree): any in pineapple, banana, mango, pawpaw, passionflower, the Rosa roxburghii.
10, according to claim 3 or the 6 described nutrient corn flour that contain fruits and vegetables, it is characterized in that: vegetables comprise: a, fruit and vegetable: tomato, capsicum; B, root vegetables: carrot, radish, beet; C, vegetables with green leaves: celery, spinach, hill dish, Chinese cabbage; D, mushroom: mushroom, mushroom, flat mushroom, straw mushroom, sliding mushroom, black fungus, white fungus, hedgehog hydnum; E, algae: any in marine alga, the sea-tangle.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100464191A CN1317957C (en) | 2005-05-10 | 2005-05-10 | Nutrient maize flour containing fruit and/or vegetable and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100464191A CN1317957C (en) | 2005-05-10 | 2005-05-10 | Nutrient maize flour containing fruit and/or vegetable and its preparation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102696709B (en) * | 2012-04-28 | 2013-06-05 | 临泉县金禾面粉有限公司 | Nutrition fortification flour specially for patient with diabetes and method for preparing same |
| CN102919713A (en) * | 2012-11-27 | 2013-02-13 | 哈尔滨派特纳生物科技开发有限公司 | Celery cornflake and production method of same |
| CN102919704A (en) * | 2012-11-27 | 2013-02-13 | 哈尔滨派特纳生物科技开发有限公司 | Spinach cornflake and production method of same |
| CN102919711A (en) * | 2012-11-27 | 2013-02-13 | 哈尔滨派特纳生物科技开发有限公司 | Blackcurrant cornflake and production method of same |
| CN103229808B (en) * | 2013-03-30 | 2015-05-27 | 安徽金禾粮油集团有限公司 | Natto cake with bowel relaxing function |
| CN103380794A (en) * | 2013-06-20 | 2013-11-06 | 马鞍山市黄池食品（集团）有限公司 | Kelp puffing soybean flour and preparation method thereof |
| CN103478553A (en) * | 2013-09-03 | 2014-01-01 | 苏州天南星生物科技有限公司 | Novel application of Chinese medicine sea backthern |
| CN104206966A (en) * | 2014-07-10 | 2014-12-17 | 安徽光明槐祥工贸集团有限公司 | Preparing method of health-caring rice flour with fruits and vegetables |
| CN104982497A (en) * | 2015-07-31 | 2015-10-21 | 薛传校 | Food containing wild vegetable and preparation method thereof |
| CN105962047A (en) * | 2016-05-13 | 2016-09-28 | 柳州市螺蛳粉协会 | Fruity rice noodle |
| CN109221924A (en) * | 2018-11-29 | 2019-01-18 | 安徽正宇面粉有限公司 | A kind of composite powder steamed cake of edible high nutrition and preparation method thereof |
| CN111357922A (en) * | 2020-04-10 | 2020-07-03 | 江苏派乐滋食品有限公司 | Sweet corn seaweed vegetable granules and preparation method thereof |
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| CN1117796A (en) * | 1994-08-11 | 1996-03-06 | 英兆和 | Multi-function health-care flour and making method thereof |
| CN1183233A (en) * | 1996-11-25 | 1998-06-03 | 雷江旺 | Natural whole nutrient multi-color compound wheat flour and preparing process thereof |
| CN1241364A (en) * | 1998-07-13 | 2000-01-19 | 崔新胜 | Vegetable-containing flour and its production process |
| CN1247029A (en) * | 1998-09-04 | 2000-03-15 | 矫春荑 | Nutritive vegetable-wheat flour |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1117796A (en) * | 1994-08-11 | 1996-03-06 | 英兆和 | Multi-function health-care flour and making method thereof |
| CN1183233A (en) * | 1996-11-25 | 1998-06-03 | 雷江旺 | Natural whole nutrient multi-color compound wheat flour and preparing process thereof |
| CN1241364A (en) * | 1998-07-13 | 2000-01-19 | 崔新胜 | Vegetable-containing flour and its production process |
| CN1247029A (en) * | 1998-09-04 | 2000-03-15 | 矫春荑 | Nutritive vegetable-wheat flour |
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| CN1709071A (en) | 2005-12-21 |
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