CN103750110A - 一种糠菜丸产品制作方法 - Google Patents

一种糠菜丸产品制作方法 Download PDF

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Publication number
CN103750110A
CN103750110A CN201110369438.3A CN201110369438A CN103750110A CN 103750110 A CN103750110 A CN 103750110A CN 201110369438 A CN201110369438 A CN 201110369438A CN 103750110 A CN103750110 A CN 103750110A
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China
Prior art keywords
bran
vegetable
tablet
manufacturing
pill
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CN201110369438.3A
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English (en)
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石守健
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Individual
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Individual
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Priority to CN201110369438.3A priority Critical patent/CN103750110A/zh
Publication of CN103750110A publication Critical patent/CN103750110A/zh
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/22Comminuted fibrous parts of plants, e.g. bagasse or pulp
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/115Cereal fibre products, e.g. bran, husk
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • 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

本发明的目的是要提供一种糠菜丸产品制作方法,本发明的目的是这样实现的:糠菜丸或片,主要由粮食糠皮、植物纤维组成。选用粮食糠皮、植物纤维为原料,制成糠菜丸或片。该发明包括,糠菜丸或片,主要由粮食糠皮、植物纤维组成。还包括,选用粮食糠皮、植物纤维为原料,制成糠菜丸或片,其制法包括如下步骤①原料处理,即对原料进行清洗表面、粉碎、消毒、烘干。②配料且混合搅拌均匀。③挤压浓缩成糠菜丸或片后,进行干燥处理。

Description

一种糠菜丸产品制作方法
本发明的目的是要提供一种糠菜丸产品制作方法,本发明的目的是这样实现的:糠菜丸或片,主要由粮食糠皮、植物纤维组成。选用粮食糠皮、植物纤维为原料,制成糠菜丸或片。
该发明包括,糠菜丸或片,主要由粮食糠皮、植物纤维组成。还包括,选用粮食糠皮、植物纤维为原料,制成糠菜丸或片,其制法包括如下步骤①原料处理,即对原料进行清洗表面、粉碎、消毒、烘干。②配料且混合搅拌均匀。
③挤压浓缩成糠菜丸或片后,进行干燥处理。
1,粮食糠皮是指诸如:小麦、谷子、高梁、莽麦等各种粮食谷物的糠皮:植物纤维是指诸如:茶叶、蔬菜、水果、海藻等可食植物的叶、茎纤维。2,该糠菜丸或片,重要的只在于组分本身,而组分的含量无需严格界定。例如:依重量百分比配料可以是65%的莽麦(粮食)的糠皮,25%的茶叶(植物)的叶或茎纤维,以及余量辅料:也可以是65%的植物纤维,25%的粮食糠皮,和余量辅料
实施例:
①原料处理,即对原料进行清洗表面、粉碎、消毒、烘干。②配料且混合搅拌均匀。③挤压浓缩成糠菜丸或片后,进行干燥处理。

Claims (2)

1.一种糠菜丸产品制作方法,其特征在于糠菜丸或片,主要由粮食糠皮、植物纤维组成。
2.由特征1描述,其特征在于选用粮食糠皮、植物纤维为原料,制成糠菜丸或片,其制法包括如下步骤:
a.原料处理,即对原料进行清洗表面、粉碎、消毒、烘干:
b.配料且混合搅拌均匀:
c.挤压浓缩成糠菜丸或片后,进行干燥处理。
CN201110369438.3A 2011-11-10 2011-11-10 一种糠菜丸产品制作方法 Pending CN103750110A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201110369438.3A CN103750110A (zh) 2011-11-10 2011-11-10 一种糠菜丸产品制作方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201110369438.3A CN103750110A (zh) 2011-11-10 2011-11-10 一种糠菜丸产品制作方法

Publications (1)

Publication Number Publication Date
CN103750110A true CN103750110A (zh) 2014-04-30

Family

ID=50517563

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201110369438.3A Pending CN103750110A (zh) 2011-11-10 2011-11-10 一种糠菜丸产品制作方法

Country Status (1)

Country Link
CN (1) CN103750110A (zh)

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Application publication date: 20140430