CN104957513A - Composite nutritious food preparing method - Google Patents
Composite nutritious food preparing method Download PDFInfo
- Publication number
- CN104957513A CN104957513A CN201510347965.2A CN201510347965A CN104957513A CN 104957513 A CN104957513 A CN 104957513A CN 201510347965 A CN201510347965 A CN 201510347965A CN 104957513 A CN104957513 A CN 104957513A
- Authority
- CN
- China
- Prior art keywords
- raw material
- add
- weight
- mass ratio
- pure water
- 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
- 238000000034 method Methods 0.000 title claims abstract description 33
- 235000013305 food Nutrition 0.000 title claims abstract description 12
- 239000002131 composite material Substances 0.000 title claims abstract description 8
- 235000008935 nutritious Nutrition 0.000 title abstract 4
- 239000002994 raw material Substances 0.000 claims abstract description 47
- 238000011049 filling Methods 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 235000015097 nutrients Nutrition 0.000 claims abstract description 5
- 238000000855 fermentation Methods 0.000 claims description 32
- 230000004151 fermentation Effects 0.000 claims description 32
- 239000007788 liquid Substances 0.000 claims description 32
- 239000000463 material Substances 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 239000012530 fluid Substances 0.000 claims description 23
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 18
- 108091005804 Peptidases Proteins 0.000 claims description 15
- 239000004365 Protease Substances 0.000 claims description 15
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 15
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
- 238000013019 agitation Methods 0.000 claims description 15
- 238000004140 cleaning Methods 0.000 claims description 15
- 239000002002 slurry Substances 0.000 claims description 15
- 238000002791 soaking Methods 0.000 claims description 15
- 239000007787 solid Substances 0.000 claims description 15
- 240000001980 Cucurbita pepo Species 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 11
- 108010059892 Cellulase Proteins 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 10
- 229940106157 cellulase Drugs 0.000 claims description 10
- 239000007795 chemical reaction product Substances 0.000 claims description 10
- 239000000706 filtrate Substances 0.000 claims description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims description 10
- 239000012535 impurity Substances 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 239000002893 slag Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000005406 washing Methods 0.000 claims description 10
- 239000004382 Amylase Substances 0.000 claims description 9
- 235000010469 Glycine max Nutrition 0.000 claims description 8
- 244000068988 Glycine max Species 0.000 claims description 8
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 claims description 7
- 108010065511 Amylases Proteins 0.000 claims description 7
- 102000013142 Amylases Human genes 0.000 claims description 7
- 235000003097 Artemisia absinthium Nutrition 0.000 claims description 7
- 240000001851 Artemisia dracunculus Species 0.000 claims description 7
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 claims description 7
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims description 7
- 235000006264 Asimina triloba Nutrition 0.000 claims description 7
- 235000010082 Averrhoa carambola Nutrition 0.000 claims description 7
- 240000006063 Averrhoa carambola Species 0.000 claims description 7
- 235000000832 Ayote Nutrition 0.000 claims description 7
- 244000078782 Brassica arvensis Species 0.000 claims description 7
- 235000009467 Carica papaya Nutrition 0.000 claims description 7
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 7
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 7
- 244000060011 Cocos nucifera Species 0.000 claims description 7
- 244000077995 Coix lacryma jobi Species 0.000 claims description 7
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims description 7
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 7
- 235000009852 Cucurbita pepo Nutrition 0.000 claims description 7
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 7
- 244000000626 Daucus carota Species 0.000 claims description 7
- 235000002767 Daucus carota Nutrition 0.000 claims description 7
- 235000003115 Diospyros discolor Nutrition 0.000 claims description 7
- 240000000902 Diospyros discolor Species 0.000 claims description 7
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 7
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 7
- 241000233866 Fungi Species 0.000 claims description 7
- 241000222336 Ganoderma Species 0.000 claims description 7
- 235000017048 Garcinia mangostana Nutrition 0.000 claims description 7
- 240000006053 Garcinia mangostana Species 0.000 claims description 7
- 241000229143 Hippophae Species 0.000 claims description 7
- 235000003935 Hippophae Nutrition 0.000 claims description 7
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 7
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 7
- 244000241838 Lycium barbarum Species 0.000 claims description 7
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 7
- 241000209490 Nymphaea Species 0.000 claims description 7
- 235000016791 Nymphaea odorata subsp odorata Nutrition 0.000 claims description 7
- 240000007594 Oryza sativa Species 0.000 claims description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims description 7
- 241000237502 Ostreidae Species 0.000 claims description 7
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 7
- 240000005373 Panax quinquefolius Species 0.000 claims description 7
- 244000252132 Pleurotus eryngii Species 0.000 claims description 7
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims description 7
- 244000197580 Poria cocos Species 0.000 claims description 7
- 235000008599 Poria cocos Nutrition 0.000 claims description 7
- 240000006079 Schisandra chinensis Species 0.000 claims description 7
- 240000003768 Solanum lycopersicum Species 0.000 claims description 7
- 244000234181 Syzygium samarangense Species 0.000 claims description 7
- 235000021307 Triticum Nutrition 0.000 claims description 7
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 7
- 240000001417 Vigna umbellata Species 0.000 claims description 7
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 7
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 7
- 240000006365 Vitis vinifera Species 0.000 claims description 7
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 7
- 235000019418 amylase Nutrition 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 7
- 235000020636 oyster Nutrition 0.000 claims description 7
- 235000015136 pumpkin Nutrition 0.000 claims description 7
- 235000009566 rice Nutrition 0.000 claims description 7
- 210000000582 semen Anatomy 0.000 claims description 7
- 244000141353 Prunus domestica Species 0.000 claims description 6
- 240000004922 Vigna radiata Species 0.000 claims description 6
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 6
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 6
- 108010011619 6-Phytase Proteins 0.000 claims description 5
- 241000228245 Aspergillus niger Species 0.000 claims description 5
- 241000193830 Bacillus <bacterium> Species 0.000 claims description 5
- 244000063299 Bacillus subtilis Species 0.000 claims description 5
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 229920002907 Guar gum Polymers 0.000 claims description 5
- 240000005979 Hordeum vulgare Species 0.000 claims description 5
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 5
- 235000002322 Monascus purpureus Nutrition 0.000 claims description 5
- 244000113306 Monascus purpureus Species 0.000 claims description 5
- 241000235395 Mucor Species 0.000 claims description 5
- 102000016943 Muramidase Human genes 0.000 claims description 5
- 108010014251 Muramidase Proteins 0.000 claims description 5
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims description 5
- 241000223253 Rhodotorula glutinis Species 0.000 claims description 5
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 claims description 5
- 239000008157 edible vegetable oil Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 108010087005 glusulase Proteins 0.000 claims description 5
- 239000000665 guar gum Substances 0.000 claims description 5
- 235000010417 guar gum Nutrition 0.000 claims description 5
- 229960002154 guar gum Drugs 0.000 claims description 5
- 229960000274 lysozyme Drugs 0.000 claims description 5
- 239000004325 lysozyme Substances 0.000 claims description 5
- 235000010335 lysozyme Nutrition 0.000 claims description 5
- 239000001771 mentha piperita Substances 0.000 claims description 5
- 229940057059 monascus purpureus Drugs 0.000 claims description 5
- 229940085127 phytase Drugs 0.000 claims description 5
- 238000001694 spray drying Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 210000004243 sweat Anatomy 0.000 claims description 5
- 235000013311 vegetables Nutrition 0.000 claims description 5
- 244000189799 Asimina triloba Species 0.000 claims description 4
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 4
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 claims description 4
- 239000001138 artemisia absinthium Substances 0.000 claims description 4
- 235000003599 food sweetener Nutrition 0.000 claims description 4
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 4
- 239000003765 sweetening agent Substances 0.000 claims description 4
- 229920002774 Maltodextrin Polymers 0.000 claims description 3
- 239000005913 Maltodextrin Substances 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 229940035034 maltodextrin Drugs 0.000 claims description 3
- 108010019077 beta-Amylase Proteins 0.000 claims description 2
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims 2
- 230000036186 satiety Effects 0.000 abstract description 5
- 235000019627 satiety Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 150000004676 glycans Chemical class 0.000 abstract description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 3
- 239000011707 mineral Substances 0.000 abstract description 3
- 229920001282 polysaccharide Polymers 0.000 abstract description 3
- 239000005017 polysaccharide Substances 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 235000012041 food component Nutrition 0.000 abstract description 2
- 230000000968 intestinal effect Effects 0.000 abstract description 2
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 2
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 229930182490 saponin Natural products 0.000 abstract description 2
- 150000007949 saponins Chemical class 0.000 abstract description 2
- 238000007493 shaping process Methods 0.000 abstract description 2
- 150000003648 triterpenes Chemical class 0.000 abstract description 2
- 208000024172 Cardiovascular disease Diseases 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 229930003935 flavonoid Natural products 0.000 abstract 1
- 150000002215 flavonoids Chemical class 0.000 abstract 1
- 235000017173 flavonoids Nutrition 0.000 abstract 1
- 230000036737 immune function Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000014666 liquid concentrate Nutrition 0.000 abstract 1
- 235000004213 low-fat Nutrition 0.000 abstract 1
- 231100000252 nontoxic Toxicity 0.000 abstract 1
- 230000003000 nontoxic effect Effects 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 235000017709 saponins Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 229920003266 Leaf® Polymers 0.000 description 5
- 241000209140 Triticum Species 0.000 description 5
- 235000005911 diet Nutrition 0.000 description 5
- 230000037213 diet Effects 0.000 description 5
- 240000006432 Carica papaya Species 0.000 description 3
- 240000005250 Chrysanthemum indicum Species 0.000 description 3
- 241000219122 Cucurbita Species 0.000 description 3
- 241000238557 Decapoda Species 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 241000411851 herbal medicine Species 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 241000209219 Hordeum Species 0.000 description 2
- 244000246386 Mentha pulegium Species 0.000 description 2
- 235000016257 Mentha pulegium Nutrition 0.000 description 2
- 235000004357 Mentha x piperita Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 235000001050 hortel pimenta Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241000132012 Atractylodes Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000001467 acupuncture Methods 0.000 description 1
- -1 albumen Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000008034 disappearance Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process 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
- 235000013376 functional food Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 230000003050 macronutrient Effects 0.000 description 1
- 235000021073 macronutrients Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
Classifications
-
- 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
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention provides a composite nutritious food preparing method which includes the main steps as follows: raw material pretreating, extracting and cooking, fermenting alone, deep fermenting, blending, filtrating, sterilizing, filling, residue homogenizing, powder injecting, filling, etc. The composite nutritious food recipe includes various functional components and nutritional components of natural polysaccharides, flavonoids, triterpenoids, saponins, peptides, vitamins and minerals. The low-fat and high-protein ingredients can meet the daily nutrients needed by human body, maintain normal human body functions, and increase satiety, and have functions of enhancing human body immune function, regulating intestinal flora, preventing aging, protecting skin care and beautifying features, preventing cardiovascular disease, etc. The nutritious food is a liquid concentrate or powdered substance, can easily be absorbed, is nutritionally balanced, easy to eat, and easy to carry, and is a weight losing and body shaping food having non-toxic or side effects on human body.
Description
Technical field
The present invention relates to a kind of preparation method of composite nutrient food, belong to functional food processing technique field.
Background technology
Obesity is a kind of chronic, multifactorial metabolism disturbance syndrome, and the harmfulness that its rate occurred frequently and complication are brought causes the concern of people day by day.At present conventional fat-reducing mode has: keep fit through sport, Western medicine fat-reducing, Acupancture, traditional Chinese medicine capable of reducing weight, external use to lose weight, body-shaping slimming and acupuncture point fat-reducing etc., all fat-reducing modes all must coordinate keeps on a diet, and has the disappearance of misery to a certain degree and nutritional labeling, unbalanced.During fat-reducing while standing hunger, also to bear side effect that medicine brings to the injury of mind & body, accumulate over a long period and can produce body disease, cause irreversible possible permanent damage.Therefore, of the present inventionly have chosen 40 various types of grain, fruits and vegetables and Chinese herbal medicine, after two-step fermentation, obtain zymotic fluid, and mix and match after zymotic fluid filter residue spraying drying powder-forming is taken, supplement the daily required multiple nutritional components of body, increase satiety.This technological operation is simple, can accomplish scale production, and sweet mouthfeel is oral rear without ill symptoms, is easy to carry.
Summary of the invention
Existing market sell the requirement that diet food has side effect and keep on a diet.The present invention proposes to choose 40 various types of grain, fruits and vegetables and Chinese herbal medicine, utilize the balanced collocation such as the polyphenol of natural origin, flavones, polysaccharide, triterpene, saponin(e, polypeptide, vitamin and mineral matter by various nutritional labeling, after two-step fermentation, obtain being easy to absorption of human body, maintain diet food formula and the preparation method of normal human's function and increase satiety.
Raw materials usedly to comprise:
The raw materials such as wheat, rice, the seed of Job's tears, barley, buckwheat, red bean, black soya bean, mung bean, iblet, Semen sesami nigrum, carrot, violet cabbage, tomato, pleurotus eryngii, cucurbita pepo, pumpkin, white fungus, wax-apple, coconut meat, pawpaw, butter fruit, carambola, mangosteen, grape pip, crab shell, shrimp shell, fructus hippophae, chrysanthemum, the fruit of Chinese magnoliavine, glossy ganoderma, American Ginseng, matrimony vine, dried waterlily leaf, oyster, Poria cocos, prune, oriental wormwood and dried peppermint leaf;
Be prepared according to the following steps:
(1) pretreatment of raw material:
(1a) fresh high-quality, the 5-8 part wheat without going mouldy, 3-6 part rice, 2-4 part seed of Job's tears, 0.5-3 part barley, 0.1-4 part buckwheat, 5-10 part red bean, 3-5 part black soya bean, 6-12 part mung bean, 7-14 part iblet, 5-7 part Semen sesami nigrum and 10-15 part chrysanthemum is got, impurity and disintegrating slag is removed with vibratory sieve, be placed in tumbling-box type medicine-washing machine and clean, rotating speed is 100-140 rev/min, time controling is at 3-5 minute, drench dry through 50-80 ° of C wind by the raw material after cleaning, mechanical crushing is for subsequent use after crossing 10-60 mesh sieve;
(1b) fresh, the 1-5 part fruit of Chinese magnoliavine without going mouldy, 3-7 part glossy ganoderma, 1.5-3 part American Ginseng, 5-8 part matrimony vine, 2-3 part dried waterlily leaf, 0.5-4 part oyster, 2-5.5 part Poria cocos, 2-9 part prune, 2-6 part oriental wormwood and 1-3 part dried peppermint leaf is got, impurity and disintegrating slag is removed with vibratory sieve, be placed in tumbling-box type medicine-washing machine and clean, rotating speed is 100-140 rev/min, time controling is at 3-5 minute, drench dry through 50-80 ° of C wind by the raw material after cleaning, mechanical crushing is for subsequent use after crossing 10-60 mesh sieve;
(1c) get fresh, the 5-7 part crab shell without putrid and deteriorated, 3-9 part shrimp shell, 4-8 part fructus hippophae, after cleaning, drench dry through 50-80 ° of C wind, mechanical crushing is for subsequent use after crossing 10-60 mesh sieve;
(1d) choose fresh, that nothing is corrupt 10-20 part carrot, 6-15 part violet cabbage, 3-8 part tomato, 2-15 part pleurotus eryngii, 6-10 part cucurbita pepo, 15-30 part pumpkin, 9-12 part white fungus, 1-3 part wax-apple, 2-4 part coconut meat, 5-18 part pawpaw, 6-10 part butter fruit, 2-4 part carambola, 2-5 part mangosteen and 1-3 part grape pip, the raw material machinery cleaned up is smashed to pieces to pulpous state, obtains fruits and vegetables slurries for subsequent use;
(2) soaking cooking:
(2a) by raw material soaking pretreated in step (1a) in the pure water of 6-12 times of weight, under the condition of 30-50 ° of C, rotating speed 20-60 r/min, after mechanical agitation 2-6 h, boiling 30-60min;
(2b) by the raw material soaking that processed in step (1b) in the pure water of 6-12 times of weight, under the condition of 30-50 ° of C, rotating speed 20-60 r/min, for subsequent use after mechanical agitation 2-6 h;
(2c) raw material processed in step (1c) mixing is soaked in the pure water of 3-9 times of weight, add NaOH solution and 5-10% vegetable edible oil that mass concentration is 1-3%, under 30-50 ° of C, mechanical agitation 3-5 h, speed of agitator 20-60 r/min;
(3) sweat:
(3a) in the raw material obtained after step (2a) boiling process, add and be equivalent to the alcohol of material quality than the monascus of the aspergillus niger of 1-5%, 3-6%, the pectase of 2-8%, the cellulase of 4-7% and 5-15%, after stirring 30-50 min, at 28-35 ° of C condition bottom fermentation 5-7 days;
(3b) in the material liquid obtained after step (2b) process, add and be equivalent to protease, the amylase of 2-6%, the phytase of 5-8%, the cellulase of 3-9% of material quality than 1-3%, after stirring 30-50 min, at 28-35 ° of C condition bottom fermentation 3-7 days;
(3c) in the material liquid obtained after step (2c) process, add and be equivalent to the glusulase of material quality than the monascus purpureus of the rhodotorula glutinis of 1-3%, 1-3 ‰, the protease of 2-5%, the lysozyme of 1-3% and 5-10 ‰, under 28-40 ° of C condition, cultivate 8-12 days;
(4) degree of depth fermentation: add the zymotic fluid obtained in the pure water of 5-12 times of weight and the step (3b) of 3-6 times of weight in the fruits and vegetables slurries obtained after step (1d) process, add the Bacillus acidi lactici of the fruits and vegetables slurries mass ratio 1-3 ‰ obtained after being equivalent to step (1d) process, the bacillus subtilis of 2-5 ‰, the protease of 3-5 ‰, the Mucor of 1-3 ‰ again, under 28-40 ° of C condition, cultivate 45-60 days;
(5) allocate: in the degree of depth zymotic fluid obtained after step (4) process, add the sweetener, the natrium citricum of 1-2 ‰, the guar gum of 0.5-1 ‰ that are equivalent to degree of depth zymotic fluid mass ratio 5-8%, obtain seasoning liquid;
(6) filter: the seasoning liquid obtained after step (5) being processed, obtain ferment filtrate and fermentation filter residue through ultrasonic vibrating screen isolated by filtration under room temperature, ultrasonic vibration frequency is 100-200Hz, and vibratory sieve is 60-120 order;
(7) sterilization is filling: the ferment filtrate obtained after step (6) being processed, and carries out instantaneous sterilizing 4-6s, be cooled to normal temperature and namely obtain liquid end product after filling at 120-130 ° of C;
(8) homogeneous: the pure water adding 3-7 times of weight in the zymotic fluid filter residue obtained after step (6) being processed, homogeneous under 10-25MPa, 55-70 ° of C, makes fermentation filter residue homogenising, prevents layering;
(9) spraying dry: by the fermentation filter residue obtained after step (8) homogeneous, packed plastic packaging after carrying out centrifugal spray drying, is cooled to normal temperature and namely obtains solid articles;
(10) pack: the solid articles obtained in the filling liquid end product of preparation in step (7) and step (9) is carried out collocation packaging by liquid-solid mass ratio 9-15:1-3.
In step (3b), amylase is ɑ-amylase and beta amylase 1-4:1 interpolation in mass ratio.
In step (5), sweetener is one or more in brown sugar, white granulated sugar, maltodextrin and HFCS.
The present invention has following beneficial effect:
Raw material is integration of drinking and medicinal herbs, and composition collocation rationally, sweet mouthfeel, easily absorbs, increases satiety, regulating intestinal canal flora, without side effects such as diarrhoea, is convenient for carrying, and is specially:
Choosing cereal, fruits and vegetables and Chinese herbal medicine is raw material, after coordinating composite bacteria to ferment respectively, secondary deep ferments, release macro-nutrients is Small molecular, product is made to contain natural colouring matter, polyphenol, albumen, polysaccharide, vitamin and mineral matter, the significant increase nutritive value of diet food of the present invention.
The present invention arranges in pairs or groups after the zymotic fluid of clarification and filter residue being dusted and takes, and makes full use of all nutritional labelings, increases satiety.
The advantages such as composite nutrient food composition of the present invention enriches equilibrium, good, the easy to digest absorption of mouthfeel, have no side effect and be easy to carry, can be used as the substitute of daily breakfast, lunch and dinner, are applicable to large-scale industrialized production.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described, but the present invention's scope required for protection is not limited to the described scope of embodiment.
Embodiment 1
Be prepared according to the following steps:
(1) pretreatment of raw material:
(1a) fresh high-quality, 5 portions of wheats without going mouldy, 3 portions of rice, 2 portions of seeds of Job's tears, 0.5 portion of barley, 0.1 portion of buckwheat, 5 parts of red beans, 3 parts of black soya beans, 6 portions of mung beans, 7 parts of iblets, 5 portions of Semen sesami nigrums and 10 parts of chrysanthemums are got, impurity and disintegrating slag is removed with vibratory sieve, be placed in tumbling-box type medicine-washing machine and clean, rotating speed is 100-140 rev/min, time controling is at 3-5 minute, drench dry through 50-80 ° of C wind by the raw material after cleaning, mechanical crushing is for subsequent use after crossing 10-60 mesh sieve;
(1b) fresh, 1 portion of fruit of Chinese magnoliavine without going mouldy, 3 portions of glossy ganodermas, 1.5 portions of American Ginsengs, 5 portions of matrimony vines, 2 parts of dried waterlily leafs, 0.5 portion of oyster, 2-5 part Poria cocos, 2 parts of prunes, 2 portions of oriental wormwoods and 1 part of dried peppermint leaf are got, impurity and disintegrating slag is removed with vibratory sieve, be placed in tumbling-box type medicine-washing machine and clean, rotating speed is 100-140 rev/min, time controling is at 3-5 minute, drench dry through 50-80 ° of C wind by the raw material after cleaning, mechanical crushing is for subsequent use after crossing 10-60 mesh sieve;
(1c) get fresh, without putrid and deteriorated 5 parts of crab shells, 3 parts of shrimp shells, 4 parts of fructus hippophaes, after cleaning, drench dry through 50-80 ° of C wind, mechanical crushing is for subsequent use after crossing 10-60 mesh sieve;
(1d) choose fresh, that nothing is corrupt 10 portions of carrots, 6 parts of violet cabbage, 3 portions of tomatoes, 2 parts of pleurotus eryngiis, 6 portions of cucurbita pepos, 15 portions of pumpkins, 9 portions of white fungus, 1 part of wax-apple, 2 parts of coconut meats, 5 portions of pawpaws, 6 parts of butter fruits, 2 parts of carambola, 2 parts of mangosteens and 1 part of grape pip, the raw material machinery cleaned up is smashed to pieces to pulpous state, obtains fruits and vegetables slurries for subsequent use;
(2) soaking cooking:
(2a) by raw material soaking pretreated in step (1a) in the pure water of 6 times of weight, under the condition of 30-50 ° of C, rotating speed 20-60 r/min, after mechanical agitation 2-6 h, boiling 30-60min;
(2b) by the raw material soaking that processed in step (1b) in the pure water of 6 times of weight, under the condition of 30-50 ° of C, rotating speed 20-60 r/min, for subsequent use after mechanical agitation 2-6 h;
(2c) raw material processed in step (1c) mixing is soaked in the pure water of 3 times of weight, add NaOH solution and 5-10% vegetable edible oil that mass concentration is 1-3%, under 30-50 ° of C, mechanical agitation 3-5 h, speed of agitator 20-60 r/min;
(3) sweat:
(3a) in the raw material obtained after step (2a) boiling process, add be equivalent to the aspergillus niger of material quality than 1%, 3% monascus, the pectase of 2%, the cellulase of 4% and 5% alcohol, after stirring 30-50 min, at 28-35 ° of C condition bottom fermentation 5-7 days;
(3b) in the material liquid obtained after step (2b) process, add be equivalent to the protease of material quality than 1%, 2% amylase, the phytase of 5%, the cellulase of 3%, after stirring 30-50 min, at 28-35 ° of C condition bottom fermentation 3-7 days;
(3c) in the material liquid obtained after step (2c) process, add be equivalent to the rhodotorula glutinis of material quality than 1%, 1 ‰ monascus purpureus, the protease of 2%, the lysozyme of 1% and 5 ‰ glusulase, under 28-40 ° of C condition, cultivate 8-12 days;
(4) degree of depth fermentation: add the zymotic fluid obtained in the pure water of 5-12 times of weight and the step (3b) of 3-6 times of weight in the fruits and vegetables slurries obtained after step (1d) process, add again be equivalent to step (1d) process after obtain fruits and vegetables slurries mass ratio 1 ‰ Bacillus acidi lactici, 2 ‰ bacillus subtilis, the protease of 3 ‰, the Mucor of 1 ‰, under 28-40 ° of C condition, cultivate 45-60 days;
(5) allocate: in the degree of depth zymotic fluid obtained after step (4) process, add the maltodextrin, the natrium citricum of 1 ‰, the guar gum of 0.5 ‰ that are equivalent to degree of depth zymotic fluid mass ratio 5%, obtain seasoning liquid;
(6) filter: the seasoning liquid obtained after step (5) being processed, obtain ferment filtrate and fermentation filter residue through ultrasonic vibrating screen isolated by filtration under room temperature, ultrasonic vibration frequency is 100-200Hz, and vibratory sieve is 60-120 order;
(7) sterilization is filling: the ferment filtrate obtained after step (6) being processed, and carries out instantaneous sterilizing 4-6s, be cooled to normal temperature and namely obtain liquid end product after filling at 120-130 ° of C;
(8) homogeneous: the pure water adding 3-7 times of weight in the zymotic fluid filter residue obtained after step (6) being processed, homogeneous under 10-25MPa, 55-70 ° of C, makes fermentation filter residue homogenising, prevents layering;
(9) spraying dry: by the fermentation filter residue obtained after step (8) homogeneous, packed plastic packaging after carrying out centrifugal spray drying, is cooled to normal temperature and namely obtains solid articles;
(10) pack: the solid articles obtained in the filling liquid end product of preparation in step (7) and step (9) is carried out collocation packaging by liquid-solid mass ratio 10:1.
Embodiment 2
Be prepared according to the following steps:
(1) pretreatment of raw material:
(1a) fresh high-quality, 6 portions of wheats without going mouldy, 4 portions of rice, 3 portions of seeds of Job's tears, 2 portions of barleys, 2 portions of buckwheats, 8 parts of red beans, 4 parts of black soya beans, 9 portions of mung beans, 10 parts of iblets, 6 portions of Semen sesami nigrums and 12 parts of chrysanthemums are got, impurity and disintegrating slag is removed with vibratory sieve, be placed in tumbling-box type medicine-washing machine and clean, rotating speed is 100-140 rev/min, time controling is at 3-5 minute, drench dry through 50-80 ° of C wind by the raw material after cleaning, mechanical crushing is for subsequent use after crossing 10-60 mesh sieve;
(1b) get fresh, without go mouldy 3 portions of fruit ofs Chinese magnoliavine, 5 portions of glossy ganodermas, 2 portions of American Ginsengs, 6 portions of matrimony vines, 2.5 parts of dried waterlily leafs, 2 portions of oysters, 4 parts of Poria cocos, 6 parts of prunes, 4 portions of oriental wormwoods and 2 parts of dried peppermint leaves, impurity and disintegrating slag is removed with vibratory sieve, be placed in tumbling-box type medicine-washing machine and clean, rotating speed is 100-140 rev/min, time controling is at 3-5 minute, drench dry through 50-80 ° of C wind by the raw material after cleaning, mechanical crushing is for subsequent use after crossing 10-60 mesh sieve;
(1c) get fresh, without putrid and deteriorated 6 parts of crab shells, 6 parts of shrimp shells, 6 parts of fructus hippophaes, after cleaning, drench dry through 50-80 ° of C wind, mechanical crushing is for subsequent use after crossing 10-60 mesh sieve;
(1d) choose fresh, that nothing is corrupt 15 portions of carrots, 9 parts of violet cabbage, 5 portions of tomatoes, 8 parts of pleurotus eryngiis, 8 portions of cucurbita pepos, 20 portions of pumpkins, 10 portions of white fungus, 2 parts of wax-apples, 3 parts of coconut meats, 9 portions of pawpaws, 8 parts of butter fruits, 3 parts of carambola, 4 parts of mangosteens and 2 parts of grape pips, the raw material machinery cleaned up is smashed to pieces to pulpous state, obtains fruits and vegetables slurries for subsequent use;
(2) soaking cooking:
(2a) by raw material soaking pretreated in step (1a) in the pure water of 6-12 times of weight, under the condition of 30-50 ° of C, rotating speed 20-60 r/min, after mechanical agitation 2-6 h, boiling 30-60min;
(2b) by the raw material soaking that processed in step (1b) in the pure water of 6-12 times of weight, under the condition of 30-50 ° of C, rotating speed 20-60 r/min, for subsequent use after mechanical agitation 2-6 h;
(2c) raw material processed in step (1c) mixing is soaked in the pure water of 3-9 times of weight, add NaOH solution and 5-10% vegetable edible oil that mass concentration is 1-3%, under 30-50 ° of C, mechanical agitation 3-5 h, speed of agitator 20-60 r/min;
(3) sweat:
(3a) in the raw material obtained after step (2a) boiling process, add be equivalent to the aspergillus niger of material quality than 3%, 4% monascus, the pectase of 6%, the cellulase of 5% and 10% alcohol, after stirring 30-50 min, at 28-35 ° of C condition bottom fermentation 5-7 days;
(3b) in the material liquid obtained after step (2b) process, add be equivalent to the protease of material quality than 2%, 4% amylase, the phytase of 6%, the cellulase of 7%, after stirring 30-50 min, at 28-35 ° of C condition bottom fermentation 3-7 days;
(3c) in the material liquid obtained after step (2c) process, add be equivalent to the rhodotorula glutinis of material quality than 2%, 2 ‰ monascus purpureus, the protease of 4%, the lysozyme of 2% and 8 ‰ glusulase, under 28-40 ° of C condition, cultivate 8-12 days;
(4) degree of depth fermentation: add the zymotic fluid obtained in the pure water of 8 times of weight and the step (3b) of 4 times of weight in the fruits and vegetables slurries obtained after step (1d) process, add again be equivalent to step (1d) process after obtain fruits and vegetables slurries mass ratio 2 ‰ Bacillus acidi lactici, 4 ‰ bacillus subtilis, the protease of 4 ‰, the Mucor of 2 ‰, under 28-40 ° of C condition, cultivate 45-60 days;
(5) allocate: in the degree of depth zymotic fluid obtained after step (4) process, add the high fructose corn, the natrium citricum of 1.5 ‰, the guar gum of 0.8 ‰ that are equivalent to degree of depth zymotic fluid mass ratio 6%, obtain seasoning liquid;
(6) filter: the seasoning liquid obtained after step (5) being processed, obtain ferment filtrate and fermentation filter residue through ultrasonic vibrating screen isolated by filtration under room temperature, ultrasonic vibration frequency is 100-200Hz, and vibratory sieve is 60-120 order;
(7) sterilization is filling: the ferment filtrate obtained after step (6) being processed, and carries out instantaneous sterilizing 4-6s, be cooled to normal temperature and namely obtain liquid end product after filling at 120-130 ° of C;
(8) homogeneous: the pure water adding 5 times of weight in the zymotic fluid filter residue obtained after step (6) being processed, homogeneous under 10-25MPa, 55-70 ° of C, makes fermentation filter residue homogenising, prevents layering;
(9) spraying dry: by the fermentation filter residue obtained after step (8) homogeneous, packed plastic packaging after carrying out centrifugal spray drying, is cooled to normal temperature and namely obtains solid articles;
(10) pack: the solid articles obtained in the filling liquid end product of preparation in step (7) and step (9) is carried out collocation packaging by liquid-solid mass ratio 6:1.
Embodiment 3
Be prepared according to the following steps:
(1) pretreatment of raw material:
(1a) fresh high-quality, 8 portions of wheats without going mouldy, 6 portions of rice, 4 portions of seeds of Job's tears, 3 portions of barleys, 4 portions of buckwheats, 10 parts of red beans, 5 parts of black soya beans, 12 portions of soya beans, 14 parts of iblets, 7 portions of Semen sesami nigrums and 15 parts of chrysanthemums are got, impurity and disintegrating slag is removed with vibratory sieve, be placed in tumbling-box type medicine-washing machine and clean, rotating speed is 100-140 rev/min, time controling is at 3-5 minute, drench dry through 50-80 ° of C wind by the raw material after cleaning, mechanical crushing is for subsequent use after crossing 10-60 mesh sieve;
(1b) get fresh, without go mouldy 5 portions of fruit ofs Chinese magnoliavine, 7 portions of glossy ganodermas, 3 portions of American Ginsengs, 8 portions of matrimony vines, 3 parts of dried waterlily leafs, 4 portions of oysters, 5.5 parts of Poria cocos, 9 parts of bighead atractylodes rhizomes, 6 portions of oriental wormwoods and 3 parts of dried peppermint leaves, impurity and disintegrating slag is removed with vibratory sieve, be placed in tumbling-box type medicine-washing machine and clean, rotating speed is 100-140 rev/min, time controling is at 3-5 minute, drench dry through 50-80 ° of C wind by the raw material after cleaning, mechanical crushing is for subsequent use after crossing 10-60 mesh sieve;
(1c) get fresh, without putrid and deteriorated 7 parts of crab shells, 9 parts of shrimp shells, 8 parts of fructus hippophaes, after cleaning, drench dry through 50-80 ° of C wind, mechanical crushing is for subsequent use after crossing 10-60 mesh sieve;
(1d) choose fresh, that nothing is corrupt 20 portions of carrots, 15 parts of violet cabbage, 8 portions of tomatoes, 15 parts of pleurotus eryngiis, 10 portions of cucurbita pepos, 30 portions of pumpkins, 12 portions of white fungus, 3 parts of wax-apples, 4 parts of coconut meats, 18 portions of pawpaws, 10 parts of butter fruits, 4 parts of carambola, 5 parts of mangosteens and 3 parts of grape pips, the raw material machinery cleaned up is smashed to pieces to pulpous state, obtains fruits and vegetables slurries for subsequent use;
(2) soaking cooking:
(2a) by raw material soaking pretreated in step (1a) in the pure water of 12 times of weight, under the condition of 30-50 ° of C, rotating speed 20-60 r/min, after mechanical agitation 2-6 h, boiling 30-60min;
(2b) by the raw material soaking that processed in step (1b) in the pure water of 12 times of weight, under the condition of 30-50 ° of C, rotating speed 20-60 r/min, for subsequent use after mechanical agitation 2-6 h;
(2c) raw material processed in step (1c) mixing is soaked in the pure water of 9 times of weight, add NaOH solution and 5-10% vegetable edible oil that mass concentration is 1-3%, under 30-50 ° of C, mechanical agitation 3-5 h, speed of agitator 20-60 r/min;
(3) sweat:
(3a) in the raw material obtained after step (2a) boiling process, add be equivalent to the aspergillus niger of material quality than 5%, 6% monascus, the pectase of 8%, the cellulase of 7% and 15% alcohol, after stirring 30-50 min, at 28-35 ° of C condition bottom fermentation 5-7 days;
(3b) in the material liquid obtained after step (2b) process, add be equivalent to the protease of material quality than 3%, 6% amylase, the phytase of 8%, the cellulase of 9%, after stirring 30-50 min, at 28-35 ° of C condition bottom fermentation 3-7 days;
(3c) in the material liquid obtained after step (2c) process, add be equivalent to the rhodotorula glutinis of material quality than 3%, 3 ‰ monascus purpureus, the protease of 5%, the lysozyme of 3% and 10 ‰ glusulase, under 28-40 ° of C condition, cultivate 8-12 days;
(4) degree of depth fermentation: add the zymotic fluid obtained in the pure water of 12 times of weight and the step (3b) of 6 times of weight in the fruits and vegetables slurries obtained after step (1d) process, add again be equivalent to step (1d) process after obtain fruits and vegetables slurries mass ratio 3 ‰ Bacillus acidi lactici, 5 ‰ bacillus subtilis, the protease of 5 ‰, the Mucor of 3 ‰, under 28-40 ° of C condition, cultivate 45-60 days;
(5) allocate: in the degree of depth zymotic fluid obtained after step (4) process, add the white granulated sugar, the natrium citricum of 2 ‰, the guar gum of 1 ‰ that are equivalent to degree of depth zymotic fluid mass ratio 8%, obtain seasoning liquid;
(6) filter: the seasoning liquid obtained after step (5) being processed, obtain ferment filtrate and fermentation filter residue through ultrasonic vibrating screen isolated by filtration under room temperature, ultrasonic vibration frequency is 100-200Hz, and vibratory sieve is 60-120 order;
(7) sterilization is filling: the ferment filtrate obtained after step (6) being processed, and carries out instantaneous sterilizing 4-6s, be cooled to normal temperature and namely obtain liquid end product after filling at 120-130 ° of C;
(8) homogeneous: the pure water adding 7 times of weight in the zymotic fluid filter residue obtained after step (6) being processed, homogeneous under 10-25MPa, 55-70 ° of C, makes fermentation filter residue homogenising, prevents layering;
(9) spraying dry: by the fermentation filter residue obtained after step (8) homogeneous, packed plastic packaging after carrying out centrifugal spray drying, is cooled to normal temperature and namely obtains solid articles;
(10) pack: the solid articles obtained in the filling liquid end product of preparation in step (7) and step (9) is carried out collocation packaging by liquid-solid mass ratio 4:1.
The above; be only the specific embodiment of the present invention; but protection scope of the present invention is not limited thereto; any those of ordinary skill in the art are in the technical scope disclosed by the present invention; the change can expected without creative work or replacement, all should be encompassed within protection scope of the present invention.Therefore, the protection domain that protection scope of the present invention should limit with claims is as the criterion.
Claims (3)
1. a preparation method for composite nutrient food, is characterized in that, raw materials usedly comprises:
The raw materials such as wheat, rice, the seed of Job's tears, barley, buckwheat, red bean, black soya bean, mung bean, iblet, Semen sesami nigrum, carrot, violet cabbage, tomato, pleurotus eryngii, cucurbita pepo, pumpkin, white fungus, wax-apple, coconut meat, pawpaw, butter fruit, carambola, mangosteen, grape pip, crab shell, shrimp shell, fructus hippophae, chrysanthemum, the fruit of Chinese magnoliavine, glossy ganoderma, American Ginseng, matrimony vine, dried waterlily leaf, oyster, Poria cocos, prune, oriental wormwood and dried peppermint leaf;
Be prepared according to the following steps:
(1) pretreatment of raw material:
(1a) fresh high-quality, the 6-10 part wheat without going mouldy, 3-8 part rice, 2-4 part seed of Job's tears, 0.5-3 part barley, 0.8-4 part buckwheat, 5-10 part red bean, 3-8 part black soya bean, 6-18 part mung bean, 7-16 part iblet, 5-9 part Semen sesami nigrum and 10-18 part chrysanthemum is got, impurity and disintegrating slag is removed with vibratory sieve, be placed in tumbling-box type medicine-washing machine and clean, rotating speed is 100-140 rev/min, time controling is at 3-5 minute, drench dry through 50-80 ° of C wind by the raw material after cleaning, mechanical crushing is for subsequent use after crossing 10-60 mesh sieve;
(1b) fresh, the 1-6 part fruit of Chinese magnoliavine without going mouldy, 3-8 part glossy ganoderma, 1.5-6 part American Ginseng, 6-9 part matrimony vine, 2-6 part dried waterlily leaf, 2-4 part oyster, 2-5.5 part Poria cocos, 4-10 part prune, 6-10 part oriental wormwood and 1-3 part dried peppermint leaf is got, impurity and disintegrating slag is removed with vibratory sieve, be placed in tumbling-box type medicine-washing machine and clean, rotating speed is 100-140 rev/min, time controling is at 3-5 minute, drench dry through 50-80 ° of C wind by the raw material after cleaning, mechanical crushing is for subsequent use after crossing 10-60 mesh sieve;
(1c) get fresh, the 5-9 part crab shell without putrid and deteriorated, 4-9 part shrimp shell, 4-9 part fructus hippophae, after cleaning, drench dry through 50-80 ° of C wind, mechanical crushing is for subsequent use after crossing 10-60 mesh sieve;
(1d) choose fresh, that nothing is corrupt 15-25 part carrot, 9-15 part violet cabbage, 4-8 part tomato, 5-16 part pleurotus eryngii, 6-15 part cucurbita pepo, 18-32 part pumpkin, 9-16 part white fungus, 2-6 part wax-apple, 2-6 part coconut meat, 10-18 part pawpaw, 6-12 part butter fruit, 2-6 part carambola, 2-6 part mangosteen and 2-4 part grape pip, the raw material machinery cleaned up is smashed to pieces to pulpous state, obtains fruits and vegetables slurries for subsequent use;
(2) soaking cooking:
(2a) by raw material soaking pretreated in step (1a) in the pure water of 8-11 times of weight, under the condition of 30-50 ° of C, rotating speed 20-60 r/min, after mechanical agitation 2-6 h, boiling 30-60min;
(2b) by the raw material soaking that processed in step (1b) in the pure water of 8-11 times of weight, under the condition of 30-50 ° of C, rotating speed 20-60 r/min, for subsequent use after mechanical agitation 2-6 h;
(2c) raw material processed in step (1c) mixing is soaked in the pure water of 4-8 times of weight, add NaOH solution and 5-10% vegetable edible oil that mass concentration is 1-3%, under 30-50 ° of C, mechanical agitation 3-5 h, speed of agitator 20-60 r/min;
(3) sweat:
(3a) in the raw material obtained after step (2a) boiling process, add and be equivalent to the alcohol of material quality than the monascus of the aspergillus niger of 1-5%, 3-6%, the pectase of 2-8%, the cellulase of 4-7% and 5-15%, after stirring 30-50 min, at 28-35 ° of C condition bottom fermentation 5-7 days;
(3b) in the material liquid obtained after step (2b) process, add the protease, the amylase of 2-6%, the phytase of 5-8%, the cellulase of 3-9% that are equivalent to material liquid mass ratio 1-3%, after stirring 30-50 min, at 28-35 ° of C condition bottom fermentation 3-7 days;
(3c) in the material liquid obtained after step (2c) process, add the glusulase of rhodotorula glutinis, the monascus purpureus of 1-3 ‰, the protease of 2-5%, the lysozyme of 1-3% and the 5-10 ‰ being equivalent to material liquid mass ratio 1-3%, under 28-40 ° of C condition, cultivate 8-12 days;
(4) degree of depth fermentation: add the zymotic fluid obtained in the pure water of 6-10 times of weight and the step (3b) of 3-6 times of weight in the fruits and vegetables slurries obtained after step (1d) process, add the Bacillus acidi lactici of the fruits and vegetables slurries mass ratio 1-3 ‰ obtained after being equivalent to step (1d) process, the bacillus subtilis of 2-5 ‰, the protease of 3-5 ‰, the Mucor of 1-3 ‰ again, under 28-40 ° of C condition, cultivate 45-60 days;
(5) allocate: in the degree of depth zymotic fluid obtained after step (4) process, add the sweetener, the natrium citricum of 1-2 ‰, the guar gum of 0.5-1 ‰ that are equivalent to degree of depth zymotic fluid mass ratio 5-8%, obtain seasoning liquid;
(6) filter: the seasoning liquid obtained after step (5) being processed, obtain ferment filtrate and fermentation filter residue through ultrasonic vibrating screen isolated by filtration under room temperature, ultrasonic vibration frequency is 100-200Hz, and vibratory sieve is 60-120 order;
(7) sterilization is filling: the ferment filtrate obtained after step (6) being processed, and carries out instantaneous sterilizing 4-6s, be cooled to normal temperature and namely obtain liquid end product after filling at 120-130 ° of C;
(8) homogeneous: the pure water adding 3-6 times of weight in the zymotic fluid filter residue obtained after step (6) being processed, homogeneous under 10-25MPa, 55-70 ° of C, makes fermentation filter residue homogenising, prevents layering;
(9) spraying dry: by the fermentation filter residue obtained after step (8) homogeneous, packed plastic packaging after carrying out centrifugal spray drying, is cooled to normal temperature and namely obtains solid articles;
(10) pack: the solid articles obtained in the filling liquid end product of preparation in step (7) and step (9) is carried out collocation packaging by liquid-solid mass ratio 10-16:1-4.
2. preparation method according to claim 1, is characterized in that in step (3b), and amylase is ɑ-amylase and beta amylase 1-4:1 interpolation in mass ratio.
3. preparation method according to claim 1, is characterized in that, in step (5), sweetener is one or more in brown sugar, white granulated sugar, maltodextrin and HFCS.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510347965.2A CN104957513A (en) | 2015-06-23 | 2015-06-23 | Composite nutritious food preparing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510347965.2A CN104957513A (en) | 2015-06-23 | 2015-06-23 | Composite nutritious food preparing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104957513A true CN104957513A (en) | 2015-10-07 |
Family
ID=54211745
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510347965.2A Pending CN104957513A (en) | 2015-06-23 | 2015-06-23 | Composite nutritious food preparing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104957513A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105483234A (en) * | 2015-12-26 | 2016-04-13 | 上海中优生物高科技有限责任公司 | Hypertension-type obese gene individualization intervention composition and preparation method and system |
| CN112111352A (en) * | 2020-10-19 | 2020-12-22 | 贵溪市堆金酒业有限公司 | Brewing method of ganoderma lucidum wine and brewed ganoderma lucidum wine |
| CN112898262A (en) * | 2020-12-17 | 2021-06-04 | 四川农业大学 | Method for synchronously extracting flavones and polysaccharides from Chinese prickly ash leaves |
| CN114561302A (en) * | 2022-02-10 | 2022-05-31 | 天津科技大学 | Aspergillus niger strain with high citric acid yield, method and application |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256581A (en) * | 2014-09-02 | 2015-01-07 | 黄秀英 | Weight-losing product |
| CN104305054A (en) * | 2014-11-06 | 2015-01-28 | 天津天绿健科技有限公司 | Seasoning fruit and vegetable powder |
-
2015
- 2015-06-23 CN CN201510347965.2A patent/CN104957513A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256581A (en) * | 2014-09-02 | 2015-01-07 | 黄秀英 | Weight-losing product |
| CN104305054A (en) * | 2014-11-06 | 2015-01-28 | 天津天绿健科技有限公司 | Seasoning fruit and vegetable powder |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105483234A (en) * | 2015-12-26 | 2016-04-13 | 上海中优生物高科技有限责任公司 | Hypertension-type obese gene individualization intervention composition and preparation method and system |
| CN112111352A (en) * | 2020-10-19 | 2020-12-22 | 贵溪市堆金酒业有限公司 | Brewing method of ganoderma lucidum wine and brewed ganoderma lucidum wine |
| CN112111352B (en) * | 2020-10-19 | 2022-05-27 | 贵溪市堆金酒业有限公司 | Brewing method of ganoderma lucidum wine and brewed ganoderma lucidum wine |
| CN112898262A (en) * | 2020-12-17 | 2021-06-04 | 四川农业大学 | Method for synchronously extracting flavones and polysaccharides from Chinese prickly ash leaves |
| CN114561302A (en) * | 2022-02-10 | 2022-05-31 | 天津科技大学 | Aspergillus niger strain with high citric acid yield, method and application |
| CN114561302B (en) * | 2022-02-10 | 2024-03-26 | 天津科技大学 | Aspergillus niger strain capable of producing citric acid in high yield, method and application |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102986909A (en) | Manufacture method of buckwheat dried bean curd | |
| CN104970361A (en) | Composite nutritional food | |
| CN104472796A (en) | Inonotus obliquus (Fr.) Pilat compound herbal tea and preparation method thereof | |
| CN104957513A (en) | Composite nutritious food preparing method | |
| CN104312819A (en) | Blueberry beef health wine and preparation method thereof | |
| CN104256399A (en) | Tea-flavor coarse grain nutrient rice and preparation method thereof | |
| CN103932294A (en) | Peanut sauce with tuber magnatum and preparation method thereof | |
| CN104921140A (en) | Weight losing and body shaping nutrition food | |
| CN103548943A (en) | Beauty lotus seed bread | |
| CN104256333A (en) | Nutrient health care rice with effects of clearing away heat and reducing internal heat and preparation method thereof | |
| CN105029433A (en) | Preparation method for nutritious food capable of helping lose weight and shaping body | |
| CN104256322A (en) | Health-preserving and health-care rice with functions of clearing heat and removing toxicity, and preparation method of health-preserving and health-care rice | |
| CN105029357A (en) | Tomato juice flavored minced chicken and preparation method thereof | |
| CN104256327A (en) | Blood-replenishing and beautifying nutrient rice and preparation method thereof | |
| CN104222776A (en) | Flavor flour containing lily and dried black mushroom and preparation method thereof | |
| CN104256703A (en) | Spicy nut sausage and preparing method thereof | |
| CN109938276A (en) | A kind of day shellfish compound formulation improving spacefarer's constitution | |
| KR100658948B1 (en) | Jellied food is made from acorn, buckwheat or mung bean. | |
| CN104799175A (en) | Spleen strengthening and stomach nourishing yam millet soup and preparation method thereof | |
| CN104814201A (en) | Fresh ginger tea cream capable of removing age pigment and preparation method thereof | |
| CN104366515A (en) | Beef jerky with purple potato and bean fragrance and processing method thereof | |
| CN104256326A (en) | Red ginseng and iwatake mushroom nourishing health rice and preparation method thereof | |
| CN104172163B (en) | A kind of Cordyceps militaris micro mist health sheet and preparation method thereof | |
| CN104170965A (en) | Sea-buckthorn beef liver liver-tonifying yoghurt and preparation method thereof | |
| CN105661246A (en) | Nutritional granules containing coarse cereals and preparation method of nutritional granules |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151007 |
|
| RJ01 | Rejection of invention patent application after publication |