CN105029433A - Preparation method for nutritious food capable of helping lose weight and shaping body - Google Patents
Preparation method for nutritious food capable of helping lose weight and shaping body Download PDFInfo
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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 invention provides a preparation method for nutritious food capable of helping lose weight and shaping the body. The preparation method mainly includes the following steps: pretreating raw materials, leaching and cooking, fermenting separately, fermenting deeply, blending, filtering, sterilizing and filling, homogenizing filter residues, spraying powder and filling, so as to obtain the final product. The nutritious food capable of helping lose weight and shaping the body contains various functional components and nutritional ingredients, such as natural polysaccharides, flavonoids, triterpenoids, saponins, peptides, vitamins and minerals; the low-fat high-protein ingredients can meet the daily nutrients required by the body, maintains normal body functions and increases satiety, and has the functions of enhancing the human body immune function, regulating intestinal flora, having aging resistance, protecting and beautifying skin and preventing cardiovascular diseases. The nutritious food provided by the invention is a concentrated solution or powdery substance, is easy to absorb, balanced in nutrition, convenient to eat and easy to carry, and is a type of food capable of helping lose weight and shaping body without toxic or side effects.
Description
Technical field
The present invention relates to a kind of preparation method of body shaping nutraceutical of losing weight, 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, black rice, oat, buckwheat, red bean, black soya bean, soya bean, iblet, corncob, carrot, violet cabbage, tomato, celery, balsam pear, pumpkin, eggplant, wax-apple, coconut meat, pineapple, butter fruit, carambola, hawthorn, grape pip, crab shell, shrimp shell, salmon bone, green tea, the fruit of Chinese magnoliavine, glossy ganoderma, American Ginseng, matrimony vine, dried waterlily leaf, fritillaria thunbergii, Poria cocos, the bighead atractylodes rhizome, oriental wormwood and dried orange peel;
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 black rice, 0.5-3 part oat, 0.1-4 part buckwheat, 5-10 part red bean, 3-5 part black soya bean, 6-12 part soya bean, 7-14 part iblet, 5-7 part corncob and 10-15 part green tea 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 fritillaria thunbergii, 2-5.5 part Poria cocos, 2-9 part bighead atractylodes rhizome, 2-6 part oriental wormwood and 1-3 part dried orange peel 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 salmon bone, 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 celery, 6-10 part balsam pear, 15-30 part pumpkin, 9-12 part eggplant, 1-3 part wax-apple, 2-4 part coconut meat, 5-18 part pineapple, 6-10 part butter fruit, 2-4 part carambola, 2-5 part hawthorn 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, at 30-50 ° of C, under the condition of rotating speed 20-60r/min, after mechanical agitation 2-6h, boiling 30-60min;
(2b) by the raw material soaking that processed in step (1b) in the pure water of 6-12 times of weight, at 30-50 ° of C, under the condition of rotating speed 20-60r/min, for subsequent use after mechanical agitation 2-6h;
(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 3-5h, speed of agitator 20-60r/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 30-50min, 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 30-50min, 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 1-3:2 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 fat-reducing body shaping bacterial classification 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.
Fat-reducing of the present invention body shaping nutraceutical composition abundant equilibrium, good, the easy to digest absorption of mouthfeel, the advantage such as have no side effect and be easy to carry, and can be used as the substitute of daily breakfast, lunch and dinner, applicable 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 parts of black rices, 0.5 portion of oat, 0.1 portion of buckwheat, 5 parts of red beans, 3 parts of black soya beans, 6 portions of soya beans, 7 portions of iblets, 5 parts of corncobs and 10 portions of green tea 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 fritillaria thunbergii, 2-5 part Poria cocos, 2 parts of bighead atractylodes rhizomes, 2 portions of oriental wormwoods and 1 part of dried orange peel 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 salmon bones, 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 portions of celeries, 6 portions of balsam pears, 15 portions of pumpkins, 9 portions of eggplants, 1 part of wax-apple, 2 parts of coconut meats, 5 portions of pineapples, 6 parts of butter fruits, 2 parts of carambola, 2 portions of hawthorn 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, at 30-50 ° of C, under the condition of rotating speed 20-60r/min, after mechanical agitation 2-6h, boiling 30-60min;
(2b) by the raw material soaking that processed in step (1b) in the pure water of 6 times of weight, at 30-50 ° of C, under the condition of rotating speed 20-60r/min, for subsequent use after mechanical agitation 2-6h;
(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 3-5h, speed of agitator 20-60r/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 30-50min, 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 30-50min, 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 sweetener, 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 9:1.
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 parts of black rices, 2 portions of oats, 2 portions of buckwheats, 8 parts of red beans, 4 parts of black soya beans, 9 portions of soya beans, 10 portions of iblets, 6 parts of corncobs and 12 portions of green tea 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 fritillaria thunbergiis, 4 parts of Poria cocos, 6 parts of bighead atractylodes rhizomes, 4 portions of oriental wormwoods and 2 parts of dried orange peels, 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 salmon bones, 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 portions of celeries, 8 portions of balsam pears, 20 portions of pumpkins, 10 portions of eggplants, 2 parts of wax-apples, 3 parts of coconut meats, 9 portions of pineapples, 8 parts of butter fruits, 3 parts of carambola, 4 portions of hawthorn 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, at 30-50 ° of C, under the condition of rotating speed 20-60r/min, after mechanical agitation 2-6h, boiling 30-60min;
(2b) by the raw material soaking that processed in step (1b) in the pure water of 6-12 times of weight, at 30-50 ° of C, under the condition of rotating speed 20-60r/min, for subsequent use after mechanical agitation 2-6h;
(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 3-5h, speed of agitator 20-60r/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 30-50min, 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 30-50min, 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 sweetener, 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 parts of black rices, 3 portions of oats, 4 portions of buckwheats, 10 parts of red beans, 5 parts of black soya beans, 12 portions of soya beans, 14 portions of iblets, 7 parts of corncobs and 15 portions of green tea 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 fritillaria thunbergiis, 5.5 parts of Poria cocos, 9 parts of bighead atractylodes rhizomes, 6 portions of oriental wormwoods and 3 parts of dried orange peels, 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 salmon bones, 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 portions of celeries, 10 portions of balsam pears, 30 portions of pumpkins, 12 portions of eggplants, 3 parts of wax-apples, 4 parts of coconut meats, 18 portions of pineapples, 10 parts of butter fruits, 4 parts of carambola, 5 portions of hawthorn 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, at 30-50 ° of C, under the condition of rotating speed 20-60r/min, after mechanical agitation 2-6h, boiling 30-60min;
(2b) by the raw material soaking that processed in step (1b) in the pure water of 12 times of weight, at 30-50 ° of C, under the condition of rotating speed 20-60r/min, for subsequent use after mechanical agitation 2-6h;
(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 3-5h, speed of agitator 20-60r/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 30-50min, 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 30-50min, 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 sweetener, 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 5:1.
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. lose weight the preparation method of body shaping nutraceutical, it is characterized in that, raw materials usedly to comprise:
The raw materials such as wheat, rice, black rice, oat, buckwheat, red bean, black soya bean, soya bean, iblet, corncob, carrot, violet cabbage, tomato, celery, balsam pear, pumpkin, eggplant, wax-apple, coconut meat, pineapple, butter fruit, carambola, hawthorn, grape pip, crab shell, shrimp shell, salmon bone, green tea, the fruit of Chinese magnoliavine, glossy ganoderma, American Ginseng, matrimony vine, dried waterlily leaf, fritillaria thunbergii, Poria cocos, the bighead atractylodes rhizome, oriental wormwood and dried orange peel;
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 black rice, 0.5-3 part oat, 0.1-4 part buckwheat, 5-10 part red bean, 3-5 part black soya bean, 6-12 part soya bean, 7-14 part iblet, 5-7 part corncob and 10-15 part green tea 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 fritillaria thunbergii, 2-5.5 part Poria cocos, 2-9 part bighead atractylodes rhizome, 2-6 part oriental wormwood and 1-3 part dried orange peel 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 salmon bone, 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 celery, 6-10 part balsam pear, 15-30 part pumpkin, 9-12 part eggplant, 1-3 part wax-apple, 2-4 part coconut meat, 5-18 part pineapple, 6-10 part butter fruit, 2-4 part carambola, 2-5 part hawthorn 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, at 30-50 ° of C, under the condition of rotating speed 20-60r/min, after mechanical agitation 2-6h, boiling 30-60min;
(2b) by the raw material soaking that processed in step (1b) in the pure water of 6-12 times of weight, at 30-50 ° of C, under the condition of rotating speed 20-60r/min, for subsequent use after mechanical agitation 2-6h;
(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 3-5h, speed of agitator 20-60r/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 30-50min, 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 30-50min, 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.
2. preparation method according to claim 1, is characterized in that in step (3b), and amylase is ɑ-amylase and beta amylase 1-3:2 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.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107047850A (en) * | 2017-04-24 | 2017-08-18 | 章小进 | A kind of slimming health drink |
| CN111467295A (en) * | 2020-06-02 | 2020-07-31 | 苏州逸纪杰电子科技有限公司 | Wrinkle-removing skin lotion with whitening effect and preparation method thereof |
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| CN102669658A (en) * | 2012-04-23 | 2012-09-19 | 浙江科技学院 | Preparation method of plant enzyme food |
| CN102987293A (en) * | 2012-12-28 | 2013-03-27 | 孙纪元 | Uncooked food fruit and vegetable powder especially suitable for women and making method of uncooked food fruit and vegetable powder |
| 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 |
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| CN102669658A (en) * | 2012-04-23 | 2012-09-19 | 浙江科技学院 | Preparation method of plant enzyme food |
| CN102987293A (en) * | 2012-12-28 | 2013-03-27 | 孙纪元 | Uncooked food fruit and vegetable powder especially suitable for women and making method of uncooked food fruit and vegetable powder |
| 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 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107047850A (en) * | 2017-04-24 | 2017-08-18 | 章小进 | A kind of slimming health drink |
| CN111467295A (en) * | 2020-06-02 | 2020-07-31 | 苏州逸纪杰电子科技有限公司 | Wrinkle-removing skin lotion with whitening effect and preparation method thereof |
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