CN105495443A - Processing method of dry powder food with scurvy prevention function - Google Patents
Processing method of dry powder food with scurvy prevention function Download PDFInfo
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- CN105495443A CN105495443A CN201510967958.2A CN201510967958A CN105495443A CN 105495443 A CN105495443 A CN 105495443A CN 201510967958 A CN201510967958 A CN 201510967958A CN 105495443 A CN105495443 A CN 105495443A
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- flour
- tomato
- dry powder
- tomatoes
- powder food
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- 235000013305 food Nutrition 0.000 title claims abstract description 15
- 239000000843 powder Substances 0.000 title claims abstract description 12
- 206010047623 Vitamin C deficiency Diseases 0.000 title claims abstract description 8
- 230000002265 prevention Effects 0.000 title claims abstract description 8
- 208000010233 scurvy Diseases 0.000 title claims abstract description 8
- 238000003672 processing method Methods 0.000 title claims abstract description 7
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 38
- 235000013312 flour Nutrition 0.000 claims abstract description 22
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 5
- 239000008103 glucose Substances 0.000 claims abstract description 5
- 241000227653 Lycopersicon Species 0.000 claims abstract 10
- 230000000694 effects Effects 0.000 claims description 10
- 206010053615 Thermal burn Diseases 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 abstract description 2
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- 235000001715 Lentinula edodes Nutrition 0.000 abstract 4
- 238000001035 drying Methods 0.000 abstract 2
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- 229910052742 iron Inorganic materials 0.000 description 4
- 238000000034 method Methods 0.000 description 4
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- 241000196324 Embryophyta Species 0.000 description 3
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- 239000011575 calcium Substances 0.000 description 3
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- 210000000936 intestine Anatomy 0.000 description 2
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 2
- 229960003512 nicotinic acid Drugs 0.000 description 2
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- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
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- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 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
- 239000005715 Fructose Substances 0.000 description 1
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- 206010019617 Henoch-Schonlein purpura Diseases 0.000 description 1
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 201000001429 Intracranial Thrombosis Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000011430 Malus pumila Nutrition 0.000 description 1
- 235000015103 Malus silvestris Nutrition 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
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- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000220324 Pyrus Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 229940127219 anticoagulant drug Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
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- 230000029087 digestion Effects 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 208000015446 immunoglobulin a vasculitis Diseases 0.000 description 1
- 206010022000 influenza Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 208000017169 kidney disease Diseases 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000021017 pears Nutrition 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- REJLGAUYTKNVJM-SGXCCWNXSA-N tomatine Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@H]1[C@@H](CO)O[C@H]([C@@H]([C@H]1O)O)O[C@@H]1C[C@@H]2CC[C@H]3[C@@H]4C[C@H]5[C@@H]([C@]4(CC[C@@H]3[C@@]2(C)CC1)C)[C@@H]([C@@]1(NC[C@@H](C)CC1)O5)C)[C@@H]1OC[C@@H](O)[C@H](O)[C@H]1O REJLGAUYTKNVJM-SGXCCWNXSA-N 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000006438 vascular health Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 230000029663 wound healing Effects 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A processing method of dry powder food with a scurvy prevention function is characterized by including the steps of washing tomatoes with flowing clear water, slicing or dicing the tomatoes according to the thickness of 5-10 mm, putting the tomatoes into boiled water to be boiled for 4-5 minutes, taking out and draining the tomatoes, evenly mixing 2-3% of glucose powder with the tomatoes, conducting drying at the temperature of 65-75 DEG C, smashing the mixture into flour, drying dried lentinus edodes in the sun, and putting the dried mushrooms in a mixer to be smashed into flour, wherein the lentinus edodes flour accounts for 60% of the weight of the dry powder food, and the tomato flour accounts for 40% of the dry powder food. The lentinus edodes flour and the tomato flour are mixed, and a new food variety of lentinus edodes and tomato utilization is added.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of processing method with the dry powder food of prevention scurvy effect.
Background technology
Tomato, is rich in vitamin A, C, B1, B2 and the multiple element such as Hu trailing plants h element and calcium, phosphorus, potassium, magnesium, iron, zinc, copper and iodine, also containing protein, carbohydrate, organic acid, cellulose.In recent years, nutritionist studies discovery, and tomato also has the medical value of new health-care efficacy and control various diseases.As clearing heat and detoxicating, promote the production of body fluid to quench thirst, blood fat-reducing blood pressure-decreasing, diuresis row sodium, anticoagulant gathers, anti-cerebral thrombus, cancer-resisting, and the effect such as delay senility.Tomato is made the abundant nutrition that beverage can draw tomato, and succinctly facilitate.Tomato is beautiful in colour, nutritious, both can eat raw as fruit, can cook into again delicious dish.According to surveying and determination, sugary 2.2 grams of every hectogram tomato, vitaminB10 .03 milligram, vitamin B2 0.02 milligram, niacin 0.6 milligram, vitamin C 11 milligrams, recklessly trailing plants h element 0.31 milligram, calcium 8 milligrams, 37 milligrams, phosphorus, iron 0.4 milligram, also containing the more organic acid such as malic acid, citric acid, particularly nicotinic acid content comes out at the top in fruits and vegetables.It both containing rich and varied nutrition, had again charming profile attractive in appearance; It is good taste in dish, again Shi Guo Sino-U.S. product, to be described as in magical dish fruit.Containing the moisture of about 94% in tomato, be used for relieving summer heat and quench one's thirst, can with watermelon than beautiful.In tomato, ascorbic content is also very high, is approximately equal to 10 times of watermelon, and owing to there being organic acid to protect, in storage and gastronomical process, the vitamin C contained by it is not subject to destruction again, and human body utilization rate is very high.Therefore, often eat tomato, have important effect for prevention scurvy, anaphylactoid purpura, flu and promotion wound healing.The dietary fiber contained in tomato contributes to detoxicating intestine, reducing weight and beautifying features.Containing abundant dietary fiber in tomato, be transported in the process of large intestine at these fibers, the materials such as cholesterol, bile acid, fat can be absorbed, and it is discharged with stool, thus play detoxicating intestine, reducing weight and beautifying features function.The sugar content of tomato is also very high, is about 1.5%-4.5%, and wherein major part is easy to glucose directly absorbed by the body and fructose; Tomato also containing abundant Hu trailing plants h element, B family vitamin, comprising to protection vascular health, prevent and treat the vitamin rutin one by one that hypertension has certain effect, the content of its various vitamin will exceed 2-4 doubly than apple, pears, banana, grape etc.It is also containing each refreshing mineral matter accounting for its gross weight 0.6%, and wherein more with calcium, phosphorus, zinc, iron take second place; In addition, also containing important trace elements such as manganese, copper, iodine, useful especially to infant growth; Also containing a kind of special composition tomatin one by one in tomato.Effect of its helpful digestion and diuresis, often eats tomato and is highly profitable to Patients With Kidney Diseases.Hypertension, fundus hemorrhage patient, eat fresh tomato 1-2 every morning, also can play the effect of step-down, hemostasis.
Mushroom delicious flavour, fragrance oozes people, nutritious.Being rich in Cobastab group, iron, potassium, vitamin D, is high protein, low-fat nutritional health food.
Tomato is seasonal strong, and not easily store, studying a kind of is the method for dry powder food by mushroom tomato processing, just seems very important.
Summary of the invention
The present invention seeks to be to provide a kind of processing method with the dry powder food of prevention scurvy effect, increase the new varieties that mushroom tomato is utilized.
Technical scheme is: a kind of processing method with the dry powder food of prevention scurvy effect, it is characterized in that, flow tomato clean water, cut into slices or dice, thickness 5-10 millimeter, dropping in boiling water to scald and boil 4-5 minute, taking-up drains, evenly admix 2% ~ 3% powdered glucose, dry at 65-75 DEG C of temperature, pulverize as flour; Dried thin mushroom is dried, is placed in mixer and pulverizes as flour; Weight: mushroom flour 60%, tomato flour 40%.
Beneficial effect of the present invention is: by mushroom flour, the mixing of tomato flour, increase a new food kind utilized mushroom tomato.There is the medical value of health-care efficacy and control various diseases.
Detailed description of the invention
Be a method for dry powder food by mushroom tomato processing, flow tomato clean water, cuts into slices or dice, thickness 5-10 millimeter, drop in boiling water to scald and boil 4-5 minute, taking-up drains, evenly admix 2% ~ 3% powdered glucose, dry at 65-75 DEG C of temperature, pulverize as flour; Dried thin mushroom is dried, is placed in mixer and pulverizes as flour; Weight: mushroom flour 60%, tomato flour 40%.
By mushroom flour, the mixing of tomato flour, increase a new food kind that mushroom tomato is utilized.There is the medical value of health-care efficacy and control various diseases.
Claims (1)
1. one kind has the processing method of the dry powder food of prevention scurvy effect, it is characterized in that, flow tomato clean water, cut into slices or dice, thickness 5-10 millimeter, dropping in boiling water to scald and boil 4-5 minute, taking-up drains, evenly admix 2% ~ 3% powdered glucose, dry at 65-75 DEG C of temperature, pulverize as flour; Dried thin mushroom is dried, is placed in mixer and pulverizes as flour; Weight: mushroom flour 60%, tomato flour 40%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510967958.2A CN105495443A (en) | 2015-12-22 | 2015-12-22 | Processing method of dry powder food with scurvy prevention function |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510967958.2A CN105495443A (en) | 2015-12-22 | 2015-12-22 | Processing method of dry powder food with scurvy prevention function |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105495443A true CN105495443A (en) | 2016-04-20 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510967958.2A Pending CN105495443A (en) | 2015-12-22 | 2015-12-22 | Processing method of dry powder food with scurvy prevention function |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105495443A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101297693A (en) * | 2008-05-30 | 2008-11-05 | 毛仁贺 | Method for processing mushroom powder |
| CN103330191A (en) * | 2013-05-23 | 2013-10-02 | 彭常安 | Processing method of nostoc commune and mushroom nutrition powder |
| CN103989094A (en) * | 2013-02-18 | 2014-08-20 | 程长青 | Pure-natural tomato powder cooked by baking at low temperature and preparation method thereof |
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2015
- 2015-12-22 CN CN201510967958.2A patent/CN105495443A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101297693A (en) * | 2008-05-30 | 2008-11-05 | 毛仁贺 | Method for processing mushroom powder |
| CN103989094A (en) * | 2013-02-18 | 2014-08-20 | 程长青 | Pure-natural tomato powder cooked by baking at low temperature and preparation method thereof |
| CN103330191A (en) * | 2013-05-23 | 2013-10-02 | 彭常安 | Processing method of nostoc commune and mushroom nutrition powder |
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