CN105661530A - Nutritious food and preparation method thereof - Google Patents

Abstract

The invention discloses a nutritious food and a preparation method thereof. The nutritious food is prepared from the following raw material ingredients in parts by weight: 80-90% of main ingredient, 9-15% of auxiliary material and 1-5% of flavouring agent, and the sum of the matching equals to 100%.

Description

A kind of nutritious food and preparation method thereof

Technical field

The invention belongs to technical field of health care food, be specifically related to a kind of nutritious food and preparation method thereof.

Background technology

In people's diet, staple food kind is comparatively single, for instance some people likes staple food of rice, and some people likes staple food Semen Tritici aestivi (flour), it is easy to cause needed by human body nutritional labeling unbalanced. Along with improving constantly of living standard, people increasingly focus on nourishing healthy, and food variety becomes more diverse, and the nutritious corn such as Semen Fagopyri Esculenti, Herba bromi japonici, Semen Coicis, Semen Phaseoli is subject to people and more and more pays close attention to. But, on the one hand, most people still lacks the knowledge about the reasonably combined aspect of food, particularly it is ignorant of the amount of how reasonably combined various corn and various corn, it is difficult to be truly realized comprehensive nutrition equilibrium, on the other hand, various corn are cooked by daily being usually respectively, such as some corn are cooked, other corn boil soup, and operating process is numerous and diverse, wastes time and energy.

Along with now scientific and technical progress, the white collar being engaged in mental work gets more and more, in " white collar " stratum, their work rhythm is fast, and pressure is big, and dietetic nutrition is had no time to attend to, even often breakfast skipping, or have no appetite and have a meal in the morning, due to the shortage of nutrition, during causing working, energy is depressed, it is tired to feel very much.

And now people compare and like to be beautiful, and focus on skin protection, beauty treatment, have the people of habitual constipation, the toxin that enteral retains can the liver of harm people, will also result in the coarse of skin; Utilizing and go on a diet the people lost weight, owing to the intake of its nutrition is inadequate, skin can become to dry, coarse, and complexion is dark yellow, matt, and modern a lot of city beauties are badly in need of a comprehensive nutrition, equilibrium, can play again the nutritious food of beautification function.

Powder sticks with paste class nutritious food because of being convenient for carrying and eat, and nutrition is various to be enriched, sick and weak all should the eating of the old and the young and become the focus of food processing field. The use of functional food ingredient in recent years more makes this food come into huge numbers of families, becomes the favorite on dining table. Along with the raising of expanding economy and people's living standard, dietary structure and custom also have a very large change, following food should have the effect met needed for some specific crowd. In the current and Future Society that social competition is fierce, white collar clan is faced with more overtime work, stays up late and operating pressure.

It is badly in need of a kind of nutraceutical, meets required for nutrition, fat-reducing, beauty treatment and somatomedin, the fat-reducing factor, cosmetic factor.

Summary of the invention

For above-mentioned deficiency of the prior art, the present invention proposes a kind of nutritious food and preparation method thereof, and concrete scheme is as follows:

A kind of nutritious food, the material component of described nutritious food and weight proportion be: major ingredient 80-90%, adjuvant 9-15%, flavoring agent 1-5%, described proportioning sum meets 100%.

The material component of described major ingredient and weight proportion are, Flos Chrysanthemi 1-5 part, Poria 1-5 part, Semen Sesami Nigrum 5-10 part, Semen Maydis 350-450 part, Semen Tritici aestivi 100-200 part, brown rice 50-100 part, Semen Coicis 100-200 part, Semen Fagopyri Esculenti 10-50 part, Semen setariae 20-60 part, Herba bromi japonici 50-100 part, bran of Fagopyrum esculentum Moench 10-30 part, Semen phaseoli radiati 100-200 part, Semen Phaseoli 100-200 part, Semen sojae atricolor 100-200 part, Semen Glycines 100-200 part, fructus zizaniae caduciflorae 200-300 part, Semen sesami Albae 5-10 part, Rhizoma amorphophalli 50-100 part, Fructus Colocasiae Esculentae 50-100 part, Semen arachidis hypogaeae 20-50 part, Rhizoma Solani tuber osi 20-50 part, Semen Phaseoli Vulgaris 30-60 part, Sorghum vulgare Pers. 10-50 part, described major ingredient takes low temperature baking technology baked by raw material and grind to form fine powder,

Described adjuvant is, soy milk powder 10-30 part, Radix Panacis Quinquefolii 1-5 part, black fungus powder 1-5 part, Folium Nelumbinis powder 1-5 part, Semen Nelumbinis powder 1-5 part, Amylum Nelumbinis Rhizomatis 20-30 part, walnut powder 1-5 part, papaya powder 1-5 part, lactalbumin 10-15 part, soybean protein 20-30 part, Ganoderma spore powder 5-10 part;

Described flavoring agent one in glucose, sucrose, xylitol, Fructus Capsici powder, vinegar or soy sauce.

Preferably, the material component of described major ingredient and weight proportion are, Flos Chrysanthemi 5 parts, 5 parts of Poria, Semen Sesami Nigrum 5 parts, Semen Maydis 400 parts, Semen Tritici aestivi 200 parts, 100 parts of brown rice, Semen Coicis 200 parts, 50 parts of Semen Fagopyri Esculenti, Semen setariae 60 parts, Herba bromi japonici 100 parts, bran of Fagopyrum esculentum Moench 30 parts, 200 parts of Semen phaseoli radiati, 200 parts of Semen Phaseoli, 200 parts of Semen sojae atricolor, Semen Glycines 200 parts, fructus zizaniae caduciflorae 300 parts, Semen sesami Albae 10 parts, Rhizoma amorphophalli 100 parts, Fructus Colocasiae Esculentae 100 parts, Semen arachidis hypogaeae 50 parts, 50 parts of Rhizoma Solani tuber osi, Semen Phaseoli Vulgaris 60 parts, Sorghum vulgare Pers. 50 parts, described major ingredient takes low temperature baking technology baked by raw material and grind to form fine powder;

Described adjuvant is, soy milk powder 30 parts, Radix Panacis Quinquefolii 5 parts, black fungus powder 5 parts, Folium Nelumbinis powder 5 parts, Semen Nelumbinis powder 5 parts, Amylum Nelumbinis Rhizomatis 30 parts, walnut powder 5 parts, papaya powder 5 parts, lactalbumin 15 parts, soybean protein 30 parts, Ganoderma spore powder 10 parts;

Described flavoring agent is glucose.

Preferably, the material component of described major ingredient and weight proportion are, Flos Chrysanthemi 1 part, 1 part of Poria, Semen Sesami Nigrum 5 parts, Semen Maydis 350 parts, Semen Tritici aestivi 100 parts, 50 parts of brown rice, Semen Coicis 100 parts, 10 parts of Semen Fagopyri Esculenti, Semen setariae 20 parts, Herba bromi japonici 50 parts, bran of Fagopyrum esculentum Moench 10 parts, 100 parts of Semen phaseoli radiati, 100 parts of Semen Phaseoli, 100 parts of Semen sojae atricolor, Semen Glycines 100 parts, fructus zizaniae caduciflorae 200 parts, Semen sesami Albae 5 parts, Rhizoma amorphophalli 50 parts, Fructus Colocasiae Esculentae 50 parts, Semen arachidis hypogaeae 20 parts, 20 parts of Rhizoma Solani tuber osi, Semen Phaseoli Vulgaris 30 parts, Sorghum vulgare Pers. 10 parts, described major ingredient takes low temperature baking technology baked by raw material and grind to form fine powder;

Described adjuvant is, soy milk powder 10 parts, Radix Panacis Quinquefolii 1 part, black fungus powder 1 part, Folium Nelumbinis powder 1 part, Semen Nelumbinis powder 1 part, Amylum Nelumbinis Rhizomatis 20 parts, walnut powder 1 part, papaya powder 1 part, lactalbumin 10 parts, soybean protein 20 parts, Ganoderma spore powder 5 parts;

Described flavoring agent is Fructus Capsici powder.

Preferably, the material component of described major ingredient and weight proportion are, Flos Chrysanthemi 3 parts, 4 parts of Poria, Semen Sesami Nigrum 6 parts, Semen Maydis 450 parts, Semen Tritici aestivi 150 parts, 60 parts of brown rice, Semen Coicis 120 parts, 20 parts of Semen Fagopyri Esculenti, Semen setariae 30 parts, Herba bromi japonici 60 parts, bran of Fagopyrum esculentum Moench 16 parts, 170 parts of Semen phaseoli radiati, 150 parts of Semen Phaseoli, 180 parts of Semen sojae atricolor, Semen Glycines 190 parts, fructus zizaniae caduciflorae 270 parts, Semen sesami Albae 9 parts, Rhizoma amorphophalli 58 parts, Fructus Colocasiae Esculentae 98 parts, Semen arachidis hypogaeae 35 parts, 27 parts of Rhizoma Solani tuber osi, Semen Phaseoli Vulgaris 56 parts, Sorghum vulgare Pers. 25 parts, described major ingredient takes low temperature baking technology baked by raw material and grind to form fine powder;

Described adjuvant is, soy milk powder 12 parts, Radix Panacis Quinquefolii 3 parts, black fungus powder 4 parts, Folium Nelumbinis powder 2 parts, Semen Nelumbinis powder 4 parts, Amylum Nelumbinis Rhizomatis 27 parts, walnut powder 3 parts, papaya powder 2 parts, lactalbumin 14 parts, soybean protein 29 parts, Ganoderma spore powder 7 parts;

Described flavoring agent is xylitol.

Preferably, the material component of described major ingredient and weight proportion are, Flos Chrysanthemi 4 parts, 3 parts of Poria, Semen Sesami Nigrum 7 parts, Semen Maydis 420 parts, Semen Tritici aestivi 108 parts, 56 parts of brown rice, Semen Coicis 198 parts, 45 parts of Semen Fagopyri Esculenti, Semen setariae 57 parts, Herba bromi japonici 87 parts, bran of Fagopyrum esculentum Moench 17 parts, 118 parts of Semen phaseoli radiati, 128 parts of Semen Phaseoli, 168 parts of Semen sojae atricolor, Semen Glycines 170 parts, fructus zizaniae caduciflorae 230 parts, Semen sesami Albae 8 parts, Rhizoma amorphophalli 78 parts, Fructus Colocasiae Esculentae 89 parts, Semen arachidis hypogaeae 35 parts, 45 parts of Rhizoma Solani tuber osi, Semen Phaseoli Vulgaris 36 parts, Sorghum vulgare Pers. 12 parts, described major ingredient takes low temperature baking technology baked by raw material and grind to form fine powder;

Described adjuvant is, soy milk powder 25 parts, Radix Panacis Quinquefolii 2 parts, black fungus powder 3 parts, Folium Nelumbinis powder 4 parts, Semen Nelumbinis powder 4 parts, Amylum Nelumbinis Rhizomatis 26 parts, walnut powder 2 parts, papaya powder 2 parts, lactalbumin 12 parts, soybean protein 27 parts, Ganoderma spore powder 7 parts;

Described flavoring agent is vinegar.

Described major ingredient and adjuvant are respectively put into food blending machine and are stirred, and re-use food flour mill and are processed into the powder of 450 orders.

A kind of preparation method of described nutritious food, the step of described preparation method is as follows:

Step one, calculating client's heat demand every day, be converted to the demand of nutritious food, calculates net weight according to the proportioning of major ingredient and adjuvant, weighs raw material, be carried out by solid material;

Step 2, raw material cleaned in step one is carried out bakee 1-2h, dry temperature be 100-120 DEG C;

Step 3, solid material is respectively put into food blending machine it is stirred, re-use food flour mill and be processed into the powder of 450 orders;

Step 4, material powder divide breakfast, lunch and dinner pack every day;

Step 5, according to proportioning, flavoring agent is individually packed;

Step 6, will install the major ingredient of bag, adjuvant and flavoring agent encapsulation.

Beneficial effect

1, product of the present invention, add auxiliary tone taste bag, instant nutrient eat, fat-reducing nutrient meal, beautifying nourishing meal in add spicy type, in peppery type, micro-peppery type, meat odor type, Maotai-flavor, light type, meta-acid type, vinegar-pepper type, the various different seasoning bags such as sweet taste type, to increase instant nutrient meal, fat-reducing nutrient meal, beautifying nourishing meal for the adaptability of different crowd. Heat that needed by human body is wanted, protein, fat, carbohydrate, dietary fiber, cholesterol, various mineral such as various vitamin and potassium, sodium, calcium, magnesium, ferrum, manganese, zinc, copper, phosphorus, selenium such as vitamin A that needed by human body is wanted, carotin, retinol, thiamine, riboflavin, nicotinic acid, vitamin C, vitamin E etc. are most inside meal powder.

2, for each different individuality, allocate different instant nutrient meal, fat-reducing nutrient is eaten, beautifying nourishing is eaten, to each different body weight, height, based growth heats different required for age is in conjunction with my quantity of motion and nutrition that I to reach, fat-reducing, cosmetic purposes is rationally calculated, according to the reasonably combined individual formula fat-reducing nutrient meal of exclusive formula, and according to body weight in weight loss procedures, height, the different changes at age, every day, the how much required different growth heat Reasonable adjustment individuality formula instant nutrient of quantity of motion was eaten, fat-reducing nutrient is eaten, beautifying nourishing is eaten.

3, strict control fuel value of food every day, each slimmer three meals in a day carried out quantitative pantry, does not grasp during to avoid additionally feed feed heat number and do not reach growth, fat-reducing, the purpose improved looks, thus losing the confidence.

4, customization of individual character instant nutrient meal, fat-reducing nutrient meal, beautifying nourishing are eaten, the extraordinary raw material that client is liked especially, our first prioritizing selection, then after soliciting the suggestion of national community nutrition teacher, in conjunction with our exclusive formula, the instant nutrient meal of the selected fuel value of food being suitable for client, fat-reducing nutrient meal, beautifying nourishing meal.

Detailed description of the invention

Embodiment 1

The material component of described major ingredient and weight proportion are, Flos Chrysanthemi 5 parts, 5 parts of Poria, Semen Sesami Nigrum 5 parts, Semen Maydis 400 parts, Semen Tritici aestivi 200 parts, 100 parts of brown rice, Semen Coicis 200 parts, 50 parts of Semen Fagopyri Esculenti, Semen setariae 60 parts, Herba bromi japonici 100 parts, bran of Fagopyrum esculentum Moench 30 parts, 200 parts of Semen phaseoli radiati, 200 parts of Semen Phaseoli, 200 parts of Semen sojae atricolor, Semen Glycines 200 parts, fructus zizaniae caduciflorae 300 parts, Semen sesami Albae 10 parts, Rhizoma amorphophalli 100 parts, Fructus Colocasiae Esculentae 100 parts, Semen arachidis hypogaeae 50 parts, 50 parts of Rhizoma Solani tuber osi, Semen Phaseoli Vulgaris 60 parts, Sorghum vulgare Pers. 50 parts, described major ingredient takes low temperature baking technology baked by raw material and grind to form fine powder;

Described adjuvant is, soy milk powder 30 parts, Radix Panacis Quinquefolii 5 parts, black fungus powder 5 parts, Folium Nelumbinis powder 5 parts, Semen Nelumbinis powder 5 parts, Amylum Nelumbinis Rhizomatis 30 parts, walnut powder 5 parts, papaya powder 5 parts, lactalbumin 15 parts, soybean protein 30 parts, Ganoderma spore powder 10 parts;

Described flavoring agent is glucose.

Embodiment 2

The material component of described major ingredient and weight proportion are, Flos Chrysanthemi 1 part, 1 part of Poria, Semen Sesami Nigrum 5 parts, Semen Maydis 350 parts, Semen Tritici aestivi 100 parts, 50 parts of brown rice, Semen Coicis 100 parts, 10 parts of Semen Fagopyri Esculenti, Semen setariae 20 parts, Herba bromi japonici 50 parts, bran of Fagopyrum esculentum Moench 10 parts, 100 parts of Semen phaseoli radiati, 100 parts of Semen Phaseoli, 100 parts of Semen sojae atricolor, Semen Glycines 100 parts, fructus zizaniae caduciflorae 200 parts, Semen sesami Albae 5 parts, Rhizoma amorphophalli 50 parts, Fructus Colocasiae Esculentae 50 parts, Semen arachidis hypogaeae 20 parts, 20 parts of Rhizoma Solani tuber osi, Semen Phaseoli Vulgaris 30 parts, Sorghum vulgare Pers. 10 parts, described major ingredient takes low temperature baking technology baked by raw material and grind to form fine powder;

Described adjuvant is, soy milk powder 10 parts, Radix Panacis Quinquefolii 1 part, black fungus powder 1 part, Folium Nelumbinis powder 1 part, Semen Nelumbinis powder 1 part, Amylum Nelumbinis Rhizomatis 20 parts, walnut powder 1 part, papaya powder 1 part, lactalbumin 10 parts, soybean protein 20 parts, Ganoderma spore powder 5 parts;

Described flavoring agent is Fructus Capsici powder.

Embodiment 3

The material component of described major ingredient and weight proportion are, Flos Chrysanthemi 3 parts, 4 parts of Poria, Semen Sesami Nigrum 6 parts, Semen Maydis 450 parts, Semen Tritici aestivi 150 parts, 60 parts of brown rice, Semen Coicis 120 parts, 20 parts of Semen Fagopyri Esculenti, Semen setariae 30 parts, Herba bromi japonici 60 parts, bran of Fagopyrum esculentum Moench 16 parts, 170 parts of Semen phaseoli radiati, 150 parts of Semen Phaseoli, 180 parts of Semen sojae atricolor, Semen Glycines 190 parts, fructus zizaniae caduciflorae 270 parts, Semen sesami Albae 9 parts, Rhizoma amorphophalli 58 parts, Fructus Colocasiae Esculentae 98 parts, Semen arachidis hypogaeae 35 parts, 27 parts of Rhizoma Solani tuber osi, Semen Phaseoli Vulgaris 56 parts, Sorghum vulgare Pers. 25 parts, described major ingredient takes low temperature baking technology baked by raw material and grind to form fine powder;

Described adjuvant is, soy milk powder 12 parts, Radix Panacis Quinquefolii 3 parts, black fungus powder 4 parts, Folium Nelumbinis powder 2 parts, Semen Nelumbinis powder 4 parts, Amylum Nelumbinis Rhizomatis 27 parts, walnut powder 3 parts, papaya powder 2 parts, lactalbumin 14 parts, soybean protein 29 parts, Ganoderma spore powder 7 parts;

Described flavoring agent is xylitol.

Embodiment 4

The material component of described major ingredient and weight proportion are, Flos Chrysanthemi 4 parts, 3 parts of Poria, Semen Sesami Nigrum 7 parts, Semen Maydis 420 parts, Semen Tritici aestivi 108 parts, 56 parts of brown rice, Semen Coicis 198 parts, 45 parts of Semen Fagopyri Esculenti, Semen setariae 57 parts, Herba bromi japonici 87 parts, bran of Fagopyrum esculentum Moench 17 parts, 118 parts of Semen phaseoli radiati, 128 parts of Semen Phaseoli, 168 parts of Semen sojae atricolor, Semen Glycines 170 parts, fructus zizaniae caduciflorae 230 parts, Semen sesami Albae 8 parts, Rhizoma amorphophalli 78 parts, Fructus Colocasiae Esculentae 89 parts, Semen arachidis hypogaeae 35 parts, 45 parts of Rhizoma Solani tuber osi, Semen Phaseoli Vulgaris 36 parts, Sorghum vulgare Pers. 12 parts, described major ingredient takes low temperature baking technology baked by raw material and grind to form fine powder;

Described adjuvant is, soy milk powder 25 parts, Radix Panacis Quinquefolii 2 parts, black fungus powder 3 parts, Folium Nelumbinis powder 4 parts, Semen Nelumbinis powder 4 parts, Amylum Nelumbinis Rhizomatis 26 parts, walnut powder 2 parts, papaya powder 2 parts, lactalbumin 12 parts, soybean protein 27 parts, Ganoderma spore powder 7 parts;

Described flavoring agent is vinegar.

Embodiment 5

Preparation method is:

Described major ingredient and adjuvant are respectively put into food blending machine and are stirred, and re-use food flour mill and are processed into the powder of 450 orders.

A kind of preparation method of described nutritious food, the step of described preparation method is as follows:

Step one, calculating client's heat demand every day, be converted to the demand of nutritious food, calculates net weight according to the proportioning of major ingredient and adjuvant, weighs raw material, be carried out by solid material;

Step 2, raw material cleaned in step one is carried out bakee 1-2h, dry temperature be 100-120 DEG C;

Step 3, solid material is respectively put into food blending machine it is stirred, re-use food flour mill and be processed into the powder of 450 orders;

Step 4, material powder divide breakfast, lunch and dinner pack every day;

Step 5, according to proportioning, flavoring agent is individually packed;

Step 6, will install the major ingredient of bag, adjuvant and flavoring agent encapsulation.

Last it is noted that obvious, above-described embodiment is only for clearly demonstrating the application example, and is not the restriction to embodiment. For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description. Here without also cannot all of embodiment be given exhaustive. And among the apparent change thus amplified out or the variation protection domain still in the application type.

Claims (8)

1. a nutritious food, it is characterised in that the material component of described nutritious food and weight proportion be: major ingredient 80-90%, adjuvant 9-15%, flavoring agent 1-5%, described proportioning sum meets 100%.

2. nutritious food according to claim 1, it is characterized in that: the material component of described major ingredient and weight proportion are, Flos Chrysanthemi 1-5 part, Poria 1-5 part, Semen Sesami Nigrum 5-10 part, Semen Maydis 350-450 part, Semen Tritici aestivi 100-200 part, brown rice 50-100 part, Semen Coicis 100-200 part, Semen Fagopyri Esculenti 10-50 part, Semen setariae 20-60 part, Herba bromi japonici 50-100 part, bran of Fagopyrum esculentum Moench 10-30 part, Semen phaseoli radiati 100-200 part, Semen Phaseoli 100-200 part, Semen sojae atricolor 100-200 part, Semen Glycines 100-200 part, fructus zizaniae caduciflorae 200-300 part, Semen sesami Albae 5-10 part, Rhizoma amorphophalli 50-100 part, Fructus Colocasiae Esculentae 50-100 part, Semen arachidis hypogaeae 20-50 part, Rhizoma Solani tuber osi 20-50 part, Semen Phaseoli Vulgaris 30-60 part, Sorghum vulgare Pers. 10-50 part, described major ingredient takes low temperature baking technology baked by raw material and grind to form fine powder,

Described adjuvant is, soy milk powder 10-30 part, Radix Panacis Quinquefolii 1-5 part, black fungus powder 1-5 part, Folium Nelumbinis powder 1-5 part, Semen Nelumbinis powder 1-5 part, Amylum Nelumbinis Rhizomatis 20-30 part, walnut powder 1-5 part, papaya powder 1-5 part, lactalbumin 10-15 part, soybean protein 20-30 part, Ganoderma spore powder 5-10 part;

Described flavoring agent one in glucose, sucrose, xylitol, Fructus Capsici powder, vinegar or soy sauce.

3. nutritious food according to claim 2, it is characterized in that: the material component of described major ingredient and weight proportion are, Flos Chrysanthemi 5 parts, 5 parts of Poria, Semen Sesami Nigrum 5 parts, Semen Maydis 400 parts, Semen Tritici aestivi 200 parts, 100 parts of brown rice, Semen Coicis 200 parts, 50 parts of Semen Fagopyri Esculenti, Semen setariae 60 parts, Herba bromi japonici 100 parts, bran of Fagopyrum esculentum Moench 30 parts, 200 parts of Semen phaseoli radiati, 200 parts of Semen Phaseoli, 200 parts of Semen sojae atricolor, Semen Glycines 200 parts, fructus zizaniae caduciflorae 300 parts, Semen sesami Albae 10 parts, Rhizoma amorphophalli 100 parts, Fructus Colocasiae Esculentae 100 parts, Semen arachidis hypogaeae 50 parts, 50 parts of Rhizoma Solani tuber osi, Semen Phaseoli Vulgaris 60 parts, Sorghum vulgare Pers. 50 parts, described major ingredient takes low temperature baking technology baked by raw material and grind to form fine powder,

Described adjuvant is, soy milk powder 30 parts, Radix Panacis Quinquefolii 5 parts, black fungus powder 5 parts, Folium Nelumbinis powder 5 parts, Semen Nelumbinis powder 5 parts, Amylum Nelumbinis Rhizomatis 30 parts, walnut powder 5 parts, papaya powder 5 parts, lactalbumin 15 parts, soybean protein 30 parts, Ganoderma spore powder 10 parts;

Described flavoring agent is glucose.

4. nutritious food according to claim 2, it is characterized in that: the material component of described major ingredient and weight proportion are, Flos Chrysanthemi 1 part, 1 part of Poria, Semen Sesami Nigrum 5 parts, Semen Maydis 350 parts, Semen Tritici aestivi 100 parts, 50 parts of brown rice, Semen Coicis 100 parts, 10 parts of Semen Fagopyri Esculenti, Semen setariae 20 parts, Herba bromi japonici 50 parts, bran of Fagopyrum esculentum Moench 10 parts, 100 parts of Semen phaseoli radiati, 100 parts of Semen Phaseoli, 100 parts of Semen sojae atricolor, Semen Glycines 100 parts, fructus zizaniae caduciflorae 200 parts, Semen sesami Albae 5 parts, Rhizoma amorphophalli 50 parts, Fructus Colocasiae Esculentae 50 parts, Semen arachidis hypogaeae 20 parts, 20 parts of Rhizoma Solani tuber osi, Semen Phaseoli Vulgaris 30 parts, Sorghum vulgare Pers. 10 parts, described major ingredient takes low temperature baking technology baked by raw material and grind to form fine powder,

Described adjuvant is, soy milk powder 10 parts, Radix Panacis Quinquefolii 1 part, black fungus powder 1 part, Folium Nelumbinis powder 1 part, Semen Nelumbinis powder 1 part, Amylum Nelumbinis Rhizomatis 20 parts, walnut powder 1 part, papaya powder 1 part, lactalbumin 10 parts, soybean protein 20 parts, Ganoderma spore powder 5 parts;

Described flavoring agent is Fructus Capsici powder.

5. nutritious food according to claim 2, it is characterized in that: the material component of described major ingredient and weight proportion are, Flos Chrysanthemi 3 parts, 4 parts of Poria, Semen Sesami Nigrum 6 parts, Semen Maydis 450 parts, Semen Tritici aestivi 150 parts, 60 parts of brown rice, Semen Coicis 120 parts, 20 parts of Semen Fagopyri Esculenti, Semen setariae 30 parts, Herba bromi japonici 60 parts, bran of Fagopyrum esculentum Moench 16 parts, 170 parts of Semen phaseoli radiati, 150 parts of Semen Phaseoli, 180 parts of Semen sojae atricolor, Semen Glycines 190 parts, fructus zizaniae caduciflorae 270 parts, Semen sesami Albae 9 parts, Rhizoma amorphophalli 58 parts, Fructus Colocasiae Esculentae 98 parts, Semen arachidis hypogaeae 35 parts, 27 parts of Rhizoma Solani tuber osi, Semen Phaseoli Vulgaris 56 parts, Sorghum vulgare Pers. 25 parts, described major ingredient takes low temperature baking technology baked by raw material and grind to form fine powder,

Described adjuvant is, soy milk powder 12 parts, Radix Panacis Quinquefolii 3 parts, black fungus powder 4 parts, Folium Nelumbinis powder 2 parts, Semen Nelumbinis powder 4 parts, Amylum Nelumbinis Rhizomatis 27 parts, walnut powder 3 parts, papaya powder 2 parts, lactalbumin 14 parts, soybean protein 29 parts, Ganoderma spore powder 7 parts;

Described flavoring agent is xylitol.

6. nutritious food according to claim 2, it is characterized in that: the material component of described major ingredient and weight proportion are, Flos Chrysanthemi 4 parts, 3 parts of Poria, Semen Sesami Nigrum 7 parts, Semen Maydis 420 parts, Semen Tritici aestivi 108 parts, 56 parts of brown rice, Semen Coicis 198 parts, 45 parts of Semen Fagopyri Esculenti, Semen setariae 57 parts, Herba bromi japonici 87 parts, bran of Fagopyrum esculentum Moench 17 parts, 118 parts of Semen phaseoli radiati, 128 parts of Semen Phaseoli, 168 parts of Semen sojae atricolor, Semen Glycines 170 parts, fructus zizaniae caduciflorae 230 parts, Semen sesami Albae 8 parts, Rhizoma amorphophalli 78 parts, Fructus Colocasiae Esculentae 89 parts, Semen arachidis hypogaeae 35 parts, 45 parts of Rhizoma Solani tuber osi, Semen Phaseoli Vulgaris 36 parts, Sorghum vulgare Pers. 12 parts, described major ingredient takes low temperature baking technology baked by raw material and grind to form fine powder,

Described adjuvant is, soy milk powder 25 parts, Radix Panacis Quinquefolii 2 parts, black fungus powder 3 parts, Folium Nelumbinis powder 4 parts, Semen Nelumbinis powder 4 parts, Amylum Nelumbinis Rhizomatis 26 parts, walnut powder 2 parts, papaya powder 2 parts, lactalbumin 12 parts, soybean protein 27 parts, Ganoderma spore powder 7 parts;

Described flavoring agent is vinegar.

7. nutritious food according to claim 2, it is characterised in that: described major ingredient and adjuvant are respectively put into food blending machine and are stirred, and re-use food flour mill and are processed into the powder of 450 orders.

8. the preparation method of nutritious food described in a claim 2, it is characterised in that the step of described preparation method is as follows:

Step one, calculating client's heat demand every day, be converted to the demand of nutritious food, calculates net weight according to the proportioning of major ingredient and adjuvant, weighs raw material, be carried out by solid material;

Step 2, raw material cleaned in step one is carried out bakee 1-2h, dry temperature be 100-120 DEG C;

Step 3, solid material is respectively put into food blending machine it is stirred, re-use food flour mill and be processed into the powder of 450 orders;

Step 4, material powder divide breakfast, lunch and dinner pack every day;

Step 5, according to proportioning, flavoring agent is individually packed;

Step 6, will install the major ingredient of bag, adjuvant and flavoring agent encapsulation.