CN106579126A - Ethnic series fruit and vegetable food and preparation method - Google Patents
Ethnic series fruit and vegetable food and preparation method Download PDFInfo
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- CN106579126A CN106579126A CN201611182383.4A CN201611182383A CN106579126A CN 106579126 A CN106579126 A CN 106579126A CN 201611182383 A CN201611182383 A CN 201611182383A CN 106579126 A CN106579126 A CN 106579126A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 16
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- 239000000843 powder Substances 0.000 claims abstract description 62
- 235000013311 vegetables Nutrition 0.000 claims abstract description 48
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 27
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 25
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 239000000796 flavoring agent Substances 0.000 claims description 29
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- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000009837 dry grinding Methods 0.000 claims description 2
- 241000372055 Oxydendrum arboreum Species 0.000 claims 1
- 238000011109 contamination Methods 0.000 claims 1
- 240000003693 Docynia delavayi Species 0.000 abstract description 4
- 235000018961 Docynia delavayi Nutrition 0.000 abstract description 4
- 241000219173 Carica Species 0.000 abstract 3
- 235000009467 Carica papaya Nutrition 0.000 abstract 3
- 244000018436 Coriandrum sativum Species 0.000 abstract 2
- 235000002787 Coriandrum sativum Nutrition 0.000 abstract 2
- 241000316843 Leucocasia gigantea Species 0.000 abstract 2
- 244000088415 Raphanus sativus Species 0.000 abstract 2
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- WCGUUGGRBIKTOS-GPOJBZKASA-N (3beta)-3-hydroxyurs-12-en-28-oic acid Chemical compound C1C[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CC[C@@H](C)[C@H](C)[C@H]5C4=CC[C@@H]3[C@]21C WCGUUGGRBIKTOS-GPOJBZKASA-N 0.000 description 1
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- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
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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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Confectionery (AREA)
Abstract
The invention provides an ethnic series fruit and vegetable food and a preparation method and belongs to the field of food processing. The series fruit and vegetable food is prepared from fresh products or/and dried products of food raw materials including docynia delavayi fruit, pickled papaya, capsicum frutescens, green vegetable leaf, radish leaf, coriander and colocasia gigantea stem according to the following formula in percentage by weight: 0 to 100 percent of the docynia delavayi fruit, 0 to 100 percent of the pickled papaya, 0 to 7 percent of the capsicum frutescens, 0 to 7 percent of the green vegetable leaf, 0 to 7 percent of the radish leaf, 0 to 7 percent of the coriander, 0 to 7 percent of the colocasia gigantea stem and 0 to 3 percent of a condiment, and the total amount of the formula is 100 percent; the raw materials are prepared into any one of docynia delavayi fruit powder or pickled papaya powder and ultrafine fruit powder. The series fruit and vegetable food provided by the invention is the series ethnic fruit and vegetable food which is convenient to carry and preserve; the series fruit and vegetable food can be directly eaten and can also be used as a high-grade ingredient and the like of various foods.
Description
Technical field
The present invention relates to it is a kind of with the ecological forest fruit and national style fruit-vegetable food and preparation method of the vegetable as raw material, especially
It is related to using the hylaeion hypotropicum area for being grown in the height above sea level 1000-3000 rice such as Yunnan Ban Na, Pu'er, Lincang, and in growth
During by any industrial pollution ecological forest fruit it is many be primary raw material according to fruit, the food of the serial fruit and vegerable with unique taste
Product and preparation method.
Technical background
It is many to be called more according to fruit, Docynia delavayi (Franch.) Schneid. fruit, tart apple, short, bristly hair or beard according to fruit, it is the fruit of Yunnan Yi.Yi is mainly distributed Southeast Asia
By the mountain valley of jungle, small stream, in the shaw of in shrubbery or roadside, where height above sea level 1000-3000 rice.Yunnan Yi mainly divides in China
In Yunnan, Sichuan, Guizhou, also there is fragmentary distribution in Taiwan to cloth.It is many according to fruit rich in tannin and crude fibre, it is wild it is many according to fruit fruit it is little,
Sour in the mouth difficulty is chewed, and compares appetizing.Many to have unique fragrance and sour tasty and refreshing taste according to fruit, the eating method that usual Minorities in Yunnan is accustomed to is
With more according to fruit bud dip in chili sauce or with chili sauce mix it is fresh it is many eat according to fruit, or fresh many pound according to fruit and Folium Raphani, Herba Coriandri, salt etc.
Smash and eat together.Annual autumn eats fresh many according to fruit, is the traditional habit of the Minorities in Yunnan such as Wa, the Lahu；It is edible many
According to fruit, many fragrance unique according to fruit and sour tasty and refreshing taste can not only be enjoyed；According to information and report, eat many according to fruit, also disappear
The effects such as food stomach invigorating, relaxing muscles and tendons and activating QI and blood in the collateral, astringent therapy stop profit；More there is the effects such as clear administration's sterilization, blood sugar lowering and blood fat reducing.The peel of stem of Yunnan Yi
Puckery with Folic Acid, cool in nature, bark is endured cream and is directly used as medicine, and can control large area burn and scald；Fresh bark and leaf mash external application and can control fracture, also
With medicinal efficacies such as antiinflammatory, convergences；There is Yi extracts antioxidative to act on, and cigarette capable of reducing is to human body in addition tobacco shred
Harm.
It is now many mainly to have fresh many according to fruit according to fruit product, pound, mix many according to fruit, more according to preserved fruit, fruit jam, more according to fruit wine etc.,
But today that these kinds are propagated its belief on a large scale in leisure fruit-vegetable food, weak point is：People far can not have been met both to meet
The demand that taste can take care of health again.Moreover because it is this season food according to fruit etc. to pound, mix many, it is out of season eat less than, it is difficult to carry and preserve；
And more according to fruit jam, more according to fruit wine etc. based on sweet mouth, lose many according to that unique fragrance of fruit and sour tasty and refreshing taste！
Need invention one kind more according to fruit product on the premise of protoplasm local flavor and mellow mouthfeel is kept as much as possible, with traditional flavor
Based on formula, as primary raw material, adopt with more according to fruit, SUANMUGUA, Capsicum frutescens Linn., Herba Sonchi Oleracei leaf, Folium Raphani, Herba Coriandri, the taro bar etc. that drips
The quality such as modern high technology preparation technology, production fruit vegetable powder, pressed candy, solid beverage, flavoring agent are easily controllable, carry and preserve
Convenient series national style fruit-vegetable food kind, you can directly edible, it can also be used to as the high gradating material etc. of varieties of food items.
The content of the invention
The purpose of the present invention is intended to disclose a kind of national style series fruit-vegetable food and preparation method.
A kind of national style series fruit-vegetable food, it is characterised in that：Described serial fruit-vegetable food is by more according to fruit, sourwood
Melon, Capsicum frutescens Linn., green vegetable leaf, Folium Raphani, Herba Coriandri, the fresh goods or/and dry product of the taro bar food materials raw material that drips are made according to following formula,
By weight percentage：More according to fruit 0-100%, SUANMUGUA 0-100%, Capsicum frutescens Linn. 0-7%, green vegetable leaf 0-7%, Folium Raphani 0-7%, Herba Coriandri
0-7%, drip taro bar 0-7%, flavoring agent 0-3%, and formula total amount is 100%.
It is described it is many according to fruit be mainly be distributed the mountain valley of Southeast Asia jungle, by small stream, in the shaw of in shrubbery or roadside, height above sea level
The green non-pollution of 1000-3000 meter sides is ecological more according to fruit.
Described SUANMUGUA for rosaceous plant fruit, be grown between 1800 meters to 2300 meters of South-West Yunnan without dirt
The SUANMUGUA in the High aititude mountain area of dye, is green non-pollution ecology SUANMUGUA；Described SUANMUGUA is Yunnan specialty, is that tool is beautiful
Taste, medical value are the green non-pollution ecological forest fruit of the whole body；It has appetizing, treatment rheumatalgia, hepatoprotective, blood fat reducing,
The health-care effects such as blood sugar lowering.The present invention adopts the SUANMUGUA in Yunnan for rosaceous plant（Chaenomeles sinensis ）'s
Fruit.
Described Capsicum frutescens Linn., green vegetable leaf, Folium Raphani, Herba Coriandri, taro bar dispensing of dripping are the vegetables of Yunnan locals's daily consumption
Dish；Described flavoring agent refers to salt, monosodium glutamate, Pericarpium Zanthoxyli, Fructus Piperiss.
Described national style fruit-vegetable food refer to fruit vegetable powder, fruit and vegerable pressed candy, fruit and vegerable solid beverage, fruit and vegerable flavoring agent,
Any one during fruit and vegerable are dry.
Described Capsicum frutescens Linn., green vegetable leaf, Folium Raphani, Herba Coriandri, taro bar garden sauce fresh goods of dripping, be through selecting, clean plus
Work is made.
Described Capsicum frutescens Linn., green vegetable leaf, Folium Raphani, Herba Coriandri, drip taro bar vegetable coarse powder, is by Capsicum frutescens Linn., green vegetable leaf, Radix Raphani
Leaf, Herba Coriandri, taro bar fresh goods of dripping are dried, crush, and powder particle diameter is 2000 microns to 850 microns.
It is described it is many be many according to fruit of half ripe or/and maturation according to fruit, through selecting, cleaning, removing the peel, enucleation operation adds
Work is made.
It is described it is many be many to be processed into according to the stripping and slicing of fruit fresh goods Jing or piece or silk, drying or lyophilization according to dried fruitss.
It is described it is many be to crush according to dried fruitss product more according to fruit coarse powder, be crushed to particle diameter for 2000 microns to 850 microns.
It is described it is many be made of according to fruit micropowder will be more according to fruit coarse powder by Cryogenic Ultrafine grinding and processing, powder particle diameter is 90
Micron is to 20 microns.
Described SUANMUGUA fresh goods is the SUANMUGUA fruit of half ripe or/and maturation, and process is selected, cleaned, removing the peel, enucleation
Working procedure processing is made.
It is that the stripping and slicing of SUANMUGUA fresh goods Jing or piece or silk, drying or lyophilization are processed into that described SUANMUGUA is dry.
Described SUANMUGUA coarse powder is that, by SUANMUGUA dry grinding, powder particle diameter is 2000 microns to 850 microns.
Described SUANMUGUA micropowder is made of that powder particle diameter is 90 by Cryogenic Ultrafine grinding and processing by SUANMUGUA coarse powder
Micron is to 20 microns.
Described low temperature refers to that many Cryogenic Ultrafine grinding and processing processes according to fruit, SUANMUGUA are maintained at less than 15 DEG C.
The fresh many according to fruit, fresh SUANMUGUA of half ripe or/and maturation are taken, through selecting, cleaning, removing the peel, enucleation working procedure processing
Make woods fruit fresh goods；By Capsicum frutescens Linn., green vegetable leaf, Folium Raphani, Herba Coriandri, the taro bar that drips through selecting, surface cleaning makes garden sauce
Fresh goods；Above-mentioned fresh goods is crushed, is mixed, add salt, monosodium glutamate flavoring agent intimate mixing, make beverage made of fruits or vegetables, fruit and vegerable flavoring agent
In any one.
Take the fresh many according to fruit, fresh SUANMUGUA of half ripe or/and maturation, through selecting, cleaning, removing the peel, enucleation, stripping and slicing or piece
Or silk, drying, pulverizing process are processed into thick fruit powder；Take Capsicum frutescens Linn., green vegetable leaf, Folium Raphani, Herba Coriandri, drip taro bar garden sauce
Fresh goods, through selecting, cleaning, being dried, pulverizing process makes vegetable coarse powder, adds salt, monosodium glutamate flavoring agent, mixing to make fruit and vegerable
Any one in powder, fruit and vegerable pressed candy, fruit and vegerable solid beverage, fruit and vegerable flavoring agent.
The preparation method of described national style fruit-vegetable food also includes following several：
Half ripe or/and ripe fresh many according to fruit, fresh SUANMUGUA is taken, through selecting, is cleaned, peeling, enucleation, stripping and slicing or piece or silk,
The prepared dried fruitss such as dry；Dried fruitss are crushed and thick fruit powder are obtained；Cryogenic Ultrafine grinding and processing makes ultra-fine fruit powder.It is respectively prepared many according to fruit
Or in SUANMUGUA fruit powder, ultra-fine fruit powder any one.
The fresh many according to fruit, fresh SUANMUGUA of half ripe or/and maturation are taken, through selecting, cleaning, removing the peel, the operation such as enucleation adds
Work makes woods fruit fresh goods；Capsicum frutescens Linn., green vegetable leaf, Folium Raphani, Herba Coriandri, the taro bar etc. that drips are processed into into vegetable through selecting, cleaning etc.
Dish dispensing fresh goods；Above-mentioned fresh goods is crushed, is mixed, add the flavoring agent intimate mixing such as salt, monosodium glutamate, make fruit vegetable powder, tabletting
In sugar, solid beverage, flavoring agent any one.
Take the fresh many according to fruit, fresh SUANMUGUA of half ripe or/and maturation, through selecting, cleaning, removing the peel, enucleation, stripping and slicing or piece
Or the working procedure processing such as silk, drying, crushing makes thick fruit powder；Take Capsicum frutescens Linn., green vegetable leaf, Folium Raphani, Herba Coriandri, the vegetables such as taro bar of dripping
Dispensing fresh goods, through the operation such as selecting, cleaning, being dried, crushing the flavoring agent such as vegetable coarse powder, addition salt, monosodium glutamate are made, and are mixed,
Make any one in fruit vegetable powder, pressed candy, solid beverage, flavoring agent.
A kind of marked improvement of national style series fruit-vegetable food of the present invention and technical characterstic are national styles of the present invention
Serial fruit-vegetable food as much as possible keep protoplasm local flavor under the premise of, based on traditional flavor formula, with more according to fruit, sourwood
Melon, Capsicum frutescens Linn., Herba Sonchi Oleracei leaf, Folium Raphani, Herba Coriandri, the taro bar etc. that drips be primary raw material, overcomes single many chew according to fruit product sour in the mouth difficulty
Shortcoming；The mellow mouthfeel of fruit-vegetable food is lifted, the requirement that consumers in general's mouthfeel is constantly lifted is met；Also realize that people are tasting the people
While race's typical local food, supplement many according to the tannin, the crude fibre that are rich in fruit and SUANMUGUA, aminoacid, plant polyphenol, olive
The pure natural plant active ingredient such as acid, ursolic acid, i.e., lavish and beneficial body of being healthy and strong！
A kind of marked improvement of national style series fruit-vegetable food preparation method of the present invention and technical characterstic are using modern high-tech
Skill preparation technology, production fruit vegetable powder, pressed candy, solid beverage, flavoring agent etc., yield can the processing of batch mechanization production, protect
Card product reaches the control of state food quality standard and requires level, lifts packaging level, carries and preserve convenient series national
Local flavor fruit-vegetable food kind, you can for directly eating, also can be used as high gradating material of varieties of food items etc..
Specific embodiment
Embodiment 1
Implement a kind of national style series fruit-vegetable food preparation method of the present invention, clean through selecting according to fruit, SUANMUGUA more,
Peeling, enucleation, stripping and slicing（Piece, silk etc.）, be dried etc. prepared dried fruitss；It is standby that dried fruitss crush prepared thick fruit powder；Cryogenic Ultrafine is crushed and added
It is standby that work makes ultra-fine fruit powder.
Take more according to fruit thick fruit powder 0-100%, thick fruit powder 0-100% of SUANMUGUA, formula total amount is 100%, mix homogeneously, respectively
Make it is many according in fruit and/or SUANMUGUA fruit powder any one.
It is many that according to ultra-fine fruit powder 0-100% of fruit, SUANMUGUA ultra-fine fruit powder 0-100%, formula total amount is 100%, mix homogeneously, point
Do not make it is many according in fruit and/or the ultra-fine fruit powder of SUANMUGUA any one.
Embodiment 2
Implement a kind of national style series fruit-vegetable food preparation method of the present invention, clean through selecting according to fruit, SUANMUGUA more,
Peeling, enucleation, stripping and slicing（Piece, silk etc.）, be dried etc. prepared dried fruitss；It is standby that dried fruitss crush prepared thick fruit powder；Cryogenic Ultrafine is crushed and added
It is standby that work makes ultra-fine fruit powder.
Capsicum frutescens Linn., green vegetable leaf, Folium Raphani, Herba Coriandri, the vegetable fresh goods such as taro bar of dripping are taken, through selecting, cleaning, being dried, crushing
It is standby vegetable coarse powder to be made etc. operation,
Take many according to fruit powder（Ultra-fine fruit powder）0-100%, SUANMUGUA powder（Ultra-fine fruit powder）0-100%, Capsicum frutescens Linn. coarse powder 0-7%, green vegetable leaf
Coarse powder 0-7%, Radix Raphani leaf coarse powder 0-7%, Herba Coriandri coarse powder 0-7%, drip taro bar coarse powder 0-7%, flavoring agent 0-3%, and formula total amount is
100%, mix homogeneously makes any one in fruit vegetable powder, pressed candy, solid beverage, flavoring agent.
Embodiment 3
Implement a kind of national style series fruit-vegetable food preparation method of the present invention, more according to fruit, SUANMUGUA through selecting, cleaning,
It is standby that the working procedure processing such as peeling, enucleation make woods fruit fresh goods；
To be processed into garden sauce fresh goods standby through selecting, cleaning etc. for Capsicum frutescens Linn., green vegetable leaf, Folium Raphani, Herba Coriandri, the taro bar etc. that drips
With；
Take how fresh according to fruit fresh goods 0-100%, SUANMUGUA fresh goods 0-100%, Capsicum frutescens Linn. fresh goods 0-7%, green vegetable leaf fresh goods 0-7%, Folium Raphani
Product 0-7%, Herba Coriandri fresh goods 0-7%, taro bar fresh goods 0-7% of dripping are crushed, mixing；Add the flavoring agent 0-3% such as salt, monosodium glutamate, formula
Total amount is 100%, intimate mixing, makes any one in fruit vegetable powder, pressed candy, solid beverage, flavoring agent.
A kind of national style series fruit-vegetable food of the present invention is more to be according to the tannin content of fruit：Contain 2.51 grams per 100 grams, Portugal
The tannin content of grape is：Per 100 grams, present blue berry is in fashion 40-70 milligrams very much, and as you know blue berry is rich in anthocyanidin, flower
Blue or green element is also a kind of tannin, is condensed tannin, and the content of 100 grams of vaccinium oxycoccus pigments is 537.8 milligrams.
A kind of national style series fruit-vegetable food of the present invention is how high according to fruit amino acid content：Wherein proline 12.24g/
Kg, aspartic acid 11.16g/kg, proline has brain-strengthening to human body, strengthens the effect of Cellular respiration, and aspartic acid is to people
Body has the effect of resisting fatigue.Fructus Mali pumilae and preserved pears propylhomoserin, aspartic acid content are less than 4g/kg, more according to dried meat contained in fruit
Propylhomoserin and aspartic acid are its 3 times.
A kind of national style series fruit-vegetable food is how high according to fruit crude fiber content, and content is up to 7.48%, and crude fibre can be clear
Reason intestinal, facilitating digestion nurses one's health internal organs, gets through intestinal, eliminates constipation, abdominal distention, suffer from diarrhoea, make to accumulate the internal toxin of product and smoothly discharge
In vitro, thus someone more according to fruit be processed into diet products.
A kind of national style series fruit-vegetable food it is many according to fruit rich in plant polyphenols such as tannin, plant polyphenol has very strong anti-
Oxidisability, can be with scavenging capacity oxygen-derived free radicals, and mediation blood, by the homergy for promoting to pile up in vivo energy, eliminates blood
In unnecessary composition, so as to reach the purpose of blood fat reducing, blood sugar lowering, blood pressure lowering, effectively prevent various cardiovascular and cerebrovascular diseases send out
It is raw.
Claims (6)
1. a kind of national style series fruit-vegetable food, it is characterised in that：Described serial fruit-vegetable food is by more according to fruit, sourwood
Melon, Capsicum frutescens Linn., green vegetable leaf, Folium Raphani, Herba Coriandri, the fresh goods or/and dry product of the taro bar food materials raw material that drips are made according to following formula,
By weight percentage：More according to fruit 0-100%, SUANMUGUA 0-100%, Capsicum frutescens Linn. 0-7%, green vegetable leaf 0-7%, Folium Raphani 0-7%, Herba Coriandri
0-7%, drip taro bar 0-7%, flavoring agent 0-3%, and formula total amount is 100%.
2. national style as claimed in claim 1 series fruit-vegetable food, it is characterised in that：
It is described it is many according to fruit be mainly be distributed the mountain valley of Southeast Asia jungle, by small stream, in the shaw of in shrubbery or roadside, height above sea level
The green non-pollution of 1000-3000 meter sides is ecological more according to fruit；
Described SUANMUGUA is the SUANMUGUA in Yunnan, is the fruit of rosaceous plant, is to be grown in South-West Yunnan 1800 meters to 2300
The SUANMUGUA in the free of contamination High aititude mountain area between rice, is green non-pollution ecology SUANMUGUA；
Described Capsicum frutescens Linn., green vegetable leaf, Folium Raphani, Herba Coriandri, taro bar dispensing of dripping are the vegetables of Yunnan locals's daily consumption；Institute
The flavoring agent stated refers to salt, monosodium glutamate, Pericarpium Zanthoxyli, Fructus Piperiss.
3. a kind of national style series fruit-vegetable food as claimed in claim 1, it is characterised in that：
Described national style fruit-vegetable food refers to fruit vegetable powder, fruit and vegerable pressed candy, fruit and vegerable solid beverage, fruit and vegerable flavoring agent, fruit and vegerable
Any one in dry.
4. the preparation method of a kind of national style series fruit-vegetable food, it is characterised in that：
Described Capsicum frutescens Linn., green vegetable leaf, Folium Raphani, Herba Coriandri, taro bar garden sauce fresh goods of dripping, be through selecting, surface cleaning system
Into；
Described Capsicum frutescens Linn., green vegetable leaf, Folium Raphani, Herba Coriandri, drip taro bar vegetable coarse powder, be by Capsicum frutescens Linn., green vegetable leaf, Folium Raphani,
Herba Coriandri, taro bar fresh goods of dripping are dried, crush, and powder particle diameter is 2000 microns to 850 microns；
It is described it is many be many according to fruit of half ripe or/and maturation according to fruit, through selecting, cleaning, removing the peel, enucleation working procedure processing system
Into；
It is described it is many be many to be processed into according to the stripping and slicing of fruit fresh goods Jing or piece or silk, drying or lyophilization according to dried fruitss；
It is described it is many be to crush according to dried fruitss product more according to fruit coarse powder, be crushed to particle diameter for 2000 microns to 850 microns；
It is described it is many be made of according to fruit micropowder will be more according to fruit coarse powder by Cryogenic Ultrafine grinding and processing, powder particle diameter is 90 microns
To 20 microns；
Described SUANMUGUA fresh goods is the SUANMUGUA fruit of half ripe or/and maturation, and process is selected, cleaned, removing the peel, enucleation operation
It is processed into；
It is that the stripping and slicing of SUANMUGUA fresh goods Jing or piece or silk, drying or lyophilization are processed into that described SUANMUGUA is dry；
Described SUANMUGUA coarse powder is that, by SUANMUGUA dry grinding, powder particle diameter is 2000 microns to 850 microns；
Described SUANMUGUA micropowder is made of that, by Cryogenic Ultrafine grinding and processing, powder particle diameter is 90 microns by SUANMUGUA coarse powder
To 20 microns；
Described low temperature refers to that many Cryogenic Ultrafine grinding and processing processes according to fruit, SUANMUGUA are maintained at less than 15 DEG C.
5. the preparation method of a kind of national style series fruit-vegetable food as claimed in claim 4, it is characterised in that：Take half ripe
Or/and maturation is fresh more according to fruit, fresh SUANMUGUA, through selecting, cleaning, removing the peel, enucleation working procedure processing makes woods fruit fresh goods；Will be little
The peppery, green vegetable leaf of rice, Folium Raphani, Herba Coriandri, the taro bar that drips are through selecting, surface cleaning makes garden sauce fresh goods；By above-mentioned fresh goods powder
Broken, mixing, adds salt, monosodium glutamate flavoring agent intimate mixing, makes any one in beverage made of fruits or vegetables, fruit and vegerable flavoring agent.
6. the preparation method of a kind of national style series fruit-vegetable food as claimed in claim 4, it is characterised in that：Take half ripe
Or/and maturation is fresh more according to fruit, fresh SUANMUGUA, through selecting, cleaning, removing the peel, enucleation, stripping and slicing or piece or silk, drying, grinders
Sequence is processed into thick fruit powder；Capsicum frutescens Linn., green vegetable leaf, Folium Raphani, Herba Coriandri, taro bar garden sauce fresh goods of dripping are taken, through selecting, clearly
Wash, be dried, pulverizing process makes vegetable coarse powder, adding salt, monosodium glutamate flavoring agent, mixing to make fruit vegetable powder, fruit and vegerable pressed candy, fruit
Any one in vegetable solid beverage, fruit and vegerable flavoring agent.
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| CN1695470A (en) * | 2005-06-14 | 2005-11-16 | 王乐观 | Beverage vinegar made from Pu'er tea and preparation method |
| CN101926444A (en) * | 2010-08-23 | 2010-12-29 | 李忠华 | Process for refining Yunnan Duoyi plant fruit powder |
| CN102578643A (en) * | 2012-01-20 | 2012-07-18 | 张志美 | Method for effectively removing tart and astringent taste of fructus phyllanthi fruit juice and application thereof |
| CN105520008A (en) * | 2016-02-03 | 2016-04-27 | 云南人本生物科技有限公司 | Preparation method of natural fermented health-care drink |
| CN105779202A (en) * | 2016-05-17 | 2016-07-20 | 云南润攀生物科技有限公司 | Brewing process for functional truffle maca multiple-grain wine |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1695470A (en) * | 2005-06-14 | 2005-11-16 | 王乐观 | Beverage vinegar made from Pu'er tea and preparation method |
| CN101926444A (en) * | 2010-08-23 | 2010-12-29 | 李忠华 | Process for refining Yunnan Duoyi plant fruit powder |
| CN102578643A (en) * | 2012-01-20 | 2012-07-18 | 张志美 | Method for effectively removing tart and astringent taste of fructus phyllanthi fruit juice and application thereof |
| CN105520008A (en) * | 2016-02-03 | 2016-04-27 | 云南人本生物科技有限公司 | Preparation method of natural fermented health-care drink |
| CN105779202A (en) * | 2016-05-17 | 2016-07-20 | 云南润攀生物科技有限公司 | Brewing process for functional truffle maca multiple-grain wine |
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Application publication date: 20170426 |