CN1378801A - Vegetable food containing cellulose, vitamines and trace elements and its preparing process - Google Patents
Vegetable food containing cellulose, vitamines and trace elements and its preparing process Download PDFInfo
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- CN1378801A CN1378801A CN02115682A CN02115682A CN1378801A CN 1378801 A CN1378801 A CN 1378801A CN 02115682 A CN02115682 A CN 02115682A CN 02115682 A CN02115682 A CN 02115682A CN 1378801 A CN1378801 A CN 1378801A
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Abstract
A vegetable food containing cellulose, vitamines and trace elements is prepared from carrot, vegetables rich in leaf and stem, tomato, kelp, soybean, peanut, wheat flour, saline and flavouring through washing, proportioning, adding starch, vacuum freeze drying or low-temp. extraction drying, pulveizing and sieving. It can be used to prepare cracker, bread and instant noodles.
Description
Technical field
The present invention relates to a kind of vegetable cellulose vitamin and microelement food and production method, belong to nutraceutical particularly cake, fast food based food and process technology thereof.
Background technology
Mostly present cake food both domestic and external is that based on flour higher fatty acid with high sugar, high protein is formed, as cake, and sandwich, food etc. are that its prescription of example is with food:
The cream prescription is: flour, cream, white sugar, milk, apple sugar sauce etc.
The crisp prescription of peach kernel is: standard flour, saleratus power, ammonium hydrogencarbonate, cooked food oil, walnut kernel, white sugar, maltose, water.
Cream soda food: flour, cream, margarine, refined salt 70g, spill colored liquid, soda.
These food also provide unnecessary sugar and fat to people when essential heat is provided to people.Providing convenience to people, in the time of the food that absorbs fast easily, also making people's stomach and intestine assimilate function and weaken gradually.And unnecessary heat is deposited combine in health and caused obesity, the diet balance that destroys people on the other hand causes partial malnutrition.Therefore, both at home and abroad the nutrition expert classifies eatable cellulose as the seventh-largest nutrient, changes the diet structure of high heat to tell people, and suitable increase vegetables and coarse-fibred food offer people's balanced diet with rational nutrition-allocated proportion.By retrieval, patent application 99115763 has provided a kind of greengrocery nutraceutical and production method thereof.But its prescription is not done careful research to nutrient content; Its method is more coarse, is unfavorable for preserving various nutritional labelings and produces meticulous food.
Summary of the invention
The objective of the invention is:
1. solve the high sugar of foodstuff food, high protein, higher fatty acid and high-energy problem.And press activity every day of human body, workload determines that institute's consumption of calorie comes proportioning to reach the balance of heat.
2. in the ratio compositing formula of various nutrition of needed by human body every day, to reach the purpose of nutritional labeling equilibrium.
3. use the high-tech fabrication techniques, extract original cellulose in the various vegetables, vitamin and trace element, reasonable to reach thickness, nutritional labeling is preserved perfect purpose.
Technical scheme of the present invention is:
The key component and the proportioning of vegetable cellulose vitamin and microelement food are:
Carrot 5-20g base of leaf class vegetables 15-30g
Tomato 5-15g sea-tangle 5-10g
Soya bean 15-30g peanut 5-15g
Flour 20-80g salt solution and flavouring are an amount of.
Described vegetable cellulose vitamin and microelement food, when being used as biscuit, bread-type food products, its component and proportioning are:
Carrot 10～15g base of leaf class vegetables 20～25g
Tomato 10～15g sea-tangle 5g
Soya bean 15～20g peanut 10g
Flour 20～40g.
Described vegetable cellulose vitamin and microelement food, when being used as noodle food, its component and proportioning are:
Carrot 10～15g base of leaf class vegetables 20～25g
Tomato 10～15g sea-tangle 5g
Soya bean 15～20g peanut 10g
Flour 40～80g.
The production method of above-mentioned vegetable cellulose vitamin and microelement food, main flow process is:
A: raw material technological process:
Base of leaf class vegetables: cleaning → low temperature drying → crushing screening → cauline leaf raw material
Root fruit type vegetable: clean and crush → low temperature drying → crushing screening → root fruit raw material
B: product process flow:
The production method of described vegetable cellulose vitamin and microelement food, its base of leaf class vegetable drying process using lyophilization, temperature is-15 ℃～-30 ℃, 30～120 minutes drying times.
The production method of described vegetable cellulose vitamin and microelement food, the lyophilization that its root fruit type vegetable drying process adopts, temperature is-15 ℃～-30 ℃, 30～120 minutes drying times.
The production method of described vegetable cellulose vitamin and microelement food, its base of leaf class vegetable drying technology can also adopt low-temperature extraction technology, and base of leaf class vegetables were dipped in liquid carbon dioxide or the liquid nitrogen 1～3 minute.
Base of leaf class vegetables are dipped in 1～3 minute the best in the liquid nitrogen.
The production method of described vegetable cellulose vitamin and microelement food; when Biscuits food, its moulding process at first carries out grain forming in granulator, adds 2～5% starch during grain forming; the sieve of granulator is 40～80 orders, enters mould then.
The production method of described vegetable cellulose vitamin and microelement food when being used as noodle food, being mixed in its moulding process and is added the suction of 2～5% starch when stirring, and directly enters make-up machine then.
Beneficial effect of the present invention:
1. the application of this product can change the high heat of people to food, the mode of thinking of high energy demand, thus move towards rational diet, the new concept of balanced diet.Should be the 2700-3000 kilocalorie by " diet nutritional quantity delivered every day " adult's moderate physical labor person more than 18 years old its of total amount of heat, the morning, noon and afternoon average out to 900-1000 kilocalorie of respectively eating every day.The heat that heat that this product 200 grams provide and 200 gram peach shortcakes provide is compared as follows:
| Weight g | The heat kilocalorie | Sugar g | Protein g | Fat g | |
| This product | ??200 | ??373 | ??44.0 | ??21.8 | ??12.0 |
| The peach shortcake | ??200 | ??962 | ??128 | ??14.2 | ??43.6 |
2. the people that think pollution-free foods such as edible fruit-vegetable food provide comprehensive nutrition, and heat is moderate, thickness collocation, food easy to use.It provides the vitamin more than at least 6 kinds and the trace element more than 4 kinds of proper ratio to people.
3. give to have added in people's the dietary structure and ignored, but be the cellulose that domestic and international nutrition expert advocates in recent years by people.This point also is that Gold Theragran is unexistent, and its cellulosic content is roughly equal to the above fresh vegetables of 400 grams by the conversion of fresh vegetables average content.This is for the teenager, old age, and the overweight people, the diabetic is undoubtedly a kind of desirable food.
4. wanted to keep on a diet, control body weight personage provides low-heat food.It is that the peach shortcake of identical weight provides heat nearly 1/3rd that per 100 grams of this product provide heat 186.5 gram.
5. improve the elderly's gastrointestinal function, because cellulose is a kind of food that does not produce heat that is absorbed hardly at enteron aisle, but the gastrointestinal function for the elderly has spread effect preferably, promotes secretion of digestive juice, promotes that intestines peristalsis reaches the purpose of improving function.This product belongs to nutraceutical, mainly is to replenish the 7th nutrient (cellulose) that lacked in present people's meals and replenish vitamin in the natural vegetables with micro-by suitable ratio.
6. with cold drying, extract vitamin, cellulose and trace element in the vegetables.Past people is easily lost and ruined cellulose in cleaning and cook vegetables process, and compositions such as vitamin obtain keeping.Original nutritional labeling and the characteristic of vegetables have also been kept simultaneously.
The specific embodiment
Embodiment 1: when being used as biscuit, bread-type food products,
(1) component and proportioning are:
Carrot 10～15g base of leaf class vegetables 20～25g
Tomato 10～15g sea-tangle 5g
Soya bean 15～20g peanut 10g
Flour 20～40g salt solution and flavouring are an amount of.
Per 100 grams of present embodiment can provide 186.5 kilocalories of heats, wherein contain sugared 22.0g, protein 10.9g, and fatty 6.0g can provide following vitamin and trace element and cellulose simultaneously:
Vitamins:
Vitamin A 162IU vitamin B1 0.13mg
Carrotene 927mg vitamin B2 0.087mg
Vitamin C 8.3mg vitamin E 4.78mg
Microelement kind:
Calcium 78.6mg iron 3.3mg
Zinc 1.24mg selenium 3.5mg
Cellulose family: vegetable cellulose 4.69g
(2) technological process:
1. raw material technological process
Base of leaf class vegetables:
A, clean up;
B, adopt lyophilization, vacuumizing cooling and being-15 ℃～-30 ℃, 30～120 minutes drying times or adopt low-temperature extraction technology, or base of leaf class vegetables were dipped in liquid carbon dioxide or the liquid nitrogen 1～3 minute;
C, pulverizing are sieved with 100～200 mesh sieve, and raw material is stand-by.
The root fruit type vegetable:
A, clean and crush;
B, vacuum freezedrying;
C, crushing screening, raw material is stand-by.2. product process flow:
A, the base of leaf raw material with performing, root fruit raw material and other raw material mix stirring;
B, when producing biscuit, the raw material that mixes after stirring is added 2～5% starch in granulator, carry out grain forming earlier, the sieve of granulator is 40～80 orders;
C, particle is sent into the mould moulding;
D, heating using microwave.
Embodiment 2:
When production bread, its technology is basic identical with embodiment 1, only at product process flow B item, mixes and adds 2～5% shallow lake suctions when stirring raw material, is undertaken by common bread technology then.
Embodiment 3:
When producing disposable noodles food, its component and proportioning are:
Carrot 10～5g base of leaf class vegetables 20～25g
Tomato 10～15g sea-tangle 5g
Soya bean 15～20g peanut 10g
Flour 40～80g.
Other technology is identical with embodiment 1, only at product process flow B item, mixes and adds 2～5% shallow lake suctions when stirring raw material, is undertaken by common fast food face technology then.
Adopt low-temperature extraction technology, liquid nitrogen is optimal selection.
Claims (10)
1, a kind of vegetable cellulose vitamin and microelement food, key component and proportioning are:
Carrot 5-20g base of leaf class vegetables 15-30g
Tomato 5-15g sea-tangle 5-10g
Soya bean 15-30g peanut 5-15g
Flour 20-80g salt solution and flavouring are an amount of.
2, vegetable cellulose vitamin and microelement food according to claim 1 is characterized in that: carrot 10～15g base of leaf class vegetables 20～25g
Tomato 10～15g sea-tangle 5g
Soya bean 15～20g peanut 10g
Flour 20～40g.
3, vegetable cellulose vitamin and microelement food according to claim 1 is characterized in that: carrot 10～15g base of leaf class vegetables 20～25g
Tomato 10～15g sea-tangle 5g
Soya bean 15～20g peanut 10g
Flour 40～80g.
4, the production method of above-mentioned vegetable cellulose vitamin and microelement food, main flow process is:
A: raw material technological process:
Base of leaf class vegetables: cleaning → low temperature drying → crushing screening → cauline leaf raw material
Root fruit type vegetable: clean and crush → low temperature drying → crushing screening → root fruit raw material
B: product process flow:
5, the production method of vegetable cellulose vitamin and microelement food according to claim 4 is characterized in that base of leaf class vegetable drying process using lyophilization, and temperature is-15 ℃～-30 ℃, 30～120 minutes drying times.
6, the production method of vegetable cellulose vitamin and microelement food according to claim 4 is characterized in that the lyophilization that root fruit type vegetable drying process adopts, and temperature is-15 ℃～-30 ℃, 30～120 minutes drying times.
7, the production method of vegetable cellulose vitamin and microelement food according to claim 4 is characterized in that base of leaf class vegetable drying process using low-temperature extraction technology, and base of leaf class vegetables were dipped in liquid carbon dioxide or the liquid nitrogen 1～3 minute.
8, the production method of vegetable cellulose vitamin and microelement food according to claim 5 is characterized in that base of leaf class vegetable drying process using low-temperature extraction technology, and base of leaf class vegetables were dipped in the liquid nitrogen 1～3 minute.
9, the production method of vegetable cellulose vitamin and microelement food according to claim 4; it is characterized in that moulding process at first carries out grain forming in granulator; add 2～5% starch during grain forming, the sieve of granulator is 40～80 orders, enters mould then.
10, the production method of vegetable cellulose vitamin and microelement food according to claim 4 is characterized in that mixing in the moulding process adding 2～5% starch suction when stirring, and directly enters make-up machine then.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02115682A CN1378801A (en) | 2002-04-04 | 2002-04-04 | Vegetable food containing cellulose, vitamines and trace elements and its preparing process |
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| Application Number | Priority Date | Filing Date | Title |
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| CN02115682A CN1378801A (en) | 2002-04-04 | 2002-04-04 | Vegetable food containing cellulose, vitamines and trace elements and its preparing process |
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| CN02115682A Pending CN1378801A (en) | 2002-04-04 | 2002-04-04 | Vegetable food containing cellulose, vitamines and trace elements and its preparing process |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1320862C (en) * | 2004-04-15 | 2007-06-13 | 童良坤 | Instant vegetable food and its preparing method |
| CN103478198A (en) * | 2012-06-13 | 2014-01-01 | 上海兆一商贸有限公司 | Method for making slimming biscuits |
| CN103651706A (en) * | 2013-12-13 | 2014-03-26 | 颍上县好圆食品有限公司 | Nutritious biscuit for infants |
| CN103651709A (en) * | 2013-12-13 | 2014-03-26 | 颍上县好圆食品有限公司 | Nutritious biscuit for student |
| CN106107652A (en) * | 2016-06-20 | 2016-11-16 | 伊奎鑫 | A kind of Radix Crotalariae szemoensis powder and preparation for processing thereof |
-
2002
- 2002-04-04 CN CN02115682A patent/CN1378801A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1320862C (en) * | 2004-04-15 | 2007-06-13 | 童良坤 | Instant vegetable food and its preparing method |
| CN103478198A (en) * | 2012-06-13 | 2014-01-01 | 上海兆一商贸有限公司 | Method for making slimming biscuits |
| CN103651706A (en) * | 2013-12-13 | 2014-03-26 | 颍上县好圆食品有限公司 | Nutritious biscuit for infants |
| CN103651709A (en) * | 2013-12-13 | 2014-03-26 | 颍上县好圆食品有限公司 | Nutritious biscuit for student |
| CN106107652A (en) * | 2016-06-20 | 2016-11-16 | 伊奎鑫 | A kind of Radix Crotalariae szemoensis powder and preparation for processing thereof |
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