CN115644359A - Preparation process of health balanced nutrition food and drying treatment system thereof - Google Patents
Preparation process of health balanced nutrition food and drying treatment system thereof Download PDFInfo
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Abstract
The invention discloses a preparation process of a healthy and balanced nutrition food and a drying treatment system thereof, which comprises the steps of 1, selecting materials; step 2, drying; step 3, grinding; step 4, sieving; step 5, proportioning; step 6, mixing; and 7, finishing the product. The food is prepared from the food raw materials in the form of micromolecule particle powder, promotes the absorption of the digestive wall of a human body, has the advantages of good taste, good strength, no paste soup and rich nutrition, and selects corresponding concentrated drying, baking drying and freeze drying according to the characteristics of the food preparation raw materials, thereby retaining the components with nutritional values in the raw materials.
Description
Technical Field
The invention relates to the technical field of food preparation, in particular to a preparation process of health balanced nutrition food and a drying treatment system thereof.
Background
With the continuous improvement of economic level, the requirements of people on the quality of life are higher and higher, particularly in the aspects of clothes, eating, living, walking and the like, weight management and gastrointestinal health are health requirements which are very concerned by modern consumers, and the gastrointestinal damage and the obesity of human bodies are caused by the poor eating habits. The long-term unhealthy diet can cause poor gastrointestinal peristalsis function, generate gastrointestinal problems such as abdominal distension, diarrhea, constipation and the like, and cause fat retention and accumulation to cause the human body to be fat. And the population with three highs and the population with sub-health have large base number.
At present, the food raw material components are single, so that the produced food has single nutrient components and poor taste, and is not beneficial to absorption and health of human bodies, fruits and vegetables are mainly eaten in fresh food, the fruit and vegetable components in the food are usually added in the form of extracts, the nutrient value of the extracted fruit and vegetable components is lost, a large amount of applicable parts in the extracted fruits and vegetables are wasted, and the process cost is high.
Disclosure of Invention
The invention aims to provide a preparation process of a health balanced nutrition food and a drying treatment system thereof, so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a health balanced nutrition food preparation process and a drying treatment system thereof are disclosed, wherein the food preparation process comprises the following steps:
step 1, selecting materials: selecting raw materials for preparing the food, and pretreating the components of the raw materials for later use;
step 2, drying: drying the pretreated raw material by adopting corresponding drying equipment in a drying treatment system according to the characteristics of each raw material component to obtain a dried raw material component;
step 3, grinding: grinding and processing each dried raw material component subjected to drying treatment by grinding equipment to obtain a powder raw material component;
and step 4, sieving: sieving the powder raw material components obtained by grinding by using a sieving device to obtain raw material micro powder for food preparation;
step 5, proportioning: quantitatively weighing the obtained raw material micro powder for later use by weighing equipment according to the weight parts of the raw material components for preparing the food;
step 6, mixing: pouring the above quantitatively weighed raw material micro powder into a mixing container, and uniformly mixing by stirring to obtain a food preparation mixture;
and 7, finished product: the obtained food mixture is prepared into one of noodle, cake and granule.
Preferably, the material selection in the step 1 comprises the following specific steps:
s1, removing impurities: removing impurities from the raw materials for preparing the food;
s2, screening: screening the raw materials after impurity removal to obtain raw material components for preparing the food;
s3, sterilization: sterilizing the screened raw material components by using sterilization equipment;
s4, cleaning: cleaning the sterilized raw material components;
s5, drying: and (5) drying the surface moisture of each cleaned raw material component.
Preferably, the raw material components of the food comprise germinated brown rice, corn, sorghum, tartary buckwheat, quinoa, millet, black sesame, white sesame, black bean, red bean, chickpea, fructus cannabis, semen cassiae, coix seed, gorgon fruit, pumpkin seed, almond, hickory nut kernel, lotus seed, poria cocos, sea buckthorn, red date, medlar, hericium erinaceus, mushroom, black fungus, spirulina, chinese yam, tomato, carrot, broccoli, okra and purple cabbage.
Preferably, the food comprises the following raw materials, by weight, 5-15 parts of germinated brown rice, 8-30 parts of corn, 3-7 parts of sorghum, 2-5 parts of tartary buckwheat, 3-5 parts of quinoa, 5-15 parts of millet, 5-8 parts of black sesame, 4-6 parts of white sesame, 3-7 parts of black bean, 5-11 parts of red bean, 4-6 parts of chickpea, 2-5 parts of fructus cannabis, 2-5 parts of semen cassiae, 5-7 parts of pearl barley, 2-3 parts of semen euryales, 2-4 parts of pumpkin seeds, 1-2 parts of almond, 1-3 parts of pecan kernels, 1-3 parts of lotus seeds, 1-2 parts of poria cocos, 1-2 parts of sea buckthorn, 2-3 parts of red dates, 1-3 parts of medlar, 2-4 parts of hericium erinaceus, 1-3 parts of shiitake mushrooms, 1-3 parts of black fungus, 4-7 parts of spirulina, 1-3 parts of Chinese yam, 1-2 parts of tomatoes, 1-2 parts of carrots, 1-2 parts of broccoli, 1-2 parts of okra and 1-2 parts of purple cabbage.
Preferably, the raw material micro powder is in the form of small molecular micro powder, and the granularity of the raw material micro powder is 350-500 meshes.
Preferably, the drying treatment system in the step 2 comprises concentration drying, baking drying and freezing drying;
the concentrated and dried food raw material comprises the following components: the method comprises the following steps of (1) germinating brown rice, corns, sorghum, tartary buckwheat, quinoa and millets, wherein the concentration and drying comprises the steps of firstly steaming the pretreated raw materials needing concentration and drying through a cooking device, cooling, pulping, concentrating after pulping, and then loading into a tray for freeze-drying for later use;
the baked and dried food raw material comprises the following components: the raw materials to be pretreated and dried are cured by low-temperature baking equipment and cooled for later use;
the frozen and dried food raw material comprises the following components: poria cocos, sea buckthorn, red dates, wolfberry, hericium erinaceus, mushrooms, black fungus, chinese yams, tomatoes, carrots, broccoli, okra and purple cabbages, and the raw materials which are required to be frozen and dried after pretreatment are frozen and dried through vacuum freezing equipment.
Preferably, in the freeze drying, poria cocos, hericium erinaceus, lentinus edodes, black fungus, chinese yam, tomatoes, carrots, broccoli, okra and purple cabbage are cut before freeze drying, and the poria cocos, the hericium erinaceus, the lentinus edodes, the black fungus, the Chinese yam and the okra are cut, fried with water, cooled and freeze dried.
Preferably, the vacuum freeze drying process conditions are as follows: the temperature is minus 20 ℃ to minus 10 ℃, the time is 0.5 to 2 hours, and the pressure is less than 100Pa.
Preferably, the food preparation process has a production workshop sanitation cleanliness of 10 ten thousand grade for drying, grinding, sieving, proportioning, mixing and finished products.
Compared with the prior art, the invention has the beneficial effects that:
1. the health balanced nutrition food preparation process and the drying treatment system thereof are characterized in that the food preparation process comprises the steps of material selection, drying, grinding, sieving, proportioning, mixing and finished product production, can be used for producing noodles, cakes and granules, accurately selects materials and proportions raw material components of the food, adopts the combination of various coarse cereals, edible fungi, fruits, nuts, vegetables and algae, greatly enriches the nutritional components of the food, has the effects of improving immunity, reducing blood sugar and blood fat, reducing cholesterol, promoting intestinal tract motility, improving constipation, delaying body aging, increasing satiety, protecting liver, resisting aging, nourishing blood, beautifying and losing weight, and the food raw materials participate in the preparation of the food in the form of small molecular micro-particle powder, so as to achieve the purpose of promoting the decomposition of a digestive system, enhance the mixed contact decomposition of digestive enzymes on the food, promote the absorption of the digestive wall of a human body, and have the advantages of good mouthfeel, chewiness, no paste soup and rich nutrition and benefit to health;
the strict control of the working procedures and time nodes of the food preparation process is realized, the method is reliable, the process has the advantages of operability and good repeatability, the process flow is simple, the environmental pollution is low, the technical risk is low, and the industrial production and application are easy to realize.
2. According to the health balanced nutrition food preparation process and the drying treatment system thereof, the drying treatment system adopted in drying in the food preparation process consists of concentration drying, baking drying and freezing drying, and a corresponding drying method is selected according to the characteristics of food preparation raw materials, so that the components with nutritional values in the food preparation raw materials can be retained to the greatest extent, particularly, the vacuum freezing technology is adopted for drying fruit and vegetable raw materials, namely red dates, medlar, tomatoes, carrots, broccoli, okra and purple cabbages, which can be directly eaten, the loss of the nutritional components and flavor substances of the fruits and vegetables is small, and the original taste, color and nutritional components of the fruits and vegetables can be maintained to the greatest extent.
Drawings
FIG. 1 is a flow chart of the food preparation process of the present invention.
Detailed Description
As shown in fig. 1, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
A health balanced nutrition food preparation process and a drying treatment system thereof are provided, the food preparation process comprises the following steps:
step 1, selecting materials: selecting raw materials for preparing the food, and pretreating the components of the raw materials for later use;
step 2, drying: drying the pretreated raw material by adopting corresponding drying equipment in a drying treatment system according to the characteristics of each raw material component to obtain dried raw material components;
step 3, grinding: grinding each dried raw material component subjected to drying treatment by using grinding equipment to obtain powder raw material components;
and step 4, sieving: sieving the powder raw material components obtained by grinding by using a sieving device to obtain raw material micro powder for food preparation;
step 5, proportioning: weighing the obtained raw material micro powder quantitatively by a weighing device according to the weight parts of the raw material components for preparing the food for later use;
step 6, mixing: pouring the above quantitatively weighed raw material micro powder into a mixing container, and uniformly mixing by stirring to obtain a food preparation mixture;
and 7, finished product: the obtained food mixture is made into one of noodle, cake and granule.
Specifically, the material selection in the step 1 comprises the following specific steps:
s1, removing impurities: removing impurities from the raw materials for preparing the food;
s2, screening: screening the raw materials after impurity removal to obtain raw material components for preparing the food;
s3, sterilization: sterilizing the screened raw material components by using sterilization equipment;
s4, cleaning: cleaning the sterilized raw material components;
s5, drying: and (5) drying the surface moisture of each cleaned raw material component.
Further, the raw material components of the food comprise germinated brown rice, corn, sorghum, tartary buckwheat, quinoa, millet, black sesame, white sesame, black bean, red bean, chickpea, fructus cannabis, semen cassiae, coix seed, gorgon fruit, pumpkin seed, almond, hickory nut kernel, lotus seed, poria cocos, sea buckthorn, red date, medlar, hericium erinaceus, mushroom, black fungus, spirulina, chinese yam, tomato, carrot, broccoli, okra and purple cabbage.
Further, the food comprises the following raw material components, by weight, 5-15 parts of germinated brown rice, 8-30 parts of corn, 3-7 parts of sorghum, 2-5 parts of tartary buckwheat, 3-5 parts of quinoa, 5-15 parts of millet, 5-8 parts of black sesame, 4-6 parts of white sesame, 3-7 parts of black beans, 5-11 parts of red beans, 4-6 parts of chickpeas, 2-5 parts of fructus cannabis, 2-5 parts of semen cassiae, 5-7 parts of pearl barley, 2-3 parts of semen euryales, 2-4 parts of pumpkin seeds, 1-2 parts of almonds, 1-3 parts of pecan kernels, 1-3 parts of lotus seeds, 1-2 parts of poria cocos, 1-2 parts of sea buckthorns, 2-3 parts of red dates, 1-3 parts of medlar, 2-4 parts of hericium erinaceus, 1-3 parts of mushrooms, 1-3 parts of black fungus, 4-7 parts of spirulina, 1-3 parts of Chinese yams, 1-2 parts of tomatoes, 1-2 parts of carrots, 1-2 parts of broccoli, 1-2 parts of okra and 1-2 parts of purple cabbage.
Furthermore, the raw material micro powder is in the form of small molecular micro powder, and the granularity of the raw material micro powder is 350-500 meshes.
Further, the drying treatment system in the step 2 comprises concentration drying, baking drying and freezing drying;
the concentrated and dried food raw material comprises the following components: the method comprises the following steps of (1) concentrating and drying germinated brown rice, corns, sorghum, tartary buckwheat, quinoa and millets, wherein the raw materials which are subjected to concentration and drying after pretreatment are steamed by cooking equipment, cooled, pulped, concentrated after pulping, and then palletized and freeze-dried for later use;
the baked and dried food raw material comprises the following components: curing and drying black sesame, white sesame, black beans, red beans, chickpeas, fructus cannabis, cassia seeds, pearl barley, gordon euryale seeds, pumpkin seeds, almonds, pecan kernels and lotus seeds, curing the pretreated raw materials needing to be cured and dried by low-temperature curing equipment, and cooling for later use;
the frozen and dried food raw material comprises the following components: poria cocos, sea buckthorn, red dates, wolfberry, hericium erinaceus, mushrooms, black fungus, chinese yams, tomatoes, carrots, broccoli, okra and purple cabbages, and freeze-drying the pretreated raw materials needing freeze-drying through vacuum freezing equipment.
Further, in the freezing and drying process, the poria cocos, the hericium erinaceus, the shiitake mushrooms, the black fungus, the Chinese yams, the tomatoes, the carrots, the broccoli, the okra and the purple cabbages are cut before freezing and drying, and the poria cocos, the hericium erinaceus, the shiitake mushrooms, the black fungus, the Chinese yams and the okra are cut, fried with water, cooled and frozen and dried.
Further, the process conditions of vacuum freeze drying are as follows: the temperature is minus 20 ℃ to minus 10 ℃, the time is 0.5 to 2 hours, and the pressure is less than 100Pa.
Furthermore, the hygiene cleanliness of a production workshop for drying, grinding, sieving, proportioning, mixing and finished product of the food preparation process is 10 ten thousand grades.
Wherein
Germinated brown rice: the brown rice has sweet taste and warm nature, and has effects of invigorating spleen and stomach, invigorating spleen and replenishing qi, harmonizing five internal organs, tranquilizing nerve, and promoting digestion and absorption. The rice sprouts can relieve restlessness, invigorate middle warmer, replenish vital essence, invigorate spleen and check diarrhea, and are very beneficial to human bodies;
corn: has neutral nature and sweet taste, can enter liver, kidney and bladder channels, has effects of promoting urination, relieving swelling, calming liver, promoting bile flow, invigorating spleen, eliminating dampness, regulating middle warmer, stimulating appetite, invigorating kidney, improving heart, clearing away damp-heat, delaying aging, preventing cardiovascular and cerebrovascular diseases, improving eyesight, preventing cancer, caring skin, and reducing weight;
sorghum: has effects of protecting cardiovascular system, supplementing calcium, regulating blood sugar, regulating myocardial activity, promoting fibrinolysis, reducing cardiovascular diseases, promoting bone growth, cooling blood, removing toxic substances, regulating stomach function, invigorating spleen, relieving diarrhea, and delaying blood sugar increase;
buckwheat: invigorating stomach, promoting digestion, reducing blood lipid, lowering blood sugar, softening blood vessel, improving microcirculation, scavenging free radicals, benefiting stomach, and refreshing mind, and has effects of lowering blood sugar, softening blood vessel, improving microcirculation, and scavenging free radicals;
quinoa: the nutrition is supplemented and the immunity is adjusted, the nutrition is kept balanced by containing more comprehensive nutritional ingredients, the nutrition is easy to ripen and digest, the nutritional ingredients are easy to absorb by the human body, and the nutrition can be supplemented in a balanced manner, so that the effects of adjusting the immunity and enhancing the physique are achieved;
millet: has effects of protecting liver, lowering blood pressure, warming uterus, etc., is suitable for people with intestine and stomach weakness, and also has blood nourishing effect, and can relieve hypertension and reduce cholesterol;
black sesame seed: has effects in nourishing liver and kidney, loosening bowel to relieve constipation, resisting aging, nourishing blood, and nourishing liver and kidney;
white sesame seeds: the product has sweet taste and mild property, enters liver, kidney, lung and spleen channels, and has the effects of nourishing blood, moistening dryness, loosening bowel to relieve constipation, replenishing blood and strengthening body;
black bean: mild in nature and sweet in taste. Enter spleen channel and kidney channel, and have effects of reducing blood lipid, preventing and treating osteoporosis, resisting tumor, resisting oxidation and resisting aging;
red bean: relaxing bowels, promoting urination, and preventing anemia;
chickpeas: contains more soybean isoflavone, folic acid, dietary fiber and crude fiber, and has effects of improving climacteric, promoting development, and loosening bowel to relieve constipation;
fructus cannabis: fructus cannabis is light in smell, sweet in taste and neutral in nature, and has the effects of moistening intestines, relaxing bowels and tonifying deficiency, and spleen, stomach and large intestine channels are involved;
cassia seed: slightly cold in nature, bitter and sweet in taste. Enter liver channel, kidney channel and large intestine channel, and have antibacterial, atherosclerosis preventing, and platelet aggregation inhibiting effects; the cell immunity function is inhibited, the humoral immunity function is not influenced, and the macrophage phagocytosis function can be enhanced; protecting liver; draining; promoting gastric secretion and reducing blood lipid;
coix seed: has effects in inducing diuresis, relieving swelling, invigorating spleen, relieving diarrhea, and whitening skin;
gordon euryale seed: has effects in relieving diarrhea, invigorating kidney, arresting spontaneous emission, invigorating spleen, and invigorating qi;
pumpkin seeds: has effects in relieving anemia and reducing blood sugar;
almond kernel: has the efficacy;
hickory nut kernel: has effects in loosening bowel, relieving constipation, invigorating kidney, replenishing vital essence, and strengthening brain;
lotus seed: has effects in invigorating spleen, relieving diarrhea, invigorating kidney, arresting seminal emission, nourishing heart, and tranquilizing mind;
tuckahoe, poria cocos: has effects in promoting diuresis, eliminating dampness, invigorating spleen, regulating stomach function, nourishing heart, and tranquilizing mind;
sea-buckthorn: the sea-buckthorn is sweet, sour and astringent in taste and warm in nature, has the functions of invigorating spleen, promoting digestion, relieving cough, eliminating phlegm, activating blood circulation and dissipating blood stasis, and has the functions of invigorating spleen, promoting digestion, tonifying stomach, lung and heart channels;
red dates: has effects in invigorating qi, nourishing blood, invigorating stomach, invigorating spleen, protecting liver, moistening lung, and relieving cough;
medlar: sweet taste and mild nature, is usually used for relieving and improving the symptoms of liver-kidney yin deficiency, consumptive disease and essence deficiency, dizziness and tinnitus, impotence and spermatorrhea and the like, and has the functions of nourishing the liver and kidney to a certain extent, replenishing vital essence and improving eyesight;
and (3) hericium erinaceus: has effects in improving immunity, protecting liver, reducing blood sugar and blood lipid, resisting aging, nourishing intestine and stomach, improving gastric mucosa barrier function, and resisting ulcer, inflammation and tumor;
mushroom: has effects in caring skin, lowering blood pressure, and reducing blood lipid;
black fungus: the black fungus is sweet in taste and neutral in nature, belongs to lung channels, spleen channels, large intestine channels and liver channels, and has the effects of tonifying qi, nourishing blood, moistening lung, relieving cough, stopping bleeding, resisting compression and relieving cough;
spirulina: the spirulina contains various hypoglycemic substances such as spirulina polysaccharide, magnesium, chromium and the like, and can regulate blood sugar metabolism through various ways, such as promoting insulin secretion, slowing down sugar absorption, promoting substance metabolism and resisting oxidation; 2. the cholesterol is reduced, the occurrence of heart diseases and stroke diseases can be effectively prevented, and the Y-linolenic acid in the spirulina can reduce the content of cholesterol in a human body, so that the hypertension is effectively reduced, and the occurrence of heart diseases is prevented;
chinese yam: has effects in invigorating spleen, benefiting stomach, restoring physical strength, and lowering blood sugar;
tomato: has effects in caring skin, protecting blood vessel, and promoting digestion;
carrot: has effects in enhancing immunity and improving anemia;
broccoli: has effects in loosening bowel, relieving constipation, and supplementing nutrition;
okra: has effects in relieving constipation, delaying aging, increasing satiety, improving endurance, relieving fatigue, protecting stomach wall, lowering blood pressure, and preventing carcinoma of large intestine;
purple cabbage: has effects in maintaining skin health and supplementing nutrition.
Example 1
The preparation process of the healthy balanced nutrition food and the drying treatment system thereof comprise the following steps:
step 1, selecting materials: selecting raw materials for preparing the food, and pretreating each raw material component for later use;
step 2, drying: drying the pretreated raw material by adopting corresponding drying equipment in a drying treatment system according to the characteristics of each raw material component to obtain a dried raw material component;
step 3, grinding: grinding and processing each dried raw material component subjected to drying treatment by grinding equipment to obtain a powder raw material component;
and step 4, sieving: sieving the powder raw material components obtained by grinding through a sieving device to obtain raw material micro powder for food preparation;
step 5, proportioning: quantitatively weighing the obtained raw material micro powder for later use by weighing equipment according to the weight parts of the raw material components for preparing the food;
step 6, mixing: pouring the above quantitatively weighed raw material micro powder into a mixing container, and uniformly mixing by stirring to obtain a food preparation mixture;
and 7, finished product: the obtained food mixture is made into one of noodle, cake and granule.
Specifically, the material selection in the step 1 comprises the following specific steps:
s1, removing impurities: removing impurities from the raw materials for preparing the food;
s2, screening: screening the raw materials after impurity removal to obtain raw material components for preparing the food;
s3, sterilization: sterilizing the screened raw material components by using sterilization equipment;
s4, cleaning: cleaning the sterilized raw material components;
s5, drying: and (5) drying the surface moisture of each cleaned raw material component.
Further, the food comprises the raw material components of germinated brown rice, corn, sorghum, tartary buckwheat, quinoa, millet, black sesame, white sesame, black bean, red bean, chickpea, fructus cannabis, cassia seed, coix seed, gordon euryale seed, pumpkin seed, almond, hickory nut kernel, lotus seed, poria cocos, sea buckthorn, red date, medlar, hericium erinaceus, mushroom, black fungus, spirulina, chinese yam, tomato, carrot, broccoli, okra and purple cabbage.
Furthermore, the raw material components of the food comprise, by weight, 15 parts of germinated brown rice, 22 parts of corn, 5 parts of sorghum, 3 parts of tartary buckwheat, 4 parts of quinoa, 12 parts of millet, 7 parts of black sesame, 4 parts of white sesame, 6 parts of black bean, 9 parts of red bean, 4 parts of chickpea, 3 parts of fructus cannabis, 2 parts of semen cassiae, 6 parts of pearl barley, 2 parts of gorgon fruit, 2 parts of pumpkin seed, 1 part of almond, 3 parts of pecan kernel, 2 parts of lotus seed, 1 part of poria cocos, 1 part of sea buckthorn, 3 parts of red date, 2 parts of medlar, 3 parts of hericium erinaceus, 1 part of mushroom, 1 part of black fungus, 6 parts of spirulina, 2 parts of Chinese yam, 2 parts of tomato, 1 part of carrot, 2 parts of broccoli, 1 part of okra and 1 part of purple cabbage.
Furthermore, the raw material micro powder is in the form of small molecular micro powder, and the granularity of the raw material micro powder is 400 meshes.
Further, the drying treatment system in the step 2 comprises concentration drying, baking drying and freezing drying;
the concentrated and dried food raw material comprises the following components: the method comprises the following steps of (1) carrying out concentration and drying on germinated brown rice, corns, sorghum, tartary buckwheat, quinoa and millets, steaming pretreated raw materials needing concentration and drying through a cooking device, cooling, pulping, concentrating after pulping, and then loading into a tray and freeze-drying for later use;
the baked and dried food raw material comprises the following components: curing and drying black sesame, white sesame, black beans, red beans, chickpeas, fructus cannabis, cassia seeds, pearl barley, gordon euryale seeds, pumpkin seeds, almonds, pecan kernels and lotus seeds, curing the pretreated raw materials needing to be cured and dried by low-temperature curing equipment, and cooling for later use;
the frozen and dried food raw material comprises the following components: poria cocos, sea buckthorn, red dates, wolfberry, hericium erinaceus, mushrooms, black fungus, chinese yam, tomatoes, carrots, broccoli, okra and purple cabbages, and freeze drying is carried out on the preprocessed raw materials needing freeze drying through vacuum freezing equipment.
Further, in the freezing and drying process, the poria cocos, the hericium erinaceus, the shiitake mushrooms, the black fungus, the Chinese yams, the tomatoes, the carrots, the broccoli, the okra and the red cabbages are cut before freezing and drying, and the poria cocos, the hericium erinaceus, the shiitake mushrooms, the black fungus, the Chinese yams and the okra are cut, fried with water, cooled and frozen and dried.
Further, the process conditions of vacuum freeze drying are as follows: the temperature is-20 ℃, the time is 1h, and the pressure is less than 100Pa.
Furthermore, the hygiene cleanliness of a production workshop for drying, grinding, sieving, proportioning, mixing and finished product of the food preparation process is 10 ten thousand grades.
Example 2
The preparation process of the healthy balanced nutrition food and the drying treatment system thereof comprise the following steps:
step 1, selecting materials: selecting raw materials for preparing the food, and pretreating the components of the raw materials for later use;
step 2, drying: drying the pretreated raw material by adopting corresponding drying equipment in a drying treatment system according to the characteristics of each raw material component to obtain a dried raw material component;
step 3, grinding: grinding and processing each dried raw material component subjected to drying treatment by grinding equipment to obtain a powder raw material component;
and step 4, sieving: sieving the powder raw material components obtained by grinding through a sieving device to obtain raw material micro powder for food preparation;
step 5, proportioning: weighing the obtained raw material micro powder quantitatively by a weighing device according to the weight parts of the raw material components for preparing the food for later use;
step 6, mixing: pouring the above quantitatively weighed raw material micro powder into a mixing container, and uniformly mixing by stirring to obtain a food preparation mixture;
and 7, finished product: the obtained food mixture is made into one of noodle, cake and granule.
Specifically, the material selection in the step 1 comprises the following specific steps:
s1, removing impurities: removing impurities from the raw materials for preparing the food;
s2, screening: screening the raw materials after impurity removal to obtain raw material components for preparing the food;
s3, sterilization: sterilizing the screened raw material components by using sterilization equipment;
s4, cleaning: cleaning the sterilized raw material components;
s5, drying: and (5) drying the surface moisture of each cleaned raw material component.
Further, the raw material components of the food comprise germinated brown rice, corn, sorghum, tartary buckwheat, quinoa, millet, black sesame, white sesame, black bean, red bean, chickpea, fructus cannabis, semen cassiae, coix seed, gorgon fruit, pumpkin seed, almond, hickory nut kernel, lotus seed, poria cocos, sea buckthorn, red date, medlar, hericium erinaceus, mushroom, black fungus, spirulina, chinese yam, tomato, carrot, broccoli, okra and purple cabbage.
Further, the raw material composition of the food comprises, by weight, 12 parts of germinated brown rice, 30 parts of corn, 7 parts of sorghum, 5 parts of tartary buckwheat, 5 parts of quinoa, 15 parts of millet, 5 parts of black sesame, 6 parts of white sesame, 5 parts of black bean, 11 parts of red bean, 6 parts of chickpea, 5 parts of fructus cannabis, 4 parts of cassia seed, 7 parts of pearl barley, 3 parts of gorgon fruit, 3 parts of pumpkin seed, 1 part of almond, 1 part of pecan kernel, 1 part of lotus seed, 2 parts of poria cocos, 2 parts of sea buckthorn, 3 parts of red date, 2 parts of medlar, 2 parts of hericium erinaceus, 2 parts of mushroom, 1 part of black fungus, 6 parts of spirulina, 1 part of Chinese yam, 1 part of tomato, 2 parts of carrot, 2 parts of broccoli, 1 part of okra and 1 part of purple cabbage.
Furthermore, the raw material micro powder is in the form of small molecular micro powder, and the granularity of the raw material micro powder is 450 meshes.
Further, the drying treatment system in the step 2 comprises concentration drying, baking drying and freezing drying;
the concentrated and dried food raw material comprises the following components: the method comprises the following steps of (1) carrying out concentration and drying on germinated brown rice, corns, sorghum, tartary buckwheat, quinoa and millets, steaming pretreated raw materials needing concentration and drying through a cooking device, cooling, pulping, concentrating after pulping, and then loading into a tray and freeze-drying for later use;
the baked and dried food raw material comprises the following components: curing and drying black sesame, white sesame, black beans, red beans, chickpeas, fructus cannabis, cassia seeds, pearl barley, gordon euryale seeds, pumpkin seeds, almonds, pecan kernels and lotus seeds, curing the pretreated raw materials needing to be cured and dried by low-temperature curing equipment, and cooling for later use;
the frozen and dried food raw material comprises the following components: poria cocos, sea buckthorn, red dates, wolfberry, hericium erinaceus, mushrooms, black fungus, chinese yam, tomatoes, carrots, broccoli, okra and purple cabbages, and freeze drying is carried out on the preprocessed raw materials needing freeze drying through vacuum freezing equipment.
Further, in the freezing and drying process, the poria cocos, the hericium erinaceus, the shiitake mushrooms, the black fungus, the Chinese yams, the tomatoes, the carrots, the broccoli, the okra and the red cabbages are cut before freezing and drying, and the poria cocos, the hericium erinaceus, the shiitake mushrooms, the black fungus, the Chinese yams and the okra are cut, fried with water, cooled and frozen and dried.
Further, the process conditions of vacuum freeze drying are as follows: the temperature is-15 ℃, the time is 1.5h, and the pressure is less than 100Pa.
Furthermore, the hygiene cleanliness of a production workshop for drying, grinding, sieving, proportioning, mixing and finished product of the food preparation process is 10 ten thousand grades.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (9)
1. A preparation process of health balanced nutrition food and a drying treatment system thereof are characterized in that: the preparation process of the food comprises the following steps:
step 1, selecting materials: selecting raw materials for preparing the food, and pretreating each raw material component for later use;
step 2, drying: drying the pretreated raw material by adopting corresponding drying equipment in a drying treatment system according to the characteristics of each raw material component to obtain a dried raw material component;
step 3, grinding: grinding and processing each dried raw material component subjected to drying treatment by grinding equipment to obtain a powder raw material component;
and step 4, sieving: sieving the powder raw material components obtained by grinding by using a sieving device to obtain raw material micro powder for food preparation;
step 5, proportioning: weighing the obtained raw material micro powder quantitatively by a weighing device according to the weight parts of the raw material components for preparing the food for later use;
step 6, mixing: pouring the above quantitatively weighed raw material micro powder into a mixing container, and uniformly mixing by stirring to obtain a food preparation mixture;
step 7, finished product: the obtained food mixture is made into one of noodle, cake and granule.
2. The preparation process and the drying treatment system of the health balanced nutrition food according to claim 1, wherein the drying treatment system comprises: the specific steps of material selection in the step 1 are as follows:
s1, removing impurities: removing impurities from the raw materials for preparing the food;
s2, screening: screening the raw materials after impurity removal to obtain raw material components for preparing the food;
s3, sterilization: sterilizing the screened raw material components by using sterilization equipment;
s4, cleaning: cleaning the sterilized raw material components;
s5, drying: and (5) drying the surface moisture of each cleaned raw material component.
3. The preparation process and the drying treatment system of the health balanced nutrition food according to claim 1, wherein the drying treatment system comprises: the raw material components of the food comprise germinated brown rice, corn, sorghum, tartary buckwheat, quinoa, millet, black sesame, white sesame, black bean, red bean, chickpea, fructus cannabis, cassia seed, coix seed, gordon euryale seed, pumpkin seed, almond, hickory nut kernel, lotus seed, poria cocos, sea buckthorn, red date, medlar, hericium erinaceus, mushroom, black fungus, spirulina, yam, tomato, carrot, broccoli, okra and purple cabbage.
4. The preparation process and the drying treatment system for the health balanced nutrition food according to claim 3, wherein the preparation process comprises the following steps: the food comprises the following raw materials, by weight, 5-15 parts of germinated brown rice, 8-30 parts of corn, 3-7 parts of sorghum, 2-5 parts of tartary buckwheat, 3-5 parts of quinoa, 5-15 parts of millet, 5-8 parts of black sesame, 4-6 parts of white sesame, 3-7 parts of black beans, 5-11 parts of red beans, 4-6 parts of chickpeas, 2-5 parts of fructus cannabis, 2-5 parts of semen cassiae, 5-7 parts of pearl barley, 2-3 parts of semen euryales, 2-4 parts of pumpkin seeds, 1-2 parts of almonds, 1-3 parts of hickory kernels, 1-3 parts of lotus seeds, 1-2 parts of poria cocos, 1-2 parts of sea buckthorns, 2-3 parts of red dates, 1-3 parts of medlar, 2-4 parts of hericium erinaceus, 1-3 parts of mushrooms, 1-3 parts of black fungus, 4-7 parts of spirulina, 1-3 parts of Chinese yams, 1-2 parts of tomatoes, 1-2 parts of carrots, 1-2 parts of broccoli, 1-2 parts of okra and 1-2 parts of purple cabbage.
5. The preparation process and the drying treatment system of the health balanced nutrition food according to claim 1, wherein the drying treatment system comprises: the raw material micro powder is in a small molecular micro powder form, and the granularity of the raw material micro powder is 350-500 meshes.
6. The preparation process and the drying treatment system of the health balanced nutrition food according to claim 1, wherein the drying treatment system comprises: the drying treatment system in the step 2 comprises concentration drying, baking drying and freezing drying;
the concentrated and dried food raw material comprises the following components: the method comprises the following steps of (1) steaming pretreated raw materials needing to be concentrated and dried by a cooking device, cooling, pulping, concentrating after pulping, and then dishing and freeze-drying for later use;
the baked and dried food raw material comprises the following components: the raw materials to be baked and dried after pretreatment are cured by low-temperature baking equipment and cooled for later use;
the frozen and dried food raw material comprises the following components: poria cocos, sea buckthorn, red dates, wolfberry, hericium erinaceus, mushrooms, black fungi, chinese yams, tomatoes, carrots, broccoli, okra and purple cabbages, and the raw materials which are required to be frozen and dried after pretreatment are frozen and dried through vacuum freezing equipment.
7. The preparation process and the drying treatment system of the health balanced nutrition food according to claim 6, wherein the drying treatment system comprises: in the freeze drying, poria cocos, hericium erinaceus, lentinus edodes, black fungus, chinese yam, tomatoes, carrots, broccoli, okra and purple cabbage are cut before freeze drying, and the poria cocos, the hericium erinaceus, the lentinus edodes, the black fungus, the Chinese yam and the okra are cut, fried with water, cooled and freeze dried.
8. The preparation process and the drying treatment system of the health balanced nutrition food according to claim 6, wherein the drying treatment system comprises: the process conditions of the vacuum freeze drying are as follows: the temperature is minus 20 ℃ to minus 10 ℃, the time is 0.5 to 2 hours, and the pressure is less than 100Pa.
9. The preparation process and the drying treatment system of the health balanced nutrition food according to claim 1, wherein the drying treatment system comprises: the hygiene cleanliness of a production workshop for drying, grinding, sieving, proportioning, mixing and finished products of the food preparation process is 10 ten thousand grades.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770824A (en) * | 2015-04-20 | 2015-07-15 | 青岛金麦谷润食品有限公司 | Qi-tonifying blood-nourishing health care brewing material |
| CN110771865A (en) * | 2018-07-31 | 2020-02-11 | 吴小娜 | Weight-losing health-care vegetable and coarse cereal powder and preparation method thereof |
| CN112401226A (en) * | 2019-08-23 | 2021-02-26 | 杨伏文 | Health food and preparation method thereof |
| CN112602925A (en) * | 2020-12-15 | 2021-04-06 | 李雀飞 | Health-care food and preparation method thereof |
-
2022
- 2022-11-22 CN CN202211469806.6A patent/CN115644359A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770824A (en) * | 2015-04-20 | 2015-07-15 | 青岛金麦谷润食品有限公司 | Qi-tonifying blood-nourishing health care brewing material |
| CN110771865A (en) * | 2018-07-31 | 2020-02-11 | 吴小娜 | Weight-losing health-care vegetable and coarse cereal powder and preparation method thereof |
| CN112401226A (en) * | 2019-08-23 | 2021-02-26 | 杨伏文 | Health food and preparation method thereof |
| CN112602925A (en) * | 2020-12-15 | 2021-04-06 | 李雀飞 | Health-care food and preparation method thereof |
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