CN109259066A - A kind of raw material packet applied to food processor - Google Patents
A kind of raw material packet applied to food processor Download PDFInfo
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- CN109259066A CN109259066A CN201811144202.8A CN201811144202A CN109259066A CN 109259066 A CN109259066 A CN 109259066A CN 201811144202 A CN201811144202 A CN 201811144202A CN 109259066 A CN109259066 A CN 109259066A
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- China
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- raw material
- material packet
- food processor
- slurries
- ginger
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- 239000002994 raw material Substances 0.000 title claims abstract description 78
- 235000013305 food Nutrition 0.000 title claims abstract description 69
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 53
- 235000008397 ginger Nutrition 0.000 claims abstract description 53
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 239000002002 slurry Substances 0.000 claims abstract description 29
- 244000068988 Glycine max Species 0.000 claims abstract description 22
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 22
- 235000021452 apple slice Nutrition 0.000 claims abstract description 15
- 238000000227 grinding Methods 0.000 claims abstract description 13
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 239000000843 powder Substances 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 8
- 244000000626 Daucus carota Species 0.000 claims description 7
- 235000002767 Daucus carota Nutrition 0.000 claims description 7
- 240000006162 Chenopodium quinoa Species 0.000 claims description 6
- 241000408747 Lepomis gibbosus Species 0.000 claims description 6
- 235000020236 pumpkin seed Nutrition 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 3
- 244000126002 Ziziphus vulgaris Species 0.000 claims 2
- 235000016709 nutrition Nutrition 0.000 abstract description 31
- 235000015097 nutrients Nutrition 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 240000008866 Ziziphus nummularia Species 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 50
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 30
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 30
- 235000002780 gingerol Nutrition 0.000 description 30
- 235000013339 cereals Nutrition 0.000 description 24
- 230000035764 nutrition Effects 0.000 description 21
- 238000000034 method Methods 0.000 description 15
- 241001247821 Ziziphus Species 0.000 description 14
- 230000008569 process Effects 0.000 description 10
- 229920002472 Starch Polymers 0.000 description 9
- 235000013325 dietary fiber Nutrition 0.000 description 9
- 239000004615 ingredient Substances 0.000 description 9
- 235000019698 starch Nutrition 0.000 description 9
- 239000008107 starch Substances 0.000 description 9
- 230000000694 effects Effects 0.000 description 8
- 230000009471 action Effects 0.000 description 7
- 238000009835 boiling Methods 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- 230000007794 irritation Effects 0.000 description 6
- 210000000214 mouth Anatomy 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 210000002784 stomach Anatomy 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 5
- 239000000835 fiber Substances 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 238000004537 pulping Methods 0.000 description 5
- 239000011782 vitamin Substances 0.000 description 5
- 235000013343 vitamin Nutrition 0.000 description 5
- 229940088594 vitamin Drugs 0.000 description 5
- 229930003231 vitamin Natural products 0.000 description 5
- 150000003722 vitamin derivatives Chemical class 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 239000002253 acid Substances 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 description 4
- 239000006185 dispersion Substances 0.000 description 4
- 150000004676 glycans Chemical class 0.000 description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 description 4
- 239000011707 mineral Substances 0.000 description 4
- 235000010755 mineral Nutrition 0.000 description 4
- 229920001282 polysaccharide Polymers 0.000 description 4
- 239000005017 polysaccharide Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 230000001228 trophic effect Effects 0.000 description 4
- 230000003313 weakening effect Effects 0.000 description 4
- 230000000767 anti-ulcer Effects 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 239000000787 lecithin Substances 0.000 description 3
- 229940067606 lecithin Drugs 0.000 description 3
- 235000010445 lecithin Nutrition 0.000 description 3
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 3
- 229930182490 saponin Natural products 0.000 description 3
- 150000007949 saponins Chemical class 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- 208000025962 Crush injury Diseases 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 206010061218 Inflammation Diseases 0.000 description 2
- 206010047700 Vomiting Diseases 0.000 description 2
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 229960002504 capsaicin Drugs 0.000 description 2
- 235000017663 capsaicin Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 235000021466 carotenoid Nutrition 0.000 description 2
- 150000001747 carotenoids Chemical class 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 230000003467 diminishing effect Effects 0.000 description 2
- 235000004626 essential fatty acids Nutrition 0.000 description 2
- 235000021478 household food Nutrition 0.000 description 2
- 230000001939 inductive effect Effects 0.000 description 2
- 230000004054 inflammatory process Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 238000005461 lubrication Methods 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 230000035699 permeability Effects 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 239000002893 slag Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 210000004243 sweat Anatomy 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 230000008673 vomiting Effects 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000003475 lamination Methods 0.000 description 1
- -1 lecithin lipid Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000003928 nasal cavity Anatomy 0.000 description 1
- VIKNJXKGJWUCNN-XGXHKTLJSA-N norethisterone Chemical compound O=C1CC[C@@H]2[C@H]3CC[C@](C)([C@](CC4)(O)C#C)[C@@H]4[C@@H]3CCC2=C1 VIKNJXKGJWUCNN-XGXHKTLJSA-N 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 150000003431 steroids Chemical class 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
- 238000004804 winding Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of raw material packets applied to food processor, the food processor with crush revolving speed be 5000 to 30000 revs/min by raw material packet and water co-grinding at slurries, the raw material packet includes 40% to 50% oat, 10% to 30% red date slices, 5% to 25% soya bean, 5% to 10% dried apple slices, 0.5% to 5% ginger grain, the specification of the jujube piece is 1 to 2 centimetre of disc-shaped, the soya bean is the whole beans by baking, the apple xeromenia low temperature drying, and the specification of ginger grain is 1 to 2 millimeter.Compared with prior art, the present invention crushes raw material packet with food processor, and the drink of production is not stratified, realizes instant i.e. use, all kinds of nutrients of blood-enrich are provided, while can reduce raw material again and broken rear bring loss and Nutritional Risk is pre-machined.
Description
Technical field
The present invention relates to a kind of raw material packet more particularly to a kind of raw material packets applied to food processor.
Background technique
Ginger in the diet because have effects that ward off the cold it is warming be widely used, in ginger it is main it is contained ward off the cold heat up effect at
It is divided into gingerol, gingerol is some general names with acid substance in ginger, has the effects of cold extermination heating, anti-oxidant, especially
Be the women of particular time is helped it is bigger, but due to its pungent taste, it is more difficult to be received by most people.Ginger on the market is logical
Often cooperate a large amount of sugar to be sold to consumer with the original blocky or powdered ginger powder of 2-4cm, covers ginger with a large amount of sugar
Pungent mouthfeel, drawback has: 1, the intake that consumer will cause sugar during edible increases, unfavorable to health；
2, mostly use the mode brewed edible greatly, ingredient is difficult to be fully extracted the effect of blocky ginger grain, and ginger powder excessively stimulates again, therefore
In order to avoid mouthfeel is uncoordinated, ingredient again can be insufficient；3, the collocation of such ginger powder and sugar is with single nutrient component, is unfavorable for equilibrium
Nutrition；4, directly drinking excessively stimulates oral cavity and stomach.
Summary of the invention
In view of this, convenient keeping good nutrition and the reasonable original applied to food processor of arrange in pairs or groups it is necessary to provide a kind of
Material packet.
The present invention is achieved through the following technical solutions:
A kind of raw material packet applied to food processor, the food processor will for 5000 to 30000 revs/min to crush revolving speed
At slurries, the raw material packet includes 40% to 50% oat, 10% to 30% red date slices, 5% to 25% Huang for raw material packet and water co-grinding
Beans, 5% to 10% dried apple slices, 0.5% to 5% ginger grain, the specification of the jujube piece is 1 to 2 centimetre of disc-shaped, which is by baking
The specification of whole beans, the apple xeromenia low temperature drying, ginger grain is 1 to 2 millimeter.
The raw material packet further includes 5% to 10% fructus lycii.
The raw material packet further includes 0.5% to 5% dried carrot.
The raw material packet further includes 2% to 6% pumpkin seed.
The raw material packet further includes 1% to 20% quinoa.
The food processor heating raw material packet and water remix later to 80 DEG C and are ground into slurries.
The food processor is 3 to 10 minutes to the total time that raw material packet crushes.
The food processor carries out smashed slurries infusion 1 to 10 minute.
The food processor heating total time was less than 40 minutes.
The food processor can also heat water, directly by raw material packet and hot water co-grinding at slurries.
Beneficial effect of the invention is that
Firstly, the present invention is that raw material packet is crushed and heated by food processor, rather than the powder processed directly stirs
It mixes and is dissolved in water.In this way, being not susceptible to chemically react between food materials and food materials, and nutrition oxidational losses is low；Secondly, raw material is natural
It is no added and be free of preservative；In addition, raw material packet needs to be crushed and heated by food processor, so that nutrition
Release is more abundant, and can play the role of sterilizing.Raw material packet of the invention is supplied to consumer, consumer in the form of food materials
When edible, completed the production with food processor it is edible, since the release of nutrition is influenced by temperature and with effectively contacting for water,
It is stirred and is crushed by food processor, the broken dispersion of food materials can be made in a short time, contacted with maximum area with water, to seek
Feeding release more comprehensively, realizes instant i.e. use, that is, provides wholesome all kinds of nutrients, while it is preparatory to can reduce raw material again
Bring loss and Nutritional Risk after processing is broken.For opposite powder, in the contact process with water, stirring extent is excessively slow, connects
Contact that the part rapid gelatinisation of water is adhered, cause the permeability of water to be deteriorated, therefore be readily formed insoluble agglomerate, it is internal or with
The state of dry powder exists, and causes nutrition that cannot adequately discharge.
The raw material packet include 40% to 50% oat, 10% to 30% red date slices, 5% to 25% soya bean, 5% to 10% dried apple slices,
The specification of 0.5% to 5% ginger grain, the jujube piece is 1 to 2 centimetre of disc-shaped, which is the whole beans by baking, and the apple xeromenia is low
The specification of temperature drying, ginger grain is 1 to 2 millimeter, and food processor is 5000 to 30000 revs/min by raw material packet to crush revolving speed
It is with water co-grinding at the advantage of slurries:
1, the slurries made are not stratified, bake clinker slurrying and are generally also easy to produce lamination.The reason is that baking process makes food materials
In protein, fat etc. denaturation, decreased solubility.Starch in 40% to 50% oat of raw material packet accounting is pasted under the high temperature conditions
Change, and food processor high speed rotation is ground into slurries, homogenizing effect is good, so that slurries be made to form thick smooth mouthfeel, slurries
It is not stratified.
2, can be to avoid the generation of vacation boiling in pulping process, soybean accounting is 10% ~ 25% in reduction raw material first, is reduced
It is also easy to produce the factor saponin(e and lecithin lipid concentration of false boiling, while by the thickening properties of oat, further avoiding false boiling phenomenon
Occur.
3, by oat, the cooperation of jujube piece, soya bean, dried apple slices and ginger grain, pungent can effectively be alleviated.Shallow lake in oat
Powder and dietary fiber play package action to gingerol, alleviate gingerol to the irritation in oral cavity and stomach, ensure that trophic factors
The release of gingerol, while weakening its pungent；The sour-sweet characteristic of jujube piece and dried apple slices increases other flavor in gingerol environment
Substance reduces the piquant taste of ginger.Soya bean emulsifies in pulping process, keeps system more uniform, is more advantageous to gingerol
Release.
4, nutrition is more comprehensively.40% to 60% oat is to provide energy needed by human and provide the mouthfeel of formula lubrication；
10% to 30% red date slices provide the nutritional ingredients such as carbohydrate, organic acid, iron, provide good flavor；Egg is rich in 5% to 25% soya bean
The comprehensive nutritional composition of the needed by human body such as white matter, essential amino acid；5% to 10% dried apple slices is rich in minerals, vitamin and sweet taste
Substance provides good flavour；0.5% to 5% ginger grain has removing toxic substances preventing or arresting vomiting, easing pain and diminishing inflammation, inducing sweat and dispelling exogenous evils, antioxidation, ginger
Middle main composition is gingerol, and gingerol is some general names with acid substance in ginger, there is cold extermination anti-inflammatory, antioxygen
Change, antiulcer the effects of, ginger is cooperated with oat, the starch and dietary fiber in oat to gingerol play package action,
Alleviating gingerol ensure that the release of trophic factors gingerol to the irritation in oral cavity and stomach, while weaken its pungent.
5, soya bean is handled by baking, is easier to crush fracture, in this way, the crushing cooperation with household food processor is best,
To keep slurrying more fine and smooth smooth；Furthermore it is possible to shorten the slurrying period.
The raw material packet further includes 5% to 10% fructus lycii, provides the natural active matters such as carotenoid, polysaccharides, can
To fill blood, reach nutrition more comprehensively.
The raw material packet further includes 0.5% to 5% dried carrot, containing carrotene and various trace elements, nutrition more comprehensively,
And also adjustable mouthfeel.
The raw material packet further includes 2% to 6% pumpkin seed, provides essential fatty acid abundant, amino acid, plant steroid
Alcohol, minerals, vitamin and polysaccharide etc., so that nutrition is more comprehensively.
The raw material packet further includes 1% to 20% quinoa, provides the nutritional ingredients such as protein and amino acid, so that nutrition is more
Add comprehensively.
The specification of the jujube piece is 1 to 2 centimetre of disc-shaped, and the specification of ginger grain is 1 to 2 millimeter.So be conducive to crush.
The food processor heating raw material packet and water remix later to 80 DEG C and are ground into slurries.80 DEG C of temperature are crushed,
It for the gelatinization point of starch, crushes at this temperature, package action can be played to gingerol, alleviates gingerol to oral cavity and stomach
Irritation, ensure that the release of trophic factors gingerol, while weakening its pungent.And also make albumen in soybean in this temperature
Matter forms good emulsification.
The food processor is 3 to 10 minutes to the total time that raw material packet crushes.In this way, can be preferable by raw material packet
It is ground into the slurries of homogeneous, the mouthfeel of no slag, and the slurrying period is short.
Specific embodiment
Embodiment one:
A kind of raw material packet applied to food processor, the food processor will be former for 5000 to 30000 revs/min to crush revolving speed
Material packet and water co-grinding are at slurries.The present invention is that raw material packet is crushed and heated by food processor, rather than is added
The good powder of work, which directly stirs, is dissolved in water, is not susceptible to chemically react between such food materials and food materials, and nutrition oxidational losses is low；
Secondly, raw material is natural no added and is free of preservative；In addition, raw material packet needs to be crushed and heated by food processor
Processing so that nutrition release is more abundant, and can play the role of sterilizing.Raw material packet of the invention is supplied in the form of food materials
Consumer, consumer when edible, completed the production with food processor it is edible, since the release of nutrition is had by temperature and with water
The influence for imitating contact is stirred by food processor and is crushed, and can make the broken dispersion of food materials in a short time, with maximum area with
Water contact realizes instant i.e. use, that is, provides wholesome all kinds of nutrients, while again can so that nutrition release is more comprehensively
It enough reduces raw material and broken rear bring loss and Nutritional Risk is pre-machined.For opposite powder, in the contact process with water, stir
Mix that degree is excessively slow, the part rapid gelatinisation for touching water is adhered, and causes the permeability of water to be deteriorated, therefore be readily formed insoluble group
Block, internal or state with dry powder exist, and cause nutrition that cannot adequately discharge.
The raw material packet include 40% to 50% oat, 10% to 30% red date slices, 5% to 25% soya bean, 5% to 10% dried apple slices,
The specification of 0.5% to 5% ginger grain, the jujube piece is 1 to 2 centimetre of disc-shaped, which is the whole beans by baking, and the apple xeromenia is low
The specification of temperature drying, ginger grain is 1 to 2 millimeter, and food processor is 5000 to 30000 revs/min by raw material packet to crush revolving speed
With water co-grinding at slurries.It is advantageous that: the slurries of production are not stratified, bake clinker slurrying and are generally also easy to produce layering now
As.The reason is that baking process makes the protein in food materials, the denaturation such as fat, decreased solubility.Starch in oat is in high temperature
Under the conditions of be gelatinized.To make slurries form thick smooth mouthfeel, slurries are not stratified；Secondly, can be to avoid vacation in pulping process
The generation of boiling, soybean accounting is 10% ~ 25% in reduction raw material first, reduces the factor saponin(e for being also easy to produce false boiling and lecithin is dense
Degree, while by the thickening properties of oat, further avoid the generation of false boiling phenomenon.
40% to 60% oat is to provide energy needed by human and provide the mouthfeel of formula lubrication；10% to 30% red date slices
The nutritional ingredients such as carbohydrate, organic acid, iron are provided, good flavor is provided；Rich in protein, required amino in 5% to 25% soya bean
The comprehensive nutritional composition of the needed by human body such as acid；5% to 10% dried apple slices is rich in minerals, vitamin and sweet substance, provides good
Flavour；0.5% to 5% ginger grain has removing toxic substances preventing or arresting vomiting, easing pain and diminishing inflammation, inducing sweat and dispelling exogenous evils, antioxidation, main composition in ginger
For gingerol, gingerol is some general names with acid substance in ginger, there is the effects of cold extermination anti-inflammatory, anti-oxidant, antiulcer,
Ginger is cooperated with oat, and the starch and dietary fiber in oat play package action to gingerol, alleviate gingerol to oral cavity
And the irritation of stomach, it ensure that the release of trophic factors gingerol, while weakening its pungent.
By oat, the cooperation of jujube piece, soya bean, dried apple slices and ginger grain, it can effectively alleviate pungent.Because in oat
Starch and dietary fiber play package action to gingerol, alleviate gingerol to the irritation in oral cavity and stomach, ensure that nutrition because
The release of tender ginger Capsaicin, while weakening its pungent；The sour-sweet characteristic of jujube piece and dried apple slices, increases in gingerol environment and other is in
Taste substance reduces the piquant taste of ginger.Soya bean emulsifies in pulping process, keeps system more uniform, it is peppery to be more advantageous to ginger
The release of element.
Further, soya bean is handled by baking, is so easier to crush fracture, and the crushing cooperation with household food processor is most
It is good, to keep slurrying more fine and smooth smooth；Furthermore it is possible to shorten the slurrying period.
In the present embodiment, the jujube is core drying, and diameter specifications are the disc-shaped of 1 to 2 the inside, is conducive to powder in this way
It is broken.Fructus corni fiber in jujube is hard, it is more difficult to crush, can make fructus corni tendering of fiber by baking, be conducive to dispersion and fining.
In the present embodiment, the ginger grain is broken into 1 to 2 millimeter of blocky ginger grain, not only improves gingerol release, again
Conducive to crushing.For zingiber in the rhizome of plant, fiber is long and hard, is difficult to be crushed in crushing process, is generally cut into small
Grain or be pulverized into powder state use.It is meticulous to crush, and is unfavorable for the reservation of nutritional ingredient, vulnerable to the moisture in oxygen, air
Or the action breaks down of vitamin, while in pulping process, powder is easily floated and is flown upward in air, on the one hand, ingredient damage
It loses, another party is larger to the irritation of nasal cavity to be easy to be absorbed by the body.But ginger grain is excessive, on the market ginger greatly all in powder or
2 to 4 centimetres of person of bulk, the more difficult crushing of fiber discharge the gingerol ingredient in ginger cannot adequately, separately
On the one hand too long shredded ginger winding machine, easily causes to damage to food processor, and in addition the too long mouthfeel of shredded ginger is also bad.
In short, being rich in gingerol in the formula in ginger, the gingerol in ginger has ward off the cold heating, anti-oxidant, antiulcer etc. to make
With, with oat, quinoa etc. rich in nutrient combinations such as energy and albumen, can either obtain it is balanced nutritious needed for body, and can be with
With some health-care efficacies.Starch and dietary fiber in oat play package action to gingerol, play the ginger delayed in ginger
The release of Capsaicin avoids pungent from influencing the mouthfeel of people to delay the release of pungent.
In the present embodiment, the food processor heating raw material packet and water remix crushing later to 80 DEG C and are slurried
Liquid crushes 80 DEG C of temperature, and advantageous fibre softening and crushing under hot conditions are conducive to gingerol and dissolve out.In addition, crushing temperature 80
DEG C, starch has begun gelatinization, soluble dietary fiber softened dissolution at this time.It is crushed at this temperature, in soybean
Saponin(e and lecithin discharge, the Adsorption Effect during dispersion by gelatinized starch and soluble dietary fiber, to drop
The possibility that low false boiling occurs.
Further, the food processor is 3 to 10 minutes to the total time that raw material packet crushes, the food processor
Total time is heated less than 40 minutes.
In this way, raw material packet can be preferably ground into the slurries of homogeneous, the mouthfeel of no slag, and the slurrying period is short.Institute
It states food processor to carry out smashed slurries infusion 1 to 10 minute, in this way, slurries are further cured, so that fragrance is more
It is strong.
It is appreciated that the food processor can also heat water, directly by raw material packet and hot water co-grinding at slurries.
The temperature of hot water is 60 DEG C or more.
Embodiment two:
A kind of raw material packet applied to food processor, the food processor is by raw material packet and water co-grinding at slurries.It is described
Raw material packet include 40% to 50% oat, 10% to 30% red date slices, 5% to 25% soya bean, 5% to 10% dried apple slices, 0.5% to 5% ginger grain,
The specification of 5% to 10% fructus lycii, the jujube piece is 1 to 2 centimetre of disc-shaped, which is the whole beans by baking, the apple xeromenia
The specification of low temperature drying, ginger grain is 1 to 2 millimeter.
Increase the formula of fructus lycii, it is further provided the natural active matters such as carotenoid, polysaccharides, it can be with tonifying Qi
Blood reaches nutrition more comprehensively.
The other methods and beneficial effect of present embodiment are identical as embodiment one, will not repeat them here.
Embodiment three:
A kind of raw material packet applied to food processor, the food processor is by raw material packet and water co-grinding at slurries.It is described
Raw material packet include 40% to 50% oat, 10% to 30% red date slices, 5% to 25% soya bean, 5% to 10% dried apple slices, 0.5% to 5% ginger grain,
The specification of 5% to 10% fructus lycii, 0.5% to 5% dried carrot, the jujube piece is 1 to 2 centimetre of disc-shaped, which is by baking
The specification of whole beans, the apple xeromenia low temperature drying, ginger grain is 1 to 2 millimeter.
The formula for increasing dried carrot, containing carrotene and various trace elements, nutrition more comprehensively, and can also be adjusted
Save mouthfeel.
The other methods and beneficial effect of present embodiment are identical as embodiment one, will not repeat them here.
Embodiment four:
A kind of raw material packet applied to food processor, the food processor is by raw material packet and water co-grinding at slurries.It is described
Raw material packet include 40% to 50% oat, 10% to 30% red date slices, 5% to 25% soya bean, 5% to 10% dried apple slices, 0.5% to 5% ginger grain,
5% to 10% fructus lycii, 0.5% to 5% dried carrot, 2% to 6% pumpkin seed., the specification of the jujube piece is 1 to 2 centimetre of disc-shaped,
The soya bean is the whole beans by baking, the apple xeromenia low temperature drying, and the specification of ginger grain is 1 to 2 millimeter.
Increase the formula of pumpkin seed, it is further provided essential fatty acid abundant, amino acid, phytosterol, mineral
Matter, vitamin and polysaccharide etc., so that nutrition is more comprehensively.
The other methods and beneficial effect of present embodiment are identical as embodiment one, will not repeat them here.
Embodiment five:
A kind of raw material packet applied to food processor, the food processor is by raw material packet and water co-grinding at slurries.It is described
Raw material packet include 40% to 50% oat, 10% to 30% red date slices, 5% to 25% soya bean, 5% to 10% dried apple slices, 0.5% to 5% ginger grain,
5% to 10% fructus lycii, 0.5% to 5% dried carrot, 2% to 6% pumpkin seed, 1% to 20% quinoa, the specification of the jujube piece are 1
To 2 centimetres of disc-shapeds, which is the whole beans by baking, the apple xeromenia low temperature drying, and the specification of ginger grain is 1 to 2 milli
Rice.
Increase the formula of quinoa, it is further provided the nutritional ingredients such as protein and amino acid, so that nutrition is more comprehensive.
Formula energy 1623kJ/100g, reaches the 19% of Dietary Reference Intakes；Protein content 14.0g/100g,
Protein reaches the 23% of Dietary Reference Intakes；Dietary fiber content 8.5g/100g, dietary fiber reach nutrient reference
The 34% of intake, gingerol content are 1g/100g.
The other methods and beneficial effect of present embodiment are identical as embodiment one, will not repeat them here.
Claims (10)
1. a kind of raw material packet applied to food processor, it is characterised in that: the food processor is to crush revolving speed as 5000
To 30000 revs/min by raw material packet and water co-grinding at slurries, the raw material packet includes 40% to 50% oat, 10% to 30% red
Jujube piece, 5% to 25% soya bean, 5% to 10% dried apple slices, 0.5% to 5% ginger grain, the specification of the jujube piece is 1 to 2 centimetre of disc-shaped, the Huang
Beans are the whole beans by baking, the apple xeromenia low temperature drying, and the specification of ginger grain is 1 to 2 millimeter.
2. being applied to the raw material packet of food processor as described in claim 1, it is characterised in that: the raw material packet further includes 5%
To 10% fructus lycii.
3. being applied to the raw material packet of food processor as described in claim 1, it is characterised in that: the raw material packet further includes
0.5% to 5% dried carrot.
4. being applied to the raw material packet of food processor as described in claim 1, it is characterised in that: the raw material packet further includes 2%
To 6% pumpkin seed.
5. being applied to the raw material packet of food processor as described in claim 1, it is characterised in that: the raw material packet further includes 1%
To 20% quinoa.
6. the raw material packet applied to food processor as described in claim 1 to 5 any one, it is characterised in that: the food
Product processing machine heating raw material packet and water remix later to 80 DEG C is ground into slurries.
7. being applied to the raw material packet of food processor as claimed in claim 6, it is characterised in that: the food processor is to original
The total time that material packet crushes is 3 to 10 minutes.
8. being applied to the raw material packet of food processor as claimed in claim 6, it is characterised in that: the food processor is to powder
Slurries after broken carry out infusion 1 to 10 minute.
9. the use as claimed in claim 7 in the raw material packet of food processor, it is characterised in that: the food processor heating
Total time was less than 40 minutes.
10. the raw material packet applied to food processor as described in claim 1 to 5 any one, it is characterised in that: the food
Product processing machine can also heat water, directly by raw material packet and hot water co-grinding at slurries.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811144202.8A CN109259066A (en) | 2018-09-29 | 2018-09-29 | A kind of raw material packet applied to food processor |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811144202.8A CN109259066A (en) | 2018-09-29 | 2018-09-29 | A kind of raw material packet applied to food processor |
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| CN109259066A true CN109259066A (en) | 2019-01-25 |
Family
ID=65199156
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| Application Number | Title | Priority Date | Filing Date |
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| CN201811144202.8A Pending CN109259066A (en) | 2018-09-29 | 2018-09-29 | A kind of raw material packet applied to food processor |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110179114A (en) * | 2019-06-24 | 2019-08-30 | 九阳股份有限公司 | A kind of raw-food material packet and its processing method |
| CN110584098A (en) * | 2019-09-23 | 2019-12-20 | 九阳股份有限公司 | Raw material bag applied to food processing machine, preparation method and application thereof |
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| CN102265933A (en) * | 2011-08-12 | 2011-12-07 | 九阳股份有限公司 | Method for processing soybean milk raw materials and process for preparing soybean milk |
| CN104996581A (en) * | 2015-07-07 | 2015-10-28 | 安徽金菜地食品有限公司 | Qi tonifying and salivation promoting pumpkin and oat flavored soybean milk and preparation method thereof |
| CN106889521A (en) * | 2017-02-22 | 2017-06-27 | 北京幸福人生健康科技发展有限公司 | Grain meal meal replacement powder and preparation method thereof |
| CN107174122A (en) * | 2016-03-09 | 2017-09-19 | 广东美的生活电器制造有限公司 | The pulping process of soy bean milk making machine |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102265933A (en) * | 2011-08-12 | 2011-12-07 | 九阳股份有限公司 | Method for processing soybean milk raw materials and process for preparing soybean milk |
| CN104996581A (en) * | 2015-07-07 | 2015-10-28 | 安徽金菜地食品有限公司 | Qi tonifying and salivation promoting pumpkin and oat flavored soybean milk and preparation method thereof |
| CN107174122A (en) * | 2016-03-09 | 2017-09-19 | 广东美的生活电器制造有限公司 | The pulping process of soy bean milk making machine |
| CN106889521A (en) * | 2017-02-22 | 2017-06-27 | 北京幸福人生健康科技发展有限公司 | Grain meal meal replacement powder and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110179114A (en) * | 2019-06-24 | 2019-08-30 | 九阳股份有限公司 | A kind of raw-food material packet and its processing method |
| CN110584098A (en) * | 2019-09-23 | 2019-12-20 | 九阳股份有限公司 | Raw material bag applied to food processing machine, preparation method and application thereof |
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