CN1785057A - Nutrient health-care food made from natural berry and its prepn. method - Google Patents

Abstract

The invention relates to a natural berry nutritious health food and a preparation method thereof. The raw materials of the invention all use berries with high nutritional value, non-toxicity and no side effects on the human body as raw materials. Vacuum freeze-drying, pulverization, sieving, and sterilization are used to make granules by conventional granulation technology, and quantitatively packed in aluminum thin paper or bottled, or made into chewable buccal tablets or capsules by conventional tablet compression technology. The nutrients and effective active substances in the raw materials are hardly destroyed, and the product is solid, which greatly facilitates storage, transportation, carrying and taking, and has more medical and health care functions.

Description

Natural berry nutritional health food and preparation method thereof

technical field

The invention relates to a nutritional health food and a preparation method thereof.

Background technique

With the continuous improvement of people's living standards, how to reduce diseases, delay aging, maintain body functions and vitality, and improve people's quality of life and life expectancy is a problem that people generally pay attention to.

Berries contain a large number of rich nutrients, and regular consumption is good for health. Such as: grapes, strawberries, raspberries, black currants, kiwi, sea buckthorn and other fruits are extremely difficult to store, especially strawberries, raspberries, black currants, sea buckthorn fruits with thin and juicy skins, which are easy to break when picking and cause mildew. Normal temperature storage generally does not reach 24 hours, and it is extremely intolerant to storage, transportation and storage. Therefore, in areas where large-scale berries are planted, a processing plant must be built to ensure that the fresh fruits picked on the same day can be processed. At the same time, there must be more advanced deep processing technology. If the deep processing of berries cannot form a processing industry scale, it will be difficult to form agricultural industrialization, and farmers' enthusiasm for planting berries will also be seriously affected. At present, there is no report of making these nutritious fruits into granules, chewable lozenges or capsules.

Contents of the invention

The raw materials of the present invention all use berries with high nutritional value, non-toxicity, and no side effects on the human body as raw materials. The granulation process is made into granules, which are packaged in aluminum thin paper or bottled quantitatively, or made into chewable lozenges or capsules by conventional tableting process. The nutrients and effective active substances in the raw materials are hardly destroyed, and the product is solid, which greatly facilitates storage, transportation, carrying and taking, and has more medical and health care functions. The natural berry nutrition and health food of the present invention is used following raw material:

1. Grapes

Grapes are not only beautiful in flavor, but also rich in nutrition. According to the determination, besides water, grape berries also contain about 15% to 30% sugars (mainly glucose, fructose and pentose), various organic acids (malic acid, tartaric acid and a small amount of citric acid, succinic acid, gallic acid, etc.) acid, oxalic acid, salicylic acid, etc.) and minerals, as well as various vitamins, amino acids, proteins, carbohydrates, crude fiber, calcium, phosphorus, iron, carotene, thiamine, riboflavin, niacin, ascorbic acid, etc. . In particular, modern medicine has found that grape skin and grape seeds contain resveratrol, an antioxidant substance, which has a positive preventive and therapeutic effect on cardiovascular and cerebrovascular diseases. Eating more grapes, drinking grape juice and drinking wine in moderation are good for human health.

2. Strawberry

Strawberry belongs to the perennial herbaceous plant of Rosaceae, is also called raspberry, originates in South America, and my country just introduced in the beginning of the 20th century. There are many varieties of strawberries, there are more than 2,000 varieties. The fruits are bright red, soft and juicy, sweet and sour, and fragrant. They are known as the "Queen of Fruits". Strawberries are rich in nutrients and rich in various active ingredients. Every 100 grams of fresh pulp contains 60 mg of vitamin C, which is higher than that of apples and grapes. The pulp contains a lot of nutrients such as sugar, protein, organic acid and pectin. In addition, strawberries are also rich in vitamins B1, B2, C, PP, calcium, phosphorus, iron, potassium, zinc, chromium and other essential minerals and some trace elements. Strawberries are an important source of essential cellulose, iron, potassium, vitamin C and flavonoids.

3. Kiwi fruit

Currently, among the top 26 most consumed fruits in the world, kiwi is the most abundant and comprehensive. The content of Vc, Mg and trace elements in kiwi fruit is the highest, and kiwi fruit ranks first because of its heavier potassium content in bananas and citrus. The Vc content and edible cellulose content of kiwi fruit have reached the excellent standard. At the same time, the Ve and Vk content in kiwi fruit are rated as excellent, and the kiwi fruit has low fat content and no mesterol. Unlike other fruits, kiwi contains a wide range of nutrients. Most fruits are rich in one or two nutrients, but each kiwi can provide 8% DV folic acid, 8% DV copper, 8% pantothenic acid, 6% DV calcium and Fresh, 4% DV iron and vitamin B6, 2% DV phosphorus and Va and other vitamins and minerals.

Kiwi fruit juice can inhibit the occurrence of melanoma and skin cancer; kiwi fruit contains arginine, which cardiologists found can improve blood flow and prevent the formation of thrombus in arterial blood; kiwi fruit ranks first in natural antioxidant content. Fourth, lutein is an important phytochemical component found in kiwi fruit, which is related to the prevention and treatment of prostate cancer and lung cancer; kiwi fruit is one of the rare fruits that contain chlorophyll when ripe.

4. Raspberry

Raspberry is divided into red raspberry, black raspberry, and yellow raspberry. It is a berry economic fruit tree plant of the genus Rubus in the family Rosaceae. Generally, the species that separates the aggregate fruit from the receptacle when it matures is called raspberry. The species that does not separate is called blackberry.

Soluble solids in raspberries are about 9%; total sugar 5-12%; organic acids 1.2-3.8%; vitamin E2.17mg/100g, which is 4-5 times that of strawberries and 5-7 times that of apples; The C content is 5 times that of apples and 6 times that of grapes. Raspberry is known as "golden fruit" in the world. In addition to being rich in fructose, vitamins, amino acids, plant fiber, and mellow flavor, raspberry also has four health-care and medicinal functions: 1. Plant SOD (superoxide oxide) that can be absorbed by the human body Dismutase), its content ranks first in all kinds of fruits, regular consumption can remove oxygen free radicals, improve immunity, beauty, anti-aging; 2. The content of natural anti-carcinogen "tanning acid" exceeds that of blueberries and ranks first among all kinds of edibles First, it has special effects on colon, cervix, breast and pancreatic cancer; third, it is rich in natural aspirin "salicylic acid", which can relieve pain, relieve fever, prevent blood coagulation, and reduce the occurrence of cardiovascular and cerebrovascular embolism 4. Rich in anthocyanins, anthocyanins are flavonoids. As natural water-soluble food pigments, they have great application potential in food, medicine, and cosmetics.

5. Black currants

Black currant (Black Currant) has another name called " black currant ", and Russian is called " Smalaukin ". It is a perennial shrub belonging to the genus Saxifragaceae (Saxifragaceae).

Black currant is rich in nutrition, contains vitamins A, B, C, P, protein 1.7%, fat 0.1%, pectin 4%, sugar 7-8%, acid 3%, Vc 120-224mg/100g, Vp 22-94mg /100g, calcium, iron, sodium, manganese, zinc, phosphorus and other trace elements 615.8mg/100g. Contains 533.3mg/kg of various amino acids. Its nutritional value is higher than that of Chinese kiwi fruit, 20-30 times that of Guoguang apple, and 4-10 times that of orange. Sugar, organic acids, amino acids, vitamins and trace elements in black currant are high, regular drinking can help lose weight, prevent or relieve various stone diseases, inhibit blood pressure, lower cholesterol, prevent arteriosclerosis, beautify, help digestion, enhance Appetite etc.

6. Seabuckthorn

Seabuckthorn is rich in nutrients. The composition of seabuckthorn is water 70%-80%; ash content 0.4%; acidity 3%-5%; hydrogen ion concentration 3.163-10 mmol/L (ph value 2-3.5); nitrogen content 2.5%-6.4% Calcium 39.1mg/100g; Protein 2.75%; Fat 5%-10%; Sugar 0.8%-6.8%.

The content of various vitamins in seabuckthorn juice: vitamin C (ascorbic acid) 1102 ~ 1438 mg/100 g; vitamin E (tocopherol) 33.2 ppm; carotene 7.45 ppm; vitamin B1 (thiamine) 1.03 ppm, vitamin A (retinol) alcohol) 9.25PPm; vitamin B2 (riboflavin) 0.60PPm. The determination results of various hydrolyzed amino acids in fruit juice are: DL - aspartic acid 2.98%; L - glutamic acid 0.65%. L--proline 0.55%; L--leucine 0.49%; L--lysine 0.48%; DL--alanine 0.42%. In addition, seabuckthorn juice also contains many other physiologically active substances. Seabuckthorn is a non-toxic, harmless, air-pollution-free, nutritious wild fruit, especially the vitamin C content is 3-4 times higher than that of kiwi fruit juice, which is known as the king of vitamin C, and 10-15 times higher than orange juice . In addition, seabuckthorn also contains a variety of amino acids.

Natural berry nutritious and health food of the present invention, the weight portion of its combined formula is:

a. Grapes 10-20

b. Strawberry 10-20

c. Kiwi 10-20

d. Seabuckthorn 10-20

e. Raspberry 10-20

f. Black currant 10-20

The above-mentioned raw materials are mixed together to make a compound berry nutritious and health food, and one kind of raw material can also be used alone to make a single variety of nutritious and health food.

Its technological process is:

a. Wash the grapes, strawberries, raspberries, black currants and sea buckthorn; peel the kiwi fruit; beat after draining, and use a colloid mill to refine the pulp;

b. Spread the evenly mixed raw materials after refining;

c, placed in a vacuum freeze dryer;

d. Quick freezing at -65°C to -30°C for 40 to 90 minutes;

e. Vacuumize 30 to 130Pa, heat the material at 35°C to 65°C to make the surface temperature of the material reach -25°C to -20°C, and keep the temperature constant for 3-6 hours;

f. Continue heating at 40°C to 80°C until the surface temperature of the material reaches 20°C to 30°C, keep the temperature constant for 3 to 6 hours, and stop;

g. Adjust the indoor relative humidity of the production workshop to 30% to 35%, pulverize the dried material with a pulverizer, sieve through a 80 to 100 mesh screen, and pack it quantitatively into small bags or bottles with aluminum tissue paper after sterilization. Or pressed into tablets or made into capsules.

The advantages and positive effects of the invention are: the raw materials used are pure natural nutritious berries, the health food is non-toxic and has no side effects, and regular consumption can increase human nutrition, improve immunity, strengthen the body and delay aging. It also moistens the lungs and cools the heart, eliminates phlegm and fire, regulates the body's metabolism, lowers cholesterol in the body, prevents atherosclerosis, heart disease and tumors. It also has the functions of helping digestion and increasing appetite. It can be taken by men, women, old and children, and has the characteristics of high absorption rate and convenient consumption. The method of the invention adopts the modern vacuum freeze-drying technology, does not destroy the effective nutritional components in the raw materials, and the production method is scientific and reasonable. The nutrition and health food of the present invention is a solid powder, which greatly facilitates storage, transportation, carrying and use compared with previous liquid health products. The product of the invention has extremely low water content, so it is not easy to deteriorate, can be stored for more than three years at normal temperature, can be carried with you, and can be eaten at any time, which is convenient and feasible. This technology preserves the active ingredient and its activity of the raw material and the original color, fragrance and taste of the raw material to the greatest extent.

Detailed ways

The technical solutions and technical effects of the present invention will be further explained below in conjunction with examples, but these examples are not intended to limit the implementation of the present invention. The present invention has many different embodiments, and is not limited to the content described in this specification. The solutions completed by those skilled in the art should fall within the scope of the present invention without departing from the spirit of the present invention.

Embodiment 1 raw material consumption ratio is as follows:

a. Grapes 20KG

b. Strawberry 20KG

c. Kiwi fruit 20KG

d. Seabuckthorn 20KG

e. Raspberry 10KG

f. Black currant 10KG

The production process is:

a. Wash the grapes, strawberries, raspberries, black currants and sea buckthorn; peel the kiwi fruit; beat after draining, and use a colloid mill to refine the pulp;

b. Spread the evenly mixed raw materials after refining;

c, placed in a vacuum freeze dryer;

d. Quick freezing at -65°C for 40 minutes;

e. Vacuumize 30Pa, heat the material at 65°C to make the surface temperature of the material reach -25°C, and keep the temperature constant for 3 hours;

f. Continue to heat at 40°C until the surface temperature of the material reaches 20°C, keep the temperature constant for 3 hours, and stop the machine;

Adjust the indoor relative humidity of the production workshop to 30%, crush the dried material with a pulverizer, sieve it with an 80-mesh sieve, and pack it into small bags or bottles with aluminum thin paper after sterilization, or press tablets or make capsules .

Embodiment 2 raw material consumption ratio is as follows:

a. Grapes 10KG

b. Strawberry 10KG

c. Kiwi fruit 20KG

d. Seabuckthorn 20KG

e. Raspberry 20KG

f. Black currant 20KG

The production process is:

a. Grapes, strawberries, raspberries, black currants, and sea buckthorn are washed;

b. Spread the evenly mixed raw materials after refining;

c, placed in a vacuum freeze dryer;

d. Quick freezing at -30°C for 90 minutes;

e. Vacuumize at 130Pa, heat the material at 35°C to make the surface temperature of the material reach -20°C, and keep the temperature constant for 6 hours;

f. Continue heating at 80°C until the surface temperature of the material reaches 30°C, keep the temperature constant for 6 hours, and stop the machine;

Adjust the indoor relative humidity of the production workshop to 35%, crush the dried material with a pulverizer, sieve through a 100-mesh sieve, and pack it into small bags or bottles with aluminum thin paper after sterilization, or press tablets or make capsules .

Embodiment 3 raw material consumption is as follows:

Strawberry 100KG

The production process is:

a. Wash the strawberries; beat after draining, and use a colloid mill to refine the pulp;

b. Paving of raw materials after refining;

c, placed in a vacuum freeze dryer;

d. Quick freezing at -65°C for 40 minutes;

e. Vacuumize 30Pa, heat the material at 65°C to make the surface temperature of the material reach -25°C, and keep the temperature constant for 3 hours;

f. Continue to heat at 40°C until the surface temperature of the material reaches 20°C, keep the temperature constant for 3 hours, and stop the machine;

Adjust the indoor relative humidity of the production workshop to 30%, crush the dried material with a pulverizer, sieve it with an 80-mesh sieve, and pack it into small bags or bottles with aluminum thin paper after sterilization, or press tablets or make capsules .

Grapes, raspberries, black currants, sea buckthorn and other berries can be used to make products using this method.

Embodiment 4 raw material consumption is as follows:

Kiwi 100KG

The production process is:

a. Peel the kiwi fruit and beat it, and use a colloid mill to refine it;

b. Paving of raw materials after refining;

c, placed in a vacuum freeze dryer;

d. Quick freezing at -30°C for 90 minutes;

e. Vacuumize at 130Pa, heat the material at 35°C to make the surface temperature of the material reach -20°C, and keep the temperature constant for 6 hours;

f. Continue heating at 80°C until the surface temperature of the material reaches 30°C, keep the temperature constant for 6 hours, and stop the machine;

Adjust the indoor relative humidity of the production workshop to 35%, crush the dried material with a pulverizer, sieve through a 100-mesh sieve, and pack it into small bags or bottles with aluminum thin paper after sterilization, or press tablets or make capsules .

Grapes, raspberries, black currants, sea buckthorn and other berries can be used to make products using this method.

Claims (3)

1, natural berry nutritional health food, it is characterized in that the parts by weight of its combined formula are: a. Grape 10-20 b. Strawberry 10-20 c. Kiwi fruit 10-20 d. Seabuckthorn 10-20 e. Raspberry 10-20 f. Black currant 10-20 2. The natural berry nutritional and health food according to claim 1, characterized in that one kind of raw material can be used alone to make a single variety of nutritional and health food. 3. The method for preparing natural berry nutritional health food according to claim 1 or 2, characterized in that the method comprises the following steps: a. Wash the grapes, strawberries, raspberries, black currants and sea buckthorn; peel the kiwi fruit; beat after draining, and use a colloid mill to refine the pulp; b. Spread the evenly mixed raw materials after refining; c, placed in a vacuum freeze dryer; d. Quick freezing at -65°C to -30°C for 40 to 90 minutes; e. Vacuumize 30 to 130Pa, heat the material at 35°C to 65°C to make the surface temperature of the material reach -25°C to -20°C, and keep the temperature constant for 3-6 hours; f. Continue heating at 40°C to 80°C until the surface temperature of the material reaches 20°C to 30°C, keep the temperature constant for 3 to 6 hours, and stop; g. Adjust the indoor relative humidity of the production workshop to 30% to 35%, pulverize the dried material with a pulverizer, sieve through a 80 to 100 mesh screen, and pack it quantitatively into small bags or bottles with aluminum tissue paper after sterilization. Or pressed into tablets or made into capsules.