CN1631232A - Oral preparation prepared by konjak fine meal, vegetables and fruits and its making method - Google Patents
Oral preparation prepared by konjak fine meal, vegetables and fruits and its making method Download PDFInfo
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- CN1631232A CN1631232A CNA2004101555742A CN200410155574A CN1631232A CN 1631232 A CN1631232 A CN 1631232A CN A2004101555742 A CNA2004101555742 A CN A2004101555742A CN 200410155574 A CN200410155574 A CN 200410155574A CN 1631232 A CN1631232 A CN 1631232A
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 50
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 47
- 238000000034 method Methods 0.000 title claims abstract description 37
- 229920002752 Konjac Polymers 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000010485 konjac Nutrition 0.000 title abstract description 3
- TZCXTZWJZNENPQ-UHFFFAOYSA-L barium sulfate Chemical compound [Ba+2].[O-]S([O-])(=O)=O TZCXTZWJZNENPQ-UHFFFAOYSA-L 0.000 title abstract 2
- 239000000843 powder Substances 0.000 claims description 57
- 230000008569 process Effects 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 12
- 238000004108 freeze drying Methods 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 8
- 238000009472 formulation Methods 0.000 claims description 8
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 7
- 239000000920 calcium hydroxide Substances 0.000 claims description 7
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims description 7
- 238000001694 spray drying Methods 0.000 claims description 7
- 238000005516 engineering process Methods 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 239000003513 alkali Substances 0.000 claims description 5
- 239000000701 coagulant Substances 0.000 claims description 5
- 238000011010 flushing procedure Methods 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 230000008961 swelling Effects 0.000 claims description 5
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 5
- 239000000835 fiber Substances 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 230000006837 decompression Effects 0.000 claims description 3
- 239000000470 constituent Substances 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 4
- 244000298715 Actinidia chinensis Species 0.000 description 3
- 235000009434 Actinidia chinensis Nutrition 0.000 description 3
- 235000009436 Actinidia deliciosa Nutrition 0.000 description 3
- 235000000832 Ayote Nutrition 0.000 description 3
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 description 3
- 235000017647 Brassica oleracea var italica Nutrition 0.000 description 3
- 240000003259 Brassica oleracea var. botrytis Species 0.000 description 3
- 240000004244 Cucurbita moschata Species 0.000 description 3
- 235000009854 Cucurbita moschata Nutrition 0.000 description 3
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 description 3
- 244000000626 Daucus carota Species 0.000 description 3
- 235000002767 Daucus carota Nutrition 0.000 description 3
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 235000021028 berry Nutrition 0.000 description 3
- 235000012055 fruits and vegetables Nutrition 0.000 description 3
- 239000003595 mist Substances 0.000 description 3
- 235000015136 pumpkin Nutrition 0.000 description 3
- 241000220324 Pyrus Species 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000007123 defense Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000021017 pears Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000004088 simulation Methods 0.000 description 2
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
- 240000006108 Allium ampeloprasum Species 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 244000302512 Momordica charantia Species 0.000 description 1
- 235000009811 Momordica charantia Nutrition 0.000 description 1
- 235000009812 Momordica cochinchinensis Nutrition 0.000 description 1
- 235000018365 Momordica dioica Nutrition 0.000 description 1
- 240000002547 Rosa roxburghii Species 0.000 description 1
- 235000000640 Rosa roxburghii Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 244000061458 Solanum melongena Species 0.000 description 1
- 235000002597 Solanum melongena Nutrition 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000008542 thermal sensitivity Effects 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 239000005418 vegetable material Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to an oral preparation prepared by konjak fine meal, vegetables and fruits and its making method, wherein the prepared gel product can preserve all the nourishing constituents of refined konjaku flour, fresh vegetable and fruits.
Description
Technical field: the present invention be a kind of be the oral formulations and the method for making of feedstock production with konjaku powder and vegetable and fruit, belong to the technical field of food.
Background technology: the nutritive value of konjaku is known; Generally it is prepared into products such as bean curd, noodles, vermicelli in the prior art.It is 991143132 that the Chinese patent communique discloses application number, title: fruit and vegetable konjak food; According to the introduction of specification, this food has many advantages; But we find: prepare this product because the fruits and vegetables that use are subjected to the restriction of region, so the area that some products do not have just can't process; Jia Gong words cost is higher if desired; Need cook processing when this in addition product is edible; In the real life, many children have the custom of partial eclipse, do not like to eat vegetables or fruit, have plenty of certain taste of disliking vegetables and fruit; Have plenty of because the fiber of some vegetables, fruit is thicker, and children's the ability of chewing is poor, is not easy to chew mashed, be difficult to swallow.In a word, children do not like to eat vegetables, fruit, often become the very problem of headache of the head of a family.Although various vegetable purees, Vegetable powder, vegetable juice and fruit juice, precious, the preserved fruit-----a feast for the eyes of fruit, but, they be not edible inconvenient, be exactly to have lost vegetables, the primary sensation of fruit, other side effect that what edible for a long time this series products of the worry that also has can produce.In addition, the crowd in frontier defense, island, space flight, navigation, polar region, oil field, geology, field construction post, also be difficult to or can't carry fresh vegetables, fruit in a large number; Particularly need the food cooking once more, process.
Summary of the invention: the objective of the invention is to: providing a kind of is the oral formulations and the method for making of feedstock production with konjaku powder and vegetable and fruit, and this product does not need just to process once more and can directly eat, and is a kind of leisure food; It can remedy defective that prior art exists, adopts modern high technology, konjaku powder is being kept its nutritional labeling with vegetables, fruit: in vitamin, mineral matter, dietary fiber and the active material, after removing moisture content and micro mist and handling, acquisition and former vegetables, former powder that the fruit color, smell and taste are consistent, premodulated, adding auxiliary material through science mixes stirring at last, adopt make-up machine, go into condense typing and carry out surperficial simulation process of mould, can generate a lot but have product littler just like primary vegetables, fruit-like flavour than former vegetables, fruit.
The present invention constitutes like this: calculate according to components by weight percent: it is prepared into for 1 ~ 10 part by 0.05 ~ 0.2 part of commercially available konjaku powder and the mixture that is ground into 80～120 purpose vegetables and fruit powder or independent 80～120 order vegetables or the powder of fruit, product is gel, and the pH value of formed product is 10-13.Its method for making: adopt vacuum freeze-drying technique, with vegetables, is it 0.285 that fruit places pressure? .776Torr, is temperature-30? under 20 ℃ the condition, after making it freeze-drying, under≤50 ℃ state, carry out low-temperature grinding, obtain the former powder of 80～120 purpose freeze-drying, after adding the even mixing of konjaku powder, add 5 ~ 50 parts in water, stir gelatinization, leave standstill and allowed in 1-2 hour after the abundant swelling of smart powder, in mixer with coagulating agent: consumption is 0.3 of a total amount? the calcium hydroxide of %, limewash just, be dissolved in water earlier, stir fast with giantarum paste again, mixing, with make-up machine compacting or go into the typing of condensing in the mould, maintain the temperature at 50 ℃ ± 5 ℃, 30 ~ 40 minutes, at last 50? soak in 0 ℃ the hot water, flushing, remove surplus alkali, and make its gloss bright; Promptly obtain gel preparation.This product just can moulding during at 10-13 when pH value, serves as and adjusts pH value so add calcium hydroxide, and calcium hydroxide commonly used can be the limewash that preparation bean curd is used; Can certainly use NaOH, potassium hydroxide or the like; The mould that uses is the pocket moulding of various vegetables, fruit or toy.
Vegetable for processing, fruit powder can adopt dry air-flow process of the prior art to process; Also can adopt low temperature spray drying technology of the prior art to process, promptly adopt squeezing in advance, make vegetables, fruit stoste, filter, with the stoste that obtains after concentrating under the condition of decompression or normal pressure, spray-drying powder process, to squeeze and filter resulting fiber and solids drying then and be made for powder and add mixed 80～120 purpose powders that cause.
The present invention selects to meet fresh, intact vegetables, the fruit of national safety standard (persticide residue, content of beary metal etc.), comprise carrot, broccoli, balsam pear, tomato, eggplant, green pepper, cabbage, buckwheat, soybean, leek, Rosa roxburghii, Kiwi berry etc., remove and to use after foreign material are cleaned; Konjaku powder can be commercially available.The preparation of vegetables, the former powder of fruit, can adopt several different methods; Consider that some of them raw material thermal sensitivity is stronger, and what produce must be high-quality product, so drying process preferentially adopts freeze-drying, next selects pneumatic conveying drying for use, fluidized bed drying, spray-drying etc.Can certainly adopt other drying processes, vegetables, fruit are created 80～120 purpose powders; We find that the product mouthfeel that obtains in this case is relatively good.
Compared with prior art, product provided by the invention, for after konjaku powder and the multiple fruit and vegetable materials drying, through scientific formula single or two kinds or multiple mix into the nutrition leisure food.Owing to adopted the dry and broken technology of low-temperature fine powder of science, make material performance obtain very big change, its major advantage is as follows: the mixing of materials performance significantly improves, dispersed, extensibility, adsorptivity, dissolubility, affinity is improved, thereby raising chemical reaction velocity, when edible, digestibility reaches 99% to 100%, the micro mist specific area improves greatly makes material produce bigger solid perfume (or spice), fragrance and mouthfeel are dense more plentiful, lubricated fine and smooth, the moisture content in the material also can be further removed in micro mist processing, guarantee product quality, pass through the premodulated of science in the present invention, add auxiliary material and mix stirring, adopt the make-up machine compacting or go into the mould typing of condensing, and carry out surperficial simulation process, can generate than former vegetables, fruit is much little, but have just like primary vegetables, the product of fruit-like flavour.The present invention is except the whole nutritional labelings that kept konjaku powder and primary fresh vegetables, fruit and pocket lovely, and is not only edible good to eat, carry but also nutrition health, instant easily.Can yet be regarded as and keep the pocket modern industry food of ecosystem vegetables, fruit.For the children that do not like eating vegetables, fruit, adult or can't carry the field of vegetables, fruit in a large number and special population such as mine worker, frontier defense army, navigation, space flight personnel, will be a big good thing undoubtedly, and process more convenient, to say for some non-raw material grown places, transportation behind the feedstock production powdering material is also convenient.
The specific embodiment:
Embodiments of the invention 1: it is by 0.05 kilogram of commercially available konjaku powder and be ground into 80～120 purpose vegetables: the pumpkin powder is prepared from for 1 kilogram, and product is gel, and the pH value of formed product is 10-13.Its method for making: adopt vacuum freeze-drying technique, is it 0.285 that pumpkin is placed pressure? .776Torr, is temperature-30? under 20 ℃ the condition, after making it freeze-drying, under≤50 ℃ state, carry out low-temperature grinding, obtain the former powder of 80～120 purpose freeze-drying, after adding the even mixing of konjaku powder, add 5 kilograms in water, stir gelatinization, leave standstill and allowed in 1 hour after the abundant swelling of smart powder, in mixer with coagulating agent: consumption is 0.3% a calcium hydroxide of total amount, limewash just, be dissolved in water earlier, stir fast with giantarum paste again, mixing, with make-up machine compacting or go into the typing of condensing in the pocket moulding mould of pumpkin, maintain the temperature at 50 ℃ ± 5 ℃, 30 ~ 40 minutes, at last 50? soak in 0 ℃ the hot water, flushing, remove surplus alkali, and make its gloss bright; Promptly obtain gel preparation.
Embodiments of the invention 2: it is by 0.2 kilogram of commercially available konjaku powder and be ground into 80～120 purpose fruit: the Kiwi berry powder is prepared from for 10 kilograms, and product is gel, and the pH value of formed product is 10-13.Its method for making: adopt vacuum freeze-drying technique, is it 0.285 that Kiwi berry is placed pressure? .776Torr, is temperature-30? under 20 ℃ the condition, after making it freeze-drying, under≤50 ℃ state, carry out low-temperature grinding, obtain the former powder of 80～120 purpose freeze-drying, after adding the even mixing of konjaku powder, add 50 kilograms in water, stir gelatinization, leave standstill and allowed in 2 hours after the abundant swelling of smart powder, in mixer with coagulating agent: consumption is 3% a calcium hydroxide of total amount, be dissolved in water earlier, stir fast with giantarum paste again, mixing, with make-up machine compacting or go into the typing of condensing in the mould, maintain the temperature at 50 ℃ ± 5 ℃, 30 ~ 40 minutes, at last 50? soak in 0 ℃ the hot water, flushing, remove surplus alkali, and make its gloss bright; Promptly obtain gel preparation, the mould that uses is the pocket moulding of toy.
Embodiments of the invention 3: it by 0.1 kilogram of commercially available konjaku powder be ground into 80～120 purpose vegetables: carrot, broccoli and fruit: the mixture of the powder of apple, pears is prepared from, and product is gel, and the pH value of formed product is 10-13.Its method for making: adopt vacuum freeze-drying technique, with vegetables: carrot, broccoli and fruit: apple, is it 0.285 that pears place pressure? .776Torr, is temperature-30? under 20 ℃ the condition, after making it freeze-drying, under≤50 ℃ state, carry out low-temperature grinding, obtain the former powder of 80～120 purpose freeze-drying, after adding the even mixing of konjaku powder, add 30 kilograms in water, stir gelatinization, leave standstill and allowed in 1.5 hours after the abundant swelling of smart powder, in mixer with coagulating agent: consumption is 1% a calcium hydroxide of total amount, be dissolved in water earlier, stir fast with giantarum paste again, mixing, with make-up machine compacting or go into the typing of condensing in the mould, maintain the temperature at 50 ℃ ± 5 ℃, 30 ~ 40 minutes, at last 50? soak in 0 ℃ the hot water, flushing, remove surplus alkali, and make its gloss bright; Promptly obtain gel preparation.
Vegetable for processing in the present embodiment, fruit powder can adopt dry air-flow process of the prior art to process; Also can adopt low temperature spray drying technology of the prior art to process, promptly adopt squeezing in advance, make vegetables, fruit stoste, filter, with the stoste that obtains after concentrating under the condition of decompression or normal pressure, spray-drying powder process, to squeeze and filter resulting fiber and solids drying then and be made for powder and add mixed 80～120 purpose powders that cause.
Claims (5)
1. one kind is the oral formulations of feedstock production with konjaku powder and vegetable and fruit, it is characterized in that: calculate according to components by weight percent: it is prepared into by 1 ~ 10 part in the powder of 0.05 ~ 0.2 part of commercially available konjaku powder and the mixture that is ground into 80～120 purpose vegetables and fruit powder or independent 80～120 order vegetables or fruit, product is gel, and the pH value of formed product is 10-13.
2. described in claim 1, be the method for making of the oral formulations of feedstock production with konjaku powder and vegetable and fruit, it is characterized in that: adopt vacuum freeze-drying technique, with vegetables, is it 0.285 that fruit places pressure? .776Torr, is temperature-30? under 20 ℃ the condition, after making it freeze-drying, under≤50 ℃ state, carry out low-temperature grinding, obtain the former powder of 80～120 purpose freeze-drying, after adding the even mixing of konjaku powder, add 5 ~ 50 parts in water, stir gelatinization, leave standstill and allowed in 1-2 hour after the abundant swelling of smart powder, in mixer with coagulating agent: consumption is 0.3 of a total amount? the calcium hydroxide of % (limewash), be dissolved in water earlier, stir fast with giantarum paste again, mixing, with make-up machine compacting or go into the typing of condensing in the mould, maintain the temperature at 50 ℃ ± 5 ℃, 30 ~ 40 minutes, at last 50? soak in 0 ℃ the hot water, flushing, remove surplus alkali, and make its gloss bright: promptly obtain gel preparation.
3. described according to claim 2 is the method for making of the oral formulations of feedstock production with konjaku powder and vegetable and fruit, and it is characterized in that: the mould of use is the pocket moulding of various vegetables, fruit or toy.
4. described according to claim 2 is the method for making of the oral formulations of feedstock production with konjaku powder and vegetable and fruit, and it is characterized in that: vegetable for processing, fruit powder can adopt dry air-flow process of the prior art to process
5. described according to claim 2 is the method for making of the oral formulations of feedstock production with konjaku powder and vegetable and fruit, it is characterized in that: vegetable for processing, fruit powder can adopt low temperature spray drying technology of the prior art to process, promptly adopt squeezing in advance, make vegetables, fruit stoste, filter, with the stoste that obtains after concentrating under the condition of decompression or normal pressure, spray-drying powder process, to squeeze and filter resulting fiber and solids drying then and be made for powder and add mixed 80～120 purpose powders that cause.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004101555742A CN1631232A (en) | 2004-12-24 | 2004-12-24 | Oral preparation prepared by konjak fine meal, vegetables and fruits and its making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2004101555742A CN1631232A (en) | 2004-12-24 | 2004-12-24 | Oral preparation prepared by konjak fine meal, vegetables and fruits and its making method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1631232A true CN1631232A (en) | 2005-06-29 |
Family
ID=34848237
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2004101555742A Pending CN1631232A (en) | 2004-12-24 | 2004-12-24 | Oral preparation prepared by konjak fine meal, vegetables and fruits and its making method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1631232A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7709043B2 (en) | 2005-07-19 | 2010-05-04 | Cj Cheiljedang Corporation | Method of preparing processed root vegetables or fruit vegetables |
| CN102716348A (en) * | 2012-07-04 | 2012-10-10 | 上海玉成干燥设备有限公司 | Method for preparing superfine rhizoma gastrodiae powder by vacuum freeze drying |
| CN114557411A (en) * | 2022-03-15 | 2022-05-31 | 山东省农业科学院 | Liver-protecting and alcoholism-relieving compound beverage and preparation method thereof |
-
2004
- 2004-12-24 CN CNA2004101555742A patent/CN1631232A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7709043B2 (en) | 2005-07-19 | 2010-05-04 | Cj Cheiljedang Corporation | Method of preparing processed root vegetables or fruit vegetables |
| CN102716348A (en) * | 2012-07-04 | 2012-10-10 | 上海玉成干燥设备有限公司 | Method for preparing superfine rhizoma gastrodiae powder by vacuum freeze drying |
| CN102716348B (en) * | 2012-07-04 | 2014-07-30 | 上海玉成干燥设备有限公司 | Method for preparing superfine rhizoma gastrodiae powder by vacuum freeze drying |
| CN114557411A (en) * | 2022-03-15 | 2022-05-31 | 山东省农业科学院 | Liver-protecting and alcoholism-relieving compound beverage and preparation method thereof |
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