Preparation for biologically fermented fruit and vegetable nutritional food material
A technology of biological fermentation and nutritious food, applied in the field of health food nutrition, can solve problems such as difficulty in adapting to green needs, lack of vitamin active substances, incomplete nutrition, etc., and achieve the effect of improving health level, increasing absorption, and improving food nutrition.
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example 1
[0014] Example 1: A biologically fermented fruit and vegetable nutrition cake.
[0015] Produced according to the following ratio (percentage by weight):
[0016] 20 servings of bio-fermented fruit and vegetable nutritional food material
[0017] 80 cake ingredients
[0018] According to the above ratio (percentage by weight), 20 parts of biologically fermented fruit and vegetable food materials are added to 80 parts of cake materials, stirred evenly and then fermented, and then manufactured according to the cake production process.
example 2
[0019] Example 2: A kind of biologically fermented fruit and vegetable nutritional milk.
[0020] Produced according to the following ratio (percentage by weight):
[0021] 10 servings of bio-fermented fruit and vegetable nutritional food material
[0022] 90 servings of milk
[0023] According to the above ratio (percentage by weight), add 10 parts of bio-fermented fruit and vegetable nutritious food material to 90 parts of milk, stir evenly, and then anaerobically ferment for 20 minutes before drinking.
example 3
[0024] Example 3: A biologically fermented fruit and vegetable nutritional biscuit.
[0025] Produced according to the following ratio (percentage by weight):
[0026] 15 servings of bio-fermented fruit and vegetable nutritional food material
[0027] 85 servings of biscuit flour
[0028] According to the above ratio (percentage by weight), 15 parts of biologically fermented fruit and vegetable nutritious food materials are added to 85 parts of biscuit flour materials, mixed, stirred and then fermented, and then produced according to the biscuit production process.
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