Compound vegetable powder and manufacturing method thereof

A technology of vegetable powder and spinach powder, applied in the field of compound vegetable powder and its production, can solve the problems of no health care effect, large particle size of fruit and vegetable powder, few varieties of fruit and vegetable powder, etc., and achieves shortened blanching treatment time, high water content, The effect of large health value

Inactive Publication Date: 2016-11-16
TONGCHENG XINGXIN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The production of domestic fruit and vegetable powder has just started. The production conditions of fruit and vegetable powder processing enterprises are simple. There are few varieties of fruit and vegetable powder that have been developed and produced. effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of compound vegetable powder, is made from the raw material of following parts by weight:

[0030] Spinach powder 20, rapeseed powder 20, fungus powder 10, shepherd's purse powder 10, pea seedling powder 5, chayote powder 5, pineapple powder 5, traditional Chinese medicine powder 5.

[0031] The preparation of the pineapple powder comprises the following steps: peeling the washed pineapple, first washing it with clear water, then soaking it in a saline solution with a mass fraction of 5-15% for 10-30 minutes, then spraying it with clear water, washing it and draining it. Dry, wash, and then cut into diced pineapple of 5-9mm square; put the diced pineapple into a vacuum tank, use isomalto-oligosaccharide water as the impregnation solution for vacuum solid impregnation, take it out, drain the surface water, and then turn it into a vacuum Vacuum-dried in a drying oven to obtain diced pineapple; finally, grind the diced pineapple to obtain pineapple powder with an av...

Embodiment 2

[0045]A kind of compound vegetable powder, is made from the raw material of following parts by weight:

[0046] Spinach powder 30, rapeseed powder 25, fungus powder 15, shepherd's purse powder 15, pea sprout powder 8, chayote powder 9, pineapple powder 7, traditional Chinese medicine powder 8.

Embodiment 3

[0048] A kind of compound vegetable powder, is made from the raw material of following parts by weight:

[0049] Spinach powder 40, rapeseed powder 30, fungus powder 20, shepherd's purse powder 20, pea sprout powder 15, chayote powder 15, pineapple powder 10, traditional Chinese medicine powder 10.

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Abstract

The present invention discloses a compound vegetable powder, made from the following materials according to parts by weight: 20-40 parts of spinach powder, 20-30 parts of rape powder, 10-20 parts of shepherd's purse powder, 5-15 parts of pea seedling powder, 5-15 parts of chayote shoot powder, 5-10 parts of pineapple powder, and 5-10 parts of traditional Chinese medicine powder. The vegetable powder of the invention is made from the various natural vegetables, is added with no additive but traditional Chinese medicine powder, has great effect of relaxing bowels by using the reasonable ratio of the various natural fruit and vegetable materials, can supplement various vitamins necessary to human bodies, and can also adjust human body physiological balance and promote metabolism. The compound vegetable powder is simple to produce, low in production cost, good in taste and rich in nutrition, has the effects of enriching liver blood, calming heart, eliminating dysphoria, clearing heat and strengthening the middle warmer, moistening dryness and killing pain, detoxifying, invigorating the spleen and moistening lung, promoting secretion of bodily fluid to quench thirst, enriching and activating blood, resisting cancer, resisting aging, immunizing and the like, and has great health value and good market prospect.

Description

technical field [0001] The invention relates to the field of vegetable products, in particular to a compound vegetable powder and a preparation method thereof. Background technique [0002] Leafy vegetables are a type of vegetables with fat and tender leaves and petioles as edible parts, including cabbage, green leafy vegetables, shallots, and sprouts. Leafy vegetables are the most varieties of vegetables, containing a lot of vitamins, riboflavin, carotenoids, cellulose, protein, carbohydrates and calcium, iron, potassium and other nutrients, especially rich in vitamin C. The darker the leafy green, the more carotene it contains. Leafy vegetables also contain more health ingredients such as folic acid and choline. Leafy vegetables are seasonal and regional, and have high water content, perishable deterioration, and difficult transportation, which cause a lot of losses. Deep processing of vegetables can not only prolong the storage period, but also facilitate preservation ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L31/00A23L33/00A23L5/30A23P30/30A23P10/40
CPCA23V2002/00A23V2200/30A23V2200/322A23V2200/31A23V2200/314A23V2200/308A23V2200/302A23V2200/324
Inventor 华柏生华兴茂
Owner TONGCHENG XINGXIN FOOD CO LTD
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