CN100391367C - 含山楂黄酮功能保健食品及其制备方法 - Google Patents
含山楂黄酮功能保健食品及其制备方法 Download PDFInfo
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Abstract
本发明涉及一种利用山楂为主要原料，制备具有保健功能的含山楂黄酮保健胶囊、保健咀嚼片和散剂及其制备方法。山楂是一种药食同源的温带落叶植物，山楂营养丰富，含蛋白质、脂肪、碳水化合物、钙、磷、铁、胡萝卜素、硫磺素、核黄素、尼克酸、山楂酸、柠檬酸、维生素丙等成份，还富含人体内不能自身合成的生物黄酮类化合物，简称山楂黄酮。山楂黄酮是一种具有降血脂、强心脏、防止动脉粥样硬化等有益心脏健康而无毒副作用的物质。本发明制备方法为：将山楂煮熟后打浆、过筛、调配、真空冷冻干燥、破碎、过筛、装胶囊或压片或制成散剂的富含山楂黄酮保健功能食品。
Description
技术领域
本发明涉及保健食品及其制备方法，特别涉及利用山楂果制备功能保健食品以及制备方法。
背景技术
山楂，又称山楂果、山里红、山梨、红果等。属蔷薇科，落叶乔木，伞房花房、花果色，果实近球形，一般为红色，有淡褐色斑，为我国特有的果树，是一种珍贵的中草药资源，已有3000多年的栽培历史。
山楂是一种药食同源的温带落叶植物，在我国种植范围甚广，据上世纪八十年代统计种植面积已达4700万亩，年产山楂果5亿公斤。山楂营养丰富，含蛋白质、脂肪、碳水化合物、钙、磷、铁、胡萝卜素、硫磺素、核黄素、尼克酸、山楂酸、柠檬酸、维生素丙等成份，其中每百克果实中，含钙85毫克，占各种果品中的第一位；丙种维生素的含量比苹果多17倍以上；还富含人体内不能自身合成的生物黄酮类化合物，简称山楂黄酮。它以牡荆鼠李糖苷等化合物形式存在着。据近代医学实验表明，山楂黄酮是一种具有降血脂、强心脏、防止动脉粥样硬化等有益心脏健康而无毒付作用的物质。号称“北方珍品”。
据分析检测，山楂果含糖9-13％、总酸3.5-4.5％、果胶2.1-3.2％、果肉率80％左右，果实味酸稍甜，适于鲜食，因果内含有红色素和果胶等物质，更适合加工成山楂片、山楂糕、蜜饯、冰糖葫芦、山楂酱、罐头、果脯、果丹皮、山楂汁、山楂饮料、山楂酒等。
申请号为02136257.2，发明名称为“山楂啤酒及其生产方法”公开了生产一种富含山楂黄酮的啤酒并提供生产工艺，其生产工艺沿用麦芽糖化、发酵、贮酒及后处理四大传统工序，其特征是在糖化工序中，麦芽温度在90-98℃之间添加山楂酮制品，使啤酒中含有山楂黄酮成份。
目前国内外一般还把山楂加工成山楂果酒、山楂果酱、山楂果汁饮料、山楂糕、等产品。但还没见到将山楂果通过真空冷冻干燥的方法制成咀嚼含片、胶囊和散剂保健食品的报道。
发明内容
本发明的产品原料采用营养价值高，无毒，对人体无任何副作用的水果、蔬菜为原料，经过真空冷冻干燥、粉碎、过筛、制成散剂，定量用铝薄纸包装、或装瓶；或用常规压片工艺制成咀嚼片或制成胶囊。原料中的营养和有效活性物质几乎不被破坏，产品为固态，大大方便了贮存、运输、携带和服用。具有较多的医疗保健功能。所用原料为：
1、大枣浓缩汁
大枣，含有蛋白质、脂肪、糖类、矿物质、维生素等营养。其中尤以糖类和维生素C极为丰富。鲜枣含糖20％～36％，干枣则达55％～80％；每百克鲜枣中，含维生素C300～600毫克，为柑橘含量的8～17倍、香蕉含量的50～100倍、苹果含量的50倍以上，因而有“活维生素丸”之称。另外，鲜枣含维生素P也很多，柠檬是公认的含维生素P丰富的食品，但它与鲜枣比起来，要逊色很多。每百克鲜枣中含蛋白质1.2克，也几乎是鲜果类之冠。此外，它还含有铁、单宁酸、酒石酸等成分。
大枣不仅营养丰富，而且药用价值也很高。常吃大枣能养血安神，健体强身，和颜益寿。民间有“一日吃三枣，终生不显老”的说法。《神农本草经》说：大枣“主心腹邪气，安中养脾，助十二经。平胃气，通九窍，补少气，少津液，身中不足，大惊，四肢重，和百药，久服轻身延年。”《本草备要》说：大枣“补中益气，滋脾土，润心肺，调营卫，缓阴血，生津液，悦颜色。”现代医学研究证明，大枣在对贫血、高血压、急慢性肝炎等病的辅助食疗方面均有较好的作用。
2、山楂
山楂是一种药食同源的温带落叶植物，在我国种植范围甚广，山楂营养丰富，含蛋白质、脂肪、碳水化合物、钙、磷、铁、胡萝卜素、硫磺素、核黄素、尼克酸、山楂酸、柠檬酸、维生素丙等成份，其中每百克果实中，含钙85毫克，占各种果品中的第一位；丙种维生素的含量比苹果多17倍以上；还富含人体内不能自身合成的生物黄酮类化合物，简称山楂黄酮。它以牡荆鼠李糖苷等化合物形式存在着。据近代医学实验表明，山楂黄酮是一种具有降血脂、强心脏、防止动脉粥样硬化等有益心脏健康而无毒付作用的物质。
3、胡萝卜
胡萝卜是一种质脆味美，营养丰富的家常蔬菜，美国科学家的最新研究又证实，人们每天吃胡萝卜或胡萝卜制品，可使血中胆固醇降低10％-20％，有助于预防心脏疾病和肿瘤。试验证明，如果用高压锅将胡萝卜煮熟，减少了加工过程胡萝卜与空气的接触，β-胡萝卜素的保存率可高达97％。根据一项对1899人进行长达13年的血液总类胡萝卜素含量与其心血管健康状况的连续观察研究所得，血液中类胡萝卜素含量最高的群体比血液中类胡萝卜素含量最低的群体的心脏病和死亡率低36％。
本发明富含山楂黄酮功能保健食品，其组合配方的主要原料重量份为：
a、山楂果 10-50
b、胡萝卜 10-50
c、大枣汁 10-20
将上述原料制浆后按配方比例混合；真空冷冻干燥；粉碎；过筛；压片或制成胶囊或散剂制品。
其生产工艺包括如下步骤：
a、采摘后的山楂进行计量；以1比1-2(果比水)的比例与水混合，煮熟、冷却后用打浆机打浆；分离出果肉用胶体磨制成山楂果浆；
b、取胡萝卜洗净、去皮、用高压密闭容器蒸熟，冷却后以1比1-2(胡萝卜比水)的比例与水混合，用打浆机打成胡萝卜浆；
c、按配方取大枣汁、山楂果浆、胡萝卜浆于混合罐中混合均匀；
d、将混合后的原料按每平方米3.0-5.0公斤铺料；
e、将物料真空冷冻干燥；
f、干燥后的原料破碎；
g、用60-100目网筛过筛；
h、定量将过筛后的原料装入胶囊或压片或制成散剂；包装后即为成品。
本发明的优点和积极效果是：所用原料都是纯天然富含营养的水果和蔬菜，此保健食品无毒，无任何副作用，经常食用，可以提高人体免疫力，增加人体营养，强身健体，延缓衰老。亦对身体有调节机体的新陈代谢，降低体内胆固醇，防止动脉粥样硬化，预防心脏疾病和肿瘤。还有助消化，增进食欲等作用，男女老幼都可以服用，人体吸收率高，食用方便等特点。本发明方法采用现代真空冷冻干燥技术，不破坏原料中的有效营养成份，生产方法科学合理。本发明的富含山楂黄酮功能保健食品为固态粉末，与以往液态保健品相比，大大方便了贮存、运输、携带和使用。本发明产品含水量极低，故不易变质，常温状态下保存可以长达三年以上，可以随身携带，随时食用，方便可行。本技术最大限度地保存了原料有效成分及其活性和原料原有的色香味。
具体实施方式
实施例1
原料用量配比如下：
a、山楂果 50kg
b、胡萝卜 50kg
c、大枣汁 20kg
制作工艺流程为：
将50kg山楂放入冷热缸中，加水50kg，煮熟、冷却后用打浆机打浆，分离出果肉用胶体磨制成山楂果浆；取胡萝卜50kg洗净、去皮、用高压密闭锅蒸熟，冷却后与50kg水混合，用打浆机打成胡萝卜浆；取大枣汁20kg与100kg山楂果浆、100kg胡萝卜浆于混合罐中混合均匀；将混合后的原料按每平方米5.0公斤铺料；将物料真空冷冻干燥；干燥后的原料破碎；用60目网筛过筛；将过筛后的原料装入胶囊或压片或制成散剂；包装后即为成品。
实施例2
原料用量配比如下：
a、山楂果 10kg
b、胡萝卜 10kg
c、大枣汁 10kg
制作工艺流程为：
将10kg山楂放入冷热缸中，加水10kg，煮熟、冷却后用打浆机打浆，分离出果肉用胶体磨制成山楂果浆；取胡萝卜10kg洗净、去皮、用高压密闭锅蒸熟，冷却后与10kg水混合，用打浆机打成胡萝卜浆；取大枣汁10kg与20kg山楂果浆、20kg胡萝卜浆于混合罐中混合均匀；将混合后的原料按每平方米3.0公斤铺料；将物料真空冷冻干燥；干燥后的原料破碎；用100目网筛过筛；将过筛后的原料装入胶囊或压片或制成散剂；包装后即为成品。
实施例3
原料用量配比如下：
a、山楂果 30kg
b、胡萝卜 20kg
c、大枣汁 15kg
制作工艺流程为：
将30kg山楂放入冷热缸中，加水50kg，煮熟、冷却后用打浆机打浆，分离出果肉用胶体磨制成山楂果浆；取胡萝卜20kg洗净、去皮、用高压密闭锅蒸熟，冷却后与40kg水混合，用打浆机打成胡萝卜浆；取大枣汁15kg与80kg山楂果浆、60kg胡萝卜浆于混合罐中混合均匀；将混合后的原料按每平方米4.0公斤铺料；将物料真空冷冻干燥；干燥后的原料破碎；用80目网筛过筛；将过筛后的原料装入胶囊或压片或制成散剂；包装后即为成品。
Claims (2)
1.含山楂黄酮功能保健食品的制备方法，其特征在于包括如下步骤：
a、采摘后的山楂进行计量，取10-50重量份；以1比1-2果比水的比例与水混合，煮熟、冷却后用打浆机打浆；分离出果肉用胶体磨制成山楂果浆；
b、取胡萝卜10-50重量份洗净、去皮、用高压密闭容器蒸熟，冷却后以1比1-2胡萝卜比水的比例与水混合，用打浆机打成胡萝卜浆；
c、取大枣汁10-20重量份与所述山楂果浆和胡萝卜浆于混合罐中混合均匀；
d、将混合后的原料按每平方米3.0-5.0公斤铺料于冷冻盘中；
e、将物料真空冷冻干燥；
f、干燥后的原料破碎；
g、用60-100目网筛过筛；
h、定量将过筛后的原料装入胶囊或压片或制成散剂；
i、包装后即为成品。
2.一种由权利要求1所述方法得到的含山楂黄酮功能保健食品。
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| CN101978883B (zh) * | 2010-08-23 | 2012-10-17 | 张雪峰 | 原汁回融方便炖品及其制备方法 |
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| CN101978889B (zh) * | 2010-08-23 | 2013-05-15 | 张雪峰 | 雪蛤原汁回融方便炖品及其制备方法 |
| CN101978876B (zh) * | 2010-08-23 | 2012-10-17 | 张雪峰 | 银耳炖品含片及其制备方法 |
| CN102388969A (zh) * | 2011-11-14 | 2012-03-28 | 江苏星驰生物科技有限公司 | 一种改善肠道益生菌群的牛初乳复合粉 |
| CN103445181A (zh) * | 2013-09-17 | 2013-12-18 | 王喜军 | 黄菇娘在制备抗疲劳、耐缺氧保健食品中的应用 |
| CN104757464A (zh) * | 2015-04-30 | 2015-07-08 | 黄馨莹 | 一种山楂片剂的制作方法 |
| CN107281156A (zh) * | 2017-07-25 | 2017-10-24 | 郑州博凯医药保健品有限公司 | 含有辅酶q10和花青素的泡腾片及其制备方法 |
| CN110101048A (zh) * | 2019-06-13 | 2019-08-09 | 承德瑞泰食品有限公司 | 一种山楂深加工工艺及其生产线 |
| CN112493354A (zh) * | 2020-11-23 | 2021-03-16 | 山东金晔农法食品有限公司 | 一种冻干山楂条及其制备方法 |
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| CN1095908A (zh) * | 1993-06-02 | 1994-12-07 | 朱景福 | 速溶山楂固体果茶 |
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