CN101889681B - 葱耳玉旨胶囊及其生产工艺 - Google Patents
葱耳玉旨胶囊及其生产工艺 Download PDFInfo
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- CN101889681B CN101889681B CN201010046308A CN201010046308A CN101889681B CN 101889681 B CN101889681 B CN 101889681B CN 201010046308 A CN201010046308 A CN 201010046308A CN 201010046308 A CN201010046308 A CN 201010046308A CN 101889681 B CN101889681 B CN 101889681B
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- onion
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- auricularia auriculajudae
- root
- capsules
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Abstract
一种葱耳玉旨胶囊及其生产工艺，属食品保健技术领域，其组成为洋葱、木耳、绿豆浸提物、葛根提取物；各成分的重量份数为：洋葱30～40份，木耳40～50份，绿豆浸提物10～15份，葛根提取物5～10份。本发明是根据洋葱、木耳、绿豆、葛根的特性配伍而来，洋葱、木耳、葛根均具有对心脑血管的保护作用，能有效地降低胆固醇，使冠状动脉血流量增加，改善缺血心肌，降低心肌耗氧量，抗血小板聚集、抗凝等作用。将其制成胶囊状，使得该保健佳品不受时间、地点、原料、制作的限制。洋葱的口感和气味让部分人群、尤其是南方人群生畏，胶囊产品让此类人群不再畏惧洋葱的气味可放心服用，极大地方便了该类人群的长期食用，发挥其保健作用。
Description
技术领域
本发明涉及食品保健技术领域，尤其涉及一种葱耳玉旨胶囊及其生产工艺。
背景技术
洋葱、木耳是民间最为常食用的、具有食疗作用的蔬菜之一，现代餐桌上亦是上桌率最高的冷荤菜之一，但没有制作成方便食品食用的先例。
发明内容
本发明提供一种既保留了洋葱和木耳的食疗营养成分，又无洋葱的气味的方便产品，即葱耳玉旨胶囊，方便人们随时食用，发挥其保健作用；
本发明的另一目的在于提供一种制作葱耳玉旨胶囊的生产工艺。
技术方案是：一种葱耳玉旨胶囊，其组成成分为洋葱、木耳、绿豆浸提物、葛根提取物；其各成分的重量份数为：洋葱30～40份，木耳40～50份，绿豆浸提物10～15份，葛根提取物5～10份；所述葱耳玉旨胶囊的生产工艺包括以下步骤：
A、原料制备：
①洋葱→筛选→去粗皮→洗涤→切碎→冷冻干燥→粉碎得洋葱冻干粉备用；
其中，洋葱冷冻干燥参数如下：冻干箱预冷到-25℃～-30℃，将洋葱切成片，迅速装盘，盘中洋葱厚度为1cm，入箱；制品速冻2小时后，切换，冷凝器制冷，冷凝器温度达到-38℃后，抽真空，干箱加热，开始升华；当制品温度接近干箱温度40℃、干箱真空达3Pa时出箱，整个过程需15～18小时；
②木耳→清洗→烘干→超微粉碎得木耳超微粉备用；
其中，烘干条件是：木耳置50～80℃烘房烘干至水分控制在10％以下；
③绿豆→清洗→凉干→破碎→浸提得浸提液→过滤沉淀取滤液→浓缩成膏状→烘干备用；
其中，浸提是在多功能提取罐中85℃～95℃条件下进行；
烘干条件是：烘干至水分控制在10％以下；
④饮片式葛根→提取得提取液→过滤沉淀取滤液→浓缩至干成膏状→烘干→粉碎备用；
其中，提取时葛根和水以1∶10比例混合，置于多功能提取罐中，在85℃～95℃条件下进行热回流水抽提，浸提三次；
浓缩条件是：在70℃温度下浓缩至干成膏状；
烘干条件是：50～80℃烘房烘干至水分控制在10％以下；
B、成品制备：按洋葱30～40份，木耳40～50份，绿豆浸提物10～15份，葛根提取物5～10份的比例混合，制微颗粒，过筛，除去过大颗粒和粉末，烘干，水分控制在5％左右，装囊，整形，抛光，装瓶或盒，经检验合格后，貼签，喷码，装箱入库即可。
据测定，每100克洋葱(白皮)所含营养素如下：热量39.00千卡，蛋白质1.10克，脂肪0.20克，碳水化合物9.00克，膳食纤维0.90克，维生素A3.00微克，胡萝卜素20.00微克，硫胺素0.03毫克，核黄素0.03毫克，尼克酸0.30毫克，维生素C8.00毫克，维生素E0.14毫克，钙24.00毫克，磷39.00毫克，钠4.40毫克，镁15.00毫克，铁0.60毫克，锌0.23毫克，硒0.92微克，铜0.05毫克，锰0.14毫克，钾147.00毫克，还含有咖啡酸、芥子酸、桂皮酸、柠檬酸盐、多糖和多种氨基酸。挥发油中富含蒜素、硫醇、三硫化物等。洋葱的致泪成分是环蒜氨酸，洋葱内所含的S-丙烯基-L-半肮氨酸硫氢化物是环蒜氨酸的前体，在碱性条件下，可环合成环蒜氨酸。洋葱性温，味辛甘。有祛痰、利尿、健胃润肠、解毒杀虫等功能。可治食欲不振、大便不畅、痢疾、肠炎、虫积腹痛、创伤溃疡、赤白带下等病症。洋葱所含前列腺素A，具有明显降压作用，所含甲磺丁脲类似物质有一定降血糖功效。能抑制高脂肪饮食引起的血脂升高，可防止和治疗动脉硬化症。洋葱提取物还具有杀菌作用，可提高胃肠道张力、增加消化道分泌作用。洋葱中有一种肽物质，可减少癌的发生率。
黑木耳属担子菌纲食用大型真菌，又叫耳子，云耳，树鸡，木娥，木菌，是一种自然生长或人工栽培在各种朽木上的真菌.具有极高的营养价值和药用价值，，被营养学家誉为″素中之荤″和″素中之王″。黑木耳每100克中含蛋白质12.1克，脂肪1.5克，碳水化合物35.7克，钙247毫克，铁97.4毫克，锌3.81毫克，维生素E11.34毫克，硫胺素0.44毫克，尼克酸2.5毫克，膳食纤维29.9克。其中铁的含量特别丰富。黑木耳具有丰富的营养成份：富含蛋白质、纤维素、钙、铁、磷、胡罗卜素、木耳多糖、维生素B1、B2和维生素C以及黑木耳所特有的植物胶质等原有活性成份，十分有利于人体快速吸收和摄取多种营养，是一种天然的健康食品。
黑木耳还有多种药用价值，是一种珍贵的药材。明代名医药学家李时珍在《本草纲目》中记载，木耳性甘平，主治益气不饥等，有补气益智，润肺补脑，活血止血之功效。医学研究证明：黑木耳还具有益气强身、滋肾养胃、活血等功能，它能抗血凝、抗血栓、降血脂、降低血黏度软化血管使血液流动顺畅，减少心血管病发生。黑木耳对胆结石、肾结石也有较好的化解功能，因为它所含的植物碱具有促进消化道、泌尿道各种腺体分泌的特性，植物碱能协同这些分泌物催化结石，润滑肠道，使结石排出体外。
现代医学研究表明，如果每人每天食用5～10克黑木耳，它所具有的抗血小板聚集作用与每天服用小剂量阿司匹林的功效相当，因此人们称黑木耳为食品阿司匹林。黑木耳具有显著的抗凝作用，它能阻止血液中的胆固醇在血管上的沉积和凝结。由于黑木耳的抗血小板聚集和降低血凝作用，可以减少血液凝块，防止血栓形成，对延缓中年人动脉硬化的发生发展十分有益，不仅对冠心病，对其他心脑血管疾病以及动脉硬化症也具有较好的防治和保健的作用。
绿豆有很高的营养价值。据测定，每100克绿豆中含蛋白质22.1克，脂肪0.8克，碳水化合物59克，热值332千卡，还含有钙、磷、铁及维生素a、b1、b2、烟酸及肽类。其中氨基酸含量比较完全，尤其苯丙氨酸和赖氨酸含量较高，有很高的营养价值。
中医认为，绿豆性味甘寒、入心、胃经、具有清热解毒、消暑利尿之功效。在《本草纲目》里记载：用绿豆煮食，可消肿下气、清热解毒、消暑解渴、调和五脏、安精神、补元气、滋润皮肤；绿豆粉解诸毒、治疮肿、疗烫伤；绿豆皮解热毒、退目翳；绿豆芽可解酒、解毒。
葛根是我国卫生部批准的药食同源植物，说明它作为食品对人体是安全的，同时又具有一定的功能作用。古往今来，葛根一直是我国医药保健的良方妙药，《诗经》、《神农本草经》、《伤寒论》、《本草纲目》、《滇南本草》及《功能性食品》等巨著对葛根的药食功效均有详细记载：消渴、止呕清脾、清热解毒、解酒、治中风头痛、开胃下食、排泄化淤、止血痢、通大小便等。
中国“葛学”第一人刘英汉教授在其专著《葛根的栽培和葛根的加工利用》一书中指出：葛根中的药效成分葛根素及总黄酮能扩张冠状动脉和脑血管，增加冠状动脉和脑部的血流量。尤其对冠心病、心绞痛、高血压、高血脂及动脉硬化病者改善心脑血液循环有一定功效。中科院肖培根院士除充分肯定葛根的上述作用外，进一步指出葛根对提高人体免疫力、增强记忆力、抗癌病、抗衰老、强心健身有很好的功效，是一种理想的防病、强身的保健品。
葛根原产我国，有关葛根文化的记载至少有二千五百年，在古代广为种植，用于治病，酿酒，解酒毒，荒年充饥。
《本草纲目》记载：葛根，气味甘、辛、平，无毒。止渴，排毒，利大小便，解酒，去烦热。″
《本草拾遗》载：葛根：“解酒毒，身热赤，酒黄，小便赤涩。可断谷不饥。”。
《中药大辞典》载：葛根，具清热解毒，解痉镇痛，升阳解肌，透疹止泻，增加脑和冠状血流，改善脑微循环等作用。临床上用于高血压、高血脂、冠心病、心绞痛、脑血栓、头痛、头晕、颈项强痛、突发性耳聋、肺炎等病，疗效显著。而且葛根中含有的大量黄酮类物质还具有防癌、抗癌、丰富女性荷尔蒙诱导素的作用。
葛根化学成分：含多种黄酮类成分，主要活性成分为大豆素(daidzein)、大豆甙(daidzin)、葛根素(puerarin)、葛根素-7-木糖甙(puerarin-7-xyloside)等。《功能性食品》载：葛根中除含有大量的膳食纤维和高级淀粉，以及丰富的氨基酸和硒、锗、锰、锌等微量元素外，主要为异黄酮类化合物以及少量的黄酮类物质；葛根作为功能性食品的优质基料，经过深层加工生产的各种葛根制品，是人们日常降压、降脂、降火的首选功能食品，对人体心脑血管、微循环能起明显的调理作用。
葛根主治功能：解表退热，生津，透疹，升阳止泻。用于外感发热头痛、高血压颈项强痛、口渴、消渴、麻疹不透、热痢、泄泻。
综合上述，本发明是根据洋葱、木耳、绿豆、葛根的特性配伍而来，洋葱、木耳、葛根均具有对心脑血管的保护作用，能有效地降低胆固醇，使冠状动脉血流量增加，改善缺血心肌，降低心肌耗氧量，抗血小板聚集、抗凝等作用。对血液黏稠度高、血胆固醇高的中老年人经常吃洋葱、黑木耳、葛根有预防脑血栓和心肌梗死的作用，有利于防治高脂血症、动脉硬化和冠心病，是我国民间食疗的精华。但洋葱性温，体质偏热的人食用过多会引起上火.而绿豆性寒，有清热解毒之功，则能中和洋葱性热的不足，可长期服用不上火。洋葱采用冷冻干燥法制成，最大限度地保存其各种生物活性物质，发挥其保健功能。同时，将其制成胶囊状，使得该保健佳品不受时间、地点、原料、制作的限制。洋葱的口感和气味让部分人群、尤其是南方人群生畏，胶囊产品让此类人群不再畏惧洋葱的气味可放心服用，极大地方便了该类人群的长期食用，发挥其保健作用。
具体实施方式
实施例1，一种葱耳玉旨胶囊，其组成成分为洋葱、木耳、绿豆浸提物、葛根提取物；其各成分的重量份数为：洋葱30～40份，木耳40～50份，绿豆浸提物10～15份，葛根提取物5～10份。
实施例2，一种葱耳玉旨胶囊，其组成成分为洋葱、木耳、绿豆浸提物、葛根提取物；其各成分的重量份数为：洋葱30份，木耳50份，绿豆浸提物15份，葛根提取物5份。
实施例3，一种葱耳玉旨胶囊，其特征在于：其组成成分为洋葱、木耳、绿豆浸提物、葛根提取物；其各成分的重量份数为：洋葱40份，木耳40份，绿豆浸提物10份，葛根提取物5份。
实施例4，一种葱耳玉旨胶囊，其组成成分为洋葱、木耳、绿豆浸提物、葛根提取物；其各成分的重量份数为：洋葱35份，木耳45份，绿豆浸提物15份，葛根提取物10份。
一种葱耳玉旨胶囊的生产工艺，所述工艺包括以下步骤：
A、原料制备：
①洋葱→筛选→去粗皮→洗涤→切碎→冷冻干燥→粉碎得洋葱冻干粉备用；
其中，洋葱冷冻干燥参数如下：冻干箱预冷到-25℃～-30℃，将洋葱切成片，迅速装盘，盘中洋葱厚度为1cm，入箱；制品速冻2小时后，切换，冷凝器制冷，冷凝器温度达到-38℃后，抽真空，干箱加热，开始升华；当制品温度接近干箱温度40℃、干箱真空达3Pa时出箱，整个过程需15～18小时；
②木耳→清洗→烘干→超微粉碎得木耳超微粉备用；
其中，烘干条件是：木耳置50～80℃烘房烘干至水分控制在10％以下；
③绿豆→清洗→凉干→破碎→浸提得浸提液→过滤沉淀取滤液→浓缩成膏状→烘干备用；
其中，浸提是在多功能提取罐中85℃～95℃条件下进行；
烘干条件是：烘干至水分控制在10％以下；
④饮片式葛根→提取得提取液→过滤沉淀取滤液→浓缩至干成膏状→烘干→粉碎备用；
其中，提取时葛根和水以1∶10比例混合，置于多功能提取罐中，在85℃～95℃条件下进行热回流水抽提，浸提三次；
浓缩条件是：在70℃温度下浓缩至干成膏状；
烘干条件是：50～80℃烘房烘干至水分控制在10％以下；
B、成品制备：按上述实施例1～4提供的比例混合，制微颗粒，过筛，除去过大颗粒和粉末，烘干，水分控制在5％左右，装囊，整形，抛光，装瓶或盒，经检验合格后，貼签，喷码，装箱入库即可。
Claims (1)
1.一种葱耳玉旨胶囊，其特征在于：其组成成分为洋葱、木耳、绿豆浸提物、葛根提取物；其各成分的重量份数为：洋葱30～40份，木耳40～50份，绿豆浸提物10～15份，葛根提取物5～10份；所述葱耳玉旨胶囊的生产工艺包括以下步骤：
A、原料制备：
①洋葱→筛选→去粗皮→洗涤→切碎→冷冻干燥→粉碎得洋葱冻干粉备用；
其中，洋葱冷冻干燥参数如下：冻干箱预冷到-25℃～-30℃，将洋葱切成片，迅速装盘，盘中洋葱厚度为1cm，入箱；制品速冻2小时后，切换，冷凝器制冷，冷凝器温度达到-38℃后，抽真空，干箱加热，开始升华；当制品温度接近干箱温度40℃、于箱真空达3Pa时出箱，整个过程需15～18小时；
②木耳→清洗→烘干→超微粉碎得木耳超微粉备用；
其中，烘干条件是：木耳置50～80℃烘房烘干至水分控制在10％以下；
③绿豆→清洗→凉干→破碎→浸提得浸提液→过滤沉淀取滤液→浓缩成膏状→烘干备用；
其中，浸提是在多功能提取罐中85℃～95℃条件下进行；
烘干条件是：烘干至水分控制在10％以下；
④饮片式葛根→提取得提取液→过滤沉淀取滤液→浓缩至干成膏状→烘干→粉碎备用；
其中，提取时葛根和水以1∶10比例混合，置于多功能提取罐中，在85℃～95℃条件下进行热回流水抽提，浸提三次；
浓缩条件是：在70℃温度下浓缩至干成膏状；
烘干条件是：50～80℃烘房烘干至水分控制在10％以下；
B、成品制备：按洋葱30～40份，木耳40～50份，绿豆浸提物10～15份，葛根提取物5～10份的比例混合，制微颗粒，过筛，除去过大颗粒和粉末，烘干，水分控制在5％左右，装囊，整形，抛光，装瓶或盒，经检验合格后，贴签，喷码，装箱入库即可。
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|---|---|---|---|---|
| CN1089152A (zh) * | 1993-01-01 | 1994-07-13 | 郭如明 | 将洋葱开发为单味和复方的系列产品 |
| CN101138415A (zh) * | 2007-10-18 | 2008-03-12 | 西北大学 | 绿豆汁、绿豆茶饮料及其生产方法 |
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| CN1089152A (zh) * | 1993-01-01 | 1994-07-13 | 郭如明 | 将洋葱开发为单味和复方的系列产品 |
| CN101138415A (zh) * | 2007-10-18 | 2008-03-12 | 西北大学 | 绿豆汁、绿豆茶饮料及其生产方法 |
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| Title |
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| 张有勋等.洋葱拌木耳.《慢性疾病营养美味配餐图谱——高脂血症》.人民卫生出版社,2006,(第1版),第69页. * |
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