CN102119727B - 缓解过敏性肠炎罗布麻叶酸奶饮料配方及制备方法 - Google Patents
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Abstract
本发明涉及一种缓解过敏性肠炎罗布麻叶酸奶饮料。每500ml该饮料中含有：牛奶6％，白砂糖6％，甜蜜素0.04％，柠檬酸0.165％，罗布麻叶粉末2.5％，墙头草叶粉末1.5％，CMC0.2％，PGA0.1％，余量为净化水。其制备方法：1）制备罗布麻叶粉末；2）制备墙头草粉末；3）调配：除柠檬酸在最后加入外，按配方之顺序投料，加入配料锅内，搅拌均匀，定容；4）均质；5）脱气；6）杀菌。本发明有益效果：常饮该酸奶饮料，肠功能紊乱失调减少，轻身延年。
Description
技术领域
本发明涉及一种具有保健功能的牛奶果汁饮料及制备方法，尤其涉及一种缓解过敏性肠炎罗布麻叶酸奶饮料配方及制备方法。
背景技术
现在的人生活节奏快，饮食和生活都不太注意 容易导致胃肠功能紊乱，过敏性肠炎就是典型的一种。过敏性肠炎的发生与肠道中一些细菌减少有密切关系，这种肠胃失调现在十分普遍，大概全国有四分之一的人正患有这种疾病。更有甚者，大部分的病患年龄都在二十到四十之间，并且其中有三分之二的是女性。
入肠道中的细菌一般可分为两类：一类是“固有菌”，如乳酸杆菌、双岐杆菌等，它们长居肠中，犹如一道天然防线，可抵御外来病菌的侵害；另一类叫“条件致病菌”，如大肠杆菌、肠球菌、葡萄球菌等，“条件致病菌”因受“固有菌”制约，一般情况下无致病作用，而且还参与协调肠道的消化功能。
过敏性肠炎实质上是一种肠道，特别是结肠的紊乱失调。在正常情况下，结肠将垃圾通过规律的收缩推向直肠，但是如果患上了过敏性肠炎，这些收缩将变得很不规则，这将导致腹痛、胀气、便秘和痢疾腹泻等，医生们现在还不了解到底是什么导致这种情况，尽管大多数人认为压力是一个重要因素，还有比平时更敏感的结肠，使得肠肌不自觉的开始痉挛。
过敏性结肠炎是临床上常见的一种肠道功能性疾病，以肠道壁无器质性病变、肠功能紊乱为特点，由肠道敏感痉挛而表现出一系列的症状，本病与精神因素、饮食因素都有一定的关系，每当遇到焦虑、恐惧、愤怒、抑郁等情绪波动或吃了某种含异体蛋白食物，如鸡蛋、虾、蟹等后，可突然出现腹痛、肠鸣、腹泻，泻后痛减，便中带有大量的粘液，或便秘腹泻交替进行，经多方面的消化道检查，并不能发现肠道有器质性病变。
唐代医家孙思邈提出了“上医医未病之病，中医医欲病之病，下医医已病之病”，将疾病分为“未病”、“欲病”、“已病”三个层次，“治未病”思想源自《黄帝内经》，历代医家乃至现代医学对“治未病”思想都极为重视，根据现代医学理论，将人群的健康状态分为三种:一是健康未病态；二是欲病未病态；三是已病未传态，因此，“治未病”就是针对这三种状态，具有未病养生防病于先、欲病施治防微杜渐和已病早治防止传变的作用。
我国2010年初步形成中医药“治未病”预防保健服务体系框架，新医改方案重视发挥中医药的作用，在医药服务体系的建设方面，明确提出要积极推广中医药“治未病”，保健预防能够有效防止形成疾病。
发明内容
为顺应这一利在当代功在千秋的医疗政策，本发明提供一种有效缓解过敏性肠炎罗布麻叶酸奶饮料及制备方法。
药理作用：罗布麻叶对于消化不良、胃炎、肠炎、慢性便秘等都有一定作用；墙头草消食止泻，清热解毒，截疟疾，主治消化不良，胃肠炎。
缓解过敏性肠炎罗布麻叶酸奶饮料，其特征在于每500ml该饮料中含有：
牛奶6％，白砂糖6％，甜蜜素0.04％，柠檬酸0.165％，罗布麻叶粉末2.5％，墙头草叶粉末1.5％，CMC 0.2％，PGA 0.1％，余量为净化水。
缓解过敏性肠炎罗布麻叶酸奶饮料的制备方法：
1）制备罗布麻叶粉末：称取配方中重量的罗布麻叶，磨成200目粉末，留待备用；
2）制备墙头草粉末：称取配方中重量的墙头草，磨成200目粉末，留待备用；
3）调配：除柠檬酸在最后加入外，按配方之顺序投料，加入配料锅内，搅拌均匀，定容；
4）均质：在80℃、真空度20Mpa下均质2次；
5）脱气：在50℃、真空度0.1Mpa 脱气；
6）杀菌：料液在80℃以上分装于容器中，加盖密封，在90℃下灭菌20min。
本发明有益效果：常饮该酸奶饮料，肠功能紊乱失调减少，轻身延年。
具体实施方式
1）制备罗布麻叶粉末：称取配方中重量的罗布麻叶，磨成200目粉末，留待备用；
2）制备墙头草粉末：称取配方中重量的墙头草，磨成200目粉末，留待备用；
3）调配：将牛奶6％、白砂糖6％、甜蜜素0.04％、柠檬酸0.165％、罗布麻叶粉末2.5％、墙头草叶粉末1.5％、CMC 0.2％、PGA 0.1％、余量的净化水，
顺序投料，加入配料锅内，搅拌均匀，最后加入柠檬酸，定容；
4）均质：在80℃、真空度20Mpa下均质2次；
5）脱气：在50℃、真空度0.1Mpa 脱气；
6）杀菌：料液在80℃以上分装于容器中，加盖密封，在90℃下灭菌20min，制得缓解过敏性肠炎罗布麻叶酸奶饮料。
Claims (1)
1.一种缓解过敏性肠炎罗布麻叶酸奶饮料的制备方法，其制备方法包括以下步骤：
1)制备罗布麻叶粉末：称取配方中重量的罗布麻叶，磨成200目粉末，留待备用；
2)制备墙头草粉末：称取配方中重量的墙头草，磨成200目粉末，留待备用；
3)调配：将牛奶6％、白砂糖6％、甜蜜素0.04％、柠檬酸0.165％、罗布麻叶粉末2.5％、墙头草叶粉末1.5％、CMC 0.2％、PGA 0.1％、余量的净化水，顺序投料，加入配料锅内，搅拌均匀，最后加入柠檬酸，定容；
4)均质：在80℃、真空度20Mpa下均质2次；
5)脱气：在50℃、真空度0.1Mpa脱气；
6)杀菌：料液在80℃以上分装于容器中，加盖密封，在90℃下灭菌20min。
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| CN1088837A (zh) * | 1993-01-01 | 1994-07-06 | 胡尉新 | 固体酸性助消化剂 |
| CN101032334A (zh) * | 2007-04-17 | 2007-09-12 | 李永胜 | 一种降血压组合保健品 |
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| CN1088837A (zh) * | 1993-01-01 | 1994-07-06 | 胡尉新 | 固体酸性助消化剂 |
| CN101032334A (zh) * | 2007-04-17 | 2007-09-12 | 李永胜 | 一种降血压组合保健品 |
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