CN102119735B - 预防便秘肉苁蓉花生乳配方及制备方法 - Google Patents
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Abstract
本发明涉及一种预防便秘肉苁蓉花生乳的配方及其制备方法。该配方包括肉苁蓉20kg、川木香20kg、天仙果20kg、炙甘草20kg、花生仁20kg、白砂糖6kg、磷酸钠100g、黄原胶100g和海藻酸钠200g组成的复合稳定剂300g、蔗糖酯150g和单甘酯50g组成的复合乳化剂200g。其制备方法：1）中药混合液制备；(1)磨粉煮沸过滤；(2)脱气杀菌；2）花生乳的制备；(1)花生选择；(2)增香去皮；(3)浸泡处理；(4)磨浆过滤；3）预防便秘肉苁蓉花生乳的配制；(1)调配混合乳液；(2)均质；(3)灌装；(4)杀菌处理。本发明的有益效果：补不足，益力气；常服改善腹泻便秘症状。
Description
技术领域
本发明涉及一种具有保健功能的饮料及其制作工艺，尤其涉及一种预防便秘肉苁蓉花生乳的配方及其制备方法。
背景技术
随着生活节奏的加快，很多人忙于工作，生活不规律，逐渐形成了消化不良、便秘，甚至肥胖，而这些状况又严重影响到身体的健康，排便不仅是一个生理活动，也是一个心理活动，近年来，随着饮食结构的改变以及精神因素和社会因素的影响，慢性便秘已成为影响现代人生活质量的重要病症，由于便秘而引发了心理障碍的人不少，很多人进入了一种恶性循环的状态，由便秘产生心理压力、精神紧张引发了焦虑、不安，而由于人体排便会受神经系统和内分泌的影响，所以这些心理障碍反过来又会加重便秘，在临床上发现，慢性便秘患者除了有排便困难，直肠肛门胀感、下坠感、便不尽感等症状外，还常有失眠、烦躁、多梦、抑郁、易怒、强迫观念及行为等心理障碍，有的人甚至会因长期解不出大便而痛苦得想自杀，对于这样的患者，医生认为必须介入心理辅导才能帮助他们解决便秘的问题。
花生乳是用花生加工制成的一种高档饮料，营养丰富，易于消化吸收，含有丰富的蛋白质、脂肪、微量元素、维生素E和人体所需的多种氨基酸以及不饱和脂肪酸等，对人体健康，减少组织衰老，防止动脉粥样硬化均有良好作用。
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的预防便秘肉苁蓉花生乳的配方及制备方法。
药理作用：肉苁蓉治补肾阳，益精血，润肠通便，用于腰膝酸软，筋骨无力，肠燥便秘；川木香行气止痛，温中和胃；天仙果柔肝和脾，清热利湿；炙甘草补脾和胃，益气复脉。
预防便秘肉苁蓉花生乳的配方：
肉苁蓉20kg、川木香 20kg、天仙果20kg、炙甘草20kg、花生仁20kg、白砂糖6kg、磷酸钠100g、黄原胶100g和海藻酸钠200g组成的复合稳定剂300g 、蔗糖酯150g和单甘酯50g组成的复合乳化剂200g。
其制备方法：
1）中药混合液制备；
(1)磨粉煮沸过滤；肉苁蓉、川木香、天仙果、炙甘草分别选料磨成60目细粉；加入重量比为1：1的饮用水，煮沸40分钟，过滤用120目滤过混合液，过滤1次；
(2)脱气杀菌：脱气时脱气罐内的真空度为90.7～93.3千帕，混合液温度20～30℃，脱气后的混合液立即进行瞬时杀菌，在95℃左右保持15～30秒；冷却制得中药混合液备用；
2）花生乳的制备；
(1)花生选择，剔除霉烂变质的花生仁，并将其清洗吹干；
(2)增香去皮，将花生仁于100℃左右温度烘炒10～15分钟；
(3)浸泡处理，用花生重量3～5倍的热水，加入0.2％碳酸钠浸泡8～10小时，使净花生仁充分吸水膨胀，再用清水浸，漂洗干净；
(4)磨浆过滤，用磨浆分离机将花生加以粉碎并进行浆、渣分离，分离滤布为120目，进料时加料、加水要均匀，渣用与原有花生重量等重的80℃水搅匀再行分离，反复2～3次，合并滤浆，混匀备用；
3）预防便秘肉苁蓉花生乳的配制；
(1)调配混合乳液：在夹层锅中将上述步骤制得的中药混合液、花生乳以及配方中的白砂糖、磷酸钠、复合稳定剂、复合乳化剂搅拌混匀，开启蒸汽阀，维持液面沸腾2分钟；
(2)均质：将调配好的混合乳液用高压均质机均质1次，均质时乳液温度90～95℃，均质压力为1.7×107帕；
(3)灌装：趁热将乳液灌装于在彻底洗净后用蒸汽处理5分钟的玻璃瓶中五分之四体积；
(4)杀菌处理：用高压杀菌锅对瓶装花生乳杀菌。
本发明的有益效果：补不足，益力气；常服改善腹泻便秘症状。
具体实施方式
(一)原料配方
肉苁蓉20kg、川木香20kg、天仙果20kg、炙甘草20kg、花生仁20kg、白砂糖6kg、磷酸钠100g、黄原胶100g和海藻酸钠200g组成的复合稳定剂300g 、蔗糖酯150g和单甘酯50g组成的复合乳化剂200g。
(二)制备方法
1、中药混合液制备
(1)磨粉煮沸过滤：肉苁蓉、天仙果、川木香炙甘草分别选料磨成60目细粉；加入配方中中药重量比1：1的饮用水，煮沸40分钟，过滤用120目滤过混合液，过滤1次；
(2)脱气杀菌：脱气时脱气罐内的真空度为90.7～93.3千帕，混合液温度20～30℃，脱气后的混合液立即进行瞬时杀菌，在95℃左右保持15～30秒；冷却制得中药混合液备用；
2、花生乳的制备
(1)花生选择：剔除霉烂变质的花生仁，并将其清洗吹干；
(2)增香去皮：将花生仁于100℃左右温度烘炒10～15分钟，使花生仁中的羰基化合物与氨基化合物在高温条件下发生美拉德反应而使制品增加香气，同时有利于去除红衣；
(3)浸泡处理：用花生重量3～5倍的热水，加入0.2％碳酸钠浸泡8～10小时，使净花生仁充分吸水膨胀，再用清水浸，漂洗干净；
(4)磨浆过滤：用磨浆分离机将花生加以粉碎并将浆、渣加以分离，分离滤布为120目，进料时要求加料、加水要均匀，渣用与原有花生重量等重的80℃水搅匀再行分离，反复2～3次，合并滤浆，混匀备用；
3、预防便秘肉苁蓉花生乳的配制；
(1)调配：在夹层锅中将中药混合液、花生乳、白砂糖、磷酸钠、复合稳定剂、复合乳化剂搅拌混匀，并开启蒸汽阀，维持液面沸腾2分钟；
(2)均质：将调配好的混合乳液用高压均质机均质1次，均质时乳液温度90～95℃，均质压力为1.7×107帕；
(3)灌装：趁热将乳液灌装于玻璃瓶中，注意装量不可太满，否则杀菌时会发生冲盖、炸瓶现象，以玻璃瓶的五分之四体积为宜，玻璃瓶应在彻底洗净后用蒸汽处理5分钟，不但对玻璃瓶消毒，还可提高玻璃瓶壁温，防止在热灌装时炸瓶；
(4)杀菌处理；用高压杀菌锅对瓶装花生乳杀菌，以保证有120天保持期，
制得预防便秘肉苁蓉花生乳。
Claims (1)
1.一种预防便秘肉苁蓉花生乳，其特征在于：该配方包括肉苁蓉20kg、川木香20kg、天仙果20kg、炙甘草20kg、花生仁20kg、白砂糖6kg、磷酸钠100g、黄原胶100g和海藻酸钠200g组成的复合稳定剂300g、蔗糖酯150g和单甘酯50g组成的复合乳化剂200g，其制备方法包括以下步骤：
1）中药混合液制备；
(1)磨粉煮沸过滤；肉苁蓉、川木香、天仙果、炙甘草分别选料磨成60目细粉；加入重量比为1∶1的饮用水，煮沸40分钟，过滤用120目滤过混合液，过滤1次；
(2)脱气杀菌：脱气时脱气罐内的真空度为90.7～93.3千帕，混合液温度20～30℃，脱气后的混合液立即进行瞬时杀菌，在95℃保持15～30秒；冷却制得中药混合液备用；
2）花生乳的制备；
(1)花生选择，剔除霉烂变质的花生仁，并将其清洗吹干；
(2)增香去皮，将花生仁于100℃温度烘炒10～15分钟；
(3)浸泡处理，用花生重量3～5倍的热水，加入0.2％碳酸钠浸泡8～10小时，使净花生仁充分吸水膨胀，再用清水浸漂洗干净；
(4)磨浆过滤，用磨浆分离机将花生加以粉碎并进行浆、渣分离，分离滤布为120目，进料时加料、加水要均匀，渣用与原有花生重量等重的80℃水搅匀后再进行分离，反复2～3次，合并滤浆，混匀备用；
3）预防便秘肉苁蓉花生乳的配制；
(1)调配混合乳液：在夹层锅中将上述步骤制得的中药混合液、花生乳以及配方中的白砂糖、磷酸钠、复合稳定剂、复合乳化剂搅拌混匀，开启蒸汽阀，维持液面沸腾2分钟；
(2)均质：将调配好的混合乳液用高压均质机均质1次，均质时乳液温度90～95℃，均质压力为1.7x107帕；
(3)灌装：趁热将乳液灌装于在彻底洗净后用蒸汽处理5分钟的玻璃瓶中五分之四体积；
(4)杀菌处理：用高压杀菌锅对瓶装花生乳杀菌。
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| CN1232696A (zh) * | 1999-03-09 | 1999-10-27 | 李胤良 | 健脾和胃保健饮料 |
| CN1372842A (zh) * | 2001-11-08 | 2002-10-09 | 周建社 | 一种健脾和胃羹的配方 |
| CN101040966A (zh) * | 2007-04-30 | 2007-09-26 | 陈江 | 桂花调胃饮料 |
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| CN1372842A (zh) * | 2001-11-08 | 2002-10-09 | 周建社 | 一种健脾和胃羹的配方 |
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