CN102119738A - 缓解过敏性肠炎酸角花生乳的配方及制备方法 - Google Patents
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Abstract
本发明涉及一种缓解过敏性肠炎酸角花生乳的配方及制备方法。该配方包括酸角20kg、刀豆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）缓解过敏性肠炎酸角花生乳；(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：该饮料补不足，益力气；悦颜色，补五劳七伤。久服明目轻身延年，可添精益髓，去腰疼膝冷，消渴热中，润心肺，补肝肾虚弱。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花生乳及其制作工艺，尤其涉及一种缓解过敏性肠炎酸角花生乳的配方及制备方法。
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。
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缓解过敏性肠炎酸角花生乳及其制备方法。
药理作用：酸角归胃、大肠经，能清热解暑，消食和胃，利大便；刀豆治虚寒性呃逆呕吐，腹胀等症；天仙果柔肝和脾，清热利湿，炙甘草补脾和胃，益气复脉。
缓解过敏性肠炎酸角花生乳的配方：
酸角20kg、刀豆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：酸角、刀豆、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）缓解过敏性肠炎酸角花生乳的配制；
(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。
具体实施方式
(一)原料配方
山萘20kg、肉苁蓉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：酸角、刀豆、天仙果、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，渣用适量80℃水搅匀再行分离，反复2～3次，合并滤浆，混匀备用。
3、缓解过敏性肠炎酸角花生乳的配制；
(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，
制得缓解过敏性肠炎酸角花生乳。
Claims (2)
1.一种缓解过敏性肠炎酸角花生乳，其特征在于：该配方包括酸角20kg、刀豆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。
2.一种缓解过敏性肠炎酸角花生乳的制备方法，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：酸角、刀豆、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）缓解过敏性肠炎酸角花生乳的配制；
(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。
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| US11533927B2 (en) | 2016-03-14 | 2022-12-27 | Kraft Foods Group Brands Llc | Protein products and methods for making the same |
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| IT201800010473A1 (it) * | 2018-11-21 | 2020-05-21 | Neilos S R L | Composizione per l’uso nella prevenzione e/o nel trattamento sintomatico della sindrome dell’intestino irritabile. |
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