CN102187983B - 降血压果蔬罐头的配方及其制备方法 - Google Patents
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Abstract
本发明涉及一种降血压果蔬罐头的配方及其制备方法。其配方为：果蔬30-40％，果蔬汁20-30％，灵芝精粉5-10％，蛋白粉1-3％，海藻糖：0.1-0.15％，甜菊糖0.1-0.15％，柠檬酸0.1-0.25％，卡拉胶0.2-0.4％，余量为饮用纯净水。其制备方法为：1)制果蔬块；2)预煮；并按上述配比称取果蔬块留待备用；3)榨汁：榨取与果蔬块相同果蔬的果蔬汁，用150目的过滤网过滤；4)配制装罐液：将按配方比的果蔬汁，灵芝精粉，蛋白粉，海藻糖，甜菊糖，卡拉胶，饮用水，进行混合；5)装罐；6)注液；7)封罐；8)杀菌冷却；制得降血压果蔬罐头。本食品长期食用可使血压平稳下降，明显改善头晕、耳鸣、心慌、心悸等症状和伴有大量深色尿液排出。
Description
技术领域
本发明涉及一种具有保健作用的果蔬罐头的配方和制作工艺，尤其涉及一种降血压果蔬罐头的配方及其制备方法。
背景技术
高血压病是世界上最常见的心血管疾病，也是最大的流行病之一，常引起心、脑、肾等脏器的并发症，严重危害着人类的健康。因此提高人们对高血压病的认识，对早期预防、及时治疗有极其重要的意义。目前慢性病成中国人最大杀手，高血压是头号杀手。据有关统计资料显示：我国现有高血压人群1.6亿，且以每年300万人的速度增加。现在中老年亚健康人群预防为主的意识也逐步加强，但相对应的产品很少，市场急需一种既有治疗作用、又有预防作用、安全无副作用的绿色产品来满足市场需求。
常年服用化学降压药却不能控制头晕、心悸、心衰、心梗等并发症，而使患者又深受化学降压药的危害，经常有因服药而头痛、胃痛、胸闷、气短并伴有内脏受损的II、III期高血压患者；因此，降血压药的安全性尤为重要。目前，有食疗菜疗等方法较为安全；但是食疗者自己制作，常因方法麻烦而使食疗连续性不能得到保证；因此，市场需要能够方便服食、不用自己制作和方便快捷的降血压食品。现有的果蔬罐头大部分是果蔬块和保质液组成，属于常规食用的食品，对于高血压病患者，没有缓解作用。
发明内容
本发明要解决的技术问题是提供一种既能克服已有产品不足，能服用方便又能食疗缓解高血压症的降血压果蔬罐头的配方及其制备方法。
首先，叙述一下本发明的药理：针对高血压患者的功能性罐头，内容物为果蔬块和调理液组成，其中果蔬块为山楂、西瓜、梨、菠萝、薯、南瓜等罐头果蔬，调理液成分以灵芝精粉、或路丁提取物、罗布麻提取物、杜仲提取物、菊花提取物、山楂提取物等有降血压作用的植物提取物为主。其中，灵芝精粉，也称灵芝提取物，是现有技术；是适时采收成熟的新鲜子实体，烘干后采用热水浸提或酒精提取、真空浓缩、喷雾干燥等工艺，得到的灵芝浸膏粉，是灵芝粉高倍浓缩而成的灵芝精华。灵芝精粉中含比灵芝粉更丰富的灵芝多糖、三萜类灵芝酸等主要有效成分。灵芝多糖是灵芝中最有效的成分之一，具有降血压、降血脂、解血瘀、改善血液循环等作用。
本发明的配方为：果蔬30-40％，果蔬汁20-30％，灵芝精粉5-10％，蛋白粉1-3％，海藻糖：0.1-0.15％，甜菊糖0.1-0.15％，柠檬酸0.1-0.25％，卡拉胶0.2-0.4％，余量为饮用纯净水。
其制备方法为：
1)制果蔬块：a)挑选果蔬、冲洗、去皮去核等不可食用部分；b)护色，护色液为0.2％氯化钙、0.5％氯化钠及0.2％柠檬酸的混合溶液，处理5小时；c)切块，切0.8-1.6cm×0.8-1.6cm×0.8-1.6cm见方的果蔬块；
2)预煮：果蔬和预煮液的比例为1∶1.5，预煮液为饮用纯净水，先将水煮沸后倒入果蔬块，重新沸腾后计时，保持微沸10～15分钟；预煮后果蔬迅速用流动的水过滤冷却；并按上述配比称取果蔬块留待备用；
3)榨汁：榨取与果蔬块相同果蔬的果蔬汁，用150目的过滤网过滤，过滤后，滤渣排出，留待备用；
4)配制装罐液：将按配方比的果蔬汁，灵芝精粉，蛋白粉，海藻糖，甜菊糖，卡拉胶，饮用水，进行混合，75～85℃温度中搅拌10-15分钟；
5)装罐：每罐果蔬块按大小、形态均衡装罐，提高原料利用率；
6)注液：装罐液中配柠檬酸0.1-0.25％调节pH值2.5-4.5，煮沸过滤后立即趁热装罐；
7)封罐：采用真空封罐，真空度0.06～0.067兆帕；
8)杀菌冷却：温度控制在120-140℃，灭菌时间在8-15秒，冷却至35～38℃；制得降血压果蔬罐头。
本发明的有益效果是：本食品长期食用可使血压平稳下降，明显改善头晕、耳鸣、心慌、心悸等症状和伴有大量深色尿液排出。同时，可以使因服用化学降压药而产生的头痛、胃痛、胸闷、气短、肝损害等危害减轻。
具体实施方式
实施例一
按配方：菠萝30kg，菠萝汁20kg，灵芝精粉5kg，蛋白粉1kg，海藻糖0.1kg，甜菊糖0.1kg，柠檬酸0.1kg，卡拉胶0.2kg，43.5kg饮用纯净水。
和制备方法：
1)制菠萝块：a)挑选菠萝、冲洗、去皮去核等不可食用部分；b)护色：护色液为0.2％氯化钙、0.5％氯化钠及0.2％柠檬酸的混合溶液，处理5小时；c)切块：0.8-1.6cm×0.8-1.6cm×0.8-1.6cm的果块；称取菠萝30kg留待备用；
2)预煮：菠萝和预煮液的比例为1∶1.5，预煮液为饮用纯净水，先将水煮沸后倒入水果块，重新沸腾后计时，保持微沸10～15分钟。预煮后菠萝迅速用流动的过滤水冷却。
3)榨汁：取步骤1)所制菠萝块榨取菠萝汁，用100目的过滤网过滤，过滤后，滤渣排出，取菠萝汁20kg留待备用；
4)配制装罐液：将菠萝汁20kg，灵芝精粉5kg，蛋白粉1kg，海藻糖0.1kg，甜菊糖0.1kg，卡拉胶0.2kg和43.5kg饮用纯净水进行混合，75～85℃温度中搅拌10-15分钟；
5)装罐：每罐菠萝块按大小、形态均衡装罐，提高原料利用率。
6)注液：装罐液中配柠檬酸0.1kg调节pH值2.5-4.5，煮沸过滤后立即趁热装罐；
7)封罐：采用真空封罐，真空度0.06～0.067兆帕；
8)杀菌冷却：温度控制在120-140℃，灭菌时间在8-15秒，冷却至35～38℃。制得降血压菠萝罐头。
菠萝有明显降血压作用，食用者血压平稳下降，明显改善头晕、耳鸣、心慌、心悸等症状。
实施例二
按配方：梨40kg，梨汁30kg，灵芝精粉7kg，蛋白粉2kg，海藻糖0.15kg，甜菊糖0.15kg，柠檬酸0.2kg，卡拉胶0.3kg，20.2kg饮用纯净水。
和制备方法：
1)制梨块：选果、冲洗、去皮去核等，护色：护色液为0.2％氯化钙、0.5％氯化钠及0.2％柠檬酸的混合溶液，处理5小时，切块：0.8-1.6cm×0.8-1.6cm×0.8-1.6cm的果块；称取梨40kg留待备用；
2)预煮：梨和预煮液的比例为1∶1.5，预煮液为饮用纯净水，先将水煮沸后倒入水果块，重新沸腾后计时，保持微沸10～15分钟。预煮后梨迅速用流动的过滤水冷却。
3)榨汁：取步骤1)所制梨块榨取梨汁，用100目的过滤网过滤，过滤后，滤渣排出，取梨汁30kg留待备用；
4)配制装罐液：将上述配方的梨汁，灵芝精粉，蛋白粉，海藻糖，甜菊糖，卡拉胶和饮用纯净水，进行混合，75～85℃温度中搅拌10-15分钟；
5)装罐：每罐梨块按大小、形态均衡装罐，提高原料利用率；
6)注液：装罐液中配柠檬酸0.1-0.25％调节pH值2.5-4.5，煮沸过滤后立即趁热装罐；
7)封罐：采用真空封罐，真空度0.06～0.067兆帕。
8)杀菌冷却：温度控制在120-140℃，灭菌时间在8-15秒，冷却至35～38℃。制得降血压梨罐头
食用者血压平稳下降，明显改善头晕、耳鸣、心慌、心悸等症状。
实施例三
按配方：南瓜35kg，南瓜汁25kg，灵芝精粉10kg，蛋白粉3kg，海藻糖0.15kg，甜菊糖0.15kg，柠檬酸0.2kg，卡拉胶0.3kg，26.2kg饮用纯净水。
和制备方法：
1)制南瓜块：选瓜、冲洗、去皮去核等，护色：护色液为0.2％氯化钙、0.5％氯化钠及0.2％柠檬酸的混合溶液，处理5小时，切块：0.8-1.6cm×0.8-1.6cm×0.8-1.6cm的瓜块；
2)预煮：南瓜和预煮液的比例为1∶1.5，预煮液为饮用纯净水，先将水煮沸后倒入水果块，重新沸腾后计时，保持微沸10～15分钟。预煮后南瓜块迅速用流动的过滤水冷却；
3)榨汁：榨取南瓜汁，用100目的过滤网过滤，过滤后，滤渣排出；留待备用；
4)配制装罐液：将上述配方的南瓜汁，灵芝精粉，蛋白粉，海藻糖，甜菊糖，卡拉胶和饮用水，进行混合，75～85℃温度中搅拌10-15分钟；
5)装罐：每罐按南瓜块大小、形态均衡装罐，提高原料利用率；
6)注液：装罐液中配柠檬酸0.1-0.25％调节pH值2.5-4.5，煮沸过滤后立即趁热装罐；
7)封罐：采用真空封罐，真空度0.06～0.067兆帕；
8)杀菌冷却：温度控制在120-140℃，灭菌时间在8-15秒，冷却至35～38℃。制得降血压南瓜罐头。
食用者血压平稳下降，明显改善头晕、耳鸣、心慌、心悸等症状。
Claims (2)
1.一种降血压果蔬罐头，该配方包括：果蔬块30-40％，果蔬汁20-30％，灵芝精粉5-10％，蛋白粉1-3％，海藻糖0.1-0．15％，甜菊糖0.1-0．15％，柠檬酸0.1-0．25％，卡拉胶0．2—0．4％，余量为饮用纯净水。
2.一种权利要求1所述降血压果蔬罐头的制备方法，其特征在于，其步骤如下：
1)制果蔬块：a)挑选果蔬、冲洗、去除包括皮、核在内的不可食用部分；b)护色，护色液为0．2％氯化钙、0．5％氯化钠及0．2％柠檬酸的混合溶液，处理5小时；c)切块，切0．8-1．6cm×0．8-1．6cm×0．8-1．6cm见方的果蔬块；
2)预煮：果蔬和预煮液的比例为l：1．5，预煮液为饮用纯净水，先将水煮沸后倒入果蔬块，重新沸腾后计时，保持微沸10～15分钟；预煮后果蔬迅速用流动的水过滤冷却；并按上述配比称取果蔬块留待备用；
3)榨汁：榨取与果蔬块相同果蔬的果蔬汁，用150目的过滤网过滤，过滤后，滤渣排出，留待备用；
4)配制装罐液：将按配方比的果蔬汁，灵芝精粉，蛋白粉，海藻糖，甜菊糖，卡拉胶，饮用纯净水，进行混合，75～85℃温度中搅拌10-15分钟；
5)装罐：每罐果蔬块按大小、形态均衡装罐，提高原料利用率；
6)注液：装罐液中配柠檬酸0.1-0．25％，调节pH值2．5-4．5，煮沸过滤后立即趁热装罐；
7)封罐：采用真空封罐，真空度0．06～0．067兆帕；
8)杀菌冷却：温度控制在120-140℃，灭菌时间在8-15秒，冷却至35～38℃；制得降血压果蔬罐头。
3．根据权利要求2所述的降血压果蔬罐头的制备方法，其特征在于：所述果蔬为菠萝。
4．根据权利要求2所述的降血压果蔬罐头的制备方法，其特征在于：所述果蔬为梨。
5．根据权利要求2所述的降血压果蔬罐头的制备方法，其特征在于：所述果蔬为南瓜。
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