CN1036316C - 口服黑米营养液的生产方法 - Google Patents
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Abstract
本发明涉及一种用黑米为原料配合几味中药制造滋补保健性口服黑米营养液的生产工艺和配方。生产方法是，先将黑米脱取种皮，与中药西洋参、灵芝、何首乌经预处理，浸水加热提取、过滤、浓缩、定容等过程制得其水溶性抽提物。后者再经配制、离心、灭菌处理，最后制得红褐色半透明的口服黑米营养液。
Description
本发明涉及一种用黑米配合西洋参、灵芝、何首乌等原料及辅料制造滋补、保健性一口服黑米营养液的生产工艺和配方。
黑米，其种皮呈紫黑色，我国中医一直认为黑米有滋阴活血、补肝益肾、益陴胃等功效。黑米中含有一般大米缺乏的天然花色素和维生素C，其蛋白质、植物脂肪、维生素B族及人体必要的微量元素铁、锌、铜、常量元素钙、镁等均大大超过一般米种。正因为黑米的营养价值和保健作用，使其日益引起消费者的极大兴趣。特别是近几年来，国内某些厂家已研制生产出一些产品供应市场，至于将黑米与一些中药材复合配制成营养保健口服液则未见报道。
本发明之目的在于提供一种以黑米种皮，配合磁补性中药材西洋参、灵芝、何首乌制造具有营养保健作用之口服黑米营养液的生产工艺和配方。
本发明的目的是通过下列步骤来实现。将新碾打的优质黑米经两次脱皮，选取种皮粉碎过80目筛西洋参、灵芝、何首乌均选药用干品，分别粉碎处理过80目筛备用，以制取1000毫升的口服黑米营养液所需配方成分的重量为准，其制作方法是：(1)称取粉碎过筛的黑米种皮15克、灵芝5克、何首乌4克，用10倍量的水在加热至微沸下连续浸提三次，将三次所得滤液合并，浓缩，用水定容至200毫升，得到抽取物A；(2)取西洋参8克，用140倍量的水加热至微沸条件下连续抽提三次，将三次所得滤液合并、浓缩，用水定容至600毫升，得到抽提物B；(3)将抽提物A与B混合，同时加入蜂蜜汁200克、琼脂1克，充分混匀后，用水定容至1000毫升，加热至沸并维持2分钟，最后经高速离心处理10分钟(转速3000转/分)，取其清液即为黑米口服营养液，外观呈红褐色半透明状，甜味适度，并稍带黑米及中药之特殊清香、十分爽口。
本发明营养液成分中的黑米种皮是将黑糙米脱取而得颜色呈紫黑色，它是黑米特殊营养药效成分比较集中分布的部分，对比研究已知，种皮重量仅占黑糙米的10％，但其中各主要特殊成分的含量均高出此比例值很多。例如：蛋白质含量占其总含量的20％以上，脂肪占其总含量的60％以上，铁含量占其总含量的70％以上，铜含量占其总量的18％以上，锌含量占其总含量的80％以上，而维生素B族则主要分布于种皮中。营养液中的西洋参既富含人参皂甙和多糖，在药性上又不象人参那样燥热。具有补肺降火、生津止渴、祛咳除烦等功效，是温补性名贵药材营养液中的灵芝含有麦角甾醇，脂肪酸、甘露醇、多糖类、生物碱，内酯、香豆精、水溶性蛋白和多种酶类。所含有机锗之保健功效更引世人注目。灵芝性平味甘、中医上用于治虚劳咳嗽，气喘、失眠、消化不良。而何首乌、药理上以其降血脂、降血糖及抗菌作用见长，具有补肝、益肾、养血、祛风和乌发等功用。
本发明所提供的口服黑米营养液的生产工艺和配方，涉及黑米及滋补性中药材西洋参、灵芝、何首乌的复配和协同增效作用。它遵循中药学配伍原则，符合制剂学要求。使其产品不仅含有极高的营养价值，而且还具有滋阴、养血、益气、补肝、补肺、补肾、补脑健脾和胃、润肠等保健治疗功用。产品对脑、体力劳动和运动后精神及体力的迅速恢复有效，能提供婴幼儿正常生长发育所必需的多种微量元素，对一些慢性病、老年病和营养缺乏症如贫血、营养不良性水肿、肝炎、虚痨咳嗽、盗汗等有治疗和辅助治疗作用，久服还能养容乌发。
采用本发明制取的口服黑米营养液，填补了黑米营养保健产品的一项空白。而它与一般同类产品相比，具有营养保健性成分含量高，药效作用的适应范围广等优点。尤其是借黑米天然色素着色，具有赏心悦目之感观效果。产品不含任何化学添加剂和有机溶剂；在味觉上保留了黑米特有的清香，甘甜适度，余味深长，可以满足广大消费者的口感要求。
下面结合实施例对本发明进一步说明
1.原料精选及预处理：选用新碾打的优质黑糙米，用普通打米机轻打两次脱取种皮(占黑糙米重的10％)，再将种皮粉碎处理过80目筛。西洋参、灵芝、何首乌均选用其药用于品，分别经粉碎处理过80目筛。
2.抽提：称取黑米种皮粉15克，灵芝粉5克、何首乌粉4克混合，加入10倍的水，加热至微沸并保持微沸30分钟，停止加热后静置10分钟，过滤，滤渣仍加同量水如法抽提两次，将三次所得滤液合并，浓缩，用水定容至200毫升得抽提物A，另称取西洋参粉8克，加入140倍量的水，加热至微沸并保持微沸30分钟，停止加热后静置10分钟过滤，滤渣仍加入同量水如法提取两次将三次所得滤液合并，浓缩，用水定容至600毫升得抽提物B。
3.配制：将抽提物A和抽提物B混合，加入蜂蜜汁200克、琼脂1克，充分混匀后用水定容至100毫升，加热至沸并保持2分钟。
4.离心处理：将已配制得到的液体物料用离心机离心处理(转速3000转/分)处理时间10分钟。
5.灭菌处理：采用低温间歇灭菌法灭菌。
6.罐装：将灭菌处理过的液体物冷却至室温后按无菌操作工艺罐封在特制玻璃瓶中，外加纸盒包装。
Claims (1)
1.一种口服黑米营养液的生产方法，选取黑米种皮及药用西洋参、灵芝、何首乌，分别粉碎处理过80目筛，以制作1000毫升的口服黑米营养液所需配方成分重量为准，其制作方法的特征在于，将已制备好过筛的黑米种皮15克、灵芝5克、可首乌4克混合后，加入10倍量的水，加热至微沸并保持30分钟，停止加热后静置10分钟再过滤，滤渣仍加同量的水，如法抽提两次，将三次所得滤液合并，浓缩，用水定容至200毫升，得到抽提液A，将西洋参粉末8克，加入140倍量的水，加热至微沸并保持30分钟，停止加热后静置10分钟再过滤，将滤渣仍加入同量水，如法抽提两次，将三次所得滤液合并，浓缩，用水定容600毫升，得到抽提液B，将抽提液A与B混合，同时加入蜂蜜汁200克，琼脂1克，充分混匀后，用水定容至1000毫升，加热至沸并维持2分钟，最后经高速离心处理10分钟后，取其清液再低温间歇灭菌处理。
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| CN1036630C (zh) * | 1994-02-05 | 1997-12-10 | 张春林 | 一种保健饮料及其制备方法 |
| CN102687887A (zh) * | 2012-06-18 | 2012-09-26 | 陕西咸阳淳化中富实业有限公司 | 果蔬汁三次萃取新工艺 |
| CN111743067A (zh) * | 2020-07-24 | 2020-10-09 | 广西日辉农业科技有限公司 | 有色糙米种皮原粉制备饮料母液的方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1041106A (zh) * | 1988-09-10 | 1990-04-11 | 李绪滨 | 一种灵芝精的生产工艺 |
| CN1053882A (zh) * | 1990-02-08 | 1991-08-21 | 西安市制糖厂 | 三珍羹的生产方法 |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1041106A (zh) * | 1988-09-10 | 1990-04-11 | 李绪滨 | 一种灵芝精的生产工艺 |
| CN1053882A (zh) * | 1990-02-08 | 1991-08-21 | 西安市制糖厂 | 三珍羹的生产方法 |
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