CN103719499A - 一种高丽红参茶的制备方法 - Google Patents
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Abstract
本发明所属保健食品研究开发技术领域。本发明涉及一种高丽红参茶的制备方法。将高丽红参5年根洗净、烘干、粉碎成20目粉末,将高丽红参粉末、龙眼、枸杞子和大枣放入不锈钢容器内,加水煎煮3次,过滤,得滤液和残渣,将残渣压滤,并与滤液合并,加入清酒乳杆菌发酵,滤液减压浓缩至稠膏,向稠膏加入麦芽糊精和葡萄糖,拌匀、制软材、制粒、烘干、整粒、包装即可。本发明产品具有强身健体的功能。
Description
技术领域
本发明所属保健食品研究开发技术领域。本发明涉及一种高丽红参茶的制备方法。本发明产品具有强身健体的功能。
背景技术
1高丽红参系由产自韩国的高丽鲜参经蒸、烘烤加工而成,在加工高丽红参过程中,有新的抗癌活性成分产生。高丽红参不凉也不热,属于温性;高丽参虽性温但补性强,益气助火。高丽参又分白参和红参,脾虚火旺者宜用白参,因“生用气凉,微苦补阴”;脾虚肺怯者宜用红参,“熟用气温,味甘补阳”。总体来说,高丽参更适合老年气虚症状明显的人服用,能强壮体质,增强免疫力。
高丽红参的功效:
(1)益智健脑:对记忆力减退和运动协调能力下降的人以及经常喝酒或接触带乙醇成分的食物、药物的人,高丽红参具有提高脑力工作能力、增强记忆力和改善脑缺血性障碍的功效
(2)镇痛:一些专家通过做传感神经细胞试验发现,高丽参对身体各种疼痛症状都有所帮助。
(3)防癌和抗癌:高丽红参的皂苷成分和非皂苷成分有抑制多种癌细胞的增殖活性,同时也可抑制癌细胞转移。另外,高丽红参与抗癌剂同服用,抗癌效果要好于单独用抗癌剂(丝裂霉素)。这是因为肿瘤化疗中癌细胞易形成耐受,高丽红参与抗癌剂同服用,增强对癌细胞的杀伤力、减轻抗癌剂的副作用。
(4)增强免疫力:高丽红参提取物可恢复因服用具有免疫毒性的抗癌剂(丝裂霉素)而下降的细胞性免疫反应,尤其乙醚提取物可激活或增强细胞性免疫,及自然杀伤细胞的活性,对提高免疫力有很大的功效。
(5)控制糖尿病:高丽红参含有促进胰岛素分泌和类似胰岛素作用的物质,其中人参皂苷能改善高血糖,有效地控制糖尿病的发生。
(6)健肝:高丽参成分中有抗肝炎活性,具有解毒、保护肝脏及促进肝再生、恢复的作用。此外,高丽红参还有解酒、消除宿醉的作用。
(7)调节血压:高丽红参具有扩张血管作用,能改善血液循环,其中的皂苷成分通过促进血管内皮细胞释放一氧化氮,可达到降血压作用。
(8)抗疲劳及抗压:经研究发现,持续服用高丽红参可以提高运动能力和缓解疲劳,对促进运动员疲劳累积的恢复和预防运动性贫血有很大帮助;此外,高丽红参还可以增强对低温(5℃、0℃、-10℃)及高温(35℃)等不利环境的耐受力,通过对压力或环境变化进行精妙调节,提高抗压能力,维持机体稳定性。
(9)改善女性更年期障碍:据调查,有更年期障碍症状的女性在服用高丽红参后,有80%的人承认服用高丽红参后症状明显改善。专家称,这些女性如根据症状来调整用量,还可提高疗效。
(10)改善男性性功能障碍:高丽红参可防止因压力导致的男性性功能障碍。经临床试验,勃起障碍患者(90人)服用高丽红参后,在勃起程度、性欲及满意度等方面都有所改善。
(11)抗氧化及抗衰老:高丽红参具有抑制有害活性氧的增多和脂类过氧化的抗氧化效果。
2龙眼又称桂圆,含有多种营养物质,有补血安神,健脑益智,补养心脾的功效。龙眼营养丰富,是珍贵的滋养强化剂。对子宫癌细胞的抑制率超过90%,妇女更年期是妇科肿瘤好发的阶段,适当吃些龙眼有利健康。对病后需要调养及体质虚弱的人有辅助疗效。此外龙眼的叶、花、根、核均可入药。龙眼花是一种重要的蜜源植物,龙眼蜜是蜂蜜中的上等蜜。
3枸杞子枸杞子又称枸杞果,是名贵的药材和滋补品,中医很早就有“枸杞养生”的说法。《本草纲目》记载:“枸杞,补肾生精,养肝……明目安神,令人长寿。”甘,平。养肝,滋肾,润肺。主要成份:枸杞多糖、甜菜碱,阿托品,天仙子胺。对免疫功能有调节增强作用、降血糖、抗脂肪肝等。
4大枣又名红枣、干枣、枣子,起源于中国,在中国已有八千多年的种植历史,自古以来就被列为“五果”(栗、桃、李、杏、枣)之一。大枣富含蛋白质、脂肪、糖类、胡萝卜素、B族维生素、维生素C、维生素P以及钙、磷、铁和环磷酸腺苷等营养成分。其中维生素C的含量在果品中名列前茅,有维生素王之美称。
5乳酸菌(Lactobacillus)是发酵糖类且主要产物为乳酸的一类无芽孢、革兰氏染色阳性细菌的总称。凡是能从葡萄糖或乳糖的发酵过程中产生乳酸的细菌统称为乳酸菌。是一种存在于人类体内的益生菌。乳酸菌可用于制造酸奶、乳酪、啤酒、葡萄酒、泡菜、腌渍食品和其他发酵食品。
一参三果配合山药制备的高丽红参茶具有强身健体的功能。
发明内容
1、一种高丽红参茶的制备方法,特征在于其步骤为:
(1)原辅料组成及配比为高丽红参5年根10-15g、龙眼6-9g、枸杞子3-6g、大枣1-3g、0.1-0.2%清酒乳杆菌、麦芽糊精适量、葡萄糖适量;
(2)将(1)中高丽红参5年根10-15g洗净、烘干、粉碎成20目粉末;
(3)将(2)中的高丽红参粉末及龙眼6-9g、枸杞子3-6g和大枣1-3g放入不锈钢容器内,加水煎煮,加水量为高丽红参5年根、龙眼、枸杞子和大枣总重量的5-6倍,温度80-95℃,时间3-4h,过滤,得滤液和残渣;
(4)将(3)中残渣再加水煎煮,加水量为高丽红参5年根、龙眼、枸杞子和大枣总重量的4-5倍,温度80-95℃,时间2-3h,过滤,得滤液和残渣;
(5)将(4)中残渣再加水煎煮,加水量为高丽红参5年根、龙眼、枸杞子和大枣总重量的3-4倍,温度80-95℃,时间1-2h,过滤,得滤液和残渣;
(6)将(3)、(4)和(5)中残渣压滤,并与(3)、(4)和(5)中滤液合并,加入0.1-0.2%清酒乳杆菌,在温度37-42℃进行24-48h发酵;
(7)将(6)中滤液减压浓缩至稠膏;
(8)向(7)中稠膏加入麦芽糊精和葡萄糖,比例为稠膏:麦芽糊精:葡萄糖=1:2:3,拌匀、制软材;
(9)将(8)中软材制粒、烘干、整粒、包装即可。
具体实施方式
本发明所述的涉及一种高丽红参茶的制备方法包括以下实施例,下面的实施例可进一步说明本发明,但不以任何方式限制本发明。
实施例1:
1、一种高丽红参茶的制备方法,特征在于其步骤为:
(1)原辅料组成及配比为高丽红参5年根10g、龙眼6g、枸杞子3g、大枣1g、0.1%清酒乳杆菌、麦芽糊精适量、葡萄糖适量;
(2)将(1)中高丽红参5年根10g洗净、烘干、粉碎成20目粉末;
(3)将(2)中的高丽红参粉末及龙眼6g、枸杞子3g和大枣1g放入不锈钢容器内,加水煎煮,加水量为高丽红参5年根、龙眼、枸杞子和大枣总重量的5倍,温度80℃,时间3h,过滤,得滤液和残渣;
(4)将(3)中残渣再加水煎煮,加水量为高丽红参5年根、龙眼、枸杞子和大枣总重量的4倍,温度80℃,时间2h,过滤,得滤液和残渣;
(5)将(4)中残渣再加水煎煮,加水量为高丽红参5年根、龙眼、枸杞子和大枣总重量的3倍,温度80℃,时间1h,过滤,得滤液和残渣;
(6)将(3)、(4)和(5)中残渣压滤,并与(3)、(4)和(5)中滤液合并,加入0.1%清酒乳杆菌,在温度37℃进行48h发酵;
(7)将(6)中滤液减压浓缩至稠膏;
(8)向(7)中稠膏加入麦芽糊精和葡萄糖,比例为稠膏:麦芽糊精:葡萄糖=1:2:3,拌匀、制软材;
(9)将(8)中软材制粒、烘干、整粒、包装即可。
实施例2:
1、一种高丽红参茶的制备方法,特征在于其步骤为:
(1)原辅料组成及配比为高丽红参5年根15g、龙眼9g、枸杞子6g、大枣3g、0.2%清酒乳杆菌、麦芽糊精适量、葡萄糖适量;
(2)将(1)中高丽红参5年根15g洗净、烘干、粉碎成20目粉末;
(3)将(2)中的高丽红参粉末及龙眼9g、枸杞子6g和大枣3g放入不锈钢容器内,加水煎煮,加水量为高丽红参5年根、龙眼、枸杞子和大枣总重量的6倍,温度95℃,时间4h,过滤,得滤液和残渣;
(4)将(3)中残渣再加水煎煮,加水量为高丽红参5年根、龙眼、枸杞子和大枣总重量的5倍,温度95℃,时间3h,过滤,得滤液和残渣;
(5)将(4)中残渣再加水煎煮,加水量为高丽红参5年根、龙眼、枸杞子和大枣总重量的4倍,温度95℃,时间2h,过滤,得滤液和残渣;
(6)将(3)、(4)和(5)中残渣压滤,并与(3)、(4)和(5)中滤液合并,加入0.2%清酒乳杆菌,在温度42℃进行24h发酵;
(7)将(6)中滤液减压浓缩至稠膏;
(8)向(7)中稠膏加入麦芽糊精和葡萄糖,比例为稠膏:麦芽糊精:葡萄糖=1:2:3,拌匀、制软材;
(9)将(8)中软材制粒、烘干、整粒、包装即可。
Claims (1)
1.一种高丽红参茶的制备方法,特征在于其步骤为:
(1)原辅料组成及配比为高丽红参5年根10-15g、龙眼6-9g、枸杞子3-6g、大枣1-3g、0.1-0.2%清酒乳杆菌、麦芽糊精适量、葡萄糖适量;
(2)将(1)中高丽红参5年根10-15g洗净、烘干、粉碎成20目粉末;
(3)将(2)中的高丽红参粉末及龙眼6-9g、枸杞子3-6g和大枣1-3g放入不锈钢容器内,加水煎煮,加水量为高丽红参5年根、龙眼、枸杞子和大枣总重量的5-6倍,温度80-95℃,时间3-4h,过滤,得滤液和残渣;
(4)将(3)中残渣再加水煎煮,加水量为高丽红参5年根、龙眼、枸杞子和大枣总重量的4-5倍,温度80-95℃,时间2-3h,过滤,得滤液和残渣;
(5)将(4)中残渣再加水煎煮,加水量为高丽红参5年根、龙眼、枸杞子和大枣总重量的3-4倍,温度80-95℃,时间1-2h,过滤,得滤液和残渣;
(6)将(3)、(4)和(5)中残渣压滤,并与(3)、(4)和(5)中滤液合并,加入0.1-0.2%清酒乳杆菌,在温度37-42℃进行24-48h发酵;
(7)将(6)中滤液减压浓缩至稠膏;
(8)向(7)中稠膏加入麦芽糊精和葡萄糖,比例为稠膏:麦芽糊精:葡萄糖=1:2:3,拌匀、制软材;
(9)将(8)中软材制粒、烘干、整粒、包装即可。
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