CN103750170A - 一种乌发润发粥 - Google Patents
一种乌发润发粥 Download PDFInfo
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- CN103750170A CN103750170A CN201310636900.0A CN201310636900A CN103750170A CN 103750170 A CN103750170 A CN 103750170A CN 201310636900 A CN201310636900 A CN 201310636900A CN 103750170 A CN103750170 A CN 103750170A
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- Prior art keywords
- black
- hair
- porridge
- moistening
- rice
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/143—Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明涉及一种乌发润发粥，其特征是由白首乌(饮片)2g、黑豆15g、花生米(红皮或紫黑皮者佳)10g、桃仁6g、黑米15g、山药(饮片)25g(鲜品则50g)、核桃仁(内皮黑者佳)15g、黑芝麻10g、粳米50g、食盐2g、饮用水适量组成。将黑豆、花生米、桃仁、白首乌、黑米、山药、粳米浸泡，加足水，大火煮沸后，再用小火煮40分钟，核桃仁、黑芝麻分别烘烤或炒香，粉碎或碾碎加盐，入粥中混匀即食(也可喝粥时蘸食)。工业化生产则浸泡过的7种食材浸泡后补足水，高温高压煮20分钟，核桃仁、黑芝麻烘烤、粉碎、加盐，入粥中混匀，无菌灌装密封。长期食用有乌发润发作用。
Description
技术领域
本发明涉及保健食品领域，特别是一种乌发润发粥的制作方法。
背景技术
酪氨酸酶是一种含铜的多酚氧化酶，它是生物体黑素合成过程中的限速酶，其表达和活性决定着黑色素生成的量和速度。反应过弱或缺乏反应，则可引发白发。微量元素铜、锌、铁、银可与酶活性中心周围的-SH结合，使酶活性增强。复合维生素B、泛酸、叶酸，酪氨酸、色氨酸、赖氨酸也可增加酶活性。人多数国人都希望自己的头发乌黑润泽，但在人群中白发的发生率很高，困扰着青少年白发和中老年白发者。中老年人毛囊的毛球中黑素细胞内酪氨酸酶活性逐渐丧失，合成黑素能力逐渐减弱乃至消失，所以毛发中色素消失，变成白发，严重情绪波动也可使头发迅速变白。另外，蛋白质、维生素和微量元素锌、硒是确保头发健康亮泽的重要物质，饮食营养不良、烫发或使用劣质洗发剂易使头发枯黄粗糙、变脆分叉。因此，从古到今人们都很重视乌发润发物质的寻找，清代著名医家张石顽《本经逢原》中记载黑豆“入肾经血分，同青盐、旱莲草、何首乌蒸熟，但食黑豆则须发不白，其补肾之功可知”，公开号为102726644A的专利申请“乌发粥”公开了以制何首乌、黑豆、红枣、核桃仁、黑芝麻、黑桑葚、黑木耳、女贞子、枸杞子、黑米、冰糖为原料的乌发粥制作方法；公开号为102987209A的专利申请“乌发粥的制备方法”公开了用梧桐子、黑芝麻、何首乌、熟地黄、枸杞子、大米制作乌发粥的方法，但目前尚未见同时能乌发、润发的专利公开报道。
发明内容
本发明的目的在于：提供一种乌发润发粥的制作方法。长期饮用可用于防治白发和头发枯黄粗糙、变脆分叉。
本发明通过以下技术方案实现：
一种乌发润发粥，其特征是由白首乌(饮片)2g、黑豆15g、花生米(红皮或紫黑皮者佳)10g、桃仁6g、黑米15g、山药(饮片)25g(鲜品则50g)、核桃仁(内皮黑者佳)15g、黑芝麻10g、粳米50g、食盐2g、饮用水适量组成，此为1人份，制作时按此比例及食用人数扩大用量。
所述乌发润发粥是这样制作的：黑豆、花生米、桃仁去杂质及劣质并洗净，用冷水浸泡5小时，白首乌、黑米、山药(鲜品则不用浸泡)、粳米去杂质及劣质并洗净，用冷水浸泡2小时，前7种食材与浸泡用水一起放入锅中(或其它加热容器)并把水加足，大火煮沸后，再用小火煮40分钟即可，核桃仁、黑芝麻分别烘烤或炒香，粉碎或碾碎加盐，入粥中混匀即食(也可喝粥时蘸食)，此为居家食用。如工业化生产，则浸泡过的7种食材与浸泡用水一起放入高温高压容器中并补足水，加压煮20分钟，核桃仁、黑芝麻烘烤、粉碎、加盐，入粥中混匀，无菌灌装密封。
与现有技术相比，本发明的乌发润发粥是根据中医食疗理论及饮食营养学知识，结合药理学研究成果而研制的，所选食材属于食品或药食两用物质，有乌发润发作用。长期食用可以预防或减轻多种原因引起的头发变白、枯黄粗糙、变脆分叉，有效性和安全性高。中医认为肾藏精，其华在发，在色为黑，在味为咸，因此乌发润发粥选取黑色食品黑豆、黑花生米、黑米、黑核桃仁、黑芝麻以填肾精、滋养头发，《开宝本草》谓核桃仁“食之令人肥健，润肌，黑须发”，，《本草备要》谓黑芝麻“明耳目，乌须发”，并以味咸入肾的食盐调味，区别于众多以糖调味的粥，即使有糖尿病也可饮用，《本草纲目》用青盐同栝楼、杏仁治疗白发。肾为先天之本，脾为后天之本，先天之本有赖于后天之本的充养，所以用益气养阴补脾益肾的山药、辅以补脾胃的粳米以充养肾精，《本草纲目》谓薯蓣(即山药)“益肾气，健脾胃，止泄痢，化痰涎，润皮毛”。营养学和药理学研究显示显示：白首乌含有丰富的锌、铁及维生素B，有助于酪氨酸酶活性增强，白首乌含有的C21甾苷对酪氨酸酶有激活作用【王晓岚，姚文杰，苑亮。白首乌含有的多糖等活性成分对酪氨酸酶活力的影响[J].食品与生物技术学报，2013,32(10)：1097-1100.】；黑豆含有丰富的维生素，其中E族和B族维生素含量最高，黑豆含有人量的蛋白质和丰富的微量元素，每100克黑豆中含钙370毫克，磷577毫克、铁12毫克，其他如锌、铜、镁、钼、硒、氟等含量都不低，是其乌发润发作用的物质基础；花生尤其黑粒花生蛋白质含量高，黑粒花生高硒并含有人体所需的20种氨基酸及多种微量元素，维生素E、B族维生素，卵磷脂和黑亮活性物质.其中精氨酸、钾、硒、锌和维生素E的含量分别比其它花生多120％、101％、100％、49％、28％，有良好的润发作用；黑米所含锰、锌、铜等无机盐大都比人米高1-3倍；黑芝麻水提液能够促使酪氨酸酶表达，黑色素的合成量也就得以提高，白发冈此又可以重新变黑；桃仁对酪氨酸酶也有激活作用【郑向宇，罗少华。桃仁对酪氨酸酶激活作用的实验研究[J].南京铁道医学院学报，1996,15(4)：257-258.】，桃仁还能舒张血管、改善微循环，有利于头发营养物质的供给。
具体实施方式
通过以下实施例进一步举例描述本发明，并不以任何方式限制本发明，对本领域技术人员来说，所有类似的取代显然都认为是本发明的精神、范围和构思及权利要求范围内的。在不背离本发明的技术解决方案的前提下，对本发明所作的本领域普通技术人员容易实现的任何改动或改变都将落入本发明的权利要求书所限定的范围之内。
实施例1
一种乌发润发粥，由如下重量份的原料制成：白首乌(饮片)2g、黑豆15g、花生米(红皮或紫黑皮者佳)10g、桃仁6g、黑米15g、山药(饮片)25g(鲜品则50g)、核桃仁(内皮黑者佳)15g、黑芝麻10g、粳米50g、食盐2g、饮用水适量组成，此为1人份，制作时按此比例3人食用扩大3倍用量。
其制备方法包括以下步骤：黑豆、花生米、桃仁去杂质及劣质并洗净，用冷水浸泡5小时，白首乌、黑米、山药(鲜品则不用浸泡)、粳米去杂质及劣质并洗净，用冷水浸泡2小时，前7种食材与浸泡用水一起放入锅中(或其它加热容器)并把水加足，大火煮沸后，再用小火煮40分钟即可，核桃仁、黑芝麻分别炒香，碾碎加盐，入粥中混匀即食。
实施例2
一种乌发润发粥，由如下重量份的原料制成：白首乌(饮片)2g、黑豆15g、花生米(红皮或紫黑皮者佳)10g、桃仁6g、黑米15g、山药(饮片)25g(鲜品则50g)、核桃仁(内皮黑者佳)15g、黑芝麻10g、粳米50g、食盐2g、饮用水适量组成，此为1人份，制作时按此比例6人食用扩大6倍用量。
其制备方法包括以下步骤：黑豆、花生米、桃仁去杂质及劣质并洗净，用冷水浸泡5小时，白首乌、黑米、山药(鲜品则不用浸泡)、粳米去杂质及劣质并洗净，用冷水浸泡2小时，前7种食材与浸泡用水一起放入锅中(或其它加热容器)并把水加足，大火煮沸后，再用小火煮40分钟即可，核桃仁、黑芝麻分别烘烤或炒香，打碎或碾碎加盐，喝粥时蘸食。
实施例3
一种乌发润发粥，由如下重量份的原料制成：白首乌(饮片)2g、黑豆15g、花生米(红皮或紫黑皮者佳)10g、桃仁6g、黑米15g、山药(饮片)25g(鲜品则50g)、核桃仁(内皮黑者佳)15g、黑芝麻10g、粳米50g、食盐2g、饮用水适量组成，此为1人份，制作时按此比例扩大用量以满足规模化生产。
其制备方法包括以下步骤：黑豆、花生米、桃仁去杂质及劣质并洗净，用冷水浸泡5小时，白首乌、黑米、山药(鲜品则不用浸泡)、粳米去杂质及劣质并洗净，用冷水浸泡2小时，浸泡过的7种食材与浸泡用水一起放入高温高压容器中加压煮20分钟，核桃仁、黑芝麻烘烤、粉碎、加盐，入粥中混匀，无菌灌装密封于350ml左右的易拉罐。
Claims (1)
1.一种乌发润发粥，其特征是由白首乌(饮片)2g、黑豆15g、花生米(红皮或紫黑皮者佳)10g、桃仁6g、黑米15g、山药(饮片)25g(鲜品则50g)、核桃仁(内皮黑者佳)15g、黑芝麻10g、粳米50g、食盐2g、饮用水适量组成，此为1人份，制作时按此比例及食用人数扩大用量。
所述乌发润发粥是这样制作的：黑豆、花生米、桃仁去杂质及劣质并洗净，用冷水浸泡5小时，白首乌、黑米、山药(鲜品则不用浸泡)、粳米去杂质及劣质并洗净，用冷水浸泡2小时，前7种食材与浸泡用水一起放入锅中(或其它加热容器)并把水加足，大火煮沸后，再用小火煮40分钟即可，核桃仁、黑芝麻分别烘烤或炒香，粉碎或碾碎加盐，入粥中混匀即食(也可喝粥时蘸食)，此为居家食用。如工业化生产，则浸泡过的7种食材与浸泡用水一起放入高温高压容器中并补足水，加压煮20分钟，核桃仁、黑芝麻烘烤、粉碎、加盐，入粥中混匀，无菌灌装密封。
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