CN103844218A - 一种蔬菜风味口含片及其制备方法 - Google Patents
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Abstract
本发明公开了一种蔬菜风味口含片及其制备方法，其组成原料的重量份为：包心菜10-20、蕹菜20-30、苋菜15-20、香菜20-25、莴苣10-12、菠菜15-20、芥蓝菜20-30、芹菜10-15、银杏叶8-10、海带10-15、茶叶粉5-10、荞麦壳10-15、海藻酸钠1.0-1.2、淀粉60-70、阿斯巴甜2.0-2.3、羟甲基纤维素钠1.0-2.0和硬脂酸镁1.8-2.5；本发明的口含片中含有大量蔬菜，蔬菜中含有大量的水分和维生素，有效补充呕吐造成的水分和维生素缺失，同时具有降血压、防动脉硬化、通便排泄、减肥、清热解毒、益气、生津润燥、滋阴润燥等功效，适合各个阶段的人们食用。
Description
技术领域
本发明涉及一种保健食品技术领域，具体涉及一种蔬菜风味口含片及其制备方法。
背景技术
蔬菜是人们日常饮食中必不可少的食物之一，蔬菜的营养物质主要包含蛋白质、矿物质、维生素等，这些物质的含量越高，蔬菜的营养价值也越高，此外，蔬菜中的水分和膳食纤维的含量也是重要的营养品质指标，通常，水分含量高、膳食纤维少的蔬菜鲜嫩度较好，其食用价值也较高，但从保健的角度来看，膳食纤维也是一种必不可少的营养素。
发明内容
本发明的目的在于提供一种蔬菜风味口含片及其制备方法。
本发明采用如下技术方案：
蔬菜风味口含片，其组成原料的重量份为：包心菜10-20、蕹菜20-30、苋菜15-20、香菜20-25、莴苣10-12、菠菜15-20、芥蓝菜20-30、芹菜10-15、银杏叶8-10、海带10-15、茶叶粉5-10、荞麦壳10-15、海藻酸钠1.0-1.2、淀粉60-70、阿斯巴甜2.0-2.3、羟甲基纤维素钠1.0-2.0和硬脂酸镁1.8-2.5。
蔬菜风味口含片，其组成原料的重量份为：包心菜15、蕹菜25、苋菜18、香菜22、莴苣11、菠菜18、芥蓝菜25、芹菜12、银杏叶9、海带12、茶叶粉8、荞麦壳12、海藻酸钠1.1、淀粉65、阿斯巴甜2.2、羟甲基纤维素钠1.5和硬脂酸镁2.2。
蔬菜风味口含片的制备方法，包括以下步骤：
（1）按组成原料的重量份称取包心菜、蕹菜、苋菜、香菜、莴苣、菠菜、芥蓝菜、芹菜、银杏叶、海带和荞麦壳；洗净晾干，研磨粉碎，然后加入20-25倍量的水，煎煮20-30分钟，过滤取滤液，再向滤液中加入茶叶粉；
（2）将步骤（1）的含有茶叶粉的滤液用真空浓缩至膏状，并进行造粒、干燥和整粒处理；
（3）将步骤（2）整粒后的颗粒中加入其他剩余组成原料，均匀搅拌混合；最后进行造粒、压片、包装处理得到成品。
本发明的有益效果：
本发明的口含片中含有大量蔬菜，蔬菜中含有大量的水分和维生素，有效补充呕吐造成的水分和维生素缺失，同时具有降血压、防动脉硬化、通便排泄、减肥、清热解毒、益气、生津润燥、滋阴润燥等功效，适合各个阶段的人们食用。
具体实施方式
实施例1：蔬菜风味口含片，其组成原料的重量份（g）为：包心菜15、蕹菜25、苋菜18、香菜22、莴苣11、菠菜18、芥蓝菜25、芹菜12、银杏叶9、海带12、茶叶粉8、荞麦壳12、海藻酸钠1.1、淀粉65、阿斯巴甜2.2、羟甲基纤维素钠1.5和硬脂酸镁2.2。
蔬菜风味口含片的制备方法，包括以下步骤：
（1）按组成原料的重量份称取包心菜、蕹菜、苋菜、香菜、莴苣、菠菜、芥蓝菜、芹菜、银杏叶、海带和荞麦壳；洗净晾干，研磨粉碎，然后加入20-25倍量的水，煎煮20-30分钟，过滤取滤液，再向滤液中加入茶叶粉；
（2）将步骤（1）的含有茶叶粉的滤液用真空浓缩至膏状，并进行造粒、干燥和整粒处理；
（3）将步骤（2）整粒后的颗粒中加入其他剩余组成原料，均匀搅拌混合；最后进行造粒、压片、包装处理得到成品。
本发明的口含片具有降血压、防动脉硬化、通便排泄、减肥、清热解毒、益气、生津润燥、消水肿、补脾利尿、滋阴润燥、养血、润肤的功效，适合各个阶段的人们食用。
Claims (3)
1.一种蔬菜风味口含片，其特征在于其组成原料的重量份为：包心菜10-20、蕹菜20-30、苋菜15-20、香菜20-25、莴苣10-12、菠菜15-20、芥蓝菜20-30、芹菜10-15、银杏叶8-10、海带10-15、茶叶粉5-10、荞麦壳10-15、海藻酸钠1.0-1.2、淀粉60-70、阿斯巴甜2.0-2.3、羟甲基纤维素钠1.0-2.0和硬脂酸镁1.8-2.5。
2.根据权利要求1所述的蔬菜风味口含片，其特征在于其组成原料的重量份为：包心菜15、蕹菜25、苋菜18、香菜22、莴苣11、菠菜18、芥蓝菜25、芹菜12、银杏叶9、海带12、茶叶粉8、荞麦壳12、海藻酸钠1.1、淀粉65、阿斯巴甜2.2、羟甲基纤维素钠1.5和硬脂酸镁2.2。
3.一种如权利要求1所述的蔬菜风味口含片的制备方法，其特征在于包括以下步骤：
（1）按组成原料的重量份称取包心菜、蕹菜、苋菜、香菜、莴苣、菠菜、芥蓝菜、芹菜、银杏叶、海带和荞麦壳；洗净晾干，研磨粉碎，然后加入20-25倍量的水，煎煮20-30分钟，过滤取滤液，再向滤液中加入茶叶粉；
（2）将步骤（1）的含有茶叶粉的滤液用真空浓缩至膏状，并进行造粒、干燥和整粒处理；
（3）将步骤（2）整粒后的颗粒中加入其他剩余组成原料，均匀搅拌混合；最后进行造粒、压片、包装处理得到成品。
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