CN103876203A - 一种健脾补气抗癌莲子糕及其制备方法 - Google Patents
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Abstract
本发明涉及一种健脾补气抗癌莲子糕及其制备方法，它是由莲子、黄芪、白术、陈皮、白扁豆、人参、茯苓制备而成。本发明的特点在于将原料打浆后加热浇注成型，冷却后自动脱模，烘干后即可包装，省去包糯米纸的烦琐工序，工艺简单，保质期长，营养丰富，具有健脾补气抗癌之功效。
Description
技术领域
本发明涉及一种健脾补气抗癌莲子糕及其制备方法，属于果蔬生产技术领域。
背景技术
目前市场上的莲子糕制备方法是用莲子100g、粳米100g为原料，先把莲子去心煮烂后捣成泥，再将粳米加水蒸熟，与莲肉混匀，放入容器中待冷切块，撒上白糖即可食用。其不足之处在于单用莲子其健脾补气抗癌作用较弱，且其制备产品保质期短。本发明采用莲子、黄芪、白术、陈皮、白扁豆、人参、茯苓组成复方，增强了健脾补气抗癌作用，并且在制备时将原料打浆后加热浇注成型，冷却后自动脱模，烘干后即可包装，省去包糯米纸的烦琐工序，工艺简单，保质期长。
发明内容
本发明的目的是提供一种健脾补气抗癌莲子糕及其制备方法。该法将原料打浆后加热浇注成型，冷却后自动脱模，烘干后即可包装，省去包糯米纸的烦琐工序，工艺简单，保质期长。本发明莲子糕具有健脾补气抗癌之功效。
一种健脾补气抗癌莲子糕，其特征在于是由下述原料和重量配比制备而成：莲子1～25份，黄芪1～25份、白术1～25份、陈皮1～25份，白扁豆1～25份，人参1～25份、茯苓1～25份。本发明优选重量配比是：莲子5～15份，黄芪、白术、陈皮5～15份，白扁豆5～15份，人参、茯苓5～15份。本发明最佳重量配比是：莲子10份，黄芪10份、白术10份、陈皮10份，白扁豆10份，人参10份、茯苓10份。
一种健脾补气抗癌莲子糕的制备方法：将各原料清洗后浸泡4～16小时，煮沸0.5～3小时后，打浆；加入添加剂，用纯化水调配，搅拌均匀，加热至温度为75～100℃，将混合浆料浇注至硅胶模具内，冷却凝冻后自动脱模；将脱模的糕在网盘中铺平后放入热风干燥箱40～60℃烘干16～36小时，当糕含水量低于10％时包装，即得成品。
本发明所述的添加剂是柠檬酸0.01～5份，白砂糖10～30份，糖浆10～40份，卡拉胶0.1～15份。
本发明所述的糖浆可以是淀粉糖浆、麦芽糖浆、葡萄糖浆、麦芽糖醇、木糖醇、赤藓糖醇或低聚异麦芽糖中的任何一种。
本发明所述的柠檬酸用量，可以根据不同酸味的要求确定。
本发明特点在于：将原料打浆后加热浇注成型，省去包糯米纸的烦琐工序，工艺简单，保质期长，营养丰富，具有很好的健脾补气抗癌作用，适用于脾胃虚弱人群长期食用。实验研究表明莲子糕健脾补气抗癌作用。具体实验如下：
1材料与方法
1.1受试品：莲子糕。
1.2受试对象：选择120例年龄为10～60岁，长期脾胃虚弱，消化功能不良者为受试者。
1.3服用方法：按推荐方法和推荐量服用受试物，每日3～5次，每次2～5粒，连续服用30d，观察该莲子糕对血压的改善作用。
2结果
表1莲子糕对受试者血压的影响
以上研究表明，莲子糕对受试者脾胃虚弱的各症状均有明显的改善，莲子糕具有健脾养胃功效。
四、具体实施方式
下面结合实例进一步描述本发明：
实施例1
按以下重量配比称取原料：莲子22份，黄芪19份、白术19份、陈皮19份，白扁豆24份，人参21份、茯苓21份，柠檬酸0.7份，白砂糖18份，糖浆32份，卡拉胶5份。
制备方法：将各原料清洗后浸泡7小时，煮沸2小时后，打浆；加入柠檬酸、白砂糖、糖浆及卡拉胶，用纯化水调配，搅拌均匀，加热至温度为80℃，将混合浆料浇注至硅胶模具内，冷却凝冻后自动脱模；将脱模的糕在网盘中铺平后放入热风干燥箱50℃烘干24小时，当糕含水量低于10％时包装，即为成品。其中糖浆可以换成淀粉糖浆、麦芽糖浆、葡萄糖浆、麦芽糖醇、木糖醇、赤藓糖醇、低聚异麦芽糖中的任何一种。
实施例2
按以下重量配比称取原料：莲子2份，黄芪2份、白术2份、陈皮2份，白扁豆3份，人参1份、茯苓1份，柠檬酸0.02份，白砂糖11份，糖浆12份，卡拉胶1.8份。制备方法：将各原料清洗后浸泡4小时，煮沸1小时后，打浆；加入柠檬酸、白砂糖、糖浆及卡拉胶，用纯化水调配，搅拌均匀，加热至温度为90℃，将混合浆料浇注至硅胶模具内，冷却凝冻后自动脱模；将脱模的糕在网盘中铺平后放入热风干燥箱55℃烘干20小时，当糕含水量低于10％时包装，即为成品。其中糖浆可以换成淀粉糖浆、麦芽糖浆、葡萄糖浆、麦芽糖醇、木糖醇、赤藓糖醇、低聚异麦芽糖中的任何一种。
实施例3
按以下重量配比称取原料：莲子7份，黄芪5份、白术5份、陈皮5份，白扁豆6份，人参5份、茯苓5份，柠檬酸0.3份，白砂糖15份，糖浆20份，卡拉胶2.5份。制备方法：将各原料清洗后浸泡5小时，煮沸1.5小时后，打浆；加入柠檬酸、白砂糖、糖浆及卡拉胶，用纯化水调配，搅拌均匀，加热至温度为95℃，将混合浆料浇注至硅胶模具内，冷却凝冻后自动脱模；将脱模的糕在网盘中铺平后放入热风干燥箱55℃烘干30小时，当糕含水量低于10％时包装，即为成品。其中糖浆可以换成淀粉糖浆、麦芽糖浆、葡萄糖浆、麦芽糖醇、木糖醇、赤藓糖醇、低聚异麦芽糖中的任何一种。
Claims (6)
1.一种健脾补气抗癌莲子糕，其特征在于由下述原料和重量配比制备而成：莲子1～25份，黄芪1～25份、白术1～25份、陈皮1～25份，白扁豆1～25份，人参1～25份、茯苓1～25份。
2.如权利要求1所述的莲子糕，其中各原料的重量配比是：莲子5～15份，黄芪5～15份、白术5～15份、陈皮5～15份，白扁豆5～15份，人参、茯苓5～15份。
3.如权利要求1或2所述的莲子糕，其中各原料的重量配比是：莲子10份，黄芪10份、白术10份、陈皮10份，白扁豆10份，人参10份、茯苓10份。
4.如权利要求1～3所述的莲子糕，其特征在于制备方法是将各原料清洗后浸泡4～16小时，煮沸0.5～3小时后，打浆；加入添加剂，用纯化水调配，搅拌均匀，加热至温度为75～100℃，将混合浆料浇注至硅胶模具内，冷却凝冻后自动脱模；将脱模的糕在网盘中铺平后放入热风干燥箱40～60℃烘干16～36小时，当糕含水量低于10％时包装，即得成品。
5.如权利要求4所述莲子糕的制备方法，其特征在于所述的添加剂是柠檬酸0.01～5份，白砂糖10～30份，糖浆10～40份，卡拉胶0.1～15份。
6.如权利要求4所述的莲子糕的制备方法，其特征在于糖浆可以换成淀粉糖浆、麦芽糖浆、葡萄糖浆、麦芽糖醇、木糖醇、赤藓糖醇、低聚异麦芽糖中的任何一种。
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| CN109170099A (zh) * | 2018-10-22 | 2019-01-11 | 宋子刚 | 具备降低血糖作用的八珍糕及其制备方法 |
| CN113995041A (zh) * | 2021-10-27 | 2022-02-01 | 中国热带农业科学院热带作物品种资源研究所 | 一种含有诺丽的果丹皮以及制备方法 |
| CN114984080A (zh) * | 2022-06-09 | 2022-09-02 | 李连印 | 一种消除肿瘤和息肉的中药组合物及其制备方法 |
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| CN102885299A (zh) * | 2011-07-22 | 2013-01-23 | 江西食方食坊中药食品有限公司 | 一种健脾养胃莲子糕及其制备方法 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170099A (zh) * | 2018-10-22 | 2019-01-11 | 宋子刚 | 具备降低血糖作用的八珍糕及其制备方法 |
| CN113995041A (zh) * | 2021-10-27 | 2022-02-01 | 中国热带农业科学院热带作物品种资源研究所 | 一种含有诺丽的果丹皮以及制备方法 |
| CN113995041B (zh) * | 2021-10-27 | 2023-08-01 | 中国热带农业科学院热带作物品种资源研究所 | 一种含有诺丽的果丹皮以及制备方法 |
| CN114984080A (zh) * | 2022-06-09 | 2022-09-02 | 李连印 | 一种消除肿瘤和息肉的中药组合物及其制备方法 |
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