CN103918995A - 一种枸杞菊花粥及其制备方法 - Google Patents
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Abstract
一种枸杞菊花粥，其特征在于由以下重量份的原料制成：大麦片80~120、奶粉40~50、小米50~60、枸杞40~50、菊花20~30、柠檬酸4~6、蜂蜜10~12、果汁20~25、玉米粉15~20、蔬菜汁5~10、细盐9~12、味精6~8、助剂4~5、水600~700；本发明将中医养生学的枸杞、菊花和人类生活中必不可少的粥文化巧妙地结合在一起，菊花含有菊甙、氨基酸、黄酮类及多种维生素和微量元素，可以养肝明目、清心、补肾、预防动脉硬化、调整血脂等功效，枸杞具有滋补肝肾、益精明目、养血、增强人体的免疫力、降血糖、软化血管等功效，这样人们在喝粥的同时，无形中补充人体所需，增强了体魄。
Description
技术领域
本发明是关于一种枸杞菊花粥及其制备方法，属于食品类养生粥的工艺技术领域。
背景技术
枸杞：主要成份是枸杞子含甜菜碱（betane），阿托品（atropine），天仙子胺（gyoscyamine）。
枸杞多糖：枸杞多糖是一种水溶性多糖，是枸杞中最主要的活性成分，相对分子质量为68-200，成为国内外研究热点。其中又以枸杞多糖的免疫调节和抗肿瘤作用的研究最多，现已有很多研究表明枸杞多糖具有促进免疫、抗衰老、抗肿瘤、清除自由基、抗疲劳、抗辐射、保肝、生殖功能保护和改善等作用。
甜菜碱：甜菜碱是枸杞果、叶、柄中主要的生物碱之一，枸杞对脂质代谢或抗脂肪肝的作用主要是由于所含的甜菜碱引起的，它在体内起甲基供应体的作用；关于枸杞甜菜碱的研究仅限于国内在含量的测定、提取工艺和对枸杞植物的生理作用（增强耐盐性）研究方面，关于枸杞甜菜碱的药理药效研究很少。
枸杞色素：枸杞色素是存在于枸杞浆果中的各类呈色物质，是枸杞籽的重要生理活性成分，主要包括-胡萝卜素、叶黄素和其他有色物质；枸杞所含有的类胡萝卜素则具有非常重要的药用价值，很多研究已经证明枸杞籽色素具有提高人体免疫功能、预防和抑制肿瘤及预防动脉粥样硬化等作用，胡萝卜素是枸杞色素的主要活性成分，具有抗氧化和作为维生素A的合成前体等重要的生理功能。
菊花：菊花内含菊甙、氨基酸、黄酮类及多种维生素和微量元素。中华医学研究表明，杭白菊具有养肝明目、清心、补肾、预防动脉硬化、调整血脂等功效；枸杞不仅含铁、磷、钙等物质，而且还含有大量糖、脂肪、多糖色素、甙类等。
发明内容
一种枸杞菊花粥，其特征在于由以下重量份的原料制成：大麦片80~120、奶粉40~50、小米50~60、枸杞40~50、菊花20~30、柠檬酸4~6、蜂蜜10~12、果汁20~25、玉米粉15~20、蔬菜汁5~10、细盐9~12、味精6~8、助剂4~5、水600~700；所述助剂由以下重量份的原料制成：炒薏仁粉5~6、蘘荷花苞3~4、小麦胚芽1~2、煅牡蛎2~3、海藻2~3、丁葵草4~5、余甘子10~12；制备方法是将除炒薏仁粉以外的各原料混合，加水煎煮，过滤得提取液，提取液浓缩后烘干，与炒薏仁粉混合即得。
丁葵草：是一种多年生豆科小草本，生于荒野。全草夏秋采收，晒干，可以祛瘀消肿，调起利湿。
蘘荷：一种多年生姜科草本，根部具有药用价值，其嫩花序、嫩叶可当蔬菜，花序可治咳嗽，配生香榧治小儿百日咳有显效。
余甘子：大戟科叶下珠属植物，其果鲜食酸甜酥脆而微涩，回味甘甜。
一种枸杞菊花粥的制备方法，其特征在于包括以下步骤：
（1）将枸杞、菊花洗净后放于高压锅中，加入清水，小火烧30~40min至沸腾，熄火焖40~50min，备用；
（2）将大麦片、奶粉、玉米粉、小米混合均匀后，放于砂锅中，兑入清水，煮沸，小火持续加热20~30min；
（3）将所述（1）的材料加入到（2）所述的砂锅中，搅拌，使其充分混合，之后加入助剂、蜂蜜、柠檬酸、果汁，蔬菜汁、细盐、味精和其他剩余部分，再次搅拌均匀，大火烧开后常温下冷却即可。
本发明的优点：本发明将中医养生学的枸杞、菊花和人类生活中必不可少的粥文化巧妙地结合在一起，菊花含有菊甙、氨基酸、黄酮类及多种维生素和微量元素，可以养肝明目、清心、补肾、预防动脉硬化、调整血脂等功效，枸杞具有滋补肝肾、益精明目、养血、增强人体的免疫力、降血糖、软化血管等功效，这样人们在喝粥的同时，无形中补充人体所需，增强了体魄。
具体实施方式
实施例1
一种枸杞菊花粥，其特征在于由以下重量份的原料制成：大麦片80~120g、奶粉40~50g、小米50~60g、枸杞40~50g、菊花20~30g、柠檬酸4~6g、蜂蜜10~12g、果汁20~25g、玉米粉15~20g、蔬菜汁5~10g、细盐9~12g、味精6~8g、助剂4~5g、水600~700g；所述助剂由以下重量份的原料制成：炒薏仁粉5~6g、蘘荷花苞3~4g、小麦胚芽1~2g、煅牡蛎2~3g、海藻2~3g、丁葵草4~5g、余甘子10~12g；制备方法是将除炒薏仁粉以外的各原料混合，加水煎煮，过滤得提取液，提取液浓缩后烘干，与炒薏仁粉混合即得。
一种枸杞菊花粥的制备方法，其特征在于包括以下步骤：
（1）将枸杞、菊花洗净后放于高压锅中，加入清水，小火烧30~40min至沸腾，熄火焖40~50min，备用；
（2）将大麦片、奶粉、玉米粉、小米混合均匀后，放于砂锅中，兑入清水，煮沸，小火持续加热20~30min；
（3）将所述（1）的材料加入到（2）所述的砂锅中，搅拌，使其充分混合，之后加入助剂、蜂蜜、柠檬酸、果汁，蔬菜汁、细盐、味精和其他剩余部分，再次搅拌均匀，大火烧开后常温下冷却即可。
Claims (2)
1.一种枸杞菊花粥，其特征在于由以下重量份的原料制成：大麦片80~120、奶粉40~50、小米50~60、枸杞40~50、菊花20~30、柠檬酸4~6、蜂蜜10~12、果汁20~25、玉米粉15~20、蔬菜汁5~10、细盐9~12、味精6~8、助剂4~5、水600~700；所述助剂由以下重量份的原料制成：炒薏仁粉5~6、蘘荷花苞3~4、小麦胚芽1~2、煅牡蛎2~3、海藻2~3、丁葵草4~5、余甘子10~12；制备方法是将除炒薏仁粉以外的各原料混合，加水煎煮，过滤得提取液，提取液浓缩后烘干，与炒薏仁粉混合即得。
2.根据权利要求1所述一种枸杞菊花粥的制备方法，其特征在于包括以下步骤：
（1）将枸杞、菊花洗净后放于高压锅中，加入清水，小火烧30~40min至沸腾，熄火焖40~50min，备用；
（2）将大麦片、奶粉、玉米粉、小米混合均匀后，放于砂锅中，兑入清水，煮沸，小火持续加热20~30min；
（3）将所述（1）的材料加入到（2）所述的砂锅中，搅拌，使其充分混合，之后加入助剂、蜂蜜、柠檬酸、果汁，蔬菜汁、细盐、味精和其他剩余部分，再次搅拌均匀，大火烧开后常温下冷却即可。
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| CN105901494A (zh) * | 2016-05-09 | 2016-08-31 | 成都鲜美诚食品有限公司 | 一种槐花玉米粥 |
| CN105942470A (zh) * | 2016-06-02 | 2016-09-21 | 莆田市海扬食品有限公司 | 一种鲍鱼酱及其制备方法 |
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| CN105901494A (zh) * | 2016-05-09 | 2016-08-31 | 成都鲜美诚食品有限公司 | 一种槐花玉米粥 |
| CN105942470A (zh) * | 2016-06-02 | 2016-09-21 | 莆田市海扬食品有限公司 | 一种鲍鱼酱及其制备方法 |
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