CN103948118A - 一种预防和治疗高血脂液及其制备方法 - Google Patents
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Abstract
本发明公开了一种预防和治疗高血脂液的制备方法,制备工艺如下:将苹果醋、山楂果提取液、蒜汁、姜汁、柠檬汁按重量比为1:1:1:1:1混合均匀,常压蒸馏,冷却,杀菌,灌装,制得预防和治疗高血脂液。本发明的提取工艺简单,成本较低,原料均为食品级,毒副作用小,且来源广,价格低廉,制得的产品可有效预防和治疗高血脂。
Description
技术领域
本发明涉及一种预防和治疗高血脂液及其制备方法。
背景技术
随着现代社会的发展和人民生活水平的提高,人们的日常饮食营养不断提高,但是存在的营养结构不合理的问题,导致目前我国高血脂病人日益增多。高血脂是导致动脉粥样硬化、脑卒中、冠心病和心肌梗死的独立而重要的危险因素,也是促进高血压、糖尿病和脂肪肝等发生的重要危险因素。究其原因与我们的生活方式、饮食习惯和食物搭配有直接的关系,患有高血脂者多为体力活动少、胆固醇摄入量高、脂肪供热比高。因此在营养方面应该提倡保持以植物性食物为主的传统膳食结构,以维持血脂在理想水平,防治“富贵病”的发生。
目前高血脂的治疗主要靠西药,但是治疗的效果不够理想,而且副作用大,配合适当的保健品、饮食治疗往往能得到满意的疗效。
发明内容
本发明所要解决的技术问题是提供一种预防和治疗高血脂液及其制备方法。
本发明提供的技术方案如下:一种预防和治疗高血脂液,其特征在于,按以下原料制成:苹果醋、山楂果提取液、蒜汁、姜汁、柠檬汁,它们重量比为1:1:1:1:1。
一种预防和治疗高血脂液的制备方法,其工艺如下:将苹果醋、山楂果提取液、蒜汁、姜汁、柠檬汁混合均匀,常压蒸馏,冷却,杀菌,灌装,制得预防和治疗高血脂液。
上述苹果醋制备如下:取新鲜苹果洗净,去皮、去核,榨汁,过滤,取苹果汁;接种苹果汁重量的0.5-1.5%酒精在25-30℃下发酵7-12天;然后向苹果发酵液中加入苹果汁重量的0.3-1.2%的醋酸菌,在28-35℃下进行二次发酵20-30天,再静置20-30天后,将发酵液过滤,收集清液,制得苹果醋。
上述山楂果提取液制备如下:选新鲜山楂果洗净,切片,放入山楂果重量1-2倍质量浓度为10%氢氧化钠溶液,然后连续两次使用回流提取法提取山楂果有效成分,用微孔滤膜过滤,制得山楂果提取液。
上述蒜汁制备如下:取新鲜蒜头洗净,沥水,切碎,在研钵中磨成泥状,离心取上清液,用微孔滤膜过滤,制得蒜汁。
上述姜汁、柠檬汁制备如下:取新鲜姜块和柠檬洗净,沥水,分别榨汁,用微孔滤膜过滤,制得姜汁和柠檬汁。
制备中,连续进行三次常压蒸馏,三次的蒸馏温度分别为110-115℃,118-120℃,123-125℃,每次蒸馏的时间为20-30min。
作为一种供人服用的食品,本发明所述的酒精和氢氧化钠均须采用食品级,而且在生产制造过程中,必须按照有关的药品卫生管理法规对生产制造过程进行控制和采取常规的保障产品符合卫生要求的措施。此外,为了改善口感产品的其它质量指标,本发明的预防和治疗高血脂液也可添加防腐剂和其它营养成分等,但其品种和用量严格执行有关法规的规定,且要求与本产品不产生抵触产品性能的反应。
预防和治疗高血脂液原料中:
苹果醋:含有果胶,维他命,矿物质及酵素,其酸性成分能疏通软化血管,杀灭病菌,增强人体的免疫和抗病毒能力,改善消化系统,清洗消化道,有助排除关节、血管及内脏器官的毒素,调节内分泌,具有明显降低血脂和排毒保健功能,对关节炎和痛风症也有一定的疗效。
山楂:含黄酮类糖类、蛋白质、脂肪、维生素C、胡萝卜素、淀粉、苹果酸、枸橼酸、钙和铁等物质,具有降血脂、血压、强心、抗心律不齐等作用,同时,山楂也是健脾开胃、消食化滞、活血化痰的良药。
蒜:可降低血浆胆固醇,使动脉粥样斑块减少。
姜:为姜科植物姜的根茎,富含姜辣素,对心脏和血管有一定的刺激作用,可使心跳加快,血管扩张,从而使脉络通畅,强壮血管。
柠檬:富含维生素C和维生素P,能增强血管弹性和韧性,收缩、增固毛细血管,降低通透性,提高凝血功能及血小板数量,软化血管。
本发明的服用方法为:每天早上空腹服用10-15ml,一天一次,本发明辛辣、酸性等刺激成本较多,服用时可添加蜂蜜加以调味,胃溃疡、胃酸分泌过多者慎食。
本发明的有益效果在于:本发明采用常压蒸馏,最大限度提取混合液中的有效组分,避免未完全的余量或杂质留在产品中;蒸馏过程中,采用分段差的蒸馏方法,提高混合液有效成分的提取率;制备山楂提取液时采用回流提取法,最大程度提取山楂的有效成分,减少原料的浪费。本发明的提取工艺简单,成本较低,原料均为食品级,毒副作用小,且来源广,价格低廉,制得的产品可有效预防和治疗高血脂。
具体实施方式
以下结合实施例对本发明作进一步说明,但本发明并不局限于这些实施例。
实施例1
苹果醋制备:取新鲜苹果洗净,去皮、去核,榨汁,过滤,取苹果汁;接种苹果汁重量的0.5%酒精在25℃下发酵12天;然后向苹果发酵液中加入苹果汁重量的0.3%的醋酸菌,在28℃下进行二次发酵30天,再静置20天后,将发酵液过滤,收集清液,制得苹果醋。
山楂果提取液制备:选新鲜山楂果洗净,切片,放入山楂果重量1倍质量浓度为10%氢氧化钠溶液,然后连续两次使用回流提取法提取山楂果有效成分,用微孔滤膜过滤,制得山楂果提取液。
蒜汁制备:取新鲜蒜头洗净,沥水,切碎,在研钵中磨成泥状,离心取上清液,用微孔滤膜过滤,制得蒜汁。
姜汁、柠檬汁制备:取新鲜姜块和柠檬洗净,沥水,分别榨汁,用微孔滤膜过滤,制得姜汁和柠檬汁。
取苹果醋、山楂果提取液、蒜汁、姜汁、柠檬汁按重量比为1:1:1:1:1混合均匀,连续进行三次常压蒸馏,三次的蒸馏温度分别为110℃,118℃,123℃,每次蒸馏的时间为30min,冷却,杀菌,灌装,制得预防和治疗高血脂液。
实施例2
苹果醋制备:取新鲜苹果洗净,去皮、去核,榨汁,过滤,取苹果汁;接种苹果汁重量的1.0%酒精在28℃下发酵10天;然后向苹果发酵液中加入苹果汁重量的0.7%的醋酸菌,在32℃下进行二次发酵25天,再静置25天后,将发酵液过滤,收集清液,制得苹果醋。
山楂果提取液制备:选新鲜山楂果洗净,切片,放入山楂果重量1.5倍质量浓度为10%氢氧化钠溶液,然后连续两次使用回流提取法提取山楂果有效成分,用微孔滤膜过滤,制得山楂果提取液。
蒜汁制备:取新鲜蒜头洗净,沥水,切碎,在研钵中磨成泥状,离心取上清液,用微孔滤膜过滤,制得蒜汁。
姜汁、柠檬汁制备:取新鲜姜块和柠檬洗净,沥水,分别榨汁,用微孔滤膜过滤,制得姜汁和柠檬汁。
取苹果醋、山楂果提取液、蒜汁、姜汁、柠檬汁按重量比为1:1:1:1:1混合均匀,连续进行三次常压蒸馏,三次的蒸馏温度分别为113℃,119℃,124℃,每次蒸馏的时间为25min,冷却,杀菌,灌装,制得预防和治疗高血脂液。
实施例3
苹果醋制备:取新鲜苹果洗净,去皮、去核,榨汁,过滤,取苹果汁;接种苹果汁重量的1.5%酒精在30℃下发酵7天;然后向苹果发酵液中加入苹果汁重量的1.2%的醋酸菌,在35℃下进行二次发酵20天,再静置30天后,将发酵液过滤,收集清液,制得苹果醋。
山楂果提取液制备:选新鲜山楂果洗净,切片,放入山楂果重量2倍质量浓度为10%氢氧化钠溶液,然后连续两次使用回流提取法提取山楂果有效成分,用微孔滤膜过滤,制得山楂果提取液。
蒜汁制备:取新鲜蒜头洗净,沥水,切碎,在研钵中磨成泥状,离心取上清液,用微孔滤膜过滤,制得蒜汁。
姜汁、柠檬汁制备:取新鲜姜块和柠檬洗净,沥水,分别榨汁,用微孔滤膜过滤,制得姜汁和柠檬汁。
取苹果醋、山楂果提取液、蒜汁、姜汁、柠檬汁按重量比为1:1:1:1:1混合均匀,连续进行三次常压蒸馏,三次的蒸馏温度分别为115℃,120℃,125℃,每次蒸馏的时间为20min,冷却,杀菌,灌装,制得预防和治疗高血脂液。
试验例:
每组分别选择40例患者进行试验,其中男20例,女20例;年龄35~80岁,平均年龄59.3岁;平均病程9.5年;患者中均无胃溃疡、胃酸分泌过多患者。所有患者诊断均符合全国心血管疾病防治会议的诊断标准及分期条件。
高血脂临床症状为:头晕,头痛,胸闷,面唇紫暗,神疲乏力,四肢欠温,脘腹胀满,纳呆便溏,腰膝酸软,舌质暗红或紫暗或瘀点或瘀斑或有齿印、苔白或白腻,脉沉细或沉涩。
每组分别选择高血脂患者40例进行试验,取实施例1~3所得的高血脂液服用,每天早上空腹服用10-15ml,一天一次。15天为一个疗程,同时嘱咐患者劳逸结合,限盐,注意饮食,控制体重,加强体育锻炼,戒烟酒等。试验30天后进行检查,统计显效、有效、无效的病患者,计算其总有效率(%)。
疗程标准:
显效:临床症状基本消失,血清胆固醇及甘油三酯恢复正常或其下降值﹥40mg%。
有效:临床症状有所改善,血清胆固醇、甘油三酯下降值在20mg%以下。
无效:未达上述水平者。
试验结果见表1,如下:
表1实施例1~3对高血脂患者的效果表
序号 | 患者/例 | 显效/例 | 有效/例 | 无效/例 | 总有效率 |
实施例1 | 40 | 15 | 25 | 0 | 100% |
实施例2 | 40 | 20 | 20 | 0 | 100% |
实施例3 | 40 | 18 | 22 | 0 | 100% |
实验结果表明:实施例1~3对高血脂均有很好的治疗效果。
Claims (7)
1.一种预防和治疗高血脂液,其特征在于,按以下原料制成:苹果醋、山楂果提取液、蒜汁、姜汁、柠檬汁,它们重量比为1:1:1:1:1。
2.一种预防和治疗高血脂液的制备方法,其特征在于,制备工艺如下:将苹果醋、山楂果提取液、蒜汁、姜汁、柠檬汁混合均匀,常压蒸馏,冷却,杀菌,灌装,制得预防和治疗高血脂液。
3.根据权利要求2所述预防和治疗高血脂液的制备方法,其特征在于,苹果醋制备如下:取新鲜苹果洗净,去皮、去核,榨汁,过滤,取苹果汁;接种苹果汁重量的0.5-1.5%酒精在25-30℃下发酵7-12天;然后向苹果发酵液中加入苹果汁重量的0.3-1.2%的醋酸菌,在28-35℃下进行二次发酵20-30天,再静置20-30天后,将二次发酵液过滤,收集清液,制得苹果醋。
4.根据权利要求2所述预防和治疗高血脂液的制备方法,其特征在于,山楂果提取液制备如下:选新鲜山楂果洗净,切片,放入山楂果重量1-2倍质量浓度为10%氢氧化钠溶液,然后连续两次使用回流提取法提取山楂果有效成分,用微孔滤膜过滤,制得山楂果提取液。
5.根据权利要求2所述预防和治疗高血脂液的制备方法,其特征在于,蒜汁制备如下:取新鲜蒜头洗净,沥水,切碎,在研钵中磨成泥状,离心取上清液,用微孔滤膜过滤,制得蒜汁。
6.根据权利要求2所述预防和治疗高血脂液的制备方法,其特征在于,姜汁、柠檬汁制备如下:取新鲜姜块和柠檬洗净,沥水,分别榨汁,用微孔滤膜过滤,制得姜汁和柠檬汁。
7.根据权利要求2所述预防和治疗高血脂液的制备方法,其特征在于:制备中连续进行三次常压蒸馏,三次的蒸馏温度分别为110-115℃,118-120℃,123-125℃,每次蒸馏的时间为20-30min。
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