CN105495446A - 消胃胀的速食粉及其制备方法 - Google Patents
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Abstract
本发明公开了一种消胃胀的速食粉及其制备方法,包含以下重量份的组分:大米粉200-300、小米粉200-300、香菜20-30、白萝卜20-30、姜粉5-8、藕粉10-30、绿豆20-40、白芷5-8、柴胡8-12、防风8-12、苏子5-8、枳实2-4、砂仁8-12、焦白术10-15、苍术8-12、焦神曲8-12、炒麦芽8-12、炒山楂8-12、鸡内金10-15、人参3-5、龙眼肉8-12以及山药10-15。
Description
技术领域
本发明涉及保健食品加工领域,尤其涉及一种消胃胀的速食粉及其制备方法。
背景技术
胃胀一般表现为饭后饱胀,嗳气,坐卧不安,茶饭不思。胃胀的反复性和长期性可以导致胃炎,消化道溃疡,甚至可以发展为胃癌。
现在西医理论中,胃的生理功能主要是:暂时储存食物和消化食物。食物由胃进入小肠的过程称为胃的排空。一般在食物入胃后5min就开始有部分排入十二指肠。不同的食物排空的速度不同,混合食物由胃完全排空通常需要4~6h。胃的排空主要取决于幽门两侧(胃内和十二指肠内)的压力差。食物在胃的排空过程中引起胃运动,从而产生胃内压。当胃内压大于十二指肠内压时,食物即可由胃排出。反之,十二指肠内容物对胃运动的抑制则减慢胃的排空。在病理情况下,当胃、十二指肠存在炎症、反流、肿瘤或胃液、十二指肠液成分发生改变时,就会使胃的排空延缓,食物不断对胃壁产生压力;同时,食物在胃内过度发酵后产生大量气体,使胃内压力进一步增高,因而就出现了上腹部的饱胀、压迫感,即胃胀。
从中医理论来讲,胃胀的产生主要是由于各种病因影响到胃腑,使胃气不能正常和降,气机停滞于胃脘而形成的。
西医治疗胃胀主要加强胃动力,但是长期服用会造成人体的依赖性,而且由于药物是化学合成,对人体存在着副作用。因此,使用中药成分的增强胃动力的药物是较好的选择,但是,由于往往难以做到对症下药,难以达到良好的治疗效果。
发明内容
本发明的一个目的是解决至少上述问题和/或缺陷,并提供至少后面将说明的优点。
本发明的另一个目的是,提供一种消胃胀的速食粉及其制备方法,能够作为保健食品食用,有效预防并消胃胀。
为实现上述目的和一些其他的目的,本发明采用如下技术方案:
一种消胃胀的速食粉,包含以下重量份的组分:
大米粉200-300、小米粉200-300、香菜20-30、白萝卜20-30、姜粉5-8、藕粉10-30、绿豆20-40、白芷5-8、柴胡8-12、防风8-12、苏子5-8、枳实2-4、砂仁8-12、焦白术10-15、苍术8-12、焦神曲8-12、炒麦芽8-12、炒山楂8-12、鸡内金10-15、人参3-5、龙眼肉8-12以及山药10-15。
优选的是,所述的消胃胀的速食粉中,包含以下重量份的组分:
大米粉260、小米粉260、香菜25、白萝卜25、姜粉6、藕粉20、绿豆30、白芷6、柴胡10、防风10、苏子6、枳实3、砂仁10、焦白术12、苍术10、焦神曲10、炒麦芽10、炒山楂10、鸡内金12、人参4、龙眼肉10以及山药12。
一种消胃胀的速食粉的制备方法,包括以下步骤:
步骤一、将白芷、柴胡、防风、苏子、枳实、砂仁、焦白术、苍术、焦神曲、炒麦芽、炒山楂、鸡内金、人参、龙眼肉以及山药干燥、粉碎,得到药粉;
步骤二、将香菜、白萝卜、姜粉、藕粉以及绿豆70-80℃低温干燥3-5小时后粉碎,得到配料粉;
步骤三、将药粉、配料粉以及大米粉、小米粉混合后进行低温熟化,得到熟化物料;
步骤四、将熟化物料进行超微粉碎至200目以上,即得所述速食粉。
优选的是,所述的消胃胀的速食粉的制备方法中,步骤三中低温熟化温度为90℃,熟化时间为1-3小时。
本发明至少包括以下有益效果:首先,本发明利用中医五行及辨证理论,认为胃胀因饮食失节,劳役过度,损伤脾胃,运化失司,以致清阳不升,浊阴不降,湿滞中宫,消化力减弱,纳谷不畅,至胃脘胀满。治宜升清降浊、燥湿消食、补气健胃,使胃胀得以治愈。
其次,本发明通过将能够有效消胃胀的多种中药与大米粉、小米粉、香菜、白萝卜、姜粉等混合配制,使所制备的产品,即消胃胀的速食粉营养全面均衡,且口感品质优良,可作为保健食品,对消胃胀起到有效的防治作用。
本发明的其它优点、目标和特征将部分通过下面的说明体现,部分还将通过对本发明的研究和实践而为本领域的技术人员所理解。
具体实施方式
下面对本发明做详细说明,以令本领域普通技术人员参阅本说明书后能够据以实施。
一种消胃胀的速食粉,包含以下重量份的组分:
大米粉200-300、小米粉200-300、香菜20-30、白萝卜20-30、姜粉5-8、藕粉10-30、绿豆20-40、白芷5-8、柴胡8-12、防风8-12、苏子5-8、枳实2-4、砂仁8-12、焦白术10-15、苍术8-12、焦神曲8-12、炒麦芽8-12、炒山楂8-12、鸡内金10-15、人参3-5、龙眼肉8-12以及山药10-15。
本发明利用中医五行及辨证理论,认为胃胀因饮食失节,劳役过度,损伤脾胃,运化失司,以致清阳不升,浊阴不降,湿滞中宫,消化力减弱,纳谷不畅,至胃脘胀满。
本发明的具体药理为:
白芷,味香,能驱风燥湿,和利血脉;
柴胡,疏肝升阳;
防风,祛风解表、胜湿止痛;
苏子,清利上下诸气、除湿;
枳实,专泄胃实,开导坚结;
砂仁,开胃、化滞、消食;
焦白术,健脾益气、燥湿利水;
苍术,燥湿、化浊、止痛;
焦神曲、炒麦芽、炒山楂,消积化滞、健脾胃;
鸡内金,宽中健脾;
人参,补气、健脾胃;
龙眼肉,补益心脾;
山药,滋养强壮、助消化。
本发明通过以上多种中药合理配伍,升清降浊、燥湿消食、补气健胃,使胃胀得以治愈。
本发明通过将能够有效消胃胀的多种中药与大米粉、小米粉、香菜、白萝卜、姜粉等混合配制,使所制备的产品,即消胃胀的速食粉营养全面均衡,且口感品质优良,可作为保健食品,对胃胀起到有效的防治作用。
所述的消胃胀的速食粉中,包含以下重量份的组分:
大米粉260、小米粉260、香菜25、白萝卜25、姜粉6、藕粉20、绿豆30、白芷6、柴胡10、防风10、苏子6、枳实3、砂仁10、焦白术12、苍术10、焦神曲10、炒麦芽10、炒山楂10、鸡内金12、人参4、龙眼肉10以及山药12。
一种消胃胀的速食粉的制备方法,包括以下步骤:
步骤一、将白芷、柴胡、防风、苏子、枳实、砂仁、焦白术、苍术、焦神曲、炒麦芽、炒山楂、鸡内金、人参、龙眼肉以及山药干燥、粉碎,得到药粉;
步骤二、将香菜、白萝卜、姜粉、藕粉以及绿豆70-80℃低温干燥3-5小时后粉碎,得到配料粉;
步骤三、将药粉、配料粉以及大米粉、小米粉混合后进行低温熟化,得到熟化物料;
步骤四、将熟化物料进行超微粉碎至200目以上,即得所述速食粉。
所述的消胃胀的速食粉的制备方法中,步骤三中低温熟化温度为90℃,熟化时间为1-3小时。
尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用,它完全可以被适用于各种适合本发明的领域,对于熟悉本领域的人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节。
Claims (4)
1.一种消胃胀的速食粉,其特征在于,包含以下重量份的组分:
大米粉200-300、小米粉200-300、香菜20-30、白萝卜20-30、姜粉5-8、藕粉10-30、绿豆20-40、白芷5-8、柴胡8-12、防风8-12、苏子5-8、枳实2-4、砂仁8-12、焦白术10-15、苍术8-12、焦神曲8-12、炒麦芽8-12、炒山楂8-12、鸡内金10-15、人参3-5、龙眼肉8-12以及山药10-15。
2.如权利要求1所述的消胃胀的速食粉,其特征在于,包含以下重量份的组分:
大米粉260、小米粉260、香菜25、白萝卜25、姜粉6、藕粉20、绿豆30、白芷6、柴胡10、防风10、苏子6、枳实3、砂仁10、焦白术12、苍术10、焦神曲10、炒麦芽10、炒山楂10、鸡内金12、人参4、龙眼肉10以及山药12。
3.一种如权利要求1或2所述的消胃胀的速食粉的制备方法,其特征在于,包括以下步骤:
步骤一、将白芷、柴胡、防风、苏子、枳实、砂仁、焦白术、苍术、焦神曲、炒麦芽、炒山楂、鸡内金、人参、龙眼肉以及山药干燥、粉碎,得到药粉;
步骤二、将香菜、白萝卜、姜粉、藕粉以及绿豆70-80℃低温干燥3-5小时后粉碎,得到配料粉;
步骤三、将药粉、配料粉以及大米粉、小米粉混合后进行低温熟化,得到熟化物料;
步骤四、将熟化物料进行超微粉碎至200目以上,即得所述速食粉。
4.如权利要求3所述的消胃胀的速食粉的制备方法,其特征在于,步骤三中低温熟化温度为90℃,熟化时间为1-3小时。
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