CN106234863A - 一种用于治疗消化性溃疡的营养果蔬汁及其制备方法 - Google Patents
一种用于治疗消化性溃疡的营养果蔬汁及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种用于治疗消化性溃疡的营养果蔬汁及其制备方法,其所用原料按重量份计包括:香蕉15‑20份、火龙果10‑12份、甘蓝12‑15份、莼菜8‑10份、荠菜6‑8份、菱角3‑5份、兔耳草3‑6份、岩笋2‑3份。本发明针对消化性溃疡的主要发病因素,以具有健胃、养胃、开胃功效的香蕉、火龙果、甘蓝、莼菜等多种果蔬为主要原料,配合兔耳草、岩笋制备出一款营养果蔬汁,其富含蛋白质、淀粉等多种营养成分,且易于吸收,长期饮用不仅对胃肠有较好保护作用,并能促进溃疡愈合,还可对消化性溃疡的复发起到良好预防作用。
Description
技术领域
本发明属于保健食品技术领域,具体涉及一种用于治疗消化性溃疡的营养果蔬汁及其制备方法。
背景技术
消化性溃疡主要指发生于胃和十二指肠的慢性溃疡,是一种多发病、常见病,其主要是由于胃酸分泌过多、幽门螺杆菌感染和胃黏膜保护作用减弱等因素引起的,发病时会出现上腹疼痛。消化性溃疡虽可自行愈合,但常复发,给患者带来极大痛苦,是至今仍亟待解决的临床难题之一。现代医学对消化性溃疡诊断明确,短期疗效也较佳,但其副作用较大,且停药后易复发,至今仍未筛选出公认安全有效的药物。因此,如何通过日常保养,以减轻溃疡病症,有效预防溃疡复发显得尤为重要。
发明内容
本发明的目的在于提供一种用于治疗消化性溃疡的营养果蔬汁及其制备方法,所得营养果蔬汁不仅富含蛋白质、淀粉等多种营养成分,且易于吸收,长期饮用不仅对胃肠有较好保护作用,并能促进溃疡愈合,还可对消化性溃疡的复发起到良好预防作用。
为实现上述目的,本发明采用如下技术方案:
一种用于治疗消化性溃疡的营养果蔬汁,其所用原料按重量份计包括:香蕉15-20份、火龙果10-12份、甘蓝12-15份、莼菜8-10份、荠菜6-8份、菱角3-5份、兔耳草3-6份、岩笋2-3份。
优选地,所用原料按重量份计包括:香蕉15份、火龙果10份、甘蓝12份、莼菜8份、荠菜6份、菱角3份、兔耳草5份、岩笋2份。
其制备方法包括以下步骤:
1)分别将香蕉、火龙果去皮、切块后,放入打浆机中打浆3-5min,得果浆;
2)分别将甘蓝、荠菜洗净后于90-100℃水中漂烫20-30s,然后捞出,沥干备用;
3)将兔耳草、岩笋加入其总重1-2倍的水,于90-100℃加热煮制1h,然后过滤,取滤液备用;
4)将莼菜洗净后,加入其重量1-1.5倍的水,加热煮沸后加入步骤3)所得滤液,继续加热10-20min,然后放冷至室温;
5)将步骤4)所得料液与步骤2)处理后的甘蓝、荠菜共同放入打浆机中打浆5-8min,得蔬菜汁;
6)将菱角于沸水中焯3-5min后,捞出,于50-80℃干燥3-5h,然后去壳,粉碎至过200-300目筛,得菱角粉;
7)将步骤6)所得菱角粉加入到步骤5)所得蔬菜汁中混匀,倒入打浆机,再加入步骤1)所得果浆,继续打浆6-10min;
8)将步骤7)所得浆液经四层纱布过滤后,再经两次胶体磨处理,然后灌装、灭菌,制得。
香蕉果肉鲜甜软滑,易于消化、吸收,是人们喜爱的水果之一。同时,食用香蕉可刺激胃壁黏膜细胞生长而形成保护层,以减少胃酸对胃壁的刺激,对预防和治疗溃疡病有较好疗效。
火龙果味道香甜,但其几乎不含果糖和蔗糖,其糖分以葡萄糖为主,易吸收,且火龙果中不仅含有蛋白质、膳食纤维等多种营养成分,还含有其他植物少有的植物白蛋白,可养护胃壁。
甘蓝是世界卫生组织推荐的最佳蔬菜之一,更被誉为天然“胃菜”,其不仅能抗胃溃疡、保护并修复胃黏膜组织,还可保持胃部细胞活跃,具有良好保健功效。
莼菜为多年生水生宿根草本,其含有丰富的胶质蛋白、碳水化合物、脂肪、多种维生素和矿物质,具有药食两用的保健功效,可用于胃溃疡的治疗。同时,莼菜具有的粘液质能抑制细菌生长,对幽门螺杆菌引起的溃疡症状有显著疗效。
荠菜味甘,性平,具有和脾、利水、止血、明目的功效,且其富含的维生素C和胡萝卜素还具有健胃消食,治疗消化道疾病的效果。
菱角含丰富淀粉、蛋白质,饮用其制成的果蔬汁可增加饱腹感,同时,菱角具有健胃功效,有助于治疗胃溃疡。
本发明制备过程中将菱角粉碎成细粉后,先加入蔬菜汁中混匀,可利用莼菜含有的粘液成分包裹菱角中富含的淀粉,以使淀粉颗粒有效分散,防止淀粉颗粒团聚沉积,再经打浆及胶体磨处理,进一步促使淀粉颗粒均匀分散,以保证产品品质稳定。同时,香蕉、火龙果、甘蓝、荠菜等均为碱性食物,将其共同作为原料制备果蔬汁,不仅有利于快速稀释胃液,还可有效中和胃酸,从而明显缓解溃疡发作引起的上腹疼痛症状。
兔耳草味苦,性凉,具有清肺止咳、降压调经的作用,现有药理学研究表明,兔耳草还可促进溃疡愈合。岩笋为附生草本,具有止咳平喘、活血祛瘀的功效,且对消化性溃疡有一定治疗作用。本发明在原料中加入兔耳草、岩笋,以有效协同提高所得果蔬汁防治消化性溃疡的效果。
总之,本发明针对消化性溃疡的主要发病因素,以具有健胃、养胃、开胃功效的香蕉、火龙果、甘蓝、莼菜等多种果蔬为主要原料,配合兔耳草、岩笋制备出一款营养果蔬汁,其富含蛋白质、淀粉等多种营养成分,且易于吸收,长期饮用不仅对胃、肠有较好保护作用,并能促进溃疡愈合,还可对消化性溃疡的复发起到良好预防作用,其预防效果可达96%以上。
具体实施方式
为了使本发明所述的内容更加便于理解,下面结合具体实施方式对本发明所述的技术方案做进一步的说明,但是本发明不仅限于此。
实施例1
一种用于治疗消化性溃疡的营养果蔬汁,其所用原料按重量份计包括:香蕉15份、火龙果10份、甘蓝12份、莼菜8份、荠菜6份、菱角3份、兔耳草5份、岩笋2份。
所述营养果蔬汁的制备方法包括以下步骤:
1)分别将香蕉、火龙果去皮、切块后,放入打浆机中打浆3min,得果浆;
2)分别将甘蓝、荠菜洗净后于90℃水中漂烫30s,然后捞出,沥干备用;
3)将兔耳草、岩笋加入其总重1倍的水,于100℃加热煮制1h,然后过滤,取滤液备用;
4)将莼菜洗净后,加入其重量1倍的水,加热煮沸后加入步骤3)所得滤液,继续加热10min,然后放冷至室温;
5)将步骤4)所得料液与步骤2)处理后的甘蓝、荠菜共同放入打浆机中打浆5min,得蔬菜汁;
6)将菱角于沸水中焯3min后,捞出,于50℃干燥5h,然后去壳,粉碎至过200目筛,得菱角粉;
7)将步骤6)所得菱角粉加入到步骤5)所得蔬菜汁中混匀,倒入打浆机,再加入步骤1)所得果浆,继续打浆6min;
8)将步骤7)所得浆液经四层纱布过滤后,再经两次胶体磨处理,然后灌装、灭菌,制得。
实施例2
一种用于治疗消化性溃疡的营养果蔬汁,其所用原料按重量份计包括:香蕉18份、火龙果11份、甘蓝13份、莼菜9份、荠菜7份、菱角4份、兔耳草6份、岩笋2份。
所述营养果蔬汁的制备方法包括以下步骤:
1)分别将香蕉、火龙果去皮、切块后,放入打浆机中打浆4min,得果浆;
2)分别将甘蓝、荠菜洗净后于95℃水中漂烫25s,然后捞出,沥干备用;
3)将兔耳草、岩笋加入其总重1.5倍的水,于95℃加热煮制1h,然后过滤,取滤液备用;
4)将莼菜洗净后,加入其重量1.2倍的水,加热煮沸后加入步骤3)所得滤液,继续加热15min,然后放冷至室温;
5)将步骤4)所得料液与步骤2)处理后的甘蓝、荠菜共同放入打浆机中打浆6min,得蔬菜汁;
6)将菱角于沸水中焯4min后,捞出,于60℃干燥4h,然后去壳,粉碎至过200目筛,得菱角粉;
7)将步骤6)所得菱角粉加入到步骤5)所得蔬菜汁中混匀,倒入打浆机,再加入步骤1)所得果浆,继续打浆8min;
8)将步骤7)所得浆液经四层纱布过滤后,再经两次胶体磨处理,然后灌装、灭菌,制得。
实施例3
一种用于治疗消化性溃疡的营养果蔬汁,其所用原料按重量份计包括:香蕉20份、火龙果12份、甘蓝15份、莼菜10份、荠菜8份、菱角5份、兔耳草3份、岩笋3份。
所述营养果蔬汁的制备方法包括以下步骤:
1)分别将香蕉、火龙果去皮、切块后,放入打浆机中打浆5min,得果浆;
2)分别将甘蓝、荠菜洗净后于100℃水中漂烫20s,然后捞出,沥干备用;
3)将兔耳草、岩笋加入其总重2倍的水,于100℃加热煮制1h,然后过滤,取滤液备用;
4)将莼菜洗净后,加入其重量1.5倍的水,加热煮沸后加入步骤3)所得滤液,继续加热20min,然后放冷至室温;
5)将步骤4)所得料液与步骤2)处理后的甘蓝、荠菜共同放入打浆机中打浆8min,得蔬菜汁;
6)将菱角于沸水中焯5min后,捞出,于80℃干燥3h,然后去壳,粉碎至过300目筛,得菱角粉;
7)将步骤6)所得菱角粉加入到步骤5)所得蔬菜汁中混匀,倒入打浆机,再加入步骤1)所得果浆,继续打浆10min;
8)将步骤7)所得浆液经四层纱布过滤后,再经两次胶体磨处理,然后灌装、灭菌,制得。
取试验大鼠40只,雌雄各半,禁食12h后,腹腔注射3%戊巴比妥钠进行麻醉,用酒精棉签消毒皮肤后,剖开腹腔,将于冰醋酸中浸透的圆形纸片(直径5mm)贴于胃部前壁窦体交界处浆膜面上,重复3次,关腹,缝合创口。术后常规喂养3天,于第4天将动物随机分为4组,模型组灌胃给予蒸馏水(10mL/kg),阳性对照组灌胃给予雷尼替丁溶液(10mL/kg),试验一组灌胃给予实施例1所得果蔬汁(10mL/kg),试验二组灌胃给予步骤3)未加兔耳草、岩笋制备的果蔬汁(10mL/kg),连续10天,末次给药12h后脱颈椎处死,剖腹取胃,用生理盐水洗涤胃内容物,然后将胃固定于10%甲醛中,15min后将胃平展于玻璃表面皿上,量取溃疡长度,其结果见表1。
表1 不同处理对大鼠胃溃疡的影响
由表1可见,本发明所制备的果蔬汁具有良好防治溃疡的功效,尤其是加入少量兔耳草和岩笋制备的果蔬汁,其对胃溃疡的治疗效果接近溃疡常用药雷尼替丁,说明其防治效果有显著提高。
以上所述仅为本发明的较佳实施例,凡依本发明申请专利范围所做的均等变化与修饰,皆应属本发明的涵盖范围。
Claims (3)
1.一种用于治疗消化性溃疡的营养果蔬汁,其特征在于:所用原料按重量份计包括:香蕉15-20份、火龙果10-12份、甘蓝12-15份、莼菜8-10份、荠菜6-8份、菱角3-5份、兔耳草3-6份、岩笋2-3份。
2.根据权利要求1所述用于治疗消化性溃疡的营养果蔬汁,其特征在于:所用原料按重量份计包括:香蕉15份、火龙果10份、甘蓝12份、莼菜8份、荠菜6份、菱角3份、兔耳草5份、岩笋2份。
3.一种如权利要求1所述营养果蔬汁的制备方法,其特征在于:包括以下步骤:
1)分别将香蕉、火龙果去皮、切块后,放入打浆机中打浆3-5min,得果浆;
2)分别将甘蓝、荠菜洗净后于90-100℃水中漂烫20-30s,然后捞出,沥干备用;
3)将兔耳草、岩笋加入其总重1-2倍的水,于90-100℃加热煮制1h,然后过滤,取滤液备用;
4)将莼菜洗净后,加入其重量1-1.5倍的水,加热煮沸后加入步骤3)所得滤液,继续加热10-20min,然后停火,放冷至室温;
5)将步骤4)所得料液与步骤2)处理后的甘蓝、荠菜共同放入打浆机中打浆5-8min,得蔬菜汁;
6)将菱角于沸水中焯3-5min后,捞出,于50-80℃干燥3-5h,然后去壳,粉碎至过200-300目筛,得菱角粉;
7)将步骤6)所得菱角粉加入到步骤5)所得蔬菜汁中混匀,倒入打浆机,再加入步骤1)所得果浆,继续打浆6-10min;
8)将步骤7)所得浆液经四层纱布过滤后,再经两次胶体磨处理,然后灌装、灭菌,制得。
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