CN106722032A - 一种养胃保健米粉及其制备方法 - Google Patents
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- CN106722032A CN106722032A CN201611180863.7A CN201611180863A CN106722032A CN 106722032 A CN106722032 A CN 106722032A CN 201611180863 A CN201611180863 A CN 201611180863A CN 106722032 A CN106722032 A CN 106722032A
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Abstract
本发明公开了一种养胃保健米粉,由以下原料组成:大米、小米、黄米、玉米粉、薏仁米、山药粉、猴头菇粉、香菇粉、黄精粉、枸杞、山楂、莲子、白术、茯苓、白参、龙眼肉、铁皮石斛、砂仁、银耳、蒲公英、陈皮;其制作工艺为:浸泡;药液制备;制浆;熟化成型;切条、干燥、包装;得养胃保健米粉。本发明属于一种保健食品,含有丰富的蛋白质、微量元素以及氨基酸等,不仅食用口感好、营养丰富,而且易消化,有增强免疫力、健康养胃等功效;适合广大人群食用。
Description
技术领域
本发明涉及食品领域,具体涉及一种养胃保健米粉及其制备方法。
背景技术
随着科技和经济的快速发展,从事脑力劳动的“白领”一族越来越多,但因为生活节奏和工作节奏的加快以及压力越来越大,早餐饮食成了一大难题,经常出现不吃早餐或者食用油炸食品、快餐等造成的胃功能受损、营养失衡、免疫力下降等;这不仅不利于工作,还会给身体带来潜在的危害。因此,提供一种易消化、营养成分丰富、健康养胃的米粉是都市工作者急需的。
发明内容
基于以上所述,本发明的第1个目的在于提供一种养胃保健米粉。
本发明的第2个目的在于提供上述养胃保健米粉的制备方法。
为实现上述目的,本发明采取以下技术方案:一种养胃保健米粉,由以下重量份的原料组成:大米5-8份、小米8-12份、黄米6-8份、玉米粉6-10份、薏仁米10-15份、山药粉8-10份、猴头菇粉6-8份、香菇粉3-5份、黄精粉4-6份、枸杞2-4份、山楂2-3份、莲子1-3份、白术2-3份、茯苓3-4份、白参1-2份、龙眼肉1-2份、铁皮石斛2-4份、砂仁2-3份、银耳1.5-3份、蒲公英2-4份、陈皮1-2份。
上述养胃保健米粉的制备方法,包括如下步骤:
(1)浸泡:将所述重量份的大米、小米、黄米和薏仁米洗净后混合均匀,用水浸泡2-3h,浸泡温度为25-35℃,过滤至沥干,待用;
(2)药液制备:按配方比例称取枸杞、山楂、莲子、白术、茯苓、白参、龙眼肉、铁皮石斛、砂仁、银耳、蒲公英和陈皮混合后,加入上述总药材重量的15-20倍量水,浸泡1-2.5h,加热至90-100℃,煎煮4-5h,用3层纱布滤过得药液,加热浓缩至总药材重量的3-5倍,用双层纱布滤过,待用;
(3)制浆:向步骤(1)所得的沥干的大米混合物中加入步骤(2)所得的药液和适量水磨浆,得米浆;
(4)熟化成型:将步骤(3)所得的米浆和玉米粉、山药粉、猴头菇粉、香菇粉以及黄精粉混合均匀后,置于蒸粉机的面盘中,控制在105-120℃用蒸汽进行熟化成型;
(5)切条、干燥、包装:成型后按规格进行切条,切条后的米粉经烘干处理后即为养胃保健米粉,冷却至室温再包装。
所述步骤(1)中大米、小米、黄米和薏仁米混合物浸泡所采用的水量为混合物总重量的4-6倍。
所述步骤(3)中米浆的含水量为35-40%。
所述步骤(5)中烘干温度为40-50℃,烘干时间为5-8h。
小米是五谷中养生保健的佳品,又称粟米、粟谷等;味甘、咸,性凉,味甘色黄入脾胃经,味咸入肾经。小米乃五谷之首,既养先天之本-脾胃,又养后天之本-肾脏,成为养生保健之佳品。小米含蛋白质,比大米高。脂肪1.7克,碳水化合物76.1克,都不低于稻、麦。一般粮食中不含有的胡萝卜素,小米每100克含量达0.12毫克,维生素B1的含量位居所有粮食之首。其具有健脾和胃、补益虚损、和中益肾、除热解毒等功效。
黄米是重要的粮食作物之一,比小米稍大,颜色淡黄,煮熟后很黏。黄米的综合营养价值高于小麦和大米,对人体具有明显的保健功效,是小麦、大米等无法比拟的。黄米富含蛋白质、碳水化合物、B族维生素、维生素E、锌、铜、锰等营养元素,具有益阴、利肺、利大肠之功效。
薏仁米味甘淡,微寒,有健脾、补肺、清热、祛风湿、强筋骨、补正气、利肠胃、利尿、消水肿等功效。薏仁米是我国古老的粮药兼用作物,蛋白质含量平均比稻米、小麦、玉米等高5-8%;脂肪含量高2-5%。薏仁米素为中老年人日常滋补和美容佳品。
山药有“神仙之食”的美名,山药最大的特点是能防止心血管系统脂肪沉淀,保持血管的弹性,防止动脉粥样硬化过早发生,减少皮下脂肪沉积。山药粉是用山药制成的粉状,山药粉有纤体丰胸,健脾补气,益肺固肾,降血脂、调理肠胃等功效。
猴头菇:别名猴菇菌、猴头蘑、羊毛菌、菜花菌、刺猬菌、对脸蘑、山伏菌,日本称为山伏茸。猴头菇是一种药食两用的真菌,是中国传统名贵菜肴,与熊掌、海参、鱼翅并称为四大名菜。有“山珍猴头、海味燕窝”之称。猴头菇也是鲜美无比的山珍,菌肉鲜嫩,香醇可口,有“素中荤”之称。中医认为,猴头菇性平味甘,有利五脏、助消化、滋补身体等功效。猴头菇是一种高蛋白、低脂肪、富含矿物质和维生素的一种优良食品;它富含不饱和脂肪酸,能降低血胆固醇和甘油三酯含量,调节血脂,利于血液循环,是心血管患者的理想食品;含有的多糖体、多肽类及脂肪物质,能抑制癌细胞中遗传物质的合成,从而预防和治疗消化道和癌症及其他恶性肿瘤;猴头菇中还含有多种氨基酸和丰富的多糖体,能助消化,对胃炎、胃癌、食道癌、胃溃疡、十二指肠溃疡等消化道疾病的疗效令人瞩目;同时,猴头菇具有提高肌体免疫力的功能,可起到延缓衰老的作用。民间谚语有“多食猴头,返老还童”之说。
白术:苦、甘,温;归脾、胃经;其含挥发油1.4%,主要成分为苍术醇(Atractylol)、苍术酮(Atractylon)等,并含有维生素A。具体补脾,益胃,燥湿,和中,安胎功效。治脾胃气弱,不思饮食,倦怠少气,虚胀,泄泻,痰饮,水肿,黄疸,湿痹,小便不利,头晕,自汗,胎气不安。
茯苓,又称玉灵、茯灵、万灵桂、茯菟。是拟层孔菌科真菌茯苓的干燥菌核,外皮淡棕色或黑褐色,内部粉色或白色,精制后称为白茯苓或者云苓。具有宁心安神、败毒抗癌、抑制胃酸分泌、增强免疫力、抗菌、抗肿瘤以及镇静、降血糖等的作用。药性平和,利湿而不伤正气。适量服食可作为春夏潮湿季节的调养佳品。
白参是一种食药兼用的珍稀菇菌,菇体质韧、味道清香、鲜美爽口、营养丰富。据分析,白参菌中人体必需的8种氨基酸总含量达17.04%,并富含锌、铁、钾、钙、磷、硒、锗,而且有较高的药用价值。据《药用真菌》等籍记载,此菌“性平,味甘,气味(根)苦、微寒、无毒。白参含有裂招菌多糖具有抗癌作用;且具滋补强身的功效;有清肝明目、滋补强身的功效,特别对小儿盗汗、妇科疾病、神经衰弱、头昏耳鸣等症疗效明显。”从白参菌中提取的多糖(SPG),能刺激单核吞噬细胞系统活性,对慢性细菌感染有显著的防御效能,对肿瘤有抑制作用;其菌丝深层发酵产出的有机酸,广泛应用于食品、医药工业及生物化学等方面。《本草正义》称白参“富有养液,而为补阴之最”,“用之阴虚有火,及吐衄失血后宜于清养,或汗家,失精家,阴液耗损,虚阳偏炽者”。因此,白参的功用,主要是能生津、养阴而清虚热;补气生津、宁神益智。
黄精味甘性平,可作久服滋补之品,是生活中常见的中草药,含有多种对人体有益的化学成分,如多糖,甾体皂苷,蒽醌类,生物碱,强心苷,木脂素,维生素和氨基酸等,具有补气养阴,健脾益肾,补肝气的功效。现代药理研究也表明黄精具有延缓衰老,改善记忆力,提高人体免疫力,抗炎,抗衰老,抗病毒,抗肿瘤等作用。
香菇又名冬菇、香蕈、北菇、厚菇、薄菇、花菇、椎茸,是一种食用真菌。香菇含有多种维生素、多种氨基酸、多糖、矿物质,是具有高蛋白、低脂肪的菌类食物;素有“真菌皇后”之称;对促进人体新陈代谢,提高机体适应力有很大作用。香菇还对糖尿病、肺结核、传染性肝炎、神经炎等起治疗作用,又可用于消化不良、便秘、减肥等。中国不少古籍中记载香菇“益气不饥,治风破血和益胃助食”。民间用来助痘疮、麻疹的诱发,治头痛、头晕。同时香菇中含有嘌呤、胆碱、酪氨酸、氧化酶以及某些核酸物质,可降血压、降血脂、降胆固醇;还具有防癌抗癌等功效。
铁皮石斛为兰科石斛兰属多年生草本植物,铁皮石斛为石斛之极品,它因表皮呈铁绿色而得名。铁皮石斛具有独特的药用价值,秦汉时期的《神农本草经》记载铁皮石斛“主伤中、除痹、下气、补五脏虚劳羸瘦、强阴、久服厚肠胃”;成书于一千多年前的道家医学经典《道藏》将铁皮石斛列为“中华九大仙草”之首;李时珍在《本草纲目》中评价铁皮石斛“强阴益精,厚肠胃,补内绝不足,平胃气,长肌肉,益智除惊,轻身延年”;国际药用植物界称其为“药界大熊猫”;民间称其为“救命仙草”。具有增强免疫功能、促进消化、护肝利胆、抗风湿、降低血糖血脂、抗衰老等功效。
砂仁,别名春砂仁,其为中医常用的一味芳香性药材。味辛,性温;归脾经、胃经、肾经。具有化湿开胃,温脾止泻,理气安胎等功效。
蒲公英别名黄花地丁、婆婆丁、华花郎等;味甘,性平,无毒;归脾、肺经。蒲公英植物体中含有蒲公英醇、蒲公英素、胆碱、有机酸、菊糖等多种健康营养成分,具有健脾和胃、利尿、缓泻、退黄疸、利胆等功效。蒲公英同时含有蛋白质、脂肪、碳水化合物、微量元素及维生素等,有丰富的营养价值,可生吃、炒食、做汤,是药食兼用的植物。
陈皮:温;辛、苦;归脾、肺经。具有健脾和胃,行气宽中,降逆化痰的功效。陈皮有助于消化,因为陈皮含有类柠檬苦素,这种类柠檬苦素味平和,易溶解于水,此外,陈皮含有挥发油、橙皮甙、维生素B、C等成分,它所含的挥发油对胃肠道有温和刺激作用,可促进消化液的分泌,排除肠管内积气,增加食欲。
银耳又称作白木耳、雪耳、银耳子等,实体纯白至乳白色,柔软洁白,半透明,富有弹性;有"菌中之冠"的美称。银耳味甘、淡、性平、无毒,既有补脾开胃的功效,又有益气清肠、滋阴润肺的作用。既能增强人体免疫力,又可增强肿瘤患者对放、化疗的耐受力。银耳富有天然植物性胶质,外加其具有滋阴的作用,是可以长期服用的良好润肤食品。
本发明的有益效果:本发明的养胃保健米粉含有丰富的蛋白质、微量元素以及氨基酸等,不仅食用口感好、营养丰富,而且易消化,有增强免疫力、健康养胃等功效。加入猴头菇、白参、黄精粉、蒲公英、银耳等药食同源食材,与其他成分互相促进、相互协同,制备得到营养和调理为一体的健康食品;使早餐营养且健康,适合广大人群食用。
具体实施方式
以下对本发明的具体实施方式进行详细说明。应当理解的是,此处所描述的具体实施方式仅用于说明和解释本发明,并不局限于这些实施例。实施例中,其原料均为慧聪网市售产品。
实施例1
一种养胃保健米粉,由以下重量份的原料组成:
大米6份、小米9份、黄米7份、玉米粉10份、薏仁米15份、山药粉10份、猴头菇粉7份、香菇粉4份、黄精粉6份、枸杞3份、山楂3份、莲子1.5份、白术2份、茯苓3份、白参1份、龙眼肉1份、铁皮石斛2.5份、砂仁2份、银耳2份、蒲公英3份、陈皮2份。
上述养胃保健米粉的制备方法,包括如下步骤:
(1)浸泡:将所述重量份的大米、小米、黄米和薏仁米洗净后混合均匀,用水浸泡2-3h,浸泡温度为25-35℃,过滤至沥干,待用;
(2)药液制备:按配方比例称取枸杞、山楂、莲子、白术、茯苓、白参、龙眼肉、铁皮石斛、砂仁、银耳、蒲公英和陈皮混合后,加入上述总药材重量的15-20倍量水,浸泡1-2.5h,加热至90-100℃,煎煮4-5h,用3层纱布滤过得药液,加热浓缩至总药材重量的3-5倍,用双层纱布滤过,待用;
(3)制浆:向步骤(1)所得的沥干的大米混合物中加入步骤(2)所得的药液和适量水磨浆,得米浆;
(4)熟化成型:将步骤(3)所得的米浆和玉米粉、山药粉、猴头菇粉、香菇粉以及黄精粉混合均匀后,置于蒸粉机的面盘中,控制在105-120℃用蒸汽进行熟化成型;
(5)切条、干燥、包装:成型后按规格进行切条,切条后的米粉经烘干处理后即为养胃保健米粉,冷却至室温再包装。
实施例2
一种养胃保健米粉,由以下重量份的原料组成:
大米5份、小米9份、黄米6份、玉米粉8份、薏仁米14份、山药粉8份、猴头菇粉8份、香菇粉5份、黄精粉6份、枸杞3份、山楂3份、莲子2份、白术2份、茯苓3份、白参2份、龙眼肉2份、铁皮石斛3.5份、砂仁2.5份、银耳2份、蒲公英4份、陈皮2份。
上述养胃保健米粉的制备方法,包括如下步骤:
(1)浸泡:将所述重量份的大米、小米、黄米和薏仁米洗净后混合均匀,用水浸泡2-3h,浸泡温度为25-35℃,过滤至沥干,待用;
(2)药液制备:按配方比例称取枸杞、山楂、莲子、白术、茯苓、白参、龙眼肉、铁皮石斛、砂仁、银耳、蒲公英和陈皮混合后,加入上述总药材重量的15-20倍量水,浸泡1-2.5h,加热至90-100℃,煎煮4-5h,用3层纱布滤过得药液,加热浓缩至总药材重量的3-5倍,用双层纱布滤过,待用;
(3)制浆:向步骤(1)所得的沥干的大米混合物中加入步骤(2)所得的药液和适量水磨浆,得米浆;
(4)熟化成型:将步骤(3)所得的米浆和玉米粉、山药粉、猴头菇粉、香菇粉以及黄精粉混合均匀后,置于蒸粉机的面盘中,控制在105-120℃用蒸汽进行熟化成型;
(5)切条、干燥、包装:成型后按规格进行切条,切条后的米粉经烘干处理后即为养胃保健米粉,冷却至室温再包装。
效果试验:
1、受试者:筛选有胃病发作的志愿者60人,这些志愿者没有其他疾病,此次胃病发病后没有进行调理,其他饮食习惯和生活习惯良好。
2、试验方法:将志愿者随机等分为三组,分别食用实施例1、2制备出的米粉以及食用不添加任何养胃成分的普通米粉。
3、评价标准:以胃酸胃痛消化不良症状在1个月内受刺激性食物影响时,胃痛症状减轻为有效,其余为无效。
4、试验结果:如表所示。
参与人数 | 有效人数 | 无效人数 | 有效率 | |
实施例1 | 20人 | 14人 | 6人 | 70% |
实施例1 | 20人 | 15人 | 5人 | 75% |
普通米粉 | 20人 | 8人 | 14人 | 40% |
由表可知,胃病志愿者在坚持食用实施例所述的养胃保健米粉后,胃病症状得到较明显改善,有效率达70%以上。而食用普通米粉的对比组有效率为40%,与实施例所述的养胃保健米粉的效果相比,差异较明显。由此可知,本发明制备的养胃保健米粉,各原料之间互相促进、相互协同,是具营养和调理为一体的健康食品;有效提高了调理胃功能的功效。
Claims (5)
1.一种养胃保健米粉,其特征在于,由以下重量份的原料组成:大米5-8份、小米8-12份、黄米6-8份、玉米粉6-10份、薏仁米10-15份、山药粉8-10份、猴头菇粉6-8份、香菇粉3-5份、黄精粉4-6份、枸杞2-4份、山楂2-3份、莲子1-3份、白术2-3份、茯苓3-4份、白参1-2份、龙眼肉1-2份、铁皮石斛2-4份、砂仁2-3份、银耳1.5-3份、蒲公英2-4份、陈皮1-2份。
2.权利要求1所述的一种养胃保健米粉的制备方法,其特征在于,包括如下步骤:
(1)浸泡:将所述重量份的大米、小米、黄米和薏仁米洗净后混合均匀,用水浸泡2-3h,浸泡温度为25-35℃,过滤至沥干,待用;
(2)药液制备:按配方比例称取枸杞、山楂、莲子、白术、茯苓、白参、龙眼肉、铁皮石斛、砂仁、银耳、蒲公英和陈皮混合后,加入上述总药材重量的15-20倍量水,浸泡1-2.5h,加热至90-100℃,煎煮4-5h,用3层纱布滤过得药液,加热浓缩至总药材重量的3-5倍,用双层纱布滤过,待用;
(3)制浆:向步骤(1)所得的沥干的大米混合物中加入步骤(2)所得的药液和适量水磨浆,得米浆;
(4)熟化成型:将步骤(3)所得的米浆和玉米粉、山药粉、猴头菇粉、香菇粉以及黄精粉混合均匀后,置于蒸粉机的面盘中,控制在105-120℃用蒸汽进行熟化成型;
(5)切条、干燥、包装:成型后按规格进行切条,切条后的米粉经烘干处理后即为养胃保健米粉,冷却至室温再包装。
3.根据权利要求2所述的一种养胃保健米粉的制备方法,其特征在于:所述步骤(1)中大米、小米、黄米和薏仁米混合物浸泡所采用的水量为混合物总重量的4-6倍。
4.根据权利要求2所述的一种养胃保健米粉的制备方法,其特征在于:所述步骤(3)中米浆的含水量为35-40%。
5.根据权利要求2所述的一种养胃保健米粉的制备方法,其特征在于:所述步骤(5)中烘干温度为40-50℃,烘干时间为5-8h。
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