CN106954802A - 一种预防退行性骨关节病的保健食品 - Google Patents
一种预防退行性骨关节病的保健食品 Download PDFInfo
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Abstract
本发明属保健食品技术领域，涉及一种预防退行性骨关节病的保健食品。以柚子里皮、辣木树叶、松针、鹿脚筋、雄鸡鸡冠、鲨鱼软骨粉、糯米黄酒、黄晶果肉、杜仲、骨碎补、川牛膝、怀牛膝、普鲁兰糖、龟胶、麦芽糖、低聚果糖、凝结多糖水分散液为原料，经粉碎、磨浆、煮提、真空浸渍、喷淋、烘烤、包装、灭菌等制备方法制成，具有口感优异、滋美香甜、食用方便、保质期长、预防退行性骨关节病效果显著的优点。
Description
技术领域
本发明属于保健食品技术领域，特别涉及一种预防退行性骨关节病的保健食品。
背景技术
由于老年性的退化，老年人的骨关节，尤其是日常受重力较多的腰、腿关节，常会出现疼痛、肿胀、活动受限等症状，主要是由于关节软骨的退行性变所致，严重的发展成软骨完全侵蚀，软骨下骨外露等系列严重症状，给老年人带来极大的痛苦，也给家属带来沉重的负担。目前，医学界主要还是被动地在患者出现症状时，才对症治疗，但此时退化已成现实，无法逆转。因此，预防性提前干预，延缓和减轻退化的进程，具有极大现实和积极的意义。
发明内容
本发明人经过对退行性骨关节病的深入研究，认为，对本病的预防性的重要性比治疗有更大的意义，由于退化是一个长时间的漫长过程，只要能在这漫长过程中有效预防，给予积极和持之以恒的滋养、维护，就能很好地防止退行性骨关节病的出现，否则，病态既成，一切治疗都是被动的、权宜的补救措施，效果自然也是有限度的。对于本病，预防大大胜于治疗，这也是中医数千年的“上工者治未病而不治已病”的核心价值观的经验论断。因此，本发明以中医学“药补不如食补”、“以形补形”、“肝主筋”、“肾主骨”等理论为启迪，以现代骨生理医学为依据，经过长时间的试验、总结，精确组方，通过特定的制备方法，制得一种预防退行性骨关节病的保健食品，本食品能有效补充和改善人体骨关节系统的营养供给，具有增加骨密度、保持软骨生理健康、维持关节滑膜及滑液健康状态、有效延缓骨关节系统退化的显著效果。
本发明的目的是这样实现的。
一种预防退行性骨关节病的保健食品的制备方法，由以下制备步骤制成：
(1)称取以下重量份的原料：
其中，所述柚子里皮，是由柚子皮批去最外层的青皮和批去结构疏松的最内层后所得的中间层里皮；
(2)将柚子里皮切成长60mm、宽40mm、厚4～8mm的长方形柚皮片，去除边角料，柚皮片加12倍重量份的清水，加热煮沸2分钟，停止加热，缓慢搅拌下浸泡35分钟，捞起，用离心机甩除游离水，制得去苦味柚皮片；
(3)将辣木树叶和松针用清水洗干净，烘干，粉碎成细粉；
(4)将鹿脚筋和雄鸡鸡冠切粒，混合，加5倍重量份的水煮沸5分钟，捞起，放入燉盅内，加入鲨鱼软骨粉、糯米黄酒和360～720重量份的水，盖上燉盅盖，用100℃蒸汽燉3小时，冷却至40℃，与黄晶果肉和步骤(3)制得的细粉混合，用磨浆机磨成幼滑的浆体；
(5)将杜仲、骨碎补、川牛膝和怀牛膝粉碎成粗粉，加8倍重量份的水煎煮1小时，140目过滤，得第一次煎煮提取液，药渣加7倍重量份的水，煎煮1小时，140目过滤，得第二次煎煮提取液，将两次煎煮提取液合并，加入普鲁兰糖和龟胶，煮沸，至龟胶完全溶化后，停止加热，加入麦芽糖、低聚果糖，搅拌至溶解均匀，加入步骤(4)制得的浆体，搅拌均匀，得混合糖液；
(6)将步骤(2)制得的去苦味柚皮片放入到一个圆柱形耐压容器内，整理平整，将一块2mm厚、直径比圆柱形耐压容器内径小5mm的不锈钢孔板压在柚皮上，孔板上的孔是均匀分布的圆孔，圆孔的直径为8mm，圆孔与圆孔之间的孔中心距为14mm，密封好耐压容器的上盖后，通过容器上盖顶部的抽真空管道抽真空，至85KPa，维持3min后，将真空度调整至15KPa，维持此真空度下，通过连接在耐压容器底部的输液管道缓慢输入步骤(5)所得的混合糖液，当输入混合糖液的量达到30％时，将真空度调整至35KPa，当输入混合糖液的量达到60％时，将真空度调整至65KPa，直至全部混合糖液输入完，关闭输入阀门，将真空度调整至85KPa，并维持30分钟，然后常压浸渍30分钟，加热至100℃并搅拌6～10分钟，取出，将已充分吸收了混合糖液的柚皮片掛于不锈钢针钩上，每条针钩掛一片，针钩的上端掛于输送链上，输送链将掛在针钩上的柚皮片送入隧道式的喷淋箱体中，由喷枪将2.2～2.6％浓度的凝结多糖水分散液均匀地喷淋到柚皮表面，随即输送进入隧道式烘烤炉，128～130℃烘烤4～6分钟，然后进入自动枕式包装机，用耐高温蒸煮复合膜包装成密封的独立包装，放入高压蒸汽灭菌锅121℃18～25分钟灭菌，反压冷却，制得一种预防退行性骨关节病的保健食品。
本发明的有益效果如下：
(1)科学运用和发挥中医理论中的“以形补形”、“精不足者，补之以味”的治疗方法。鹿脚筋，性温，味甘、咸，归肝、肾经，含丰富的胶原蛋白，有补肝肾、强筋骨、祛寒湿功效。雄鸡鸡冠，富含透明质酸的凝胶体，是构成关节滑液、软骨、腱的重要物质，能缓解关节炎和关节疼痛、恢复关节滑液的弹性和黏度。鲨鱼软骨粉，为鲨鱼软骨经粉碎制成的软骨粉，富含硫酸软骨素，能缓解骨关节、角膜、血管壁等结缔组织病变和关节痛、腰痛、神经痛。龟胶，为龟甲熬制所得的胶体，含骨胶原、钙、磷等多种营养物质，有滋阴补肾，强骨作用。上述原料都含有构成骨质、软骨、关节滑液、筋腱物质的丰富元素，但各自所含成份有所不同，或成份比例不同，或分子结构不一样，只有将它们组合才能达到互补的效果，以中医组方理论而言，鹿脚筋、雄鸡鸡冠性温补阳，鲨鱼软骨粉、龟胶性微寒而滋阴，阴阳互补，肝肾同益，才能达到阴平阳秘、阴阳互生而使骨骼、关节、筋腱得以滋养、充盈，达到防止退化。现代科学也证明，许多特定功能物质通常都富集在某一相应的器官中，因此，传统中医学的“以形补形”是有其一定的科学合理性，但要发挥更好的效用，就必须有更全面、合理的组方达到互补、促进和协调。
(2)以补肝肾、强筋骨、除风湿、通血脉、补钙健骨的植物原料组方来配合上述的动物性原料，使其补而不滞，滋而不腻，从而发挥强健骨关节系统、预防退行性骨关节病出现的更好效果。柚子里皮含钙、磷、镁等人体必需元素，其所含柚皮甙有抗炎、镇痛、抗氧化、活血解痉、改善局部微循环和营养供给的性能，能促进骨关节系统对组方中的营养功能物质的吸收，并起到了如中药方剂学“君、臣、佐、使”中“使”的作用。辣木树叶含钙量是牛奶的4倍以上，是著名的高钙植物，并含锌、钾、铁、铜等元素及蛋白质、维生素E、维生素A、维生素C、维生素B，还含有抗氧化和抗炎功能物质。松针，有活血祛风、轻身延年的功效，其所含辅氨酸是构成骨胶原蛋白质的主要材料，起到壮骨作用，其含铜元素也高，可防止骨质疏松、关节炎。黄晶果肉，为桃榄属热带水果黄晶果去除果皮和果核后所得的果肉，含丰富的维生素、果胶，味清甜而芳香，对丰富和平衡本发明组方中的营养成份，改善口感、质感和风味起到很好的作用，本发明还取其味微酸而入肝经，起收敛、柔筋作用。杜仲，为名贵中药材，有补益肝肾、强筋壮骨、抗氧化、抗炎、抗疲劳、延缓衰老的功效，据最新的研究表明，杜仲可以提高机体胶原蛋白的新陈代谢。骨碎补，为中药材，有补肾强骨、续伤止痛功效。川牛膝，为中药材及保健食品原料，有祛风湿、活血通经络功效。怀牛膝的功效则偏于滋补肝肾、壮腰膝。麦芽糖，由含淀粉酶的麦芽作用于淀粉而制得，麦芽有天然的香甜味和健脾消食的功效。低聚果糖，甜度约为蔗糖的60％，属不消化糖，有促进钙吸收、降血清中胆固醇的功能。从上述的植物原料的功效中可以看出，它们都是具有不同程度补肝肾、强筋骨、通经络脉的功能物质，它们的组方产生的互补、协调功能更能促进组方中动物性原料的营养及功能物质被人体吸收，并形成健康、充实的骨关节系统的生理器质，这一效果的合理性和科学性不仅从中医理论上可以成立，从现代生理学、营养学理论上也是成立的。
(3)为了验证本发明的应用效果，还进行了以下实验：
本实验动员了12位48岁至55岁之间的仍未出现过骨关节炎的亲友作为实验对象(其中男7位，女5位)，给予本发明制得的保健食品作日常零食食用，除有感冒、腹泻等发病及不适外，要求每天食用50g，至少也要食用25g，一直坚持食用7年，其间不定时回访，直至7年后，参加本实验的12位亲友从未发生过类似退行性骨关节病的相关症状。
总结：退行性骨关节病，是一种由于关节软骨退行性变，引起关节软骨完整性破坏及关节边缘软骨下骨板病变，继而导致关节症状和体征的一组慢性退行性关节疾病，以骨关节炎为主要常见临床病症出现，据世界卫生组织(WHO)统计，50岁以上的人群中，骨关节炎的发病率为50％，55岁以上人群中发病率为80％，已成为导致人类残疾的第一大疾病，因此，本实验选择48～52岁之间的仍未出现过骨关节炎的人员进行预防性长期食用本发明保健食品，一直食用7年后，他们的年龄都已经是55至63岁了，而他们都没有出现退行性骨关节病的发病症状，可见，预防效果是可靠和显著的。人体骨骼在25～30岁到达最充实期后，开始走向衰老，尤其在55岁后已经处于很低的水平，也是退行性骨关节病的高发年龄段，因此，为有效预防骨关节病，必须提前作日常的食疗预防，建议在40岁起，以本发明产品作日常零食，补充相关的营养素和促进包括关节面、关节软骨、关节腔、关节囊、关节滑液在内的骨关节系统健康的功能物质。本发明正是基于这一思路，通过中药组方与相关食材的有益配合，达到了互补、协调、促进和增效的作用，使疗效尤其显著。
(4)本发明的制备方法方面，巧妙地将动物性原料和辣木树叶、松针制成浆体，与其它植物性原料提取液合并，再利用柚子里皮的海绵状结构的吸收作用，将混合糖液吸收，并通过精准调控的阶梯性真空浸渍和常压浸渍处理，达到理想的饱和吸收效果，还节约了能源和时间。为了解决传统柚皮食品的粘腻性，本发明创新采用以凝结多糖水分散液喷涂柚皮片外层、随即烘烤达到快速凝固、独立包装、高压灭菌、反压冷却为一体的工艺流程，使产品食用时不粘手，外皮干爽，鹿脚筋、雄鸡鸡冠、鲨鱼软骨粉、龟胶、黄晶果肉、普鲁兰糖的混合复配，产生理想口感的胶凝体，尤其与柚子里皮的纤维结合后，形成软糯中有脆的质构，使内质软润、滋美香甜、软糯中又有微爽脆，甜滋而又不腻，口感优异，食用方便，保质期长，真正将美食的享受融入防病治病之中，是优良的食疗产品。工艺中的低温、真空浸渍处理，解决了传统麦芽糖柚皮高温熬煮导致食用后易“上火”的缺点，虽然麦芽糖用量不多，但由于避免长时间高温熬煮，麦芽糖的特殊香气却依然较为突显，以高比例低聚果糖替代麦芽糖用量则能使产品达到“低糖”的目的，更有利于健康，还减少麦芽糖引起的高度粘腻口感。上述工艺还达到充分利用原料功效物质，提高资源利用率的目的。柚子里皮的处理方法能有效去除苦味，又能恰到好处使柚子里皮口感爽脆，与辣木树叶的配合使爽脆度得到进一步提高，这可能与辣木树叶的高钙含量有关。
具体实施方式
下面通过具体实施例对本发明作进一步说明。
实施例。
一种预防退行性骨关节病的保健食品的制备方法，由以下制备步骤制成：
(1)称取以下重量份的原料：柚子里皮1300g、辣木树叶12g、松针12g、鹿脚筋30g、雄鸡鸡冠50g、鲨鱼软骨粉45g、糯米黄酒16g、黄晶果肉25g、杜仲42g、骨碎补45g、川牛膝8g、怀牛膝10g、普鲁兰糖0.38g、龟胶15g、麦芽糖6g、低聚果糖28g、2.3％浓度的凝结多糖水分散液160g；
其中，所述柚子里皮，是由柚子皮批去最外层的青皮和批去结构疏松的最内层后所得的中间层里皮；
(2)将柚子里皮切成长60mm、宽40mm、厚4～8mm的长方形柚皮片，去除边角料，柚皮片加12倍重量份的清水，加热煮沸2分钟，停止加热，缓慢搅拌下浸泡35分钟，捞起，用离心机甩除游离水，制得去苦味柚皮片；
(3)将辣木树叶和松针用清水洗干净，烘干，粉碎成细粉；
(4)将鹿脚筋和雄鸡鸡冠切粒，混合，加5倍重量份的水煮沸5分钟，捞起，放入燉盅内，加入鲨鱼软骨粉、糯米黄酒和550g的水，盖上燉盅盖，用100℃蒸汽燉3小时，冷却至40℃，与黄晶果肉和步骤(3)制得的细粉混合，用磨浆机磨成幼滑的浆体；
(5)将杜仲、骨碎补、川牛膝和怀牛膝粉碎成粗粉，加8倍重量份的水煎煮1小时，140目过滤，得第一次煎煮提取液，药渣加7倍重量份的水，煎煮1小时，140目过滤，得第二次煎煮提取液，将两次煎煮提取液合并，加入普鲁兰糖和龟胶，煮沸，至龟胶完全溶化后，停止加热，加入麦芽糖、低聚果糖，搅拌至溶解均匀，加入步骤(4)制得的浆体，搅拌均匀，得混合糖液；
(6)将步骤(2)制得的去苦味柚皮片放入到一个圆柱形耐压容器内，整理平整，将一块2mm厚、直径比圆柱形耐压容器内径小5mm的不锈钢孔板压在柚皮上，孔板上的孔是均匀分布的圆孔，圆孔的直径为8mm，圆孔与圆孔之间的孔中心距为14mm，密封好耐压容器的上盖后，通过容器上盖顶部的抽真空管道抽真空，至85KPa，维持3min后，将真空度调整至15KPa，维持此真空度下，通过连接在耐压容器底部的输液管道缓慢输入步骤(5)所得的混合糖液，当输入混合糖液的量达到30％时，将真空度调整至35KPa，当输入混合糖液的量达到60％时，将真空度调整至65KPa，直至全部混合糖液输入完，关闭输入阀门，将真空度调整至85KPa，并维持30分钟，然后常压浸渍30分钟，加热至100℃并搅拌6～10分钟，取出，将已充分吸收了混合糖液的柚皮片掛于不锈钢针钩上，每条针钩掛一片，针钩的上端掛于输送链上，输送链将掛在针钩上的柚皮片送入隧道式的喷淋箱体中，由喷枪将2.3％浓度的凝结多糖水分散液均匀地喷淋到柚皮表面，随即输送进入隧道式烘烤炉，128～130℃烘烤4～6分钟，然后进入自动枕式包装机，用耐高温蒸煮复合膜包装成密封的独立包装，放入高压蒸汽灭菌锅121℃18～25分钟灭菌，反压冷却，制得一种预防退行性骨关节病的保健食品。
以上所述实施例仅表达了本发明的较佳实施方式，其描述较为具体和详细，但并不能因此而理解为对本发明专利范围的限制，本发明专利的保护范围以所附权利要求为准。
Claims (2)
1.一种预防退行性骨关节病的保健食品的制备方法，由以下制备步骤制成：
（1）称取以下重量份的原料：
柚子里皮 1000~1400份
辣木树叶 10~20份
松针 10~20份
鹿脚筋 20~40份
雄鸡鸡冠 30~60份
鲨鱼软骨粉 30~60份
糯米黄酒 10~20份
黄晶果肉 20~30份
杜仲 30~60份
骨碎补 30~60份
川牛膝 6~12份
怀牛膝 6~12份
普鲁兰糖 0.1~0.5份
龟胶 10~20份
麦芽糖 4~10份
低聚果糖 20~30份
2.2~2.6％浓度的凝结多糖水分散液 120~180份；
其中，所述柚子里皮，是由柚子皮批去最外层的青皮和批去结构疏松的最内层后所得的中间层里皮；
（2）将柚子里皮切成长60mm、宽40mm、厚4~8mm的长方形柚皮片，去除边角料，柚皮片加12倍重量份的清水，加热煮沸2分钟，停止加热，缓慢搅拌下浸泡35分钟，捞起，用离心机甩除游离水，制得去苦味柚皮片；
（3）将辣木树叶和松针用清水洗干净，烘干，粉碎成细粉；
（4）将鹿脚筋和雄鸡鸡冠切粒，混合，加5倍重量份的水煮沸5分钟，捞起，放入燉盅内，加入鲨鱼软骨粉、糯米黄酒和360~720重量份的水，盖上燉盅盖，用100℃蒸汽燉3小时，冷却至40℃，与黄晶果肉和步骤（3）制得的细粉混合，用磨浆机磨成幼滑的浆体；
（5）将杜仲、骨碎补、川牛膝和怀牛膝粉碎成粗粉，加8倍重量份的水煎煮1小时，140目过滤，得第一次煎煮提取液，药渣加7倍重量份的水，煎煮1小时，140目过滤，得第二次煎煮提取液，将两次煎煮提取液合并，加入普鲁兰糖和龟胶，煮沸，至龟胶完全溶化后，停止加热，加入麦芽糖、低聚果糖，搅拌至溶解均匀，加入步骤（4）制得的浆体，搅拌均匀，得混合糖液；
（6）将步骤（2）制得的去苦味柚皮片放入到一个圆柱形耐压容器内，整理平整，将一块2mm厚、直径比圆柱形耐压容器内径小5mm的不锈钢孔板压在柚皮上，孔板上的孔是均匀分布的圆孔，圆孔的直径为8mm，圆孔与圆孔之间的孔中心距为14mm，密封好耐压容器的上盖后，通过容器上盖顶部的抽真空管道抽真空，至85KPa，维持3min后，将真空度调整至15KPa，维持此真空度下，通过连接在耐压容器底部的输液管道缓慢输入步骤（5）所得的混合糖液，当输入混合糖液的量达到30％时，将真空度调整至35KPa，当输入混合糖液的量达到60％时，将真空度调整至65KPa，直至全部混合糖液输入完，关闭输入阀门，将真空度调整至85KPa，并维持30分钟，然后常压浸渍30分钟，加热至100℃并搅拌6~10分钟，取出，将已充分吸收了混合糖液的柚皮片掛于不锈钢针钩上，每条针钩掛一片，针钩的上端掛于输送链上，输送链将掛在针钩上的柚皮片送入隧道式的喷淋箱体中，由喷枪将2.2~2.6％浓度的凝结多糖水分散液均匀地喷淋到柚皮表面，随即输送进入隧道式烘烤炉，128~130℃烘烤4~6分钟，然后进入自动枕式包装机，用耐高温蒸煮复合膜包装成密封的独立包装，放入高压蒸汽灭菌锅121℃18~25分钟灭菌，反压冷却，制得一种预防退行性骨关节病的保健食品。
2.一种如权利要求1所述的制备方法制备得到的预防退行性骨关节病的保健食品。
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