CN107048331A - 一种具有疏肝理气功效的绿色酱油及其制备方法 - Google Patents
一种具有疏肝理气功效的绿色酱油及其制备方法 Download PDFInfo
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- CN107048331A CN107048331A CN201710255236.3A CN201710255236A CN107048331A CN 107048331 A CN107048331 A CN 107048331A CN 201710255236 A CN201710255236 A CN 201710255236A CN 107048331 A CN107048331 A CN 107048331A
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Abstract
本发明属于保健品领域,涉及一种具有疏肝理气功效的绿色酱油及其制备方法。具体而言,本发明的具有疏肝理气功效的绿色酱油包括无色酱油、花青素、叶绿素、麦芽糖、乳酸锌、莱菔子粉、五味子粉、香橼粉、乌梅粉和小分子团水。该绿色酱油的制备方法简便易行,所得产品符合相关标准中的要求,并且具有一定的疏肝理气功效,弥补了市场空白,极具经济价值。
Description
技术领域
本发明属于调味品技术领域,涉及一种具有疏肝理气功效的绿色酱油及其相应的制备方法。
背景技术
肝郁气滞证,又称肝气郁结证、肝郁证,是指由于肝的疏泄功能异常或疏泄不及而导致气机瘀滞后所表现出的情志抑郁或易怒,善太息,胸胁或少腹胀满窜痛,或见咽部异物感,或颈部瘿瘤,或胁下肿块;妇女可见乳房胀痛,月经不调,痛经,舌苔薄白,脉弦的证候。本证多因情志不遂,或突然受到精神刺激,或因病邪侵扰,阻遏肝脉,致使肝气失于疏泄、条达所致。
临床上常见的肝郁气滞型疾病包括:(1)肝郁气滞型胃痛:胃脘疼痛,连及两胁,攻撑走窜;治则疏肝和胃,理气止痛,主方柴胡疏肝散加减;(2)肝郁气滞型痞满:脘腹痞塞,胀闷不舒,连及两胁,嗳气则舒;治则疏肝解郁,理气消脾,主方半夏厚朴汤加减;(3)肝郁气滞型呃逆:呃逆连声,胸胁胀满,或肠鸣矢气,或呼吸不利,或恶心嗳气;治则理气化痰,降逆止呃,主方旋覆代赭汤加减;(4)肝郁气滞型便秘:大便干结、欲便不出,腹中胀满;治则顺气导滞,降逆通便,主方六磨汤加减;(5)肝郁气滞型胁痛:胁肋胀痛,走窜,痛无定处;治则疏肝理气止痛,主方柴胡疏肝散加减;(6)肝郁气滞型积聚:腹中气聚,结块柔软,攻窜胀痛,时聚时散;治则疏肝解郁,行气消聚,主方木香顺气散加减;(7)肝郁气滞型瘿病:喉结两旁结块肿大,质软不痛,颈部肿胀,胸闷;治则疏肝理气,化痰消瘿,主方四海舒郁丸加减。在现代医学中,很多疾病(如急慢性肝炎、中期肝硬化、脂肪肝、急慢性胆囊炎、胆石症、肋间神经痛等)都可以因肝郁气滞而导致胁痛腹痛;甲减、甲亢、甲状腺瘤、甲状腺炎等病症,见肝郁气滞表现者,均可参照此证型进行治疗。
酱油俗称豉油,主要由大豆、小麦、食盐经制油、发酵等程序酿制而成。酱油的成分比较复杂,除食盐以外,还有氨基酸、糖类、有机酸、色素及香料等多种成分。酱油以咸味为主,亦有鲜味、香味,不仅能够增加和改善菜肴的味道(如生抽),还能够增添或改变菜肴的色泽(如老抽)。
然而,有些菜肴(例如某些西餐和日料)在烹制过程中希望只保留酱油的鲜美味道而不改变食材本身的色泽,为此日本曾先后开发出色泽较淡又具有酿造酱油特有香味的淡口酱油和白酱油等淡色酱油。尽管此类酱油在酿造过程中采取了防止增色的措施,但效果并不显著,香气亦有损失。随后又使用活性炭、酸性白士等吸附剂及离子交换树脂进行酱油脱色处理,还设想用电解还原法和分子筛法脱色。但是上述方法的脱色效果均不理想,而且还会影响酱香气,成本也过高,难以大规模推广使用。日本野田产业科学研究所将酿造酱油减压蒸馏,得到相当于酱油原液20%~55%(v/v)的蒸馏液,即无色、醇香浓郁的酱油基料,再添加食盐、氨基酸等呈味料,最终配制成酱香浓厚的无色酱油,并通过添加食用色素而获得相应的彩色酱油。
CN 1212138A公开了一种板兰根调味品配方,其由板蓝根、焦楂、陈皮、泽泻、水和酱油或醋制成,具有清热解毒、理气化瘀、健胃健脾的功效,但该产品的配方组成无法发挥疏肝解郁的功效,并且仍沿用普通浓口酱油进行配制,颜色方面未见改进;CN 104366422B中公开的香茅调味汁也存在类似的问题。CN 101933600A公开了一种荞麦人参营养保健酱油,其由荞麦、花生饼、黑芝麻、麦麸、人参等经制曲发酵而成,具有温中理气、健脾开胃、消食化积、大补元气等功效,但该产品的配方组成也无法发挥疏肝解郁的功效,并且通过发酵工艺制得的酱油仍会保留较深的棕褐色;CN 103610023A中公开的陈皮酱油和CN105105085A中公开的具有健胃消食功能的酱油也存在类似的问题。由此可知,目前尚无以无色酱油为基料,保留酿造酱油的特殊香气并且具有疏肝理气功效的彩色酱油。
发明内容
本发明的目的在于提供一种具有疏肝理气功效的绿色酱油及其制备方法,以弥补市场的空白。
为了实现上述目的,本发明采用如下技术方案:
一种具有疏肝理气功效的绿色酱油,其包括无色酱油、花青素、叶绿素、麦芽糖、乳酸锌、莱菔子粉、五味子粉、香橼粉、乌梅粉和小分子团水。
以重量份计,上述具有疏肝理气功效的绿色酱油包括800~1200份无色酱油、15~30份花青素、5~15份叶绿素、20~40份麦芽糖、0.5~1份乳酸锌、5~10份莱菔子粉、5~10份五味子粉、10~20份香橼粉、15~30份乌梅粉和100~200份小分子团水。
优选的,以重量份计,上述具有疏肝理气功效的绿色酱油包括1000份无色酱油、18份花青素、12份叶绿素、20份麦芽糖、1份乳酸锌、7份莱菔子粉、7份五味子粉、15份香橼粉、20份乌梅粉和150份小分子团水。
在上述具有疏肝理气功效的绿色酱油中,所述无色酱油通过下法制得:将酿造酱油减压蒸馏后得到具有酱香气的无色酱油基料,再向上述酱油基料中加入食盐和氨基酸即得。
花青素,又称花色素,是一类广泛存在于植物中的水溶性天然色素(主要包括天竺葵色素、矢车菊色素、飞燕草色素、芍药色素、牵牛花色素、锦葵色素及其糖苷),属类黄酮化合物,可以随着环境的酸碱度改变自身颜色,呈酸性则偏红,呈碱性则偏蓝。花青素为植物二级代谢产物,在生理上扮演重要的角色,同时也是构成花瓣和果实颜色的主要色素之一。此外,花青素还具有预防癌症、增进视力、清除体内自由基、改善睡眠、改善循环等功效,保健功能引人注目。
叶绿素是一类与光合作用有关的脂溶性色素,存在于所有能够营造光合作用的生物体(包括绿色植物、原核的蓝绿藻以及真核的藻类)中。叶绿素从光中吸收能量,然后用于将二氧化碳转变为碳水化合物。叶绿素为镁卟啉化合物,包括叶绿素A、B、C、D、F以及原叶绿素和细菌叶绿素等。叶绿素的化学性质不太稳定,光、酸、碱、氧或氧化剂等因素都会使其分解,尤其在酸性条件下,叶绿素分子很容易失去卟啉环中的镁离子而形成去镁叶绿素。叶绿素有造血、补充维生素、解毒、抗病等多种功效。
麦芽糖,又称饴糖、淀粉糖,属于碳水化合物中的二糖类化合物,化学名称为4-O-α-D-吡喃葡萄糖基-D-葡萄糖,白色晶体,易溶于水,有甜味但不及蔗糖。麦芽糖是淀粉、糖原、糊精等大分子多糖类物质在淀粉酶的催化下得到的水解产物,一分子麦芽糖再经麦芽糖酶的催化而被水解成两分子葡萄糖。麦芽糖通常用作食品工业的甜味剂和护色剂,也供配制培养基用。除了食用价值以外,麦芽糖亦有其食疗功效。麦芽糖性温,味甘,归肺、胃经,用于养颜、补脾益气、润肺止咳、缓急止痛、滋润内脏、开胃除烦、通便秘等。
锌是维持细胞正常结构和生理功能的一个重要元素。细胞内的锌在氧化还原信号通路中具有至关重要的作用,如缺血和梗死等一些特定的触发因素可以引起蛋白质内锌释放,并通过氧化还原机制引起心肌损害。在这种情况下,补充锌可以改善心脏功能并防止心脏进一步受损。因此,在心血管疾病的研究中,锌的动态平衡备受关注。
乳酸锌(ZnAc2),为常用的食品锌强化剂,易溶于水,微溶于乙醇,锌元素含量占乳酸锌的22.2%。乳酸锌的吸收效果优于无机锌,可用于补锌食品、营养口服液、补锌片剂及冲剂的生产。
莱菔子,又称萝卜子、芦菔子、萝白子、菜头子,为十字花科莱菔属植物莱菔(Raphanus sativus L.)的干燥成熟种子,全国各地均有分布。莱菔子性平,味辛、甘,归脾、胃、肺经,用于消食化积、降气化痰。莱菔子中富含挥发油类(如α-、β-已烯醛和β-、γ-已烯醇)和脂肪油类(如芥酸及其甘油酯)成分,还含有异硫氰酸酯类(如莱菔素)成分。
在上述具有疏肝理气功效的绿色酱油中,所述莱菔子粉为莱菔子经粉粹及过筛后得到的粉末,其颗粒粒径为200~300μm,其中总挥发油的重量百分比为5%~8%,总脂肪油的重量百分比为2%~4%。
五味子,又称玄及、会及、山花椒、壮味、吊榴,为木兰科五味子属植物五味子(习称北五味子)(Schisandra chinensis(Turcz.)Baill.)或华中五味子(习称南五味子)(Schisandra sphenanthera Rehd.et Wils.)的干燥成熟果实,北五味子分布于东北、华北等地,南五味子分布于华中、华东、西南等地。五味子性温,味酸、甘,归肺、肾、心经,用于敛肺滋肾、生津敛汗、涩精止泻、宁心安神。五味子中富含木脂素类(如五味子甲素、五味子乙素、五味子丙素等)和挥发油类(如α-、β-恰米烯等)成分。
在上述具有疏肝理气功效的绿色酱油中,所述五味子粉为五味子经粉粹及过筛后得到的粉末,其颗粒粒径为200~300μm,其中总木脂素的重量百分比为1%~3%,总挥发油的重量百分比为5%~8%。
香橼,又称枸橼、钩缘、香泡树,为芸香科柑橘属植物枸橼(Citrus medic L.)或香橼(Citrus wilsonii Tanaka)的成熟果实,主产于江苏、浙江、广东、广西、湖南、湖北、福建、四川等省区。香橼性温,味辛、微苦,归肝、脾、肺经,用于活血行气、祛风止痛。香橼中富含挥发油类(如乙酸牻牛儿醇酯、乙酸芳樟醇酯、柠檬烯、香叶醛等)和有机酸类(如枸橼酸、苹果酸等)成分。
在上述具有疏肝理气功效的绿色酱油中,所述香橼粉为香橼经干燥、粉粹及过筛后得到的粉末,其颗粒粒径为200~300μm,其中总挥发油的重量百分比为2%~5%,总有机酸的重量百分比为0.5%~2%。
乌梅,又称梅实、黑梅、熏梅、桔梅肉,为蔷薇科杏属植物梅(Prunus mume(Sieb.)Sieb.et Zucc.)的干燥近成熟果实的加工熏制品(将梅肉低温烘焙至黄褐色,呈皱皮,再焖至黑色,即成),产于浙江、福建、云南等省。乌梅性平,味酸,归肝、脾、肺、大肠经,用于敛肺、涩肠、生津、安蛔。乌梅中富含有机酸类(如绿原酸、酒石酸、延胡索酸等)、挥发油类(如戊酸、异戊酸、糠醛等)和氨基酸类(如天门氨酸、天门冬酰胺、丝氨酸等)成分。
在上述具有疏肝理气功效的绿色酱油中,所述乌梅粉为乌梅经粉粹及过筛后得到的粉末,其颗粒粒径为200~300μm,其中总有机酸的重量百分比为15%~25%,总挥发油的重量百分比为5%~8%。
水通常是由10个以上的水分子通过氢键缔结而形成,因此称为大分子团水,而小分子团水则只包含5至6个水分子,并且以分子链团的形式存在。通过包括去离子、超声、磁化等处理步骤的方法可以改变水分子的排列取向,切断部分氢键,进而得到团簇较小的小分子团水。
在上述具有疏肝理气功效的绿色酱油中,所述小分子团水中的水团簇包含5至6个水分子。
上述具有疏肝理气功效的绿色酱油的制备方法,其包括如下步骤:
1)将小分子团水平均分成三份,备用;
2)将莱菔子粉、五味子粉、香橼粉和乌梅粉加入到第一份小分子团水中,于30~50℃搅拌30~50分钟后冷却至室温,得到中药汁;
3)将乳酸锌加入到第二份小分子团水中,于室温搅拌均匀,得到锌盐汁;
4)将花青素、叶绿素和麦芽糖加入到第三份小分子团水中,于室温搅拌均匀,得到色素汁;
5)在室温搅拌条件下,向无色酱油中依次加入步骤2)中得到的中药汁、步骤3)中得到的锌盐汁和步骤4)中得到的色素汁,搅拌均匀后得到具有疏肝理气功效的绿色酱油。
与现有技术相比,采用上述技术方案的本发明具有下列优点:
1)本发明的绿色酱油利用乳酸锌来发挥补锌功效,有机酸盐型强化剂改善了人体的吸收效果;
2)将莱菔子、五味子、香橼和乌梅配伍,充分发挥疏肝、解郁、理气、活血的功效,提高了本发明的绿色酱油的保健作用;
3)花青素和叶绿素属于天然色素,不仅为无色酱油提供了绿色光泽,丰富了菜肴的视觉感受,而且这两种色素还具有一定的生理学活性,强化了酱油产品的保健功效;此外,作为护色剂使用的麦芽糖还具有滋补功效,一举两得;
4)实验证明,本发明的绿色酱油具有一定的疏肝理气功效,并且制法简便易行,极具市场前景。
具体实施方式
下面将结合具体实施例对本发明的技术方案做出进一步的阐述。下列实施例仅用于解释和说明本发明,并不应被视为限制了本发明的范围。除另有说明外,下列实施例中所使用的仪器、试剂、材料等均可通过常规商业手段获得。
实施例1:小分子团水的制备。
将自来水通入去离子设备中进行去离子化处理,直至电导率为15μs/cm,得到去离子水并量取1L备用。选用频率为30kHz的超声波功率仪,首先设定磁感应强度为0.5T的恒定磁场,超声加磁场作用5min,其次设定磁感应强度为1T的恒定磁场,超声加磁场作用10min,最后设定磁感应强度为0.75T的恒定磁场,超声加磁场作用15min,静置至室温后进行17O-NMR测定。经过上述处理,水的半峰宽从原来的122.74Hz降至50.47Hz,由此可知,所得产品中水分子的团簇数由11变为5;静置14天后,半峰宽变为52.74Hz,产品中水分子的团簇数仍为5,稳定性良好。
实施例2-实施例6:具有疏肝理气功效的绿色酱油的制备。
按照表1中的配方制备具有疏肝理气功效的绿色酱油,其制备工艺如下:将小分子团水平均分成三份,备用;将莱菔子粉、五味子粉、香橼粉和乌梅粉加入到第一份小分子团水中,利用机械搅拌装置于50℃搅拌30分钟后冷却至室温,得到中药汁;将乳酸锌加入到第二份小分子团水中,利用机械搅拌装置于室温搅拌均匀,得到锌盐汁;将花青素、叶绿素和麦芽糖加入到第三份小分子团水中,利用机械搅拌装置于室温搅拌均匀,得到色素汁;在室温搅拌条件下,向无色酱油(由低盐固态发酵酱油经减压蒸馏和食盐调味后制得)中依次加入上述中药汁、锌盐汁和色素汁,搅拌均匀后得到具有疏肝理气功效的绿色酱油。
表1.具有疏肝理气功效的绿色酱油的配方及用量
实施例7:具有疏肝理气功效的绿色酱油的质量检测。
按照《GB 2717-2003酱油卫生标准》中的检测项目及检测方法对实施例2~6中的具有疏肝理气功效的绿色酱油进行检测,其结果如表2所示。由表2可知,各项指标均符合标准要求。
表2.具有疏肝理气功效的绿色酱油的质检结果
实施例8:具有疏肝理气功效的绿色酱油的疏肝理气作用。
冯某,男,45岁,右胁疼痛反复3年余,经西医诊断为慢性乙型肝炎,曾在当地医院治疗1月余未愈。去中医院就诊时,右胁胀痛,走窜不定,连及胸背,平日情志激惹时则痛甚,善太息,嗳气则舒,纳呆,脘腹胀满,舌苔薄白,脉弦,中医诊断为肝郁气滞型胁痛,病因乃肝失疏泄,肝郁气滞,胁络失和,故右胁胀痛,痛连及胸背;气无形时聚时散,故疼痛走窜不定;情志激惹则肝失条达愈甚,故疼痛加剧;情志不遂,故善太息;肝木乘脾土,脾失健运则纳呆,脘腹胀满,嗳气则舒;脉弦为肝气郁结之象。患者开始使用实施例6中的具有疏肝理气功效的绿色酱油,每日于午餐及晚餐时各取具有疏肝理气功效的绿色酱油3g佐餐,连续服用4周后,疼痛感稍有缓解,但效果不甚明显;连续服用6周后,疼痛感不再走窜胸背,脘腹胀满感消失;连续服用8周后,舌苔及脉象恢复正常,其他症状基本消除。由此可知,使用本发明的绿色酱油能够实现疏肝理气的功效,可以配合药物使用,具有一定的保健效果。
Claims (8)
1.一种具有疏肝理气功效的绿色酱油,其特征在于:包括无色酱油、花青素、叶绿素、麦芽糖、乳酸锌、莱菔子粉、五味子粉、香橼粉、乌梅粉和小分子团水。
2.根据权利要求1所述的具有疏肝理气功效的绿色酱油,其特征在于:
以重量份计,所述具有疏肝理气功效的绿色酱油包括800~1200份无色酱油、15~30份花青素、5~15份叶绿素、20~40份麦芽糖、0.5~1份乳酸锌、5~10份莱菔子粉、5~10份五味子粉、10~20份香橼粉、15~30份乌梅粉和100~200份小分子团水。
3.根据权利要求2所述的具有疏肝理气功效的绿色酱油,其特征在于:
以重量份计,所述具有疏肝理气功效的绿色酱油包括1000份无色酱油、18份花青素、12份叶绿素、20份麦芽糖、1份乳酸锌、7份莱菔子粉、7份五味子粉、15份香橼粉、20份乌梅粉和150份小分子团水。
4.根据权利要求1至3中任一项所述的具有疏肝理气功效的绿色酱油,其特征在于:
所述莱菔子粉的颗粒粒径为200~300μm;
所述五味子粉的颗粒粒径为200~300μm;
所述香橼粉的颗粒粒径为200~300μm;
所述乌梅粉的颗粒粒径为200~300μm。
5.根据权利要求1至3中任一项所述的具有疏肝理气功效的绿色酱油,其特征在于:
所述莱菔子粉中总挥发油的重量百分比为5%~8%,总脂肪油的重量百分比为2%~4%;
所述五味子粉中总木脂素的重量百分比为1%~3%,总挥发油的重量百分比为5%~8%;
所述香橼粉中总挥发油的重量百分比为2%~5%,总有机酸的重量百分比为0.5%~2%;
所述乌梅粉中总有机酸的重量百分比为15%~25%,总挥发油的重量百分比为5%~8%。
6.根据权利要求1至3中任一项所述的具有疏肝理气功效的绿色酱油,其特征在于:
所述小分子团水通过包括去离子、超声、磁化步骤的方法制得。
7.根据权利要求1至3中任一项所述的具有疏肝理气功效的绿色酱油,其特征在于:
所述小分子团水中的水团簇包含5至6个水分子。
8.一种根据权利要求1至7中任一项所述的具有疏肝理气功效的绿色酱油的制备方法,其特征在于:包括如下步骤:
1)将小分子团水平均分成三份,备用;
2)将莱菔子粉、五味子粉、香橼粉和乌梅粉加入到第一份小分子团水中,于30~50℃搅拌30~50分钟后冷却至室温,得到中药汁;
3)将乳酸锌加入到第二份小分子团水中,于室温搅拌均匀,得到锌盐汁;
4)将花青素、叶绿素和麦芽糖加入到第三份小分子团水中,于室温搅拌均匀,得到色素汁;
5)在室温搅拌条件下,向无色酱油中依次加入步骤2)中得到的中药汁、步骤3)中得到的锌盐汁和步骤4)中得到的色素汁,搅拌均匀后得到具有疏肝理气功效的绿色酱油。
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