CN107136501A - 一种调理气虚体质的膏滋方便食品及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明提供了一种调理气虚体质的膏滋方便食品及其制备方法，按原料的重量百分比组成：蜂蜜10～20﹪、人参（人工种植）3～5﹪、黄精3～5﹪、莲子3～5﹪、山药8～15﹪、茯苓7～15﹪、橘皮8～15﹪、甘草7～15﹪、肉桂3～5﹪，经混合、搅拌、蒸煮、过滤、灌装、杀菌获得产品。本发明相比较于现有技术，开发出了一种全新的针对特定体质的药食同源中药材深加工食品。本发明制备的调理气虚体质的膏滋方便食品，具有健脾益气、预防感冒、提振食欲等功效，长期服用没有毒副作用，可祛除杂念，稳定情绪，增强免疫力。
Description
技术领域
本发明涉及药食同源类配方食品技术领域，具体涉及一种调理气虚体质的膏滋方便食品及其制备方法。
背景技术
体质现象是人类生命活动的一种重要表现形式，是指人体生命过程中，在先天禀赋和后天获得的基础上所形成的形态结构、生理功能和心理状态方面综合的、相对稳定的固有特质。是人类在生长、发育过程中所形成的与自然、社会环境相适应的人体个性特征。个体体质的不同，表现为在生理状态下对外界刺激的反应和适应上的某些差异性，以及发病过程中对某些致病因子的易感性和疾病发展的倾向性。不同的体质会导致不同的疾病，体质不同养生方法也不同。
《黄帝内经》中提出“上医治未病，中医治欲病，下医治已病”。“治未病”即采取相应的措施，防止疾病的发生发展。体质决定了我们的健康，决定了对疾病的易感性。面对现代五花八门的疾病，以及发病年龄越来越低、亚健康人越来越多的状况，了解自身体质并进行针对性的调理，是预防和控制疾病发生发展的关键。
气虚体质又叫做“气虚质”。引起气虚的原因有脾虚,肾气弱,劳作过度,饮食不足等。表现为说话没劲，经常出虚汗，容易呼吸短促，疲乏无力。
发明内容
本发明要解决的技术问题是提供一种调理身体特征表现为元气不足、疲乏、气短、自汗、肌肉松软、易感冒等气虚体质的膏滋方便食品。
为解决上述技术问题本发明采用如下技术方案：一种调理气虚体质的膏滋方便食品及其制备方法，其原料的重量百分比组分为：蜂蜜10～20﹪、人参（人工种植）3～5﹪、黄精3～5﹪、莲子3～5﹪、山药8～15﹪、茯苓7～15﹪、橘皮8～15﹪、甘草7～15﹪、肉桂3～5﹪。
所述的调理气虚体质的膏滋方便食品其原料组分的重量配比优选为：蜂蜜20﹪、人参（人工种植）5﹪、黄精5﹪、莲子5﹪、山药15﹪、茯苓15﹪、橘皮15﹪、甘草15﹪、肉桂5﹪。
所述的调理气虚体质的膏滋方便食品的制备方法包括以下步骤：（1）将蜂蜜、人参（人工种植）、黄精、莲子、山药、茯苓、橘皮、甘草、肉桂按配方称量混合搅拌；（2）将步骤（1）所得混合物放置在加热锅中，加热至70～90℃，并搅拌蒸煮50～60分钟；（3）将步骤（2）所得物料阴凉冷却后用纱布过滤，去除杂质；（4）将过滤后的物料灌入玻璃瓶中，盖上瓶盖；（5）采取阶段式杀菌1～2小时，玻璃瓶中心温度80～90℃，得到膏滋方便食品，每瓶200-250克装。
本发明相比较于现有技术，开发出了一种全新的针对特定体质的药食同源中药材深加工食品。本发明采用天然药食同源中药材代替传统的药材为组分，能最大程度地保留药效，同时缩短膏滋的熬煮浓缩时间。本发明成果转化生产后，能有效地分流和消化人参（人工种植）、黄精、莲子、山药、茯苓、橘皮、甘草、肉桂等中药材，有利于促进中药材产业化的发展，提高种植户的经济效益。本发明所制备的膏滋方便食品营养价值高，具有缓补阴阳、降压降脂等功效，长期服用没有任何毒副作用。
具体实施方式
实施例1
一种调理气虚体质的膏滋方便食品及其制备方法，按蜂蜜20g、人参（人工种植）3g、黄精3g、莲子3g、山药8g、茯苓7g、橘皮8g、甘草7g、肉桂3g称量后混合搅拌；将所得混合物放置在加热锅中，加热至70℃，并搅拌蒸煮50分钟；将所得物料阴凉冷却后用纱布过滤，去除杂质；将过滤后的物料灌入玻璃瓶中，盖上瓶盖，过阶段式杀菌1小时，玻璃瓶中心温度80℃，得到膏滋方便食品，每瓶200克装。
实施例2
一种调理气虚体质的膏滋方便食品及其制备方法，按蜂蜜15g、人参（人工种植）4g、黄精4g、莲子4g、山药10g、茯苓11g、橘皮12g、甘草13g、肉桂4g称量后混合搅拌；将所得混合物放置在加热锅中，加热至80℃，并搅拌蒸煮55分钟；将所得物料阴凉冷却后用纱布过滤，去除杂质；将过滤后的物料灌入玻璃瓶中，盖上瓶盖，过阶段式杀菌1.5小时，玻璃瓶中心温度85℃，得到膏滋方便食品，每瓶230克装。
实施例3
一种调理气虚体质的膏滋方便食品及其制备方法，按蜂蜜10g、人参（人工种植）5g、黄精5g、莲子5g、山药15g、茯苓15g、橘皮15g、甘草15g、肉桂5g称量后混合搅拌；将所得混合物放置在加热锅中，加热至90℃，并搅拌蒸煮60分钟；将所得物料阴凉冷却后用纱布过滤，去除杂质；将过滤后的物料灌入玻璃瓶中，盖上瓶盖，过阶段式杀菌2小时，玻璃瓶中心温度90℃，得到膏滋方便食品，每瓶250克装。
Claims (3)
1.一种调理气虚体质的膏滋方便食品及其制备方法，其特征在于：其原料的重量百分比组分为：蜂蜜10～20﹪、人参（人工种植）3～5﹪、黄精3～5﹪、莲子3～5﹪、山药8～15﹪、茯苓7～15﹪、橘皮8～15﹪、甘草7～15﹪、肉桂3～5﹪。
2.根据权利要求1所述的调理气虚体质的膏滋方便食品，其特征在于：其原料组分的重量配比优选为：蜂蜜20﹪、人参（人工种植）5﹪、黄精5﹪、莲子5﹪、山药15﹪、茯苓15﹪、橘皮15﹪、甘草15﹪、肉桂5﹪。
3.根据权利要求1所述的调理气虚体质的膏滋方便食品的制备方法，其特征在于：包括以下步骤：（1）将蜂蜜、人参（人工种植）、黄精、莲子、山药、茯苓、橘皮、甘草、肉桂按配方称量混合搅拌；（2）将步骤（1）所得混合物放置在加热锅中，加热至70～90℃，并搅拌蒸煮50～60分钟；（3）将步骤（2）所得物料阴凉冷却后用纱布过滤，去除杂质；（4）将过滤后的物料灌入玻璃瓶中，盖上瓶盖；（5）采取阶段式杀菌1～2小时，玻璃瓶中心温度80～90℃，得到膏滋方便食品，每瓶200-250克装。
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652103A (zh) * | 2012-09-03 | 2014-03-26 | 宁国红楼梦旅游产品开发有限公司 | 一种甘草茶及其制作方法 |
| CN104256611A (zh) * | 2014-10-11 | 2015-01-07 | 王�琦 | 一种改善气虚体质的食品及其制备工艺 |
| CN106692675A (zh) * | 2017-03-21 | 2017-05-24 | 南京苏新智慧社区服务有限公司 | 一种养气活血的膏滋及其制备方法和应用 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652103A (zh) * | 2012-09-03 | 2014-03-26 | 宁国红楼梦旅游产品开发有限公司 | 一种甘草茶及其制作方法 |
| CN104256611A (zh) * | 2014-10-11 | 2015-01-07 | 王�琦 | 一种改善气虚体质的食品及其制备工艺 |
| CN106692675A (zh) * | 2017-03-21 | 2017-05-24 | 南京苏新智慧社区服务有限公司 | 一种养气活血的膏滋及其制备方法和应用 |
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