CN107242438A - 一种具有健脾益气功效的芡实糕及其制备方法与应用 - Google Patents
一种具有健脾益气功效的芡实糕及其制备方法与应用 Download PDFInfo
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Abstract
本发明公开了一种具有健脾益气功效的芡实糕及其制备方法与应用，它由鲜芡实13‑18份、白扁豆4‑6份、山药4‑6份、百合4‑6份、茯苓粉4‑6份、糯米粉16‑24粉、魔芋粉4‑6份和白砂糖3‑5份制成。本发明通过大量实验筛选，各组份配比科学合理，具有极高的营养价值，有助于人体吸收，保健功能更加全面。经过功能性实验表明本发明制备得到的芡实糕口感细腻，保留各组份营养有机成分，风味口感好，营养价值高，具有很好的健脾益气、益肾固精、补脾止泻、利水除湿止带作用，对脾虚久泻、小便不禁等症疗效较好，是一种天然绿色的保健食品。
Description
技术领域
本发明涉及一种保健食品，具体涉及一种具有健脾益气功效的芡实糕及其制备方法与应用。
背景技术
脾胃虚弱包含了脾气虚、脾阳虚、脾不统血、中气下陷、胃阳虚、胃气虚、胃阴虚及脾胃虚寒等中医证候。其中脾气虚是脾胃虚弱的基本类型，脾气虚证是指脾气不足，失其健运所表现的证候。多因饮食不节，劳累过度，久病耗伤脾气所致。“脾气虚”一词出于《内经》，如《灵枢·天年》篇中有“七十岁，脾气虚，皮肤枯”的论述。其后历代医家对脾气虚证进行深入研究及发挥，指出脾主运化，是气血生化之源，为后天之本。若先天禀赋不足，或素体脾胃虚弱，或后天失于调养，或饮食不节，饥饱失常，或劳倦过度，忧思日久，损伤脾胃，或年老体衰，或大病，久病之后，元气未复，失于调养，均可使脾气亏虚，运化功能失常，导致气血生化乏源，形成脾气虚证。
中医药在健脾养胃、益肾固精，调理亚健康方面具有其独特的疗效。
发明内容
发明目的：本发明的目的是解决现有技术的不足，提供一种配比科学合理，口感风味好，营养丰富，绿色安全，具有很好的健脾益气、益肾固精、补脾止泻、利水除湿等保健功能的芡实糕及其制备方法。
技术方案：为了实现以上目的，本发明采取的技术方案为：
一种具有健脾益气功效的芡实糕，它由下列重量份数的原料药制成：鲜芡实13-18份、白扁豆4-6份、山药4-6份、百合4-6份、茯苓粉4-6份、糯米粉16-24粉、魔芋粉4-6份、白砂糖3-5份。
作为优选方案，以上所述的具有健脾益气功效的芡实糕，它由下列重量份数的原料药制成：鲜芡实15份、白扁豆5份、山药5份、百合5份、茯苓粉5份、糯米粉20粉、魔芋粉5份、白砂糖4份。
本发明所述的健脾益气芡实糕的制备方法，其包括如下步骤：
(1)备料：
a、按重量份数取新鲜芡实用水洗净，加2～4倍体积量的水煮熟，将煮熟的芡实粒捞出，分为三份，两份保温备用；一份沥干、放凉；
b、按重量份数取白扁豆、山药、百合，加1～3倍体积量的水浸泡至无白心；将白扁豆去皮，加2～4倍水煮熟；然后取浸泡后的山药、百合和煮熟的去皮白扁豆，再合并步骤a中煮熟保温备用的2份芡实，趁热用搅拌机打成浆，过60～80目筛；
c、按重量份数取糯米粉、茯苓粉和魔芋粉，分别粉碎过60～80目筛；
d、按重量份数取白砂糖，加水加热搅拌至糖全部融化；
(2)拌料：
将步骤b、c和d得到的物料混合，不断搅拌至均匀，和成面团；
(3)成型：
将步骤(2)的面团分为50～80g/团，在面团里放4～5粒步骤(1)中煮熟沥干放凉的芡实；放入模具内压实成型后，脱去模具，得成块状糕；
(4)蒸糕：
将步骤(3)所得块状糕放到蒸具上，蒸熟后，取出放凉；
(5)包装、入库
将步骤(4)中放凉的芡实糕放入食品级塑料托盘内衬中，用塑料食品袋密封包装，入库。
作为优选方案，本发明所述的健脾益气芡实糕的制备方法，其包括如下步骤：
(1)备料：
a、按重量份数取新鲜芡实用水洗净，加2倍体积量的水煮熟，将煮熟的芡实粒捞出，分为三份，两份保温备用；一份沥干、放凉；
b、按重量份数取白扁豆、山药、百合，加1倍体积量的水浸泡至无白心；将白扁豆去皮，加2倍水煮熟；然后取浸泡后的山药、百合和煮熟的去皮白扁豆，再合并步骤a中煮熟保温备用的2份芡实，趁热用搅拌机打成浆，过60目筛；
c、按重量份数取糯米粉、茯苓粉和魔芋粉，分别粉碎过80目筛；
d、按重量份数取白砂糖，加水加热搅拌至糖全部融化；
(2)拌料：
将步骤b、c和d得到的物料混合，不断搅拌至均匀，和成面团；
(3)成型：
将步骤(2)的面团分为50g/团，在面团里放4～5粒步骤(1)中煮熟沥干放凉的芡实；放入模具内压实成型后，脱去模具，得成块状糕；
(4)蒸糕：
将步骤(3)所得块状糕放到蒸具上，蒸熟后，取出放凉；
(5)包装、入库
将步骤(4)中放凉的芡实糕放入食品级塑料托盘内衬中，用塑料食品袋密封包装，入库。
本发明提供的芡实糕，通过大量实验筛选最佳的原料组成和用量配比：
其中，芡实：始载于《神农本草经》，列为上品，又名鸡头子，历版《中国药典》均有记载，为睡莲科一年生水生草本植物芡的干燥成熟种仁，具有益肾固精、补脾止泻、祛湿止带的功效，主治梦遗、滑精、遗尿、尿频、脾虚久泻、白浊、带下，现代研究证明其还有抗心肌缺血、降血压、延年益寿等功效。芡实素有“水中人参”和“水中桂圆”的美誉，为“水八仙”之首，是传统的中药材和珍贵的天然补品。
茯苓：味甘淡，甘则能补，淡则能渗。为多孔菌科真菌茯苓的干燥菌核，具有利水渗湿、健脾、宁心的功效，主治水肿尿少、痰饮眩悸、脾虚食少、便溏泄泻、心神不安、惊悸失眠等，现代研究证明其还有增强免疫功能、护肝、降血糖、延缓衰老、抑制胃溃疡的作用。
白扁豆：扁豆的白色种子，《名医别录》记载扁豆“和中下气”可升清降浊，因而有调肝和胃的功效，主治脾虚呕逆，食少久泄，赤白带下，酒醉呕吐等病症。白扁豆营养价值很高，碳水化合物含量高达57％左右，此外还含有蛋白质、脂肪、微量的钙、磷、铁及多种维生素等。
山药：性平、味甘，具有补脾养胃、生津益肺、补肾涩精的功能，主治脾虚食少、久泻不止、肺虚喘咳、肾虚遗精、带下、尿频、虚热、消渴等症，是中药常用药食同源食品之一。
百合：性寒、味甘，养阴润肺，清心安神，常用于阴虚久咳、虚烦惊悸、失眠多梦，精神恍惚等。百合作为食品，含有丰富的蛋白质、糖和脂肪，其中钙、镁、铁、铝、钾、磷含量较高，锌、钛、镍、锰等微量元素含量也很高。
糯米粉：糯米是一种常用食材，广泛应用于家庭烹饪与食品加工行业。有补充营养、温中益气、健脾养胃、收涩止泻的功效，可用缓解脾胃虚弱、便溏腹泻、气虚自汗、体倦乏力、慢性胃炎、胃及十二指肠溃疡、胃寒痛、神经衰弱、贫血、产后痢疾、体虚食少或吐血、便血尿血等。
有益效果：本发明通过大量实验筛选，将以上芡实、白扁豆、山药、百合、茯苓和糯米粉各组份科学配比后，具有极高的营养价值，有助于人体吸收，保健功能更加全面。并且通过优选的工业制备得到。经过功能性实验，结果表明本发明制备得到的芡实糕口感细腻，保留各组份营养有机成分，风味口感好，营养价值高，具有很好的健脾益气、益肾固精、补脾止泻、利水除湿止带作用，对脾虚久泻、小便不禁等症疗效较好，是一种天然绿色的保健食品。
具体实施方式
下面结合具体实施例进一步阐明本发明，应理解这些实施例仅用于说明本发明而不用于限制本发明的范围，在阅读了本发明之后，本领域技术人员对本发明的各种等价形式的修改均落于本申请所附权利要求所限定的范围。
实施例1
1、一种具有健脾益气功效的芡实糕，它由下列重量份数的物质制成:
鲜芡实15份、白扁豆5份、山药5份、百合5份、茯苓粉5份、糯米粉20粉、魔芋粉5份、白砂糖4份。
2、具有健脾益气功效的芡实糕的制备方法，其包括以下步骤：
(1)备料：
a、新鲜芡实15份用水洗净，加2倍水煮熟。将煮熟的芡实粒捞出，分为三份，分为三份，两份保温备用。一份沥干、放凉；
b、取白扁豆5份、山药5份、百合5份，加1倍水浸泡至无白心，白扁豆去皮，加2倍水煮熟。将浸泡后的山药、百合和煮熟的去皮白扁豆，再加步骤a中煮熟保温备用的2份芡实，趁热用搅拌机打成浆，过60目筛；
c、取茯苓粉5份、糯米粉20粉、魔芋粉5份，分别过80目筛；
d、取白砂糖4份加少量水加热搅拌至糖全部融化；
(2)拌料：
将步骤b、c和d得到的物料混合，不断搅拌至均匀，和成面团；
(3)成型：将面团分为50g/团，在面团里放4～5粒煮熟沥干放凉的芡实。放入模具内压实成型后，脱去模具，成块状糕。
(4)蒸糕：将步骤(3)所得块状糕上蒸具，大火蒸熟后，取出放凉。
(5)包装、入库:将(4)中放凉的芡实糕放入食品级塑料托盘内衬中，用塑料食品袋密封包装，入库。
3、功能性实验：
1、选取80位脾虚、纳差、乏力、睡眠差、精神不佳的年龄50至65岁的老龄人，食用本发明实施例1中的健脾益气芡实糕，早晚各一次，每次100g，持续30日后，实验结果表明，80位脾虚老人85％病人食欲增加，四肢温暖，有力，80％老人睡眠质量提高，精神好转，显示出了很好的保健作用。
2、另选60位挑食、营养不良、生长缓慢、大便糖稀、时常感冒的3至12岁的儿童，早晚食用本发明提供的健脾益气芡实糕，4周后，90％的儿童胃口变好，饮食增加，排便正常，活动增加，脸色红润，感冒次数明显降低，表明本发明提供的健脾益气芡实糕具有很好的健脾益气、提高免疫力作用。
实施例2
1、一种具有健脾益气功效的芡实糕，它由下列重量份数的物质制成:
鲜芡实18份、白扁豆5份、山药5份、百合5份茯苓粉5份、糯米粉20粉、魔芋粉5份、白砂糖5份。
2、具有健脾益气功效的芡实糕的制备方法：
取鲜芡实18份、白扁豆5份、山药5份、百合5份茯苓粉5份、糯米粉20粉、魔芋粉5份、白砂糖5份，备料、拌料、成型、蒸糕、包装、入库步骤同实施例1，即得实施例2配方的健脾益气芡实糕。
实施例3
1、一种具有健脾益气功效的芡实糕，它由下列重量份数的物质制成:
鲜芡实15份、白扁豆5份、山药5份、百合5份茯苓粉5份、糯米粉20粉、魔芋粉5份、白砂糖3份。
2、具有健脾益气功效的芡实糕的制备方法：
取鲜芡实15份、白扁豆5份、山药5份、百合5份茯苓粉5份、糯米粉20粉、魔芋粉5份、白砂糖3份，备料、拌料、成型、蒸糕、包装、入库步骤同实施例1，即得实施例3配方的健脾益气芡实糕。
实施例4
1、一种具有健脾益气功效的芡实糕，它由下列重量份数的物质制成:
鲜芡实15份、白扁豆5份、山药5份、百合5份、茯苓粉5份、糯米粉20粉、魔芋粉5份、白砂糖4份、面粉适量。
2、具有健脾益气功效的芡实糕的制备方法：
取鲜芡实15份、白扁豆5份、山药5份、百合5份、茯苓粉5份、糯米粉20粉、魔芋粉5份、白砂糖4份，延长搅拌时间，增加搅拌次数，(将过筛的芡实浆加入过筛的茯苓粉、魔芋粉、糯米粉，融化的糖。不断搅拌至均匀，和成面团，约10～20分钟；蒸制后继续搅拌60分钟，加入糯米重量比的0.1～0.15％的纯净水，继续搅拌20分钟；待糕体细腻、柔和后，加入糯米重量比的0.1～0.15％的面粉，搅拌均匀。)其余步骤同实施例1，即得实施例4通过改进制作工艺以增强成品耐冷冻特性的健脾益气芡实糕。
以上所述仅是本发明的优选实施方式，应当指出，对于本技术领域的普通技术人员来说，在不脱离本发明原理的前提下，还可以做出若干改进和润饰，这些改进和润饰也应视为本发明的保护范围。
Claims (5)
1.一种具有健脾益气功效的芡实糕，其特征在于，它由下列重量份数的原料药制成：鲜芡实13-18份、白扁豆4-6份、山药4-6份、百合4-6份、茯苓粉4-6份、糯米粉16-24粉、魔芋粉4-6份、白砂糖3-5份。
2.根据权利要求1所述的具有健脾益气功效的芡实糕，其特征在于，它由下列重量份数的原料药制成：鲜芡实15份、白扁豆5份、山药5份、百合5份、茯苓粉5份、糯米粉20粉、魔芋粉5份、白砂糖4份。
3.权利要求1或2所述的具有健脾益气功效的芡实糕的制备方法，其特征在于，包括如下步骤：
(1)备料：
a、按重量份数取新鲜芡实用水洗净，加2～4倍体积量的水煮熟，将煮熟的芡实粒捞出，分为三份，两份保温备用；一份沥干、放凉；
b、按重量份数取白扁豆、山药、百合，加1～3倍体积量的水浸泡至无白心；将白扁豆去皮，加2～4倍水煮熟；然后取浸泡后的山药、百合和煮熟的去皮白扁豆，再合并步骤a中煮熟保温备用的2份芡实，趁热用搅拌机打成浆，过60～80目筛；
c、按重量份数取糯米粉、茯苓粉和魔芋粉，分别粉碎过60～80目筛；
d、按重量份数取白砂糖，加水加热搅拌至糖全部融化；
(2)拌料：
将步骤b、c和d得到的物料混合，不断搅拌至均匀，和成面团；
(3)成型：
将步骤(2)的面团分为50～80g/团，在面团里放4～5粒步骤(1)中煮熟沥干放凉的芡实；放入模具内压实成型后，脱去模具，得成块状糕；
(4)蒸糕：
将步骤(3)所得块状糕放到蒸具上，蒸熟后，取出放凉；
(5)包装、入库
将步骤(4)中放凉的芡实糕放入食品级塑料托盘内衬中，用塑料食品袋密封包装，入库。
4.权利要求3所述的健脾益气芡实糕的制备方法，其特征在于，包括如下步骤：
(1)备料：
a、按重量份数取新鲜芡实用水洗净，加2倍体积量的水煮熟，将煮熟的芡实粒捞出，分为三份，两份保温备用；一份沥干、放凉；
b、按重量份数取白扁豆、山药、百合，加1倍体积量的水浸泡至无白心；将白扁豆去皮，加2倍水煮熟；然后取浸泡后的山药、百合和煮熟的去皮白扁豆，再合并步骤a中煮熟保温备用的2份芡实，趁热用搅拌机打成浆，过60目筛；
c、按重量份数取糯米粉、茯苓粉和魔芋粉，分别粉碎过80目筛；
d、按重量份数取白砂糖，加水加热搅拌至糖全部融化；
(2)拌料：
将步骤b、c和d得到的物料混合，不断搅拌至均匀，和成面团；
(3)成型：
将步骤(2)的面团分为50g/团，在面团里放4～5粒步骤(1)中煮熟沥干放凉的芡实；放入模具内压实成型后，脱去模具，得成块状糕；
(4)蒸糕：
将步骤(3)所得块状糕放到蒸具上，蒸熟后，取出放凉；
(5)包装、入库
将步骤(4)中放凉的芡实糕放入食品级塑料托盘内衬中，用塑料食品袋密封包装，入库。
5.权利要求1或2所述的具有健脾益气功效的芡实糕在制备健脾益气、益肾固精保健食品中的应用。
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| CN113875927A (zh) * | 2021-10-26 | 2022-01-04 | 郑州师范学院 | 一种五香糕及其制作方法 |
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