CN107259354A - 一种补钙养胃雪米饼 - Google Patents

一种补钙养胃雪米饼 Download PDF

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CN107259354A
CN107259354A CN201710633939.5A CN201710633939A CN107259354A CN 107259354 A CN107259354 A CN 107259354A CN 201710633939 A CN201710633939 A CN 201710633939A CN 107259354 A CN107259354 A CN 107259354A
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parts
sugar
calcium
snow
nourishing
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严伟
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ANHUI TIANHE FOOD Co Ltd
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ANHUI TIANHE FOOD Co Ltd
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Abstract

本发明公开了一种补钙养胃雪米饼,其原料按重量份包括:大米80‑100份,燕麦30‑40份,牛乳粉5‑7份,鸡蛋清1‑3份,柠檬酸钙1‑2份,促进吸收剂2‑4份,调味剂2‑3份,稳定剂6‑8份,添加剂10‑15份。本发明通过各物质相互配合使得本发明营养丰富,钙含量较高,并且具有养胃的作用,改善人体肠道菌群,促进人体对养分的吸收。

Description

一种补钙养胃雪米饼
技术领域
[0001] 本发明涉及雪米饼技术领域,尤其涉及一种补钙养胃雪米饼。
背景技术
[0002] 雪米饼口感酥脆,食用方便,保质期较面包等食物长,便于携带,深受工作节奏较 快的人们的喜爱,但是,随着人们生活水平的不断提高,功能和口感单一的雪米饼已经不能 满足人们的需求。
发明内容
[0003] 基于背景技术存在的技术问题,本发明提出了一种补钙养胃雪米饼,本发明通过 各物质相互配合使得本发明营养丰富,钙含量较高,并且具有养胃的作用,改善人体肠道菌 群,促进人体对养分的吸收。
[0004] 本发明提出了一种补钙养胃雪米饼,其原料按重量份包括:大米80-100份,燕麦 30-40份,牛乳粉5-7份,鸡蛋清1-3份,柠檬酸钙1-2份,促进吸收剂2-4份,调味剂2-3份,稳 定剂6-8份,添加剂10-15份。
[0005] 优选地,促进吸收剂为维生素D和低聚果糖。
[0006] 优选地,调味剂为异麦芽低聚糖、木糖醇和食盐。
[0007] 优选地,稳定剂为维生素E、维生素C、谷维素和棕榈油。
[0008] 优选地,添加剂的原料包括:高良姜、麦芽、荜茇、山药、党参、乌梅、莲子。
[0009] 高良姜,别名为风姜、小良姜、膏凉姜、良姜、蛮姜、佛手根、海良姜、高凉姜等,为姜 科植物高良姜的干燥根茎。味辛,性热;归胃、脾经。能温中散寒;理气止痛。主治脘腹冷痛; 呕吐;噫气。
[0010] 麦芽,别名为大麦芽、大麦蘖、麦蘖、大麦毛、大麦蘖、麦蘖等,为禾本科植物大麦的 成熟果实经发芽干燥而得。味甘,性平;归胃、脾经。能消食,和中,下气。用于食积不消,脘腹 胀满,食欲不振,呕吐泄泻,乳胀不消。
[0011] 荜茇,别名为荜拔、鼠尾、荜拨、荜拨梨、阿梨诃吔、椹圣、蛤蒌、阿梨诃他等,为胡椒 科植物荜茇的未成熟果穗。味辛,性热;归胃、脾经。能温中散寒,下气止痛。用于脘腹冷痛, 呕吐,泄泻,偏头痛;外治牙痛。
[0012] 山药,别名为薯蓣、怀山药、淮山药、土薯、山薯、山芋、玉延等,为薯蓣科薯蓣属植 物山药的根莖。味甘,性平;入肺、脾、肾经;不燥不腻;能健脾补肺、益胃补肾、固肾益精、聪 耳明目、助五脏、强筋骨、长志安神、延年益寿;主治脾胃虚弱、倦怠无力、食欲不振、久泄久 痢、肺气虚燥、痰喘咳嗽、肾气亏耗、腰膝酸软、下肢痿弱、消渴尿频、遗精早泄、带下白浊、皮 肤赤肿、肥胖等病症。
[0013] 党参,别名为东党、台党、潞党、口党、上党人参、黄参、狮头参等,为桔梗科植物党 参、素花党参、川党参、管花党参、球花党参、灰毛党参的根。味甘,性平;入肺、脾经。能补中 益气,健脾益肺。用于脾肺虚弱,气短心悸,食少便溏,虚喘咳嗽,内热消渴。
[οοΜ]乌梅,别名为酸梅、黄仔、合汉梅、干枝梅、梅实、熏梅、桔梅肉、梅、春梅等,为蔷薇 科植物梅的干燥近成熟果实。味酸,性温;入肺、脾、肝、大肠经。能敛肺,涩肠,生津,安蛔。用 于肺虚久咳,久痢滑肠,虚热消渴,蛔厥呕吐腹痛,胆道蛔虫症。
[0015] 莲子,别名为莲肉、莲米、藕实、水芝丹、莲实、泽芝、莲蓬子等,为睡莲科水生草本 植物莲的种子。味甘、涩,性平;入心、脾、肾经。能补脾止泻,益肾涩精,养心安神。用于脾虚 久泻,遗精带下,心悸失眠。
[0016] 优选地,维生素D和低聚果糖的重量比为2-3:1-1.5。
[0017] 优选地,异麦芽低聚糖、木糖醇和食盐的重量比为2-3:2-3:1。
[0018] 优选地,维生素E、维生素C、谷维素和棕榈油的重量比为1-2:1-2:2-3:4-6。
[0019] 优选地,高良姜、麦芽、荜茇、山药、党参、乌梅、莲子的重量比为6-8:8-10:4-6:15-20:8-10:4-6:1-3。
[0020] 优选地,在添加剂的制备过程中,将高良姜、麦芽、荜茇、党参、莲子粉碎混匀,加水 煎煮2次,每次煎煮60-90min,每次用水量相同,合并煎煮液减压浓缩得到中间物料;将山 药、乌梅混匀蒸熟,干燥,然后加入中间物料粉碎过80-100目筛得到添加剂。
[0021] 在添加剂的制备过程中,不规定水的用量,根据具体操作确定其用量。
[0022] 本发明的制备方法为:将大米、燕麦磨粉后与牛乳粉、柠檬酸钙、调味剂、添加剂混 匀得到混合物;将鸡蛋清、促进吸收剂、稳定剂与水混匀后,加入混合物中混匀,制成雪米饼 饼胚,蒸制,干燥,膨化得到补钙养胃雪米饼。
[0023] 本发明选用牛乳粉、鸡蛋清、柠檬酸钙相互配合,增加本发明的钙含量,并通过添 加维生素D和低聚果糖作为促进吸收剂,进一步促进人体对钙的吸收,增加钙的利用率;选 用异麦芽低聚糖、木糖醇和食盐作为调味剂,改善本发明的口感,并且异麦芽低聚糖、木糖 醇与维生素D和低聚果糖相互配合,改善肠道菌群,促进肠道有益菌的生长,进而促进各营 养元素的吸收;选用维生素E、维生素C、谷维素和棕榈油作为稳定剂,均为天然稳定剂,安全 无毒,并能增加本发明中各养分的稳定性,并延长本发明的保质期;选用高良姜、麦芽、荜 茇、山药、党参、乌梅、莲子相互配合,并结合谷维素、异麦芽低聚糖、木糖醇相互配合,和胃 止痛,健脾温胃,益气补中,养心安神,促进吸收,从而达到养胃和胃的作用;大米、燕麦和上 述各物质相互配合,使得本发明具有丰富养分,钙含量较高,并且具有养胃的作用,改善人 体肠道菌群,促进人体对养分的吸收。
具体实施方式
[0024] 下面,通过具体实施例对本发明的技术方案进行详细说明。
[0025] 实施例1
[0026] —种补钙养胃雪米饼,其原料按重量份包括:大米90份,燕麦35份,牛乳粉6份,鸡 蛋清2份,梓檬酸钙1.5份,促进吸收剂3份,调味剂2.5份,稳定剂7份,添加剂12份。
[0027] 实施例2
[0028] 一种补钙养胃雪米饼,其原料按重量份包括:大米80份,燕麦40份,牛乳粉5份,鸡 蛋清3份,柠檬酸钙1份,促进吸收剂4份,调味剂2份,稳定剂8份,添加剂10份;
[0029] 其中,促进吸收剂为维生素D和低聚果糖;
[0030] 调味剂为异麦芽低聚糖、木糖醇和食盐;
[0031] 稳定剂为维生素E、维生素C、谷维素和棕榈油;
[0032] 添加剂的原料包括:高良姜、麦芽、荜茇、山药、党参、乌梅、莲子。
[0033] 实施例3
[0034] —种补钙养胃雪米饼,其原料按重量份包括:大米100份,燕麦30份,牛乳粉7份,鸡 蛋清1份,梓檬酸钙2份,促进吸收剂2份,调味剂3份,稳定剂6份,添加剂15份;
[0035] 其中,促进吸收剂为维生素D和低聚果糖,其中,维生素D和低聚果糖的重量比为2: 1.5;
[0036] 调味剂为异麦芽低聚糖、木糖醇和食盐,其中,异麦芽低聚糖、木糖醇和食盐的重 量比为2:3:1;
[0037] 稳定剂为维生素E、维生素C、谷维素和棕榈油,其中,维生素E、维生素C、谷维素和 棕榈油的重量比为1:2:2:6;
[0038] 在添加剂的制备过程中,将高良姜、麦芽、荜茇、党参、莲子粉碎混匀,加水煎煮2 次,每次煎煮60min,每次用水量相同,合并煎煮液减压浓缩得到中间物料;将山药、乌梅混 匀蒸熟,干燥,然后加入中间物料粉碎过100目筛得到添加剂。
[0039] 实施例4
[0040] 一种补钙养胃雪米饼,其原料按重量份包括:大米85份,燕麦38份,牛乳粉5.5份, 鸡蛋清2.5份,柠檬酸钙1.2份,促进吸收剂3.5份,调味剂2.3份,稳定剂7.5份,添加剂11份;
[0041] 其中,促进吸收剂为维生素D和低聚果糖,其中,维生素D和低聚果糖的重量比为3: 1;
[0042] 调味剂为异麦芽低聚糖、木糖醇和食盐,其中,异麦芽低聚糖、木糖醇和食盐的重 量比为3:2:1;
[0043] 稳定剂为维生素E、维生素C、谷维素和棕榈油,其中,维生素E、维生素C、谷维素和 棕榈油的重量比为2:1:3:4;
[0044] 在添加剂的制备过程中,将高良姜、麦芽、荜茇、党参、莲子粉碎混匀,加水煎煮2 次,每次煎煮90min,每次用水量相同,合并煎煮液减压浓缩得到中间物料;将山药、乌梅混 匀蒸熟,干燥,然后加入中间物料粉碎过80目筛得到添加剂,其中,高良姜、麦芽、荜茇、山 药、党参、乌梅、莲子的重量比为8:8:6:15:10:4:3。
[0045] 实施例5
[0046] —种补钙养胃雪米饼,其原料按重量份包括:大米95份,燕麦32份,牛乳粉6.5份, 鸡蛋清1.5份,柠檬酸钙1.8份,促进吸收剂2.5份,调味剂2.7份,稳定剂6.5份,添加剂13份;
[0047] 其中,促进吸收剂为维生素D和低聚果糖,其中,维生素D和低聚果糖的重量比为 2.2:1.3;
[0048] 调味剂为异麦芽低聚糖、木糖醇和食盐,其中,异麦芽低聚糖、木糖醇和食盐的重 量比为 2.2:2.8:1;
[0049] 稳定剂为维生素E、维生素C、谷维素和棕榈油,其中,维生素E、维生素C、谷维素和 棕榈油的重量比为1.2:1.8:2.2:5.5;
[0050] 在添加剂的制备过程中,将高良姜、麦芽、荜茇、党参、莲子粉碎混匀,加水煎煮2 次,每次煎煮70min,每次用水量相同,合并煎煮液减压浓缩得到中间物料;将山药、乌梅混 匀蒸熟,干燥,然后加入中间物料粉碎过100目筛得到添加剂,其中,高良姜、麦芽、荜茇、山 药、党参、乌梅、莲子的重量比为6:10:4:20:8:6:1。
[0051] 实施例6
[0052] 一种补钙养胃雪米饼,其原料按重量份包括:大米90份,燕麦35份,牛乳粉6份,鸡 蛋清2份,梓檬酸钙1.5份,促进吸收剂3份,调味剂2.5份,稳定剂7份,添加剂12份;
[0053] 其中,促进吸收剂为维生素D和低聚果糖,其中,维生素D和低聚果糖的重量比为 2.5:1.2;
[0054] 调味剂为异麦芽低聚糖、木糖醇和食盐,其中,异麦芽低聚糖、木糖醇和食盐的重 量比为 2.5:2.5:1;
[0055] 稳定剂为维生素E、维生素C、谷维素和棕榈油,其中,维生素E、维生素C、谷维素和 棕榈油的重量比为1.5:1.5:2.5:5;
[0056] 在添加剂的制备过程中,将高良姜、麦芽、荜茇、党参、莲子粉碎混匀,加水煎煮2 次,每次煎煮80min,每次用水量相同,合并煎煮液减压浓缩得到中间物料;将山药、乌梅混 匀蒸熟,干燥,然后加入中间物料粉碎过80目筛得到添加剂,其中,高良姜、麦芽、荜茇、山 药、党参、乌梅、莲子的重量比为7:9:5:17:9:5:2。
[0057] 试验例1
[0058] 对实施例6进行性能测试,并以市售普通雪米饼作为对照组,结果如下:
Figure CN107259354AD00061
[0060] 由上表可以看出,本发明钙含量较高,理化性能较好。
[0061] 试验例2
[0062] 选取具有进食后上腹部不适、隐痛,伴嗳气、恶心、泛酸症状,且已经确诊为慢性浅 表性胃炎的患者100例,分为2组,每组50人,一组食用实施例6作为试验组,另一组食用普通 市售雪米饼作为对照组,两组在性别、年龄上无统计学差异,两组三餐饮食相同,分别于每 天三餐2h后食用5片实施例6或普通市售雪米饼,连续食用30天,统计结果如下表:
Figure CN107259354AD00062
[0064] 由上表可以看出本发明具有良好的养胃功能。
[0065] 以上所述,仅为本发明较佳的具体实施方式,但本发明的保护范围并不局限于此, 任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,根据本发明的技术方案及其 发明构思加以等同替换或改变,都应涵盖在本发明的保护范围之内。

Claims (10)

1. 一种补钙养胃雪米饼,其特征在于,其原料按重量份包括:大米80-100份,燕麦30-40 份,牛乳粉5-7份,鸡蛋清1-3份,柠檬酸钙1-2份,促进吸收剂2-4份,调味剂2-3份,稳定剂6-8份,添加剂10-15份。
2. 根据权利要求1所述补钙养胃雪米饼,其特征在于,促进吸收剂为维生素D和低聚果 糖。
3. 根据权利要求1或2所述补钙养胃雪米饼,其特征在于,调味剂为异麦芽低聚糖、木糖 醇和食盐。
4. 根据权利要求1-3任一项所述补钙养胃雪米饼,其特征在于,稳定剂为维生素E、维生 素C、谷维素和棕榈油。
5. 根据权利要求1-4任一项所述补钙养胃雪米饼,其特征在于,添加剂的原料包括:高 良姜、麦芽、荜茇、山药、党参、乌梅、莲子。
6. 根据权利要求2所述补钙养胃雪米饼,其特征在于,维生素D和低聚果糖的重量比为 2-3:Η·5〇
7. 根据权利要求3所述补钙养胃雪米饼,其特征在于,异麦芽低聚糖、木糖醇和食盐的 重量比为2-3:2-3:1。
8. 根据权利要求4所述补钙养胃雪米饼,其特征在于,维生素Ε、维生素C、谷维素和棕榈 油的重量比为1 :1 _2:2-3:4-6。
9. 根据权利要求5所述补钙养胃雪米饼,其特征在于,高良姜、麦芽、荜茇、山药、党参、 乌梅、莲子的重量比为 6-8:8-10:4-6:15-20:8-10:4-6:1-3。
10. 根据权利要求1-9任一项所述补钙养胃雪米饼,其特征在于,在添加剂的制备过程 中,将高良姜、麦芽、荜茇、党参、莲子粉碎混匀,加水煎煮2次,每次煎煮60-90min,每次用水 量相同,合并煎煮液减压浓缩得到中间物料;将山药、乌梅混匀蒸熟,干燥,然后加入中间物 料粉碎过80-100目筛得到添加剂。
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