CN107279975A - 一种哺乳期饮用的含酒精组合物的制备方法 - Google Patents
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Abstract
本发明属于保健食品加工技术领域,涉及一种以海带汤为主要原料的哺乳期饮用的含酒精组合物的制备方法;其主要原料为:海带、牛肉末、红枣、山楂、蜂蜜和老酒;其制备工艺为:用牛肉末和海带蒸煮得海带汤,并将红枣、山楂等量混合粉碎浸煮得红枣山楂混合液,取玫瑰花充分浸提得玫瑰花浸提液,将上述三种原料加入老酒中充分混合得本产品;其工艺操作简单,设备易得,制备的产品营养价值高,可为产妇补充营养、催乳下乳、调理产后身体,又能避免产妇因摄入过多的营养而发胖、运动较少而便秘等。
Description
技术领域:
本发明属于保健食品加工技术领域,涉及一种以海带汤为主要原料,通过添加即墨老酒、红枣、玫瑰花、山楂和蜂蜜制备而成的具有产后补充营养、通乳、下乳等调理功能的哺乳期饮用的含酒精组合物的制备方法,尤其涉及一种哺乳期饮用的含酒精组合物的制备方法。
背景技术:
海带热量虽然较低,胶质和矿物质含量却很丰富,其所含的可溶性纤维,比一般纤维更容易被人体消化吸收,且海带所富含的昆布素有清除血脂的作用,所以产妇不用担心在月子期间摄入脂肪过多导致过胖,对产后瘦身颇有帮助;海带不但能补充营养,而且有助产妇通乳、下乳,其丰富的纤维素是肠道的“清道夫”,可消除产妇因久坐多卧,进食大量肉类造成的便秘痛苦;由于怀孕期间缺乏运动,新妈妈在产后很容易缺钙,有个别的产妇甚至会患上骨质疏松而导致腰椎骨折,而海带的钙、铁含量都很丰富,产妇食用海带补钙后,奶水中含钙量也相应增高,可预防新生儿患上佝偻病;中国专利201510394494.0公开了一种海带营养猴头菇米酒及其制备方法,将腊肉放到海带汤内煮,放到蒸笼内蒸,再烘干磨成粉,将海带汤内的营养浸入腊肉内,再与其他材料按比例混合,但此专利没有将海带中的胶质、钙、昆布素等物质应用于产妇通乳、通便等功能上;中国专利201611052007.3公布了一种红曲月子酒的制备方法,它主要由糯米、红曲、桂圆和枸杞等酿造而成,具有补气血、调节食欲等作用,但在产妇普遍存在的缺钙方面没有功效;红枣能提高人体免疫力、降血压和胆固醇、预防动脉硬化和骨质疏松、防治脑供血不足和心血管病、恢复体力、预防胆结石;玫瑰花可缓和情绪、平衡内分泌、补血气、美颜护肤,并可消除疲劳、改善体质;山楂能防治心血管疾病、软化血管、开胃消食、活血化淤、平喘化痰、抑制细菌;蜂蜜能改善血液的成分、促进心脑和血管功能、增强抵抗力、促进睡眠、促进胃肠蠕动等。
通过检索现有公开文献和专利文件,目前尚未见有将海带汤、红枣、玫瑰花、山楂和蜂蜜与黄米制成的即墨老酒按照比例合理搭配成哺乳期饮用的含酒精组合物,既可以为产妇补充营养、催乳下乳、调理产后身体,又能避免产妇因摄入过多的营养而发胖、便秘等,据申请人检索,也尚未见有哺乳期饮用的含酒精组合物的具体制备方法及其相应的产品的相关报导。
发明内容:
本发明的目的在于克服现有技术存在的缺点,寻求设计一种以海带汤为主要原料,添加红枣、玫瑰花、山楂和蜂蜜的哺乳期饮用的含酒精组合物的制备方法。
本发明涉及的哺乳期饮用的含酒精组合物的制备工艺包括海带汤制备、红枣山楂混合液制备、玫瑰花浸提液制备、老酒制备和成品制备五个步骤:
(1)海带汤制备:干海带提前泡发用清水清洗干净并切长条,将海带长条和牛肉末按4:1的比例放入不锈钢高压蒸锅内并加入海带总重量10-15倍的纯净水加热至110-120℃并蒸煮2-3小时,冷却至15-20℃后,经150目过滤、浓缩得海带汤备用;
(2)红枣山楂混合液制备:先将去核红枣和山楂等量混合后,再控温20℃以下磨制粉碎成细度小于150目的红枣山楂混合粉末,然后将混合粉末放入不锈钢容器内并加入混合粉末总重量2-3倍的纯净水加热至90-100℃浸煮40-60分钟后,静置1-2小时并自然冷却至15-20℃,再经200目的不锈钢过滤网过滤得红枣山楂混合液备用;
(3)玫瑰花浸提液制备:为能充分利用玫瑰花中的黄铜和多酚,将玫瑰花洗净沥水并充分打碎,控温-18℃以下,冷冻30分钟,再90W、40℃超声处理30分钟,然后在90℃热水浸提30分钟得玫瑰花浸提液备用;
(4)老酒制备:其具体工艺与即墨老酒制备工艺相同,取黍米200-300份,清洗、浸泡并蒸煮制糜,制得熟糜冷却降温至58-62℃,放入麦曲15-20份、淀粉酶2-3份、市售乳酸菌发酵粉1-2份,搅匀充分混合,室温放置20分钟,中间间断性搅拌进行糖化,待糖化糜温度降至28-32℃时,加入活化后酵母2份,充分混合后入缸发酵,控温30℃,发酵7天,发酵结束后进行压榨,压榨好的酒放入煎酒罐中,控温87-90℃加热30分钟得老酒备用,或取成品即墨老酒直接应用;
(5)成品制备:取步骤(1)制备的海带汤,步骤(2)制备的红枣山楂混合液和步骤(3)制备的玫瑰花浸提液加入到步骤(4)制备的60-100份即墨老酒中,充分搅拌并加热80-85℃高温灭菌10分钟,然后冷却至室温后再加入3-5份蜂蜜充分搅拌均匀,得哺乳期饮用的含酒精组合物,其酒精重量比含量低于6%。
为了实现上述目的,本发明涉及的哺乳期饮用的含酒精组合物中各原料成分的重量组分为:海带20-40份,牛肉末5-10份,红枣5-10份,玫瑰花5-10份,山楂5-10份,蜂蜜5-10份,即墨老酒60-100份。
本发明与现有技术相比,其工艺操作简单,设备易得,产品营养价值高,可为产妇补充营养、催乳下乳、调理产后身体,又能避免产妇因摄入过多的营养而发胖、运动较少而便秘等,非产妇的女性长期食用也有调理身体的功效。
具体实施方式:
下面通过具体实施例对本发明做进一步阐述:
实施例1:
本实施例涉及的哺乳期饮用的含酒精组合物的具体制备工艺包括下列步骤:
(1)海带汤制备:干海带提前泡发用清水清洗干净并切长条,将海带长条和牛肉末按4:1的比例放入不锈钢高压蒸锅内并加入海带总重量10-15倍的纯净水加热至110-120℃并蒸煮2-3小时,冷却至15-20℃后,经150目过滤、浓缩得海带汤备用;
(2)红枣山楂混合液制备:先将去核红枣和山楂等量混合后,再控温20℃以下磨制粉碎成细度小于150目的红枣山楂混合粉末,然后将混合粉末放入不锈钢容器内并加入混合粉末总重量2-3倍的纯净水加热至90-100℃浸煮40-60分钟后,静置1-2小时并自然冷却至15-20℃,再经200目的不锈钢过滤网过滤得红枣山楂混合液备用;
(3)玫瑰花浸提液制备:为能充分利用玫瑰花中的黄铜和多酚,将玫瑰花洗净沥水并充分打碎,控温-18℃以下,冷冻30分钟,再90W、40℃超声处理30分钟,然后在90℃热水浸提30分钟得玫瑰花浸提液备用;
(4)老酒制备:其具体工艺与即墨老酒制备工艺相同,取黍米200-300份,清洗、浸泡并蒸煮制糜,制得熟糜冷却降温至58-62℃,放入麦曲15-20份、淀粉酶2-3份、市售乳酸菌发酵粉1-2份,搅匀充分混合,室温放置20分钟,中间间断性搅拌进行糖化,待糖化糜温度降至28-32℃时,加入活化后酵母2份,充分混合后入缸发酵,控温30℃,发酵7天,发酵结束后进行压榨,压榨好的酒放入煎酒罐中,控温87-90℃加热30分钟得老酒备用,或取成品即墨老酒直接应用;
(5)成品制备:取步骤(1)制备的海带汤,步骤(2)制备的红枣山楂混合液和步骤(3)制备的玫瑰花浸提液加入到步骤(4)制备的60-100份即墨老酒中,充分搅拌并加热80-85℃高温灭菌10分钟,然后冷却至室温后再加入3-5份蜂蜜充分搅拌均匀,得哺乳期饮用的含酒精组合物,其酒精重量比含量低于6%。
本实施例涉及的哺乳期饮用的含酒精组合物中各原料成分的重量组分为:海带30份,牛肉末8份,红枣8份,玫瑰花10份,山楂8份,蜂蜜8份,即墨老酒90份。
实施例2:
本实施例的工艺过程同实施例1,其中步骤(1)中取15-20份牛肉末制备海带汤,相对增加了制备海带汤时牛肉末的含量,其中营养价值更加丰富,适合产后1-5天身体虚弱的产妇,补充能量更佳。
实施例3:
本实施例的工艺过程同实施例1,其中步骤(5)中将海带汤加入到40-50份老酒中,相对减少了即墨老酒的重量比,增加了海带汤的重量比,哺乳期饮用的含酒精组合物中的钙、铁、胶质和昆布素等相对含量更高,酒精重量比含量低于5%,更有利于产后10-30日的产妇催乳下乳、避免产后发胖等。
实施例4:
本实施例的工艺过程同实施例1,其中步骤(5)将海带汤加入到150份的老酒中,其中相对增加了即墨老酒的重量比,减少了海带汤的重量比,更适合非产妇的普通女性长期饮用,可改善体质,瘦身美肤。
实施例5:本实施例涉及哺乳期饮用的含酒精组合物、苹果和红糖混合炖煮成的痛经酒对女性痛经的防治临床试验;
材料:按实施例1处方配比和方法制备的哺乳期饮用的含酒精组合物60-100份,烟台苹果20-30份,古方红糖5-10份;痛经情况相似的20-28岁女性志愿者30名,其中体重均为50-58千克,身高均为160-168厘米;
方法:将烟台苹果切小块放入哺乳期饮用的含酒精组合物中室温下浸泡30分钟,再按比例放入古方红糖,充分搅拌至古方红糖完全溶解,加热控温90-100℃,炖煮30分钟,自然放至室温得消除痛经酒;设实验组、对照组1和对照组2分别有10位志愿者;实验组每晚服用200毫升消除痛经酒;对照组1每晚服用以白开水代替哺乳期饮用的含酒精组合物炖煮的苹果红糖水200毫升;对照组2每晚服用白开水200毫升;连续服用90天,对每次月经期间的痛经情况进行记录,结果见表1;
组别 | 第一个月 | 第二个月 | 第三个月 |
实验组 | 略减轻 | 减轻 | 明显减轻 |
对照组1 | 无明显变化 | 无明显变化 | 略减轻 |
对照组2 | 无明显变化 | 无明显变化 | 无明显变化 |
从表1可以看出,与对照组1和对照组2相比,本实施例制备的消除痛经酒(实验组)对缓解20-28岁女性痛经有显著的效果;本实施例说明烟台苹果和古方红糖在哺乳期饮用的含酒精组合物中有相互协调作用,其原理在于哺乳期饮用的含酒精组合物能够使各原料的有效成分合理的浸出并在乙醇的催化下发挥激活的作用。
Claims (1)
1.一种哺乳期饮用的含酒精组合物的制备方法,其特征在于其制备工艺为:
(1)海带汤制备:干海带提前泡发用清水清洗干净并切长条,将海带长条和牛肉末按4:1的比例放入不锈钢高压蒸锅内并加入海带总重量10-15倍的纯净水加热至110-120℃并蒸煮2-3小时,冷却至15-20℃后,经150目过滤、浓缩得海带汤备用;
(2)红枣山楂混合液制备:先将去核红枣和山楂等量混合后,再控温20℃以下磨制粉碎成细度小于150目的红枣山楂混合粉末,然后将混合粉末放入不锈钢容器内并加入混合粉末总重量2-3倍的纯净水加热至90-100℃浸煮40-60分钟后,静置1-2小时并自然冷却至15-20℃,再经200目的不锈钢过滤网过滤得红枣山楂混合液备用;
(3)玫瑰花浸提液制备:为能充分利用玫瑰花中的黄铜和多酚,将玫瑰花洗净沥水并充分打碎,控温-18℃以下,冷冻30分钟,再90W、40℃超声处理30分钟,然后在90℃热水浸提30分钟得玫瑰花浸提液备用;
(4)老酒制备:其具体工艺与即墨老酒制备工艺相同,取黍米20-25千克,清洗、浸泡并蒸煮制糜,制得熟糜冷却降温至58-62℃,放入麦曲1.3-1.7千克、淀粉酶35-40克、市售乳酸菌发酵粉3-5克,搅匀充分混合,室温放置20分钟,中间间断性搅拌进行糖化,待糖化糜温度降至28-32℃时,加入活化后酵母230克,充分混合后入缸发酵,控温30℃,发酵7天,发酵结束后进行压榨,压榨好的酒放入煎酒罐中,控温87-90℃加热30分钟得老酒备用,或取成品即即墨老酒直接应用;
(5)成品制备:取步骤(1)制备的海带汤,步骤(2)制备的红枣山楂混合液和步骤(3)制备的玫瑰花浸提液加入到步骤(4)制备的60-100份即墨老酒中,充分搅拌并加热80-85℃高温灭菌10分钟,然后冷却至室温后再加入3-5份蜂蜜充分搅拌均匀,得哺乳期饮用的含酒精组合物,其酒精重量比含量低于6%;
原料的重量组分为:海带20-40份,牛肉末5-10份,红枣5-10份,玫瑰花5-10份,山楂5-10份,蜂蜜5-10份,即墨老酒60-100份。
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