CN107307426A - A kind of liver-protecting combination - Google Patents
A kind of liver-protecting combination Download PDFInfo
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- CN107307426A CN107307426A CN201710594004.0A CN201710594004A CN107307426A CN 107307426 A CN107307426 A CN 107307426A CN 201710594004 A CN201710594004 A CN 201710594004A CN 107307426 A CN107307426 A CN 107307426A
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- mung bean
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- liver
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Classifications
-
- 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
-
- 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
Abstract
The invention discloses a kind of liver-protecting combination, its composition and weight are as follows：4 ~ 9 parts of 12 ~ 18 parts of grape seed extract, 9 ~ 15 parts of licorice, 7 ~ 13 parts of maltodextrin, 8 ~ 13 parts of Caulis et Folium Brassicae capitatae, 8 ~ 13 parts of yam flour, 8 ~ 13 parts of hawthorn powder, 9 ~ 12 parts of jujube powder, 9 ~ 12 parts of mung bean flour, 15 ~ 20 parts of medlar powder, 8 ~ 12 parts of starch, 3 ~ 8 parts of celery powder and strawberry powder, the method have the advantages that：Component prescription and proportioning are scientific and reasonable, comprehensive nutrition, the nutriment needed for liver can be supplemented well, and can remove interior free yl, improve body immunity, strengthen liver metabolism ability, mitigate burden of liver, prevent injury of the toxin to liver cell, repair wounded hepatocytes, good health care maintenance action is played to liver, with good protect liver effect.
Description
Technical field
The present invention relates to the technical field of health food, more particularly to the technical field of liver health care food.
Background technology
Liver is the highly important organ based on metabolic function in human body, and liver can pass through internal toxin new old
It is thoroughly decomposed or excreted by metabolism, therefore the health of liver is directly connected to the health status of human body.Excessive edible height
The food of the high fat of oil, often stay up late and drug administration is improper that liver health can be caused damage, cause the livers such as fatty liver
Disease, thus it is particularly significant to the health care of liver.It is mainly on the market for the health products of liver with Milk Thistle grass, dimension at present
Raw element B, lecithin, choline and turmeric etc. for raw material health products, but these health products not only price costly, and
Its nutritional ingredient is not that very comprehensively, and active ingredient can not be absorbed by the body well, so as to cause protect liver effect not to be ten
Sub-argument is thought, and long-term taking can also cause certain toxic side effect to human body, and health-care effect is poor.
The content of the invention
The purpose of the present invention provides a kind of formula exactly in order to solve above-mentioned deficiency rationally, and nutritional ingredient is comprehensive and holds
Easily it is absorbed by the body, with good liver protection effect, the liver-protecting combination of good health care effect.
The technical solution that in order to solve the above-mentioned technical problem present invention uses is as follows：
A kind of liver-protecting combination, its composition and weight are as follows：12 ~ 18 parts of grape seed extract, licorice 9 ~ 15
Part, 7 ~ 13 parts of maltodextrin, 8 ~ 13 parts of Caulis et Folium Brassicae capitatae, 8 ~ 13 parts of yam flour, 8 ~ 13 parts of hawthorn powder, 9 ~ 12 parts of jujube powder,
4 ~ 9 parts of 9 ~ 12 parts of mung bean flour, 15 ~ 20 parts of medlar powder, 8 ~ 12 parts of starch, 3 ~ 8 parts of celery powder and strawberry powder.
Its preferred composition and weight are as follows：15 parts of grape seed extract, 12 parts of licorice, maltodextrin
10 parts, 10 parts of Caulis et Folium Brassicae capitatae, 11 parts of yam flour, 11 parts of hawthorn powder, 10 parts of jujube powder, 11 parts of mung bean flour, medlar powder 18
Part, 10 parts of starch, 5 parts of celery powder and 6 parts of strawberry powder.
The preparation method of the yam flour is as follows：
A, selection fresh wild iron Chinese yam, green apple and banana, the weight ratio of iron Chinese yam, green apple and banana is 52 ~ 55:20
~25: 14~20；
B, by iron Chinese yam peeled wash stripping and slicing, the iron Chinese yam after stripping and slicing is then subjected to anxious jelly, the temperature of iron Chinese yam is down to -28
~ -20 DEG C, then the iron Chinese yam after freezing is placed in drying chamber and dried, the vacuum in drying chamber is 0 ~ 30pa, will be dried
Initial temperature in dry chamber is set to 68 ~ 72 DEG C, dries 1 ~ 2 hour to iron Chinese yam, the temperature in drying chamber is then reduced to 50 ~
55 DEG C, the moisture of iron Chinese yam is dried to end after 8 ~ 12%, then the iron Chinese yam after drying is crushed to using pulverizer
Chinese yam powder is made below 40 mesh in particle diameter；
C, Chinese yam powder and water be mixed and added into D-araboascorbic acid sodium, then stir and yam pulp is made, D-
The weight ratio of sodium isoascorbate, Chinese yam powder and water is 1:86~95:135~140；
D, respectively by green apple peeling stoning stripping and slicing, banana is removed the peel, then by the green apple after stripping and slicing and the banana after peeling
It is put into 3 road beaters and is beaten, then carries out homogenization using homogenizer, mixed jam is made；
E, yam pulp and mixed jam are sufficiently mixed mixed slurry uniformly are made, then load mixed slurry in pallet,
Then anxious jelly is carried out in the environment of pallet being placed in into -34 ~ -30 DEG C, the central temperature of mixed slurry is down to -14 ~ -11 DEG C；
Dried in f, the material feeding drying chamber that will have suddenly frozen through step e, by the vacuum degree control in drying chamber 0 ~
60pa, the initial temperature in drying chamber was controlled at 38 ~ 42 DEG C, to drying materials 1.5 ~ 1.8 hours, then using 2 ~ 4 minutes,
The temperature of drying chamber is risen to 65 ~ 70 DEG C, to drying materials 3.8 ~ 4.4 hours, followed by 2 ~ 3 minutes, by the temperature of drying chamber
Degree is down to 41 ~ 46 DEG C, and to drying materials 3 ~ 3.2 hours, finally using 1 ~ 3 minute, the temperature of drying chamber is risen into 62 ~ 64 DEG C,
To drying materials, 1.5 ~ 2 hours terminate；
G, the material after being dried through step f crushed, by crushing material to particle diameter for below 40 mesh, yam flour is made.
The preparation method of the mung bean flour is as follows：
A, selection are cleaned up without the rotten, mung bean without insect bite that goes rotten, and the mung bean after cleaning are put into germination tank, Xiang Fa
Then injection water purification is passed through vapours, by soaking water temperature control system 25 ~ 30 to mung bean is flooded in the water into germination tank in bud tank
DEG C, mung bean is soaked 5 ~ 7 hours；
After the completion of b, immersion, the water discharge that will be germinateed in tank, then refill the volume of water purification, water and mung bean into germination tank
Than for 4:1, while being passed through vapours into germination tank, mung bean is seethed state in suspension in water, and by germination tank
Initial water temperature control system makes mung bean germinate 8 ~ 10 hours, water temperature then is risen into 33 ~ 35 DEG C at 29 ~ 32 DEG C, makes mung bean germination 5 ~ 7
Hour, water temperature is finally reduced to 26 ~ 28 DEG C, mung bean germination is terminated for 13 ~ 15 hours, in germination process, water was changed every 7 ~ 9 hours
Once；
C, the mung bean that completes of being germinateed through step b are taken out and drained out of germination tank, and the mung bean after draining then is placed in into 82 ~ 85 DEG C
In the environment of carry out drying 2 ~ 3 hours, dried at a temperature of mung bean then is placed in into 54 ~ 60 DEG C, the moisture of mung bean contained
Then amount drying carries out being crushed to particle diameter below 40 mesh to the mung bean after drying, mung bean powder is made to 10% ~ 12% end；
D, mung bean powder and water are sufficiently mixed to stir mung bean solution is made, then add mass concentration into mung bean solution
For 36% acetic acid solution, the pH of mung bean solution is adjusted to 6.2 ~ 6.5, percentage by weight is then added into mung bean solution is
0.8% ~ 1.3%, mass concentration is 1.2% ~ 1.5% α-amylase, and stirs, then by the temperature of mung bean solution
Control is at 58 ~ 64 DEG C, and insulation terminates for 2.8 ~ 3 hours, and then α-amylase is inactivated, mung bean slurries are made；
E, mung bean slurries are spray-dried, mung bean flour is made.
The beneficial effect that the present invention can be reached using above-mentioned technical solution is：The component prescription of this liver-protecting combination
And scientific and reasonable, comprehensive nutrition is matched, the nutriment needed for liver can be supplemented well, and interior free yl can be removed, carry
High body immunity, strengthens liver metabolism ability, mitigates burden of liver, prevents injury of the toxin to liver cell, repairs impaired liver
Cell, good health care maintenance action is played to liver, with good protect liver effect.Yam flour is in preparation process by Chinese yam
After slurries and mixed jam mixing, dried according to optimal freeze-drying curve, can at utmost retain the nutrients in raw material
Matter, reduces loss of the nutriment in preparation process, while making it be more easy to be absorbed by the body.Mung bean flour in preparation process,
Germination treatment is carried out to mung bean according to green germination of bean curve, mung bean is in optimal germination state, and pass through α-amylase
Enzymolysis processing is carried out to it, the nutritive value of mung bean can be effectively improved, and the nutriment in mung bean is changed into is more easy to by people
The material that body absorbs, so as to effectively increase the protect liver effect of this composition.
Embodiment
Embodiment 1：A kind of liver-protecting combination, its composition and weight proportion are as follows：12 kilograms of grape seed extract, radix glycyrrhizae carry
Take 9 kilograms of thing, 7 kilograms of maltodextrin, 8 kilograms of Caulis et Folium Brassicae capitatae, 8 kilograms of yam flour, 8 kilograms of hawthorn powder, jujube powder 9,000
Gram, 9 kilograms of mung bean flour, 15 kilograms of medlar powder, 8 kilograms of starch, 3 kilograms of celery powder and 4 kilograms of strawberry powder.
This liver-protecting combination can as follows be processed and finished product is made：
1st, weigh：All materials are weighed by above-mentioned weight proportion, loads after polybag is bandaged and sends into subsequent processing, weigh
Operation will be carried out as early as possible, to reduce the time of contact of material and air；
2nd, sieve：Whole materials are crossed into 40 mesh sieves, it is desirable to proportion of goods damageds ＜ 0.5%；
3rd, premix：By grape seed extract, licorice, Caulis et Folium Brassicae capitatae, hawthorn powder, jujube powder, medlar powder, starch
Equivalent is taken to dilute with part maltodextrin, the mode mixed step by step carries out premix 20min；
4th, it is total mixed：It will premix in material and leftover materials input three-dimensional mixer and always mix 40min；
5th, tabletting：
5.1 pressure testing：Drift and punch die are got out, loading is first regulated, pressure is then adjusted, pressure testing is then carried out, makes to be pressed
The exogenous impurity that the appearance luster of slice, thin piece is uniform, be visible by naked eyes；
In 5.2 tableting processes, respectively taking 10 to claim once every 15 minutes, averagely piece is heavy, ensure average piece weight >=1g, tablet weight variation
In allowed band（±10%）Within, slice, thin piece outward appearance is checked at any time；Measure slice, thin piece hardness and be more than rotation in 20kgf, friability detector
Turn 4 minutes, less loss weight must not exceed 1%, and must not detect fracture, cracking and the slice, thin piece crushed；
After 5.3 tablettings terminate, the good slice, thin piece of tabletting is fitted into polyethylene plastic bag；
6th, Jin Jian：Metal detector is installed in tabletting discharging opening, has the slice, thin piece of metallic foreign body to exclude, during tabletting and before tabletting
It is whether normal with test block detection metal detector；
7th, pack：Plastic bottle inner packing is first carried out to the good slice, thin piece of tabletting, carton outer packing, vanning is then carried out and packs, system
Into finished product.
The preparation method of the yam flour is as follows：
A, selection fresh wild iron Chinese yam, green apple and banana, the weight ratio of iron Chinese yam, green apple and banana is 52:20:
14；
B, by iron Chinese yam peeled wash stripping and slicing, the iron Chinese yam after stripping and slicing is then subjected to anxious jelly, the temperature of iron Chinese yam is down to -28
DEG C, then the iron Chinese yam after freezing is placed in drying chamber and dried, the vacuum in drying chamber is 0pa, by drying chamber
Initial temperature be set to 68 DEG C, to iron Chinese yam dry 1 hour, the temperature in drying chamber is then reduced to 50 DEG C, by iron Chinese yam
Moisture dry to after 8% and terminate, the iron Chinese yam after drying is then crushed to particle diameter below 40 mesh using pulverizer,
Chinese yam powder is made；
C, Chinese yam powder and water be mixed and added into D-araboascorbic acid sodium, then stir and yam pulp is made, D-
The weight ratio of sodium isoascorbate, Chinese yam powder and water is 1:86:135；
D, respectively by green apple peeling stoning stripping and slicing, banana is removed the peel, then by the green apple after stripping and slicing and the banana after peeling
It is put into 3 road beaters and is beaten, then carries out homogenization using homogenizer, mixed jam is made；
E, yam pulp and mixed jam are sufficiently mixed mixed slurry uniformly are made, then load mixed slurry in pallet,
Then anxious jelly is carried out in the environment of pallet being placed in into -34 DEG C, the central temperature of mixed slurry is down to -14 DEG C；
F, the material that will have frozen through step e urgency are sent into drying chamber and dried, by the vacuum degree control in drying chamber in 0pa,
Initial temperature in drying chamber is controlled at 38 DEG C, to drying materials 1.5 hours, then using 2 minutes, by the temperature of drying chamber
65 DEG C are risen to, to drying materials 3.8 hours, followed by 2 minutes, the temperature of drying chamber is down to 41 DEG C, it is small to drying materials 3
When, finally using 1 minute, the temperature of drying chamber is risen to 62 DEG C, 1.5 hours terminate to drying materials；
G, the material after being dried through step f crushed, by crushing material to particle diameter for below 40 mesh, yam flour is made.
The preparation method of the mung bean flour is as follows：
A, selection are cleaned up without the rotten, mung bean without insect bite that goes rotten, and the mung bean after cleaning are put into germination tank, Xiang Fa
Then injection water purification is passed through vapours to mung bean is flooded in the water into germination tank in bud tank, by soaking water temperature control system at 25 DEG C,
Mung bean is soaked 5 hours；
After the completion of b, immersion, the water discharge that will be germinateed in tank, then refill the volume of water purification, water and mung bean into germination tank
Than for 4:1, while being passed through vapours into germination tank, mung bean is seethed state in suspension in water, and by germination tank
Initial water temperature control system makes mung bean germinate 8 hours, water temperature then is risen into 33 DEG C at 29 DEG C, mung bean is germinateed 5 hours, finally will
Water temperature is reduced to 26 DEG C, mung bean germination is terminated for 13 hours, in germination process, water was changed once every 7 hours；
C, the mung bean that completes of being germinateed through step b are taken out and drained out of germination tank, and the mung bean after draining then is placed in into 82 DEG C
Under environment carry out drying 2 hours, dried at a temperature of mung bean then is placed in into 54 DEG C, by the moisture of mung bean dry to
10% terminates, and then the mung bean after drying is carried out to be crushed to particle diameter below 40 mesh, mung bean powder is made；
D, mung bean powder and water are sufficiently mixed to stir mung bean solution is made, then add mass concentration into mung bean solution
For 36% acetic acid solution, the pH of mung bean solution is adjusted to 6.2, it is 0.8%, matter that percentage by weight is then added into mung bean solution
Measure concentration and be 1.2% α-amylase, and stir, then by the temperature control of mung bean solution at 58 DEG C, and be incubated
Terminate within 2.8 hours, then α-amylase is inactivated, mung bean slurries are made；
E, mung bean slurries are spray-dried, mung bean flour is made.
Embodiment 2：A kind of liver-protecting combination, its composition and weight proportion are as follows：15 kilograms of grape seed extract, radix glycyrrhizae carry
Take 12 kilograms of thing, 10 kilograms of maltodextrin, 10 kilograms of Caulis et Folium Brassicae capitatae, 11 kilograms of yam flour, 11 kilograms of hawthorn powder, jujube powder
6 kilograms of 10 kilograms, 11 kilograms of mung bean flour, 18 kilograms of medlar powder, 10 kilograms of starch, 5 kilograms of celery powder and strawberry powder.
The preparation method of the yam flour is as follows：
A, selection fresh wild iron Chinese yam, green apple and banana, the weight ratio of iron Chinese yam, green apple and banana is 53:22:
17；
B, by iron Chinese yam peeled wash stripping and slicing, the iron Chinese yam after stripping and slicing is then subjected to anxious jelly, the temperature of iron Chinese yam is down to -24
DEG C, then the iron Chinese yam after freezing is placed in drying chamber and dried, the vacuum in drying chamber is 15pa, by drying chamber
Initial temperature be set to 70 DEG C, to iron Chinese yam dry 1 hour, the temperature in drying chamber is then reduced to 52 DEG C, by iron Chinese yam
Moisture dry to after 10% and terminate, the iron Chinese yam after drying is then crushed to particle diameter below 40 mesh using pulverizer,
Chinese yam powder is made；
C, Chinese yam powder and water be mixed and added into D-araboascorbic acid sodium, then stir and yam pulp is made, D-
The weight ratio of sodium isoascorbate, Chinese yam powder and water is 1:90:138；
D, respectively by green apple peeling stoning stripping and slicing, banana is removed the peel, then by the green apple after stripping and slicing and the banana after peeling
It is put into 3 road beaters and is beaten, then carries out homogenization using homogenizer, mixed jam is made；
E, yam pulp and mixed jam are sufficiently mixed mixed slurry uniformly are made, then load mixed slurry in pallet,
Then anxious jelly is carried out in the environment of pallet being placed in into -32 DEG C, the central temperature of mixed slurry is down to -12 DEG C；
F, the material that will have frozen through step e urgency are sent into drying chamber and dried, by the vacuum degree control in drying chamber in 30pa,
Initial temperature in drying chamber is controlled at 40 DEG C, to drying materials 1.6 hours, then using 3 minutes, by the temperature of drying chamber
68 DEG C are risen to, to drying materials 4.1 hours, followed by 2 minutes, the temperature of drying chamber 43 DEG C are down to, to drying materials 3.1
Hour, finally using 2 minutes, the temperature of drying chamber is risen to 63 DEG C, 1.8 hours terminate to drying materials；
G, the material after being dried through step f crushed, by crushing material to particle diameter for below 40 mesh, yam flour is made.
The preparation method of the mung bean flour is as follows：
A, selection are cleaned up without the rotten, mung bean without insect bite that goes rotten, and the mung bean after cleaning are put into germination tank, Xiang Fa
Then injection water purification is passed through vapours to mung bean is flooded in the water into germination tank in bud tank, by soaking water temperature control system at 27 DEG C,
Mung bean is soaked 6 hours；
After the completion of b, immersion, the water discharge that will be germinateed in tank, then refill the volume of water purification, water and mung bean into germination tank
Than for 4:1, while being passed through vapours into germination tank, mung bean is seethed state in suspension in water, and by germination tank
Initial water temperature control system makes mung bean germinate 9 hours, water temperature then is risen into 34 DEG C at 30 DEG C, mung bean is germinateed 6 hours, finally will
Water temperature is reduced to 27 DEG C, mung bean germination is terminated for 14 hours, in germination process, water was changed once every 8 hours；
C, the mung bean that completes of being germinateed through step b are taken out and drained out of germination tank, and the mung bean after draining then is placed in into 83 DEG C
Under environment carry out drying 2 hours, dried at a temperature of mung bean then is placed in into 57 DEG C, by the moisture of mung bean dry to
11% terminates, and then the mung bean after drying is carried out to be crushed to particle diameter below 40 mesh, mung bean powder is made；
D, mung bean powder and water are sufficiently mixed to stir mung bean solution is made, then add mass concentration into mung bean solution
For 36% acetic acid solution, the pH of mung bean solution is adjusted to 6.3, it is 1%, quality that percentage by weight is then added into mung bean solution
Concentration is 1.3% α-amylase, and stirs, then by the temperature control of mung bean solution at 61 DEG C, and is incubated 2.9
Hour terminates, and then α-amylase is inactivated, mung bean slurries are made；
E, mung bean slurries are spray-dried, mung bean flour is made.
Embodiment 3：A kind of liver-protecting combination, its composition and weight proportion are as follows：18 kilograms of grape seed extract, radix glycyrrhizae carry
Take 15 kilograms of thing, 13 kilograms of maltodextrin, 13 kilograms of Caulis et Folium Brassicae capitatae, 13 kilograms of yam flour, 13 kilograms of hawthorn powder, jujube powder
9 kilograms of 12 kilograms, 12 kilograms of mung bean flour, 20 kilograms of medlar powder, 12 kilograms of starch, 8 kilograms of celery powder and strawberry powder.
The preparation method of the yam flour is as follows：
A, selection fresh wild iron Chinese yam, green apple and banana, the weight ratio of iron Chinese yam, green apple and banana is 55: 25:
20；
B, by iron Chinese yam peeled wash stripping and slicing, the iron Chinese yam after stripping and slicing is then subjected to anxious jelly, the temperature of iron Chinese yam is down to -20
DEG C, then the iron Chinese yam after freezing is placed in drying chamber and dried, the vacuum in drying chamber is 30pa, by drying chamber
Initial temperature be set to 72 DEG C, to iron Chinese yam dry 2 hours, the temperature in drying chamber is then reduced to 55 DEG C, by iron Chinese yam
Moisture dry to after 12% and terminate, the iron Chinese yam after drying is then crushed to particle diameter below 40 mesh using pulverizer,
Chinese yam powder is made；
C, Chinese yam powder and water be mixed and added into D-araboascorbic acid sodium, then stir and yam pulp is made, D-
The weight ratio of sodium isoascorbate, Chinese yam powder and water is 1: 95: 140；
D, respectively by green apple peeling stoning stripping and slicing, banana is removed the peel, then by the green apple after stripping and slicing and the banana after peeling
It is put into 3 road beaters and is beaten, then carries out homogenization using homogenizer, mixed jam is made；
E, yam pulp and mixed jam are sufficiently mixed mixed slurry uniformly are made, then load mixed slurry in pallet,
Then anxious jelly is carried out in the environment of pallet being placed in into -30 DEG C, the central temperature of mixed slurry is down to -11 DEG C；
F, the material that will have frozen through step e urgency are sent into drying chamber and dried, by the vacuum degree control in drying chamber in 60pa,
Initial temperature in drying chamber is controlled at 42 DEG C, to drying materials 1.8 hours, then using 4 minutes, by the temperature of drying chamber
70 DEG C are risen to, to drying materials 4.4 hours, followed by 3 minutes, the temperature of drying chamber 46 DEG C are down to, to drying materials 3.2
Hour, finally using 3 minutes, the temperature of drying chamber is risen to 64 DEG C, 2 hours terminate to drying materials；
G, the material after being dried through step f crushed, by crushing material to particle diameter for below 40 mesh, yam flour is made.
The preparation method of the mung bean flour is as follows：
A, selection are cleaned up without the rotten, mung bean without insect bite that goes rotten, and the mung bean after cleaning are put into germination tank, Xiang Fa
Then injection water purification is passed through vapours to mung bean is flooded in the water into germination tank in bud tank, by soaking water temperature control system at 30 DEG C,
Mung bean is soaked 7 hours；
After the completion of b, immersion, the water discharge that will be germinateed in tank, then refill the volume of water purification, water and mung bean into germination tank
Than for 4:1, while being passed through vapours into germination tank, mung bean is seethed state in suspension in water, and by germination tank
Initial water temperature control system makes mung bean germinate 10 hours, water temperature then is risen into 35 DEG C at 32 DEG C, mung bean is germinateed 7 hours, finally will
Water temperature is reduced to 28 DEG C, mung bean germination is terminated for 15 hours, in germination process, water was changed once every 9 hours；
C, the mung bean that completes of being germinateed through step b are taken out and drained out of germination tank, and the mung bean after draining then is placed in into 85 DEG C
Under environment carry out drying 3 hours, dried at a temperature of mung bean then is placed in into 60 DEG C, by the moisture of mung bean dry to
12% terminates, and then the mung bean after drying is carried out to be crushed to particle diameter below 40 mesh, mung bean powder is made；
D, mung bean powder and water are sufficiently mixed to stir mung bean solution is made, then add mass concentration into mung bean solution
For 36% acetic acid solution, the pH of mung bean solution is adjusted to 6.5, it is 1.3%, matter that percentage by weight is then added into mung bean solution
Measure concentration and be 1.5% α-amylase, and stir, then by the temperature control of mung bean solution at 64 DEG C, and be incubated 3
Hour terminates, and then α-amylase is inactivated, mung bean slurries are made；
E, mung bean slurries are spray-dried, mung bean flour is made.
Claims (4)
1. a kind of liver-protecting combination, it is characterised in that its composition and weight are as follows：It is 12 ~ 18 parts of grape seed extract, sweet
It is careless 9 ~ 15 parts of extract, 7 ~ 13 parts of maltodextrin, 8 ~ 13 parts of Caulis et Folium Brassicae capitatae, 8 ~ 13 parts of yam flour, 8 ~ 13 parts of hawthorn powder, big
4 ~ 9 parts of 9 ~ 12 parts of date powder, 9 ~ 12 parts of mung bean flour, 15 ~ 20 parts of medlar powder, 8 ~ 12 parts of starch, 3 ~ 8 parts of celery powder and strawberry powder.
2. a kind of liver-protecting combination according to claim 1, it is characterised in that its composition and weight are as follows：Grape
15 parts of seed extract, 12 parts of licorice, 10 parts of maltodextrin, 10 parts of Caulis et Folium Brassicae capitatae, 11 parts of yam flour, hawthorn powder 11
Part, 10 parts of jujube powder, 11 parts of mung bean flour, 18 parts of medlar powder, 10 parts of starch, 5 parts of celery powder and 6 parts of strawberry powder.
3. a kind of liver-protecting combination according to claim 1 or 2, it is characterised in that：The preparation method of the yam flour is such as
Under：
A, selection fresh wild iron Chinese yam, green apple and banana, the weight ratio of iron Chinese yam, green apple and banana is 52 ~ 55:20
~25: 14~20；
B, by iron Chinese yam peeled wash stripping and slicing, the iron Chinese yam after stripping and slicing is then subjected to anxious jelly, the temperature of iron Chinese yam is down to -28
~ -20 DEG C, then the iron Chinese yam after freezing is placed in drying chamber and dried, the vacuum in drying chamber is 0 ~ 30pa, will be dried
Initial temperature in dry chamber is set to 68 ~ 72 DEG C, dries 1 ~ 2 hour to iron Chinese yam, the temperature in drying chamber is then reduced to 50 ~
55 DEG C, the moisture of iron Chinese yam is dried to end after 8 ~ 12%, then the iron Chinese yam after drying is crushed to using pulverizer
Chinese yam powder is made below 40 mesh in particle diameter；
C, Chinese yam powder and water be mixed and added into D-araboascorbic acid sodium, then stir and yam pulp is made, D-
The weight ratio of sodium isoascorbate, Chinese yam powder and water is 1:86~95:135~140；
D, respectively by green apple peeling stoning stripping and slicing, banana is removed the peel, then by the green apple after stripping and slicing and the banana after peeling
It is put into 3 road beaters and is beaten, then carries out homogenization using homogenizer, mixed jam is made；
E, yam pulp and mixed jam are sufficiently mixed mixed slurry uniformly are made, then load mixed slurry in pallet,
Then anxious jelly is carried out in the environment of pallet being placed in into -34 ~ -30 DEG C, the central temperature of mixed slurry is down to -14 ~ -11 DEG C；
Dried in f, the material feeding drying chamber that will have suddenly frozen through step e, by the vacuum degree control in drying chamber 0 ~
60pa, the initial temperature in drying chamber was controlled at 38 ~ 42 DEG C, to drying materials 1.5 ~ 1.8 hours, then using 2 ~ 4 minutes,
The temperature of drying chamber is risen to 65 ~ 70 DEG C, to drying materials 3.8 ~ 4.4 hours, followed by 2 ~ 3 minutes, by the temperature of drying chamber
Degree is down to 41 ~ 46 DEG C, and to drying materials 3 ~ 3.2 hours, finally using 1 ~ 3 minute, the temperature of drying chamber is risen into 62 ~ 64 DEG C,
To drying materials, 1.5 ~ 2 hours terminate；
G, the material after being dried through step f crushed, by crushing material to particle diameter for below 40 mesh, yam flour is made.
4. a kind of liver-protecting combination according to claim 1 or 2, it is characterised in that：The preparation method of the mung bean flour is such as
Under：
A, selection are cleaned up without the rotten, mung bean without insect bite that goes rotten, and the mung bean after cleaning are put into germination tank, Xiang Fa
Then injection water purification is passed through vapours, by soaking water temperature control system 25 ~ 30 to mung bean is flooded in the water into germination tank in bud tank
DEG C, mung bean is soaked 5 ~ 7 hours；
After the completion of b, immersion, the water discharge that will be germinateed in tank, then refill the volume of water purification, water and mung bean into germination tank
Than for 4:1, while being passed through vapours into germination tank, mung bean is seethed state in suspension in water, and by germination tank
Initial water temperature control system makes mung bean germinate 8 ~ 10 hours, water temperature then is risen into 33 ~ 35 DEG C at 29 ~ 32 DEG C, makes mung bean germination 5 ~ 7
Hour, water temperature is finally reduced to 26 ~ 28 DEG C, mung bean germination is terminated for 13 ~ 15 hours, in germination process, water was changed every 7 ~ 9 hours
Once；
C, the mung bean that completes of being germinateed through step b are taken out and drained out of germination tank, and the mung bean after draining then is placed in into 82 ~ 85 DEG C
In the environment of carry out drying 2 ~ 3 hours, dried at a temperature of mung bean then is placed in into 54 ~ 60 DEG C, the moisture of mung bean contained
Then amount drying carries out being crushed to particle diameter below 40 mesh to the mung bean after drying, mung bean powder is made to 10% ~ 12% end；
D, mung bean powder and water are sufficiently mixed to stir mung bean solution is made, then add mass concentration into mung bean solution
For 36% acetic acid solution, the pH of mung bean solution is adjusted to 6.2 ~ 6.5, percentage by weight is then added into mung bean solution is
0.8% ~ 1.3%, mass concentration is 1.2% ~ 1.5% α-amylase, and stirs, then by the temperature of mung bean solution
Control is at 58 ~ 64 DEG C, and insulation terminates for 2.8 ~ 3 hours, and then α-amylase is inactivated, mung bean slurries are made；
E, mung bean slurries are spray-dried, mung bean flour is made.
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| CN107668709A (en) * | 2017-11-22 | 2018-02-09 | 顾文俊 | A kind of liver-protecting combination |
| CN107874180A (en) * | 2017-11-22 | 2018-04-06 | 顾文俊 | A kind of kidney-tonifying composition |
| CN114098078A (en) * | 2021-12-07 | 2022-03-01 | 徐晓萍 | Composition for activating cells, extracting blood and improving immunity and preparation method thereof |
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Application publication date: 20171103 |