CN107647074A - 一种养胃、健胃、食积不消山楂山药猴头菌压片糖果的制备方法 - Google Patents
一种养胃、健胃、食积不消山楂山药猴头菌压片糖果的制备方法 Download PDFInfo
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Abstract
本发明公开了一种养胃、健胃、食积不消山楂山药猴头菌压片糖果的制备方法，本发明中对猴头菌丝体及其培养物进行提取，充分提取菌种发酵得到的菌丝体、菌质及次级代谢产物的混合物，具有明显的抑制幽门螺杆菌活性和抗肿瘤活性，对胃肠道疾病有确切的疗效；与炒麦芽、山楂、鸡内金等原料组分混合协同作用，产品消食导滞作用增强，无副作用，无需长期服药即可有效改善人体肠胃健康。
Description
技术领域
属于药食同源类配方食品技术领域，具体涉及一种养胃、健胃、食积不消山楂山药猴头菌压片糖果的制备方法。
背景技术
猴头菌是一药膳两用菌，性平、味甘，能利五脏、助消化、滋补、抗癌、治疗神经衰弱、抗氧化、抗衰老、在抗溃疡、抗炎、抗肿瘤方面有很好的疗效，且少有不良副作用。近年来的研究表明，猴头菌中的主要化学成分有蛋白质、多糖、甾体化合物、酚类化合物、萜类化合物、脂肪酸、吡喃酮类化合物等，对胃肠疾病和肿瘤有很好的药理作用。
研究表明幽门螺杆菌能够引发慢性胃炎、消化性溃疡病、胃癌、胃粘膜相关性淋巴样组织样恶性淋巴瘤，而幽门螺杆菌在全球自然人群的感染率超过50%，幽门螺杆菌感染使罹患胃癌的危险性大大增加，早在1994年，国际癌症研究机构(IARC)就已将其列为人类一级致癌源。
发明内容
本发明提供了一种养胃、健胃、食积不消山楂山药猴头菌压片糖果的制备方法，无副作用，无需长期服药即可有效改善人体肠胃健康。
本发明是通过以下技术方案实现的：
一种养胃、健胃、食积不消山楂山药猴头菌压片糖果的制备方法，包括以下具体步骤：
（1）原料预处理：
取18-32重量份生麦芽，除杂后，文火炒制，在炒制过程中用红外测温仪监测锅内温度，待锅温达到90-110℃时开始计时，炒制25-40分钟，麦芽表面呈棕黄色时，出料，将麦芽摊开放凉，备用；
取上述炒麦芽与19-26份山药、23-38份山楂、9-16份橘皮、1-3份鸡内金切碎，混料均匀，置锅内用微火炒20-30分钟，取出，趁热研磨成细末，过80-120目筛，得混合原料粉，备用；
（2）猴头菌提取物的制备：
取猴头菌丝体及其培养物加入4-6倍量的50%乙醇溶液提取2-3小时，之后使用3-5倍量的50%乙醇溶液提取1-2小时，合并两次提取液，用滤布过滤，滤液在55-65℃下真空浓缩；
将上述经醇提后的药渣采用常温闪式水提2次，合并提取液，在800-1400r/min离心机中离心，取上清液与上述醇提浓缩液混合，在60-70℃下真空浓缩，将浓缩液喷雾干燥得粉末状提取物；
（3）将步骤（1）混合原料粉与5-12份白砂糖、4-10份植脂末送入超微粉碎机中粉碎至粒径为30μm，之后与21-34份步骤（2）猴头菌浓缩液混合搅拌均匀，加入2-4份山梨糖醇、1-2份硬脂酸镁继续混合20-30分钟，再缓慢加入浓度为60%的润湿剂乙醇，调整物料湿度，制成软材；
（4）将制好的软材投入摇摆式颗粒机中进行造粒，过20目筛制粒，之后通过45-60℃热风循环烘箱干燥，输入压片机压片，灭菌、检验、包装入库。
其中，所述步骤（2）猴头菌丝体及其培养物是指猴头菌丝体与用于菌种发酵的培养基的混合物，所述培养基包括固体培养基或液体培养基。
其中，所述步骤（2）常温闪式水提中第1次使用5倍量水提取8分钟，第2次使用4倍量水提取4分钟。
本发明有益效果如下：
本发明中对猴头菌丝体及其培养物进行提取，充分提取菌种发酵得到的菌丝体、菌质及次级代谢产物的混合物，在提取过程中，先采用传统的乙醇回流提取，之后采用常温闪式水提的方法提取药渣，不仅提高了对多糖、多肽等有效成分的提取效率，并且增加了培养基中的有效功能成分及次级代谢产物蒽醌类化合物成分，具有明显的抑制幽门螺杆菌活性和抗肿瘤活性，对胃肠道疾病有确切的疗效；麦芽经炒制后其中的麦黄酮、儿茶素、阿魏酸等有效成分的含量升高，“消食化滞”作用增，同时增加产品香味口感；本发明产品中原料丰富，各组分之间协同作用，产品消食导滞作用增强，无副作用，无需长期服药即可有效改善人体肠胃健康。
具体实施方式
一种养胃、健胃、食积不消山楂山药猴头菌压片糖果的制备方法，包括以下具体步骤：
（1）原料预处理：
取20重量份生麦芽，除杂后，文火炒制，在炒制过程中用红外测温仪监测锅内温度，待锅温达到105℃时开始计时，炒制30分钟，麦芽表面呈棕黄色时，出料，将麦芽摊开放凉，备用；
取上述炒麦芽与23份山药、35份山楂、14份橘皮、2份鸡内金切碎，混料均匀，置锅内用微火炒20分钟，取出，趁热研磨成细末，过100目筛，得混合原料粉，备用；
（2）猴头菌提取物的制备：
取猴头菌丝体及其培养物加入5倍量的50%乙醇溶液提取2小时，之后使用4倍量的50%乙醇溶液提取1小时，合并两次提取液，用滤布过滤，滤液在60℃下真空浓缩；
将上述经醇提后的药渣采用常温闪式水提2次，第1次使用5倍量水提取8分钟，第2次使用4倍量水提取4分钟，合并提取液，在1000r/min离心机中离心，取上清液与上述醇提浓缩液混合，在65℃下真空浓缩，将浓缩液喷雾干燥得粉末状提取物；
（3）将步骤（1）混合原料粉与8份白砂糖、7份植脂末送入超微粉碎机中粉碎至粒径为30μm，之后与32份步骤（2）猴头菌浓缩液混合搅拌均匀，加入3份山梨糖醇、1份硬脂酸镁继续混合20分钟，再缓慢加入浓度为60%的润湿剂乙醇，调整物料湿度，制成软材；
（4）将制好的软材投入摇摆式颗粒机中进行造粒，过20目筛制粒，之后通过50℃热风循环烘箱干燥，输入压片机压片，灭菌、检验、包装入库。
其中，所述步骤（2）猴头菌丝体及其培养物是指猴头菌丝体与用于菌种发酵的培养基的混合物，所述培养基包括固体培养基或液体培养基。
Claims (3)
1.一种养胃、健胃、食积不消山楂山药猴头菌压片糖果的制备方法，其特征在于，包括以下具体步骤：
（1）原料预处理：
取18-32重量份生麦芽，除杂后，文火炒制，在炒制过程中用红外测温仪监测锅内温度，待锅温达到90-110℃时开始计时，炒制25-40分钟，麦芽表面呈棕黄色时，出料，将麦芽摊开放凉，备用；
取上述炒麦芽与19-26份山药、23-38份山楂、9-16份橘皮、1-3份鸡内金切碎，混料均匀，置锅内用微火炒20-30分钟，取出，趁热研磨成细末，过80-120目筛，得混合原料粉，备用；
（2）猴头菌提取物的制备：
取猴头菌丝体及其培养物加入4-6倍量的50%乙醇溶液提取2-3小时，之后使用3-5倍量的50%乙醇溶液提取1-2小时，合并两次提取液，用滤布过滤，滤液在55-65℃下真空浓缩；
将上述经醇提后的药渣采用常温闪式水提2次，合并提取液，在800-1400r/min离心机中离心，取上清液与上述醇提浓缩液混合，在60-70℃下真空浓缩，将浓缩液喷雾干燥得粉末状提取物；
（3）将步骤（1）混合原料粉与5-12份白砂糖、4-10份植脂末送入超微粉碎机中粉碎至粒径为30μm，之后与21-34份步骤（2）猴头菌浓缩液混合搅拌均匀，加入2-4份山梨糖醇、1-2份硬脂酸镁继续混合20-30分钟，再缓慢加入浓度为60%的润湿剂乙醇，调整物料湿度，制成软材；
（4）将制好的软材投入摇摆式颗粒机中进行造粒，过20目筛制粒，之后通过45-60℃热风循环烘箱干燥，输入压片机压片，灭菌、检验、包装入库。
2.根据权利要求书1所述的一种养胃、健胃、食积不消山楂山药猴头菌压片糖果的制备方法，其特征在于，所述步骤（2）猴头菌丝体及其培养物是指猴头菌丝体与用于菌种发酵的培养基的混合物，所述培养基包括固体培养基或液体培养基。
3.根据权利要求书1所述的一种养胃、健胃、食积不消山楂山药猴头菌压片糖果的制备方法，其特征在于，所述步骤（2）常温闪式水提中第1次使用5倍量水提取8分钟，第2次使用4倍量水提取4分钟。
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