CN107660794A - 一种药食同源槐米的制备方法 - Google Patents
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Classifications
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- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
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- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
本发明公开了一种药食同源槐米的制备方法，涉及药食同源食品加工领域；技术方案为将新鲜槐米洗净，35‑45℃烘烤1.5‑2h，之后在75‑85℃烘烤1h，再次在110‑120℃下炒制35‑45min；之后在5‑10min内降温至10‑15℃，密封；本发明采用不同的烘烤温度和烘烤时间，在3个温度梯度下依次将槐米中的水分、苦味苷、以及三萜皂苷、槐花二醇、挥发油释放或分解；同时对槐米中起主要保健作用的黄酮类、白桦脂醇、芦丁、维生素P和抑制醛糖还原酶通过快速降温密封的工艺操作进行保护，保证了槐米结合其他成分的保健作用。
Description
技术领域
本发明涉及药食同源食品加工领域，更具体地说，本发明涉及一种药食同源槐米的制备方法。
背景技术
双季槐是以国槐为母本，通过嫁接种植技术，创新研究出的优良新品种，一年有两次花期，可以采收两次。槐米通常指国槐树上长出的尚未开花的花蕾，由于其形状似米粒，故名“槐米”。现有研究资料表明，槐米是一种药食两用且免检毒素的植物食材，营养物质十分丰富，比如，槐米含有比苹果高出多倍的氨基酸，含有一般茶叶中少有的芦丁、斛皮素等物质；槐米具有凉寒特性，其味微苦，是我国特有的中药材。《本草纲目》中这样描述槐米：味苦平无毒，治五痔，心痛眼赤，杀腹脏虫及热，治皮肤风，及肠风泻血，赤白痢，炒服。具有凉血止血、清肝泻火的功效。
现代医药证明，槐米中主要成分芸香甙（芦丁）、氨基酸、黄酮、硒能改善心脏收缩和舒展功能、扩张冠状动脉、增强心肌血流量、降低心肌耗氧量；黄酮和硒有极强的清除血液里杂质和氧自由基的能力；槐米的芦丁含量达10%～40%，芦丁在临床上用于防治脑溢血、高血压等，因此，槐米在预防心脑血管疾病的基础上，起到一定的治疗的作用。
申请人所在地设有双季槐种植基地，槐米年产量巨大，若能对具备多种营养物质的槐米加以开发，则具有广阔的市场前景。但是由于槐米性凉，其并不适合所有体质的人食用，脾胃虚弱者容易引起大便虚溏、消化不良。肾阳虚者容易引起腰痛、夜尿频多、性欲不振等症状。正常体质者如果服用过量，也会损害身体的阳气而引起阳虚的一系列症状。同时因槐米本身味较苦，泡出的茶饮带苦涩味道，若只经蒸熟、烘制等常规方法，则很难去除其苦味，导致入口口感较差，并不适合大众口味，难以连续饮用，因而也难以起到其食疗的作用。
目前通常对槐米的处理是进行烘烤，但是对烘烤的时间和温度并没有太多的研究，也并未通过特定的加工工艺对槐米带来的副作用进行抑制。所以通过对其加工工艺的研究来抑制其副作用，同时结合其他药食同源的食物，并以人们日常方便应用的形式将槐米用于防治疾病将是非常必要的。
发明内容
本发明克服现有技术的不足，目的是提供一种药食同源槐米的制备方法，所要解决的技术问题是通过对槐米烘烤工艺的优化，确定温度和时间参数，来降低槐米所带来的副作用，并改善槐米的口味，来实现槐米的保健效果。
为解决上述技术问题，本发明所采用的技术方案为：
将新鲜槐米洗净，35-45℃烘烤1.5-2h，之后在75-85℃烘烤1h，再次在110-120℃下炒制35-45min；之后在5-10min内降温至10-15℃，密封。所述的槐米品种为双季槐。
与现有技术相比本发明具有以下有益效果：
1）本发明所述的槐米的制备方法采用不同的烘烤温度和烘烤时间，在3个温度梯度下依次将槐米中的水分、苦味苷、以及三萜皂苷、槐花二醇、挥发油释放或分解。
2）同时对槐米中起主要保健作用的黄酮类、白桦脂醇、芦丁、维生素P和抑制醛糖还原酶通过快速降温密封的工艺操作进行保护，保证了槐米结合其他成分的保健作用。
具体实施方式
下面结合实施例详细说明本发明的技术方案，但保护范围不被此限制。
实施例1
将新鲜槐米洗净，35℃烘烤1.5h，之后在75℃烘烤1h，再次在110℃下炒制35min；之后在5min内降温至10℃；密封。
实施例2
将新鲜槐米洗净，45℃烘烤2h，之后在85℃烘烤1h，再次在120℃下炒制45min；之后在10min内降温至15℃；密封。
实施例3
将新鲜槐米洗净，40℃烘烤2h，之后在80℃烘烤1h，再次在115℃下炒制40min；之后在8min内降温至12℃；密封。
以上实施例中经本申请处理后槐米有效成分数据表：
| 苦味苷（%） | 挥发油（%） | 芦丁（%） | 黄酮类（%） | |
| 实施例1 | 47.5 | 64 | 91.6 | 90.5 |
| 实施例2 | 46 | 68 | 91.2 | 91.3 |
| 实施例3 | 42 | 52 | 95.3 | 92.5 |
| 未处理的槐米 | 100 | 100 | 100 | 100 |
以上内容是结合具体的优选实施方式对本发明所做的进一步详细说明，不能认定本发明的具体实施方式仅限于此，对于本发明所属技术领域的普通技术人员来说，在不脱离本发明的前提下，还可以做出若干简单的推演或替换，都应当视为属于本发明由所提交的权利要求书确定专利保护范围。
Claims (2)
1.一种药食同源槐米的制备方法，其特征在于，将新鲜槐米洗净，35-45℃烘烤1.5-2h，之后在75-85℃烘烤1h，再次在110-120℃下炒制35-45min；之后在5-10min内降温至10-15℃，密封。
2.根据权利要求1所述的一种药食同源槐米的制备方法，其特征在于所述的槐米品种为双季槐。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109010641A (zh) * | 2018-10-08 | 2018-12-18 | 张俊峰 | 一种用于治疗痔疮的药食同源中药蝮蛇槐米粉 |
| CN109526609A (zh) * | 2018-11-29 | 2019-03-29 | 毕节市七星关区科技办公室(毕节市七星关区知识产权局) | 一种能够等距种植药食同源蒲公英高产的种植方法 |
| WO2024041475A1 (zh) * | 2022-08-22 | 2024-02-29 | 江南大学 | 一种槐米茶及其制备方法 |
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| WO2024041475A1 (zh) * | 2022-08-22 | 2024-02-29 | 江南大学 | 一种槐米茶及其制备方法 |
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