CN107736594A - 一种具有醒酒护肝功能的保健果冻及其制备方法 - Google Patents
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Abstract
本发明提供了一种具有醒酒护肝功能的保健果冻及其制备方法,包括由以下重量份数的组分组成:刺槐豆胶1.3‑1.8份,单甘酯1.4‑1.9份、琼脂10‑12份,氯化钾3‑5份,苹果酸0.8‑1.2份,葛花40‑60份,田基黄40‑60份,山楂50‑70份,野菊花50‑70份,决明子50‑70份,鲜竹沥30‑50份,破壁荷花粉10‑30份,破壁银耳粉20‑50份,山梨酸1‑1.5份,水苏糖5‑10份,果寡糖5‑12,叶酸0.8‑1.2份,水700‑850份。本发明提供的具有醒酒护肝功能的保健果冻具有较好的口感,较高的营养价值,药效发挥迅速,能够快速解酒,保护肝脏。
Description
技术领域
本发明涉及保健食品技术领域,尤其涉及一种具有醒酒护肝功能的保健果冻及其制备方法。
背景技术
肝脏是人体重要的代谢中心、血液净化中心、解毒中心以及防御中心。许多物质和营养素都是在肝脏这个代谢中心进行合成、分解、转化、储存的。其中,蛋白质、糖、脂肪、维生素和激素的所有代谢功能,还有胆汁的分泌就是由这个小小的器官进行的,可见它的负荷相当大,而它对人体的重要性也就显而易见了。此外,肝脏还具有解毒和净化血液的功能,具有吞噬、杀伤及清除致病微生物的作用。
现代社会,饮酒是普遍现象,但是过量饮酒会导致人神智不清、胡言乱语、呕吐,喝醉酒的人胆子特别大、易发酒疯、嗜睡,严重时造成酒精中毒甚至死亡。长期过量饮酒,酒精会损伤肝细胞,引起肝病变。连续过量饮酒者易患脂肪肝、酒精性肝炎,进而可发展为酒精性肝硬化,最后可导致肝癌。因而有必要研发醒酒护肝的保健品。
发明内容
本发明的目的一在于公开一种具有醒酒护肝功能的保健果冻,具有较好的口感,较高的营养价值,药效发挥迅速,能够快速解酒,保护肝脏。
为实现上述目的,本发明提供了一种具有醒酒护肝功能的保健果冻,包括由以下重量份数的组分组成:刺槐豆胶1.3-1.8份,单甘酯1.4-1.9份、琼脂10-12份,氯化钾3-5份,苹果酸0.8-1.2份,葛花40-60份,田基黄40-60份,山楂50-70份,野菊花50-70份,决明子50-70份,鲜竹沥30-50份,破壁荷花粉10-30份,破壁银耳粉20-50份,山梨酸1-1.5份,水苏糖5-10份,果寡糖5-12,叶酸0.8-1.2份,水700-850份。
在一些实施方式中,包括由以下重量份数的组分组成:刺槐豆胶1.5份,单甘酯1.7份、琼脂11份,氯化钾4份,苹果酸1份,葛花55份,田基黄50份,山楂60份,野菊花60份,决明子58份,鲜竹沥40份,破壁荷花粉20份,破壁银耳粉35份,山梨酸1.3份,水苏糖8份,果寡糖9份,叶酸1份,水800份。
本发明的目的二在于公开一种具有醒酒护肝功能的保健果冻的制备方法,用以制备具有较好的口感,较高的营养价值,药效发挥迅速,能够快速解酒,保护肝脏的保健果冻。
为实现上述目的,本发明提供了一种具有醒酒护肝功能的保健果冻的制备方法,包括如下步骤:
步骤一:将决明子捣碎,浸泡于水中,浸泡温度为80℃-100℃,浸泡时间为10min-15min,再滤出药渣;
步骤二:将苹果酸、山梨酸和叶酸溶解于水中;
步骤三:将葛花、田基黄、山楂、野菊花溶于水中,加热煮沸,煮沸后文火继续加热20min-40min,再滤出药渣;
步骤四:混合步骤一、二、三所得溶液并加入氯化钾、水苏糖、果寡糖,搅拌,在搅拌过程中依次加入鲜竹沥、破壁荷花粉、破壁银耳粉、刺槐豆胶、单甘酯和琼脂,加热搅拌,加热至60℃-90℃,继续搅拌5min-15min;抽气,真空度至0.1MPa-0.15MPa后,脱气8min-12min,继续搅拌15min-20min,保温70-80℃并装入果冻杯中,封口。
在一些实施方式中,步骤一中的用水量为总水量的六分之二,步骤二中的用水量为总水量的六分之一,步骤三中的用水量为总水量的六分之三。
在一些实施方式中,在步骤三中将葛花、田基黄、山楂、野菊花捣碎后再溶于水中。
与现有技术相比,本发明的有益效果是:本发明提供的具有醒酒护肝功能的保健果冻具有较好的口感,较高的营养价值,药效发挥迅速,能够快速解酒,保护肝脏。
具体实施方式
下面所示的各实施方式对本发明进行详细说明,但应当说明的是,这些实施方式并非对本发明的限制,本领域普通技术人员根据这些实施方式所作的功能、方法、或者结构上的等效变换或替代,均属于本发明的保护范围之内。
实施例一:
本实施例公开了一种具有醒酒护肝功能的保健果冻,包括由以下重量份数的组分组成:刺槐豆胶1.3份,单甘酯1.4份、琼脂10份,氯化钾3份,苹果酸0.8份,葛花40份,田基黄40份,山楂50份,野菊花50份,决明子50份,鲜竹沥30份,破壁荷花粉10份,破壁银耳粉20份,山梨酸1份,水苏糖5份,果寡糖5,叶酸0.8份,水700份。
实施例二:
本实施例公开了一种具有醒酒护肝功能的保健果冻,包括由以下重量份数的组分组成:刺槐豆胶1.5份,单甘酯1.7份、琼脂11份,氯化钾4份,苹果酸1份,葛花55份,田基黄50份,山楂60份,野菊花60份,决明子58份,鲜竹沥40份,破壁荷花粉20份,破壁银耳粉35份,山梨酸1.3份,水苏糖8份,果寡糖9份,叶酸1份,水800份。
实施例三:
本实施例公开了一种具有醒酒护肝功能的保健果冻,包括由以下重量份数的组分组成:刺槐豆胶1.8份,单甘酯1.9份、琼脂12份,氯化钾5份,苹果酸1.2份,葛花60份,田基黄60份,山楂70份,野菊花70份,决明子70份,鲜竹沥50份,破壁荷花粉30份,破壁银耳粉50份,山梨酸1.5份,水苏糖10份,果寡糖12,叶酸1.2份,水850份。
实施例四:
本实施例公开了一种具有醒酒护肝功能的保健果冻的制备方法,包括如下步骤:
步骤一:将决明子捣碎,浸泡于水中,浸泡温度为80℃-100℃,浸泡时间为10min-15min,再滤出药渣;具体地,浸泡温度为90℃,浸泡时间为12min。
步骤二:将苹果酸、山梨酸和叶酸溶解于水中。
步骤三:将葛花、田基黄、山楂、野菊花溶于水中,加热煮沸,煮沸后文火继续加热20min-40min,再滤出药渣;具体地,文火加热时间为30min。
步骤四:混合步骤一、二、三所得溶液并加入氯化钾、水苏糖、果寡糖,搅拌,在搅拌过程中依次加入鲜竹沥、破壁荷花粉、破壁银耳粉、刺槐豆胶、单甘酯和琼脂,加热搅拌,加热至60℃-90℃,继续搅拌5min-15min,具体地,加热至85℃,继续搅拌12min。
抽气,真空度至0.1MPa-0.15MPa后,脱气8min-12min,继续搅拌15min-20min;具体地,真空度至0.13MPa后,脱气11min,继续搅拌17min。
均质后,保温70-80℃并装入果冻杯中,封口,具体地,75℃保温。
步骤一中的用水量为总水量的六分之二,步骤二中的用水量为总水量的六分之一,步骤三中的用水量为总水量的六分之三。
在步骤三中,将葛花、田基黄、山楂、野菊花捣碎后再溶于水中。
上文所列出的一系列的详细说明仅仅是针对本发明的可行性实施方式的具体说明,它们并非用以限制本发明的保护范围,凡未脱离本发明技艺精神所作的等效实施方式或变更均应包含在本发明的保护范围之内。
此外,应当理解,虽然本说明书按照实施方式加以描述,但并非每个实施方式仅包含一个独立的技术方案,说明书的这种叙述方式仅仅是为清楚起见,本领域技术人员应当将说明书作为一个整体,各实施例中的技术方案也可以经适当组合,形成本领域技术人员可以理解的其他实施方式。
Claims (5)
1.一种具有醒酒护肝功能的保健果冻,其特征在于,包括由以下重量份数的组分组成:刺槐豆胶1.3-1.8份,单甘酯1.4-1.9份、琼脂10-12份,氯化钾3-5份,苹果酸0.8-1.2份,葛花40-60份,田基黄40-60份,山楂50-70份,野菊花50-70份,决明子50-70份,鲜竹沥30-50份,破壁荷花粉10-30份,破壁银耳粉20-50份,山梨酸1-1.5份,水苏糖5-10份,果寡糖5-12,叶酸0.8-1.2份,水700-850份。
2.根据权利要求1所述的具有醒酒护肝功能的保健果冻,其特征在于,包括由以下重量份数的组分组成:刺槐豆胶1.5份,单甘酯1.7份、琼脂11份,氯化钾4份,苹果酸1份,葛花55份,田基黄50份,山楂60份,野菊花60份,决明子58份,鲜竹沥40份,破壁荷花粉20份,破壁银耳粉35份,山梨酸1.3份,水苏糖8份,果寡糖9份,叶酸1份,水800份。
3.一种如权利要求1或2所述的具有醒酒护肝功能的保健果冻的制备方法,其特征在于,包括如下步骤:
步骤一:将决明子捣碎,浸泡于水中,浸泡温度为80℃-100℃,浸泡时间为10min-15min,再滤出药渣;
步骤二:将苹果酸、山梨酸和叶酸溶解于水中;
步骤三:将葛花、田基黄、山楂、野菊花溶于水中,加热煮沸,煮沸后文火继续加热20min-40min,再滤出药渣;
步骤四:混合步骤一、二、三所得溶液并加入氯化钾、水苏糖、果寡糖,搅拌,在搅拌过程中依次加入鲜竹沥、破壁荷花粉、破壁银耳粉、刺槐豆胶、单甘酯和琼脂,加热搅拌,加热至60℃-90℃,继续搅拌5min-15min;抽气,真空度至0.1MPa-0.15MPa后,脱气8min-12min,继续搅拌15min-20min,保温70-80℃并装入果冻杯中,封口。
4.根据权利要求3所述的具有醒酒护肝功能的保健果冻的制备方法,其特征在于,步骤一中的用水量为总水量的六分之二,步骤二中的用水量为总水量的六分之一,步骤三中的用水量为总水量的六分之三。
5.根据权利要求3所述的具有醒酒护肝功能的保健果冻的制备方法,其特征在于,在步骤三中将葛花、田基黄、山楂、野菊花捣碎后再溶于水中。
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