CN107853650A - 一种葛根桃仁保健果冻的制备方法 - Google Patents
一种葛根桃仁保健果冻的制备方法 Download PDFInfo
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- CN107853650A CN107853650A CN201711362966.XA CN201711362966A CN107853650A CN 107853650 A CN107853650 A CN 107853650A CN 201711362966 A CN201711362966 A CN 201711362966A CN 107853650 A CN107853650 A CN 107853650A
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种葛根桃仁保健果冻的制备方法，由下述重量份的原料制成：葛根5‑15份、桃仁5‑10份、山楂5‑10份、桔梗4‑8份、陈皮4‑8份、肉桂4‑8份、茯苓4‑8份、红糖0‑20份、糖醇0‑20份、甜菊糖苷0‑0.2份、卡拉胶0.1‑1份、刺槐豆胶0.1‑1份、山梨酸钾0‑0.05份；本发明以药食同源的原料，最大限度的提取了药材中的有效成分，制备得到的保健果冻香甜可口，保留有肉桂等中草药天然风味，开袋即食、便于携带，具有活血祛淤，温经散寒的功效，是比较理想的药食两用保健品。
Description
技术领域
本发明属于保健品、食品加工技术领域，具体涉及一种葛根桃仁保健果冻的制备方法。
背景技术
目前保健产品很多，但大多为片剂、胶囊、颗粒剂等固体制剂或口服液。固体制剂一般都要用水冲服，而口服液的包装方式为玻璃瓶，有易碎风险。随着现代社会生活节奏的日益加快，人们对产品的方便性要求越来越高，对于日常服用的保健品应是口感好、开袋即食，无需用水，随身携带，随时服用，因此果冻式产品越来越被市场青睐。
果冻主要以果汁或果肉、糖为主要原料，添加增稠剂经调配杀菌制备而成，虽有一定的营养价值，但主要目的是为迎合儿童、青少年的口味需要。目前市场上很少见到既具有营养价值，又具有保健功能的果冻，因此，将药食同源的原料开发成果冻产品将具有较好的市场前景。
发明内容
鉴于此，本发明的目的在于提供一种葛根桃仁保健果冻的制备方法，该方法制备的保健果冻香甜可口，保留有肉桂等中草药天然风味，开袋即食、便于携带，具有活血祛淤，温经散寒的功效，适用于手脚易麻木或痛经人群日常调理，是比较理想的药食两用保健品。
本发明是通过以下技术方案实现；
本发明中各原料的药理作用如下报述：
一种葛根桃仁保健果冻的制备方法，所述葛根桃仁保健果冻，由下述重量份的原料制成：葛根5-15份、桃仁5-10份、山楂5-10份、桔梗4-8份、陈皮4-8份、肉桂4-8份、茯苓
4-8份、甜味剂0-20份、卡拉胶 0.5-1份、刺槐豆胶0.5-1份、山梨酸钾0-0.05份；
其特征在于，包括如下步骤：
（a）取葛根，净选、切厚片；桃仁，净选，用破碎机破碎；桔梗，切厚片；茯苓，用破碎机破碎；山楂，净选，备用；陈皮净冼、洗净、切丝；肉桂，净选，破碎成粗粒；黄精除去杂质，洗净，略润，切厚片；取甜味剂与卡拉胶、刺槐豆胶混匀，得到胶糖混合物；
（b）取陈皮丝、肉桂粗粒，加2-4倍水浸润1-2小时，加热提取挥发油2-3小时，收集挥发油，备用；将药渣与葛根、山楂、桔梗、茯苓加水煎煮提取两次，第一次加2-4倍量水，煮沸后加入破碎的桃仁，煎煮1~1.5小时，滤过，得提取液A，第二次加6~8倍量水，煎煮0.5~1小时，减压浓缩到相对密度1.10滤过，得提取液B；
（c）取提取液A，加入胶糖混合物，加热煮沸5-10分钟，趁热用100目筛滤过，得胶液；
（d) 趁热取胶液加入提取液B、山梨酸钾，搅拌均匀，煮沸5-10分钟，降温到70-80℃，加入挥发油，混匀，包装，灭菌，制成保健果冻。
本发明中各原料的药理作用如下报述：
葛根：甘、辛，凉。归脾、胃、肺经，具有解肌退热，生津止渴，透疹，升阳止泻，通经活络，解酒毒的功能。用于外感发热头痛，项背强痛，口渴，消渴，麻疹不透，热痢，泄泻，眩晕头痛，中风偏瘫，胸痹心痛，酒毒伤中。葛根辛散之性，宣扬气机，利于气血运行，还能推动血液运行而起到活血作用。
桃仁：苦、甘，平。归心、肝、大肠经。活血祛瘀，润肠通便，止咳平喘。用于经闭痛经，癥瘕痞块，肺痈肠痈，跌扑损伤，肠燥便秘，咳嗽气喘。
山楂：酸、甘，微温。归脾、胃、肝经。消食健胃，行气散瘀，化浊降脂。用于肉食积滞，胃脘胀满，泻痢腹痛，瘀血经闭，产后瘀阻，心腹刺痛，胸痹心痛，疝气疼痛，高脂血症。现代药理研究证明山楂具有降血脂、血压、强心、抗心律不齐等作用，同时也是健脾开胃、消食化滞、活血化痰的良药，对胸膈脾满、疝气、血淤、闭经等症有很好的疗效。
桔梗：苦、辛，平。归肺经。宣肺，利咽，祛痰，排脓。用于咳嗽痰多，胸闷不畅，咽痛音哑，肺痈吐脓。
陈皮：味苦、辛，性温。归肺、脾经。具理气健脾、燥湿化痰、解腻留香、降逆止呕等功效。陈皮理气作用可以缓解痛经。
肉桂：辛、甘，大热。归肾、脾、心、肝经。补火助阳，引火归元，散寒止痛，温通经脉。用于阳痿宫冷，腰膝冷痛，肾虚作喘，虚阳上浮，眩晕目赤，心腹冷痛，虚寒吐泻，寒疝腹痛，痛经经闭。肉桂含有肉桂醛、肉桂酸等挥发油，它们有健胃益脾、调理肠胃的作用，还能够驱寒止痛，治疗心痛腹胀等病症。具有暖胃祛寒、活血化淤、舒筋止泻的功效。
茯苓：归心、肺、脾、肾经，利水渗湿，健脾，宁心。用于水肿尿少，痰饮眩悸，脾虚食少，便溏泄泻，心神不安，惊悸失眠。
本发明上述原料均为药食同源之原料，选择具有活血化淤功能的葛根、山楂、桃仁为主要成分，配以桔梗、陈皮调理气机，气机通畅，则血液运行则无阻碍，肉桂温阳止痛，加快血液运行；茯苓利湿，红糖益气、补血化瘀。诸药合在一起，活血祛淤，温经散寒，适用于手脚易麻木或痛经人群日常调理。
优选的，所述甜味剂为红糖、糖醇或甜菊糖苷中的一种或几种的混合。糖醇具有低热量、低血糖指数值、代谢过程无需胰岛素参与及不被口腔微生物分解利用等均具有很好的医疗保健价值，因此糖醇、甜菊糖苷作为甜味剂，不影响血糖，糖尿病患者或肥胖者也可以食用。
优选的，所述糖醇为木糖醇、异麦芽酮糖醇、D-阿糖醇、二硫苏糖醇、赤藓糖醇或甘露醇中的一种或几种的混合。
步骤（a）中，取肉桂，净选，破碎成粒径小于0.3cm的粗粒。
本发明步骤（b）中采用第一煎加水量少，第二煎加水量多，目的是保证第一煎提取液的浓度，因为第一煎提取液香气风味较浓，如果加水太多，通过高温浓缩会导致风味和有效成分的损失，优选的，步骤（b）中，取陈皮丝、肉桂粗粒，加3倍水浸润1小时，加热提取挥发油3小时，收集挥发油，备用；将药渣与葛根、山楂、桔梗、茯苓加水煎煮提取两次，第一次加3倍量水，煮沸后加入破碎的桃仁，煎煮1.5小时，滤过，得提取液A，第二次加7倍量水，煎煮1小时，减压浓缩到相对密度1.10（70℃）滤过，得提取液B。
本发明与现有技术相比，具有如下有益效果：
1）本发明以药食同源的原料，根据处方中各药材有效成分的理化性质特点，先用水蒸汽蒸馏法提取陈皮和肉桂的挥发油，药渣在与其他原料加水煎煮提取有效成分，最大限度的提取了药材中的有限成分，保证了产品的功效；
2）本发明工艺中对于含有香气成分的提取液避免采用浓缩等高温工序，最大限度保留了有效成分和风味；
3）本发明工艺中对于含酶类成分的桃仁采用沸水投料方式提取，避免冷水投料有效成分发生降解，含量降低；
4）本发明的保健果冻香甜可口，保留有肉桂等中草药天然风味，开袋即食、便于携带，具有活血祛淤，温经散寒的功效，是比较理想的药食两用保健品。
具体实施方式
下面通过具体实施方式来进一步说明本发明，以下实施例为本发明具体的实施方式，但本发明的实施方式并不受下述实施例的限制。
实施例1：
原料配比：（重量份）
葛根10份、桃仁8份、山楂8份、桔梗6份、陈皮6份、肉桂6份、茯苓6份、红糖20份、卡拉胶0.8份、刺槐豆胶0.8份、山梨酸钾0.02份；
其制备工艺，包括如下步骤：
（a）取葛根，净选、切厚片；桃仁，净选，用破碎机破碎；桔梗，切厚片；茯苓，用破碎机破碎；山楂，净选，备用；陈皮净冼、洗净、切丝；肉桂，净选，破碎成粒径小于0.3cm的粗粒；黄精除去杂质，洗净，略润，切厚片；取红糖与卡拉胶、刺槐豆胶混匀，得到胶糖混合物；
（b）取陈皮丝、肉桂粗粒，加3倍水浸润1小时，加热提取挥发油3小时，收集挥发油，备用；将药渣与葛根、山楂、桔梗、茯苓加水煎煮提取两次，第一次加3倍量水，煮沸后加入破碎的桃仁，煎煮1.5小时，滤过，得提取液A，第二次加7倍量水，煎煮1小时，减压浓缩到相对密度1.10（70℃）滤过，得提取液B；
（c）取提取液A，加入胶糖混合物，加热煮沸5分钟，趁热用100目筛滤过，得胶液；
（d) 趁热取胶液加入提取液B、山梨酸钾，搅拌均匀，煮沸10分钟，降温到80℃，加入挥发油，混匀，包装，灭菌，制成保健果冻。
实施例2：
原料配比：（重量份）
葛根5份、桃仁5份、山楂5份、桔梗4份、陈皮4份、肉桂4份、茯苓4份、红糖10份、卡拉胶0.5份、刺槐豆胶0.5份、山梨酸钾0.05份；
其制备工艺，包括如下步骤：
（a）取葛根，净选、切厚片；桃仁，净选，用破碎机破碎；桔梗，切厚片；茯苓，用破碎机破碎；山楂，净选，备用；陈皮净冼、洗净、切丝；肉桂，净选，破碎成粒径小于0.3cm的粗粒；黄精除去杂质，洗净，略润，切厚片；取红糖与卡拉胶、刺槐豆胶混匀，得到胶糖混合物；
（b）取陈皮丝、肉桂粗粒，加2倍水浸润1.5小时，加热提取挥发油2小时，收集挥发油，备用；将药渣与葛根、山楂、桔梗、茯苓加水煎煮提取两次，第一次加2倍量水，煮沸后加入破碎的桃仁，煎煮1小时，滤过，得提取液A，第二次加8倍量水，煎煮1小时，减压浓缩到相对密度1.10滤过，得提取液B；
（c）取提取液A，加入胶糖混合物，加热煮沸10分钟，趁热用100目筛滤过，得胶液；
（d) 趁热取胶液加入提取液B、山梨酸钾，搅拌均匀，煮沸8分钟，降温到75℃，加入挥发油，混匀，包装，灭菌，制成保健果冻。
实施例3：
原料配比：（重量份）
葛根15份、桃仁10份、山楂10份、桔梗8份、陈皮8份、肉桂8份、茯苓8份、木糖醇10份、甜菊糖苷0.2份、卡拉胶 1份、刺槐豆胶1份、山梨酸钾0.05份。
其特征在于，包括如下步骤：
（a）取葛根，净选、切厚片；桃仁，净选，用破碎机破碎；桔梗，切厚片；茯苓，用破碎机破碎；山楂，净选，备用；陈皮净冼、洗净、切丝；肉桂，净选，破碎成粒径小于0.3cm的粗粒；黄精除去杂质，洗净，略润，切厚片；取木糖醇和甜菊糖苷与卡拉胶、刺槐豆胶混匀，得到胶糖混合物；
（b）取陈皮丝、肉桂粗粒，加4倍水浸润2小时，加热提取挥发油2.5小时，收集挥发油，备用；将药渣与葛根、山楂、桔梗、茯苓加水煎煮提取两次，第一次加4倍量水，煮沸后加入破碎的桃仁，煎煮1.5小时，滤过，得提取液A，第二次加6倍量水，煎煮0.5小时，减压浓缩到相对密度1.10滤过，得提取液B；
（c）取提取液A，加入胶糖混合物，加热煮沸8分钟，趁热用100目筛滤过，得胶液；
（d) 趁热取胶液加入提取液B、山梨酸钾，搅拌均匀，煮沸10分钟，降温到70℃，加入挥发油，混匀，包装，灭菌，制成保健果冻。
对比例1：
原料配比：（重量份）
葛根10份、桃仁8份、山楂8份、桔梗6份、陈皮6份、肉桂6份、茯苓6份、红糖20份、卡拉胶0.8份、刺槐豆胶0.8份、山梨酸钾0.02份；
其制备工艺，包括如下步骤：
（a）取葛根，净选、切厚片；桃仁，净选，用破碎机破碎；桔梗，切厚片；茯苓，用破碎机破碎；山楂，净选，备用；陈皮净冼、洗净、切丝；肉桂，净选，破碎成粒径小于0.3cm的粗粒；黄精除去杂质，洗净，略润，切厚片；取红糖与卡拉胶、刺槐豆胶混匀，得到胶糖混合物；
（b）取陈皮丝、肉桂粗粒、葛根、山楂、桔梗、茯苓、桃仁加水煎煮提取两次，第一次加3倍量水，煎煮1.5小时，滤过，得提取液A，第二次加7倍量水，煎煮1小时，减压浓缩到相对密度1.10（70℃）滤过，得提取液B；
（c）取提取液A，加入胶糖混合物，加热煮沸5分钟，趁热用100目筛滤过，得胶液；
（d) 趁热取胶液加入提取液B、山梨酸钾，搅拌均匀，煮沸10分钟，降温到80℃，加入挥发油，混匀，包装，灭菌，制成保健果冻。
对比例2：
原料配比：（重量份）
葛根10份、桃仁8份、山楂8份、桔梗6份、陈皮6份、肉桂6份、茯苓6份、红糖20份、卡拉胶0.8份、刺槐豆胶0.8份、山梨酸钾0.02份；
其制备工艺，包括如下步骤：
（a）取葛根，净选、切厚片；桃仁，净选，用破碎机破碎；桔梗，切厚片；茯苓，用破碎机破碎；山楂，净选，备用；陈皮净冼、洗净、切丝；肉桂，净选，破碎成粒径小于0.3cm的粗粒；黄精除去杂质，洗净，略润，切厚片；取红糖与卡拉胶、刺槐豆胶混匀，得到胶糖混合物；
（b）取陈皮丝、肉桂粗粒，加2倍水浸润1.5小时，加热提取挥发油2小时，收集挥发油，备用；将药渣与葛根、山楂、桔梗、茯苓、桃仁加水煎煮提取两次，每次加7倍量水，每次煎煮 1小时，滤过，合并滤液，减压浓缩到相对密度1.10（70℃），滤过，得提取液；
（c）取提取液，加入胶糖混合物，加热煮沸5分钟，趁热用100目筛滤过，得胶液；
（d) 趁热取胶液加入山梨酸钾，搅拌均匀，煮沸10分钟，降温到80℃，加入挥发油，混匀，包装，灭菌，制成保健果冻。
分别取实施例1-3和对比例1-2的果冻，测试其风味、苦杏仁苷和桂皮醛含量，计算转移率，其结果如表1所示。
表1
由表1结果可以看出，本发明通过先用水蒸汽蒸馏法提取陈皮和肉桂的挥发油，药渣在与其他原料加水煎煮提取有效成分，煎煮步骤采用第一煎加水量少，第二煎加水量多，对于含有香气成分的提取液避免采用浓缩等高温工序，对于桃仁采用沸水投料方式提取，避免冷水投料有效成分发生降解，最大限度保留了有效成分和风味。
Claims (5)
1.一种葛根桃仁保健果冻的制备方法，所述葛根桃仁保健果冻，由下述重量份的原料制成：葛根5-15份、桃仁5-10份、山楂5-10份、桔梗4-8份、陈皮4-8份、肉桂4-8份、茯苓
4-8份、甜味剂0-20份、卡拉胶 0.5-1份、刺槐豆胶0.5-1份、山梨酸钾0-0.05份；
其特征在于，包括如下步骤：
（a）取葛根，净选、切厚片；桃仁，净选，用破碎机破碎；桔梗，切厚片；茯苓，用破碎机破碎；山楂，净选，备用；陈皮净冼、洗净、切丝；肉桂，净选，破碎成粗粒；黄精除去杂质，洗净，略润，切厚片；取甜味剂与卡拉胶、刺槐豆胶混匀，得到胶糖混合物；
（b）取陈皮丝、肉桂粗粒，加2-4倍水浸润1-2小时，加热提取挥发油2-3小时，收集挥发油，备用；将药渣与葛根、山楂、桔梗、茯苓加水煎煮提取两次，第一次加2-4倍量水，煮沸后加入破碎的桃仁，煎煮1~1.5小时，滤过，得提取液A，第二次加6~8倍量水，煎煮0.5~1小时，减压浓缩到相对密度1.10滤过，得提取液B；
（c）取提取液A，加入胶糖混合物，加热煮沸5-10分钟，趁热用100目筛滤过，得胶液；
（d) 趁热取胶液加入提取液B、山梨酸钾，搅拌均匀，煮沸5-10分钟，降温到70-80℃，加入挥发油，混匀，包装，灭菌，制成保健果冻。
2.根据权利要求1所述的葛根桃仁保健果冻的制备方法，其特征在于，所述甜味剂为红糖、糖醇或甜菊糖苷中的一种或几种的混合。
3.根据权利要求2所述的葛根桃仁保健果冻的制备方法，其特征在于，所述糖醇为木糖醇、异麦芽酮糖醇、D-阿糖醇、二硫苏糖醇、赤藓糖醇或甘露醇中的一种或几种的混合。
4.根据权利要求1所述的葛根桃仁保健果冻的制备方法，其特征在于，步骤（a）中，取肉桂，净选，破碎成粒径小于0.3cm的粗粒。
5.根据权利要求1所述的葛根桃仁保健果冻的制备方法，其特征在于，步骤（b）中，取陈皮丝、肉桂粗粒，加3倍水浸润1小时，加热提取挥发油3小时，收集挥发油，备用；将药渣与葛根、山楂、桔梗、茯苓加水煎煮提取两次，第一次加3倍量水，煮沸后加入破碎的桃仁，煎煮1.5小时，滤过，得提取液A，第二次加7倍量水，煎煮1小时，减压浓缩到相对密度1.10滤过，得提取液B。
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