CN107981323A - 一种增强免疫力的茯苓八珍糕 - Google Patents
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Abstract
本发明涉及保健食品技术领域，具体为一种增强免疫力的茯苓八珍糕，其包括如下重量份的原料：超微茯苓粉70~80份、山药30~40份、薏米30~40份、炒麦芽30~40份、黄实20~30份、莲子20~30份、人参20~30份、白扁豆20~30份、黑芝麻20~30份、红枣片20~30份、粘米粉200~250份、糯米粉200~250份、白糖50~100份、水600~800份、植物油适量；其中超微茯苓粉通过液氮冷冻、静高压处理、粗粉碎和超微粉碎并过筛而获得，本发明中茯苓超微粉中的有效功能成分能与其它原材料中的功能成分进行更充分的结合，从而充分发挥茯苓多糖在增强免疫力上的保健作用，同时，其营养均衡，口感细腻，食用后口齿留香，对八珍糕的进一步改进和推广具有重要的现实意义。
Description
技术领域
本发明涉及保健食品领域，具体涉及一种适合不同年龄段消费者食用的具有增强免疫力功能的茯苓八珍糕。
背景技术
茯苓，别名云苓、茯灵、松茯苓、松薯等，是寄生在松树根部的多孔菌科植物，是一种珍贵的药食两用菌，自古以来就是药食同源的保健食品，一直受到人们的关注，富含茯苓多糖等多种功效成分，具有健脾胃、利水消肿、抗衰老、抗突变等功能，同时能对机体免疫功能进行调节，具有强身健体的功效，据研究，茯苓中的茯苓多糖等有效成分对免疫功能的影响主要表现在能增加巨噬细胞的细胞毒性作用，其使吞噬细胞的吞噬率和吞噬指数明显增加，其中羟甲基茯苓多糖能明显增强小鼠脾抗体分泌细胞数(PFC)以及特异的抗原结合细胞数(SRFC)，并且增强作用以随剂量的增加而增加；茯苓多糖体能增加酸性非特异酯酶(ANAE)阳性淋巴细胞数以及增强T淋巴细胞的细胞毒性作用，即增强细胞免疫反应，并因此而激活机体对肿瘤的免疫监督系统，这与其抗肿瘤活性密切相关，古人称茯苓为“四时神药”，因为它功效非常广泛，不分四季，将它与各种药物配伍，不管寒、温、风、湿诸疾，都能发挥其独特功效，但现有的茯苓一般直接通过普通粉碎后进行利用，其生物利用度较低，茯苓多糖等有效功能成分得不到充分利用，从而造成茯苓资源的浪费以及其对人体保健达不到既定的效果。
而八珍糕是闻名于江浙一带的一种保健糕点，一般由八味中草药与米粉等结合制成，目前八珍糕的常见加工工艺为将各种原料粉末用水调和、然后模压、蒸熟的方式进行，由于只是简单的混合、蒸熟，糕点中各种原料分子之间的功能成分并未进行结合，因而无法形成良好的质构并充分发挥其保健功效，长期使用也难以达到增强机体免疫力的保健效果，且现有市面上的八珍糕产品还存在食用时药材味过重，口感粗粝，食用后口感发干且掉渣严重的现象，对于饮食精细的现代人而言很难引发食欲，因此本发明旨在结合茯苓在人体免疫功能方面的调节作用而开发一种新型八珍糕，以更好地满足现代人的饮食和保健的双重需要。
发明内容
本发明所解决的技术问题在于提供一种增强免疫力的茯苓八珍糕，以解决上述背景技术中的问题。
本发明所解决的技术问题采用以下技术方案来实现：
一种增强免疫力的茯苓八珍糕，包括如下重量份的原料：
超微茯苓粉70~80份、山药30~40份、薏米30~40份、炒麦芽30~40份、黄实20~30份、莲子20~30份、人参20~30份、白扁豆20~30份、黑芝麻20~30份、红枣片20~30份、粘米粉200~250份、糯米粉200~250份、白糖50~100份、水600~800份、植物油适量；
其中超微茯苓粉的加工方法为：a、取新鲜茯苓，浸泡，洗净后及时削去外皮，切制成1.0~1.5cm厚的茯苓片，干燥至含水量重量比为8%~10%；b、将干燥后的茯苓片放置于密闭容器中，用液氮冷冻50~150s后用1.0~3.0MPa的气压高压处理3~5min；c、将经过步骤b处理的茯苓片用粗粉碎机粉碎后过10目筛，继而将粗粉碎的物料进行超微粉碎后过300目筛即得到超微茯苓粉。
优选地，包括如下重量份的原料：超微茯苓粉75份、山药32份、薏米32份、炒麦芽32份、黄实25份、莲子22份、人参22份、白扁豆22份、黑芝麻30份、红枣片30份、粘米粉225份、糯米粉225份、白糖80份、水700份、植物油适量。
本发明涉及一种茯苓八珍糕的制作方法，其采用如上所述的原料制作八珍糕，其包括如下步骤：
（1）将山药、薏米、炒麦芽、黄实、莲子、人参、白扁豆、黑芝麻、红枣片按比例称取后混合并置于干净铁锅中小火炒至微黄，将炒好的混合物放入中药材专用粉碎机粉碎两次，每次粉碎2~5min，粉碎后用100目筛反复过滤3遍后得到混合粉；
（2）将超微茯苓粉、（1）中混合粉以及粘米粉、糯米粉置入盆中，另起锅将水大火烧至沸腾后加入白糖融化得到糖水，将盆中的物料边搅拌边缓慢倒入糖水，至无粒状白粉时将盆中物料和成面团，盖上湿布静置20~25分钟；
（3）用植物油涂抹模具和蒸盘四周，将（2）中面团放入模具中成型并码放于蒸盘上，将蒸盘置于蒸锅中大火蒸煮30~35min得到成品。
有益效果：本发明所述的一种增强免疫力的茯苓八珍糕，其对茯苓进行液氮冷却、高压处理和超微粉碎后得到超微茯苓粉，氮冻及静态加压对茯苓进行前处理，从而使茯苓的脆性增加、黏性和韧性降低，使后续超微处理后的超微茯苓粉更细，从而超微茯苓粉与山药、薏米、炒麦芽、黄实、莲子、人参、白扁豆、黑芝麻、红枣等结合后，其结合的比表面积增大，分子之间的功能成分能够进行更充分的结合，从而其功能成分能够发挥更充分的作用，达到更好的增强免疫力的保健效果，其次，本发明利用药材均进行炒香处理，利用黑芝麻进行增香，同时合理均衡各成分的比例，在保证其保健功效的同时保证最终产品食用时口感细腻，食用后口齿留香，符合现代人精细饮食的需要。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施例进一步阐述本发明。
实施例一
该实施例中包括如下组分的原料：超微茯苓粉150g、山药64 g、薏米64 g、炒麦芽64 g、黄实50 g、莲子44g、人参44g、白扁豆44g、黑芝麻60g、红枣片60 g、粘米粉450g、糯米粉450g、白糖160 g、水1600g、植物油适量；
其中超微茯苓粉的加工方法为：a、取新鲜茯苓，浸泡，洗净后及时削去外皮，切制成1.2cm厚的茯苓片，干燥至含水量重量比为8%~10%；b、将干燥后的茯苓片放置于密闭容器中，用液氮冷冻100s后用2.5MPa的气压高压处理5min；c、将经过步骤b处理的茯苓片用粗粉碎机粉碎后过10目筛，继而将粗粉碎的物料进行超微粉碎后过300目筛即得到超微茯苓粉。
八珍糕制作时先将山药、薏米、炒麦芽、黄实、莲子、人参、白扁豆、黑芝麻、红枣片按比例称取后混合并置于干净铁锅中小火炒至微黄，将炒好的混合物放入中药材专用粉碎机粉碎两次，每次粉碎5min，粉碎后用100目筛反复过滤3遍后得到混合粉；将超微茯苓粉、前面所述混合粉以及粘米粉、糯米粉置入盆中，另起锅将水大火烧至沸腾后加入白糖融化得到糖水，将盆中的物料边搅拌边缓慢倒入糖水，搅拌至无粒状白粉时将盆中物料和成面团，盖上湿布静置20分钟；用植物油涂抹模具和蒸盘四周，方便脱模，模具选择小型饼干模或布丁模，将面团放入模具中成型并码放于蒸盘上，将蒸盘置于蒸锅中大火蒸煮30min得到成品。
实施例二
该实施例中包括如下组分的原料：超微茯苓粉800g、山药350 g、薏米350 g、炒麦芽300g、黄实200 g、莲子200g、人参250g、白扁豆250g、黑芝麻300g、红枣片300 g、粘米粉2500g、糯米粉2000g、白糖800 g、水6000g、植物油适量；
其中超微茯苓粉的加工方法为：a、取新鲜茯苓，浸泡，洗净后及时削去外皮，切制成1.0cm厚的茯苓片，干燥至含水量重量比为8%~10%；b、将干燥后的茯苓片放置于密闭容器中，用液氮冷冻80s后用1.0MPa的气压高压处理3min；c、将经过步骤b处理的茯苓片用粗粉碎机粉碎后过10目筛，继而将粗粉碎的物料进行超微粉碎后过300目筛即得到超微茯苓粉。
八珍糕制作时先将山药、薏米、炒麦芽、黄实、莲子、人参、白扁豆、黑芝麻、红枣片按比例称取后混合并置于干净铁锅中小火炒至微黄，将炒好的混合物放入中药材专用粉碎机粉碎两次，每次粉碎3min，粉碎后用100目筛反复过滤3遍后得到混合粉；将超微茯苓粉、前面所述混合粉以及粘米粉、糯米粉置入盆中，另起锅将水大火烧至沸腾后加入白糖融化得到糖水，将盆中的物料边搅拌边缓慢倒入糖水，搅拌至无粒状白粉时将盆中物料和成面团，盖上湿布静置25分钟；用植物油涂抹模具和蒸盘四周，方便脱模，将面团放入模具中成型并码放于蒸盘上，将蒸盘置于蒸锅中大火蒸煮35min得到成品。
以上显示和描述了本发明的基本原理、主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (3)
1.一种增强免疫力的茯苓八珍糕，其特征在于，包括如下重量份的原料：
超微茯苓粉70~80份、山药30~40份、薏米30~40份、炒麦芽30~40份、黄实20~30份、莲子20~30份、人参20~30份、白扁豆20~30份、黑芝麻20~30份、红枣片20~30份、粘米粉200~250份、糯米粉200~250份、白糖50~100份、水600~800份、植物油适量；
其中超微茯苓粉的加工方法为：a、取新鲜茯苓，浸泡，洗净后及时削去外皮，切制成1.0~1.5cm厚的茯苓片，干燥至含水量重量比为8%~10%；b、将干燥后的茯苓片放置于密闭容器中，用液氮冷冻50~150s后用1.0~3.0MPa的气压高压处理3~5min；c、将经过步骤b处理的茯苓片用粗粉碎机粉碎后过10目筛，继而将粗粉碎的物料进行超微粉碎后过300目筛即得到超微茯苓粉。
2.根据权利要求1所述的一种增强免疫力的茯苓八珍糕，其特征在于，包括如下重量份的原料：超微茯苓粉75份、山药32份、薏米32份、炒麦芽32份、黄实25份、莲子22份、人参22份、白扁豆22份、黑芝麻30份、红枣片30份、粘米粉225份、糯米粉225份、白糖80份、水700份、植物油适量。
3.一种茯苓八珍糕的制作方法，其特征在于，采用权利要求1或2所述的原料制作八珍糕，其包括如下步骤：
（1）将山药、薏米、炒麦芽、黄实、莲子、人参、白扁豆、黑芝麻、红枣片按比例称取后混合并置于干净铁锅中小火炒至微黄，将炒好的混合物放入中药材专用粉碎机粉碎两次，每次粉碎2~5min，粉碎后用100目筛反复过滤3遍后得到混合粉；
（2）将超微茯苓粉、（1）中混合粉以及粘米粉、糯米粉置入盆中，另起锅将水大火烧至沸腾后加入白糖融化得到糖水，将盆中的物料边搅拌边缓慢倒入糖水，至无粒状白粉时将盆中物料和成面团，盖上湿布静置20~25分钟；
（3）用植物油涂抹模具和蒸盘四周，将（2）中面团放入模具中成型并码放于蒸盘上，将蒸盘置于蒸锅中大火蒸煮30~35min得到成品。
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244475A (zh) * | 2018-03-14 | 2018-07-06 | 童国柱 | 一种苍术荷叶糯米糕及其制备方法 |
| CN108991352A (zh) * | 2018-06-05 | 2018-12-14 | 贞丰特色原味小吃有限公司 | 一种分子凉糕及其制备方法 |
| CN110881617A (zh) * | 2019-10-29 | 2020-03-17 | 黄冈师范学院 | 速食茯苓糕及其制作方法 |
| CN111972666A (zh) * | 2020-07-28 | 2020-11-24 | 经鸿纬预防医学科技(上海)有限公司 | 一种药食同源提升免疫力的八珍玉兰糕及其数据溯源法 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108244475A (zh) * | 2018-03-14 | 2018-07-06 | 童国柱 | 一种苍术荷叶糯米糕及其制备方法 |
| CN108991352A (zh) * | 2018-06-05 | 2018-12-14 | 贞丰特色原味小吃有限公司 | 一种分子凉糕及其制备方法 |
| CN110881617A (zh) * | 2019-10-29 | 2020-03-17 | 黄冈师范学院 | 速食茯苓糕及其制作方法 |
| CN111972666A (zh) * | 2020-07-28 | 2020-11-24 | 经鸿纬预防医学科技(上海)有限公司 | 一种药食同源提升免疫力的八珍玉兰糕及其数据溯源法 |
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