CN108185298A - 一种红枣面条及其制备方法 - Google Patents
一种红枣面条及其制备方法 Download PDFInfo
- Publication number
- CN108185298A CN108185298A CN201810217622.8A CN201810217622A CN108185298A CN 108185298 A CN108185298 A CN 108185298A CN 201810217622 A CN201810217622 A CN 201810217622A CN 108185298 A CN108185298 A CN 108185298A
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- parts
- vitamin
- powder
- noodles
- jujube
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Classifications
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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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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
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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
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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
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明属于保健食品领域,公开了一种红枣面条及其制备方法,由以下重量份组成:红枣粉5‑10份、黑芝麻粉1‑2份、中药粉3‑5份、红糖2‑3份、人参皂苷0.5‑1份、当归多糖0.5‑1份、维生素A 0.003‑0.009份、维生素B9 0.15‑0.2份、维生素B12 0.005‑0.01份、维生素C 0.3‑0.5份、铁0.2‑0.3份、锌0.09‑0.12份、钙0.15‑0.3份、食盐1‑2份、小麦粉至100份。本发明添加了人参皂苷、当归多糖、中药粉复配作为功效成分制作面条,使制得的面条遵从产褥期贫血的病理规律,针对产褥期产妇的营养需求,为产褥期产妇提供充足的营养,改善产褥期贫血症状,提高产妇机体免疫功能,加快产褥期机体恢复的速度,帮助产妇尽快提高产后身体与生活质量。
Description
技术领域
本发明涉及保健食品技术领域,具体涉及一种红枣面条及其制备方法。
背景技术
产后贫血一般有两方面的原因,一是妊娠期间就有贫血症状,但未能得到及时改善,分娩后不同程度的失血使贫血程度加重;二是妊娠期间孕妇各项血液指标都正常,产后贫血是由于分娩时失血过多造成的。产后贫血不仅会导致自身的营养得不到补充,身体虚弱导致乳汁分泌不足,影响对宝宝营养的提供,还会导致产褥期延长,身体恢复减慢,抵抗力下降,发生产褥期感染、发热等疾病。因此,产褥期贫血产妇的身体恢复对孩子的营养供应及自身恢复都十分重要。
我国是面食消费大国,如今市场上销售的面条品种多种多样,一般是用传统的配方添加不同的口味生产出不同的面条。随着我国城乡生活水平的不断提高,只是从口味和原料质量上对面条进行改善远远不能满足现代人们的需求。如何通过面条原料配方的改良,提高面条的营养价值,且能够使其具有食疗效果,是当今社会研究的热点。现如今已有不少食疗面条相关的中国专利申请,如中国专利《一种玉桃面条的制作方法》(专利申请号:CN201210294261.X)、中国专利《一种野生黑鱼营养面条及其制备方法》(专利申请号:CN201310663153.X)、中国专利《一种菱粉保健面条》(专利申请号:CN200810090771.9)、中国专利《海带豆汁面条及其制作方法》(专利申请号:CN200810237668.2)、中国专利《石墨黑大豆养生挂面》(专利申请号:CN201210346163.6),这些发明所制备的面条均具有一定的改善贫血的作用,但其所添加的成分功效较为笼统,缺乏病理针对性,而产褥期贫血症状的改善不仅需要符合贫血的病理规律,还要针对产褥期产妇的体质以及身体生理生化作用的特点,常规的改善贫血的面条配方不能完全符合产褥期的特点。
发明内容
为了解决上述问题,本发明提供了一种红枣面条及其制备方法,添加了人参皂苷、当归多糖、中药粉复配作为功效成分制作面条,使制得的面条遵从产褥期贫血的病理规律,针对产褥期产妇的营养需求,为产褥期产妇提供充足的营养,改善产褥期贫血症状,提高产妇机体免疫功能,加快产褥期机体恢复的速度,帮助产妇尽快提高产后身体与生活质量。
本发明可以通过以下技术方案来实现:
一种红枣面条,由以下重量份组成:红枣粉5-10份、黑芝麻粉1-2份、中药粉3-5份、红糖2-3份、人参皂苷0.5-1份、当归多糖0.5-1份、维生素A 0.003-0.009份、维生素B90.15-0.2份、维生素B120.005-0.01份、维生素C 0.3-0.5份、铁0.2-0.3份、锌0.09-0.12份、钙0.15-0.3份、食盐1-2份、小麦粉至100份。
优选地,一种红枣面条,由以下重量份组成:红枣粉8份、黑芝麻粉1.5份、中药粉4份、红糖2.5份、人参皂苷0.8份、当归多糖0.8份、维生素A 0.006份、维生素B90.18份、维生素B120.008份、维生素C 0.4份、铁0.25份、锌0.1份、钙0.23份、食盐1.5份、小麦粉至100份。
优选地,所述中药粉由以下重量份组成:茯苓9-12份、黄芪12-15份、甘草5-8份、陈皮6-8份、白芍9-12份、熟地黄9-12份、五味子6-9份。
优选地,所述中药粉由以下重量份组成:茯苓10.5份、黄芪13.5份、甘草6.5份、陈皮7份、白芍10.5份、熟地黄10.5份、五味子7.5份。
优选地,所述人参皂苷的制备方法为:取人参粗根粉20g,加入10-20倍量的水,在80-90℃下浸提1h,然后用棉花粗滤,取滤液加入0.6g水石灰乳除杂,并调节pH至9-10,静置10min,过滤,取滤液用浓硫酸调节pH至7,静置10min,过滤取滤液减压浓缩至10ml,取浓缩液通过AB-8型大孔树脂柱,用蒸馏水水洗至无色后,再用5BV的70%乙醇洗脱,收集乙醇洗脱液,减压回收乙醇,在55℃真空干燥,得到人参皂苷。
优选地,所述当归多糖的制备方法为:取当归粉碎过40目筛,分别加入6倍和4倍95%乙醇回流各提取2h,过滤,取残渣分别加7倍和5倍蒸馏水各提取2h,过滤合并滤液,浓缩得水提液,用95%乙醇调节水提液至含醇量80%后,静置24h,过滤,取沉淀,于80℃下减压干燥,得醇沉当归粗多糖,然后加1倍量水溶解,得多糖水溶液,再加入多糖水溶液体积1/5的氯仿和1/25的正丁醇,剧烈振摇20min,经2500r/min离心15min,取水层再加其体积1/5的氯仿和1/25的正丁醇,剧烈振摇20min,经2500r/min离心15min,重复5次,最后所得水层于80℃下减压干燥,即得当归多糖。
优选地,所述中药粉的制备方法为:分别将茯苓、黄芪、甘草、陈皮、白芍、熟地黄、五味子粉碎,过80目筛,按重量份将各粉末混合,按料液比为1:10加入蒸馏水,在80℃下提取3次,每次1h,合并提取液,过滤,旋转蒸发浓缩至密度为1.1的浓缩液,然后在进风温度为140℃,出风温度为70℃,进风压力为40MPa的条件下,进行喷雾干燥,即得中药粉。
本发明还提供一种红枣面条的制备方法,包括如下步骤:
(1)将低筋面粉与红枣粉、黑芝麻粉、中药粉按重量份混合,搅拌均匀后过筛,得混合粉;
(2)按重量份称取红糖、人参皂苷、当归多糖、维生素A、维生素B9、维生素B12、维生素C、铁、锌、钙和食盐混合均匀,用水溶解后,加入步骤(1)的混合粉中搅拌均匀,再加水放入和面机中,在25-30℃下和面10-15min,得到面团;
(3)将步骤(2)和好的面团在20-30℃下熟化10-15min;
(4)将步骤(3)熟化后的面团通过锟压制成厚度为1.3-1.4mm的面带,再切成宽2mm的面条;
(5)将步骤(4)切好的面条放入烘房中干燥至含水量8%,密封包装,得到本发明的红枣面条。
本发明所述各主要功效成分作用机理如下:
人参具有对多种疾病防治效果和对人体滋补强壮作用,其所含的人参总皂苷是由具溶血性和抗溶血性的2种类型的皂苷所组成,能够使红细胞生成素的水平升高,促进CD34+造血干细胞体外扩增与定向诱导分化。
当归是补血活血的常用中药,其所含的当归多糖是造血的主要活性成分之一,能够通过降低造血干细胞表面的粘附分子表达,促使骨髓单个核细胞(BMNC)更早进入外周血循环,促进造血功能的修复,还能上调BMNC对细胞外基质中纤维连接蛋白的黏附率来加速BMNC的增殖分化,从而促进造血功能。
中药粉中所含茯苓、黄芪、甘草、陈皮是补气之药,白芍、熟地黄是养血之药,五味子能补肺气虚,将这些中药复配在一起,具有益气补血,养血安神的功效,能够治疗脾肺气虚,营血不足,倦怠无力等症状。
本发明具备以下有益效果:
本发明提供的一种红枣面条及其制备方法,针对产褥期贫血的病理特点,弥补了面食制作技术相关现有技术中原料成分笼统,缺乏针对性的缺陷,添加了人参皂苷、当归多糖、中药粉复配作为功效成分制作面条。其中,中药粉由经过特别甄选茯苓、黄芪、甘草、陈皮、白芍、熟地黄,进行合理配比后加工制成,添加至面条中,能够使得面条具有益气补血的功效,并将人参皂苷、当归多糖复配后精准地添加至面条中,能够从分子和细胞范畴针对产褥期贫血的病理特点,与中药粉并行协同作用,显著提高面条改善贫血的功效。另外,本发明还针对产褥期孕妇的营养需求特点与体质特征,在面条中精准地添加合理配比的维生素和矿物质,联合一定量的红枣粉、黑芝麻粉,使制得的面条不仅口感层次分明、具有香甜风味,能够增进产褥期产妇食欲,且能够充分符合产褥期人体的生理生化特点,通过食用本发明制备的面条,方便有效而安全地改善贫血症状,加快产褥期恢复速度,帮助提高产妇的生活质量。
附图说明
图1小鼠Hb含量变化趋势对比
图2小鼠RBC含量变化趋势对比
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1
一种红枣面条,由以下重量份组成:红枣粉5份、黑芝麻粉2份、中药粉3份、红糖3份、人参皂苷0.5份、当归多糖1份、维生素A0.003份、维生素B90.2份、维生素B120.005份、维生素C 0.5份、铁0.2份、锌0.12份、钙0.15份、食盐2份、小麦粉至100份。
所述中药粉由以下重量份组成:茯苓9份、黄芪15份、甘草5份、陈皮8份、白芍9份、熟地黄12份、五味子6份。
所述人参皂苷的制备方法为:取人参粗根粉20g,加入10-20倍量的水,在80-90℃下浸提1h,然后用棉花粗滤,取滤液加入0.6g水石灰乳除杂,并调节pH至9-10,静置10min,过滤,取滤液用浓硫酸调节pH至7,静置10min,过滤取滤液减压浓缩至10ml,取浓缩液通过AB-8型大孔树脂柱,用蒸馏水水洗至无色后,再用5BV的70%乙醇洗脱,收集乙醇洗脱液,减压回收乙醇,在55℃真空干燥,得到人参皂苷。
所述当归多糖的制备方法为:取当归粉碎过40目筛,分别加入6倍和4倍95%乙醇回流各提取2h,过滤,取残渣分别加7倍和5倍蒸馏水各提取2h,过滤合并滤液,浓缩得水提液,用95%乙醇调节水提液至含醇量80%后,静置24h,过滤,取沉淀,于80℃下减压干燥,得醇沉当归粗多糖,然后加1倍量水溶解,得多糖水溶液,再加入多糖水溶液体积1/5的氯仿和1/25的正丁醇,剧烈振摇20min,经2500r/min离心15min,取水层再加其体积1/5的氯仿和1/25的正丁醇,剧烈振摇20min,经2500r/min离心15min,重复5次,最后所得水层于80℃下减压干燥,即得当归多糖。
所述中药粉的制备方法为:分别将茯苓、黄芪、甘草、陈皮、白芍、熟地黄、五味子粉碎,过80目筛,按重量份将各粉末混合,按料液比为1:10加入蒸馏水,在80℃下提取3次,每次1h,合并提取液,过滤,旋转蒸发浓缩至密度为1.1的浓缩液,然后在进风温度为140℃,出风温度为70℃,进风压力为40MPa的条件下,进行喷雾干燥,即得中药粉。
上述一种红枣面条的制备方法,包括以下步骤:
(1)将低筋面粉与红枣粉、黑芝麻粉、中药粉按重量份混合,搅拌均匀后过筛,得混合粉;
(2)按重量份称取红糖、人参皂苷、当归多糖、维生素A、维生素B9、维生素B12、维生素C、铁、锌、钙和食盐混合均匀,用水溶解后,加入步骤(1)的混合粉中搅拌均匀,再加水放入和面机中,在25-30℃下和面10-15min,得到面团;
(3)将步骤(2)和好的面团在20-30℃下熟化10-15min;
(4)将步骤(3)熟化后的面团通过锟压制成厚度为1.3-1.4mm的面带,再切成宽2mm的面条;
(5)将步骤(4)切好的面条放入烘房中干燥至含水量8%,密封包装,得到本发明的红枣面条。
实施例2
一种红枣面条,由以下重量份组成:红枣粉10份、黑芝麻粉1份、中药粉5份、红糖2份、人参皂苷1份、当归多糖0.5份、维生素A 0.009份、维生素B90.15份、维生素B120.01份、维生素C 0.3份、铁0.3份、锌0.09份、钙0.3份、食盐1份、小麦粉至100份。
所述中药粉由以下重量份组成:茯苓12份、黄芪12份、甘草8份、陈皮6份、白芍12份、熟地黄9份、五味子9份。
实施例3
一种红枣面条,由以下重量份组成:红枣粉8份、黑芝麻粉1.5份、中药粉4份、红糖2.5份、人参皂苷0.8份、当归多糖0.8份、维生素A 0.006份、维生素B90.18份、维生素B120.008份、维生素C 0.4份、铁0.25份、锌0.1份、钙0.23份、食盐1.5份、小麦粉至100份。
所述中药粉由以下重量份组成:茯苓10.5份、黄芪13.5份、甘草6.5份、陈皮7份、白芍10.5份、熟地黄10.5份、五味子7.5份。
对比例1
与实施例1的区别在于,原料配方中没有添加当归多糖,具体为:红枣粉5份、黑芝麻粉2份、红糖3份、人参皂苷0.5份、当归多糖1份、维生素A 0.003份、维生素B90.2份、维生素B120.005份、维生素C 0.5份、铁0.2份、锌0.12份、钙0.15份、食盐2份、小麦粉至100份。
对比例2
与实施例1的区别在于,原料配方中没有添加人参皂苷,具体为:红枣粉5份、黑芝麻粉2份、中药粉3份、红糖3份、当归多糖1份、维生素A 0.003份、维生素B90.2份、维生素B120.005份、维生素C 0.5份、铁0.2份、锌0.12份、钙0.15份、食盐2份、小麦粉至100份。
对比例3
与实施例1的区别在于,原料配方中没有添加中药粉,具体为:红枣粉5份、黑芝麻粉2份、中药粉3份、红糖3份、人参皂苷0.5份、维生素A 0.003份、维生素B90.2份、维生素B120.005份、维生素C 0.5份、铁0.2份、锌0.12份、钙0.15份、食盐2份、小麦粉至100份。
功效验证
试验例1
选择60只哺乳期为1-2天,体重22-24g的产后小鼠进行实验,随机分成6组,每组10只,实验前将小鼠放血25mL/kg体重,建立产后哺乳期小鼠贫血模型,每组小鼠每天灌胃本发明实施例1-3和对比例1-3制备的面条煮熟面糊25g/kg,连续灌胃饲养10d,各组小鼠自由饮水,于相同环境条件下饲养。饲养过程中,在灌胃1天后、3天后和7天后分别测定小鼠的血红细胞(Hb)含量和红细胞(RBC)数,饲养结束后,对各组小鼠进行骨髓有核细胞计数。测定结果如下表1所示:
表1各组贫血产后的贫血改善指标测定
如上表所示,通过实施例1与对比例1的对比可知,在本发明制备的面条中添加当归多糖,可将贫血产后小鼠骨髓有核细胞的数量增加162.7%;通过实施例1与对比例2的对比可知,在本发明制备的面条中添加人参皂苷,可将贫血产后小鼠的骨髓有核细胞的数量增加165.2%;通过实施例1与对比例3的对比可知,在本发明制备的面条中添加中药粉,可将贫血产后小鼠的骨髓有核细胞的数量增加79.8%。综上所述,在本发明制备的面条中添加当归多糖、人参皂苷、中药粉进行复配,能够有效增加骨髓有核细胞的数量,具有促进骨髓增殖的能力,修复机体自身造血功能,提高机体自身改善贫血的能力。
如上表及附图1、附图2所示,通过实施例1-3与对比例1-3的对比可知,在本发明制备的面条中,添加当归多糖、人参皂苷、中药粉进行复配,可以加快机体血红细胞的含量与红细胞数的恢复速度,提高产后机体贫血症状改善的效率,有利于产褥期机体的快速恢复。
以上所述实施例仅表达了本发明的几种实施方式,其描述较为具体和详细,但并不能因此而理解为对本发明专利范围的限制。应当指出的是,对于本领域的普通技术人员来说,在不脱离本发明构思的前提下,还可以做出若干变形和改进,这些都属于本发明的保护范围。
Claims (8)
1.一种红枣面条,其特征在于,由以下重量份组成:红枣粉5-10份、黑芝麻粉1-2份、中药粉3-5份、红糖2-3份、人参皂苷0.5-1份、当归多糖0.5-1份、维生素A 0.003-0.009份、维生素B9 0.15-0.2份、维生素B12 0.005-0.01份、维生素C 0.3-0.5份、铁0.2-0.3份、锌0.09-0.12份、钙0.15-0.3份、食盐1-2份、小麦粉至100份。
2.根据权利要求1所述的一种红枣面条,其特征在于,由以下重量份组成:红枣粉8份、黑芝麻粉1.5份、中药粉4份、红糖2.5份、人参皂苷0.8份、当归多糖0.8份、维生素A 0.006份、维生素B9 0.18份、维生素B12 0.008份、维生素C 0.4份、铁0.25份、锌0.1份、钙0.23份、食盐1.5份、小麦粉至100份。
3.根据权利要求1或2所述的一种红枣面条,其特征在于,所述中药粉由以下重量份组成:茯苓9-12份、黄芪12-15份、甘草5-8份、陈皮6-8份、白芍9-12份、熟地黄9-12份、五味子6-9份。
4.根据权利要求1或2所述的一种红枣面条,其特征在于,所述中药粉由以下重量份组成:茯苓10.5份、黄芪13.5份、甘草6.5份、陈皮7份、白芍10.5份、熟地黄10.5份、五味子7.5份。
5.根据权利要求1或2所述的一种红枣面条,其特征在于,所述人参皂苷的制备方法为:取人参粗根粉20g,加入10-20倍量的水,在80-90℃下浸提1h,然后用棉花粗滤,取滤液加入0.6g水石灰乳除杂,并调节pH至9-10,静置10min,过滤,取滤液用浓硫酸调节pH至7,静置10min,过滤取滤液减压浓缩至10ml,取浓缩液通过AB-8型大孔树脂柱,用蒸馏水水洗至无色后,再用5BV的70%乙醇洗脱,收集乙醇洗脱液,减压回收乙醇,在55℃真空干燥,得到人参皂苷。
6.根据权利要求1或2所述的一种红枣面条,其特征在于,所述当归多糖的制备方法为:取当归粉碎过40目筛,分别加入6倍和4倍95%乙醇回流各提取2h,过滤,取残渣分别加7倍和5倍蒸馏水各提取2h,过滤合并滤液,浓缩得水提液,用95%乙醇调节水提液至含醇量80%后,静置24h,过滤,取沉淀,于80℃下减压干燥,得醇沉当归粗多糖,然后加1倍量水溶解,得多糖水溶液,再加入多糖水溶液体积1/5的氯仿和1/25的正丁醇,剧烈振摇20min,经2500r/min离心15min,取水层再加其体积1/5的氯仿和1/25的正丁醇,剧烈振摇20min,经2500r/min离心15min,重复5次,最后所得水层于80℃下减压干燥,即得当归多糖。
7.根据权利要求1或2所述的一种红枣面条,其特征在于,所述中药粉的制备方法为:分别将茯苓、黄芪、甘草、陈皮、白芍、熟地黄、五味子粉碎,过80目筛,按重量份将各粉末混合,按料液比为1:10加入蒸馏水,在80℃下提取3次,每次1h,合并提取液,过滤,旋转蒸发浓缩至密度为1.1的浓缩液,然后在进风温度为140℃,出风温度为70℃,进风压力为40MPa的条件下,进行喷雾干燥,即得中药粉。
8.一种制备如权利要求1-7任一项所述的一种红枣面条的方法,其特征在于,包括以下步骤:
(1)将低筋面粉与红枣粉、黑芝麻粉、中药粉按重量份混合,搅拌均匀后过筛,得混合粉;
(2)按重量份称取红糖、人参皂苷、当归多糖、维生素A、维生素B9、维生素B12、维生素C、铁、锌、钙和食盐混合均匀,用水溶解后,加入步骤(1)的混合粉中搅拌均匀,再加水放入和面机中,在25-30℃下和面10-15min,得到面团;
(3)将步骤(2)和好的面团在20-30℃下熟化10-15min;
(4)将步骤(3)熟化后的面团通过锟压制成厚度为1.3-1.4mm的面带,再切成宽2mm的面条;
(5)将步骤(4)切好的面条放入烘房中干燥至含水量8%,密封包装,得到本发明的红枣面条。
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