CN108310205A - 一种具有清除自由基功能的健脑膏及其制备方法 - Google Patents
一种具有清除自由基功能的健脑膏及其制备方法 Download PDFInfo
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- CN108310205A CN108310205A CN201810040225.8A CN201810040225A CN108310205A CN 108310205 A CN108310205 A CN 108310205A CN 201810040225 A CN201810040225 A CN 201810040225A CN 108310205 A CN108310205 A CN 108310205A
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Abstract
本发明属于食品加工领域,公开了一种具有清除自由基功能的健脑膏及其制备方法。该膏休闲食品采用了十几种药食同源中药材加富含各种矿物质的泉水,与香蕉、糙米等糖化醪混合,继承传统工艺并结合现代化创新技术熬制而成。本发明制得的膏剂呈棕黄色,带有淡淡药香味,风味独特,食而不腻,保存方便,原料天然,适合大多数人群,基本没有毒副作用,可长期食用,并有显著的益智健脑、清除自由基、增强免疫力等效用,具有较好的开发前景和商业价值。
Description
技术领域
本发明属于食品加工领域,特别涉及一种具有清除自由基功能的健脑膏及其制备方法。
背景技术
现在市场上的休闲食品十分丰富,但尚未发现功能性的膏休闲食品,仅出现应用于医药上的膏滋,此种膏滋针对某种疾病有疗效,但其仅以保健品形式出现在市场,并且生产成本高。目前,人们研究开发了很多产品用于消除自由基及健脑益智,包括各种食品组合和中西药物的单方,但是那些中西药物和食品的组合含有很多不合理成分或某些使人体产生副作用的有毒有害成分。例如一些药方里含有生物碱等,乱吃滥服可导致儿童性早熟,对生长发育起阻碍效果,甚至会出现无法预料的后果。
当今社会,大力提倡以“食疗”预防疾病,是药三分毒,“食疗”为主,“药治”为辅。从而本发明所述的膏休闲食品,集保健品与功能性食品于一身,根据药食同源并结合实验对其药效成分进行分析,选取了十几种对消除自由基及健脑益智有明显疗效的中药材,基本没有毒副作用。在传统工艺的基础上,结合现代化创新技术研发了这种以水果营养成分与药物中药效物质相协同的休闲食品,生产成本低,功能性显著,属快消食品。其具备了膏滋的药效,还作为小零食供消费者消遣。
银杏叶中含有天然活性黄酮及苦内酯等与人体健康有益的多种成份,具有溶解胆固醇,扩张血管的作用,对改善脑功能障碍、老年痴呆、记忆力减退等有明显效果。其防病、治病、健身的价值在明代李时珍的《本草纲目》中早有记载。经国家卫生部门检测证明:对于高血脂的调节、高血压和冠心病等心脑血管系统疾病患者辅助性防治以及肥胖型人群的减肥等有良好的功效,是预防治疗老年痴呆的理想饮品。是目前世界公认的治、防心脑血管疾病最理想的药物成份。并且对中枢神经系统有重要的影响:银杏叶制剂能够改善人学习能力以及短期记忆能力;保护神经作用,银杏制剂对听神经、前庭感觉上皮细胞有保护作用;银杏叶提取物可减轻周围神经损伤后大鼠脊神经节感觉神经元的损害;可减轻缺血在灌注对神经元的损伤,改善记忆力。
胡萝卜因其肉质根含有丰富的类胡萝卜素、可溶性糖、淀粉、纤维素、多种维生素以及多种矿质元素,素有“小人参”之称。β-胡萝卜素是维生素A源,水解后形成维生素A,是人体不可缺少的一种维生素,可促进生长发育,而且胡萝卜素和类胡萝卜素作为天然的有机大分子,可以清除血液及肠道的氧自由基,达到排毒、防癌、防治心血管疾病的功效,维A也保护大脑神经细胞免受自由基侵害,可以刺激大脑物质交换,减轻背痛的压力。
核桃果在国外,人称“大力士食品”、“营养丰富的坚果”、“益智果”;在国内享有“万岁子”、“长寿果”、“养生之宝”的美称。其卓着的健脑效果和丰富的营养价值,已经为越来越多的人所推崇。核桃仁含有丰富的营养素,每百克含蛋白质15~20克,脂肪较多,碳水化合物10克;并含有人体必需的钙、磷、铁等多种微量元素和矿物质,胡萝卜素、核黄素等多种维生素以及人体营养必需的不饱和脂肪酸,这些成分皆为大脑组织细胞代谢的重要物质,能滋养脑细胞,增强脑功能。
发明内容
为了克服现有技术的缺点和不足之处,本发明的首要目的在于提供一种具有清除自由基功能的健脑膏的制备方法;该方法是以水果、中药材为原料,在煎煮过程中尽量使中药材功能性物质充分释放,并通过调节产品的糖酸度,改善产品风味和口感。此工艺简单、能有效利用水果的营养成分与药食同源中药材的药效营养物质相结合,从而制得集水果营养成分和中药材药效物质为一体的新型功能性膏剂休闲食品。
本发明的另一目的在于提供一种上述制备方法制备得到的具有清除自由基功能的健脑膏。
本发明的目的通过下述技术方案来实现:
一种具有清除自由基功能的健脑膏的制备方法,包括以下步骤:
(1)配料:选取丁香、何首乌、黄精、薄荷、黄芩、党参、杜仲、龙眼肉和银杏叶为原料药材,清洗干净备用;
(2)浸泡:将丁香、何首乌、黄精、薄荷、黄芩、党参、杜仲、龙眼肉和银杏叶浸泡1-1.5个小时,而且水面没过药材10厘米以上;
(3)糖化:将香蕉洗净后带皮打浆,与糙米混合放入发酵坛中,得到混合浆,所述香蕉、糙米以原料药材为基准,质量分别为10%-15%,5%-10%;向混合浆中加入质量分数0.4%的糖化酶,在温度52℃条件下发酵3.5h,得到糖化醪;
(4)煎煮:将步骤(2)浸泡后的药材放入高压煎药机煎煮三次,每次煎煮均是先用大火将药液煮沸,再用小火煎煮,保持微沸,边煮边搅拌,并去除浮于表面的泡沫,以免药液溢出,煎煮后倒出来的汁液沉淀1小时,再用4层纱布过滤,过滤取出药液,药渣续加冷水继续煎煮,然后把煎煮三次的汁液混合成料液;将胡萝卜、柚子皮、小米和步骤(3)所得的糖化醪一起煎煮2-4小时后与料液混合,静置沉淀,过筛,得到混合液;胡萝卜为糖化醪质量的5%-6%,柚子皮为糖化醪质量的3%-4%,小米为糖化醪质量的2%-3%;
(5)浓缩:将步骤(4)所得混合液采用小火煎煮蒸发浓缩,获得清膏,于清膏中加入用麻油油炸过的薄荷和丁香搅拌均匀;
(6)收膏:采用文火进行收膏;
(7)冷却:自然冷却至室温,得到具有清除自由基功能的健脑膏;
(8)包装:包装后的产品采取常温贮存。
步骤(1)所述丁香、何首乌、黄精、薄荷、黄芩、党参、杜仲、龙眼肉、银杏叶的质量比为0.6:1:1:1:1.2:1.6:1.6:1.6:2。
步骤(3)所述糖化酶是由质量比1:1:1的α-淀粉酶、纤维素酶、聚半乳糖醛酸酶复合而成。
步骤(4)所述煎煮三次分别为第一次煎煮2.5小时,第二次煎煮2小时,第三次煎煮1小时;第一次煎煮的加水量为水面高于药材表面10cm,第二次煎煮和第三次煎煮的加水量均以淹没药材表面为准。
步骤(4)所述过筛是向混合液中加入质量百分数1%-2%的食盐再进行加压过滤,然后将滤液过80目筛子。
步骤(4)所述混合液中加入占混合液质量1%-2%的泡过醋的山楂,或加入占混合液质量1.5%-2%的菠萝汁和占混合液质量0.6%-0.8%的生姜汁调节糖酸度。
步骤(5)所述采用小火煎煮蒸发浓缩的过程是用筷子不断搅拌,搅拌至趁热用筷子取浓缩的药液滴于干燥皮纸上,以滴膏周围不见水迹为度;以清膏质量为基准,往清膏中加入用麻油油炸过的3%-4%的薄荷和1%-2%的丁香。
步骤(6)所述收膏前将低聚异麦芽糖和异构化乳糖用文火炒透后加入清膏进行均质增稠;将黑芝麻、核桃和龙眼肉经牡丹籽油炸至微黄,沥干油后研碎成颗粒状在收膏完成后撒入。
一种由上述制备方法制备得到的具有清除自由基功能的健脑膏。
本发明相对于现有技术,具有如下的优点及有益效果:
(1)本发明根据药食同源选用了十几种消除自由基及健脑益智有明显疗效的中药材,并结合实验对其药效进行定性分析;根据中药材的特性,对其进行了发酵、油炸等处理,使其药效物质充分释放,并且结合水果进行煎熬,更大程度地利用了香蕉、柚子皮、胡萝卜等的营养价值,使其利用率最大化;此工艺不但能有效地利用中药材的药效,而且相对传统工艺而言,此工艺易操作,成本低,生产率高。
(2)本发明结合现代化创新技术研发了这种以水果营养成分与药物中药效物质相协同的休闲食品,集保健品与功能性食品效用于一身,其具有明显的益智健脑、消除自由基、抗疲劳等的功能,带有淡淡的药香,风味独特,食而不腻,既可以作为保健品,也可以作休闲食品。
具体实施方式
下面通过具体实施例并结合的方式进一步对本发明进行阐述,但不能理解为对本发明保护范围的限制,本领域的技术人员根据上述发明的内容作出一些非本质的改变和调整,均属于本发明的保护范围。
实施例1:
(1)配料:选取质量比为0.5:1:1:1:1.6:1.6:1.6:1.6:2的丁香、何首乌、黄精、薄荷、黄芩、党参、杜仲、龙眼肉、银杏叶为原料药材,清洗干净备用;
(2)浸泡:将何首乌、黄精、黄芩、党参、杜仲、银杏叶浸泡1个小时,而且水面没过药材15厘米以上;
(3)糖化:将香蕉洗净后带皮打浆,与糙米混合放入发酵坛中,得到混合浆,所述香蕉、糙米以原料药材为基准,质量分别为15%,5%;向混合浆中加入质量分数0.4%的糖化酶(糖化酶是由质量比1:1:1的α-淀粉酶、纤维素酶、聚半乳糖醛酸酶复合而成),在温度52℃条件下发酵3.5h,得到糖化醪;
(4)煎煮:将步骤(2)浸泡后的药材放入高压煎药机煎煮三次,每次煎煮均是先用大火将药液煮沸,再用小火煎煮,保持微沸,边煮边搅拌,并去除浮于表面的泡沫,以免药液溢出,煎煮后倒出来的汁液沉淀1小时,再用4层纱布过滤,过滤取出药液,药渣续加冷水继续煎煮,然后把煎煮三次的汁液混合成料液;所述煎煮三次分别为第一次煎煮2.5小时,第二次煎煮2小时,第三次煎煮1小时;第一次煎煮的加水量为水面高于药材表面10cm,第二次煎煮和第三次煎煮的加水量均以淹没药材表面为准;再将胡萝卜、柚子皮、小米和步骤(3)所得的糖化醪一起煎煮3小时后与料液混合,静置沉淀,加入质量百分数1%-2%的食盐再进行加压过滤,然后将滤液过80目筛子,得到混合液;胡萝卜为糖化醪质量的6%,柚子皮为糖化醪质量的3%,小米为糖化醪质量的3%;加入占混合液质量2%的菠萝汁和占混合液质量0.8%的生姜汁调节糖酸度,改善风味;
(5)浓缩:将煎出的混合液放在小火上煎煮蒸发浓缩,同时不断用筷子搅动药液,防止焦化,逐渐形成稠膏状,趁热用筷子取浓缩的药液滴于干燥皮纸上,以滴膏周围不见水迹为度,此谓清膏。以清膏质量为基准,往清膏中加入用麻油油炸过的薄荷4%和丁香2%;
(6)收膏:控制火候选用文火,边加入用文火炒透的低聚异麦芽糖、异构化乳糖进行均质增稠。收膏完成后撒入经牡丹籽油炸至微黄,沥干油后研碎成颗粒状的黑芝麻、核桃和龙眼肉;
(7)冷却:自然冷却至室温,得到具有清除自由基功能的健脑膏;
(8)包装:包装后的产品采取常温贮存,。
所制作出来的膏稠度适宜,略显棕黄色、带有淡淡的药香味、入口即溶、风味独特、食而不腻。
通过实验对制得的膏进行体外化学分析检测,采用DPPH·分光光度法测得膏中维生素C为0.020mg/ml,对·OH清除率90.00%、对DPPH·清除率为75.09%;利用高效液相色谱测得膏中磷脂酰胆碱123.3mg/100g,并含有大量的VB1、VB2、类胡萝卜素,有效治疗神经衰弱、失眠症,松弛脑神经的紧张状态,提高脑的功能的功效。
实施例2:
(1)配料:选取质量比为0.5:1:1:1:1.6:1.6:1.6:1.6:2的丁香、何首乌、黄精、薄荷、黄芩、党参、杜仲、龙眼肉、银杏叶为原料药材,清洗干净备用;
(2)浸泡:将何首乌、黄精、黄芩、党参、杜仲、银杏叶浸泡1个小时,而且水面没过药材15厘米以上;
3)糖化:将香蕉洗净后带皮打浆,与糙米混合放入发酵坛中,得到混合浆,所述香蕉、糙米以原料药材为基准,质量分别为10%,8%;向混合浆中加入质量分数0.4%的糖化酶(糖化酶是由质量比1:1:1的α-淀粉酶、纤维素酶、聚半乳糖醛酸酶复合而成),在温度52℃条件下发酵3.5h,得到糖化醪;
4)煎煮:将步骤(2)浸泡后的药材放入高压煎药机煎煮三次,每次煎煮均是先用大火将药液煮沸,再用小火煎煮,保持微沸,边煮边搅拌,并去除浮于表面的泡沫,以免药液溢出,煎煮后倒出来的汁液沉淀1小时,再用4层纱布过滤,过滤取出药液,药渣续加冷水继续煎煮,然后把煎煮三次的汁液混合成料液;所述煎煮三次分别为第一次煎煮2.5小时,第二次煎煮2小时,第三次煎煮1小时;第一次煎煮的加水量为水面高于药材表面10cm,第二次煎煮和第三次煎煮的加水量均以淹没药材表面为准;再将胡萝卜、柚子皮、小米和步骤(3)所得的糖化醪一起煎煮3小时后与料液混合,静置沉淀,加入质量百分数1%-2%的食盐再进行加压过滤,然后将滤液过80目筛子,得到混合液;胡萝卜为糖化醪质量的5%,柚子皮为糖化醪质量的6%,小米为糖化醪质量的3%;加入占混合液质量2%的菠萝汁和占混合液质量0.8%的生姜汁调节糖酸度,改善风味;
(5)浓缩:将煎出的混合液放在小火上煎煮蒸发浓缩,同时不断用筷子搅动药液,防止焦化,逐渐形成稠膏状,趁热用筷子取浓缩的药液滴于干燥皮纸上,以滴膏周围不见水迹为度,此谓清膏。以清膏质量为基准,往清膏中加入用麻油油炸过的薄荷3%和丁香1%;
(6)收膏:控制火候选用文火,边加入用文火炒透的低聚异麦芽糖、异构化乳糖进行均质增稠。收膏完成后撒入经牡丹籽油炸至微黄,沥干油后研碎成颗粒状的黑芝麻、核桃和龙眼肉;
(7)冷却:自然冷却至室温,得到具有清除自由基功能的健脑膏;
(8)包装:包装后的产品采取常温贮存,。
所制作出来的膏稠度适宜,略显棕黄色、带有淡淡的药香味、入口即溶、风味独特、食而不腻。
通过实验对制得的膏进行体外化学分析检测,采用DPPH·分光光度法测得膏中维生素C为0.020mg/ml,对·OH清除率90.00%、对DPPH·清除率为75.09%;利用高效液相色谱测得膏中磷脂酰胆碱123.3mg/100g,并含有大量的VB1、VB2、类胡萝卜素,有效治疗神经衰弱、失眠症,松弛脑神经的紧张状态,提高脑的功能的功效。
实施例3:
(1)配料:选取质量比为0.5:1:1:1:1.6:1.6:1.6:1.6:2的丁香、何首乌、黄精、薄荷、黄芩、党参、杜仲、龙眼肉、银杏叶为原料药材,清洗干净备用;
(2)浸泡:将何首乌、黄精、黄芩、党参、杜仲、银杏叶浸泡1个小时,而且水面没过药材15厘米以上;
(3)糖化:将香蕉洗净后带皮打浆,与糙米混合放入发酵坛中,得到混合浆,所述香蕉、糙米以原料药材为基准,质量分别为13%,6%;向混合浆中加入质量分数0.3%的糖化酶(糖化酶是由质量比1:1:1的α-淀粉酶、纤维素酶、聚半乳糖醛酸酶复合而成),在温度52℃条件下发酵3.5h,得到糖化醪;
(4)煎煮:将步骤(2)浸泡后的药材放入高压煎药机煎煮三次,每次煎煮均是先用大火将药液煮沸,再用小火煎煮,保持微沸,边煮边搅拌,并去除浮于表面的泡沫,以免药液溢出,煎煮后倒出来的汁液沉淀1小时,再用4层纱布过滤,过滤取出药液,药渣续加冷水继续煎煮,然后把煎煮三次的汁液混合成料液;所述煎煮三次分别为第一次煎煮2.5小时,第二次煎煮2小时,第三次煎煮1小时;第一次煎煮的加水量为水面高于药材表面10cm,第二次煎煮和第三次煎煮的加水量均以淹没药材表面为准;再将胡萝卜、柚子皮、小米和步骤(3)所得的糖化醪一起煎煮3小时后与料液混合,静置沉淀,加入质量百分数1%-2%的食盐再进行加压过滤,然后将滤液过80目筛子,得到混合液;胡萝卜为糖化醪质量的6%,柚子皮为糖化醪质量的2%,小米为糖化醪质量的3%;加入占混合液质量2%的菠萝汁和占混合液质量0.8%的生姜汁调节糖酸度,改善风味;
(5)浓缩:将煎出的混合液放在小火上煎煮蒸发浓缩,同时不断用筷子搅动药液,防止焦化,逐渐形成稠膏状,趁热用筷子取浓缩的药液滴于干燥皮纸上,以滴膏周围不见水迹为度,此谓清膏。以清膏质量为基准,往清膏中加入用麻油油炸过的薄荷3%和丁香1%;
(6)收膏:控制火候选用文火,边加入用文火炒透的低聚异麦芽糖、异构化乳糖进行均质增稠。收膏完成后撒入经牡丹籽油炸至微黄,沥干油后研碎成颗粒状的黑芝麻、核桃和龙眼肉;
(7)冷却:自然冷却至室温,得到具有清除自由基功能的健脑膏;
(8)包装:包装后的产品采取常温贮存,。
所制作出来的膏稠度适宜,略显棕黄色、带有淡淡的药香味、入口即溶、风味独特、食而不腻。
通过实验对制得的膏进行体外化学分析检测,采用DPPH·分光光度法测得膏中维生素C为0.020mg/ml,对·OH清除率90.00%、对DPPH·清除率为75.09%;利用高效液相色谱测得膏中磷脂酰胆碱123.3mg/100g,并含有大量的VB1、VB2、类胡萝卜素,有效治疗神经衰弱、失眠症,松弛脑神经的紧张状态,提高脑的功能的功效。
上述实施例为本发明较佳的实施方式,但本发明的实施方式并不受上述实施例的限制,其他的任何未背离本发明的精神实质与原理下所作的改变、修饰、替代、组合、简化,均应为等效的置换方式,都包含在本发明的保护范围之内。
Claims (9)
1.一种具有清除自由基功能的健脑膏的制备方法,其特征在于包括以下步骤:
(1)配料:选取丁香、何首乌、黄精、薄荷、黄芩、党参、杜仲、龙眼肉和银杏叶为原料药材,清洗干净备用;
(2)浸泡:将丁香、何首乌、黄精、薄荷、黄芩、党参、杜仲、龙眼肉和银杏叶浸泡1-1.5个小时,而且水面没过药材10厘米以上;
(3)糖化:将香蕉洗净后带皮打浆,与糙米混合放入发酵坛中,得到混合浆,所述香蕉和糙米的用量以原料药材为基准,质量分别为10%-15%,5%-10%;向混合浆中加入质量分数0.4%的糖化酶,在温度52℃条件下发酵3.5h,得到糖化醪;
(4)煎煮:将步骤(2)浸泡后的药材放入高压煎药机煎煮三次,每次煎煮均是先用大火将药液煮沸,再用小火煎煮,保持微沸,边煮边搅拌,并去除浮于表面的泡沫,煎煮后倒出来的汁液沉淀1小时,再用4层纱布过滤,过滤取出药液,药渣续加冷水继续煎煮,然后把煎煮三次的汁液混合成料液;将胡萝卜、柚子皮、小米和步骤(3)所得的糖化醪一起煎煮2-4小时后与料液混合,静置沉淀,过筛,得到混合液;胡萝卜为糖化醪质量的5%-6%,柚子皮为糖化醪质量的3%-4%,小米为糖化醪质量的2%-3%;
(5)浓缩:将步骤(4)所得混合液采用小火煎煮蒸发浓缩,获得清膏,于清膏中加入用麻油油炸过的薄荷和丁香搅拌均匀;
(6)收膏:采用文火进行收膏;
(7)冷却:自然冷却至室温,得到具有清除自由基功能的健脑膏;
(8)包装:包装后的产品采取常温贮存。
2.根据权利要求1所述的制备方法,其特征在于:步骤(1)所述丁香、何首乌、黄精、薄荷、黄芩、党参、杜仲、龙眼肉、银杏叶的质量比为0.6:1:1:1:1.2:1.6:1.6:1.6:2。
3.根据权利要求1所述的制备方法,其特征在于:步骤(3)所述糖化酶是由质量比1:1:1的α-淀粉酶、纤维素酶、聚半乳糖醛酸酶复合而成。
4.根据权利要求1所述的制备方法,其特征在于:步骤(4)所述煎煮三次分别为第一次煎煮2.5小时,第二次煎煮2小时,第三次煎煮1小时;第一次煎煮的加水量为水面高于药材表面10cm,第二次煎煮和第三次煎煮的加水量均以淹没药材表面为准。
5.根据权利要求1所述的制备方法,其特征在于:步骤(4)所述过筛是向混合液中加入质量百分数1%-2%的食盐再进行加压过滤,然后将滤液过80目筛子。
6.根据权利要求1所述的制备方法,其特征在于:步骤(4)所述混合液中加入占混合液质量1%-2%的泡过醋的山楂,或加入占混合液质量1.5%-2%的菠萝汁和占混合液质量0.6%-0.8%的生姜汁调节糖酸度。
7.根据权利要求1所述的制备方法,其特征在于:步骤(5)所述采用小火煎煮蒸发浓缩的过程是用筷子不断搅拌,搅拌至趁热用筷子取浓缩的药液滴于干燥皮纸上,以滴膏周围不见水迹为度;以清膏质量为基准,往清膏中加入用麻油油炸过的3%-4%的薄荷和1%-2%的丁香。
8.根据权利要求1所述的制备方法,其特征在于:步骤(6)所述收膏前将低聚异麦芽糖和异构化乳糖用文火炒透后加入清膏进行均质增稠;将黑芝麻、核桃和龙眼肉经牡丹籽油炸至微黄,沥干油后研碎成颗粒状在收膏完成后撒入。
9.一种由权利要求1-8任一项所述制备方法制备得到的具有清除自由基功能的健脑膏。
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