CN109156796A - 适于高血脂患者食用的紫苏食用盐及其制备方法 - Google Patents
适于高血脂患者食用的紫苏食用盐及其制备方法 Download PDFInfo
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- CN109156796A CN109156796A CN201811024507.5A CN201811024507A CN109156796A CN 109156796 A CN109156796 A CN 109156796A CN 201811024507 A CN201811024507 A CN 201811024507A CN 109156796 A CN109156796 A CN 109156796A
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- Prior art keywords
- purple perilla
- edible salt
- edible
- extract
- parts
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Classifications
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
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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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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Landscapes
- Health & Medical Sciences (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种适于高血脂患者食用的紫苏食用盐,制成其有效成分的原料以重量份数计,制成其有效成分的原料包括:食用盐79~97份,紫苏提取物2~9份,海苔提取物1.5~9份,紫甘蓝提取物0.3~2份。本发明含有紫苏取物、海苔取物、紫甘蓝提取物中的营养成分,并利用香辛料提升口感,使食用盐不仅能够满足高血脂患者对食物口味的追求,同时能够抑制氯化钠的吸收而对患者造成影响。本发明适用于所有高血脂患者食用。
Description
技术领域
本发明属于食品保健技术领域,涉及一种保健食用盐,具体地说是一种适于高血脂患者食用的紫苏食用盐及其制备方法。
背景技术
高血脂症是指血脂水平过高,表现为高胆固醇血症、高甘油三脂血症,或者两者兼有。一般成年人空腹血清中总胆固醇超过5.72mmol/L,甘油三酯超过1.70mmol/L,可诊断为高脂血症。一旦患有高血脂,病患即受到以下的危害:
1)高血脂会导致肝部功能损伤,长期高血脂会导致脂肪肝,而肝动脉粥样硬化后受到损害、肝小叶损伤后,结构发生变化,而后导致肝硬化,损害肝功能。
2)高血脂会导致高血压,在人体内形成动脉粥样硬化以后,会导致心肌功能紊乱,血管紧张素转换酶会大量激活,促使血管动脉痉挛,诱致肾上腺分泌升压素,导致血压升高。人体一旦形成高血压,会使血管经常处于痉挛状态,而脑血管在硬化后内皮受损,导致破裂,形成出血性脑中风,而脑血管在栓子式血栓形成状态下淤滞,导致脑血栓和脑栓塞。
3)高血脂会导致冠心病,当人体由于长期高脂血症形成动脉粥样硬化后,使冠状动脉内血流量变小、血管腔内变窄,心肌注血量减少,造成心肌缺血,导致心绞痛,形成冠心病。
4)高血脂会危害冠状动脉,形成粥样硬化,大量脂类物质蛋白,在血浆中沉积移动,降低血液流速,并通过氧化作用酸败后沉积在动脉血管内皮上,并长期黏附在血管壁上,损害动脉血管内皮,形成血管硬化。
而对于高血脂的治疗,除了药物控制外,还需要患者拥有良好的生活习惯,例如控制理想体重、运动锻炼、戒烟、调整饮食结构。其中调整饮食结构至关重要,而饮食中的盐分摄入量直接影响高血脂患者的治疗过程。目前对于患者的建议均是少食用或者不食用食盐,但食盐乃百味之首,是人们饮食中所不可缺少的一道调味品,同时能够维持体液平衡,如果患者不食用食盐,直接降低了患者的生活质量。所以急需一种适用于高血脂患者的食盐,既要维持体内正常钠离子水平又要防止过多钠盐摄入诱发高血脂的恶化。
发明内容
本发明的目的,是要提供一种适于高血脂患者食用的紫苏食用盐,充分利用紫苏具有的治疗冠心病及高血脂的功效,使食用盐实现改善高血脂的目的;
本发明的另外一个目的,是要提供一种上述适于高血脂患者食用的紫苏食用盐的制备方法。
本发明为实现上述目的,所采用的技术方案如下:
一种适于高血脂患者食用的紫苏食用盐,以重量份数计,制成其有效成分的原料包括:
食用盐79~97份,紫苏提取物2~9份,海苔提取物1.5~9份,紫甘蓝提取物0.3~2份。
作为对本发明的限定:以重量份数计,原料还包括香辛料0.1~1份,所述香辛料为GB/T12729.1-2008中的一种或多种。
作为对本发明紫苏提取物的限定:所述紫苏提取物,有效成分包括膳食纤维、不饱和脂肪酸、游离氨基酸。
作为对本发明中海苔提取物的限定:所述海苔提取物有效成分包括膳食纤维、花青素、游离氨基酸、矿物质。
作为对本发明中紫甘蓝提取物的限定:所述紫甘蓝提取物,有效成分包括膳食纤维、花青素、游离氨基酸。
本发明还提供了一种食用盐的制备方法,用于制备上述所述的适于高血脂患者食用的紫苏食用盐,按照以下步骤顺序进行:
一、原料清洗
选取紫苏、海苔、紫甘蓝的可食用部分,将其分拣,清洗后开水煮25~35min,备用;
二、制备原料
将步骤一中处理后的紫苏、海苔、紫甘蓝烘干,粉碎至160~240目,制成粉状,然后对粉状紫苏、海苔、紫甘蓝分别利用微波,以乙醇溶液进行萃取,分别得到相应的提取物;
三、制备微胶囊辅料
选取步骤二中2~9份紫苏提取物,1.5~9份海苔提取物,0.3~2份紫甘蓝提取物均匀混合后,放入微胶囊壁材混合液中,进行搅拌、匀质、乳化、分散,然后喷雾干燥得微胶囊辅料;
四、制备食盐成品
选取79~97份食用盐烘干至含水率小于0.2%后,粉碎至60~140目,与步骤三中制得的微胶囊辅料按均匀混合得到食用盐成品。
作为对上述方法的限定:所述步骤二对紫苏粉、海苔粉、紫甘蓝粉的提取方法相同,均为:利用400W的微波,以70%~95%(v/v)的乙醇溶液萃取140~160min,除去蛋白质及其他碳水化合物,其中被处理物料与乙醇溶液的重量比为1:8~12,萃取温度为38~42℃;
作为对上述方法的另一种限定:所述步骤一中清洗还包括选取香辛料的可食用部分,将其分拣,清洗后备用;所述步骤二中制备其他物料还包括将香辛料热风干燥至含水率小于8%后,粉碎至160~240目;所述步骤三制备微胶囊中还包括将0.1~1份香辛料粉与其他原料均匀混合后,放入微胶囊壁材混合液中,进行搅拌、匀质、乳化、分散,然后喷雾干燥得微胶囊辅料。
作为对上述方法的最后一种限定:所述步骤三中微胶囊壁材可选用明胶、阿拉伯胶、虫胶、紫胶、淀粉、糊精、海藻酸钠、大豆纤维、壳聚糖、羧甲基纤维素、甲基纤维素中的任意一种。
本发明由于采用了上述的技术方案,其与现有技术相比,所取得的技术进步在于:
(1)本发明采用紫苏、海苔、紫甘蓝作为原料,而上述三种中药配合后含有膳食纤维、花青素、不饱和脂肪酸、游离氨基酸,且各种成分比例合理,制备的食用盐保健效果好,长期食用能够改善高血脂患者的病症;
(2)本发明采用微胶囊壁材将中药原料制成微胶囊辅料,可达到护色的效果,同时将中药原料与食盐隔离,有效防止食盐吸潮结块,能够保护中药原料不被氧化,并且能够避免中药原料与盐中的碘发生化学反应;
(3)本发明中还添加有香辛料,能够有效增加食盐的咸味,即在保证病患口感的同时,又减少氯化钠的摄入量。
本发明中药药物配方中,各原料药的作用是:
方中紫苏提取物为君药,为药食同源类常用中药,归脾经与肺经的中药,性温,味辛,能有效的抑制血小板和血清素的游离基,从而能减少血栓病的发生,长期服用对治疗冠心病及高血脂有明显疗效。
方中海苔提取物、紫甘蓝提取物为臣药。其中海苔、紫甘蓝,二药协同作用能够有效缓解高血脂。
海苔,为浅海植物,药食同源类常用中药,含有丰富的蛋白质、矿物质,以及维生素,其中的胡萝卜素、核黄素、维生素A、B的含量极高。其含有的多糖具有增强细胞免疫和体液免疫的功能,可促进淋巴细胞转化,提高机体的免疫力,可显著降低血清胆固醇的总含量。另外还含有铁、钙等大量人体必需的矿物质,同时海苔里脂肪含量少,多吃点能改善微循环、减少癌症和心血管病的发病率。
紫甘蓝,又称红甘蓝、或者称紫包菜,它属于十字花科的一种蔬菜,是一种天然的防癌食品。主要功效它能够清热除火,并且它含有丰富的花青素,也能够起到抗肿瘤、抗氧化、抗衰老的作用。同时还含有丰富的维生素C、维生素E、维生素B、花青素甙和纤维素,对高血脂患者十分有益。
具体实施方式
以下是对本发明的优选实施例进行说明。应当理解,此处所描述的优选实施例仅用于说明和解释本发明,并不用于限定本发明。
实施例1-11 适于高血脂患者食用的紫苏食用盐
实施例1-11分别为一种适于高血脂患者食用的紫苏食用盐。其中,制成它们的原料如表1所示:
实施例12 适于高血脂患者食用的紫苏食用盐的制备方法
实施例12为一种食盐的制备方法,用于制备实施例1-11中任意一种适于高血脂患者食用的紫苏食用盐,包括依次进行的以下步骤:
一、原料清洗
选取紫苏、海苔、紫甘蓝、香辛料的可食用部分,将其分拣,清洗后开水煮25min,备用。
本步骤中的香辛料采用现有技术中GB/T12729.1-2008中的一种或多种,例如采用八角、白胡椒、洋葱等。
二、制备原料
将步骤一中处理后的紫苏、海苔、紫甘蓝烘干,粉碎至160目,制成粉状,然后对粉状紫苏、海苔、紫甘蓝分别利用微波,以乙醇溶液进行萃取,分别得到相应的提取物。
本步骤中对紫苏粉、海苔粉、紫甘蓝粉的提取方法相同,均为:利用400W的微波,以75%的乙醇溶液萃取140min,除去蛋白质及其他碳水化合物,其中被处理物料与乙醇溶液的重量比为1:10,萃取温度为38℃。
将步骤一中处理后的香辛料热风干燥至含水率小于8%后,粉碎至160目;
三、制备微胶囊辅料
选取步骤二中制得的紫苏提取物、海苔取物、紫甘蓝提取物、香辛料粉,按实施例1~11中任一项的比例均匀混合后,放入微胶囊壁材混合液中,进行搅拌、匀质、乳化、分散,然后喷雾干燥得微胶囊辅料。
本步骤中微胶囊壁材可选用明胶、阿拉伯胶、虫胶、紫胶、淀粉、糊精、海藻酸钠、大豆纤维、壳聚糖、羧甲基纤维素、甲基纤维素中的任意一种。
四、制备食盐成品
选取79~97份食用盐烘干后粉碎至80目,与步骤三中制得的微胶囊辅料按均匀混合得到食用盐成品。
实施例13-22 适于高血脂患者食用的紫苏食用盐的制备方法
实施例13-22分别为一种食盐的制备方法,用于制备实施例1-11中任意一种适于高血脂患者食用的紫苏食用盐,所述实施例13-20与实施例12的步骤相同,不同之处在于:步骤一、二、四中采用的参数不同,具体如表2所示:
典型案例:
1、患者李某,男性,55岁,空腹血清总胆固醇5.8mmoL/L,血清甘油三酯1.6 mol/L,低密度脂蛋白(LDL-C) 3.3mmol/L,高密度脂蛋白(HDL-C) 1.2mmol/L。每天食用实施例1所述的适用于高血脂患者食用的紫苏食用盐5.5g代替普通食盐用于烹饪,期间不使用其他食盐,不食用其他加工腌制食品,10个月后体检,空腹血清总胆固醇5.4mmoL/L,血清甘油三酯1.3mol/L,低密度脂蛋白(LDL-C) 3.0mmol/L,高密度脂蛋白(HDL-C) 1.3mmol/L。
2、患者张某,男性,50岁,空腹血清总胆固醇6.0mmoL/L,血清甘油三酯1.9 mol/L,低密度脂蛋白(LDL-C) 3.6mmol/L,高密度脂蛋白(HDL-C) 1.0mmol/L。每天食用实施例3所述的适用于高血脂患者食用的紫苏食用盐5.0g代替普通食盐用于烹饪,期间不使用其他食盐,不食用其他加工腌制食品,10个月后体检,空腹血清总胆固醇5.7mmoL/L,血清甘油三酯1.6 mol/L,低密度脂蛋白(LDL-C) 3.3mmol/L,高密度脂蛋白(HDL-C) 1.0mmol/L。
3、患者罗某,女性,48岁,空腹血清总胆固醇6.2mmoL/L,血清甘油三酯1.9 mol/L,低密度脂蛋白(LDL-C) 3.7mmol/L,高密度脂蛋白(HDL-C)0.9mmol/L。每天食用实施例6所述的适用于高血脂患者食用的紫苏食用盐5.0g代替普通食盐用于烹饪,期间不使用其他食盐,不食用其他加工腌制食品,10个月后体检,空腹血清总胆固醇5.7mmoL/L,血清甘油三酯1.7 mol/L,低密度脂蛋白(LDL-C) 3.4mmol/L,高密度脂蛋白(HDL-C) 1.1mmol/L。
4、患者杨某,女性,51岁,空腹血清总胆固醇6.0mmoL/L,血清甘油三酯2.0 mol/L,低密度脂蛋白(LDL-C) 3.7mmol/L,高密度脂蛋白(HDL-C) 1.0mmol/L。每天食用实施例8所述的适用于高血脂患者食用的紫苏食用盐5.0g代替普通食盐用于烹饪,期间不使用其他食盐,不食用其他加工腌制食品,10个月后体检,空腹血清总胆固醇5.8mmoL/L,血清甘油三酯1.7 mol/L,低密度脂蛋白(LDL-C) 3.5mmol/L,高密度脂蛋白(HDL-C) 1.1mmol/L。
5、患者王某,女性,47岁,空腹血清总胆固醇6.3mmoL/L,血清甘油三酯1.9 mol/L,低密度脂蛋白(LDL-C) 3.9mmol/L,高密度脂蛋白(HDL-C) 0.8mmol/L。每天食用实施例11所述的适用于高血脂患者食用的紫苏食用盐5.0g代替普通食盐用于烹饪,期间不使用其他食盐,不食用其他加工腌制食品,10个月后体检,空腹血清总胆固醇5.8mmoL/L,血清甘油三酯1.7 mol/L,低密度脂蛋白(LDL-C) 3.7mmol/L,高密度脂蛋白(HDL-C)1.0mmol/L。
Claims (10)
1.一种适于高血脂患者食用的紫苏食用盐,其特征在于,以重量份数计,制成其有效成分的原料包括:
食用盐79~97份,紫苏提取物2~9份,海苔提取物1.5~9份,紫甘蓝提取物0.3~2份。
2.根据权利要求1所述的适于高血脂患者食用的紫苏食用盐,其特征在于:以重量份数计,原料还包括香辛料0.1~1份,所述香辛料为GB/T12729.1-2008中的一种或多种。
3.根据权利要求1或2所述的适于高血脂患者食用的紫苏食用盐,其特征在于:所述紫苏提取物,有效成分包括膳食纤维、不饱和脂肪酸、游离氨基酸。
4.根据权利要求1或2所述的适于高血脂患者食用的紫苏食用盐,其特征在于:所述海苔提取物有效成分包括膳食纤维、花青素、游离氨基酸、矿物质。
5.根据权利要求1或2所述的适于高血脂患者食用的紫苏食用盐,其特征在于:所述紫甘蓝提取物有效成分包括膳食纤维、花青素、游离氨基酸。
6.一种根据权利要求1至5任意一项所述的适于高血脂患者食用的紫苏食用盐的制备方法,其特征在于按照以下步骤顺序进行:
一、原料清洗
选取紫苏、海苔、紫甘蓝的可食用部分,将其分拣,清洗后开水煮25~35min,备用;
二、制备原料
将步骤一中处理后的紫苏、海苔、紫甘蓝烘干,粉碎至160~240目,制成粉状,然后对粉状紫苏、海苔、紫甘蓝分别利用微波,以乙醇溶液进行萃取,分别得到相应的提取物;
三、制备微胶囊辅料
选取步骤二中2~9份紫苏提取物,1.5~9份海苔提取物,0.3~2份紫甘蓝提取物均匀混合后,放入微胶囊壁材混合液中,进行搅拌、匀质、乳化、分散,然后喷雾干燥得微胶囊辅料,所述微胶囊辅料干燥失重小于4%;
四、制备食盐成品
选取79~97份食用盐烘干至含水率小于0.2%后,粉碎至60~140目,与步骤三中制得的微胶囊辅料按均匀混合得到食用盐成品。
7.根据权利要求6所述的制备方法,其特征在于:所述步骤二对紫苏粉、海苔粉、紫甘蓝粉的提取方法相同,均为:利用400W的微波,以70%~95%(v/v)的乙醇溶液萃取140~160min,除去蛋白质及其他碳水化合物,其中被处理物料与乙醇溶液的重量比为1:8~1:12,萃取温度为38~42℃。
8.根据权利要求6或7所述的制备方法,其特征在于:所述步骤一中清洗还包括选取香辛料的可食用部分,将其分拣,清洗后备用;所述步骤二中制备其他物料还包括将香辛料热风干燥至含水率小于8%后,粉碎至160~240目;所述步骤三制备微胶囊中还包括将0.1~1份香辛料粉与其他原料均匀混合后,放入微胶囊壁材混合液中,进行搅拌、匀质、乳化、分散,然后喷雾干燥得微胶囊辅料。
9.根据权利要求6或7所述的制备方法,其特征在于:所述步骤三中微胶囊壁材可选用明胶、阿拉伯胶、虫胶、紫胶、淀粉、糊精、海藻酸钠、大豆纤维、壳聚糖、羧甲基纤维素、甲基纤维素中的任意一种。
10.根据权利要求8所述的制备方法,其特征在于:所述步骤三中微胶囊壁材可选用明胶、阿拉伯胶、虫胶、紫胶、淀粉、糊精、海藻酸钠、大豆纤维、壳聚糖、羧甲基纤维素、甲基纤维素中的任意一种。
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