CN109259208A - 一种缓解体力疲劳的洋参阿胶糕制备方法 - Google Patents
一种缓解体力疲劳的洋参阿胶糕制备方法 Download PDFInfo
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- CN109259208A CN109259208A CN201810934353.7A CN201810934353A CN109259208A CN 109259208 A CN109259208 A CN 109259208A CN 201810934353 A CN201810934353 A CN 201810934353A CN 109259208 A CN109259208 A CN 109259208A
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- american ginseng
- corii asini
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- hide gelatin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种缓解体力疲劳的洋参阿胶糕制备方法,其特征是以西洋参为主要原制成的洋参浆,配以阿胶为主要原料制得的阿胶浆,再加入黄精粉、桑枣料粉进行混粉制得混合糕液,再经精炼浓缩后加入龙眼肉、核桃仁、大枣肉、黑芝麻进行混料熟制,再经冷凝、切块、包装工艺步骤制成。本发明以中医理论为指导,利用西洋参等药食原料确定的配方科学,其组分互为补充、相得益彰,共奏缓解体力疲劳之功效,又共同起到调味作用和提高了适口性,所采用的生物酶解技术较完善的保留了西洋参等食材的营养成分与生物活性,使获得的产物分子量小、易于消化吸收,具有极强的生物活性和生物学功能,比传统提取方法提高了原料利用度,又增加了营养保健作用。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种缓解体力疲劳的洋参阿胶糕制备方法。
背景技术
疲劳是现代人紧张生活状态的一个真实反映,是人们生活中常见的症状,长时间身心疲劳,会不知不觉影响我们身体健康,其发病人数也逐年增加。然而,很多人在感到疲劳以后,并未引起真正足够重视,特别是一些年轻人、身体素质较好的人,往往认为累一累没关系,挺一挺就过去了,但如果经常超负荷地劳作,久而久之,日积月累,必将逐步地损伤身体,在机体失去代偿后,往往情况就会比较复杂和严重,既可表现出慢性疲劳症状,也可能突然爆发出某种疾病,许多慢性疑难疾病的病因,或多或少与疲劳有一定关系,因此,必须注意预防和缓解体力疲劳。
西洋参具有多种保健功能,其缓解体力疲劳的保健功效显著,西洋参不但对老年人的身体有补益、抗衰老及增强活力的作用;也可以促进青少年身体的生长发育,并有增强智力与学习能力等作用。西洋参可以说对现代社会十分泛滥的慢性疲劳综合症具有预防及治疗的双重功效,阿胶含有明胶原、骨胶原、蛋白质以多种微量元素、多种氨基酸等,这些都是人体营养重要物质,有明显抗衰老、延年益寿作用,还具有缓解小鼠体力疲劳、提高运动耐力的作用。 鉴于此,本发明采用以西洋参与阿胶有机结合组合,以中医理论为指导,应用现代加工技术,研发一种缓解体力疲劳的洋参阿胶糕制备方法,以满足现代人的营养保健需求。
发明内容
本发明的目的是以中医药理论为指导,以西洋参为主要原料,采用现代食品加工技术与现代生物技术,提供一种缓解体力疲劳的洋参阿胶糕制备方法。
为实现上述目的,本发明采用以下技术方案:
一种缓解体力疲劳的洋参阿胶糕制备方法,其特征是以西洋参为主要原料制成的洋参浆,配以阿胶为主要原料制得的阿胶浆,再加入黄精粉、桑枣粉进行混粉制得混合糕液,再经精炼浓缩后加入龙眼肉、核桃仁、大枣肉、黑芝麻进行混料熟制,再经冷凝、切块、包装工艺步骤制成,其组分的重量百分比为:洋参浆40-60%、阿胶浆10-30%、黄精粉5-15%、桑枣粉1-10%、龙眼肉1-10%、核桃仁1-10%、大枣肉1-10%、黑芝麻1-5%。
所述的洋参浆是以西洋参、枸杞子、银耳、木瓜为原料,经绞碎、磨浆、匀浆、酶解、灭酶工艺步骤制成,其原料组分的重量百分比为:西洋参50-70%、枸杞子10-30%、银耳10-30%、木瓜10-30%。
所述的西洋参、枸杞子、银耳、木瓜采用新鲜原料,并经挑选、去杂、清洗干净。
所述的绞碎是用组织捣碎机将清洗干净的西洋参、枸杞子、银耳、木瓜绞碎。
所述的加水磨浆是将绞碎后的西洋参、枸杞子、银耳、木瓜送入胶体磨中,加净化水至原料的2~5倍进行磨浆。
所述的匀浆是将经胶体磨浆的西洋参、枸杞子、银耳、木瓜送入均质机中进行均浆处理,以利于浆液酶解。
所述的酶解是将均浆处理后的西洋参、枸杞子、银耳、木瓜浆液送入超声反应釜内,加净化水至原料的3~7倍,加入果胶酶0.5-3%,加温控制在39℃~65℃进行超声处理3-5小时,超声波作用功率500-800W。
所述的灭酶是将超声酶解后的浆液置于夹层锅里,加热至90℃,恒温5-10min。
所述的阿胶浆是以阿胶、黄酒、冰糖为原料,在熬煮容器内加入5-15倍阿胶重量的黄酒,加热至60℃后再加入阿胶重量的冰糖,待冰糖完全熔化后加入阿胶,按照同一方向匀速搅拌熬煮,直至阿胶完全熔化形成胶液。
所述的黄精粉、桑枣粉是以所用原料制得,亦可直接在市场上采收,药食商店或超市均有所售。
所述的龙眼肉、核桃仁、大枣肉、黑芝麻选以当年生、清洗干净的原料,其中龙眼肉、核桃仁、大枣肉应加工成小于3毫米颗粒。
所述的混粉是将完全熔化的阿胶液冷却至25-40℃后,将黄精粉、桑枣粉加入到糖胶液中,充分搅拌至各原料完全溶解并搅拌均匀。
所述的精炼浓缩是在熬煮容器内将制得的混合糕液在负压状态下浓缩至密度为1.43。
所述的混料熟制是将龙眼肉、核桃仁、大枣肉、黑芝麻加入制得的浓缩糕液中使用文火进行熟制,并搅拌均匀入模具成形制得混合糕。
所述的冷凝工艺是将制得的混合糕于-5℃冷凝至含水量小于15%制得洋参阿胶糕半成品。
所述的切块、包装是将制得的洋参阿胶糕半成品使用切糕设备切块、包装制得洋参阿胶糕。
本发明所采用的各原料的药用性能如下所示:
所采用的西洋参属补气类中药材,现代西医学认为里面的有效成分对人体神经活动有兴奋作用,所以就说他有抗疲劳的作用,心气虚,肾气虚等用西洋参都是可以的,故西洋参对心血不足,心阳虚,阳痿都有一定的作用,对抗疲劳是比较有利的,因为它可以帮助提高身体的免疫能力,其中的一些有效成分,可以对人体神经活动有兴奋的作用, 所以很多时候,当你长期的觉得身心疲劳的时候,可以尝试这些滋补保健身体的方法。
所采用的阿胶原料味甘性平,归肝、肺、肾经,具有补血止血、滋阴润肺之功。主治血虚眩晕、吐血、衄血、便血、血痢、妊娠下血、崩漏、虚烦失眠、肺虚燥咳。现代医学研究表明:阿胶含有明胶原、骨胶原、蛋白质以多种微量元素、多种氨基酸等,这些都是人体营养重要物质,有明显抗衰老、延年益寿作用,阿胶能提高巨噬细胞的吞噬能力,具有提高免疫力的功效,阿胶中的钙含量较高,服用后可增加体内钙的摄入量,有效改善因缺钙导致的骨钙丢失,阿胶具有提高红细胞数和血红蛋白数量、促进造血系统恢复的作用,能升高受辐射生物体内血白细胞、红细胞数量和血红蛋白含量,减少射线对生物体干细胞的损伤,而且阿胶还能增加机体自由基清除酶的表达,减少自由基对造血系统的破坏,从而起到防辐射作用。
所采用的冰糖味甘性平,归脾、肺经,具有补中和胃、润肺止咳之功。
所采用的黄酒以大米、黍米、粟为原料制成,属于低度酿造酒,含有21种氨基酸,其中包括有数种未知氨基酸,而人体自身不能合成必须依靠食物摄取8种必需氨基酸黄酒都具备,黄酒通血脉、引经络的功能,黄酒入肝肾,与阿胶相须为用,把阿胶养颜美容补气的作用发挥到最好,是中药糕、丹、丸、散的重要辅助原料。
所采用的枸杞子味甘性平,功用为滋肾、润肺、补肝、明目,治肝肾阴亏、腰膝酸软、头晕、目眩、目昏多泪、虚劳咳嗽、消渴、遗精,现代药理研究表明具有提高机体免疫功能,增强机体适应调节能力:具有抗癌作用:具有显著的明目作用:具有抗疲劳作用:有增强学习记忆功能:提高肌体的适应性:可以增强人体的造血功能:可以有效地延缓衰老:具有美容肌肤的功能:具有强身壮阳、提高男性的性功能:治疗男性不育症:具有降血脂、治疗高血压:对过敏性炎症有缓解作用:具有保肝、抗脂肪肝的作用:具有降血糖的作用,治疗糖尿病:可以治疗肥胖症:可以治疗慢性肝炎、肝硬化。
所采用的银耳味甘性平,具有滋阴润肺、益胃生津、补脑强心之食疗效用。银耳入肺、胃、肾三经,能养肺阴、济肾燥、提神益气。中医常用其来滋补调养身体。经分析表明,银耳含蛋白质、脂肪、粗纤维、钙、硫、磷、铁、镁、钠、钾、维生素、多糖等。药理研究发现、银耳还具有缓解肌肉疲劳、防止放射性损伤、增加机体免疫力等作用。
所采用的木瓜中的木瓜酶对乳腺发育很有助益,同时可强化荷尔蒙生理代谢平衡,淡化已生成的色斑,且具有行气活血的功效,让皮肤变得光洁、柔嫩、细腻、皱纹减少、面色红润,对人体有促进新陈代谢和抗衰老的作用;
所采用的黄精又名龙衔、太阳草,其性平、味甘,具有补气、养阴、健脾、润肺、益肾的功效。《日华子本草》载:黄精“补五劳七伤,助筋骨,止饥,耐寒暑,益脾胃,润心肺”。现代药理研究证实,黄精水提出液不仅对多种致病菌有抑制作用,而且能使肝脏超氧化歧化酶活性增加,使心肌脂褐质含量下降,有降血糖、降血脂、降血压、止血和抗疲劳、抗氧化、提高机体免疫力、延缓衰老的作用。用黄精水浸膏静脉注射,能明显增加冠脉流量,对抗心肌缺血,增强对缺氧的耐受力。
所采用的桑枣又名桑椹,早在两千多年前已是中国皇帝御用的补品。因桑树特殊的生长环境使桑果具有天然生长无任何污染的特点,所以桑果又被称为“民间圣果”。桑果既可入食又可入药,中医认为桑果味甘酸性微寒入心、肝、肾经,为滋补强壮、养心益智佳果,具有补血滋阴、生津止渴、润肠燥等功效,主治阴血不足而致的头晕目眩、耳鸣、心悸、烦躁失眠、腰膝酸软、须发早白、消渴、口干、大便干结等症。所采用的龙眼肉味甘、性温,入心、脾经,具有补益心脾、养血宁神、健脾止泻、利尿消肿等功效,适用于病后体虚、血虚萎黄、气血不足、神经衰弱、心悸怔忡、健忘失眠等病症。现代研究,龙眼鲜食,味甜美爽口,且营养价值甚高,富含高碳水化合物、蛋白质、多种氨基酸和维生素B、C、钙、磷、铁、酒石酸、腺膘呤等,其中尤以含维生素P量多,对中老年人而言,有保护血管、防止血管硬化和脆性的作用,国外在研究龙眼时发现其含有一种活性成分有抗衰老的作用,这与我国最早的药学专著《神农本草经》中所言龙眼有轻身不老之说相吻合,故此有人认为龙眼是具有较好开发潜质的抗衰老食品。
所采用的核桃仁味甘性温,归肾、肺、大肠经。具有补肾、温肺、润肠之功。常用于腰膝酸软、阳痿遗精、虚寒喘嗽、大便秘结。
所采用的大枣传统功用主治为:补脾和胃、益气生津、调营卫、解药毒,主治心悸怔忡、妇人脏燥。现代药理研究大枣含有蛋白质、糖类、有机酸、维生素A、B2、C、钙、磷、铁等成份,有保护肝脏,增强肌力和增加体重之功效。
所采用的黑芝麻,味甘性平,归肺、肝、肾经,具有养血益精、润肠通便之功。现代医学研究表明黑芝麻含有优质蛋白质、丰富的矿物质以及丰富的不饱和脂肪酸、维生素E和珍贵的芝麻素及黑色素,有健胃、保肝、促进红细胞生长的作用,同时可以增加体内黑色素,有利于头发生长,黑芝麻具有减少自由基产生,清除老化代谢产物和提高抗氧化酶活性的作用,使皮肤柔嫩、细致和光滑,黑芝麻富含维生素E,而维生素E除了具有良好的抗氧化作用之外,还对人体的生育机能具有良好的促进作用。
本发明根据疲劳的体质特征,选以西洋参、枸杞子、银耳、木瓜、阿胶、冰糖、黄酒、黄精、桑枣、龙眼肉、核桃仁、大枣肉、黑芝麻组分进行搭配,组分中西洋参的补虚作用和对人体神经活动有兴奋作用,阿胶的益气养血、调理气血作用,黄酒通血脉、引经络的作用,枸杞子的滋肾、润肺、补肝、明目作用,银耳的滋阴润肺、益胃生津、补脑强心和缓解肌肉疲劳作用,木瓜的促进新陈代谢和抗衰老作用,黄精的补气、养阴、健脾、润肺、益肾功效,桑果的滋补强壮、养心益智功效,龙眼肉的补益心脾、养血宁神、健脾止泻、利尿消肿功效,核桃仁的补肾、温肺、润肠之功,黑芝麻的养血益精、润肠通便之功,把西洋参的抗疲劳作用发挥到最好,共奏缓解体力疲劳之功效,同时采用了现代食品与生物加工技术,制成天然、营养、方便、安全、口感好等特点的洋参阿胶糕。
本发明所制得的缓解体力疲劳的洋参阿胶糕为5g-15g/块。
本发明的有益效果是:
1、本发明所用原材料来源广,提高了西洋参等食药材料的利用价值,为西洋参等食药资源开发利用提供了新途径。
3、所采用的生物发酵技术较完善的保留了西洋参等食材的营养成分与生物活性,使获得的产物分子量小、易于消化吸收,具有极强的营养活性和重要的生物学功能,比传统提取方法提高了原料利用度,又增加了产品的保健作用。
4、本发明产品无任何化学添加剂、不含食品防腐剂,不加其他化学调味、调色原料,保持了天然原料的原色原味和营养功效特性,所采用的工艺易掌控,易于工业化生产,产品具有较好的经营优势和市场前景。
5、本发明以中医理论为指导,利用西洋参等药食原料确定的配方科学,其组分互为补充、相得益彰,共凑缓解体力疲劳之功效,又共同起到调味作用和提高了适口性,所采用的比传统方法特别的制备工艺,制备出一种比传统养生保健效果更好、口感好、食用方便的缓解体力疲劳的洋参阿胶糕。
具体实施方式
下面结合实施例对本发明作进一步说明:
实施例1
采收新鲜西洋参、枸杞、银耳、木瓜并经清洗干净,备用;
称取上述备好的西洋参、枸杞、银耳、木瓜,按照:西洋参59%、枸杞子21%、银耳11%、木瓜9%的组分重量比,将其用组织捣碎机进行绞碎,再送入胶体磨中,加净化水至原料的3倍进行磨浆,再将经胶体磨浆的西洋参、枸杞子、银耳、木瓜送入均质机中进行均浆处理,再送入超声反应釜内,加净化水至原料的7倍,加入果胶酶0.5%,加温控制在39℃~65℃进行超声处理4小时,超声波作用功率700W,再将超声酶解后的浆液置于夹层锅里,加热至90℃、恒温10min进行灭酶制得洋参浆,备用;
采收阿胶、黄酒、冰糖、黄精粉、桑枣粉,备用;
称取上述备好的阿胶、黄酒、冰糖,在熬煮容器内加入9倍阿胶重量的黄酒,加热至60℃后再加入阿胶重量的冰糖,待冰糖完全熔化后加入阿胶,按照同一方向匀速搅拌熬煮,直至阿胶完全熔化成胶液制得阿胶浆,备用;
称取上述制得的洋参浆51公斤,阿胶浆19公斤,将完全熔化的阿胶浆冷却至40℃后,再加入黄精粉9公斤、桑枣粉7公斤进行混粉,充分搅拌至各原料完全溶解并搅拌均匀制得混合糕液,再将制得的混合糕液在负压状态下浓缩至密度为1.43,再经精炼浓缩后加入龙眼肉5公斤,核桃仁4公斤,大枣肉3公斤,黑芝麻2公斤,使用文火进行混料熟制,并搅拌均匀入模具成形制得混合糕,再采用冷凝工艺将制得的混合糕于-5℃冷凝至含水量小于15%制得洋参阿胶糕半成品,再经切块、包装是将制得的洋参阿胶糕半成品使用切糕设备切块、包装制得7.5g/块本发明洋参阿胶糕。
实施例2
采收新鲜西洋参、枸杞、银耳、木瓜并经清洗干净,备用;
称取上述备好的西洋参、枸杞、银耳、木瓜,按照:西洋参61%、枸杞子19%、银耳13%、木瓜7%的组分重量比,将其用组织捣碎机进行绞碎,再送入胶体磨中,加净化水至原料的4倍进行磨浆,再将经胶体磨浆的西洋参、枸杞子、银耳、木瓜送入均质机中进行均浆处理,再送入超声反应釜内,加净化水至原料的6倍,加入果胶酶0.7%,加温控制在39℃~65℃进行超声处理4小时,超声波作用功率600W,再将超声酶解后的浆液置于夹层锅里,加热至90℃、恒温10min进行灭酶制得洋参浆,备用;
采收阿胶、黄酒、冰糖、黄精粉、桑枣粉,备用;
称取上述备好的阿胶、黄酒、冰糖,在熬煮容器内加入10倍阿胶重量的黄酒,加热至60℃后再加入阿胶重量的冰糖,待冰糖完全熔化后加入阿胶,按照同一方向匀速搅拌熬煮,直至阿胶完全熔化成胶液制得阿胶浆,备用;
称取上述制得的洋参浆102公斤,阿胶浆38公斤,将完全熔化的阿胶浆冷却至40℃后,再加入黄精粉18公斤、桑枣粉14公斤进行混粉,充分搅拌至各原料完全溶解并搅拌均匀制得混合糕液,再将制得的混合糕液在负压状态下浓缩至密度为1.43,再经精炼浓缩后加入龙眼肉10公斤,核桃仁8公斤,大枣肉6公斤,黑芝麻4公斤,使用文火进行混料熟制,并搅拌均匀入模具成形制得混合糕,再采用冷凝工艺将制得的混合糕于-5℃冷凝至含水量15%制得洋参阿胶糕半成品,再经切块、包装是将制得的洋参阿胶糕半成品使用切糕设备切块、包装制得5g/块本发明洋参阿胶糕。
实施例3
采收新鲜西洋参、枸杞、银耳、木瓜并经清洗干净,备用;
称取上述备好的西洋参、枸杞、银耳、木瓜,按照:西洋参52%、枸杞子27%、银耳13%、木瓜8%的组分重量比,将其用组织捣碎机进行绞碎,再送入胶体磨中,加净化水至原料的3倍进行磨浆,再将经胶体磨浆的西洋参、枸杞子、银耳、木瓜送入均质机中进行均浆处理,再送入超声反应釜内,加净化水至原料的7倍,加入果胶酶0.9%,加温控制在39℃~65℃进行超声处理3小时,超声波作用功率800W,再将超声酶解后的浆液置于夹层锅里,加热至90℃、恒温5min进行灭酶制得洋参浆,备用;
采收阿胶、黄酒、冰糖、黄精粉、桑枣粉,备用;
称取上述备好的阿胶、黄酒、冰糖,在熬煮容器内加入9倍阿胶重量的黄酒,加热至60℃后再加入阿胶重量的冰糖,待冰糖完全熔化后加入阿胶,按照同一方向匀速搅拌熬煮,直至阿胶完全熔化成胶液制得阿胶浆,备用;
称取上述制得的洋参浆153公斤,阿胶浆57公斤,将完全熔化的阿胶浆冷却至40℃后,再加入黄精粉27公斤、桑枣粉21公斤进行混粉,充分搅拌至各原料完全溶解并搅拌均匀制得混合糕液,再将制得的混合糕液在负压状态下浓缩至密度为1.43,再经精炼浓缩后加入龙眼肉15公斤,核桃仁12公斤,大枣肉9公斤,黑芝麻6公斤,使用文火进行混料熟制,并搅拌均匀入模具成形制得混合糕,再采用冷凝工艺将制得的混合糕于-5℃冷凝至含水量小于15%制得洋参阿胶糕半成品,再经切块、包装是将制得的洋参阿胶糕半成品使用切糕设备切块、包装制得10g/块本发明洋参阿胶糕。
Claims (4)
1.一种缓解体力疲劳的洋参阿胶糕制备方法,其特征是以西洋参为主要原料制成的洋参浆,配以阿胶为主要原料制得的阿胶浆,再加入黄精粉、桑枣粉进行混粉制得混合糕液,再经精炼浓缩后加入龙眼肉、核桃仁、大枣肉、黑芝麻进行混料熟制,再经冷凝、切块、包装工艺步骤制成,其组分的重量百分比为:洋参浆40-60%、阿胶浆10-30%、黄精粉5-15%、桑枣粉1-10%、龙眼肉1-10%、核桃仁1-10%、大枣肉1-10%、黑芝麻1-5%。
2.根据权利要求2所述的一种缓解体力疲劳的洋参阿胶糕制备方法,其特征在于所述的洋参浆是以西洋参、枸杞子、银耳、木瓜为原料,经绞碎、磨浆、匀浆、酶解、灭酶工艺步骤制成,其原料组分的重量百分比为:西洋参50-70%、枸杞子10-30%、银耳10-30%、木瓜10-30%。
3.根据权利要求2所述的一种缓解体力疲劳的洋参阿胶糕制备方法,其特征在于所述的酶解是将均浆处理后的西洋参、枸杞子、银耳、木瓜浆液送入超声反应釜内,加净化水至原料的3~7倍,加入果胶酶0.5-3%,加温控制在39℃~65℃进行超声处理3-5小时,超声波作用功率500-800W。
4.根据权利要求2所述的一种缓解体力疲劳的洋参阿胶糕制备方法,其特征在于所述的阿胶浆是以阿胶、黄酒、冰糖为原料,在熬煮容器内加入5-15倍阿胶重量的黄酒,加热至60℃后再加入阿胶重量的冰糖,待冰糖完全熔化后加入阿胶,按照同一方向匀速搅拌熬煮,直至阿胶完全熔化形成胶液。
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