CN109527356A - 一种具有健胃功效的穇子糊及其制备方法 - Google Patents
一种具有健胃功效的穇子糊及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种具有健胃功效的穇子糊,涉及食品领域,主要解决传统的穇子食品不能够发挥药用价值的问题;该穇子糊包括以下按照重量份的原料:穇子34‑47份、海带9‑14份、洋参4‑8份、云茯苓2‑6份、甘草2.1‑3.6份、菜芙蓉花2‑5份、上海青8‑12份、莴笋5‑9份、胡萝卜4‑7份、干黄豆12‑17份、小米7‑11份。本发明以穇子为主要原料,配以干黄豆、小米、营养液和蔬菜汁,使得各组分产生协同作用,增强了穇子粉的保健功能,对食欲不振、消化不良、胃脘隐痛等有治疗和调节作用,具有调理胃肠、改善体质的功效。
Description
技术领域
本发明涉及食品领域,具体是一种具有健胃功效的穇子糊及其制备方法。
背景技术
穇子,禾本科穇属草本植物。一年生,粗壮簇生草本。秆直立,高50-120厘米,常分枝。叶鞘长于节间,光滑;叶舌顶端密生长柔毛,长1-2毫米;叶片线形。花果期5-9月。本种广泛分布于东半球热带及亚热带地区。《本草纲目》称之穇子(一种古名),各地称呼不同,如鸭脚粟(广西玉林市贵港市)、鸡爪谷(西藏)、广粟或拳头粟(海南岛)、龙爪稷、龙爪粟、鸡爪粟、鹰爪粟、鸭爪稗、碱谷、非洲黍等。
穇子具有较高的食用价值和药用价值,具有补中益气,厚肠胃的功效,但是目前对于穇子食品的开发还处在较为落后的阶段,大部分的穇子制品仅具备食用功能,未能够充分发挥穇子的药用价值。
发明内容
本发明的目的在于提供一种具有健胃功效的穇子糊及其制备方法,以解决上述背景技术中提出的问题。
为实现上述目的,本发明提供如下技术方案:
一种具有健胃功效的穇子糊,包括以下按照重量份的原料:穇子34-47份、海带9-14份、洋参4-8份、云茯苓2-6份、甘草2.1-3.6份、菜芙蓉花2-5份、上海青8-12份、莴笋5-9份、胡萝卜4-7份、干黄豆12-17份、小米7-11份。
作为本发明进一步的方案:包括以下按照重量份的原料:穇子38-43份、海带10-13份、洋参5-7份、云茯苓3-5份、甘草2.8-3.2份、菜芙蓉花2.5-4.5份、上海青9-11份、莴笋6-8份、胡萝卜4.5-6.5份、干黄豆13-16份、小米8-10份。
作为本发明再进一步的方案:包括以下按照重量份的原料:穇子40份、海带11份、洋参6份、云茯苓4份、甘草3份、菜芙蓉花3.5份、上海青10份、莴笋7份、胡萝卜5.5份、干黄豆15份、小米9份。
所述具有健胃功效的穇子糊的制备方法,包括以下步骤:
1)称取海带、洋参、云茯苓、甘草和菜芙蓉花,粉碎,过50目筛,然后加入质量倍7-12倍的无水乙醇在常温环境下浸提两次,合并两次提取液,然后将提取液浓缩至原体积的25-40%,得到营养液;
2)称取上海青、莴笋和胡萝卜,加入质量倍1.4-2.1倍的蒸馏水进行打浆,然后过滤分离,得到蔬菜汁和蔬菜残渣;
3)将穇子、干黄豆和小米加入到营养液中,加热熬煮,直至锅内水分全部焖干后捞出,干燥,粉碎,过50目筛,得混合粉末;
4)将蔬菜汁均匀地喷涂在混合粉末上,炒干炒香后再次粉碎,过150目筛,即得。
作为本发明再进一步的方案:所述步骤3)中的熬煮温度不大于150℃。
作为本发明再进一步的方案:所述步骤4)蔬菜汁在喷涂过程中需不断搅动混合粉末。
所述具有健胃功效的穇子糊在制备保健食品上的应用。
与现有技术相比,本发明的有益效果是:
本发明以穇子为主要原料,配以干黄豆、小米、营养液和蔬菜汁,使得各组分产生协同作用,增强了穇子粉的保健功能,对食欲不振、消化不良、胃脘隐痛等有治疗和调节作用,具有调理胃肠、改善体质的功效。
具体实施方式
下面结合具体实施方式对本专利的技术方案作进一步详细地说明。
实施例1
一种具有健胃功效的穇子糊,包括以下按照重量份的原料:穇子34份、海带9份、洋参4份、云茯苓2份、甘草2.1份、菜芙蓉花2份、上海青8份、莴笋5份、胡萝卜4份、干黄豆12份、小米7份。
本实施例中所述具有健胃功效的穇子糊的制备方法,包括以下步骤:
1)称取海带、洋参、云茯苓、甘草和菜芙蓉花,粉碎,过50目筛,然后加入质量倍7倍的无水乙醇在常温环境下浸提两次,合并两次提取液,然后将提取液浓缩至原体积的25%,得到营养液;
2)称取上海青、莴笋和胡萝卜,加入质量倍1.4倍的蒸馏水进行打浆,然后过滤分离,得到蔬菜汁和蔬菜残渣;
3)将穇子、干黄豆和小米加入到营养液中,加热熬煮,直至锅内水分全部焖干后捞出,干燥,粉碎,过50目筛,得混合粉末;
4)将蔬菜汁均匀地喷涂在混合粉末上,炒干炒香后再次粉碎,过150目筛,即得。
其中步骤3)中的熬煮温度不大于150℃;步骤4)蔬菜汁在喷涂过程中需不断搅动混合粉末。
实施例2
一种具有健胃功效的穇子糊,包括以下按照重量份的原料:穇子38份、海带10份、洋参5份、云茯苓3份、甘草2.8份、菜芙蓉花2.5份、上海青9份、莴笋6份、胡萝卜4.5份、干黄豆13份、小米8份。
本实施例中所述具有健胃功效的穇子糊的制备方法,包括以下步骤:
1)称取海带、洋参、云茯苓、甘草和菜芙蓉花,粉碎,过50目筛,然后加入质量倍9倍的无水乙醇在常温环境下浸提两次,合并两次提取液,然后将提取液浓缩至原体积的30%,得到营养液;
2)称取上海青、莴笋和胡萝卜,加入质量倍1.8倍的蒸馏水进行打浆,然后过滤分离,得到蔬菜汁和蔬菜残渣;
3)将穇子、干黄豆和小米加入到营养液中,加热熬煮,直至锅内水分全部焖干后捞出,干燥,粉碎,过50目筛,得混合粉末;
4)将蔬菜汁均匀地喷涂在混合粉末上,炒干炒香后再次粉碎,过150目筛,即得。
其中步骤3)中的熬煮温度不大于150℃;步骤4)蔬菜汁在喷涂过程中需不断搅动混合粉末。
实施例3
一种具有健胃功效的穇子糊,包括以下按照重量份的原料:穇子40份、海带11份、洋参6份、云茯苓4份、甘草3份、菜芙蓉花3.5份、上海青10份、莴笋7份、胡萝卜5.5份、干黄豆15份、小米9份。
本实施例中所述具有健胃功效的穇子糊的制备方法,包括以下步骤:
1)称取海带、洋参、云茯苓、甘草和菜芙蓉花,粉碎,过50目筛,然后加入质量倍8倍的无水乙醇在常温环境下浸提两次,合并两次提取液,然后将提取液浓缩至原体积的30%,得到营养液;
2)称取上海青、莴笋和胡萝卜,加入质量倍1.6倍的蒸馏水进行打浆,然后过滤分离,得到蔬菜汁和蔬菜残渣;
3)将穇子、干黄豆和小米加入到营养液中,加热熬煮,直至锅内水分全部焖干后捞出,干燥,粉碎,过50目筛,得混合粉末;
4)将蔬菜汁均匀地喷涂在混合粉末上,炒干炒香后再次粉碎,过150目筛,即得。
其中步骤3)中的熬煮温度不大于150℃;步骤4)蔬菜汁在喷涂过程中需不断搅动混合粉末。
实施例4
一种具有健胃功效的穇子糊,包括以下按照重量份的原料:穇子43份、海带13份、洋参7份、云茯苓5份、甘草3.2份、菜芙蓉花4.5份、上海青11份、莴笋8份、胡萝卜6.5份、干黄豆16份、小米10份。
本实施例中所述具有健胃功效的穇子糊的制备方法,包括以下步骤:
1)称取海带、洋参、云茯苓、甘草和菜芙蓉花,粉碎,过50目筛,然后加入质量倍11倍的无水乙醇在常温环境下浸提两次,合并两次提取液,然后将提取液浓缩至原体积的35%,得到营养液;
2)称取上海青、莴笋和胡萝卜,加入质量倍2倍的蒸馏水进行打浆,然后过滤分离,得到蔬菜汁和蔬菜残渣;
3)将穇子、干黄豆和小米加入到营养液中,加热熬煮,直至锅内水分全部焖干后捞出,干燥,粉碎,过50目筛,得混合粉末;
4)将蔬菜汁均匀地喷涂在混合粉末上,炒干炒香后再次粉碎,过150目筛,即得。
其中步骤3)中的熬煮温度不大于150℃;步骤4)蔬菜汁在喷涂过程中需不断搅动混合粉末。
实施例5
一种具有健胃功效的穇子糊,包括以下按照重量份的原料:穇子47份、海带14份、洋参8份、云茯苓6份、甘草3.6份、菜芙蓉花5份、上海青12份、莴笋9份、胡萝卜7份、干黄豆17份、小米11份。
本实施例中所述具有健胃功效的穇子糊的制备方法,包括以下步骤:
1)称取海带、洋参、云茯苓、甘草和菜芙蓉花,粉碎,过50目筛,然后加入质量倍7-12倍的无水乙醇在常温环境下浸提两次,合并两次提取液,然后将提取液浓缩至原体积的25-40%,得到营养液;
2)称取上海青、莴笋和胡萝卜,加入质量倍1.4-2.1倍的蒸馏水进行打浆,然后过滤分离,得到蔬菜汁和蔬菜残渣;
3)将穇子、干黄豆和小米加入到营养液中,加热熬煮,直至锅内水分全部焖干后捞出,干燥,粉碎,过50目筛,得混合粉末;
4)将蔬菜汁均匀地喷涂在混合粉末上,炒干炒香后再次粉碎,过150目筛,即得。
其中步骤3)中的熬煮温度不大于150℃;步骤4)蔬菜汁在喷涂过程中需不断搅动混合粉末。
对比例1:与实施例3相比,不含营养液,其他与实施例3相同。
对比例2:与实施例3相比,不含蔬菜汁,其他与实施例3相同。
对比例3:与实施例3相比,不含营养液和蔬菜汁,其他与实施例3相同。
性能测试
取患有食欲不振、消化不良、胃脘隐痛等症状的患者320例,随机分为8组,分别服用实施例1-5和对比例1-3所对应的穇子糊,两个星期一个疗程,共五个疗程,然后进行疗效统计,将数据汇总后得下表
组别/项目 | 痊愈(例) | 有效(例) | 无效(例) | 痊愈率(%) | 有效率(%) |
实施例1 | 24 | 16 | 0 | 60 | 100 |
实施例2 | 22 | 18 | 0 | 55 | 100 |
实施例3 | 27 | 13 | 0 | 67.5 | 100 |
实施例4 | 23 | 17 | 0 | 57.5 | 100 |
实施例5 | 25 | 15 | 0 | 62.5 | 100 |
对比例1 | 2 | 18 | 20 | 5 | 50 |
对比例2 | 0 | 24 | 16 | 0 | 60 |
对比例3 | 0 | 11 | 29 | 0 | 27.5 |
从实施例1-5所对应的数据可以看出,本发明的患有食欲不振、消化不良、胃脘隐痛等病症具有较高的痊愈率,同时有效率达到100%;结合实施例1-5和对比例1-3所对应的数据可以看出,本发明是在各组分协同作用下发挥功效的。
典型病例
1、庞某某,男,36岁,脘腹胀满,不思饮食三年,三年来体重由过去的85kg减到现在的65Kg,近日腹胀加重,伴食少倦怠,服用本发明的穇子粉进行治疗调节,嘱其每日早晨用穇子粉煮粥食连续食用3个月,一个月后腹胀减轻,食欲增加,身体感觉有力量了,3个月之后,患者告知,腹胀消失,食欲良好,体重增加了5斤。
2、陈某某,女性,21岁,因失恋暴饮暴食饮食长达半年,且经常在晚间用餐,后导致胃部胀痛,服用本发明的穇子粉进行治疗调节,每日晚间直接冲泡食用,两周后,胃部胀痛得到明显缓解,一个月后,胃部胀痛完全消失。
3、马某莫,男51岁,两年来,因做生意不顺,导致饮食不规律,长期以往就经常感觉胃脘部胀满,消化不良,同时会经常有吐酸症状,服用本发明的穇子粉进行治疗调节,每日造成煮粥食用,连续食用2个月后,患者告知,胃部有饥饿感,胃不胀,吐酸症状消失。
对于本领域技术人员而言,显然本发明不限于上述示范性实施例的细节,而且在不背离本发明的精神或基本特征的情况下,能够以其他的具体形式实现本发明。因此,无论从哪一点来看,均应将实施例看作是示范性的,而且是非限制性的,本发明的范围由所附权利要求而不是上述说明限定,因此旨在将落在权利要求的等同要件的含义和范围内的所有变化囊括在本发明内。
此外,应当理解,虽然本说明书按照实施方式加以描述,但并非每个实施方式仅包含一个独立的技术方案,说明书的这种叙述方式仅仅是为清楚起见,本领域技术人员应当将说明书作为一个整体,各实施例中的技术方案也可以经适当组合,形成本领域技术人员可以理解的其他实施方式。
Claims (7)
1.一种具有健胃功效的穇子糊,其特征在于,包括以下按照重量份的原料:穇子34-47份、海带9-14份、洋参4-8份、云茯苓2-6份、甘草2.1-3.6份、菜芙蓉花2-5份、上海青8-12份、莴笋5-9份、胡萝卜4-7份、干黄豆12-17份、小米7-11份。
2.根据权利要求1所述的具有健胃功效的穇子糊,其特征在于,包括以下按照重量份的原料:穇子38-43份、海带10-13份、洋参5-7份、云茯苓3-5份、甘草2.8-3.2份、菜芙蓉花2.5-4.5份、上海青9-11份、莴笋6-8份、胡萝卜4.5-6.5份、干黄豆13-16份、小米8-10份。
3.根据权利要求2所述的具有健胃功效的穇子糊,其特征在于,包括以下按照重量份的原料:穇子40份、海带11份、洋参6份、云茯苓4份、甘草3份、菜芙蓉花3.5份、上海青10份、莴笋7份、胡萝卜5.5份、干黄豆15份、小米9份。
4.一种如权利要求1-3任一所述的具有健胃功效的穇子糊的制备方法,其特征在于,包括以下步骤:
1)称取海带、洋参、云茯苓、甘草和菜芙蓉花,粉碎,过50目筛,然后加入质量倍7-12倍的无水乙醇在常温环境下浸提两次,合并两次提取液,然后将提取液浓缩至原体积的25-40%,得到营养液;
2)称取上海青、莴笋和胡萝卜,加入质量倍1.4-2.1倍的蒸馏水进行打浆,然后过滤分离,得到蔬菜汁和蔬菜残渣;
3)将穇子、干黄豆和小米加入到营养液中,加热熬煮,直至锅内水分全部焖干后捞出,干燥,粉碎,过50目筛,得混合粉末;
4)将蔬菜汁均匀地喷涂在混合粉末上,炒干炒香后再次粉碎,过150目筛,即得。
5.根据权利要求4所述的具有健胃功效的穇子糊的制备方法,其特征在于,所述步骤3)中的熬煮温度不大于150℃。
6.根据权利要求4所述的具有健胃功效的穇子糊的制备方法,其特征在于,所述步骤4)蔬菜汁在喷涂过程中需不断搅动混合粉末。
7.如权利要求1-3任一所述的具有健胃功效的穇子糊在制备保健食品上的应用。
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CN103445170A (zh) * | 2013-09-10 | 2013-12-18 | 国家电网公司 | 健脾养胃粉 |
CN106722650A (zh) * | 2016-12-09 | 2017-05-31 | 新昌县金苗蔬菜专业合作社 | 一种胡萝卜大麦羹及其制作方法 |
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CN103445170A (zh) * | 2013-09-10 | 2013-12-18 | 国家电网公司 | 健脾养胃粉 |
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