CN109567196A - 一种缓解痛经和滋补元气的食品及其制备方法 - Google Patents
一种缓解痛经和滋补元气的食品及其制备方法 Download PDFInfo
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- CN109567196A CN109567196A CN201811555114.7A CN201811555114A CN109567196A CN 109567196 A CN109567196 A CN 109567196A CN 201811555114 A CN201811555114 A CN 201811555114A CN 109567196 A CN109567196 A CN 109567196A
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- dysmenorrhea
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Abstract
本发明提供了一种缓解痛经和滋补元气的食品及其制备方法，涉及食品加工技术领域，包括如下重量份的组分：香附0.5‑10份，当归0.3‑8份，蒲公英0.5‑10份，女贞子0.5‑8份，黑豆1‑10份，荜拔0.1‑5份，黑米1‑10份和黑芝麻0.1‑5份。通过本发明提供的缓解痛经和滋补元气的食品能清热凉血，调经止痛，补血和血，提神醒脑，滋补肝肾，具有滋养补益，益气解毒之功效。本发明所提供的制备缓解痛经和滋补元气的食品的方法能制备出食疗效果较佳的食品。
Description
技术领域
本发明涉及食品加工技术领域，具体而言，涉及一种缓解痛经和滋补元气的食品及其制备方法。
背景技术
痛经，指行经前后或月经期出现下腹部疼痛、坠胀，伴有腰酸或其他不适，症状严重影响生活质量者。痛经分为原发性痛经和继发性两类，原发性痛经指生殖器官无器质性病变的痛经；继发性痛经指由盆腔器质性疾病，如子宫内膜异位症、子宫腺肌病等引起的痛经。原发性痛经在青春期多见，常在初潮后1～2年内发病。伴随月经周期规律性发作的以小腹疼痛为主要症状。继发性痛经症状与原发性痛经相同。
人们通常在疼痛不能忍受时，辅以药物治疗。如对乙酰氨基酚、对乙酰氨基酚加帕马溴和乙烯水杨酸。
中医治疗月经不调是根据中医传统辨证论治的理论，结合妇女生理病理特点，主要从肝、脾、肾和气血，结合寒热虚实进行辩证治论。包括有主张调节任冲二脉，热者清之，寒者温之，多使用具有养血和舒畅气机功效的中药，激发经气的自然流转以调节自身气血阴阳，达到肾-天癸-冲任-胞宫的平衡；也有主张补中益气，肝肾同源，精血同源，围绕肝气虚、肝阳虚、肝血虚和肝阴虚等方面入手，以调补阴阳，滋肾补肾，兼顾气血和藏泻适时；不同的诊治方法，都是应用中医传统理法方药，渗入现代妇产科理论，以调节机体脏腑气血阴阳，恢复气血阴阳消长节律，纠正和维持正常月经周期。
而食疗养生法是一种利用食物来影响机体各方面的功能，使其获得健康或预防疾病的一种养生方法。因此，寻求一种既能缓解痛经又能滋补元气的保健食品是客观需要。
发明内容
本发明的目的在于提供一种缓解痛经和滋补元气的食品。通过本发明提供的缓解痛经和滋补元气的食品能清热凉血，调经止痛，补血和血，提神醒脑，滋补肝肾，具有滋养补益，益气解毒之功效。
本发明的另一目的在于提供一种制备缓解痛经和滋补元气的食品的方法，该方法能制备出食疗效果较佳的食品。
本发明是这样实现的：
本发明提供了一种缓解痛经和滋补元气的食品，包括如下重量份的组分：香附0.5-10份，蒲公英0.5-10份，当归0.3-8份，女贞子0.5-8份，黑豆1-10份，黑米1-10份，荜拔0.1-5份和黑芝麻0.1-5份。
在本发明较佳的实施例中，包括如下重量份的组分：香附5-8份，当归1.2-6份，蒲公英5-8份，女贞子2.5-5份，黑豆5-7.5份，荜拔1-3份，黑米3-6份和黑芝麻3-4.5份。
在本发明较佳的实施例中，各组分优选为：香附7份，当归3份，蒲公英6份，女贞子4份，黑豆6.5份，黑米5份，荜拔2份和黑芝麻4份。
一种缓解痛经和滋补元气的食品的制备方法，步骤包括：
(1)选料：黑米除去杂质，用清水洗净；
(2)浸泡：将洗净后的黑米放在清水中浸泡8-16小时备用；
黑米的米粒外部有一坚韧的种皮包裹，不易煮烂，故黑米应先浸泡一夜再煮。黑米粥若不煮烂，不仅大多数营养素不能溶出，而且多食后易引起急性肠胃炎，对消化功能较弱的孩子和老弱病者更是如此。因此，需要将黑米进行浸泡处理。
(3)粉碎：将原料蒲公英、女贞子、当归、荜拔、香附和黑芝麻分别粉碎成20-80目粉，得到蒲公英粉、女贞子粉、当归粉、荜拔粉、香附粉和黑芝麻粉，备用；
磨粉处理步骤，有利于原料的多种营养元素充分释放和混匀，从而促进各组分药效的发挥，进而有助于人体的消化吸收。
(4)蒸煮黑豆：将原料黑豆蒸煮至软烂，滤过，去渣得到黑豆汁，备用；
(5)稠糕制备：将蒲公英粉、荜拔粉、女贞子粉和当归粉中加入1-1.5倍水，煎煮40-60分钟，滤过，去渣，浓缩为稠糕，备用；
(6)将稠糕、步骤(3)黑芝麻粉、香附粉和步骤(4)黑豆汁，加入步骤(2)的黑米中，混匀，压模成米糕。
在本发明较佳的实施例中，上述步骤(6)还包括汽蒸，将压模成型的米糕放入蒸笼中蒸制20-30分钟，起锅。
在本发明较佳的实施例中，上述步骤(2)还包括磨粉，将浸泡好的黑米倒入粉碎机中，粉碎磨成40-80目湿米粉。
在本发明较佳的实施例中，上述步骤(5)制得的稠糕为70℃时相对密度为1.1-1.5的稠糕。
在本发明较佳的实施例中，上述步骤(5)中将蒲公英粉煎煮前，还包括用沸水将蒲公英粉焯2-3分钟。
在本发明较佳的实施例中，上述步骤(3)当归在粉碎处理前还包括：将新鲜的当归拣去杂质，洗净，闷润，稍晾至内外湿度适宜时，切片晒干。
在本发明较佳的实施例中，上述将蒸制好的米糕真空密封包装，在122℃蒸汽灭菌20分钟。
医学上文献记载有本发明所选用的中草药组分具有如下功效：
蒲公英(拉丁学名：Taraxacum mongolicum Hand.-Mazz.)菊科舌状花亚科蒲公英属，蒲公英属多年生草本植物。
蒲公英植物体中含有蒲公英醇、蒲公英素、胆碱、有机酸、菊糖等多种健康营养成分。性味甘，微苦，寒。归肝、胃经。有利尿、缓泻、退黄疸、利胆等功效。治热毒、痈肿、疮疡、内痈、目赤肿痛、湿热、黄疸、小便淋沥涩痛、疔疮肿毒，乳痈，瘰疬，牙痛，目赤，咽痛，肺痈，肠痈，湿热黄疸，热淋涩痛。治急性乳腺炎，淋巴腺炎，瘰疬，疔毒疮肿，急性结膜炎，感冒发热，急性扁桃体炎，急性支气管炎，胃炎，肝炎，胆囊炎，尿路感染等。蒲公英可生吃、炒食、做汤，是药食兼用的植物。
荜拔(学名：Piper longum L.)是胡椒科，胡椒属多年生攀援藤本，荜拔有特异香气，味辛辣。以肥大、饱满、坚实、色黑褐、气味浓者为佳。常用调味品，有矫味增香作用。
荜拔果穗为镇痛健胃要药，味辛性热，用于胃寒引起的腹痛、呕吐、腹泻、冠心病心绞痛、神经性头痛及牙痛等。荜拔性热，味辛。
当归，(学名：Angelica sinensis，)别名干归、秦哪、西当归、岷当归、金当归、当归身、涵归尾、当归曲、土当归，多年生草本，高0.4-1米。花期6-7月，果期7-9月。多年生草本，高0.4-1米。根圆柱状，分枝，有多数肉质须根，黄棕色，有浓郁香气。茎直立，绿白色或带紫色，有纵深沟纹，光滑无毛。
中国1957年从欧洲引种欧当归。主产甘肃东南部，以岷县产量多，质量好，其次为云南、四川、陕西、湖北等省，均为栽培。国内有些省区也已引种栽培。其根可入药，是最常用的中药之一。具有补血和血，调经止痛，润燥滑肠、抗癌、抗老防老、免疫之功效。为低温长日照作物，宜高寒凉爽气候，在海拔1500-3000m左右均可栽培。在低海的地区栽培抽苔率高，不易越夏。幼苗期喜阴，透光度为10％，忌烈日直晒；成株能耐强光。
中医认为，当归味甘而重，故专能补血，其气轻而辛，故又能行血，补中有动，行中有补，为血中之要药。因而，它既能补血，又能活血，既可通经，又能活络。凡妇女月经不调，痛经，血虚闭经，面色萎黄，衰弱贫血，子宫出血，产后瘀血，例经(月经来潮时，出现口鼻流血)等妇女的常见病，都可以用当归治疗。
香附，为莎草科植物莎草的干燥根茎。秋季采挖，燎去毛须，置沸水中略煮或蒸透后晒干，或燎后直接晒干。主产于浙江、福建、湖南。
香附，性辛、微苦、微甘，平。有疏肝解郁，理气宽中，调经止痛的功效。用于治疗肝郁气滞，胸胁胀痛，疝气疼痛，乳房胀痛，脾胃气滞，脘腹痞闷，胀满疼痛，月经不调和经闭痛经。
女贞子，中药材名。本品为木犀科植物女贞的果实。冬季果实成熟时采摘，除去枝叶晒干，或将果实略熏后，晒干；或置热水中烫过后晒干。
女贞子补肝肾，强腰膝。治阴虚内热，头晕，目花，耳鸣，腰膝酸软，须发早白。滋补肝肾，明目乌发。用于眩晕耳鸣，腰膝酸软、须发早白、目暗不明。
黑豆，为豆科植物大豆(学名：Glycinemax(L.)merr)的黑色种子。黑豆蛋白质含量36％，易于消化，对满足人体对蛋白质的需要具有重要意义；脂肪含量16％，主要含不饱和脂肪酸，吸收率高达95％，除满足人体对脂肪的需要外，还有降低血液中胆固醇的作用；黑豆含有丰富的维生素、蛋黄素、黑色素及卵磷脂等物质，其中B族维生素和维生素E含量很高，具有营养保健作用，黑豆中还含有丰富的微量元素，对保持机体功能完整，延缓机体衰老、降低血液粘度、满足大脑对微量物质需求都是必不可少的。
黑豆的功用为补肾益阴，健脾利湿，除热解毒。味甘，性微寒，性平、入脾、肾经。李时珍在《本草纲目》中有记载：“常食黑豆，可百病不生。”用于肾虚阴亏；服药中毒或饮酒过多等。
成分含丰富的蛋白质、不饱和脂肪酸、磷酯、钙、磷、铁、钾、钠、胡萝卜素、维生素B1、维生素B2、维生素B12、烟酸、叶酸、棉子糖、水苏糖、胆碱、大豆黄酮、皂苷等。
黑豆性平、味甘；归脾、肾经；具有消肿下气、润肺燥热、活血利水、祛风除痹、补血安神、明目健脾、补肾益阴、解毒的作用；用于水肿胀满、风毒脚气、黄疸浮肿、风痹痉挛、产后风疼、口噤、痈肿疮毒，可解药毒，制风热而止盗汗，乌发黑发以及延年益寿的功能。此外，黑豆可以解毒利尿，可以有效地缓解尿频、腰酸、女性白带异常及下腹部阴冷等症状。
黑米是一种药、食兼用的大米，属于糯米类。黑米是由禾本科植物稻经长期培育形成的一类特色品种。粒型有籼、粳两种，粒质分糯性和非糯性两类。糙米呈黑色或黑褐色。黑米外表墨黑，营养丰富，有“黑珍珠”和“世界米中之王”的美誉。我国具有代表性的有陕西黑米、贵州黑糯米、湖南黑米等。
黑米主要营养成分(糙米)：按占干物质计，含粗蛋白质8.0-12.5％，粗脂肪2.7-3.8％，碳水化合物75-84％，粗灰分1.7-2％。黑米含蛋白质、碳水化合物、B族维生素、维生素E、钙、磷、钾、镁、铁、锌等营养元素，营养丰富；黑米具有清除自由基、改善缺铁性贫血、抗应激反应以及免疫调节等多种生理功能；黑米中的黄酮类化合物能维持血管正常渗透压，减轻血管脆性，防止血管破裂和止血；黑米有抗菌，降低血压、抑制癌细胞生长的功效；黑米还具有改善心肌营养，降低心肌耗氧量等功效。
中医认为黑米有显著的药用价值，古农医书记载：黑米“滋阴补肾，健身暖胃，明目活血”，“清肝润肠”，“滑湿益精，补肺缓筋”等功效；可入药入膳，对头昏目眩、贫血白发、腰膝酸软、夜盲耳鸣症、疗效尤佳。长期食用可延年益寿。因此，人们俗称：“药米”、“长寿米”。由于它最适于孕妇、产妇等补血之用，又称“月米”、“补血米”等。历代帝王也把它作为宫廷养生珍品，称为“贡米”。
现代医学证实，黑米具有滋阴补肾，健脾暖肝、补益脾胃，益气活血，养肝明目等疗效。经常食用黑米，有利于防治头昏、目眩、贫血、白发、眼疾、腰膝酸软、肺燥咳嗽、大便秘结、小便不利、肾虚水肿、食欲不振、脾胃虚弱等症。由于黑米所含营养成分多聚集在黑色皮层，故不宜精加工，以食用糙米或标准三等米为宜。按照营养专家黎黍匀研究，黑米的生命力指数为7.7021，食物防病指数为36.05，具有较强的保健功能。
黑芝麻(Semen Sesami Nigrum)为胡麻科芝麻的黑色种子，也叫胡麻，油麻，巨胜，脂麻，分布于安徽、湖北、贵州、云南、广西、四川等地。黑芝麻，一年生草本植物，高80-180cm。茎直立，四棱形，棱角突出。
黑芝麻含有大量的脂肪和蛋白质，还含有糖类、维生素A、维生素E、卵磷脂、钙、铁、铬等营养成分。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。
黑芝麻味甘，性平。有滋补肝肾，益血润肠，通便，通乳的功能。黑芝麻包含脂肪油，为油酸、亚油酸、棕榈酸、硬脂酸、花生酸等甘油脂，并含芝麻素(sesamin)、芝麻林酚素(sesamolin)、芝麻酚(sesamol)、胡麻甙(pedaliin)、车前糖(planteose)、芝麻糖(sesamose)等。
黑芝麻药食两用，具有“补肝肾，滋五脏，益精血，润肠燥”等功效，被视为滋补圣品。黑芝麻具有保健功效。补钙，降血压，乌发润发，养颜润肤，提高生育能力，黑芝麻有护肤美肤的功效与作用，黑芝麻也可以减肥塑身，黑芝麻可以抗衰老，
本发明的有益效果是：本发明所提供的缓解痛经和滋补元气的食品能清热凉血，调经止痛，补血和血，提神醒脑，滋补肝肾，具有滋养补益，益气解毒之功效。此外，还提供了一种制备缓解痛经和滋补元气的食品的方法。该方法简单，实用方便，制备出的食品食疗效果较好。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚，下面将对本发明实施例中的技术方案进行清楚、完整地描述。实施例中未注明具体条件者，按照常规条件或制造商建议的条件进行。所用试剂或仪器未注明生产厂商者，均为可以通过市售购买获得的常规产品。
以下结合实施例对本发明的特征和性能作进一步的详细描述。
实施例1
一种缓解痛经和滋补元气的食品，其主要由如下组分制备而成(每份100g)：蒲公英6份，香附7份，荜拔2份，当归3份，女贞子4份，黑豆6.5份，黑米5份，黑芝麻4份。
制备缓解痛经和滋补元气的食品的方法如下：
(1)选料：黑米除去杂质，用清水洗净，将新鲜的当归拣去杂质，洗净，闷润，稍晾至内外湿度适宜时，切片晒干；
(2)浸泡：将洗净后的黑米放在清水中浸泡12小时，将浸泡好的黑米倒入粉碎机中，粉碎磨成40目湿米粉，备用；
(3)粉碎：将原料蒲公英、女贞子、当归、荜拔、香附和黑芝麻分别粉碎成40目粉，得到蒲公英粉、女贞子粉、当归粉、荜拔粉、香附粉和黑芝麻粉，备用；
(4)蒸煮黑豆：将原料黑豆蒸煮至软烂，滤过，去渣得到黑豆汁，备用；
(5)稠糕制备：用沸水将蒲公英粉焯3分钟，将蒲公英粉、荜拔粉、女贞子粉和当归粉中加入1倍水，煎煮50分钟，滤过，去渣，浓缩为稠糕，稠糕在70℃时相对密度为1.5，备用；
(6)将稠糕、步骤(3)黑芝麻粉、香附粉和步骤(4)黑豆汁，加入步骤(2)的黑米中，混匀，压模成米糕；
(7)汽蒸，将压模成型的米糕放入蒸笼中蒸制30分钟，起锅；
(8)将蒸制好的米糕真空密封包装，在122℃蒸汽灭菌20分钟。
实施例2
一种缓解痛经和滋补元气的食品，其主要由如下组分制备而成(每份100g)：蒲公英7份，香附5份，荜拔1份，当归2份，女贞子3份，黑豆6份，黑米4份，黑芝麻3.5份。
与实施例1相比区别在于，在制备方法中，步骤2黑米在浸泡后，不进行粉碎和研磨处理，直接用浸泡后的黑米制备米糕。
实施例3
一种缓解痛经和滋补元气的食品，其主要由如下组分制备而成(每份100g)：蒲公英8份，香附8份，荜拔3份，当归6份，女贞子5份，黑豆7.5份，黑米6份，黑芝麻4.5份。
制备方法与实施例1相同。
实施例4
一种缓解痛经和滋补元气的食品，其主要由如下组分制备而成(每份100g)：蒲公英7份，香附5份，荜拔1份，当归2份，女贞子3份，黑豆6份，黑米4份，黑芝麻3.5份。
与实施例2相比，区别在于：制备方法在步骤(3)中，粉碎香附成40目粉后，在锅中对香附粉进行翻炒5分钟，备用。
实施例5
一种缓解痛经和滋补元气的食品，其主要由如下组分制备而成(每份200g)：蒲公英6份，香附7份，荜拔2份，当归3份，女贞子4份，黑豆6.5份，黑米5份，黑芝麻4份。
制备缓解痛经和滋补元气的食品的方法如下：
(1)选料：黑米除去杂质，用清水洗净，将新鲜的当归拣去杂质，洗净，闷润，稍晾至内外湿度适宜时，切片晒干；
(2)浸泡：将洗净后的黑米放在清水中浸泡12小时，将浸泡好的黑米倒入粉碎机中，粉碎磨成80目湿米粉，备用；
(3)粉碎：将原料蒲公英、女贞子、当归、荜拔、香附和黑芝麻分别粉碎成80目粉，得到蒲公英粉、女贞子粉、当归粉、荜拔粉、香附粉和黑芝麻粉，备用；
(4)蒸煮黑豆：将原料黑豆蒸煮至软烂，滤过，去渣得到黑豆汁，备用；
(5)稠糕制备：用沸水将蒲公英粉焯3分钟，将蒲公英粉、荜拔粉、女贞子粉和当归粉中加入1.5倍水，煎煮60分钟，滤过，去渣，浓缩为稠糕，稠糕在70℃时相对密度为1.5，备用；
(6)将稠糕、步骤(3)黑芝麻粉、香附粉和步骤(4)黑豆汁，加入步骤(2)的黑米中，混匀，压模成米糕；
(7)汽蒸，将压模成型的米糕放入蒸笼中蒸制30分钟，起锅；
(8)将蒸制好的米糕真空密封包装，在122℃蒸汽灭菌20分钟。
实施例6
用实施例1-5的米糕对痛经的患者进行了测试试验，每个实施例针对30位患者进行测试。设置对比例1为：30位痛经患者不食用本发明的米糕。试验方案如下：
每天每8小时患者食用一次，每次食用100g食品。在食用实施例1-5和对比例的产品时，不能食用冰冷的食品，以及酒，咖啡，辛辣的食品，此外，为不影响试验效果，在试验期间不能食用止血止痛的食品和药品。
观察指标采用国际常用的视觉类比量表(Visual analogue scale，VAS)法评定痛经疼痛程度。将疼痛程度分为0－10级，患者根据自身疼痛感受选择能符合自己疼痛的数值。
评分标准：0分：无痛，无任何疼痛感觉；1-3分：轻度疼痛，不影响工作、生活；4-6分：中度疼痛，影响工作，不影响生活；7-10分：重度疼痛，疼痛剧烈，影响工作及生活。
止痛效果判定标准:显效:食用后VAS评分较食用前降低60％以上；有效：食用后VAS评分较食用前降低25％～60％；无效：食用后VAS评分较食用前降低小于25％。
试验结果参照表1所示。
表1食用后的食疗效果表
| 食用后VAS％ | 显效 | 有效 | 无效 | 有效率 |
| 实施例1 | 25 | 28 | 2 | 0.93 |
| 实施例2 | 22 | 27 | 3 | 0.90 |
| 实施例3 | 24 | 26 | 4 | 0.87 |
| 实施例4 | 20 | 24 | 5 | 0.80 |
| 实施例5 | 23 | 25 | 5 | 0.83 |
| 对比例1 | 10 | 15 | 15 | 0.50 |
由表1中的试验结果可得：实施例1-5的五组痛经患者，VAS评分均较食用前明显下降，且实施例1-5的平均有效率达87％，原高于对比例1中的有效率。从而证明本发明提供的缓解经前口腔溃疡和乳腺胀痛的食品对口腔溃疡有较好的治疗效果。
本发明的有益效果是：本发明所提供的缓解痛经和滋补元气的食品能清热凉血，调经止痛，补血和血，提神醒脑，滋补肝肾，具有滋养补益，益气解毒之功效。此外，还提供了一种制备缓解痛经和滋补元气的食品的方法。该方法制备出的食品食疗效果较佳。
以上所述仅为本发明的优选实施方式而已，并不用于限制本发明，对于本领域的技术人员来说，本发明可以有各种更改和变化。凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。
Claims (10)
1.一种缓解痛经和滋补元气的食品，其特征在于，其原料包括如下重量份的组分：香附0.5-10份，当归0.3-8份，蒲公英0.5-10份，女贞子0.5-8份，黑豆1-10份，荜拔0.1-5份，黑米1-10份和黑芝麻0.1-5份。
2.根据权利要求1所述的缓解痛经和滋补元气的食品，其特征在于，其原料包括如下重量份的组分：香附5-8份，当归1.2-6份，蒲公英5-8份，女贞子2.5-5份，黑豆5-7.5份，荜拔1-3份，黑米3-6份和黑芝麻3-4.5份。
3.根据权利要求2所述的缓解痛经和滋补元气的食品，其特征在于，其原料包括如下重量份的组分：香附7份，当归3份，蒲公英6份，女贞子4份，黑豆6.5份，黑米5份，荜拔2份和黑芝麻4份。
4.一种如权利要求1-3任一项所述的缓解痛经和滋补元气的食品的制备方法，其特征在于，步骤包括：
(1)选料：黑米除去杂质，用清水洗净；
(2)浸泡：将洗净后的黑米放在清水中浸泡8-16小时备用；
(3)粉碎：将原料蒲公英、女贞子、当归、荜拔、香附和黑芝麻分别粉碎成20-80目粉，得到蒲公英粉、女贞子粉、当归粉、荜拔粉、香附粉和黑芝麻粉，备用；
(4)蒸煮黑豆：将原料黑豆蒸煮至软烂，滤过，去渣得到黑豆汁，备用；
(5)稠糕制备：将蒲公英粉、荜拔粉、女贞子粉和当归粉中加入1-1.5倍水，煎煮40-60分钟，滤过，去渣，浓缩为稠糕，备用；
(6)将稠糕、黑芝麻粉、香附粉和黑豆汁，加入步骤(2)的黑米中，混匀，压模成米糕。
5.根据权利要求4所述的缓解痛经和滋补元气的食品的制备方法，其特征在于，步骤(6)还包括汽蒸，将压模成型的米糕放入蒸笼中蒸制20-30分钟，起锅。
6.根据权利要求5所述的缓解痛经和滋补元气的食品的制备方法，其特征在于，将蒸制好的米糕真空密封包装，在122℃蒸汽灭菌20分钟。
7.根据权利要求4所述的缓解痛经和滋补元气的食品的制备方法，其特征在于，所述步骤(2)还包括磨粉，将浸泡好的黑米倒入粉碎机中，粉碎磨成40-80目湿米粉。
8.根据权利要求4所述的缓解痛经和滋补元气的食品的制备方法，其特征在于，步骤(5)制得的稠糕为70℃时相对密度为1.1-1.5的稠糕。
9.根据权利要求4所述的缓解痛经和滋补元气的食品的制备方法，其特征在于，步骤(5)中将蒲公英粉煎煮前，还包括用沸水将蒲公英粉焯2-3分钟。
10.根据权利要求4所述的缓解痛经和滋补元气的食品的制备方法，其特征在于，步骤(3)当归在粉碎处理前还包括：将新鲜的当归拣去杂质，洗净，闷润，稍晾至内外湿度适宜时，切片晒干。
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