CN110025006A - 一种固本髓肾代餐粉及制备方法 - Google Patents
一种固本髓肾代餐粉及制备方法 Download PDFInfo
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Classifications
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
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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
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
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- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种固本髓肾代餐粉及制备方法，由以下按重量份数计组分组成：黑小豆20～40份、黑米15～35份、芝麻20～40、黑蘑菇5～15、黑蚂蚁3～13、黑大豆5～15、莲子5～15、红小豆15～35、薏米5～15、茯苓5～15、山药5～15、葛根5～15、枸杞3～13、芡实7～17。本发明加入特殊中药成分，黑蚂蚁，茯苓，山药，葛根，芡实，不仅可以补充膳食纤维，代三餐，并且可以达到补肾，固本，补气血，白发生黑发，痛经，便秘，培元生精，缓解小叶增生疼痛特殊功效，达到自然养生目的，老少皆宜。本发明的制备方法生产成本低，制备工艺简单，无需接触各种有机试剂，安全无毒害。
Description
技术领域
本发明涉及保健食品领域，尤其涉及一种固本髓肾代餐粉及制备方法。
背景技术
现代生活中众多青年，上班族，因为生活节奏加快，造成压力大，造成体虚，气血不足，失眠多梦等问题。代餐粉，是一种配方食品，属于特殊五谷食品，具有高纤维、高能量、营养价值高等特性。市场上常见的代餐粉无非是以五谷为主料，炒熟，研磨而成补充我们人体需要的膳食纤维和微量元素，但营养比较单一。
发明内容
针对现有技术中的不足之处，本发明目的在于提供一种营养丰富、食用方便、功效显著和自然养生的种固本髓肾代餐粉。本发明的另一目的在于提供上述固本髓肾代餐粉的制备方法。
本发明技术方案如下：
一种固本髓肾代餐粉，由以下按重量份数计组分组成：
所述固本髓肾代餐粉的制备方法，包括以下步骤：
(1)原料除质：将上述原料中坏物和杂质剔除；
(2)原料预处理：将黑小豆、黑米、芝麻、黑大豆、红小豆、莲子、薏米、枸杞和芡实分别洗净，烘干，备用；将黑蘑菇和茯苓分别洗净、切丁，烘干，备用；将山药和葛根分别去皮洗净，切丁，备用；
(3)低温烘焙：采用微波烘焙机进行低温烘焙，黑小豆、黑米、芝麻、黑大豆、红小豆、薏米和芡实的烘焙温度为125～135℃；莲子、茯苓、山药和葛根的烘焙温度95～105℃；黑蘑菇烘焙温度70～80℃，黑蚂蚁烘焙温度160℃，枸杞无需烘焙；
(4)研磨：将上述所有原料分别研磨成干粉，过筛；
(5)搅拌合成：用槽型混合机将步骤(4)中获得的干粉进行混合均匀；分装，得到固本髓肾代餐粉。
步骤(3)中黑蚂烘焙20分钟，其余原料烘焙5分钟。
步骤(4)中所述筛的目数为60目。
步骤(5)中槽型混合机正反转混合干粉，时长8分钟，正反各4分钟。
本发明中，
(1)黑小豆：为肾之谷，入肾；具有健脾利水，消肿下气；滋肾阴，润肺燥，制风热而活血解毒；止盗汗，乌发黑发以及延年益寿的功能。
(2)黑米：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％；软糯适口，营养丰富，具有很好的滋补作用，中国民间有“逢黑必补”之说；也有黑发作用。
(3)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。
(4)黑蘑菇：属于黑色伞菌属野生蘑菇，含有丰富营养物质，如蛋白质、维生素及钾、钙、铁和磷等。
(5)黑蚂蚁：古名为玄驹，内含28种氨基酸、多种维生素以及铁、锌、磷、硒等多种微量元素，尤以锌的含量最为丰富，并含有多种酶甾体化合物以及高能含磷化合物-三磷酸腺苷和草体蚁醛，蛋白质含量可达40％～50％，有天然营养宝库之称。
(6)黑豆：蛋白质含量36％，易于消化，可满足人体对蛋白质和脂肪的需要，脂肪含量16％，主要含不饱和脂肪酸，吸收率高达95％，，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。
(7)莲子：具有补脾止泻，止带，益肾涩精，养心安神之功效；常用于脾虚泄泻，带下，遗精，心悸失眠。
(8)红小豆：主要含蛋白质、糖类等营养成分。含蛋白质21～23％，脂肪0.3％，碳水化合物65％。每100g红小豆中含蛋白质21.7g，脂肪0.8g，糖类60.7g，粗纤维4.9g，钙76mg，磷386mg，铁45mg，硫胺素0.43mg，核黄素0.16mg，尼克酸2.1mg；具有利小便、消水肿、解热毒等功效。
(9)薏米：营养丰富，对于久病体虚、病后恢复期患者，老人、产妇、儿童都是比较好的药用食物，可经常服用；不论用于滋补还是用于治病，作用都较为缓和，微寒而不伤胃，益脾而不滋腻；据报道，薏米治病的成份薏苡仁酯，不仅具有滋补作用，而且还是一种抗癌剂，能抑制艾氏腹水癌细胞，可用于胃癌及子宫颈癌；薏米的根中所含的薏米醇，除具有上述的薏苡仁酯的作用外，还有降压、利尿、解热和驱蛔虫的效果。
(10)茯苓：用于水肿尿少，痰饮眩悸，脾虚食少，便溏泄泻，心神不安，惊悸失眠。
(11)枸杞：具有养肝，滋肾，润肺。
(12)芡实：具有益肾固精，补脾止泻，除湿止带之功效。
(13)葛根和山药：含有大量的淀粉、蛋白质及维生素，作为代餐粉配方中主要的碳水化合物来源，提供一定的蛋白质和维生素等营养物质，使服用者产生饱腹感。
本发明的有益效果：本发明加入特殊中药成分，黑蚂蚁，茯苓，山药，葛根，芡实，不仅可以补充膳食纤维，代三餐，并且可以达到补肾，固本，补气血，白发生黑发，痛经，便秘，培元生精，缓解小叶增生疼痛特殊功效，达到自然养生目的，老少皆宜。本发明的制备方法生产成本低，制备工艺简单，无需接触各种有机试剂，安全无毒害。
具体实施方式
以下参照具体的实施例来说明本发明。
实施例1
一种固本髓肾粉，由300g黑小豆，250g黑米，300g芝麻，100g黑蘑菇，80g黑蚂蚁，100g黑大豆，100g莲子，250g红小豆，100g薏米，100g茯苓，100g山药，100g葛根，80g枸杞以及120g芡实组成。
上述固本髓肾代餐粉通过以下制备方法制得：
(1)将上述原料中坏物和杂质剔除；
(2)将黑小豆、黑米、芝麻、黑大豆、红小豆、莲子、薏米、枸杞和芡实分别洗净，烘干，备用；将黑蘑菇和茯苓分别洗净、切丁，烘干，备用；将山药和葛根分别去皮洗净，切丁，备用；
(3)采用微波烘焙机进行低温烘焙，黑小豆、黑米、芝麻、黑大豆、红小豆、薏米和芡实的烘焙温度为130℃，烘焙5分钟；莲子、茯苓、山药和葛根的烘焙温度100℃，烘焙5分钟；黑蘑菇烘焙温度75℃，烘焙5分钟；黑蚂蚁烘焙温度160℃，烘焙20分钟，枸杞无需烘焙；
(4)将上述所有原料分别研磨成干粉，过60目筛，备用；
(5)称取上述重量的原料干粉，用槽型混合机正反转混合均匀，时长8分钟，正反各4分钟；分装，得到固本髓肾代餐粉。
服用方法：取此固本髓肾代餐粉25克，放入80～120毫升80℃开水中搅拌均匀，也可以放上蜂蜜，或牛奶，早晚空腹各服用一次均可。
实施例2
一种固本髓肾粉，由400g黑小豆，350g黑米，400g芝麻，150g黑蘑菇，130g黑蚂蚁，150g黑大豆，150g莲子，350g红小豆，150g薏米，150g茯苓，150g山药，150g葛根，130g枸杞以及170g芡实组成。
上述固本髓肾代餐粉通过以下制备方法制得：
(1)将上述原料中坏物和杂质剔除；
(2)将黑小豆、黑米、芝麻、黑大豆、红小豆、莲子、薏米、枸杞和芡实分别洗净，烘干，备用；将黑蘑菇和茯苓分别洗净、切丁，烘干，备用；将山药和葛根分别去皮洗净，切丁，备用；
(3)采用微波烘焙机进行低温烘焙，黑小豆、黑米、芝麻、黑大豆、红小豆、薏米和芡实的烘焙温度为135℃，烘焙5分钟；莲子、茯苓、山药和葛根的烘焙温度105℃，烘焙5分钟；黑蘑菇烘焙温度80℃，烘焙5分钟；黑蚂蚁烘焙温度160℃，烘焙20分钟，枸杞无需烘焙：
(4)将上述所有原料分别研磨成干粉，过60目筛，备用；
(5)称取上述重量的原料干粉，用槽型混合机正反转混合均匀，时长8分钟，正反各4分钟；分装，得到固本髓肾代餐粉。
服用方法：取此固本髓肾代餐粉25克，放入80～120毫升80℃开水中搅拌均匀，也可以放上蜂蜜，或牛奶，早晚空腹各服用一次均可。
实施例3
一种固本髓肾粉，由200g黑小豆，150g黑米，200g芝麻，50g黑蘑菇，30g黑蚂蚁，50g黑大豆，50g莲子，150g红小豆，50g薏米，50g茯苓，50g山药，50g葛根，30g枸杞以及70g芡实组成。
上述固本髓肾代餐粉通过以下制备方法制得：
(1)将上述原料中坏物和杂质剔除；
(2)将黑小豆、黑米、芝麻、黑大豆、红小豆、莲子、薏米、枸杞和芡实分别洗净，烘干，备用；将黑蘑菇和茯苓分别洗净、切丁，烘干，备用；将山药和葛根分别去皮洗净，切丁，备用；
(3)采用微波烘焙机进行低温烘焙，黑小豆、黑米、芝麻、黑大豆、红小豆、薏米和芡实的烘焙温度为125℃，烘焙5分钟；莲子、茯苓、山药和葛根的烘焙温度95℃，烘焙5分钟；黑蘑菇烘焙温度70℃，烘焙5分钟；黑蚂蚁烘焙温度160℃，烘焙20分钟，枸杞无需烘焙；
(4)将上述所有原料分别研磨成干粉，过60目筛，备用；
(5)称取上述重量的原料干粉，用槽型混合机正反转混合均匀，时长8分钟，正反各4分钟；分装，得到固本髓肾代餐粉。
服用方法：取此固本髓肾代餐粉25克，放入80～120毫升80℃开水中搅拌均匀，也可以放上蜂蜜，或牛奶，早晚空腹各服用一次均可。
尽管已经示出和描述了本发明的技术方案，对于本领域的普通技术人员而言，可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型，本发明的范围由所附权利要求及其等同物限定。
Claims (4)
1.一种固本髓肾代餐粉，其特征在于：由以下按重量份数计组分组成：
所述固本髓肾代餐粉的制备方法，包括以下步骤：
(1)原料除质：将上述原料中坏物和杂质剔除；
(2)原料预处理：将黑小豆、黑米、芝麻、黑大豆、红小豆、莲子、薏米、枸杞和芡实分别洗净，烘干，备用；将黑蘑菇和茯苓分别洗净、切丁，烘干，备用；将山药和葛根分别去皮洗净，切丁，备用；
(3)低温烘焙：采用微波烘焙机进行低温烘焙，黑小豆、黑米、芝麻、黑大豆、红小豆、薏米和芡实的烘焙温度为125～135℃；莲子、茯苓、山药和葛根的烘焙温度95～105℃；黑蘑菇烘焙温度70～80℃，黑蚂蚁烘焙温度160℃，枸杞无需烘焙；
(4)研磨：将上述所有原料分别研磨成干粉，过筛，备用；
(5)搅拌合成：用槽型混合机将步骤(4)中获得的干粉进行混合均匀；分装，得到固本髓肾代餐粉。
2.根据权利要求1所述的固本髓肾代餐粉，其特征在于：步骤(3)中黑蚂烘焙20分钟，其余原料烘焙5分钟。
3.根据权利要求1所述的固本髓肾代餐粉，其特征在于：步骤(4)中所述筛的目数为60目。
4.根据权利要求1所述的固本髓肾代餐粉，其特征在于：步骤(5)中槽型混合机正反转混合干粉，时长8分钟，正反各4分钟。
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