CN110179035B

CN110179035B - Composition for warming middle-jiao and dispelling cold and preparation method thereof

Info

Publication number: CN110179035B
Application number: CN201910538243.3A
Authority: CN
Inventors: 赵振伟; 李君佩; 卞国良
Original assignee: Hunan Zhidakang Biotechnology Co ltd
Current assignee: Hunan Zhidakang Biotechnology Co ltd
Priority date: 2019-06-20
Filing date: 2019-06-20
Publication date: 2022-08-09
Anticipated expiration: 2039-06-20
Also published as: CN110179035A

Abstract

The invention belongs to the technical field of health-care food, and particularly relates to a composition for warming middle-jiao and dispelling cold and a preparation method thereof. According to the invention, the brown sugar, the ginger, the honey and the medlar are compounded according to a certain proportion, and the effects of the raw materials are blended, so that the composition with the effects of warming the middle-jiao and dispelling cold is obtained.

Description

Composition for warming middle-jiao and dispelling cold and preparation method thereof

Technical Field

The invention belongs to the technical field of health-care food, and particularly relates to a composition for warming middle-jiao and dispelling cold and a preparation method thereof.

Background

Brown sugar is a red crystalline substance refined by squeezing stems of herbaceous plant sugarcane to obtain juice, retains most of nutrients in sugarcane juice without high refining, and contains abundant essential amino acids such as threonine, aspartic acid, histidine, high-carbon plant alcohol and various vitamins such as carrot in addition to microelements such as iron, zinc, calcium, magnesium and phosphorus. Therefore, the brown sugar has various effects of health preserving, beauty maintaining, aging delaying and the like, and from the perspective of traditional Chinese medicine, the brown sugar is warm in nature, sweet in taste and capable of entering spleen, and has the effects of tonifying qi and enriching blood, tonifying spleen and warming stomach, relieving the middle-jiao and alleviating pain, and activating blood circulation to dissipate blood stasis.

The ginger is a fresh rhizome of a perennial herb ginger of the family zingiberaceae, is a plant resource with food and medicine homology, has mild nature and pungent taste, enters lung, spleen and stomach channels, and has the effects of relieving exterior syndrome, dispelling cold, warming middle-jiao, preventing vomiting, relieving cough, reducing phlegm, relieving fish and crab toxicity and the like. The starch content of ginger accounts for 40-60% of the dry weight of ginger, but many manufacturers directly filter ginger starch as precipitate when producing ginger-containing beverages, which causes resource waste.

The fructus Lycii is mature dry fruit of fructus Lycii of Solanaceae, has mild nature and sweet taste, enters liver and kidney meridians, and has effects of nourishing liver and kidney, replenishing vital essence and improving eyesight.

The honey is semitransparent, glossy and thick liquid, is white to light yellow or orange to yellow brown, and is crystallized and separated out when being kept for a long time or cooled; fragrant smell and sweet taste; has effects in regulating and invigorating spleen and stomach; mainly treating abdominal pain, cough due to lung dryness, constipation due to intestinal dryness, conjunctival congestion, aphtha, unhealed ulcer, rubella, pruritus, scald due to hot water or fire, and rhagadia manus et pedis.

The brown sugar, the ginger, the medlar and the honey are used in combination, and have the efficacies of warming middle-jiao and dispelling cold by cooperating with the efficacies of the four medicines, thereby having good conditioning effect on deficiency-cold patients. For example, people often make ginger brown sugar water which is used for sweating and dispelling cold to prevent cold or relieve cold symptoms; for women who have irregular menstruation and menstrual pain caused by weak constitution and deficiency of qi and blood, the brown sugar medlar old ginger tea is often taken to relieve menstrual discomfort and regulate menstruation; for people with cold hands and feet, the brown sugar, the medlar and the old ginger tea are also frequently taken to warm the middle-jiao and dispel cold so as to improve the condition of cold hands and feet.

At present, oral products containing brown sugar, medlar, ginger and honey are also available in the market, for example, patent document CN105230899A discloses a method for preparing brown sugar ginger tea, which comprises (1) grinding and screening dried medlar to obtain medlar powder, mixing the medlar powder and yam blocks, and decocting to obtain medlar yam pulp; (2) mixing brown sugar powder, honey and water, and decocting to obtain brown sugar honey slurry; (3) mixing fresh shredded ginger, white sugar and brown sugar, and pickling to obtain sugar shredded ginger; (4) mixing fructus Lycii and rhizoma Dioscoreae pulp, brown sugar and Mel pulp, rhizoma Zingiberis recens shred and rhizoma Zingiberis recens powder to obtain primary product of brown sugar and rhizoma Zingiberis recens tea.

Also, for example, patent document CN107594040A discloses a processing method of brown sugar ginger tea, which comprises (1) crushing fresh ginger, immersing in honey, storing in a cellar for 2-3 days, squeezing out juice, collecting juice and ginger residue respectively, standing the juice, filtering to remove precipitate, and obtaining ginger juice honey; (2) drying the obtained ginger slag, crushing, and mixing the crushed ginger slag with a mixture of 1: adding anhydrous ethanol for extraction to obtain gingerol; (3) mixing brown sugar, adding sodium polyphosphate and sodium hexametaphosphate, dissolving in distilled water, filtering, adding ginger juice honey and gingerol under water bath stirring, and adding stabilizer (prepared by mixing agar and sodium carboxymethylcellulose at equal ratio); (4) and (4) homogenizing the product obtained in the step (3), degassing, filling while hot, sealing in vacuum, and sterilizing.

It can be seen that the brown sugar ginger tea products are rich in variety at present, but most processing methods cannot fully utilize raw material resources such as ginger, medlar and the like, particularly cannot fully utilize ginger residues, medlar residues and the like, and because the products contain a large amount of saccharides, the saccharides are easy to absorb moisture and agglomerate, and the appearance and the solubility of the products are seriously affected.

Disclosure of Invention

The invention provides a composition for warming middle-jiao and dispelling cold and a preparation method thereof, which aims to optimize the efficacy of the existing brown sugar ginger tea on one hand and solve the problems of waste of raw material resources and easy moisture absorption and agglomeration of products by improving the preparation process on the other hand.

In order to achieve the first object, the invention provides a composition for warming middle-jiao to dispel cold, which comprises the following preparation raw materials in parts by weight: 5-35 parts of brown sugar, 1-30 parts of ginger, 1-15 parts of honey and 1-15 parts of medlar.

As a preferred embodiment of the invention, the composition for warming the middle-jiao to dispel cold comprises the following preparation raw materials in parts by weight: 10-20 parts of brown sugar, 5-20 parts of ginger, 5-12 parts of honey and 5-12 parts of medlar.

As a further preferred embodiment of the invention, the composition for warming the middle-jiao to dispel cold comprises the following preparation raw materials in parts by weight: 15 parts of brown sugar, 15 parts of ginger, 10 parts of honey and 8 parts of medlar.

In addition, the composition for warming the middle-jiao and dispelling cold can also comprise the following preparation raw materials in parts by weight: 0.5-2 parts of diacetyl tartaric acid monoglyceride.

Further, the composition for warming the middle-jiao and dispelling cold is solid beverage, including powdery solid beverage and granular solid beverage.

The brown sugar, the ginger, the honey and the medlar are compounded according to a certain proportion, and the effects of the raw materials are blended, so that the composition with the effects of warming the middle-jiao and dispelling cold is obtained. The composition of the invention has ginger fragrance, good dissolubility and smooth and fine taste after being prepared into solid beverage.

In order to achieve the second object, the invention provides a preparation method of a composition for warming middle-jiao and dispelling cold, which comprises the following steps:

s1, adding water in an amount which is 2-4 times the weight of the Chinese wolfberry into the Chinese wolfberry according to the formula, heating and decocting for 2 times, wherein each time lasts for 1-3 hours, combining decoction liquids to prepare a Chinese wolfberry extracting solution, and collecting Chinese wolfberry residues;

s2, taking ginger according to the formula amount, cleaning, peeling, mincing, adding honey according to the formula amount, storing at 10-15 ℃ for 2-3 days in a sealed manner, squeezing ginger honey juice out, and collecting the ginger honey juice and ginger residue;

s3, drying the ginger residues, crushing to 60-80 meshes, adding ethanol with the weight being 3-4 times of that of the ginger residues, performing microwave extraction for 10-15 min, performing suction filtration to obtain a gingerol extracting solution, and collecting the extracted ginger residues;

s4, drying the extracted ginger residues and the extracted Chinese wolfberry residues at 80-90 ℃, mixing the dried ginger residues and the Chinese wolfberry residues, and crushing to 200-300 meshes to obtain mixed powder;

s5, mixing the brown sugar with the medlar extract and the ginger honey juice according to the formula amount, heating and stirring until the brown sugar is completely dissolved, stopping heating, adding the gingerol extract, and stirring uniformly to obtain a mixed solution;

s6, vacuum concentrating the mixed solution to obtain an extract, drying the extract with hot air, cooling, crushing to obtain a mixture, and uniformly mixing with the mixed powder to obtain the composition for warming the middle-jiao and dispelling cold.

Further, the step S2 includes adding 0.2-1 weight part of diacetyl tartaric acid ester monoglyceride while adding honey. At present, the processing mode of mixing and soaking honey and ginger is utilized, on one hand, the heat property of the ginger can be regulated, so that the brown sugar ginger tea product is suitable for more people to drink, on the other hand, the long-time soaking of sugar such as honey, white sugar and the like can cause the loss of the pungent taste of the ginger, and actually, the source of the pungent taste of the ginger is gingerol which is not only the main flavor development component of the characteristic flavor of the ginger, but also the main functional factors of the ginger with various pharmacological actions, so the soaking of the sugar such as the honey, the white sugar and the like can damage the gingerol, thereby affecting the efficacy of the product. Therefore, the diacetyl tartaric acid monoglyceride is introduced in the mixing and soaking process of the honey and the ginger, and the surfactant for the food is unexpectedly found to effectively protect the gingerol in a sugar environment, so that the efficacy of the product is improved. In addition, the step S5 further includes adding 0.3-1 part by weight of diacetyl tartaric acid ester while adding the gingerol extract, wherein the diacetyl tartaric acid ester is added to protect gingerol and reduce the influence of the subsequent drying operation on gingerol, and has an emulsifying effect to uniformly disperse ginger starch in a system, thereby improving the stability of a beverage product.

Further, the volume fraction of the ethanol is 80-90%.

Furthermore, the power of microwave extraction is 200-300W.

Further, the dried ginger slag and the medlar slag are mixed according to the weight ratio of 1 (0.01-0.4).

Further, the mixture and the mixed powder are mixed according to the weight ratio of 1 (0.05-0.3).

In order to solve the problem that saccharides are easy to absorb moisture and agglomerate, the conventional general solution is to add anti-caking agents such as silicon dioxide, microcrystalline cellulose and the like, and utilize rich capillary pores to absorb moisture rapidly, so that the influence of moisture on the product is avoided, the product keeps good fluidity, and the agglomeration is avoided. A large number of micro pores with complex structures exist among the plant fibers such as the ginger residues, the medlar residues and the like, and particularly, the ginger fibers have rich microporous structures, large specific surface areas, strong water absorbability and water retention property and good pressure resistance. Therefore, the ginger slag and the Chinese wolfberry slag are mixed and added into the product in proper amount, and the effects of preventing caking and assisting flowing are achieved, so that the problem that saccharides are easy to absorb moisture and cake is solved, and meanwhile, the full utilization of resources of the ginger slag and the Chinese wolfberry slag is realized. However, because the pore volume of the medlar fiber is small and the physical binding capacity with water molecules is weak, the moisture-absorbing medlar fiber is easy to desorb, the surface moisture can be also deprived by the solid beverage material matrix, and the solid beverage is difficult to keep dry for a long time, so the content of medlar residues is required to be controlled within a proper range.

Therefore, compared with the prior art, the invention has the advantages that:

(1) according to the invention, the brown sugar, the ginger, the honey and the medlar are compounded according to a certain proportion, and the effects of the raw materials are blended, so that the composition with the effects of warming the middle-jiao and dispelling cold is obtained.

(2) The preparation method of the composition for warming the middle-jiao and dispelling cold fully utilizes the resources of all raw materials, avoids the waste of resources, well protects the active ingredients in all raw materials, ensures the efficacy of the product, and also solves the problem that the product containing sugar is easy to absorb moisture and agglomerate.

Detailed Description

The present invention will be described in further detail with reference to specific examples.

Example, the composition for warming middle-jiao to dispel cold and the preparation method thereof

The formulations of the compositions for warming middle-jiao to dispel cold of examples 1 to 8 are shown in the following tables 1 and 2.

TABLE 1 EXAMPLES 1-5 composition for warming middle-jiao to dispel cold

Example 5 preparation of a composition for warming the middle-jiao to dispel cold is as follows:

s1, adding 24kg of water into the medlar according to the formula amount, heating and decocting for 2 times, each time for 2 hours, combining the decoction to obtain medlar extract, and collecting medlar residues;

s2, taking ginger according to the formula amount, cleaning, peeling, mincing, adding honey according to the formula amount, sealing and storing at 10-15 ℃ for 2 days, squeezing ginger honey juice, collecting the ginger honey juice and ginger residue, and carrying out no treatment on the ginger honey juice;

s3, taking the ginger slag (about 5kg), drying, crushing to 60 meshes, adding 15kg of ethanol with the volume fraction of 85%, extracting for 10min under the microwave power of 200W, performing suction filtration to obtain a gingerol extracting solution, and collecting the extracted ginger slag;

s4, drying the extracted ginger residues and the extracted Chinese wolfberry residues at 80 ℃, mixing the dried ginger residues and the dried Chinese wolfberry residues in proportion, and crushing to 200 meshes to obtain mixed powder;

s6, vacuum decompressing and concentrating the mixed solution to obtain an extract, then hot-air drying the extract in a hot-air circulation oven at 50 ℃ for 6h, naturally cooling the dried extract, then crushing the cooled extract into 30 meshes to obtain a mixture, and uniformly mixing the mixture and the mixed powder in proportion to prepare the solid beverage of the composition for warming the middle-jiao and dispelling cold.

Examples 1-4 methods for preparing compositions for warming the middle-jiao to dispel cold reference example 5.

TABLE 2 examples 6-8 composition for warming middle-jiao to dispel cold

Example 8 a method of preparing a composition for warming the middle-jiao to dispel cold is as follows:

s2, taking ginger according to the formula amount, cleaning, peeling, mincing, adding honey and 0.4kg diacetyl tartaric acid monoglyceride according to the formula amount, sealing and storing at 10-15 ℃ for 2 days, then squeezing ginger honey juice, collecting the ginger honey juice and ginger residue, and carrying out no treatment on the ginger honey juice;

s5, mixing the formula amount of brown sugar with the medlar extract and the ginger honey juice, heating and stirring until the brown sugar is completely dissolved, stopping heating, adding the gingerol extract and 0.8kg of diacetyl tartaric acid monoglyceride, and stirring uniformly to obtain a mixed solution;

Examples 6 and 7 method for preparing composition for warming middle warmer to dispel cold referring to example 8, wherein the amount of monoglyceride diacetyl tartrate added in step S2 of example 6 is 0.3kg, and the amount of monoglyceride diacetyl tartrate added in step S5 is 0.5 kg; in example 7, the amount of monoglyceride diacetyl tartrate added in step S2 was 1kg, and the amount of monoglyceride diacetyl tartrate added in step S5 was 1 kg.

Samples were taken from the gingerol extract solutions prepared in step S3 in examples 3 to 8, and the gingerol extraction rate was calculated by concentrating and drying. And additionally arranging a blank group, taking the same batch of ginger, extruding to remove ginger juice, drying, crushing to 80 meshes, adding ethanol with the weight of 3 times and the volume fraction of 85%, extracting for 10min under the microwave power of 200W, performing suction filtration to obtain a gingerol extracting solution, sampling, concentrating and drying, and calculating the extraction rate of gingerol.

The results are shown in table 3 below.

TABLE 3

Examples	Extraction rate of gingerol
		Example 3	0.77％
Example 4	0.80％
		Example 5	0.82％
Example 6	1.77％
		Example 7	1.83％
Example 8	1.79％
		Blank group	1.86％

From table 3 above, it can be seen that: the same conditions are adopted to extract gingerol, the extraction rate of a blank group is 1.86%, diacetyl tartaric acid monoglyceride is not added in the process of mixing and soaking honey and ginger (examples 3-5), the extraction rate of gingerol is only 0.77-0.82%, and after diacetyl tartaric acid monoglyceride is added (examples 6-8), the extraction rate of gingerol can reach 1.76-1.83%, which is close to the blank group, and the fact that diacetyl tartaric acid monoglyceride is introduced in the process of mixing and soaking honey and ginger is prompted to effectively protect gingerol, so that the efficacy of the product is guaranteed.

Comparative example 1

The formulation of this comparative example was the same as example 8 and was prepared as follows:

s1, adding 24kg of water into the medlar according to the formula amount, heating and decocting for 2 times, wherein each time lasts for 2 hours, and combining the decoction to obtain medlar extract;

s2, taking ginger according to the formula amount, cleaning, peeling, mincing, adding honey and 0.4kg diacetyl tartaric acid monoglyceride according to the formula amount, sealing and storing at 10-15 ℃ for 2 days, squeezing ginger honey juice out, and collecting the ginger honey juice without any treatment;

s3, taking the ginger slag (about 5kg), drying, crushing to 60 meshes, adding 15kg of ethanol with the volume fraction of 85%, extracting for 10min under the microwave power of 200W, and performing suction filtration to obtain a gingerol extracting solution;

s4, mixing the formula amount of brown sugar with the medlar extract and the ginger honey juice, heating and stirring until the brown sugar is completely dissolved, stopping heating, adding the gingerol extract and 0.8kg of diacetyl tartaric acid monoglyceride, and stirring uniformly to obtain a mixed solution;

s6, vacuum decompressing and concentrating the mixed solution to obtain an extract, then drying the extract by hot air in a hot air circulating oven at 50 ℃, cooling the dried extract, then crushing the dried extract to 30 meshes to obtain a mixture, and uniformly mixing the mixture and the mixed powder in proportion to prepare the solid beverage of the composition for warming the middle-jiao and dispelling cold.

That is, the comparative example differs from example 8 only in that: the ginger residue and the medlar residue are not treated, and the ginger residue and the medlar residue are not added.

Comparative example 2

The comparative example differs from example 8 only in that: the ginger residue is not treated and is not added.

Comparative example 3

The comparative example differs from example 8 only in that: in step S2, 1.2kg of the formula amount of honey and diacetyl tartaric acid monoglyceride were added, and in step S5, diacetyl tartaric acid monoglyceride was not added.

Test example I, safety test of composition for warming middle-jiao to dispel cold

Acute toxicity (maximum tolerated dose (MTD) test method) was tested by referring to the toxicology test method of health food test and evaluation technical Specification (2003 edition), the mice were fed with the composition for dispelling cold for warming middle energizer of examples 1 to 8 for 30 days, 6 mice per group, half each of male and female, the activity of animals in each group was observed during the test period, the weight gain and mortality of the mice during the test period were recorded, the test mice were sacrificed after 30 days, and the organ status was dissected and visually observed.

The test result shows that the mice of each group have normal activity, good growth condition, increased weight and no other symptoms and death during the test period; after 30 days, the mice were sacrificed, and the organs were visually observed by gross dissection without any abnormality. Meanwhile, the maximum tolerance dose of both female mice and male mice is more than 20g/kg, so that the maximum tolerance dose MTD of the composition for warming the middle-jiao and dispelling cold to acute oral tests of both male and female mice is more than 20g/kg, and the composition belongs to a non-toxic level and has good safety.

Test example two, stability test of composition for warming middle-jiao to dispel cold in accordance with the present invention

(I) anti-caking test: 50g of each of the compositions prepared in examples 1 to 8 and comparative examples 1 and 2 was placed in a flat dish, and then placed in a constant temperature and humidity chamber at 25 ℃ and 85% humidity while applying a constant pressure (1kg force), and after 24 hours and 24 hours, the sample was stirred with a glass rod, and the change in appearance of the sample was observed, and the results are shown in Table 4 below.

(II) dissolution and solution stability test: 10g of each of the compositions prepared in examples 1 to 8 and comparative examples 1 to 3 was dispersed in 200mL of warm water, stirred for 2 minutes and then left to stand for 1 hour, and the change in appearance of the solution was observed.

The results are shown in Table 4 below.

TABLE 4

From table 4 above, it can be seen that:

(1) the composition prepared in the embodiments 1-8 of the invention can be kept loose and has no obvious agglomeration after 24 hours under the conditions of high humidity and constant pressure, which shows that the composition has excellent anti-agglomeration performance and is beneficial to market circulation of products.

(2) Compared with the embodiment, the comparative example 1 does not add ginger slag and medlar slag, and the comparative example 2 does not add ginger slag, so that the composition is formed into large hard blocks under the conditions of high humidity and constant pressure, which indicates that ginger slag fibers can effectively absorb water, hold water and resist pressure, and the composition plays a good role in resisting caking, and simultaneously can be mixed with a certain amount of medlar slag to achieve the purpose of fully utilizing all raw materials.

(3) The compositions prepared in the embodiments 1 to 8 of the invention are quickly dissolved in water, no obvious insoluble substances exist, and it can be seen that the ginger residue and the medlar residue can not influence the solubility of the product, but the compositions in the embodiments 1 to 5 and the comparative example 3 are layered after being dissolved and kept still, the sediment at the lower layer is mainly ginger starch, and the compositions in the embodiments 6 to 8 are still uniform and stable after being dissolved and kept still, which suggests that the diacetyl tartaric acid monoglyceride can uniformly disperse the ginger starch and the like in the system, thereby improving the stability of the beverage product and improving the taste of the beverage product.

The foregoing is a more detailed description of the invention in connection with specific preferred embodiments and it is not intended that the invention be limited to these specific details. For those skilled in the art to which the invention pertains, several simple deductions or substitutions can be made without departing from the spirit of the invention, and all shall be considered as belonging to the protection scope of the invention.

Claims

1. The composition for warming middle-jiao and dispelling cold is characterized by comprising the following preparation raw materials in parts by weight: 5-35 parts of brown sugar, 1-30 parts of ginger, 1-15 parts of honey, 1-15 parts of medlar and 0.5-2 parts of diacetyl tartaric acid monoglyceride;

the preparation method of the composition for warming the middle-jiao and dispelling cold comprises the following steps:

s2, taking ginger according to the formula amount, cleaning, peeling, mincing, adding honey and diacetyl tartaric acid monoglyceride according to the formula amount, sealing and storing at 10-15 ℃ for 2-3 days, squeezing ginger honey juice out, and collecting ginger honey juice and ginger residue;

2. The composition for warming middle-jiao to dispel cold according to claim 1, wherein the composition for warming middle-jiao to dispel cold is a solid beverage.

3. A method for preparing the composition for warming the middle-jiao to dispel cold according to claim 1, which is characterized by comprising the following steps:

4. The method for preparing a composition for warming middle-jiao to dispel cold according to claim 3, wherein the step S5 further comprises adding 0.3-1 weight part of diacetyl tartaric acid ester monoglyceride while adding the gingerol extract.

5. The preparation method of the composition for warming middle-jiao to dispel cold according to claim 3, wherein the power of the microwave extraction is 200-300W.

6. The preparation method of the composition for warming middle-jiao to dispel cold according to claim 3, wherein the dried ginger slag and the medlar slag are mixed according to a weight ratio of 1 (0.01-0.4).