CN110250438A - 一种乌发生发猪皮冻及其制备方法 - Google Patents
一种乌发生发猪皮冻及其制备方法 Download PDFInfo
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- CN110250438A CN110250438A CN201910605344.8A CN201910605344A CN110250438A CN 110250438 A CN110250438 A CN 110250438A CN 201910605344 A CN201910605344 A CN 201910605344A CN 110250438 A CN110250438 A CN 110250438A
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- Cosmetics (AREA)
Abstract
本发明公开了一种乌发生发猪皮冻及其制备方法；该皮冻是以猪皮、以及黑豆、肉苁蓉、桑葚；黄精、炒杜仲，黑芝麻、枸杞子；当归、丹皮药食同源成分和卡拉胶、魔芋胶、结冷胶、氯化钙、白砂糖以及香辛料辅料的科学配伍，制成有生发功效的创新性的零食形式的猪皮冻食品。该加了药食同源成分的“生发猪皮冻”具有滋肝肾活血养血润肺生发乌发的功能，适用于精血亏虚导致脱发白发人群，常食“猪皮冻”有利于促进毛囊的活力，不脱发至生发、乌发、护发、美发。使消除由化学染发剂等有毒有害物质带来的对头部皮肤的危害成为现实，无副作用治本，其携带方便，口感好，老少皆宜，可长期保存和服用。
Description
技术领域
本发明属于生物、医药科技的保健食品技术领域，具体涉及一种乌发生发猪皮冻及其制备方法。
背景技术
随着当今社会的快速发展，生活方式的日益改变，人们的社会生活和精神心理压力也在悄然增加，当今脱发的发病率不仅越来越高，而且发病群体趋势向年轻化发展。
与此同时，大众的健康意识随着社会发展也日益强烈，脱发问题越来越引起人们的重视，因此现代医学和中医学也愈来愈重视对治疗脱发的研究。故关于对治疗脱发的研究不仅是具有广阔的研究背景，更是具有一定的现实意义，近年来受到国内外众多相关研究者的关注，已经成为国际化的重要研究课题。
那么脱发究其原因：就一般而言：当人到50岁左右时，人体的各种脏器开始显现老化，(部分青、壮年，出现头发脱落严重)大多由于肝肾精血亏虚，会导致须发早脱。脱发与肝、肾、肺的器官功能盛衰有着重要的联系。
为了解决这样一个广泛的问题，越来越多的研究开发人员等开始研制各种方法提供给脱发严重者使用，激素类西药治疗、接触致敏剂、光化学疗法、外科手术移植等这些方法虽有一定疗效，但是都有不同程度的不良反应或副作用，而且价格往往高昂，一旦停药之后非常容易复发，故此仅仅是为了暂时性的治疗，却是治标不治本。外用擦剂、生发剂等虽有疗效却都具有极大的副作用，如使皮肤过敏中毒甚至得皮肤癌；生发洗发水疗效不显著，尤其一般其中会添加中药，但只从外部起作用，疗效甚微，那么单纯的食物治疗效果更是缓慢微小
如何摆脱用化学生发剂、激素类西药、接触致敏剂等带来的危害，且同时具有一定显著的功效的生发产品呢？近年来中医治疗脱发患者多采用中药治疗，且许多事实证明了疗效，然而，目前治疗脱发的中药类药物往往无效成分居多，口感不好，大部分患者不愿意服用，且服用不方便，往往需要煲制或者用水冲服，受外在条件限制。
同时猪皮冻类产品是一种低脂肪、低热量和高蛋白的保健美容休闲食品。特别是用猪皮制成的水晶皮冻产品，脂肪含量极低，富含胶原蛋白，不仅具有美容、抗衰老及防癌等特殊功效，且色香味俱佳，质地富有嚼劲，开袋即食，适合旅游和休闲时食用，有着广阔的市场前景。
那么使用生物、药食同源成分和猪皮冻配伍的技术，生产出一款供脱发者食用后，达到表本兼治，治内达表的效果，使发囊具有活力，显著生发乌发，且口感好、服用方便、携带方便的药食同源的食品，是迫在眉睫的。
发明内容
本发明的目的在于克服上述现有技术存在的缺陷，提供一种乌发生发猪皮冻及其制备方法。本发明选用药食同源成分加一些天然辅料配制成一种“猪皮冻食品”，本发明配伍制成的“猪皮冻食品”，具有滋肝肾活血养血润肺生发乌发的功能，适用于肾肝精血不足导致脱发白发人群，常食“猪皮冻”有利于促进毛囊的活力，不脱发至生发、乌发、护发、美发。
食疗、药理的分析：
1.借鉴经典古方
明太医刘俗德《增补内经拾遗方论》载“煮料豆药方：老人服之能乌须黑发，固齿明目”。
2.中医理论配伍
具体配伍分析:黑豆桑葚肉苁蓉补益肝肾，肉苁蓉抗衰老；黑豆又名乌豆，具有养血乌发、补血润燥、降脂通便的功能，主治血虚脱发、须发早白、高脂血症等症。上述药物配伍，可谓珠联璧合，具有较好的生发、乌发的效果，长期服用无副作用，黄精炒杜仲黑芝麻枸杞子四药合用滋补肝肾而益精血，杜仲补肝肾，壮腰膝，黄精被李时珍誉为“宝药”，《本草纲目》记载：黄精能补脾润肺、益气养阴、生津止渴，黑芝麻补肾润五脏，枸杞子益精血四者互相补益当归、川芎为四物汤基本成分，能活血养血补血，血充则毛发自润。丹皮使药上行，按照中医理论辨证施治，药性相辅，平和为主；
3.现代药理分析
1)肉苁蓉含有苯炳醇糖、生物碱、维生素、强心苷、肉苁蓉多糖、多种矿物质等成分作为中药补肾的主要意义在于改善机体内的调节机制,通过机体本身内在功能恢复而起积极的治疗作用.可以调整内分泌、促进代谢及强壮身体通过对肉苁蓉对“阳虚”动物DNA合成率的作用的研究发现；肉苁蓉可能含有一种激活核苷酸还原酶的生物活性因子,因而能显著地提高“阳虚”动物DNA合成率,促进RNA的合成；提高蛋白的核酸代谢；用其稀乙醇浸出物加入饮水中饲养大鼠,有促进生长发育作用。
2)黑豆含有矿物质Fe、Zn、Se，生物类黄酮，多酚类，大豆异黄酮，卵磷脂，黑色素，蛋黄素，酪氨酸，维生素等多种成分，具有美容养颜、补肾之奇效。
4药食同源成分配伍，无副作用可长期服用。
本发明的目的是通过以下技术方案来实现的：
本发明涉及一种乌发生发猪皮冻，其特征在于，是由包括如下重量份数的组分熬制而成：
主料：猪皮100～110份，
辅料：黑豆35～45份、肉苁蓉10～20份、桑葚20～30份；黄精10～20份、炒杜仲10～20份，黑芝麻30～45份、枸杞子20～25份、当归10～20份、丹皮5～10份、卡拉胶20～35份、魔芋胶10～15份、结冷胶0.5～0.6份、氯化钙0.3～0.5份、白砂糖7～10份以及香辛料0.1～0.15份。
本发明中，所述香辛料包括八角0.05～0.08份、姜0.05～0.07份。
本发明还涉及一种前述的乌发生发猪皮冻的制备方法，所述方法包括如下步骤：
A、原料预处理：选择符合食品卫生要求的、新鲜的猪皮，漂洗去污，刮去毛根，加入香辛料预煮去腥，用刀刮去皮下脂肪，根据工艺需要切成细条状；
B、药材提取：取所述黑豆、肉苁蓉、桑葚、黄精、炒杜仲，黑芝麻、枸杞子、当归、丹皮煎煮，得药液；
C、熬煮：以步骤A处理而得的细条状猪皮为原料,与所述药液同煮；
D、胶液混合：将所述卡拉胶、魔芋胶、结冷胶、氯化钙、白砂糖加入到步骤C熬煮的猪皮胶中，混合；
E、煮胶:选择最佳煮胶温度，在搅拌条件下煮胶；
F、调配:待步骤E制得的混合胶液降至预设温度后，加入调香包，恒温熬制，搅拌均匀；
G、杀菌：在82～87℃保持10～20min进行灭菌；
H、入模并密封，静置冷却即可。
步骤B中，所述煎煮为加水煎煮3次，加水量为加水至水浸满过药材，煎煮后滤出药渣，合并药汁，即所述药液。
优选所述加水量为药材重量的4～6倍。
步骤C中，细条状猪皮与药液的重量比为1∶2.5～3.5，熬煮时间为2～4小时。优选细条状猪皮与药液的重量比为1:3。
步骤D中，复配胶与猪皮胶的复配比为15∶85；所述复配胶为卡拉胶与魔芋胶的混合胶。
步骤D中，在混合胶液中，复配胶浓度为14～15wt％，结冷胶浓度为0.6～0.8wt％，氯化钙浓度为0.3～0.4wt％；所述复配胶为质量比为9:4的卡拉胶与魔芋胶的混合胶。
步骤E中，所述最佳煮胶温度为72℃～78℃，煮制8～10min。
与现有技术相比，本发明具有如下有益效果：
1)本发明制成方法简单，以黑豆、肉苁蓉、桑葚；黄精、炒杜仲，黑芝麻、枸杞子；当归、丹皮为原料进行科学加工，生产工艺可控，易于大批次制备；
2)本发明的皮冻是有生发功效的创新性的零食形式的猪皮冻食品，使加了药食同源成分的“猪皮冻”具有滋肝肾活血养血润肺生发乌发的功能，适用于精血亏虚导致脱发白发人群，常食“猪皮冻”有利于促进毛囊的活力，不脱发至生发、乌发、护发、美发；
3)本发明的皮冻无副作用治本，并且猪皮冻口感良好、低脂肪高蛋白，且食用者对猪皮冻的摄入时间、地点和方式不会受到任何限制，克服以往中药摄入的不便捷，且其携带方便，口感好，老少皆宜，可长期服用。
具体实施方式
下面结合实施例对本发明进行详细说明。以下实施例将有助于本领域的技术人员进一步理解本发明，但不以任何形式限制本发明。应当指出的是，对本领域的普通技术人员来说，在不脱离本发明构思的前提下，还可以做出若干调整和改进。这些都属于本发明的保护范围。
实施例1
本实施例涉及一种乌发生发猪皮冻，是由包括如下重量份数的组分熬制而成：
主料：猪皮100份，
辅料：黑豆45份、肉苁蓉10份、桑葚25份；黄精10份、炒杜仲10份，黑芝麻45份、枸杞子20份；当归10份、丹皮5份、卡拉胶20份、魔芋胶10份、结冷胶0.5份、氯化钙0.3份、白砂糖7份以及香辛料八角0.05份，姜0.05份。
制备方法包括如下步骤：
A、原料预处理：选择符合食品卫生要求的、新鲜的猪皮，漂洗去污，刮去毛根，加入香辛料预煮去腥，用刀刮去皮下脂肪，根据工艺需要切成细条状；
B、药材提取：先取黑豆45份、肉苁蓉10份、桑葚25份、黄精10份、炒杜仲10份、黑芝麻45份、枸杞子20份；当归10份、丹皮5份按比例加水煎煮3次，加水量约为药的5倍，以水浸满过药略高为好，滤出药渣，取汁备用；
C、熬煮：以经过前面工艺处理后的细条状猪皮为原料与药液同煮，以药液淹没略高于猪皮为度,具体为采用1∶3的猪皮/药液比例进行熬煮；
D、胶液混合：将预先准备好的复配胶(卡拉胶、魔芋胶)、结冷胶、氯化钙趁热，按一定比例加入到猪皮胶中混合；
E、煮胶:选择最佳煮胶温度75℃，煮制10min，并不断搅拌；
F、调配:待混合胶液降至一定温度后，加入调香包，恒温熬制一段时间，搅拌均匀；
G、杀菌：在85℃保持15min进行灭菌；
H、入模：趁热将混合液倒入模具并密封；
I、静置冷却。
实施例2
本实施例涉及一种乌发生发猪皮冻，是由包括如下重量份数的组分熬制而成：
主料：猪皮110份，
辅料：黑豆35份、肉苁蓉20份、桑葚20份；黄精20份、炒杜仲20份，黑芝麻30份、枸杞子25份；当归20份、丹皮10份、卡拉胶27份、魔芋胶12份、结冷胶0.6份、氯化钙0.4份、白砂糖10份以及香辛料八角0.08份，姜0.07份。
制备方法包括如下步骤：
A、原料预处理：选择符合食品卫生要求的、新鲜的猪皮，漂洗去污，刮去毛根，加入香辛料预煮去腥，用刀刮去皮下脂肪，根据工艺需要切成细条状；
B、药材提取：先取黑豆、肉苁蓉、桑葚、黄精、炒杜仲、黑芝麻、枸杞子；当归、丹皮按比例加水煎煮3次，加水量约为药的4倍，以水浸满过药略高为好，滤出药渣，取汁备用；
C、熬煮：以经过前面工艺处理后的细条状猪皮为原料与药液同煮，以药液淹没略高于猪皮为度,具体为采用1∶3.5的猪皮/药液比例进行熬煮；
D、胶液混合：将预先准备好的复配胶(卡拉胶、魔芋胶)、结冷胶、氯化钙趁热，按一定比例加入到猪皮胶中混合；
E、煮胶:选择最佳煮胶温度74℃，煮制12min，并不断搅拌；
F、调配:待混合胶液降至一定温度后，加入调香包，恒温熬制一段时间，搅拌均匀；
G、杀菌：在83℃保持12min进行灭菌；
H、入模：趁热将混合液倒入模具并密封；
I、静置冷却。
实施例3
本实施例涉及一种乌发生发猪皮冻，是由包括如下重量份数的组分熬制而成：
主料：猪皮105份，
辅料：黑豆40份、肉苁蓉15份、桑葚30份；黄精15份、炒杜仲15份，黑芝麻35份、枸杞子22份；当归12份、丹皮7份、卡拉胶35份、魔芋胶15份、结冷胶0.6份、氯化钙0.5份、白砂糖8份以及香辛料八角0.07份，姜0.06份。
制备方法包括如下步骤：
A、原料预处理：选择符合食品卫生要求的、新鲜的猪皮，漂洗去污，刮去毛根，加入香辛料预煮去腥，用刀刮去皮下脂肪，根据工艺需要切成细条状；
B、药材提取：先取黑豆、肉苁蓉、桑葚、黄精、炒杜仲、黑芝麻、枸杞子；当归、丹皮按比例加水煎煮3次，加水量约为药的6倍，以水浸满过药略高为好，滤出药渣，取汁备用；
C、熬煮：以经过前面工艺处理后的细条状猪皮为原料与药液同煮，以药液淹没略高于猪皮为度,具体为采用1∶2.5的猪皮/药液比例进行熬煮；
D、胶液混合：将预先准备好的复配胶(卡拉胶、魔芋胶)、结冷胶、氯化钙趁热，按一定比例加入到猪皮胶中混合；
E、煮胶:选择最佳煮胶温度72℃，煮制8min，并不断搅拌；
F、调配:待混合胶液降至一定温度后，加入调香包，恒温熬制一段时间，搅拌均匀；
G、杀菌：在80℃保持15min进行灭菌；
H、入模：趁热将混合液倒入模具并密封；
I、静置冷却。
以上各实施例制得的“生发猪皮冻”用法、用量与效果为：每日服3～5次，每次细细嘴嚼1～2颗；2～3个月内会出现新细发，长期食用“生发猪皮冻”，头部黒头发会长多、长密，白发会变成黒发，并不掉发；常食“生发猪皮冻”，有利脱发者生成黒发。
以上对本发明的具体实施例进行了描述。需要理解的是，本发明并不局限于上述特定实施方式，本领域技术人员可以在权利要求的范围内做出各种变形或修改，这并不影响本发明的实质内容。
Claims (9)
1.一种乌发生发猪皮冻，其特征在于，是由包括如下重量份数的组分熬制而成：
主料：猪皮100～110份，
辅料：黑豆35～45份、肉苁蓉10～20份、桑葚20～30份；黄精10～20份、炒杜仲10～20份，黑芝麻30～45份、枸杞子20～25份、当归10～20份、丹皮5～10份、卡拉胶20～35份、魔芋胶10～15份、结冷胶0.5～0.6份、氯化钙0.3～0.5份、白砂糖7～10份以及香辛料0.1～0.15份。
2.根据权利要求1所述的乌发生发猪皮冻，其特征在于，所述香辛料包括八角0.05～0.08份、姜0.05～0.07份。
3.一种根据权利要求1或2所述的乌发生发猪皮冻的制备方法，其特征在于，所述方法包括如下步骤：
A、原料预处理：选择符合食品卫生要求的、新鲜的猪皮，漂洗去污，刮去毛根，加入香辛料预煮去腥，用刀刮去皮下脂肪，根据工艺需要切成细条状；
B、药材提取：取所述黑豆、肉苁蓉、桑葚、黄精、炒杜仲，黑芝麻、枸杞子、当归、丹皮煎煮，得药液；
C、熬煮：以步骤A处理而得的细条状猪皮为原料,与所述药液同煮；
D、胶液混合：将所述卡拉胶、魔芋胶、结冷胶、氯化钙、白砂糖加入到步骤C熬煮的猪皮胶中，混合；
E、煮胶:选择最佳煮胶温度，在搅拌条件下煮胶；
F、调配:待步骤E制得的混合胶液降至预设温度后，加入调香包，恒温熬制，搅拌均匀；
G、杀菌：在82～87℃保持10～20min进行灭菌；
H、入模并密封，静置冷却即可。
4.根据权利要求3所述的乌发生发猪皮冻的制备方法，其特征在于，步骤B中，所述煎煮为加水煎煮3次，加水量为加水至水浸满过药材，煎煮后滤出药渣，合并药汁，即所述药液。
5.根据权利要求4所述的乌发生发猪皮冻的制备方法，其特征在于，所述加水量为药材重量的4～6倍。
6.根据权利要求3所述的乌发生发猪皮冻的制备方法，其特征在于，步骤C中，细条状猪皮与药液的重量比为1∶2.5～3.5，熬煮时间为2～4小时。
7.根据权利要求3所述的乌发生发猪皮冻的制备方法，其特征在于，步骤D中，复配胶与猪皮胶的复配比为15∶85；所述复配胶为卡拉胶与魔芋胶的混合胶。
8.根据权利要求3所述的乌发生发猪皮冻的制备方法，其特征在于，步骤D中，在混合胶液中，复配胶浓度为14～15wt％，结冷胶浓度为0.6～0.8wt％，氯化钙浓度为0.3～0.4wt％；所述复配胶为质量比为9:4的卡拉胶与魔芋胶的混合胶。
9.根据权利要求3所述的乌发生发猪皮冻的制备方法，其特征在于，步骤E中，所述最佳煮胶温度为72℃～78℃，煮制8～10min。
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