CN110731475A - 一种益气健脾养胃的食品 - Google Patents
一种益气健脾养胃的食品 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明涉及一种健脾食品及其制备方法,其特征在于,包括以下重量份的原料:鲜山药30‑70份、薏苡仁10‑50份、麦芽30‑70份、白扁豆10‑50份、莲子5‑40份、荷叶1‑20份、龙眼肉5‑40份、黑芝麻1‑20份、大枣10‑40份,经浸泡、煎煮、浓缩、加炼糖收膏、灭菌和分装方法步骤制得。本发明所述的食品,以药食同源药材作为原料,具有益肾气、健脾胃、行气消食之效。
Description
技术领域
本发明涉及一种食品及其制备方法,尤其涉及一种益气健脾养胃的食品。
背景技术
医中认为脾在五行中属土,在五脏阴阳中属阴中之至阴。脾主运化,统血,升清,输布水谷精微,为“气血生化之源”。人体出生后,各脏腑组织器官皆依赖脾所化生的水谷精微以濡养,故称脾为“后天之本”。其与胃、肉、唇、口等构成脾系统。素体脾虚或饮食不节、情志因素、劳逸失调,药、食损脾或慢性肾病患者湿邪久居,损伤脾气等原因引起脾的功能虚衰、生化之源不足。脾对食物的消化和吸收起着十分重要的作用,因此几乎所有的胃肠道疾病都可出现或伴有脾虚。因此开发益气健脾养胃的食品有极大意义。近年来,开发了多种健脾食品,如健脾糕点、健脾凉茶、健脾营养粉等。
例如,申请号为201611037706.0的中国专利申请公开了一种养胃健脾食品,由以下重量份的原料制成:牛肚110-140份、大枣6-12份、干姜9-12份、黑胡椒8-10份、陈皮8-15份、丁香8-14份、乌贼15-20份、肉桂6-10份、怀山药5-12份、白扁豆7-15份、党参3-7份、玫瑰花1-3份、甘草1-3份、蜂蜜10-20份。本发明营养滋补,健脾养胃,特别适合肠胃不好的人食用;本发明具有舒肝理气、化滞消胀的作用,可以调节肠胃运动功能、抗溃疡、利胆、保肝、抗菌、抗炎等作用;具有健脾祛湿、调理胃肠、改善体质的功效。
请号为201711181782.3的中国专利申请公开了一种健脾糕点,由以下重量份原料制备而成:山药12-20份、山楂果酱10-18份、小麦粉20-40份、玉米淀粉10-30份、桑葚提取物11-19份、香菇3-7份、葛根1-3份、石斛1-3份、槐花4-8份、甘草2-6份、白糖10-30份、植物油5-9份。本发明的健脾糕点,制作工艺简单,且富含多种营养元素,还具有健脾益肾、美容养颜、止咳祛痰、降血压、降血糖、增强人体免疫力的保健功效。
申请号为201711428250.5的中国专利申请公开了一种益气健脾的凉茶,由如下重量份的原料组成:兰溪毛峰70份、蜂蜜5份、冬笋6份、胡萝卜7份、葡萄12份、无花果10份、黑芝麻油1份、人参1份、法半夏5份、党参1份、佩兰7份、白术9份、厚朴6份,其针对现代人在日常生活中行气活血和健脾养胃的需求,特别研发了一种集中药、果蔬原料所混合制成的益气健脾的凉茶,通过补充每日膳食纤维的摄取量和饮水量,来达到健脾养胃,行气消食的效果,并可有效缓解脾虚便秘,气短阻滞的症状,起到益气健脾的目的。
现代人喜食辛辣、刺激、寒凉的食品,但上述健脾食品在功能和味道上各有侧重,尚未有益气健脾养胃的膏剂食品。
发明内容
本发明的目的在于提供一种食品,其具有益气、健脾、养胃之效。
本发明的另一目的在于提供一种健脾膏体食品的制备方法。
本发明提供一种健脾食品,包括下述重量份的原料:鲜山药30-70份、薏苡仁10-50份、麦芽30-70份、白扁豆10-50份、莲子5-40份、荷叶1-20份、龙眼肉5-40份、黑芝麻1-20份、大枣10-40份、白砂糖30-100份、酒石酸0.1-1份。
根据本发明的食品组合物,优选地,包括下述重量份的原料:鲜山药40-60份、薏苡仁20-40份、麦芽40-60份、白扁豆20-40份、莲子10-30份、荷叶1-10份、龙眼肉10-30份、黑芝麻1-10份、大枣20-30份、白砂糖40-70份、酒石酸0.1-1份。
根据本发明的食品组合物,优选地,包括下述重量份的原料:鲜山药50份、薏苡仁30份、麦芽50份、白扁豆30份、莲子20份、荷叶5份、龙眼肉20份、黑芝麻5份、大枣25份、白砂糖50份、酒石酸0.5份。
本发明提供所述健脾食品的制备方法。
根据本发明优选的实施方式,所述膏体食品的制备方法包括如下步骤:
(1)浸泡:将莲子、荷叶、薏苡仁、麦芽、白扁豆、大枣、龙眼肉洗净,加水润湿浸泡1-2小时备用;
(2)煎煮:将上述原料加水煎煮1-2次,每次加水量为原料重量的5-15倍量,每次煎煮时间为1-2小时,煎液过滤合并,得到水煎液;
(3)浓缩:取上述水煎液置锅中,加黑芝麻和鲜山药,浓缩至相对密度为1.21-1.25g/ml(80℃),得到所述清膏;
(4)炼糖:将白砂糖加0.1-1倍量的水和0.001-0.01倍量的酒石酸煎煮,煎煮时间为0.5-1小时,至糖液金黄,透明清亮;
(5)收膏:将清膏和1-3倍量的炼糖混合,搅拌加热,浓缩至相对密度为1.2-1.5g/ml;
(6)分装:将煎膏剂分装至洁净灭菌的容器中,待充分冷却后加盖密闭,至阴凉处保存。
与现有市场食品相比,本发明原料具有独创性,食用方便,具有健脾益气,消食等功效。
具体实施方式
以下结合具体实施例来对本发明作进一步的说明,但是本发明的保护范围并不限于此。
实施例1
一种膏体食品,以克数计,由以下原料组成:鲜山药50g、薏苡仁50g、麦芽50g、白扁豆50g、莲子50g、荷叶25g、龙眼肉50g、黑芝麻10g、大枣50g、白砂糖100g、酒石酸1g。
煎煮:将莲子、荷叶、薏苡仁、麦芽、白扁豆、大枣、龙眼肉洗净,置于提取锅中,加3L水润湿浸泡1小时后,先大火加热沸腾后,转小火保持微沸,煎煮1小时,用纱布滤取煎液。将煎液静置30分钟后,再用纱布过滤,取滤液。
浓缩:取上述滤液至锅中,加黑芝麻10g和去皮并切成碎末的鲜山药50g,进行熬煮浓缩,先用大火煎熬,加速水分蒸发,并随时撇去浮沫,让药汁慢慢变稠厚,再改用小火进一步浓缩,此时应不断搅拌,因为药汁转厚时极易粘底烧焦,在搅拌到药汁用筷子挑起呈片状落下为度,相对密度一般在1.21~1.25g/ml(80℃),此为经过浓缩而成的清膏。
炼糖:取白砂糖100g,加入100ml水及1g的酒石酸,加热溶解保持微沸0.5小时,至糖液金黄,透明清亮。
收膏:取炼糖加入清膏中,边加边搅拌并减弱火候,继续加热,熬炼至浓缩汁相对密度在1.4g/ml左右。
分装:将煎膏剂分装至洁净灭菌的容器中,待充分冷却后加盖密闭,至阴凉处保存。
实施例2
一种膏体食品,以克数计,由以下组成:鲜山药50g、薏苡仁30g、麦芽50g、白扁豆30g、莲子20g、荷叶10g、龙眼肉20g、黑芝麻5g、大枣25g、白砂糖100g、酒石酸1g。
煎煮:将莲子、荷叶、薏苡仁、麦芽、白扁豆、大枣、龙眼肉洗净,置于提取锅中,加2L水润湿浸泡1小时后,先大火加热沸腾后,转小火保持沸腾,开始计时,煎煮1小时,用纱布滤取煎液。将煎液静置30分钟后,再用纱布过滤,取滤液。
浓缩:取上述滤液至锅中,加黑芝麻5g和去皮并切成碎末的鲜山药50g,进行熬煮浓缩,先用大火煎熬,加速水分蒸发,并随时撇去浮沫,让药汁慢慢变成稠厚,再改用小火进一步浓缩,此时应不断搅拌,因为药汁转厚时极易粘底烧焦,在搅拌到药汁用筷子挑起呈片状落下为度,相对密度一般在1.21~1.25g/ml(80℃),此为经过浓缩而成的清膏。
炼糖:取白砂糖100g,加入50ml水及1g的酒石酸,加热溶解保持微沸0.5小时,至糖液金黄,透明清亮。
收膏:取炼糖加入清膏中,边加边搅拌并减弱火候,继续加热,熬炼至浓缩汁相对密度在1.4g/ml左右。
分装:将煎膏剂分装至洁净灭菌的容器中,待充分冷却后加盖密闭,至阴凉处保存。
实施例3
一种膏体食品,以克数计,由以下组成:鲜山药50g、薏苡仁30g、麦芽50g、白扁豆30g、莲子20g、荷叶5g、龙眼肉20g、黑芝麻1g、大枣25g、白砂糖50g、酒石酸0.5g。
煎煮:将去皮并切成碎末的鲜山药、莲子、荷叶、薏苡仁、麦芽、白扁豆、大枣、龙眼肉洗净,置于提取锅中,加2L水润湿浸泡1小时后,先大火加热沸腾后,转小火保持沸腾,开始计时,煎煮1小时,用纱布滤取煎液。将煎液静置30分钟后,再用纱布过滤,取滤液。
浓缩:取上述滤液至锅中,加黑芝麻1g、白砂糖50g、0.5g酒石酸,进行浓缩,先用大火煎熬,加速水分蒸发,并随时撇去浮沫,让药汁慢慢变成稠厚,再改用小火进一步浓缩,此时应不断搅拌,因为药汁转厚时极易粘底烧焦,边加边搅拌并减弱火候,继续加热,熬炼至浓缩汁相对密度在1.4g/ml左右。
分装:将煎膏剂分装至洁净灭菌的容器中,待充分冷却后加盖密闭,至阴凉处保存。
分别将实施例1-3的膏体食品编号为健脾膏1-3号。招募100名试吃者对上述健脾膏进行试吃。67%的试吃者认为健脾膏1号甜味过重,但略有酸甜感,品尝时芝麻和山药颗粒较多,黑芝麻香气过重;52%的试吃者认为健脾膏2号甜味略微偏重,膏体口感较为细腻,黑芝麻香气适中;90%的试吃者认为健脾膏3号,口感最佳,甜度适中,口感细腻,直接食用或冲泡饮用俱佳,是1-3号健脾膏中接受度最高的产品。72%的试吃者认为健脾膏体积小,携带方便,但更适合兑水后饮用。
本发明并不限于上述实施方式,在不背离本发明的实质内容的情况下,本领域技术人员可以想到的任何变形、改进、替换均落入本发明的范围。
Claims (5)
1.一种健脾食品,其特征在于,由以下重量份原料组成:鲜山药30-70份、薏苡仁10-50份、麦芽30-70份、白扁豆10-50份、莲子5-40份、荷叶1-20份、龙眼肉5-40份、黑芝麻1-20份、大枣10-40份。
2.根据权利要求1所述的一种健脾食品,其特征在于,由以下重量份原料组成:鲜山药40-60份、薏苡仁20-40份、麦芽40-60份、白扁豆20-40份、莲子10-30份、荷叶1-10份、龙眼肉10-30份、黑芝麻1-10份、大枣20-30份。
3.根据权利要求2所述的一种健脾食品,其特征在于,由以下重量份原料组成:鲜山药50份、薏苡仁30份、麦芽50份、白扁豆30份、莲子20份、荷叶5份、龙眼肉20份、黑芝麻5份、大枣25份。
4.根据权利要求1-3任一项所述的一种健脾食品的制作方法,其特征在于,膏体食品的制备方法包括如下步骤:
(1)浸泡:将莲子、荷叶、薏苡仁、麦芽、白扁豆、大枣、龙眼肉洗净,加水润湿浸泡1-2小时备用;
(2)煎煮:将上述原料加水煎煮1-2次,每次加水量为原料重量的5-15倍量,每次煎煮时间为1-2小时,煎液过滤合并,得到水煎液;
(3)浓缩:取上述水煎液置锅中,加黑芝麻和鲜山药,浓缩至相对密度为1.21-1.25g/ml(80℃),得到所述清膏;
(4)炼糖:将白砂糖加0.1-1倍量的水和0.001-0.01倍量的酒石酸煎煮,煎煮时间为0.5-1小时,至糖液金黄,透明清亮;
(5)收膏:将清膏和1-3倍量的炼糖混合,搅拌加热,浓缩至相对密度为1.2-1.5g/ml;
(6)分装:将煎膏剂分装至洁净灭菌的容器中,待充分冷却后加盖密闭,至阴凉处保存。
5.其中,权利要求4中步骤(4)和步骤(1-3)的顺序不分先后。
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