CN110916069A - 一种倒吊黄花活血化瘀果味元宵及制备方法 - Google Patents
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Abstract
本发明公开了一种倒吊黄花活血化瘀果味元宵及制备方法,由糯米粉、黑豆粉倒吊黄花、杈杷果、刺梨、羊奶果、鬼箭羽、菱角、树莓、空心泡、花红、金钟茵陈、木糖醇、蜂蜜,通过精选、清洗、混合、粉碎、敲打、切粒、成型等工艺制备而成,提高了元宵的营养价值和高营养功能,在馅料中加入倒吊黄花、金钟茵陈、鬼箭羽中药成分,产品具有清热解毒、祛火化湿的功效,提高机体抵抗病毒、细菌等感染的能力,能有效治感冒、高热惊厥、内热消渴、风湿痹痛、腰腿痛、脾虚水肿等病症及其预防。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种倒吊黄花活血化瘀果味元宵及制备方法。
背景技术
《奇效良方》云:“气塞不通,血壅不流”。气为血之帅,气行则血行,气滞则血亦滞。患者因情志而得,气机郁滞,血瘀而痛。方用血府逐瘀汤为主,以行气活血,祛瘀止痛。闭经是妇科疾病中常见的症状,可以由各种不同的原因引起。而引起妇女闭经的一个主要原因就是血瘀。血瘀是指血液循行迟缓和不流畅的一种病理状态(《气血论》)。是血液循行受到了阻碍所致。此时,瘀之义同“淤”,有“滞塞,不流通”之义。血瘀滞塞,不流通,即血行受阻,循行迟滞。生理状态下,血液循行于经脉,畅达周身,发挥其滋养荣润之职,如《血证论》说:“平人之血,畅行脉络,充达肌肤,流通无滞,是谓循经,谓循其经常之道也”。《诸病源候论》说:“血之在身,随气而行,常无停积”。血之运行,听命于气,故曰“气为血之帅”。因此,气分受病,气机不畅,或气虚推动无力,是导致血瘀的重要机制,故有气滞血瘀、气虚血瘀的说法。此外,邪气直犯经脉,影响血的循行,也是导致血瘀的常见致病因素。如《灵枢·痈疽》说:“寒邪客于经络之中,则血泣,血泣则不通”。《素问·举痛论》说:“经脉流行不止,环周不休,寒气入经而稽迟,泣而不行”。凡此都说明,气病或邪气影响可以导致血行不畅,而为血瘀。
据相关资料显示,在我国成人女性中有90%以上的人存在月经不调,经来腹痛,早期绝经等症状,中医称之为“经病”,而“经病”的主要病因是气血不调,肝气瘀结,湿热下注,腹宫虚寒所致。而气血不调,其症状是气虚血亏,气滞血瘀或气血两亏。肝气瘀结,其症状是肝郁气滞,脾胃不舒,积食纳肠。湿热下注,其症状是湿留热注,混浊带下,黑暗成块。腹宫虚寒,其症状是性欲冷淡,宫寒腹痛,早期绝经。女性从初潮至正常更年期,其时间长达35年左右,而在这漫长的35年中,绝大多数女性被“经病”困扰,如何把女性从“经病”中解脱出来,从古至今,无数医学者们苦思寻求,不断博取探索,虽然取得了一些成果,但至今还没有发明一种适应不同女性“经病”的良药。比如,妇女经来腹痛,西医主要以消炎止痛药物治疗,但大多数是治疗一次管用一次,月月如此,年年如常。又如女性早期绝经,西医的首选药物是“安宫黄体酮”等,这类药物含有激素,长期服用对肝肾产生毒副作用,危害人体健康。人到病时方知病,注重食疗是预防和调节的气机郁滞良好方法之一,食疗都有一个很好的辅助调理作用,这种自然疗法与服用苦口的药物 相比迥然不同,它不像药物那样易于使人厌服而难以坚持,人们容易接受,可长期运用,对于慢性疾病的调理治疗尤为适宜。在现有技术中,针对治疗关节病的药品繁多,但既是食品又是药物的产品不多见,随着社会经济的快速发展和生活水平 的迅速提高,人们越来越重视养生和保健,对于这种疾病的治疗多采用药物治疗和饮食疗法相结合的方法,而且特别提倡饮食疗法,目前市场上活血通经的食疗产品少见,因此有必要根据中医的药食同源理论和食疗养生理论,研制开发一种适合人们需要的食用方便的新型功能性现代化工业加工的食疗产品。
元宵是中国的一种传统食物,原意为“上元节的晚上”,因正月十五“上元节”主要活动是晚上的吃元宵赏月,后来节日名称也演化为“元宵节”。正月十五闹元宵,将从除夕开始延续的庆祝活动推向又一个高潮,元宵之夜,大街小巷张灯结彩,人们赏灯,猜灯谜,吃元宵,成为世代相沿的习俗。在汉文帝时期,已下令将正月十五定为元宵节。元宵在南方称"汤圆"、"圆子"、"浮圆子"、"水圆",由糯米制成,或实心,或带馅。馅有豆沙、白糖、山楂等等,煮、煎、蒸、炸皆可。起初,人们把这种食物叫“浮圆子”,后来又叫“汤团”或“汤圆”,这些名称都与“团圆”字音相近,取团圆之意,象征全家人团团圆圆,和睦幸福,人们也以此怀念离别的亲人,寄托了对未来生活的美好期望。吃元宵象征家庭象月圆一样团圆,寄托了人们对未来生活的美好愿望。元宵是中国汉族传统小吃之一,属于节日食俗。元宵的做法是以馅为基础,先拌馅料,和匀后摊成大圆薄片,晾晒后再切成比乒乓球小的立方块。然后把馅块放入像大筛子似的机器里,倒上江米粉,“筛”起来,随着馅料在互相撞击中江米沾到馅料表面变成球状,就成了元宵,但是元宵的外皮部分均以糯米粉为食材,黏性高,不易消化,不适宜肠胃功能不佳、老人及儿童的食用,糯米粉属于精白主食,膳食纤维含量少,营养价值低,不符合现代健康理念,糯米皮加上豆沙、芝麻、花生、鲜肉等馅料,是一种高糖分、高热量的非健康食品。
黑豆为豆科植物大豆Glycinemax(L.)merr的黑色种子。又名乌豆、黑豆,味甘性平。黑豆具有高蛋白、低热量的特性。黑豆含有丰富的维生素,其中E族和B族维生素含量最高,维生素E的含量比肉类高5-7倍众所周知,维生素E 是一种相当重要的保持青春健美的物质。我国古人虽不知道黑豆中含有较多的维生素E,却从实践中得知它是一种美容食品。如古代药典上曾记载黑豆可驻颜、明目、乌发,使皮肤白嫩等。黑豆皮为黑色,含有花青素,花青素是很好的抗氧化剂来源,能清除体内自由基,尤其是在胃的酸性环境下,抗氧化效果好,养颜美容,增加肠胃蠕动。黑豆中含有丰富的维生素E、VE也是一种抗氧化剂,能清除体内自由基,减少皮肤皱纹,保持青春健美。黑豆中粗纤维含量高达4%,常食黑豆可提供食物中的粗纤维,促进消化,防止便秘发生。另外,根据中医理论,“黑豆乃肾之谷”黑色属水,水走肾,所以肾虚的人食用黑豆可以祛风除热、调中下气、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。
发明内容
为了解决现有技术中元宵不易消化的问题,本发明对元宵传统配方及方法进行了改良,口感好,多食不会伤脾胃,具有活血化瘀、通经止痛功效的果味元宵。
本发明的目的还在于提供一种倒吊黄花活血化瘀果味元宵及制备方法。
本发明的上述目的通过以下技术方案实现:
一种倒吊黄花活血化瘀果味元宵,包括元宵粉和馅料,所述的元宵粉是由原料按下述重量份数配比加工制作成的,糯米粉100-80份、黑豆粉40-20份,所述的馅料是由原料按下述重量份数配比加工制作成的,倒吊黄花40-20份、杈杷果40-15份、刺梨30-15份、羊奶果20-10份、鬼箭羽20-10份、菱角20-10份、树莓20-8份、空心泡20-10份、花红20-10份、金钟茵陈55-25份、木糖醇10-3份、蜂蜜10-3份。
一种倒吊黄花活血化瘀果味元宵,包括元宵粉和馅料,所述的元宵粉是由原料按下述优选重量份数配比加工制作成的,糯米粉90-80份、黑豆粉35-20份,所述的馅料是由原料按下述优选重量份数配比加工制作成的,倒吊黄花30-20份、杈杷果30-15份、刺梨25-15份、羊奶果15-10份、鬼箭羽15-10份、菱角15-10份、树莓15-8份、空心泡15-10份、花红18-10份、金钟茵陈45-25份、木糖醇8-3份、蜂蜜8-3份。
一种倒吊黄花活血化瘀果味元宵,包括元宵粉和馅料,所述的元宵粉是由原料按下述优选重量份数配比加工制作成的,糯米粉100-80份、黑豆粉40-30份,所述的馅料是由原料按下述优选重量份数配比加工制作成的,倒吊黄花40-30份、杈杷果40-30份、刺梨30-20份、羊奶果20-15份、鬼箭羽20-15份、菱角20-15份、树莓20-15份、空心泡20-15份、花红20-15份、金钟茵陈55-40份、木糖醇10-5份、蜂蜜10-5份。
一种倒吊黄花活血化瘀果味元宵,包括元宵粉和馅料,所述的元宵粉是由原料按下述最佳重量份数配比加工制作成的,糯米粉80份、黑豆粉30份,所述的馅料是由原料按下述最佳重量份数配比加工制作成的,倒吊黄花20份、杈杷果20份、刺梨25份、羊奶果10份、鬼箭羽10份、菱角10份、树莓15份、空心泡10份、花红15份、金钟茵陈40份、木糖醇5份、蜂蜜5份。
一种倒吊黄花活血化瘀果味元宵,包括元宵粉和馅料,所述的元宵粉是由原料按下述最佳重量份数配比加工制作成的,糯米粉90份、黑豆粉30份,所述的馅料是由原料按下述最佳重量份数配比加工制作成的,倒吊黄花30份、杈杷果25份、刺梨20份、羊奶果15份、鬼箭羽15份、菱角15份、树莓20份、空心泡15份、花红15份、金钟茵陈35份、木糖醇8份、蜂蜜8份。
一种倒吊黄花活血化瘀果味元宵的制备方法,包括如下步骤:
(1)选料
按照原料重量份数配比选用上等优质糯米、黑豆粉、倒吊黄花、杈杷果、刺梨、羊奶果、鬼箭羽、菱角、树莓、空心泡、花红、金钟茵陈、木糖醇、蜂蜜,将倒吊黄花、杈杷果、刺梨、羊奶果、鬼箭羽、菱角、树莓、空心泡、花红、金钟茵陈洗净,备用;
(2)制作元宵粉
将步骤(1)中所述糯米浸泡5-6h,然后将上述泡好的糯米通过水磨机磨粉并风干,得到糯米粉,将糯米粉、黑豆粉混合搅拌均匀,得到元宵粉,备用;
(3)制作馅料:
a、混合、粉碎
将杈杷果、刺梨、羊奶果、菱角、树莓、空心泡、花红按重量份数配比放入搅拌机中混合搅打均匀成粉末状,得到水果馅料,备用;
b、提取
将倒吊黄花、鬼箭羽、金钟茵陈进行冷冻干燥,在零度以下将倒吊黄花、鬼箭羽、金钟茵陈进行粉碎过100目筛后的到粗粉,将粗粉用纳米粉碎机粉碎至纳米量级得到纳米量级的药粉,将药粉加入5倍 85℃左右的热水,搅拌均匀,95-100℃下水浴半小时,提取3次,合并三次提取液,过滤、离心分离,除去混浊和沉淀,得到中药液,备用;
c、制糖浆
将木糖醇、蜂蜜、水按照2:2:1的比例混合均匀,得到糖浆,备用;
d、混合、搅拌
把中药液倒在水果馅料中,用搅拌机把水果馅料和中药液搅拌均匀后,把糖浆分次倒在调好的粉类馅料里,继续用搅拌机搅拌均匀,直到馅料可以握成团,掰开以后馅料不松散,得到馅料,备用;
e、敲打、切粒
案板上铺一块保鲜膜,拌好的馅料放在保鲜膜上,用手按压成圆饼形,馅料上覆盖一层保鲜膜,用面杖在馅料上连续按压、敲打,左右移动面杖进行压制,直到把馅料擀成厚度约1公分的薄饼形,揭掉上面的保鲜膜,把馅料切成1公分宽的长条,在垂直于长条的角度,把长条分割成1公分宽的小见方块,制作好的馅料芯放在冷库冷冻10分钟,冷库温度为零下20℃,得到馅料芯,备用;
(4)制作糯米糖水
将糯米粉、木糖醇、蜂蜜、水按4:1:1:15比例混合搅拌,得到糯米糖水备用;
(5)成型
冷冻好的馅料芯取出,放在糯米糖水中浸泡3s后取出,将沾有糯米糖水的馅料芯放入装有元宵粉的滚筒中做反复翻滚运动,翻滚时间3-5分钟,将包裹好元宵粉的馅料芯取出再次放入糯米糖水中浸泡3s后取出,把馅料芯再放入滚筒中的元宵粉里,盖好盖子做反复翻滚运动,翻滚时间3-5分钟,重复以上动作五六次,直到使馅料芯被元宵粉包裹,滚成圆球形,即得活血化瘀果味元宵。
本发明具有以下优点:
一种倒吊黄花活血化瘀果味元宵,包括元宵粉和馅料,所述的元宵粉是由原料按下述重量份数配比加工制作成的,糯米粉、黑豆粉,所述的馅料是由原料按下述重量份数配比加工制作成的,倒吊黄花、杈杷果、刺梨、羊奶果、鬼箭羽、菱角、树莓、空心泡、花红、金钟茵陈、木糖醇、蜂蜜。糯米粉、黑豆粉混合而成的元宵粉,馅料采用倒吊黄花、杈杷果、刺梨、羊奶果、鬼箭羽、菱角、树莓、空心泡、花红、金钟茵陈、木糖醇、蜂蜜水果馅料,改善了传统元宵以糯米粉为主,热量高、不易消化,维生素、矿物质和膳食纤维低的缺点,提高了元宵的营养价值和高营养功能,不仅成为妇孺老幼皆可食用的美味食品,也是走亲访友馈赠之佳品,在制作糯米水过程中,加入木糖醇,增加元宵黏性,减少糯米浸泡时间,果香浓郁,口感更好。油炸后外表酥脆、内在酥松,水煮后不浑汤、不粘牙,口感滑嫩,在馅料中加入倒吊黄花、金钟茵陈、鬼箭羽中药成分,产品具有清热解毒、祛火化湿的功效,提高机体抵抗病毒、细菌等感染的能力,能有效治感冒、高热惊厥、内热消渴、风湿痹痛、腰腿痛、脾虚水肿等病症及其预防;与中成药相比具有治疗范围广、见效快、制作简单、食用方便、营养丰富、易于吸收、酸甜可口。
在原料中,
倒吊黄花,性平,味甘、微苦,归肝经、肾经、脾经,可益气养血、健脾利湿、活血调经,用治病后体虚、腰膝酸痛、脾虚湿盛之水肿、带下、血虚血瘀之月经不调、跌打肿痛。
杈杷果,杈杷果,分布于我国豫西秦岭余脉,为忍冬科忍冬属植物苦糖果的栽培果实。杈杷果具有强身健体、养颜淡斑、防治贫血、宽肠通便、补充糖分、抗癌的功效,适用于体虚、缺钙、贫血、便秘、低血糖、免疫力低下等人群。
刺梨药用价值很高,其花、叶果、籽可入药,有健胃、消食、滋补,止泻的功效。特别是刺梨富含超氧化物岐化酶(简称SOD),SOD是国际公认具有抗衰、防癌作用的活性物质,还具有抗病毒、抗辐射的作用,在心血管、消化系统和各种肿瘤疾病防治方面,应用十分广泛。成熟的刺梨肉质肥厚、味酸甜、果实富含糖、维生素、胡萝卜素、有机酸和20多种氨基酸、10余种对人体有益的微量元素,以及过氧化物歧化酶。尤其是维生素C含量极高,是当前水果中最高的,每100克鲜果中含量841.58~3541.13毫克,是柑橘的50倍,猕猴桃的10倍,具有“维生素C之王”的美称。刺梨其味酸、涩、平;消食健脾,收敛止泄;用于治疗积食腹胀、痢疾、肠炎、维生素C缺乏症等,刺梨汁还具有阻断N-亚硝基化合物在人体内合成并具有防癌作用;对治疗人体铅中毒有特殊疗效。
羊奶果,既可以直接食用,又可入中药食用,具有止泻止血的作用,可活血消肿、止咳平喘,主咽喉肿痛、跌打瘀肿、腹泻、风湿痹痛、黄疸、咯血、吐血、哮喘、久咳,具有帮助人体增加其免疫功能,增强其抵抗疾病的作用。羊奶果还有治疗疝气、痔疮腰部扭伤、咳血、气喘、咳嗽、消化不良等作用。
菱角,性,甘、涩、平,无毒。果肉富含淀粉,此外为葡萄糖、蛋白质、维生素等,有清暑解热、益气健胃、止消渴、解酒毒、利尿通乳、抗癌等功效。鲜菱角生食,能消暑热、止烦渴,凡暑热伤津、身热心烦、口渴自汗、食欲不振者,可作食疗果品;菱角熟食性温,能健脾胃、益中气,凡脾虚气弱、体倦神疲、不思饮食、四肢不仁者宜食。适用于胃溃疡、痢疾、食管癌、乳腺癌、子宫癌及其他癌症的防治。
树莓,果实性味微甘、酸、温,具有涩精益肾助阳明目、醒酒止渴、化痰解毒之功效,主治肾虚、遗精、醉酒、丹毒等症。叶性微苦,具有清热利咽、解毒、消肿、敛疮等作用,主治咽喉肿痛、多发性脓肿、乳腺炎等症。
空心泡,全株治痢疾,月经不调,月经过多,呕吐,小儿咳嗽,烫伤。根(倒触伞):辛、微苦,凉。可清热解毒,活血止痛,止带、止汗,止咳,止痢。用于倒经,咳嗽痰喘,盗汗,脱肛,红自痢,小儿顿咳。空心泡的果实是可以食用的,它的叶子可以入药,可以有治疗小儿咳嗽的情况,可以止咳化痰,而且还可以有清热解毒的作用,对于缓解痢疾啊或者是月经不调的情况有改善的作用和效果。
花红,有生津止渴的功效,它含有大量的天然有机酸以及多种维生素,这些物质可以促进唾液分泌,也能调理肠胃,对于消化不良与食少腹胀以及积食等多种常见病都有明显缓解与调理作用。花红味酸涩,还含有一些天然的收敛成分,具有良好的涩精、上泻痢的作用,除此以外它还能消炎杀菌抗病毒,能消除肠道中的多种炎症,平时出现腹泻与肠炎以及腹痛等不良症状时,都能通过食用花红来调理和治疗,能让症状很快好转,是泄泻下痢、遗精滑泄者的食疗良品。
木糖醇,在体内新陈代谢不需要胰岛素参与,又不使血糖值升高,并可消除糖尿病人三多(多饮、多尿、多食),因此是糖尿病人安全的甜味剂、营养补充剂和辅助治疗剂。
蜂蜜,能改善血液的成分,促进心脑和血管功能,因此经常服用于心血管病人很有好处;对肝脏有保护作用,能促使肝细胞再生,对脂肪肝的形成有一定的抑制作用;食用蜂蜜能迅速补充体力,消除疲劳,增强对疾病的抵抗力;还有杀菌的作用,经常食用蜂蜜,不仅对牙齿无妨碍,还能在口腔内起到杀菌消毒的作用;蜂蜜能治疗中度的皮肤伤害,特别是烫伤,将蜂蜜当做皮肤伤口敷料时,细菌无法生长;蜂蜜还可以润肠通便。
鬼箭羽,性寒、味苦,归肝经、脾经,可行血通经、散瘀止痛,用治月经不调、产后瘀血腹痛、跌打损伤肿痛、虫积腹痛,具有调节血脂,降低血糖的作用。
金钟茵陈,性寒、味苦,归脾经、胃经、肝经、胆经,可活血祛瘀,通经止痛,凉血,止血,清热利湿,用于跌打损伤、外伤出血、瘀血经闭、月经不调、产后瘀痛、癥瘕积聚、血痢、血淋、湿热黄疸、水肿腹胀、白带过多,具有保肝利胆、降低血清胆固醇作用,有抗菌作用。
具体实施方式
以下实施例用于说明本发明,但不用来限制本发明的范围。
实施例1
一种倒吊黄花活血化瘀果味元宵,包括元宵粉和馅料,所述的元宵粉是由原料按下述重量份数配比加工制作成的,糯米粉100-80份、黑豆粉40-20份,所述的馅料是由原料按下述重量份数配比加工制作成的,倒吊黄花40-20份、杈杷果40-15份、刺梨30-15份、羊奶果20-10份、鬼箭羽20-10份、菱角20-10份、树莓20-8份、空心泡20-10份、花红20-10份、金钟茵陈55-25份、木糖醇10-3份、蜂蜜10-3份。
一种倒吊黄花活血化瘀果味元宵的制备方法,包括如下步骤:
(1)选料
按照原料重量份数配比选用上等优质糯米、黑豆粉、倒吊黄花、杈杷果、刺梨、羊奶果、鬼箭羽、菱角、树莓、空心泡、花红、金钟茵陈、木糖醇、蜂蜜,将倒吊黄花、杈杷果、刺梨、羊奶果、鬼箭羽、菱角、树莓、空心泡、花红、金钟茵陈洗净,备用;
(2)制作元宵粉
将步骤(1)中所述糯米浸泡5-6h,然后将上述泡好的糯米通过水磨机磨粉并风干,得到糯米粉,将糯米粉、黑豆粉混合搅拌均匀,得到元宵粉,备用;
(3)制作馅料:
a、混合、粉碎
将杈杷果、刺梨、羊奶果、菱角、树莓、空心泡、花红按重量份数配比放入搅拌机中混合搅打均匀成粉末状,得到水果馅料,备用;
b、提取
将倒吊黄花、鬼箭羽、金钟茵陈进行冷冻干燥,在零度以下将倒吊黄花、鬼箭羽、金钟茵陈进行粉碎过100目筛后的到粗粉,将粗粉用纳米粉碎机粉碎至纳米量级得到纳米量级的药粉,将药粉加入5倍 85℃左右的热水,搅拌均匀,95-100℃下水浴半小时,提取3次,合并三次提取液,过滤、离心分离,除去混浊和沉淀,得到中药液,备用;
c、制糖浆
将木糖醇、蜂蜜、水按照2:2:1的比例混合均匀,得到糖浆,备用;
d、混合、搅拌
把中药液倒在水果馅料中,用搅拌机把水果馅料和中药液搅拌均匀后,把糖浆分次倒在调好的粉类馅料里,继续用搅拌机搅拌均匀,直到馅料可以握成团,掰开以后馅料不松散,得到馅料,备用;
e、敲打、切粒
案板上铺一块保鲜膜,拌好的馅料放在保鲜膜上,用手按压成圆饼形,馅料上覆盖一层保鲜膜,用面杖在馅料上连续按压、敲打,左右移动面杖进行压制,直到把馅料擀成厚度约1公分的薄饼形,揭掉上面的保鲜膜,把馅料切成1公分宽的长条,在垂直于长条的角度,把长条分割成1公分宽的小见方块,制作好的馅料芯放在冷库冷冻10分钟,冷库温度为零下20℃,得到馅料芯,备用;
(4)制作糯米糖水
将糯米粉、木糖醇、蜂蜜、水按4:1:1:15比例混合搅拌,得到糯米糖水备用;
(5)成型
冷冻好的馅料芯取出,放在糯米糖水中浸泡3s后取出,将沾有糯米糖水的馅料芯放入装有元宵粉的滚筒中做反复翻滚运动,翻滚时间3-5分钟,将包裹好元宵粉的馅料芯取出再次放入糯米糖水中浸泡3s后取出,把馅料芯再放入滚筒中的元宵粉里,盖好盖子做反复翻滚运动,翻滚时间3-5分钟,重复以上动作五六次,直到使馅料芯被元宵粉包裹,滚成圆球形,即得活血化瘀果味元宵。
实施例2
一种倒吊黄花活血化瘀果味元宵,包括元宵粉和馅料,所述的元宵粉是由原料按下述优选重量份数配比加工制作成的,糯米粉90-80份、黑豆粉35-20份,所述的馅料是由原料按下述优选重量份数配比加工制作成的,倒吊黄花30-20份、杈杷果30-15份、刺梨25-15份、羊奶果15-10份、鬼箭羽15-10份、菱角15-10份、树莓15-8份、空心泡15-10份、花红18-10份、金钟茵陈45-25份、木糖醇8-3份、蜂蜜8-3份。
一种倒吊黄花活血化瘀果味元宵的制备方法,包括如下步骤:
(1)选料
按照原料重量份数配比选用上等优质糯米、黑豆粉、倒吊黄花、杈杷果、刺梨、羊奶果、鬼箭羽、菱角、树莓、空心泡、花红、金钟茵陈、木糖醇、蜂蜜,将倒吊黄花、杈杷果、刺梨、羊奶果、鬼箭羽、菱角、树莓、空心泡、花红、金钟茵陈洗净,备用;
(2)制作元宵粉
将步骤(1)中所述糯米浸泡5-6h,然后将上述泡好的糯米通过水磨机磨粉并风干,得到糯米粉,将糯米粉、黑豆粉混合搅拌均匀,得到元宵粉,备用;
(3)制作馅料:
a、混合、粉碎
将杈杷果、刺梨、羊奶果、菱角、树莓、空心泡、花红按重量份数配比放入搅拌机中混合搅打均匀成粉末状,得到水果馅料,备用;
b、提取
将倒吊黄花、鬼箭羽、金钟茵陈进行冷冻干燥,在零度以下将倒吊黄花、鬼箭羽、金钟茵陈进行粉碎过100目筛后的到粗粉,将粗粉用纳米粉碎机粉碎至纳米量级得到纳米量级的药粉,将药粉加入5倍 85℃左右的热水,搅拌均匀,95-100℃下水浴半小时,提取3次,合并三次提取液,过滤、离心分离,除去混浊和沉淀,得到中药液,备用;
c、制糖浆
将木糖醇、蜂蜜、水按照2:2:1的比例混合均匀,得到糖浆,备用;
d、混合、搅拌
把中药液倒在水果馅料中,用搅拌机把水果馅料和中药液搅拌均匀后,把糖浆分次倒在调好的粉类馅料里,继续用搅拌机搅拌均匀,直到馅料可以握成团,掰开以后馅料不松散,得到馅料,备用;
e、敲打、切粒
案板上铺一块保鲜膜,拌好的馅料放在保鲜膜上,用手按压成圆饼形,馅料上覆盖一层保鲜膜,用面杖在馅料上连续按压、敲打,左右移动面杖进行压制,直到把馅料擀成厚度约1公分的薄饼形,揭掉上面的保鲜膜,把馅料切成1公分宽的长条,在垂直于长条的角度,把长条分割成1公分宽的小见方块,制作好的馅料芯放在冷库冷冻10分钟,冷库温度为零下20℃,得到馅料芯,备用;
(4)制作糯米糖水
将糯米粉、木糖醇、蜂蜜、水按4:1:1:15比例混合搅拌,得到糯米糖水备用;
(5)成型
冷冻好的馅料芯取出,放在糯米糖水中浸泡3s后取出,将沾有糯米糖水的馅料芯放入装有元宵粉的滚筒中做反复翻滚运动,翻滚时间3-5分钟,将包裹好元宵粉的馅料芯取出再次放入糯米糖水中浸泡3s后取出,把馅料芯再放入滚筒中的元宵粉里,盖好盖子做反复翻滚运动,翻滚时间3-5分钟,重复以上动作五六次,直到使馅料芯被元宵粉包裹,滚成圆球形,即得活血化瘀果味元宵。
实施例3
一种倒吊黄花活血化瘀果味元宵,包括元宵粉和馅料,所述的元宵粉是由原料按下述优选重量份数配比加工制作成的,糯米粉100-80份、黑豆粉40-30份,所述的馅料是由原料按下述优选重量份数配比加工制作成的,倒吊黄花40-30份、杈杷果40-30份、刺梨30-20份、羊奶果20-15份、鬼箭羽20-15份、菱角20-15份、树莓20-15份、空心泡20-15份、花红20-15份、金钟茵陈55-40份、木糖醇10-5份、蜂蜜10-5份。
一种倒吊黄花活血化瘀果味元宵的制备方法,包括如下步骤:
(1)选料
按照原料重量份数配比选用上等优质糯米、黑豆粉、倒吊黄花、杈杷果、刺梨、羊奶果、鬼箭羽、菱角、树莓、空心泡、花红、金钟茵陈、木糖醇、蜂蜜,将倒吊黄花、杈杷果、刺梨、羊奶果、鬼箭羽、菱角、树莓、空心泡、花红、金钟茵陈洗净,备用;
(2)制作元宵粉
将步骤(1)中所述糯米浸泡5-6h,然后将上述泡好的糯米通过水磨机磨粉并风干,得到糯米粉,将糯米粉、黑豆粉混合搅拌均匀,得到元宵粉,备用;
(3)制作馅料:
a、混合、粉碎
将杈杷果、刺梨、羊奶果、菱角、树莓、空心泡、花红按重量份数配比放入搅拌机中混合搅打均匀成粉末状,得到水果馅料,备用;
b、提取
将倒吊黄花、鬼箭羽、金钟茵陈进行冷冻干燥,在零度以下将倒吊黄花、鬼箭羽、金钟茵陈进行粉碎过100目筛后的到粗粉,将粗粉用纳米粉碎机粉碎至纳米量级得到纳米量级的药粉,将药粉加入5倍 85℃左右的热水,搅拌均匀,95-100℃下水浴半小时,提取3次,合并三次提取液,过滤、离心分离,除去混浊和沉淀,得到中药液,备用;
c、制糖浆
将木糖醇、蜂蜜、水按照2:2:1的比例混合均匀,得到糖浆,备用;
d、混合、搅拌
把中药液倒在水果馅料中,用搅拌机把水果馅料和中药液搅拌均匀后,把糖浆分次倒在调好的粉类馅料里,继续用搅拌机搅拌均匀,直到馅料可以握成团,掰开以后馅料不松散,得到馅料,备用;
e、敲打、切粒
案板上铺一块保鲜膜,拌好的馅料放在保鲜膜上,用手按压成圆饼形,馅料上覆盖一层保鲜膜,用面杖在馅料上连续按压、敲打,左右移动面杖进行压制,直到把馅料擀成厚度约1公分的薄饼形,揭掉上面的保鲜膜,把馅料切成1公分宽的长条,在垂直于长条的角度,把长条分割成1公分宽的小见方块,制作好的馅料芯放在冷库冷冻10分钟,冷库温度为零下20℃,得到馅料芯,备用;
(4)制作糯米糖水
将糯米粉、木糖醇、蜂蜜、水按4:1:1:15比例混合搅拌,得到糯米糖水备用;
(5)成型
冷冻好的馅料芯取出,放在糯米糖水中浸泡3s后取出,将沾有糯米糖水的馅料芯放入装有元宵粉的滚筒中做反复翻滚运动,翻滚时间3-5分钟,将包裹好元宵粉的馅料芯取出再次放入糯米糖水中浸泡3s后取出,把馅料芯再放入滚筒中的元宵粉里,盖好盖子做反复翻滚运动,翻滚时间3-5分钟,重复以上动作五六次,直到使馅料芯被元宵粉包裹,滚成圆球形,即得活血化瘀果味元宵。
实施例4
一种倒吊黄花活血化瘀果味元宵,包括元宵粉和馅料,所述的元宵粉是由原料按下述最佳重量份数配比加工制作成的,糯米粉80份、黑豆粉30份,所述的馅料是由原料按下述最佳重量份数配比加工制作成的,倒吊黄花20份、杈杷果20份、刺梨25份、羊奶果10份、鬼箭羽10份、菱角10份、树莓15份、空心泡10份、花红15份、金钟茵陈40份、木糖醇5份、蜂蜜5份。
一种倒吊黄花活血化瘀果味元宵的制备方法,包括如下步骤:
(1)选料
按照原料重量份数配比选用上等优质糯米、黑豆粉、倒吊黄花、杈杷果、刺梨、羊奶果、鬼箭羽、菱角、树莓、空心泡、花红、金钟茵陈、木糖醇、蜂蜜,将倒吊黄花、杈杷果、刺梨、羊奶果、鬼箭羽、菱角、树莓、空心泡、花红、金钟茵陈洗净,备用;
(2)制作元宵粉
将步骤(1)中所述糯米浸泡5h,然后将上述泡好的糯米通过水磨机磨粉并风干,得到糯米粉,将糯米粉、黑豆粉混合搅拌均匀,得到元宵粉,备用;
(3)制作馅料:
a、混合、粉碎
将杈杷果、刺梨、羊奶果、菱角、树莓、空心泡、花红按重量份数配比放入搅拌机中混合搅打均匀成粉末状,得到水果馅料,备用;
b、提取
将倒吊黄花、鬼箭羽、金钟茵陈进行冷冻干燥,在零度以下将倒吊黄花、鬼箭羽、金钟茵陈进行粉碎过100目筛后的到粗粉,将粗粉用纳米粉碎机粉碎至纳米量级得到纳米量级的药粉,将药粉加入5倍 85℃左右的热水,搅拌均匀,100℃下水浴半小时,提取3次,合并三次提取液,过滤、离心分离,除去混浊和沉淀,得到中药液,备用;
c、制糖浆
将木糖醇、蜂蜜、水按照2:2:1的比例混合均匀,得到糖浆,备用;
d、混合、搅拌
把中药液倒在水果馅料中,用搅拌机把水果馅料和中药液搅拌均匀后,把糖浆分次倒在调好的粉类馅料里,继续用搅拌机搅拌均匀,直到馅料可以握成团,掰开以后馅料不松散,得到馅料,备用;
e、敲打、切粒
案板上铺一块保鲜膜,拌好的馅料放在保鲜膜上,用手按压成圆饼形,馅料上覆盖一层保鲜膜,用面杖在馅料上连续按压、敲打,左右移动面杖进行压制,直到把馅料擀成厚度约1公分的薄饼形,揭掉上面的保鲜膜,把馅料切成1公分宽的长条,在垂直于长条的角度,把长条分割成1公分宽的小见方块,制作好的馅料芯放在冷库冷冻10分钟,冷库温度为零下20℃,得到馅料芯,备用;
(4)制作糯米糖水
将糯米粉、木糖醇、蜂蜜、水按4:1:1:15比例混合搅拌,得到糯米糖水备用;
(5)成型
冷冻好的馅料芯取出,放在糯米糖水中浸泡3s后取出,将沾有糯米糖水的馅料芯放入装有元宵粉的滚筒中做反复翻滚运动,翻滚时间3分钟,将包裹好元宵粉的馅料芯取出再次放入糯米糖水中浸泡3s后取出,把馅料芯再放入滚筒中的元宵粉里,盖好盖子做反复翻滚运动,翻滚时间3分钟,重复以上动作五次,直到使馅料芯被元宵粉包裹,滚成圆球形,即得活血化瘀果味元宵。
实施例5
一种倒吊黄花活血化瘀果味元宵,包括元宵粉和馅料,所述的元宵粉是由原料按下述最佳重量份数配比加工制作成的,糯米粉90份、黑豆粉30份,所述的馅料是由原料按下述最佳重量份数配比加工制作成的,倒吊黄花30份、杈杷果25份、刺梨20份、羊奶果15份、鬼箭羽15份、菱角15份、树莓20份、空心泡15份、花红15份、金钟茵陈35份、木糖醇8份、蜂蜜8份。
一种倒吊黄花活血化瘀果味元宵的制备方法,包括如下步骤:
(1)选料
按照原料重量份数配比选用上等优质糯米、黑豆粉、倒吊黄花、杈杷果、刺梨、羊奶果、鬼箭羽、菱角、树莓、空心泡、花红、金钟茵陈、木糖醇、蜂蜜,将倒吊黄花、杈杷果、刺梨、羊奶果、鬼箭羽、菱角、树莓、空心泡、花红、金钟茵陈洗净,备用;
(2)制作元宵粉
将步骤(1)中所述糯米浸泡6h,然后将上述泡好的糯米通过水磨机磨粉并风干,得到糯米粉,将糯米粉、黑豆粉混合搅拌均匀,得到元宵粉,备用;
(3)制作馅料:
a、混合、粉碎
将杈杷果、刺梨、羊奶果、菱角、树莓、空心泡、花红按重量份数配比放入搅拌机中混合搅打均匀成粉末状,得到水果馅料,备用;
b、提取
将倒吊黄花、鬼箭羽、金钟茵陈进行冷冻干燥,在零度以下将倒吊黄花、鬼箭羽、金钟茵陈进行粉碎过100目筛后的到粗粉,将粗粉用纳米粉碎机粉碎至纳米量级得到纳米量级的药粉,将药粉加入5倍 85℃左右的热水,搅拌均匀,95℃下水浴半小时,提取3次,合并三次提取液,过滤、离心分离,除去混浊和沉淀,得到中药液,备用;
c、制糖浆
将木糖醇、蜂蜜、水按照2:2:1的比例混合均匀,得到糖浆,备用;
d、混合、搅拌
把中药液倒在水果馅料中,用搅拌机把水果馅料和中药液搅拌均匀后,把糖浆分次倒在调好的粉类馅料里,继续用搅拌机搅拌均匀,直到馅料可以握成团,掰开以后馅料不松散,得到馅料,备用;
e、敲打、切粒
案板上铺一块保鲜膜,拌好的馅料放在保鲜膜上,用手按压成圆饼形,馅料上覆盖一层保鲜膜,用面杖在馅料上连续按压、敲打,左右移动面杖进行压制,直到把馅料擀成厚度约1公分的薄饼形,揭掉上面的保鲜膜,把馅料切成1公分宽的长条,在垂直于长条的角度,把长条分割成1公分宽的小见方块,制作好的馅料芯放在冷库冷冻10分钟,冷库温度为零下20℃,得到馅料芯,备用;
(4)制作糯米糖水
将糯米粉、木糖醇、蜂蜜、水按4:1:1:15比例混合搅拌,得到糯米糖水备用;
(5)成型
冷冻好的馅料芯取出,放在糯米糖水中浸泡3s后取出,将沾有糯米糖水的馅料芯放入装有元宵粉的滚筒中做反复翻滚运动,翻滚时间5分钟,将包裹好元宵粉的馅料芯取出再次放入糯米糖水中浸泡3s后取出,把馅料芯再放入滚筒中的元宵粉里,盖好盖子做反复翻滚运动,翻滚时间5分钟,重复以上动作六次,直到使馅料芯被元宵粉包裹,滚成圆球形,即得活血化瘀果味元宵。
本发明经两组临床验证,其中一组为治疗组,每天服用本发明2次,早晚各一次,14天为一个疗程;另一组为对照组是服用活血通经散,14天为一个疗程,每次早晚各一次,选择门诊病人260例,其中男145例、女115例,最大年龄73岁,最小年龄22岁,临床表现为气血虚弱、月经不调、血瘀经闭、寒疝腹痛、白带过多等症状。
通过以上对比可以看出,治疗组和对照组有很大差异,从而说明本发明在临床应用上有着较好的治疗效果。
本发明内容仅仅举例说明了要求保护的一些具体实施方案,其中一个或更多个技术方案中所记载的技术特征可以与任意的一个或多个技术方案相组合,这些经组合而得到的技术方案也在本申请保护范围内,就像这些经组合而得到的技术方案已经在本发明公开内容中具体记载一样。
Claims (6)
1.一种倒吊黄花活血化瘀果味元宵,其特征在于:包括元宵粉和馅料,所述的元宵粉是由原料按下述重量份数配比加工制作成的,糯米粉100-80份、黑豆粉40-20份,所述的馅料是由原料按下述重量份数配比加工制作成的,倒吊黄花40-20份、杈杷果40-15份、刺梨30-15份、羊奶果20-10份、鬼箭羽20-10份、菱角20-10份、树莓20-8份、空心泡20-10份、花红20-10份、金钟茵陈55-25份、木糖醇10-3份、蜂蜜10-3份。
2.根据权利要求1所述的一种倒吊黄花活血化瘀果味元宵,其特征在于:包括元宵粉和馅料,所述的元宵粉是由原料按下述优选重量份数配比加工制作成的,糯米粉90-80份、黑豆粉35-20份,所述的馅料是由原料按下述优选重量份数配比加工制作成的,倒吊黄花30-20份、杈杷果30-15份、刺梨25-15份、羊奶果15-10份、鬼箭羽15-10份、菱角15-10份、树莓15-8份、空心泡15-10份、花红18-10份、金钟茵陈45-25份、木糖醇8-3份、蜂蜜8-3份。
3.根据权利要求1所述的一种倒吊黄花活血化瘀果味元宵,其特征在于:包括元宵粉和馅料,所述的元宵粉是由原料按下述优选重量份数配比加工制作成的,糯米粉100-80份、黑豆粉40-30份,所述的馅料是由原料按下述优选重量份数配比加工制作成的,倒吊黄花40-30份、杈杷果40-30份、刺梨30-20份、羊奶果20-15份、鬼箭羽20-15份、菱角20-15份、树莓20-15份、空心泡20-15份、花红20-15份、金钟茵陈55-40份、木糖醇10-5份、蜂蜜10-5份。
4.根据权利要求1所述的一种倒吊黄花活血化瘀果味元宵,其特征在于:包括元宵粉和馅料,所述的元宵粉是由原料按下述最佳重量份数配比加工制作成的,糯米粉80份、黑豆粉30份,所述的馅料是由原料按下述最佳重量份数配比加工制作成的,倒吊黄花20份、杈杷果20份、刺梨25份、羊奶果10份、鬼箭羽10份、菱角10份、树莓15份、空心泡10份、花红15份、金钟茵陈40份、木糖醇5份、蜂蜜5份。
5.根据权利要求1所述的一种倒吊黄花活血化瘀果味元宵,其特征在于:包括元宵粉和馅料,所述的元宵粉是由原料按下述最佳重量份数配比加工制作成的,糯米粉90份、黑豆粉30份,所述的馅料是由原料按下述最佳重量份数配比加工制作成的,倒吊黄花30份、杈杷果25份、刺梨20份、羊奶果15份、鬼箭羽15份、菱角15份、树莓20份、空心泡15份、花红15份、金钟茵陈35份、木糖醇8份、蜂蜜8份。
6.根据权利要求1-5任一项所述的一种倒吊黄花活血化瘀果味元宵,其特征在于:一种倒吊黄花活血化瘀果味元宵的制备方法,包括如下步骤:
(1)选料
按照原料重量份数配比选用上等优质糯米、黑豆粉、倒吊黄花、杈杷果、刺梨、羊奶果、鬼箭羽、菱角、树莓、空心泡、花红、金钟茵陈、木糖醇、蜂蜜,将倒吊黄花、杈杷果、刺梨、羊奶果、鬼箭羽、菱角、树莓、空心泡、花红、金钟茵陈洗净,备用;
(2)制作元宵粉
将步骤(1)中所述糯米浸泡5-6h,然后将上述泡好的糯米通过水磨机磨粉并风干,得到糯米粉,将糯米粉、黑豆粉混合搅拌均匀,得到元宵粉,备用;
(3)制作馅料:
a、混合、粉碎
将杈杷果、刺梨、羊奶果、菱角、树莓、空心泡、花红按重量份数配比放入搅拌机中混合搅打均匀成粉末状,得到水果馅料,备用;
b、提取
将倒吊黄花、鬼箭羽、金钟茵陈进行冷冻干燥,在零度以下将倒吊黄花、鬼箭羽、金钟茵陈进行粉碎过100目筛后的到粗粉,将粗粉用纳米粉碎机粉碎至纳米量级得到纳米量级的药粉,将药粉加入5倍 85℃左右的热水,搅拌均匀,95-100℃下水浴半小时,提取3次,合并三次提取液,过滤、离心分离,除去混浊和沉淀,得到中药液,备用;
c、制糖浆
将木糖醇、蜂蜜、水按照2:2:1的比例混合均匀,得到糖浆,备用;
d、混合、搅拌
把中药液倒在水果馅料中,用搅拌机把水果馅料和中药液搅拌均匀后,把糖浆分次倒在调好的粉类馅料里,继续用搅拌机搅拌均匀,直到馅料可以握成团,掰开以后馅料不松散,得到馅料,备用;
e、敲打、切粒
案板上铺一块保鲜膜,拌好的馅料放在保鲜膜上,用手按压成圆饼形,馅料上覆盖一层保鲜膜,用面杖在馅料上连续按压、敲打,左右移动面杖进行压制,直到把馅料擀成厚度约1公分的薄饼形,揭掉上面的保鲜膜,把馅料切成1公分宽的长条,在垂直于长条的角度,把长条分割成1公分宽的小见方块,制作好的馅料芯放在冷库冷冻10分钟,冷库温度为零下20℃,得到馅料芯,备用;
(4)制作糯米糖水
将糯米粉、木糖醇、蜂蜜、水按4:1:1:15比例混合搅拌,得到糯米糖水备用;
(5)成型
冷冻好的馅料芯取出,放在糯米糖水中浸泡3s后取出,将沾有糯米糖水的馅料芯放入装有元宵粉的滚筒中做反复翻滚运动,翻滚时间3-5分钟,将包裹好元宵粉的馅料芯取出再次放入糯米糖水中浸泡3s后取出,把馅料芯再放入滚筒中的元宵粉里,盖好盖子做反复翻滚运动,翻滚时间3-5分钟,重复以上动作五六次,直到使馅料芯被元宵粉包裹,滚成圆球形,即得活血化瘀果味元宵。
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