CN111084376A - 一种治疗胃病的食羹及制备方法 - Google Patents
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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
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- 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
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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
- 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
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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
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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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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Abstract
本发明公开了一种治疗胃病的食羹及制备方法,该食羹包括以下质量份的原料:山楂0.5‑1g、玫瑰花0.6‑1g、藕粉3‑5g、陈皮0.3‑1g、黑芝麻1‑2g、木糖醇1‑2g、猴头菇1‑3g、阿魏茹提取物0.1‑0.6g以及水80‑120g。本发明的该治疗治疗胃病的食羹,其中,山楂、玫瑰花、藕粉、陈皮、黑芝麻及木糖醇等制得的混合粉末的活性温度为50‑65℃,故将沸腾的水冷却至该温度区域时,通过人工对粉末进行添加操作,使得其活性最佳,与水之间的融合比更好,避免温度存在异常,影响粉末的活性,造成对胃病的治疗效果不佳的现象,并且该治疗治疗胃病的食羹,其通过多种人们日常可得的山楂、玫瑰花、藕粉、陈皮、黑芝麻及木糖醇成分进行自行制备工作即可获得,使得该治疗治疗胃病的食羹的制备步骤简单、便捷。
Description
技术领域
本发明涉及一种食羹,具体涉及一种治疗胃病的食羹及制备方法。
背景技术
胃作为人体重要器官,胃的功能能否正常发挥对人体其它器官的功能有直接影响,然而胃病是当今人类的常见病和多发病,严重地影响着人类的健康与长寿。由于饮食、睡眠的不规律,工作压力大,精神紧张,导致绝大部分人的胃受到很大的损伤。所以患胃病的人越来越多,很多人就算是没有明显的胃病,但是胃和肠道都已经有很多的问题。
市面常见的治疗胃病的药品一般都含有化学物质,通过化学物质发生一系列的快速反应来改善人体的胃部酸碱环境,从而达到快速治愈的效果,但其不能从根本上完成对胃病的治疗,使得一段时间后,人们的胃病出现反复性,故其治疗功效并不佳。
发明内容
为解决现有技术中的治疗胃病的药品一般都含有化学物质,通过化学物质发生一系列的快速反应来改善人体的胃部酸碱环境,从而达到快速治愈的效果,但其不能从根本上完成对胃病的治疗,使得一段时间后,人们的胃病出现反复性,故其治疗功效并不佳的技术问题,本发明提供了一种治疗胃病的食羹及制备方法。
本发明提供了一种治疗胃病的食羹,该食羹包括以下质量份的原料:山楂0.5-1g、玫瑰花0.6-1g、藕粉3-5g、陈皮0.3-1g、黑芝麻1-2g、木糖醇1-2g、猴头菇1-3g、阿魏茹提取物0.1-0.6g以及水80-120g。
进一步的,该食羹包括以下质量份的原料:山楂0.6g、玫瑰花0.9g、藕粉3.4g、陈皮0.6g、黑芝麻1.5g、木糖醇1.6g、猴头菇2g、阿魏茹提取物0.4g、水100g。
进一步的,该方法包括以下步骤:
(1)称量上述质量份的原料,放置同一器皿内部,并通过破碎设备对原料进行粉碎操作,直至其均呈粉末状;
(2)再取得100g水,通过加热组件对其进行加热,直至100℃、沸腾,再将其冷却至50-65℃;
(3)再将称取的粉碎的原料加入水中,并通过搅拌组件进行搅拌,直至均匀,即可制得。
进一步的,步骤(1)中,粉末的粒径为80-100目。
进一步的,步骤(1)中,混合粉末的活性温度为50-65℃。
进一步的,步骤(2)中,加热组件为酒精炉。
进一步的,步骤(3)中,搅拌组件的搅拌速度为60转/min,且搅拌时长为30s。
本发明的有益效果:本发明的该治疗治疗胃病的食羹,其中,山楂、玫瑰花、藕粉、陈皮、黑芝麻及木糖醇等制得的混合粉末的活性温度为50-65℃,故将沸腾的水冷却至该温度区域时,通过人工对粉末进行添加操作,使得其活性最佳,与水之间的融合比更好,避免温度存在异常,影响粉末的活性,造成对胃病的治疗效果不佳的现象,并且该治疗治疗胃病的食羹,其通过多种人们日常可得的山楂、玫瑰花、藕粉、陈皮、黑芝麻及木糖醇成分进行自行制备工作即可获得,使得该治疗治疗胃病的食羹的制备步骤简单、便捷,同时,通过酒精炉对容器内的水进行加热,使得水中不再含有任何其他物质,避免对食羹内部元素的配比平衡失调的现象,替代传统的热得快或者电热水壶对水加热造成外界元素添加过多,造成该治疗治疗胃病的食羹的组成成分出现破坏现象,影响对患者胃病的治疗效果。
具体实施方式
下面结合实施例对本发明进行详细地解释说明。
实施例1
一种治疗治疗胃病的食羹,该食羹包括以下质量份的原料:山楂0.6g、玫瑰花0.9g、藕粉3.4g、陈皮0.6g、黑芝麻1.5g、木糖醇1.6g、猴头菇2g、阿魏茹提取物0.4g、水100g。
该方法包括以下步骤:
(1)称量上述质量份的原料,放置同一器皿内部,并通过破碎设备对原料进行粉碎操作,直至其均呈粉末状,粉末的粒径为80-100目,混合粉末的活性温度为50-65℃;
(2)再取得100g水,通过加热组件对其进行加热,直至100℃、沸腾,再将其冷却至50-65℃,加热组件为酒精炉;
(3)再将称取的粉碎的原料加入水中,并通过搅拌组件进行搅拌,直至均匀,即可制得,搅拌组件的搅拌速度为60转/min,且搅拌时长为30s。
本发明食羹中各原料的功能及作用如下:
山楂:含多种有机酸,口服后能增强胃液酸度,提高胃蛋白酶活性,促进蛋白质的消化,刺激胃黏膜促进胃液分泌,能促进脂肪的消化;山楂含有维生素C等成分,山楂对胃肠运动功能具有调节作用,对痉挛状态的胃肠平滑肌有抑制作用。
玫瑰花:甘、微苦、温;疏肝解郁,活血止痛;肝胃气痛。
藕粉:藕粉含淀粉、葡萄糖、蛋白质外及钙、铁、磷与多种维生素,能补五脏和脾胃益血补气,藕粉其性由凉变温既易于消化又有生津清热、养胃滋阴、健脾益气、养血止血之功效。
陈皮:为干燥成熟果皮;味苦、辛,性温;归肺、脾经;具有理气健脾,燥湿化痰。
黑芝麻:大量的脂肪和蛋白质,还有糖类、维生素a、维生素e、卵磷脂、钙、铁、镁等营养成分;芝麻中的亚油酸有调节胆固醇的作用;有补血明目、祛风润肠、生津通乳、益肝养发、强身体,抗衰老之功效。
木糖醇:由玉米芯、甘蔗渣等农业作物中,经过深加工而制得;促进消化,增强食欲,促进肠道蠕动,防止便秘。
实施例2
试验结果:每类胃病随机取100名患者,服用三个疗程后,结果如下表:
表1
病症 | 病例(n) | 痊愈 | 显效 | 无效 | 总有效率(%) |
肠胃炎 | 100 | 90 | 6 | 4 | 96 |
胃溃疡 | 100 | 75 | 10 | 15 | 85 |
胃黏膜萎缩 | 100 | 82 | 8 | 10 | 90 |
慢性胃炎 | 100 | 93 | 5 | 2 | 98 |
工作原理:制作时,通过工作人员对山楂、玫瑰花、藕粉、陈皮、黑芝麻、木糖醇、猴头菇、阿魏茹提取物及水分别通过称量设备称取0.6g、0.9g、3.4g、0.6g、1.5g、1.6g、2g、0.4g及100g,然后,通过将称量的原料,放置同一器皿内部,并通过破碎设备对原料进行粉碎操作,直至其均呈粉末状,同时,将盛放水的容器安置于酒精炉的上方通过外焰进行加热,直至100℃、沸腾,再将其冷却至50-65℃,随后,再将粉碎的原料加入水中,此时,边加入原料边通过搅拌组件以60转/min的搅拌速度进行搅拌,直至均匀,减少原料附着于容器的内壁,造成组分失衡的现象。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明实质内容上所作的任何修改、等同替换和简单改进等,均应包含在本发明的保护范围之内。
Claims (7)
1.一种治疗胃病的食羹,其特征在于,该食羹包括以下质量份的原料:山楂0.5-1g、玫瑰花0.6-1g、藕粉3-5g、陈皮0.3-1g、黑芝麻1-2g、木糖醇1-2g、猴头菇1-3g、阿魏茹提取物0.1-0.6g以及水80-120g。
2.根据权利要求1所述的治疗胃病的食羹,其特征在于,该食羹包括以下质量份的原料:山楂0.6g、玫瑰花0.9g、藕粉3.4g、陈皮0.6g、黑芝麻1.5g、木糖醇1.6g、猴头菇2g、阿魏茹提取物0.4g、水100g。
3.一种制备权利要求1所述的治疗胃病的食羹的制备方法,其特征在于,该方法包括以下步骤:
(1)称量上述质量份的原料,放置同一器皿内部,并通过破碎设备对原料进行粉碎操作,直至其均呈粉末状;
(2)再取得100g水,通过加热组件对其进行加热,直至100℃、沸腾,再将其冷却至50-65℃;
(3)再将称取的粉碎的原料加入水中,并通过搅拌组件进行搅拌,直至均匀,即可制得。
4.根据权利要求3所述的治疗胃病的食羹的制备方法,其特征在于,步骤(1)中,粉末的粒径为80-100目。
5.根据权利要求3所述的治疗胃病的食羹的制备方法,其特征在于,步骤(1)中,混合粉末的活性温度为50-65℃。
6.根据权利要求3所述的治疗胃病的食羹的制备方法,其特征在于,步骤(2)中,加热组件为酒精炉。
7.根据权利要求3所述的治疗胃病的食羹的制备方法,其特征在于,步骤(3)中,搅拌组件的搅拌速度为60转/min,且搅拌时长为30s。
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