CN111700269A - 一种提升浆汁和保护口腔粘膜的槟榔伴侣及其制备方法 - Google Patents
一种提升浆汁和保护口腔粘膜的槟榔伴侣及其制备方法 Download PDFInfo
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
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Abstract
本发明提供了一种提升浆汁和保护口腔粘膜的槟榔伴侣及其制备方法。该槟榔伴侣的制备原料包括铁皮石斛粉末、植物油、软化剂和稳定剂,将本发明实施例的槟榔伴侣添加到槟榔中,能够益胃生津,滋阴清热,同时能增加食用槟榔浆汁,减少食用槟榔粗纤维与口腔粘膜的摩擦,从而保护口腔黏膜。添加槟榔伴侣时,可以制备成粉末,加入到成品食用槟榔中。也可以在槟榔点卤后加入到槟榔中。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种提升浆汁和保护口腔粘膜的槟榔伴侣及其制备方法。
背景技术
槟榔是药食同源植物,属于四大南药(槟榔、砂仁、益智、巴戟天)之一,别名大腹子、仁频。传统医学认为槟榔有杀虫、消积、行气化湿、利湿通便的功效,主要治疗食积气滞,腹痛胀满,腹水,痢疾等病症。长期的临床应用和研究显示槟榔能促进消化液分泌和胃肠蠕动。槟榔虽然是一种常用中药,但大部分并没有进入药材市场,而是被鲜食或加工成食用槟榔休闲食品。
除了药用价值以外,槟榔还具有较高的营养价值和生理功能。槟榔鲜果的主要成分包括酚类物质、多糖、脂肪、粗纤维、水分、灰分和生物碱。槟榔最重要的活性成分是生物碱,包括槟榔碱、去甲基槟榔碱、去甲基槟榔次碱、异去甲基槟榔次碱等,这些生物碱均与鞣酸结合存在。槟榔鲜果还含有无色花青素、槟榔红色素、皂苷及多种元矢车菊素的二聚体、三聚体、四聚体等。此外还含有丰富的脂肪酸,其中肉豆蔻酸含量最多,而月桂酸、棕榈酸和油酸含量次之。除了脂肪酸以外,槟榔果还含有丰富的脯氨酸,占其总氨基酸的15%以上。
铁皮石斛甘、微寒,归胃、肾经。益胃生津,滋阴清热。用于热病津伤,口干烦渴,胃阴不足,食少干呕,病后虚热不退,阴虚火旺,骨蒸劳热,目暗不明,筋骨痿软。铁皮石斛通过滋阴清热、益胃生津能促进口腔溃疡的恢复。现代药理研究表明铁皮石斛含有氨基酸和对人体有益的多种微量元素,且内含的水溶性多糖为一类免疫增强剂,可提高白细胞,促进淋巴细胞产生淋巴因子,从而增强机体体液免疫功能、细胞免疫功能,增强机体自身免疫。铁皮石斛含有较高的石斛多糖和甘露醇,可在口腔溃疡表面形成保护膜,并使病损部位得到机械保护,石斛多糖具有抑菌作用,综合上述特点铁皮石斛能增强局部口腔的抗炎和修复能力。
槟榔的主要食用方式是咀嚼槟榔果壳。槟榔果壳的主要成分是纤维组分、木质素和果胶,占槟榔果质量和体积的60~80%,其中纤维组分和木质素分别占果壳的35~64.8%和13~26%,导致槟榔坚硬的重要原因就是果壳的木质化作用。长期咀嚼槟榔果壳会影响口腔的微生态环境。口腔的微生态环境包括口腔的组织器官以及存在于口腔中的各种微生物群。其中,口腔的组织器官包括牙齿、牙周组织、舌、口腔黏膜以及唾液。口腔微生态环境的平衡和失调与口腔的健康和疾病密切相关。传统的槟榔产品初级加工中会存在有害物质残留,碱性较高,对口腔具有强烈的刺激作用,会使口腔微生态失衡。传统槟榔产品的纤维木质化后,硬度大,嚼食过程会摩擦口腔粘膜,长期嚼食还会造成口腔粘膜纤维性病变。
发明内容
本发明旨在至少解决现有技术中存在的技术问题之一。为此,本发明提出一种提升浆汁和保护口腔粘膜的槟榔伴侣及其制备方法。
根据本发明第一方面实施例的一种提升浆汁和保护口腔粘膜的槟榔伴侣,所述槟榔伴侣包括以下制备原料:铁皮石斛粉末、蔗糖脂肪酸酯、单硬脂酸甘油酯、磷脂、黄原胶、海藻酸钠和玉米淀粉。
根据本发明的一些实施方式,所述的槟榔伴侣,包括以下重量份计的制备原料:
铁皮石斛粉末:1.0~20.0份,
黄精粉末:1.0~20.0份,
玉竹粉末:1.0~20.0份,
蔗糖脂肪酸酯:0.5~2.0份,
单硬脂酸甘油酯:0.5~2.0份,
磷脂:1.0~5.0份,
黄原胶:1.0~10.0份,
海藻酸钠:0.5~1.0份,
玉米淀粉:2.0~20.0份。
根据本发明的一些实施方式,所述的槟榔伴侣括以下重量份计的制备原料:
铁皮石斛粉末10份,蔗糖脂肪酸酯3份,单硬脂酸甘油酯3份,磷脂3份,黄原胶5份,海藻酸钠1份,玉米淀粉5份。
根据本发明第二方面实施例的一种槟榔伴侣微丸,所述槟榔伴侣微丸包括如权利要求1~3任一项所述的槟榔伴侣。
根据本发明的一些实施方式,所述的槟榔伴侣微丸的制备工艺包含下列步骤:
S1:按比例将原料混合均匀,低温粉碎后过筛;
S2:用50~80%的乙醇制备软材,制成微丸。
具体实施方式
以下是本发明的具体实施例,并结合实施例对本发明的技术方案作进一步的描述,但本发明并不限于这些实施例。
实施例1
本例提供了一种提升浆汁和保护口腔粘膜的槟榔伴侣,该槟榔伴侣包括以下重量份计的制备原料和辅料:
铁皮石斛粉末:1.0~20.0份,
黄精粉末:1.0~20.0份,
玉竹粉末:1.0~20.0份,
蔗糖脂肪酸酯:0.5~2.0份,
单硬脂酸甘油酯:0.5~2.0份,
磷脂:1.0~5.0份,
黄原胶:1.0~10.0份,
海藻酸钠:0.5~1.0份,
玉米淀粉:2.0~20.0份。
其中,辅料蔗糖脂肪酸酯、蒸馏单硬脂酸甘油酯为分散剂,磷脂、黄原胶风味剂辅助增加浆汁和改善口感,海藻酸钠、玉米淀粉为增稠剂和粘合剂。
槟榔伴侣微丸的制备工艺:
S1:按比例将原料混合均匀,低温粉碎后过筛;
S2:用50~80%的乙醇制备软材,制成微丸。
实施例2
本例提供了槟榔伴侣微丸的制备工艺,其特征在于,包含下列步骤:
S1:按比例将原料混合均匀,低温粉碎后过筛;
S2:用50~80%的乙醇制备软材,制成微丸。
实施例3
本例根据实施例2提供的制备方法和实施例1提供的配方,制备了四种槟榔伴侣。具体配比如表1所示。
表1四种槟榔伴侣配比明细
稳定剂为等比例的蔗糖脂肪酸酯、蒸馏单硬脂酸甘油酯、磷脂、黄原胶、海藻酸钠和变性淀粉。
检测例
将实施例3制备的四种槟榔伴侣分别添加到某款市售畅销槟榔中,随机选取了100名志愿者对槟榔进行试吃,每组20名志愿者。从槟榔的外观色泽、劲道、口感和浆汁丰富程度角度对槟榔进行评价。其中,浆汁丰富程度以“+”表示,“+”越多,表示浆汁越丰富。未添加槟榔伴侣的同款槟榔作为对照。结果如表2所示。
表2
Claims (5)
1.一种提升浆汁和保护口腔粘膜的槟榔伴侣,其特征在于,包括以下制备原料:铁皮石斛粉末、蔗糖脂肪酸酯、单硬脂酸甘油酯、磷脂、黄原胶、海藻酸钠和玉米淀粉。
2.根据权利要求1所述的槟榔伴侣,其特征在于,包括以下重量份计的制备原料:
铁皮石斛粉末:1.0~20.0份,
黄精粉末:1.0~20.0份,
玉竹粉末:1.0~20.0份,
蔗糖脂肪酸酯:0.5~2.0份,
单硬脂酸甘油酯:0.5~2.0份,
磷脂:1.0~5.0份,
黄原胶:1.0~10.0份,
海藻酸钠:0.5~1.0份,
玉米淀粉:2.0~20.0份。
3.根据权利要求1所述的槟榔伴侣,其特征在于,包括以下重量份计的制备原料:
铁皮石斛粉末10份,蔗糖脂肪酸酯3份,单硬脂酸甘油酯3份,磷脂3份,黄原胶5份,海藻酸钠1份,玉米淀粉5份。
4.一种槟榔伴侣微丸,其特征在于,所述槟榔伴侣微丸包括如权利要求1~3任一项所述的槟榔伴侣。
5.根据权利要求4所述的槟榔伴侣微丸的制备工艺,其特征在于,包含下列步骤:
S1:按比例将原料混合均匀,低温粉碎后过筛;
S2:用50~80%的乙醇制备软材,制成微丸。
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