CN112425777A

CN112425777A - Health food for improving kidney function and preparation method thereof

Info

Publication number: CN112425777A
Application number: CN202011312896.9A
Authority: CN
Inventors: 李俊培
Original assignee: Individual
Current assignee: Individual
Priority date: 2020-11-20
Filing date: 2020-11-20
Publication date: 2021-03-02

Abstract

The invention discloses a health food for improving kidney function and a preparation method thereof, wherein the health food is prepared from the following raw materials in percentage by mass: 6-10kg of black rice, 7-9kg of black beans, 7-9kg of black sesame seeds, 5-7kg of peanuts, 6-10kg of brown rice, 5-7kg of pearl barley, 1.5-2.5kg of lily, 1-2kg of walnut kernels, 0.3-0.7kg of walnut diaphragma juglandis, 2-4kg of black fungus, 2-4kg of black mulberry, 1.5-2.5kg of purple grapes and 3-5kg of black wolfberry. The invention adopts various staple food varieties in raw material selection and matches with various auxiliary material components with homology of medicine and food, has the effects of mildly tonifying kidney, benefiting liver and kidney, resisting fatigue and the like, and greatly improves kidney function to achieve obvious dietotherapy effect on kidney deficiency and kidney qi deficiency. The invention carries out targeted treatment on the characteristics of different raw materials in the preparation process, ensures the richness of the nutrient components and the mouthfeel of the product, has wide raw material sources and simple and easy preparation method, and is suitable for various people with weak renal functions.

Description

Health food for improving kidney function and preparation method thereof

Technical Field

The invention belongs to the technical field of health-care food, and particularly relates to health-care food for improving kidney function and a preparation method thereof.

Background

Kidneys are the root of zang-fu organs, the root of twelve meridians and the innate root of kidney. The kidney and the Mingmen are the same qi, which is the pivot of yin and yang waning and growing of the human body. Therefore, strengthening the body requires tonifying the kidney first. Kidney yang refers to the function of the kidney, while kidney yin refers to the essence of the kidney. Kidney yang can promote metabolism, i.e. the process of qi transformation, promote generation of essence, blood and body fluid and convert them into energy, so as to accelerate the progress of various physiological activities of human body, increase heat production and refresh spirit; kidney yin inhibits or slows down the excessive metabolic process of the human body, so that the energy of essence, blood and body fluids is reduced, the progress of various physiological activities of the human body is slowed down, the heat production is relatively reduced, and qi is gathered to form essence, blood and body fluids, spirit tends to calm the mind and the internal conservation, and the kidney yin and the body fluids regulate and control the functional activities of the viscera of the human body and the metabolic process of the essence, blood and body fluids.

With the increasing living standard of urban and rural residents, the health food has become an irreversible new trend of healthy consumption. Due to the increase of the working pressure and the intensity of modern people, particularly people who are in the states of tension, depression, melancholy and the like for a long time are more likely to have yin exuberance and yang deficiency. The results of physical examination provided by various medical institutions in recent years show that the kidney deficiency rate of urban people is quite high, so that the physical health of people is greatly threatened. However, the application of traditional Chinese medicines in health care and health preservation is widely accepted due to the lack of specific medicines for treating kidney deficiency.

The kidney tonifying product in the current market has an unobvious effect, and firstly, because the raw materials are selected unreasonably, the effect of balancing and tonifying yin and yang is difficult to achieve, so that the curative effect is not obvious, and the health care function is single; secondly, various traditional Chinese medicine components are adopted, so that certain side effects still exist after long-term use, and the safety cannot be ensured; thirdly, the raw materials cannot be treated in a targeted manner in the preparation process, the nutrient loss of each raw material is serious, or the taste does not reach an ideal state, so that the edibility enthusiasm is influenced. Therefore, there is a need to provide a health food for improving kidney function that meets the consumer's needs.

Disclosure of Invention

The invention aims to make up for the defects of the prior art and provides a health food for improving kidney function and a preparation method thereof.

In order to achieve the above object, the present invention provides the following technical solutions:

a health food for improving kidney function is prepared from the following raw materials in parts by mass: 6-10kg of black rice, 7-9kg of black beans, 7-9kg of black sesame seeds, 5-7kg of peanuts, 6-10kg of brown rice, 5-7kg of pearl barley, 1.5-2.5kg of lily, 1-2kg of walnut kernels, 0.3-0.7kg of walnut diaphragma juglandis, 2-4kg of black fungus, 2-4kg of black mulberry, 1.5-2.5kg of purple grapes and 3-5kg of black wolfberry.

Preferably, the health food for improving kidney function is prepared from the following raw materials in parts by mass: 8kg of black rice, 8kg of black beans, 8kg of black sesame seeds, 6kg of peanuts, 8kg of brown rice, 6kg of coix seeds, 2kg of lily, 1.5kg of walnut kernels, 0.5kg of walnut diaphragma juglandis, 3kg of black fungus, 3kg of black mulberry, 2kg of purple grapes and 4kg of black wolfberry.

A preparation method of the health food for improving kidney function comprises the following steps:

(1) mixing the black rice, the brown rice and the coix seeds, adding water with the mass of 20-30%, performing damp-heat treatment on the mixture, and cooling to room temperature for later use;

(2) cleaning and crushing black mulberry, purple grape and black wolfberry, filtering by using a warp net, collecting pulp, and performing ultrahigh pressure treatment on the obtained pulp by using water as a medium to obtain inactivated pulp;

(3) grinding black beans into powder, dissolving the powder in water, heating to 70-80 ℃, pouring the powder into a cavitation jet machine for hollowing treatment, filtering, drying and collecting the obtained product to obtain modified black bean powder;

(4) adding water into black sesame, peanuts, lily, walnut kernels, diaphragma juglandis and black fungus, feeding into a boiler, and steaming and decocting until the black sesame, the peanuts, the lily, the walnut kernels, the diaphragma juglandis and the black fungus are cooked and sticky;

(5) keeping the temperature, adding all the materials obtained in the step 1-3 into the viscous clinker obtained in the step 4, and supplementing water until the solid-to-liquid ratio of the mixture reaches 1: (2-2.5) g/mL, stirring uniformly, keeping for 30-60 minutes, and discharging;

(6) and (3) sterilizing and disinfecting the obtained product after sealed packaging, and cooling to normal temperature to obtain the health food.

Further, before the wet heat treatment in the step 1, the black rice, the brown rice and the coix seed are uniformly mixed with water and then are kept stand for 12 to 24 hours at a temperature of between 0 and 4 ℃ to balance the water.

Further, the wet heat treatment in the step 1 is to place the mixture in a pressure cooker and keep the temperature at 105-115 ℃ for 3-5 hours.

Further, in the step 2, the raw material is maintained at 135-175MPa for 28-32 minutes, and then maintained at 545-595MPa for 2.5-3.5 minutes, and then reduced to normal pressure.

Further, in the step 3, the cavitation temperature is 75-80 ℃, the time is 60-120 minutes, and the speed of the micro-jet is controlled to be not lower than 80 m/s in the cavitation process.

Further, the sterilization in the step 6 is carried out for 5-10 minutes at 121 ℃ in a sterilization tank.

The invention has the advantages that:

according to the invention, various staple food varieties are adopted in raw material selection, and various auxiliary material components which are homologous in medicine and food, such as lily, walnut diaphragma juglandis, lycium ruthenicum and the like, are matched, so that the health-care tea not only can activate collaterals, nourish essence and blood, nourish yin and tonify kidney, but also can achieve the effects of supplementing each other and tonifying yin and yang, can mildly tonify kidney, benefit liver and kidney, resist fatigue and the like, and can greatly improve kidney function and achieve remarkable dietotherapy effects on kidney deficiency and kidney qi deficiency.

Because the black rice, the brown rice and the coix seeds have various instability in processing performance, such as easy decomposition by heating, and easy formation of starch paste with high viscosity, poor texture and rubber state during cooking, the black rice, the brown rice and the coix seeds are treated under the conditions of high temperature and lower moisture mass fraction, namely moist heat treatment, during specific treatment, the aggregation state structure of the starch is changed under the action of water and heat, so that the particles show depressions and holes, the crystallinity, short-range order degree and the like of the particles are reduced, the gelatinization temperature of the raw materials is improved by utilizing the change of the structures, the peak viscosity and the disintegration value of the raw materials are reduced, the gelatinization performance of the raw materials is further regulated and controlled, the thermal stability of the raw materials is increased, the viscosity and the swelling degree of the starch paste are reduced, the palatability of the components is improved, and the chewing feeling.

The raw material components such as the black mulberry, the purple grape, the black wolfberry and the like have high water content and contain a large amount of active components such as anthocyanin and phenolic acid, and the components are hydrolyzed by adopting the traditional heat treatment to influence the nutritional value, so the invention adopts a mode of carrying out non-heat processing by using water as a medium under high pressure, the covalent bond of the active components is not changed under high pressure, and only weak electrostatic interaction and cell microstructure are influenced, and the activity of polyphenol oxidase (PPO), Peroxidase (POD) and the like in the raw material slurry components can be reduced by two-stage high-pressure treatment, so that the oxidation is avoided, meanwhile, the phenolic substances such as anthocyanin and the like are well reserved, and the product quality is improved.

And finally, the cavitation jet flow is adopted in the black bean treatment, the molecular structure of the soybean protein existing in the black bean in large quantity is expanded by utilizing the cavitation effect and the ultrahigh pressure, the soybean protein becomes looser, the combination with other raw material components can be better realized, and the taste of the product is further ensured.

The invention carries out targeted treatment on the characteristics of different raw materials in the preparation process, ensures the richness of the nutrient components and the mouthfeel of the product, has wide raw material sources and simple and easy preparation method, and is suitable for various people with weak renal functions.

Detailed Description

The technical scheme of the invention is further explained by combining the specific examples as follows:

example 1

A health food for improving kidney function is prepared from the following raw materials by mass: 8kg of black rice, 8kg of black beans, 8kg of black sesame seeds, 6kg of peanuts, 8kg of brown rice, 6kg of coix seeds, 2kg of lily, 1.5kg of walnut kernels, 0.5kg of walnut diaphragma juglandis, 3kg of black fungus, 3kg of black mulberry, 2kg of purple grapes and 4kg of black wolfberry.

(1) mixing black rice, brown rice and coix seed, adding 25% of water, uniformly mixing, standing for 18 hours at 2 ℃ to balance water, placing the mixture in a pressure cooker, keeping the temperature for 4 hours at 110 ℃, and cooling to room temperature for later use;

(2) cleaning and crushing black mulberry, purple grape and black wolfberry, filtering by using a warp net, collecting pulp, keeping the obtained pulp for 30 minutes under 155MPa by using water as a medium, keeping the pulp for 3 minutes under 570MPa, and then reducing the pressure to normal pressure to obtain inactivated pulp;

(3) grinding black beans into powder, dissolving the powder in water, heating to 75 ℃, pouring the powder into a cavitation jet machine for cavitation treatment, controlling the cavitation temperature to be 77 ℃ and the time to be 90 minutes, controlling the micro-jet velocity to be not less than 80 m/s in the cavitation process, filtering, drying and collecting the powder to obtain modified black bean powder;

(5) keeping the temperature, adding all the materials obtained in the step 1-3 into the viscous clinker obtained in the step 4, and supplementing water until the solid-to-liquid ratio of the mixture reaches 1: 2.2g/mL, stirring uniformly, keeping for 45 minutes, and discharging;

(6) and (3) sealing and packaging the obtained product, sterilizing the product for 8 minutes in a sterilization tank at the temperature of 121 ℃, and cooling the product to normal temperature to obtain the health food.

Example 2

A health food for improving kidney function is prepared from the following raw materials by mass: 6kg of black rice, 7kg of black beans, 7kg of black sesame seeds, 5kg of peanuts, 6kg of brown rice, 5kg of coix seeds, 1.5kg of lily, 1kg of walnut kernels, 0.3kg of walnut diaphragma juglandis, 2kg of black fungus, 2kg of black mulberry, 1.5kg of purple grapes and 3kg of black medlar.

(1) mixing black rice, brown rice and coix seed, adding 20% of water, uniformly mixing, standing for 24 hours at 0 ℃ to balance water, placing the mixture in a pressure cooker, keeping the temperature for 5 hours at 105 ℃, and cooling to room temperature for later use;

(2) cleaning and crushing black mulberry, purple grape and black wolfberry, filtering by using a warp net, collecting slurry, keeping the obtained slurry at 135MPa for 32 minutes, keeping the obtained slurry at 545MPa for 3.5 minutes, and then reducing the pressure to normal pressure by using water as a medium to obtain inactivated slurry;

(3) grinding black beans into powder, dissolving the powder in water, heating to 70 ℃, pouring the powder into a cavitation jet machine for cavitation treatment, controlling the cavitation temperature to be 75 ℃ and the time to be 120 minutes, controlling the micro-jet velocity to be not less than 80 m/s in the cavitation process, filtering, drying and collecting the powder to obtain modified black bean powder;

(5) keeping the temperature, adding all the materials obtained in the step 1-3 into the viscous clinker obtained in the step 4, and supplementing water until the solid-to-liquid ratio of the mixture reaches 1: 2g/mL, stirring uniformly, keeping for 30 minutes, and discharging;

(6) and (3) sealing and packaging the obtained product, sterilizing the product for 5 minutes in a sterilization tank at the temperature of 121 ℃, and cooling the product to normal temperature to obtain the health food.

Example 3

A health food for improving kidney function is prepared from the following raw materials by mass: 10kg of black rice, 9kg of black beans, 9kg of black sesame seeds, 7kg of peanuts, 10kg of brown rice, 7kg of coix seeds, 2.5kg of lily, 2kg of walnut kernels, 0.7kg of walnut diaphragma juglandis, 4kg of black fungus, 4kg of black mulberry, 2.5kg of purple grapes and 5kg of black medlar.

(1) mixing black rice, brown rice and coix seed, adding 30% of water, uniformly mixing, standing at 4 ℃ for 12 hours to balance water, placing the mixture in a pressure cooker, keeping the temperature at 115 ℃ for 3 hours, and cooling to room temperature for later use;

(2) cleaning and crushing black mulberry, purple grape and black wolfberry, filtering by using a warp net, collecting pulp, keeping the obtained pulp for 28 minutes at 175MPa by using water as a medium, keeping the pulp for 2.5 minutes at 595MPa, and then reducing the pressure to normal pressure to obtain inactivated pulp;

(3) grinding black beans into powder, dissolving the powder in water, heating to 80 ℃, pouring the powder into a cavitation jet machine for cavitation treatment, controlling the cavitation temperature to be 80 ℃ and the time to be 60 minutes, controlling the micro-jet velocity to be not less than 80 m/s in the cavitation process, filtering, drying and collecting the powder to obtain modified black bean powder;

(5) keeping the temperature, adding all the materials obtained in the step 1-3 into the viscous clinker obtained in the step 4, and supplementing water until the solid-to-liquid ratio of the mixture reaches 1: 2.5g/mL, stirring uniformly, keeping for 60 minutes, and discharging;

(6) and (3) sealing and packaging the obtained product, sterilizing the product in a sterilization tank at the temperature of 121 ℃ for 10 minutes, and cooling the product to normal temperature to obtain the health food.

Comparative example 1

In comparison with the example 1, the treatment of the black rice, the brown rice and the coix seed does not adopt damp-heat treatment, and only the black rice, the brown rice and the coix seed are heated and cooked together with other auxiliary materials, which is specifically as follows:

(1) cleaning and crushing black mulberry, purple grape and black wolfberry, filtering by using a warp net, collecting pulp, keeping the obtained pulp for 30 minutes under 155MPa by using water as a medium, keeping the pulp for 3 minutes under 570MPa, and then reducing the pressure to normal pressure to obtain inactivated pulp;

(2) grinding black beans into powder, dissolving the powder in water, heating to 75 ℃, pouring the powder into a cavitation jet machine for cavitation treatment, controlling the cavitation temperature to be 77 ℃ and the time to be 90 minutes, controlling the micro-jet velocity to be not less than 80 m/s in the cavitation process, filtering, drying and collecting the powder to obtain modified black bean powder;

(3) adding water into black rice, brown rice, coix seed, black sesame, peanut, lily, walnut kernel, walnut diaphragma juglandis and black fungus, feeding into a boiler, and steaming and decocting until the black rice, the brown rice, the coix seed, the black sesame, the peanut, the lily, the walnut kernel, the diaphragma juglandis and the black fungus are cooked and sticky;

(4) keeping the temperature, adding all the materials obtained in the step 1-2 into the viscous clinker obtained in the step 3, and supplementing water until the solid-to-liquid ratio of the mixture reaches 1: 2.2g/mL, stirring uniformly, keeping for 45 minutes, and discharging;

(5) and (3) sealing and packaging the obtained product, sterilizing the product for 8 minutes in a sterilization tank at the temperature of 121 ℃, and cooling the product to normal temperature to obtain the health food.

The products obtained in examples 1 to 3 and the products obtained in this example were subjected to gelatinization tests, the specific results of which are shown in table 1:

TABLE 1

As can be seen from Table 1, after the moist heat treatment, the pasting temperature of the product is increased, the peak viscosity, the final viscosity and the disintegration value are all reduced, the hot pasting and cold pasting stability of the product is favorably improved, and the product has better promotion effects on the texture, the taste and the flavor.

Comparative example 2

In comparison with example 1, the treatment of black beans does not adopt cavitation jet treatment, and is only heated and cooked together with other auxiliary materials, specifically as follows:

(3) adding water into black bean, black sesame, peanut, lily, walnut kernel, walnut diaphragma juglandis and black fungus, feeding into a boiling pot, and boiling until the materials are cooked and sticky;

The products obtained in examples 1 to 3 were subjected to the test of the degree of grafting and the solubility with the method of o-phthalaldehyde, and the solubility was calculated according to the formula after the protein content was measured by the Kjeldahl method, with the specific results shown in Table 2:

TABLE 2

	Degree of grafting (%)	Solubility (%)
			Example 1	39.6	80.5
Example 2	38.3	78.8
			Example 3	39.1	79.6
Comparative example 2	26.4	62.0

It can be seen from table 2 that, after the black beans are treated by cavitation jet, the grafting degree and solubility of the obtained product are greatly increased, specifically, the cavitation effect of the cavitation jet expands the molecular structure of the protein in the black beans, so that the molecular structure becomes looser, more free amino groups capable of undergoing grafting reaction are exposed on the surface of the protein molecules, and simultaneously the high-order structure of the protein molecules is destroyed, so that small molecular subunits and peptides are released, and the solubility of the small molecular subunits and peptides is increased, so that the protein in the black beans can be better combined with other auxiliary materials, and the mouthfeel of the product, such as chewiness, is improved.

Comparative example 3

In the embodiment 1, the black mulberry, the purple grape and the black wolfberry are not treated by ultrahigh pressure treatment, and are heated and cooked together with other auxiliary materials, specifically as follows:

(3) adding water into black mulberry, purple grape, black wolfberry, black sesame, peanuts, lily, walnut kernels, diaphragma juglandis and black fungus, feeding into a boiling pot, and boiling until the materials are cooked and thick;

The anthocyanin content test was performed on the products obtained in examples 1-3 and the product obtained in this example, the Folin-Ciocaiteu method was used to determine the total polyphenol content, and the content of anthocyanin was analyzed by HPLC method, the specific results are shown in table 3:

TABLE 3

As can be seen from Table 3, the anthocyanin content of the obtained products is higher than that of the comparative examples after the fruits and vegetables are subjected to the ultrahigh pressure treatment, which shows that the ultrahigh pressure treatment can avoid the problem of nutrient hydrolysis caused by conventional thermal processing, and the nutrient content of the products is more effectively improved.

The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A health food for improving kidney function is characterized by being prepared from the following raw materials in parts by mass: 6-10kg of black rice, 7-9kg of black beans, 7-9kg of black sesame seeds, 5-7kg of peanuts, 6-10kg of brown rice, 5-7kg of pearl barley, 1.5-2.5kg of lily, 1-2kg of walnut kernels, 0.3-0.7kg of walnut diaphragma juglandis, 2-4kg of black fungus, 2-4kg of black mulberry, 1.5-2.5kg of purple grapes and 3-5kg of black wolfberry.

2. The health food for improving renal function according to claim 1, which is prepared from the following raw materials in parts by mass: 8kg of black rice, 8kg of black beans, 8kg of black sesame seeds, 6kg of peanuts, 8kg of brown rice, 6kg of coix seeds, 2kg of lily, 1.5kg of walnut kernels, 0.5kg of walnut diaphragma juglandis, 3kg of black fungus, 3kg of black mulberry, 2kg of purple grapes and 4kg of black wolfberry.

3. A method for preparing a health food for improving renal function according to claim 1 or 2, comprising the steps of:

4. The method for preparing a health food for improving renal function as in claim 3, wherein the black rice, brown rice and coix seed are mixed with water before the moist heat treatment in step 1 and then left to stand at 0-4 ℃ for 12-24 hours to balance moisture.

5. The method as claimed in claim 3, wherein the wet heat treatment in step 1 is carried out by placing the mixture in an autoclave and keeping the temperature at 105 ℃ and 115 ℃ for 3-5 hours.

6. The method as claimed in claim 3, wherein the step 2 is carried out by maintaining the raw materials at 135-175MPa for 28-32 min, then at 545-595MPa for 2.5-3.5 min, and then reducing the pressure to normal pressure.

7. The method for preparing a health food for improving renal function as in claim 3, wherein in the step 3, the cavitation temperature is 75-80 ℃ for 60-120 minutes, and the micro jet velocity is controlled not to be lower than 80 m/s during the cavitation.

8. The method for preparing a health food for improving renal function as claimed in claim 3, wherein the sterilization in step 6 is performed at 121 ℃ for 5-10 minutes in a sterilization tank.