CN113693214A - 一种番茄枸杞辣木粉及其制备方法 - Google Patents
一种番茄枸杞辣木粉及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种番茄枸杞辣木粉，按含量占比包括以下组分：番茄粉46％～48％，枸杞子粉19％～21％，玉米肽11％～13％，辣木叶提取物1％～2％，阿拉伯糖15％～17％，维生素C0.5％～1％。一种番茄枸杞辣木粉制备方法，包括以下步骤：S1、番茄选用红色无损果，清洗、消毒、沥干，采用冻干技术在零下65摄氏度冻干，成脱水干果，再粉碎、打200目粉，获得番茄粉。S2、枸杞子取鲜果，分级选果，零下65摄氏度冻干、破碎、打分200目，获得枸杞子粉。S3、将番茄粉、枸杞子粉、玉米肽、辣木叶提取物、阿拉伯糖和维生素C进行充分混合。本发明与现有技术相比的优点在于：可解决头疼、头晕、伤肝、宿醉和肥胖等问题。
Description
技术领域
本发明涉及食品技术领域，具体是指一种番茄枸杞辣木粉及其制备方法。
背景技术
近年来,中国饮酒人数一直呈上升趋势，目前中国酒民已超6亿人。目前我国男女饮酒比率分别高达84.1％和29.3％，饮酒人群中65％是不健康饮酒，而其最主要的问题是饮酒过量。 6亿酒民中的57％身体健康状况处于亚健康及其以下水平。有8成以上的消费者认为，为社会交际,对于生活中过量饮酒的现象无法避免。酒后易损伤，第二天宿醉影响工作，其伤害：肠胃+肝脏症状：头疼+呕吐+宿醉等，因此需要一种能够解决饮酒人群头晕、恶心和呕吐等不良影响的健康食品。
发明内容
本发明要解决的技术问题是克服上述缺陷，提供一种可解决头疼、头晕、伤肝、宿醉和肥胖等问题的番茄枸杞辣木粉及其制备方法。
为解决上述技术问题，本发明提供的技术方案为：一种番茄枸杞辣木粉，按含量占比包括以下组分：番茄粉46％～48％，枸杞子粉19％～21％，玉米肽11％～13％，辣木粉1％～2％，阿拉伯糖15％～17％，维生素C0.5％～1％。
一种番茄枸杞辣木粉制备方法，包括以下步骤：
S1、番茄选用红色无损果，清洗、消毒、沥干，采用冻干技术在零下65摄氏度冻干，成脱水干果，再粉碎、打200目粉，获得番茄粉。
S2、枸杞子取鲜果，分级选果，零下65摄氏度冻干、破碎、打分200目，获得枸杞子粉。
S3、将番茄粉、枸杞子粉、玉米肽、辣木粉、阿拉伯糖和维生素C进行充分混合。
本发明与现有技术相比的优点在于：本发明采用番茄里面的番茄红素来解决饮酒后头疼头晕的问题，枸杞子和辣木粉解决伤肝、脂肪肝等问题，玉米肽加快代谢，保护胃粘膜，利用维生素C和阿拉伯糖解决肥胖问题，有效避免了喝酒宿醉影响工作的情况。
作为改进，番茄粉47％～48％，枸杞子粉20％～21％，玉米肽11％～12％，辣木粉1.5％～2％，阿拉伯糖16％～17％，维生素C0.8％～1％。
作为改进，番茄粉48％，枸杞子粉21％，玉米肽11％，辣木粉2％，阿拉伯糖17％，维生素C1％。
具体实施方式
下面对本发明做进一步的详细说明。
一种番茄枸杞辣木粉，按含量占比包括以下组分：番茄粉46％～48％，枸杞子粉19％～21％，玉米肽11％～13％，辣木粉1％～2％，阿拉伯糖15％～17％，维生素C0.5％～1％。
一种番茄枸杞辣木粉制备方法，包括以下步骤：
S1、番茄选用红色无损果，清洗、消毒、沥干，采用冻干技术在零下65摄氏度冻干，成脱水干果，再粉碎、打200目粉，获得番茄粉。
S2、枸杞子取鲜果，分级选果，零下65摄氏度冻干、破碎、打分200目，获得枸杞子粉。
S3、将番茄粉、枸杞子粉、玉米肽、辣木粉、阿拉伯糖和维生素C进行充分混合。
番茄粉47％～48％，枸杞子粉20％～21％，玉米肽11％～12％，辣木粉1.5％～2％，阿拉伯糖 16％～17％，维生素C0.8％～1％。
番茄粉48％，枸杞子粉21％，玉米肽11％，辣木粉2％，阿拉伯糖17％，维生素C1％。
本发明具体实施例，张先生第一次饮用52度白酒400g，出现头晕，呕吐、乏力和食欲不振等状况，导致宿醉，影响到第二天的正常工作，张先生第二次使用了本发明番茄枸杞辣木粉，然后饮用52度白酒500g，饮酒后，有效减缓头晕、呕吐以及乏力等状况，并且第二天能够正常工作。
本发明的工作原理：番茄里面的番茄红素来解决饮酒后头疼的问题，酒精在人体内的代谢过程主要是氧化还原反应，会产生大量的自由基，番茄红素可以消除或者减少自由基，同时减轻酒精对肝脏的损伤。枸杞子含有甜菜碱、胡萝卜素、多种不饱和脂肪酸、氨基酸和多种维生素等。甜菜碱可抑制酒后脂肪在肝内沉积,防止肝硬化，对保护酒后正常肝细胞有作用。在本品中起到提高免疫力，保护肝脏的重要作用。玉米肽能抑制胃对酒精的吸收，增加体内乙醇脱氢酶和乙醛脱氢酶的活性，促进酒精在体内的代谢和排出。再者玉米肽在加快代谢的前提下和魔芋粉结合有保护胃黏膜的功效。辣木叶中含有丰富的维生素C和E，还有其它的的有效成份通过升高肝和胃组织的乙醇脱氢酶活性，促进乙醇代谢，降低血清乙醇浓度，从而达到解酒、保护肝脏，解决宿醉的作用。维生素C和阿拉伯糖，解决了本品的口感和一部分人大吃大喝容易胖的问题，L-阿拉伯糖是蔗糖消化酶的抑制剂，人体直接食用后，可抑制小肠内蔗糖酶的功能，使摄入的蔗糖不被人体吸收，逬而影响餐后血糖升高和甘油三酯的合成,对超重、肥胖、糖尿病等慢性病人有益，具有良好的保健功能。
以上对本发明及其实施方式进行了描述，这种描述没有限制性，上述所示的也只是本发明的实施方式之一，实际的结构并不局限于此。总而言之如果本领域的普通技术人员受其启示，在不脱离本发明创造宗旨的情况下，不经创造性的设计出与该技术方案相似的结构方式及实施例，均应属于本发明的保护范围。
Claims (4)
1.一种番茄枸杞辣木粉，其特征在于，按含量占比包括以下组分：番茄粉46％～48％，枸杞子粉19％～21％，玉米肽11％～13％，辣木叶提取物1％～2％，阿拉伯糖15％～17％，维生素C0.5％～1％。
2.根据权利要求1所述的一种番茄枸杞辣木粉制备方法，其特征在于，包括以下步骤：
S1、番茄选用红色无损果，清洗、消毒、沥干，采用冻干技术在零下65摄氏度冻干，成脱水干果，再粉碎、打200目粉，获得番茄粉。
S2、枸杞子取鲜果，分级选果，零下65摄氏度冻干、破碎、打分200目，获得枸杞子粉。
S3、将番茄粉、枸杞子粉、玉米肽、辣木叶提取物、阿拉伯糖和维生素C进行充分混合。
3.一种番茄枸杞辣木粉，其特征在于：番茄粉47％～48％，枸杞子粉20％～21％，玉米肽11％～12％，辣木叶提取物1.5％～2％，阿拉伯糖16％～17％，维生素C0.8％～1％。
4.一种番茄枸杞辣木粉，其特征在于：番茄粉48％，枸杞子粉21％，玉米肽11％，辣木叶提取物2％，阿拉伯糖17％，维生素C1％。
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