CN114176212A - Chafing dish ingredient capable of reducing uric acid and improving immunity and preparation method thereof - Google Patents

Chafing dish ingredient capable of reducing uric acid and improving immunity and preparation method thereof Download PDF

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Publication number
CN114176212A
CN114176212A CN202111480327.XA CN202111480327A CN114176212A CN 114176212 A CN114176212 A CN 114176212A CN 202111480327 A CN202111480327 A CN 202111480327A CN 114176212 A CN114176212 A CN 114176212A
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uric acid
citrus
parts
chafing dish
improving immunity
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肖阳
杨琼
邹宇晓
李庆荣
邢东旭
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Sericulture and Agri Food Research Institute GAAS
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Sericulture and Agri Food Research Institute GAAS
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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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • 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
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/06—Fungi, e.g. yeasts
    • A61K36/062—Ascomycota
    • A61K36/066—Clavicipitaceae
    • A61K36/068—Cordyceps
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/06—Fungi, e.g. yeasts
    • A61K36/07—Basidiomycota, e.g. Cryptococcus
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/31—Brassicaceae or Cruciferae (Mustard family), e.g. broccoli, cabbage or kohlrabi
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/60—Moraceae (Mulberry family), e.g. breadfruit or fig
    • A61K36/605—Morus (mulberry)
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/185—Magnoliopsida (dicotyledons)
    • A61K36/75—Rutaceae (Rue family)
    • A61K36/752—Citrus, e.g. lime, orange or lemon
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P19/00—Drugs for skeletal disorders
    • A61P19/06—Antigout agents, e.g. antihyperuricemic or uricosuric agents
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P37/00—Drugs for immunological or allergic disorders
    • A61P37/02—Immunomodulators
    • A61P37/04—Immunostimulants
    • 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

Abstract

The invention discloses a hotpot ingredient capable of reducing uric acid and improving immunity, which comprises the following raw materials in parts by weight: 10-12 parts of citrus pith peel, 4-6 parts of cordyceps sinensis, 8-10 parts of mulberry twigs, 12-15 parts of maca and 10-15 parts of phellinus igniarius; the preparation method comprises the following steps: (1) selecting mature oranges with uniform size, cleaning, opening the top of the orange, taking out orange pulp, and punching; (2) weighing; (3) mixing pericarpium Citri Reticulatae Chachiensis, Cordyceps and ramulus Mori, ultrasonic extracting, and concentrating the extractive solution under reduced pressure; (4) slicing maca and phellinus igniarius, filling the sliced maca and phellinus igniarius into a hollow citrus main body, then soaking the hollow citrus main body in an active extract concentrated solution, sterilizing at high temperature, inoculating high-temperature-resistant probiotics after cooling, taking out after fermentation, covering a top cover of citrus, drying at low temperature, taking out, and packaging to obtain the product. The invention has the advantages of simple preparation process of the ingredients of the chafing dish for reducing uric acid and improving immunity, low production cost and good industrial application prospect.

Description

Chafing dish ingredient capable of reducing uric acid and improving immunity and preparation method thereof
Technical Field
The invention relates to the technical field of food processing, in particular to a chafing dish ingredient for reducing uric acid and improving immunity and a preparation method thereof.
Background
Along with the rapid development of social economy and the poor diet and living habits of partial crowds, the hyperuricemia population and gout patients in China are increasing in recent years. Among them, hyperuricemia has become another common metabolic disease after diabetes, and is one of the important causes threatening human health at present.
Uric acid is the main metabolite of animals, and has the chemical formula of C5H4N4O3Slightly soluble in water and prone to form crystals. The product in normal human urine is mainly urea and contains a small amount of uric acid. Uric acid is the end product of purine metabolism, is trioxypurine, and has an alcohol formula with weak acidity. Uric acid produced by oxidation of various purines is excreted with urine. Normally, uric acid in the body is about 1200mg, about 600mg is newly generated every day, and 600mg is excreted and kept in a balanced state. However, if too much uric acid is produced in the body and excretion is delayed or the uric acid excretion mechanism is degraded, the uric acid in the body is retained too much, and when the blood uric acid concentration is more than 7 mg/dl, the body fluid of the human body turns sour, and gout can be caused if the human body is left for a long time.
Hyperuricemia is a metabolic disorder syndrome caused by purine metabolic disorder in vivo, and refers to hyperuricemia, namely that under a normal purine diet state, the fasting blood uric acid level of two times on non-same day is higher than 420 mu mol/L in men and higher than 360 mu mol/L in women. According to the reports of the prevalence rate of hyperuricemia in various places in recent years, about 1.2 hundred million hyperuricemia people in China currently account for about 10 percent of the total population, and the advanced age is middle-aged and old men and postmenopausal women, but the hyperuricemia is in a trend of being younger in recent years.
The chafing dish is a popular food, is suitable for people of all ages and is a good product in winter. However, the high purine content in chafing dish can easily cause hyperuricemia when people frequently eat the chafing dish. The existing chafing dish purine control method has no better method for solving the problem of purine increase in the chafing dish except that the food material containing low purine is selected.
Therefore, the problem to be solved by the technical personnel in the field is how to develop the chafing dish ingredient for reducing uric acid and improving immunity and the preparation method thereof.
Disclosure of Invention
In view of the above, the invention aims to provide a chafing dish ingredient for reducing uric acid and improving immunity and a preparation method thereof, so as to solve the defects in the prior art.
In order to achieve the purpose, the invention adopts the following technical scheme:
a chafing dish ingredient for reducing uric acid and improving immunity comprises the following raw materials in parts by weight: 10-12 parts of citrus pith peel, 4-6 parts of cordyceps sinensis, 8-10 parts of mulberry twigs, 12-15 parts of maca and 10-15 parts of phellinus igniarius; preferably: 11 parts of citrus pith peel, 5 parts of cordyceps sinensis, 9 parts of mulberry twig, 13 parts of maca and 12 parts of phellinus igniarius.
In the invention:
citrus is a plant of the genus Citrus of the family Rutaceae. Modern pharmacological research considers that: the content of carotene, vitamin C and vitamin P in the orange peel is higher than that of pulp. The orange peel also contains thiamine, riboflavin, volatile oil and flavonoids, and the volatile oil in the orange peel has the effects of stimulating the digestive tract, increasing gastric secretion, promoting gastrointestinal motility, invigorating stomach and dispelling pathogenic wind. The flavone has effects of dilating coronary artery and increasing coronary artery blood flow. In addition, the orange peel also has the effects of diminishing inflammation, resisting ulcer, inhibiting bacteria, benefiting gallbladder and the like. The vitamin P in the orange peel has obvious curative effect on the angiosclerosis. Scientists have found that they extract an anti-cancer substance from citrus peel and have also found a blood pressure lowering component in this substance. The anticancer substance is widely present in lemon peel and citrus peel, and animal experiments show that the life of cancer-suffering animals taking the anticancer substance can be obviously prolonged.
Cordyceps, Cordyceps sinensis, is a fungus of the genus Leptospira of the family Leptospiraceae. The chemical components are as follows: nucleotide: cordycepin, adenosine, uracil, etc.; ② cordyceps polysaccharide: d mannitol (cordycepic acid); ③ sterols: ergosterol, cholesterol, and the like; in addition, crude protein, fat, fatty acid, vitamin B12, etc. are contained; cordyceps polysaccharide has effects of regulating immunity, reducing blood sugar, and resisting tumor; the nucleotide components such as cordycepin have antibacterial and antitumor effects. The pharmacological action is as follows: firstly, immune regulation is carried out, and cordyceps polysaccharide has bidirectional regulation effect; ② relieving cough, eliminating phlegm and relieving asthma, the Cordyceps sinensis and Cordyceps sinensis have obvious effect of dilating bronchus; ③ the sexual dysfunction of the male mice in the regulation and recovery test under the action of male hormone; fourthly, the cordyceps sinensis has an anti-tumor effect, and has an inhibition effect on primary focuses, spontaneous lung metastasis and lymphoma of the lung cancer of the mice; in addition, it has antibacterial, anti-tumor, antifatigue, antiaging, myocardial ischemia resisting, and kidney protecting effects. The functions and indications are as follows: sweet and mild; tonifying kidney, benefiting lung, stopping bleeding, and eliminating phlegm; can be used for treating kidney essence deficiency, sexual impotence, spermatorrhea, soreness of waist and knees, cough, asthma, and hemoptysis.
The mulberry twig is a generic name of branches and leaves, mulberry twigs and tender mulberry twigs of a mulberry tree. The ramulus mori contains a plurality of active ingredients, such as snore compounds, alkaloids, free sugar, plant sugar, pectin and the like, has wide application in the field of modern medicine, and can treat and relieve various diseases. The traditional Chinese medicine considers that mulberry twigs are bitter in taste and neutral in flavor, enter liver meridian, have the effects of dispelling wind and dredging collaterals, and are commonly used for treating rheumatic arthralgia and limb spasm, especially for limb paralysis. The mulberry twig has the antibacterial effect, can improve the lymphocyte transformation rate, is effective in treating chronic brucellosis, and has the obvious blood pressure reducing effect.
Maca, i.e. maca. The chemical composition of maca dry root is firstly and systematically obtained by the italian scientist DiniA in 1994: protein content of more than 10% (protein content of maca variety in huning lakeside more than 14%), and carbohydrate of 59%; 8.5% of fiber contains abundant mineral substances such as zinc, calcium, iron, titanium, rubidium, potassium, sodium, copper, manganese, magnesium, strontium, phosphorus, iodine, etc., contains vitamins C, B1, B2, B6, A, E, B12 and B5, has low fat content but mostly unsaturated fatty acid, linoleic acid and linolenic acid with content of more than 53%, and natural active components including alkaloid, glucosinolate and its decomposition products such as benzyl isothiocyanate, sterol, polyphenol, etc. In 1999, american scientists discovered that maca contains two new plant active ingredients, macamides and macaenes, and determined that these two substances have a significant effect on balancing the secretion of hormones in the human body, so maca is also known as a natural hormone engine.
Phellinus linteus of Phellinus genus of Hymenochaetaceae family. Slightly bitter taste and cold nature. It enters liver and kidney meridians. The medicinal effective components of the phellinus igniarius are mostly expressed in the effects of regulating immunity, resisting tumors, resisting oxidation, reducing blood sugar, protecting liver, inhibiting bacteria and diminishing inflammation and the like, and have the effects of promoting blood circulation, stopping bleeding, relieving fluid retention and stopping diarrhea. It is commonly used for metrorrhagia, stranguria with blood, rectocele, diarrhea, leukorrhagia, amenorrhea, abdominal mass, retained fluid, spleen deficiency and diarrhea.
A preparation method of a chafing dish ingredient for reducing uric acid and improving immunity specifically comprises the following steps:
(1) selecting mature oranges with uniform sizes, cleaning and opening the top of the mature oranges to obtain an orange top cover; taking out citrus pulp to obtain a hollow citrus main body; punching holes on the citrus hollow main body to respectively obtain a citrus perforated peel and a citrus perforated hollow main body;
(2) weighing citrus pith, cordyceps sinensis, ramulus mori, maca and phellinus igniarius according to the parts by weight of the ingredients of the chafing dish for reducing uric acid and improving immunity;
(3) mixing pericarpium Citri Reticulatae Chachiensis, Cordyceps and ramulus Mori, extracting with ultrasonic wave, and concentrating the extractive solution under reduced pressure to obtain active extract concentrated solution;
(4) slicing maca and phellinus igniarius, filling the sliced maca and phellinus igniarius into a hollow main body of an orange, then soaking the orange in an active extract concentrated solution, sterilizing at high temperature, inoculating high-temperature-resistant probiotics after cooling, taking out after fermentation, covering a top cover of the orange, drying at low temperature, taking out and packaging to obtain the uric acid-reducing and immunity-improving hotpot ingredient.
Further, in the step (3), the solvent for ultrasonic extraction is ethanol, the power is 40-50KHz, and the time is 5-8 min.
The further technical scheme has the beneficial effects that the cavitation effect of the ultrasonic wave is utilized, so that the active ingredients in the mixture of the citrus pith skin, the cordyceps sinensis and the mulberry twigs can be fully extracted.
Further, in the step (3), the extract is concentrated under reduced pressure until the extract has no alcohol smell.
The further technical scheme has the beneficial effects that through the reduced pressure concentration, the ethanol is completely evaporated, and the concentration of the active extract is improved through concentration.
Further, in the step (4), the temperature of the high-temperature sterilization is 121-.
The beneficial effect of adopting the further technical scheme is that bacteria can be killed through high-temperature sterilization, and the growth of mixed bacteria after the probiotics are inoculated is prevented.
Further, in the step (4), the high-temperature resistant probiotics comprise bacillus coagulans and lactic acid bacteria, and the inoculation amount is 8-12%.
The beneficial effects of the further technical scheme are that the bacillus coagulans can inhibit harmful bacteria after fermentation culture and promote the growth and reproduction of beneficial bacteria such as lactic acid bacteria, bifidobacteria and the like; the lactobacillus can promote normal metabolism, decompose protein and saccharide in food to synthesize vitamin, and promote gastrointestinal absorption of nutrient substances. After being eaten, the probiotic is favorable for restoring the microecological balance of the gastrointestinal tract, and the defect that probiotics in common products cannot resist high temperature is overcome.
Further, in the step (3), the fermentation temperature is 25-30 ℃ and the fermentation time is 24-48 min.
The beneficial effects of the further technical scheme are that after the bacillus coagulans and the lactic acid bacteria are fermented, the product can generate a synergistic interaction effect, so that the total number of viable bacteria of the probiotics, the contents of active ingredients such as polyphenol, alkaloid, volatile oil, naringin and the like are increased, a large amount of vitamins, prebiotics and the like necessary for human nutrition are generated, and the product is easier to absorb and utilize by a human body.
Further, in the step (4), the temperature of the low-temperature drying is 45-50 ℃, and the time is 240-.
The beneficial effect of adopting the further technical scheme is that through low-temperature drying, the nutritional active ingredients of the product can be better kept, and the form of the product can be better kept.
According to the technical scheme, compared with the prior art, the invention has the following beneficial effects:
1. according to the invention, ramulus mori and citrus pith are selected as raw materials to extract active ingredients for reducing uric acid, phellinus igniarius is added, the active extract and phellinus igniarius extract can be synergized in a synergistic manner when a hot pot is boiled, and the active ingredients can inhibit the activity of xanthine oxidase, so that xanthine is prevented from generating uric acid under the action of the xanthine oxidase, and the effect of reducing uric acid is more remarkable. In addition, the cordyceps extract and the maca extract can be synergized to further improve the immunity of the human body.
2. According to the invention, after the maca and the phellinus igniarius are inoculated with probiotics, the fermented product and the active extracts of the ramulus mori, the cordyceps and the citrus pith skin can generate a synergistic effect, so that the total number of viable bacteria of the probiotics, the contents of active ingredients such as polyphenol, alkaloid and naringin are increased, and the effect of reducing uric acid is also obviously enhanced.
3. The invention has the advantages of simple preparation process of the ingredients of the chafing dish for reducing uric acid and improving immunity, low production cost and good industrial application prospect.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The chafing dish ingredient for reducing uric acid and improving immunity comprises the following raw materials by weight: 11g of citrus pith peel, 5g of cordyceps sinensis, 9g of mulberry twigs, 13g of maca and 12g of phellinus igniarius;
the preparation method of the chafing dish ingredient for reducing uric acid and improving immunity specifically comprises the following steps:
(1) selecting mature oranges with uniform sizes, and opening the top of the mature oranges after the mature oranges are washed by running water to obtain an orange top cover; taking out citrus pulp to obtain a hollow citrus main body; punching holes on the citrus hollow main body to respectively obtain a citrus perforated peel and a citrus perforated hollow main body;
(2) weighing 11g of citrus pith peel, 5g of cordyceps sinensis, 9g of mulberry twigs, 13g of maca and 12g of phellinus igniarius according to the weight of the ingredients of the chafing dish for reducing uric acid and improving immunity;
(3) mixing pericarpium Citri Reticulatae Chachiensis, Cordyceps and ramulus Mori, extracting with ethanol under 45KHz power for 6min, and concentrating the extractive solution under reduced pressure until ethanol smell disappears to obtain active extract concentrated solution;
(4) slicing maca and phellinus igniarius, filling the sliced maca and phellinus igniarius into a hollow main body of a citrus, then soaking the hollow main body of the citrus in an active extract concentrated solution, sterilizing the hollow main body at a high temperature of 122 ℃ for 22min, cooling the hollow main body, inoculating 10% of high-temperature-resistant probiotics bacillus coagulans and lactobacillus, fermenting the hollow main body at a temperature of 28 ℃ for 36h, taking out the hollow main body, covering a top cover of the citrus, drying the hollow main body at a low temperature of 48 ℃ for 260min, taking out and packaging the hollow main body to obtain the chafing dish ingredient for reducing uric acid and improving immunity.
Example 2
The chafing dish ingredient for reducing uric acid and improving immunity comprises the following raw materials by weight: 10g of citrus pith peel, 4g of cordyceps sinensis, 8g of mulberry twig, 15g of maca and 15g of phellinus igniarius;
the preparation method of the chafing dish ingredient for reducing uric acid and improving immunity specifically comprises the following steps:
(1) selecting mature oranges with uniform sizes, and opening the top of the mature oranges after the mature oranges are washed by running water to obtain an orange top cover; taking out citrus pulp to obtain a hollow citrus main body; punching holes on the citrus hollow main body to respectively obtain a citrus perforated peel and a citrus perforated hollow main body;
(2) weighing 10g of citrus pith peel, 4g of cordyceps sinensis, 8g of mulberry twig, 15g of maca and 15g of phellinus igniarius according to the weight of the ingredients of the chafing dish for reducing uric acid and improving immunity;
(3) mixing pericarpium Citri Reticulatae Chachiensis, Cordyceps and ramulus Mori, extracting with ethanol under 40KHz power with ultrasonic wave for 8min, and concentrating the extractive solution under reduced pressure until ethanol smell disappears to obtain active extract concentrated solution;
(4) slicing maca and phellinus igniarius, filling the sliced maca and phellinus igniarius into a hollow citrus main body, then soaking the hollow citrus main body into an active extract concentrated solution, sterilizing the hollow citrus main body at a high temperature of 121 ℃ for 25min, cooling the hollow citrus main body, inoculating 8% of high-temperature-resistant probiotics bacillus coagulans and lactobacillus, fermenting the hollow citrus main body at a temperature of 25 ℃ for 48h, taking out the hollow citrus main body, covering a top cover of the hollow citrus main body with the orange, drying the hollow citrus main body at a low temperature of 45 ℃ for 300min, taking out and packaging the hollow citrus main body to obtain the chafing dish ingredient for reducing uric acid and improving immunity.
Example 3
The chafing dish ingredient for reducing uric acid and improving immunity comprises the following raw materials by weight: 12g of citrus pith peel, 6g of cordyceps sinensis, 10g of ramulus mori, 12g of maca and 10g of phellinus igniarius;
the preparation method of the chafing dish ingredient for reducing uric acid and improving immunity specifically comprises the following steps:
(1) selecting mature oranges with uniform sizes, and opening the top of the mature oranges after the mature oranges are washed by running water to obtain an orange top cover; taking out citrus pulp to obtain a hollow citrus main body; punching holes on the citrus hollow main body to respectively obtain a citrus perforated peel and a citrus perforated hollow main body;
(2) weighing 12g of citrus pith peel, 6g of cordyceps sinensis, 10g of mulberry twig, 12g of maca and 10g of phellinus igniarius according to the weight of the ingredients of the chafing dish for reducing uric acid and improving immunity;
(3) mixing pericarpium Citri Reticulatae Chachiensis, Cordyceps and ramulus Mori, extracting with ethanol under 50KHz power with ultrasonic wave for 5min, and concentrating the extractive solution under reduced pressure until no ethanol smell exists to obtain active extract concentrated solution;
(4) slicing maca and phellinus igniarius, filling the sliced maca and phellinus igniarius into a hollow main body of citrus, then soaking the hollow main body of citrus in an active extract concentrated solution, sterilizing the hollow main body at a high temperature of 125 ℃ for 20min, cooling the hollow main body, inoculating 12% of high-temperature-resistant probiotics bacillus coagulans and lactic acid bacteria, fermenting the hollow main body at a temperature of 30 ℃ for 24h, taking out the hollow main body, covering a top cover of the citrus, drying the hollow main body at a low temperature of 50 ℃ for 240min, taking out and packaging the hollow main body to obtain the chafing dish ingredient for reducing uric acid and improving immunity.
Performance testing
After 40 male SPF-grade Kunming mice were adaptively fed for 7 days, they were randomly grouped into 30 hyperuricemia groups and 10 control groups, respectively.
The hyperuricemia group was administered 300mg/kg of Potassium Oxonate by intraperitoneal injection at one time, and then was randomly divided into 10 model groups, 10 allopurinol (40mg/kg) treatment groups, and 10 treatment groups. The treatment groups are fed with the uric acid reducing health preserving soup bag material prepared in the embodiment 1 of the invention, 300mg/kg per day, 3 times per day and 7 days continuously; the control group was fed with the same volume of saline.
After 7 days, the change in the blood uric acid level of each group of mice was measured. The results are shown in Table 1.
TABLE 17 days later the end blood uric acid concentrations in the mice experiment
Figure BDA0003395015020000081
As can be seen from Table 1, the serum uric acid level of the mice is obviously increased after the oteracil potassium is injected into the abdominal cavity, and the serum uric acid level is obviously different from that of the mice in a normal control group, thereby indicating that the molding is successful. After the hyperuricemia group is established, the uric acid reducing and immunity improving hotpot ingredients and allopurinol treatment of 40mg/kg in example 1 are respectively given, and the serum urea level is obviously lower than that of the model group.
The tests show that the chafing dish ingredient for reducing uric acid and improving immunity has a relatively obvious effect of reducing uric acid, and the effect is equivalent to that of allopurinol.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims (8)

1. The chafing dish ingredient capable of reducing uric acid and improving immunity is characterized by comprising the following raw materials in parts by weight: 10-12 parts of citrus pith peel, 4-6 parts of cordyceps sinensis, 8-10 parts of mulberry twig, 12-15 parts of maca and 10-15 parts of phellinus igniarius.
2. A preparation method of a chafing dish ingredient for reducing uric acid and improving immunity is characterized by comprising the following steps:
(1) selecting mature oranges with uniform sizes, cleaning and opening the top of the mature oranges to obtain an orange top cover; taking out citrus pulp to obtain a hollow citrus main body; punching holes on the citrus hollow main body to respectively obtain a citrus perforated peel and a citrus perforated hollow main body;
(2) weighing the citrus reticulata blanco, the cordyceps sinensis, the ramulus mori, the maca and the phellinus igniarius according to the parts by weight of the uric acid reducing and immunity improving hotpot ingredients in the claim 1;
(3) mixing pericarpium Citri Reticulatae Chachiensis, Cordyceps and ramulus Mori, extracting with ultrasonic wave, and concentrating the extractive solution under reduced pressure to obtain active extract concentrated solution;
(4) slicing maca and phellinus igniarius, filling the sliced maca and phellinus igniarius into a hollow main body of an orange, then soaking the orange in an active extract concentrated solution, sterilizing at high temperature, inoculating high-temperature-resistant probiotics after cooling, taking out after fermentation, covering a top cover of the orange, drying at low temperature, taking out and packaging to obtain the uric acid reducing and immunity improving hotpot ingredient.
3. The preparation method of chafing dish ingredient for reducing uric acid and improving immunity according to claim 2, wherein in the step (3), the solvent for ultrasonic extraction is ethanol, the power is 40-50KHz, and the time is 5-8 min.
4. The method for preparing the chafing dish ingredient capable of reducing uric acid and improving immunity according to claim 2, wherein in the step (3), the concentration under reduced pressure is carried out until the extract has no ethanol smell.
5. The method for preparing chafing dish ingredient for lowering uric acid and improving immunity as claimed in claim 2, wherein in the step (4), the temperature for high temperature sterilization is 121-125 ℃ for 20-25 min.
6. The preparation method of the chafing dish ingredient for reducing uric acid and improving immunity according to claim 2, wherein in the step (4), the high-temperature resistant probiotics are bacillus coagulans and lactic acid bacteria, and the inoculation amount of the bacillus coagulans and the lactic acid bacteria is 8-12%.
7. The preparation method of the chafing dish ingredient for reducing uric acid and improving immunity according to claim 2, wherein in the step (4), the fermentation temperature is 25-30 ℃ and the fermentation time is 24-48 h.
8. The method for preparing chafing dish ingredient for lowering uric acid and improving immunity as claimed in claim 2, wherein in the step (4), the temperature for low-temperature drying is 45-50 ℃ for 300 min.
CN202111480327.XA 2021-12-06 2021-12-06 Chafing dish ingredient capable of reducing uric acid and improving immunity and preparation method thereof Pending CN114176212A (en)

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CN1382478A (en) * 2002-05-14 2002-12-04 南京大学 Extract of mulberry twig and its extracting process and novel usage
CN107569654A (en) * 2017-10-04 2018-01-12 南京正宽医药科技有限公司 A kind of extracting method of composition containing maca and maca
CN108379305A (en) * 2018-04-24 2018-08-10 吉林大学 Application of the Phellinus water extract in anti-uric acid
CN108634066A (en) * 2018-07-02 2018-10-12 衢州市恒鑫生物科技有限公司 A kind of dry tea packet
CN108926580A (en) * 2018-08-22 2018-12-04 江苏国桢生物科技有限公司 A kind of Cordyceps militaris extracting solution and preparation method thereof
CN109394895A (en) * 2018-11-26 2019-03-01 吉林珍本堂生物科技集团有限公司 A kind of yellow mulberry tea and preparation method
CN110604202A (en) * 2019-11-11 2019-12-24 广东省农业科学院蚕业与农产品加工研究所 Preparation method of mulberry leaf and exocarpium citri grandis health tea
WO2020031961A1 (en) * 2018-08-10 2020-02-13 サントリーホールディングス株式会社 Composition for promoting uric acid excretion, composition for inhibiting urat1 and composition for lowering blood uric acid level

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1382478A (en) * 2002-05-14 2002-12-04 南京大学 Extract of mulberry twig and its extracting process and novel usage
CN107569654A (en) * 2017-10-04 2018-01-12 南京正宽医药科技有限公司 A kind of extracting method of composition containing maca and maca
CN108379305A (en) * 2018-04-24 2018-08-10 吉林大学 Application of the Phellinus water extract in anti-uric acid
CN108634066A (en) * 2018-07-02 2018-10-12 衢州市恒鑫生物科技有限公司 A kind of dry tea packet
WO2020031961A1 (en) * 2018-08-10 2020-02-13 サントリーホールディングス株式会社 Composition for promoting uric acid excretion, composition for inhibiting urat1 and composition for lowering blood uric acid level
CN108926580A (en) * 2018-08-22 2018-12-04 江苏国桢生物科技有限公司 A kind of Cordyceps militaris extracting solution and preparation method thereof
CN109394895A (en) * 2018-11-26 2019-03-01 吉林珍本堂生物科技集团有限公司 A kind of yellow mulberry tea and preparation method
CN110604202A (en) * 2019-11-11 2019-12-24 广东省农业科学院蚕业与农产品加工研究所 Preparation method of mulberry leaf and exocarpium citri grandis health tea

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