CN103478560A - 一种用牛奶和绞股蓝制造的营养大米 - Google Patents
一种用牛奶和绞股蓝制造的营养大米 Download PDFInfo
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Abstract
本发明涉及的是一种用牛奶和绞股蓝制造的营养大米,其特征是:取绞股蓝营养浓缩液、山楂黄酮浓缩液、野山茶低聚糖混合液,混合得混合液1;然后取银耳细胶液、无色黑木耳细胶液,进行混合得熟混合胶液2;再取鲜猕猴桃冷藏汁和杏鲍菇等制成的综合发酵液、甘草提取液,混合得混合液3;再取混合奶液、营养精油,混合得混合奶油4;最后取混合液1、混合胶液2、混合液3、混合奶油4,一并混合得功能综合液S;然后与粳米综合粉混合,干燥,制粒,再进入挤压造粒机造出如大米形状一样漂亮的大米。
Description
技术领域
本发明涉及的是一种用牛奶和绞股蓝制造的营养大米。
背景技术
重金属铅和镉超标大米,已引起了国民对粮食的恐慌。据资料显示因工业现代化进程加快,空气和土壤污染,南北方所产大米,大部分存在不同程度的铅、镉超标和农药残留问题。地下水污染和大量使用化肥和超标使用农药,使水稻长势喜人,而连年增产丰收,可产出的大米,口感不好吃,问题很多,对人民生命健康和安全造成了很大威胁。
据报道,中国出口美国的大米铅超标严重,据估计亚裔婴儿与儿童铅摄入量可能至少相当于美国FDA规定的PTTL(总耐受摄入量)的60倍至120倍,而6岁以下儿童可能是铅中毒的高危人群。铅中毒可能会损害他们的心理和生理发育,不仅会影响儿童的智力发育和学习成绩,还会让成年人缺钙,甚至患上高血压、心脏病,如果长期过量摄入铅,伤害可能是致命的。关于大米铅超标问题已经成为世界问题,来自意大利、印度、泰国、不丹和捷克、巴基斯坦、巴西等进口大米的铅含量同样超过PTTL。
发生在我国广东、广西、湖南、江西镉大米事件,更是引起国人的极大关注和恐慌。据报道,所抽查的大米44.4%不合格,大都在0.22mg /kg, 0.31mg/kg, 0.40mg/kg,(镉含量≥0.2mg/kg就为不合格产品),长期食用镉超标和农药残留大米还容易致癌。而某些专家指出:其实生活的多样性和增加营养,如多吃氨基酸、皂甙、维生素C、钙、铁、锌等食物,对重金属铅、镉的毒害是可以化解和避免的。这在理论上是成立的。事实上,我们的蔬菜、水果、鱼、蛋、肉以及其它粮食都存在过量使用农药、化肥、激素等问题,我们已无安全选择了。大部分老百姓都不是专家,不会刻意去科学地选用食材和辨别好坏,这显然是不现实的,研发安全保健大米供大家食用,以避免危害,是有一定经济和社会意义的。
经过筛选,我们认为绞股蓝是一个营养全面,功能卓著的保健品食材,其皂苷丰富,已分离的达80多种,还含有糖类,氨基酸类和23种无机元素,其性平,有清热解毒,止咳祛痰,抗癌防老,降血脂的功能,用于治疗慢性支气管炎,传染性肝炎、肾盂炎、胃肠炎等疾病,抗血小板聚集,降血脂、降血压、抗疲劳,抗寒、镇静、催眠,镇痛,对利多卡因中毒有救治作用,对肝损伤,胃溃疡、肝癌、子宫癌、肺癌、黑色素肉瘤等癌细胞有抑制作用,对正常细胞无不良影响。配以解毒食材甘草和含钙高的牛奶,含锌高的果仁如花生,核桃,苎麻等组成安全配方,制造营养大米,对增加营养,提高免疫力及生命保健,抑制重金属超标和农药残留有积极意义。
值得说明的是,本人之前申请的“绞股蓝大米的制造工艺”,申请号:2008100948884,就是想利用绞股蓝优异的保健作用,应用于食品中,惠济大众,但由于设计配方过大,偏离主料大米的食用目的,犯了保健食品中普遍存在的面面俱到,特色不精的毛病,而且工艺还存在严重缺陷,造成没能把这个大众产品做好,反而把大米做成了药米,没有达到受欢迎的预期目的。严格说,那个方案是失败的:配方过于复杂,工艺过于简单,而且其主要特点是将大米蒸煮时,放入绞股蓝等中药提取液,蒸熟后,对熟米干燥包装即得产品。此种方法的缺点是:蒸熟的米很难保证米粒不粘连,把粘连的米,也很难分成粒,即使很费劲分开,其米粒也很不规整,看上去米粒基本上都是残缺不全的,感观很差,商品价值陡然下降。加上是熟米,保质期不超过几个月,相对较短,而且食用时,还要再次加水蒸煮,营养明显破坏严重,功能效果大打折扣。更重要的是,该产品定位目标是为糖尿病人提供食物,其采用药材偏多,口感明显很差,不利于大众食用,就是糖尿病人,也不乐于食用,销路受到限制。既然是一种以大米为载体的食品,就应该考虑食品的适口性,其保健价值应是从长计议,而非立竿见影。所以这个方案是失败的。
本人另一项申请“一种富含绞股蓝皂苷的粳米制造工艺”,申请号:201210273795.4,其是设计的另一款适合大众口味的保健大米,其工艺配方比之前虽然有了缩减和个别创新,但还存在一些缺陷,相对于绞股蓝的应用而言,其需要创新的空间还很大。没有真正利用好,最大缺点是:1、做为一个以粮食为主食的食品,其一定要保证其天然性和纯正的天然口味,而绞股蓝是全草入药,传统的煎煮不适用,而乙醇提取也不能完全满足其提取物的纯天然口味,特别是乙醇三次提取,其某些营养被破坏是很难避免的。经过研究比对,只有超临界萃取法,才能满足高标准需求,且能获得全部营养、口感好和保持原天然风味。2、应用目的太过单纯,没有考虑到目前人们对大米重金属超标和农药残留问题的关注而在配方工艺上得以体现。3、在原料工艺上处理还太过简单,做出的产品还处在一个较低的层次。总之,这一款设计的产品,也是很不完美的,且在公开的文献中配比存在缺陷,总比例应是100%,却出现102%的不合理状况,以致于本领域技术人员按照公开的文献无法正确实施该方案。
鉴于以上两款的设计失败,本人又进行了充分的市场调研和技术方面的深入研究及创新,设计出可预防重金属超标和农药残留的一种用牛奶和绞股蓝制造的营养大米,给人们提供一个更多的选择机会,其必将是很有市场价值和受欢迎的。
发明内容
本发明的目的是提供一种用牛奶和绞股蓝制造的营养大米。
本发明的目的是这样实现的:
一、选材和分别制备
a、取优级干燥绞股蓝全草,切段,按炒茶方法,微火炒制成半成品青茶时,冷却,干燥,然后打粗粉,置入提取器中,采用公知的超临界流体连续式提取法,获得高品质的无草青味,而有了清香味的以绞股蓝皂苷为主要特征的全价营养浓缩液,备用。
b、取优级净选的干燥入药用山楂叶原料,无虫蛀,无参杂秋季黄叶,打粗粉,置入提取器中,采用公知的超临界流体连续式提取法,获得高品质纯正的以山楂黄酮为主要成分的浓缩液,备用。
c、筛选优级干燥的老叶野山茶,将其打粉,置入通用设备蒸器中,加入纯净水,以淹住原料为准,使其充分吸收水分,再用通用设备蒸气法,蒸2h至熟透,然后起出置入发酵罐中,待冷却至 30℃,加入发酵酶制剂10%,让其充分发酵糖化,温度控制在80-130℃之间,压力控制在8.0-10.0mpa之间,作用10-30h,开始生成低聚糖时,再加入氢使其充分发生糖化反应,操作时,可等氢化反应开始时,将温度从80℃升至100℃,再缓慢升至120℃至130℃止。在高温高压下,氢发生糖化反应在酶制剂的协同作用下,就生成了α-葡萄糖苷酶抑制剂的野山茶低聚糖,通过压榨、过滤,收集野山茶低聚糖混合溶液,备用。
d、取优级银耳,用纯净水加热至40℃,将其发泡成软体,用打浆机将其打成浆糊,入胶体磨细磨成流体,均质机均质后,过滤成银耳细胶液,脱气,备用。
e、取优级黑木耳,用纯净水加热至40℃,将其发泡成软体,用打浆机将其打成浆糊,入胶体磨细磨成流体,均质机均质后,过滤成黑木耳细胶液再加入枸橼酸4%脱色后,再进行一次过滤,得无色黑木耳细胶液,备用。
f、选用优级成熟尚未***的鲜猕猴桃,去皮后,选用打浆机低功率档,打成粗浆,防止种籽破碎,去除过滤掉种籽,然后入胶体磨细磨成细流体状,再用均质机将其均质,过滤后,防氧化脱气,杀菌,冷藏备用。
g、选用优级新鲜杏鲍菇25-55%,洗净,滤水,切块,再选用干燥优级麦芽10-25%、优级茯苓10-25%、优级鲜怀山药20-30%,洗净,去毛,切块,一同入打浆机,不加水打成稠浆备用;然后将四者稠浆糊置蒸器设备中,加入适量纯净水,使其能够膨胀充分,然后开动通用蒸气设备,用蒸气法,1.5h,将其蒸熟透,再置到发酵罐中,冷却至30℃时,加入发酵菌种粉9%,让其充分糖化发酵,温度控制在28℃,密封酿造72h,然后,通过压榨,过滤,获综合发酵液,备用。
h、取优级甘草,切段,打粉,置入提取器中,采用公知的超临界流体连续式提取法,获得高品质的以甘草酸、甘草皂苷为代表的综合甘草提取液,备用。
i、选用优级花生仁,用40℃纯净水浸泡2h,去皮,然后入打浆机,打成细浆,过滤,获花生浆液备用;再取新鲜成熟野生八月札果,去除果肉中硬核,将大果切成小块,连带果皮肉一块,入打浆机,打成果浆,再入胶体磨细磨成流体状,再用均质机均质,过滤后,防氧化脱气,以免褐变,得浆液,冷藏备用;最后取优级鲜牛奶,进行杀菌处理后备用;然后将花生浆液20-30%和八月札浆液20-30%以及鲜牛奶40-60%进行混合,充分搅拌均匀,杀菌后,冷藏,备用。
j、选用优级苎麻籽60-75%、火麻仁25-40%,用55℃温度翻炒至外皮焦黄,散香,起出冷却,干燥后,用电动石磨,每分钟控制在12转,5秒钟一转的转速,防止过度发热,进行慢慢细磨,出纯正混合油,备用;再选用核桃仁,用49℃-50℃温度翻炒出香,核桃仁的外皮应保持原色,可以稍有变化,但不能过度焦黄,而且部分自然脱落,起锅冷却时,外皮会全部脱落,不可丢弃,外皮另外收集后等待处理;待核桃肉自然干燥后变的酥脆,此时,方可用电动石磨,每分钟控制在10转,6秒钟一转的较慢转速,防止过度发热,进行慢慢细磨,使石磨和油料之间挤压停留的时间相对较长,出油率自然会高,且出的油味道纯正,清香,得纯核桃油备用;然后再将磨油剩下的核桃肉的渣糊,收集后,冷冻干燥,打成核桃肉细粉备用;此时可将收集的核桃肉外皮进行乙醇提取,获得外皮中黄酮等营养物质,再用4%枸橼酸进行脱色处理,解决核桃外皮造成的褐色,脱色后得纯正无色的提取物备用;按核桃油48%、核桃肉细粉50%,核桃皮提取物2%的比例,进行混合,得全价营养核桃稠油,备用;最后,取混合油60-80%,全价营养核桃稠油20-50%,混合成营养精油后,备用。
k、选用当年新品优级粳米50-80%,泰国香米5-20%,东北五常香米15-30%,打成混合细粉,过筛备用;然后用其混合粉95-98%,加入市购莲藕生粉2-5%进行混合后,备用。
二、配比组分制备
取a步骤获得的绞股蓝全价营养浓缩液50-75%、b步骤获得的以山楂黄酮为主要成分的浓缩液15-35%、c步骤获得的α-葡萄糖苷酶抑制剂的野山茶低聚糖混合液10-20%,进行充分混合,得混合液1备用;然后取d步骤获得的银耳细胶液40-60%、e步骤获得的无色黑木耳细胶液40-60%,进行充分混合,入夹层锅中,60℃温度进行混合熬制30min,得熟混合胶液2备用;再取f步骤获得的鲜猕猴桃冷藏汁25-40%、g步骤获得的杏鲍菇、麦芽、茯苓、鲜怀山药制成的综合发酵液45-60%、h步骤获得的甘草提取液10-20%、进行充分混合,得混合液3备用;再取i步骤获得的花生仁浆液、八月札果浆、鲜牛奶混合制作的混合奶液40-60%,j步骤获得的营养精油40-60%,进行充分混合,得混合奶油4备用;最后取混合液1的量20-30%、混合胶液2的量20-30%、混合液3的量20-30%、混合奶油4的量20-30%,一并混合搅拌,使其充分溶为一体,无脱层,得功能综合液S备用;然后取k步骤获得的优质粳米综合粉60-70%,再取功能综合液S30-40%,进行慢慢加入混合,充分搅拌,至搅拌均匀为止,然后进行低温冷冻干燥,保持含水量在3%,再入物料制粒机制成均匀的细微颗粒,最后进入挤压造粒机器设备中,按设备操作规程,开启低温膨化程序,进行膨化后,即自动流入强压挤出步骤,通过模具,即可制造出如大米形状一样漂亮的大米,再通过整形筛理,选出合格整粒,弃掉不规整的碎粒,低温干燥灭菌,定量包装即得具有牛奶风味的高营养大米。
本发明的积极效果在于:
绞股蓝:味甘、苦、性平。有清热解毒,止咳祛痰,抗癌防老,降血脂的功能。用于治疗慢性支气管炎,传染性肝炎,肾盂炎,胃肠炎。绞股蓝总苷治高血脂症有很好疗效。化学成分:主要为绞股蓝皂苷,其基本化学结构为四环三萜的达玛烷型。已分离得到80多种皂苷,其中79种命名为绞股蓝皂苷I-LxxⅠx,其中绞股蓝皂苷Ⅲ、Ⅳ、Ⅶ、Ⅷ、Ⅺ分别为人参皂苷Rb1,Rb3,Rd,F2,还得到人参皂苷Rg3,化合物K。还有一些其它皂苷、糖类,氨基酸类和23种无机元素。药理作用:本品有抗血小板聚集作用,对四氧嘧啶性糖尿病小鼠有明显的降血糖作用,有抗疲劳、抗寒作用,有明显的镇静,催眠及镇痛作用。本品对大鼠实验性肝损伤,胃溃疡有保护作用,对体外培养的肝癌、子宫癌、肺癌、黑色素肉瘤等癌细胞的增殖有显著的抑制作用,而对正常细胞无不良影响。此外,本品尚有免疫增强作用,抗衰老作用,性激素样作用。绞股蓝总皂苷有明显降血脂作用;静脉50mg/kg注射,对麻醉猫有明显降压作用,对利多卡因中毒有救治作用,可明显延长小鼠的存活时间。绞股蓝中的氨基酸,特别是蛋氨酸,胱氨酸等含硫氨基酸的摄入量增加,可有效地阻抑和减轻铅中毒症状,绞股蓝中也含有钙物质,钙和铅在体内的代谢过程相似,服食含钙高的食物,可防治铅蓄积,对其有置换作用。
山楂叶:现代研究用于心脑血管病的治疗,其含山楂黄酮、牡荆素、鼠李糖苷、槲皮素、芦丁、表儿茶精、北美圣草素等,有行气散瘀,降血脂,软化血管等功能,对心血管***的作用,有增强心肌收缩力,增加心输出量,减慢心律的作用。实验证明,其还有较持久的降压作用,对不同动物造成的各种高脂血症模型有较肯定的降脂作用。山楂叶中含丰富的铁和VC,铁可以减少铅在体内蓄积,VC可促进铁的吸收,从而抑制铅的吸收和危害。
野山茶:以福建产野山茶为优,俗名“菜叶茶”,嫩叶可当野菜吃,老叶可泡茶,和传统的老茶树叶有相同功能,但其α-葡萄糖苷酶抑制剂的低聚糖,优于老茶树,现代医学发现,α-葡萄糖苷酶抑制剂,对小肠壁细胞刷状缘的α-葡萄糖苷酶的活性具有抑制作用,从而导致了肠道内多糖,寡糖或双糖的降解受到抑制,使来自碳水化合物的葡萄糖的降解和吸收速度变缓,降低餐后血糖的升高,使平均血糖值下降。α-葡萄糖苷酶抑制剂的降糖作用平稳,对Ⅰ、Ⅱ型糖尿病均有效,而野山茶中的低聚糖抑制α-葡萄糖苷酶作用很明显,其降糖作用不亚于昂贵的阿卡波糖,且含量很丰富,而且更加安全。这种野山茶资源相当丰富,福建等地广泛分布。据说每公斤野山茶提取纯化低聚糖7000-21000mg以上。本方中用野山茶发酵获得低聚糖和大米结合,有利于糖尿病人吃大米抑制大米中的碳水化合物缓慢转化为糖,缓慢吸收,平衡血糖,而且野山茶和低聚糖混合液中还含有丰富的维生素、微量元素和多酚化合物,对人体健康有积极意义,特别是尚含有野山茶的鞣酸能与体内的铅结合成可溶性物质,并随尿排出体外。
银耳:富含维生素D,能防止钙的流失,可促进生长发育,因富含硒等微量元素,它可以增强机体抗肿瘤的免疫能力,同时还能增强肿瘤患者对放疗化疗的耐受力,银耳也是一味滋补良药,特点是滋润而不腻滞,具有补脾开胃、益气清肠、安眠健胃、补脑、养阴清热、润燥之功效。临床流行病学研究发现,糖尿病、高血脂、动脉粥样硬化及高血压均与膳食纤维素摄入不足有关,银耳中膳食纤维素很高,且富含天然植物胶质,有降血糖作用。本方中使用,其胶质可使大米制作后显得光亮,有嚼劲。
黑木耳:人称“素中之荤”“素中之肉”,是人们熟知的补品,是祖国医学传统的扶正强壮药,现代医学认为,黑木耳是天然的强有力的抗凝剂。黑木耳的汁液,与含血小板的血浆混合在一起,血小板即失去凝聚作用,这是由于黑木耳中含有一种嘌呤核苷的物质,具有抗血小板凝聚作用,有类阿斯匹林的保健功能。
猕猴桃:含VC量较高,VC可以促进外伤愈合,增强抵抗力,和其他激素一起反应可增加疗效,抗衰老、抗氧化、抗癌,有资料证明体内VC浓度含量高时,生命期延长。VC在促进脑细胞结构的坚固、消除脑细胞的松弛和紧缩方面起着相当大的作用。美国营养学家总结出结论:人的血液中VC的含量与智力之间有着非常密切的关系,能增强神经细管通透性,改善大脑功能,保持思维敏捷。VC能促进铁的吸收,协同排铅和减少铅在体内蓄积。
杏鲍菇:和香菇的营养价值相当,含香菇多糖,维生素B1、维生素B12、维生素C、维生素B6,氨基酸类,色氨酸、亮氨酸、组氨酸、蛋氨酸、缬氨酸、精氨酸、甘氨酸、赖氨酸、谷氨酸、丝氨酸、苯丙氨酸,核酸成份,有免疫增强和保肝治疗病毒性肝炎作用,有抑制重金属在体内的蓄积危害。
麦芽::消食行气,健脾开胃,退乳消胀的功能。用于食积不消,脘腹胀痛,脾虚食少,乳汁郁积等。麦芽含丰富的维生素D、E、磷脂等,还可降低血糖。
茯苓:味甘淡,性平,甘平和缓,淡而渗利,健脾补中,宁心安神,利水,渗湿,用于脾虚不能运化水湿而所致的泄泻、失眠等症。含茯苓聚糖,茯苓酸,蛋白质,卵磷脂等,能促进钠、钾、氯等电解质的排出,可提高免疫力,抗肿瘤,保肝,对心血管,糖尿病均有好处。
怀山药:味甘,性平,有健脾,益肺,固肾,涩精的功能,用于脾虚久泻,肺虚咳嗽,肾虚遗精,带下,尿频等症。有降血糖作用,提高免疫力。
甘草:味甘、性平,润肺止咳,缓急止痛,缓和药性,调和百药。用于脾胃虚弱,中气不足,气短乏力,食少便溏。宜用于痈疽疮毒、食物或药物中毒,还用于脘腹或四肢挛急作痛。含甘草甜素,是甘草次酸的二葡萄糖醛酸甙,为甘草的甜味成分,有类似肾上腺皮质激素样作用,还有一定抗过敏作用。甘草中的甘草酸有解农药中毒作用。本方中主要用于协助排除食物中的农药残留。
花生仁:含丰富的维生素,矿物质和脂肪油、蛋白质、氨基酸、卵磷脂、嘌呤及花生碱、纤维素、无机盐、植物血细胞凝结素等,有润肺和胃、养血,用于过敏性紫癜、血小板减少性紫癜、老年性慢性支气管炎、身体虚弱、食欲不振、血尿、支气管扩张、咯血、慢性肝炎、胃炎、肺气肿、冠心病、心力衰弱、心律不齐、慢性肾炎等。花生中的蛋白质可以影响铅和镉的代谢,阻抑和减轻铅、镉中毒症状。
八月札:归肝、胃经。疏肝理气散结。用于肝郁气滞所致的胁痛、肝胃气痛及疝气痛等证。近年临床常以本品用于乳腺癌及消化道癌肿。本品又能利尿,用于小便不利,石淋等证。八月札鲜果肉味道鲜美,香甜可口,有乳香感,回味深长,汁液丰富,汁液为白色,如同牛奶,民间有称“牛***果”,营养价值很高。
鲜牛奶:含大量蛋白质、微量元素、钙、铁、锌、镁等成分。人体内过量的铅能影响蛋白质的代谢,引起体重减轻,人体蛋白质摄入量若不足,可使组织中铅蓄积量明显上升,若增加蛋白质及蛋氨酸、胱氨酸等含硫氨基酸的摄入量,可以有效地阻抑和减轻铅中毒症状。而铅与钙在体内的代谢过程相似,服食钙高的食物可防治铅蓄积。
苎麻:苎麻又称苧麻、拧麻,其麻籽油中不饱和脂肪酸90%以上,多不饱和脂肪酸79%以上,亚油酸含量尤为丰富,达77.4%-78.84%,苎麻籽油含17种氨基酸,总含量为209.02-278.46mg/g,其中7种必需氨基酸占氨基酸的32.06%-33.17%。不饱和脂肪酸对调节血脂、肿瘤预防、改善记忆等多方面起重要作用。多不饱和脂肪酸可以减少心脑血管病的发病率和死亡率。
火麻仁:用于老人,产妇及体弱者由于津枯血少所致的肠燥便秘。《药品化义》“凡年老血液枯燥,产后气血不顺,病后元气未复或禀弱不能运行者皆治”。还具有治疗健忘,落发不生,及一百二十种恶风。具有补中益气,肥健不老,延年益寿作用。现代研究,其含脂肪油30%,油中含***酚、植物钙、镁、挥发油、维生素B1等成分,具有降压、调节血脂、滑润性缓泻作用。
核桃:性温,味香而微涩。补脑,益智,补肾,强腰,美肤,益肺定喘,通顺血脉,乌须黑发,用于肾虚,腰膝冷痛,心肾两亏,大便秘结等症。核桃在国外,人称“大力士食品”、“益智果”。在国内享有“万岁子”、“长寿果”、“养人之宝”美称。常吃核桃可增强记忆力,其卓著的健脑效果和丰富的营养价值,已经为越来越多的人所推崇。现代医学研究认为,核桃中的磷脂,对脑神经有良好的保健作用,核桃油中的不饱和脂肪酸有防治动脉硬化作用。核桃中含丰富的蛋白质、脂肪、22种矿物质,多种维生素。脂肪和蛋白质是大脑最好的营养物质,且其蛋白质是优质蛋白质。每100g中蛋白质20g,不饱和脂肪酸63g,碳水化合物10.7g,钙108mg,磷329mg,铁3.2mg,胡萝卜素30ug,维生素E43.21mg,膳食纤维素9.6g,钾385mg,硒4.62ug,锌2.17mg,锰3.44mg,铬3.2mg,氨基酸2.5%,亚油酸71%,亚麻酸12%,还有丰富的维生素A,维生素B1,维生素B2,维生素C,维生素B6等。有资料显示,人体衰老过程中,锌、锰含量日渐降低,常吃核桃有利于补充锌、锰,抗衰老。铬有促进葡萄糖利用,胆固醇代谢和保护心血管的功能,常吃核桃对糖尿病和肥胖病有好处。另有报道,核桃镇咳平喘,对慢性气管炎和哮喘病患者疗效极佳。特别是核桃可有效阻抑重金属在体内蓄积。
粳米:大米的一种,粳米的颗粒粗而短,为椭圆形,透明度高,表面光亮,看上去似有油性。粳米吸水性差,胀性小,但煮熟后,口感柔和,香气浓郁。粳米中的蛋白质主要是米精蛋白,氨基酸的组成比较完全,人体容易消化吸收,但粳米中不含赖氨酸对孩子智力和生长发育不利,是其缺点,在粳米中加入核桃等其它有益成分,可弥补这一缺陷。米中各种营养素含量虽不是很高,但因其食用量大,也具有很高的营养功效,是补充营养素的基础食物。 每100克一级标米(粳)约含水分14 7克,热量约为1411千焦,蛋白质7.3克,脂肪0.3克,膳食纤维0.9克,糖类76.3克,维生素B1 0.35毫克,维生素B2 0.05毫克,维生素P2.6毫克,维生素E 0.49毫克,钙7毫克,磷120毫克,铁1.1毫克,中医认为,米性味甘平,具有补中益气、健脾养胃、益精强志、和五脏、通血脉、聪耳明目、止烦、止渴、止泻的功效,多食能强身,使人容颜焕发。
泰国香米、东北五常米,它们的营养价值与大米、粳米差不多,大同小异,只是泰国香米和东北五常米香味都较浓郁,品质较好。
莲藕粉:味甘,性平,有收敛止血作用,含丰富的维生素,微量元素,藕节收敛止血,兼能化瘀,故能止血而不留瘀。《日华子本草》:“解热毒,消瘀血,产后血闷”。《本草纲目》:“能止咳血、唾血、血淋、溺血、下血、血痢、血崩”。本方中与粳米粉混合,做出的大米口感滑润,外观透亮。
具体实施方式
实施例一
一、选材和分别制备
a、取优级干燥绞股蓝全草,切段,按炒茶方法,微火炒制成半成品青茶时,冷却,干燥,然后打粗粉,置入提取器中,采用公知的超临界流体连续式提取法,获得高品质的无草青味,而有了清香味的以绞股蓝皂苷为主要特征的全价营养浓缩液,备用。
b、取优级净选的干燥入药用山楂叶原料,无虫蛀,无参杂秋季黄叶,打粗粉,置入提取器中,采用公知的超临界流体连续式提取法,获得高品质纯正的以山楂黄酮为主要成分的浓缩液,备用。
c、筛选优级干燥的老叶野山茶,将其打粉,置入通用设备蒸器中,加入纯净水,以淹住原料为准,使其充分吸收水分,再用通用设备蒸气法,蒸2h至熟透,然后起出置入发酵罐中,待冷却至 30℃,加入发酵酶制剂10%,让其充分发酵糖化,温度控制在80-130℃之间,压力控制在8.0-10.0mpa之间,作用10-30h,开始生成低聚糖时,再加入氢使其充分发生糖化反应,操作时,可等氢化反应开始时,将温度从80℃升至100℃,再缓慢升至120℃以至130℃止。在高温高压下,氢发生糖化反应在酶制剂的协同作用下,就生成了α-葡萄糖苷酶抑制剂的野山茶低聚糖,通过压榨、过滤,收集野山茶低聚糖混合溶液,备用。
d、取优级银耳,用纯净水加热至40℃,将其发泡成软体,用打浆机将其打成浆糊,入胶体磨细磨成流体,均质机均质后,过滤成银耳细胶液,脱气,备用。
e、取优级黑木耳,用纯净水加热至40℃,将其发泡成软体,用打浆机将其打成浆糊,入胶体磨细磨成流体,均质机均质后,过滤成黑木耳细胶液再加入枸橼酸4%脱色后,再进行一次过滤,得无色黑木耳细胶液,备用。
f、选用优级成熟尚未***的鲜猕猴桃,去皮后,选用打浆机低功率档,打成粗浆,防止种籽破碎,去除过滤掉种籽,然后入胶体磨细磨成细流体状,再用均质机将其均质,过滤后,防氧化脱气,杀菌,冷藏备用。
g、选用优级新鲜杏鲍菇25%,洗净,滤水,切块,再选用干燥优级麦芽25%、优级茯苓25%、优级鲜怀山药25%,洗净,去毛,切块,一同入打浆机,不加水打成稠浆备用;然后将四者稠浆糊置蒸器设备中,加入适量纯净水,使其能够膨胀充分,然后开动通用蒸气设备,用蒸气法,1.5h,将其蒸熟透,再置到发酵罐中,冷却至30℃时,加入发酵菌种粉9%,让其充分糖化发酵,温度控制在28℃,密封酿造72h,然后,通过压榨,过滤,获综合发酵液,备用。
h、取优级甘草,切段,打粉,置入提取器中,采用公知的超临界流体连续式提取法,获得高品质的以甘草酸、甘草皂苷为代表的综合甘草提取液。备用。
i、选用优级花生仁,用40℃纯净水浸泡2h,去皮,然后入打浆机,打成细浆,过滤,获花生浆液备用;再取新鲜成熟野生八月札果,去除果肉中硬核,将大果切成小块,连带果皮肉一块,入打浆机,打成果浆,再入胶体磨细磨成流体状,再用均质机均质,过滤后,防氧化脱气,以免褐变,得浆液,冷藏备用;最后取优级鲜牛奶,进行杀菌处理后备用;然后将花生浆液20%和八月札浆液20%以及鲜牛奶60%进行混合,充分搅拌均匀,杀菌后,冷藏备用。
j、选用优级苎麻籽60%、火麻仁40%,用55℃温度翻炒至外皮焦黄,散香,起出冷却,干燥后,用电动石磨,每分钟控制在12转,5秒钟一转的转速,防止过度发热,进行慢慢细磨,出纯正混合油,备用;再选用核桃仁,用49℃-50℃温度翻炒出香,核桃仁的外皮应保持原色,可以稍有变化,但不能过度焦黄,而且部分自然脱落,起锅冷却时,外皮会全部脱落,不可丢弃,外皮另外收集后等待处理;待核桃肉自然干燥后变的酥脆,此时,方可用电动石磨,每分钟控制在10转,6秒钟一转的较慢转速,防止过度发热,进行慢慢细磨,使石磨和油料之间挤压停留的时间相对较长,出油率自然会高,且出的油味道纯正,清香,得纯核桃油备用;然后再将磨油剩下的核桃肉的渣糊,收集后,冷冻干燥,打成核桃肉细粉备用;此时可将收集的核桃肉外皮进行乙醇提取,获得外皮中黄酮等营养物质,再用4%枸橼酸进行脱色处理,解决核桃外皮造成的褐色,脱色后得纯正无色的提取物备用;按核桃油48%、核桃肉细粉50%,核桃皮提取物2%的比例,进行混合,得全价营养核桃稠油,备用;最后,取混合油60%,全价营养核桃稠油40%,混合成营养精油后,备用。
k、选用当年新品优级粳米80%,泰国香米5%,东北五常香米15%,打成混合细粉,过筛备用;然后用其混合纯粉95%,加入市购莲藕生粉5%进行混合后,备用。
二、配比组分制备
取a步骤获得的以绞股蓝皂苷为主要特征的全价营养浓缩液60%、b步骤获得的以山楂黄酮为主要成分的浓缩液20%、c步骤获得的以α-葡萄糖苷酶抑制剂的野山茶低聚糖混合液20%,进行充分混合,得混合液1备用;然后取d步骤获得的银耳细胶液60%、e步骤获得的无色黑木耳细胶液40%,进行充分混合,入夹层锅中,60℃温度进行混合熬制30min,得熟混合胶液2备用;再取f步骤获得的鲜猕猴桃冷藏汁40%、g步骤获得的杏鲍菇、麦芽、茯苓、鲜怀山药制成的综合发酵液50%,h步骤获得的甘草提取液10%,进行充分混合,得混合液3备用;再取i步骤获得的用花生仁浆液、八月札果浆、鲜牛奶混合制作的混合奶液50%、j步骤获得的营养精油50%,进行充分混合,得混合奶油4备用;最后取混合液1的量25%、混合胶液2的量25%、混合液3的量25%、混合奶油4的量25%,一并混合搅拌,使其充分溶为一体,无脱层,得功能综合液S备用;然后取k步骤获得的优质粳米综合粉65%,再取功能综合液S35%,一点点加入,进行混合,搅拌,至搅拌均匀为止,然后进行低温冷冻干燥,保持含水量在3%,再入物料制粒机制成均匀的细微颗粒,最后进入挤压造粒机器设备中,按设备操作规程,开启低温膨化程序,进行膨化后,即自动流入强压挤出步骤,通过模具,即可制造出如大米形状一样漂亮的大米,再通过整形筛理,选出合格整粒,弃掉不规整的碎粒,低温干燥灭菌,定量包装即得具有牛奶风味的高营养大米。
实施例二
一、选材和分别制备
a、取优级干燥绞股蓝全草,切段,按炒茶方法,微火炒制成半成品青茶时,冷却,干燥,然后打粗粉,置入提取器中,采用公知的超临界流体连续式提取法,获得高品质的无草青味,而有了清香味的以绞股蓝皂苷为主要特征的全价营养浓缩液,备用。
b、取优级净选的干燥入药用山楂叶原料,无虫蛀,无参杂秋季黄叶,打粗粉,置入提取器中,采用公知的超临界流体连续式提取法,获得高品质纯正的以山楂黄酮为主要成分的浓缩液,备用。
c、筛选优级干燥的老叶野山茶,将其打粉,置入通用设备蒸器中,加入纯净水,以淹住原料为准,使其充分吸收水分,再用通用设备蒸气法,蒸2h至熟透,然后起出置入发酵罐中,待冷却至 30℃,加入发酵酶制剂10%,让其充分发酵糖化,温度控制在80-130℃之间,压力控制在8.0-10.0mpa之间,作用10-30h,开始生成低聚糖时,再加入氢使其充分发生糖化反应,操作时,可等氢化反应开始时,将温度从80℃升至100℃,再缓慢升至120℃至130℃止。在高温高压下,氢发生糖化反应在酶制剂的协同作用下,就生成了α-葡萄糖苷酶抑制剂的野山茶低聚糖,通过压榨、过滤,收集野山茶低聚糖混合溶液,备用。
d、取优级银耳,用纯净水加热至40℃,将其发泡成软体,用打浆机将其打成浆糊,入胶体磨细磨成流体,均质机均质后,过滤成银耳细胶液,脱气,备用。
e、取优级黑木耳,用纯净水加热至40℃,将其发泡成软体,用打浆机将其打成浆糊,入胶体磨细磨成流体,均质机均质后,过滤成黑木耳细胶液再加入枸橼酸4%脱色后,再进行一次过滤,得无色黑木耳细胶液,备用。
f、选用优级成熟尚未***的鲜猕猴桃,去皮后,选用打浆机低功率档,打成粗浆,防止种籽破碎,去除过滤掉种籽,然后入胶体磨细磨成细流体状,再用均质机将其均质,过滤后,防氧化脱气,杀菌,冷藏备用。
g、选用优级新鲜杏鲍菇30%,洗净,滤水,切块,再选用干燥优级麦芽20%、优级茯苓20%、优级鲜怀山药30%,洗净,去毛,切块,一同入打浆机,不加水打成稠浆备用;然后将四者稠浆糊置蒸器设备中,加入适量纯净水,使其能够膨胀充分,然后开动通用蒸气设备,用蒸气法,1.5h,将其蒸熟透,再置到发酵罐中,冷却至30℃时,加入发酵菌种粉9%,让其充分糖化发酵,温度控制在28℃,密封酿造72h,然后,通过压榨,过滤,获综合发酵液,备用。
h、取优级甘草,切段,打粉,置入提取器中,采用公知的超临界流体连续式提取法,获得高品质的以甘草酸、甘草皂苷为代表的综合甘草提取液,备用。
i、选用优级花生仁,用40℃纯净水浸泡2h,去皮,然后入打浆机,打成细浆,过滤,获花生浆液备用;再取新鲜成熟野生八月札果,去除果肉中硬核,将大果切成小块,连带果皮肉一块,入打浆机,打成果浆,再入胶体磨细磨成流体状,再用均质机均质,过滤后,防氧化脱气,以免褐变,得浆液,冷藏备用;最后取优级鲜牛奶,进行杀菌处理后备用;然后将花生浆液30%和八月札浆液30%以及鲜牛奶40%进行混合,充分均匀,杀菌后,冷藏备用。
j、选用优级苎麻籽65%、火麻仁35%,用55℃温度翻炒至外皮焦黄,散香,起出冷却,干燥后,用电动石磨,每分钟控制在12转,5秒钟一转的转速,防止过度发热,进行慢慢细磨,出纯正混合油,备用;再选用核桃仁,用49℃-50℃温度翻炒出香,核桃仁的外皮应保持原色,可以稍有变化,但不能过度焦黄,而且部分自然脱落,起锅冷却时,外皮会全部脱落,不可丢弃,外皮另外收集后等待处理;待核桃肉自然干燥后变的酥脆,此时,方可用电动石磨,每分钟控制在10转,6秒钟一转的较慢转速,防止过度发热,进行慢慢细磨,使石磨和油料之间挤压停留的时间相对较长,出油率自然会高,且出的油味道纯正,清香,得纯核桃油备用;然后再将磨油剩下的核桃肉的渣糊,收集后,冷冻干燥,打成核桃肉细粉备用;此时可将收集的核桃肉外皮进行乙醇提取,获得外皮中黄酮等营养物质,再用4%枸橼酸进行脱色处理,解决核桃外皮造成的褐色,脱色后得纯正无色的提取物备用;按核桃油48%、核桃肉细粉50%,核桃皮提取物2%的比例,进行混合,得全价营养核桃稠油,备用;最后,取混合油80%,全价营养核桃稠油20%,混合成营养精油后,备用。
k、选用当年新品优级粳米60%,泰国香米15%,东北五常香米25%,打成混合细粉,过筛备用;然后用其混合粉98%,加入市购莲藕生粉2%进行混合后,备用。
二、配比组分制备
取a步骤获得的以绞股蓝皂苷为主要特征的全价营养浓缩液50%、b步骤获得的以山楂黄酮为主要成分的浓缩液35%、c步骤获得的以α-葡萄糖苷酶抑制剂的野山茶低聚糖混合液15%,进行充分混合,得混合液1备用;然后取d步骤获得的银耳细胶液40%、e步骤获得的无色黑木耳细胶液60%,进行充分混合,入夹层锅中,60℃温度进行混合熬制30min,得熟混合胶液2备用;再取f步骤获得的鲜猕猴桃冷藏汁25%、g步骤获得的杏鲍菇、麦芽、茯苓、鲜怀山药制成的综合发酵液60%,h步骤获得的甘草提取液15%,进行充分混合,得混合液3备用;再取i步骤获得的用花生仁浆液、八月札果浆、鲜牛奶混合制作的混合奶液60%、j步骤获得的营养精油40%,进行充分混合,得混合奶油4备用;最后取混合液1的量20%、混合胶液2的量30%、混合液3的量20%、混合奶油4的量30%,一并混合搅拌,使其充分溶为一体,无脱层,得功能综合液S备用;然后取k步骤获得的优质粳米综合粉60%,再取功能综合液S40%,一点点加入,进行混合,搅拌,至搅拌均匀为止,然后进行低温冷冻干燥,保持含水量在3%,再入物料制粒机制成均匀的细微颗粒,最后进入挤压造粒机器设备中,按设备操作规程,开启低温膨化程序,进行膨化后,即自动流入强压挤出步骤,通过模具,即可制造出如大米形状一样漂亮的大米,再通过整形筛理,选出合格整粒,弃掉不规整的碎粒,低温干燥灭菌,定量包装即得具有牛奶风味的高营养大米。
实施例三
一、选材和分别制备
a、取优级干燥绞股蓝全草,切段,按炒茶方法,微火炒制成半成品青茶时,冷却,干燥,然后打粗粉,置入提取器中,采用公知的超临界流体连续式提取法,获得高品质的无草青味,而有了清香味的以绞股蓝皂苷为主要特征的全价营养浓缩液,备用。
b、取优级净选的干燥入药用山楂叶原料,无虫蛀,无参杂秋季黄叶,打粗粉,置入提取器中,采用公知的超临界流体连续式提取法,获得高品质纯正的以山楂黄酮为主要成分的浓缩液,备用。
c、筛选优级干燥的老叶野山茶,将其打粉,置入通用设备蒸器中,加入纯净水,以淹住原料为准,使其充分吸收水分,再用通用设备蒸气法,蒸2h至熟透,然后起出置入发酵罐中,待冷却至 30℃,加入发酵酶制剂10%,让其充分发酵糖化,温度控制在80-130℃之间,压力控制在8.0-10.0mpa之间,作用10-30h,开始生成低聚糖时,再加入氢使其充分发生糖化反应,操作时,可等氢化反应开始时,将温度从80℃升至100℃,再缓慢升至120℃至130℃止。在高温高压下,氢发生糖化反应在酶制剂的协同作用下,就生成了α-葡萄糖苷酶抑制剂的野山茶低聚糖,通过压榨、过滤,收集野山茶低聚糖混合溶液,备用。
d、取优级银耳,用纯净水加热至40℃,将其发泡成软体,用打浆机将其打成浆糊,入胶体磨细磨成流体,均质机均质后,过滤成银耳细胶液,脱气,备用。
e、取优级黑木耳,用纯净水加热至40℃,将其发泡成软体,用打浆机将其打成浆糊,入胶体磨细磨成流体,均质机均质后,过滤成黑木耳细胶液再加入枸橼酸4%脱色后,再进行一次过滤,得无色黑木耳细胶液备用。
f、选用优级成熟尚未***的鲜猕猴桃,去皮后,选用打浆机低功率档,打成粗浆,防止种籽破碎,去除过滤掉种籽,然后入胶体磨细磨成细流体状,再用均质机将其均质,过滤后,防氧化脱气,杀菌,冷藏备用。
g、选用优级新鲜杏鲍菇55%,洗净,滤水,切块,再选用干燥优级麦芽10%、优级茯苓10%、优级鲜怀山药25%,洗净,去毛,切块,一同入打浆机,不加水打成稠浆备用;然后将四者稠浆糊置蒸器设备中,加入适量纯净水,使其能够膨胀充分,然后开动通用蒸气设备,用蒸气法,1.5h,将其蒸熟透,再置到发酵罐中,冷却至30℃时,加入发酵菌种粉9%,让其充分糖化发酵,温度控制在28℃,密封酿造72h,然后,通过压榨,过滤,获综合发酵液,备用。
h、取优级甘草,切段,打粉,置入提取器中,采用公知的超临界流体连续式提取法,获得高品质的以甘草酸、甘草皂苷为代表的综合甘草提取液,备用。
i、选用优级花生仁,用40℃纯净水浸泡2h,去皮,然后入打浆机,打成细浆,过滤,获花生浆液备用;再取新鲜成熟野生八月札果,去除果肉中硬核,将大果切成小块,连带果皮肉一块,入打浆机,打成果浆,再入胶体磨细磨成流体状,再用均质机均质,过滤后,防氧化脱气,以免褐变,得浆液,冷藏备用;最后取优级鲜牛奶,进行杀菌处理后备用;然后将花生浆液25%和八月札浆液25%以及鲜牛奶50%进行混合,充分搅拌均匀,杀菌后,冷藏备用。
j、选用优级苎麻籽75%、火麻仁25%,用55℃温度翻炒至外皮焦黄,散香,起出冷却,干燥后,用电动石磨,每分钟控制在12转,5秒钟一转的转速,防止过度发热,进行慢慢细磨,出纯正混合油,备用;再选用核桃仁,用49℃-50℃温度翻炒出香,核桃仁的外皮应保持原色,可以稍有变化,但不能过度焦黄,而且部分自然脱落,起锅冷却时,外皮会全部脱落,不可丢弃,外皮另外收集后等待处理;待核桃肉自然干燥后变的酥脆,此时,方可用电动石磨,每分钟控制在10转,6秒钟一转的较慢转速,防止过度发热,进行慢慢细磨,使石磨和油料之间挤压停留的时间相对较长,出油率自然会高,且出的油味道纯正,清香,得纯核桃油备用;然后再将磨油剩下的核桃肉的渣糊,收集后,冷冻干燥,打成核桃肉细粉备用;此时可将收集的核桃肉外皮进行乙醇提取,获得外皮中黄酮等营养物质,再用4%枸橼酸进行脱色处理,解决核桃外皮造成的褐色,脱色后得纯正无色的提取物备用;按核桃油48%、核桃肉细粉50%,核桃皮提取液2%的比例,进行混合,得全价营养核桃稠油,备用;最后,取混合油50%,全价营养核桃稠油50%,混合成营养精油后,备用。
k、选用当年新品优级粳米50%,泰国香米20%,东北五常香米30%,打成混合细粉,过筛备用;然后用其混合纯粉97%,加入市购莲藕生粉3%进行混合后,备用。
二、配比组分制备
取a步骤获得的以绞股蓝皂苷为主要特征的全价营养浓缩液75%、b步骤获得的以山楂黄酮为主要成分的浓缩液15%、c步骤获得的以α-葡萄糖苷酶抑制剂的野山茶低聚糖混合液10%,进行充分混合,得混合液1备用;然后取d步骤获得的银耳细胶液50%、e步骤获得的无色黑木耳细胶液50%,进行充分混合,入夹层锅中,60℃温度进行混合熬制30min,得熟混合胶液2备用;再取f步骤获得的鲜猕猴桃冷藏汁35%、g步骤获得的杏鲍菇、麦芽、茯苓、鲜怀山药制成的综合发酵液45%,h步骤获得的甘草提取液20%,进行充分混合,得混合液3备用;再取i步骤获得的用花生仁浆液、八月札果浆、鲜牛奶混合制作的混合奶液40%、j步骤获得的营养精油60%,进行充分混合,得混合奶油4备用;最后取混合液1的量30%、混合胶液2的量20%、混合液3的量30%、混合奶油4的量20%,一并混合搅拌,使其充分溶为一体,无脱层,得功能综合液S备用;然后取k步骤获得的优质粳米综合粉70%,再取功能综合液S30%,一点点加入,进行混合,搅拌,至搅拌均匀为止,然后进行低温冷冻干燥,保持含水量在3%,再入物料制粒机制成均匀的细微颗粒,最后进入挤压造粒机器设备中,按设备操作规程,开启低温膨化程序,进行膨化后,即自动流入强压挤出步骤,通过模具,即可制造出如大米形状一样漂亮的大米,再通过整形筛理,选出合格整粒,弃掉不规整的碎粒,低温干燥灭菌,定量包装即得具有牛奶风味的高营养大米。
按100g计,其主要营养成份如下:
观感 | 浅淡黄乳色,透光泽 | 膳食纤维素 | 3.96 g |
口感 | 清香,润滑,有嚼劲 | 绞股总皂苷 | 19.57mg |
维生素B1 | 2.32 mg | 胡萝卜素 | 4.90 mg |
维生素B2 | 2.318mg | 蛋氨酸 | 149 mg |
维生素B6 | 0.28 mg | 缬氨酸 | 314 mg |
维生素C | 30.1mg | 亮氨酸 | 218mg |
维生素E | 5.97mg | 苯丙氨酸 | 215 mg |
蛋白质 | 10.11 g | 赖氨酸 | 211 mg |
钙 | 15.4 mg | 谷氨酸 | 231 mg |
磷 | 225 mg | 丝氨酸 | 160 mg |
铁 | 6.93 mg | 甘氨酸 | 183 mg |
锌 | 0.296mg | 精氨酸 | 253 mg |
镁 | 0.54mg | 色氨酸 | 114 mg |
硒 | 0.147 mg | 组氨酸 | 247mg |
不饱和脂肪酸 | 5.90mg | 胱氨酸 | 117mg |
碳水化合物 | 69.9g | 亚油酸 | 3.80mg |
通过检测,可以看出用本方案做出的大米其营养价值显著提高,比普通大米10几种营养,提高到30多种左右,特别是蛋白质和氨基酸、矿物质明显多于且量高于普通大米,对人体保健有一定积极意义。
抑制重金属铅、镉吸收的动物试验报告(参考):
选用小白鼠六只,分成三组,A组为试验1组(两只),B组为试验2组(两只),C组为对比组(两只)。
A组试验组
称重两只小白鼠的体重,分别为150g,试验前进行体检,分别抽取血液样本5ml,进行化验,检测结果属正常,血液中无有铅、镉重金属物质存在。
然后每天早上给予每只白鼠喂食本方案的大米饭25g,其中同时添加有铅0.0024mg、镉0.0024mg(镉含量≥0.2mg/kg为超标)给白鼠吃;中午再喂给相同量的相同大米饭给白鼠吃,下午喂食的米饭与之前两次喂食米饭均相同。连续喂食20天后,抽血化验,检测结果:血液中没有铅、镉的存在。
B组对比组
对试验白鼠事先喂食了含有重金属铅和镉的食物,20天后,抽血化验检测两只白鼠都不同程度含有铅、镉重金属。一只铅≥0.043mg、镉≥0.038mg,另一只铅≥0.036mg、镉≥0.041mg。经过喂食本方案的大米饭,其中不添加铅、镉,20天后,再次检测,其中一只铅含量降至0.025mg,镉降至0.021mg;另一只铅降至0.020mg,镉降至0.023mg。证明该大米饭有协同置换重金属作用。可能是蛋白质和微量元素、氨基酸等化合物协同作用的效果。
C组对比组
与A组试验内容相同,只是其米饭中,不含有本方案中的功能综合液S成分,仅含与A组米饭相同的两种重金属。喂食量和次数均相同,连续喂食20天后,两只白鼠分别抽血5ml化验,检测结果:血液中含有铅≥0.048mg、镉≥0.039mg。证明铅、镉已被血液吸收至体内。
结论:通过试验,可以证明用本方案制造的大米米饭可以使其中的相关营养成分抑制重金属在血液中吸收,有功能综合液S的米饭和没有相应营养的米饭是明显有区别的。
Claims (1)
1.一种用牛奶和绞股蓝制造的营养大米,其特征是由以下两部分工艺制备而成:
一、选材和分别制备
a、取优级干燥绞股蓝全草,切段,按炒茶方法,微火炒制成半成品青茶时,冷却,干燥,然后打粗粉,置入提取器中,采用公知的超临界流体连续式提取法,获得高品质的无草青味,而有了清香味的以绞股蓝皂苷为主要特征的全价营养浓缩液,备用;
b、取优级净选的干燥入药用山楂叶原料,无虫蛀,无参杂秋季黄叶,打粗粉,置入提取器中,采用公知的超临界流体连续式提取法,获得高品质纯正的以山楂黄酮为主要成分的浓缩液,备用;
c、筛选优级干燥的老叶野山茶,将其打粉,置入通用设备蒸器中,加入纯净水,以淹住原料为准,使其充分吸收水分,再用通用设备蒸气法,蒸2h至熟透,然后起出置入发酵罐中,待冷却至 30℃,加入发酵酶制剂10%,让其充分发酵糖化,温度控制在80-130℃之间,压力控制在8.0-10.0mpa之间,作用10-30h,开始生成低聚糖时,再加入氢使其充分发生糖化反应,操作时,可等氢化反应开始时,将温度从80℃升至100℃,再缓慢升至120℃以至130℃止;在高温高压下,氢发生糖化反应在酶制剂的协同作用下,就生成了α-葡萄糖苷酶抑制剂的野山茶低聚糖,通过压榨、过滤,收集野山茶低聚糖混合溶液,备用;
d、取优级银耳,用纯净水加热至40℃,将其发泡成软体,用打浆机将其打成浆糊,入胶体磨细磨成流体,均质机均质后,过滤成银耳细胶液,脱气,备用;
e、取优级黑木耳,用纯净水加热至40℃,将其发泡成软体,用打浆机将其打成浆糊,入胶体磨细磨成流体,均质机均质后,过滤成黑木耳细胶液再加入枸橼酸4%脱色后,再进行一次过滤,得无色黑木耳细胶液,备用;
f、选用优级成熟尚未***的鲜猕猴桃,去皮后,选用打浆机低功率档,打成粗浆,防止种籽破碎,去除过滤掉种籽,然后入胶体磨细磨成细流体状,再用均质机将其均质,过滤后,防氧化脱气,杀菌,冷藏备用;
g、选用优级新鲜杏鲍菇25-55%,洗净,滤水,切块,再选用干燥优级麦芽10-25%、优级茯苓10-25%、优级鲜怀山药20-30%,洗净,去毛,切块,一同入打浆机,不加水打成稠浆备用;然后将四者稠浆糊置蒸器设备中,加入适量纯净水,使其能够膨胀充分,然后开动通用蒸气设备,用蒸气法,1.5h,将其蒸熟透,再置到发酵罐中,冷却至30℃时,加入发酵菌种粉9%,让其充分糖化发酵,温度控制在28℃,密封酿造72h,然后,通过压榨,过滤,获综合发酵液,备用;
h、取优级甘草,切段,打粉,置入提取器中,采用公知的超临界流体连续式提取法,获得高品质的以甘草酸、甘草皂苷为代表的综合甘草提取液,备用;
i、选用优级花生仁,用40℃纯净水浸泡2h,去皮,然后入打浆机,打成细浆,过滤,获花生浆液备用;再取新鲜成熟野生八月札果,去除果肉中硬核,将大果切成小块,连带果皮肉一块,入打浆机,打成果浆,再入胶体磨细磨成流体状,再用均质机均质,过滤后,防氧化脱气,以免褐变,得浆液,冷藏备用;最后取优级鲜牛奶,进行杀菌处理后备用;然后将花生浆液20-30%和八月札浆液20-30%以及鲜牛奶40-60%进行混合,充分搅拌均匀,杀菌后,冷藏,备用;
j、选用优级苎麻籽60-75%、火麻仁25-40%,用55℃温度翻炒至外皮焦黄,散香,起出冷却,干燥后,用电动石磨,每分钟控制在12转,5秒钟一转的转速,防止过度发热,进行慢慢细磨,出纯正混合油,备用;再选用核桃仁,用49℃-50℃温度翻炒出香,核桃仁的外皮应保持原色,可以稍有变化,但不能过度焦黄,而且部分自然脱落,起锅冷却时,外皮会全部脱落,不可丢弃,外皮另外收集后等待处理;待核桃肉自然干燥后变的酥脆,此时,方可用电动石磨,每分钟控制在10转,6秒钟一转的较慢转速,防止过度发热,进行慢慢细磨,使石磨和油料之间挤压停留的时间相对较长,出油率自然会高,且出的油味道纯正,清香,得纯核桃油备用;然后再将磨油剩下的核桃肉的渣糊,收集后,冷冻干燥,打成核桃肉细粉备用;此时可将收集的核桃肉外皮进行乙醇提取,获得外皮中黄酮等营养物质,再用4%枸橼酸进行脱色处理,解决核桃外皮造成的褐色,脱色后得纯正无色的提取物备用;按核桃油48%、核桃肉细粉50%,核桃皮提取物2%的比例,进行混合,得全价营养核桃稠油,备用;最后,取混合油60-80%,全价营养核桃稠油20-50%,混合成营养精油后,备用;
k、选用当年新品优级粳米50-80%,泰国香米5-20%,东北五常香米15-30%,打成混合细粉,过筛备用;然后用其混合粉95-98%,加入市购莲藕生粉2-5%进行混合后,备用;
二、配比组分制备
取a步骤获得的绞股蓝全价营养浓缩液50-75%、b步骤获得的以山楂黄酮为主要成分的浓缩液15-35%、c步骤获得的α-葡萄糖苷酶抑制剂的野山茶低聚糖混合液10-20%,进行充分混合,得混合液1备用;然后取d步骤获得的银耳细胶液40-60%、e步骤获得的无色黑木耳细胶液40-60%,进行充分混合,入夹层锅中,60℃温度进行混合熬制30min,得熟混合胶液2备用;再取f步骤获得的鲜猕猴桃冷藏汁25-40%、g步骤获得的杏鲍菇、麦芽、茯苓、鲜怀山药制成的综合发酵液45-60%、h步骤获得的甘草提取液10-20%、进行充分混合,得混合液3备用;再取i步骤获得的花生仁浆液、八月札果浆、鲜牛奶混合制作的混合奶液40-60%,j步骤获得的营养精油40-60%,进行充分混合,得混合奶油4备用;最后取混合液1的量20-30%、混合胶液2的量20-30%、混合液3的量20-30%、混合奶油4的量20-30%,一并混合搅拌,使其充分溶为一体,无脱层,得功能综合液S备用;然后取k步骤获得的优质粳米综合粉60-70%,再取功能综合液S30-40%,进行慢慢加入混合,充分搅拌,至搅拌均匀为止,然后进行低温冷冻干燥,保持含水量在3%,再入物料制粒机制成均匀的细微颗粒,最后进入挤压造粒机器设备中,按设备操作规程,开启低温膨化程序,进行膨化后,即自动流入强压挤出步骤,通过模具,即可制造出如大米形状一样漂亮的大米,再通过整形筛理,选出合格整粒,弃掉不规整的碎粒,低温干燥灭菌,定量包装即得具有牛奶风味的高营养大米。
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