CN104106782A - 一种五味子护肝醒酒糖及其制备方法 - Google Patents
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Abstract
本发明公开了一种五味子护肝醒酒糖及其制备方法,采用五味子16%~20%、菱角粉15%~17%、高良姜9%~10%、肉豆蔻6%~8%、维生素C1%~3%、白砂糖18%~20%、葡萄糖29%为原料,通过煎煮、浓缩、软材成型工艺,制得具有保肝解酒,清热解毒,益胃健脾,滋阴补气,增强免疫力等功效的护肝醒酒糖,并且携带简单,食用方便,安全可靠;不含任何化学激素,对身体没有任何副作用,而且活性高、易吸收、利用率高、见效快,是防治酒精肝以及其他肝病的理想产品。
Description
技术领域
本发明涉及含片的技术领域,尤指一种五味子护肝醒酒糖及其制备方法。
背景技术
酒,几乎伴随着人类的整个文化历史,绵延数千年而长盛不衰。酒与各民族的文化相结合,产生了博大精深,源远流长的酒文化,成为社会文化,民族文化的重要组成部分。在华夏五千年文明史中,酒作为人们日常生活中最重要的食品之一,对华夏文明的形成起到了巨大的推动作用。自此,酒成为人们日常生活中不可或缺的东西。
然而,现代医学研究表明,大量饮酒所造成的酒精急性中毒,可以使人丧命。常喝酒还对肺不利,容易得气管炎、肺气肿、肺炎和肺结核。尤其醉酒能损害肝脏,使肝容易硬化,大量饮酒还会造成肝脏脂肪堆积,引起脂肪肝等疾病。因此,越来越多的饮酒人士饮酒开始关注饮酒后的健康问题了。
目前,市场上有40多种类的解酒产品出售,以胶囊、茶类、汤类以及颗粒类产品居多,虽然上述产品对解酒有一定的功效,但在护肝方面却不尽人意,如果即能减轻酒对肝脏的损伤,又能快速解酒康复,成为饮酒人士饮酒关注的热点。
发明内容
本发明一种五味子护肝醒酒糖及其制备方法,可以解决上述技术的不足,采用五味子、菱角粉、高良姜、肉豆蔻浸提、制粒、压片,可实现藏青果制造润肺利咽含片之目的。
为了实现上述目的,本发明的技术解决方案是:一种五味子护肝醒酒糖及其制备方法的主料组分:五味子16%~20%、菱角粉15%~17%、高良姜9%~10%、肉豆蔻6%~8%、维生素C1%~3%、白砂糖18%~20%、葡萄糖29%。
辅料:薄荷0.7%~0.9%、柠檬酸0.09%~0.11%、凝胶剂3%~5%。
其中,所述的凝胶剂由明胶30%、琼脂20%、卡拉胶24%、水24%配制而成。
工艺制备方法:
⑴煎煮:将五味子、菱角粉、高良姜、肉豆蔻除杂、清洗,加6倍量水煎煮2h,取煎煮液存放;再加6倍量水煎煮1h,合并两次煎煮液,用100目筛过滤;
⑵浓缩:滤液置入真空浓缩锅内,设定真空度97kPa、温度65℃~75℃,浓缩成稠膏,将稠膏干燥、粉碎100目过筛,制得稠膏粉;
⑶软材成型:在真空夹层锅中加入稠膏粉,再加入维生素、白砂糖%、葡萄糖、薄荷、柠檬酸,添加凝胶剂和水调和搅拌均匀,然后将真空夹层锅设定真空度97kPa、温度100℃~110℃,熬至的糖膏水分为5%以下即可出锅,使用制糖机制得成品。
本发明所述的五味子具有消炎作用,以制止肝脏损伤,激活合成代谢过程以促进受损肝细胞的修复,并能增强脱氧核醣核酸(DNA)合成物和鸟胺酸脱羧酶的活性,再生肝脏细胞。
所述的菱角粉具有味甘平,性凉,无毒,生食能消暑解热,除烦止渴,熟食能益气健脾,祛病强身,可预防饮酒过量而伤损胃津。
所述的高良姜性味辛热、归脾、胃经、善散脾胃寒邪;现代医学表明,高良姜具有抗氧化作用可以减少自由基的形成,对自由基生成抑制率达96.99%,尤其对酒精所致过氧化损伤由保护作用。
所述的肉豆蔻有温中行气,固肠止泻,消食之功。《日华子本草》载其“调中,下气,止泻痢,开胃,消食。皮外络,下气,解酒毒,治霍乱。”《得配本草》亦认为其“消宿食,解酒毒。”
本发明具有保肝解酒,清热解毒,益胃健脾,滋阴补气,增强免疫力等功效,并且携带简单,食用方便,安全可靠;不含任何化学激素,对身体没有任何副作用,而且活性高、易吸收、利用率高、见效快,是防治酒精肝以及其他肝病的理想产品。
具体实施方式
实施例1
主料组分:五味子16%、菱角粉17%、高良姜9%、肉豆蔻8%、维生素C1%、白砂糖20%、葡萄糖29%。
辅料:薄荷0.7%、柠檬酸0.11%、凝胶剂5%。
其中,所述的凝胶剂由明胶30%、琼脂20%、卡拉胶24%、水24%配制而成。
工艺制备方法:
⑴煎煮:将五味子、菱角粉、高良姜、肉豆蔻除杂、清洗,加6倍量水煎煮2h,取煎煮液存放;再加6倍量水煎煮1h,合并两次煎煮液,用100目筛过滤;
⑵浓缩:滤液置入真空浓缩锅内,设定真空度97kPa、温度65℃~75℃,浓缩成稠膏,将稠膏干燥、粉碎100目过筛,制得稠膏粉;
⑶软材成型:在真空夹层锅中加入稠膏粉,再加入维生素、白砂糖%、葡萄糖、薄荷、柠檬酸,添加凝胶剂和水调和搅拌均匀,然后将真空夹层锅设定真空度97kPa、温度100℃~110℃,熬至的糖膏水分为5%以下即可出锅,使用制糖机制得成品。
实施例2
主料组分:五味子20%、菱角粉15%、高良姜9%、肉豆蔻6%、维生素C 2%、白砂糖19%、葡萄糖29%。
辅料:薄荷0.8%、柠檬酸10%、凝胶剂4%。
其中,所述的凝胶剂由明胶30%、琼脂20%、卡拉胶24%、水24%配制而成。
工艺制备方法:
⑴煎煮:将五味子、菱角粉、高良姜、肉豆蔻除杂、清洗,加6倍量水煎煮2h,取煎煮液存放;再加6倍量水煎煮1h,合并两次煎煮液,用100目筛过滤;
⑵浓缩:滤液置入真空浓缩锅内,设定真空度97kPa、温度65℃~75℃,浓缩成稠膏,将稠膏干燥、粉碎100目过筛,制得稠膏粉;
⑶软材成型:在真空夹层锅中加入稠膏粉,再加入维生素、白砂糖%、葡萄糖、薄荷、柠檬酸,添加凝胶剂和水调和搅拌均匀,然后将真空夹层锅设定真空度97kPa、温度100℃~110℃,熬至的糖膏水分为5%以下即可出锅,使用制糖机制得成品。
实施例3
主料组分:五味子17%、菱角粉16%、高良姜10%、肉豆蔻7%、维生素C 3%、白砂糖18%、葡萄糖29%。
辅料:薄荷0.9%、柠檬酸0.11%、凝胶剂3%。
其中,所述的凝胶剂由明胶30%、琼脂20%、卡拉胶24%、水24%配制而成。工艺制备方法:
⑴煎煮:将五味子、菱角粉、高良姜、肉豆蔻除杂、清洗,加6倍量水煎煮2h,取煎煮液存放;再加6倍量水煎煮1h,合并两次煎煮液,用100目筛过滤;
⑵浓缩:滤液置入真空浓缩锅内,设定真空度97kPa、温度65℃~75℃,浓缩成稠膏,将稠膏干燥、粉碎100目过筛,制得稠膏粉;
⑶软材成型:在真空夹层锅中加入稠膏粉,再加入维生素、白砂糖%、葡萄糖、薄荷、柠檬酸,添加凝胶剂和水调和搅拌均匀,然后将真空夹层锅设定真空度97kPa、温度100℃~110℃,熬至的糖膏水分为5%以下即可出锅,使用制糖机制得成品。
以上所述,实施方式仅仅是对本发明的优选实施方式进行描述,并非对本发明的范围进行限定,在不脱离本发明技术的精神的前提下,本领域工程技术人员对本发明的技术方案作出的各种变形和改进,均应落入本发明的权利要求书确定的保护范围内。
Claims (2)
1.一种五味子护肝醒酒糖及其制备方法,其特征是:主料组分:五味子16%~20%、菱角粉15%~17%、高良姜9%~10%、肉豆蔻6%~8%、维生素C1%~3%、白砂糖18%~20%、葡萄糖29%;
辅料:薄荷0.7%~0.9%、柠檬酸0.09%~0.11%、凝胶剂3%~5%;
其中,所述的凝胶剂由明胶30%、琼脂20%、卡拉胶24%、水24%配制而成。
2.根据权利要求1所述的一种五味子护肝醒酒糖及其制备方法,其特征是:工艺制备步骤:
⑴煎煮:将五味子、菱角粉、高良姜、肉豆蔻除杂、清洗,加6倍量水煎煮2h,取煎煮液存放;再加6倍量水煎煮1h,合并两次煎煮液,用100目筛过滤;
⑵浓缩:滤液置入真空浓缩锅内,设定真空度97kPa、温度65℃~75℃,浓缩成稠膏,将稠膏干燥、粉碎100目过筛,制得稠膏粉;
⑶软材:在真空夹层锅中加入稠膏粉,再加入维生素、白砂糖%、葡萄糖、薄荷、柠檬酸,添加凝胶剂和水调和搅拌均匀,然后将真空夹层锅设定真空度97kPa、温度100℃~110℃,熬至的糖膏水分为5%以下即可出锅,使用制糖机制得成品。
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