CN104839531A - 一种辅助治疗蛔虫病的草莓果酱及其制备方法 - Google Patents
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Abstract
本发明涉及一种辅助治疗蛔虫病的草莓果酱及其制备方法，由下列原料组成：取新鲜甜草莓、薏仁、脱脂乳粉，蜂蜜、使君子、黄柏、五加皮、石榴皮、续断、山茱萸，制备方法是通过部分原料蒸煮调配得混合液A，部分原料蒸煮过滤得药液B，然后将A、B与草莓混合加热搅拌后制成。本发明果酱所含药液以其多靶点，含有多种有效成分以破坏蛔虫的生存环境进行杀驱，促进虫体排出，同时果酱中丰富的果肉成分起到调和肠胃的效果，避免了西药副作用大的缺点。
Description
技术领域
本发明涉及果酱技术领域，具体涉及一种辅助治疗蛔虫病的草莓果酱及其制备方法。
背景技术
蛔虫病是儿童最常见的寄生虫病之一。成虫寄生于人体小肠，可引起蛔虫病，幼虫能在人体内移行引起内脏移行症。儿童由于食入感染期虫卵而被感染，轻者多无明显症状，常可影响孩子的食欲和肠道的消化、吸收功能，妨碍孩子的生长发育，异位寄生虫可导致胆道蛔虫症、肠梗阻等严重并发症。常用的治蛔虫的西药由于味道苦涩儿童往往不愿服用，而营养丰富风味独特的草莓却十分受儿童的喜爱，如何将这两者进行结合是个新的问题。
发明内容
本发明的目的在于提供一种辅助治疗蛔虫病的草莓果酱及其制备方法。
本发明采用的技术方案为，一种辅助治疗蛔虫病的草莓果酱，其由以下步骤制成：
新鲜甜草莓 120‐150份、薏仁8‐12份、脱脂乳粉5‐8份，蜂蜜3‐5份、使君子6-8份、黄柏10-12份、贯众7-9份、五加皮4-7份、石榴皮11-13份、续断8-11份、山茱萸6-7份。
将薏仁与半倍质量的水混合后在蒸笼里蒸 1.5h得薏仁露， 将脱脂乳粉和蜂蜜加入薏仁露搅拌调匀成混合液A；将使君子、黄柏、贯众、五加皮、石榴皮、续断、山茱萸放入中药罐加等质量的水文火煮3h后，过滤药渣得药液B；将新鲜甜草莓和混合液A和药液B混合，在80-90℃的加热环境下边加热边以40r/min速度搅拌，待可溶性固形物达到78%-82%时停止加热，即得草莓果酱。
本发明所值得草莓果酱富含维生素、胡萝卜素、烟酸以及钙、铁、锌、硒、锰等微量元素，营养价值高，对儿童身体的成长发育十分有利；又因为是果酱成品，便于携带、冷藏、运输和常年食用，避免了草莓是季节性水果带来的限制；该果酱所含药液以其多靶点，含有多种有效成分以破坏蛔虫的生存环境进行杀驱，促进虫体排出，同时果酱中丰富的果肉成分起到调和肠胃的效果，避免了西药副作用大的缺点；该果酱原料易得，制作方法简单，制作时间较短，食用效果突出，产品和方法值得推广。
具体实施方式
实施例一
新鲜甜草莓 120份、薏仁8份、脱脂乳粉58份，蜂蜜3份、使君子6份、黄柏10份、贯众7份、五加皮4份、石榴皮11份、续断8份、山茱萸6份。
将薏仁与半倍质量的水混合后在蒸笼里蒸 1.5h得薏仁露， 将脱脂乳粉和蜂蜜加入薏仁露搅拌调匀成混合液A；将使君子、黄柏、贯众、五加皮、石榴皮、续断、山茱萸放入中药罐加等质量的水文火煮3h后，过滤药渣得药液B；将新鲜甜草莓和混合液A和药液B混合，在80-90℃的加热环境下边加热边以40r/min速度搅拌，待可溶性固形物达到78%-82%时停止加热，即得草莓果酱。
实施例二
新鲜甜草莓150份、薏仁12份、脱脂乳粉8份，蜂蜜5份、使君子8份、黄柏12份、贯众9份、五加皮7份、石榴皮13份、续断11份、山茱萸7份。
将薏仁与半倍质量的水混合后在蒸笼里蒸 1.5h得薏仁露， 将脱脂乳粉和蜂蜜加入薏仁露搅拌调匀成混合液A；将使君子、黄柏、贯众、五加皮、石榴皮、续断、山茱萸放入中药罐加等质量的水文火煮3h后，过滤药渣得药液B；将新鲜甜草莓和混合液A和药液B混合，在80-90℃的加热环境下边加热边以40r/min速度搅拌，待可溶性固形物达到78%-82%时停止加热，即得草莓果酱。
实施例三
新鲜甜草莓 130份、薏仁10份、脱脂乳粉7份，蜂蜜4份、使君子7份、黄柏11份、贯众8份、五加皮5份、石榴皮12份、续断9份、山茱萸6份。
将薏仁与半倍质量的水混合后在蒸笼里蒸 1.5h得薏仁露， 将脱脂乳粉和蜂蜜加入薏仁露搅拌调匀成混合液A；将使君子、黄柏、贯众、五加皮、石榴皮、续断、山茱萸放入中药罐加等质量的水文火煮3h后，过滤药渣得药液B；将新鲜甜草莓和混合液A和药液B混合，在80-90℃的加热环境下边加热边以40r/min速度搅拌，待可溶性固形物达到78%-82%时停止加热，即得草莓果酱。
Claims (2)
1.一种辅助治疗蛔虫病的草莓果酱，其特征在于，其由以下原料制成：
新鲜甜草莓 120‐150份、薏仁8‐12份、脱脂乳粉5‐8份，蜂蜜3‐5份、使君子6-8份、黄柏10-12份、贯众7-9份、五加皮4-7份、石榴皮11-13份、续断8-11份、山茱萸6-7份。
2.一种辅助治疗蛔虫病草莓果酱的制备方法，其特征在于，其由下列步骤组成：将薏仁与半倍质量的水混合后在蒸笼里蒸 1.5h得薏仁露， 将脱脂乳粉和蜂蜜加入薏仁露搅拌调匀成混合液A；将使君子、黄柏、贯众、五加皮、石榴皮、续断、山茱萸放入中药罐加等质量的水文火煮3h后，过滤药渣得药液B；将新鲜甜草莓和混合液A和药液B混合，在80-90℃的加热环境下边加热边以40r/min速度搅拌，待可溶性固形物达到78%-82%时停止加热，即得草莓果酱。
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| CN103719649A (zh) * | 2013-12-19 | 2014-04-16 | 芜湖中路实业有限责任公司 | 一种银耳莲子草莓酱 |
| CN103960560A (zh) * | 2014-05-15 | 2014-08-06 | 周萍萍 | 一种草莓桑葚果酱 |
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| CN101485870A (zh) * | 2008-01-16 | 2009-07-22 | 北京天科仁祥医药科技有限公司 | 一种健胃驱虫药 |
| CN101596305A (zh) * | 2009-07-03 | 2009-12-09 | 周大红 | 一种驱虫丸 |
| CN102961546A (zh) * | 2012-11-14 | 2013-03-13 | 凤台县中医院 | 一种治疗胆道蛔虫症的中药组方 |
| CN103719649A (zh) * | 2013-12-19 | 2014-04-16 | 芜湖中路实业有限责任公司 | 一种银耳莲子草莓酱 |
| CN103960560A (zh) * | 2014-05-15 | 2014-08-06 | 周萍萍 | 一种草莓桑葚果酱 |
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