CN107279998A - 红稗人参粉及其制备方法 - Google Patents
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Classifications
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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
- 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
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本申请公开了食品领域的红稗人参粉，包括的原料及原料重量份数为红稗根7～9份、人参2～4份、蜂蜜4～6份。本方案中的三种成分协同作用，机体的免疫功能增强的同时，体内气足，在红稗根促进血液正常运行和滋生的基础下，有效的推动血行，血液滋养各脏腑器官，因此生病机体的恢复能力增强，恢复速度加快。而对于健康人体，还起到增强免疫力，抵抗疾病的预防作用。
Description
技术领域
本发明涉及食品及食品加工技术领域，具体涉及红稗人参粉及其制备方法。
背景技术
红稗是莎草科薹草属植物浆果薹草，是一种热带耐旱的杂粮类谷物。研究表明，红稗中不仅富含蛋白质，而且胆碱和亚油酸含量也较高，还含有丰富的天然有机硒、锶、铁、锌和锂等，并含有十九种氨基酸以及维生素，使用后对人体极有好处。
红稗作为一种杂粮，人们常将其制作成羹、饼、面包、面条等，也有的用来酿酒。但是这些副食产品基本是将红稗与小麦、薏仁米、芝麻花生等杂粮中的一种或多种混合制成。
人参是五加科的多年生草本植物，其药用部分主要是它的根部。人参自古被誉为“百草之王”，是滋阴补生、扶正固本之极品。其含有多种皂苷和多糖类成分，浸出液可被缓慢吸收且无不良刺激，能扩张皮肤毛细血管，促进皮肤血液循环，增加皮肤营养，调节皮肤的水油平衡，防止皮肤脱水、硬化、起皱，人参活性物质抑制黑色素的还原性能，使皮肤洁白光滑，能增强皮肤弹性，使细胞获得新生，是护肤美容的极品。
目前，没有将红稗与人参结合，制成具有保健功能的食品。且由于红稗作为粗粮，而人参作为名贵中药材，为了能充分的利用人参，避免加工环节的浪费损失，人们通常不会考虑将人参这样的名贵中药材与粗粮混合生产产品。
发明内容
本发明针对上述存在的技术问题，提供一种名贵中药材与粗粮混合的红稗人参粉，以改善人体血液循环，提高人体免疫力。
为了解决上述技术问题，本发明提供如下技术方案：红稗人参粉，包括的原料及原料重量份数为红稗根7～9份、人参2～4份、蜂蜜4～6份。
本发明的原理及有益效果是：
红稗根，性味苦、涩、凉，归脾、心、肝，具有调经止血的功效。
久病体虚，指的是生病时间长后，身体表现的极为虚弱。这样的虚弱常体现为体内气血、***亏损，表现为面色无华，四肢虚弱无力。
中医认为，精血虚证是指肾精亏虚，精不化血所致。精能生血，血能生精，二者盛则同盛，衰则同衰，精足则血充，精虚则血少。精血虚者，常表现为肤色暗沉发黄没有光泽，腰膝酸软、心悸失眠、记忆力减退、衰老快。男性还会表现出阳痿，女性则还表现出月经量少，延期甚至闭经。
因为肝主藏血，意思是肝能贮藏血液，若肝功能失调，则其藏血功能受损，则血会亏虚，影响到***。因此本方案中红稗根可调达肝的功能，维持肝的正常运转，调理受损肝脏的恢复，促进血液收摄于经脉之中，进而潜在的促进血液的正常运行和滋生。且红稗根还能调达心脏的功能，有助于心脏正常泵血以维持肢体及大脑的健康运作，进而改善失眠、健忘和眩晕等症。
配以具有补气功效的人参，现代研究证实，人参含有多种皂甙和挥发油，多糖类，维生素BI、B2、C等成分；对神经***有良好的调节作用，有促性激素样作用，还有强心作用；能降低血糖，增强造血机能，增强肾上腺皮质功能，提高机体对外界环境的适应能力，提高免疫功能。机体的免疫功能增强的同时，体内气足，在红稗根促进血液正常运行和滋生的基础下，有效的推动血行，血液滋养各脏腑器官，因此生病机体的恢复能力增强，恢复速度加快。而对于健康人体，还起到增强免疫力，抵抗疾病的预防作用。
本方案中的蜂蜜，一方面起到调味的作用；另一方面蜂蜜中含有黄酮成分，具有抗氧化的作用，同时还促进人参增强免疫力的功效，本发明主要利用蜂蜜增强人参免疫力的功效作用。
以下是对基础技术方案的优化：
优化方案一：红稗人参粉，包括的原料及原料重量份数为红稗根8份、人参3份、蜂蜜4份。该组分以粗粮红稗根含量较多为主，人参起到主要的辅助作用，其滋补作用适中，适用于中老年人保健养生，预防疾病的作用，且蜂蜜含量较少，避免出现高血糖反应。
针对上述红稗人参粉，本发明还提供了原料利用率，减少浪费的制备方法，包括以下步骤：
a、原料的处理：将红稗根清洗干净后滤干水分，然后使用重物将红稗根碾破，在其表面均匀铺撒食盐并揉戳4～6min后静置25～30min，然后再使用清水清洗至除去咸味，滤干水分备用，所述食盐重量占红稗根重量的10～15%；
b、切片：将人参和除去盐味的红稗根放入清水中，并在清水中进行切片，得到混合物，清水的量淹没人参和红稗根表面0.5cm即可；
c、浸泡煎煮：人参和红稗根切片后，再将蜂蜜加入清水中，搅拌均匀后转移至煎煮锅内，煎煮锅敞开，文火加热煎煮45～50min后，放入干燥处冷却至室温；
d、烘烤、打粉：完成步骤c后的混合物放入烤箱中，在160℃烘烤12min后，在干燥处冷却至室温后打成过120目的粉末即可。
本制备方法先将红稗根碾破后，其涩味成分溶出较多，再经过食盐揉戳并冲洗后，其中的涩味成分浸出量大，提升红稗人参粉的口感；因为在切片时，会有较多的汁液溅出，汁液中又含有较多的有效成分，所以将人参和红稗根放入清水中切片，这样可将在切片时，溅出的汁液融入清水中，最后再向其中加入蜂蜜煎煮，除去水分便于打粉保存，文火加热保证成分的活性。加入的清水仅淹没人参和红稗根表面0.5cm，这样既达到避免汁液溅出的效果，同时也缩短的加热蒸发水分的时间；煎煮后的混合物放入烤箱中，在160℃烘烤12min后，在干燥处冷却至室温后打成过120目的粉末，采用这样的干燥方式和160℃烘烤12min的条件，得到的红稗人参粉色泽淡黄、均匀，且香味浓郁，口感香甜，提升红稗人参粉的适口性。
具体实施方式
下面结合实施例对本发明技术方案作进一步说明：
实施例1：红稗人参粉，包括的原料及原料重量份数为红稗根8份、人参3份、蜂蜜4份。
实施例2：红稗人参粉，包括的原料及原料重量份数为红稗根7份、人参4份、蜂蜜6份。
实施例3：红稗人参粉，包括的原料及原料重量份数为红稗根9份、人参2份、蜂蜜5份。
实施例4：以实施例1为例，对红稗人参粉的制备方法作进一步说明，其包括以下步骤：
a、原料的处理：将红稗根清洗干净后滤干水分，然后使用重物将红稗根碾破，在其表面均匀铺撒食盐并揉戳4～6min后静置25～30min，然后再使用清水清洗至除去咸味，滤干水分备用，所述食盐重量占红稗根重量的10～15%；
b、切片：秤取人参90g、除去盐味的红稗根320g，一起放入清水中，并在清水中切成1cm见方厚度的片状，得到混合物；切片时，手按住人参和红稗根，加入的清水的量淹没人参和红稗根表面0.5cm即可；
c、浸泡煎煮：人参和红稗根切片后，再秤取12g的蜂蜜加入清水中，搅拌均匀后转移至煎煮锅内，煎煮锅敞开，文火加热煎煮45～50min后，放入干燥处冷却至室温；
d、烘烤、打粉：完成步骤c后的混合物放入烤箱中，在160℃烘烤12min后，在干燥处冷却至室温后打成过120目的粉末即可。
Claims (3)
1.红稗人参粉，其特征在于：包括的原料及原料重量份数为红稗根7～9份、人参2～4份、蜂蜜4～6份。
2.如权利要求1所述的红稗人参粉，其特征在于：包括的原料及原料重量份数为红稗根8份、人参3份、蜂蜜4份。
3.如权利要求1或2所述的红稗人参粉的制备方法，其特征在于，包括以下步骤：
a、原料的处理：将红稗根清洗干净后滤干水分，然后使用重物将红稗根碾破，在其表面均匀铺撒食盐并揉戳4～6min后静置25～30min，然后再使用清水清洗至除去咸味，滤干水分备用，所述食盐重量占红稗根重量的10～15%；
b、切片：将人参和除去盐味的红稗根放入清水中，并在清水中进行切片，得到混合物，清水的量淹没人参和红稗根表面0.5cm即可；
c、浸泡煎煮：人参和红稗根切片后，再将蜂蜜加入清水中，搅拌均匀后转移至煎煮锅内，煎煮锅敞开，文火加热煎煮45～50min后，放入干燥处冷却至室温；
d、烘烤、打粉：完成步骤c后的混合物放入烤箱中，在160℃烘烤12min后，在干燥处冷却至室温后打成过120目的粉末即可。
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