CN107822040A - 一种干姜肉桂保健果冻的制备方法 - Google Patents
一种干姜肉桂保健果冻的制备方法 Download PDFInfo
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Abstract
本发明公开了一种干姜肉桂保健果冻的制备方法,由下述重量份的原料制成:山药5‑15份、干姜5‑12、肉桂5‑10份、枸杞子5‑10份、黄精5‑7份、紫苏叶3‑5份、覆盆子3‑5份、甜味剂0‑20份、卡拉胶0.1‑1份、刺槐豆胶0.1‑1份、山梨酸钾0‑0.05份;本发明以药食同源的原料,根据处方中各药材有效成分的理化性质特点,先用水蒸汽蒸馏法提取干姜和肉桂的挥发油,药渣在与其他原料加水煎煮提取有效成分,最大限度的提取了药材中的有限成分,保证了产品的功效,制备得到的保健果冻香甜可口,保留有肉桂等中草药天然风味,开袋即食、便于携带,具有健脾益胃,温中回阳,温经散寒的功效,是比较理想的药食两用保健品。
Description
技术领域
本发明属于保健品、食品加工技术领域,具体涉及一种干姜肉桂保健果冻的制备方法。
背景技术
目前保健产品很多,但大多为片剂、胶囊、颗粒剂等固体制剂或口服液。固体制剂一般都要用水冲服,而口服液的包装方式为玻璃瓶,有易碎风险。随着现代社会生活节奏的日益加快,人们对产品的方便性要求越来越高,对于日常服用的保健品应是口感好、开袋即食,无需用水,随身携带,随时服用,因此果冻式产品越来越被市场青睐。
果冻主要以果汁或果肉、糖为主要原料,添加增稠剂经调配杀菌制备而成,虽有一定的营养价值,但主要目的是为迎合儿童、青少年的口味需要。目前市场上很少见到既具有营养价值,又具有保健功能的果冻,因此,将药食同源的原料开发成果冻产品将具有较好的市场前景。
发明内容
鉴于此,本发明的目的在于提供一种干姜肉桂保健果冻的制备方法,该方法制备的果冻保健果冻香甜可口,保留有肉桂等中草药天然风味,开袋即食、便于携带,具有健脾益胃,温中回阳,温经散寒的功效,是比较理想的药食两用保健品。
本发明是通过以下技术方案实现;
一种干姜肉桂保健果冻的制备方法,所述干姜肉桂保健果冻,由下述重量份的原料制成:山药5-15份、干姜5-12、肉桂5-10份、枸杞子5-10份、黄精5-7份、紫苏叶3-5份、覆盆子3-5份、甜味剂0-20份、卡拉胶 0.1-1份、刺槐豆胶0.1-1份、、山梨酸钾0-0.05份;
其特征在于,包括如下步骤:
(a)取干姜、肉桂,净选,破碎成粗粒;黄精除去杂质,洗净,略润,切厚片;取甜味剂与卡拉胶、刺槐豆胶混匀,得到胶糖混合物;
(b)取干姜、肉桂粗粒,加2-4倍水浸润1-2小时,加热提取2-4小时,收集挥发油,得到干姜肉桂油;将药渣与山药、枸杞子、黄精、紫苏叶、覆盆子加水煎煮提取两次,第一次加4-5倍量水,煎煮1~1.5小时,滤过,得提取液A,第二次加6~8倍量水,煎煮0.5~1小时,减压浓缩到相对密度1.10,滤过,得提取液B;
(c)取提取液A,加入胶糖混合物,加热煮沸5-10分钟,趁热用100目筛滤过,得胶液;
(d) 趁热取胶液加入提取液B、山梨酸钾,搅拌均匀,煮沸5-10分钟,降温到70-80℃,加入干姜肉桂油,混匀,包装,灭菌,制成保健果冻。
本发明中各原料的药理作用如下报述:
山药:山药具有健脾、补肺、固肾、益精等多种功效,并且对肺虚咳嗽、脾虚遗精、带下及小便频繁等症,都有一定的疗补作用,而山药中则含有丰富的维生素C 及矿物质,所以具有补血、助眠、清凉退火,止血散淤等功效,山药有健脾、除湿、补气、益肺、固肾益精的功效,山药还含有大量淀粉及蛋白质、B 族维生素、维生素C、维生素E、葡萄糖、粗蛋白、氨基酸、胆汁碱、尿囊素等。
干姜:大辛、大热。入心、肺、脾、胃经。温中回阳,温肺化痰,温经止血。干姜长于温中回阳,为脾阳衰微、吐利腹痛之要药,用于脘腹冷痛,呕吐泄泻,肢冷脉微,痰饮喘咳。前人有生姜走而不守、干姜能走能守、炮姜守而不走之说。金代名医张元素对干姜是这样评价的:“干姜气薄味厚,半沉半浮,可升可降,阳中之阴也,又日:大辛大热,阳中之阳,其用有四,通心助阳,一也;去脏腑沉寒痼冷,二也;发诸经之寒气,三也;治感寒腹痛,四也。”这是对干姜的临床应用言简意赅的总结。
肉桂:辛、甘,大热。归肾、脾、心、肝经。补火助阳,引火归元,散寒止痛,温通经脉。用于阳痿宫冷,腰膝冷痛,肾虚作喘,虚阳上浮,眩晕目赤,心腹冷痛,虚寒吐泻,寒疝腹痛,痛经经闭。肉桂含有肉桂醛、肉桂酸等挥发油,它们有健胃益脾、调理肠胃的作用,还能够驱寒止痛,治疗心痛腹胀等病症。具有暖胃祛寒、活血化淤、舒筋止泻的功效。
枸杞子:甘,平。归肝、肾经。滋补肝肾,益精明目。用于虚劳精亏,腰膝酸痛,眩晕耳鸣,阳萎遗精,内热消渴,血虚萎黄,目昏不明。用于肝肾阴虚证 本品甘平质润,平补肝肾,有滋补强壮作用,凡肝肾阴虚诸证均可应用。
黄精:甘,平。归脾、肺、肾经。补气养阴,健脾,润肺,益肾。用于脾胃气虚,体倦乏力,胃阴不足,口干食少,肺虚燥咳,劳嗽咳血,精血不足,腰膝酸软,须发早白,内热消渴。
紫苏叶:辛,温。归肺、脾经。解表散寒,行气和胃。用于风寒感冒,咳嗽呕恶,妊娠呕吐,鱼蟹中毒。
覆盆子:甘、酸,温。归肝、肾、膀胱经。益肾固精缩尿,养肝明目。用于遗精滑精,遗尿尿频,阳痿早泄,目暗昏花。
本发明上述原料均为药食同源之原料,山药健脾益胃,益气补血,干姜温中回阳,温经散寒;肉桂补火助阳,散寒止痛;黄精、枸杞子滋补肝肾、益气养阴,古人云:善补阳者,必于阴中求阳,则阳得阴助而生化无穷,本发明配方主要功能是补阳作用,加入黄精、枸杞子补阴,却起到阴中求阳作用;覆盆子,紫苏叶解表散寒,行气和胃;红糖益气、助脾化食、补血化瘀;诸药合在一起,健脾益胃,温中回阳,温经散寒,特别适用于胃寒怕冷、手脚冰凉的人群日常调理。
优选的,所述甜味剂为红糖、糖醇或甜菊糖苷中的一种或几种的混合。糖醇具有低热量、低血糖指数值、代谢过程无需胰岛素参与及不被口腔微生物分解利用等均具有很好的医疗保健价值,因此糖醇、甜菊糖苷作为甜味剂,不影响血糖,糖尿病患者或肥胖者也可以食用。
优选的,所述糖醇为木糖醇、异麦芽酮糖醇、D-阿糖醇、二硫苏糖醇、赤藓糖醇或甘露醇中的一种或几种的混合。
优选的,步骤(a)中,取干姜、肉桂,净选,破碎成粒径小于0.3cm的粗粒。
本发明步骤(b)中采用第一煎加水量少,第二煎加水量多,目的是保证第一煎提取液的浓度,因为第一煎提取液香气风味较浓,如果加水太多,通过高温浓缩会导致风味和有效成分的损失,优选的,步骤(b)中,取干姜、肉桂粗粒,加3倍水浸润1小时,加热提取3小时,收集挥发油,得到干姜肉桂油;将药渣与山药、枸杞子、黄精、紫苏叶、覆盆子加水煎煮提取两次,第一次加5倍量水,煎煮1小时,滤过,得提取液A,第二次加7倍量水,煎煮1小时,减压浓缩到相对密度1.10(70℃),滤过,得提取液B。
本发明与现有技术相比,具有如下有益效果:
1)本发明以药食同源的原料,根据处方中各药材有效成分的理化性质特点,先用水蒸汽蒸馏法提取干姜和肉桂的挥发油,药渣在与其他原料加水煎煮提取有效成分,最大限度的提取了药材中的有限成分,保证了产品的功效;
2)本发明工艺中对于含有香气成分的提取液避免采用浓缩等高温工序,最大限度保留了有效成分和风味;
3)本发明的保健果冻香甜可口,保留有肉桂等中草药天然风味,开袋即食、便于携带,具有健脾益胃,温中回阳,温经散寒的功效,是比较理想的药食两用保健品。
具体实施方式
下面通过具体实施方式来进一步说明本发明,以下实施例为本发明具体的实施方式,但本发明的实施方式并不受下述实施例的限制。
实施例1:
原料配比:(重量份)
山药5份、干姜5份、肉桂10份、枸杞子5份、黄精5份、紫苏叶3份、覆盆子5份,
红糖10份、卡拉胶 0.5份、刺槐豆胶0.5份、山梨酸钾0.03份;
其制备工艺,包括如下步骤:
(a)取干姜、肉桂,净选,破碎成粒径小于0.3cm粗粒;黄精除去杂质,洗净,略润,切厚片;取红糖与卡拉胶、刺槐豆胶混匀,得到胶糖混合物;
(b)取干姜、肉桂粗粒,加3倍水浸润1小时,加热提取3小时,收集挥发油,得到干姜肉桂油;将药渣与山药、枸杞子、黄精、紫苏叶、覆盆子加水煎煮提取两次,第一次加4倍量水,煎煮1小时,滤过,得提取液A,第二次加7倍量水,煎煮1小时,减压浓缩到相对密度1.10(70℃),滤过,得提取液B;
(c)取提取液A,加入胶糖混合物,加热煮沸5分钟,趁热用100目筛滤过,得胶液;
(d) 趁热取胶液加入提取液B、山梨酸钾,搅拌均匀,煮沸10分钟,降温到80℃,加入干姜肉桂油,混匀,包装,灭菌,制成保健果冻。
实施例2:
原料配比:(重量份)
山药15份、干姜12份、肉桂5份、枸杞子10份、黄精7份、紫苏叶5份、覆盆子3份,
红糖20份、卡拉胶 1份、刺槐豆胶1份、山梨酸钾0.05份;
其制备工艺,包括如下步骤:
(a)取干姜、肉桂,净选,破碎成粗粒;黄精除去杂质,洗净,略润,切厚片;取甜味剂与卡拉胶、刺槐豆胶混匀,得到胶糖混合物;
(b)取干姜、肉桂粗粒,加4倍水浸润2小时,加热提取4小时,收集挥发油,得到干姜肉桂油;将药渣与山药、枸杞子、黄精、紫苏叶、覆盆子加水煎煮提取两次,第一次加5倍量水,煎煮1.5小时,滤过,得提取液A,第二次加6倍量水,煎煮1小时,减压浓缩到相对密度1.10(70℃),滤过,得提取液B;
(c)取提取液A,加入胶糖混合物,加热煮沸8分钟,趁热用100目筛滤过,得胶液;
(d) 趁热取胶液加入提取液B、山梨酸钾,搅拌均匀,煮沸8分钟,降温到75℃,加入干姜肉桂油,混匀,包装,灭菌,制成保健果冻。
实施例3:
原料配比:(重量份)
山药10份、干姜10份、肉桂8份、枸杞子8份、黄精6份、紫苏叶4份、覆盆子4份,
木糖醇10份、甜菊糖苷0.2份、卡拉胶 0.7份、刺槐豆胶0.7份、山梨酸钾0.03份;
其制备工艺,包括如下步骤:
(a)取干姜、肉桂,净选,破碎成粗粒;黄精除去杂质,洗净,略润,切厚片;取甜味剂与卡拉胶、刺槐豆胶混匀,得到胶糖混合物;
(b)取干姜、肉桂粗粒,加2倍水浸润1.5小时,加热提取2小时,收集挥发油,得到干姜肉桂油;将药渣与山药、枸杞子、黄精、紫苏叶、覆盆子加水煎煮提取两次,第一次加4倍量水,煎煮1小时,滤过,得提取液A,第二次加8倍量水,煎煮1小时,减压浓缩到相对密度1.10(70℃),滤过,得提取液B;
(c)取提取液A,加入胶糖混合物,加热煮沸10分钟,趁热用100目筛滤过,得胶液;
(d) 趁热取胶液加入提取液B、山梨酸钾,搅拌均匀,煮沸5分钟,降温到70℃,加入干姜肉桂油,混匀,包装,灭菌,制成保健果冻。
对比例1:
原料配比:(重量份)
山药5份、干姜5份、肉桂10份、枸杞子5份、黄精5份、紫苏叶3份、覆盆子5份,
红糖10份、卡拉胶 0.5份、刺槐豆胶0.5份、山梨酸钾0.03份;
其制备工艺,包括如下步骤:
(a)取干姜、肉桂,净选,破碎成粒径小于0.3cm粗粒;黄精除去杂质,洗净,略润,切厚片;取红糖与卡拉胶、刺槐豆胶混匀,得到胶糖混合物;
(b)取干姜、肉桂粗粒与山药、枸杞子、黄精、紫苏叶、覆盆子加水煎煮提取两次,每次加7倍量水,每次煎煮 1小时,滤过,合并滤液,减压浓缩到相对密度1.10(70℃),滤过,得提取液;
(c)取提取液,加入胶糖混合物,加热煮沸5分钟,趁热用100目筛滤过,得胶液;
(d) 趁热取胶液加入山梨酸钾,搅拌均匀,煮沸10分钟,降温到80℃,包装,灭菌,制成保健果冻。
对比例2:
原料配比:(重量份)
山药5份、干姜5份、肉桂10份、枸杞子5份、黄精5份、紫苏叶3份、覆盆子5份,
红糖10份、卡拉胶 0.5份、刺槐豆胶0.5份、山梨酸钾0.03份;
其制备工艺,包括如下步骤:
(a)取干姜、肉桂,净选,破碎成粒径小于0.3cm粗粒;黄精除去杂质,洗净,略润,切厚片;取红糖与卡拉胶、刺槐豆胶混匀,得到胶糖混合物;
(b)取干姜、肉桂粗粒,加3倍水浸润1小时,加热提取3小时,收集挥发油,得到干姜肉桂油;将药渣与山药、枸杞子、黄精、紫苏叶、覆盆子加水煎煮提取两次,每次加7倍量水,每次煎煮 1小时,滤过,合并滤液,减压浓缩到相对密度1.10(70℃),滤过,得提取液;
(c)取提取液,加入胶糖混合物,加热煮沸5分钟,趁热用100目筛滤过,得胶液;
(d) 趁热取胶液加入山梨酸钾,搅拌均匀,煮沸10分钟,降温到80℃,加入干姜肉桂油,混匀,包装,灭菌,制成保健果冻。
分别取实施例1-3和对比例1-2的果冻,测试其风味和姜辣素和桂皮醛含量,计算转移率,其结果如表1所示。
表1
由表1结果可以看出,本发明通过先用水蒸汽蒸馏法提取干姜和肉桂的挥发油,药渣在与其他原料加水煎煮提取有效成分,煎煮步骤采用第一煎加水量少,第二煎加水量多,对于含有香气成分的提取液避免采用浓缩等高温工序,最大限度保留了有效成分和风味。
Claims (5)
1.一种干姜肉桂保健果冻的制备方法,所述干姜肉桂保健果冻,由下述重量份的原料制成:山药5-15份、干姜5-12、肉桂5-10份、枸杞子5-10份、黄精5-7份、紫苏叶3-5份、覆盆子3-5份、甜味剂0-20份、卡拉胶 0.1-1份、刺槐豆胶0.1-1份、山梨酸钾0-0.05份;
其特征在于,包括如下步骤:
(a)取干姜、肉桂,净选,破碎成粗粒;黄精除去杂质,洗净,略润,切厚片;取甜味剂与卡拉胶、刺槐豆胶混匀,得到胶糖混合物;
(b)取干姜、肉桂粗粒,加2-4倍水浸润1-2小时,加热提取2-4小时,收集挥发油,得到干姜肉桂油;将药渣与山药、枸杞子、黄精、紫苏叶、覆盆子加水煎煮提取两次,第一次加4-5倍量水,煎煮1~1.5小时,滤过,得提取液A,第二次加6~8倍量水,煎煮0.5~1小时,减压浓缩到相对密度1.10,滤过,得提取液B;
(c)取提取液A,加入胶糖混合物,加热煮沸5-10分钟,趁热用100目筛滤过,得胶液;
(d) 趁热取胶液加入提取液B、山梨酸钾,搅拌均匀,煮沸5-10分钟,降温到70-80℃,加入干姜肉桂油,混匀,包装,灭菌,制成保健果冻。
2.根据权利要求1所述的干姜肉桂保健果冻的制备方法,其特征在于,所述甜味剂为红糖、糖醇或甜菊糖苷中的一种或几种的混合。
3.根据权利要求2所述的干姜肉桂保健果冻的制备方法,其特征在于,所述糖醇为木糖醇、异麦芽酮糖醇、D-阿糖醇、二硫苏糖醇、赤藓糖醇或甘露醇中的一种或几种的混合。
4.根据权利要求1所述的干姜肉桂保健果冻的制备方法,其特征在于,步骤(a)中,取干姜、肉桂,净选,破碎成粒径小于0.3cm的粗粒。
5.根据权利要求1所述的干姜肉桂保健果冻的制备方法,其特征在于,步骤(b)中,取干姜、肉桂粗粒,加3倍水浸润1小时,加热提取3小时,收集挥发油,得到干姜肉桂油;将药渣与山药、枸杞子、黄精、紫苏叶、覆盆子加水煎煮提取两次,第一次加5倍量水,煎煮1小时,滤过,得提取液A,第二次加7倍量水,煎煮1小时,减压浓缩到相对密度1.10,滤过,得提取液B。
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