CN108783433A - 一种铁皮石斛***片及其制备方法 - Google Patents
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
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- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Medicinal Preparation (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
本发明属于食品保健领域,特别涉及一种铁皮石斛***片及其制备方法。所述铁皮石斛***片以重量份计由以下组分组成:35‑50份铁皮石斛冻干超微粉、30‑50份的蜂蜜粉、10‑25份的余甘子粉;所述制备方法为先将上述重量份的组分进行预处理,然后经过压片工序得成品。本发明的石斛***片,易于保存,便于携带,使用方便,***片崩解性好,硬度符合要求,口感好,保持了石斛有效功能成分,是一款具有清热、润肺、化痰、止咳、消炎、润喉保健功效的食品。本发明工艺简单,无过度加工,无反复加热,最大限度保留原料的有效成分,有利于人体吸收。
Description
技术领域
本发明属于食品保健领域,特别涉及一种具有保健功效的铁皮石斛***片及其制备方法。
背景技术
随着社会的进步,人们生活节奏不断加快,工作压力也逐渐加大,特别是不良的生活方式(如:吸烟、喜食辛辣、熬夜等)常会导致免疫能力下降,咽喉肿痛、上火等问题,给工作和生活带来许多不利的影响。但目前具有免疫调节、消炎、润肺功能为一身的保健食品不同程℃的存在着服用剂量大、功效不确切等不足。因此,开发一种具清热、润肺、化痰、止咳、消炎、润喉保健功效的保健食品非常有必要。
铁皮石斛(Dendrobium officinale)为兰科石斛属多年生草本植物,喜在温暖、潮湿、半阴半阳的环境中生长。野生的铁皮石斛大多分布在东亚、东南亚及澳大利亚等国家和地区,在中国分布于云南、福建、浙江、广西等地,云南广南的铁皮石斛已通过国家质量监督检验检疫总局的审查,正式被批准获得地理标志产品保护。这是文山州继“文山三七”之后第二个获准认定的中药材地理标志保护产品。
铁皮石斛是名贵的中药材,药用历史悠久,首载于《神农本草经》,列为上品,谓之:“……味甘、平,无毒。治伤中、除痹、下气,补五脏虚痨、赢瘦、强阴。久服厚肠胃,轻身,延年,长肌肉,逐皮肤邪热,痱气,定志除惊……”。继《神农本草经》以后,历代本草对石斛的功能与应用有诸多补充与发展,例如《别录》(约公元前三世纪)除摘录《神农本草经》的内容以外,还增加了功效如下:“益精、补内绝不足,平胃气……”;《本草纲目》(公元1590年)补载:“治发热自汗、痛疽排脓内塞”;《本草纲目拾遗》(约公元1765年)补载:“清热解暑醒脾、止渴利水,益人力气”,同时又记载:“清胃除虚热、生津、已劳损,以之代茶,开胃健脾,定惊疗风,能镇涎痰,解暑甘芳降气”等,也因石斛的优良功效而被唐开元年间的《道藏》列为“九大仙草”之首,将铁皮石斛、天山雪莲、三两重人参、百二十年首乌、花甲之茯苓苁蓉、深山灵芝、海底珍珠、冬虫夏草等列为中华九大仙草。
石斛多糖是石斛属植物中富含的大分子化合物,主要构成为葡萄糖和甘露糖,分子间链接主要为1-4、1-3、1-6链接,分子量在105-107KDa,是石斛属植物中抗氧化、抗炎的主要物质基础。石斛多糖等对于表皮保水作用也很明显,同时,石斛中的提取物具有水通道蛋白(AQPs)调节活性,石斛中高含量的酚性成分具有抗炎、抗氧化作用。石斛被《中国药典》收载始见于1963年,当时记载所有石斛属植物皆可为石斛入药,最新的2015年版《中国药典》收载金钗石斛、鼓槌石斛、流苏石斛及同属其他近似种为中药石斛,同时将铁皮石斛单独列出。明确指出具有益胃生津,滋阴清热,提高人体免疫功能、抗衰老、以及防治肿瘤、心血管疾病、白内障等功能。
滇橄榄又名余甘子,系大戟科叶下珠属植物余甘子(Phyllanthus emblicaLinn.)的果实,广泛分布于我国西南和东南多个省区。其果鲜食酸甜酥脆而微涩,回味甘甜,故名余甘,又名喉甘子,庵罗果,牛甘果等。甘、酸、涩,凉。归肺、胃经,有清热凉血,消食健胃,生津止咳的功效。有维生素之王之称,具有丰富的维生素C、E、B等多种微量元素及矿物质,同时还含有人体所需的14种氨基酸以及超氧化物歧化酶(SOD)和丰富的有机硒,尤其是维生素C,每100克鲜余甘果中含维生素C500-1841毫克,比素有维生素之王的猕猴桃高4倍,比柑桔高25倍,具有多种保健医疗作用。滇橄榄作为一种重要的药食两用植物资源,收载于1974年版《云南省药品标准》、1978年版《藏药标准》、1977至2005年版《中华人民共和国药典》,在我国中草药和民族药等传统中药体系中,有十分悠久的历史。滇橄榄营养丰富,口感独特。滇橄榄中的营养成分包括但不限于SOD和维生素C;滇橄榄中的鞣质类成分赋予其独特的酸涩口感。
专利号为CN201310007470.6的“一种用于治疗咽喉炎症的药物”公开了一种用于治疗咽喉炎症的药物组合物,由以下原料组成为:多依果51-73份,滇橄榄果17-22份,七叶一枝花5-8份,铁皮石斛15-23份,蜂蜜1份。其制备方法为晒干、粉碎、熬汁、过滤、浓缩,加蜂蜜后,喷雾干燥后制成***片。此方法经多次加热,会破坏原料中的有效成分。
申请号为201510423843.7的专利申请公开了一种冷冻干燥法制备滇橄榄粉末的方法,该方法较完整地保留了滇橄榄生品中的营养成分,特别是鞣质类成分含量较高,在口感上具有较强的酸涩味道。另外,该方法制备的滇橄榄粉末较完整地保留了滇橄榄生品的清热凉血,消食健胃的作用。然而,该方法制备的滇橄榄粉末味道较酸涩,且长期食用对胃有一定的刺激性。
目前,市场上的铁皮石斛产品的多采用制作成风斗保存或晒干、烘干粉碎成末使用或鲜条榨汁食用;滇橄榄产品的生产多采用果榨汁法、果榨汁后加热浓缩干燥法、或者采用水或乙醇作为溶剂提取其中的可溶性成分的方法。这些方法仅利用了原料的部分成分,大量有益成分被废弃,另外,特别是加热浓缩干燥还会破坏原料中的热敏性或结构不稳定的有益成分,导致营养成分不能被充分利用。
为了解决以上技术问题,本发明开发一种具保健功效的保健产品石斛***片非常必要。特别是***片易于保存,便于携带,使用方便,***片崩解性好,试制品深受人们喜爱。
发明内容
鉴于此,本发明的目的在于提供一种具有保健功效的石斛***片及其制备方法。用该工艺制备的***片,工艺简单,口感好,不仅保留了原料的绝大部分有效成分,而且有利于人体吸收。
为实现上述目的,本发明的技术方案为:
一种铁皮石斛***片,所述石斛***片以重量份计由以下组分组成:35-50份铁皮石斛冻干超微粉、30-50份的蜂蜜粉、10-25份的余甘子粉。
进一步地,所述石斛***片以重量份计由以下组分组成:35-40份铁皮石斛冻干超微粉、35-40份的蜂蜜粉、15-20份的余甘子粉。
进一步地,所述石斛***片以重量份计由以下组分组成:40份铁皮石斛冻干超微粉、40份的蜂蜜粉、20份的余甘子粉份。
本发明还提供以上铁皮石斛***片的制作工艺。
一种铁皮石斛***片的制作工艺,包括以下步骤:
(1)铁皮石斛冻干超微粉的制备;
(2)余甘子(滇橄榄)粉的制备;
(3)将蜂蜜粉、余甘子(滇橄榄)粉和铁皮石斛冻干超微粉按比例混合,用压片机进行压片,用包装机包装即可。
优选地,所述的铁皮石斛冻干超微粉的制备过程包括以下步骤:
(1)选择新鲜的有机铁皮石斛去除叶片后,清洗、将表皮水分晾干、切成2-8mm厚的片状或小段;
(2)-20至-30℃预冻48小时、进入冷冻干燥机冷冻干燥,
(3)然后控温在10-20℃进行超微粉碎备用。
优先地,所述的余甘子(滇橄榄)粉的制备过程包括以下步骤:
(1)将滇橄榄果进行清洗、去核;
(2)将所述去核果-20至-30℃预冻48小时、进入冷冻干燥机进行冷冻干燥;
(3)将所述滇橄榄果干燥品于10-20℃进行超微粉碎,得到所述滇橄榄粉。
优选地,在混合压片前,进行铁皮石斛冻干超微粉和滇橄榄粉的筛分,其细度小于200目。
本发明的创新点之一是将三种相互辅佐并且均为无任何副作用的材料组合在一起,使其达到最佳功效,无食用量、食用时间、食用地点的限制。
铁皮石斛具有:“养阴生津、润喉护嗓、温胃明目、补肾益力、延年益寿”的功效,辅以蜂蜜的:“益气补中,止痛解毒,除众病,和百药,久服强志轻身,不饥不老”,蜂蜜味甘、性平,归脾、肺、心、胃、大肠经。具有滋阴润燥、补虚润肺、解毒、调和诸药的作用。常用于肺燥咳嗽、体虚、肠燥便秘、口疮、水火烫伤、胃脘疼痛,还可以解乌头、附子之毒。余甘子的:“清热凉血,消食健胃,生津止咳”的功效,三种材料相互辅佐。
本发明的创新点之二是采用的蜂蜜粉而非蜂蜜,这样可使组方内的所有有效成分都能最大限度的保留下来。蜂蜜粉是采用优质蜂蜜经过滤、微囊化技术、调配、浓缩、结晶、干燥后制得,保留了蜂蜜原有效成分。蜂蜜如使用常规方法是极难干燥的。本组方如果使用蜂蜜,因蜂蜜不易干燥的特性将需大量加入淀粉来改善干燥特性,使组方的各种有效成分大幅降低。另混合铁皮石斛、滇橄榄粉一起加热干燥,容易造成原料的有效成分的大量丧失,使本工艺前期铁皮石斛冻干粉及滇橄榄冻干粉工艺的优势完全散失。
本发明的创新点之三是对原材料铁皮石斛和滇橄榄果在-20至-30℃下进行预冷冻48小时并进行超微粉碎,一方面能够使人体更容易吸收,另一方面将好地保留原材料的有效成份。低温冷冻使原材料中的水分在温度迅速下降时,结成冰,体积膨胀,使细胞间隙迅速结冰,也使细胞内的水分结冰,一般先在细胞质结冰,然后在液泡内结冰晶,这样细胞壁之间会结晶,细胞壁和细胞膜裂开,有利于植物有效成分的溶出而又不破坏有效成分的活性;再通过超微粉碎工序,在很短时间内低温、干燥无污染地将固体物料粉碎成粒径均匀的超微粉体,避免了有机物料营养成分流失和组分变化;另外,由于原材料粒径小,比表面积越大,越有利用有效成分的溶出;后经将原材料混合均匀后,在人体内吸收的过程就会发生变化,各有效组分以均匀配比被人体吸收,使得有效成分的吸收速度加快,吸收时间延长,吸收率和吸收量均得到充分的提高。在此工艺条件下,植物的有效成分得到有交保留和容易吸收,取得了预料不到的技术效果。
1)本发明提供的石斛***片,配方及工艺简单,原料仅为铁皮石斛加入了余甘子和蜂蜜粉。通过本工艺,无需过度加工,无多次加热,全程低温处理,避免了细胞内热敏物质的降解,较大程度地保留石斛和余甘子大部分营养成分,包括微量元素、维生素、多糖等,形成了独特的营养保健价值和风味特点,而且不受食用计量、食用时间、使用地点的限制。
2)三原料组分均具有清热、润肺、化痰、止咳、消炎、润喉的功效,试制的含片经不同年龄段食用,均认为对咽喉、肠胃、咳嗽均有一定的保健效果。石斛的胶黏性使组分中的有效成分能较长时间保留在咽喉部位,所以对咽喉不适保健效果特佳。铁皮石斛的粘℃、蜂蜜的微甜、余甘子的回甘、酸涩都得到合适的表达。
3)从工艺上说,本发明尽量减少对主要原料铁皮石斛、滇橄榄成分的破坏,使用冻干工艺、蜂蜜粉,不需要加热。从组方上说,其是一款具有保健功能的食品,
4)本发明的方法制备的石斛***片,易于保存,便于携带,使用方便,***片崩解性好,口感好。
具体实施方式
所举实施例是为了更好地对本发明的内容进行说明,但并不是本发明的内容仅限于所举实施例。所以熟悉本领域的技术人员根据上述发明内容对实施方案进行非本质的改进和调整,仍属于本发明的保护范围。
以下实施例中所采用的材料和仪器:
主要仪器:切片机、冷冻干燥机、可控温超微粉碎机、压片机、包装机等。
蜂蜜粉由河南睿蜂坊蜂业有限公司购置的蜂蜜粉,因加工需要含有20%麦糊精。
实施例1铁皮石斛***片的制备方法
1.铁皮石斛冻干超微粉的制作
(1)选择新鲜的有机铁皮石斛去除叶片后,清洗、将表皮水分晾干,用切片机将其切成2-8mm厚的片状或小段;
(2)-20至-30℃预冻48小时、进入冷冻干燥机冷冻干燥,
(3)然后控温在10-20℃使用可控温超微粉碎机进行超微粉碎备用。
2.余甘子粉的制作
(1)将滇橄榄果进行清洗、去核;
(2)将所述去核后的滇橄榄果在冷冻干燥机中进行冷冻干燥;
(3)将所述滇橄榄果干燥品于10-20℃使用可控温超微粉碎机进行超微粉碎,得到所述滇橄榄粉。
3.铁皮石斛***片的制备
取上述备好的铁皮石斛冻干超微粉35克,余甘子粉25克,蜂蜜40克混合均匀后,用压片机进行压片,用包装机包装即可。
实施例2铁皮石斛***片的制备方法
与实施例1不同之处在于:将目数为200目的50克铁皮石斛冻干超微粉、20克的余甘子粉与、30克的蜂蜜粉混合均匀。
实施例3铁皮石斛***片的制备方法
与实施例2不同之处在于:取40克铁皮石斛冻干超微粉、50克的蜂蜜粉、10克份的余甘子粉。
实施例4铁皮石斛***片的制备方法
用实施例3相同的方法,不同之处在于取50克铁皮石斛冻干超微粉、35克的蜂蜜粉,15克的余甘子粉
实施例5铁皮石斛***片的制备方法
用实施例4相同的方法,不同之处同在于取40克铁皮石斛冻干超微粉、40克的蜂蜜粉、20克的余甘子粉。
Claims (7)
1.一种铁皮石斛***片,其特征在于,所述石斛***片以重量份计由以下组分组成:35-50份铁皮石斛冻干超微粉、30-50份的蜂蜜粉、10-25份的余甘子粉。
2.根据权利要求1所述的铁皮石斛***片,其特征在于,所述石斛***片以重量份计由以下组分组成:35-40份铁皮石斛冻干超微粉、35-40份的蜂蜜粉、15-20份的余甘子粉。
3.根据权利要求2所述的铁皮石斛***片,其特征在于,所述石斛***片以重量份计由以下组分组成:40份铁皮石斛冻干超微粉、40份的蜂蜜粉、20份的余甘子粉。
4.一种铁皮石斛***片的制作工艺,包括以下步骤:
(1)铁皮石斛冻干超微粉的制备;
(2)余甘子(滇橄榄)粉的制备;
(3)将蜂蜜粉、余甘子(滇橄榄)粉和铁皮石斛冻干超微粉按比例混合均匀,用压片机进行压片,用包装机包装即可。
5.根据权利要求4所述的铁皮石斛***片的制作工艺,其特征在于:所述的铁皮石斛冻干超微粉的制备过程包括以下步骤:
(1)选择新鲜的有机铁皮石斛去除叶片后,清洗、将表皮水分晾干、切成2-8mm厚的片状或小段;
(2)-20至-30℃预冻48小时、进入冷冻干燥机冷冻干燥,
(3)然后控温在10-20℃进行超微粉碎备用。
6.根据权利要求4所述的铁皮石斛***片的制作工艺,其特征在于:所述的余甘子(滇橄榄)粉的制备过程包括以下步骤:
(1)将滇橄榄果进行清洗、去核;
(2)将所述去核果-20至-30℃预冻48小时、进入冷冻干燥机进行冷冻干燥;
(3)将所述滇橄榄果干燥品于10-20℃进行超微粉碎,得到所述滇橄榄粉。
7.根据权利要求4-6任一权利要求所述的铁皮石斛***片的制作工艺,其特征在于,在混合压片前,进行铁皮石斛冻干超微粉和滇橄榄粉的筛分,其细度小于200目。
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CN111227095A (zh) * | 2020-01-17 | 2020-06-05 | 文山学院 | 一种铁皮石斛糖果含片及其制备方法 |
CN111713663A (zh) * | 2020-07-08 | 2020-09-29 | 福建省农业科学院果树研究所 | 一种多元化利用橄榄粉的加工方法 |
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CN111713663A (zh) * | 2020-07-08 | 2020-09-29 | 福建省农业科学院果树研究所 | 一种多元化利用橄榄粉的加工方法 |
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