CN109527568A - 一种改善血瘀体质的功能食品及其制备方法 - Google Patents
一种改善血瘀体质的功能食品及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种改善血瘀体质的功能食品及其制备方法,由以下重量份原料提取制备:丹凤牡丹花1‑15份、重瓣红玫瑰1‑15份、桃仁1‑15份、姜黄0.5‑10份、肉桂0.2‑5份、雪莲培养物0.02‑1份。上述提取物加入食品常规辅料制成口服剂型。本发明为改善血瘀体质的食品,通过多种药材的合理配伍组方,协同增效,肤色晦黯,色素沉着,容易出现瘀斑,***黯淡,舌黯或有瘀点,舌下络脉紫黯或增粗,脉涩等血瘀体质人群相关症状,都能够得到明显的改善。
Description
技术领域
本发明涉及一种保健食品及其制备,特别涉及一种改善血瘀体质的功能食品及其制备方法。
背景技术
在中医体质学中,体质的概念是指人体在生命过程中,在先天禀赋和后天获得的基础上所形成的形态结构、生理功能和心理状态方面综合的、相对稳定的固有特质,是人类在生长、发育过程中所形成的与自然、社会环境相适应的人体个性特征。现代中医学将体质分为九种:气虚质、气郁质、痰湿质、湿热质、阳虚质、阴虚质、血瘀质、特禀质、平和质。
血瘀质是由于血液运行不畅的潜在倾向或瘀血内阻的病理基础,以血瘀表现为主要特征的体质形态。多因先天禀赋,或后天损伤,忧郁气滞,久病入络等引起。总体特征:血行不畅,以肤色晦黯、舌质紫黯等血瘀表现为主要特征。形体特征:胖瘦均见。常见表现:肤色晦黯,色素沉着,容易出现瘀斑,***黯淡,舌黯或有瘀点,舌下络脉紫黯或增粗,脉涩。
血瘀体质为一种日积月累形成的偏颇体质,很难通过药物在短时间内调理治愈,而需要通过调整饮食和生活习惯来改善,才是科学有效的解决办法。
体质学说是在中医理论指导下,结合实践检验及统计分析形成的一种中医医学理论。西药对体质调理的效果不明显,且毒副作用较大。中药相比西药对调理人体体质具有明显的调理作用,且毒副作用更小。但是,中药也有自身的不足,如:煎药工序复杂,服用、携带皆不方便;中药毒副作用虽小,但是长期服用仍有不良作用;且中药口感多苦涩,不容易被人们所接受等。
发明内容
为了解决现有技术中的问题,本发明提供一种改善血瘀体质的功能食品及其制备方法,解决现有技术中服用药物改善体质用药周期长、口感不易接受的问题。
本发明的技术方案是:一种改善血瘀体质的功能食品,由以下重量份原料提取制备:丹凤牡丹花1-15份、重瓣红玫瑰1-15份、桃仁1-15份、姜黄0.5-10份、肉桂0.2-5份、雪莲培养物0.02-1份。
作为优选,由以下重量份原料提取制备:丹凤牡丹花3-10份、重瓣红玫瑰3-10份、桃仁3-10份、姜黄1-5份、肉桂0.4-3份、雪莲培养物0.05-0.3份。
作为最优选,由以下重量份原料提取制备:丹凤牡丹花8份、重瓣红玫瑰8份、桃仁6份、姜黄3份、肉桂1份、雪莲培养物0.1份。
提取物加入食品常规辅料制成口服剂型。
所述辅料包括调味剂、稀释剂、助悬剂、助流剂、抗结剂、崩解剂、粘合剂。
所述口服剂型包括固体饮料、饮料、压片糖果、凝胶糖果、软糖、粉剂、颗粒剂、口服液、硬胶囊、软胶囊。
一种改善血瘀体质的功能食品的制备方法,包括以下步骤:
(1)按照配方称量丹凤牡丹花、重瓣红玫瑰、桃仁、姜黄、肉桂原料,投放于提取罐中;
(2)加入6-15倍的水,浸泡0.5-2小时,加热升温至95-100℃至微沸状态;
提取1-3次,过80-300目筛;
(3)取滤液进行真空浓缩,浓缩至溶液密度为1.05-1.20g/mL,过200-300
目筛,去除筛上物,取筛下浓缩液进行喷雾干燥,制成提取物;将该提取物与雪莲培养物置于混合罐中混合均匀,得到混合物。
(4)将混合物加入常见的辅料:调味剂、稀释剂、助悬剂、助流剂、抗结剂、崩解剂、粘合剂制成固体饮料、饮料、压片糖果、凝胶糖果、软糖、粉剂、颗粒剂、口服液、硬胶囊或软胶囊常规食品保健品剂型。
本发明的有益效果为:本发明体质调理功能食品是以传统中医学理论和现代营养学为指导,借鉴经典名方组方思路,精选药食同源及新食品原料,科学配伍,安全有效。并结合现代制剂工艺及口味调试方法,精心制作而成。具有功效明显、安全无副作用、口感良好、便于服用和携带等诸多优点。
本发明功能食品方,君料:桃仁味苦甘平,化瘀消癥。
臣料:牡丹花作为特色的天然生物资源,在我国有悠久的药用和食用历史,《四川中药志》载:“牡丹花性平、苦、淡,具有调经活血的功能,主治***,痛经等症,其既可活血以散瘀,又能凉血以清退瘀久所化之热。玫瑰花可理气解郁、和血散瘀,《食物本草》谓其“主利肺脾、益肝胆,食之芳香甘美,令人神爽。”长期服用,美容效果甚佳,能有效地清除自由基,消除色素沉着,令人唤发青春活力。再配入味甘苦,入肝、脾、肾三经,有调经止血之功的雪莲。《本草纲目拾遗》载:雪莲性大热,能补精益阳。
佐料:姜黄辛散苦泄温通,入血分能活血行瘀,入气分能行散滞气,为血中之气药,使瘀散滞通。肉桂辛甘性热,能温通经脉,促进血行,消散瘀滞。
本发明为改善血瘀体质的食品,通过多种药材的合理配伍组方,协同增效,肤色晦黯,色素沉着,容易出现瘀斑,***黯淡,舌黯或有瘀点,舌下络脉紫黯或增粗,脉涩等血瘀体质人群相关症状,都能够得到明显的改善。
附图说明
图1试服本发明产品0天、28天体质测评结果。
具体实施方式
下面结合附图和实施例对本发明作进一步的详细说明。
实施例1
按照以下配方称取原料:丹凤牡丹花15份、重瓣红玫瑰1份、桃仁15份、姜黄0.5份、肉桂5份,投放于提取罐中,加入15倍的水,浸泡0.5小时,加热升温至95-100℃至微沸状态;提取1次,过80目筛;取滤液进行真空浓缩,浓缩至溶液密度为1.05-1.20g/mL,过300目筛,去除筛上物,取筛下浓缩液进行喷雾干燥,制成提取物;该提取物再加入雪莲培养物0.02份,混合均匀,然后加入麦芽糊精、异麦芽酮糖醇、食用盐、三氯蔗糖,制成固体饮料。
实施例2
按照以下配方称取原料:丹凤牡丹花1份、重瓣红玫瑰15份、桃仁1份、姜黄10份、肉桂0.2份投放于提取罐中,加入6倍的水,浸泡2小时,加热升温至95-100℃至微沸状态;提取3次,过300目筛;取滤液进行真空浓缩,浓缩至溶液密度为1.05-1.20g/mL,过200目筛,去除筛上物,取筛下浓缩液进行喷雾干燥,制成提取物;该提取物再加入雪莲培养物1份,混合均匀,然后加入乳糖、麦芽糊精、山梨糖醇、食用香精、三氯蔗糖、硬脂酸镁,制成压片糖果。
实施例3
按照以下配方称取原料:丹凤牡丹花8份、重瓣红玫瑰8份、桃仁6份、姜黄3份、肉桂1份,投放于提取罐中,加入10倍的水,浸泡1小时,加热升温至95-100℃至微沸状态;提取2次,过200目筛;取滤液进行真空浓缩,浓缩至溶液密度为1.05-1.20g/mL,过200目筛,去除筛上物,取筛下浓缩液进行喷雾干燥,制成提取物;该提取物再加入雪莲培养物0.1份,混合均匀,然后加入纯化水、果糖、柠檬酸、柠檬酸钠、黄原胶、甜菊糖苷,制成口服液。
试验例
功效试服实验:
1、实验方案:根据《ZYYXHT 157-2009中医体质分类与判定》国家标准进行测评判定,选定人员主体质为血瘀的人群。通过服用血瘀体质调理样品一定周期,对比服用体质调理产品前后主体质评分的变化,通过配对T检验分析,判定结果是否具有显著性差异。
2、实验人员:通过体质评分判定,选取主体质为血瘀质的人群30人。
3、实验周期:28天。
4、实验样品:按照上述优化配方,制成血瘀质固体饮料饮品。每天2次,每次1袋,冲服。
5、实验结果:
如图1所示,对比30名试服人员0天和28天的体质测评分数:试服0天,试服人员的平均测评分数为68.2分,试服28天后,平均分数为46.5分。通过SPSS软件分析,双侧配对t检验的P值<0.05,差异有统计学意义。表明血瘀质组试服人员0天体质和28天体质有显著性差异。
6、实验结论:
血瘀产品总有效率为80.5%,T检验结果显示试服前与试服后体质变化极其显著。结果表明:该产品对改善血瘀人群体质具有良好效果。
以上所述仅为本发明的优选实施方式,凡是利用本发明说明书及附图内容所作的若干改进或变形,或直接或间接运用在其他相关的技术领域,也应视为在本发明的专利保护范围内。
Claims (8)
1.一种改善血瘀体质的功能食品,其特征在于,由以下重量份原料提取制备:丹凤牡丹花1-15份、重瓣红玫瑰1-15份、桃仁1-15份、姜黄0.5-10份、肉桂0.2-5份、雪莲培养物0.02-1份。
2.根据权利要求1所述改善血瘀体质的功能食品,其特征在于,由以下重量份原料提取制备:丹凤牡丹花3-10份、重瓣红玫瑰3-10份、桃仁3-10份、姜黄1-5份、肉桂0.4-3份、雪莲培养物0.05-0.3份。
3.根据权利要求1所述改善血瘀体质的功能食品,其特征在于,由以下重量份原料提取制备:丹凤牡丹花8份、重瓣红玫瑰8份、桃仁6份、姜黄3份、肉桂1份、雪莲培养物0.1份。
4.根据权利要求1所述改善血瘀体质的功能食品,其特征在于,所述雪莲培养物中总黄酮含量10%-90%。
5.根据权利要求1所述改善血瘀体质的功能食品,其特征在于,提取物加入食品常规辅料制成口服剂型。
6.根据权利要求4所述改善血瘀体质的功能食品,其特征在于,所述辅料包括调味剂、稀释剂、助悬剂、助流剂、抗结剂、崩解剂、粘合剂。
7.根据权利要求4所述改善血瘀体质的功能食品,其特征在于,所述口服剂型包括固体饮料、饮料、压片糖果、凝胶糖果、软糖、粉剂、颗粒剂、口服液、硬胶囊、软胶囊。
8.一种改善血瘀体质的功能食品的制备方法,其特征在于,包括以下步骤:
(1)按照权利要求1配方称量丹凤牡丹花、重瓣红玫瑰、桃仁、姜黄、肉桂原料,投放于提取罐中;
(2)加入6-15倍的水,浸泡0.5-2小时,加热升温至95-100℃至微沸状态;提取1-3次,过80-300目筛;
(3)取滤液进行真空浓缩,浓缩至溶液密度为1.05-1.20g/mL,过200-300目筛,去除筛上物,取筛下浓缩液进行喷雾干燥,制成提取物;将该提取物与雪莲培养物置于混合罐中混合均匀,得到混合物;
(4)将混合物加入常见的辅料:调味剂、稀释剂、助悬剂、助流剂、抗结剂、崩解剂、粘合剂制成固体饮料、饮料、压片糖果、凝胶糖果、软糖、粉剂、颗粒剂、口服液、硬胶囊或软胶囊常规食品保健品剂型。
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