CN113925163A - 具有健脾养胃、益气生血功能的组合物、食品及制备方法 - Google Patents
具有健脾养胃、益气生血功能的组合物、食品及制备方法 Download PDFInfo
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Abstract
本申请公开了一种具有健脾养胃、益气生血功能的组合物及其制备方法,涉及药品、保健品及食品技术领域。组合物由下述重量份数的原料制成:大枣10‑50份,黑米8‑30份,莲子1‑10份,淮山药1‑10份,芡实1‑10份,红豆1‑10份,茯苓1‑5份,薏苡仁1‑5份,枸杞子0.1‑2份,白扁豆0.1‑2份,龙眼肉0.1‑2份,粉葛0.1‑2份,玫瑰茄0.01‑0.5份,阿胶蛋白肽0.1‑1份,全脂乳粉3‑6份。本组合物配伍合理,可塑性强,能加工为多种形式的食品,易于推广使用。本申请还进一步提供了一种具有健脾养胃,益气生血功能的方便冲调粉的制备方法。经原料预处理、烘干炒制、粉碎和成品调配制得的冲调粉风味协调,粉质细腻,方便冲泡与携带,老少咸宜,适合日常食用又具补益之功,有着重要的市场价值。
Description
技术领域
本发明涉及药品、保健品、食品技术领域,具体而言,涉及一种具有健脾养胃、益气生血功能的组合物及其制备方法。
背景技术
传统中医学认为,脾胃在人体生命活动中占据重要地位,为“后天之本”,是“气机升降之枢纽”,“气血生化之源泉”,人体精微物质的来源无不与后天脾之运化有关。明代医家张景岳指出:“土气为万物之源,胃气为养生之主。胃强则强,胃弱则弱,有胃则生,无胃则死,是以养生家必当以脾胃为先。”医家王文禄亦说:“养脾者,养气也,养气者,养生之要也”;可见,脾胃的健旺决定着人之寿夭,是养生健体的关键。脾胃还被称作“水谷之海”,益气化生营血是其基本功能。人体机能活动的物质基础,如营卫(营养物质)、气血、津液、精髓等,都化生于脾胃,脾胃健旺,化源充足,则脏腑强盛,气机调达,代谢有序,生命活动协调平衡;脾失健运,胃纳不足,则运化失常,气血亏损,脉络空虚,累及脏腑,从而引发各种代谢的紊乱。所以元代著名医学家李东垣说“内伤脾胃,百病丛生”。由此可见,健脾养胃不但是强身健体的手段,气血生化的助力,更是抵抗疾病的关键,所以后天一定要养好脾胃。
现代社会经济发展迅速,竞争激烈,工作压力大,人际关系复杂,若思虑过度,肝郁乘脾,心火过旺,则极易导致脾胃受损而变生诸病。并且随着生活节奏的加快,外卖行业飞速发展,人们夜生活日益丰富,三餐不规律,过食肥甘厚味,饮酒,吸烟无度,亦可内伤脾胃。因此开发一种能够健脾养胃、益气生血的方便保健食品具有重要的现实意义。
药食两用的食物对于脾胃的调理有着很好的效果,食物相比于药物副作用小,适合长期调养与日常的食用,对于需要长期调理的人群,食物有着不可比拟的优势。本组合物在中医学和营养学的理论指导下,将一些具有药用价值的食品组合成方,赋予食物特殊的功效,从而达到健脾养胃,益气生血的功能。并且,组合物可塑性强,能加工为多种形式的食品,如方便冲调粉,压片糖果,饼干以及糕点类,易于推广使用,不仅能够满足消费者日常的调养需求,促进身体健康,还能够填补健脾养胃保健食品市场空白,具有相当大的市场前景。
发明内容
本发明意在为一些亚健康人群,提供一种具有健脾养胃、益气生血功能的组合物。该组合物配伍合理,组方安全,对脾胃虚弱,平素易食欲不振、食后腹胀、消化不良、大便稀溏,兼因气血亏虚引起的气短懒言、畏寒肢冷、头晕耳鸣、精神萎靡、疲倦无力、面色无华、毛发干燥、失眠多梦、健忘心悸等症状具有良好的调节作用,能帮助亚健康人群提高身体综合素质。
具体来说,本申请涉及一种具有健脾养胃、益气生血功能的组合物,该组合物可以直接研磨成粉,也可以是经过常规手段制得的提取物或其它形态等,其由下列重量份的原料制成:大枣10-50份,黑米8-30份,莲子1-10份,淮山药1-10份,芡实1-10份,红豆1-10份,茯苓1-5份,薏苡仁1-5份,枸杞子0.1-2份,白扁豆0.1-2份,龙眼肉0.1-2份,粉葛0.1-2份,玫瑰茄0.01-0.5份,阿胶蛋白肽0.1-1份,全脂乳粉3-6份。
进一步地,组合物包括:大枣10-30份,黑米10-25份,莲子2-6份,淮山药2-6份,芡实2-6份,红豆2-6份,茯苓2-4份,薏苡仁2-4份,枸杞子0.3-1.5份,白扁豆0.3-1.5份,龙眼肉0.3-1.5份,粉葛0.3-1.5份,玫瑰茄0.05-0.25份,阿胶蛋白肽0.2-0.4份,全脂乳粉3.5-5.5份。
进一步地,组合物包括:大枣15-25份,黑米10-20份,莲子3-5份,淮山药3-5份,芡实3-5份,红豆3-5份,茯苓2.5-4份,薏苡仁2.5-4份,枸杞子0.5-1.5份,白扁豆0.5-1.5份,龙眼肉0.5-1.5份,粉葛0.5-1.5份,玫瑰茄0.05-0.2份,阿胶蛋白肽0.25-0.4份,全脂乳粉4-5份。
优选地,组合物由下述重量份数的原料制成:大枣18份,黑米14份,莲子4份,淮山药4份,芡实4份,红豆4份,茯苓3份,薏苡仁3份,枸杞子1份,白扁豆1份,龙眼肉1份,粉葛1份,玫瑰茄0.1份,阿胶蛋白肽0.3份,全脂乳粉4.2份。
本申请还提出了上述任一项组合物在制备健脾养胃、益气生血的药品、保健品或食品中的应用。
进一步地,所述药品,保健食品或食品可选自方便冲调粉。
本发明还提出了一种如前所述药品,保健品或食品的制备方法,所述制备方法包括以下步骤:
(1)原料预处理:剔除大枣,黑米,莲子,淮山药,芡实,红豆,茯苓,薏苡仁,枸杞子,白扁豆,龙眼肉,粉葛,玫瑰茄中的杂质,再将大枣,黑米,莲子,淮山药,芡实,红豆,茯苓,薏苡仁,枸杞子,白扁豆,龙眼肉,粉葛,玫瑰茄用清水冲洗干净后沥干水分备用;
(2)原料干燥:将洗净沥干的大枣,黑米,莲子,淮山药,芡实,红豆,茯苓,薏苡仁,枸杞子,白扁豆,龙眼肉,粉葛,玫瑰茄放置于65-70℃的电热恒温干燥箱中,烘干至水分小于5%;
(3)原料炒制:将干燥后的黑米、莲子、淮山药、芡实、红豆、薏苡仁、白扁豆置于150-200℃的炒货机中焙炒1.5-2.0h,炒至表面呈微黄色,略具焦斑,口感酥脆,散发出原料本身特有的微焦香味后,出料放凉备用;
(4)原料粉碎:将上述干燥、炒制的各原料按配方比例称重,先粉碎成粗粉,过筛(24目以上),得原料粗粉;再与阿胶蛋白肽粉、全脂乳粉、辅料、甜味剂、稳定剂按配方比例混合,经细粉碎机粉碎,过120目筛;
(5)原料总混:将上述物料均匀混合;
(6)包装:将上述混合均匀的物料按定量进行包装,即得。
具体地,所述步骤(4)添加的辅料包括麦芽糊精、微晶纤维素、糊精、可溶性淀粉中的一种或几种。优选为麦芽糊精、微晶纤维素。
具体地,所述步骤(4)添加的甜味剂包括白砂糖、木糖醇、赤藓糖醇、山梨糖醇、甜菊糖苷、三氯蔗糖、甘露醇中的一种或几种。优选为木糖醇。
具体地,所述步骤(4)添加的稳定剂包括黄原胶、海藻酸钠、卡拉胶、明胶中的一种或几种。优选为黄原胶。
进一步地,原料粗粉:阿胶蛋白肽粉:全脂乳粉:麦芽糊精:微晶纤维素:木糖醇:黄原胶的重量之比为(50-70):(0.1-1):(3-6):(10-50):(2-10):(1-5):(0.1-1),优选为58.1:0.3:4.2:30:5:2:0.4。
本发明组合物中各原料的作用如下:
大枣:味甘,性温,归脾、胃经。具有补中益气,养血安神的功效。用于治疗胃虚食少,脾弱便溏,气血津液不足,营卫不和,心悸怔忡等症。
黑米:味甘,性平,归脾、胃经。具有开胃益中、健脾活血、明目的功效。可用于治疗头昏目眩、贫血白发、腰膝酸软、夜盲耳鸣等症状。
莲子:味甘、涩,性平,归脾、肾、心经。可补脾止泻,止带,益肾涩精,养心安神。可用于治疗脾虚泄泻,带下,心悸失眠。
淮山药:味甘,性平,归肺、脾、肾经。具有补肺健脾,固肾益精的功效,既可补脾气之虚,又养肾之***,可治诸虚百损、疗五劳七伤、除烦热、补心气不足,与茯苓配伍,脾得健运则气得以生,可有效助脾胃后天生化之功。
芡实:味甘、涩,性平,归脾、肾经。具有益肾固精,补脾止泻,祛湿止带的功效。常用于脾虚久泻,遗精滑精,遗尿尿频,白浊,带下。
红豆:味苦,性平,归肝、脾经。具有理气活血,清热解毒的功效。主心胃气痛,疝气疼痛,血滞经闭,无名肿毒,疔疮等症。
茯苓:味甘、淡,性平,归心、肺、脾、肾经。具有益气健脾、利水渗湿的功效,并能交通心肾,使脾肾俱健。用于治疗水肿尿少,痰饮眩悸,脾虚食少,便溏泄泻,心神不安,惊悸失眠等症。
薏苡仁:味甘、淡,性凉,归脾、胃、肺经。有利水渗透湿,健脾止泻,除痹,排脓,解毒散结的作用。用于治疗水肿,小便不利,脾虚泄泻,湿痹拘挛等症。
枸杞子:味甘,性平,归肝、肾经。能够滋补肝肾,益精明目。主虚劳精亏,腰膝酸痛,眩晕耳鸣,内热消渴,血虚萎黄,目昏不明。
白扁豆:味甘,性微温,归脾、胃经。可健脾化湿,和中消暑。可用于治疗脾胃虚弱,食欲不振,大便溏泻,白带过多,暑湿吐泻,胸闷腹胀等症。
龙眼肉:味甘,性温,归心、脾经。具有补心脾,益气血,健脾胃,养肌肉的功效,可以治疗气血不足,心悸怔忡,健忘失眠,血虚萎黄等症。
粉葛:味甘、辛,性凉,归胃、脾经。具有解肌退热,生津,透疹,升阳止泻的功效,用于治疗外感发热头痛、项背强痛,口渴,消渴,麻疹不透,热痢,泄泻,高血压颈项强痛等症。
玫瑰茄:味酸,性凉,归肾经。现代药理学研究表明,玫瑰茄除了含有丰富的蛋白质、有机酸、维生素C,矿物质与大量的天然色素外,还含有多种还原糖类、甙类、酚类、少量生物碱和树脂类等成分,具有清热利尿、生津止渴、理气消食,消除疲倦、调节和平衡血脂、降血压,促进新陈代谢,以及改善便秘的作用。
阿胶蛋白肽:是以阿胶粉为原料,采用特殊配比的复合生物酶进行限制性酶解,并通过特定小分子分离技术而获得的低聚肽类物质。具有分子量小,易于吸收的特点,含有丰富的营养。现代药理学研究表明,阿胶蛋白肽具有改善贫血,抗疲劳,抗氧化,增强免疫等多种生物学作用。
同时添加全脂乳粉,为机体提供丰富的营养物质。
以上组分通过合理的分量比例组合在一起制成的冲调粉,具有药性温和、不伤身的特点。方中薏苡仁健脾渗湿,除痹止泻,清热排脓;芡实益肾固精,补脾止泻,祛湿止带;莲子养心,益肾,补脾,涩精,与芡实同用,可增其固肾缩泉之功,再伍以薏苡仁,更添助运之力,三药合用既可治标又可固本,具健脾渗湿,补肾涩精之良效。淮山健脾、厚胃、补肺、益肾;茯苓利水,渗湿,健脾,宁心,并能交通心肾,使脾肾俱健;淮山与茯苓相配为伍,相须为用,为平补缓利之剂,既补益脾胃,又不伤阴留湿,淮山补脾气、益胃阴而止泻,茯苓渗湿健脾而止泻,两者相配更具健脾渗湿、益胃止泻之功效。白扁豆健脾化湿,和中消暑。大枣补脾益气,养血安神。龙眼肉补益心脾,养血安神,为甘温濡润之品也,甘温可以补脾,濡润可以养心;枸杞子滋补肝肾,益精明目,为味厚气平之品也,味厚可以滋阴,气平可以益阳,此太极之妙,阴生于阳也,二者相伍,阴阳和,水火济,心肾交,则阴血自生而常足矣。黑米滋阴补肾,健身暖胃,明目活血;红豆理气活血,清热解毒;粉葛解肌退热、生津、透疹、升阳止泻,同时具***样活性,可以帮助气血亏虚的女性群体调理内分泌;玫瑰茄敛肺止咳,降血压,解酒,兼具活血补血之功,有助于贫血的治疗。诸药合用,共奏健脾养胃,益气生血之效。
该组方选用大枣,黑米,莲子,淮山药,芡实,红豆,茯苓,薏苡仁,枸杞子,白扁豆,龙眼肉,粉葛,玫瑰茄,经过清洗、烘干,炒制等工艺,增强了原料特有的天然香气,去掉原料本身可能固有的涩味、苦味,口感更适宜食用,味道好,老少咸宜;同时添加阿胶蛋白肽粉、全脂乳粉,再加入麦芽糊精、微晶纤维素、木糖醇、黄原胶进行粉碎、混合均匀而成。其不仅具有健脾养胃、益气生血的功效,而且选用功能性甜味剂木糖醇,甜度较高,口味纯正,清凉爽口,没有任何异味或苦涩味,且对涩味、苦味等不快的味道有一定的掩盖效果,安全性极高,不会引起肥胖、龋齿和血糖升高,是适合糖尿病患者食用的营养性食糖代替品。
本申请将组合物制备成方便冲调粉,具有以下优点:(1)冲调粉含水量较低,微生物不易繁殖,不会引起变质或腐败,便于储藏与运输;(2)冲调方法简单,小袋包装携带方便;(3)口感风味俱佳,速溶性好,食用方便。随着经济发展,人们生活水平的提高,对健康越来越关注,那些具有健康功能的冲调粉越来越受到人们的欢迎。因此,许多药食同源的药材需要大力开发成既具有一定的功效,又能够有较佳口感风味的方便冲调粉,以满足广大消费者的需求,方便人们携带与长期服用,促进身体健康。
本申请添加了多种健脾养胃、益气生血的药食同源品进行配伍,既保证食用安全性,保留传统风味和最大营养成分,又能够发挥健脾养胃、益气生血的功效,长期食用可以有效促进脾胃的健康。此外由于采用科学合理的生产工艺加工而成,长期食用安全可靠,口感滋味俱佳,食用与携带方便,利于广大消费者接受,具有广阔的市场前景。
具体实施方式
发明人对本发明提供的技术方案进行了实验研究,用来证明本发明的技术效果,下述实验用于进一步说明本发明的技术效果,但不限制本发明。
需要注意的是,如未注明具体条件者,均按照常规条件或制造商建议的条件进行,所用原料或辅料,以及所用试剂或仪器未注明生产厂商者,均为可以通过市购获得的常规产品。除非另外说明,否则所有的百分数、比率、比例或份数按重量计。
除非另行定义,文中所使用的所有专业与科学用语与本领域熟练人员所熟悉的意义相同。此外,任何与所记载内容相似或均等的方法及材料皆可应用与本发明。
1、冲调粉的原料预处理工艺
(1)原料预处理:剔除大枣,黑米,莲子,淮山药,芡实,红豆,茯苓,薏苡仁,枸杞子,白扁豆,龙眼肉,粉葛,玫瑰茄中的杂质,将大枣,黑米,莲子,淮山药,芡实,红豆,茯苓,薏苡仁,枸杞子,白扁豆,龙眼肉,粉葛,玫瑰茄用清水冲洗干净后沥干水分备用;
(2)原料干燥:将洗净沥干后的大枣,黑米,莲子,淮山药,芡实,红豆,茯苓,薏苡仁,枸杞子,白扁豆,龙眼肉,粉葛,玫瑰茄放入65-70℃的电热恒温干燥箱中,烘干至水分少于5%;
(3)原料炒制:将干燥后的黑米、莲子、淮山药、芡实、红豆、薏苡仁、白扁豆置于150-200℃的炒货机中焙炒1.5-2.0h,炒至表面呈微黄色,略具焦斑,口感酥脆,散发出原料本身特有的微焦香味后,出料放凉备用;
(4)原料粉碎:将上述干燥、炒制的各原料按配方比例称重,大枣1.8kg,黑米1.4kg,莲子0.4kg,山药0.4kg,芡实0.4kg,红豆0.4kg,茯苓0.3kg,薏苡仁0.3kg,枸杞子0.1kg,白扁豆0.1kg,龙眼肉0.1kg,粉葛0.1kg,玫瑰茄0.01kg,先粉碎成粗粉,过筛(24目以上),得原料粗粉。
2、冲调粉的辅料筛选
冲调粉在冲调时需要有较好的冲调性,做到不易结团,形成的糊状物黏性适度,具有较好的口感滋味,故需要加入甜味剂和稳定剂进行调节。为了优化本组合物冲调性能及食用口感,我们使用正交实验的方法,对添加的辅料进行筛选,选定辅料麦芽糊精(A),微晶纤维素(B),木糖醇(C),黄原胶(D)4个因素进行考察,每个因素分别设置3个水平,以组合物的冲调性,滋气味及口感等作为考察指标,采用L9(34)的正交表进行实验,测定数据为感官评价评分。具体实验方法如下:取样品50g,加入200ml 80℃去离子水进行冲调,由10名受过专业训练的感官评价员按照表1的评分标准对组合物的色泽,组织状态,冲调性,滋/气味及口感进行评分,其中色泽评分占比10%,组织状态20%,冲调性30%,滋/气味及口感40%,10人评价分数的平均分为最后得分。
表1:组合物感官评价标准
该评分标准参考方便冲调食品企业标准Q/KYAXL0003S-2020,并做修改。
注:总得分=色泽×10%+组织状态×20%+冲调性×30%+滋/气味及口感×40%。
表2:因素水平表
表3:L9(34)正交实验设计及结果
表4:方差结果分析
正交试验结果(表3)及方差分析结果(表4)表明,辅料对本组合物整体感官的影响顺序为:木糖醇>黄原胶>微晶纤维素>麦芽糊精,最优的方案为A1B3C2D2,由表3可知,推算出的最优方案并没有出现在正交试验中,因而需要进行验证试验,验证后感官评价评分为8.8分,因此,确定最佳配方为A1B3C2D2,即麦芽糊精为30%,微晶纤维素为5%,木糖醇为2%,黄原胶为0.4%。
实施例1:
将大枣,黑米,莲子,淮山药,芡实,红豆,茯苓,薏苡仁,枸杞子,白扁豆,龙眼肉,粉葛,玫瑰茄中的杂质剔除,并用清水洗净,沥干后放入电热恒温干燥箱在65±5℃烘干至水分少于5%。将烘干后的黑米、莲子、淮山药、芡实、红豆、薏苡仁、白扁豆置于炒货机中焙炒1.5h,炒至表面呈微黄色,略具焦斑,口感酥脆,散发出本身特有的微焦香味后,出料放凉备用。将上述烘干、炒制的各原料按大枣20份,黑米10份,莲子3份,淮山药3份,芡实3份,红豆4份,茯苓2份,薏苡仁2份,枸杞子0.6份,白扁豆0.6份,龙眼肉0.6份,粉葛0.6份,玫瑰茄0.4份称重,先粉碎成粗粉,过筛(24目以上),得原料粗粉;再添加阿胶蛋白肽粉0.7份,麦芽糊精30份,微晶纤维素8份,全脂乳粉6份,木糖醇5份,黄原胶0.5份,经细粉碎机粉碎,过120目筛,混合均匀,得到冲调粉。
实施例2:
将大枣,黑米,莲子,淮山药,芡实,红豆,茯苓,薏苡仁,枸杞子,白扁豆,龙眼肉,粉葛,玫瑰茄中的杂质剔除,并用清水洗净,放入电热恒温干燥箱在65±5℃烘干至水分小于5%。将烘干后的黑米、莲子、淮山药、芡实、红豆、薏苡仁、白扁豆置于炒货机中,焙炒2.0h,炒至表面呈微黄色,略具焦斑,口感酥脆,散发出本身特有的微焦香味后,出料放凉备用。将上述烘干、炒制的各原料按大枣20份,黑米15份,莲子3.5份,淮山药3.5份,芡实3.5份,红豆3.5份,茯苓3份,薏苡仁3份,枸杞子0.8份,白扁豆0.8份,龙眼肉0.8份,粉葛0.8份,玫瑰茄0.2份称重,先粉碎成粗粉,过筛(24目以上),得原料粗粉;再添加阿胶蛋白肽粉0.2份,麦芽糊精28.4份,微晶纤维素4份,全脂乳粉4.5份,木糖醇4份,黄原胶0.5份,经细粉碎机粉碎,过120目筛,混合均匀,得到冲调粉。
实施例3:
将大枣,黑米,莲子,淮山药,芡实,红豆,茯苓,薏苡仁,枸杞子,白扁豆,龙眼肉,粉葛,玫瑰茄中的杂质剔除,并用清水洗净,放入电热恒温干燥箱在65±5℃烘干至水分小于5%。将烘干后的黑米、莲子、淮山药、芡实、红豆、薏苡仁、白扁豆置于炒货机中焙炒1.5h,炒至表面呈微黄色,略具焦斑,口感酥脆,散发出本身特有的微焦香味后,出料放凉备用。将上述烘干、炒制的各原料按大枣18份,黑米14份,莲子4份,淮山药4份,芡实4份,红豆4份,茯苓3份,薏苡仁3份,枸杞子1份,白扁豆1份,龙眼肉1份,粉葛1份,玫瑰茄0.1份称重,先粉碎成粗粉,过筛(24目以上),得原料粗粉;再添加阿胶蛋白肽粉0.3份,麦芽糊精30份,微晶纤维素5份,全脂乳粉4.2份,木糖醇2份,黄原胶0.4份,经细粉碎机粉碎,过120目筛,混合均匀,得到冲调粉。
实施例4:组合物健脾养胃、益气生血功能实验
1、受试例来源:选取120名成年志愿者参加,其中18-30岁38例,31-45岁45例,45-60岁37例。实验人群随机分成3组,每组40人,分别服用冲调粉。
2、受试人群症状表现:脾胃虚弱,平素易食欲不振、食后腹胀、消化不良、大便稀溏,同时有气血亏虚的问题,脏腑功能衰退抗病能力差,可见气短懒言、畏寒肢冷、头晕耳鸣、精神萎靡、疲倦无力、面色无华、毛发干燥、失眠多梦、健忘心悸等症状。
3、服用方法:三组实验人群分别给予实施例1、实施例2、实施例3中的冲调粉,早晚各食用1次,25g/次,连续食用三个月。观察期间,不服用其它健脾养胃与益气生血药物,正常饮食,以清淡为主,忌烟酒、浓茶、咖啡及辛辣刺激之品,避免劳累。
4、评价标准:按症状改善程度分为:痊愈:食欲不振、食后腹胀、消化不良、大便稀溏以及气血亏虚等常见症状基本消失不见;有效:食欲不振、食后腹胀、消化不良、大便稀溏以及气血亏虚等常见症状消失大半或部分缓解;无效:食欲不振、食后腹胀、消化不良、大便稀溏以及气血亏虚等常见症状无任何明显变化。
表5受试者服用后的实验结果
组别 | 痊愈 | 有效 | 无效 | 有效率 |
实验组1 | 1 | 32 | 7 | 82.5% |
实验组2 | 3 | 31 | 6 | 85.0% |
实验组3 | 3 | 33 | 4 | 90.0% |
实验结果表明,通过食用本申请中的组合物,能很好地调节受试者脾胃虚弱造成的食欲不振、食后腹胀、消化不良、大便稀溏等问题,并且有效缓解了因气血亏虚导致的气短懒言,畏寒肢冷、自汗、头晕耳鸣、精神萎靡、疲倦无力、面色无华萎黄、皮肤毛发干燥、失眠多梦、健忘心悸等症状。因而,本发明的组合物是具有健脾养胃和益气生血的效果的。
以上实施例的说明只是用于帮助理解本发明的方法及其核心思想。应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以对本发明进行若干改进和修饰,这些改进和修饰也落入本发明权利要求的保护范围内。
Claims (10)
1.一种具有健脾养胃、益气生血功能的组合物,其特征在于,由以下重量份的原料制成:大枣10-50份,黑米8-30份,莲子1-10份,淮山药1-10份,芡实1-10份,红豆1-10份,茯苓1-5份,薏苡仁1-5份,枸杞子0.1-2份,白扁豆0.1-2份,龙眼肉0.1-2份,粉葛0.1-2份,玫瑰茄0.01-0.5份,阿胶蛋白肽0.1-1份,全脂乳粉3-6份。
2.根据权利要求1所述的组合物,其特征在于,由以下重量份的原料制成:大枣18份,黑米14份,莲子4份,淮山药4份,芡实4份,红豆4份,茯苓3份,薏苡仁3份,枸杞子1份,白扁豆1份,龙眼肉1份,粉葛1份,玫瑰茄0.1份,阿胶蛋白肽0.3份,全脂乳粉4.2份。
3.权利要求1或2所述的组合物在制备用于健脾养胃、益气生血的药品、保健品或食品中的应用。
4.一种含有权利要求1或2任一项所述组合物的药品,保健品或食品。
5.根据权利要求4所述的药品,保健品或食品,其特征在于所述的药品,保健品或食品为即食方便冲调粉。
6.一种如权利要求1或2任一项所述组合物的制备方法,其特征在于,所述制备方法包括以下步骤:
(1)原料预处理:剔除大枣、黑米、莲子、淮山药、芡实、红豆、茯苓、薏苡仁、枸杞子、白扁豆、龙眼肉、粉葛、玫瑰茄中的杂质,再将大枣、黑米、莲子、淮山药、芡实、红豆、茯苓、薏苡仁、枸杞子、白扁豆、龙眼肉、粉葛、玫瑰茄用清水洗净,冲洗至冲洗水澄清,停止冲洗,沥干水分;
(2)原料干燥:将洗净沥干的大枣、黑米、莲子、淮山药、芡实、红豆、茯苓、薏苡仁、枸杞子、白扁豆、龙眼肉、粉葛、玫瑰茄放置于65-70℃的电热恒温干燥箱中,烘干至水分小于5%;
(3)原料炒制:将干燥后的黑米、莲子、淮山药、芡实、红豆、薏苡仁、白扁豆置于150-200℃的炒货机中焙炒1.5-2.0h,炒至表面呈微黄色,略具焦斑,口感酥脆,散发出本身特有的微焦香味后,出料放凉备用;
(4)原料粉碎:将上述干燥、炒制的各原料按配方比例称重,先粉碎成粗粉,过筛(24目以上),得原料粗粉;经细粉碎机粉碎,过120目筛;
将上述物料均匀混合后即得。
7.一种如权利要求4所述药品,保健品或食品的制备方法,其特征在于,所述制备方法包括以下步骤:
(1)原料预处理:剔除大枣、黑米、莲子、淮山药、芡实、红豆、茯苓、薏苡仁、枸杞子、白扁豆、龙眼肉、粉葛、玫瑰茄中的杂质,再将大枣、黑米、莲子、淮山药、芡实、红豆、茯苓、薏苡仁、枸杞子、白扁豆、龙眼肉、粉葛、玫瑰茄用清水洗净,冲洗至冲洗水澄清,停止冲洗,沥干水分;
(2)原料干燥:将洗净沥干的大枣、黑米、莲子、淮山药、芡实、红豆、茯苓、薏苡仁、枸杞子、白扁豆、龙眼肉、粉葛、玫瑰茄放置于65-70℃的电热恒温干燥箱中,烘干至水分小于5%;
(3)原料炒制:将干燥后的黑米、莲子、淮山药、芡实、红豆、薏苡仁、白扁豆置于150-200℃的炒货机中焙炒1.5-2.0h,炒至表面呈微黄色,略具焦斑,口感酥脆,散发出本身特有的微焦香味后,出料放凉备用;
(4)原料粉碎:将上述干燥、炒制的各原料按配方比例称重,先粉碎成粗粉,过筛(24目以上),得原料粗粉;再与阿胶蛋白肽粉、全脂乳粉、辅料、甜味剂、稳定剂按配方比例混合,经细粉碎机粉碎,过120目筛;
(5)原料总混:将上述物料混合均匀;
(6)包装:将上述混合均匀的物料按定量进行包装,即得。
8.根据权利要求7所述的制备方法,其特征在于:
所述步骤(4)添加的辅料包括麦芽糊精、微晶纤维素、糊精、可溶性淀粉中的一种或几种;添加的甜味剂包括白砂糖、木糖醇、赤藓糖醇、山梨糖醇、甜菊糖苷、三氯蔗糖、甘露醇中的一种或几种;添加的稳定剂包括黄原胶、海藻酸钠、卡拉胶、明胶中的一种或几种。
9.根据权利要求8所述的制备方法,其特征在于,所述辅料选自麦芽糊精、微晶纤维素,所述甜味剂选自木糖醇,所述稳定剂选自黄原胶。
10.根据权利要求9所述的制备方法,其特征在于,进一步地,原料粗粉:阿胶蛋白肽粉:全脂乳粉:麦芽糊精:微晶纤维素:木糖醇:黄原胶的重量之比为(50-70):(0.1-1):(3-6):(10-50):(2-10):(1-5):(0.1-1),优选为58.1:0.3:4.2:30:5:2:0.4。
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