阅读说明：本技术 一种含有松针的葛根保健食品 (A health food containing folium Pini and radix Puerariae ) 是由 李红光 于 2020-04-27 设计创作，主要内容包括：一种含有松针的葛根保健食品,涉及保健食品配方技术领域。其特征在于,由以下重量份原料组成：干燥发酵葛根片菌体1000份、将食盐5份、白砂糖1份、味精5份、助鲜剂(为I+G)0.3份、辣椒粉1份、五香粉0.5份、孜然粉0.3份、增稠剂(为黄原胶)0.5份、酵母抽提物粉1份、水200份、食用调和油15份。本发明的有益效果是：不仅保留了松针、葛根的营养价值,而且其成分、含量和功用已与原生松针、葛根相当甚至更高,且生产成本相对较低,适合大众消费；具有降血糖、降血脂、降血压等多种功效。(A kudzu root health food containing pine needles relates to the technical field of health food formulas. The feed is characterized by comprising the following raw materials in parts by weight: 1000 parts of dry fermented kudzu root slice thallus, 5 parts of salt, 1 part of white granulated sugar, 5 parts of monosodium glutamate, 0.3 part of a fresh-aid agent (I + G), 1 part of chilli powder, 0.5 part of five spice powder, 0.3 part of cumin powder, 0.5 part of a thickening agent (xanthan gum), 1 part of yeast extract powder, 200 parts of water and 15 parts of edible blend oil. The invention has the beneficial effects that: not only the nutritive value of the pine needles and the kudzuvine roots is kept, but also the components, the content and the functions of the pine needles and the kudzuvine roots are equivalent to or even higher than those of the original pine needles and the kudzuvine roots, the production cost is relatively low, and the pine needles and the kudzuvine roots are suitable for mass consumption; has effects of lowering blood sugar, reducing blood lipid, and lowering blood pressure.)

1. A radix puerariae health food containing pine needles is characterized in that the preparation method comprises the following steps: (1) putting 5 parts of salt, 1 part of white granulated sugar, 5 parts of monosodium glutamate, 0.3 part of a freshness enhancer (I + G), 1 part of chili powder, 0.5 part of five spice powder, 0.3 part of cumin powder, 0.5 part of a thickening agent (xanthan gum), 1 part of yeast extract powder, 200 parts of water and 15 parts of edible blend oil into a jacketed kettle, heating and stirring to fully dissolve the components, boiling for 5-8min to obtain a seasoning liquid, and preserving heat for later use; (2) pouring 1000 parts of dried and fermented pueraria slice thalli into a container filled with seasoning liquid to marinate and season the dried and fermented pueraria slice thalli, continuously stir-frying to enable the dried and fermented pueraria slice thalli to be even in taste, and taking out the dried and fermented pueraria slice thalli until the seasoning liquid is basically sucked dry to obtain marinated pueraria slices for later use; (3) bagging the marinated radix Puerariae slices, vacuumizing, sealing, and autoclaving to obtain a health food containing folium Pini.

2. The kudzu root health food containing pine needles as claimed in claim 1, wherein the preparation method of the dry fermented kudzu root slice thallus comprises the following steps: (1) soaking 6 parts of pine needles in 120 parts of 60 ℃ warm water for 24 hours, and then drying the pine needles in shade after water is discharged until the water content reaches 60-70% to obtain soaked pine needles for later use; (2) squeezing soaked pine needles to obtain juice, sucking the juice by using a suction pipe and dripping the juice into a first-stage cultivation test tube (usually, dripping one drop of the juice, cleaning and sterilizing the test tube and ensuring no mixed bacteria), then sealing the opening of the first-stage cultivation test tube by using a cotton ball, putting the first-stage cultivation test tube into an incubator for cultivation, keeping the temperature at 20-30 ℃ and the humidity at 50-60%, fermenting for 20-22 days, and finishing the cultivation of a first-stage strain for later use; (3) sucking out strains from the first-stage strain test tubes by using a suction pipe (generally, a batch of strains with the size of rice grains can be sucked, the test tubes need to be cleaned and disinfected, and no foreign bacteria is ensured), respectively implanting the strains into a plurality of second-stage culture test tubes, then sealing the test tubes by using absorbent cotton balls, putting the test tubes into an incubator for culture, keeping the temperature at 20-23 ℃ and the humidity at 50-60%, fermenting for 18-20 days, and finishing the culture of the second-stage strains for later use; (4) cleaning, draining, peeling and cutting fresh kudzuvine root to obtain kudzuvine root slices with the thickness of 1.5-2mm, soaking the kudzuvine root slices for 1-2 hours, then cooking, fishing out the kudzuvine root slices after the kudzuvine root slices are thoroughly cooked, airing the kudzuvine root slices till the water content is kept between 50 and 60 percent, putting the kudzuvine root slices into an autoclave for sterilization at the temperature of 150 ℃, taking the kudzuvine root slices out of the autoclave for sterilization, then subpackaging the kudzuvine root slices into 500ml glass containers, putting the glass containers and a secondary strain test tube into an inoculation box together, sucking a small amount of secondary strain into the kudzuvine root slices in the glass containers by a straw, putting the glass containers into a fermentation chamber, keeping the temperature of the fermentation chamber between 20 and 22 ℃ and the humidity between 50 and 60 percent, and fermenting the obtained; (5) and (5) drying the fermented kudzu root slice thalli in the shade, and obtaining dry fermented kudzu root slice thalli for later use.

Technical Field

The invention belongs to the technical field of health food formulas, and particularly relates to a pine needle-containing radix puerariae health food.

Background

The kudzu root is a perennial bean plant and is also a medicine and food dual-purpose plant, and the kudzu root contains flavonoid substances including puerarin, puerarin and the like, and has various pharmacological and health-care effects of resisting bacteria, promoting blood circulation to remove blood stasis, expanding coronary artery blood vessels and cerebral vessels, reducing myocardial oxygen consumption, improving myocardial contraction function, promoting blood circulation, enhancing body immunity and the like. The fresh kudzuvine root contains 15 to 25 percent of starch, is rich in more than 10 trace elements, amino acids, vitamins and a certain amount of flavonoid compounds, which are necessary for human bodies, such as calcium, zinc, iron, copper, phosphorus, potassium and the like. The food prepared by taking the kudzuvine root starch as the raw material is popular in the markets in the world and the domestic, but the kudzuvine root health-care food containing pine needles is not reported yet.

Disclosure of Invention

In order to overcome the problems, the invention provides the kudzu root health food containing the pine needles to make up for the deficiency.

The technical scheme adopted by the invention for solving the technical problems is as follows: a radix puerariae health food containing pine needles is characterized in that the preparation method comprises the following steps: (1) putting 5 parts of salt, 1 part of white granulated sugar, 5 parts of monosodium glutamate, 0.3 part of a freshness enhancer (I + G), 1 part of chili powder, 0.5 part of five spice powder, 0.3 part of cumin powder, 0.5 part of a thickening agent (xanthan gum), 1 part of yeast extract powder, 200 parts of water and 15 parts of edible blend oil into a jacketed kettle, heating and stirring to fully dissolve the components, boiling for 5-8min to obtain a seasoning liquid, and preserving heat for later use; (2) pouring 1000 parts of dried and fermented pueraria slice thalli into a container filled with seasoning liquid to marinate and season the dried and fermented pueraria slice thalli, continuously stir-frying to enable the dried and fermented pueraria slice thalli to be even in taste, and taking out the dried and fermented pueraria slice thalli until the seasoning liquid is basically sucked dry to obtain marinated pueraria slices for later use; (3) bagging the marinated radix Puerariae slices, vacuumizing, sealing, and autoclaving to obtain a health food containing folium Pini. The preparation method of the dry fermented kudzu root slice thallus comprises the following steps: (1) soaking 6 parts of pine needles in 120 parts of 60 ℃ warm water for 24 hours, and then drying the pine needles in shade after water is discharged until the water content reaches 60-70% to obtain soaked pine needles for later use; (2) squeezing soaked pine needles to obtain juice, sucking the juice by using a suction pipe and dripping the juice into a first-stage cultivation test tube (usually, dripping one drop of the juice, cleaning and sterilizing the test tube and ensuring no mixed bacteria), then sealing the opening of the first-stage cultivation test tube by using a cotton ball, putting the first-stage cultivation test tube into an incubator for cultivation, keeping the temperature at 20-30 ℃ and the humidity at 50-60%, fermenting for 20-22 days, and finishing the cultivation of a first-stage strain for later use; (3) sucking out strains from the first-stage strain test tubes by using a suction pipe (generally, a batch of strains with the size of rice grains can be sucked, the test tubes need to be cleaned and disinfected, and no foreign bacteria is ensured), respectively implanting the strains into a plurality of second-stage culture test tubes, then sealing the test tubes by using absorbent cotton balls, putting the test tubes into an incubator for culture, keeping the temperature at 20-23 ℃ and the humidity at 50-60%, fermenting for 18-20 days, and finishing the culture of the second-stage strains for later use; (4) cleaning, draining, peeling and cutting fresh kudzuvine root to obtain kudzuvine root slices with the thickness of 1.5-2mm, soaking the kudzuvine root slices for 1-2 hours, then cooking, fishing out the kudzuvine root slices after the kudzuvine root slices are thoroughly cooked, airing the kudzuvine root slices till the water content is kept between 50 and 60 percent, putting the kudzuvine root slices into an autoclave for sterilization at the temperature of 150 ℃, taking the kudzuvine root slices out of the autoclave for sterilization, then subpackaging the kudzuvine root slices into 500ml glass containers, putting the glass containers and a secondary strain test tube into an inoculation box together, sucking a small amount of secondary strain into the kudzuvine root slices in the glass containers by a straw, putting the glass containers into a fermentation chamber, keeping the temperature of the fermentation chamber between 20 and 22 ℃ and the humidity between 50 and 60 percent, and fermenting the obtained; (5) and (5) drying the fermented kudzu root slice thalli in the shade, and obtaining dry fermented kudzu root slice thalli for later use.

The pine needles have the following effects: the pine needles have the effects of dispelling wind, promoting blood circulation, calming the nerves, improving eyesight, detoxifying and relieving itching, are clinically commonly used for treating influenza, rheumatic arthritis, traumatic swelling and pain, nyctalopia, hypertension and neurasthenia, and also have special curative effects on chilblain, sexual hypofunction, diabetes, constipation, whelk, allergic rhinitis, obesity and the like; the pine needles are often soaked in water for drinking, so that the pine needles can be used for treating hypertension and hyperlipidemia of the body, dispelling wind, promoting blood circulation, improving eyesight, soothing nerves and treating rheumatic joint diseases of the body; pine needles can condition the body through targeted diet therapy; modern medical research shows that pine needles also contain abundant microelements such as flavonoids, volatile oil, vitamins and lignin, have the effects of eliminating phlegm, invigorating stomach, dispelling wind, relieving fever, promoting urination, relieving pain, resisting bacteria and resisting viruses on bodies, have good treatment effect on upper respiratory tract infectious diseases of the bodies, and also have good regulation effect on hyperlipidemia and hyperglycemia.

The invention has the beneficial effects that: not only the nutritive value of the pine needles and the kudzuvine roots is kept, but also the components, the content and the functions of the pine needles and the kudzuvine roots are equivalent to or even higher than those of the original pine needles and the kudzuvine roots, the production cost is relatively low, and the pine needles and the kudzuvine roots are suitable for mass consumption; has effects of lowering blood sugar, reducing blood lipid, and lowering blood pressure.

Detailed Description

The invention will be further illustrated with reference to the following specific examples.