CN108936599A - A kind of female health preserving decomposes congee and preparation method thereof - Google Patents
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Classifications
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of female health preservings to decompose congee, is mixed after fermentation, extraction liquid and solid fermentation material mixed fermentation, then with seasoning material；The raw material of the fermentation, extraction liquid: fennel seeds, Chinese mugwort, dried orange peel, Radix Glycyrrhizae, radish seed, white radishes root, the fruit of glossy privet, Sedum.k.F, apple, banana, honey, rice wine koji, water, corn；The raw material of the solid fermentation material: SEMEN COICIS, jujube meat, FRUCTUS CRATAEGI, Chinese yam, Poria cocos, the rhizome of nutgrass flatsedge, dried sweet potato, corn, saccharomycete；The raw material of the seasoning material: soybean, Chinese yam, Cotton Seed；The invention also discloses the preparation methods that the female health preserving decomposes congee.The present invention is decomposed using cold fermentation extraction is made female health preserving decomposition congee, and the various trace elements containing needed by human body are convenient for absorption of human body and utilization, have nourishing qi and blood, warm kidney qi-restoratives, menstruction regulating and pain relieving and other effects.
Description
Technical field
The invention belongs to technical field of health care porridge, and in particular to a kind of female health preserving decomposes congee and preparation method thereof.
Background technique
Currently, congee in the market in processing, is all directly to be crushed, not by decomposing, then pass through high temperature infusion, very
Multiple nutrient matter can be destroyed, although there is five cereals collocation, to a greater extent or play a part of to provide heat, not had
Healthcare function.
With social progress and economic development, the mankind require quality to diet to the healthy growing interest of itself
It improves, is badly in need of food materials with health care function.Health food refers to specific healthcare function or with replenishing vitamins, mineral
Food for the purpose of matter has and adjusts body function, and do not generate to human body any acute, subacute or chronic hazard
Food.Since the nineties, the healthy consumption of global resident rises year by year, and the demand to nutrient and healthcare products is very vigorous.Health care food
The sales volume of product is increased every year with 13% speed.Why health care product industry flourishes, and main cause is living standards of the people
It significantly improves；Secondly, the change of people's lives mode is the important opportunity of health care product industry development；Multi-level social life needs
Broad space is provided for the development of health care product industry.
The five cereals of people's daily consumption respectively have medical value, reasonably deploy diet in people's daily life, can be with
Achieve the purpose that eliminate disease and prolong life, health body-building.Especially for some diseases, without medication, by the way that some common foods are pressed
Certain ratio collocation, and processed by certain method, allow patient to be eaten for a long time, it is possible to reach the effect of dietotherapy rehabilitation
Fruit.Although many people have gained some understanding to dietotherapy, and theory of traditional Chinese medical science also instructs this, those are imitated with special dietotherapy
The recipe of fruit, it is still desirable to which people constantly grope and summarize, and are constantly added in the cooking culture of motherland.
It in the prior art, is not much that the congee dedicated for female health preserving health care is several about the patent of health care congee
Do not report.Wherein application No. is the patents of CN201310106336.1 to disclose a kind of health-care Astragalus mongholicus porridge, raw material
It is made of Radix Astragali, Chinese yam, rhizoma polygonati, Fructus Corni, Rehmannia glutinosa, the fruit of glossy privet, Semen Cuscutae, polished rice；The patent is in Chinese medicine integration of drinking and medicinal herbs
It is raw material by the Chinese medicines such as Radix Astragali and polished rice under theory, by the diet with dietary function that science is processed into, drug is made
For food, and food is assigned to medicinal, not only there is nutritive value, but also preventable disease cured the disease, and kept fit and healthy, promotes longevity.But it should
The Chinese medicine composition that patent health-preserving porridge relies primarily on integration of drinking and medicinal herbs is arranged in pairs or groups to realize that effect, production method still decoct.
Summary of the invention
The object of the present invention is to provide a kind of female health preservings to decompose congee and preparation method thereof, passes through rationally taking for raw material
Match and low-temperature extraction decompose method, be prepared a kind of convenient for absorption of human body and the health-preserving food utilized.
To achieve the goals above, the technical solution adopted by the present invention are as follows:
A kind of female health preserving decomposition congee mixes after fermentation, extraction liquid and solid fermentation material mixed fermentation, then with seasoning material
It is made；Mass ratio 1:1.5 ~ 2.5:0.3 ~ 0.6 of the fermentation, extraction liquid, solid fermentation material and seasoning material；
The fermentation, extraction liquid is prepared from the following raw materials in parts by weight: 3 ~ 4 parts of fennel seeds, 3 ~ 4 parts of Chinese mugwort, 2 ~ 3 parts of dried orange peel, sweet
1 ~ 2 part of grass, 2 ~ 3 parts of radish seed, 1 ~ 1.5 part of white radishes root, 2 ~ 2.5 parts of the fruit of glossy privet, 3 ~ 4 parts of Sedum.k.F, 5 ~ 7 parts of apple, banana 5 ~
7 parts, 5 ~ 7 parts of honey, 0.5 ~ 1 part of rice wine koji, 110 ~ 130 parts of water, 1.5 ~ 2 parts of corn；
The solid fermentation material is prepared from the following raw materials in parts by weight: 15 ~ 20 parts of SEMEN COICIS, 8 ~ 10 parts of jujube meat, hawthorn
6 ~ 8 parts of meat, 15 ~ 18 parts of Chinese yam, 10 ~ 15 parts of Poria cocos, 6 ~ 8 parts of the rhizome of nutgrass flatsedge, 10 ~ 20 parts of dried sweet potato, 15 ~ 20 parts of corn, saccharomycete
0.2 ~ 0.3 part；
The seasoning material is prepared from the following raw materials in parts by weight: 12 ~ 15 parts of soybean (soybean i.e. soya bean, soybean), mountain
5 ~ 6 parts of medicine, 10 ~ 15 parts of Cotton Seed.
Preferably, the mass ratio 1:2:0.4 of the fermentation, extraction liquid, solid fermentation material and seasoning material；
The fermentation, extraction liquid is prepared from the following raw materials in parts by weight: 3 parts of fennel seeds, 3 parts of Chinese mugwort, 2 parts of dried orange peel, 2 parts of Radix Glycyrrhizae,
2 parts of radish seed, 1.5 parts of white radishes root, 2 parts of the fruit of glossy privet, 3 parts of Sedum.k.F, 5 parts of apple, 5 parts of banana, 5 parts of honey, rice wine koji 0.5
Part, 110 parts of water, 2 parts of corn；
The solid fermentation material is prepared from the following raw materials in parts by weight: 15 parts of SEMEN COICIS, 10 parts of jujube meat, 6 parts of FRUCTUS CRATAEGI,
15 parts of Chinese yam, 10 parts of Poria cocos, 6 parts of the rhizome of nutgrass flatsedge, 10 parts of dried sweet potato, 15 parts of corn, 0.2 part of saccharomycete；
The seasoning material is prepared from the following raw materials in parts by weight: 12 parts of soybean, 6 parts of Chinese yam, 10 parts of Cotton Seed.
Above-mentioned female health preserving decomposes the preparation method of congee, comprising the following steps:
(1) preparation of fermentation, extraction liquid
A. each raw material of fermentation, extraction liquid is weighed in parts by weight；By crush maize, sieving, part water is added to be brewed into maize gruel；
White radishes root, Sedum.k.F, apple and banana are cleaned respectively, drained away the water, shreds, mix, obtains stock 1；By fennel fruit
Perfume, Chinese mugwort, dried orange peel, Radix Glycyrrhizae, radish seed and fruit of glossy privet mixing, crush, sieving, obtain stock 2；
B. remaining water, honey, rice wine koji are placed in fermentation, extraction bucket, add the resulting maize gruel of step a, stock 1 and standby
Material 2 closes fermentation, extraction bucket, ferments 12 ~ 18 days in the environment of being placed in 30 ~ 32 DEG C after mixing evenly；During fermentation daily into
Row stirring, after fermentation, filters, takes filtrate to get fermentation, extraction liquid；
It is emphasized that fermentation temperature is unsuitable too low in fermentation process, and it is too low to be easy to cause fermentation period longer, make simultaneously
It must be easy to infect miscellaneous bacteria；Fermentation temperature be also not easy it is excessively high, main reason is that: fermentation temperature is excessively high, for food materials mouthfeel influence
It is larger, while making microorganism growth too fast, consumption influences excessive, nutrient composition content in reduction congee；
(2) preparation of solid fermentation material
C. each raw material of solid material is weighed in parts by weight；
Dried sweet potato, corn, SEMEN COICIS and Chinese yam are stir-fried respectively, after mixing, add FRUCTUS CRATAEGI, Poria cocos, the rhizome of nutgrass flatsedge, jujube
Meat is mixed, is crushed, sieving；Saccharomycete is added, solid fermentation material is obtained；
D. it carries out further fermentation to the solid fermentation material of step c to decompose, specifically: adding into solid fermentation material
Enter the resulting fermentation, extraction liquid of step b, ferment 6 ~ 8 days in 32 ~ 39 DEG C, is then dried in 30 ~ 37 DEG C, it is spare；
It is emphasized that fermentation temperature is unsuitable too low in fermentation process, and it is too low to be easy to cause fermentation period longer, make simultaneously
It must be easy to infect miscellaneous bacteria；Fermentation temperature be also not easy it is excessively high, main reason is that: fermentation temperature is excessively high, for food materials mouthfeel influence
It is larger, while making microorganism growth too fast, consumption influences excessive, nutrient composition content in reduction congee；
(3) mixing seasoning
E. each raw material of seasoning material is weighed in parts by weight, and each raw material is stir-fried respectively, is mixed, and seasoning material is obtained；
F. will seasoning material mix with step d products therefrom, crushing, mistake 180 ~ 220 meshes to get；Temperature must not during being somebody's turn to do
More than 40 DEG C, temperature crosses high material probiotics and is easy to be destroyed.
Preferably, the boiling method of maize gruel described in step (1) a is that 4 ~ 6 times of matter are added in the corn after crushing, being sieved
The water of amount is endured 10 ~ 30 minutes.
Preferably, it is suitably stirred during fermenting in step (1) b, specific agitating mode are as follows: first 2 days, small every 7 ~ 8
When, stirs evenly primary, the 3rd ~ 5 day, stirred evenly every 11 ~ 12 hours primary, from the 6th day, stirred evenly every 23 ~ 25 hours primary.
Preferably, dried sweet potato described in step (2) c, corn, SEMEN COICIS stir-frying temperature be 80 ~ 90 DEG C, the stir-frying time is
60 ~ 100 minutes.
Preferably, the stir-frying of Chinese yam described in step (2) c is specifically and cleans Chinese yam, drains, being sliced, and it is mixed that wheat bran is added
It closes, stir-fries 40 ~ 70 minutes in 80 ~ 90 DEG C, screen out wheat bran, leave and take Chinese yam；Wherein, the additional amount of wheat bran be Chinese yam quality 10 ~
20%。
Preferably, it is persistently stirred when fermenting in step (2) d, the revolving speed of stirring is 8 ~ 12 revs/min.
Preferably, the stir-frying of material is seasoned described in step (3) e specifically: by soybean in 80 ~ 90 DEG C of stir-fryings 40 ~ 70
Minute；Cotton Seed is stir-fried 40 ~ 70 minutes in 80 ~ 90 DEG C；Chinese yam is cleaned, drain, is sliced, wheat bran mixing is added, in 80 ~ 90
DEG C stir-frying 40 ~ 70 minutes, screen out wheat bran, leave and take Chinese yam, wherein the additional amount of wheat bran be Chinese yam quality 10 ~ 20%.
The pharmacological effect to play a major role in raw material is as follows:
The fruit of glossy privet: bitter sweet is mild-natured, and the fruit of glossy privet has tonifying liver nourshing kidney, and the effect of heat-clearing improving eyesight, the mesh for the deficiency of liver-yin and kidney-yin is secretly unknown,
Hypopsia, poliosis, soreness of waist tinnitus and fever due to yin deficiency.Cure mainly dizziness and tinnitus, soreness and weakness of waist and knees, poliosis, mesh is secretly unknown.
The fruit of glossy privet has enhancing body fluid and cellular immune function, reduces blood lipid, reduces blood glucose, and liver protection improves the pharmacology such as protein metabolism
Effect.Patient worn with age usually take can disease-relieving and physique enhancing, improve body function.
Chinese mugwort (wormwood is a kind of, other wormwoods can also be used): finding that folium artemisiae argyi has conditioning gynecological disease in terms of pharmacological research,
Antibacterial, it is antiviral, relieving asthma, antibechic, eliminating the phlegm, antiallergy, hemostasis and anticoagulation, enhancing immune function the effects of.
Fennel seeds: antiulcer, analgesia, gonadotropic Effect etc., fennel oil have different degrees of antibacterial action.Stomach can be stimulated
Enteric nervous blood vessel promotes saliva and gastric secretion, plays the role of improving a poor appetite, digestive.It is suitble to deficiency-cold in spleen and stomach.Intestines twist
Bitterly, dysmenorrhea patient is used for dietotherapy.
Radix Glycyrrhizae: Radix Glycyrrhizae is invigorated the spleen and benefited qi, clearing heat and detoxicating, expelling phlegm and arresting coughing, relieving spasm to stop pain, coordinating the drug actions of a prescription.For weakness of the spleen and the stomach,
Fatigue and weakness, shortness of breath and palpitation, coughing with a lot of sputum, stomach duct and abdomen, four limbs contraction, carbuncle sore tumefacting virus alleviate drug toxicity, strong.
The rhizome of nutgrass flatsedge: regulating the flow of vital energy and dispeling melancholy, menstruction regulating and pain relieving.For stagnation of QI due to depression of the liver, chest, the side of body, abdominal distention, indigestion, menstruation is not
It adjusts, amenorrhea and algomenorrhea, cold hernia stomachache, swollen breasts.
Cotton Seed: warm kidney, qi-restoratives, hemostasis, control impotence, the testis swelling and hanging down of either of the testes, the enuresis, hemorrhoid blood, rectal prolapse, metrorrhagia and metrostaxis, with inferior.
Chinese yam: it is sweet in flavor, it is mild-natured；Returns spleen, lung, kidney channel；It is strong with nourishing, it is aid digestion, hold back abnormal sweating, it is main the effect of antidiarrheal
Control insufficiency of the spleen diarrhoea, cough due to deficiency of the lung, diabetes are quenched one's thirst, oliguria frequency, spermatorrhea, women's leukorrhagia and dyspeptic chronic enteritis.
Jujube meat: it is sweet in flavor, warm-natured, can tonifying middle-Jiao and Qi, nourishes blood and promotes the production of body fluid, for treating, " spleen deficiency is weak, anorexia and loose stool, qi and blood lose
The diseases such as void ".Often feeding jujube can treat in poor health, neurasthenia, incoordination between the spleen and the stomach, indigestion, epersalgia cough, anaemia disappear
It is thin, nourishing the liver preventing cancer function.
Female health preserving produced by the present invention decomposes the principle that congee abides by " preventive treatment ", whole cold fermentation extraction decompose and
At raw material decomposes at more tiny nano peptide series；And raw material is all made of fully natural green product, does not add any anti-corrosion
Agent also effectively decomposites the various microelements of various needed by human body, amino acid, electrolyte, minerals etc., human body suction of being more convenient for
It receives and utilizes；Also have nourishing qi and blood, warm kidney qi-restoratives, menstruction regulating and pain relieving and other effects, be particularly suitable for palace cold, dysmenorrhea, it is physically weak,
The women for the symptoms such as waist and knee is cold.
Specific embodiment
In order to keep technical purpose of the invention, technical scheme and beneficial effects clearer, combined with specific embodiments below
Technical solution of the present invention is further illustrated, but the embodiment is intended to explain the present invention, and should not be understood as pair
Limitation of the invention, in the examples where no specific technique or condition is specified, according to the literature in the art described technology or
Condition is carried out according to product description.
Embodiment 1
A kind of female health preserving decomposes the preparation method of congee, comprising the following steps:
(1) preparation of fermentation, extraction liquid
A. following raw material is weighed in parts by weight: 3 parts of fennel seeds, 3 parts of Chinese mugwort, 2 parts of dried orange peel, 2 parts of Radix Glycyrrhizae, 2 parts of radish seed, white
1.5 parts of radish root, 2 parts of the fruit of glossy privet, 3 parts of Sedum.k.F, 5 parts of apple, 5 parts of banana, 5 parts of honey, 0.5 part of rice wine koji, 110 parts of water, jade
2 parts of rice；
By crush maize, 60 meshes are crossed, the water that 5 times of quality are added is endured 20 minutes, and maize gruel is obtained；
White radishes root, Sedum.k.F, apple and banana are cleaned respectively, drained away the water, (0.2 cm of thickness, side length are about with vegetable-chopper chopping
1.5 cm), it then mixes, obtains stock 1；
Fennel seeds, Chinese mugwort, dried orange peel, Radix Glycyrrhizae, radish seed and the fruit of glossy privet are mixed, crushes, cross 8 meshes, obtain stock 2；
B. remaining water, honey, rice wine koji are placed in fermentation, extraction bucket, add the resulting maize gruel of step a, stock 1 and standby
Material 2 closes fermentation, extraction bucket, ferments 15 days in the environment of being placed in 30 ~ 32 DEG C after mixing evenly；First 2 days of fermentation, it is small every 8
When stir primary (uniform to material)；3rd ~ 5 day, primary (uniform to material) was stirred every 12 hours, from the 6th day, every 24
Hour stirs primary (uniform to material)；After fermentation, it filters, take filtrate to get fermentation, extraction liquid；
(2) preparation of solid fermentation material
C. following raw material: 15 parts of SEMEN COICIS, 10 parts of jujube meat, 6 parts of FRUCTUS CRATAEGI, 15 parts of Chinese yam, Poria cocos 10 is weighed in parts by weight
Part, 6 parts of the rhizome of nutgrass flatsedge, 10 parts of dried sweet potato, 15 parts of corn, 0.2 part of saccharomycete；
Dried sweet potato, corn, SEMEN COICIS are stir-fried about 80 minutes (frying equipment using low temperature is stewing) respectively at 80 DEG C, until material issues it
After fragrance itself, take the dish out of the pot, it is spare；
By Chinese yam unhairing, clean, drain away the water after, be cut into the thin slice of 0.3 cm thickness, then be added wheat bran mixing, in 80 DEG C stir-fry
50 ~ 60 minutes, screen out that wheat bran, to leave and take Chinese yam spare；Wherein, the additional amount of wheat bran is the 10% of Chinese yam quality；
By FRUCTUS CRATAEGI, Poria cocos, the rhizome of nutgrass flatsedge, jujube meat and by the dried sweet potato of stir-frying, corn, SEMEN COICIS, Chinese yam mix after, powder
Broken, 10 meshes excessively；Saccharomycete is added, solid fermentation material is obtained；
D. further fermentation is carried out to the solid fermentation material of step c to decompose, specifically: by step solid fermentation material with
Fermentation, extraction liquid (mass ratio of fermentation, extraction liquid and solid fermentation material is 1:2) is placed in solid-state fermentation tank, then in 35 ~ 37
It DEG C fermentation 7 days, is kept stirring during fermentation (speed of agitator be 10 revs/min), is then dried in 35 DEG C, it is spare；
(3) mixing seasoning
E. following raw material: 12 parts of soybean, 6 parts of Chinese yam, 10 parts of Cotton Seed is weighed in parts by weight；
Soybean is stir-fried about 60 minutes (cooling down after turning to be yellow in stir-frying to soybean) in 80 DEG C；
Cotton Seed is stir-fried about 60 minutes (stir-frying to Cotton Seed is in buff) in 80 DEG C；
By Chinese yam unhairing, clean, drain away the water after, be cut into the thin slice of 0.3 cm thickness, then be added wheat bran mixing, in 80 DEG C stir-fry
50 ~ 60 minutes, screen out that wheat bran, to leave and take Chinese yam spare；Wherein, the additional amount of wheat bran is the 10% of Chinese yam quality；
It will be mixed by the soybean of stir-frying, Chinese yam and Cotton Seed, obtain seasoning material；
F. seasoning material (mass ratio of seasoning material and solid fermentation material is 0.4:2) is weighed, by seasoning material and step d
Products therefrom mixing crushes (crushing process temperature must not exceed 40 DEG C, and the excessively high probiotics of temperature is easy to be destroyed), crosses 200
Mesh to get.
In addition, it is necessary to note: liquid state fermentation extraction room being cleaned up, neatly before step (1) fermentation, extraction, room
Equipment uses ultraviolet radiation for sterilizing and disinfecting；Solid state fermentation workshop is cleaned up before the preparation of step (2) solid fermentation material, is whole
It is clean, Zymolysis Equipment is detected, whether line function is normal, solid state fermentation workshop ultraviolet radiation for sterilizing and disinfecting, if reserve steam high temperature
Sterilizing, these operations are completed on the day before preparing material.
Embodiment 2
A kind of female health preserving decomposes the preparation method of congee, comprising the following steps:
(1) preparation of fermentation, extraction liquid
A. following raw material is weighed in parts by weight: 4 parts of fennel seeds, 4 parts of Chinese mugwort, 3 parts of dried orange peel, 1 part of Radix Glycyrrhizae, 3 parts of radish seed, white
1 part of radish root, 2.5 parts of the fruit of glossy privet, 4 parts of Sedum.k.F, 7 parts of apple, 7 parts of banana, 7 parts of honey, 1 part of rice wine koji, 130 parts of water, corn
1.5 part；
By crush maize, 60 meshes are crossed, the water that 5 times of quality are added is endured 20 minutes, and maize gruel is obtained；
White radishes root, Sedum.k.F, apple and banana are cleaned respectively, drained away the water, (0.2 cm of thickness, side length are about with vegetable-chopper chopping
1.5 cm), it then mixes, obtains stock 1；
Fennel seeds, Chinese mugwort, dried orange peel, Radix Glycyrrhizae, radish seed and the fruit of glossy privet are mixed, crushes, cross 8 meshes, obtain stock 2；
B. remaining water, honey, rice wine koji are placed in fermentation, extraction bucket, add the resulting maize gruel of step a, stock 1 and standby
Material 2 closes fermentation, extraction bucket, ferments 18 days in the environment of being placed in 30 ~ 32 DEG C after mixing evenly；First 2 days of fermentation, it is small every 8
When stir primary (uniform to material)；3rd ~ 5 day, primary (uniform to material) was stirred every 12 hours, from the 6th day, every 24
Hour stirs primary (uniform to material)；After fermentation, it filters, take filtrate to get fermentation, extraction liquid；
(2) preparation of solid fermentation material
C. following raw material: 20 parts of SEMEN COICIS, 8 parts of jujube meat, 8 parts of FRUCTUS CRATAEGI, 18 parts of Chinese yam, Poria cocos 15 is weighed in parts by weight
Part, 8 parts of the rhizome of nutgrass flatsedge, 20 parts of dried sweet potato, 20 parts of corn, 0.3 part of saccharomycete；
Dried sweet potato, corn, SEMEN COICIS are stir-fried about 80 minutes (frying equipment using low temperature is stewing) respectively at 80 DEG C, until material issues it
After fragrance itself, take the dish out of the pot, it is spare；
By Chinese yam unhairing, clean, drain away the water after, be cut into the thin slice of 0.3 cm thickness, then be added wheat bran mixing, in 80 DEG C stir-fry
50 ~ 60 minutes, screen out that wheat bran, to leave and take Chinese yam spare；Wherein, the additional amount of wheat bran is the 10% of Chinese yam quality；
By FRUCTUS CRATAEGI, Poria cocos, the rhizome of nutgrass flatsedge, jujube meat and by the dried sweet potato of stir-frying, corn, SEMEN COICIS, Chinese yam mix after, powder
Broken, 10 meshes excessively；Saccharomycete is added, solid fermentation material is obtained；
D. further fermentation is carried out to the solid fermentation material of step c to decompose, specifically: by step solid fermentation material with
Fermentation, extraction liquid (mass ratio of fermentation, extraction liquid and solid fermentation material is 1:2) is placed in solid-state fermentation tank, then in 35 ~ 37
It DEG C fermentation 7 days, is kept stirring during fermentation (speed of agitator be 10 revs/min), is then dried in 35 DEG C, it is spare；
(3) mixing seasoning
E. following raw material: 10 parts of soybean, 5 parts of Chinese yam, 15 parts of Cotton Seed is weighed in parts by weight；
Soybean is stir-fried about 60 minutes (cooling down after turning to be yellow in stir-frying to soybean) in 80 DEG C；
Cotton Seed is stir-fried about 60 minutes (stir-frying to Cotton Seed is in buff) in 80 DEG C；
By Chinese yam unhairing, clean, drain away the water after, be cut into the thin slice of 0.3 cm thickness, then be added wheat bran mixing, in 80 DEG C stir-fry
50 ~ 60 minutes, screen out that wheat bran, to leave and take Chinese yam spare；Wherein, the additional amount of wheat bran is the 10% of Chinese yam quality；
It will be mixed by the soybean of stir-frying, Chinese yam and Cotton Seed, obtain seasoning material；
F. seasoning material (mass ratio of seasoning material and solid fermentation material is 0.4:2) is weighed, by seasoning material and step d
Products therefrom mixing, crush, cross 200 meshes to get.
Embodiment 3
A kind of female health preserving decomposes the preparation method of congee, comprising the following steps:
(1) preparation of fermentation, extraction liquid
A. following raw material: 3.5 parts of fennel seeds, 3.5 parts of Chinese mugwort, 2.5 parts of dried orange peel, 1.5 parts of Radix Glycyrrhizae, radish is weighed in parts by weight
Sub 2.5 parts, 1.2 parts of white radishes root, 2.2 parts of the fruit of glossy privet, 3.5 parts of Sedum.k.F, 6 parts of apple, 6 parts of banana, 6 parts of honey, rice wine koji
0.8 part, 120 parts of water, 1.8 parts of corn；
By crush maize, 60 meshes are crossed, the water that 5 times of quality are added is endured 20 minutes, and maize gruel is obtained；
White radishes root, Sedum.k.F, apple and banana are cleaned respectively, drained away the water, (0.2 cm of thickness, side length are about with vegetable-chopper chopping
1.5 cm), it then mixes, obtains stock 1；
Fennel seeds, Chinese mugwort, dried orange peel, Radix Glycyrrhizae, radish seed and the fruit of glossy privet are mixed, crushes, cross 8 meshes, obtain stock 2；
B. remaining water, honey, rice wine koji are placed in fermentation, extraction bucket, add the resulting maize gruel of step a, stock 1 and standby
Material 2 closes fermentation, extraction bucket, ferments 15 days in the environment of being placed in 30 ~ 32 DEG C after mixing evenly；First 2 days of fermentation, it is small every 8
When stir primary (uniform to material)；3rd ~ 5 day, primary (uniform to material) was stirred every 12 hours, from the 6th day, every 24
Hour stirs primary (uniform to material)；After fermentation, it filters, take filtrate to get fermentation, extraction liquid；
(2) preparation of solid fermentation material
C. following raw material: 18 parts of SEMEN COICIS, 9 parts of jujube meat, 7 parts of FRUCTUS CRATAEGI, 16 parts of Chinese yam, Poria cocos 12 is weighed in parts by weight
Part, 7 parts of the rhizome of nutgrass flatsedge, 15 parts of dried sweet potato, 18 parts of corn, 0.2 part of saccharomycete；
Dried sweet potato, corn, SEMEN COICIS are stir-fried about 80 minutes (frying equipment using low temperature is stewing) respectively at 80 DEG C, until material issues it
After fragrance itself, take the dish out of the pot, it is spare；
By Chinese yam unhairing, clean, drain away the water after, be cut into the thin slice of 0.3 cm thickness, then be added wheat bran mixing, in 80 DEG C stir-fry
50 ~ 60 minutes, screen out that wheat bran, to leave and take Chinese yam spare；Wherein, the additional amount of wheat bran is the 10% of Chinese yam quality；
By FRUCTUS CRATAEGI, Poria cocos, the rhizome of nutgrass flatsedge, jujube meat and by the dried sweet potato of stir-frying, corn, SEMEN COICIS, Chinese yam mix after, powder
Broken, 10 meshes excessively；Saccharomycete is added, solid fermentation material is obtained；
D. further fermentation is carried out to the solid fermentation material of step c to decompose, specifically: by step solid fermentation material with
Fermentation, extraction liquid (mass ratio of fermentation, extraction liquid and solid fermentation material is 1:2) is placed in solid-state fermentation tank, then in 35 ~ 37
It DEG C fermentation 7 days, is kept stirring during fermentation (speed of agitator be 10 revs/min), is then dried in 35 DEG C, it is spare；
(3) mixing seasoning
E. following raw material: 11 parts of soybean, 6 parts of Chinese yam, 12 parts of Cotton Seed is weighed in parts by weight；
Soybean is stir-fried about 60 minutes (cooling down after turning to be yellow in stir-frying to soybean) in 80 DEG C；
Cotton Seed is stir-fried about 60 minutes (stir-frying to Cotton Seed is in buff) in 80 DEG C；
By Chinese yam unhairing, clean, drain away the water after, be cut into the thin slice of 0.3 cm thickness, then be added wheat bran mixing, in 80 DEG C stir-fry
50 ~ 60 minutes, screen out that wheat bran, to leave and take Chinese yam spare；Wherein, the additional amount of wheat bran is the 10% of Chinese yam quality；
It will be mixed by the soybean of stir-frying, Chinese yam and Cotton Seed, obtain seasoning material；
F. seasoning material (mass ratio of seasoning material and solid fermentation material is 0.4:2) is weighed, by seasoning material and step d
Products therefrom mixing, crush, cross 200 meshes to get.
It requires emphasis and explains, during the application prepares female health preserving decomposition congee, excessive high temperature is not used to go out
Bacterium measure, to guarantee preferable food materials mouthfeel；And during the fermentation, cold fermentation operation appropriate is emphasized, for fermentation temperature
Degree and fermentation time require more stringent.The reason of this operation, is mainly: being on the one hand to avoid microorganism under hot environment
Fast-growth the unnecessary loss in turn resulting in nutritional ingredient and high temperature are rapidly depleted for product mouthfeel for nutrient
Influence, on the other hand lying also in ensures preferable fermentation period, avoid miscellaneous bacteria growth and manufacturing cycle it is too long.And low temperature is sent out
The ferment of control during to(for) miscellaneous bacteria, fast-growth, the breeding on the one hand relying primarily on advantage fermenting microbe are miscellaneous to inhibit, hinder
Bacterium growth and infection, while the slant acidity environment in fermentation process also further suppresses the growth of other harmful microbes, from
And ensure in final products only containing the microbial strains beneficial to human body, and do not contain other miscellaneous bacterias.
The decomposition congee of female health preserving made from embodiment 1 ~ 3 is packaged into bag, every bag of 10g respectively.
The nutritional ingredient of congee is decomposed to female health preserving made from embodiment 1 and amino acid content detects, is as a result distinguished
As shown in table 1, table 2, NRV% value calculating method and Format Reference GB28050-2011 in table 1；Female health preserving decomposes other of congee
Detection project is as shown in table 3.
The testing result of 1 female health preserving of table decomposition congee nutritional ingredient
2 female health preserving of table decomposes the testing result of amino acid content in congee
The sundry item testing result of 3 female health preserving of table decomposition congee
From table 1 ~ 3 as can be seen that preparation process of the present invention is extracted using cold fermentation, raw material decomposes at more tiny nanometer
Peptide series, also decomposites the various microelements of various needed by human body, amino acid, electrolyte, minerals etc..
In order to verify the health care curative effect that 1 ~ 3 gained female health preserving of embodiment decomposes congee, comparative test has been carried out.
The guideline of clinical investigations of reference treatment irregular menstruation has formulated case selection standard and curative effect determinate standard, and
Carry out effect research.
Tcm diagnosis standard: menstrual cycle normal person is 28 days or so, but also belongs to normal range (NR) at 21 ~ 35 days；Menstrual period,
Normal person about 3 ~ 7 days；Through measuring, total amount of generally passing through is 50 ~ 80 mL.If exceeding this Normal Vetting critical field, can be used as
Tcm diagnosis.
Case selection standard: continuously there are 3 menstrual period exceptions at 18 ~ 40 years old in the age, and (divided with lower abdominal distention pain
Slight and severe), aversion to cold and cold limbs, waist sacrum ache symptom.Exclusion has the severe primaries disease such as angiocarpy, liver, kidney and hemopoietic system
Disease and mental patient.
Comparative test method: screening 200 people of case, slight dysmenorrhea and each 100 people of severe dysmenorrhea, wherein slight dysmenorrhea with
Machine it is divided into control group and experimental group 1, every group of 50 people, severe dysmenorrhea is randomly divided into experimental group 2 and experimental group 3, and every group 50
People.3 months before test, which is observed continuously, records symptom and variation.3 groups of experimental groups eat embodiment 1 respectively
~ 3 resulting female health preservings decompose congee (each 10g, once in the morning and once at night, 40 DEG C or less warm water delivery services or take after mixing it with water), be within 1 month
One course for the treatment of, during which normal diet, normal work and rest, it is preferably light based on, avoid cold and uncooked food pungent；Control group normal diet, normal work and rest,
Preferably it is light based on, avoid cold and uncooked food pungent, do not take drugs.
Curative effect situation criterion: cure: after 3 courses for the treatment of, the menstrual cycle is normal and dysmenorrhea symptom completely disappears.It is effective: 3
After a course for the treatment of, menstrual cycle and dysmenorrhea symptom obtain a degree of alleviation or partial symptoms disappearance.It is invalid: after 3 courses for the treatment of, the moon
It is without any improvement through period and dysmenorrhea symptom.It is wherein effective including recovery from illness and effective.The Comparison of therapeutic of experimental group and control group, knot
Fruit is as shown in table 4:
4 efficacy experiment result of table
Efficacy analysis: there is remarkable effect to menstruation regulating as it can be seen from table 1 eating female health preserving produced by the present invention and decomposing congee.
Typical case: Korea Spro, women, 48 years old, be in climacteric, during which hectic fever night sweat, paramenia, have a pain in the back, under
Negative itch, menopause symptom cause to seriously affect to life.Taking female health preserving decomposition congee of the invention, (each 10g, morning and evening are each
Once, 40 DEG C or less warm water delivery services or take after mixing it with water), after 30 days, involutional various symptoms are alleviated, no any discomfort；
Now still stage is drunk.
Finally, it is sour-sweet taste that female health preserving produced by the present invention, which decomposes congee, it is without any side effects to human body, and can fill
Famine not only meets the appetite of people, and plays the role of health care to women, has good market prospects.
Finally it should be noted that embodiment is the optimal specific embodiment of the present invention, it is not limited to this
Invention, although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art, according to
It is so possible to modify the technical solutions described in the foregoing embodiments, or part of technical characteristic is equally replaced
It changes.All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in the present invention
Protection scope within.
Claims (9)
1. a kind of female health preserving decomposes congee, it is characterised in that: after fermentation, extraction liquid and solid fermentation material mixed fermentation, then with
Seasoning material is mixed；Mass ratio 1:1.5 ~ 2.5:0.3 of the fermentation, extraction liquid, solid fermentation material and seasoning material ~
0.6；
The fermentation, extraction liquid is prepared from the following raw materials in parts by weight: 3 ~ 4 parts of fennel seeds, 3 ~ 4 parts of Chinese mugwort, 2 ~ 3 parts of dried orange peel, sweet
1 ~ 2 part of grass, 2 ~ 3 parts of radish seed, 1 ~ 1.5 part of white radishes root, 2 ~ 2.5 parts of the fruit of glossy privet, 3 ~ 4 parts of Sedum.k.F, 5 ~ 7 parts of apple, banana 5 ~
7 parts, 5 ~ 7 parts of honey, 0.5 ~ 1 part of rice wine koji, 110 ~ 130 parts of water, 1.5 ~ 2 parts of corn；
The solid fermentation material is prepared from the following raw materials in parts by weight: 15 ~ 20 parts of SEMEN COICIS, 8 ~ 10 parts of jujube meat, hawthorn
6 ~ 8 parts of meat, 15 ~ 18 parts of Chinese yam, 10 ~ 15 parts of Poria cocos, 6 ~ 8 parts of the rhizome of nutgrass flatsedge, 10 ~ 20 parts of dried sweet potato, 15 ~ 20 parts of corn, saccharomycete
0.2 ~ 0.3 part；
The seasoning material is prepared from the following raw materials in parts by weight: 12 ~ 15 parts of soybean, 5 ~ 6 parts of Chinese yam, Cotton Seed 10 ~ 15
Part.
2. female health preserving decomposes congee according to claim 1, it is characterised in that: the fermentation, extraction liquid, solid fermentation material
With the mass ratio 1:2:0.4 of seasoning material；
The fermentation, extraction liquid is prepared from the following raw materials in parts by weight: 3 parts of fennel seeds, 3 parts of Chinese mugwort, 2 parts of dried orange peel, 2 parts of Radix Glycyrrhizae,
2 parts of radish seed, 1.5 parts of white radishes root, 2 parts of the fruit of glossy privet, 3 parts of Sedum.k.F, 5 parts of apple, 5 parts of banana, 5 parts of honey, rice wine koji 0.5
Part, 110 parts of water, 2 parts of corn；
The solid fermentation material is prepared from the following raw materials in parts by weight: 15 parts of SEMEN COICIS, 10 parts of jujube meat, 6 parts of FRUCTUS CRATAEGI,
15 parts of Chinese yam, 10 parts of Poria cocos, 6 parts of the rhizome of nutgrass flatsedge, 10 parts of dried sweet potato, 15 parts of corn, 0.2 part of saccharomycete；
The seasoning material is prepared from the following raw materials in parts by weight: 12 parts of soybean, 6 parts of Chinese yam, 10 parts of Cotton Seed.
3. the preparation method that female health preserving as claimed in claim 1 or 2 decomposes congee, which comprises the following steps:
(1) preparation of fermentation, extraction liquid
A. each raw material of fermentation, extraction liquid is weighed in parts by weight；By crush maize, sieving, part water is added to be brewed into maize gruel；
White radishes root, Sedum.k.F, apple and banana are cleaned respectively, drained away the water, shreds, mix, obtains stock 1；By fennel fruit
Perfume, Chinese mugwort, dried orange peel, Radix Glycyrrhizae, radish seed and fruit of glossy privet mixing, crush, sieving, obtain stock 2；
B. it after mixing remaining water, honey, rice wine koji, the resulting maize gruel of step a, stock 1 and stock 2, is sent out in 30 ~ 32 DEG C
Ferment 12 ~ 18 days；After fermentation, it filters, take filtrate to get fermentation, extraction liquid；
The preparation of solid fermentation material
C. each raw material of solid material is weighed in parts by weight；
Dried sweet potato, corn, SEMEN COICIS and Chinese yam are stir-fried respectively, after mixing, add FRUCTUS CRATAEGI, Poria cocos, the rhizome of nutgrass flatsedge, jujube
Meat is mixed, is crushed, sieving；Then saccharomycete is added, solid fermentation material is obtained；
D. it carries out further fermentation to the solid fermentation material of step c to decompose, specifically: by solid fermentation material and step
The rapid resulting fermentation, extraction liquid of b ferments 6 ~ 8 days in 32 ~ 39 DEG C, then dries in 30 ~ 37 DEG C, spare；
(3) mixing seasoning
E. each raw material of seasoning material is weighed in parts by weight, and each raw material is stir-fried respectively, is mixed, and seasoning material is obtained；
F. will seasoning material mix with step d products therefrom, crushing, mistake 180 ~ 220 meshes to get.
4. female health preserving decomposes the preparation method of congee according to claim 3, it is characterised in that: corn described in step (1) a
The boiling method of congee is that the water that 4 ~ 6 times of quality are added in the corn after crushing, being sieved is endured 10 ~ 30 minutes.
5. female health preserving decomposes the preparation method of congee according to claim 3, it is characterised in that: during fermenting in step (1) b
It is suitably stirred, specific agitating mode are as follows: first 2 days, stirred evenly once, the 3rd ~ 5 day, stirred every 11 ~ 12 hours every 7 ~ 8 hours
It is even primary, from the 6th day, stirred evenly every 23 ~ 25 hours primary.
6. female health preserving decomposes the preparation method of congee according to claim 3, it is characterised in that: sweet potato described in step (2) c
Dry, corn, SEMEN COICIS stir-frying temperature is 80 ~ 90 DEG C, the stir-frying time is 60 ~ 100 minutes.
7. female health preserving decomposes the preparation method of congee according to claim 3, it is characterised in that: Chinese yam described in step (2) c
Stir-frying be specifically Chinese yam is cleaned, is drained, is sliced, be added wheat bran mixing, in 80 ~ 90 DEG C stir-fry 40 ~ 70 minutes, screen out wheat
Bran leaves and takes Chinese yam；Wherein, the additional amount of wheat bran is the 10 ~ 20% of Chinese yam quality.
8. female health preserving decomposes the preparation method of congee according to claim 3, it is characterised in that: held when fermenting in step (2) d
Continuous stirring, the revolving speed of stirring are 8 ~ 12 revs/min.
9. female health preserving decomposes the preparation method of congee according to claim 3, it is characterised in that: seasoned described in step (3) e
The stir-frying of material specifically: soybean stir-fries 40 ~ 70 minutes in 80 ~ 90 DEG C；Cotton Seed is stir-fried 40 ~ 70 points in 80 ~ 90 DEG C
Clock；Chinese yam is cleaned, drain, is sliced, wheat bran mixing is added, stir-fries 40 ~ 70 minutes in 80 ~ 90 DEG C, screens out wheat bran, leaves and takes mountain
Medicine, wherein the additional amount of wheat bran is the 10 ~ 20% of Chinese yam quality.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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Application publication date: 20181207 |