Medicinal and edible rice paste formula capable of tonifying spleen, eliminating dampness and preventing encephalatrophy

Abstract

The invention discloses a formula of medicinal and edible rice paste capable of tonifying spleen, clearing damp and preventing encephalatrophy. Comprising the following components: 10-20 parts of soybeans, 8-15 parts of small red beans, 6-12 parts of fried coix seeds (fried until the surfaces are light golden yellow and have no burnt spots), 5-10 parts of Chinese yams, 4-8 parts of white poria cocos, 3-7 parts of radix puerariae, 3-6 parts of fried gordon euryale seeds (the frying standard is that the surfaces are slightly burnt and have light burnt fragrance, and the particle size is 2-3mm), 2-5 parts of dried longan, 15-25 parts of millet and 0.5-1.5 parts of shredded dried tangerine peels. The invention belongs to the technical field of medicinal and edible foods, and particularly relates to a medicinal and edible rice paste formula for tonifying spleen, clearing damp and preventing encephalatrophy.

Description

TECHNICAL FIELD

[0001] The application belongs to the technical field of food and medicine, and particularly relates to a food and medicine formula for invigorating the spleen, removing dampness and preventing brain atrophy. BACKGROUND

[0002] With the improvement of the health consciousness of residents, the demand for health-care food and medicine is increasing, and especially the compound functional food for invigorating the spleen, removing dampness and maintaining the health of the brain of the middle-aged and the elderly has become a market hotspot.

[0003] The similar products on the market have three core defects: 1. single function, mainly focusing on invigorating the spleen, removing dampness or benefiting the brain and preventing aging, and unable to meet the dual health needs; 2. unclear component specifications, without limiting the variety, processing state and physicochemical parameters of the raw materials, resulting in poor efficacy stability and large batch differences; and 3. the preparation process is mostly suitable for industrial production lines, relying on professional grinding and homogenizing equipment, and the operation is complex, which is not suitable for ordinary families. SUMMARY

[0004] In order to solve the above problems, the problems solved by the application are that the dual health needs of invigorating the spleen, removing dampness and benefiting the brain and preventing aging cannot be met simultaneously, and the variety, processing state and physicochemical parameters of the raw materials are not limited, resulting in poor efficacy stability and unsuitability for ordinary families.

[0005] In order to realize the above functions, the technical scheme adopted by the application is as follows: the food and medicine formula for invigorating the spleen, removing dampness and preventing brain atrophy comprises the following components: 10-20 parts of soybeans, 8-15 parts of red beans, 6-12 parts of fried yam, 5-10 parts of yam, 4-8 parts of white poria cocos, 3-7 parts of radix puerariae, 3-6 parts of fried trichosanthes kirilowii, 2-5 parts of dried longan, 15-25 parts of millet and 0.5-1.5 parts of dried tangerine peel.

[0006] Preferably, the soybeans are small-grained organic soybeans, and the red beans retain the red skin (retaining the complete dietary fiber and active ingredients).

[0007] Preferably, 0.5-1.5 parts of dried tangerine peel is added for soaking with the red beans, so as to strengthen the effect of regulating qi and removing dampness.

[0008] The application further discloses a preparation method of the food and medicine formula for invigorating the spleen, removing dampness and preventing brain atrophy, comprising the following steps: S1 Raw Material Pretreatment: Select each raw material according to the above weight proportions, and remove impurities, moldy particles, and dust; among them, small organic soybeans, red beans with red skin retained, roasted Job's tears, and millet are rinsed with clean water 2-3 times and drained; fresh iron yam is peeled and cut into thin slices 1-2cm thick; dried longan is pitted (this step can be omitted if it is pitless dried longan), and cut into small pieces with a particle size ≤5mm; kudzu root and roasted fox nuts are put into a household blender (switch to coarse grinding mode) and ground into 40-60 mesh coarse powder, and set aside; white poria powder is used directly (meeting 80-120 mesh specifications). S2 Red Bean Soaking: Place the washed red beans in a household container (ceramic or glass bowl), add the above-mentioned weight of dried tangerine peel strips, and then add 3-5 times the weight of the red beans in room temperature water. Soak for 4-6 hours (in summer, you can refrigerate the soaking water to prevent spoilage). This allows the red beans to fully absorb water and soften, while also allowing the volatile oils, flavonoids, and other effective components of the dried tangerine peel strips to infuse into the soaking liquid, enhancing the dehumidifying effect and flavor blending effect. This solves the problem of red beans being difficult to cook thoroughly and having insufficient release of their effects in a household setting. S3 Other ingredient soaking: After washing, small organic soybeans, roasted barley, yam slices, and millet can be placed in another household container, and room temperature water with a total weight of 3-4 times the ingredients can be added. Soak for 3-5 hours until the ingredients can be slightly deformed by hand (softened in place) to ensure the smoothness of subsequent pulping and easy cooking. S4 Mixing and Pulping (Suitable for Home Pulping Machines): Add soaked red beans (including all soaking liquid and dried tangerine peel), small organic soybeans, roasted Job's tears, yam slices, and millet to a home pulping machine. Then add dried longan powder, kudzu root powder, roasted fox nut powder, and white poria powder. Add room temperature water (to make the total moisture content of the materials 60-70%, i.e., the liquid level is 2-3cm above the materials). Start the pulping machine, first stir at low speed for 30 seconds, then pulp at high speed for 2-3 minutes. After stopping the machine, let it stand for 1 minute, then pulp at high speed again for 1-2 minutes until the pulp has no obvious particles (fineness close to 100-120 mesh, suitable for home equipment performance), to obtain rice paste pulp. S5 Home Cooking: Pour the rice paste into a household clay pot or non-stick pan (a clay pot is preferred as it retains heat well and prevents the bottom from sticking). Heat over low heat, stirring constantly with a silicone spatula (stirring clockwise along the side of the pot to avoid localized overheating and sticking). Once the paste boils, maintain a simmer (low heat) and cook for 20-30 minutes, stirring every 3-5 minutes, until the paste thickens, fine foam appears on the surface, and you can smell a distinct aroma of dried tangerine peel and longan. S6 Texture Optimization: After cooking, turn off the heat and pour the slurry back into a household blender. Blend at high speed for 1 minute to make the rice paste smoother and more delicate, without any rough particles. After blending, pour it back into the pot and simmer for 5 minutes using the residual heat to enhance the flavor integration. S7 Finished Product Processing: Cool the cooked rice paste to 40-50℃ (palatable temperature) before eating; if you need to prepare dry powder rice paste (for easy storage), pour the cooled rice paste into a household dryer (or oven, set to 60-70℃) and dry it until the moisture content is ≤8% (no lumps when squeezed by hand, and it crumbles easily when twisted), then put it into a blender and grind it at high speed for 1-2 minutes, and pass it through a 100-mesh sieve (fine gauze can be used for household use) to remove coarse particles, and obtain dry powder rice paste, which can be stored in an airtight container in the refrigerator.

[0009] The beneficial effects of the above-mentioned structure are as follows: The present invention scientifically combines small organic soybeans, red-skinned red beans, roasted Job's tears, etc. with brain-protecting components (white poria, kudzu root, etc.). Based on the traditional Chinese medicine theory that when the spleen's function is normal, qi and blood are sufficient, and when qi and blood are sufficient, the brain marrow is nourished, the invention achieves the dual effects of strengthening the spleen and removing dampness and preventing brain atrophy, breaking through the technical bottleneck of the single efficacy of existing products.

[0010] This invention uses all medicinal and edible raw materials, without added preservatives, flavorings, or colorings, ensuring high safety. The finished rice paste has a delicate texture and is easily absorbed. It can be prepared as an instant or dry powder form according to needs, making it suitable for long-term consumption by different groups such as people with spleen deficiency and dampness, the elderly, children, and those with weak constitutions. It has a wide range of applications. Detailed Implementation

[0011] The technical solution of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0012] Example 1: Take the following raw materials: 15 parts small organic soybeans, 12 parts red beans with red skin, 9 parts roasted Job's tears, 8 parts fresh Chinese yam, 6 parts white poria (80 mesh), 5 parts kudzu root, 4 parts roasted fox nuts, 3 parts seedless dried longan, 20 parts millet, and 1 part dried tangerine peel.

[0013] Preparation method: S1 Raw Material Pretreatment: Remove impurities from all raw materials. Rinse soybeans, red beans, roasted Job's tears, and millet twice with water and drain. Peel and slice yam (1cm thick). Chop dried longan (about 3mm in diameter). Put kudzu root and roasted fox nuts into a grinder and grind them into 40-mesh coarse powder using the coarse grinding mode. S2 Red Bean Soaking: Put red beans and 1 part dried tangerine peel into a ceramic bowl, add 3 times the weight of water (50g red beans, 150g water), and soak at room temperature for 5 hours (refrigerate during summer). S3 Other ingredients soaking: Soybeans, roasted barley, yam slices, and millet are placed in a glass bowl, and 3 times their weight of water are added. Soak at room temperature for 4 hours, until softened by hand. S4 Mixing and Pulping: Pour all soaked raw materials (including soaking liquid and dried tangerine peel strips), dried longan pieces, coarse kudzu root powder, coarse roasted fox nut powder, and poria cocos powder into the pulping machine, add water until the liquid level is 2cm above the material (total water content 65%), low speed for 30 seconds, high speed for 2 minutes, let stand for 1 minute, and then high speed for 1 minute to obtain a fine pulp. S5 Cooking: Pour the slurry into a clay pot, heat over low heat, stirring constantly. After boiling, simmer for 25 minutes, stirring every 4 minutes during the process. S6 port optimization: After boiling, pour back into the blender and blend at high speed for 1 minute, then pour back into the clay pot and simmer for 5 minutes; S7 Finished Product: Can be eaten after cooling to 45℃, or dried into powder (dry at 65℃ for 8 hours), then sealed and refrigerated.

[0014] Example 2: Take the following raw materials: 12 parts small organic soybeans, 10 parts red beans with red skin, 7 parts roasted Job's tears, 9 parts fresh Chinese yam, 5 parts white poria (100 mesh), 4 parts kudzu root, 3 parts roasted fox nuts, 4 parts seedless dried longan, 22 parts millet, and 0.8 parts dried tangerine peel.

[0015] Preparation method; S1 Raw Material Pretreatment: Remove impurities from all raw materials. Rinse soybeans, red beans, roasted Job's tears, and millet three times with water and drain. Peel and slice yam (0.8cm thick). Chop dried longan (particle size ≤2mm for finer texture). Put kudzu root and roasted fox nuts into a grinder and grind them into 50-mesh coarse powder using the coarse grinding mode. S2 Red Bean Soaking: Put red beans and 0.8 parts dried tangerine peel into a ceramic bowl, add 4 times the weight of water, and soak at room temperature for 4.5 hours; S3 Other ingredients soaking: Soybeans, roasted barley, yam slices, and millet are placed in a glass bowl, and 3.5 times their weight of water are added. Soak at room temperature for 3.5 hours. S4 Mixing and Pulping: Pour all soaked raw materials (including soaking liquid and dried tangerine peel strips) and auxiliary materials into the pulper, add water until the liquid level is 3cm above the material (total water content 62%), low speed for 30 seconds + high speed for 3 minutes, let stand for 1 minute, then high speed for 1.5 minutes to ensure that the pulp is free of particles; S5 Cooking: Pour the slurry into a non-stick pan (to prevent burning and suitable for beginners), heat over low heat, stirring constantly. After boiling, simmer for 28 minutes, stirring every 3 minutes during the process. S6 port optimization: After cooking, pour the mixture back into the blender and blend at high speed for 1.5 minutes, then pour it back into the pot and simmer for 5 minutes; S7 Finished Product: When cooled to 40℃, it has a smooth texture and a richer sweet aroma of longan, which masks the slight astringency of kudzu root and fox nut.

[0016] Example 3: Take the following raw materials: 18 parts small organic soybeans, 14 parts red beans with red skin, 11 parts roasted Job's tears, 7 parts fresh Chinese yam, 7 parts white poria (120 mesh), 6 parts kudzu root, 5 parts roasted fox nuts, 2 parts seedless dried longan, 18 parts millet, and 1.2 parts dried tangerine peel.

[0017] Preparation method: S1 Remove impurities from each ingredient: Rinse soybeans, red beans, roasted Job's tears, and millet twice with water and drain; peel and slice yam (1.2cm thick); chop dried longan (3mm particle size); grind kudzu root and roasted fox nuts into a coarse grinding machine to 60 mesh (fineer, which is conducive to the release of active ingredients); S2 Red Bean Soaking: Put red beans and 1.2 parts dried tangerine peel into a ceramic basin, add 5 times the weight of water, and soak at room temperature for 6 hours (to fully soften them and facilitate the release of dehumidifying ingredients). S3 Other ingredient soaking: Soybeans, roasted barley, yam slices, and millet are placed in a glass bowl, and 4 times their weight of water are added. Soak at room temperature for 5 hours (to fully soften them and improve the fineness of the pulp). S4 Mixing and Pulping: Pour all soaked raw materials (including soaking liquid and dried tangerine peel strips) and auxiliary materials into the pulper, add water until the liquid level is 2cm above the material (total water content 68%), low speed for 30 seconds + high speed for 3 minutes, let stand for 1 minute, and then high speed for 2 minutes to ensure that the fineness of the pulp is close to 120 mesh. S5 Cooking: Pour the slurry into a clay pot, heat over low heat, and stir continuously. After boiling, simmer for 30 minutes (extend the cooking time to enhance the fusion of active ingredients), stirring once every 3 minutes during the process. S6 Texture Optimization: After simmering, pour the mixture back into the blender and blend at high speed for 2 minutes, then pour it back into the clay pot and simmer for 10 minutes (extending the simmering time enhances the dissolution of active ingredients). S7 Finished Product: Cool to 45℃ before consumption, or dry into powder (dry at 70℃ for 7 hours), seal and refrigerate, take once daily (15g of powder mixed with 200ml of warm water).

[0018] The present invention and its embodiments have been described above. This description is not restrictive, and what is shown is only one embodiment of the present invention. The actual structure is not limited to this. In conclusion, if those skilled in the art are inspired by this description and design similar structures and embodiments without departing from the spirit of the present invention, they should all fall within the protection scope of the present invention.

Claims

1. A rice cereal formula based on the principle of "medicine and food homology, strengthening the spleen, removing dampness, and preventing cerebral atrophy," characterized by: The ingredients are as follows by weight: 10-20 parts soybeans, 8-15 parts red beans, 6-12 parts roasted Job's tears (roasted until the surface is light golden yellow and there are no burnt spots), 5-10 parts yam, 4-8 parts white poria cocos, 3-7 parts kudzu root, 3-6 parts roasted fox nuts (roasting standard: the surface is slightly charred and has a light charred aroma, and the particle size is 2-3mm), 2-5 parts dried longan, 15-25 parts millet, and 0.5-1.5 parts dried tangerine peel.

2. The rice cereal formula for strengthening the spleen, removing dampness, and preventing cerebral atrophy according to claim 1, characterized in that: The soybeans used are small-grained organic soybeans, and the red beans retain their red skins (to retain complete dietary fiber and active ingredients).

3. The rice cereal formula for strengthening the spleen, removing dampness, and preventing cerebral atrophy according to claim 1, characterized in that: Adding 0.5-1.5 parts dried tangerine peel strips when soaking red beans enhances the synergistic effect of regulating qi and removing dampness.

4. The preparation method of the rice cereal formula for strengthening the spleen, removing dampness, and preventing cerebral atrophy according to any one of claims 1 to 3, characterized in that: Includes the following steps: S1 Raw Material Pretreatment: Select each raw material according to the above weight proportions, and remove impurities, moldy particles and dust; among them, small organic soybeans, red beans with red skin retained, roasted Job's tears and millet are rinsed with clean water 2-3 times and drained; fresh iron yam is peeled and cut into thin slices 1-2cm thick; dried longan is pitted (this step can be omitted if it is pitless dried longan) and cut into small pieces with a particle size ≤5mm; kudzu root and roasted fox nuts are put into a household blender (switch to coarse grinding mode) and ground into 40-60 mesh coarse powder for later use; white poria powder is used directly (meeting 80-120 mesh specifications). S2 Red Bean Soaking: Place the washed red beans in a household container (ceramic or glass bowl), add the above-mentioned weight proportions of dried tangerine peel strips, and then add 3-5 times the weight of the red beans in room temperature water. Soak for 4-6 hours (in summer, you can refrigerate the soaking water to prevent spoilage). This allows the red beans to fully absorb water and soften, while also allowing the volatile oils, flavonoids, and other effective components of the dried tangerine peel strips to infuse into the soaking liquid, enhancing the dehumidifying effect and flavor blending effect. This solves the problem of red beans being difficult to cook thoroughly and having insufficient release of their effects in a home setting. S3 Other ingredient soaking: After washing, small organic soybeans, roasted barley, yam slices, and millet can be placed in another household container, and room temperature water with a total weight of 3-4 times the ingredients can be added. Soak for 3-5 hours until the ingredients can be slightly deformed by hand (softened in place) to ensure the smoothness of subsequent pulping and easy cooking. S4 Mixing and Pulping (Suitable for Home Pulping Machines): Add soaked red beans (including all soaking liquid and dried tangerine peel), small organic soybeans, roasted Job's tears, yam slices, and millet to a home pulping machine. Then add dried longan powder, kudzu root powder, roasted fox nut powder, and white poria powder. Add room temperature water (to make the total moisture content of the materials 60-70%, i.e., the liquid level is 2-3cm above the materials). Start the pulping machine, first stir at low speed for 30 seconds, then pulp at high speed for 2-3 minutes. After stopping the machine, let it stand for 1 minute, then pulp at high speed again for 1-2 minutes until the pulp has no obvious particles (fineness close to 100-120 mesh, suitable for home equipment performance) to obtain rice paste pulp. S5 Home Cooking: Pour the rice paste into a household clay pot or non-stick pan (a clay pot is preferred as it retains heat well and prevents the bottom from sticking). Heat over low heat, stirring constantly with a silicone spatula (stirring clockwise along the side of the pot to avoid local overheating and sticking). Once the paste boils, maintain a simmer (low heat) and cook for 20-30 minutes, stirring every 3-5 minutes, until the paste thickens, fine foam appears on the surface, and you can smell a distinct aroma of dried tangerine peel and longan. S6 Texture Optimization: After cooking, turn off the heat and pour the mixture back into a household blender. Blend at high speed for 1 minute to make the rice paste smoother and more delicate, without any rough particles. After blending, pour it back into the pot and simmer for 5 minutes using the residual heat to enhance flavor integration. S7 Finished Product Processing: Cool the simmered rice paste to 40-50℃ (palatable temperature) before eating. If you need to prepare dry powder rice paste (for easy storage), pour the cooled rice paste into a household dehydrator (or oven, set to 60-70℃) and dry it until the moisture content is ≤8% (it should not clump when squeezed by hand and should crumble easily when twisted). Then, put it into a blender and blend at high speed for 1-2 minutes. Sieve through a 100-mesh sieve (fine gauze can be used for household use) to remove coarse particles and obtain dry powder rice paste. Store in an airtight container in the refrigerator.