CN103494198A - 解酒汤料的配方及其生产方法 - Google Patents
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Abstract
一种解酒汤料的配方及其生产方法。草果、山药、白芷、黄芩、香附、甘草、金银花、枸杞子、柴胡、黄连、黄芪、百合、丁香、香叶、花椒、干姜、肉桂、八角、味素、精盐
原料,主要工艺流程为：选料、烘干、粉碎、配料、定量、包装、成品，集补肝、开胃、健脾、解酒于一体、纯天然、无毒副作用，味道清醇，营养丰富适用饭店和家庭食用。
Description
技术领域：
本发明涉及食品保健领域，具体涉及一种解酒汤料的配方及其生产方法。
背景技术
目前市场上针对解酒的药品、保健品品种较多，但多数产品成分复杂，副作用大，部分药品甚至会破坏人体内平衡，对人体健康存在威胁，现具有解酒功能的火锅调味品不同程度的解决了药品和保健品副作用大，威胁人体健康等实际问题，更由于火锅调味品具有食用方便、味道鲜美受到人们的喜爱，但现有的火锅调味品多以动物植物肉和油、干菜、麻辣食品添加剂等为主要原料，虽然好吃，由于动物肉和油含热量过高，导致人体胆固醇和甘油三酯增长，麻辣食品添加剂更是刺激人体肝胃脾功能，人们长期食用此类调味品也会危害身体健康，因而市场上非常缺乏一种无毒副作用，纯天然、有宜对人体肝脏梳理，有效调脾胃并解酒，利于人体健康的解酒汤料的配方及其生产方法。
发明内容：
本发明的目的在于提供一种集补肝、开胃、健脾、解酒于一体、纯天然、无毒副作用的解酒汤料的配方及生产方法。
本发明的目的是这样实现的。它是由下述重量配的原料制成的，草果10-30份、山药10-20份，白芷10-20份、黄芩10-20份、香附10-20份、甘草10-20份、金银花10-30份、枸杞子10-30份、柴胡10-20份、黄连10-15份、黄芪20-30份、百合10-30份、丁香20-30份、香叶10-30份、花椒10-30份、干姜10-30份、肉桂10-30份、八角10-30份、味素3-8份、精盐5-10份。
制备本发明解酒汤料的配方优选重量配比范围是，草果10-25份、山药10-15份，白芷10-15份、黄芩10-18份、香附10-18份、甘草10-18份、金银花10-25份、枸杞子10-25份、柴胡10-15份、黄连10-13份、黄芪20-25份、百合10-25份、丁香20-25份、香叶10-25份、花椒10-25份、干姜10-25份、肉桂10-25份、八角10-25份、味素3-6份、精盐5-8份。
制备本发明解酒汤料的配方最佳重量配比范围是，草果15份、山药12份，白芷12份、黄芩15份、香附15份、甘草15份、金银花15份、枸杞子18份、柴胡12份、黄连12份、黄芪22份、百合18份、丁香22份、香叶18份、花椒18份、干姜18份、肉桂18份、八角15份、味素5份、精盐6份。
将上述各组份制成本发明解酒汤料的生产方法，主要工艺流程为：选料、烘干、粉碎、配料、定量、包装、成品，具体操作方法依次按下列步骤： A、选料、按原料重量配比，挑选符合国家卫生和质量标准的草果、山药、白芷、黄芩、香附、甘草、金银花、枸杞子、柴胡、黄连、黄芪、百合、丁香、香叶、花椒、干姜、肉桂、八角、味素、精盐原料备用；B、烘干、选出的原料除味素、精盐外分别切成块状置于烘干箱中干化，温度控制在100-120℃，时间60分钟，使原料水份蒸发、灭菌；C、粉碎、将烘干后的原料放入粉碎机中粉碎后，再放入磨粉机中磨成粉状；D、配料、按原料重量配比，将原料依次放入混合搅拌均匀后，加入味素、精盐二次混合均匀，二次灭菌。制成粉剂；E、装袋、封口，按所需重量装袋，每包重量规定相差不超过±1克；F、检验合格后制成成品。
本发明的设计方案源于祖国传统中医中药学中关于扶正祛邪、疏肝开胃、泻火解毒、清热燥湿，药与食匹配更能起到强补虚损、温肾阳，也就是医食同源、药食同源、食借药的威力、药借食的美味的辩证方法。将选好的配制药的原材料制成粉状，用布袋装好，放入各种汤锅内同其他辅料同煮，时间越长味道和功效越佳的解酒汤料，辅料配合主配方集滋养、保健、补肝、开胃、健脾、解酒于一体。
本发明配方中，黄芪滋补脾虚，具有增加人体免疫功能、抵抗病源微生物的侵袭和抗菌作用，还有保护肝脏防止肝糖原减少、壮筋骨、利尿、生津；人参主补五脏六腑，治疗肠胃中冷、消食开胃、治肺脾元气不足；当归补五脏、生肌肉、祛风寒血虚劳损、破恶血、滋生新血；百合润肺止咳、清心安神；当归补五脏、生肌肉、祛一切风寒血虚劳损、破恶血、滋生新血。草果燥湿除寒，祛痰截疟，消食化乱治疟疾；山药具有健脾、补肺、固肾、益精等多种功效；白芷祛风散寒，通窍止痛，活血排脓，生肌止痛，燥湿止带；香叶增香去异味，促进食欲；花椒、八角能促进肠胃蠕动，可缓解腹部疼痛；对呼吸道分泌细胞有刺激作用而促进分泌；花椒有温中散寒，除湿止痛、驱虫健胃、利尿消肿；柴胡平肝胆热气、下气消食、饮食积聚、寒热邪气、推陈致新；枸杞子含有甜菜碱，多种不饱和脂肪酸、氨基酸、维生素成份，并能抑制脂肪在肝细胞内沉积，促进肝细胞新生，可防止肝硬化；香附治肝气郁滞、胸肋胀痛、寒热往来；甘草五脏六腑寒热邪气、坚筋骨长肌肉倍力气、通经脉、利血气、补脾胃；丁香主温脾胃、治疗呕逆、祛胃寒、理元气、能发各种香味、温肾助阳、肾虚阳萎、子宫虚寒等症；金银花主要治疗高血脂症，并冠状动脉供血不良者，对降甘油三酯效果良好，还可以改善冠状动脉供血；干姜含辛辣素和姜油，温中回阳、温肺化痰；肉桂主含挥发油，并含鞣质、粘液、碳水化合物等，能起到镇静、镇痛、解热作用的有效成份；黄连泻火，燥湿，解毒，杀虫；黄芩有清热燥湿，凉血安胎，解毒功效。
本发明在祖传秘方的基础上，经过多例患者的服用与临床验证，不断总结经总结和完善，配方比较完整，疗效确切，具有保健、补肝、开胃、健脾、解酒、纯天然、无毒无副作用等优点。
本发明的工艺优点在于：1、选择原料，配方科学，生产工艺先进，其产品产不仅味道鲜美，并可速溶于水，方便存放；2、产品中不添加香料及防腐剂，保持原料本身的风味和营养成份，易被人体吸收；3、原料来源广泛，加工艺线路短，产品易加工制造。
具体实施方式
下面结合具体实施例对本发明作进一步的说明
实施例1：
制备本发明解酒汤料的配方是由下列组份原料制成的（用量为重量份），草果10-30份、山药10-20份，白芷10-20份、黄芩10-20份、香附10-20份、甘草10-20份、金银花10-30份、枸杞子10-30份、柴胡10-20份、黄连10-15份、黄芪20-30份、百合10-30份、丁香20-30份、香叶10-30份、花椒10-30份、干姜10-30份、肉桂10-30份、八角10-30份、味素3-8份、精盐5-10份。
实施例2：
制备本发明解酒汤料的配方优选重量配比范围是：草果10-25份、山药10-15份，白芷10-15份、黄芩10-18份、香附10-18份、甘草10-18份、金银花10-25份、枸杞子10-25份、柴胡10-15份、黄连10-13份、黄芪20-25份、百合10-25份、丁香20-25份、香叶10-25份、花椒10-25份、干姜10-25份、肉桂10-25份、八角10-25份、味素3-6份、精盐5-8份。
实施例3：
制备本发明解酒汤料的配方最佳重量配比范围是，草果15份、山药12份，白芷12份、黄芩15份、香附15份、甘草15份、金银花15份、枸杞子18份、柴胡12份、黄连12份、黄芪22份、百合18份、丁香22份、香叶18份、花椒18份、干姜18份、肉桂18份、八角15份、味素5份、精盐6份。
将上述各组份制成本发明解酒汤料的生产方法，主要工艺流程为：选料、烘干、粉碎、配料、定量、包装、成品，具体操作方法依次按下列步骤： A、选料、按原料重量配比，挑选符合国家卫生和质量标准的草果、山药、白芷、黄芩、香附、甘草、金银花、枸杞子、柴胡、黄连、黄芪、百合、丁香、香叶、花椒、干姜、肉桂、八角、味素、精盐原料备用；B、烘干、选出的原料除味素、精盐外分别切成块状置于烘干箱中干化，温度控制在100-120℃，时间60分钟，使原料水份蒸发、灭菌；C、粉碎、将烘干后的原料放入粉碎机中粉碎后，再放入磨粉机中磨成粉状；D、配料、按原料重量配比，将原料依次放入混合搅拌均匀后，加入味素、精盐二次混合均匀，二次灭菌，制成粉剂；E、装袋、封口，按所需重量装袋，每包重量规定相差不超过±1克；F、检验合格后制成成品。
Claims (4)
1.一种解酒汤料的配方，其特征在于：它是由下述重量配比的原料制成的，草果10-30份、山药10-20份，白芷10-20份、黄芩10-20份、香附10-20份、甘草10-20份、金银花10-30份、枸杞子10-30份、柴胡10-20份、黄连10-15份、黄芪20-30份、百合10-30份、丁香20-30份、香叶10-30份、花椒10-30份、干姜10-30份、肉桂10-30份、八角10-30份、味素3-8份、精盐5-10份。
2.根据权利要求1所述的一种解酒汤料的配方，其特征在于：其中各种原料的重量配比是，草果10-25份、山药10-15份，白芷10-15份、黄芩10-18份、香附10-18份、甘草10-18份、金银花10-25份、枸杞子10-25份、柴胡10-15份、黄连10-13份、黄芪20-25份、百合10-25份、丁香20-25份、香叶10-25份、花椒10-25份、干姜10-25份、肉桂10-25份、八角10-25份、味素3-6份、精盐5-8份。
3.根据权利要求1所述的一种解酒汤料的配方，其特征在于：其中各种原料的重量配比是，草果15份、山药12份，白芷12份、黄芩15份、香附15份、甘草15份、金银花15份、枸杞子18份、柴胡12份、黄连12份、黄芪22份、百合18份、丁香22份、香叶18份、花椒18份、干姜18份、肉桂18份、八角15份、味素5份、精盐6份。
4.根据权利要求1-3所述的解酒汤料的生产方法，其特征在于：主要工艺流程为：选料、烘干、粉碎、配料、定量、包装、成品，具体操作方法依次按下列步骤：A、选料、按原料重量配比，挑选符合国家卫生和质量标准的草果、山药、白芷、黄芩、香附、甘草、金银花、枸杞子、柴胡、黄连、黄芪、百合、丁香、香叶、花椒、干姜、肉桂、八角、味素、精盐原料备用；B、烘干、选出的原料除味素、精盐外分别切成块状置于烘干箱中干化，温度控制在100-120℃，时间60分钟，使原料水份蒸发、灭菌； C、粉碎、将烘干后的原料放入粉碎机中粉碎后，再放入磨粉机中磨成粉状；D、配料、按原料重量配比，将原料依次放入混合搅拌均匀后，加入味素、精盐二次混合均匀，二次灭菌；制成粉剂；E、装袋、封口，按所需重量装袋，每包重量规定相差不超过±1克；F、检验合格后制成成品。
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| CN105361151A (zh) * | 2015-11-16 | 2016-03-02 | 深圳市光合绿色健康食品有限公司 | 一种24节气养生汤料包及其生产方法 |
| CN106262823A (zh) * | 2016-08-12 | 2017-01-04 | 张彦优 | 一种解酒保健品 |
| CN107136467A (zh) * | 2017-05-08 | 2017-09-08 | 广州橙果餐饮企业管理有限公司 | 一种具有解酒作用的卤水汁及其制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105361151A (zh) * | 2015-11-16 | 2016-03-02 | 深圳市光合绿色健康食品有限公司 | 一种24节气养生汤料包及其生产方法 |
| CN106262823A (zh) * | 2016-08-12 | 2017-01-04 | 张彦优 | 一种解酒保健品 |
| CN107136467A (zh) * | 2017-05-08 | 2017-09-08 | 广州橙果餐饮企业管理有限公司 | 一种具有解酒作用的卤水汁及其制备方法 |
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