CN103798723A - 川明参生津养胃火锅调料及其生产方法 - Google Patents
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Abstract
一种川明参生津养胃火锅调料及其生产方法。川明参、淮山、刺五加、黄精、大枣、莲子、桑椹、玉竹、百合、杏仁、山楂、花椒、干姜、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、健脾于一体、纯天然、无毒副作用，味道鲜美，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，具体涉及一种川明参生津养胃火锅调料及其生产方法。
背景技术
目前市场上针对生津养胃的药品、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，对人体健康构成威胁，现具有生津养胃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、有宜对人体脾胃梳理，利于人体健康的生津养胃火锅调料及其生产方法。
发明内容：
本发明的目的在于提供一种集生津、开胃、健脾于一体、纯天然、无毒副作用的川明参生津养胃火锅调料及生产方法。
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，川明参10-30份、淮山10-25份、刺五加10-20份、黄精10-25份、大枣10-20份、莲子10-15份、桑椹10-20份、玉竹5-10份、百合10-20份、杏仁5-10份、山楂10-25份、花椒10-30份、干姜10-30份、八角10-30份、味素3-8份、精盐5-10份。
制备本发明川明参生津养胃火锅调料优选重量配比范围是，川明参10-25份、淮山10-20份、刺五加10-15份、黄精10-20份、大枣10-18份、莲子10-14份、桑椹10-18份、玉竹5-8份、百合10-16份、杏仁5-8份、山楂10-20份、花椒10-25份、干姜10-25份、八角10-25份、味素3-6份、精盐5-8份。
制备本发明川明参生津养胃火锅调料最佳重量配比范围是，川明参15份、淮山15份、刺五加14份、黄精15份、大枣14份、莲子12份、桑椹14份、玉竹6份、百合12份、杏仁6份、山楂15份、花椒18份、干姜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川明参生津养胃火锅调料的生产方法，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川明参、淮山、刺五加、黄精、大枣、莲子、桑椹、玉竹、百合、杏仁、山楂、花椒、干姜、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、生津养胃、补而不滞、温而不燥，药与食匹配更能起到强补虚损，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川明参生津养胃火锅调料，辅料配合主配方集滋养、保健、生津、开胃、健脾于一体。
本发明配方中，川明参味甘，微苦，性凉，具有养阴清肺，健脾肋运的功效，主治：热病伤阴，肺燥咳嗽，脾虚食少，病后体弱；淮山甘、平，健脾胃、益肺肾、补虚嬴，治食少便溏、虚劳、喘咳、尿频、带下、消渴，麸炒山药补脾健胃，用于脾虚食少，泄泻便溏，白带过多；刺五加益气健脾，补肾安神，用于脾肾阳虚、体虚乏力、食欲不振、腰膝酸痛、失眠多梦；黄精补中益气，润心肺，强筋骨，治虚损寒热，肺痨咳血，病后体虚食少，筋骨软弱，风湿疼痛，风癞癣疾；大枣补脾和胃，益气生津，调营卫，解药毒，治胃虚食少，脾弱便溏，气血津液不足，营卫不和，心悸怔忡，妇人赃躁；莲子养心，益肾，补脾，涩肠，治夜寐多梦，遗精，淋浊，久痢，虚泻，妇人崩漏带下，石莲子并能止呕、开胃，常用治噤口痢；桑椹补肝，益肾，熄风，滋液，治肝肾阴亏，消渴，便秘，目暗，耳鸣，瘰疬，关节不利；玉竹养阴润燥，生津止渴，用于肺胃阴伤，燥热咳嗽，咽干口渴，内热消渴；百合是润肺、安神、美容、抗癌的滋补佳品，秋季食用更有滋阴养肺的功效；杏仁味甘，性平，能滋润肺燥，止咳平喘，润肠通便，用于虚劳咳嗽、气喘，胸腹逆闷，肠燥便秘，大便干结；山楂消食积，散瘀血，驱绦虫，治肉积，癥瘕，痰饮，痞满，吞酸，泻痢，肠风，腰痛，疝气产后儿枕痛，恶露不尽，小儿乳食停滞，消食健胃，行气散瘀，用于肉食积滞、胃烷胀满、泻痢腹痛、瘀血经闭、产后瘀阻、心腹刺痛、疝气疼痛、高血脂症。
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，不断总结和完善，配方比较完整，疗效确切，对脾弱便溏，气血津液不足主病证：程度不同起到了行气祛淤、益气健脾、温中健脾、散寒止痛、生津益胃、理气和胃的作用，具有保健、生津、开胃、健脾、纯天然、无毒无副作用等优点。
本发明经两组临床验证,其中一组为治疗组食用本发明火锅调料，每天食用一次，7天为一个疗程，另一组对照食用“养胃冲剂”，每组选择门诊病人120例，其中男60例，女60例，量大年龄70岁，最小年龄30岁，每天食用一次，7天为一个疗程，临床表现为肉食积滞、胃烷胀满、泻痢腹痛、消化不良、食欲不振、食少便溏，表一为服用一个疗程后的对照数据：
表1服用前后两组疗程比较(单位:人)
治疗组和对照组有显著差异，从而可以看出本发明在临床上的应用有显著的疗效。
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：适用于肉食积滞、胃烷胀满的人群
制备本发明川明参生津养胃火锅调料是由下列组份原料制成的（用量为重量份），川明参10-30份、淮山10-25份、刺五加10-20份、黄精10-25份、大枣10-20份、莲子10-15份、桑椹10-20份、玉竹5-10份、百合10-20份、杏仁5-10份、山楂10-25份、花椒10-30份、干姜10-30份、八角10-30份、味素3-8份、精盐5-10份。
实施例2：适用于泻痢腹痛、消化不良的人群
制备本发明川明参生津养胃火锅调料优选重量配比范围是：川明参10-25份、淮山10-20份、刺五加10-15份、黄精10-20份、大枣10-18份、莲子10-14份、桑椹10-18份、玉竹5-8份、百合10-16份、杏仁5-8份、山楂10-20份、花椒10-25份、干姜10-25份、八角10-25份、味素3-6份、精盐5-8份。
实施例3：适用于食欲不振、食少便溏的人群
制备本发明川明参生津养胃火锅调料最佳重量配比范围是，川明参15份、淮山15份、刺五加14份、黄精15份、大枣14份、莲子12份、桑椹14份、玉竹6份、百合12份、杏仁6份、山楂15份、花椒18份、干姜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川明参生津养胃火锅调料的生产方法，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川明参、淮山、刺五加、黄精、大枣、莲子、桑椹、玉竹、百合、杏仁、山楂、花椒、干姜、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)
1.一种川明参生津养胃火锅调料，其特征在于：它是由下述重量配比的原料制成的，川明参10-30份、淮山10-25份、刺五加10-20份、黄精10-25份、大枣10-20份、莲子10-15份、桑椹10-20份、玉竹5-10份、百合10-20份、杏仁5-10份、山楂10-25份、花椒10-30份、干姜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所述的一种川明参生津养胃火锅调料，其特征在于：其中各种原料的重量配比是，川明参10-25份、淮山10-20份、刺五加10-15份、黄精10-20份、大枣10-18份、莲子10-14份、桑椹10-18份、玉竹5-8份、百合10-16份、杏仁5-8份、山楂10-20份、花椒10-25份、干姜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所述的一种川明参生津养胃火锅调料，其特征在于：其中各种原料的重量配比是，川明参15份、淮山15份、刺五加14份、黄精15份、大枣14份、莲子12份、桑椹14份、玉竹6份、百合12份、杏仁6份、山楂15份、花椒18份、干姜18份、八角15份、味素5份、精盐6份。
4.根据权利要求1-3所述的川明参生津养胃火锅调料的生产方法，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川明参、淮山、刺五加、黄精、大枣、莲子、桑椹、玉竹、百合、杏仁、山楂、花椒、干姜、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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