CN103815331A - 竹荪补脑健脑火锅调料及其生产方法 - Google Patents
竹荪补脑健脑火锅调料及其生产方法 Download PDFInfo
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Abstract
一种竹荪补脑健脑火锅调料及其生产方法。竹荪、石菖蒲、核桃仁、桂圆、葵花子、龟板、人参、龙骨、地骨皮、杜仲、广枣、白毛鸡矢藤、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，集补脑、健脑于一体、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，具体涉及一种竹荪补脑健脑火锅调料及其生产方法。
背景技术
大脑是全身耗氧量最大的器官，占人体总耗氧量的四分之一，因此氧气充足有助于提高大脑的工作效率，保持高度的注意力。用脑时，需特别注重学习、工作环境的空气质量。补脑是现在我们一直比较重视的一个问题，市场上令人眼花缭乱的“补脑”保健品，令众人无所适从。
目前市场上针对补脑健脑的药品、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，现具有补脑健脑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、有宜对人体大脑，有效增补大脑营养，利于人体健康的补脑健脑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补脑、健脑于一体、纯天然、无毒副作用的竹荪补脑健脑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，竹荪10-30份、石菖蒲10-20份，核桃仁10-20份、桂圆10-20份、葵花子10-20份、龟板10-20份、人参10-30份、龙骨10-30份、地骨皮20-40份、杜仲10-25份、广枣10-30份、白毛鸡矢藤10-20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。
制备本发明竹荪补脑健脑火锅调料优选重量配比范围是，竹荪10-25份、石菖蒲10-15份，核桃仁10-15份、桂圆10-18份、葵花子10-18份、龟板10-18份、人参10-25份、龙骨10-25份、地骨皮20-30份、杜仲10-20份、广枣10-25份、白毛鸡矢藤10-15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。
制备本发明竹荪补脑健脑火锅调料最佳重量配比范围是，竹荪15份、石菖蒲12份，核桃仁12份、桂圆15份、葵花子15份、龟板15份、人参18份、龙骨15份、地骨皮25份、杜仲18份、广枣18份、白毛鸡矢藤12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竹荪补脑健脑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竹荪、石菖蒲、核桃仁、桂圆、葵花子、龟板、人参、龙骨、地骨皮、杜仲、广枣、白毛鸡矢藤、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、补脑健脑、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竹荪补脑健脑火锅调料，辅料配合主集滋养、保健、补脑、健脑于一体。
本发明中，竹荪具有滋补强壮、益气补脑、宁神健体的功效；补气养阴，润肺止咳，清热利湿，竹荪能够保护肝脏，减少腹壁脂肪的积存，有俗称“刮油”的作用，云南苗族人患癌症的几率较低，这与他们经常用竹荪与糯米一同泡水食用可能有关，现代医学研究也证明，竹荪中含有能抑制肿瘤的成分；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；石菖蒲开窍，豁痰，理气，活血，散风，去湿，治癫痫，痰厥，热病神昏，健忘，气闭耳聋，心胸烦闷，胃痛，腹痛，风寒湿痹，痈疽肿毒，跌打损伤，化湿开胃，开窍豁痰，醒神益智，用于脘痞不饥、噤口下痢、神昏癫痫、健忘耳聋；核桃仁温补肺肾，定喘润肠，用于肾虚腰痛、脚软、虚寒喘咳、大便燥结；桂圆益心脾，补气血，安神，治虚劳羸弱，失眠，健忘，惊悸，怔忡；龟板治肾阴不足，骨蒸劳热，吐血，衄血，久咳，遗精，崩漏，带下，腰痛，骨痿，阴虚风动，久痢，久疟，痔疮，小儿囟门不合；龙骨镇惊安神，敛汗固精，止血涩肠，生肌敛疮，治惊痫癫狂，怔忡健忘，失眠多梦，自汗盗汗，遗精淋浊，吐衄便血，崩漏带下，泻痢脱肛，溃疡久不收口；地骨皮清热，凉血，治虚劳潮热盗汗，肺热咳喘，吐血，衄血，血淋，消渴，高血压，痈肿，恶疮；杜仲补肝肾，强筋骨，安胎，治腰脊酸疼，足膝痿弱，小便余沥，阴下湿痒，胎漏欲堕，胎动不安，高血压；广枣行气活血，养心，安神，抗心肌缺血，保护心功能等作用，用于气滞血瘀，胸痹作痛，心悸气短，心神不安；白毛鸡矢藤清肝热、化气消积滞，去大肠湿热；干姜含辛辣素和姜油，温中回阳、温肺化痰；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。
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，比较完整，疗效确切，对脑供血不足等主病证：程度不同起到了滋补强壮、益气补脑、宁神健体的作用，具有保健、补脑、健脑、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，另一组对照食用现有“脑力宝丸”，每组选择门诊病人150例，其中男60例，女90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，临床表现为虚烦不眠、惊悸怔忡、健忘、头晕、肢体麻木、头痛、便秘、慢性胃肠炎、慢性肝炎、神经衰弱、盗汗、体质虚弱、脉细，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，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：适用于虚烦不眠、惊悸怔忡、健忘的人群
制备本发明竹荪补脑健脑火锅调料是由下列组份原料制成的（用量为重量份），竹荪10-30份、石菖蒲10-20份，核桃仁10-20份、桂圆10-20份、葵花子10-20份、龟板10-20份、人参10-30份、龙骨10-30份、地骨皮20-40份、杜仲10-25份、广枣10-30份、白毛鸡矢藤10-20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：适用于头痛、头晕、肢体麻木的人群
制备本发明竹荪补脑健脑火锅调料优选重量配比范围是：竹荪10-25份、石菖蒲10-15份，核桃仁10-15份、桂圆10-18份、葵花子10-18份、龟板10-18份、人参10-25份、龙骨10-25份、地骨皮20-30份、杜仲10-20份、广枣10-25份、白毛鸡矢藤10-15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：适用于体质虚弱、脉细的人群
制备本发明竹荪补脑健脑火锅调料最佳重量配比范围是，竹荪15份、石菖蒲12份，核桃仁12份、桂圆15份、葵花子15份、龟板15份、人参18份、龙骨15份、地骨皮25份、杜仲18份、广枣18份、白毛鸡矢藤12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竹荪补脑健脑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竹荪、石菖蒲、核桃仁、桂圆、葵花子、龟板、人参、龙骨、地骨皮、杜仲、广枣、白毛鸡矢藤、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)
1.一种竹荪补脑健脑火锅调料，其特征在于：它是由下述重量配比的原料制成的，竹荪10-30份、石菖蒲10-20份，核桃仁10-20份、桂圆10-20份、葵花子10-20份、龟板10-20份、人参10-30份、龙骨10-30份、地骨皮20-40份、杜仲10-25份、广枣10-30份、白毛鸡矢藤10-20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所述的一种竹荪补脑健脑火锅调料，其特征在于：其中各种原料的重量配比是，竹荪10-25份、石菖蒲10-15份，核桃仁10-15份、桂圆10-18份、葵花子10-18份、龟板10-18份、人参10-25份、龙骨10-25份、地骨皮20-30份、杜仲10-20份、广枣10-25份、白毛鸡矢藤10-15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所述的一种竹荪补脑健脑火锅调料，其特征在于：其中各种原料的重量配比是，竹荪15份、石菖蒲12份，核桃仁12份、桂圆15份、葵花子15份、龟板15份、人参18份、龙骨15份、地骨皮25份、杜仲18份、广枣18份、白毛鸡矢藤12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所述的竹荪补脑健脑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竹荪、石菖蒲、核桃仁、桂圆、葵花子、龟板、人参、龙骨、地骨皮、杜仲、广枣、白毛鸡矢藤、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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