CN103815340A - 一种刺玫果化痰平喘火锅调料及生产方法 - Google Patents
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Abstract
一种刺玫果化痰平喘火锅调料，以刺玫果、麻黄、法半夏、天南星、青蒿、紫苑、薄荷、木香、款冬花、百部、甘草、瓜蒌、草果、桔梗为主要原料，其生产方法的主要工艺流程为选料、烘干、粉碎、配料、定量、包装、成品。具有集养心安神，开宜肺气，润肺散结，止咳化痰等功效，并且味道鲜美、方便使用、纯天然、无毒无副作用、适于饭店和居家食用的刺玫果化痰平喘火锅调料。
Description
技术领域：
本发明涉及食品保健领域，具体涉及一种刺玫果化痰平喘火锅调料及生产方法。
背景技术：
喘证以呼吸困难，甚至张口抬肩，鼻翼煽动，不能平卧为特征。喘剧不解，每可由喘至脱。
《说文·心部》：“喘，疾息也。”疾，快速之意；息，一呼一吸称息。疾息，指呼吸急促。又说：“息，喘也。”段玉裁注：“人之气急曰喘，舒曰息。” 《症因脉治·喘证》：“喘者，促促气急，喝喝喘息，甚至张口抬肩，摇身撷肚。” 撷，翻转衣襟，插于腰带以纳物。撷肚，形容喘剧时腹壁肌肉紧张，随之而起伏的动作。
喘是多种疾病的一个症状，有轻重之别，可见于某些急、慢性疾病病程中，常为某些疾病的重用主证和论治的中心。因此，虽然它所涉及的范围比较广泛，但有必要作为一个独立的病证予以论述。
喘证的成因虽然很多，但概要而言，不外外感与内伤两方面，外感为六淫侵袭；内伤可由饮食、情志、劳欲、久病所致。有邪者为实，因邪壅于肺，宣降失司；无邪者属虚，因肺不主气，肾不纳气所致。
发明内容：
本发明的目的在于提供一种集开宜肺气、润肺散结、止咳化痰的刺玫果化痰平喘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，刺玫果20-35份、麻黄10-30份、法半夏5-15份、天南星10-30份、青蒿10-30份、紫苑10-30份、薄荷10-30份、木香10-30份、款冬花10-30份、百部10-30份、甘草10-30份、瓜蒌10-20份、草果10-20份、桔梗10-20份。
制备本发明刺玫果化痰平喘火锅调料优选重量配比范围是，其中各种原料的重量配比是，刺玫果20-30份、麻黄10-25份、法半夏5-10份、天南星10-25份、青蒿10-25份、紫苑10-25份、薄荷10-25份、木香10-25份、款冬花10-25份、百部10-25份、甘草10-25份、瓜蒌10-15份、草果10-15份、桔梗10-15份。
制备本发明刺玫果化痰平喘火锅调料最佳重量配比范围是，其中各种原料的重量配比是：刺玫果25份、麻黄15份、法半夏7份、天南星15份、青蒿15份、紫苑15份、薄荷15份、木香15份、款冬花15份、百部15份、甘草15份、瓜蒌12份、草果12份、桔梗12份。
将上述各组份制成本发明刺玫果化痰平喘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原料刺玫果、麻黄、法半夏、天南星、青蒿、紫苑、薄荷、木香、款冬花、百部、甘草、瓜蒌、草果、桔梗备用；B、烘干、选出的原料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。
本发明的技术方案源于祖国传统医学中关于“化痰平喘”的原则，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。是发明人通过祖传秘方再加上对古今医学、医药著作法潜心研究并再总结设计者多次临床行医实践基础上应用中草药精心加工制成的火锅火锅调料。
在药物与配方中：刺玫果属肝、脾、胃，膀胱经，具有健脾消食，活血调经；敛肺止咳的功效，主治消化不良，食欲不振，脘腹胀痛，腹泻，月经不调，痛经，动脉硬化，肺结咳嗽；法半夏辛，温，归脾、胃经，主治燥湿化痰，降逆止呕，消痞散结，治湿痰冷饮，呕吐，反胃，咳喘痰多，胸膈胀满，痰厥头痛，头晕不眠，外消痈肿；麻黄辛、微苦，温，归肺、膀胱经， 发汗散寒，宣肺平喘，利水消肿；天南星苦、辛、温，有毒，归肺、肝、脾经，燥湿化痰，祛风止痉，外用消肿止痛；紫苑润肺下气，消痰止咳，用于痰多喘咳、新久咳嗽、劳嗽咳血；薄荷解风热、行瘀、清头目、利咽喉、透痧疹；木香行气止痛，健脾消食，用于胸脘胀痛、泻痢后重、食积不消、不思饮食；款冬花具有润肺下气，化痰止嗽的功效，治咳逆喘息，喉痹；百部味甘,苦,性平,归肺经.有润肺止咳,灭虱杀虫的功效，润肺止咳，杀虫灭虱新久咳嗽，百日咳，肺痨咳嗽，无论外感、内伤、暴咳、久嗽，皆可用之；甘草含甘草素、甘草酸、和甘草甙，能够和中缓急，润肺解毒，补心脾，调和百药；瓜蒌味甘、微苦,寒，归肺、胃、大肠经，治清热涤痰,宽胸散结,润燥滑肠，用于肺热咳嗽，痰浊黄稠，胸痹心痛，结胸痞满，乳痈，肺痈，肠痈肿痛，大便秘结；桔梗宣肺、祛痰、利咽、排脓，青蒿具有清热，解暑，除蒸的功效，治温病，暑热，骨蒸劳热，疟疾，痢疾，黄疸，疥疮，瘙痒；草果可燥湿除寒，祛痰截疟，消食化乱治疟疾，痰饮痞满，脘腹冷痛，反胃，呕吐，泻痢，食积。
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。对外感风寒、虚劳咳嗽、肺热喘咳、痰多喘咳等主病证：程度不同起到了养心安神，开宜肺气、润肺散结、止咳化痰的作用，具有保健、润肺化痰、养心安神、见效快、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，每天食用本发明一次， 7天为一个疗程，另一组对照组食用止咳化痰药，每组选择门诊病人110例，其中男70例，女40例，最大年龄72岁，最小年龄26岁，每天使用一次，7天为一个疗程，临床表现为外感风寒、虚劳咳嗽、肺热喘咳、痰多喘咳，风热头痛，新久咳嗽，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，其产品不仅具有浓郁的复合香气，并且味道鲜美、绵甜爽净、余味悠长，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：适用于临床表现为外感风寒、虚劳咳嗽的人群。
制备本发明刺玫果化痰平喘火锅调料优选重量配比范围是：刺玫果20-35份、麻黄10-30份、法半夏5-15份、天南星10-30份、青蒿10-30份、紫苑10-30份、薄荷10-30份、木香10-30份、款冬花10-30份、百部10-30份、甘草10-30份、瓜蒌10-20份、草果10-20份、桔梗10-20份。
实施例2：适用于肺热喘咳、痰多喘咳的人群。
制备本发明刺玫果化痰平喘火锅调料优选重量配比范围是：刺玫果20-30份、麻黄10-25份、法半夏5-10份、天南星10-25份、青蒿10-25份、紫苑10-25份、薄荷10-25份、木香10-25份、款冬花10-25份、百部10-25份、甘草10-25份、瓜蒌10-15份、草果10-15份、桔梗10-15份。
实施例3：适用于风热头痛，新久咳嗽的人群。
制备本发明刺玫果化痰平喘火锅调料优选重量配比范围是：刺玫果25份、麻黄15份、法半夏7份、天南星15份、青蒿15份、紫苑15份、薄荷15份、木香15份、款冬花15份、百部15份、甘草15份、瓜蒌12份、草果12份、桔梗12份。
将上述各组份制成本发明刺玫果化痰平喘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原料刺玫果、麻黄、法半夏、天南星、青蒿、紫苑、薄荷、木香、款冬花、百部、甘草、瓜蒌、草果、桔梗备用；B、烘干、选出的原料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)
1.一种刺玫果化痰平喘火锅调料，其特征在于：它是由下述重量配比的原料制成的，刺玫果20-35份、麻黄10-30份、法半夏5-15份、天南星10-30份、青蒿10-30份、紫苑10-30份、薄荷10-30份、木香10-30份、款冬花10-30份、百部10-30份、甘草10-30份、瓜蒌10-20份、草果10-20份、桔梗10-20份。
2.一种刺玫果化痰平喘火锅调料，其特征在于：其中各种原料的重量配比是，刺玫果20-30份、麻黄10-25份、法半夏5-10份、天南星10-25份、青蒿10-25份、紫苑10-25份、薄荷10-25份、木香10-25份、款冬花10-25份、百部10-25份、甘草10-25份、瓜蒌10-15份、草果10-15份、桔梗10-15份。
3.一种刺玫果化痰平喘火锅调料，其特征在于：其中各种原料的重量配比是，刺玫果25份、麻黄15份、法半夏7份、天南星15份、青蒿15份、紫苑15份、薄荷15份、木香15份、款冬花15份、百部15份、甘草15份、瓜蒌12份、草果12份、桔梗12份。
4.根据权利要求1-3所述的一种刺玫果化痰平喘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原料刺玫果、麻黄、法半夏、天南星、青蒿、紫苑、薄荷、木香、款冬花、百部、甘草、瓜蒌、草果、桔梗备用；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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