CN103815345A - 一种佛手清肝明目火锅调料及生产方法 - Google Patents
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Abstract
一种佛手清肝明目火锅调料及生产方法，以佛手、枸杞子、青葙子、珍珠草、决明子、三颗针、钩藤、赤芍、细辛、宽筋藤、桑叶、金银花、菥蓂子、黑木耳为主要原料，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，补肝明目，滋肾润肺，补脾益气等功效，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佛手清肝明目火锅调料。
Description
技术领域：
本发明涉及食品保健领域，具体涉及一种佛手清肝明目火锅调料及生产方法。
背景技术：
随着人类进化历程，尤其是近代科技的飞速发展，人类、尤其是城市中的人群，生活习惯发生了巨大的变化，不但管理、文秘、信息商务、服务等工作的人群以近视眼为主，眼睛是心灵的天窗，看书、读报、上网、看电视处处都离一开眼等，高楼林立、人流拥挤也大大减少了眼睛视远的机会，交通工具的改进，使步行、骑马的开阔视野变成狭小的车厢、机舱、船舱等，加之照明的改善，本该日落而息的眼睛也被夜生活所占有，而正处于发育期的青少年儿童，日常繁重的学习任务，本来课外活动时间就在减少，电子科技的普及更使他们有限的课外时间变为室内游戏，如电脑、电视、动漫等。以上人类生活的不良状况，均会导致眼部不适或病变。
中医认为，肝开窍于目，肝受血而目能视。由此可见，肝经与目最为密切，肝的作用之一是营养眼睛，保护视力。当肝功能出现问题时，往往能从眼睛上反映出来，肝和则目能辨五色，肝血不足，目失所养，就会出现视物不清、两眼干涩等症。
现在生活中，经常看电视、使用电脑的人，多数有眼睛疲劳的感觉。而黑眼圈和眼部浮肿是困扰很多人的问题，工作压力大、生活不规律导致眼部问题也很难根治。
发明内容：
本发明的目的在于提供一种集补肝明目，滋肾润肺，补脾益气的佛手清肝明目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，佛手20-35份、枸杞子10-30份、青葙子10-30份、珍珠草10-30份、决明子10-30份、三颗针10-30份、钩藤10-30份、赤芍10-30份、细辛10-30份、宽筋藤10-30份、桑叶10-30份、金银花10-30份、菥蓂子10-30份、黑木耳10-30份。
制备本发明佛手清肝明目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，佛手20-30份、枸杞子10-25份、青葙子10-25份、珍珠草10-25份、决明子10-25份、三颗针10-25份、钩藤10-25份、赤芍10-25份、细辛10-25份、宽筋藤10-25份、桑叶10-25份、金银花10-25份、菥蓂子10-25份、黑木耳10-25份。
制备本发明佛手清肝明目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：佛手25份、枸杞子15份、青葙子15份、珍珠草15份、决明子15份、三颗针15份、钩藤15份、赤芍15份、细辛15份、宽筋藤15份、桑叶15份、金银花15份、菥蓂子15份、黑木耳15份。
将上述各组份制成本发明佛手清肝明目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佛手、枸杞子、青葙子、珍珠草、决明子、三颗针、钩藤、赤芍、细辛、宽筋藤、桑叶、金银花、菥蓂子、黑木耳原料备用；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，二次混合均匀，二次次匀，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“清肝明目”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：佛手辛、苦、甘、温、无毒，入肝、脾、胃三经，有理气化痰、止呕消胀、舒肝健脾、和胃等多种药用功能，有疏肝解郁、燥湿化痰、理气和中的功效，常用于肝郁气滞、脾胃气滞和痰湿壅肺等症；枸杞子补肾益精，养肝明目，补血安神，生津止渴，润肺止咳，治肝肾阴亏，腰膝酸软，头晕，目眩，目昏多泪，虚劳咳嗽，消渴，遗精；青葙子苦，凉，祛风热，清肝火，入心、肝二经，治目赤肿痛，障翳，高血压，鼻衄，皮肤风热瘙痒，疥癞；珍珠草具有平肝清热，利水解毒的功效，治肠炎，痢疾，传染性肝炎，肾炎水肿，尿路感染，小儿疳积，火眼目翳，口疮头疮，无名肿毒；决明子味甘、咸、苦，性微寒，归肝、大肠经，具清热明目、润肠通便的功能，用于清肝热，润肠燥，用于目赤肿痛，大便秘结；钩藤甘，微寒，入肝、心包经，功能有清热镇惊、平肝熄风，主治惊痫抽搐，头目眩晕；赤芍具有行瘀、止痛、凉血、消肿的功效，治瘀滞经闭、疝瘕积聚、腹痛、胁痛、衄血、血痢、肠风下血、目赤、痈肿、跌扑损伤；细辛具有祛风，散寒，行水，开窍的功效，治风冷头痛，鼻渊，齿痛，痰饮咳逆，风湿痹痛；宽筋藤性凉、味苦，有宽筋活络的功效；桑叶具有祛风清热，凉血明目的功效，治风温发热，头痛，目赤，口渴，肺热咳嗽，风痹，瘾疹，下肢象皮肿；金银花具有清热，解毒的功效，治温病发热，热毒血痢，痈疡，肿毒，瘰疬，痔漏；菥蓂子辛，微温，肝，脾，肾经，治目赤肿痛流泪；黑木耳具有益气强身、滋肾养胃、活血等功能，它能抗血凝、抗血栓、降血脂，降血稠，软化血管，使血液流动动畅，减少心血管病发生。
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。对目暗昏花，雀目，青盲，障翳等主病证：程度不同起到了养心安神，补肝明目，滋肾润肺，补脾益气的作用，具有保健、清肝明目、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，另一组对照组食用清肺颗粒，每组选择门诊病人130例，其中男80例，女120例，最大年龄68岁，最小年龄22岁，每天使用一次，7天为一个疗程，临床表现目暗昏花，雀目，青盲，目赤障翳，黄疸便结，惊悸健忘，耳鸣耳聋，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：适用于目暗昏花，雀目的人群。
制备本发明佛手清肝明目火锅调料优选重量配比范围是：佛手20-35份、枸杞子10-30份、青葙子10-30份、珍珠草10-30份、决明子10-30份、三颗针10-30份、钩藤10-30份、赤芍10-30份、细辛10-30份、宽筋藤10-30份、桑叶10-30份、金银花10-30份、菥蓂子10-30份、黑木耳10-30份。
实施例2：适用于青盲，目赤障翳的人群。
制备本发明佛手清肝明目火锅调料优选重量配比范围是：佛手20-30份、枸杞子10-25份、青葙子10-25份、珍珠草10-25份、决明子10-25份、三颗针10-25份、钩藤10-25份、赤芍10-25份、细辛10-25份、宽筋藤10-25份、桑叶10-25份、金银花10-25份、菥蓂子10-25份、黑木耳10-25份。
实施例3：适用于黄疸便结，惊悸健忘，耳鸣耳聋的人群。
制备本发明佛手清肝明目火锅调料优选重量配比范围是：佛手25份、枸杞子15份、青葙子15份、珍珠草15份、决明子15份、三颗针15份、钩藤15份、赤芍15份、细辛15份、宽筋藤15份、桑叶15份、金银花15份、菥蓂子15份、黑木耳15份。
将上述各组份制成本发明佛手清肝明目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佛手、枸杞子、青葙子、珍珠草、决明子、三颗针、钩藤、赤芍、细辛、宽筋藤、桑叶、金银花、菥蓂子、黑木耳原料备用；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，二次混合均匀，二次次匀，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)
1.一种佛手清肝明目火锅调料，其特征在于：它是由下述重量配比的原料制成的，佛手20-35份、枸杞子10-30份、青葙子10-30份、珍珠草10-30份、决明子10-30份、三颗针10-30份、钩藤10-30份、赤芍10-30份、细辛10-30份、宽筋藤10-30份、桑叶10-30份、金银花10-30份、菥蓂子10-30份、黑木耳10-30份。
2.一种佛手清肝明目火锅调料，其特征在于：其中各种原料的重量配比是，佛手20-30份、枸杞子10-25份、青葙子10-25份、珍珠草10-25份、决明子10-25份、三颗针10-25份、钩藤10-25份、赤芍10-25份、细辛10-25份、宽筋藤10-25份、桑叶10-25份、金银花10-25份、菥蓂子10-25份、黑木耳10-25份。
3.一种佛手清肝明目火锅调料，其特征在于：其中各种原料的重量配比是，佛手25份、枸杞子15份、青葙子15份、珍珠草15份、决明子15份、三颗针15份、钩藤15份、赤芍15份、细辛15份、宽筋藤15份、桑叶15份、金银花15份、菥蓂子15份、黑木耳15份。
4.根据权利要求1-3所述的一种佛手清肝明目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佛手、枸杞子、青葙子、珍珠草、决明子、三颗针、钩藤、赤芍、细辛、宽筋藤、桑叶、金银花、菥蓂子、黑木耳原料备用；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，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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