CN103815372A - 一种佛手舒肝健脾火锅调料及生产方法 - Google Patents
一种佛手舒肝健脾火锅调料及生产方法 Download PDFInfo
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Abstract
一种佛手舒肝健脾火锅调料，以佛手、白术、陈皮、茯苓、薏仁、枳壳、木蝴蝶、沙参、玉竹、赤石脂、山楂为主要原料，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，清热解毒，消食健胃等功效，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舒肝健脾火锅调料。
Description
技术领域：
本发明涉及食品保健领域，具体涉及一种佛手舒肝健脾火锅调料及生产方法。
背景技术：
随着人们生活水平不断提高，社会快节奏，高压力，高污染，少运动，大部分吃油腻、肉类、烧烤、生冷、零食等食品较多，过量饮酒，饮食无规律等，致使人们的后天之本脾胃和肠道在遭受多方面不良因素的侵袭。
脾胃虚弱是因素体脾虚或饮食不节、情志因素、劳逸失调等原因引起脾的功能虚衰、不足的病证。因为脾对食物的消化和吸收起着十分重要的作用，因此几乎所有的胃肠道疾病都可出现或伴有脾虚症。多因饮食失调．劳逸失度，或久病体虚所引起。脾有运化食物中的营养物质和输布水液以及统摄血液等作用。脾虚则运化失常，并可出现营养障碍，水液失于布散而生湿酿痰，或发生失血等症。
消化不良、食欲不振是现代大多数人具有的慢性疾病，这种现象主要是由脾胃功能障碍引起的，如果长期得不到治疗或不能有效治疗，不但影响患者的日常生活，最终也可能恶化成癌症。
发明内容：
本发明的目的在于提供一种集养心安神，消食健胃的佛手舒肝健脾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、白术10-30份、陈皮10-30份、茯苓10-30份、薏仁10-30份、枳壳10-30份、木蝴蝶10-30份、沙参10-30份、玉竹10-30份、赤石脂10-30份、山楂10-30份。
制备本发明佛手舒肝健脾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、白术10-25份、陈皮10-25份、茯苓10-25份、薏仁10-25份、枳壳10-25份、木蝴蝶10-25份、沙参10-25份、玉竹10-25份、赤石脂10-25份、山楂10-25份。
制备本发明佛手舒肝健脾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、白术15份、陈皮15份、茯苓15份、薏仁15份、枳壳15份、木蝴蝶15份、15份、沙参15份、玉竹15份、赤石脂15份、山楂15份。
将上述各组份制成本发明佛手舒肝健脾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、白术、陈皮、茯苓、薏仁、枳壳、木蝴蝶、沙参、玉竹、赤石脂、山楂备用；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“消食健胃”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证；白术具有健脾益气，燥湿利水，止汗，安胎的功效，用于脾虚食少，腹胀泄泻，痰饮眩悸，水肿，自汗，胎动不安；茯苓味甘、淡、性平，能渗湿利水，健脾和胃，宁心安神，主治小便不利，水肿胀满，痰饮咳逆，呕吐，脾虚食少，泄泻，心悸不安，失眠健忘，遗精白浊；薏仁味甘淡，微寒，有健脾、补肺、清热等功效；临床有祛风湿、强筋骨、补正气、利肠胃、利尿、消水肿等作用；枳壳补脾，益胃，燥湿，和中，安胎，治脾胃气弱，不思饮食，倦怠少气，虚胀，泄泻，痰饮，水肿，黄疸，湿痹，小便不利，头晕，自汗，胎气不安；木蝴蝶归肺，肝，胃经，味微苦、甘、性微寒，利咽润肺，疏肝和胃，敛疮生肌，咽痛喉痹、声音嘶哑、咳嗽、肝胃气痛、疮疡久溃不敛、浸淫疮；玉竹味甘，性平，归肺、胃经，具有润肺滋阴，养胃生津的作用；赤石脂甘、酸、涩，温，归胃、大肠经，功能主治涩肠，止血，生肌敛疮，用于久泻久痢，大便出血，崩漏带下，外治疮疡不敛，湿疹脓水浸淫；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；陈皮苦、辛，温，归肺、脾经，理气健脾，燥湿化痰，用于胸脘胀满，食少吐泻，咳嗽痰多，理气健脾，调中，燥湿，化痰，主治脾胃气滞之脘腹胀满或疼痛，消化不良，湿浊阻中之胸闷腹胀，纳呆便溏。
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。对食积胀满，呕吐反胃，泻痢、脾胃虚弱、食欲不振等主病证：程度不同起到了消积滞，健脾胃的作用，具有保健、消食健胃、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，另一组对照组食用山楂丸，每组选择门诊病人120例，其中男80例，女40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，临床表现为胃痛，胁胀，噎膈，食积胀满，呕吐反胃，泻痢，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：适用于胃痛，胁胀，噎膈的人群。
制备本发明佛手舒肝健脾火锅调料重量配比范围是：佛手20-35份、白术10-30份、陈皮10-30份、茯苓10-30份、薏仁10-30份、枳壳10-30份、木蝴蝶10-30份、沙参10-30份、玉竹10-30份、赤石脂10-30份、山楂10-30份。
实施例2：适用于食积胀满，呕吐反胃的人群。
制备本发明佛手舒肝健脾火锅调料优选重量配比范围是：佛手20-30份、白术10-25份、陈皮10-25份、茯苓10-25份、薏仁10-25份、枳壳10-25份、木蝴蝶10-25份、沙参10-25份、玉竹10-25份、赤石脂10-25份、山楂10-25份。
实施例3：适用于泻痢的人群。
制备本发明佛手舒肝健脾火锅调料最佳重量配比范围是：佛手25份、白术15份、陈皮15份、茯苓15份、薏仁15份、枳壳15份、木蝴蝶15份、沙参15份、玉竹15份、赤石脂15份、山楂15份。。
将上述各组份制成本发明佛手舒肝健脾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、白术、陈皮、茯苓、薏仁、枳壳、木蝴蝶、沙参、玉竹、赤石脂、山楂备用；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)
1.一种佛手舒肝健脾火锅调料，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、白术10-30份、陈皮10-30份、茯苓10-30份、薏仁10-30份、枳壳10-30份、木蝴蝶10-30份、沙参10-30份、玉竹10-30份、赤石脂10-30份、山楂10-30份。
2.一种佛手舒肝健脾火锅调料，其特征在于：其中各种原料的重量配比是，佛手20-30份、白术10-25份、陈皮10-25份、茯苓10-25份、薏仁10-25份、枳壳10-25份、木蝴蝶10-25份、沙参10-25份、玉竹10-25份、赤石脂10-25份、山楂10-25份。
3.一种佛手舒肝健脾火锅调料，其特征在于：其中各种原料的重量配比是，佛手25份、白术15份、陈皮15份、茯苓15份、薏仁15份、枳壳15份、木蝴蝶15份、沙参15份、玉竹15份、赤石脂15份、山楂15份。
4.根据权利要求1-3所述的一种佛手舒肝健脾火锅调料及生产方法，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、白术、陈皮、茯苓、薏仁、枳壳、木蝴蝶、沙参、玉竹、赤石脂、山楂备用；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。
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