CN103829212A - 黑虎掌菌祛风除湿火锅调料及其生产方法 - Google Patents
黑虎掌菌祛风除湿火锅调料及其生产方法 Download PDFInfo
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Abstract
一种黑虎掌菌祛风除湿火锅调料及其生产方法。黑虎掌菌、拳参、茅莓、十大功劳叶、石楠藤、田基黄、柴胡、花椒、干姜、肉桂、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，集祛风、除湿于一体、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，具体涉及一种黑虎掌菌祛风除湿火锅调料及其生产方法。
背景技术
目前市场上针对祛风除湿的药品、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，现具有祛风除湿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、有宜对人体祛风除湿，利于人体健康的祛风除湿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祛风、除湿于一体、纯天然、无毒副作用的黑虎掌菌祛风除湿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，黑虎掌菌10-30份、拳参10-20份，茅莓10-20份、十大功劳叶10-20份、石楠藤10-20份、田基黄10-20份、百合10-20份、柴胡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。
制备本发明黑虎掌菌祛风除湿火锅调料优选重量配比范围是，黑虎掌菌10-25份、拳参10-15份，茅莓10-15份、十大功劳叶10-18份、石楠藤10-18份、田基黄10-18份、百合10-18份、柴胡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。
制备本发明黑虎掌菌祛风除湿火锅调料最佳重量配比范围是，黑虎掌菌15份、拳参12份，茅莓12份、十大功劳叶15份、石楠藤15份、田基黄15份、柴胡12份、花椒18份、干姜18份、肉桂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黑虎掌菌祛风除湿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黑虎掌菌、拳参、茅莓、十大功劳叶、石楠藤、田基黄、柴胡、花椒、干姜、肉桂、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、祛风除湿、补而不滞、温而不燥，药与食匹配更能起到强补虚损、温肾阳，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黑虎掌菌祛风除湿火锅调料，辅料配合主配方集滋养、保健、祛风、除湿于一体。
本发明配方中，黑虎掌菌性平味甘，有追风散寒、降低胆固醇的作用，有舒筋活血之功效，益气补气、治风破血、和胃通便、降血压、解食物之毒、治头痛头昏等作用，现代医学认为，它能提高人体免疫功能，有抗癌、排毒、减肥、缓解肝硬化等功效，是理想的保健食品之一，民间也用其作壮阳之用；拳参清热利湿，凉血止血，解毒散结，主治：治热病惊搐，破伤风，赤痢，痈肿，瘰疬，主肺热咳嗽，热病惊痫，赤痢，热泻，吐血，衄血，痔疮出血，痈肿疮毒；茅莓散瘀，止痛，解毒，杀虫，用于吐血、跌打刀伤、产后瘀滞腹痛、痢疾、痔疮、疥疮，清热凉血，散结，止痛，利尿消肿，用于感冒发热，咽喉肿痛，咯血，吐血，痢疾，肠炎，肝炎，肝脾肿大，肾炎水肿，泌尿系感染，结石，月经不调，白带，风湿骨痛，跌打肿痛，外用治湿疹，皮炎；十大功劳叶清热补虚，止咳化痰，治肺痨咳血，骨蒸潮热，头晕耳鸣，腰酸腿软，心烦，目赤；石楠藤辛，温，归肝、脾经，祛风湿，舒筋络，强腰膝，除痹痛，用于风寒湿痹，筋骨疼痛，腰膝无力，咳嗽气喘，肾虚咳嗽，阳痿；田基黄清热利湿，凉血活血，解毒消肿，主黄疸，泻痢，目赤，吐血，血淋，白带，崩漏，痛经，闭经，咽喉肿痛，痈肿疮毒，流火，瘰疬，跌打，蛇虫咬伤；百合润肺止咳、清心安神；柴胡平肝胆热气、下气消食、饮食积聚、寒热邪气、推陈致新；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。
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，配方比较完整，疗效确切，对热病惊搐，肺热咳嗽等主病证：程度不同起到了清热利湿，凉血止血，解毒散结的作用，具有保健、祛风、除湿、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“骨筋丸”，每组选择门诊病人173例，其中男103例，女70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，临床表现为热病惊搐，肺热咳嗽、热病惊痫，赤痢，热泻、热病口渴、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，配方科学，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：适用于热病惊搐，热病惊痫的人群
制备本发明黑虎掌菌祛风除湿火锅调料是由下列组份原料制成的（用量为重量份），黑虎掌菌10-30份、拳参10-20份，茅莓10-20份、十大功劳叶10-20份、石楠藤10-20份、田基黄10-20份、百合10-20份、柴胡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：适用于肺热咳嗽、赤痢、热泻的人群
制备本发明黑虎掌菌祛风除湿火锅调料优选重量配比范围是：黑虎掌菌10-25份、拳参10-15份，茅莓10-15份、十大功劳叶10-18份、石楠藤10-18份、田基黄10-18份、百合10-18份、柴胡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：适用于热病口渴、体质虚弱、脉细的人群
制备本发明黑虎掌菌祛风除湿火锅调料最佳重量配比范围是，黑虎掌菌15份、拳参12份，茅莓12份、十大功劳叶15份、石楠藤15份、田基黄15份、柴胡12份、花椒18份、干姜18份、肉桂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黑虎掌菌祛风除湿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黑虎掌菌、拳参、茅莓、十大功劳叶、石楠藤、田基黄、柴胡、花椒、干姜、肉桂、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)
1.一种黑虎掌菌祛风除湿火锅调料，其特征在于：它是由下述重量配比的原料制成的，黑虎掌菌10-30份、拳参10-20份，茅莓10-20份、十大功劳叶10-20份、石楠藤10-20份、田基黄10-20份、百合10-20份、柴胡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所述的一种黑虎掌菌祛风除湿火锅调料，其特征在于：其中各种原料的重量配比是，黑虎掌菌10-25份、拳参10-15份，茅莓10-15份、十大功劳叶10-18份、石楠藤10-18份、田基黄10-18份、百合10-18份、柴胡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所述的一种黑虎掌菌祛风除湿火锅调料，其特征在于：其中各种原料的重量配比是，黑虎掌菌15份、拳参12份，茅莓12份、十大功劳叶15份、石楠藤15份、田基黄15份、柴胡12份、花椒18份、干姜18份、肉桂18份、八角15份、味素5份、精盐6份。
4.根据权利要求1-3所述的黑虎掌菌祛风除湿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黑虎掌菌、拳参、茅莓、十大功劳叶、石楠藤、田基黄、柴胡、花椒、干姜、肉桂、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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