CN103859342A - 一种刺玫果益气生精火锅调料及生产方法 - Google Patents
一种刺玫果益气生精火锅调料及生产方法 Download PDFInfo
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Abstract
一种刺玫果益气生精火锅调料及生产方法，以刺玫果、肉苁蓉、五味子、太子参、骨碎补、川续继、枸杞子、补骨脂、紫河车、桑螵蛸、虾肉、菟丝子、干姜、肉桂为主要原料，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，补肾助阳、益气生精等功效，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益气生精火锅调料及生产方法。
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益气生精火锅调料及生产方法。
背景技术：
中医理论认为，人体的气血循环很重要，好的循环使人精力充沛，营养吸收消化均衡，抵抗力强，身体健康；不好的循环使人体内血液循环不畅、精力不足，营养吸收不好，抵抗力差，抑郁发生疾病。因此，通过清除积瘀，循环通畅，补充精气，均衡营养，平衡体内血液酸碱度，以达到健身的目的，是强身祛病的根本方向。
精、气、神本是古代哲学中的概念，是指形成宇宙万物的原始物质，含有元素的意思。中医认为精、气、神是人体生命活动的根本。保养精、气、神是健身、抗衰老的主要原则。精是人体的营养物质，主宰人体的整个发育，生殖衰老的过程；气是推动脏腑组织机能活动的动力，“气”是免疫力形成的物质基础，故气不可耗，不可滞，滞耗则多病；神是人体的一系列精神意志、思维活动，为心所主，神居首要地位。心健则神气充足，神气充足则身强，神气涣散则身弱，精充、气足、神全是健康的保证。
发明内容：
本发明的目的在于提供一种集补肾助阳、益气生精的刺玫果益气生精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、肉苁蓉10-30份、五味子10-30份、太子参10-30份、骨碎补10-30份、川续继10-30份、枸杞子10-30份、补骨脂10-30份、紫河车10-30份、桑螵蛸10-30份、虾肉10-30份、菟丝子10-30份、干姜10-30份、肉桂10-30份。
制备本发明刺玫果益气生精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20-35份、肉苁蓉10-25份、五味子10-25份、太子参10-25份、骨碎补10-25份、川续继10-25份、枸杞子10-25份、补骨脂10-25份、紫河车10-25份、桑螵蛸10-25份、虾肉10-25份、菟丝子10-25份、干姜10-25份、肉桂10-25份。
制备本发明刺玫果益气生精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、肉苁蓉15份、五味子15份、太子参15份、骨碎补15份、川续继15份、枸杞子15份、补骨脂15份、紫河车15份、桑螵蛸15份、虾肉15份、菟丝子15份、干姜15份、肉桂15份。
将上述各组份制成本发明刺玫果益气生精火锅调料及生产方法，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、肉苁蓉、五味子、太子参、骨碎补、川续继、枸杞子、补骨脂、紫河车、桑螵蛸、虾肉、菟丝子、干姜、肉桂备用；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，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“补肾助阳”、“益气生精”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；肉苁蓉补肾，益精，润燥，滑肠，治男子阳痿，女子不孕，带下，血崩，腰膝冷痛，血枯便秘；五味子敛肺，滋肾，生津，收汗，涩精，治肺虚喘咳，口干作渴，自汗，盗汗，劳伤羸瘦，梦遗滑精，久泻久痢；太子参甘，微苦，微温，补益脾肺，益气生津，治肺虚咳嗽，脾虚食少，心悸，怔忡，水肿，消渴，精神疲乏；骨碎补补肾，活血，止血，治肾虚久泻及腰痛，风湿痹痛，齿痛，耳鸣，跌打闪挫、骨伤，阑尾炎，斑秃，鸡眼；枸杞子味甘，性平，归肝经，肾经，肺经，养肝，滋肾；润肺，主治肝肾亏虚、头晕目眩、目视不清、腰膝酸软、阳痿遗精、虚劳咳嗽、消渴引饮；补骨脂补肾助阳，治肾虚冷泻，遗尿，滑精，小便频数，阳痿，腰膝冷痛，虚寒喘嗽；紫河车甘咸、温，有补气，养血，益精的功用，主治虚损、羸瘦、咳血气喘、劳热骨蒸、遗精等症；虾肉甘、咸，性温，有壮阳益肾、补精，通乳之功；菟丝子补肝肾，益精髓，明目，治腰膝酸痛，遗精，消渴，尿有余沥，目暗；干姜温中逐寒，回阳通脉，治心腹冷痛，吐泻，肢冷脉微，寒次喘咳，风寒湿痹，阳虚吐、衄、下血；川续继味苦，微温，入肝肾经，补肝肾，强筋骨，续伤断，治崩漏；桑螵蛸补肾，固精，治遗精，白浊，小便频数，遗尿，赤白带下，阳痿，早泄；肉桂补元阳，暖脾胃，除积冷，通血脉，治命门火衰，肢冷脉微，亡阳虚脱，腹痛泄泻，寒疝奔豚，腰膝冷痛，经闭癥瘕，阴疽，流注，及虚阳浮越，上热下寒。
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。对腰膝酸痛、四肢不仁、劳嗽骨蒸、肾气不足等主病证：程度不同起到了补肝肾，益精髓，强筋骨的作用，具有保健、补肾助阳、益气生精、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，另一组对照组食用补肾冲剂，每组选择门诊病人180例，其中男100例，女80例，最大年龄68岁，最小年龄25岁，每天使用一次，7天为一个疗程，临床表现为腰膝酸痛，遗精，消渴，尿有余沥，筋骨挛急，四肢不仁，小便频数，肝虚寒热，虚汗不止，心摇脉散，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：适用于腰膝酸痛，遗精，消渴，尿有余沥的人群。
制备本发明刺玫果益气生精火锅调料优选重量配比范围是：刺玫果20-35份、肉苁蓉10-30份、五味子10-30份、太子参10-30份、骨碎补10-30份、川续继10-30份、枸杞子10-30份、补骨脂10-30份、紫河车10-30份、桑螵蛸10-30份、虾肉10-30份、菟丝子10-30份、干姜10-30份、肉桂10-30份。
实施例2：适用于筋骨挛急，四肢不仁，小便频数的人群。
制备本发明刺玫果益气生精火锅调料优选重量配比范围是：刺玫果20-35份、肉苁蓉10-25份、五味子10-25份、太子参10-25份、骨碎补10-25份、川续继10-25份、枸杞子10-25份、补骨脂10-25份、紫河车10-25份、桑螵蛸10-25份、虾肉10-25份、菟丝子10-25份、干姜10-25份、肉桂10-25份。
实施例3：适用于肝虚寒热，虚汗不止，心摇脉散的人群。
制备本发明刺玫果益气生精火锅调料优选重量配比范围是：刺玫果25份、肉苁蓉15份、五味子15份、太子参15份、骨碎补15份、川续继15份、枸杞子15份、补骨脂15份、紫河车15份、桑螵蛸15份、虾肉15份、菟丝子15份、干姜15份、肉桂15份。
将上述各组份制成本发明刺玫果益气生精火锅调料及生产方法，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、肉苁蓉、五味子、太子参、骨碎补、川续继、枸杞子、补骨脂、紫河车、桑螵蛸、虾肉、菟丝子、干姜、肉桂备用；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)
1.一种刺玫果益气生精火锅调料，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、肉苁蓉10-30份、五味子10-30份、太子参10-30份、骨碎补10-30份、川续继10-30份、枸杞子10-30份、补骨脂10-30份、紫河车10-30份、桑螵蛸10-30份、虾肉10-30份、菟丝子10-30份、干姜10-30份、肉桂10-30份。
2.一种刺玫果益气生精火锅调料，其特征在于：其中各种原料的重量配比是，刺玫果20-35份、肉苁蓉10-25份、五味子10-25份、太子参10-25份、骨碎补10-25份、川续继10-25份、枸杞子10-25份、补骨脂10-25份、紫河车10-25份、桑螵蛸10-25份、虾肉10-25份、菟丝子10-25份、干姜10-25份、肉桂10-25份。
3.一种刺玫果益气生精火锅调料，其特征在于：其中各种原料的重量配比是，刺玫果25份、肉苁蓉15份、五味子15份、太子参15份、骨碎补15份、川续继15份、枸杞子15份、补骨脂15份、紫河车15份、桑螵蛸15份、虾肉15份、菟丝子15份、干姜15份、肉桂15份。
4.根据权利要求1-3所述的一种刺玫果益气生精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、肉苁蓉、五味子、太子参、骨碎补、川续继、枸杞子、补骨脂、紫河车、桑螵蛸、虾肉、菟丝子、干姜、肉桂备用；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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