CN104026663A - 一种甘松醒脾健胃汤料及其生产方法 - Google Patents
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Abstract
一种甘松醒脾健胃汤料及其生产方法,以甘松、佛手、紫花前胡、杜桂、荷蒂、功劳木、四叶参、艾叶、桑白皮、木蝴蝶、白薇、水蔓菁为主要原料,其生产方法的主要工艺流程为:选料、灭菌、干燥、粉碎、除杂、制粒、装袋。对脘腹胀痛、腹胀泄泻、脾胃虚弱等主病证在不同程度上起到了醒脾健胃、滋润脾胃、养胃止痛的作用,具有保健、养心安神、见效快、纯天然、无毒无副作用等优点,适用于饭店和居家食用的一种甘松醒脾健胃汤料。
Description
技术领域:
本发明涉及食品保健领域,具体涉及一种甘松醒脾健胃汤料及其生产方法。
背景技术:
中医认为藏象学说认为:脾胃五行属土,属于中焦,共同承担着化生气血的重任,所以说脾胃同为“气血生化之源”,认为人体的气血(相当于我们所说的能量)是由脾胃将食物转化而来的。又说脾胃是“后天之本”就是人生存的根本。
脾与胃通过经脉相互络属而构成表里关系。胃主受纳,脾主运化,两者之间的关系是“脾为胃行其津液”,共同完成饮食物的消化吸收及其精微的输布,从而滋养全身,故称脾胃为“后天之本”。
脾主升,胃主降,相反相成。脾气升,则水谷之精微得以输布;胃气降,则水谷及其糟粕才得以下行。故《临证指南医案》说:“脾宜升则健,胃宜降则和。”胃属燥,脾属湿,胃喜润恶燥,脾喜燥恶湿,两脏燥湿相济,阴阳相合,方能完成饮食物的传化过程。故《临证指南医案》又说:“太阴湿土得阳始运,阳明燥土得阴自安。”
由于脾胃在生理上的相互联系,因而在病理上也是相互影响的,如脾为湿困,运化失职,清气不升,即可影响胃的受纳与和降,可出现食少,呕吐,恶心,脘腹胀满等症。反之,若饮食失节,食滞胃脘,胃失和降,亦可影响及脾的升清与运化,可出现腹胀泄泻等症。
目前市场上醒脾健胃的药物有很多,但是大多数药物对于脾胃的保养效果并不是很好,有些药物更是带有副作用,对人体造成一定伤害,因此,市场上急需一种甘松醒脾健胃汤料及其生产方法。
发明内容:
本发明的目的在于提供一种甘松醒脾健胃汤料及其生产方法。
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,甘松20-35份、佛手10-30份、紫花前胡10-30份、杜桂10-30份、荷蒂10-30份、功劳木10-30份、四叶参10-30份、艾叶10-30份、桑白皮10-30份、木蝴蝶10-30份、白薇10-30份、水蔓菁10-30份。
制备本发明一种甘松醒脾健胃汤料优选重量配比范围是,其中各种原料的重量配比是:甘松20-30份、佛手10-25份、紫花前胡10-25份、杜桂10-25份、荷蒂10-25份、功劳木10-25份、四叶参10-25份、艾叶10-25份、桑白皮10-25份、木蝴蝶10-25份、白薇10-25份、水蔓菁10-25份。
制备本发明一种甘松醒脾健胃汤料最佳重量配比范围是,其中各种原料的重量配比是:甘松25份、佛手16份、紫花前胡16份、杜桂15份、荷蒂15份、功劳木15份、四叶参15份、艾叶15份、桑白皮15份、木蝴蝶15份、白薇15份、水蔓菁15份。
将上述各组份制成本发明一种甘松醒脾健胃汤料,其生产方法的主要工艺流程为:选料、灭菌、干燥、粉碎、除杂、制粒、装袋;其中,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甘松、佛手、紫花前胡、杜桂、荷蒂、功劳木、四叶参、艾叶、桑白皮、木蝴蝶、白薇、水蔓菁,经清洗后备用;灭菌:将选取合格的原料放入灭菌器,以紫外线灯照射15-30分钟灭菌;干燥:将灭菌后的原料置于烘干室中干化,温度控制在80-100℃,时间100分钟,使原料水份蒸发;粉碎:将灭菌后的原料磨碎、研细,以100-150目筛过筛;除杂:将粉碎后的原料经过过筛、过磁、过金检,剔除生产过程中产生的磁性脱水原料和金属杂物;制粒:将除杂后的原料加入按配方重量比的5%-10%的淀粉拌匀,加入重量为材料总重1/4-1/3的水,拌合后进入制颗粒机,制成直径3-7mm的颗粒,加温至30℃-70℃烘干1-2小时,将上述步骤制成的颗粒经二次干燥、灭菌、除杂;装袋:装袋、封口,按所需重量装袋,每包重量规定相差不超过±1克,检验合格后成箱入库,在零下10℃以下的冷库中保存。
本发明的技术方案源于祖国传统医学中关于“醒脾健胃”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汤料。
在药物中:甘松,味辛,甘,性温,归脾,胃经,理气止痛,醒脾健胃,主治:脘腹胀痛,不思饮食,牙痛,脚气,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、和胃功能,紫花前胡,辛,微寒,入肺、脾经,疏风清热,下气消痰,主治:痰稠咳喘,风热郁肺,咳痰不爽等,杜桂,补火助阳,引火归源,散寒止痛,活血通经,归脾祛寒,温经止痛,用于阳痿、宫冷、心腹冷痛、虚寒吐泻、经闭、痛经、腰膝冷痛、肾虚作喘、阳虚眩晕、目赤咽痛、寒疝、奔豚,荷蒂,性味苦、平,清暑除湿,止血安胎,补中益气,功劳木,清热,燥湿,解毒,主肺热咳嗽,黄疸,泄泻,痢疾,目赤肿痛,疮疡,湿疹,烫伤,四叶参,性温,味甘,补血通乳,清热解毒,消肿排脓,消肿,解毒,排脓,祛痰,催乳,治肺痈,乳痈,肠痈,肿毒,瘰疬,喉蛾,乳少,白带,艾叶,味辛、苦,性温,具有温经止血,散寒止痛,降湿杀虫的功效,桑白皮,泻肺平喘,利水消肿,用于肺热咳喘,面目浮肿,小便不利等症,木蝴蝶,利咽润肺,疏肝和胃,敛疮生肌,主治:咽痛喉痹,声音嘶哑,咳嗽,肝胃气痛,疮疡久溃不敛,浸淫疮,白薇,清热凉血、利尿通淋、解毒疗疮,水蔓菁,有清肺,化痰,止咳,解毒的作用,治慢性气管炎,咳叶脓血,外用治皮肤湿疹,疖痈疮疡。
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,疗效确切。对脘腹胀痛、腹胀泄泻、脾胃虚弱等主病证在不同程度上起到了醒脾健胃、滋润脾胃、养胃止痛的作用,具有保健、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,另一组对照组服用健脾丸,每组选择门诊病人100例,其中男30例,女70例,最大年龄75岁,最小年龄35岁,每天使用一次,7天为一个疗程,临床表现为脘腹胀痛、不思饮食、胃痛、气短乏力、腹胀泄泻、食少便溏、脾胃虚弱,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:适用于脘腹胀痛、不思饮食的人群。
制备本发明一种甘松醒脾健胃汤料重量配比范围是:甘松20-35份、佛手10-30份、紫花前胡10-30份、杜桂10-30份、荷蒂10-30份、功劳木10-30份、四叶参10-30份、艾叶10-30份、桑白皮10-30份、木蝴蝶10-30份、白薇10-30份、水蔓菁10-30份。
实施例2:适用于胃痛、气短乏力的人群。
制备本发明一种甘松醒脾健胃汤料优选重量配比范围是:甘松20-30份、佛手10-25份、紫花前胡10-25份、杜桂10-25份、荷蒂10-25份、功劳木10-25份、四叶参10-25份、艾叶10-25份、桑白皮10-25份、木蝴蝶10-25份、白薇10-25份、水蔓菁10-25份。
实施例3:适用于腹胀泄泻、食少便溏、脾胃虚弱的人群。
制备本发明一种甘松醒脾健胃汤料最佳重量配比范围是:甘松25份、佛手16份、紫花前胡16份、杜桂15份、荷蒂15份、功劳木15份、四叶参15份、艾叶15份、桑白皮15份、木蝴蝶15份、白薇15份、水蔓菁15份。
[0022]将上述各组份制成本发明一种甘松醒脾健胃汤料,其生产方法的主要工艺流程为:选料、灭菌、干燥、粉碎、除杂、制粒、装袋;其中,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甘松、佛手、紫花前胡、杜桂、荷蒂、功劳木、四叶参、艾叶、桑白皮、木蝴蝶、白薇、水蔓菁,经清洗后备用;灭菌:将选取合格的原料放入灭菌器,以紫外线灯照射15-30分钟灭菌;干燥:将灭菌后的原料置于烘干室中干化,温度控制在80-100℃,时间100分钟,使原料水份蒸发;粉碎:将灭菌后的原料磨碎、研细,以100-150目筛过筛;除杂:将粉碎后的原料经过过筛、过磁、过金检,剔除生产过程中产生的磁性脱水原料和金属杂物;制粒:将除杂后的原料加入按配方重量比的5%-10%的淀粉拌匀,加入重量为材料总重1/4-1/3的水,拌合后进入制颗粒机,制成直径3-7mm的颗粒,加温至30℃-70℃烘干1-2小时,将上述步骤制成的颗粒经二次干燥、灭菌、除杂;装袋:装袋、封口,按所需重量装袋,每包重量规定相差不超过±1克,检验合格后成箱入库,在零下10℃以下的冷库中保存。
Claims (4)
1.一种甘松醒脾健胃汤料,其特征在于:它是由下述重量配比的原料制成的,甘松20-35份、佛手10-30份、紫花前胡10-30份、杜桂10-30份、荷蒂10-30份、功劳木10-30份、四叶参10-30份、艾叶10-30份、桑白皮10-30份、木蝴蝶10-30份、白薇10-30份、水蔓菁10-30份。
2.一种甘松醒脾健胃汤料,其特征在于:其中各种原料的重量配比是,甘松20-30份、佛手10-25份、紫花前胡10-25份、杜桂10-25份、荷蒂10-25份、功劳木10-25份、四叶参10-25份、艾叶10-25份、桑白皮10-25份、木蝴蝶10-25份、白薇10-25份、水蔓菁10-25份。
3.一种甘松醒脾健胃汤料,其特征在于:其中各种原料的重量配比是,甘松25份、佛手16份、紫花前胡16份、杜桂15份、荷蒂15份、功劳木15份、四叶参15份、艾叶15份、桑白皮15份、木蝴蝶15份、白薇15份、水蔓菁15份。
4.根据权利要求1-3所述的一种甘松醒脾健胃汤料,其特征在于:其生产方法的主要工艺流程为:选料、灭菌、干燥、粉碎、除杂、制粒、装袋;其中,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甘松、佛手、紫花前胡、杜桂、荷蒂、功劳木、四叶参、艾叶、桑白皮、木蝴蝶、白薇、水蔓菁,经清洗后备用;灭菌:将选取合格的原料放入灭菌器,以紫外线灯照射15-30分钟灭菌;干燥:将灭菌后的原料置于烘干室中干化,温度控制在80-100℃,时间100分钟,使原料水份蒸发;粉碎:将灭菌后的原料磨碎、研细,以100-150目筛过筛;除杂:将粉碎后的原料经过过筛、过磁、过金检,剔除生产过程中产生的磁性脱水原料和金属杂物;制粒:将除杂后的原料加入按配方重量比的5%-10%的淀粉拌匀,加入重量为材料总重1/4-1/3的水,拌合后进入制颗粒机,制成直径3-7mm的颗粒,加温至30℃-70℃烘干1-2小时,将上述步骤制成的颗粒经二次干燥、灭菌、除杂;装袋:装袋、封口,按所需重量装袋,每包重量规定相差不超过±1克,检验合格后成箱入库,在零下10℃以下的冷库中保存。
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