CN104544004A - 一种黑芝麻健胃消食汤料的配方及生产方法 - Google Patents
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Abstract
<b>一种黑芝麻健胃消食汤料的配方及生产方法,以</b><b>黑芝麻、萝卜子、麦芽、苍术、炙甘草、白叩、砂仁、肉蔻、五味子、山萸肉、吴茱萸、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。具有保健、消食健胃</b><b>等功效,并且味道鲜美、方便使用、纯天然、无毒无副作用,是适于饭店和居家食用</b><b>的</b><b>黑芝麻健胃消食汤料的配方</b><b>及生产方法。</b>
Description
技术领域:
本发明涉及食品保健领域,具体涉及一种黑芝麻健胃消食汤料的配方及生产方法。
背景技术:
目前,随着社会竞争越来越激烈,人们的生活节奏越来越快,生活压力越来越大,精神紧张,身心疲惫,加上生活中的应酬,饮食上不的不规律,暴饮暴食等,必将会造成消化功能紊乱导致消化不良。中医的“脘痞”、“胃痛”、“嘈杂”等范畴既是消化不良,其病在胃,涉及肝脾等脏器,宜辨证施治,予以健脾和胃,疏肝理气,消食导滞等法治疗。
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,严重影响患者的日常生活。
火锅作为民间流行的美食,流行于全国各地。我国的火锅花色纷呈,百锅千味。通过火锅来调节人们的脾胃,在享受美味的同时,又能消积滞,健脾胃,也最能保鲜,没有油腻,为现代的健康吃法。
发明内容:
本发明的目的在于提供一种集保健、消食健胃的黑芝麻健胃消食汤料的配方及生产方法。
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,黑芝麻20-35份、萝卜子10-30份、麦芽10-30份、苍术10-30份、炙甘草10-30份、白叩10-30份、砂仁10-30份、肉蔻10-30份、五味子10-30份、山萸肉10-30份、吴茱萸10-30份、山楂10-30份。
制备本发明黑芝麻健胃消食汤料的配方优选重量配比范围是,其中各种原料的重量配比是,黑芝麻20-30份、萝卜子10-25份、麦芽10-25份、苍术10-25份、炙甘草10-25份、白叩10-25份、砂仁10-25份、肉蔻10-25份、五味子10-25份、山萸肉10-25份、吴茱萸10-25份、山楂10-25份。
制备本发明黑芝麻健胃消食汤料的配方最佳重量配比范围是,其中各种原料的重量配比是:黑芝麻25份、萝卜子15份、麦芽15份、苍术15份、炙甘草15份、白叩15份、砂仁15份、肉蔻15份、五味子15份、山萸肉15份、吴茱萸15份、山楂15份。
将上述各组份制成本发明黑芝麻健胃消食汤料的生产方法,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黑芝麻、萝卜子、麦芽、苍术、炙甘草、白叩、砂仁、肉蔻、五味子、山萸肉、吴茱萸、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“健脾养胃”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汤料。
在药物与配方中:黑芝麻具有补肝肾、润五脏、益气力、长肌肉、填脑髓的作用,可用于治疗肝肾精血不足所致的眩晕、须发早白、脱发、腰膝酸软、四肢无力、步履艰难、五脏虚损、皮燥发枯、肠燥便秘等症,在乌发养颜方面的功效,更是有口皆碑;麦芽味甘,平;归脾、胃经;行气消食,健脾开胃,退乳消胀;苍术健脾,燥湿,解郁,辟秽;治湿盛困脾,倦怠嗜卧,脘痞腹胀,食欲不振,呕吐,泄泻,痢疾,疟疾,痰饮,水肿,时气感冒,风寒湿痹,足痿,夜盲;炙甘草味甘,平;归心、肺、脾、胃经;补脾和胃,益气复脉;用于脾胃虚弱,倦怠乏力,心动悸,脉结代,可解附子毒;白叩化湿消痞,行气温中,开胃消食;用于湿浊中阻,不思饮食,湿温初起,胸闷不饥,寒湿呕逆,胸腹胀痛,食积不消;砂仁行气调中,和胃,醒脾;治腹痛痞胀,胃呆食滞,噎膈呕吐,寒泻冷痢,妊娠胎动;肉蔻温中涩肠;行气消食;用于虚泻;冷痢;脘腹胀痛;食少呕吐;宿食不消;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;山萸肉功效:补益肝肾、涩精固脱、收敛止汗;作用:本品有利尿、降压抗菌、升高白细胞、抗组胺、收敛等作用;吴茱萸温中,止痛,理气,燥湿,治呕逆吞酸,厥阴头痛,脏寒吐泻,脘腹胀痛,经行腹痛,五更泄泻,高血压症,脚气,疝气,口疮溃疡,齿痛,湿疹,黄水疮;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;萝卜子下气定喘,消食化痰;治咳嗽痰喘,食积气滞,胸闷腹胀,下痢后重。
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,另一组对照组食用开胃消食药,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,胁胀的人群。
制备本发明黑芝麻健胃消食汤料的配方优选重量配比范围是:黑芝麻20-35份、萝卜子10-30份、麦芽10-30份、苍术10-30份、炙甘草10-30份、白叩10-30份、砂仁10-30份、肉蔻10-30份、五味子10-30份、山萸肉10-30份、吴茱萸10-30份、山楂10-30份。
实施例2:适用于噎膈,食积胀满的人群。
制备本发明黑芝麻健胃消食汤料的配方优选重量配比范围是:黑芝麻20-30份、萝卜子10-25份、麦芽10-25份、苍术10-25份、炙甘草10-25份、白叩10-25份、砂仁10-25份、肉蔻10-25份、五味子10-25份、山萸肉10-25份、吴茱萸10-25份、山楂10-25份。
实施例3:适用于呕吐反胃,泻痢的人群。
制备本发明黑芝麻健胃消食汤料的配方优选重量配比范围是:黑芝麻25份、萝卜子15份、麦芽15份、苍术15份、炙甘草15份、白叩15份、砂仁15份、肉蔻15份、五味子15份、山萸肉15份、吴茱萸15份、山楂15份。。
将上述各组份制成本发明黑芝麻健胃消食汤料的生产方法,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黑芝麻、萝卜子、麦芽、苍术、炙甘草、白叩、砂仁、肉蔻、五味子、山萸肉、吴茱萸、山楂原料备用;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,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)
1.一种黑芝麻健胃消食汤料的配方,其特征在于:它是由下述重量配比的原料制成的,黑芝麻20-35份、萝卜子10-30份、麦芽10-30份、苍术10-30份、炙甘草10-30份、白叩10-30份、砂仁10-30份、肉蔻10-30份、五味子10-30份、山萸肉10-30份、吴茱萸10-30份、山楂10-30份。
2.一种黑芝麻健胃消食汤料的配方,其特征在于:其中各种原料的重量配比是,黑芝麻20-30份、萝卜子10-25份、麦芽10-25份、苍术10-25份、炙甘草10-25份、白叩10-25份、砂仁10-25份、肉蔻10-25份、五味子10-25份、山萸肉10-25份、吴茱萸10-25份、山楂10-25份。
3.一种黑芝麻健胃消食汤料的配方,其特征在于:其中各种原料的重量配比是,黑芝麻25份、萝卜子15份、麦芽15份、苍术15份、炙甘草15份、白叩15份、砂仁15份、肉蔻15份、五味子15份、山萸肉15份、吴茱萸15份、山楂15份。
4.根据权利要求1-3所述的一种黑芝麻健胃消食汤料的配方,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黑芝麻、萝卜子、麦芽、苍术、炙甘草、白叩、砂仁、肉蔻、五味子、山萸肉、吴茱萸、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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