CN104544011A - 一种灵芝健胃消食汤料的配方及生产方法 - Google Patents
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Abstract
<b>一种灵芝健胃消食汤料的配方及生产方法，以</b><b>灵芝、</b><b>半夏、</b><b>党参</b><b>、白术、茯苓、炙甘草、</b><b>陈皮、牛肉粉、</b><b>麦门冬、</b><b>姜粉、味素、精盐为主要原料，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、适于饭店和居家食用</b><b>的</b><b>灵芝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，具体涉及一种灵芝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。
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、消食健胃的灵芝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，灵芝20-35份、鸡内金10-30份、白扁豆10-30份、佛手10-30份、焦三仙10-30份、茯苓10-30份、山楂10-30份、麦芽10-30份、陈皮10-30份、味素3-8份、精盐5-10份。
制备本发明灵芝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，灵芝20-30份、鸡内金10-25份、白扁豆10-25份、佛手10-25份、焦三仙10-25份、茯苓10-25份、山楂10-25份、麦芽10-25份、陈皮10-25份、味素3-7份、精盐5-8份。
制备本发明灵芝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：灵芝20份、鸡内金15份、白扁豆15份、佛手15份、焦三仙15份、茯苓15份、山楂15份、麦芽15份、陈皮15份、味素5份、精盐7份。
将上述各组份制成本发明灵芝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灵芝、鸡内金、白扁豆、佛手、焦三仙、茯苓、山楂、麦芽、陈皮、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：灵芝味甘苦、性平，归心、肺、肝、脾经;可养心安神，寂肺益气，理气化淤、滋肝健脾。主治虚劳体弱，神疲乏力，心悸失眠，头目昏晕，久咳气喘，食少纳，抗肿瘤，护肝；鸡内金消积滞，健脾胃。治食积胀满，呕吐反胃，泻痢，疳积，消渴，遗溺，喉痹乳蛾，牙疳口疮；白扁豆健脾化湿，和中消暑。用于脾胃虚弱、食欲不振、大更溏泻、白带过多、暑湿吐泻、胸闷腹胀；佛手理气，化痰。治胃痛，胁胀，呕吐，噎膈，痰饮咳喘，并能解酒；焦三仙消积化滞功能；茯苓味甘、淡，平。归肝、胃经。除湿，解毒，通利关节。用于湿热淋浊，带下，痈肿，瘰疬，疥癣，梅毒及汞中毒所致的肢体拘挛，筋骨拘挛疼痛、瘰疬、疮疡；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；麦芽味甘，平。归脾、胃经。行气消食，健脾开胃，退乳消胀；陈皮理气开胃、燥湿化痰、治脾胃病；麦门冬滋阴润肺；益胃生津；清心除烦。姜功效：祛风、解表、和胃、温经止痛。有明显解热、抗菌、消炎作用；发表，散寒，止呕，开痰；
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。
制备本发明灵芝健胃消食汤料的配方优选重量配比范围是：灵芝20-35份、鸡内金10-30份、白扁豆10-30份、佛手10-30份、焦三仙10-30份、茯苓10-30份、山楂10-30份、麦芽10-30份、陈皮10-30份、味素3-8份、精盐5-10份。
实施例2：适用于噎膈，食积胀满的人群。
制备本发明灵芝健胃消食汤料的配方优选重量配比范围是：灵芝20-30份、鸡内金10-25份、白扁豆10-25份、佛手10-25份、焦三仙10-25份、茯苓10-25份、山楂10-25份、麦芽10-25份、陈皮10-25份、味素3-7份、精盐5-8份。
实施例3：适用于呕吐反胃，泻痢的人群。
制备本发明灵芝健胃消食汤料的配方优选重量配比范围是：灵芝20份、鸡内金15份、白扁豆15份、佛手15份、焦三仙15份、茯苓15份、山楂15份、麦芽15份、陈皮15份、味素5份、精盐7份。。
将上述各组份制成本发明灵芝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灵芝、鸡内金、白扁豆、佛手、焦三仙、茯苓、山楂、麦芽、陈皮、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)
1.一种灵芝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，灵芝20-35份、鸡内金10-30份、白扁豆10-30份、佛手10-30份、焦三仙10-30份、茯苓10-30份、山楂10-30份、麦芽10-30份、陈皮10-30份、味素3-8份、精盐5-10份。
2.一种灵芝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，灵芝20-30份、鸡内金10-25份、白扁豆10-25份、佛手10-25份、焦三仙10-25份、茯苓10-25份、山楂10-25份、麦芽10-25份、陈皮10-25份、味素3-7份、精盐5-8份。
3.一种灵芝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，灵芝20份、鸡内金15份、白扁豆15份、佛手15份、焦三仙15份、茯苓15份、山楂15份、麦芽15份、陈皮15份、味素5份、精盐7份。
4.根据权利要求1-3所述的一种灵芝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灵芝、鸡内金、白扁豆、佛手、焦三仙、茯苓、山楂、麦芽、陈皮、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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