CN104687154A - 一种莲子开胃健脾汤料的配方及生产方法 - Google Patents
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Abstract
一种莲子开胃健脾汤料的配方及生产方法，以莲子、木瓜、麦芽、麻黄、苍术、附子、栀子、山楂、白术、白蔻、砂仁、芡实、干姜、大枣为主要原料，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。具有集健脾和胃、行气消食、行气调中等功效，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莲子开胃健脾汤料的配方及生产方法。
Description
技术领域：
本发明涉及食品保健领域，具体涉及一种莲子开胃健脾汤料的配方及生产方法。
背景技术：
肾为先天之本，脾为后天之本。在临诊时医生既要养护肾脏，同时更要顾护脾胃。《医宗必读》一书中有《脾为后天之本论》章节。其曰：“善为医者，必责其本，而本有先天后天之辨。先天之本在肾，肾应北方之水，水为一天之源。后天之本在脾，脾应中宫之土，土为万物之母。”
胃像一个布袋，位于人们的左上腹腔。是消化道中膨胀最大的部门，上接贲门食道，下通幽门十二指肠。在胃的内表面有许多崎岖不平的粘膜，似丘陵山洼。当有食物充填时，粘膜可扩展，使食物与胃有更大的接触面积。然而，现在生活中，由于工作节奏过于紧张，进食时间过于紧缩，暴饮暴食和不健康的垃圾食品，对胃有严重损害。食物在口腔中咀嚼时间是非常重要的，因为在咀嚼时我们不仅要嚼碎食物，同时由唾液腺所分泌的唾液内有不少消化酶，绞拌于食物中，对嗣后的继续消化吸收将起到重要的作用。如果能在进食同时播放一些抒情愉悦的轻音乐，这对我们营养吸收更有利。如果食用过多油炸的、麻辣的、酸辣的、长期吃酸菜、腌制品、烟熏鱼肉，以及过多摄入食盐，由于亚硝酸盐的形成，可增加胃癌的发生率。嗜酒、嗜烟，酒对胃黏膜有不良的刺激性，尤其是高度白酒，使胃黏膜充血、水肿甚至糜烂，使慢性胃炎发生率明显增高。有人进食后总是一支烟，认为此能松懈心情，有利消化；殊不知烟草中所含尼古丁等有害物质也悄然入胃，对胃黏膜产生有害的刺激作用。过量吸烟会引起胆汁返流，以致形成消化性溃疡。因此为了健康应戒烟忌酒。在很多情况下我们不实行分食制，这使幽门螺杆菌有了传播的机会。而后者是诱发慢性胃炎、胃溃疡以及胃癌的罪魁祸首。
在目前人们生活水准不断提高的情况下，却看到患胃肠疾病的病人也在不断地增加。如据参加胃镜检查病例统计，有85%病人有慢性胃炎存在。
发明内容：
本发明的目的在于提供一种集健脾和胃、行气消食、行气调中的莲子开胃健脾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，莲子20-35份、木瓜10-30份、麦芽10-30份、麻黄10-30份、苍术10-30份、附子10-30份、栀子10-30份、山楂10-30份、白术10-30份、白蔻10-30份、砂仁10-30份、芡实10-30份、干姜10-30份、大枣10-30份。
制备本发明莲子开胃健脾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，莲子20-30份、木瓜10-25份、麦芽10-25份、麻黄10-25份、苍术10-25份、附子10-25份、栀子10-25份、山楂10-25份、白术10-25份、白蔻10-25份、砂仁10-25份、芡实10-25份、干姜10-25份、大枣10-25份。
制备本发明莲子开胃健脾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：莲子25份、木瓜15份、麦芽15份、麻黄15份、苍术15份、附子15份、栀子15份、山楂15份、白术15份、白蔻15份、砂仁15份、芡实15份、干姜15份、大枣15份。
将上述各组份制成本发明莲子开胃健脾汤料的生产方法，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莲子、木瓜、麦芽、麻黄、苍术、附子、栀子、山楂、白术、白蔻、砂仁、芡实、干姜、大枣备用；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，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“健脾和胃”“行气调中”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：莲子性平、味甘涩，入心、脾、肾经;补脾止泻，益肾涩清，养心安神。用于脾虚久泻，遗精带下，心悸失眠。主治夜寐多梦，失眠，健忘，心烦口渴，腰痛脚弱，耳目不聪，遗精，淋浊，久痢，虚泻，妇女崩漏带下以及胃虚不欲饮食等病症。麻黄发汗散寒，宣肺平喘，利水消肿。木瓜健脾消食抗疫杀虫通乳抗癌补充营养，提高抗病能力 抗痉挛。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。附子回阳救逆，补火助阳，散寒除湿。栀子清热，泻火，凉血。治热病虚烦不眠，黄疸，淋病，消渴，目赤，咽痛，吐血，衄血，血痢，尿血，热毒疮疡，扭伤肿痛。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。白术补脾，益胃，燥湿，和中，安胎。治脾胃气弱，不思饮食，倦怠少气，虚胀，泄泻，痰饮，水肿，黄疸，湿痹，小便不利，头晕，自汗，胎气不安。白蔻仁入肺、脾、胃三经。 理气宽中，燥寒湿，解酒毒。 治胃痛腹胀、噫气反胃等症。蔻壳、蔻花，与蔻仁功用相同而力较弱。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。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。红枣补脾和胃，益气生津，调营卫，解药毒。治胃虚食少，脾弱便溏，气血津液不足，营卫不和，心悸怔忡。妇人赃躁。
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。对脾胃虚弱、中气不和所致的泄泻、痞满，症见食欲不振、嗳气吞酸、腹胀泄泻等主病证：程度不同起到了健脾和胃、行气消食、行气调中作用等优点。
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药，每组选择门诊病人100例，其中男50例，女50例，最大年龄68岁，最小年龄30岁，每天使用一次，7天为一个疗程，临床表现为饮食停滞，胸痞腹胀，呕吐泻痢，吞酸，肠风，腰痛，水肿，食积，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：适用于饮食停滞，胸痞腹胀的人群。
制备本发明莲子开胃健脾汤料的配方重量配比范围是：莲子20-35份、木瓜10-30份、麦芽10-30份、麻黄10-30份、苍术10-30份、附子10-30份、栀子10-30份、山楂10-30份、白术10-30份、白蔻10-30份、砂仁10-30份、芡实10-30份、干姜10-30份、大枣10-30份。
实施例2：适用于呕吐泻痢，吞酸，肠风的人群。
制备本发明莲子开胃健脾汤料的配方优选重量配比范围是：莲子20-30份、木瓜10-25份、麦芽10-25份、麻黄10-25份、苍术10-25份、附子10-25份、栀子10-25份、山楂10-25份、白术10-25份、白蔻10-25份、砂仁10-25份、芡实10-25份、干姜10-25份、大枣10-25份。
实施例3：适用于脾虚久泻，遗精带下的人群。
制备本发明莲子开胃健脾汤料的配方最佳重量配比范围是：莲子25份、木瓜15份、麦芽15份、麻黄15份、苍术15份、附子15份、栀子15份、山楂15份、白术15份、白蔻15份、砂仁15份、芡实15份、干姜15份、大枣15份。 。
将上述各组份制成本发明莲子开胃健脾汤料的生产方法，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莲子、木瓜、麦芽、麻黄、苍术、附子、栀子、山楂、白术、白蔻、砂仁、芡实、干姜、大枣备用；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，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)
1.一种莲子开胃健脾汤料的配方，其特征在于：它是由下述重量配比的原料制成的，莲子20-35份、木瓜10-30份、麦芽10-30份、麻黄10-30份、苍术10-30份、附子10-30份、栀子10-30份、山楂10-30份、白术10-30份、白蔻10-30份、砂仁10-30份、芡实10-30份、干姜10-30份、大枣10-30份。
2.一种莲子开胃健脾汤料的配方，其特征在于：其中各种原料的重量配比是，莲子20-30份、木瓜10-25份、麦芽10-25份、麻黄10-25份、苍术10-25份、附子10-25份、栀子10-25份、山楂10-25份、白术10-25份、白蔻10-25份、砂仁10-25份、芡实10-25份、干姜10-25份、大枣10-25份。
3.一种莲子开胃健脾汤料的配方，其特征在于：其中各种原料的重量配比是，莲子25份、木瓜15份、麦芽15份、麻黄15份、苍术15份、附子15份、栀子15份、山楂15份、白术15份、白蔻15份、砂仁15份、芡实15份、干姜15份、大枣15份。
4.根据权利要求1-3所述的一种莲子开胃健脾汤料的配方，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莲子、木瓜、麦芽、麻黄、苍术、附子、栀子、山楂、白术、白蔻、砂仁、芡实、干姜、大枣备用；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，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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