CN105559085A - 一种治疗消化不良的猪肉汤羹粉及其制备方法 - Google Patents
一种治疗消化不良的猪肉汤羹粉及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种可治疗消化不良的猪肉汤羹粉,它主要是由石斛、莱菔子、太子参、厚朴、玉竹、山楂、薏苡仁、生姜、白豆蔻按一定重量配比制备而成。本发明配方独特,具有消食健脾、温中下气、暖胃宽中、益气生津的功能,在治疗消化不良方面,功效突出,无副作用。
Description
技术领域
本发明涉及一种治疗消化不良的猪肉汤羹粉,属食品领域。
背景技术
消化不良,是指一种具有上腹痛、上腹胀、早饱、嗳气、食欲不振、恶心、呕吐等不适症状,经检查排除引起上述症状的器质性疾病的一组临床综合征。由于患者的饮食对于消化不良症状影响极大,因此通过食疗对患者的身体进行调节,可产生有效的治疗作用。
发明内容
为此发明人潜心研究,发明了一种含有中药成分的猪肉汤羹粉,可起到治疗消化不良的作用。至今为止,还没有发现关于本发明的有关报道。
本发明人依据中医理论的研究和反复的实验验证,终于发明了可治疗消化不良的猪肉汤羹粉。
本发明的目的就是提供一种有效治疗消化不良的猪肉汤羹粉。
本发明的另一目的就是提供了该猪肉汤羹粉的制备方法。
本发明是选择石斛、莱菔子、太子参、厚朴、玉竹、山楂、薏苡仁、生姜、白豆蔻、枸杞子、莪术、旋复花、花椒、代赭石、大枣、杏仁、大腹皮、川楝子、牡丹皮、苍术、人参、栀子、白扁豆、猪肉香精、食用精盐、味精、白沙糖进行组合加工的,将这些原料组合在一块,使之相互产生协同作用,从而达到治疗消化不良的效果。其中选用石斛是因为其性味甘淡微咸,寒,入有、肺、肾经,有生津益胃,清热养阴的功能,治热病伤津,口干烦喝,病后虚热,阴伤目暗。选用莱菔子是因为其性味辛甘,平,入肺、胃经,有下气定喘,消食化痰的功能,治咳嗽痰喘,食积气滞,胸闷腹胀,下痢后重。选用太子参是因为其性味甘苦,微温,入心、脾、肺三经,有补肺、健脾的功能,治肺虚咳嗽,脾虚食少,心悸目汗,精神疲乏。选用厚朴是因为其性味苦辛,温,入脾、胃、大肠经,有温中,下气,燥湿,消痰的功能,治胸腹痞满胀痛,反胃、呕吐,宿食不消,痰饮喘咳,寒湿泻痢。选用玉竹是因为其性味甘,平,入肺,胃经,有养阴,润燥,除烦,止渴的功能,治热病阳伤,咳嗽,烦渴,虚劳发热,消谷易饥,小便频数。选用山楂是因为其性味酸甘,微温,入脾、胃、肝经,有消食积,散瘀血,驱绦虫的功能,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。选用薏苡仁是因为其性味甘淡,凉,入脾、肺、肾经,有健脾,补肺,清热,利湿的功能,治泄泻,湿痹,筋脉拘挛,屈伸不利,水肿,脚气,肺痿,肺痈,肠痈,淋浊,白带。选用生姜是因为其性味辛,温,入肺、胃、脾经,有发表,散寒,止呕,开痰的功能,治感冒风寒,呕吐,痰饮,喘咳,胀满,泄泻,解半夏、天南星及鱼蟹、鸟兽肉毒。选用白豆蔻是因为其性味辛,温,入肺、脾经,有行风,暖胃,消食,宽中的功能,治气滞,食滞,胸闷,腹胀,噫气,噎膈,吐逆,反胃,疟疾。选用枸杞子是因为其性味甘,平,有滋肾,润肺,补肝,明目的功能,治肝肾阴亏,腰膝酸软,头晕目眩,目昏多泪,虚劳咳嗽,消渴,遗清。选用莪术是因为其性味辛、苦,温,归肝、脾经,有行气破血,消积止痛的功能,治癥瘕痞块,瘀血经闭,食积肛痛,跌打肿痛,早期宫颈癌。选用旋复花是因为其性味咸,温,入肺、肝、胃经,有消痰,下气,软坚,行水的功能,治胸中痰结,胁下胀满,咳喘,呃逆,唾如胶漆,心下痞硬,噫气不除,大腹水肿。选用花椒是因为其性味辛,温,有毒,入脾、肺、肾经,有温中散寒,除湿,止痛,杀虫,解鱼腥毒,治积食停饮,心腹冷痛,呕吐,噫呃,咳嗽气逆,风寒湿痹,泄泻,痢疾,疝痛,齿痛,蛔虫病,蛲虫病,阴痒,疮疥。选用代赭石是因为其性味苦甘,平,入肝、胃、心胞经,有平肝镇逆,凉血止血的功能,治噫气呕逆,噎膈反胃,哮喘,惊癎,吐血,鼻衄,肠风,痔痿,崩漏带下。选用大枣是因为其性味甘,温,入脾、胃经,有补脾和胃,益气生津,调营卫,解药毒的功能,治胃虚食少,脾弱便溏,气血津液不足,营卫不和,心悸怔忡,妇人脏躁。选用杏仁是因为其性味苦,温,有毒,入肺、大肠经,有祛痰止咳,平喘,润肠的功能,治外感咳嗽,喘满,喉痹,肠燥便秘。选用大腹皮是因为其性味辛,微温,入脾、胃、大小肠经,有下气宽中,行水的功能,治脘腹痞胀,脚气,水肿。选用川楝子是因为其性味苦,寒,有毒,入肝、胃、小肠经,有降湿热,清肝火,止痛,杀虫的功能,治热厥心痛,胁痛,疝痛,虫积腹痛。选用牡丹皮是因为其性味辛苦,凉,入心、肝、肾经,有清热,凉血,和血,消瘀的功能,治热入血分,发斑,惊癎,吐、衄、便血,骨蒸劳热,经闭,癥瘕,痈疡,扑损。选用苍术是因为其性味辛苦,温,入脾、胃经,有健脾,燥湿,解郁,辟秽的功能,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。选用人参是因为其性味甘微甘,温,入脾、肺经,有大补元气,固脱生津,安神的功能,治劳伤虚损,食少,倦怠,反胃吐食,大便滑泄,虚咳喘促,自汗暴脱,惊悸,健忘,眩晕头痛,阳萎,尿频,消渴,妇女崩漏,小儿慢惊及久虚不复,一切气血津液不足之症。选用栀子是因为其性味苦,寒,入心、肝、肺、胃经,有清热,泻火,凉血的功能,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。选用白扁豆是因为其性味甘,微温,归脾、胃经,有健脾化湿,和中消暑的功能,治脾胃虚弱,食欲不振,大便溏泻,白带过多,暑湿吐泻,胸闷腹胀。猪肉香精,系采用酶鲜肉膏、酵母精、天然香料、合成香料、精制色拉油调配而成,具有猪肉特有的天然滋味及香气。食用精盐是人体正常生理活动不可缺少的物质,而且还具有杀菌、消毒、护齿、美容的功能。味精可增加食品的鲜味。白沙糖润肺、生津。
本发明的组分用量也是发明人经过大量的试验得出的,各组分的原料用量在下述重量范围内都能达到较好的效果。
石斛5-15g、莱菔子4-10g、太子参3-8g、厚朴4-10g、
玉竹5-15g、山楂10-20g、薏苡仁10-20g、生姜5-15g、
白豆蔻10-20g、枸杞子10-20g、莪术4-12g、旋复花5-15g、
花椒5-15g、代赭石4-12g、大枣10-20g、杏仁4-10g、
大腹皮4-12g、川楝子4-10g、牡丹皮5-15g、苍术4-12g、
人参4-9g、栀子5-15g、白扁豆5-15g、猪肉香精0.8-1g、
食用精盐30-40g、味精20-25g、白沙糖15-20g。
所述用量的优选重量为:
石斛10g、莱菔子8g、太子参6g、厚朴7g、
玉竹10g、山楂15g、薏苡仁15g、生姜10g、
白豆蔻15g、枸杞子15g、莪术7g、旋复花9g、
花椒9g、代赭石8g、大枣15g、杏仁7g、
大腹皮8g、川楝子6g、牡丹皮12g、苍术7g、
人参6g、栀子10g、白扁豆10g、猪肉香精0.9g、
食用精盐35g、味精22g、白沙糖16g。
本发明配方独特,治疗消化不良功效突出,无副作用。
本发明的制备方法如下,它包括下列步骤:
(一)备料
1、石斛:取干燥的石斛,用水泡约至八成透,闷润,除去残根及黑枝,切段,撞去薄膜,晒干;
2、莱菔子:簸去杂质,漂净泥土,捞出,晒干,用时捣碎;
3、太子参:摘除须根,晒干;
4、厚朴:用水浸泡捞出,润透后刮去粗皮,洗净,切丝,晾干;
5、玉竹:除去杂质,洗净泥土,闷润至内外湿度均匀,切片,晒干;
6、山楂:拣净杂质,筛去核;
7、薏苡仁:取原药材,除去残留皮壳、杂质;
8、生姜:拣去杂质,洗净泥土,用时切片;
9、白豆蔻:拣净杂质,筛去皮屑,打碎,或剥去果壳,取仁打碎用;
10、枸杞子:簸净杂质,摘去残留的梗和蒂;
11、莪术:取原药材,除去杂质,大小分档,洗净,略浸泡,取出,润透,切薄片,干燥,筛去碎屑;
12、旋复花:拣净杂质,除去梗叶,筛去泥土;
13、花椒:除去果柄及种子(椒目),置锅内炒至发响、油出,取出,放凉;
14、代赭石:除去杂质,砸碎,过筛;
15、大枣:拣净杂质,晒干;
16、杏仁:拣净杂质,置沸水中略煮,待外皮微皱时捞出,浸凉水中,脱去种皮,晒干,簸净;
17、大腹皮:拣净杂质,碾轧使软,敲打,筛去泥屑;
18、川楝子:拣去杂质,洗净,烘干,轧碎或劈成两半;
19、牡丹皮:拣去杂质,除去木心,洗净,润透,切片,晾干;
20、苍术:拣去杂质,用水泡至七、八成透,捞出,润透后切片,晒干;
21、人参:除去芦头,切段;
22、栀子:筛去灰屑,拣去杂质,碾碎过筛或剪去两端;
23、白扁豆:取原药材,除去霉、蛀白扁豆粒及杂质,用时捣碎;
24、猪肉香精:按量取用;
25、食用精盐:按量取用;
26、味精:按量取用;
27、白沙糖:按量取用;
(二)制备
1、将所述的石斛、莱菔子、太子参、厚朴、玉竹、山楂、薏苡仁、生姜、白豆蔻、枸杞子、莪术、旋复花、花椒、代赭石、大枣、杏仁、大腹皮、川楝子、牡丹皮、苍术、人参、栀子、白扁豆加水煎煮两次,第一次加水8倍量,煎煮1.5小时,第二次加水6倍量,煎煮1小时,合并两次煎煮液,过滤得滤液;
2、将过滤的滤液浓缩成比重为1.35的浸膏,加90%-95%乙醇进行醇沉,回收乙醇并浓缩,在45-50℃下干燥,制得干浸膏;
3、将干浸膏粉碎成细粉过筛;
4、炒盐,将食用精盐放入炒盐锅内,用中火翻炒1小时,取出放凉;
5、按量取足炒后的食用精盐,猪肉香精、味精、白沙糖及过筛后的药粉,一并放入搅拌罐,混合搅拌均匀,得猪肉汤羹粉;
6、将搅拌混合均匀的猪肉汤羹粉分装,称量,检测,封袋。
本发明配方独特,具有消食健脾、温中下气、暖胃宽中、益气生津的功能,在治疗消化不良方面,功效突出,无副作用。
以下通过试验例来进一步阐述本发明的有益效果,这些试验包括本发明的动物毒性试验和食用疗效观察试验。
[试验例1]本发明产品的动物毒性试验
取西德兔30只,雌雄兼用,体重2.0-2.5kg,分两组,每组15只,其中一组为超剂量试验组,另一组为正常量试验组。超剂量试验组为25mg/kg,正常量为10mg/kg,给药方式为稀释灌胃法给药,每天二次,连服7天,每天观察给药反应,结果表明二组家兔活动、饮食正常,本发明无不良毒副作用。
[试验例2]本发明产品的食用疗效观察
1、一般资料
收录跟踪食用本发明产品的消化不良患者共34例;
2、使用方法:将猪肉汤羹粉10克加入制作汤羹的食材汤锅内,烹制后饮用汤羹,每日一次,连服20天;
3、食用疗效评定标准
显效:消化不良症状治愈,腹部不适消除,恢复正常;
好转:消化不良症状减轻,腹痛、腹胀,恶心,呕吐得到有效控制,食欲逐步恢复正常;
无效:达不到好转标准者;
4、食用疗效结果(见下表):
在上述跟踪试验例中,食用本发明产品的消化不良患者为34例,结果显效28例,显效率为82.35%,好转4例,好转率为11.77%,无效2例,总有效率为94.12%。
Claims (3)
1.一种可治疗消化不良的猪肉汤羹粉,其特征在于:它是由下述重量范围内的原料制成:
石斛5-15g、莱菔子4-10g、太子参3-8g、厚朴4-10g、
玉竹5-15g、山楂10-20g、薏苡仁10-20g、生姜5-15g、
白豆蔻10-20g、枸杞子10-20g、莪术4-12g、旋复花5-15g、
花椒5-15g、代赭石4-12g、大枣10-20g、杏仁4-10g、
大腹皮4-12g、川楝子4-10g、牡丹皮5-15g、苍术4-12g、
人参4-9g、栀子5-15g、白扁豆5-15g、猪肉香精0.8-1g、
食用精盐30-40g、味精20-25g、白沙糖15-20g。
2.如权利要求1所述的猪肉汤羹粉,其中各原料的用量为:
石斛10g、莱菔子8g、太子参6g、厚朴7g、
玉竹10g、山楂15g、薏苡仁15g、生姜10g、
白豆蔻15g、枸杞子15g、莪术7g、旋复花9g、
花椒9g、代赭石8g、大枣15g、杏仁7g、
大腹皮8g、川楝子6g、牡丹皮12g、苍术7g、
人参6g、栀子10g、白扁豆10g、猪肉香精0.9g、
食用精盐35g、味精22g、白沙糖16g。
3.如权利要求1或2所述猪肉汤羹粉的制备方法,它包括下列步骤:
(一)备料
(1)石斛:取干燥的石斛,用水泡约至八成透,闷润,除去残根及黑枝,切段,撞去薄膜,晒干;
(2)莱菔子:簸去杂质,漂净泥土,捞出,晒干,用时捣碎;
(3)太子参:摘除须根,晒干;
(4)厚朴:用水浸泡捞出,润透后刮去粗皮,洗净,切丝,晾干;
(5)玉竹:除去杂质,洗净泥土,闷润至内外湿度均匀,切片,晒干;
(6)山楂:拣净杂质,筛去核;
(7)薏苡仁:取原药材,除去残留皮壳、杂质;
(8)生姜:拣去杂质,洗净泥土,用时切片;
(9)白豆蔻:拣净杂质,筛去皮屑,打碎,或剥去果壳,取仁打碎用;
(10)枸杞子:簸净杂质,摘去残留的梗和蒂;
(11)莪术:取原药材,除去杂质,大小分档,洗净,略浸泡,取出,润透,切薄片,干燥,筛去碎屑;
(12)旋复花:拣净杂质,除去梗叶,筛去泥土;
(13)花椒:除去果柄及种子椒目,置锅内炒至发响、油出,取出,放凉;
(14)代赭石:除去杂质,砸碎,过筛;
(15)大枣:拣净杂质,晒干;
(16)杏仁:拣净杂质,置沸水中略煮,待外皮微皱时捞出,浸凉水中,脱去种皮,晒干,簸净;
(17)大腹皮:拣净杂质,碾轧使软,敲打,筛去泥屑;
(18)川楝子:拣去杂质,洗净,烘干,轧碎或劈成两半;
(19)牡丹皮:拣去杂质,除去木心,洗净,润透,切片,晾干;
(20)苍术:拣去杂质,用水泡至七、八成透,捞出,润透后切片,晒干;
(21)人参:除去芦头,切段;
(22)栀子:筛去灰屑,拣去杂质,碾碎过筛或剪去两端;
(23)白扁豆:取原药材,除去霉、蛀白扁豆粒及杂质,用时捣碎;
(24)猪肉香精:按量取用;
(25)食用精盐:按量取用;
(26)味精:按量取用;
(27)白沙糖:按量取用;
(二)制备
(1)将所述的石斛、莱菔子、太子参、厚朴、玉竹、山楂、薏苡仁、生姜、白豆蔻、枸杞子、莪术、旋复花、花椒、代赭石、大枣、杏仁、大腹皮、川楝子、牡丹皮、苍术、人参、栀子、白扁豆加水煎煮两次,第一次加水8倍量,煎煮1.5小时,第二次加水6倍量,煎煮1小时,合并两次煎煮液,过滤得滤液;
(2)将过滤的滤液浓缩成比重为1.35的浸膏,加90%-95%乙醇进行醇沉,回收乙醇并浓缩,在45-50℃下干燥,制得干浸膏;
(3)将干浸膏粉碎成细粉,过筛;
(4)炒盐,将食用精盐放入炒盐锅内,用中火翻炒1小时,取出放凉;
(5)按量取足炒后的食用精盐,猪肉香精、味精、白沙糖及过筛后的药粉,一并放入搅拌罐,混合搅拌均匀,得猪肉汤羹粉;
(6)将搅拌混合均匀的猪肉汤羹粉分装,称量,检测,封袋。
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