CN106465888A - 一种飞扬草利湿止痒汤料及其制备方法 - Google Patents
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Abstract
一种飞扬草利湿止痒汤料及其制备方法,由主料包、青菜包组成,按重量份数,主料包5‑7份、青菜包15‑20份,主料包中,原料按重量份数,飞扬草25‑35份、徐长卿15‑20份、青风藤15‑20份、炮姜15‑20份、海桐皮8‑12份、甘草8‑12份、黄柏8‑12份、龙胆草8‑12份、桑白皮6‑10份、雷公藤6‑10份、白头翁6‑10份、羌活6‑10份;青菜包中,原料按重量份数,芥蓝25‑30份、菠菜15‑18份、甘蓝10‑15份、雪里红10‑15份;其制备方法的主要步骤为:(1)、制备主料包;(2)制备青菜包;(3)将主料包、青菜包装袋塑封。本发明的飞扬草利湿止痒汤料,长期食用具有利湿止痒、清热解毒、止痒除湿的功效。
Description
技术领域
本发明涉及食品技术领域,特别是一种飞扬草利湿止痒汤料及其制备方法。
背景技术
人类喝汤的历史源远流长,我国自古就有“无汤不成席”的说法。一碗好汤,不仅色泽清新、味道鲜美、营养丰富,而且还具备调理养生、美容保健、预防治疗某些疾病的功效,我们的祖先很早也认为服汤膳“养命以应天,无毒,多服久服不伤人,轻身益气,不老延年”。因此,汤品以其营养丰富、软嫩润滑、滋补养生等独特的魅力深受人们的喜爱,已经成为当今一种饮食时尚。
瘙痒症是临床上常见的皮肤病之一,尤其多见于老年人。其特征为以瘙痒为主,而无原发性损害。临床上可分为限局性和全身性两种。瘙痒症是一种自觉瘙痒而临床上无原发损害的皮肤病。瘙痒症的病因尚不明了,多认为与某些疾病有关,如糖尿病、肝病、肾病等;同时还与一些外界因素刺激有、关,如寒冷、温热、化纤织物等。治疗瘙痒症专家推荐蛇胆苦柏爽肤洗液,中草药配方,效果确切,治愈后不复发。瘙痒症患者平时多注意饮食,避免刺激发病部位。
因为本病的病因比较复杂,应仔细询问病史,寻找和消除病因,予以根治,以达到止痒的目的。否则瘙痒症不能彻底消除。治疗糖尿病,肾炎,肝脏的疾病。如果女阴瘙痒,要查明是否由于肠道寄生虫,真菌,或滴虫的感染,要应用适当的杀虫和抗真菌的药物。原因不明的慢性瘙痒症往往与饮食和情绪有关。有的病人需改变食物或停止饮酒,瘙痒才能减轻。精神紧张的病人应该心情舒畅,要适当的休息。尽力找出发病原因,治疗原发病。忌用热水烫洗,避免刺激性药物。内服镇静止痒剂,全身瘙痒者可用大静封。外用药:
1%
樟脑炉甘石洗剂,止痒冷霜,
5%
苯唑卡因霜及各种皮质类固醇激素制剂。
目前市场上
利湿止痒
的药物有很多,但是大多数药物中都含有毒素,带有副作用,为人体健康埋下严重隐患,因此,市场上急需一种纯天然、无毒副作用的,具有
利湿止痒、清热解毒、止痒除湿功效
的
飞扬草利湿止痒汤料及其制备方法。
发明内容
本发明的目的是提供一种利湿止痒、清热解毒、止痒除湿
的
飞扬草利湿止痒汤料及其制备方法。
本发明的目的通过以下技术方案来实现:一种飞扬草利湿止痒汤料,由主料包、青菜包组成,按重量份数,主料包5-7份、青菜包15-20份,主料包中,原料按重量份数,飞扬草25-35份、徐长卿15-20份、青风藤15-20份、炮姜15-20份、海桐皮8-12份、甘草8-12份、黄柏8-12份、龙胆草8-12份、桑白皮6-10份、雷公藤6-10份、白头翁6-10份、羌活6-10份;青菜包中,原料按重量份数,芥蓝25-30份、菠菜15-18份、甘蓝10-15份、雪里红10-15份。
所述的一种飞扬草利湿止痒汤料,主料包中原料的优选重量份数为,飞扬草28-32份、徐长卿16-18份、青风藤16-18份、炮姜16-18份、海桐皮9-11份、甘草9-11份、黄柏9-11份、龙胆草9-11份、桑白皮7-9份、雷公藤7-9份、白头翁7-9份、羌活7-9份。
所述的一种飞扬草利湿止痒汤料,主料包中原料的最佳重量份数为,飞扬草30份、徐长卿17份、青风藤17份、炮姜17份、海桐皮10份、甘草10份、黄柏10份、龙胆草10份、桑白皮8份、雷公藤8份、白头翁8份、羌活8份。
所述的一种飞扬草利湿止痒汤料及其制备方法,其制备方法的主要步骤为:
步骤
1
、制备主料包:
a
、原料预处理:按重量份数,选取优质的
飞扬草、徐长卿、青风藤、炮姜、海桐皮、甘草、黄柏、龙胆草、桑白皮、雷公藤、白头翁、羌活,
于常温下用纯净水浸泡3-5小时,
洗净并除杂,备用;
b
、烘炒、干燥:将除杂后的原料放入混合机中,混合35分钟,取出置于炒锅中,用小火烘炒,至其散发出香味,然后
置于干燥机中干燥,干燥温度40-50℃,干燥时间2-2.5小时,干燥后备用;
c
、粉碎:将干燥后的原料
使用粉碎机进行粉碎,过100目筛,备用;
d
、灭菌、装袋:将粉碎后的原料采用紫外线灭菌,灭菌后装袋,制得主料包;
(2)制备青菜包:
a
、按重量份数,选取芥蓝、菠菜、甘蓝、雪里红,分别用清水冲洗3-5遍,备用;
b
、将冲洗后的芥蓝、菠菜、甘蓝、雪里红用90-100℃的热水烫2-4次,每次烫1-2分钟,取出,阳光下晒至七成干,然后置于腌制容器中,加入精盐、冰糖、白砂糖,于10-15℃的温度条件下,腌制28-35天,取出,备用;
c
、将腌制后的芥蓝、菠菜、甘蓝、雪里红切成均匀的丝状,先用温水浸泡3-5分钟,再用冷水冲洗3-5遍,然后使用冷冻脱水机脱水,脱水后采用紫外线灭菌的方式灭菌,灭菌后装袋,制得青菜包;
(3)将主料包、青菜包装入包装袋,塑封,得到一种飞扬草利湿止痒汤料。
本发明的汤料以祖传秘方为基础,精选飞扬草、徐长卿、青风藤、炮姜、海桐皮、甘草、黄柏、龙胆草、桑白皮、雷公藤、白头翁、羌活等原料进行组合,使得各种药物的药效产生协同作用,从而能够达到效果,长期食用具有利湿止痒、清热解毒、止痒除湿的功效。
在药物中:飞扬草,
清热解毒,利湿止痒,用于细菌性痢疾,阿米巴痢疾,肠炎,肠道滴虫,消化不良,支气管炎,肾盂肾炎,外用治湿疹、皮炎、皮肤瘙痒,
徐长卿,
祛风化湿,止痛止痒,用于风湿痹,胃痛胀满,牙痛,腰痛,跌扑损伤,荨麻疹、湿疹,
青风藤,
祛风湿,通经络,利小便,用于风湿痹痛,关节肿胀,麻痹瘙痒,
炮姜,
温中散寒,温经止血,用于脾胃虚寒,腹痛吐泻,吐衄崩漏,阳虚失血,
海桐皮,
祛风湿,通络止痛,杀虫止痒,用于风湿痹痛,腰膝酸痛、疥癣、湿疹瘙痒,
甘草,
清热解毒、祛痰止咳,
黄柏,
清热燥湿,泻火除蒸,解毒疗疮。用于湿热泻痢,黄疸,带下,热淋,脚气,骨蒸劳热,盗汗,遗精,疮疡肿毒,湿疹瘙痒,
龙胆草,
清热燥湿,泻肝胆火,用于湿热黄疸,阴肿阴痒,带下,强中,湿疹瘙痒,目赤,耳聋,胁痛,口苦,惊风抽搐,
桑白皮,泻肺平喘,利水消肿,雷公藤,
祛风除湿,活血通络,消肿止痛,杀虫解毒,用于风寒湿痹,疔疮肿毒,腰带疮,皮肤瘙痒,
白头翁,
清热解毒,凉血止痢,用于热毒血痢,阴痒带下,阿米巴痢,
羌活,
散寒,祛风,除湿,止痛,用于风寒感冒头痛,风湿痹痛,肩背酸痛。
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
利湿止痒胶囊
,每天使用一次,7天为一个疗程,每组选择门诊病人110例,其中男60例,女50例,最大年龄75岁,最小年龄35岁,临床表现为
阴痒带下、皮肤瘙痒、湿疹瘙痒、风寒湿痹
、
湿热泻痢
、
面色萎黄、阴肿阴痒
,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,其产品不但具有食用的价值,并且保健价值极高,其本身还具备味道鲜美、绵甜爽净、余味悠长的优点;2、产品纯天然、无毒副作用,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
实施例1
一种飞扬草利湿止痒汤料,由主料包、青菜包组成,按重量份数,主料包5-7份、青菜包15-20份,主料包中,原料按重量份数,飞扬草25-35份、徐长卿15-20份、青风藤15-20份、炮姜15-20份、海桐皮8-12份、甘草8-12份、黄柏8-12份、龙胆草8-12份、桑白皮6-10份、雷公藤6-10份、白头翁6-10份、羌活6-10份;青菜包中,原料按重量份数,芥蓝25-30份、菠菜15-18份、甘蓝10-15份、雪里红10-15份。
实施例2
一种飞扬草利湿止痒汤料,主料包中原料的优选重量份数为,飞扬草28-32份、徐长卿16-18份、青风藤16-18份、炮姜16-18份、海桐皮9-11份、甘草9-11份、黄柏9-11份、龙胆草9-11份、桑白皮7-9份、雷公藤7-9份、白头翁7-9份、羌活7-9份。
实施例3
一种飞扬草利湿止痒汤料,主料包中原料的最佳重量份数为,飞扬草30份、徐长卿17份、青风藤17份、炮姜17份、海桐皮10份、甘草10份、黄柏10份、龙胆草10份、桑白皮8份、雷公藤8份、白头翁8份、羌活8份。
实施例4
一种飞扬草利湿止痒汤料及其制备方法,其制备方法的主要步骤为:
步骤
1
、制备主料包:
a
、原料预处理:按重量份数,选取优质的
飞扬草、徐长卿、青风藤、炮姜、海桐皮、甘草、黄柏、龙胆草、桑白皮、雷公藤、白头翁、羌活,
于常温下用纯净水浸泡3-5小时,
洗净并除杂,备用;
b
、烘炒、干燥:将除杂后的原料放入混合机中,混合35分钟,取出置于炒锅中,用小火烘炒,至其散发出香味,然后
置于干燥机中干燥,干燥温度40-50℃,干燥时间2-2.5小时,干燥后备用;
c
、粉碎:将干燥后的原料
使用粉碎机进行粉碎,过100目筛,备用;
d
、灭菌、装袋:将粉碎后的原料采用紫外线灭菌,灭菌后装袋,制得主料包;
(2)制备青菜包:
a
、按重量份数,选取芥蓝、菠菜、甘蓝、雪里红,分别用清水冲洗3-5遍,备用;
b
、将冲洗后的芥蓝、菠菜、甘蓝、雪里红用90-100℃的热水烫2-4次,每次烫1-2分钟,取出,阳光下晒至七成干,然后置于腌制容器中,加入精盐、冰糖、白砂糖,于10-15℃的温度条件下,腌制28-35天,取出,备用;
c
、将腌制后的芥蓝、菠菜、甘蓝、雪里红切成均匀的丝状,先用温水浸泡3-5分钟,再用冷水冲洗3-5遍,然后使用冷冻脱水机脱水,脱水后采用紫外线灭菌的方式灭菌,灭菌后装袋,制得青菜包;
(3)将主料包、青菜包装入包装袋,塑封,得到一种飞扬草利湿止痒汤料。
Claims (4)
1.一种飞扬草利湿止痒汤料,其特征在于:由主料包、青菜包组成,按重量份数,主料包5-7份、青菜包15-20份,主料包中,原料按重量份数,飞扬草25-35份、徐长卿15-20份、青风藤15-20份、炮姜15-20份、海桐皮8-12份、甘草8-12份、黄柏8-12份、龙胆草8-12份、桑白皮6-10份、雷公藤6-10份、白头翁6-10份、羌活6-10份;青菜包中,原料按重量份数,芥蓝25-30份、菠菜15-18份、甘蓝10-15份、雪里红10-15份。
2.根据权利要求1所述的一种飞扬草利湿止痒汤料,其特征在于:主料包中原料的优选重量份数为,飞扬草28-32份、徐长卿16-18份、青风藤16-18份、炮姜16-18份、海桐皮9-11份、甘草9-11份、黄柏9-11份、龙胆草9-11份、桑白皮7-9份、雷公藤7-9份、白头翁7-9份、羌活7-9份。
3.根据权利要求1所述的一种飞扬草利湿止痒汤料,其特征在于:主料包中原料的最佳重量份数为,飞扬草30份、徐长卿17份、青风藤17份、炮姜17份、海桐皮10份、甘草10份、黄柏10份、龙胆草10份、桑白皮8份、雷公藤8份、白头翁8份、羌活8份。
4.根据权利要求1所述的一种飞扬草利湿止痒汤料及其制备方法,其特征在于:其制备方法的主要步骤为:
步骤1、制备主料包:
a、原料预处理:按重量份数,选取优质的飞扬草、徐长卿、青风藤、炮姜、海桐皮、甘草、黄柏、龙胆草、桑白皮、雷公藤、白头翁、羌活,于常温下用纯净水浸泡3-5小时,洗净并除杂,备用;
b、烘炒、干燥:将除杂后的原料放入混合机中,混合35分钟,取出置于炒锅中,用小火烘炒,至其散发出香味,然后置于干燥机中干燥,干燥温度40-50℃,干燥时间2-2.5小时,干燥后备用;
c、粉碎:将干燥后的原料使用粉碎机进行粉碎,过100目筛,备用;
d、灭菌、装袋:将粉碎后的原料采用紫外线灭菌,灭菌后装袋,制得主料包;
(2)制备青菜包:
a、按重量份数,选取芥蓝、菠菜、甘蓝、雪里红,分别用清水冲洗3-5遍,备用;
b、将冲洗后的芥蓝、菠菜、甘蓝、雪里红用90-100℃的热水烫2-4次,每次烫1-2分钟,取出,阳光下晒至七成干,然后置于腌制容器中,加入精盐、冰糖、白砂糖,于10-15℃的温度条件下,腌制28-35天,取出,备用;
c、将腌制后的芥蓝、菠菜、甘蓝、雪里红切成均匀的丝状,先用温水浸泡3-5分钟,再用冷水冲洗3-5遍,然后使用冷冻脱水机脱水,脱水后采用紫外线灭菌的方式灭菌,灭菌后装袋,制得青菜包;
(3)将主料包、青菜包装入包装袋,塑封,得到一种飞扬草利湿止痒汤料。
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