CN106509773A - 一种明党参清热利湿汤料及其制备方法 - Google Patents
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Abstract
一种明党参清热利湿汤料及其制备方法,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,明党参25‑35份、徐长卿15‑20份、竹沥15‑20份、赤芍15‑20份、郁金8‑12份、甘草8‑12份、阿里红8‑12份、凹头苋8‑12份、桑白皮6‑10份、凹朴皮6‑10份、埃蕾6‑10份、贝母兰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。本发明的明党参清热利湿汤料,长期食用具有清热利湿、镇惊利窍、清热祛痰的功效。
Description
技术领域
本发明涉及食品技术领域,特别是一种明党参清热利湿汤料及其制备方法。
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。
阴虚内热又称阴虚发热。指由于体内阴液亏虚,水不制火所致的发热证。症见两颧红赤,形体消瘦,潮热盗汗,五心烦热,夜热早凉,口燥咽干,舌红少苔,脉细数。治宜养阴清热,或滋阴降火。用青蒿鳖甲汤、百合固金汤等。
1
、
手心热
、足心热、不欲近衣被。
2
、心中烦热、思
冷饮
、冷食。
3
、口干、
口苦
、咽干、恶心。
4
、睡眠不宁、盗汗、躁汗、
遗精
。
5
、发热。(高热、
低热
或体温不高皮肤有热感)
6
、出血。(
鼻衄
、齿衄、皮下有
出血点
等均系由阴虚内热所致者)
7
、头晕、心悸、周身无力、面色苍白。
8
、大便干、小便黄或黄赤有热感。
9
、脉细数、大数、弦数。
凡阴虚体质者,宜多吃些清补类食物,宜食甘凉滋润、生津养阴的食品,宜吃新鲜蔬菜反应果或纤维素及维生素较高的食物,宜吃含优质蛋白质丰富的食品。忌吃辛辣刺激性食品,忌吃温热香燥食品,忌吃煎炸炒爆的物品,忌吃性热上火食物,忌吃脂肪、碳水化合物含量过高的食物。
现有技术的茶和茶饮种类繁多,每本保健食品类书籍中不下数十上百种,但是其效果一般,无法真正达到清热利湿的效果,并且仅仅具有配方,需要人们自己动手制作,十分不便,因此,市场上急需一种具有清热利湿效果,并且方便服用的
凹头苋清热利湿代茶冲泡饮剂及其制备方法。
目前市场上
清热利湿
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
清热利湿、镇惊利窍、清热祛痰功效
的
明党参清热利湿汤料及其制备方法。
发明内容
本发明的目的是提供一种清热利湿、镇惊利窍、清热祛痰
的
明党参清热利湿汤料及其制备方法。
本发明的目的通过以下技术方案来实现:一种明党参清热利湿汤料,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,明党参25-35份、徐长卿15-20份、竹沥15-20份、赤芍15-20份、郁金8-12份、甘草8-12份、阿里红8-12份、凹头苋8-12份、桑白皮6-10份、凹朴皮6-10份、埃蕾6-10份、贝母兰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。
所述的一种明党参清热利湿汤料,主料包中原料的优选重量份数为,明党参28-32份、徐长卿16-18份、竹沥16-18份、赤芍16-18份、郁金9-11份、甘草9-11份、阿里红9-11份、凹头苋9-11份、桑白皮7-9份、凹朴皮7-9份、埃蕾7-9份、贝母兰7-9份。
所述的一种明党参清热利湿汤料,主料包中原料的最佳重量份数为,明党参30份、徐长卿17份、竹沥17份、赤芍17份、郁金10份、甘草10份、阿里红10份、凹头苋10份、桑白皮8份、凹朴皮8份、埃蕾8份、贝母兰8份。
所述的一种明党参清热利湿汤料及其制备方法,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
明党参、徐长卿、竹沥、赤芍、郁金、甘草、阿里红、凹头苋、桑白皮、凹朴皮、埃蕾、贝母兰,
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,得到一种明党参清热利湿汤料。
本发明的汤料以祖传秘方为基础,精选明党参、徐长卿、竹沥、赤芍、郁金、甘草、阿里红、凹头苋、桑白皮、凹朴皮、埃蕾、贝母兰等原料进行组合,使得各种药物的药效产生协同作用,从而能够达到效果,长期食用具有清热利湿、镇惊利窍、清热祛痰的功效。
在药物中:明党参,
清热祛痰,镇惊利窍,用于中风痰迷,惊风,癫痫,壮热烦渴,破伤风等,
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,
竹沥,
清热祛痰,镇惊利窍,用于中风痰迷,惊风,癫痫,壮热烦渴,破伤风等,
赤芍,
清热凉血,活血祛瘀,用于热人营血,温毒发斑,吐血衄血,目赤肿痛,肝郁胁痛,经闭痛经,瘾瘕腹痛,跌扑损伤,痈肿疮疡,
郁金,
具有行气化瘀、清心解郁、利胆退黄、活血止痛、行气解郁、清心凉血之用,
甘草,
清热解毒、祛痰止咳,
阿里红,
温肺化痰,降气平喘,祛风除湿,活血消肿,利尿,解蛇毒,用于咳嗽,哮喘,胃痛,胃酸过多,尿路结石,肾炎,慢性风湿性关节炎,咽喉炎,牙周炎,毒蛇咬伤,
凹头苋,
清热利湿,用于肠炎,痢疾,咽炎,乳腺炎,痔疮肿痛出血,毒蛇咬伤,
桑白皮,泻肺平喘,利水消肿,凹朴皮,
祛风除湿;散寒止咳,主风湿痹痛;风寒咳嗽,
埃蕾,
清热解毒,主肝炎,胆囊炎,头痛发热,牙痛,扁桃体炎,
贝母兰,
清热止咳,止血定痛,接骨。治支气管炎,感冒,骨折,软组织挫伤。
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
清热利湿胶囊
,每天使用一次,7天为一个疗程,每组选择门诊病人120例,其中男50例,女70例,最大年龄75岁,最小年龄35岁,临床表现为
中风痰迷、壮热烦渴、破伤风、肿痛出血
、
风寒咳嗽、肝郁胁痛、温毒发斑
,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
一种明党参清热利湿汤料,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,明党参25-35份、徐长卿15-20份、竹沥15-20份、赤芍15-20份、郁金8-12份、甘草8-12份、阿里红8-12份、凹头苋8-12份、桑白皮6-10份、凹朴皮6-10份、埃蕾6-10份、贝母兰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
一种明党参清热利湿汤料,主料包中原料的优选重量份数为,明党参28-32份、徐长卿16-18份、竹沥16-18份、赤芍16-18份、郁金9-11份、甘草9-11份、阿里红9-11份、凹头苋9-11份、桑白皮7-9份、凹朴皮7-9份、埃蕾7-9份、贝母兰7-9份。
实施例3
一种明党参清热利湿汤料,主料包中原料的最佳重量份数为,明党参30份、徐长卿17份、竹沥17份、赤芍17份、郁金10份、甘草10份、阿里红10份、凹头苋10份、桑白皮8份、凹朴皮8份、埃蕾8份、贝母兰8份。
实施例4
一种明党参清热利湿汤料及其制备方法,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
明党参、徐长卿、竹沥、赤芍、郁金、甘草、阿里红、凹头苋、桑白皮、凹朴皮、埃蕾、贝母兰,
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,得到一种明党参清热利湿汤料。
Claims (4)
1.一种明党参清热利湿汤料,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,明党参25-35份、徐长卿15-20份、竹沥15-20份、赤芍15-20份、郁金8-12份、甘草8-12份、阿里红8-12份、凹头苋8-12份、桑白皮6-10份、凹朴皮6-10份、埃蕾6-10份、贝母兰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所述的一种明党参清热利湿汤料,其特征在于:主料包中原料的优选重量份数为,明党参28-32份、徐长卿16-18份、竹沥16-18份、赤芍16-18份、郁金9-11份、甘草9-11份、阿里红9-11份、凹头苋9-11份、桑白皮7-9份、凹朴皮7-9份、埃蕾7-9份、贝母兰7-9份。
3.根据权利要求1所述的一种明党参清热利湿汤料,其特征在于:主料包中原料的最佳重量份数为,明党参30份、徐长卿17份、竹沥17份、赤芍17份、郁金10份、甘草10份、阿里红10份、凹头苋10份、桑白皮8份、凹朴皮8份、埃蕾8份、贝母兰8份。
4.根据权利要求1所述的一种明党参清热利湿汤料及其制备方法,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,选取优质的明党参、徐长卿、竹沥、赤芍、郁金、甘草、阿里红、凹头苋、桑白皮、凹朴皮、埃蕾、贝母兰,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,得到一种明党参清热利湿汤料。
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