CN106509774A - 一种三叶青疏散风热汤料及其制备方法 - Google Patents
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Abstract
一种三叶青疏散风热汤料及其制备方法,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,三叶青25‑35份、明党参15‑20份、阿里红15‑20份、桉叶15‑20份、凹朴皮8‑12份、甘草8‑12份、芭茅果8‑12份、草豆蔻8‑12份、桑白皮6‑10份、大黄6‑10份、半边钱6‑10份、白芷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。本发明的三叶青疏散风热汤料,长期食用具有疏散风热、祛风化痰、清热解毒的功效。
Description
技术领域
本发明涉及食品技术领域,特别是一种三叶青疏散风热汤料及其制备方法。
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。
风寒感冒是风寒之邪外袭、肺气失宣所致。症状可见:恶寒重、发热轻、无汗、头痛身痛、鼻塞流清涕、咳嗽吐稀白痰、口不渴或渴喜热饮、苔薄白。治法应以辛温解表为主。常选用麻黄、荆芥、防风、苏叶等解表散寒药。代表方剂为《葱豉汤》、《荆防败毒散》。服中成药可选用感冒清热冲剂、正柴胡饮冲剂、感冒软胶囊、川芎茶调散、通宣理肺丸等等。服药后可喝些热粥或热汤,微微出汗,以助药力驱散风寒。患风寒感冒也可服用验方:葱白
5
节、淡豆豉
9
克、生姜
3
片,水煎服,日一次;或生姜
30
克、红糖
30
克,煎汤分三次服用。风寒感冒,其起因通常是劳累,没休息好,再加上吹风或受凉。风寒感冒通常秋冬发生比较多。风寒感冒属于太阳经症,太阳开机受阻。其特征症状为:后脑强痛,就是后脑袋疼,连带脖子转动不灵活。怕寒怕风,通常要穿很多衣服或盖大被子才觉得舒服点,鼻涕是清涕,白色或稍微带点黄。如果鼻塞不流涕,喝点热开水,开始流清涕,这也属于风寒感冒舌无苔或薄白苔,
主症恶寒发热,头痛,鼻塞流涕,脉浮。恶寒重,轻热或不发热,无汗,鼻痒喷嚏,鼻塞声重,咯痰液清稀,肢体酸楚,苔薄白,脉浮;风热感冒:微恶风寒,发热重,有汗,鼻塞浊涕,咯痰稠或黄,咽喉肿痛,口渴,苔薄黄,脉浮数有力;夹湿则头痛如裹,胸闷纳呆
;
夹暑则汗出不解,心烦口渴。分类病人除了有鼻塞、喷嚏、咳嗽、头痛等一般症状外,还有畏寒、低热、无汗、肌肉疼痛、流清涕、吐稀薄白色痰、咽喉红肿疼痛、口不渴或渴喜热饮、苔薄白等特点,通常要穿很多衣服或盖大被子才觉得舒服点。这种感冒与病人感受风寒有关。治疗应以辛温解表为原则。病人可选用伤风感冒冲剂、感冒清热冲剂、九味羌活丸、通宣理肺丸、午时茶颗粒等药物治疗。若病人兼有内热便秘的症状,可服用防风通圣丸治疗。风寒型感冒病人忌用桑菊感冒片、银翘解毒片、羚翘解毒片、复方感冒片等药物。
治疗风寒感冒的关键就是需要出点汗
(
中医称辛温解表
)
,有很多方法的,包括桑拿、用热水泡脚
(
最好加点酒
)
、盖上两层被子、喝姜糖水、喝姜粥等等。风寒感冒主治方是桂枝汤,伤寒论首方,也称和剂之王
(
麻黄汤也主治风寒感冒,但在南方慎用
)
。
总结:辛温解表,宣肺散寒。
目前市场上
疏散风热
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
疏散风热、祛风化痰、清热解毒功效
的
三叶青疏散风热汤料及其制备方法。
发明内容
本发明的目的是提供一种疏散风热、祛风化痰、清热解毒
的
三叶青疏散风热汤料及其制备方法。
本发明的目的通过以下技术方案来实现:一种三叶青疏散风热汤料及其制备方法,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,三叶青25-35份、明党参15-20份、阿里红15-20份、桉叶15-20份、凹朴皮8-12份、甘草8-12份、芭茅果8-12份、草豆蔻8-12份、桑白皮6-10份、大黄6-10份、半边钱6-10份、白芷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。
所述的一种三叶青疏散风热汤料及其制备方法,主料包中原料的优选重量份数为,三叶青28-32份、明党参16-18份、阿里红16-18份、桉叶16-18份、凹朴皮9-11份、甘草9-11份、芭茅果9-11份、草豆蔻9-11份、桑白皮7-9份、大黄7-9份、半边钱7-9份、白芷7-9份。
所述的一种三叶青疏散风热汤料及其制备方法,主料包中原料的最佳重量份数为,三叶青30份、明党参17份、阿里红17份、桉叶17份、凹朴皮10份、甘草10份、芭茅果10份、草豆蔻10份、桑白皮8份、大黄8份、半边钱8份、白芷8份。
所述的一种三叶青疏散风热汤料及其制备方法,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
三叶青、明党参、阿里红、桉叶、凹朴皮、甘草、芭茅果、草豆蔻、桑白皮、大黄、半边钱、白芷,
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,得到一种三叶青疏散风热汤料。
本发明的汤料以祖传秘方为基础,精选三叶青、明党参、阿里红、桉叶、凹朴皮、甘草、芭茅果、草豆蔻、桑白皮、大黄、半边钱、白芷等原料进行组合,使得各种药物的药效产生协同作用,从而能够达到效果,长期食用具有疏散风热、祛风化痰、清热解毒的功效。
在药物中:三叶青,
清热解毒、祛风化痰、活血止痛。用于治疗小儿高热惊厥、痢疾、支气管炎、肺炎、咽喉炎、肝炎及病毒性脑膜炎。外用治毒蛇咬伤,扁桃体炎,蜂窝织炎,跌打损伤,
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,
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,
桉叶,
治感冒,流感,痢疾,肠炎,关节痛,膀胱炎,烫伤,疥癣,丹毒,神经性皮炎,湿疹,痈疮肿毒,
凹朴皮,
祛风除湿;散寒止咳。主风湿痹痛;风寒咳嗽,
甘草,
清热解毒、祛痰止咳,
芭茅果,
顺气,发表,除瘀,
草豆蔻,
燥湿行气,温中止呕,用于寒湿内阻,脘腹胀满冷痛,嗳气呕逆,不思饮食等证,
桑白皮,泻肺平喘,利水消肿,大黄,
泻热通肠,凉血解毒,逐瘀通经,用于实热便秘,积滞腹痛,泻痢不爽,湿热黄疸,血热吐衄,目赤,咽肿,肠痈腹痛,痈肿疔疮,瘀血经闭,跌打损伤,水火烫伤,上消化道出血,
半边钱,
利水通淋,散瘀止血,清热解毒。主小便不利,石淋,水肿,白带,跌打损伤,吐血,咯血,血崩,目赤痛,乳痈,毒蛇咬伤,
白芷,
散风除湿,通窍止痛,消肿排脓。用于感冒头痛,眉棱骨痛,鼻塞,鼻渊,牙痛,白带,疮疡肿痛。
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
疏散风热胶囊
,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
感冒头痛、高热惊厥、风寒咳嗽、肢体倦怠
、
少气懒言
、
壮热烦渴、鼻塞
,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
一种三叶青疏散风热汤料及其制备方法,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,三叶青25-35份、明党参15-20份、阿里红15-20份、桉叶15-20份、凹朴皮8-12份、甘草8-12份、芭茅果8-12份、草豆蔻8-12份、桑白皮6-10份、大黄6-10份、半边钱6-10份、白芷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
一种三叶青疏散风热汤料及其制备方法,主料包中原料的优选重量份数为,三叶青28-32份、明党参16-18份、阿里红16-18份、桉叶16-18份、凹朴皮9-11份、甘草9-11份、芭茅果9-11份、草豆蔻9-11份、桑白皮7-9份、大黄7-9份、半边钱7-9份、白芷7-9份。
实施例3
一种三叶青疏散风热汤料及其制备方法,主料包中原料的最佳重量份数为,三叶青30份、明党参17份、阿里红17份、桉叶17份、凹朴皮10份、甘草10份、芭茅果10份、草豆蔻10份、桑白皮8份、大黄8份、半边钱8份、白芷8份。
实施例4
一种三叶青疏散风热汤料及其制备方法,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
三叶青、明党参、阿里红、桉叶、凹朴皮、甘草、芭茅果、草豆蔻、桑白皮、大黄、半边钱、白芷,
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,得到一种三叶青疏散风热汤料。
Claims (4)
1.一种三叶青疏散风热汤料及其制备方法,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,三叶青25-35份、明党参15-20份、阿里红15-20份、桉叶15-20份、凹朴皮8-12份、甘草8-12份、芭茅果8-12份、草豆蔻8-12份、桑白皮6-10份、大黄6-10份、半边钱6-10份、白芷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所述的一种三叶青疏散风热汤料及其制备方法,其特征在于:主料包中原料的优选重量份数为,三叶青28-32份、明党参16-18份、阿里红16-18份、桉叶16-18份、凹朴皮9-11份、甘草9-11份、芭茅果9-11份、草豆蔻9-11份、桑白皮7-9份、大黄7-9份、半边钱7-9份、白芷7-9份。
3.根据权利要求1所述的一种三叶青疏散风热汤料及其制备方法,其特征在于:主料包中原料的最佳重量份数为,三叶青30份、明党参17份、阿里红17份、桉叶17份、凹朴皮10份、甘草10份、芭茅果10份、草豆蔻10份、桑白皮8份、大黄8份、半边钱8份、白芷8份。
4.根据权利要求1所述的一种三叶青疏散风热汤料及其制备方法,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,选取优质的三叶青、明党参、阿里红、桉叶、凹朴皮、甘草、芭茅果、草豆蔻、桑白皮、大黄、半边钱、白芷,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,得到一种三叶青疏散风热汤料。
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