CN107156612A - 一种防治口腔溃疡的粥品及其制备方法 - Google Patents
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Abstract
本发明公开了一种防治口腔溃疡的粥品及其制备方法,属于保健食品领域。本发明由以下重量份数的原料组成:大米15~25份,马蹄6~10份,干黄花菜5~8份,蚕沙5~8份,栀子3~5份,绿茶3~5份,蜂蜜2~3份,苦瓜汁1~2份。通过将大米、马蹄、干黄花菜、栀子、绿茶、蚕沙加入清水中沸煮,再加入苦瓜汁和蜂蜜,搅拌均匀即可得到本粥品。本发明的粥品安全可靠、成本低廉、无副作用、口感好、见效快、疗效好,既能预防又能治疗口腔溃疡。本发明对口腔溃疡的治愈率高达90%以上。
Description
技术领域
本发明属于保健食品领域,具体涉及一种防治口腔溃疡的粥品及其制备方法。
背景技术
口腔溃疡是一种常见的疾病,多发于口腔黏膜、舌、咽喉等部分,具有口腔黏膜病的共同表征。复发性口腔溃疡、口疮是最常见的口腔溃疡,在人群中的发病率约为20%。据研究,口腔溃疡发病原因与消化系统疾病及功能紊乱有关:患系统性疾病的患者易发生口腔溃疡,主要是通过影响免疫系统而致病,口腔溃疡与胃溃疡、十二指肠溃疡、溃疡性结肠炎、局限性肠炎、肝炎等有关。研究表明:30%-48%的口腔溃疡患者有消化道疾病,如腹胀、腹泻或便秘等情况,其中9%以上有消化道溃疡。其他诱因可能是局部创伤、精神紧张、食物、药物、激素水平改变及维生素或微量元素缺乏。口腔溃疡易复发、周期短,且极易感染,如不及时治疗,病情反复发作,拖延持久,给患者的工作和生活造成了极大的痛苦。
目前,治疗口腔溃疡疾病的方法通常采用西药消炎,西药虽具有较好的抑菌作用并取得了不错的临床近期治疗效果,但西药副作用大、容易产生耐药性和依赖性,存在复发率高及药物不良反应,严重者甚至可能引起菌群失调、口腔黏膜剥脱及迭加感,长期服用会影响患者的健康状况。
现有的治疗口腔溃疡的中药有局部用药和内服药两种,局部用药如金喉健喷雾剂、冰硼散、双料喉风散等,这些药虽可暂时缓解症状,但也引起口腔的苦麻感,不舒服,且不能根治。而内服药往往都是清热解毒类,针对性不强,还对消化道有强刺激,容易引起腹泻,肠胃不好的人不能服用。
发明内容
本发明的目的是针对现有技术的不足,提供一种安全可靠、成本低廉、无副作用、口感好、见效快、疗效好的既能预防又能治疗口腔溃疡的粥品及其制备方法。
为达到上述目的,本发明采取的技术方案如下:
一种防治口腔溃疡的粥品,由以下重量份数的原料组成:大米15~25份,马蹄6~10份,干黄花菜5~8份,蚕沙5~8份,栀子3~5份,绿茶3~5份,蜂蜜2~3份,苦瓜汁1~2份。
上述技术方案,作为优选,由以下重量份数的原料组成:大米18~20份,马蹄8~9份,干黄花菜6~8份,蚕沙5~6份,栀子3~4份,绿茶4~5份,蜂蜜2~3份,苦瓜汁1~2份。
上述技术方案,作为优选,由以下重量份数的原料组成:大米19份,马蹄8份,干黄花菜7份,蚕沙5份,栀子3份,绿茶4份,蜂蜜3份,苦瓜汁1.5份。
上述防治口腔溃疡的粥品的制备方法,包括如下步骤:
(1)按重量份数将原料大米、马蹄、干黄花菜和栀子清洗干净;
(2)将清洗干净的黄花菜切成段状,长度为0.5~1cm,将清洗干净的马蹄切碎;
(3)将绿茶、栀子和蚕沙加入清水中煎煮,清水的重量为绿茶、栀子和蚕沙总重量的60-70倍,煎煮30-40分钟后过滤,取滤液;
(4)把大米、步骤(2)得到的黄花菜和马蹄加入步骤(3)得到的滤液中浸泡15-20分钟,其中,大米、黄花菜、马蹄的总重量与滤液的重量比为1:2-3,得到混合物;
(5)将步骤(4)得到的混合物加入清水中煮沸,混合物与清水的重量比为1:6~10,煮沸60-90分钟后自然冷却至35-40℃,得到半成品;
(6)将新鲜的苦瓜洗净去籽,榨汁,得到苦瓜汁,按重量份取苦瓜汁和蜂蜜,加入步骤(5)得到的半成品中搅拌均匀,即可得到防治口腔溃疡的粥品。
上述技术方案,作为优选,所述步骤(3)中,清水的重量为绿茶、栀子和蚕沙总重量的65倍。
上述技术方案,作为优选,所述步骤(3)中,文火煎煮40分钟后过滤。
上述技术方案,作为优选,所述步骤(4)中,大米、黄花菜、马蹄的总重量与滤液的重量比为1:2.8。
上述技术方案,作为优选,所述步骤(5)中,混合物与清水的重量比为1:7.5,煮沸70分钟后得到半成品。
本发明所用原料的性能如下:
大米,中医认为大米味甘性平,入脾、胃、肺经,具有补中益气、健脾养胃、益精强志、和五脏、通血脉、聪耳明目止烦、止渴、止泻的功效,称誉为“五谷之首”。
马蹄,又称荸荠,性寒,具有清热解毒、凉血生津、利尿通便、化湿祛痰、消食除胀的功效。荸荠中的磷含量是所有茎类蔬菜中含量最高的,磷元素可以促进人体发育,同时可以促进体内的糖、脂肪、蛋白质三大物质的代谢,调节酸碱平衡。荸荠不仅可以促进人体代谢,还具有一定的抑菌功效。荸荠中含有一种抗菌成分荸荠英,它对金黄色葡萄球菌、大肠杆菌及绿脓杆菌均有一定的抑制作用。
黄花菜,性味甘凉,有止血、消炎、清热、利湿、消食、明目、安神等功效,对吐血、大便带血、小便不通、失眠、乳汁不下等有疗效,可作为病后或产后的调补品。
蚕沙,蚕沙是蚕食桑后排泄出来的粪便,气微,微有青草气,味淡,色墨绿,呈颗粒状。蚕沙中含粗蛋白质约16.7%、粗脂肪约3.7%、粗纤维约19%、可溶性无氮物约45%,蚕沙还富含叶绿素和维生素E、K果胶等。据本草文献记载,蚕沙有祛湿化浊之作用。
栀子,清热,泻火,具有护肝、利胆、降压、镇静、止血、消肿等作用。在中医临床常用于治疗黄疸型肝炎、扭挫伤、高血压、糖尿病等症。
绿茶,在我国被誉为“国饮”,具有提神清心、清热解暑、消食化痰、去腻减肥、清心除烦、解毒醒酒、生津止渴、降火明目、止痢除湿等药理作用,还对现代疾病,如辐射病、心脑血管病、癌症等疾病,有一定的药理功效。同时,绿茶能起到杀菌消炎的作用,茶叶中的茶多酚有较强的收敛作用,对病原菌、病毒有明显的抑制和杀灭作用,对消炎止泻有明显效果。
蜂蜜,是一种营养丰富的天然滋养食品,其主要成分是果糖和葡萄糖,两者含量合计约占70%,含少量蔗糖、麦芽糖、糊精、树胶以及含氮化合物、有机酸、挥发油、色素、蜡、天然香料、酵母、酶类、无机盐等。据分析,蜂蜜含有与人体血清浓度相近的多种无机盐和维生素、铁、钙、铜、锰、钾、锌、磷等多种有机酸和有益人体健康的微量元素,以及淀粉酶、氧化酶、还原酶等,具有滋养、润燥、解毒、美白养颜、润肠通便之功效。
苦瓜汁,新鲜苦瓜榨成的汁,能除邪热,有清热解毒之功效,可解疲乏,清心聪耳明目。苦瓜汁具有清热消暑、养血益气、补肾健脾、滋肝明目的功效,对治疗痢疾、疮肿、中暑发热、痱子过多、结膜炎等病有一定的功效。苦瓜汁的维生素C含量很高,具有预防坏血病、保护细胞膜、防止动脉硬化、提高机体应激能力、保护心脏等作用。苦瓜汁含有的苦瓜皂苷(又称皂甙),能调节内分泌、抗氧化、抗菌以及提高人体免疫力等药用和保健功能。
有益效果:
1.本发明中的蚕沙含有丰富的维生素和蛋白质,而口腔溃疡临床以心脾积热证为常见,因湿热浊邪上逆而不下行所致,蚕沙入药既有化湿逐浊之力,又有引浊邪下行之功;现代医学认为,口腔溃疡,特别是反复发作的患者,为免疫机能低下及缺乏多种维生素所致,蚕沙能补充所缺物质。综上,蚕沙治疗此病有显著成效。配合绿茶使用,由于茶叶中的茶单宁具有收敛作用,所以能促使口腔溃疡面愈合,本发明选用的绿茶是各类品种茶叶中茶单宁含量较高的(约17~19%,红茶则通常不超过10%),蚕沙配合绿茶使用,既能补充人体内所缺元素,又能促进口腔溃疡面的愈合,所以效果更为显著。而原料中的马蹄、栀子、黄花菜、苦瓜汁均具有清热解毒、消炎等作用,配合使用能提高对口腔溃疡的治疗效果。而苦瓜汁含有的苦瓜皂苷还具有抗菌及提高免疫力的效果,能有效防止消化系统疾病的产生,进而有效预防口腔溃疡的产生。本发明还添加了蜂蜜,蜂蜜一方面富含多种维生素以及铁、锌等多种微量元素,而口腔溃疡的发病原因之一就是因为缺乏维生素、铁、锌等导致,添加蜂蜜有益于口腔溃疡的康复;蜂蜜另一方面具有滋养、润燥、解毒、去除坏死组织、润肠通便的功效,可以在一定程度上促进溃疡面的愈合,还可以通过调理肠胃消除口腔溃疡的诱发隐患。另外,因本发明加入了栀子、苦瓜汁等含有部分人不喜欢的味道,添加蜂蜜可以综合各种味道使本粥品更鲜美可口,口感更佳。本发明在最后才加入苦瓜汁和蜂蜜,因为两者的有效成分在高温时容易丢失,所以不能与其他原料一起煎煮或沸煮。综上,本发明通过选择各种原料进行适当比例的配伍,经过特定的方法进行制备,能使各原料相互协作,能抗菌、消炎、清热解毒,并能很快修复溃疡,有效成分吸收快,且无毒副作用,安全性好,对口腔粘膜无刺激,既能预防又能治疗口腔溃疡,适合患有或潜在有口腔溃疡的所有人群食用。经应用例的统计,本发明对口腔溃疡的治愈率高达90%以上。
2.本发明的制备方法简单、使用方便,原料来源广,成本低廉、无毒副作用、安全可靠。
3.本发明将原料通过特殊的步骤制作成粥品,使治疗口腔溃疡的有效成分利用率高,可有效缓解口腔溃疡,而且口感好,能减轻患者对一般药味的心理负担,添加了马蹄、蜂蜜等煮成粥品,能增强食欲,患者更容易接受。
4.本粥品的疗效好,既能预防口腔溃疡又能对已产生的口腔溃疡进行治疗,而且能强身健体,营养健康,可以作为日常餐饮使用,应用广泛,适合推广使用。
具体实施方式
下面结合具体的实施例及应用例对本发明作进一步说明。
实施例1
一种防治口腔溃疡的粥品,由以下重量份数的原料组成:大米190g,马蹄80g,干黄花菜70g,蚕沙50g,栀子30g,绿茶40g,蜂蜜30g,苦瓜汁15g。
所述的防治口腔溃疡的粥品的制备方法,包括如下步骤:
(1)按重量份数将原料大米、马蹄、干黄花菜和栀子清洗干净;
(2)将清洗干净的黄花菜切成段状,长度为0.5~1cm,将清洗干净的马蹄切碎;
(3)将绿茶、栀子和蚕沙加入清水中煎煮,清水的重量为绿茶、栀子和蚕沙总重量的65倍,文火煎煮40分钟后过滤,取滤液;
(4)把大米、步骤(2)得到的黄花菜和马蹄加入步骤(3)得到的滤液中浸泡20分钟,其中,大米、黄花菜、马蹄的总重量与滤液的重量比为1:2.8,得到混合物;
(5)将步骤(4)得到的混合物加入清水中煮沸,混合物与清水的重量比为1:7.5,煮沸70分钟后,自然冷却至40℃,得到半成品;
(6)将新鲜的苦瓜洗净去籽,榨汁,得到苦瓜汁,按重量份取苦瓜汁和蜂蜜,加入步骤(5)得到的半成品中搅拌均匀,即可得到防治口腔溃疡的粥品。
应用例1
江某某,女,5岁,口腔溃疡十余日,伴有发热,口腔有溃疡,基底部有白色坏死物,溃疡周边淡红色,无咳嗽、气促,无恶心、呕吐,无腹泻、腹胀,无昏迷、抽搐。于门诊治疗后症状未见明显好转,患者精神、食欲稍差,大、小便正常,体重无异常改变。患者食用实施例1制备得的粥品,每天早晚各一次,每次100g,2天后溃疡症状明显减轻,7天后症状消失,痊愈,无复发。
实施例2
一种防治口腔溃疡的粥品,由以下重量份数的原料组成:大米150g,马蹄60g,干黄花菜50g,蚕沙50g,栀子30g,绿茶30g,蜂蜜20g,苦瓜汁10g。
所述的防治口腔溃疡的粥品的制备方法,包括如下步骤:
(1)按重量份数将原料大米、马蹄、干黄花菜和栀子清洗干净;
(2)将清洗干净的黄花菜切成段状,长度为0.5~1cm,将清洗干净的马蹄切碎;
(3)将绿茶、栀子和蚕沙加入清水中煎煮,清水的重量为绿茶、栀子和蚕沙总重量的60倍,煎煮30分钟后过滤,取滤液;
(4)把大米、步骤(2)得到的黄花菜和马蹄加入步骤(3)得到的滤液中浸泡15分钟,其中,大米、黄花菜、马蹄的总重量与滤液的重量比为1:2,得到混合物;
(5)将步骤(4)得到的混合物加入清水中煮沸,混合物与清水的重量比为1:6,煮沸60分钟后,自然冷却至35℃得到半成品;
(6)将新鲜的苦瓜洗净去籽,榨汁,得到苦瓜汁,按重量份取苦瓜汁和蜂蜜,加入步骤(5)得到的半成品中搅拌均匀,即可得到防治口腔溃疡的粥品。
应用例2
郭某某,男,学生,17岁,口腔溃疡2个多月,开始时服用复合维生素B,效果不佳,改服用维生素B和罗红霉素,效果仍不好。加用阿奇霉素生理盐水溶液漱口,一星期后好转。治疗痊愈两星期后,口腔溃疡再次发作,患者口腔舌尖有两处溃疡如黄豆大,唇内出现小疱疹,灼热疼痛,尿黄便秘,舌红苔黄,口腔黏膜可见数枚黄豆般大小的溃疡面,大便干结,口苦口腻,苔黄腻。患者食用实施例2制备得的粥品,每天早中晚各一次,每次300g,1天后溃疡疼痛消失,7天后所有症状消失,痊愈,观察半年,无复发。
实施例3
一种防治口腔溃疡的粥品,由以下重量份数的原料组成:大米250g,马蹄100g,干黄花菜80g,蚕沙80g,栀子50g,绿茶50g,蜂蜜30g,苦瓜汁20g。
所述的防治口腔溃疡的粥品的制备方法,包括如下步骤:
(1)按重量份数将原料大米、马蹄、干黄花菜和栀子清洗干净;
(2)将清洗干净的黄花菜切成段状,长度为0.5~1cm,将清洗干净的马蹄切碎;
(3)将绿茶、栀子和蚕沙加入清水中煎煮,清水的重量为绿茶、栀子和蚕沙总重量的70倍,煎煮40分钟后过滤,取滤液;
(4)把大米、步骤(2)得到的黄花菜和马蹄加入步骤(3)得到的滤液中浸泡20分钟,其中,大米、黄花菜、马蹄的总重量与滤液的重量比为1:3,得到混合物;
(5)将步骤(4)得到的混合物加入清水中煮沸,混合物与清水的重量比为1:10,煮沸90分钟后,自然冷却至38℃得到半成品;
(6)将新鲜的苦瓜洗净去籽,榨汁,得到苦瓜汁,按重量份取苦瓜汁和蜂蜜,加入步骤(5)得到的半成品中搅拌均匀,即可得到防治口腔溃疡的粥品。
应用例3
张女士,50岁,反复口腔溃疡2年,使用过抗病毒,消炎痛,静丙等治疗,病情还是反复。患者牙龈、舌头上各有3-4个溃疡,溃疡处反复发生肿痛,有脓肿,舌面薄白苔,舌边有齿印,饮食少,小便短赤,大便较少,脸色萎黄黯滞,精神状态差。患者食用实施例3制备得的粥品,每天早晚各一次,每次300g,1天后溃疡肿痛感稍微减轻,2天后疼痛感明显减轻,7天后全部症状消失,患者精神状态好,痊愈,观察半年,无复发。
实施例4
一种防治口腔溃疡的粥品,由以下重量份数的原料组成:大米200g,马蹄90g,干黄花菜80g,蚕沙60g,栀子40g,绿茶50g,蜂蜜30g,苦瓜汁20g。
所述的防治口腔溃疡的粥品的制备方法,包括如下步骤:
(1)按重量份数将原料大米、马蹄、干黄花菜和栀子清洗干净;
(2)将清洗干净的黄花菜切成段状,长度为0.5~1cm,将清洗干净的马蹄切碎;
(3)将绿茶、栀子和蚕沙加入清水中煎煮,清水的重量为绿茶、栀子和蚕沙总重量的63倍,煎煮35分钟后过滤,取滤液;
(4)把大米、步骤(2)得到的黄花菜和马蹄加入步骤(3)得到的滤液中浸泡16分钟,其中,大米、黄花菜、马蹄的总重量与滤液的重量比为1:2.5,得到混合物;
(5)将步骤(4)得到的混合物加入清水中煮沸,混合物与清水的重量比为1:8,煮沸80分钟后,自然冷却至36℃得到半成品;
(6)将新鲜的苦瓜洗净去籽,榨汁,得到苦瓜汁,按重量份取苦瓜汁和蜂蜜,加入步骤(5)得到的半成品中搅拌均匀,即可得到防治口腔溃疡的粥品。
应用例4
韦女士,26岁,口内溃疡剧痛2天,下唇及舌前部可见小米粒大小的浅表溃疡十余个,溃疡中心微凹,周围红晕,散在分布,双侧颌下淋巴结肿痛。患者以往类似发作每年均有多次,但溃疡数目较本次少,且不治自愈。患者食用实施例4制备得的粥品,每天早晚各一次,每次200g,3天后痊愈,观察一年,无复发。
实施例5
一种防治口腔溃疡的粥品,由以下重量份数的原料组成:大米180g,马蹄80g,干黄花菜60g,蚕沙50g,栀子30g,绿茶40g,蜂蜜20g,苦瓜汁10g。
所述的防治口腔溃疡的粥品的制备方法,包括如下步骤:
(1)按重量份数将原料大米、马蹄、干黄花菜和栀子清洗干净;
(2)将清洗干净的黄花菜切成段状,长度为0.5~1cm,将清洗干净的马蹄切碎;
(3)将绿茶、栀子和蚕沙加入清水中煎煮,清水的重量为绿茶、栀子和蚕沙总重量的64倍,煎煮35分钟后过滤,取滤液;
(4)把大米、步骤(2)得到的黄花菜和马蹄加入步骤(3)得到的滤液中浸泡18分钟,其中,大米、黄花菜、马蹄的总重量与滤液的重量比为1:2.7,得到混合物;
(5)将步骤(4)得到的混合物加入清水中煮沸,混合物与清水的重量比为1:9,煮沸85分钟后,自然冷却至37℃得到半成品;
(6)将新鲜的苦瓜洗净去籽,榨汁,得到苦瓜汁,按重量份取苦瓜汁和蜂蜜,加入步骤(5)得到的半成品中搅拌均匀,即可得到防治口腔溃疡的粥品。
应用例5
黄女士,36岁,3年前开始反复发现双侧颊、舌、口底粘膜多发性溃疡,言语、进食时疼痛。溃疡时愈时发,疼痛加重,反复发作,买来市面上治疗口腔溃疡的各类喷剂、内服药、贴类药等治疗无明显疗效。患者无咳嗽、发热,大小便正常。患者食用实施例5制备得的粥品,每天早晚各一次,每次200g,2天后症状减轻,4天后症状消失,痊愈,观察一年,无复发。
除了上述的典型应用例外,本发明还作了另外120例的口腔溃疡病患的应用,其中男51例,女69例,年龄5~60岁,平均年龄30岁。患者使用本发明制得的粥品,每日2次,早晚各一次,根据患者食量、病症轻重程度等情况,每次食用100-500g,口腔溃疡全部消失为治愈,治愈时间为1~15天,治愈率达91%,未见有复发情况。本发明比普通的中西药的治疗效果更好,治愈速度快,并且不复发。本发明的配方符合口腔溃疡发病机理,对人体无毒无害,患者更容易接受,同时粥品鲜美,能增强食欲。除了治疗口腔溃疡外,本粥品在日常生活中使用不仅可以预防口腔溃疡,还可以强壮身体,可以作为日常餐食来使用。
以上所述,仅是本发明的较佳实施例而已,并非对本发明做任何形式上的限制,故凡未脱离本发明技术方案的内容,依据本发明的技术实质对以上实施例所做的任何简单修改、等同变化与修饰,均仍属于本发明技术方案的范围内。
Claims (8)
1.一种防治口腔溃疡的粥品,其特征在于,由以下重量份数的原料组成:大米15~25份,马蹄6~10份,干黄花菜5~8份,蚕沙5~8份,栀子3~5份,绿茶3~5份,蜂蜜2~3份,苦瓜汁1~2份。
2.如权利要求1所述的防治口腔溃疡的粥品,其特征在于,由以下重量份数的原料组成:大米18~20份,马蹄8~9份,干黄花菜6~8份,蚕沙5~6份,栀子3~4份,绿茶4~5份,蜂蜜2~3份,苦瓜汁1~2份。
3.如权利要求2所述的防治口腔溃疡的粥品,其特征在于,由以下重量份数的原料组成:大米19份,马蹄8份,干黄花菜7份,蚕沙5份,栀子3份,绿茶4份,蜂蜜3份,苦瓜汁1.5份。
4.权利要求1至3任一项所述的防治口腔溃疡的粥品的制备方法,其特征在于,包括如下步骤:
(1)按重量份数将原料大米、马蹄、干黄花菜和栀子清洗干净;
(2)将清洗干净的黄花菜切成段状,长度为0.5~1cm,将清洗干净的马蹄切碎;
(3)将绿茶、栀子和蚕沙加入清水中煎煮,清水的重量为绿茶、栀子和蚕沙总重量的60-70倍,煎煮30-40分钟后过滤,取滤液;
(4)把大米、步骤(2)得到的黄花菜和马蹄加入步骤(3)得到的滤液中浸泡15-20分钟,其中,大米、黄花菜、马蹄的总重量与滤液的重量比为1:2-3,得到混合物;
(5)将步骤(4)得到的混合物加入清水中煮沸,混合物与清水的重量比为1:6~10,煮沸60-90分钟后,自然冷却至35-40℃,得到半成品;
(6)将新鲜的苦瓜洗净去籽,榨汁,得到苦瓜汁,按重量份取苦瓜汁和蜂蜜,加入步骤(5)得到的半成品中搅拌均匀,即可得到防治口腔溃疡的粥品。
5.如权利要求4所述的防治口腔溃疡的粥品的制备方法,其特征在于:所述步骤(3)中,清水的重量为绿茶、栀子和蚕沙总重量的65倍。
6.如权利要求4所述的防治口腔溃疡的粥品的制备方法,其特征在于:所述步骤(3)中,文火煎煮40分钟后过滤。
7.如权利要求4所述的防治口腔溃疡的粥品的制备方法,其特征在于:所述步骤(4)中,大米、黄花菜、马蹄的总重量与滤液的重量比为1:2.8。
8.如权利要求4所述的防治口腔溃疡的粥品的制备方法,其特征在于:所述步骤(5)中,混合物与清水的重量比为1:7.5,煮沸70分钟后得到半成品。
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