CN108785596A - 一种姜黄饮片的炮制方法 - Google Patents
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Abstract
本发明公开了一种姜黄的炮制方法,包括以下步骤:取姜黄,除去杂质,洗净;先用食用醋、柠檬汁、黄酒的混合溶液浸泡;后喷洒一层绿茶、牡丹皮、鲜牛奶、薄荷、食用醋和金银花组成的营养液;再经过翻炒和蒸煮,最后进行阶段升温干燥即可;采用本发明炮制的姜黄,耗时短,产品质量高,而且本发明在炮制工艺中添加多种营养保健成分蒸煮,使其破血行气的功效得到突出,并且显著增强。
Description
技术领域
本发明涉及中药材炮制技术领域,特别涉及一种姜黄饮片的炮制方法。
背景技术
姜黄(拉丁学名:Curcuma longa L.)又名:郁金、宝鼎香、毫命、黄姜等。姜黄,芭蕉目,姜科、姜黄属多年生草本植物,株高1~1.5m,根茎很发达,根粗壮,末端膨大呈块根;叶片长圆形或椭圆形,叶顶端短渐尖;苞片卵形或长圆形,淡绿色,顶端钝,花冠淡黄色;花期8月。姜黄能行气破瘀,通经止痛。主治胸腹胀痛,肩臂痹痛,心痛难忍,产后血痛,疮癣初发,月经不调,闭经,跌打损伤。又可提取黄色食用染料;所含姜黄素可作分析化学试剂。现有技术中,传统中药材的炮制生产多属作坊式,无法满足大生产标准化的要求;传统工艺中火候、温度、时间等因素全凭操作者的经验控制,难度大,产品质量常常会因为操作者不同而参差不齐;操作时烟尘大, 污染工作环境;操作时间长,能耗大。
发明内容
本发明的目的在于克服现有技术中所存在的上述不足,提供一种姜黄的炮制方法。
为了实现上述发明目的,本发明提供了以下技术方案:
一种姜黄的炮制方法,包括以下步骤:
S1、取新鲜姜黄,除去杂质,洗净;放于食用醋、柠檬汁、黄酒的混合溶液中浸泡1-2小时,取出恒温干燥处理;
S2、将经上述处理后的姜黄表面喷洒一层营养液,浸润2-4小时;所述的营养液配方为绿茶14-19份、牡丹皮3-7份、鲜牛奶23-32份、薄荷4-8份、食用醋2-4份、和金银花1-3份;
S3、将经浸润后的姜黄与适量的菜籽油混合,放入锅内翻炒16-25分钟,再放到蒸笼内蒸10-16分钟,冷却后取出;
S4、将经蒸制后的姜黄进行阶段升温干燥,所述阶段升温过程为:50℃-55℃干燥1-3h,60℃-70℃干燥1-3h,72℃-75℃干燥1-2h;自然冷却至室温后即可。
根据本发明的姜黄的炮制方法的一个实施例,所述步骤S1中食用醋、柠檬汁和黄酒的重量比为1:7:8。
根据本发明的姜黄的炮制方法的一个实施例,所述步骤S1中恒温干燥的温度为65℃,干燥时间为8-16分钟。
根据本发明的姜黄的炮制方法的一个实施例,所述步骤S2中营养液配方为绿茶16份、牡丹皮5份、鲜牛奶28份、薄荷5份、食用醋3份、和金银花2份。
根据本发明的姜黄的炮制方法的一个实施例,所述步骤S2中浸润时间为3小时。
与现有技术相比,本发明的有益效果:
采用本发明炮制的姜黄饮片,耗时短,产品质量高,而且本发明在炮制工艺中添加多种营养保健成分蒸煮,使其破血行气的功效得到突出,并且显著增强。
具体实施方式
下面结合试验例及具体实施方式对本发明作进一步的详细描述。但不应将此理解为本发明上述主题的范围仅限于以下的实施例,凡基于本发明内容所实现的技术均属于本发明的范围。
实施例1
具体步骤如下:
S1、取新鲜姜黄,除去杂质,洗净;放于食用醋、柠檬汁、黄酒的混合溶液中浸泡1小时,食用醋、柠檬汁和黄酒的重量比为1:7:8,取出65℃下恒温干燥处理8分钟;
S2、将经上述处理后的姜黄表面喷洒一层营养液,浸润2小时;所述的营养液配方为绿茶14份、牡丹皮3份、鲜牛奶23份、薄荷8份、食用醋4份、和金银花3份;
S3、将经浸润后的姜黄与适量的菜籽油混合,放入锅内翻炒16分钟,再放到蒸笼内蒸16分钟,冷却后取出;
S4、将经蒸制后的姜黄进行阶段升温干燥,所述阶段升温过程为:50℃干燥1h,70℃干燥3h,75℃干燥1h;自然冷却至室温后即可。
实施例2
具体步骤如下:
S1、取新鲜姜黄,除去杂质,洗净;放于食用醋、柠檬汁、黄酒的混合溶液中浸泡2小时,食用醋、柠檬汁和黄酒的重量比为1:7:8,取出65℃下恒温干燥处理16分钟;
S2、将经上述处理后的姜黄表面喷洒一层营养液,浸润4小时;所述的营养液配方为绿茶19份、牡丹皮7份、鲜牛奶32份、薄荷4份、食用醋2份、和金银花1份;
S3、将经浸润后的姜黄与适量的菜籽油混合,放入锅内翻炒25分钟,再放到蒸笼内蒸10分钟,冷却后取出;
S4、将经蒸制后的姜黄进行阶段升温干燥,所述阶段升温过程为:55℃干燥3h,60℃干燥1h,72℃干燥2h;自然冷却至室温后即可。
实施例3
具体步骤如下:
S1、取新鲜姜黄,除去杂质,洗净;放于食用醋、柠檬汁、黄酒的混合溶液中浸泡1.5小时,食用醋、柠檬汁和黄酒的重量比为1:7:8,取出65℃下恒温干燥处理10分钟;
S2、将经上述处理后的姜黄表面喷洒一层营养液,浸润3小时;所述的营养液配方为绿茶16份、牡丹皮5份、鲜牛奶28份、薄荷5份、食用醋3份、和金银花2份;
S3、将经浸润后的姜黄与适量的菜籽油混合,放入锅内翻炒22分钟,再放到蒸笼内蒸13分钟,冷却后取出;
S4、将经蒸制后的姜黄进行阶段升温干燥,所述阶段升温过程为:52℃干燥2h,65℃干燥2h,73℃干燥1.5h;自然冷却至室温后即可。
Claims (5)
1.一种姜黄饮片的炮制方法,其特征在于,包括以下步骤:
S1、取新鲜姜黄,除去杂质,洗净;放于食用醋、柠檬汁、黄酒的混合溶液中浸泡1-2小时,取出恒温干燥处理;
S2、将经上述处理后的姜黄表面喷洒一层营养液,浸润2-4小时;所述的营养液配方为绿茶14-19份、牡丹皮3-7份、鲜牛奶23-32份、薄荷4-8份、食用醋2-4份、和金银花1-3份;
S3、将经浸润后的姜黄与适量的菜籽油混合,放入锅内翻炒16-25分钟,再放到蒸笼内蒸10-16分钟,冷却后取出;
S4、将经蒸制后的姜黄进行阶段升温干燥,所述阶段升温过程为:50℃-55℃干燥1-3h,60℃-70℃干燥1-3h,72℃-75℃干燥1-2h;自然冷却至室温后即可。
2.根据权利要求1所述的姜黄饮片的炮制方法,其特征在于,所述步骤S1中食用醋、柠檬汁和黄酒的重量比为1:7:8。
3.根据权利要求1所述的姜黄饮片的炮制方法,其特征在于,所述步骤S1中恒温干燥的温度为65℃,干燥时间为8-16分钟。
4.根据权利要求1所述的姜黄饮片的炮制方法,其特征在于,所述步骤S2中营养液配方为绿茶16份、牡丹皮5份、鲜牛奶28份、薄荷5份、食用醋3份、和金银花2份。
5.根据权利要求1所述的姜黄饮片的炮制方法,其特征在于,所述步骤S2中浸润时间为3小时。
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