CN110839863A - 一种药食兼用的调料包及其制作方法和应用 - Google Patents
一种药食兼用的调料包及其制作方法和应用 Download PDFInfo
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- A—HUMAN NECESSITIES
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明涉及食料领域,公开了一种药食兼用的调料包,包括A药包和B调味包,所述A药包和B调味包分别由下列组成物构成:A药包:神龙香菊草,酸枣仁,黄精,葛根,山楂,人参,山药,干姜,肉桂,丁香,茯苓,枸杞,薏苡仁;B调味包:洋葱,茴香,鱼腥草,黑芝麻,桃仁,食盐。以常用中药组配,不含任何化学添加剂,且所需中药材均为药食两用中药材,提取过程中使用的试剂为食用酒精,并且可以完全蒸馏回收。本发明所述的调料包成品中酒精含量较少,一般人群长期使用不会产生任何健康危害,尤其对痛风患者来说,能够抑制患者体内的尿酸水平,不会引发病痛,而且对三高患者人群具有一定的临床功效。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种药食兼用的调料包及其制作方法和应用。
背景技术
在日常生活中,喝汤是一种饮食习惯,因为汤不仅味道鲜美,而且营养价值较高,汤中的一些水溶性营养素也容易被人体消化吸收,经常喝汤有利于生病的人身体的恢复,营养易吸收。
但是对于痛风患者而言,许多营养价值很高的汤痛风患者是不能喝的,比如肉汤或者是用各种贝壳类的海鲜熬制的汤,还有火锅汤以及用肝脏下水等熬制出来的羊肉汤、牛杂汤等,因为这些汤中含有的嘌呤,容易导致体内的尿酸水平增高,诱发痛风急性关节炎发作。
因此,有必要研究开发出一种具有健康养生、能够抑制尿酸水平增高的药食两用的汤料供痛风患者食用,使得煲汤时一方面增加鲜美的味道,另一方面使痛风患者食用后不会引发病痛,造福广大痛风患者。
发明内容
本发明要解决的技术问题就在于:针对人们平时的饮食安全问题,提供一种以常用中药组配,具有健康养生,可以抑制痛风患者体内的尿酸水平增高的药食兼用的调料包以及制作方法和应用,而且该调料包对三高患者也具有一定的临床效果。
为解决上述技术问题,本发明提出的技术方案为:
一种药食兼用的调料包,包括A药包和B调味包,所述A药包和 B调味包分别由下列组成物构成:
A药包:神龙香菊草,酸枣仁,黄精,葛根,山楂,人参,山药,干姜,肉桂,丁香,茯苓,枸杞,薏苡仁;
B调味包:洋葱,茴香,鱼腥草,黑芝麻,桃仁,食盐。
进一步地,以重量份计,所述A药包和B药包包括的各组份用量如下:
神龙香菊草10~30份,酸枣仁10~30份,黄精10~30份,葛根 30~60份,山楂10~30份,人参10~30份,山药10~30份,干姜 10~30份,肉桂10~30份,丁香10~30份,茯苓10~20份,枸杞 10~30份,薏苡仁30~60份;
B调味包:洋葱20~40份,茴香10~30份,鱼腥草5~15份,黑芝麻20~40份,桃仁10~30份,食盐5~15份。
进一步地,以重量份计,所述A药包和B药包包括的各组份用量如下:
神龙香菊草20份,酸枣仁20份,黄精20份,葛根50份,山楂 20份,人参20份,山药20份,干姜20份,肉桂20份,丁香20份,茯苓15份,枸杞20份,薏苡仁50份;
B调味包:洋葱30份,茴香20份,鱼腥草10份,黑芝麻30份,桃仁20份,食盐10份。
本发明还提供一种药食兼用的调料包的制作方法,包括以下步骤:
1)A药包的制作方法:
a)将A药包所包括的的神龙香菊草、人参,山药,茯苓,干姜,肉桂,丁香,葛根,枸杞和薏苡仁各药材饮片于45~65℃的烘箱中烘干;
b)将烘干后的上述药材于粉粹机中进行粉碎,取70~120目细粉另装备用;
c)取酸枣仁、黄精和山楂用75%医用酒精回流提取3次,每次医用酒精的用量不少于药材量的10倍,提取时间分别为1h、 0.5h和0.5h,将三次酒精提取液合并,进行减压浓缩至比重为 1.05~1.10;
d)然后加入步骤c)中另装的70~120目细粉依次进行均匀搅拌,烘干,粉碎,收集30~70目粉末,按照15~20g/袋进行装袋,即得调料包A药包。
2)B调味包的制作方法:
a)将B调味包所包括的洋葱,茴香,鱼腥草,黑芝麻,桃仁,食盐混合,并于30~50℃进行发酵;
b)将发酵好的配料于铜锅中分次炒香,烘干,粉碎,收集30~ 80目颗粒,并按照15g~20/袋进行装袋,即得调料包B调味包。
本发明所述的一种药食兼用的调料包在烹饪领域的应用,具体应用于煲汤和火锅。
与现有技术相比,本发明的优点在于:
以常用中药组配,不含任何化学添加剂,且所需中药材均为药食两用中药材,提取过程中使用的试剂为食用酒精,并且可以完全蒸馏回收。本发明所述的调料包成品中酒精含量较少,一般人群长期使用不会产生任何健康危害,尤其对痛风患者来说,能够抑制患者体内的尿酸水平,不会引发病痛,而且对三高患者人群具有一定的临床功效,具体如下:
1、B调味包中的洋葱,茴香和鱼腥草能够解除鸡鸭鱼肉等食材的腥膻异味,能保持食材品质味道,使汤料味道鲜美可口;
2、A药包以常用中药组配,能够抑制痛风患者体内的尿酸水平,使患者不会引发病痛,而且对三高患者有一定的临床药效,可以缓解症状,且无副作用。
具体实施方式
下面以具体实施方法来详细说明本发明,在本发明的示意性实施及说明用来解释本发明,但并不作为对本发明的限定。
一种药食兼用的调料包,包括A药包和B调味包,A药包和B调味包分别由下列组成物构成:
A药包:神龙香菊草,酸枣仁,黄精,葛根,山楂,人参,山药,干姜,肉桂,丁香,茯苓,枸杞,薏苡仁;
B调味包:洋葱,茴香,鱼腥草,黑芝麻,桃仁,食盐。
A药包中各个中药组份都具有各自的功效:
苡仁具有健脾渗湿,除湿止痛,除痹止泻。现代研究表明:薏苡仁提起物能显著降低高尿酸血症小鼠血清尿酸水平;
葛根具有发表解肌,升阳透疹,清热生津,葛根中含有葛根素。现代研究发现葛根素能作用于免疫细胞、炎症细胞的分泌,粘附因子的表达等的作用。实验研究也证明了葛根提取物能缓解急性痛风性关节炎模型大鼠关节肿胀,并降低血尿酸水平;
茯苓利具有水渗湿消肿,起协助作用;
酸枣仁用于心肝血虚引起心烦不安、心悸怔忡、失眠;
太子参益气养阴生津,药力平和,为一味清补之品,适用于脾肺亏虚、气阴不足、气津不足诸症,其对淋巴细胞也有明显的刺激作用;
山楂具有降血脂、血压、强心、抗心律不齐等作用,同时也是健脾开胃、消食化滞、活血化痰的良药,对胸膈脾满、疝气、血淤、闭经等有很好的效果。其内含有的黄酮类化合物牡荆素,是一种抗癌作用较强的药物,其提取物对抑制体内癌细胞生长、增殖和浸润转移均有一定的作用等;
人参大补元气,补肺气,补脾生津,具有补而不滞,温而不躁的特点;
山药滋胃,补脾,止消渴;
干姜具有发汗解表,温中止呕,温肺止咳,健胃补脾之功,可预防风寒感冒等;
肉桂温中补阳,散寒止痛,有益于虚寒性的胃痛,腹痛及妇女宫寒痛经等症状;
丁香温中降逆,温顺助阳。黄精含有大量淀粉、糖分、脂肪、蛋白质、胡萝卜素、维生素和多种其他营养成分,生食、炖服既能充饥,又有健身之用,可令人气力倍增、肌肉充盈、骨髓坚强,对身体十分有益;
枸杞含有枸杞多糖等,能增强乙型糖尿病患者对胰岛素的敏感性,增强肝糖的储备。降低血糖水平,能防止餐后的血糖升高,提高糖耐性,受益养生。
A药包功效:能健脾和胃,舒肝润肺,强身健体,可以显著降低血清尿酸水平,并具有降血脂降血压降血糖作用。
B调味包作用:使汤清味美,汤料味道鲜美可口。
诸药配伍既能降低血尿酸预防痛风病,以及降低高血压高血脂高血糖,又能健脾和胃,舒肝润肺,养生健体,又使汤料味道鲜美可口。
本发明还提供上述一种药食兼用的调料包的制作方法,具体步骤如下:
(一)A药包的制作:
a)按照A药包各组份的重量份称取药材饮片:
B调味包:洋葱30份,茴香20份,鱼腥草10份,黑芝麻30份,桃仁20份,食盐10份。上述的A药包的重量份称取上述各药材饮片;
b)将步骤a)中称取好的人参,山药,干姜,肉桂,丁香,葛根,枸杞和薏苡仁,神龙香菊草,茯苓于烘箱中以45℃~65℃的温度条件烘干;
c)将步骤b)烘干后的上述药材于粉粹机中进行粉碎,用筛子筛选出70~120目细粉,收集起来另装备用;
d)将步骤a)中称取好的药材酸枣仁、黄精、太子参和山楂用75%医用酒精回流提取3次,每次医用酒精的用量为药材量的10倍,3 次提取时间依次分别为1h,0.5h,0.5h,将三次酒精提取液混合,将混合的酒精提取液进行减压浓缩至比重约1.05~1.10;
e)在处理后的酒精提取液中加入步骤c)所述另装的70~120目细粉,然后依次进行均匀搅拌,烘干,粉碎,用筛子筛选出30~70 目粉末,按照15g/袋进行装袋,即得调料包A药包。
(二)B调味包的制作:
a)按照B调味包的各组份的重量份称取药材饮片;
b)将称取好的洋葱,茴香,鱼腥草,黑芝麻,桃仁,食盐混合后于30~50℃进行发酵;
c)将发酵好的配料于铜锅中分次炒香,烘干,粉碎,用筛子筛选出30~80目粉末,按照15g~20/袋进行装袋,即得调料包B调味包。
下面以实施例1~实施例3对上述调料包的制作方法进行进一步的说明:
实施例1
(一)A药包的制作:
a)称取制作A药包所需的各组份药材饮片:
神龙香菊草100克,酸枣仁100克,黄精100克,葛根300克,山楂100克,人参100克,山药100克,干姜100克,肉桂100克,丁香100克,茯苓100克,枸杞100克,薏苡仁300克;
b)将步骤a)中称取好的人参,山药,干姜,肉桂,丁香,葛根,枸杞和薏苡仁,神龙香菊草,茯苓于烘箱中以45℃~65℃的温度条件烘干,烘箱中温度优选55℃;
c)将步骤b)烘干后的上述药材于粉粹机中进行粉碎,用筛子筛选出70~120目细粉,收集起来另装备用;
d)将步骤a)中称取好的药材酸枣仁、黄精、太子参和山楂用75%医用酒精回流提取3次,每次医用酒精的用量为药材量的10倍,3 次提取时间依次分别为1h,0.5h,0.5h,将三次酒精提取液混合,将混合的酒精提取液进行减压浓缩至比重为1.05~1.10,优选1.1;
e)在处理后的酒精提取液中加入步骤c)所述另装的70~120目细粉,然后依次进行均匀搅拌,烘干,粉碎,用筛子筛选出30~70 目粉末,按照15~20g/袋进行装袋,优选20g即得调料包A药包。
(二)B调味包的制作:
a)按照B调味包的各组份的重量份称取药材饮片:洋葱200克,茴香100克,鱼腥草50克,黑芝麻200克,桃仁100克,食盐50 克;
b)将称取好的洋葱,茴香,鱼腥草,黑芝麻,桃仁,食盐混合后于30~50℃进行发酵,发酵温度优选40℃;
c)将发酵好的配料于铜锅中分次炒香,烘干,粉碎,用筛子筛选出30~80目粉末,按照15g~20/袋进行装袋,优选20/袋,即得调料包B调味包。
实施例2
(一)A药包的制作:
称取制作A药包所需的各组份药材饮片:神龙香菊草200克,酸枣仁200克,黄精200克,葛根500克,山楂200克,人参200克,山药200克,干姜200克,肉桂200克,丁香200克,茯苓150克,枸杞200克,薏苡仁500克,其他步骤同实施例1;
(二)B调味包的制作:
按照B调味包的各组份的重量份称取药材饮片:洋葱300克,茴香200克,鱼腥草100克,黑芝麻300克,桃仁200克,食盐100 克,其他步骤同实施例1。
实施例3
(一)A药包的制作:
称取制作A药包所需的各组份药材饮片:神龙香菊草300克,酸枣仁300克,黄精300克,葛根600克,山楂300克,人参300克,山药300克,干姜300克,肉桂300克,丁香300克,茯苓200克,枸杞300克,薏苡仁600克,其他步骤同实施例1;
(二)B调味包的制作:
按照B调味包的各组份的重量份称取药材饮片:洋葱400克,茴香300克,鱼腥草150克,黑芝麻400克,桃仁300克,食盐150 克,其他步骤同实施例1。
经检测,上述实施例1~实施例3制作的A药包和B调味包的农药残留量、重金属含量和黄曲霉毒素含量均在有关规定(中国药典、食品安全法)的范围内。
将上述的实施例1~3制作的A药包和B调味包应用于烹饪领域,具体应用于煲汤和火锅,将A药包和B调味各取一袋加入到汤料中与食材共沸煎煮食用。
下面用实施例4来进一步说明本发明所述的调料包在烹饪领域的有关应用。
实施例4
食材用料:2斤新鲜羊肉,青菜若干,本发明所述的A药包和B 调味包,食用油若干,食盐少许。
做法:将新鲜羊肉进行切片,在锅中加入适量的开水,在开水中加入适量食用油、食盐以及A药包和B调味包各一袋,加热煮沸,然后放入适量的新鲜羊肉,煮大概10~20秒即可食用,搭配一些青菜味道会更好。
使用了本发明所述的调料包的羊肉火锅,在短时间内就祛除了羊肉本身的腥膻异味,火锅的味道香醇,煮好的羊肉吃起来肉质紧凑,口感滑润有嚼劲。
同时汤汁的味道尤其鲜美浓厚,再加上调料包中的中药组合,经过蒸煮后,汤汁的营养价值和药用价值都极高。
由此可以看出,本发明所述的调料包用来煲汤同样是非常好的选择,能保持食材品质味道,久煮肉嫩菜鲜,汤清味美,还能解除鸡鸭鱼肉等食材的腥膻异味。
将实施例4中使用了本发明所述的调料包的肉汤给痛风患者食用,一方面增加了患者对营养的吸收,有助于身体恢复,另一方面使用了 A药包的肉汤可以有效抑制患者体内的尿酸水平,使患者不会引发病痛,以实施例5~6进行验证:
实施例5
刘某某,男,48岁,痛风多年,连续使用本发明所述的调料包两个月,在使用本发明所述的调料包期间,病痛发作次数明显减少,虽然调料包本身不会对痛风患者有直接的治疗效果,但是本发明所述的调料包可以有效抑制痛风患者体内的尿酸水平,使得一些营养价值较高、但含有导致体内的尿酸水平增高的嘌呤的肉汤、羊肉汤和牛杂汤等可以被食用,而不会引发病痛,辅助性使得患者身体素质明显增强,间接的使病患也有一定程度的好转。
实施例6
秦某某,男,80岁,痛风多年,对于年龄较大的患者,饮食方面尤其以流食较多,这样有助于对营养的吸收,本发明所述的调料包可以在患者食用一些营养价值较高的肉汤、羊肉汤和牛杂汤时,有效抑制痛风患者体内的尿酸水平,而不会引发病痛,连续使用本发明所述的调料包两个月,病痛发作次数明显减少,身体素质明显增强,间接的缓解症状。
将实施例4中使用了本发明所述的调料包的肉汤给三高患者食用,一方面可以增加患者对营养的吸收,另一方面使用了A药包的肉汤可以降低三高患者的血糖水平,以实施例7~8进行验证:
实施例7
李某某,女,55岁,三高患者,连续使用本发明所述的调料包2 个月,血压、血脂和血糖都有所下降,且无副作用。
实施例8
周某某,男,60岁,糖尿病患者,连续使用本发明所述的调料包 2个月,症状明显缓解,期间无反复。
通过上述实施例7~8,本发明所述的调料包在三高患者使用之后,都具有良好的临床效果,可以缓解症状,无副作用。
以上内容是结合具体的优选实施方式对本发明所作的进一步详细说明,不能认定本发明的具体实施只局限于这些说明。对于本发明所属技术领域的普通技术人员来说,在不脱离本发明构思的前提下,还可以做出若干简单推演或替换,都应当视为属于本发明的保护范围。
Claims (5)
1.一种药食兼用的调料包,其特征在于:包括A药包和B调味包,所述A药包和B调味包分别由下列组成物构成:
A药包:神龙香菊草,酸枣仁,黄精,葛根,山楂,人参,山药,干姜,肉桂,丁香,茯苓,枸杞,薏苡仁;
B调味包:洋葱,茴香,鱼腥草,黑芝麻,桃仁,食盐。
2.根据权利要求1所述的一种药食兼用的调料包,其特征在于:以重量份计,所述A药包和B药包包括的各组份用量如下:
神龙香菊草10~30份,酸枣仁10~30份,黄精10~30份,葛根30~60份,山楂10~30份,人参10~30份,山药10~30份,干姜10~30份,肉桂10~30份,丁香10~30份,茯苓10~20份,枸杞10~30份,薏苡仁30~60份;
B调味包:洋葱20~40份,茴香10~30份,鱼腥草5~15份,黑芝麻20~40份,桃仁10~30份,食盐5~15份。
3.根据权利要求2所述的一种药食兼用的调料包,其特征在于:以重量份计,所述A药包和B药包包括的各组份用量如下:
神龙香菊草20份,酸枣仁20份,黄精20份,葛根50份,山楂20份,人参20份,山药20份,干姜20份,肉桂20份,丁香20份,茯苓15份,枸杞20份,薏苡仁50份;
B调味包:洋葱30份,茴香20份,鱼腥草10份,黑芝麻30份,桃仁20份,食盐10份。
4.一种如权利要求1~3任意一项所述的药食兼用的调料包的制作方法,其特征在于,包括以下步骤:
1)A药包的制作方法:
a)将A药包所包括的的神龙香菊草、人参,山药,茯苓,干姜,肉桂,丁香,葛根,枸杞和薏苡仁各药材饮片于45~65℃的烘箱中烘干;
b)将烘干后的上述药材于粉粹机中进行粉碎,取70~120目细粉另装备用;
c)取酸枣仁、黄精和山楂用75%医用酒精回流提取3次,每次医用酒精的用量不少于药材量的10倍,提取时间分别为1h、0.5h和0.5h,将三次酒精提取液合并,进行减压浓缩至比重为1.05~1.10;
d)然后加入步骤c)中另装的70~120目细粉依次进行均匀搅拌,烘干,粉碎,收集30~70目粉末,按照15~20g/袋进行装袋,即得调料包A药包;
2)B调味包的制作方法:
a)将B调味包所包括的洋葱,茴香,鱼腥草,黑芝麻,桃仁,食盐混合,并于30~50℃进行发酵;
b)将发酵好的配料于铜锅中分次炒香,烘干,粉碎,收集30~80目颗粒,并按照15g~20/袋进行装袋,即得调料包B调味包。
5.如权利要求2所述一种药食兼用的调料包的制作方法所制作的调料包在烹饪领域的应用,具体应用于煲汤和火锅。
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