CN111227242A - 复方葛花柚子解酒冲饮及其制作方法 - Google Patents
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Abstract
复方葛花柚子解酒冲饮及其制作方法；属于解酒保健品领域。本发明要解决现有解酒饮品存在加工时间长，成品率低，容易腐败等技术问题。本发明先将柚子果皮去除白色部分，用氯化钠溶液漂烫；整颗枳椇子粉碎，过筛，得到枳椇子粉；柚子果肉、黄冰糖加入漂烫处理后柚子果皮，混合拌匀，加热，之后恒温加热，加入枳椇子粉，葛花、木香、砂仁、茯苓、猪苓、人参、白术、白豆蔻、青皮、陈皮、神曲、干姜、和泽泻，搅拌后保温，加温加压，恒温加热。本发明方法时间短，整体最少耗时7.4h，成品率高，成品率高达100％，不易腐败，不加防腐剂情况下能保存6个月。
Description
技术领域
本发明属于解酒保健品领域。
背景技术
过量饮酒可造成人体肠黏膜的损伤及对肝脏功能损害，从而影响营养物质的消化、吸收和转运，严重时还可导致酒精性营养不良。
酒精对肝脏有直接的毒副作用，吸收入血的乙醇在肝内代谢，造成其氧化还原状态的变化，从而干扰脂类、糖类和蛋白质等营养物质的正常代谢，同时也影响肝脏的正常解毒功能。
传统加工方式是以川贝柠檬膏为例要用到隔水炖盅，必须用粤式隔水炖法，才能保持物质内的有效活性成份，并沉淀出杂质，杀灭有害细菌，充分释放出材料营养同时各材料间相互融合，产生有效作用。大多数选择隔水炖煮温度较低，导致加工时间长整体需要12-14h，成品率低，有效成分难以萃取，且在加工过程中由于会有冷凝水的进入，会使膏体稀释，浓度降低，容易腐败。
发明内容
本发明要解决现有解酒饮品存在加工时间长，成品率低，容易腐败等技术问题；而提供了复方葛花柚子解酒冲饮及其制作方法。
为解决上述技术问题，本发明中复方葛花柚子解酒冲饮按质量份数主要由下述原料制成：
柚子果肉2000份～2500份，柚子皮100份～150份，黄冰糖2000份～2500份，葛花30份～40份，木香5份～10份，砂仁10份～20份，茯苓10份～20份，猪苓10份～20份，人参10份～20份，白术10份～20份，白豆蔻10份～20份，青皮10份～20份，陈皮10份～20份，枳椇子20份～30份，神曲10份～20份，干姜10份～20份，和泽泻10份～20份；具体制作方法如下：
步骤一、将柚子果皮去除白色部分，用质量浓度为5％～10％的氯化钠溶液漂烫1min～5min；
步骤二、整颗枳椇子粉碎，过50目筛，得到枳椇子粉；
步骤三、柚子果肉、黄冰糖加入步骤一处理后的果皮，混合拌匀，在压力为120kPa～150kPa，105℃～110℃下加热30分钟～60分钟，之后90℃～95℃下恒温加热3h～6h，加入步骤二处理后的枳椇子粉，葛花、木香、砂仁、茯苓、猪苓、人参、白术、白豆蔻、青皮、陈皮、神曲、干姜、和泽泻，搅拌3min～5min，90℃～95℃下保温1h～3h，加温加压，在压力为120kPa～150kPa，105℃～110℃下加热10min～30min，之后90℃～95℃恒温加热3h～6h。
服用方法：取本申请膏方加热水冲调成质量浓度20％的溶液，服用即可，单次用量不低于200ml。
本发明的有益效果：
本发明复方用于解酒和缓解宿醉，同时还具有帮助消化的功能。本发明通过快速软化分解柚子皮肉中的纤维，使柚子皮中所含柚皮甙、新橙皮甙等成分充分溶解于糖浆中，通过二次加药，确保药效高效提取，同时不因过长时间高温加热而损失有效成分。枳椇子因其坚硬外壳有效成分不利于提取，在加工过程中通过粉碎方式有效萃取。
本发明方法时间短，整体最少耗时7.4h，成品率高，成品率高达100％，不易腐败，不加防腐剂情况下能保存6个月，采用冷藏方法保存，注意密封清洁保存。
具体实施方式
实施例1、本实施例中复方葛花柚子解酒冲饮是由下述原料制成：
其中制作方法如下：
步骤一、将柚子果皮去除白色部分，用质量浓度为5％的氯化钠溶液漂烫1min；
一、整颗枳椇子粉碎，过50目筛，得到枳椇子粉；
二、柚子果肉、黄冰糖加入步骤一处理后的果皮，混合拌匀，在压力为120kPa，105℃下加热30分钟，之后90℃下恒温加热3h，加入步骤二处理后的枳椇子粉，葛花、木香、砂仁、茯苓、猪苓、人参、白术、白豆蔻、青皮、陈皮、神曲、干姜、和泽泻，搅拌3min，90℃下保温1h，加温加压，在压力为120kPa，105℃下加热10min，之后90℃恒温加热3h；得到成品膏。
采用下述实验验证效果
实验材料
试验动物为实验室小鼠-C57BL/6，雄性，体重16-21g。
42°牛栏山二锅头，去离子水。
受试药物为复方葛花柚子解酒冲饮，对照采用蔗糖溶液，和中药组两种对照
受试药物溶液制备：将本品充分溶解于去离子水中，冲调制成为30％浓度溶液。
蔗糖溶液制备：将蔗糖充分溶解于去离子水中，制备成浓度为30％的蔗糖水。
中药组溶液制备：本品中药采用葛花30份、木香5份、砂仁10份、茯苓10份、猪苓10份、人参10份、白术10份、白豆蔻10份、青皮10份、陈皮10份、神曲10份、干姜10份、泽泻10份。煎水浓缩，制成30％浓度溶液。制成中药组合物对照组。
试验例：
取40只小鼠，随机分成正常对照组、受试药物组、蔗糖组、复方中药组(葛花30份、木香5份、砂仁10份、茯苓10份、猪苓10份、人参10份、白术10份、白豆蔻10份、青皮10份、陈皮10份、神曲10份、干姜10份、泽泻10份。煎水浓缩，制成30％浓度溶液。)，共4组，每组10只小鼠。实验动物饮食饮水正常。对4组小鼠进行灌胃牛栏山二锅头0.3g。8小时后对各组分别用制剂2ml灌胃，除对照组灌水外其他均灌制备好的溶液。通过检测小鼠血液中乙醇浓度和观察1小时内进食状况来判断各组分对解酒的影响。
由表1可知，与正常对照组比较，受试冲剂组在降低血液乙醇浓度，和酒后恢复正常生理进食数量有明显改善。蔗糖溶液组也具有一定的降低血液乙醇浓度的效果，但不明显，对恢复正常生理进食效果甚微。中药配方组，对降低血液中乙醇浓度有比较明显的作用，但低于受试冲剂组，对恢复进食效果不太明显，。这表明本申请的受试冲剂在解酒效果明显的同时，对快速恢复正常生理进食是有显著功效的。本申请的受试冲剂在快速恢复正常生理进食欲的功效方面，是普通中药配方组无法相比的。
Claims (6)
1.复方葛花柚子解酒冲饮，其特征在于复方葛花柚子解酒冲饮按质量份数主要由下述原料制成：
柚子果肉2000份～2500份，柚子皮100份～150份，黄冰糖2000份～2500份，葛花30份～40份，木香5份～10份，砂仁10份～20份，茯苓10份～20份，猪苓10份～20份，人参10份～20份，白术10份～20份，白豆蔻10份～20份，青皮10份～20份，陈皮10份～20份，枳椇子20份～30份，神曲10份～20份，干姜10份～20份，和泽泻10份～20份。
2.复方葛花柚子解酒冲饮，其特征在于复方葛花柚子解酒冲饮按质量份数主要由下述原料制成：
柚子果肉2000份，柚子皮100份，黄冰糖2000份，葛花30份，木香5份，砂仁10份，茯苓10份，猪苓10份，人参10份，白术10份，白豆蔻10份，青皮10份，陈皮10份，枳椇子20份，神曲10份，干姜10份，和泽泻10份。
3.如权利要求1或2所述复方葛花柚子解酒冲饮的制作方法，其特征在于所述制作方法如下：
一、将柚子果皮去除白色部分，用质量浓度为5％～10％的氯化钠溶液漂烫1min～5min；
二、整颗枳椇子粉碎，过筛，得到枳椇子粉；
三、柚子果肉、黄冰糖加入步骤一处理后的果皮，混合拌匀，在压力为120kPa～150kPa，105℃～110℃下加热30分钟～60分钟，之后90℃～95℃下恒温加热3h～6h，加入步骤二处理后的枳椇子粉，葛花、木香、砂仁、茯苓、猪苓、人参、白术、白豆蔻、青皮、陈皮、神曲、干姜、和泽泻，搅拌3min～5min，90℃～95℃下保温1h～3h，加温加压，在压力为120kPa～150kPa，105℃～110℃下加热10min～30min，之后90℃～95℃恒温加热3h～6h。
4.根据权利要求3所述复方葛花柚子解酒冲饮的制作方法，其特征在于步骤一中用质量浓度为5％的氯化钠溶液漂烫1min。
5.根据权利要求3所述复方葛花柚子解酒冲饮的制作方法，其特征在于步骤二中过50目筛。
6.根据权利要求3所述复方葛花柚子解酒冲饮的制作方法，其特征在于步骤三中在压力为120kPa，105℃下加热30分钟，之后90℃下恒温加热3h，加入步骤二处理后的枳椇子粉，葛花、木香、砂仁、茯苓、猪苓、人参、白术、白豆蔻、青皮、陈皮、神曲、干姜、和泽泻，搅拌3min，90℃下保温1h，加温加压，在压力为120kPa，105℃下加热10min，之后90℃恒温加热3h。
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