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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