CN113521181A - 一种制川贝母饮片的配制组方及其制备方法 - Google Patents
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Abstract
本发明涉及一种蜜炙川贝母饮片的配制组方及其制备方法,将川贝母用蜂蜜、雪梨汁和水按照比例浸制处理后蜜制处理,所使用的川贝母40~100份,蜂蜜10~25份,雪梨汁30~75份,饮用水2~5份。其制作方法包括拣选、清洗、润制、蜜制、干燥等步骤。本发明能使川贝母高效地吸收蜂蜜和雪梨汁,提高蜜制效果,增强其对清热润肺、虚劳咳嗽、吐痰咯血、心胸郁结、肺痈、喉痹等治疗功效,同时也增强其抗氧化作用。本发明便于服用,蜜制后口感更好,药效更佳。本发明也保留了原料的天然营养,并充分利用了川贝母、蜂蜜、雪梨各自的优点,通过协同平衡调节作用,使该产品的营养更加全面,更适合当下各人群的使用。
Description
技术领域
本发明涉及制川贝母饮片的配制组方及其制备方法,属于食品及药品技术领域。
背景技术
川贝母是有代表性名贵的川产地道药材之一,具有清热润肺、虚劳咳嗽、吐痰咯血、心胸郁结、肺痈、喉痹的疗效,如川贝枇杷露、川贝止咳糖浆、蛇胆川贝液等 多种川贝母制剂,服用方便,疗效显著,深受市场欢迎;全国每年以川贝母配伍的处方数量很大,随着人们对保健食品和药膳认识的提高,以川贝母为原料的保健食品和药膳越来越被人们所重视和接纳,这些都需要大量的川贝母药材供应;目前,川贝母商品主要源于野生资源,据全国中药资源普查,川贝母主要分布在人口稀少、山大沟深、交通不便的青藏高原东部及舭邻的中、高山地区,川贝母市场求大于供的紧张局面难以缓解,商用的川贝母对生态条件要求较高,加之生长缓慢,市场需求量又大,常供不应求,因此,合理的使用川贝母,发挥其最大的使用价值也表现的尤为重要。基于此,本发明产品以川贝母为原料的制川贝母饮片的配制组方及其制备方法,通过科学的配伍、精准的生产工艺,将川贝母有效成份更好的提炼出来,也使川贝母的口感更好,同时结合蜂蜜和雪梨的优势,通过协同平衡促进作用,极大化地发挥川贝母的药用价值以及经济价值,同时,也间接的产生了显著的社会效益、经济效益和生态效益。
发明内容
一种制川贝母饮片的配制组方,按如下配方并以重量份配组:川贝母40~100份、蜂蜜10~25份、雪梨汁30~75份、饮用水2~5份,其制备方法如下:
a.选用大小匀称、品级优质的川贝母,进行筛选,剔除杂质,碎枝和霉变物,称取川贝母重量为40~100份备用;
b.按重量份取蜂蜜10~25份加比例饮用水2~5份拌匀,加热至沸腾,文火保持微沸状态,至用手捻之稍有黏性,色泽无明显变化,两指间尚无白丝出现,即得炼蜜,备用;
c.取雪梨汁30~75份,雪梨汁的制备主要将新鲜雪梨洗净后去核去皮,然后榨汁,再通过过滤所得;
d.将步骤b处理好的炼蜜和步c所得的雪梨汁混合拌料2小时至均匀,混炼蜜和雪梨汁质量比维持在3:10,制成雪梨嫩蜜混合液,备用;
e.将步骤d处理混合后的雪梨嫩蜜混合液与步骤1所得的川贝母,进行混合均匀搅拌1小时,雪梨嫩蜜混合液和川贝母质量比维持在1:1,制成混合液备用;
f.将步骤e所得的混合液热浸至液汁吸尽,温度控制在(温度40〜45 ℃) ,待用;
g.将步骤f所得的混合液,置入低温真空干燥箱,进行干燥,低温真空参数控制为:真空度0.001~0.07MPa,温度控制在50~55℃,干燥4~6小时后,即完成蜜炙川贝母饮片;本产品最终产品为粉末状,其剂型可以进一步成为超微细粉、颗粒剂、散剂、片剂、胶囊剂、冻干剂。
有益效果
按本发明的生产方法,能提高川贝母有效成份的溶出,大大的提高了川贝母的药用价值,添加使用蜂蜜和雪梨后,不仅能提升保留了原料的天然营养,而且充分利用了川贝母、蜂蜜和雪梨各自的优点,通过协同平衡调节作用,使该产品的营养更加全面,不仅治疗咳嗽、吐痰咯血、心胸郁结、肺痈、喉痹等多种治病,而且还有清心泻火、缓解躁扰不宁的功效,能够有效地提升抗氧化能力,避免受空气中水分子及微生物的影响,大大地提高产品的质量稳定性,通过蜂蜜和雪梨作为辅料,同时运用低温干燥法进行生产,这一炮制方法为将来川贝母的炮制方法的研究提供了新的借鉴。
具体实施方案
实施例一:
1、选用优质的川贝母,进行筛选,剔除杂质,碎枝和霉变物,称取川贝母重量为40份备用;
2、按重量份取蜂蜜10份加比例饮用水2份拌匀,加热至沸腾,文火保持微沸状态,至用手捻之稍有黏性,色泽无明显变化,两指间尚无白丝出现,即得炼蜜,备用;
3、取雪梨汁30份,雪梨汁的制备主要将新鲜雪梨洗净后去核去皮,然后榨汁,再通过过滤所得;
4、将步骤b处理好的炼蜜和步骤c所得的雪梨汁混合拌料2小时至均匀,混炼蜜和雪梨汁质量比维持在3:10,制成雪梨嫩蜜混合液,备用;
5、将步骤d处理混合后的雪梨嫩蜜混合液与步骤a所得的川贝母,进行混合均匀搅拌1小时,雪梨嫩蜜混合液和川贝母质量比维持在1:1,制成混合液备用;
6、将步骤e所得的混合液热浸至液汁吸尽,温度控制在(温度40〜45 ℃) ,待用;
7、将步骤f所得的混合液,置入低温真空干燥箱,进行干燥,低温真空参数控制为:真空度0.001~0.07MPa,温度控制在50~55℃,干燥4~6小时后,即完成蜜炙川贝母饮片。
实施例二:
1、选用优质的川贝母,进行筛选,剔除杂质,碎枝和霉变物,称取川贝母重量为80份备用;
2、按重量份取蜂蜜20份加比例饮用水4份拌匀,加热至沸腾,文火保持微沸状态,至用手捻之稍有黏性,色泽无明显变化,两指间尚无白丝出现,即得炼蜜,备用;
3、取雪梨汁60份,雪梨汁的制备主要将新鲜雪梨洗净后去核去皮,然后榨汁,再通过过滤所得;
4、将步骤b处理好的炼蜜和步骤c所得的雪梨汁混合拌料2小时至均匀,混炼蜜和雪梨汁质量比维持在3:10,制成雪梨嫩蜜混合液,备用;
5、将步骤d处理混合后的雪梨嫩蜜混合液与步骤a所得的川贝母,进行混合均匀搅拌1小时,雪梨嫩蜜混合液和川贝母质量比维持在1:1,制成混合液备用;
6、将步骤e所得的混合液热浸至液汁吸尽,温度控制在(温度40〜45 ℃) ,待用;
7、将步骤f所得的混合液,置入低温真空干燥箱,进行干燥,低温真空参数控制为:真空度0.001~0.07MPa,温度控制在50~55℃,干燥4~6小时后,即完成蜜炙川贝母饮片。
实施例三:
1、选用优质的川贝母,进行筛选,剔除杂质,碎枝和霉变物,称取川贝母重量为100份备用;
2、按重量份取蜂蜜25份加比例饮用水5份拌匀,加热至沸腾,文火保持微沸状态,至用手捻之稍有黏性,色泽无明显变化,两指间尚无白丝出现,即得炼蜜,备用;
3、取雪梨汁75份,雪梨汁的制备主要将新鲜雪梨洗净后去核去皮,然后榨汁,再通过过滤所得;
4、将步骤b处理好的炼蜜和步骤c所得的雪梨汁混合拌料2小时至均匀,混炼蜜和雪梨汁质量比维持在3:10,制成雪梨嫩蜜混合液,备用;
5、将步骤d处理混合后的雪梨嫩蜜混合液与步骤a所得的川贝母,进行混合均匀搅拌1小时,雪梨嫩蜜混合液和川贝母质量比维持在1:1,制成混合液备用;
6、将步骤e所得的混合液热浸至液汁吸尽,温度控制在(温度40〜45 ℃) ,待用;
7、将步骤f所得的混合液,置入低温真空干燥箱,进行干燥,低温真空参数控制为:真空度0.001~0.07MPa,温度控制在50~55℃,干燥4~6小时后,即完成蜜炙川贝母饮片。
Claims (1)
1.一种制川贝母饮片的配制组方,按如下配方并以重量份配组:川贝母40~100份、蜂蜜10~25份、雪梨汁30~75份、饮用水2~5份,其制备方法如下:
a.选用大小匀称、品级优质的川贝母,进行筛选,剔除杂质,碎枝和霉变物,称取川贝母重量为40~100份备用;
b.按重量份取蜂蜜10~25份加比例饮用水2~5份拌匀,加热至沸腾,文火保持微沸状态,至用手捻之稍有黏性,色泽无明显变化,两指间尚无白丝出现,即得炼蜜,备用;
c.取雪梨汁30~75份,雪梨汁的制备主要将新鲜雪梨洗净后去核去皮,然后榨汁,再通过过滤所得;
d.将步骤b处理好的炼蜜和步c所得的雪梨汁混合拌料2小时至均匀,混炼蜜和雪梨汁质量比维持在3:10,制成雪梨嫩蜜混合液,备用;
e.将步骤d处理混合后的雪梨嫩蜜混合液与步骤1所得的川贝母,进行混合均匀搅拌1小时,雪梨嫩蜜混合液和川贝母质量比维持在1:1,制成混合液备用;
f.将步骤e所得的混合液热浸至液汁吸尽,温度控制在(温度40〜45 ℃) ,待用;
g.将步骤f所得的混合液,置入低温真空干燥箱,进行干燥,低温真空参数控制为:真空度0.001~0.07MPa,温度控制在50~55℃,干燥4~6小时后,即完成蜜炙川贝母饮片;本产品最终产品为粉末状,其剂型可以进一步成为超微细粉、颗粒剂、散剂、片剂、胶囊剂、冻干剂。
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CN104147333A (zh) * | 2014-07-28 | 2014-11-19 | 四川藏域川贝生物研究中心有限公司 | 蜜制川贝母的配制组方及制备方法 |
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