CN113908175B - 一种去除腥臭味的脾肾两助丸及其生产工艺 - Google Patents
一种去除腥臭味的脾肾两助丸及其生产工艺 Download PDFInfo
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- CN113908175B CN113908175B CN202111226721.0A CN202111226721A CN113908175B CN 113908175 B CN113908175 B CN 113908175B CN 202111226721 A CN202111226721 A CN 202111226721A CN 113908175 B CN113908175 B CN 113908175B
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- kidney
- spleen
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Abstract
本发明公开了一种去除腥臭味的脾肾两助丸及其生产工艺,属于中医药技术领域。该生产工艺,包括如下要点:预处理土鳖虫时用流动水清洗;再将方剂中的一部分盐小茴香与清洗后的土鳖虫混合灭菌,另一部分盐小茴香单独灭菌,土鳖虫的腥臭味明显减轻,小茴香口味较柔和,风味得到显著改善。控制药品干燥的温度和时间,尽可能保留小茴香中的有效成分和呈香物质;控制炼蜜程度,保证药蜜质量比为10:13,保证炼蜜的水分含量在20%~22%之间。这样的脾肾两助丸成品土鳖虫的腥臭味大大减少,更容易入口;同时药效成分损失较低,且药丸软硬适中、不易变形、甜度适中,咀嚼后易吞咽,口感得到明显的提升。
Description
技术领域
本发明涉及中医药技术,具体为一种去除腥臭味的脾肾两助丸及其生产工艺。
背景技术
脾肾两助丸由明末清初名医傅山创制,由党参、白术、鸡内金(炒)、川芎、山茱萸、补骨脂等30味中药材组成,具有补脾益气、滋补肝肾的功效,本品为黑褐色大蜜丸,味甜微酸,常用于脾肾虚弱而致的肢体倦怠,气虚无力,不思饮食,胃脘痞闷,腰膝疲软,梦遗滑精,头晕耳鸣。根据临床用药反馈,由于其中含有鸡内金、土鳖虫等动物药,不少患者对其腥臭味无法接受,甚至造成呕吐。
脾肾两助丸中的动物药材包括土鳖虫和鸡内金。鸡内金为雉科动物家鸡的干燥沙囊内壁。杀鸡后,取出鸡肫,立即剥下内壁,洗净,干燥。气微腥,味微苦,鸡内金经炒制后其腥气大幅降低,对口感影响不大;土鳖虫为鳖蠊科昆虫地鳖或冀地鳖的雌虫干燥体。捕捉后,置沸水中烫死,晒干或烘干。气腥臭,味微咸,因此土鳖虫是脾肾两助丸成品腥味的主要来源。
传统的动物药腥臭味的掩盖主要有炮制法,它以中医药理论为指导,根据药材自身的性质及临床用药需求,常采用酒炙、醋炙、麸炒等方法加以炮制,可矫正药材的特殊气味及不良口感,同时具有减毒、增效的作用,同时具有减毒、增效的作用。传统的炮制方法对去腥矫臭有一定作用,但对于腥臭气味较重的动物药效果不佳。
因此,掩盖土鳖虫的腥臭气味,提升脾肾两助丸的口感,提高患者服药顺应性是目前急需解决的问题。
发明内容
本发明提供一种去除腥臭味的脾肾两助丸及其生产工艺,解决了当前脾肾两助丸工艺技术造成的成品腥臭味强烈,影响患者服用的问题。
为了解决上述技术问题,本发明提供的技术方案为:一种去除腥臭味的脾肾两助丸,经过以下方式处理获得:方剂中的土鳖虫在入药前用水冲洗,取50%~75%质量份的盐小茴香与土鳖虫混合,另有25%~50%质量份的盐小茴香,两组分别灭菌后与方剂中的其他原料混合。
还提供了一种去除腥臭味的脾肾两助丸的生产工艺,以获得去除腥臭味的脾肾两助丸,包括如下操作:
将鸡内金清炒后入药,用流动水清洗土鳖虫;方剂中的盐小茴香用量的50%~75%质量份与清洗后的土鳖虫混合灭菌,剩余25%~50%质量份的盐小茴香单独灭菌;将经过上述处理的鸡内金、土鳖虫和盐小茴香混合,再加入方剂中剩余的其他原料,制成饮片后摊薄,进行4~6小时的干燥处理,将干燥温度控制在60℃~80℃;保证药蜜质量比控制在10:12~10:13,且炼蜜中的水分含量为20%~22%。
脾肾两助丸中产生腥臭味的源头主要是动物药,对于鸡内金和土鳖虫单独进行处理更加有针对性。采用炒制操作、清洗以及用药方中本来就含有的小茴香进行处理,对于药物有效成分的影响可以降至较小的程度,而且操作较为简单,无需增加过多的制造成本。同时,在后续的干燥处理和炼蜜过程进一步有针对性地对影响药丸软硬的水分含量进行控制,从而让药丸的丸体结构疏松、食用时不粘牙。
优选的,流动水对土鳖虫的冲洗时间为10分钟。控制对土鳖虫的冲洗时间一方面是为了保证土鳖虫清洗干净,防止其上的杂物影响最终制成药丸的口感,另一方面冲洗时间不宜过长,保证土鳖虫本身药效成分流失程度较低。
灭菌过程中,方剂中盐小茴香用量的三分之二重量份与土鳖虫混合,剩下的三分之一重量份的盐小茴香单独灭菌。小茴香本身有特异芳香气,味辛、温,归肝、肾、脾、胃经;能散寒止痛,理气中和,温肾暖肝。所含挥发油茴香醚、小茴香酮等,能增强胃肠运动,促进气体排出,减轻疼痛。在肉制品的加工中主要起去异味、调香、防腐作用。用脾肾两助丸处方中的药材小茴香,将部分盐小茴香和土鳖虫放在一起灭菌和干燥,使小茴香的特殊香气在加热过程中渗透、扩散,起到对土鳖虫除腥祛味的功效。另一部分仍保持原方中的盐炒处理并单独灭菌,保证了其温阳驱寒的作用,对整体的药效影响较小。
将干燥后的药粉分批、分次通过不同目数的筛选,保留小目数的药粉颗粒与大目数的药粉颗粒混合。具体地,先取制备出的重量份90%~95%以上的药粉过筛得到目数较大的颗粒,再将该部分与剩余未过筛的混合选用目数较小的筛分装置进行过筛,得到颗粒目数混合的药粉。这样的过筛方式既可以让少量的粗颗粒保留,起到支撑药丸的作用,同时大部分仍是细颗粒的药粉保证了药丸的口感,让患者容易服用。
进一步地,通过光电折射仪对炼蜜的水分进行观察和控制炼蜜程度。让操作人员可以精确地得知并记录蜂蜜中的水分含量,便于调整药丸的甜度和口感,达到更适合入口的配比。
进一步地,脾肾两助丸中土鳖虫的腥臭味采用臭味等级描述法。臭味感官评价方法包括臭味强度指标法(OII)、臭阈值法(TON)、臭味层次分析法(FPA)、臭味等级描述法(FRA)。使用FRA法在进行评价时,由若干名经过筛选及培训的评价人员组成评价小组,嗅闻并口尝样品,根据腥臭味强度进行打分。通常,分数越高表明腥臭味越明显。感官评价法虽然主观性较强、个体差异大、味觉敏感度易受环境及心理健康等因素影响,但是通过真人的感官评价臭味程度更加便捷高效,且能够更直接地反应结果,较容易适用于实际的测试过程。
在脾肾两助丸的制作过程中,先对鸡内金进行处理,通过炒制使其腥味去除。再将所需的土鳖虫用流动的清水持续冲洗十分钟,之后,将方剂中所需的盐小茴香分为两部分,一部分与清洗过的土鳖虫混合,做灭菌处理;另一部分则单独灭菌。经过上述处理后再与药方中其他27种原料混合,磨成药粉。过筛时先留出部分,剩余的过筛得到目数较大的细粉,再混合细粉和未过筛的药粉,全部通过小目数的筛选,得到大、小颗粒混合的药粉后制成饮片。适当干燥后,按照药蜜质量比10:12~10:13的比例混入蜂蜜炼制,制成药丸。
与现有技术相比,本发明的实质性特点在于:
(1)巧妙地运用原本处方中的药材进行矫味和不良气味遮盖,流动水对于土鳖虫持续冲洗,并用部分盐小茴香与土鳖虫混合灭菌,有效地掩盖了土鳖虫本身的腥臭味,同时仍留有部分盐小茴香单独灭菌,药丸仍能够实现其温阳补虚的作用,工艺简单且对药性影响较小;
(2)将原料分部分、分多次过筛,得到粗、细混合的药粉,既保证了药丸的硬度,又保留了细颗粒带来的柔软口感,显著提高了服用者的服用体验;
(3)通过光电折射仪较为精准地控制炼蜜过程中的水分含量和药蜜比,从而得到较为准确的口感佳、患者顺应性好的配比,使产品质量的稳定性提高,便于批量生产。
具体实施方式
下面将对本发明的技术方案进行清楚、完整地描述,显然,所描述的实施例是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
除非另有说明,本发明中所采用的百分数均为重量百分数。
实施例1
一种去除腥臭味的脾肾两助丸的生产工艺,处理制作脾肾两助丸所需的鸡内金、土鳖虫,将鸡内金炒制,土鳖虫先用流动水冲洗十分钟,在80℃的环境中干燥两小时;然后将制作脾肾两助丸的全部盐小茴香分成两部分,占重量份三分之二的盐小茴香与清洗后的土鳖虫混合,进行湿热灭菌,而占重量份三分之一的盐小茴香单独进行湿热灭菌,之后将这两部分与炒制的鸡内金以及其他27味药混合研磨成药粉,制成饮片后摊薄作干燥处理。此时,饮片的小茴香味浓且柔和,土鳖虫的腥臭味明显减轻。
干燥温度控制在60℃,干燥五个小时后将饮片过筛、加入蜂蜜炼制成丸。具体地,取95%以上重量份的药粉通过目数为100的筛分装置,再将这部分目数100的药粉颗粒与剩下的小于等于5%重量份未过筛的药粉混合,通过目数为80的筛分装置。
得到80目与100目混合的药粉后加入含水量在22%的蜂蜜,使药蜜质量比控制在10:13,最终制成大蜜丸。
实施例2
一种去除腥臭味的脾肾两助丸的生产工艺,处理制作脾肾两助丸所需的鸡内金、土鳖虫,将鸡内金炒制;然后将制作脾肾两助丸的全部小茴香分成两部分,其中占重量份三分之一的盐小茴香单独进行湿热灭菌,占重量份三分之二的小茴香与清洗后的土鳖虫混合后进行湿热灭菌,之后将这两部分与炒制的鸡内金以及其他27味药混合研磨成药粉,制成饮片后摊薄作干燥处理。
干燥温度控制在60℃,干燥五个小时后将饮片过筛、加入蜂蜜炼制成丸。具体地,取95%以上重量份的药粉通过目数为100的筛分装置,再将这部分目数100的药粉颗粒与剩下的小于等于5%重量份未过筛的药粉混合,通过目数为80的筛分装置。
得到80目与100目混合的药粉后加入含水量在22%的蜂蜜,使药蜜质量比控制在10:13,最终制成大蜜丸。
实施例3
一种去除腥臭味的脾肾两助丸的生产工艺,处理制作脾肾两助丸所需的鸡内金、土鳖虫,将鸡内金炒制,土鳖虫先用流动水冲洗十分钟,在80℃的环境中干燥两个小时;然后将制作脾肾两助丸的全部小茴香分成两部分,其中占重量份三分之一的盐小茴香不做灭菌处理,占重量份三分之二的盐小茴香与清洗、干燥后的土鳖虫混合后湿热灭菌,之后将这两部分与炒制的鸡内金以及其他27味药混合研磨成药粉,制成饮片后摊薄作干燥处理。
干燥温度控制在60℃,干燥五个小时后将饮片过筛、加入蜂蜜炼制成丸。具体地,取95%以上重量份的药粉通过目数为100的筛分装置,再将这部分目数100的药粉颗粒与剩下的小于等于5%重量份未过筛的药粉混合,通过目数为80的筛分装置。
得到80目与100目混合的药粉后加入含水量在22%的蜂蜜,使药蜜质量比控制在10:12,最终制成大蜜丸。
实施例4
一种去除腥臭味的脾肾两助丸的生产工艺,处理制作脾肾两助丸所需的鸡内金、土鳖虫,将鸡内金炒制,土鳖虫先用流动水冲洗十分钟,在80℃的环境中干燥两个小时;然后将制作脾肾两助丸所需的盐小茴香全部和土鳖虫混合后进行湿热灭菌,之后再与炒制的鸡内金以及其他27味药混合研磨成药粉,制成饮片后摊薄作干燥处理。
干燥温度控制在60℃,干燥五个小时后将饮片过筛、加入蜂蜜炼制成丸。具体地,取95%以上重量份的药粉通过目数为100的筛分装置,再将这部分100目的药粉颗粒与剩下的小于等于5%重量份未过筛的药粉混合,通过目数为80的筛分装置。
得到80目与100目混合的药粉后加入含水量在22%的蜂蜜,使药蜜质量比控制在10:12,最终制成大蜜丸。
实施例5
一种去除腥臭味的脾肾两助丸的生产工艺,处理制作脾肾两助丸所需的鸡内金、土鳖虫,将鸡内金炒制,土鳖虫先用流动水冲洗十分钟,在80℃的环境中干燥两个小时;然后将制作脾肾两助丸所需的盐小茴香和土鳖虫混合后进行湿热灭菌,之后再与炒制的鸡内金以及其他27味药混合研磨成药粉,制成饮片后摊薄作干燥处理。
干燥温度控制在80℃,干燥十个小时后将饮片全部通过150目的8号药典筛、加入含水量在21%的蜂蜜,使药蜜质量比控制在10:11,最终制成大蜜丸。
实施例6
一种去除腥臭味的脾肾两助丸的生产工艺,处理制作脾肾两助丸所需的鸡内金、土鳖虫,将鸡内金炒制;然后将制作脾肾两助丸所需的盐小茴香全部和土鳖虫混合后进行湿热灭菌,之后再与炒制的鸡内金以及其他27味药混合研磨成药粉,制成饮片后摊薄作干燥处理。
干燥温度控制在80℃,干燥四个小时后将饮片全部通过150目的8号药典筛、加入含水量在21%的蜂蜜,使药蜜质量比控制在10:11,最终制成大蜜丸。
实施例7
一种去除腥臭味的脾肾两助丸的生产工艺,处理制作脾肾两助丸所需的鸡内金、土鳖虫,将鸡内金炒制,土鳖虫先用乙醇蒸气灭菌;然后将制作脾肾两助丸所需的盐小茴香进行湿热灭菌,之后将这两部分与炒制的鸡内金以及其他27味药混合研磨成药粉,制成饮片后摊薄作干燥处理。
干燥温度控制在80℃,干燥四个小时后将饮片全部通过150目的8号药典筛、加入含水量在20%的蜂蜜,使药蜜质量比控制在10:14,最终制成大蜜丸。
实施例8
一种去除腥臭味的脾肾两助丸的生产工艺,处理制作脾肾两助丸所需的鸡内金、土鳖虫,将鸡内金炒制,土鳖虫先湿热灭菌;然后将制作脾肾两助丸所需的盐小茴香全部进行湿热灭菌,之后将这两部分与炒制的鸡内金以及其他27味药混合研磨成药粉,制成饮片后摊薄作干燥处理。
干燥温度控制在60℃,干燥八个小时后将饮片全部通过150目的8号药典筛、加入含水量在20%的蜂蜜,使药蜜质量比控制在10:14,最终制成大蜜丸。
采用臭味登记描述法对经过上述实施例处理得到的药物进行评价:土鳖虫预处理过程中,流动水清洗对土鳖虫腥臭味的减弱有较为明显的作用,小茴香的特殊香气对土鳖虫的腥臭味有较好的压制作用,为保留最佳药效及口感。
在灭菌过程中,将土鳖虫和盐小茴香混合后灭菌,能够有效减轻土鳖虫的腥臭味。进一步,将2/3重量份的小茴香与土鳖虫混合灭菌,1/3重量份的盐炒小茴香单独灭菌,土鳖虫的腥臭味明显减轻,同时小茴香味较柔和,产品风味得到显著的改善。如选择1/3重量份的盐炒小茴香不灭菌,则小茴香味显得过重,且不灭菌的情况可能导致成品的微生物检查不合格。
另外,灭菌后的干燥温度对产品的风味影响也较大。小茴香的呈香物质大部分为挥发性成分,对温度较为敏感,若在干燥阶段升高干燥温度,对小茴香呈香物质的破坏较大,致使土鳖虫的腥臭味更加突出。因此针对土鳖虫和小茴香的干燥,须严格控制干燥温度和时间。
在服用的口感方面,药粉粉碎细度对脾肾两助丸的丸体质构有较大的影响。药粉越细,丸体口感越细腻;但同时导致丸体质构越致密,丸体延展性好,吃蜜量就越多,大蜜丸成品越软,入口咀嚼后易粘牙,咀嚼过程中不易吞咽,导致药丸在口中停留时间长,给患者带来的不愉快感增强。
制作大蜜丸所用蜂蜜必须经过炼制方能使用,炼蜜的目的是去除部分水分,除去杂质,破坏酵素,杀死微生物和增强黏合力等。制作大蜜丸时炼蜜的添加量直接影响丸体的软硬度和口感,炼蜜的使用量越大,丸体越软、蜜丸甜度越大,适当增加炼蜜量能够改善蜜丸的粗糙感,丸体入口较细腻;但添加的炼蜜量过多时,丸体过软、不成型,生产中容易粘机器。
综上所述,在药材预处理阶段对土鳖虫增加流动水清洗10分钟、80℃干燥两小时的工序;将土鳖虫与2/3重量份的小茴香混合后,进行湿热灭菌,1/3重量份的盐炒小茴香单独进行湿热灭菌;在干燥阶段,将灭菌后的饮片摊薄,温度控制在60℃,保证饮片干透的情况下,尽量缩短干燥时间至五小时。
再将药粉以“95%质量份以上过100目的6号药典筛且全部通过80目的5号药典筛”为最佳的粉碎细度。在此条件下制备的大蜜丸,丸体质构疏松,入口后口感略显粗糙,不粘牙,咀嚼中易吞咽,好评度高。
炼蜜时,脾肾两助丸用水分含量为22%的嫩蜜制作,控制药蜜质量比以10:13为最佳。
经过上述工艺制成的脾肾两助丸,土鳖虫的腥臭味明显减轻,同时小茴香的味道较为柔和,产品味道得到显著的改善,利于患者服用;丸体结构稳定,黏度、硬度和甜味适中,口感佳,不易变形;丸体不粘手或者粘牙,掰开后断面呈沙质,易于吞咽。
最后应说明的是:以上实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述各实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述实施例所记载的技术方案进行修改,或者对其中部分或者全部技术特征进行等同替换;而这些修改或者替换,并不使相应技术方案的本质脱离本发明实施例技术方案的范围。
Claims (2)
1.一种去除腥臭味的脾肾两助丸的生产方法,包括如下操作:
将鸡内金清炒后入药,用流动水清洗土鳖虫,80℃干燥两小时,其中流动水对土鳖虫的冲洗时间为10分钟;
方剂中的盐小茴香用量的三分之二重量份与清洗后的土鳖虫混合湿热灭菌,剩余的三分之一重量份的盐小茴香单独湿热灭菌;
将经过上述处理的鸡内金、土鳖虫、盐小茴,以及方剂中其他27味药,混合研磨成药粉,制成饮片后摊薄,在60℃~ 80℃进行4 ~ 6小时的干燥处理,将干燥后的药粉分批、分次通过不同目数的筛选,保留小目数的药粉颗粒与大目数的药粉颗粒,混合后加入蜂蜜炼制成丸,保证药蜜质量比控制在10:12 ~ 10:13,且炼蜜中的水分含量为20% ~ 22%。
2.根据权利要求1所述的生产方法,其特征在于:通过光电折射仪对炼蜜的水分进行观察和控制炼蜜程度。
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