CN114042047A - 一种鹿茸超微冻干粉的制备方法 - Google Patents
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Abstract
本发明属于鹿茸保健品技术领域,具体涉及一种鹿茸超微冻干粉的制备方法,该方法采用清洗、速冻干、自然解冻、切片、浸泡液、自然晾干、真空低温干燥后进行粉碎,本发明一改传统鹿茸的煮水、烘烤、晾晒等方法,采用冷冻干燥,超微粉碎等现代工艺,去腥、降燥等前处理加工工艺,使鹿茸最大限度的保持营养成分,既便于服用,又利于消化和吸收,特别是对鹿茸的燥性予以改善,使它的功效更加平和而不至药性走偏,使鹿茸的使用更加安全、可靠。
Description
技术领域
本发明属于鹿茸保健品技术领域,具体涉及一种鹿茸超微冻干粉的制备方法。
背景技术
鹿茸是名贵中药材,《中国药典》记载的具有温补功能的滋补品,临床应用已有几千年的历史,古今中医药典籍中均有广泛配方入药或单用的记载,现代研究也发现其独特的临床应用功效,对于人体抗衰老、增强免疫力、抗疲劳、抗辐射、抗突变均有很好的作用,特别是现代研究揭示了其治疗各种贫血,特别是再生障碍性贫血,治疗风湿类风湿、冠心病、虚寒型胃肠炎,男性阳痿、早泄,女性宫冷不孕症等诸多疾病的功效原理,现代研究不断发现鹿茸的新功效,如改善微循环等,鹿茸的研究和鹿产品开发有着十分重要的意义。
因现代人所处的生产生活环境已发生了根本性变化,原有的虚寒性体质人群大幅减少,而新的如缺铁性贫血、再生障碍性贫血、高血压、高血糖等病不断增加。人体凉热平衡也有变化,古代人需要温补的人群较大,而现代人需滋阴补肾者较多,如糖尿病。所以对于鹿茸的炮制加工工艺,也要相应地重新研究,需要不断创新炮制加工方法,以准确应对现代人体质和疾病变化的新形势。在这个思路下,我们经过二十多年的研究,反复试验,人体临床试验证明,鹿茸炮制工艺应做创新性改进,这是本发明的初衷。
本发明是通过对鹿茸进行去腥味、降燥性,并降低炮制加工中的营养损失,增强滋补功能,有利于规范化操作等方面思考设计,使炮制加工工艺有所改进,使鹿茸药性趋于平和,燥性有所降低,使人体食用时不至于上火,防止药性走偏,同时也有利于服用和消化吸收。
发明内容
针对上述现有技术中存在的问题及不足,本发明提供一种鹿茸超微冻干粉的制备方法。
为实现上述目的,本发明提供如下技术方案:
一种鹿茸超微冻干粉的制备方法,该方法按照下述步骤进行:
步骤1:将采取的的鲜鹿茸用30-40℃的水清洗,再用20-30℃的碳酸氢钠溶液清洗鲜鹿茸,后用10℃的清水冲洗约鲜鹿茸5分钟后悬挂晾干鲜鹿茸表面水分;
步骤2:将步骤1中晾干的鲜鹿茸在-30至-25℃温度下速冻库里速冻,速冻库冷冻24-48小时后,移至-25℃温度下的冷藏库中;
步骤3:将步骤2中冷藏库中的鲜鹿茸取出后,用酒精灯燎去鲜鹿茸茸体表面 的绒毛并清洗,再移至切片车间,在室温下自然解冻4-8小时;
步骤4:将步骤3中室温下自然解冻至半冷冻状态下的鲜鹿茸在切片机上切片,并随时将鹿茸切片移送到冻干车间进行冻干38-45小时,鹿茸切片含水量控制在10%以内,将鹿茸切片装包密封待用;
步骤5:将黄精100g、玉竹100g、槐米100g、栀子100g、白芷100、花椒200g加水100L煎煮2小时,虑出汤液,澄清、过滤后成浸泡液待用;
步骤6:将步骤4中冻干密封好的鹿茸切片浸入步骤5中的浸泡液中,在6-20℃温度下浸泡8小时后取出,将鹿茸切片放在离心机上进行脱水,脱水后自然晾干2小时;
步骤7:将步骤6中晾干后的鹿茸切片放置在真空低温干燥机上干燥,鹿茸切片含水量在12%以内;
步骤8:将步骤7中干燥后的鹿茸切片,直接移至超微粉碎车间进行粉碎后包装,即成。
进一步的,所述步骤2中,冷冻时鲜鹿茸锯口朝上,茸头朝下,以免茸血从锯口流出。
进一步的,所述步骤7中真空低温干燥机的温度为60-70℃。
与现有技术相比,本发明的有益效果是:
本发明一改传统鹿茸的煮水、烘烤、晾晒等方法,采用冷冻干燥,超微粉碎等现代工艺,去腥、降燥等前处理加工工艺,使鹿茸最大限度的保持营养成分,既便于服用,又利于消化和吸收,特别是对鹿茸的燥性予以改善,使它的功效更加平和而不至药性走偏,使鹿茸的使用更加安全、可靠。
具体实施方式
下面结合具体实施方式对本发明进行详细说明。
实施例1
一种鹿茸超微冻干粉的制备方法,该方法按照下述步骤进行:
步骤1:将采取的的鲜鹿茸用30℃的水清洗,再用20℃的碳酸氢钠溶液清洗鲜鹿茸,后用10℃的清水冲洗约鲜鹿茸5分钟后悬挂晾干鲜鹿茸表面水分;
步骤2:将步骤1中晾干的鲜鹿茸在-30℃温度下速冻库里速冻,冷冻时鲜鹿茸锯口朝上,茸头朝下,以免茸血从锯口流出,速冻库冷冻24小时后,移至-25℃温度下的冷藏库中;
步骤3:将步骤2中冷藏库中的鲜鹿茸取出后,用酒精灯燎去鲜鹿茸茸体表面 的绒毛并清洗,再移至切片车间,在室温下自然解冻4小时;
步骤4:将步骤3中室温下自然解冻至半冷冻状态下的鲜鹿茸在切片机上切片,并随时将鹿茸切片移送到冻干车间进行冻干38小时,鹿茸切片含水量控制在10%以内,将鹿茸切片装包密封待用;
步骤5:将黄精100g、玉竹100g、槐米100g、栀子100g、白芷100、花椒200g加水100L煎煮2小时,虑出汤液,澄清、过滤后成浸泡液待用;
步骤6:将步骤4中冻干密封好的鹿茸切片浸入步骤5中的浸泡液中,在6℃温度下浸泡8小时后取出,将鹿茸切片放在离心机上进行脱水,脱水后自然晾干2小时;
步骤7:将步骤6中晾干后的鹿茸切片放置在60℃真空低温干燥机上干燥,鹿茸切片含水量在12%以内;
步骤8:将步骤7中干燥后的鹿茸切片,直接移至超微粉碎车间进行粉碎后包装,即成。
实施例2
一种鹿茸超微冻干粉的制备方法,该方法按照下述步骤进行:
步骤1:将采取的的鲜鹿茸用35℃的水清洗,再用25℃的碳酸氢钠溶液清洗鲜鹿茸,后用10℃的清水冲洗约鲜鹿茸5分钟后悬挂晾干鲜鹿茸表面水分;
步骤2:将步骤1中晾干的鲜鹿茸在-28℃温度下速冻库里速冻,冷冻时鲜鹿茸锯口朝上,茸头朝下,以免茸血从锯口流出,速冻库冷冻35小时后,移至-25℃温度下的冷藏库中;
步骤3:将步骤2中冷藏库中的鲜鹿茸取出后,用酒精灯燎去鲜鹿茸茸体表面 的绒毛并清洗,再移至切片车间,在室温下自然解冻6小时;
步骤4:将步骤3中室温下自然解冻至半冷冻状态下的鲜鹿茸在切片机上切片,并随时将鹿茸切片移送到冻干车间进行冻干40小时,鹿茸切片含水量控制在10%以内,将鹿茸切片装包密封待用;
步骤5:将黄精100g、玉竹100g、槐米100g、栀子100g、白芷100、花椒200g加水100L煎煮2小时,虑出汤液,澄清、过滤后成浸泡液待用;
步骤6:将步骤4中冻干密封好的鹿茸切片浸入步骤5中的浸泡液中,在17℃温度下浸泡8小时后取出,将鹿茸切片放在离心机上进行脱水,脱水后自然晾干2小时;
步骤7:将步骤6中晾干后的鹿茸切片放置在65℃真空低温干燥机上干燥,鹿茸切片含水量在12%以内;
步骤8:将步骤7中干燥后的鹿茸切片,直接移至超微粉碎车间进行粉碎后包装,即成。
实施例3
一种鹿茸超微冻干粉的制备方法,该方法按照下述步骤进行:
步骤1:将采取的的鲜鹿茸用40℃的水清洗,再用30℃的碳酸氢钠溶液清洗鲜鹿茸,后用10℃的清水冲洗约鲜鹿茸5分钟后悬挂晾干鲜鹿茸表面水分;
步骤2:将步骤1中晾干的鲜鹿茸在-25℃温度下速冻库里速冻,冷冻时鲜鹿茸锯口朝上,茸头朝下,以免茸血从锯口流出,速冻库冷冻48小时后,移至-25℃温度下的冷藏库中;
步骤3:将步骤2中冷藏库中的鲜鹿茸取出后,用酒精灯燎去鲜鹿茸茸体表面 的绒毛并清洗,再移至切片车间,在室温下自然解冻8小时;
步骤4:将步骤3中室温下自然解冻至半冷冻状态下的鲜鹿茸在切片机上切片,并随时将鹿茸切片移送到冻干车间进行冻干45小时,鹿茸切片含水量控制在10%以内,将鹿茸切片装包密封待用;
步骤5:将黄精100g、玉竹100g、槐米100g、栀子100g、白芷100、花椒200g加水100L煎煮2小时,虑出汤液,澄清、过滤后成浸泡液待用;
步骤6:将步骤4中冻干密封好的鹿茸切片浸入步骤5中的浸泡液中,在20℃温度下浸泡8小时后取出,将鹿茸切片放在离心机上进行脱水,脱水后自然晾干2小时;
步骤7:将步骤6中晾干后的鹿茸切片放置在70℃真空低温干燥机上干燥,鹿茸切片含水量在12%以内;
步骤8:将步骤7中干燥后的鹿茸切片,直接移至超微粉碎车间进行粉碎后包装,即成。
Claims (3)
1.一种鹿茸超微冻干粉的制备方法,其特征在于,该方法按照下述步骤进行:
步骤1:将采取的的鲜鹿茸用30-40℃的水清洗,再用20-30℃的碳酸氢钠溶液清洗鲜鹿茸,后用10℃的清水冲洗约鲜鹿茸5分钟后悬挂晾干鲜鹿茸表面水分;
步骤2:将步骤1中晾干的鲜鹿茸在-30至-25℃温度下速冻库里速冻,速冻库冷冻24-48小时后,移至-25℃温度下的冷藏库中;
步骤3:将步骤2中冷藏库中的鲜鹿茸取出后,用酒精灯燎去鲜鹿茸茸体表面 的绒毛并清洗,再移至切片车间,在室温下自然解冻4-8小时;
步骤4:将步骤3中室温下自然解冻至半冷冻状态下的鲜鹿茸在切片机上切片,并随时将鹿茸切片移送到冻干车间进行冻干38-45小时,鹿茸切片含水量控制在10%以内,将鹿茸切片装包密封待用;
步骤5:将黄精100g、玉竹100g、槐米100g、栀子100g、白芷100、花椒200g加水100L 煎煮2小时,虑出汤液,澄清、过滤后成浸泡液待用;
步骤6:将步骤4中冻干密封好的鹿茸切片浸入步骤5中的浸泡液中,在6-20℃温度下浸泡8小时后取出,将鹿茸切片放在离心机上进行脱水,脱水后自然晾干2小时;
步骤7:将步骤6中晾干后的鹿茸切片放置在真空低温干燥机上干燥,鹿茸切片含水量在12%以内;
步骤8:将步骤7中干燥后的鹿茸切片,直接移至超微粉碎车间进行粉碎后包装,即成。
2.如权利要求1所述的一种鹿茸超微冻干粉的制备方法,其特征在于,所述步骤2中,冷冻时鲜鹿茸锯口朝上,茸头朝下,以免茸血从锯口流出。
3.如权利要求1所述的一种鹿茸超微冻干粉的制备方法,其特征在于,所述步骤7中真空低温干燥机的温度为60-70℃。
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