CN115350221A - 一种鲜药食五味茱萸膏及其制备方法 - Google Patents
一种鲜药食五味茱萸膏及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种鲜药食五味茱萸膏,包括以下重量份原料:鲜五味子200~300份、五味子30~40份、山茱萸30~40份、乌梅20~30份、罗汉果5~10颗、陈皮20~30份、甘草10~20份、桂花5~10份、大枣20~30份、低聚异麦芽糖1000~2000份。本发明选用鲜药鲜食入膏,在发挥药食养生功效的同时,保证其“鲜活”、“天然”的特点,同时口感更佳,还可以遮盖药材的味道。从化学成分来看,鲜药鲜食在挥发油类、多酚类、酶类、黄酮类和维生素类含量较干品丰富。
Description
技术领域
本发明涉及滋补肺肾、防病强身的鲜药食膏技术领域,具体涉及一种鲜药食五味茱萸膏及其制备方法。
背景技术
膏方,又叫膏剂,以其剂型为名,属于中医里丸、散、膏、丹、酒、露、汤、锭八种剂型之一。膏的含义较广:如指物,以油脂为膏;如指形态,以凝而不固称膏;如指口味,以甘姜滑腴为膏。在《山海经》中说:“言味好皆滑为膏”;如指内容,以为物之精粹;如指作用,以滋养膏润为长。
秋冬季节是人们滋补强身之时,中医上讲,“秋季润肺,冬季益肾”,人们想综合调和肺肾,尤其是中老年人,膏方是个很好的选择。
但是市场上大多数膏方因为炼制过程需要添加大量蜂蜜、红糖、冰糖等高甜度的辅料,导致膏方含糖量较高,不适合中老年人食用,同时因其大部分选用中药材制膏,口感上虽比汤剂要好,但仍有很重的药味,导致人们不爱饮用。
发明内容
本发明的目的在于提供一种鲜药食五味茱萸膏及制备方法,以解决上述背景技术中提出的问题。
为实现上述目的,本发明提供如下技术方案:
一种鲜药食五味茱萸膏,包括以下重量份原料:
鲜五味子200~300份、五味子30~40份、山茱萸30~40份、乌梅20~30份、罗汉果5~10 颗、陈皮20~30份、甘草10~20份、桂花5~10份、大枣20~30份、低聚异麦芽糖1000~2000 份。
优选地,所述鲜药食五味茱萸膏包括以下重量份原料:
鲜五味子210~300份、五味子35~40份、山茱萸35~40份、乌梅22~30份、罗汉果6~10 颗、陈皮25~30份、甘草12~20份、桂花6~10份、大枣22~30份、低聚异麦芽糖1200~2000 份。
优选地,所述鲜药食五味茱萸膏包括以下重量份原料:
鲜五味子250份、五味子35份、山茱萸35份、乌梅25份、罗汉果7.5颗、陈皮25 份、甘草15份、桂花7.5份、大枣25份、低聚异麦芽糖1500份。
本发明还提供了一种鲜药食五味茱萸膏的制备方法,包括以下步骤:
(1)选出五味子、山茱萸、乌梅、罗汉果、陈皮、甘草、桂花、大枣,浸泡药材,浸泡时间为10~12小时;
(2)冷水熬煮上述药食材,水量为刚好浸没原料1节指,大火烧开,转小火熬煮,过滤分离药液和药渣;
(3)继续在分离出的药渣中添加冷水,水量同步骤(2),熬煮30~40分钟,反复至少2次,合并得到的药液;
(4)沉降药液一晚;
(5)隔天选出新鲜五味子,洗净,放入榨汁机中榨汁;
(6)将榨取的汁液和沉降的药液混匀,大火浓缩熬煮,待药液减少一半后,加入低聚异麦芽糖,转小火熬煮2~3小时,收膏核,大火浓缩熬煮,待药液减少一半后,加入低聚异麦芽糖,转小火熬煮2~3小时,收膏。
优选地,所述转小火熬煮30~40分钟。
优选地,所述转小火熬煮35分钟。
与现有技术相比,本发明具有如下的有益效果:
本发明选用鲜药鲜食入膏,在发挥药食养生功效的同时,保证其“鲜活”、“天然”的特点,同时口感更佳,还可以遮盖药材的味道。从化学成分来看,鲜药鲜食在挥发油类、多酚类、酶类、黄酮类和维生素类含量较干品丰富;其鲜五味子的挥发油类、氨基酸、多糖类等物质较干品丰富,而五味子的挥发油类物质是其镇咳的主要成分;除此之外鲜品药食材含汁液丰富,更利于滋阴润燥,适合秋冬养阴时食用。
与此同时选用功能型辅料,即抗龋齿糖源——低聚异麦芽糖:主要从淀粉(如玉米淀粉)中提取,是一种新型的功能性糖源,其抗龋齿性很好,不易被蛀牙病原菌-变异链球菌(Streptococcus mutant)发酵,所以产生的酸少,牙齿不易腐蚀。低聚异麦芽糖中潘糖(Panose)对阻碍齿垢形成的效果也极为明显。同时低聚异麦芽糖能促进肠道内双歧杆菌增殖,抑制肠道有害菌及腐败物质形成,增加维生素含量,提高机体免疫力。尤其适合儿童和老人人群食用。
本发明选用的五味子:酸、甘,温,入心、肺、胃经,收敛固涩,益气生津,补肾宁心,《本草别录》:“五脏,除热,生阴中肌者,五味子专补肾,兼补五脏,肾藏精,精盛则阴强,收摄则真气元……”;山茱萸:酸,涩,微温,入肝、肾经,补益肝肾,收涩固脱,《医学入门》:“山茱萸,本涩剂也,何以能通发邪?盖诸病皆系下部虚寒,用之补养肝肾,以益其源,则五脏安和,闭者通而利者止,非若他药轻飘疏通之谓也。”乌梅:酸,涩,平,入肝、脾、肺、大肠经,敛肺止咳,涩肠止泻,生津止渴;罗汉果:甘,凉,入肺、大肠经,清热润肺,利咽开音,润肠通便;桂花:辛,温,入肺、脾、肾经,芳香散郁,温肺化饮,温中散寒;陈皮:苦,辛,温,入肺、脾经,理气健脾,燥湿化痰,《本草纲目》:“其味属辛、苦、温。辛能散,苦能泻、能燥,温能和百病。陈皮为二经气分之药,但随所配而补泻升降也。”大枣:甘,温,入脾、胃经,补中益气,养血安神,缓和药性;甘草:甘、平,入心、肺、脾、胃经,补脾益气,清热解毒,祛痰止咳,缓急止痛,调和诸药。
具体实施方式
下面结合具体实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅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。
本实施例的一种鲜药食五味茱萸膏,包括以下重量份原料:
鲜五味子200~300份、五味子30~40份、山茱萸30~40份、乌梅20~30份、罗汉果5~10 颗、陈皮20~30份、甘草10~20份、桂花5~10份、大枣20~30份、低聚异麦芽糖1000~2000 份。
本实施例的鲜药食五味茱萸膏包括以下重量份原料:
鲜五味子210~300份、五味子35~40份、山茱萸35~40份、乌梅22~30份、罗汉果6~10 颗、陈皮25~30份、甘草12~20份、桂花6~10份、大枣22~30份、低聚异麦芽糖1200~2000 份。
本实施例的鲜药食五味茱萸膏包括以下重量份原料:
鲜五味子250份、五味子35份、山茱萸35份、乌梅25份、罗汉果7.5颗、陈皮25 份、甘草15份、桂花7.5份、大枣25份、低聚异麦芽糖1500份。
本实施例的一种鲜药食五味茱萸膏的制备方法,包括以下步骤:
(1)选出五味子、山茱萸、乌梅、罗汉果、陈皮、甘草、桂花、大枣,浸泡药材,浸泡时间为10~12小时;
(2)冷水熬煮上述药食材,水量为刚好浸没原料1节指,大火烧开,转小火熬煮,过滤分离药液和药渣;
(3)继续在分离出的药渣中添加冷水,水量同步骤(2),熬煮30~40分钟,反复至少2次,合并得到的药液;
(4)沉降药液一晚;
(5)隔天选出新鲜五味子,洗净,放入榨汁机中榨汁;
(6)将榨取的汁液和沉降的药液混匀,大火浓缩熬煮,待药液减少一半后,加入低聚异麦芽糖,转小火熬煮2~3小时,收膏核,大火浓缩熬煮,待药液减少一半后,加入低聚异麦芽糖,转小火熬煮2~3小时,收膏。
本实施例的转小火熬煮30~40分钟。
本实施例的转小火熬煮35分钟。
使用方法:膏方冷藏保存,每天1~2次,每次一勺,用200ml热水冲饮。
实施例1:
本实施例的一种鲜药食五味茱萸膏,包括以下重量份原料:
鲜五味子200份、五味子30份、山茱萸30份、乌梅20份、罗汉果5颗、陈皮20份、甘草10份、桂花5份、大枣20份、低聚异麦芽糖1000份。
本实施例的一种鲜药食五味茱萸膏的制备方法,包括以下步骤:
(1)选出五味子、山茱萸、乌梅、罗汉果、陈皮、甘草、桂花、大枣,浸泡药材,浸泡时间为10小时;
(2)冷水熬煮上述药食材,水量为刚好浸没原料1节指,大火烧开,转小火熬煮,过滤分离药液和药渣;
(3)继续在分离出的药渣中添加冷水,水量同步骤(2),熬煮30分钟,反复至少2次,合并得到的药液;
(4)沉降药液一晚;
(5)隔天选出新鲜五味子,洗净,放入榨汁机中榨汁;
(6)将榨取的汁液和沉降的药液混匀,大火浓缩熬煮,待药液减少一半后,加入低聚异麦芽糖,转小火熬煮2小时,收膏核,大火浓缩熬煮,待药液减少一半后,加入低聚异麦芽糖,转小火熬煮2小时,收膏。
本实施例的转小火熬煮30分钟。
实施例2:
本实施例的一种鲜药食五味茱萸膏,包括以下重量份原料:
鲜五味子300份、五味子40份、山茱萸40份、乌梅30份、罗汉果10颗、陈皮30 份、甘草20份、桂花10份、大枣30份、低聚异麦芽糖2000份。
本实施例的鲜药食五味茱萸膏包括以下重量份原料:
本实施例的一种鲜药食五味茱萸膏的制备方法,包括以下步骤:
(1)选出五味子、山茱萸、乌梅、罗汉果、陈皮、甘草、桂花、大枣,浸泡药材,浸泡时间为12小时;
(2)冷水熬煮上述药食材,水量为刚好浸没原料1节指,大火烧开,转小火熬煮,过滤分离药液和药渣;
(3)继续在分离出的药渣中添加冷水,水量同步骤(2),熬煮40分钟,反复至少2次,合并得到的药液;
(4)沉降药液一晚;
(5)隔天选出新鲜五味子,洗净,放入榨汁机中榨汁;
(6)将榨取的汁液和沉降的药液混匀,大火浓缩熬煮,待药液减少一半后,加入低聚异麦芽糖,转小火熬煮3小时,收膏核,大火浓缩熬煮,待药液减少一半后,加入低聚异麦芽糖,转小火熬煮3小时,收膏。
本实施例的转小火熬煮40分钟。
实施例3:
本实施例的一种鲜药食五味茱萸膏,包括以下重量份原料:
鲜五味子250份、五味子35份、山茱萸35份、乌梅25份、罗汉果7.5颗、陈皮25 份、甘草15份、桂花7.5份、大枣25份、低聚异麦芽糖1500份。
本实施例的一种鲜药食五味茱萸膏的制备方法,包括以下步骤:
(1)选出五味子、山茱萸、乌梅、罗汉果、陈皮、甘草、桂花、大枣,浸泡药材,浸泡时间为11小时;
(2)冷水熬煮上述药食材,水量为刚好浸没原料1节指,大火烧开,转小火熬煮,过滤分离药液和药渣;
(3)继续在分离出的药渣中添加冷水,水量同步骤(2),熬煮35分钟,反复至少2次,合并得到的药液;
(4)沉降药液一晚;
(5)隔天选出新鲜五味子,洗净,放入榨汁机中榨汁;
(6)将榨取的汁液和沉降的药液混匀,大火浓缩熬煮,待药液减少一半后,加入低聚异麦芽糖,转小火熬煮2.5小时,收膏核,大火浓缩熬煮,待药液减少一半后,加入低聚异麦芽糖,转小火熬煮2.5小时,收膏。
本实施例的转小火熬煮35分钟。
对于本领域技术人员而言,显然本发明不限于上述示范性实施例的细节,而且在不背离本发明的精神或基本特征的情况下,能够以其他的具体形式实现本发明。因此,无论从哪一点来看,均应将实施例看作是示范性的,而且是非限制性的,本发明的范围由所附权利要求而不是上述说明限定,因此旨在将落在权利要求的等同要件的含义和范围内的所有变化囊括在本发明内。
此外,应当理解,虽然本说明书按照实施方式加以描述,但并非每个实施方式仅包含一个独立的技术方案,说明书的这种叙述方式仅仅是为清楚起见,本领域技术人员应当将说明书作为一个整体,各实施例中的技术方案也可以经适当组合,形成本领域技术人员可以理解的其他实施方式。
Claims (6)
1.一种鲜药食五味茱萸膏,其特征在于,包括以下重量份原料:
鲜五味子200~300份、五味子30~40份、山茱萸30~40份、乌梅20~30份、罗汉果5~10颗、陈皮20~30份、甘草10~20份、桂花5~10份、大枣20~30份、低聚异麦芽糖1000~2000份。
2.根据权利要求1所述的一种鲜药食五味茱萸膏,其特征在于,所述鲜药食五味茱萸膏包括以下重量份原料:
鲜五味子210~300份、五味子35~40份、山茱萸35~40份、乌梅22~30份、罗汉果6~10颗、陈皮25~30份、甘草12~20份、桂花6~10份、大枣22~30份、低聚异麦芽糖1200~2000份。
3.根据权利要求2所述的一种鲜药食五味茱萸膏,其特征在于,所述鲜药食五味茱萸膏包括以下重量份原料:
鲜五味子250份、五味子35份、山茱萸35份、乌梅25份、罗汉果7.5颗、陈皮25份、甘草15份、桂花7.5份、大枣25份、低聚异麦芽糖1500份。
4.一种根据权利要求1-3任一项所述鲜药食五味茱萸膏的制备方法,其特征在于,包括以下步骤:
(1)选出五味子、山茱萸、乌梅、罗汉果、陈皮、甘草、桂花、大枣,浸泡药材,浸泡时间为10~12小时;
(2)冷水熬煮上述药食材,水量为刚好浸没原料1节指,大火烧开,转小火熬煮,过滤分离药液和药渣;
(3)继续在分离出的药渣中添加冷水,水量同步骤(2),熬煮30~40分钟,反复至少2次,合并得到的药液;
(4)沉降药液一晚;
(5)隔天选出新鲜五味子,洗净,放入榨汁机中榨汁;
(6)将榨取的汁液和沉降的药液混匀,大火浓缩熬煮,待药液减少一半后,加入低聚异麦芽糖,转小火熬煮2~3小时,收膏核,大火浓缩熬煮,待药液减少一半后,加入低聚异麦芽糖,转小火熬煮2~3小时,收膏。
5.根据权利要求4所述鲜药食五味茱萸膏的制备方法,其特征在于,所述转小火熬煮30~40分钟。
6.根据权利要求5所述的鲜药食五味茱萸膏的制备方法,其特征在于,所述转小火熬煮35分钟。
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