WO2013013494A1 - 一种葱姜驱寒茶及其制备方法 - Google Patents

一种葱姜驱寒茶及其制备方法 Download PDF

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Publication number
WO2013013494A1
WO2013013494A1 PCT/CN2012/000975 CN2012000975W WO2013013494A1 WO 2013013494 A1 WO2013013494 A1 WO 2013013494A1 CN 2012000975 W CN2012000975 W CN 2012000975W WO 2013013494 A1 WO2013013494 A1 WO 2013013494A1
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Prior art keywords
ginger
onion
cold tea
brown sugar
tea according
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PCT/CN2012/000975
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English (en)
French (fr)
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钟虹光
卢建中
吕毅斌
廖群
李诒光
季巧遇
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江西食方食坊中药食品有限公司
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Publication of WO2013013494A1 publication Critical patent/WO2013013494A1/zh

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    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/896—Liliaceae (Lily family), e.g. daylily, plantain lily, Hyacinth or narcissus
    • A61K36/8962—Allium, e.g. garden onion, leek, garlic or chives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
    • A23L2/08—Concentrating or drying of juices
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
    • A61K36/18—Magnoliophyta (angiosperms)
    • A61K36/88—Liliopsida (monocotyledons)
    • A61K36/906—Zingiberaceae (Ginger family)
    • A61K36/9068—Zingiber, e.g. garden ginger
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
    • A61K2236/00—Isolation or extraction methods of medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicine
    • A61K2236/30—Extraction of the material
    • A61K2236/33—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones
    • A61K2236/331—Extraction of the material involving extraction with hydrophilic solvents, e.g. lower alcohols, esters or ketones using water, e.g. cold water, infusion, tea, steam distillation or decoction

Definitions

  • the invention relates to a green onion ginger cold tea and a preparation method thereof.
  • the invention draws on the green book "the elbow rear” in the optimization of the onion soup and the folk prescription to prepare a solid beverage with clear effect and good taste, which avoids the trouble of temporary decoction when suffering from cold and discomfort, and allows the user to carry it with him, Take it.
  • the invention aims to provide a green onion ginger cold tea and a preparation method thereof, and the invention utilizes the green onion soup and the folk prescription to optimize the screening of the raw ginger, the scallion, the jujube, the light soybean meal and the brown sugar.
  • the solid beverage with good taste can avoid the trouble of temporary decoction when it is cold and uncomfortable. It can also be taken by the user, and can be taken immediately. It has the effect of preventing cold and preventing cold, and is suitable for the early cold population.
  • An onion ginger cold tea which is prepared by the following raw material ingredients and ratios: ginger 10% ⁇ 30%, scallion 10% ⁇ 30%, jujube 10% ⁇ 30%, light soybean meal 10% ⁇ 30%, brown sugar 30% ⁇ 60%.
  • the preferred ratio range of the present invention is: ginger 12% ⁇ 23%, scallion 12% ⁇ 23%, jujube 12% ⁇ 23%, light soybean meal 12% ⁇ 23%, brown sugar 32% ⁇ 52%.
  • the optimum ratio of the present invention is: ginger 16.3%, scallion 16.3%, jujube 16.3%, light soybean meal 16.3%, brown sugar 34.8%.
  • the onion ginger cold tea as described above is characterized in that the ginger used is made of fleshy hypertrophy, less woody fiber, fresh ginger with strong ginger and spicy taste; green onion bulbs with roots (with roots); Adding Suye and Ephedra powders by fermentation.
  • the onion ginger cold tea as described above is characterized in that the preparation method comprises washing the ginger, slicing, juicing or extracting the volatile oil, and the ginger juice is concentrated under reduced pressure or volatile oil for inclusion, and standby; brown sugar drying, crushing, over 80 ⁇ 100 mesh sieve, spare; jujube, light soybean meal plus 5 ⁇ 10 times the amount of water soaked 0. 5 hours after heating and boiling for 1 hour, then add ginger residue and scallion white boiling 0. 5 hours, the extract was concentrated under reduced pressure to In an appropriate amount, the concentrate and the above ginger juice are sprayed into the brown sugar powder or the concentrate is sprayed into a mixture of brown sugar powder and volatile oil clathrate, and the pellet is made into a pellet by a fluidized bed apparatus.
  • the preparation method of the onion ginger cold tea as described above is characterized in that the extraction method of the volatile oil is supercritical (0 2 extraction method, the process parameters are: extraction pressure 20 ⁇ 30 MPa, extraction temperature 40 ⁇ 45 'C , extraction time 2 ⁇ 3 hours.
  • the method is specifically to add 4 to 8 times the amount of 0-cyclodextrin, and ultrasonication at 50 ° C for 45 min.
  • the preparation method of the onion ginger cold tea as described above is characterized in that the process parameter of the fluidized bed granulation is - setting inlet air temperature 65 ° C, material temperature 4 (TC.
  • the preparation method of the onion ginger cold tea as described above is characterized in that the finished product may also be various foods prepared by a conventional food preparation process using a food acceptable excipient or a food additive.
  • the invention is characterized in that the invention is prepared into a solid beverage by using a modern food processing technology, which avoids the trouble of temporary boiling when subjected to cold discomfort, and allows the user to carry it with him or immediately.
  • the efficacy test showed that the onion ginger tea has significant antibacterial activity against influenza bacillus, pneumococci, parainfluenza, streptococcus aureus, Escherichia coli, Pseudomonas aeruginosa and Staphylococcus aureus in vitro;
  • the induced pneumonia in mice has obvious inhibitory effects; it also has good antipyretic and sweating effects.
  • the specific test is as follows:
  • Onion ginger and cold tea have significant antibacterial activity against influenza bacillus, pneumococci, parainfluenza, streptococcus aureus, Escherichia coli, Pseudomonas aeruginosa and Staphylococcus aureus in vitro.
  • mice Fifty mice were randomly divided into onion ginger and cold tea group (high, medium and low doses), virus control group and normal control group, with 10 rats in each group, half male and half female.
  • the experimental group was intragastrically administered 2 days before infection, twice a day, each time 0.2 ml, and the virus control group and the normal control group were replaced with physiological saline instead. On day 3, 15LD 5 was used under mild anesthesia with ether. Flow The mice were infected with the virus, and each mouse was 0. 05 ml.
  • the normal control group was replaced with normal saline instead of the virus.
  • the drug was administered continuously for 5 days, and the administration method was the same as above.
  • the fasting water was for 12 hours, and the weight of the mouse was weighed. After the blood was lethal, the mice were dissected and the lungs were weighed.
  • the lung index and the inhibition rate were calculated according to the following formula. The results are shown in Table 2.
  • 58 male Wistar rats were taken, weighing (200 ⁇ 20) g, and the anal temperature was measured once a day with an electronic thermometer for 3 consecutive days to adapt the rats to operation. Rats whose body temperature fluctuated more than 0.4 c in three days were excluded. The remaining rats were divided into 5 groups, namely, saline group, aspirin group, and high-, medium-, and low-dose groups of onion ginger. The saline group was given the same volume of normal saline, and the other groups were given the corresponding drugs for 7 days. Immediately after the last administration, a 20% yeast suspension 20 mL/kg was injected subcutaneously, and after 0.5 to 1, 1, 2, 4, 6, and 8 h after the heat was administered, the rectal temperature was measured. The results are shown in Table 3.
  • the high dose group of onion ginger and cold tea can significantly reduce the body temperature of rats 4h after administration (P ⁇ 0.05).
  • the body temperature (P ⁇ 0.01) of rats at 6h and 8h after administration was significantly different from that of normal saline group.
  • the middle and low dose groups of onion ginger and cold tea could significantly reduce the 6h and 8h after administration.
  • the body temperature of the rats (P ⁇ 0.01) was significantly different from that of the saline group, indicating that the onion ginger tea has a good antipyretic effect.
  • mice 50 healthy SD rats were selected and weighed (200 ⁇ 20) g. They were randomly divided into high, middle and low dose groups of onion ginger and cold tea, pilocarpine group and blank control group, 10 rats in each group. The effect of sweat secretion from the toes.
  • the room temperature was controlled at (25 ⁇ 1) V, and the rat's foot dirt was gently scrubbed with a cotton swab and extracted with absolute ethanol.
  • the rats were placed in a mouse holder and fixed in the supine position. Expose both hind legs.
  • the toes of each rat were swab dried, and the skin of the toe of the rats was coated with Hetian ⁇ high reagent A. After being sufficiently dried, the liquid B was thinly coated, and the color of the colored spots was carefully observed with a magnifying glass. And quantity, recorded once every 10 minutes, and continued to observe for 1 hour. The results are shown in Table 4.
  • the extract is concentrated under reduced pressure to a certain volume; the above concentrate is sprayed into brown sugar powder, granulated by fluidized bed equipment, set inlet air temperature is 65 ° C, material temperature is 40 ° C, whole grain, inspection After passing the test, the product will be finished.
  • the extract is concentrated to a certain volume; the brown sugar is dried at 60 ° C, pulverized, and passed through a 100 mesh sieve; the brown sugar powder and the volatile oil inclusion compound are uniformly mixed, sprayed into the concentrated liquid, and granulated by a fluidized bed apparatus, set into The wind temperature is 65 ° C, the material temperature is 40 ° C, the whole grain, after the inspection is qualified, the product is obtained.
  • the raw materials were weighed in the following proportions: ginger 16.3%, scallion 16.3%, jujube 16.3%, light soybean meal 16.3%, brown sugar 34.8%.
  • Preparation method Wash ginger, slice, juice, ginger juice concentrated to a certain volume under reduced pressure, spare; brown sugar 60 ° C drying, smash, over 80 mesh sieve, spare; jujube, light soybean meal plus 6 times the amount of water After soaking for 0.5 hours, decoct for 1 hour, then add ginger slag and scallion to continue boiling for 0.5 hours, filter, and extract the extract to a certain volume under reduced pressure; spray the above concentrate into brown sugar powder, using fluidized Bed equipment granulation, set inlet air temperature is 65 ° C, material temperature is 40 ⁇ , whole grain, after inspection, sub-package, that is, the finished product.
  • the raw materials were weighed in the following proportions: ginger 15%, scallion 15%, jujube 15%, light soybean meal 15%, brown sugar 40%.
  • Preparation method Wash ginger, slice, juice, ginger juice concentrated to a certain volume under reduced pressure, spare; brown sugar 60 ⁇ dry, smash, pass 100 mesh sieve, spare; jujube, light soybean meal plus 5 times water soaking 0 After 5 hours, decoct for 1 hour, then add ginger slag and scallion and continue to decoct for 0.5 hours, filter, and extract the extract to a certain volume under reduced pressure; spray the above concentrate into brown sugar powder separately, using fluidized bed equipment. Granulation, set the inlet air temperature to 65 ° C, the material temperature is 40 ° C, the whole grain, after the inspection is qualified, the product is finished.
  • Preparation method Wash ginger, slice, 60'C dry, pulverize, pass 50 mesh sieve, extract volatile oil by supercritical CO 2 extraction equipment, extract pressure 30 MPa, extraction temperature 45 ° C, extraction time 3 hours.
  • ultrasonic oil was blended at 5CTC for 45 min to obtain inclusion complex; jujube, light soybean meal and 10 times water were soaked for 0.5 hours and then decocted for 1 hour.
  • Preparation method Wash ginger, slice, juice, ginger juice concentrated to a certain volume under reduced pressure, spare; brown sugar 60 ° C for dry, crushed, over 80 mesh sieve, spare; jujube, light soybean meal plus 5 times the amount of water After soaking for 0.5 hours, decoct for 1 hour, then add ginger slag and scallion to continue boiling for 0.5 hours, filter, and extract the extract to a certain volume under reduced pressure; spray the above concentrate into brown sugar powder, using flow
  • the granulation of the chemical bed equipment, the inlet air temperature is set to 65 ° C, and the material temperature is 40 ° C, whole grain, after inspection, sub-package, that is, the finished product.

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Abstract

一种葱姜驱寒茶及其制备方法。它是以葱白、生姜、淡豆豉、大枣、红糖为原料，经提取、浓缩、制粒等工艺加工而成，具有祛风散寒、预防感冒的功效。

Description

一种葱姜驱寒茶及其制备方法 一、 技术领域
本发明涉及一种葱姜驱寒茶及其制备方法。
二、 背景技术
日常生活中人们在外感风寒、 寒冷腹痛或受雨淋、 感冒初起无汗、 头痛发热时 常会用生姜、 葱白与红糖煎煮后服用， 以达到发汗祛邪、 防治感冒的目的。 但需 临时煎煮， 使用和携带不便。 本发明借鉴古籍 《肘后方》 中葱豉汤和民间验方优 化筛选制备成功效明确且口感好的固体饮料， 既免去受寒不适时临时煎煮的麻烦， 又可 使服用者随身携带， 即时服用。
三、 发明内容
本发明目的是提供一种葱姜驱寒茶及其制备方法， 该发明借鉴古籍《肘后方》中葱 豉汤和民间验方优化筛选出生姜、 葱白、 大枣、 淡豆豉、 红糖制备成功效明确且口感好 的固体饮料， 既免去受寒不适时临时煎煮的麻烦， 又可使服用者随身携带， 即时服用， 具有祛风散寒， 预防感冒的功效， 适用于感冒初期人群。
本发明的技术方案为：
一种葱姜驱寒茶， 其特征在于是由下述原料成份和比例制备而成： 生姜 10%〜 30%, 葱白 10%〜30%， 大枣 10%〜30%， 淡豆豉 10%〜30%， 红糖 30%〜60%。 本发明 优选比例范围是：生姜 12%〜23%，葱白 12%〜23%，大枣 12%〜23%，淡豆豉 12%〜23%， 红糖 32%〜52%。 本发明最佳比例是： 生姜 16. 3%， 葱白 16. 3%， 大枣 16. 3%, 淡豆豉 16. 3%, 红糖 34. 8%。
如上所述的葱姜驱寒茶， 其特征在于所用生姜选用肉质肥厚、 木质纤维少， 具有强烈生姜辛辣味的鲜嫩姜； 葱白选用细香葱的鳞茎 （带根须）； 淡豆豉选用由 黑豆加入苏叶、 麻黄粉末经发酵制得的。
如上所述的葱姜驱寒茶， 其特征在于制备方法是将生姜洗净， 切片， 榨汁或提 取挥发油， 生姜汁减压浓缩或挥发油进行包合， 备用； 红糖烘干， 粉碎， 过 80〜 100目筛， 备用； 大枣、 淡豆豉加 5〜10倍量水浸泡 0. 5小时后加热煎煮 1小时， 再加入生姜渣及葱白煎煮 0. 5 小时， 提取液减压浓缩至适量， 将浓缩液与上述生 姜汁喷入红糖粉或将浓缩液喷入红糖粉和挥发油包合物的混合物中， 釆用流化床 设备制成颗粒。
如上所述的葱姜驱寒茶的制备方法， 其特征在于所述挥发油的提取方法为超临 界（：02萃取法， 其工艺参数为： 萃取压力 20〜30MPa, 萃取温度 40〜45 'C， 萃取时 间 2〜3小时。
如上所述的葱姜驱寒茶的制备方法， 其特征在于所述挥发油的包合方法为超声
确认本 法， 具体为加入 4〜8倍量 0 -环糊精， 在 50°C下超声 45min。
如上所述的葱姜驱寒茶的制备方法，其特征在于所述流化床制粒的工艺参数为- 设置进风温度 65°C , 物料温度 4(TC。
如上所述的葱姜驱寒茶的制备方法， 其特征在于成品剂型还可以是采用药学上可 接受的载体或赋形剂按药剂学常规工艺制成的颗粒剂、 片剂、 胶囊剂、 软胶囊剂、 滴丸 剂、 丸剂或口服液。
如上所述的葱姜驱寒茶的制备方法， 其特征在于成品还可以是采用食品上可接受 的赋形剂或食品添加剂， 按常规食品制备工艺制成的各种形态食品。
本发明特点在于采用现代食品加工工艺制备成固体饮料， 既免去受寒不适时临时煎 煮的麻烦， 又可使服用者随身携带， 即时服用。 药效实验表明， 葱姜驱寒茶体外对流 感杆菌、 肺炎双球菌、 副流感杆菌、 甲型链球菌、 大肠杆菌、 绿脓杆菌及金黄色 葡萄球菌均有显著的抑菌作用； 对流感病毒引起的小鼠肺炎均有明显的抑制作用； 还 具有良好的解热、 发汗作用。 具体试验如下：
1.葱姜驱寒茶的抑菌实验
取琼脂平板， 用接种环挑取各菌株， 用划线法将菌液均匀涂布各培养基表面， 然后用直径 6mm 的打孔器等距离打孔， 每个菌作两个平板， 每个平板设两孔为阳 性对照药 （金葡菌， 甲链， 肺炎球菌用 15. 83mg/ml氨苄西林钠作阳性对照药， 大 肠杆菌， 绿脓杆菌， 流感杆菌， 副流感杆菌用 lOOOu/ml庆大霉素作阳性对照药）， 两孔为试验药。 分别滴加阳性对照药， 葱姜驱寒茶药液 （5. 836g 生药 /ml ) 4 滴 / 孔 （每滴约 50ul ), 置 37°C培养 24小时， 观察是否有抑菌圈的出现， 通过测量抑 菌圈的直径， 以此判断试验药物抑菌作用强弱， 结果见表 1。
表 1 葱姜驱寒茶的抑菌实验结果 （ 土 SD)
Figure imgf000003_0001
结论： 葱姜驱寒茶体外对流感杆菌、 肺炎双球菌、 副流感杆菌、 甲型链球菌、 大肠杆菌、 绿脓杆菌及金黄色葡萄球菌均有显著的抑菌作用。
2. 葱姜驱寒茶对小鼠流感病毒性肺炎的抑制作用
取小鼠 50只， 按体重随机分为葱姜驱寒茶组（高、 中、 低剂量）， 病毒对照组， 正 常对照组，每组 10只，雌雄各半。实验组在感染前 2d灌胃给药，每天 2次，每次 0. 2ml, 病毒对照组及正常对照组用生理盐水代替给药。 第 3天的乙醚轻度麻醉下用 15LD5。的流 感病毒滴鼻感染小鼠， 每只 0. 05ml , 正常对照组用生理盐水代替病毒。感染后连续给药 5d, 给药方法同上， 禁食禁水 12h， 称小鼠体重， 眼球放血致死后解剖小鼠取肺称重量， 按下式计算肺指数和抑制率。 结果见表 2。
小鼠肺羞量
肺指数 = - : 100%
小鼠体重
(对照组平均肺指数 -实验组平均肺指数 )
肺指数抑制率: x l 00%
对照组平均肺指数
表 2 葱姜驱寒茶对小鼠流感病毒感染肺指数的抑制作用 ^ +SD)
Figure imgf000004_0001
汪 与正常对照组比较： WP<0. 01， 病毒对照组比较： *P<0. 05 **P<0. 01。
结论： 受试药物的高、 中剂量组动物的肺指数值明显低于病毒对照组， 与病毒对照 组比较有显著性差异（P<0. 05)， 表明葱姜驱寒茶对流感病毒引起的小鼠肺炎均有明显 的抑制作用。
3、 葱姜驱寒茶对千酵母致大鼠发热的影响
取雄性 Wistar大鼠 58只， 体重 （200±20) g， 每天用电子体温计测肛温 1次， 连 续 3天， 使大鼠适应操作。 剔除三天内体温波动超过 0. 4'C的大鼠。 将其余大鼠分为 5 组， 即生理盐水组、 阿司匹林组， 葱姜驱寒茶高、 中、 低剂量组。 生理盐水组给予同体 积生理盐水， 其余各组动物给予相应药物， 连续灌胃 7天。 在末次给药后即刻皮下注射 20%酵母混悬液 20mL/kg, 于致热后 0. 5、 1、 2、 4、 6、 8 h， 分别测肛温。 结果见表 3。
表 3 葱姜驱寒茶对干酵母致大鼠发热的影响 土 SD)
Figure imgf000004_0002
结论： 葱姜驱寒茶高剂量组能明显降低给药后 4h大鼠的体温 （P < 0. 05)， 能极显 著降低给药后 6h， 8h大鼠的体温（P < 0. 01 )与生理盐水组相比有显著性差异； 葱姜驱 寒茶中、 低剂量组能极显著降低给药后 6h， 8h大鼠的体温 （P < 0. 01 )， 与生理盐水组 相比有显著性差异， 表明葱姜驱寒茶具有良好的解热作用。
4、 葱姜驱寒茶的发汗试验
选取健康清洁 SD大鼠 50只， 体重（200±20) g, 随机分成葱姜驱寒茶高、 中、 低 剂量组、 毛果芸香碱组和空白对照组， 每组 10只， 观察对正常大鼠足趾汗液分泌的影 响。 将室温控制在 （25± 1 ) V， 用棉签蘸取无水乙醇轻轻将大鼠足部污物擦洗干净， 灌胃给药后将大鼠分别置于鼠固定器内， 仰位固定， 暴露双后肢。 灌药 30min后将各大 鼠足趾部拭干， 于大鼠足趾皮肤涂上合田垣一高试剂 A液， 待充分干燥后， 再薄薄涂上 B液， 用放大镜仔细观察着色点颜色和数量， 每 lOmin记录一次， 持续观察 1小时。 结 果见表 4。
葱姜驱寒茶对大鼠足趾汗液分泌的影响 (Ί土 SD)
Figure imgf000005_0001
结论： 与空白对照组相比， 葱姜驱寒中、 低剂量组有显著性差异， 高剂量葱姜驱寒 茶有极显著性差异， 大鼠足趾汗点数明显增加， 表明葱姜驱寒茶有较强的发汗作用。 四、 具体实施方式
下面结合实例进一步描述本发明：
实施例 1
按下列比例称取原料： 生姜 10%， 葱白 10%， 大枣 10%， 淡豆豉 10%， 红糖 60%。 制备方法： 将生姜洗净， 切片， 榨汁， 生姜汁减压浓缩至一定体积， 备用； 红糖
60°C烘干， 粉碎， 过 80目筛， 备用； 大枣、 淡豆豉加 6倍量水浸泡 0. 5小时后煎煮 1 小时， 再加入生姜渣及葱白继续煎煮 0. 5小时， 滤过， 提取液减压浓缩至一定体积； 将 上述浓缩液分别喷入红糖粉， 采用流化床设备制粒， 设置进风温度为 65°C， 物料温度为 40°C , 整粒， 检验合格后分装， 即得成品。
实施例 2
按下列比例称取原料： 生姜 30%， 葱白 20%， 大枣 10%， 淡豆豉 10%, 红糖 30%; 制备方法： 将生姜洗净， 切片， 60'C干燥， 粉碎， 过 50 目筛， 采用超临界 C02萃 取设备提取挥发油， 萃取压力 20MPa， 萃取温度 40°C， 萃取时间 2小时； 采用 4倍挥发 油量的 β -环糊精， 在 5CTC下超声 45min对挥发油进行包合， 得包合物； 大枣、 淡豆豉 加 8倍量水浸泡 0. 5小时后煎煮 1小时， 再加入生姜渣及葱白继续煎煮 0. 5小时， 滤 过， 提取液浓缩至一定体积； 将红糖 60°C烘干， 粉碎， 过 100目筛； 将红糖粉和挥发油 包合物混合均匀， 喷入浓缩液， 采用流化床设备制粒， 设置进风温度为 65°C， 物料温度 为 40°C， 整粒， 检验合格后分装， 即得成品。
实施例 3
按下列比例称取原料： 生姜 16. 3%， 葱白 16. 3%, 大枣 16. 3%， 淡豆豉 16. 3%， 红糖 34. 8%。
制备方法： 将生姜洗净， 切片， 榨汁， 生姜汁减压浓缩至一定体积， 备用； 红糖 60°C烘干， 粉碎， 过 80 目筛， 备用； 大枣、 淡豆豉加 6倍量水浸泡 0. 5小时后煎煮 1 小时， 再加入生姜渣及葱白继续煎煮 0. 5小时， 滤过， 提取液减压浓缩至一定体积； 将 上述浓缩液分别喷入红糖粉， 采用流化床设备制粒， 设置进风温度为 65°C , 物料温度为 40Γ , 整粒， 检验合格后分装， 即得成品。
实施例 4
按下列比例称取原料： 生姜 15%， 葱白 15%， 大枣 15%， 淡豆豉 15%， 红糖 40%。 制备方法： 将生姜洗净， 切片， 搾汁， 生姜汁减压浓缩至一定体积， 备用； 红糖 60Ό烘干， 粉碎， 过 100目筛， 备用； 大枣、 淡豆豉加 5倍量水浸泡 0. 5小时后煎煮 1 小时， 再加入生姜渣及葱白继续煎煮 0. 5小时， 滤过， 提取液减压浓缩至一定体积； 将 上述浓缩液分别喷入红糖粉， 采用流化床设备制粒， 设置进风温度为 65°C , 物料温度为 40 °C , 整粒， 检验合格后分装， 即得成品。
实施例 5
按下列比例称取原料： 称取生姜 10%， 葱白 30%， 大枣 10%, 淡豆豉 10%， 红 糖 40%。
制备方法： 将生姜洗净， 切片， 60'C干燥， 粉碎， 过 50 目筛， 采用超临界 C02萃 取设备提取挥发油， 萃取压力 30MPa， 萃取温度 45°C， 萃取时间 3小时。 采用 8倍挥发 油量的 β -环糊精， 在 5CTC下超声 45min对挥发油进行包合， 得包合物； 大枣、 淡豆豉 加 10倍量水浸泡 0. 5小时后煎煮 1小时， 再加入生姜渣及葱白继续煎煮 0. 5小时， 滤 过， 提取液浓缩至一定体积； 将红糖 60Ό烘干， 粉碎， 过 80目筛； 将红糖粉和挥发油 包合物混合均匀， 喷入浓缩液， 采用流化床设备制粒， 设置进风温度为 65°C， 物料温度 为 40°C， 整粒， 检验合格后分装， 即得成品。
实施例 6
按下列比例称取原料： 称取生姜 10%, 葱白 10%， 大枣 30%， 淡豆豉 10%， 红 糖 40%。
制备方法： 将生姜洗净， 切片， 榨汁， 生姜汁减压浓缩至一定体积， 备用； 红糖 60°C供干， 粉碎， 过 80目筛， 备用； 大枣、 淡豆豉加 5倍量水浸泡 0. 5小时后煎煮 1 小时， 再加入生姜渣及葱白继续煎煮 0. 5小时， 滤过， 提取液减压浓縮至一定体积； 将 上述浓缩液分别喷入红糖粉， 采用流化床设备制粒， 设置进风温度为 65°C， 物料温度为 40°C， 整粒， 检验合格后分装， 即得成品。
实施例 7
按下列比例称取原料： 称取生姜 10%， 葱白 10%, 大枣 10%， 淡豆豉 30%， 红 糖 40%。
制法： 将生姜洗净， 切片， 榨汁， 生姜汁减压浓縮至一定体积， 备用； 红糖 60°C 烘干， 粉碎， 过 100目筛， 备用； 大枣、 淡豆豉加 5倍量水浸泡 0. 5小时后煎煮 1小 时， 再加入生姜渣及葱白继续煎煮 0. 5小时， 滤过， 提取液减压浓缩至一定体积； 将上 述浓缩液分别喷入红糖粉， 采用流化床设备制粒， 设置进风温度为 65°C， 物料温度为 40 °C , 整粒， 检验合格后分装， 即得成品。

Claims

1、一种葱姜驱寒茶，其特征在于是由下述原料成份和比例制备而成:生姜 10%〜30%， 葱白 10%〜30%, 大枣 10%〜30%， 淡豆豉 10%〜30%, 红糖 30%〜60%。
2、 如权利要求 1所述的葱姜驱寒茶， 其中各原料的比例是： 生姜 12%〜23%， 葱白 12%〜23%， 大枣 12%〜23%, 淡豆豉 12%〜23%， 红糖 32%〜52%。
3、 如权利要求 1或 2所述的葱姜驱寒茶， 其中各原料的比例是： 生姜 16. 3%, 葱白 16. 3%， 大枣 16. 3%， 淡豆豉 16. 3%, 红糖 34. 8%。
4、 如权利要求 1〜3所述的葱姜驱寒茶， 其特征在于所用生姜选用肉质肥厚、 木 质纤维少， 具有强烈生姜辛辣味的鲜嫩姜； 葱白选用细香葱的鳞茎 （带根须）； 淡 豆豉选用由黑豆加入苏叶、 麻黄粉末经发酵制得的。
5、 如权利 1〜3所述的葱姜驱寒茶， 其特征在于制备方法是将生姜洗净， 切片， 搾汁或提取挥发油， 生姜汁减压浓缩或挥发油进行包合， 备用； 红糖烘干， 粉碎， 过 80〜100目筛， 备用； 大枣、 淡豆豉加 5〜10倍量水浸泡 0. 5小时后加热煎煮 1 小时， 再加入生姜渣及葱白煎煮 0. 5 小时， 提取液减压浓缩至适量， 将浓缩液与 上述生姜汁喷入红糖粉或将浓缩液喷入红糖粉和挥发油包合物的混合物中， 采用 流化床设备制成颗粒。
6、 如权利要求 5所述的葱姜驱寒茶的制备方法， 其特征在于所述挥发油的提取 方法为超临界 C02萃取法， 其工艺参数为： 萃取压力 20〜30MPa， 萃取温度 40〜 45 °C , 萃取时间 2〜3小时。
7、 如权利要求 5所述的葱姜驱寒茶的制备方法， 其特征在于所述挥发油的包合方 法为超声法， 具体为加入 4~8倍量 0 -环糊精， 在 50°C下超声 45min。
8、 如权利要求 5所述的葱姜驱寒茶的制备方法， 其特征在于所述流化床制粒的工 艺参数为： 设置进风温度 65°C、 物料温度 40'C。
9、 如权利要求 5所述的葱姜驱寒茶的制备方法， 其特征在于成品剂型还可以是采 用药学上可接受的载体或赋形剂按药剂学常规工艺制成的颗粒剂、 片剂、 胶囊剂、 软胶 囊剂、 滴丸剂、 丸剂或口服液。
10、 如权利要求 5所述的葱姜驱寒茶的制备方法， 其特征在于成品还可以是采用 食品上可接受的赋形剂或食品添加剂， 按常规食品制备工艺制成的各种形态食品。
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