CN110115377A - 诸葛菜九蒸九晒培育炮制加工方法 - Google Patents
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Abstract
诸葛菜九蒸九晒培育炮制加工方法，诸葛菜培育后，清水洗净，晒干，除去杂质和灰尘，放在笼屉上，像蒸馒头一样加火热蒸；在热蒸时将水煮沸后转为小火再蒸6‑12个小时，以酒拌蒸，以蒸透为度，然后取出药材摊晒,在早上露有水，手有粘稠感时晒在太阳下，要求六天大晒三天阴半晒，但都必须太阳下山前二小时收好，如果一天无法晒干透的可次日再晒，这样连续热蒸晒干九次，九蒸九晒后磨成六百目粉状精制得到诸葛菜粉。将上述诸葛菜粉混合后，进行高压灭菌：压力2个大气压时保持1小时。诸葛菜加工后增加了保健价值。
Description
技术领域
本发明涉及一种诸葛菜九蒸九晒培育炮制加工方法。
背景技术
诸葛菜被古人列为最早食用的野蔬之一，我国最早在公元154年《后汉书·恒帝纪》上曾记载。1848年清代吴其濬撰写出版的《植物名实图考》第38卷也收录了诸葛菜。
相传诸葛亮当上了刘备的军师中郎将，总管军粮和赋税。因为刘备有千军万马，对粮草的需求量很大，百姓的负担也比较重。百姓吃不饱，穿不暖，人心惶惶。有一次诸葛亮出巡暗访，见到一种称为“蔓菁”的草，从老农口中得知此草浑身是宝，叶子和茎都能吃，温脾开胃，消食下气，且对肝叶生疮很有疗效。诸葛亮便下令开荒种植，既强身健体，又补充了军粮饲料，以致军中粮草充足、士气高涨、屡打胜仗。因该菜为诸葛亮推广种的菜，后世就叫它为“诸葛菜”。
中国唯一以百家姓氏为名的菜，诸葛菜，别名二月蓝，十字花科诸葛菜属，一年或二年生草本。因农历二月前后开始开蓝紫色花，故称二月蓝。它的特征是：叶是羽状裂生，被有茸毛，夏初开花，为淡蓝色总状花序；角果四棱柱状，似鸟啄状嘴，扁圆至圆锥状肉质根，皮为白或淡黄、紫色不等，肉则是白或淡黄色。它被古人列为最早食用的野蔬之一，我国最早在公元154年《后汉书·恒帝纪》上曾记载。1848年清代吴其濬撰写出版的《植物名实图考》第38卷也收录了诸葛菜。
据研究证实：在营养成分方面，诸葛菜不仅具有一般野生蔬菜的特点，而且维生素和矿物质元素的含量非常丰富。维生素C每百克含量59毫克,明显高于青菜等一般蔬菜，并且富含铁、锌等人体必需的微量元素。此外，诸葛菜氨基酸种类和含量都较丰富，r-氨基丁酸的存在。
据初步统计，中国诸葛菜生长地区已有25个省自治区直辖市的分布报告。主要生长区域有北京、天津、河北、山西、辽宁、上海、江苏、浙江、安徽、江西、山东、河南、湖北、湖南、四川、陕西、甘肃、新疆、黑龙江、吉林、云南、贵州、广东、福建、广西。诸葛菜国际分布和记载食用地区有韩国、日本、美国等国家。
诸葛菜作为林下经济作物，抗病虫能力强，可节约土地资源。
发明内容
本发明所要解决的问题是提供一种用于保健的诸葛菜九蒸九晒培育炮制加工方法。
本发明创造的技术方案是：诸葛菜九蒸九晒培育炮制加工方法是：诸葛菜培育后，用诸葛菜的根、茎叶、芽和苗、花和种子为原料，清水洗净，晒干，除去杂质和灰尘，放在笼屉上，像蒸馒头一样加火热蒸；在热蒸时将水煮沸后转为小火再蒸6-12个小时，以酒拌蒸，在上午10点晚上10点这个时间段，以蒸透为度，蒸毕，然后取出药材摊晒, 在早上露有水，手有粘稠感时晒在太阳下，要求六天大晒三天阴半晒，但都必须太阳下山前二小时收好，不可在雾天或雨雪刚过晒药材，药材一定要晒干，如果一天无法晒干透的可次日再晒，这样连续热蒸晒干九次，九蒸九晒后磨成六百目粉状精制得到诸葛菜粉。将上述诸葛菜粉混合后，装入瓶中，以白色广口瓶为好，装入瓶颈处为宜，洗去瓶壁内外沾染的杂质，塞上棉塞，进行灭菌；灭菌方法：高压灭菌，待压力2 个大气压时保持1小时即可。晒干(所谓晒干，就是以不粘手为度，晒成九成干燥度)。
九蒸九晒是采用蒸晒等方法纠偏药材药性或增加药物成分，从而更好的发挥药材的功效。后来这种方法也被延伸到保健食品的制作中使用。
蒸通常指隔水用蒸汽蒸煮药材，而古人对烧火的材，盛药材的容器、蒸药材的水以及蒸药的节气时辰均有要求。
通过九蒸九晒，达到九九归一，能补肝肾，益气力，长肌肉，填脑髓，强筋骨，乌须发，补虚损。可用于肝肾亏虚引起的失眠，健忘，腰酸腿软，骨质疏松，须发花白，头发枯黄，皮肤干燥，儿童生长迟缓等。九蒸九晒后药食同源，也常用于日常保健养生，延缓衰老。在九蒸九晒加工后磨成粉状，是中国补肝健康食品。
诸葛菜加工后还可以做成：
1、诸葛菜粉加工品；
2、诸葛菜粉曲奇饼干；
3、诸葛菜粉奶茶；
4、诸葛菜粉保健茶；
5、诸葛豆咖啡。
诸葛菜加工后增加了诸葛菜的食用保健价值，经济价值较高。诸葛菜加工后可作为健康食品食用，也可作为国家的粮食补充。
具体实施方式
诸葛菜九蒸九晒培育炮制加工方法是：诸葛菜培育，原料配制及加工炮制等。加工炮制方法为用诸葛菜的根、茎叶、芽和苗、花和种子为原料，清水洗净，晒干，除去杂质和灰尘，放在笼屉上，像蒸馒头一样加火热蒸。在热蒸时一般是将水煮沸后转为小火再蒸6-12个小时，以酒拌蒸，从上午10点晚上10点，以蒸透为度，然后取出药材摊晒。蒸毕，晒干(所谓晒干，就是以不粘手为度，晒成九成干燥度)。这样连续热蒸晒干九次(即所谓九蒸九晒), 在早上露有水，手有粘稠感时晒在太阳下，要求六天大晒三天阴半晒，但都必须太阳下山前二小时收好，不可在雾天或雨雪刚过晒药材，药材一定要晒干，如果一天无法晒干透的可次日再晒，九蒸九晒后磨成六百目粉状精制得到诸葛菜粉；将上述诸葛菜粉混合后，装入瓶中，以白色广口瓶为好，装入瓶颈处为宜，洗去瓶壁内外沾染的杂质，塞上棉塞，进行灭菌；灭菌方法：高压灭菌，待压力2 个大气压时保持1小时即可。
九蒸九晒是采用蒸晒等方法纠偏药材药性或增加药物成分，从而更好的发挥药材的功效。后来这种方法也被延伸到保健食品的制作中使用。
蒸通常指隔水用蒸汽蒸煮药材，而古人对烧火的材，盛药材的容器、蒸药材的水以及蒸药的节气时辰均有要求。比如:
李时珍曰∶桑木能利关节，养津液。得火则拔引毒瓦斯，而祛逐风寒，所以能去腐生新。而《抱朴子》云∶一切仙药，不得桑煎不服。桑乃箕星之精，能助药力，除风寒痹诸痛，久服终身不患风疾故也。容器多以陶器为佳。用水、节气及时辰等则视药性及药的用途(用于何症)而定，无法一一罗列。
通过九蒸九晒，达到九九归一，能补肝肾，益气力，长肌肉，填脑髓，强筋骨，乌须发，补虚损。可用于肝肾亏虚引起的失眠，健忘，腰酸腿软，骨质疏松，须发花白，头发枯黄，皮肤干燥，儿童生长迟缓等。九蒸九晒后药食同源，也常用于日常保健养生，延缓衰老。在九蒸九晒加工后磨成粉状，是中国补肝健康食品。
诸葛菜加工后还可以做成：
1、诸葛菜粉加工品；
2、诸葛菜粉曲奇饼干；
3、诸葛菜粉奶茶；
4、诸葛菜粉保健茶；
5、诸葛豆咖啡。
诸葛菜为自然菜，明代医学家李梃编著的《医学入门·保养说》指出：“能甘淡薄，则五味之本自足以补五脏，养老慈幼皆然。”一语道出了真谛：饮食一是要“清淡”，二是要“薄少”， ,食物原有的自然本味-五味就足以滋养我们的五脏了，无论赡养老人还是抚育幼儿都是一样的道理。因此饮食的偏好，偏味都是不自然的，对身体无益。
诸葛菜加工后增加了诸葛菜的食用保健价值，经济价值较高。诸葛菜加工后可作为健康食品食用，也可作为国家的粮食补充。
Claims (2)
1. 一种诸葛菜九蒸九晒培育炮制加工方法，其特征在于，诸葛菜培育后，用诸葛菜的根、茎叶、芽和苗、花和种子为原料，清水洗净，晒干，除去杂质和灰尘，放在笼屉上，像蒸馒头一样加火热蒸；在热蒸时将水煮沸后转为小火再蒸6-12个小时，以酒拌蒸，在上午10点晚上10点这个时间段，以蒸透为度，蒸毕，然后取出药材摊晒, 在早上露有水，手有粘稠感时晒在太阳下，要求六天大晒三天阴半晒，但都必须太阳下山前二小时收好，在非雾天或雨雪刚过晒药材，药材一定要晒干，如果一天无法晒干透的可次日再晒，这样连续热蒸晒干九次，九蒸九晒后磨成六百目粉状精制得到诸葛菜粉。
2.根据权利要求1所述的一种诸葛菜九蒸九晒培育炮制加工方法，其特征在于，还有以下步骤：将上述诸葛菜粉混合后，装入瓶中，以白色广口瓶为好，装入瓶颈处为宜，洗去瓶壁内外沾染的杂质，塞上棉塞，进行灭菌；灭菌方法：高压灭菌，待压力2 个大气压时保持1小时即可。
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