CN104273611A - 一种番茄茶菌饮料 - Google Patents
一种番茄茶菌饮料 Download PDFInfo
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- CN104273611A CN104273611A CN201410588762.8A CN201410588762A CN104273611A CN 104273611 A CN104273611 A CN 104273611A CN 201410588762 A CN201410588762 A CN 201410588762A CN 104273611 A CN104273611 A CN 104273611A
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- tomato
- beverage
- tea fungus
- tea
- tomatoes
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Abstract
一种番茄茶菌饮料。具体包括：以番茄为主要原料制各番茄汁，然后再以番茄汁为培养基，用红茶菌为菌源，制备出新型特色的番茄茶菌饮料。通过实施本发明，将番茄和红茶菌有机结合起来，所组合起来的营养物质更加丰富；番茄和红茶菌对人体疾病都具有显著的保健功效，二者合二为一后，其功效再相辅相成，而形成的茶饮料其保健功效更为彰显。其综合效果远超单纯番茄制成的各种食品及传统的红茶菌饮料。同时。制备出来的番茄茶菌饮料产品形态理想，产品很好地保留了番茄原有的营养和功能成分，口感酸甜适口，适口性非常好，容易消化吸收，适用人群极为广泛，是一种兼备饮料及有医药功效的双重功能生态保健饮品，市场前景非常好。
Description
技术领域
本发明属于一种功能性果蔬饮品的制备技术领域，具体涉及一种番茄茶菌饮料。
背景技术
番茄(Tomato)别名西红柿、洋柿子，古名六月柿、喜报三元。果实营养丰富，具特殊风味。番茄是全世界栽培最为普遍的果菜之一。
据营养学家研究测定：每人每天食用50克-100克鲜番茄，即可满足人体对几种维生素和矿物质的需要。番茄含的“番茄素”，有抑制细菌的作用；含的苹果酸、柠檬酸和糖类，番茄富含维生素A、维生素C、维生素B1、维生素B2以及胡萝卜素和钙、磷、钾、镁、铁、锌、铜和碘等多种元素，还含有蛋白质、糖类、有机酸、纤维素。
番茄含有丰富的胡萝卜素、维生素C和B族维生素。每100克番茄的营养成分：能量11千卡，维生素B0.06毫克，蛋白质0.9克，脂肪0.2克，碳水化合物3.3克，核黄素0.01毫克，烟酸0.49毫克，维生素C14毫克，维生素E0.42毫克，钙4毫克，磷24毫克，钾179毫克，钠9.7毫克，碘2.5微克，镁12毫克，铁0.2毫克，锌0.12毫克，铜0.04毫克，锰0.06毫克
番茄既好吃又有营养，常吃西红柿有治皮肤病，美容、防衰老，防癌，治高血压，治贫血，治溃疡，治肝炎，防中暑，退高烧，治牙龈出血等十大好处。此外，番茄中就含有丰富的抗氧化剂。而抗氧化剂可以防止自由基对皮肤的破坏，具有明显的美容抗皱的效果。
目前，番茄主要用以生食、煮食为主。而番茄深加工有番茄酱、番茄汁或整果罐藏、番茄果脯等。
发明内容
本发明的目的就是提供全新的一种番茄茶菌饮料。具体包括：以番茄为主要原料制备番茄汁，然后再以番茄汁为培养基，用红茶菌为菌源，制备出新型特色的番茄茶菌饮料。
所述的红茶菌是以茶水、糖为原料，经醋酸菌、酵母菌和乳酸菌等多种微生物共同发酵而成的。其中，红茶菌菌液中含有一部分茶叶的浸出物、活的微生物及其代谢产物，这些物质主要包括葡萄糖酸、醋酸、葡萄糖、果糖、蛋白质、氨基酸、维生素、微量元素、茶多酚、咖啡因、乙醇和二氧化碳等。红茶菌还富含维生素C、维生素B等营养素，并含有多种对人体有益的微生物，因此能调节人体生理机能，促进新陈代谢，帮助消化，防止动脉硬化，抗癌，养生强身，成为一种盛行全世界的养生保健饮料。
红茶菌在中国流传应用已有150余年的历史，近些年国内外医学界应用红茶菌的实践表明，红茶菌能治疗多种慢性疾病，如高血压、动脉硬化、冠心病、糖尿病、便秘、痔疮、肥胖症、斑秃、白发、白内障、风湿性关节炎、胃炎、痢疾、贫血、核黄素缺乏等。
根据营养分析，红茶菌饮料主要营养成分及相应的功能如下：
(1)多糖、茶多酚、低聚异麦芽糖、茶碱：提高人体免疫力，增强自身抵抗力；调节血脂，调节血糖；促进双歧杆菌生长，减少肠道腐败物质和致癌物质；增加T-淋巴细胞和B-淋巴细胞的数量，提高机体的防御能力。
(2)醋酸、乳酸、柠檬酸：清理肠胃，帮助消化，防治便秘，提高维生素的稳定性，预防有害病菌、病毒入侵，预防感冒。
(3)咖啡因：提高大脑活力，消除疲劳，振作精神。
(4)红茶菌中含有三种对人体有益的益生菌：酵母菌，醋酸菌和乳酸菌。对人体可起到特殊的保健作用。
(5)清理肠胃，消毒解毒，通畅大便，杀灭有害病菌，增加有益菌落，适用于急慢性胃炎，肠炎，便秘，顽固性便秘消除，顽固性腹泻，痢疾等痊愈。
(6)调理肠胃，食欲不振这增加饮食，饭量大增，营养不良者可恢复健康，特别是可使城乡最常见最难治的胃溃疡，十二指肠胃溃疡，胃下垂等胃病痊愈，反胃，呕吐，反酸水等症状消失。
(7)现代医学证明，醋酸具有消除疲劳、增强食欲、帮助消化、防治高血压和动脉硬化的作用，还具有一定的抗肿瘤、防肥胖，使钙易于被人体吸收、保持骨骼的柔韧以及润肌嫩肤的作用。
(8)肝脏障碍排除，急慢性肝炎、肝硬化痊愈。许多人认为红茶菌的解毒抗癌功能因子之一是葡萄糖醛酸，它是人体肝脏中最主要的解毒物质之一。
(9)红茶菌中存在的葡萄糖二酸1，4内酯可使肝素、透明质酸、硫酸粘多糖以及葡萄糖醛酸的破坏大大减少，帮助身体更有效地排出毒素，防癌抗癌，并缓解关节炎、痛风、气喘和相关组织功能下降所引起的其它不适。
(10)痔疮软化消失，更年期功能障碍减少。红茶菌中的葡萄糖酸能与重金属结合形成水溶性复合物，帮助人体排出有害的重金属元素。有研究表明新的红茶菌饮用者尿中的重金属含量增加。
本发明是通过以下技术方案来实现的：
一种番茄茶菌饮料，技术方案中在于：以番茄为主要原料制备番茄汁，然后再以番茄汁为培养基，用红茶菌为菌源，制备出新型特色的番茄茶菌饮料。
1、所述的番茄汁制备方法如下：
(1)原料选择：采集无病虫害、无变质、8～9成熟的新鲜番茄为原料；
(2)番茄处理：将番茄清洗干净，并果实切分成若干块的果肉；
(3)打浆：按1份番茄果肉、8～10份清水的比例将番茄果肉和清水混合在一起，最后打成浆汁并过滤而得番茄汁。
2、所述的番茄茶菌饮料制备方法如下：
(1)原料组成及配比：番茄汁100份、红糖5份、红茶菌种2份；
(2)发酵：将上述番茄汁、红糖、红茶菌种放置在干净的塑料桶里，并将三种原料搅拌均匀，使红糖完全溶解于溶液之中，最后按照常规方法进行好氧发酵；
(3)成品：将番茄汁发酵至溶液的PH为3.5～4.5而得成品番茄茶菌饮料。
本发明既有如下优点：
1、本发明所提出的番茄茶菌饮料制备方法不但构思新颖，而且配方简单，加工工艺简单，容易实施。
2、实施本发明所用的主要原料——番茄，该原料不但资源丰富，而且容易组织，同时价格低廉。重要的是番茄营养丰富，还具有众多的保健功效，是一种绿色天然的养生果蔬品种。
3、制备本发明的菌源——红茶菌，该菌种具有培育方法简单、菌种形成周期短、生产成本低廉、菌种质量稳定等有点；红茶菌中主要含有三种对人体特别有益的益生菌：酵母菌、醋酸菌和乳酸菌，对人体可起到特殊的保健作用；同时，由于红茶菌是用茶叶制备的茶液作为培养基，所以菌液中含有一部分茶叶的浸出物、活的微生物及其代谢产物，这些物质主要包括葡萄糖酸、醋酸、葡萄糖、果糖、蛋白质、氨基酸、维生素、微量元素、茶多酚、咖啡因、乙醇和二氧化碳等。因此，红茶菌不但富含有多种对人体有益的微生物，还含有多种营养物质，能调节人体生理机能、促进新陈代谢、帮助消化、防止动脉硬化、抗癌、养生强身等。
4、通过实施本发明，将番茄和红茶菌有机结合起来，所组合起来的营养物质更加丰富；番茄和红茶菌对人体疾病都具有显著的保健功效，二者合二为一后，其功效再相辅相成，而形成的茶饮料其保健功效更为彰显。其综合效果远超单纯番茄制成的各种食品及传统的红茶菌饮料。
5、通过实施本发明，所制备出来的番茄茶菌饮料口感酸甜适口，适口性非常好，是一种兼备饮料及有医药功效的双重功能生态保健饮品。
6、通过实施本发明，制备而成的番茄茶菌饮料成本非常低，但由于该饮料营养丰富、保健效果好、物美价廉，适用人群极为广泛，所以市场前景非常好。
7、本发明制作出来的产品形态理想，产品很好地保留了番茄原有的营养和功能成分，容易消化吸收，增强了特殊功能；改变了目前市场上番茄加工产品稀少的现状，解决了番茄的产后出路，并带动番茄相关产业的发展，形成新的经济增长点，具有巨大的经济效益和社会效益。
具体实施方式
下面结合实施例对本发明的方法进一步说明。
一种番茄茶菌饮料，技术方案中在于：以番茄为主要原料制备番茄汁，然后再以番茄汁为培养基，用红茶菌为菌源，制备出新型特色的番茄茶菌饮料。
具体实施方式如下：
1、制备番茄汁：
(1)原料选择：采集无病虫害、无变质、8～9成熟的新鲜番茄为原料；
(2)番茄处理：将番茄清洗干净，并果实切分成若干块的果肉；
(3)打浆：按1份番茄果肉、8～10份清水的比例将番茄果肉和清水混合在一起，最后打成浆汁并过滤而得番茄汁。
2、制备番茄茶菌饮料：
(1)原料组成及配比：番茄汁100份、红糖5份、红茶菌种2份；
(2)发酵：将上述番茄汁、红糖、红茶菌种放置在干净的塑料桶里，并将三种原料搅拌均匀，使红糖完全溶解于溶液之中，最后按照常规方法进行好氧发酵；
(3)成品：将番茄汁发酵至溶液的PH为3.5～4.5而得成品番茄茶菌饮料。
Claims (1)
1.一种番茄茶菌饮料，其特征在于：以番茄为主要原料制备番茄汁，然后再以番茄汁为培养基，用红茶菌为菌源，制备出新型特色的番茄茶菌饮料；
所述的番茄汁制备方法如下：
(1)原料选择：采集无病虫害、无变质、8～9成熟的新鲜番茄为原料；
(2)番茄处理：将番茄清洗干净，并果实切分成若干块的果肉；
(3)打浆：按1份番茄果肉、8～10份清水的比例将番茄果肉和清水混合在一起，最后打成浆汁并过滤而得番茄汁；
所述的番茄茶菌饮料制备方法如下：
(1)原料组成及配比：番茄汁100份、红糖5份、红茶菌种2份；
(2)发酵：将上述番茄汁、红糖、红茶菌种放置在干净的塑料桶里，并将三种原料搅拌均匀，使红糖完全溶解于溶液之中，最后按照常规方法进行好氧发酵；
(3)成品：将番茄汁发酵至溶液的PH为3.5～4.5而得成品番茄茶菌饮料。
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| CN106107350A (zh) * | 2016-06-28 | 2016-11-16 | 黄秀英 | 一种番茄桑黄液体菌种转化饮品 |
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