CN104273612A - 一种甘蔗生物型饮品 - Google Patents
一种甘蔗生物型饮品 Download PDFInfo
- Publication number
- CN104273612A CN104273612A CN201410588791.4A CN201410588791A CN104273612A CN 104273612 A CN104273612 A CN 104273612A CN 201410588791 A CN201410588791 A CN 201410588791A CN 104273612 A CN104273612 A CN 104273612A
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- Prior art keywords
- sugarcane
- drink
- juice
- black tea
- sugar cane
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- 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
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- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
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- 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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
一种甘蔗生物型饮品。具体包括：以甘蔗为主要原料制备甘蔗汁液，然后再以甘蔗汁液为培养基，用红茶菌为菌源，制备出新型特色的甘蔗红茶菌生物型饮品。通过实施本发明，将甘蔗和红茶菌有机结合起来，所组合起来的营养物质更加丰富；甘蔗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用甘蔗制成的饮品及传统的红茶菌饮料。同时，所制备出来的甘蔗茶菌饮品口感酸甜适口，适口性非常好，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水果型饮品的制备技术领域，具体涉及一种甘蔗生物型饮品。
背景技术
甘蔗是水果中唯一的茎用水果，也是水果中含纤维(包括非膳食纤维)最多的一种水果。甘蔗汁多味甜，营养丰富，被称作果中佳品，有人称：“秋日甘蔗赛过参”。甘蔗的营养价值很高，它含有水分比较多，水分占甘蔗的84％。甘蔗含糖量最为丰富，其中的蔗糖、葡萄糖及果糖，含量达12％。此外，甘蔗还含有对人体新陈代谢非常有益的各种维生素、脂肪、蛋白质、有机酸、钙、铁等物质，如蛋白质0.2克、脂肪0.5克、钙8毫克、磷4毫克、铁1.3毫克。另外，甘蔗还含有天门冬氨酸、谷氨酸、丝氨酸、丙氨酸等多种有利于人体的氨基酸，以及维生素B1、维生素B2、维生素B6和维生素C等等。甘蔗的含铁量在各种水果中，雄踞“冠军”宝座。
我国古代医学家还将甘蔗列入“补益药”。中医认为，甘蔗入肺、胃二经，具有清热、生津、下气、润燥、补肺益胃的特殊效果。甘蔗可治疗因热病引起的伤津，心烦口渴，反胃呕吐，肺燥引发的咳嗽气喘。甘蔗还可以通便解结，饮其汁还可缓解酒精中毒。《本草纲目》言：甘蔗性平，有清热下气、助脾健胃、利大小肠、止渴消痰、除烦解酒之功效，可改善心烦口渴、便秘、酒醉、口臭，肺热咳嗽、咽喉肿痛等症。
目前，甘蔗主要是用以制糖以及当做水果生食。
发明内容
本发明的目的就是提供全新的一种甘蔗生物型饮品。具体包括：以甘蔗为主要原料制备甘蔗汁液，然后再以甘蔗汁液为培养基，用红茶菌为菌源，制备出新型特色的甘蔗红茶菌生物型饮品。
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：
一种甘蔗生物型饮品，技术方案中在于：以甘蔗为主要原料制备甘蔗汁液，然后再以甘蔗汁液为培养基，用红茶菌为菌源，制备出新型特色的甘蔗红茶菌生物型饮品。
1、所述的甘蔗汁液制备方法如下：
(1)原料选择：采集无病虫害、无农药残留、生长期是8个月以上、新鲜的甘蔗为原料；
(2)原料处理：将甘蔗的叶片剥干净，然后再清洗干净；
(3)打浆：将清洗干净的甘蔗按照常规方法打成浆汁；
(4)过滤：把上述浆汁经过过滤而得生产用甘蔗汁液。
2、所述的甘蔗红茶菌生物型饮品制备方法如下：
(1)原料组成及配比：甘蔗汁液100份、冷开水50份、红茶菌种3份；
(2)发酵：将上述甘蔗汁液、冷开水、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：将甘蔗汁液发酵至溶液的PH为3.5～4.5而得成品甘蔗红茶菌生物型饮品。
本发明既有如下优点：
1、本发明所提出的一种甘蔗生物型饮品其制备方法不但构思新颖，而且加工工艺简单，容易实施。
2、实施本发明所用的主要原料——甘蔗，该原料资源十分丰富，而且容易组织，价格低廉。此外，甘蔗的营养价值很高，它含有水分比较多，水分占甘蔗的84％。甘蔗含糖量最为丰富，其中的蔗糖、葡萄糖及果糖，含量达12％。甘蔗还含有对人体新陈代谢非常有益的各种维生素、脂肪、蛋白质、有机酸、钙、铁等物质，如蛋白质0.2克、脂肪0.5克、钙8毫克、磷4毫克、铁1.3毫克。另外，甘蔗还含有天门冬氨酸、谷氨酸、丝氨酸、丙氨酸等多种有利于人体的氨基酸，以及维生素B1、维生素B2、维生素B6和维生素C等等。甘蔗的含铁量在各种水果中，雄踞“冠军”宝座。
3、制备本发明所用的菌源——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；同时，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，将甘蔗和红茶菌有机结合起来，所组合起来的营养物质更加丰富；甘蔗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用甘蔗制成的饮品及传统的红茶菌饮料。
5、通过实施本发明，所制备出来的甘蔗茶菌饮品口感酸甜适口，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，制备而成的甘蔗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。
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。
一种甘蔗生物型饮品，技术方案中在于：以甘蔗为主要原料制备甘蔗汁液，然后再以甘蔗汁液为培养基，用红茶菌为菌源，制备出新型特色的甘蔗红茶菌生物型饮品。
具体实施方式如下：
1、制备甘蔗汁液：
(1)原料选择：采集无病虫害、无农药残留、生长期是8个月以上、新鲜的甘蔗为原料；
(2)原料处理：将甘蔗的叶片剥干净，然后再清洗干净；
(3)打浆：将清洗干净的甘蔗按照常规方法打成浆汁；
(4)过滤：把上述浆汁经过过滤而得生产用甘蔗汁液。
2、制备甘蔗红茶菌生物型饮品：
(1)原料组成及配比：甘蔗汁液100份、冷开水50份、红茶菌种3份；
(2)发酵：将上述甘蔗汁液、冷开水、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：将甘蔗汁液发酵至溶液的PH为3.5～4.5而得成品甘蔗红茶菌生物型饮品。
Claims (1)
1.一种甘蔗生物型饮品，其特征在于：以甘蔗为主要原料制备甘蔗汁液，然后再以甘蔗汁液为培养基，用红茶菌为菌源，制备出新型特色的甘蔗红茶菌生物型饮品；
所述的甘蔗汁液制备方法如下：
(1)原料选择：采集无病虫害、无农药残留、生长期是8个月以上、新鲜的甘蔗为原料；
(2)原料处理：将甘蔗的叶片剥干净，然后再清洗干净；
(3)打浆：将清洗干净的甘蔗按照常规方法打成浆汁；
(4)过滤：把上述浆汁经过过滤而得生产用甘蔗汁液；
所述的甘蔗红茶菌生物型饮品制备方法如下：
(1)原料组成及配比：甘蔗汁液100份、冷开水50份、红茶菌种3份；
(2)发酵：将上述甘蔗汁液、冷开水、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：将甘蔗汁液发酵至溶液的PH为3.5～4.5而得成品甘蔗红茶菌生物型饮品。
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