CN104273613A - 一种芒果茶菌饮料 - Google Patents
一种芒果茶菌饮料 Download PDFInfo
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- CN104273613A CN104273613A CN201410588804.8A CN201410588804A CN104273613A CN 104273613 A CN104273613 A CN 104273613A CN 201410588804 A CN201410588804 A CN 201410588804A CN 104273613 A CN104273613 A CN 104273613A
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Classifications
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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
- A23L2/02—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
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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
- 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
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
一种芒果茶菌饮料。具体包括：以芒果为主要原料制备芒果汁，然后再以芒果汁为培养基，用红茶菌为菌源，制备出新型特色的芒果茶菌饮料。通过实施本发明，将芒果和红茶菌有机结合起来，所组合起来的营养物质更加丰富；芒果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芒果制成的各种食品及传统的红茶菌饮料。同时，制作出来的产品形态理想，产品很好地保留了芒果原有的营养和功能成分，口感酸甜适口，容易消化吸收，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
本发明属于功能性果汁饮品的制备技术领域，具体涉及一种芒果茶菌饮料。
背景技术
芒果是著名热带水果之一，因其果肉细腻，风味独特，深受人们喜爱，所以素有“热带果王”之誉称。芒果色、香、味俱佳，营养丰富，每百克果肉含维生素C56.4～137.5毫克，有的可高达189毫克；含糖量达14～16％。芒果所含有的维生素A的前体胡萝卜素成分特别高，是所有水果中少见的；其次维生素C含量也不低。另外，芒果果实所含有的粗纤维、蛋白质、矿物质等也是其主要营养成分之一。
芒果在温度28℃～32℃下，果实后熟速度比较快，平均3～5天即达到三级成熟，而三级后熟的果实不能贮藏，保鲜时间短，容易腐烂变质，所以成熟的芒果不宜外调销售，成熟的芒果市场也就受到了局限。因此，成熟芒果的深加工也就显得十分的重要。目前，通过深加工的芒果食品主要有：芒果蜜饯、芒果果酱、芒果糖水果片、芒果盐渍品等；加工成饮品的有芒果果汁、芒果醋等。
申请号为201010587378.8的“鲜芒果益生菌饮料及其制作方法”，该发明是用新鲜芒果作为培养基，培育双歧杆菌、保加利亚乳杆菌、嗜热链球菌、乳酸杆菌等益生菌，然后，将完成发酵的益生菌液体灭活，制成的饮料。
申请号为200810073508.9的“芒果醋饮料及其制备方法”，该发明所述饮料各组分重比为：芒果醋5％～15％、甜味剂5％～15％、乳酸钙10％～20％、余量为水。
申请号为200910026720.4的“一种芒果浓缩浑汁的制备方法”，该发明以新鲜芒果为原料，经热烫、去皮去核、护色打浆得芒果果浆，然后进行纤维素酶、葡萄糖淀粉酶、果胶酶以及酸性蛋白酶复合酶解处理、灭酶、压滤得芒果酶解汁，再经过浓缩、灌装、杀菌和冷却得芒果浓缩浑汁成品。
申请号为200610048851.9的“芒果醋的制备方法”，该发明通过以下步骤实现：a.原料选择；b.去皮，洗净；c.打浆；d.过滤；e.加水兑浆、酒精发酵、醋酸发酵；f.消毒；g.陈酿；h.消毒等步骤。
发明内容
本发明的目的就是提供全新的一种芒果茶菌饮料。具体包括：以芒果为主要原料制备芒果汁，然后再以芒果汁为培养基，用红茶菌为菌源，制备出新型特色的芒果茶菌饮料。
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：
一种芒果茶菌饮料，技术方案中在于：以芒果为主要原料制备芒果汁，然后再以芒果汁为培养基，用红茶菌为菌源，制备出新型特色的芒果茶菌饮料。
1、所述的芒果汁制备方法如下：
(1)原料选择：采集无病虫害、无变质、8～9成熟的新鲜芒果为原料；
(2)芒果处理：将芒果清洗干净，并去除果皮及果核得其果肉；
(3)打浆：按1份芒果肉、8～10份清水的比例将芒果果肉和清水混合在一起，最后打成浆汁而得芒果汁。
2、所述的芒果茶菌饮料制备方法如下：
(1)原料组成及配比：芒果汁100份、红茶菌种2份；
(2)发酵：将上述芒果汁、红茶菌种放置在干净的塑料桶里，并将两种原料搅拌均匀，最后按照常规方法进行好氧发酵；
(3)成品：将芒果汁发酵至溶液的PH为3.5～4.5而得成品芒果茶菌饮料。
本发明既有如下优点：
1、本发明所提出的芒果茶菌饮料其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——芒果，在芒果产地，该原料不但资源丰富，而且容易组织，同时价格低廉。芒果色、香、味俱佳，营养丰富，素有“热带果王”之誉称。每百克果肉含维生素C56.4～137.5毫克，有的可高达189毫克；含糖量达14～16％。芒果所含有的维生素A的前体胡萝卜素成分特别高，是所有水果中少见的；其次维生素C含量也不低。是一种绿色天然的养生果品。
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，将芒果和红茶菌有机结合起来，所组合起来的营养物质更加丰富；芒果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芒果制成的各种食品及传统的红茶菌饮料。
5、通过实施本发明，所制备出来的芒果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，制备而成的芒果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，产品很好地保留了芒果原有的营养和功能成分，容易消化吸收，增强了特殊功能；改变了目前市场上芒果加工产品稀少的现状，解决了芒果的产后出路，并带动芒果相关产业的发展，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。
一种芒果茶菌饮料，技术方案中在于：以芒果为主要原料制备芒果汁，然后再以芒果汁为培养基，用红茶菌为菌源，制备出新型特色的芒果茶菌饮料。
具体实施方式如下：
1、制备芒果汁：
(1)原料选择：采集无病虫害、无变质、8～9成熟的新鲜芒果为原料；
(2)芒果处理：将芒果清洗干净，并去除果皮及果核得其果肉；
(3)打浆：按1份芒果肉、8～10份清水的比例将芒果果肉和清水混合在一起，最后打成浆汁而得芒果汁。
2、制备芒果茶菌饮料：
(1)原料组成及配比：芒果汁100份、红茶菌种2份；
(2)发酵：将上述芒果汁、红茶菌种放置在干净的塑料桶里，并将两种原料搅拌均匀，最后按照常规方法进行好氧发酵；
(3)成品：将芒果汁发酵至溶液的PH为3.5～4.5而得成品芒果茶菌饮料。
Claims (1)
1.一种芒果茶菌饮料，其特征在于：以芒果为主要原料制备芒果汁，然后再以芒果汁为培养基，用红茶菌为菌源，制备出新型特色的芒果茶菌饮料；
所述的芒果汁制备方法如下：
(1)原料选择：采集无病虫害、无变质、8～9成熟的新鲜芒果为原料；
(2)芒果处理：将芒果清洗干净，并去除果皮及果核得其果肉；
(3)打浆：按1份芒果肉、8～10份清水的比例将芒果果肉和清水混合在一起，最后打成浆汁而得芒果汁；
所述的芒果茶菌饮料制备方法如下：
(1)原料组成及配比：芒果汁100份、红茶菌种2份；
(2)发酵：将上述芒果汁、红茶菌种放置在干净的塑料桶里，并将两种原料搅拌均匀，最后按照常规方法进行好氧发酵；
(3)成品：将芒果汁发酵至溶液的PH为3.5～4.5而得成品芒果茶菌饮料。
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