CN104287039A - 一种以糙米为原料的生物饮料及其制备方法 - Google Patents
一种以糙米为原料的生物饮料及其制备方法 Download PDFInfo
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- CN104287039A CN104287039A CN201410589500.3A CN201410589500A CN104287039A CN 104287039 A CN104287039 A CN 104287039A CN 201410589500 A CN201410589500 A CN 201410589500A CN 104287039 A CN104287039 A CN 104287039A
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- A23L2/382—Other non-alcoholic beverages fermented
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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
- A23L2/52—Adding ingredients
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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
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/14—Yeasts or derivatives 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
Abstract
一种以糙米为原料的生物饮料及其制备方法。具体包括：以糙米为主要原料制备糙米浆汁，然后再以糙米浆汁为培养基，用红茶菌为菌源，以红糖为碳源，制备出新型特色的糙米红茶菌生物饮料。通过实施本发明，将糙米和红茶菌有机结合起来，所组合起来的营养物质更加丰富；糙米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糙米制成的饮品及传统的红茶菌饮料。此外，通过实施本发明，所制备出来的虫草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饮料的制备技术领域，具体涉及一种以糙米为原料的生物饮料及其制备方法。
背景技术
糙米，是稻谷经砻谷机脱去稻壳后得到的一种全谷粒大米。它去壳后仍保留存些许外层组织，故而口感较粗，质地紧密，煮起来比较费时。但与普通精致白米相比更富有许多维他命、矿物质与膳食纤维，被视为是一种绿色的健康食品。大米中60％-70％的维生素、矿物质和大量必需氨基酸都聚积在外层组织中，而我们平时吃的精致白米虽然洁白细腻，营养价值已经在加工过程中有所损失，再加上做饭时反复淘洗，外层的维生素、糙米粉和矿物质进一步流失，剩下的就主要是碳水化合物和部分蛋白质，它的营养价值比糙米要低多了。研究表明，糙米中钙的含量是白米的1.7倍，含铁量是2.75倍，烟碱素是3.2倍，维他命B1高达12倍。糙米中的维生素E是白米的10倍，纤维素高达14倍。与全麦相比，糙米的蛋白质含量虽然不多，但是蛋白质质量较好，主要是米精蛋白，氨基酸的组成比较完全，人体容易消化吸收，但赖氨酸含量较少，含有较多的脂肪和碳水化合物，短时间内可以为人体提供大量的热量。
现代营养学研究发现，糙米中米糠和胚芽部分的维生素B和维生素E，能提高人体免疫功能，促进血液循环，还能帮助人们消除沮丧烦躁的情绪，使人充满活力。此外，糙米中钾、镁、锌、铁、锰等微量元素，有利于预防心血管疾病和贫血症。它还保留了大量膳食纤维，可促进肠道有益菌增殖，加速肠道蠕动，软化粪便，预防便秘和肠癌；膳食纤维还能与胆汁中胆固醇结合，促进胆固醇的排出，从而帮助高血脂症患者降低血脂。
吃糙米对于糖尿病患者和肥胖者特别有益。因为其中的碳水化合物被粗纤维组织所包裹，人体消化吸收速度较慢，因而能很好地控制血糖；同时，糙米中锌、铬、锰、钒等微量元素有利于提高胰岛素的敏感性，对糖耐量受损的人很有帮助。日本研究证明，糙米饭的血糖指数比白米饭低得多，在吃同样数量时具有更好的饱腹感，有利于控制食量，从而帮助肥胖者减肥。
同时，糙米还具有以下功效：1.对肥胖和胃肠功能障碍的患者有很好的疗效，能有效的调节体内新陈代谢，内分泌异常等；2.治疗贫血；3.治疗便秘，净化血液，因而有强化体质的作用；4.胚芽中富含的维生素E能促进血液循环，有效维护全身机能；5.能使细胞功能转为正常，保持内分泌平衡；6.糙米具有连接和分解农药等放射性物质的功效，从而有效的防止了体内吸收有害物质，达到了防癌的作用。
目前，糙米主要是通过做成饭或粥供人食用。也有将糙米制备成糙米茶。
申请号为201110102835.4的“一种粗粮糙米酒”。该发明公开了一种粗粮糙米酒的原料，其原料为没有经过精磨的粗粮糙米。该发明的有益效果：由于该发明的粗粮糙米酒比传统的细粮大米酒产量高、更清香、更富含人体必须的胺基酸蛋白质及人体所必须的各种微量元素，能全面平衡人体营养。因为：细粮大米在精磨的过程中，谷胚与大米外层富含膳食纤维的部份被辗磨掉，让维生素和矿物质的含量大减。所以细粮大米在发酵后所酿出来的酒比不上粗粮糙米发酵后所酿出来的酒，营养价值更高、更好、更清香。因此，粗粮糙米酒的诞生，符合现代人的健康消费需要，也是弥补人们日益增长的生活需求。
发明内容
本发明的目的就是提供全新的一种以糙米为原料的生物饮料及其制备方法。具体包括：以糙米为主要原料制备糙米浆汁，然后再以糙米浆汁为培养基，用红茶菌为菌源，以红糖为碳源，制备出新型特色的糙米红茶菌生物饮料。
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：
一种以糙米为原料的生物饮料及其制备方法，技术方案中在于：以糙米为主要原料制备糙米浆汁，然后再以糙米浆汁为培养基，用红茶菌为菌源，以红糖为碳源，制备出新型特色的糙米红茶菌生物饮料。
1、所述的糙米浆汁制备方法如下：
(1)原料选择：采集无变质、无杂质、水分含量低于8～10％的糙米为原料；
(2)原料组成及配比：糙米100公斤、清水500～600公斤；
(3)混料：将上述糙米和清水混合在一起，并浸泡6～8个小时；
(4)打浆：将浸泡过6～8个小时的糙米和清水一起打成原料浆液；
(5)煮制：把上述原料浆液放置于加热容器，然后加热至原料浆液沸腾并持续5～6分钟得糙米浆汁。
2、所述的糙米红茶菌生物饮料制备方法如下：
(1)原料组成及配比：糙米浆汁100公斤、红糖10公斤、红茶菌种2公斤；
(2)发酵：将上述糙米浆汁、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：将糙米浆汁发酵至溶液的PH为3.5～4.5而得成品糙米红茶菌生物饮料。
本发明既有如下优点：
1、本发明所提出以糙米为原料的生物饮料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——糙米，该原料资源十分丰富，而且容易组织，价格低廉。糙米还具有：(1)对肥胖和胃肠功能障碍的患者有很好的疗效，能有效的调节体内新陈代谢，内分泌异常等；(2)治疗贫血；(3)治疗便秘，净化血液，因而有强化体质的作用；(4)胚芽中富含的维生素E能促进血液循环，有效维护全身机能；(5)能使细胞功能转为正常，保持内分泌平衡；(6)糙米具有连接和分解农药等放射性物质的功效，从而有效的防止了体内吸收有害物质，达到了防癌的作用等功效。是一种多功能型的绿色健康食品。
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，将糙米和红茶菌有机结合起来，所组合起来的营养物质更加丰富；糙米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糙米制成的饮品及传统的红茶菌饮料。
5、通过实施本发明，所制备出来的虫草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，制备而成的糙米红茶菌生物饮料成本非常低，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。
一种以糙米为原料的生物饮料及其制备方法，技术方案中在于：以糙米为主要原料制备糙米浆汁，然后再以糙米浆汁为培养基，用红茶菌为菌源，以红糖为碳源，制备出新型特色的糙米红茶菌生物饮料。
具体实施方式如下：
1、制备糙米浆汁：
(1)原料选择：采集无变质、无杂质、水分含量低于8～10％的糙米为原料；
(2)原料组成及配比：糙米100公斤、清水500～600公斤；
(3)混料：将上述糙米和清水混合在一起，并浸泡6～8个小时；
(4)打浆：将浸泡过6～8个小时的糙米和清水一起打成原料浆液；
(5)煮制：把上述原料浆液放置于加热容器，然后加热至原料浆液沸腾并持续5～6分钟得糙米浆汁。
2、制备糙米红茶菌生物饮料：
(1)原料组成及配比：糙米浆汁100公斤、红糖10公斤、红茶菌种2公斤；
(2)发酵：将上述糙米浆汁、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：将糙米浆汁发酵至溶液的PH为3.5～4.5而得成品糙米红茶菌生物饮料。
Claims (1)
1.一种以糙米为原料的生物饮料及其制备方法，其特征在于：以糙米为主要原料制备糙米浆汁，然后再以糙米浆汁为培养基，用红茶菌为菌源，以红糖为碳源，制备出新型特色的糙米红茶菌生物饮料；
所述的糙米浆汁制备方法如下：
(1)原料选择：采集无变质、无杂质、水分含量低于8～10％的糙米为原料；
(2)原料组成及配比：糙米100公斤、清水500～600公斤；
(3)混料：将上述糙米和清水混合在一起，并浸泡6～8个小时；
(4)打浆：将浸泡过6～8个小时的糙米和清水一起打成原料浆液；
(5)煮制：把上述原料浆液放置于加热容器，然后加热至原料浆液沸腾并持续5～6分钟得糙米浆汁；
所述的糙米红茶菌生物饮料制备方法如下：
(1)原料组成及配比：糙米浆汁100公斤、红糖10公斤、红茶菌种2公斤；
(2)发酵：将上述糙米浆汁、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：将糙米浆汁发酵至溶液的PH为3.5～4.5而得成品糙米红茶菌生物饮料。
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