CN104287040A - 以百香果为原料制备生物型饮料 - Google Patents
以百香果为原料制备生物型饮料 Download PDFInfo
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- CN104287040A CN104287040A CN201410589538.0A CN201410589538A CN104287040A CN 104287040 A CN104287040 A CN 104287040A CN 201410589538 A CN201410589538 A CN 201410589538A CN 104287040 A CN104287040 A CN 104287040A
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- A—HUMAN NECESSITIES
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Abstract
以百香果为原料制备生物型饮料,是以百香果果实为主要原料制备百香果汁液,然后再以百香果汁液为培养基,用红茶菌为菌源,制备出新型特色的百香果红茶菌饮料。通过实施本发明,将百香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;百香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用百香果制成的饮品及传统的红茶菌饮料。此外,通过实施本发明,制备而成的百香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。
Description
技术领域
本发明属于一种生物型果汁饮料的制备技术领域,具体涉及一种以百香果为原料制备生物型饮料。
背景技术
百香果,又名百香果(学名:Passiflora edulia Sims)是西番莲科西番莲属的草质藤本,长约6米;茎具细条纹,无毛;花瓣5枚,与萼片等长;基部淡绿色,中部紫色,顶部白色,花期6月,果期11月。百香果主要有紫果和黄果两大类。果实为浆果,卵形,纵径5~7cm,横径4~6cm,幼果绿色,成熟果紫色,单果重60~120g,果壳坚韧,果浆黄色,内部种子呈黑色,平均60~100枚/果。果皮革质坚韧,光滑。果肉间充满黄色果汁,似生鸡蛋黄。果汁含量40%左右,加工出汁率28%至33%。百香果果实12月成熟,采收后需要后熟4至7天方可食用。
据科学预测,百香果含有非常丰富的天然维他命C,每100克果汁中就含有维他命C为34.6毫克,还富含维命A、B1、B2等,另外还含有丰富的钙、磷、铁和多种氨基酸等物质及微量元素。
同时,百香果富含有机酸、尼克酸、氨基酸、亚油酸、矿物质、β-胡萝卜素、蕃茄红素、可溶性膳食纤维、生物碱、黄酮类等160多种人体必需的有益成分,是保健、药用价值很高的一种天然食物。
百香果所含的果酸、可食纤维,作用于消化系统,对食欲不振、胃胀、便秘的效果都很好。
百香果含有维生素E、番茄红素,对生殖系统的作用不可小视,不少夜多小便的中老年人食用后,觉得晚上起床的次数明显减少,故百香果有滋阴补肾之说。
百香果果汁中有165种化合物,构成了特殊香味。常食用百香果具有提神醒脑、养颜美容、生津止渴、帮助消化、化痰止咳、缓解便秘、活血强身、提高人体免疫功能、滋阴补肾、消除疲劳、降压降脂、延缓衰老、抗高血压的功效。百香果的根、茎、叶有消炎止痛、降脂降压等效果。
古方中医食疗专业人士介绍:天然百香果对中枢神经系统具有复杂的作用,具有全面神经安定作用。能够舒缓焦虑紧张、抑郁寡欢、神经紧张引起的头痛。果汁具有生津止渴、提神醒脑、帮助消化、化痰止咳、治肾亏和滋补强身的功能。百香果的根、茎、叶均可入药,有消炎止痛、活血强身、滋阴补肾、还有降脂降压等疗效。百香果的超纤维能够促进排泄,缓解便秘症状,清除黏附滞留在肠道的刺激物质,避免刺激肠道和被人体再吸收,从而减少结肠癌的患病率,超纤维还具有抗肿瘤活性。百香果中的VC参与胆固醇代谢,能降低胆固醇,净化血液。另外,百香果中富含的VC、胡萝卜素、SOD酶能够清除体内自由基,起养颜抗衰老作用。
百香果是天然的镇定剂,具有松弛、镇定神经的效果;可以治疗失眠,诱导自然入睡和深度睡眠,消除头痛,晕眩等现象;还能舒缓焦虑紧张、抑郁寡欢、神经紧张所引起的头痛、胃痛、尿频、心慌、肌肉痉挛、抽搐、疼痛等所有不适感。
百香果对咽喉炎、牙周炎、粉刺、胃病、痔疮等有很好的抑制作用。常吃可消除青春痘、消除肠胃炎。
百香果对人体有很好的保健作用。如保健、养颜、助消化、抗衰老、排毒、清热等。常吃百香果对防治高血压有特效。百香果里的番茄红素能清除自由基,阻断亚硝胺形成,起到防癌抗癌,预防心血管疾病,提高免疫力和延缓衰老的作用。百香果内含尼克酸为细胞呼吸所必需,并参与体内很多代谢过程,起到抗癞皮病,防止精神抑郁等作用,所以工作、精神压力大的人要常食。百香果治疗失眠,诱导自然入睡和深度睡眠,消除头痛,晕眩等现象;舒缓焦虑紧张、抑郁寡欢、神经紧张所引起的头痛、尿频、心慌;改善因神经紧张所引起的肌肉痉挛、抽搐、疼痛等;舒解神经紧张及极度焦虑所引起之所有不适感;改善情绪极度低落、精神过度焦虑。
百香果的果实主要鲜食,其果瓤多汁液,可制作果汁、果酒、果酱等。还可用来添加在其他饮料中以提高饮料的品质。目前,经过加工的百香果产品主要有:百香果果汁饮料、百香果果酒、百香果果酱等。
发明内容
本发明的目的就是提供全新的一种以百香果为原料制备生物型饮料。具体包括:以百香果果实为主要原料制备百香果汁液,然后再以百香果汁液为培养基,用红茶菌为菌源,制备出新型特色的百香果红茶菌饮料。
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:
以百香果为原料制备生物型饮料,技术方案中在于:以百香果果实为主要原料制备百香果汁液,然后再以百香果汁液为培养基,用红茶菌为菌源,制备出新型特色的百香果红茶菌饮料。
1、所述的百香果汁液制备方法如下:
(1)原料选择:采集无变质、8~9%成熟的新鲜百香果果实为原料;
(2)原料处理:将百香果切成两半,然后取出果内的浆汁;
(3)混料:按1份百香果浆汁、10~20份清水的比例将百香果和清水混合在一起并搅拌均匀得原料液;
(4)过滤:把上述原料液经过过滤把百香果籽分离出来而得百香果汁液。
2、所述的百香果红茶菌饮料制备方法如下:
(1)原料组成及配比:百香果汁液100份、红糖5份、红茶菌种2份;
(2)发酵:将上述百香果汁液、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:将百香果汁液发酵至溶液的PH为3.5~4.5而得成品百香果红茶菌饮料。
本发明既有如下优点:
1、本发明所提出的以百香果为原料制备生物型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——百香果,该原料资源十分丰富,而且容易组织,价格低廉。此外,百香果含有非常丰富的天然维他命C,每100克果汁中就含有维他命C为34.6毫克,还富含维命A、B1、B2等,另外还含有丰富的钙、磷、铁和多种氨基酸等物质及微量元素。同时,百香果富含有机酸、尼克酸、氨基酸、亚油酸、矿物质、β-胡萝卜素、蕃茄红素、可溶性膳食纤维、生物碱、黄酮类等160多种人体必需的有益成分,是保健、药用价值很高的一种天然食物。
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,将百香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;百香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用百香果制成的饮品及传统的红茶菌饮料。
5、通过实施本发明,所制备出来的百香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,制备而成的百香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,产品很好地保留了百香果原有的营养和功能成分,容易消化吸收,增强了特殊功能;改变了目前市场上百香果加工产品稀少的现状,解决了百香果的产后出路,并带动百香果相关产业的发展,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。
以百香果为原料制备生物型饮料,技术方案中在于:以百香果果实为主要原料制备百香果汁液,然后再以百香果汁液为培养基,用红茶菌为菌源,制备出新型特色的百香果红茶菌饮料。
具体实施方式如下:
1、制备百香果汁液:
(1)原料选择:采集无变质、8~9%成熟的新鲜百香果果实为原料;
(2)原料处理:将百香果切成两半,然后取出果内的浆汁;
(3)混料:按1份百香果浆汁、10~20份清水的比例将百香果和清水混合在一起并搅拌均匀得原料液;
(4)过滤:把上述原料液经过过滤把百香果籽分离出来而得百香果汁液。
2、制备百香果红茶菌饮料:
(1)原料组成及配比:百香果汁液100份、红糖5份、红茶菌种2份;
(2)发酵:将上述百香果汁液、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:将百香果汁液发酵至溶液的PH为3.5~4.5而得成品百香果红茶菌饮料。
Claims (1)
1.以百香果为原料制备生物型饮料,其特征在于:以百香果果实为主要原料制备百香果汁液,然后再以百香果汁液为培养基,用红茶菌为菌源,制备出新型特色的百香果红茶菌饮料;
所述的百香果汁液制备方法如下:
(1)原料选择:采集无变质、8~9%成熟的新鲜百香果果实为原料;
(2)原料处理:将百香果切成两半,然后取出果内的浆汁;
(3)混料:按1份百香果浆汁、10~20份清水的比例将百香果和清水混合在一起并搅拌均匀得原料液;
(4)过滤:把上述原料液经过过滤把百香果籽分离出来而得百香果汁液;
所述的百香果红茶菌饮料制备方法如下:
(1)原料组成及配比:百香果汁液100份、红糖5份、红茶菌种2份;
(2)发酵:将上述百香果汁液、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:将百香果汁液发酵至溶液的PH为3.5~4.5而得成品百香果红茶菌饮料。
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