CN104305434A - 一种南瓜红茶菌饮品 - Google Patents
一种南瓜红茶菌饮品 Download PDFInfo
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- CN104305434A CN104305434A CN201410621354.8A CN201410621354A CN104305434A CN 104305434 A CN104305434 A CN 104305434A CN 201410621354 A CN201410621354 A CN 201410621354A CN 104305434 A CN104305434 A CN 104305434A
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- Prior art keywords
- pumpkin
- black tea
- beverage
- juice
- fungus
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Classifications
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- A—HUMAN NECESSITIES
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- 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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Abstract
一种南瓜红茶菌饮品。具体包括：以南瓜为主要原料制备南瓜汁，然后再以南瓜汁为培养基，以红糖为碳源，用红茶菌为菌源，制备出一种新型特色的南瓜菌茶饮料。通过实施本发明，将南瓜和红茶菌有机结合起来，所组合起来的营养物质更加丰富；南瓜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南瓜品种及传统的红茶菌饮料。同时，制备出来的南瓜红茶菌饮品产品形态理想，容易消化吸收，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果蔬饮品的制备技术领域，具体涉及一种南瓜红茶菌饮品。
背景技术
南瓜是葫芦科南瓜属的植物。嫩果味甘适口，是夏秋季节的瓜菜之一。老瓜可作饲料或杂粮，所以有很多地方又称为饭瓜。在西方南瓜常用来做成南瓜派，即南瓜甜饼。
南瓜中所含有的营养价值非常丰富，每100克含蛋白质0.6克，脂肪0.1克。碳水化合物5.7克，粗纤维1.1克，灰分0.6克，钙10毫克，磷32毫克，铁0.5毫克，南瓜素0.57毫克，核黄素0.04毫克，尼克酸0.7毫克，抗坏血酸5毫克。此外，还含有瓜氨素、精氨酸、天门冬素、葫芦巴碱、腺瞟吟、葡萄糖、甘露醇、戊聚糖、果胶等。南瓜中还含有丰富的锌，是肾上腺皮质激素的固有成分，为人体生长发育的重要物质。因此小孩多吃南瓜，可以促进人体的成长发育。
南瓜还具有如下食疗作用：
(1)解毒：南瓜内含有维生素和果胶，果胶有很好的吸附性，能粘结和消除体内细菌毒素和其他有害物质，如重金属中的铅、汞和放射性元素，起到解毒作用。
(2)保护胃粘膜，帮助消化：南瓜所含果胶还可以保护胃肠道粘膜，免受粗糙食品刺激，促进溃疡面愈合，适宜于胃病患者。南瓜所含成分能促进胆汁分泌，加强胃肠蠕动.帮助食物消化。
(3)防治糖尿病，降低血糖：南瓜含有丰富的钴，在各类蔬菜中含钻量居首位。钴能活跃人体的新陈代谢，促进造血功能，并参与人体内维生素B12的合成，是人体胰岛细胞所必须的微量元素，对防治糖尿病，降低血糖有特殊的疗效。
(4)消除致癌物质：南瓜能消除致癌物质亚硝胺的突变作用，有防癌功效，并能帮助肝、肾功能的恢复，增强肝、肾细胞的再生能力。
(5)促进生长发育：南瓜中含有丰富锌，参与人体内核酸、蛋白质合成，是肾上腺皮质激素的固有成分，为人体生长发育的重要物质。
(6)其他：南瓜中所含的甘露醇有通大便的作用，可减少粪便中毒素对人体的危害，防止结肠癌的发生。
目前，南瓜主要是当做蔬菜来食用为主。而南瓜深加工少有记载。
发明内容
本发明的目的就是提供全新的一种南瓜红茶菌饮品。具体包括：以南瓜为主要原料制备南瓜汁，然后再以南瓜汁为培养基，以红糖为碳源，用红茶菌为菌源，制备出一种新型特色的南瓜红茶菌饮品。
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：
一种南瓜红茶菌饮品，技术方案中在于：以南瓜为主要原料制备南瓜汁，然后再以南瓜汁为培养基，以红糖为碳源，用红茶菌为菌源，制备出一种新型特色的南瓜红茶菌饮品。
1、所述的南瓜汁制备方法如下：
(1)原料选择：采集无病虫害、无变质、8～9成熟的南瓜为原料；
(2)南瓜处理：将南瓜清洗干净，并将果皮及果籽去除，然后切分成小块的果肉；
(3)原料配比：南瓜果肉1份、清水10份；
(4)打浆：将上述南瓜果肉和清水混合在一起，然后打成浆汁并过滤而得南瓜汁。
2、所述的南瓜红茶菌饮品制备方法如下：
(1)原料组成及配比：南瓜汁100份、红糖6份、红茶菌种2份；
(2)发酵：将上述南瓜汁、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：将南瓜汁发酵至溶液的PH为3.5～4.5而得成品南瓜红茶菌饮品。
本发明既有如下优点：
1、本发明所提出的南瓜红茶菌饮品其制备方法不但构思新颖，而且配方简单，加工工艺亦很简单，容易实施。
2、实施本发明所用的主要原料——南瓜，该原料不但资源丰富，而且容易组织，同时价格低廉。重要的是南瓜营养丰富，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，将南瓜和红茶菌有机结合起来，所组合起来的营养物质更加丰富；南瓜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南瓜品种及传统的红茶菌饮料。
5、通过实施本发明，所制备出来的南瓜菌茶饮料口感酸甜适口，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，制备而成的南瓜菌茶饮料成本非常低，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，产品很好地保留了南瓜原有的营养和功能成分，容易消化吸收，增强了特殊功能；改变了目前市场上南瓜加工产品稀少的现状，解决了南瓜的产后出路，并带动南瓜相关产业的发展，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。
一种南瓜红茶菌饮品，技术方案中在于：以南瓜为主要原料制备南瓜汁，然后再以南瓜汁为培养基，以红糖为碳源，用红茶菌为菌源，制备出一种新型特色的南瓜红茶菌饮品。
具体实施方式如下：
1、制备南瓜汁：
(1)原料选择：采集无病虫害、无变质、8～9成熟的南瓜为原料；
(2)南瓜处理：将南瓜清洗干净，并将果皮及果籽去除，然后切分成小块的果肉；
(3)原料配比：南瓜果肉1份、清水10份；
(4)打浆：将上述南瓜果肉和清水混合在一起，然后打成浆汁并过滤而得南瓜汁。
2、制备南瓜红茶菌饮品：
(1)原料组成及配比：南瓜汁100份、红糖6份、红茶菌种2份；
(2)发酵：将上述南瓜汁、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：将南瓜汁发酵至溶液的PH为3.5～4.5而得成品南瓜红茶菌饮品。
Claims (1)
1.一种南瓜红茶菌饮品，其特征在于：以南瓜为主要原料制备南瓜汁，然后再以南瓜汁为培养基，以红糖为碳源，用红茶菌为菌源，制备出一种新型特色的南瓜红茶菌饮品；
所述的南瓜汁制备方法如下：
(1)原料选择：采集无病虫害、无变质、8～9成熟的南瓜为原料；
(2)南瓜处理：将南瓜清洗干净，并将果皮及果籽去除，然后切分成小块的果肉；
(3)原料配比：南瓜果肉1份、清水10份；
(4)打浆：将上述南瓜果肉和清水混合在一起，然后打成浆汁并过滤而得南瓜汁；
所述的南瓜红茶菌饮品制备方法如下：
(1)原料组成及配比：南瓜汁100份、红糖6份、红茶菌种2份；
(2)发酵：将上述南瓜汁、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：将南瓜汁发酵至溶液的PH为3.5～4.5而得成品南瓜红茶菌饮品。
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| CN106418382A (zh) * | 2016-09-21 | 2017-02-22 | 中国计量大学 | 一种南瓜发酵型果冻的制备方法 |
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| CN105309687B (zh) * | 2015-11-28 | 2019-03-29 | 广西职业技术学院 | 南瓜红茶及其制备方法 |
| CN106418382A (zh) * | 2016-09-21 | 2017-02-22 | 中国计量大学 | 一种南瓜发酵型果冻的制备方法 |
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