CN104305451A - 一种胡萝卜菌茶饮料及其制备方法 - Google Patents
一种胡萝卜菌茶饮料及其制备方法 Download PDFInfo
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Abstract
一种胡萝卜菌茶饮料及其制备方法。具体包括：以胡萝卜为主要原料制备胡萝卜汁，然后再以胡萝卜汁为培养基，以红糖为碳源，用红茶菌为菌源，制备出一种新型特色的胡萝卜菌茶饮料。通过实施本发明，将胡萝卜和红茶菌有机结合起来，所组合起来的营养物质更加丰富；胡萝卜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胡萝卜制备成各种食品及传统的红茶菌饮料。同时，制备出来的胡萝卜菌茶饮料产品形态理想，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，具体涉及一种胡萝卜菌茶饮料及其制备方法。
背景技术
胡萝卜，别名红萝卜、黄萝卜、丁香萝卜、葫芦菔金等。因其肉质根含有丰富的类胡萝卜素、可溶性糖、淀粉、纤维素、多种维生素以及多种矿质元素，素有“小人参”之称。
胡萝卜的营养成分极为丰富，含有大量的蔗糖、淀粉和胡萝卜素，还有维生素B1、维生素B2、叶酸、多种氨基酸(以赖氨酸含量较多)、甘露醇、木质素、果胶、槲皮素、山奈酚、少量挥发油、咖啡酸、没食子酸及多种矿物元素，另含果胶、淀粉、无机盐和多种氨基酸。各类品种中尤以深橘红色胡萝卜素含量最高，各种胡萝卜所含能量在79.5干焦～1339.8千焦之间。
中医认为胡萝卜味甘，性平，有健脾和胃、补肝明目、清热解毒、壮阳补肾、透疹、降气止咳等功效，可用于肠胃不适、便秘、夜盲症(维生素A的作用)、性功能低下、麻疹、百日咳、小儿营养不良等症状。胡萝卜富含维生素，并有轻微而持续发汗的作用，可刺激皮肤的新陈代谢，增进血液循环，从而使皮肤细嫩光滑，肤色红润，对美容健肤有独到的作用。同时，胡萝卜也适宜于皮肤干燥、粗糙，或患毛发苔藓、黑头粉刺、角化型湿疹者食用。
从有关文献获悉，胡萝卜的主要功能如下：
(1)益肝明目：胡萝卜含有大量胡萝卜素，这种胡萝卜素的分子结构相当于2个分子的维生素A，进入机体后，在肝脏及小肠粘膜内经过酶的作用，其中50％变成维生素A，有补肝明目的作用，可治疗夜盲症；
(2)利膈宽肠：胡萝卜含有植物纤维，吸水性强，在肠道中体积容易膨胀，是肠道中的“充盈物质”，可加强肠道的蠕动，从而利膈宽肠，通便防癌；
(3)健脾除疳：维生素A是骨骼正常生长发育的必需物质，有助于细胞增殖与生长，是机体生长的要素，对促进婴幼儿的生长发育具有重要意义；
(4)增强免疫功能：胡萝卜素转变成维生素A，有助于增强机体的免疫轼能，在预防上皮细胞癌变的过程中具有重要作用。胡萝卜中的木质素也能提高机体免疫机制，间接消灭癌细胞；
(5)降糖降脂：胡萝卜还含有降糖物质，是糖尿病人的良好食品，其所含的某些成分，如槲皮素、山奈酚能增加冠状动脉血流量，降低血脂，促进肾上腺素的合成，还有降压，强心作用，是高血压、冠心病患者的食疗佳品。
(6)胡萝卜汁祛斑防粗糙：胡萝卜含有丰富的维生素A原。其在体内可转化为维生素A。维生素A具有滑润、强健皮肤的作用，并可防治皮肤粗糙及雀斑。将新鲜胡萝卜研碎挤汁，取10毫升～30毫升，每日早晚洗完脸后，以鲜汁拍脸，待干后用涂有植物油的手轻拍面部。此外，每日喝1杯胡萝卜汁也有祛斑作用。
目前，胡萝卜主要是当做蔬菜来食用为主。而胡萝卜深加工少有记载。
发明内容
本发明的目的就是提供全新的一种胡萝卜菌茶饮料及其制备方法。具体包括：以胡萝卜为主要原料制备胡萝卜汁，然后再以胡萝卜汁为培养基，以红糖为碳源，用红茶菌为菌源，制备出一种新型特色的胡萝卜菌茶饮料。
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：
一种胡萝卜菌茶饮料及其制备方法，技术方案中在于：以胡萝卜为主要原料制备胡萝卜汁，然后再以胡萝卜汁为培养基，以红糖为碳源，用红茶菌为菌源，制备出一种新型特色的胡萝卜菌茶饮料。
1、所述的胡萝卜汁制备方法如下：
(1)原料选择：采集无病虫害、无农药残留、无变质及新鲜的胡萝卜为原料；
(2)胡萝卜处理：将胡萝卜清洗干净，并将果实切分成若干块的果肉；
(3)原料配比：胡萝卜果肉1份、清水10～15份；
(4)打浆：将上述胡萝卜果肉和清水混合在一起，然后打成浆汁并过滤而得胡萝卜汁。
2、所述的胡萝卜菌茶饮料制备方法如下：
(1)原料组成及配比：胡萝卜汁100份、红糖8份、红茶菌种2份；
(2)发酵：将上述胡萝卜汁、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：将胡萝卜汁发酵至溶液的PH为3.5～4.5而得成品胡萝卜菌茶饮料。
本发明既有如下优点：
1、本发明所提出的胡萝卜菌茶饮料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——胡萝卜，该原料不但资源丰富，而且容易组织，同时价格低廉。重要的是胡萝卜营养丰富，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，将胡萝卜和红茶菌有机结合起来，所组合起来的营养物质更加丰富；胡萝卜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胡萝卜品种及传统的红茶菌饮料。
5、通过实施本发明，所制备出来的胡萝卜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，制备而成的胡萝卜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，产品很好地保留了胡萝卜原有的营养和功能成分，容易消化吸收，增强了特殊功能；改变了目前市场上胡萝卜加工产品稀少的现状，解决了胡萝卜的产后出路，并带动胡萝卜相关产业的发展，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。
一种胡萝卜菌茶饮料及其制备方法，技术方案中在于：以胡萝卜为主要原料制备胡萝卜汁，然后再以胡萝卜汁为培养基，以红糖为碳源，用红茶菌为菌源，制备出一种新型特色的胡萝卜菌茶饮料。
具体实施方式如下：
1、制备胡萝卜汁：
(1)原料选择：采集无病虫害、无农药残留、无变质及新鲜的胡萝卜为原料；
(2)胡萝卜处理：将胡萝卜清洗干净，并将果实切分成若干块的果肉；
(3)原料配比：胡萝卜果肉1份、清水10～15份；
(4)打浆：将上述胡萝卜果肉和清水混合在一起，然后打成浆汁并过滤而得胡萝卜汁。
2、制备胡萝卜菌茶饮料：
(1)原料组成及配比：胡萝卜汁100份、红糖8份、红茶菌种2份；
(2)发酵：将上述胡萝卜汁、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：将胡萝卜汁发酵至溶液的PH为3.5～4.5而得成品胡萝卜菌茶饮料。
Claims (1)
1.一种胡萝卜菌茶饮料及其制备方法，其特征在于：以胡萝卜为主要原料制备胡萝卜汁，然后再以胡萝卜汁为培养基，以红糖为碳源，用红茶菌为菌源，制备出一种新型特色的胡萝卜菌茶饮料；
所述的胡萝卜汁制备方法如下：
(1)原料选择：采集无病虫害、无农药残留、无变质及新鲜的胡萝卜为原料；
(2)胡萝卜处理：将胡萝卜清洗干净，并将果实切分成若干块的果肉；
(3)原料配比：胡萝卜果肉1份、清水10～15份；
(4)打浆：将上述胡萝卜果肉和清水混合在一起，然后打成浆汁并过滤而得胡萝卜汁；
所述的胡萝卜菌茶饮料制备方法如下：
(1)原料组成及配比：胡萝卜汁100份、红糖8份、红茶菌种2份；
(2)发酵：将上述胡萝卜汁、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：将胡萝卜汁发酵至溶液的PH为3.5～4.5而得成品胡萝卜菌茶饮料。
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| CN105831540A (zh) * | 2016-04-17 | 2016-08-10 | 哈尔滨伟平科技开发有限公司 | 一种胡萝卜汁的制作方法 |
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