CN104336719A - 一种枸杞红茶菌饮料 - Google Patents
一种枸杞红茶菌饮料 Download PDFInfo
- Publication number
- CN104336719A CN104336719A CN201410589613.3A CN201410589613A CN104336719A CN 104336719 A CN104336719 A CN 104336719A CN 201410589613 A CN201410589613 A CN 201410589613A CN 104336719 A CN104336719 A CN 104336719A
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- CN
- China
- Prior art keywords
- beverage
- matrimony vine
- wolfberry
- fructus lycii
- tea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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- A23L2/38—Other non-alcoholic beverages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
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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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
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Abstract
一种枸杞红茶菌饮料。具体包括：以枸杞为主要原料制备枸杞提取液，然后再以枸杞提取液为培养基，用红茶菌为菌源，以红糖为碳源，制备出新型特色的枸杞红茶菌饮料。通过实施本发明，将枸杞和红茶菌有机结合起来，所组合起来的营养物质更加丰富；枸杞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枸杞制成的各种食品及传统的红茶菌饮料。同时，制备出来的枸杞红茶菌饮料最大限度地保留了枸杞对人体有益的多种生物活性成，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水果茶制品的制备技术领域，具体涉及一种枸杞红茶菌饮料。
背景技术
枸杞属茄科植物。中国各地野生和栽培。《神农本草》列为上品。李时珍说：枸杞为两种树的合名，此物有刺，如枸棘，其茎如相柳之条，故兼名之日枸杞。拘枸杞嫩叶可作菜蔬，果实味甜可食。其根名地骨皮，果名枸杞子，均供药用。
枸杞中主要成分是：
(1)枸杞多糖：枸杞多糖是一种水溶性多糖，是枸杞中最主要的活性成分，相对分子质量为68-200，成为国内外研究热点。其中又以枸杞多糖的免疫调节和抗肿瘤作用的研究最多。现已有很多研究表明枸杞多糖具有促进免疫、抗衰老、抗肿瘤、清除自由基、抗疲劳、抗辐射、保肝、生殖功能保护和改善等作用。
(2)甜菜碱：化学名称为1-羧基-N，N，N-三甲氨基乙内酯，在化学结构上与氨基酸相似，属于季胺碱类物质。甜菜碱是枸杞果、叶、柄中主要的生物碱之一。枸杞对脂质代谢或抗脂肪肝的作用主要是由于所含的甜菜碱引起的，它在体内起甲基供应体的作用。关于枸杞甜菜碱的研究仅限于国内在含量的测定、提取工艺和对枸杞植物的生理作用(增强耐盐性)研究方面，关于枸杞甜菜碱的药理药效研究很少。
(3)枸杞色素：枸杞色素是存在于枸杞浆果中的各类呈色物质，是枸杞籽的重要生理活性成分。主要包括-胡萝卜素、叶黄素和其他有色物质。枸杞所含有的类胡萝卜素则具有非常重要的药用价值。很多研究已经证明枸杞籽色素具有提高人体免疫功能、预防和抑制肿瘤及预防动脉粥样硬化等作用。胡萝卜素是枸杞色素的主要活性成分，具有抗氧化和作为维生素A的合成前体等重要的生理功能。
枸杞的药理作用：对免疫功能有影响作用。同时，枸杞子为著名的滋养强壮药，有明目、降血糖、平血压的作用。
枸杞子被卫生部列为“药食两用”品种，枸杞子可以加工成各种食品、饮料、保健酒、保健品等等。在煲汤或者煮粥的时候也经常加入枸杞。
发明内容
本发明的目的就是提供全新的一种枸杞红茶菌饮料。具体包括：以枸杞为主要原料制备枸杞提取液，然后再以枸杞提取液为培养基，用红茶菌为菌源，以红糖为碳源，制备出新型特色的枸杞红茶菌饮料。
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：
一种枸杞红茶菌饮料，技术方案中在于：以枸杞为主要原料制备枸杞提取液，然后再以枸杞提取液为培养基，用红茶菌为菌源，以红糖为碳源，制备出新型特色的枸杞红茶菌饮料。
1、所述的枸杞提取液制备方法如下：
(1)枸杞原料采集：采集无变质、无杂质、无农药残留、物料含水量低于8～10％的枸杞为原料；
(2)枸杞原料处理：将枸杞进行初破碎成两、三瓣；
(3)原料配比：枸杞1份、清水20份；
(4)萃取：将上述枸杞和清水一并放置于加热容器内，然后静止浸泡6～8个小时，接着加热至水沸腾，并持续到容器内的水分少一半得原料液；
(5)过滤：将原料液经过过滤得到澄清的枸杞提取液。
2、所述的枸杞红茶菌饮料制备方法如下：
(1)原料组成及配比：枸杞提取液100份、红糖10份、红茶菌种2份；
(2)发酵：将上述枸杞提取液、红糖、红茶菌种同时放置于广口塑料桶内，并搅拌至红糖完全溶解于溶液之中，接着进行好氧发酵；
(3)成品：将枸杞提取液发酵至溶液的PH到达3.5～4.5而得枸杞红茶菌饮料。
本发明既有如下优点：
1、本发明所提出的枸杞红茶菌饮料其制备方法不但构思新颖，而且配方简单，加工工艺亦很简单，容易实施。
2、实施本发明所用的主要原料——枸杞，在产地，该原料不但资源丰富，而且容易组织，同时价格低廉。重要的是枸杞营养丰富，还具有众多的保健功效，是一种绿色天然的养生佳品。
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，将枸杞和红茶菌有机结合起来，所组合起来的营养物质更加丰富；枸杞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枸杞制成的各种食品及传统的红茶菌饮料。
5、通过实施本发明，制备出来的枸杞红茶菌饮料最大限度地保留了枸杞对人体有益的多种生物活性成，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，制备而成的枸杞红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、实施本发明，为枸杞的深加工开辟一条新的出路，为企业创造了更大的利润空间。
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。
一种枸杞红茶菌饮料，技术方案中在于：以枸杞为主要原料制备枸杞提取液，然后再以枸杞提取液为培养基，用红茶菌为菌源，以红糖为碳源，制备出新型特色的枸杞红茶菌饮料。
具体实施方式如下：
1、制备枸杞提取液：
(1)枸杞原料采集：采集无变质、无杂质、无农药残留、物料含水量低于8～10％的枸杞为原料；
(2)枸杞原料处理：将枸杞进行初破碎成两、三瓣；
(3)原料配比：枸杞1份、清水20份；
(4)萃取：将上述枸杞和清水一并放置于加热容器内，然后静止浸泡6～8个小时，接着加热至水沸腾，并持续到容器内的水分少一半得原料液；
(5)过滤：将原料液经过过滤得到澄清的枸杞提取液。
2、制备枸杞红茶菌饮料：
(1)原料组成及配比：枸杞提取液100份、红糖10份、红茶菌种2份；
(2)发酵：将上述枸杞提取液、红糖、红茶菌种同时放置于广口塑料桶内，并搅拌至红糖完全溶解于溶液之中，接着进行好氧发酵；
(3)成品：将枸杞提取液发酵至溶液的PH到达3.5～4.5而得枸杞红茶菌饮料。
Claims (1)
1.一种枸杞红茶菌饮料，其特征在于：以枸杞为主要原料制备枸杞提取液，然后再以枸杞提取液为培养基，用红茶菌为菌源，以红糖为碳源，制备出新型特色的枸杞红茶菌饮料；
所述的枸杞提取液制备方法如下：
(1)枸杞原料采集：采集无变质、无杂质、无农药残留、物料含水量低于8～10％的枸杞为原料；
(2)枸杞原料处理：将枸杞进行初破碎成两、三瓣；
(3)原料配比：枸杞1份、清水20份；
(4)萃取：将上述枸杞和清水一并放置于加热容器内，然后静止浸泡6～8个小时，接着加热至水沸腾，并持续到容器内的水分少一半得原料液；
(5)过滤：将原料液经过过滤得到澄清的枸杞提取液；
所述的枸杞红茶菌饮料制备方法如下：
(1)原料组成及配比：枸杞提取液100份、红糖10份、红茶菌种2份；
(2)发酵：将上述枸杞提取液、红糖、红茶菌种同时放置于广口塑料桶内，并搅拌至红糖完全溶解于溶液之中，接着进行好氧发酵；
(3)成品：将枸杞提取液发酵至溶液的PH到达3.5～4.5而得枸杞红茶菌饮料。
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