CN104351872A - 一种土豆红茶菌饮品 - Google Patents
一种土豆红茶菌饮品 Download PDFInfo
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- CN104351872A CN104351872A CN201410621433.9A CN201410621433A CN104351872A CN 104351872 A CN104351872 A CN 104351872A CN 201410621433 A CN201410621433 A CN 201410621433A CN 104351872 A CN104351872 A CN 104351872A
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- potato
- black tea
- beverage
- tea fungus
- fermented tea
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Classifications
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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
- A23L2/38—Other non-alcoholic beverages
- 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
- 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
Abstract
一种土豆红茶菌饮品。具体包括：以土豆为主要原料制备土豆汁，然后再以土豆汁为培养基，以红糖为碳源，用红茶菌为菌源，制备出一种新型特色的土豆菌茶饮料。通过实施本发明，将土豆和红茶菌有机结合起来，所组合起来的营养物质更加丰富；土豆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土豆制备成的各种食品及传统的红茶菌饮料。同时，制备出来的土豆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茶制品的制备技术领域，具体涉及一种土豆红茶菌饮品。
背景技术
土豆，又称：马铃薯(学名：Solanum tuberosum，英文：potato)，茄科茄属，一年生草本植物。土豆是中国五大主食之一，其营养价值高、适应力强、产量大，是全球第三大重要的粮食作物，仅次于小麦和玉米。土豆是块茎繁殖，可入药，性平味甘，可以治胃痛、痄肋、痈肿等疾病。
一般新鲜土豆中所含成分：淀粉9～20％，蛋白质1.5～2.3％，脂肪0.1～1.1％，粗纤维0.6～0.8％。100g马铃薯中所含的营养成分：热量66～113J，钙11～60mg，磷15～68mg，铁0.4mg～4.8mg，硫胺素0.03～0.07mg，核黄素0.03～0.11mg，尼克酸0.4～1.1mg。
土豆中含有丰富的膳食纤维，有助促进胃肠蠕动，疏通肠道。
除此以外，土豆块茎还含有禾谷类粮食所没有的胡萝卜素和抗坏血酸。从营养角度来看，它比大米、面粉具有更多的优点，能供给人体大量的热能，可称为“十全十美的食物”。人只靠马铃薯和全脂牛奶就足以维持生命和健康。因为马铃薯的营养成分非常全面，营养结构也较合理，只是蛋白质、钙和维生素A的量稍低；而这正好用全脂牛奶来补充。马铃薯块茎水分多、脂肪少、单位体积的热量相当低，所含的维生素C是苹果的10倍，B族维生素是苹果的4倍，各种矿物质是苹果的几倍至几十倍不等，土豆是降血压食物，膳食中某种营养多了或缺了可致病。同样道理，调整膳食，也就可以“吃”掉相应疾病。
土豆具有抗衰老的功效。它含有丰富的维生素B1、B2、B6和泛酸等B族维生素及大量的优质纤维素，还含有微量元素、氨基酸、蛋白质、脂肪和优质淀粉等营养元素。
土豆含有丰富的膳食纤维，有资料表示，其含量与苹果一样多。因此胃肠对土豆的吸收较慢，食用土豆后，停留在肠道中的时间比米饭长的多，所以更具有饱腹感，同时还能帮助带走一些油脂和垃圾，具有一定的通便排毒作用。
土豆是碳水化合物，但是其含量仅是同等重量大米的1/4左右。研究表明，土豆中的淀粉是一种抗性淀粉，具有缩小脂肪细胞的作用。同时，土豆几乎不含脂肪，100g土豆脂肪含量仅为0.2g。
土豆是非常好的高钾低钠食品，很适合水肿型肥胖者食用，加上其钾含量丰富，几乎是蔬菜中最高的，所以还具有瘦腿的功效。
中医认为马铃薯“性平味甘无毒，能健脾和胃，益气调中，缓急止痛，通利大便。对脾胃虚弱、消化不良、肠胃不和、脘腹作痛、大便不畅的患者效果显著”。现代研究证明，马铃薯对调解消化不良有特效，是胃病和心脏病患者的良药及优质保健品。马铃薯富有营养，是抗衰老的食物之一。
马铃薯鲜薯可供烧煮作粮食或蔬菜。但鲜薯块茎体积大，含水量高，运输和长期贮藏有困难。为此，世界各国十分注意生产马铃薯的加工食品，如法式冻炸条、炸片、速溶全粉、淀粉以及花样繁多的糕点、蛋卷等，为数达100多种。
发明内容
本发明的目的就是提供全新的一种土豆红茶菌饮品。具体包括：以土豆为主要原料制备土豆汁，然后再以土豆汁为培养基，以红糖为碳源，用红茶菌为菌源，制备出一种新型特色的土豆红茶菌饮品。
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：
一种土豆红茶菌饮品，技术方案中在于：以土豆为主要原料制备土豆汁，然后再以土豆汁为培养基，以红糖为碳源，用红茶菌为菌源，制备出一种新型特色的土豆红茶菌饮品。
1、所述的土豆汁制备方法如下：
(1)原料选择：采集无病虫害、无变质、8～9成熟的土豆为原料；
(2)土豆处理：将土豆清洗干净，并将果皮去除，然后切分成小块的果肉；
(3)原料配比：土豆果肉1份、清水20份；
(4)打浆：将上述土豆果肉和清水混合在一起，然后打成浆汁并过滤而得土豆汁。
2、所述的土豆红茶菌饮品制备方法如下：
(1)原料组成及配比：土豆汁100份、红糖12份、红茶菌种2份；
(2)发酵：将上述土豆汁、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：将土豆汁发酵至溶液的PH为3.5～4.5而得成品土豆红茶菌饮品。
本发明既有如下优点：
1、本发明所提出的土豆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——土豆，该原料不但资源丰富，而且容易组织，同时价格低廉。重要的是土豆营养丰富，还具有众多的保健功效，是一种绿色天然的养生水果品种。
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，将土豆和红茶菌有机结合起来，所组合起来的营养物质更加丰富；土豆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土豆制备成各种食品及传统的红茶菌饮料。
5、通过实施本发明，所制备出来的土豆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，制备而成的土豆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，产品很好地保留了土豆原有的营养和功能成分，容易消化吸收，增强了特殊功能；改变了目前市场上土豆加工产品稀少的现状，解决了土豆的产后出路，并带动土豆相关产业的发展，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。
一种土豆红茶菌饮品，技术方案中在于：以土豆为主要原料制备土豆汁，然后再以土豆汁为培养基，以红糖为碳源，用红茶菌为菌源，制备出一种新型特色的土豆红茶菌饮品。
具体实施方式如下：
1、制备土豆汁：
(1)原料选择：采集无病虫害、无变质、8～9成熟的土豆为原料；
(2)土豆处理：将土豆清洗干净，并将果皮去除，然后切分成小块的果肉；
(3)原料配比：土豆果肉1份、清水20份；
(4)打浆：将上述土豆果肉和清水混合在一起，然后打成浆汁并过滤而得土豆汁。
2、制备土豆红茶菌饮品：
(1)原料组成及配比：土豆汁100份、红糖12份、红茶菌种2份；
(2)发酵：将上述土豆汁、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：将土豆汁发酵至溶液的PH为3.5～4.5而得成品土豆红茶菌饮品。
Claims (1)
1.一种土豆红茶菌饮品，其特征在于：以土豆为主要原料制备土豆汁，然后再以土豆汁为培养基，以红糖为碳源，用红茶菌为菌源，制备出一种新型特色的土豆红茶菌饮品；
所述的土豆汁制备方法如下：
(1)原料选择：采集无病虫害、无变质、8～9成熟的土豆为原料；
(2)土豆处理：将土豆清洗干净，并将果皮去除，然后切分成小块的果肉；
(3)原料配比：土豆果肉1份、清水20份；
(4)打浆：将上述土豆果肉和清水混合在一起，然后打成浆汁并过滤而得土豆汁；
所述的土豆红茶菌饮品制备方法如下：
(1)原料组成及配比：土豆汁100份、红糖12份、红茶菌种2份；
(2)发酵：将上述土豆汁、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：将土豆汁发酵至溶液的PH为3.5～4.5而得成品土豆红茶菌饮品。
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| KR20130071751A (ko) * | 2011-12-21 | 2013-07-01 | 한경호 | 발효 유기산 성분이 함유된 액상발효제의 제조방법 및 상기 방법으로 제조된 발효주스 |
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