CN104351900A - 一种以糯米为原料的生物型饮料及其制备方法 - Google Patents
一种以糯米为原料的生物型饮料及其制备方法 Download PDFInfo
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- CN104351900A CN104351900A CN201410624520.XA CN201410624520A CN104351900A CN 104351900 A CN104351900 A CN 104351900A CN 201410624520 A CN201410624520 A CN 201410624520A CN 104351900 A CN104351900 A CN 104351900A
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- glutinous rice
- raw material
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- black tea
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Abstract
一种以糯米为原料的生物饮料及其制备方法，是以糯米为主要原料制备糯米浆汁，然后再以糯米浆汁为培养基，用红茶菌为菌源，以红糖为碳源，制备出新型特色的糯米红茶菌生物饮料。通过实施本发明，将糯米和红茶菌有机结合起来，所组合起来的营养物质更加丰富；糯米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糯米制成的饮品及传统的红茶菌饮料。制备出来的糯米生物饮料产品形态理想，产品很好地保留了糯米原有的营养和功能成分，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。
Description
技术领域
本发明属于一种功能性饮料的制备技术领域，具体涉及一种以糯米为原料的生物型饮料及其制备方法。
背景技术
糯米是一种温和的滋补品，有补虚、补血、健脾暖胃、止汗等作用。适用于脾胃虚寒所致的反胃、食欲减少、泄泻和气虚引起的汗虚、气短无力、妊娠腹坠胀等症。对于哮喘、支气管炎等慢性病患者，恢复期的病人及体虚者，都是一种很好的营养食品。
现代科学研究表明：糯米含有蛋白质、脂肪、糖类、钙、磷、铁、维生素B及淀粉等，为温补强壮品。其中所含淀粉为支链淀粉，所以在肠胃中难以消化水解。
糯米含有蛋白质、脂肪、糖类、钙、磷、铁、维生素B1、维生素B2、烟酸及淀粉等，营养丰富，为温补强壮食品，具有补中益气，健脾养胃，止虚汗之功效，对食欲不佳，腹胀腹泻有一定缓解作用。
每100克糯米的营养成分是：能量348千卡；蛋白质7.3克；脂肪1克；碳水化合物78.3克；叶酸18.7微克；膳食纤维0.8克；硫胺素0.11毫克；核黄素0.04毫克；烟酸2.3毫克；维生素E1.29毫克；钙26毫克；磷113毫克；钾137毫克；钠1.5毫克；镁49毫克；铁1.4毫克；锌1.54毫克；硒2.71微克；铜0.25毫克；锰1.54毫克。
糯米除了做成糯米饭，还可以做成粽粑、糍粑等食品。同时，还可制备成糯米酒等。糯米制成的酒，可用于滋补健身和治病。可用糯米、杜仲、黄芪、杞子、当归等酿成“杜仲糯米酒”，饮之有壮气提神、美容益寿、舒筋活血的功效。还有一种“天麻糯米酒”，是用天麻、党参等配糯米制成，有补脑益智、护发明目、活血行气、延年益寿的作用。糯米不但配药物酿酒，而且可以和果品同酿。如“刺梨糯米酒”，常饮能防心血管疾病，抗癌。
发明内容
本发明的目的就是提供全新的一种以糯米为原料的生物型饮料及其制备方法。具体包括：以糯米为主要原料制备糯米浆汁，然后再以糯米浆汁为培养基，以红糖为碳源，用红茶菌为菌源，制备出新型特色的糯米红茶菌生物型饮料。
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：
一种以糯米为原料的生物型饮料及其制备方法，技术方案中在于：以糯米为主要原料制备糯米浆汁，然后再以糯米浆汁为培养基，以红糖为碳源，用红茶菌为菌源，制备出新型特色的糯米红茶菌生物型饮料。
1、所述的糯米浆汁制备方法如下：
(1)原料选择：采集无变质、无杂质的糯米为原料；
(2)原料组成及配比：糯米1份、清水20～30份；
(3)混料：将上述糯米和清水混合在一起，并浸泡10～12个小时；
(4)打浆：将浸泡过10～12个小时的糯米和清水一起打成原料浆液；
(5)煮制：把上述原料浆液放置于加热容器，然后加热至原料浆液沸腾并持续5～6分钟得糯米浆汁。
2、所述的糯米红茶菌生物型饮料制备方法如下：
(1)原料组成及配比：糯米浆汁100份、红糖10份、红茶菌种2份；
(2)发酵：将上述糯米浆汁、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：将糯米浆汁发酵至溶液的PH为3.5～4.5而得成品糯米红茶菌生物型饮料。
本发明既有如下优点：
1、本发明所提出以糯米为原料的生物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——糯米，该原料资源十分丰富，而且容易组织，价格低廉。此外，糯米营养价值高，具有众多保健功效，是一种多功能型的绿色健康食品。
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，将糯米和红茶菌有机结合起来，所组合起来的营养物质更加丰富；糯米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糯米制成的饮品及传统的红茶菌饮料。
5、通过实施本发明，所制备出来的虫草茶菌饮品口感酸甜适口，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，制备而成的糯米红茶菌生物饮料成本非常低，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，产品很好地保留了糯米原有的营养和功能成分，容易消化吸收，增强了特殊功能；改变了目前市场上糯米加工产品稀少的现状，解决了糯米的产后出路，并带动糯米相关产业的发展，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。
一种以糯米为原料的生物型饮料及其制备方法，技术方案中在于：以糯米为主要原料制备糯米浆汁，然后再以糯米浆汁为培养基，以红糖为碳源，用红茶菌为菌源，制备出新型特色的糯米红茶菌生物型饮料。
具体实施方式如下：
1、制备糯米浆汁：
(1)原料选择：采集无变质、无杂质的糯米为原料；
(2)原料组成及配比：糯米1份、清水20～30份；
(3)混料：将上述糯米和清水混合在一起，并浸泡10～12个小时；
(4)打浆：将浸泡过10～12个小时的糯米和清水一起打成原料浆液；
(5)煮制：把上述原料浆液放置于加热容器，然后加热至原料浆液沸腾并持续5～6分钟得糯米浆汁。
2、制备糯米红茶菌生物型饮料：
(1)原料组成及配比：糯米浆汁100份、红糖10份、红茶菌种2份；
(2)发酵：将上述糯米浆汁、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：将糯米浆汁发酵至溶液的PH为3.5～4.5而得成品糯米红茶菌生物型饮料。
Claims (1)
1.一种以糯米为原料的生物型饮料及其制备方法，其特征在于：以糯米为主要原料制备糯米浆汁，然后再以糯米浆汁为培养基，以红糖为碳源，用红茶菌为菌源，制备出新型特色的糯米红茶菌生物型饮料；
所述的糯米浆汁制备方法如下：
(1)原料选择：采集无变质、无杂质的糯米为原料；
(2)原料组成及配比：糯米1份、清水20～30份；
(3)混料：将上述糯米和清水混合在一起，并浸泡10～12个小时；
(4)打浆：将浸泡过10～12个小时的糯米和清水一起打成原料浆液；
(5)煮制：把上述原料浆液放置于加热容器，然后加热至原料浆液沸腾并持续5～6分钟得糯米浆汁；
所述的糯米红茶菌生物型饮料制备方法如下：
(1)原料组成及配比：糯米浆汁100份、红糖10份、红茶菌种2份；
(2)发酵：将上述糯米浆汁、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：将糯米浆汁发酵至溶液的PH为3.5～4.5而得成品糯米红茶菌生物型饮料。
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| CN106107362A (zh) * | 2016-06-29 | 2016-11-16 | 黄秀英 | 以糯米汁为载体培育一种桑黄生物饮品 |
| CN107535776A (zh) * | 2016-06-29 | 2018-01-05 | 黄秀英 | 以糯米汁为载体培育一种灵芝生物饮品 |
| CN113229386A (zh) * | 2021-04-10 | 2021-08-10 | 江南大学 | 一种粽茶或康普粽茶及其制备方法 |
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| CN113430083A (zh) * | 2021-08-16 | 2021-09-24 | 欧裕元 | 茶酿酒及其酿制方法 |
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