CN104522813B - 一种红曲保健饮料的制作方法 - Google Patents
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- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
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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
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
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Abstract
一种红曲保健饮料的制作方法涉及一种饮料的制作方法，特别是一种红曲保健饮料的制作方法。在清水里加入大米粉、黄豆粉、硝酸钠、磷酸二氢钾、硫酸镁，将PH调整到3.5，灭菌并冷却后接种红色红曲种子液,发酵70～80小时，将发酵液在60℃、15MPa条件下均质，然后在115℃下灭菌15分钟，即得红曲营养液，将溶有单甘酯的橄榄油加入到红曲营养液中搅拌均匀，再经稀释、调配、灌装、封口、巴氏杀菌即得成品。用本发明方法制作的红曲保健饮料，不仅口感好、而且易吸收，经常饮用，可以对人体起到良好的保健作用。
Description
技术领域
本发明涉及一种饮料的制作方法，特别是一种红曲保健饮料的制作方法。
背景技术
红曲是以大米为原料，利用红曲霉菌发酵而获得的，是一种纯天然、安全性高、有益于人体健康的食品添加剂。自古以来，红曲即被医药界认为是极其珍贵的保健品。红曲具有多种生理功能：红曲可以降低血液粘稠度，提高血管舒张的能力，恢复血管的弹性，降低血管外周的阻力，促进血压的平稳下降；红曲中所含的他汀类物质，可以促进骨形成蛋白的生成,能够预防骨质疏松症的发生；红曲中含有某些杀菌和抑菌的活性物质，可改善人体胃肠道菌群失衡，是胃肠道菌群失衡的调节剂；红曲富含多种生理活性物质，可促使血液循环通畅，使血氧气顺利送到身体各个部位，同时将身体中产生疲劳的物质——乳酸带走，可以显著提高人体抗疲劳的能力；此外红曲还具有降血脂的作用，其所含红曲霉素K还可阻止生成胆固醇。
红曲是世界上公认的、不可取代的防治心脑血管疾病最好的药物，安全、无毒副作用。我国卫生部也将红曲生产菌——红曲霉列为可用于制作保健食品的真菌菌种之一。
发明内容
本发明的目的是提供一种口感好、保健功效突出的红曲保健饮料的制作方法。
本发明的目的是这样实现的：
（1）红色红曲种子液的制作：
称取可溶性淀粉３克、麦芽糖5克，蛋白胨２克，加入100毫升清水搅拌溶解，然后在121℃下灭菌15～20分钟，冷却至28～30℃，接种红色红曲，在28～30℃、旋转摇床160～180rpm的条件下培养30～36小时。
（2）红曲保健饮料的制作：
称取一定质量的清水，在清水里放入6～8%的大米粉，2～4%的黄豆粉，0.2～0.3%的硝酸钠，0.2～0.3%的磷酸二氢钾，0.1～0.2%的硫酸镁，将PH调整到3.5，在121℃下灭菌15～20分钟，冷却至28～30℃，按10%的接种量接种红色红曲种子液，在28～30℃、旋转摇床160～180rpm的条件下发酵70～80小时，将发酵液在60℃、15MPa条件下均质，然后在115℃下灭菌15分钟，即得红曲营养液，称取一定质量的红曲营养液，称取红曲营养液质量0.05%单甘酯，再称取红曲营养液质量2-3%的橄榄油，先将单甘酯溶解到橄榄油中，再将溶有单甘酯的橄榄油加入到红曲营养液中搅拌均匀，经稀释、调配、灌装、封口、巴氏杀菌即得成品。
用本发明方法制作的红曲保健饮料，不仅口感好、而且易吸收，经常饮用，可以对人体起到良好的保健作用。
具体实施方案
本发明采用的菌株——红色红曲CICC41237购于中国工业微生物菌种保藏管理中心。
（1）红色红曲种子液的制作：
称取可溶性淀粉３克、麦芽糖5克，蛋白胨２克，加入100毫升清水搅拌溶解，然后在121℃下灭菌20分钟，冷却至30℃，接种红色红曲，在30℃、旋转摇床170rpm的条件下培养30小时。
（2）红曲保健饮料的制作：
称取一定质量的清水，在清水里放入7%的大米粉，3%的黄豆粉， 0.3%的硝酸钠， 0.3%的磷酸二氢钾，0.2%的硫酸镁，将PH调整到3.5，在121℃下灭菌20分钟，冷却至30℃，按10%的接种量接种红色红曲种子液，在30℃、旋转摇床180rpm的条件下发酵80小时，将发酵液在60℃、15MPa条件下均质，然后在115℃下灭菌15分钟， 即得红曲营养液，称取一定质量的红曲营养液，称取红曲营养液质量0.05%单甘酯，再称取红曲营养液质量2.5%的橄榄油，先将单甘酯溶解到橄榄油中，再将溶有单甘酯的橄榄油加入到红曲营养液中搅拌均匀，经稀释、调配、灌装、封口、巴氏杀菌即得成品。
Claims (1)
1.一种红曲保健饮料的制作方法，其特征是经过如下加工过程制备而成：
⑴称取可溶性淀粉３克、麦芽糖5克，蛋白胨２克，加入100毫升清水搅拌溶解，然后在121℃下灭菌15～20分钟，冷却至28～30℃，接种红色红曲，在28～30℃、旋转摇床160～180rpm的条件下培养30～36小时即得红色红曲种子液；
⑵称取一定质量的清水，在清水里放入6～8%的大米粉，2～4%的黄豆粉，0.2～0.3%的硝酸钠，0.2～0.3%的磷酸二氢钾，0.1～0.2%的硫酸镁，将PH调整到3.5，在121℃下灭菌15～20分钟，冷却至28～30℃，按10%的接种量接种红色红曲种子液，在28～30℃、旋转摇床160～180rpm的条件下发酵70～80小时，将发酵液在60℃、15MPa条件下均质，然后在115℃下灭菌15分钟，
即得红曲营养液，称取一定质量的红曲营养液，称取红曲营养液质量0.05%单甘酯，再称取红曲营养液质量2-3%的橄榄油，先将单甘酯溶解到橄榄油中，再将溶有单甘酯的橄榄油加入到红曲营养液中搅拌均匀，经稀释、调配、灌装、封口、巴氏杀菌即得成品。
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