CN106261359A - 奇异果红茶菌解酒饮料及其制备方法 - Google Patents
奇异果红茶菌解酒饮料及其制备方法 Download PDFInfo
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- Tea And Coffee (AREA)
Abstract
本发明公开了一种奇异果红茶菌解酒饮料及其制备方法，涉及保健饮料技术领域，奇异果红茶菌解酒饮料包括如下重量份的原料：奇异果10～30份，蜂蜜1～10份，糖1～10份，红茶菌种1～5份，茶叶0.1～1份，水50～100份。这种奇异果红茶菌解酒饮料及其制备方法主要是利用红茶菌特有的解毒功能因子——葡萄糖醛酸，与由酒精（乙醇）进入人体后产生的有毒物质“乙醛”相结合，变成水溶性的葡萄糖苷酸，并一起排出体外，而达到较好的解酒效果。
Description
技术领域
本发明涉及保健饮料技术领域，尤其是一种奇异果红茶菌解酒饮料及其制备方法。
背景技术
饮酒是人类饮食的一部分，它给人们带来很大的快乐和享受 ，但酒精对人体的伤害亦越来越受到人们的重视，解酒概念也就成为人们关心的话题和迫切需要，目前市场上的解酒产品五花八门，解酒相关专利亦有不少，总体可以分为化学药品、中药制剂、保健品三种，其解酒功效随药性快慢有关系。比较而言，化学药品和中药制剂，在解酒的同时，会对肝脏、肾脏造成代谢负担而产生不同程度的伤害；而药食同源的保健品，既不会产生任何副作用，而且可以对受损肝脏细胞起修复营养的作用，安全可靠，因此，得到了越来越多的专家和消费者的青睐。
但目前， 市场出现的解酒保健品，大多停留在传统中药理论上的概念性药物组合和堆砌或用药繁杂、 或功效不显著。
发明内容
本发明所要解决的技术问题是提供一种原料和制备方法简单并具有较好解酒效果的奇异果红茶菌解酒饮料及其制备方法。
为了解决上述问题，本发明所采用的技术方案是：这种奇异果红茶菌解酒饮料，包括如下重量份的原料：
奇异果10份～30份，蜂蜜1份～10份，糖1份～10份，红茶菌种1份～5份，茶叶0.1份～1份，水50份～100份；所述糖是白糖、冰糖、葡萄糖、麦芽糖、砂塘、红糖的一种或多种混合物。
这种奇异果红茶菌解酒饮料的制备方法，包括如下步骤：
A、先将水与茶叶制成茶水，再将糖溶解于所述茶水中，过滤取滤液，备用；
B、将步骤A所得滤液灭菌，晾凉至20℃～30℃时，无菌操作加入红茶菌种，25℃～35℃恒温发酵 4天～6天，得茶菌液，备用；
C、将奇异果打碎成浆，加入步骤B所得茶菌液，搅拌均匀，密封，20℃～35℃恒温发酵 5天～10天，过滤取滤液即可。
上述技术方案中，更具体的技术方案还可以是：步骤C中，将奇异果打碎成浆，与蜂蜜一起加入步骤B所得茶菌液，搅拌均匀，密封，20℃～35℃恒温发酵 5天～10天，过滤取滤液即可。
由于采用了上述技术方案，本发明与现有技术相比具有如下有益效果：
1、当乙醛含量过高时，人体无法及时分解，乙醛进入血液并被吸收，导致对人体重要器官和功能严重损伤。解酒的关键在于如何使人体重要器官以及中枢神经、血液尽量少接触由酒精（乙醇）进入人体后产生的有毒物质“乙醛”，降低乙醛对细胞的氧化能力。酒精在人体的分解代谢有三条途径：肝脏、皮肤和呼吸系统； 其中约95%是在肝脏中进行氧化代谢。红茶菌特有的解毒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，可与外源的毒素或人体代谢产生的内源有毒物质相结合，变成水溶性的葡萄糖苷酸，并一起排出体外；并且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。因此，红茶菌能有效的排除由酒精（乙醇）进入人体后产生的有毒物质“乙醛”，达到很好的解酒效果。
2、奇异果是一种营养价值极高的水果，其可溶性固形物含量为14~20%，果实细嫩多汁，清香鲜美，酸甜宜人；它除了含有丰富的维生素C、A、E以及钾、镁等丰富的矿物质、纤维素之外，还含有其他水果比较少见的营养成分——叶酸、胡萝卜素、钙、黄体素、亮氨酸、苯丙氨酸、异亮氨酸、酪氨酸、缬氨酸、丙氨酸等十多种氨基酸和天然肌醇，每100克果肉含钙27毫克，磷26毫克，铁1.2毫克，还含有胡萝卜素和多种维生素，其中维生素C的含量达100毫克（每百克果肉中）以上，有的品种高达300毫克以上，是柑桔的5～10倍，苹果等水果的15～30倍，因而在世界上被誉为“水果之王”。用奇异果制成的奇异果红茶菌解酒饮料，不仅能增添营养成分，还能改善该饮料的香味和口感。
3、红茶菌的培养繁殖通常在含糖5-10％并有茶叶汁的情况下才能很好地繁殖发酵，若不加茶叶汁，或单纯用奇异果果汁代替茶叶汁，红茶菌的繁殖力会大为降低，其原因一是单纯用奇异果果汁代替茶叶汁营养物质不够丰富，二是奇异果果汁的较高酸度会使PH下降导致红茶菌的繁殖力大为降低。本发明的奇异果果汁含13％以上的糖份，再加入红茶水，微量元素和叶绿素及维生素营养物质大为增加，并提升了发酵底物的PH值至5-5.5之间，对红茶菌的繁殖发酵很有利，从而缩短了发酵所需时间。
4、本发明还具有兴奋神经、强心扩、兴奋呼吸、抗凝血、降血脂、预防冠心病、利尿、助消化、解毒与抗菌、防癌、抗辐射、软化血管、改善血液PH值、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、美颜等保健功效。
具体实施方式
以下结合具体实施例对本发明作进一步详述：
实施例一：
这种奇异果红茶菌解酒饮料，所用的原料如下：
奇异果10kg，白糖1 kg，膜片状的红茶菌种1 kg，蜂蜜1 kg，普洱茶茶叶0.1 kg，水50kg。
制备方法如下：
A、先将洱茶茶叶放入水中，煮沸5分钟，得到普洱茶水，再将白糖溶解于所述茶水中，自然冷却至25℃左右，过滤取滤液备用；
B、将步骤A所得滤液灭菌，晾凉至25℃左右，无菌操作加入红茶菌种，25～35℃恒温发酵 4天，得茶菌液备用；
C、将新鲜成熟的奇异果洗净，沥干水分，打碎成浆，与蜂蜜一起加入步骤B所得茶菌液，搅拌均匀，密封，20～35℃恒温发酵 5天，过滤取滤液；
D、将C步骤所得滤液分装入无菌包，250ml一包，然后采用巴氏消毒方法灭菌即得。
实施例二：
这种奇异果红茶菌解酒饮料，所用的原料如下：
奇异果30kg，白糖5 kg，冰糖5 kg，膜片状的红茶菌种5 kg，蜂蜜10 kg，六堡茶茶叶1kg，水100 kg。
制备方法同实施例一。
以下为实验部分：
实验人数为100人，年龄段分别为：20～30岁30人，31～40岁30人，41～50岁30人，50～60岁10人。将上述各年龄段的人数随机均分为A、B两组，A组人员醉酒后饮用实施例一的奇异果红茶菌解酒饮料，B组人员醉酒后饮用实施例二的奇异果红茶菌解酒饮料。
饮用后1小时内能明显感觉到头痛、头晕、反胃恶心、烦躁、心悸凶猛等症状得到缓解或者消失的，是很有效；
饮用4小时内能明显感觉到头痛、头晕、反胃恶心、烦躁、心悸凶猛等症状得到缓解或者消失的，是很有效；
饮用4小时内没有反应的说明无效。
实验数据如下表：
由该表可知，本发明的奇异果红茶菌解酒饮料，对解酒具有很好的效果。
Claims (3)
1.一种奇异果红茶菌解酒饮料，其特征在于包括如下重量份的原料：
奇异果10份～30份，蜂蜜1份～10份，糖1份～10份，红茶菌种1份～5份，茶叶0.1份～1份，水50份～100份；所述糖是白糖、冰糖、葡萄糖、麦芽糖、砂塘、红糖的一种或多种混合物。
2.一种奇异果红茶菌解酒饮料的制备方法，其特征在于奇异果红茶菌解酒饮料包括如下重量份的原料：奇异果10份～30份，蜂蜜1份～10份，糖份1～10份，红茶菌种1份～5份，茶叶0.1份～1份，水50份～100份；所述糖是白糖、冰糖、葡萄糖、麦芽糖、砂塘、红糖的一种或多种混合物；
包括如下步骤：
A、先将水与茶叶制成茶水，再将糖溶解于所述茶水中，过滤取滤液，备用；
B、将步骤A所得滤液灭菌，晾凉至20℃～30℃时，无菌操作加入红茶菌种，25℃～35℃恒温发酵 4天～6天，得茶菌液，备用；
C、将奇异果打碎成浆，加入步骤B所得茶菌液，搅拌均匀，密封，20℃～35℃恒温发酵 5天～10天，过滤取滤液即可。
3.根据权利要求2所述的一种奇异果红茶菌解酒饮料的制备方法，其特征在于：步骤C中，将奇异果打碎成浆，与蜂蜜一起加入步骤B所得茶菌液，搅拌均匀，密封，20℃～35℃恒温发酵 5天～10天，过滤取滤液即可。
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| CN102389134A (zh) * | 2011-11-07 | 2012-03-28 | 钟麒 | 一种红茶菌复合发酵饮料及制备方法 |
| CN103519283A (zh) * | 2013-10-23 | 2014-01-22 | 陈庆云 | 一种猕猴桃发酵饮料及制备方法和应用 |
| CN104287044A (zh) * | 2014-11-07 | 2015-01-21 | 何寒 | 一种猕猴桃红茶菌饮品 |
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| CN102389134A (zh) * | 2011-11-07 | 2012-03-28 | 钟麒 | 一种红茶菌复合发酵饮料及制备方法 |
| CN103519283A (zh) * | 2013-10-23 | 2014-01-22 | 陈庆云 | 一种猕猴桃发酵饮料及制备方法和应用 |
| CN104287044A (zh) * | 2014-11-07 | 2015-01-21 | 何寒 | 一种猕猴桃红茶菌饮品 |
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