CN107752026A - 改善肠胃功能的红茶菌功能性食品 - Google Patents
改善肠胃功能的红茶菌功能性食品 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/14—Yeasts or derivatives 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
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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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
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- Life Sciences & Earth Sciences (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Botany (AREA)
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Abstract
本发明公开了改善肠胃功能的红茶菌功能性食品，原料按以下重量份，包括红茶1‑50，山药1‑50，山楂1‑50，橘皮1‑50，肉桂1‑30，菊苣1‑30，麦芽1‑30，小茴香1‑30，白扁豆1‑30，桂圆1‑25，大枣1‑25和甘草1‑15，用水煎煮或冷提1‑3次，每次0.5‑48h，合并提取液，按质量体积比0.5‑40％比例加入红糖、白糖、果糖或葡萄糖的其中一种溶解，高压灭菌；灭菌后的提取液按体积比1‑30％接种已活化的红茶菌，其中，所述的红茶菌按菌数比包括木醋杆菌：酿酒酵母：保加利亚乳杆菌＝1‑10：1‑10：1‑10，在发酵温度10‑40度下静止或震荡发酵培养0.5‑15天，去渣获得发酵液，所述的发酵液进一步制备功能性食品。
Description
技术领域
本发明涉及改善肠胃功能的红茶菌功能性食品。
背景技术
胃病，是许多与胃相关疾病的统称。它们有相似的症状，如上腹胃脘部不适、疼痛、饭后饱胀、嗳气、返酸，甚至恶心、呕吐等等。临床上常见的胃病有急性胃炎、慢性胃炎、胃溃疡、十二指肠溃疡、胃十二指肠复合溃疡、胃息肉、胃结石、胃的良恶性肿瘤，还有胃黏膜脱垂症、急性胃扩张、幽门梗阻等。随着社会节奏的加快，很多民众饱受胃病之苦，急需有效健康的功能性食品缓之。
红茶菌发酵液是一种有着悠久历史的民间传统酸性饮料，传统的红茶菌发酵液是由酵母菌、醋酸菌和乳酸菌以糖茶水为原料的微生物发酵饮料，是一种纯天然功能性饮品。红茶菌发酵液中含有丰富的营养和功能性物质，如葡萄糖醛酸、葡萄糖酸、D-葡萄糖二酸-1，4内酯、醋酸、乳酸、多糖、氨基酸、蛋白质、叶酸、地衣酸和维生素等，具有抑菌、助消化清肠胃、防治胃病、防治便秘和痔疮、防治高血压和动脉硬化、防治糖尿病，以及防癌防治胃炎、增强机体免疫力等保健功能。
红茶菌发酵液在民间有“胃宝”的美称，内含醋酸可抑制引起胃炎的幽门螺杆菌的生长，内含抗癌功能性因子D-葡萄二酸-1，4-内酯，可通过抑制葡萄糖苷酸酶活性，降低致癌前体转化为致癌物的转化效率，进而达到预防和抗胃癌作用。
发明内容
本发明提供了改善肠胃功能的红茶菌功能性食品。
本发明解决其技术问题的所采用的技术方案是：
改善肠胃功能的红茶菌功能性食品，原料按以下重量份，包括红茶1-50，山药1-50，山楂1-50，橘皮1-50，肉桂1-30，菊苣1-30，麦芽1-30，小茴香1-30，白扁豆1-30，桂圆1-25，大枣1-25和甘草1-15，用水煎煮或冷提1-3次，每次0.5-48h，合并提取液，按质量体积比0.5-40％比例加入红糖、白糖、果糖或葡萄糖的其中一种溶解，高压灭菌；灭菌后的提取液按体积比1-30％接种已活化的红茶菌，其中，所述的红茶菌按菌数比包括木醋杆菌：酿酒酵母：保加利亚乳杆菌＝1-10：1-10：1-10，在发酵温度10-40度下静止或震荡发酵培养0.5-15天，去渣获得发酵液，所述的发酵液进一步制备功能性食品。
红茶菌：红茶菌包括木醋杆菌(Acetobacter xylinum)、酿酒酵母(Saccharomycescerevisiae)、保加利亚乳杆菌(Lactobacillus.Bulgaricus)，用于发酵的细菌，为君药。
红茶：普通食品。性味甘平，为君药。具有帮助胃肠消化、促进食欲，可利尿消肿等功效。
山药：药食同源。性味甘平，入脾、肺、肾经，为君药。具有补脾养胃，助消化，生津益肺等功效。
山楂：药食同源。性微温、味酸甘，入脾、胃、肝经，为君药。具有健脾开胃、消食化滞、活血化痰等功效。
橘皮：药食同源。性温、味辛微苦，入脾、肺经，为君药。具有理脾健胃，温胃、散寒，消脾胃气滞、脘腹胀满等功效。
肉桂：药食同源。性热味辛、甘，入脾经、肾经、心经、肝经，为臣药。具有补元阳，暖脾胃，除积冷，通血脉等功效。
菊苣：药食同源，性凉味微苦、咸，入脾、肝、膀、胱经，为臣药。具有清肝利胆，健胃消食，利尿消肿等功效。
麦芽：药食同源。性味甘平，入脾、胃经，为臣药。具有健脾和胃，宽肠胃，疏肝行气等功效。
小茴香：药食同源。性温味辛，入肝、肾、脾、胃经，为臣药。具有散寒止痛，理气和胃等功效。
白扁豆：药食同源，性微温味甘，入脾、胃经，为君药。具有健脾化湿，利尿消肿，清肝明目等功效。
桂圆：药食同源。性温味甘，入心、脾经，为佐药。具有益心脾，补气血，具有良好有滋养补益作用等功效
大枣：药食同源。性温、味甘，入脾胃经，为佐药。具有健脾和胃，补虚益气、养血安神，缓和药性等功效。
甘草：药食同源，性缓味甘，入心、肺、脾、胃经，为使药。具有补脾和胃，治脾胃虚弱、食少、腹痛便溏，润肺，解毒，调和诸药等功效。
本发明通过红茶菌发酵底物的筛选，发酵条件的优化和配方研制，研制出绿色的，安全的，能改善肠胃功能的红茶菌功能性食品。
具体实施方式
红茶菌饮料
按以下重量份，红茶1-50，山药1-50，山楂1-50，橘皮1-50，肉桂1-30，菊苣1-30，麦芽1-30，小茴香1-30，白扁豆1-30，桂圆1-25，大枣1-25，甘草1-15，用水煎煮或冷提1-3次，每次0.5-48h，合并提取液，按质量体积比0.5-40％比例加入红糖、白糖、果糖或葡萄糖的其中一种溶解，高压灭菌。灭菌后的提取液按体积比1-30％接种已活化的红茶菌(木醋杆菌：酿酒酵母：保加利亚乳杆菌＝1-10：1-10：1：10)，在发酵温度10-40度下静止或震荡发酵培养0.5-15天，去渣获得发酵液，加入食用辅料，混合灭菌制成饮料即可。该饮料能够促进消化，通便，改善胃肠功能，保护胃粘膜，防治慢性胃炎，具有较高的药用保健价值。
实施例1
按以下重量份，红茶10，山药5，山楂20，橘皮15，肉桂20，菊苣13，麦芽30，小茴香8，白扁豆7，桂圆12，大枣15，甘草11，用水煎煮3次，每次2h，合并提取液，按质量体积比10％比例加入白糖溶解，高压灭菌。灭菌后的提取液按体积比10％接种已活化的红茶菌(木醋杆菌：酿酒酵母：保加利亚乳杆菌＝1：1：1)，在发酵温度25度下静止发酵培养7天，去渣获得发酵液，加入食用辅料，混合灭菌制成饮料即得。
红茶菌口服液
按以下重量份，红茶1-50，山药1-50，山楂1-50，橘皮1-50，肉桂1-30，菊苣1-30，麦芽1-30，小茴香1-30，白扁豆1-30，桂圆1-25，大枣1-25，甘草1-15，用水煎煮或冷提1-3次，每次0.5-48h，合并提取液，按质量体积比0.5-40％比例加入红糖、白糖、果糖或葡萄糖的其中一种溶解，高压灭菌。灭菌后的提取液按体积比1-30％接种已活化的红茶菌(木醋杆菌：酿酒酵母：保加利亚乳杆菌＝1-10：1-10：1：10)，在发酵温度10-40度下静止或震荡发酵培养0.5-15天，去渣获得发酵液，浓缩至相对密度为1.00-1.10(40—80℃)的清膏，将上述浸膏10-45％，食用辅料1-20％，超纯水加至100％，混合、灭菌定容制成口服液即可。该口服液能够促进消化，通便，改善胃肠功能，保护胃粘膜，防治慢性胃炎，具有较高的药用保健价值。
实施例2
按以下重量份，红茶15，山药50，山楂2，橘皮15，肉桂10，菊苣7，麦芽14，小茴香18，白扁豆1，桂圆2，大枣5，甘草3，用水冷提3次，每次48h，合并提取液，按质量体积比30％比例加入红糖溶解，高压灭菌。灭菌后的提取液按体积比5％接种已活化的红茶菌(木醋杆菌：酿酒酵母：保加利亚乳杆菌＝1：2：1)，在发酵温度10度下静止发酵培养15天，去渣获得发酵液，浓缩至相对密度为1.05(40℃)的清膏，将上述浸膏15％，食用辅料10％，用超纯水加至100％，混合、灭菌定容制成口服液即得。
红茶菌片剂
按以下重量份，红茶1-50，山药1-50，山楂1-50，橘皮1-50，肉桂1-30，菊苣1-30，麦芽1-30，小茴香1-30，白扁豆1-30，桂圆1-25，大枣1-25，甘草1-15，用水煎煮或冷提1-3次，每次0.5-48h，合并提取液，按质量体积比0.5-40％比例加入红糖、白糖、果糖或葡萄糖的其中一种溶解，高压灭菌。灭菌后的提取液按体积比1-30％接种已活化的红茶菌(木醋杆菌：酿酒酵母：保加利亚乳杆菌＝1-10：1-10：1：10)，在发酵温度10-40度下静止或震荡发酵培养0.5-15天，过滤浓缩、喷雾干燥。按上述干燥粉80-99％，食用辅料1-20％，制粒、干燥、压片即可。该片剂能够促进消化，通便，改善胃肠功能，保护胃粘膜，防治慢性胃炎，具有较高的药用保健价值。
实施例3
按以下重量份，红茶30，山药5，山楂20，橘皮15，肉桂30，菊苣10，麦芽1，小茴香5，白扁豆10，桂圆12，大枣15，甘草10，用水煎煮或冷提3次，每次5h，合并提取液，按质量体积比5％比例加入红糖溶解，高压灭菌。灭菌后的提取液按体积比30％接种已活化的红茶菌(木醋杆菌：酿酒酵母：保加利亚乳杆菌＝5：1：5)，在发酵温度30度下静止震荡发酵培养1天，过滤浓缩、喷雾干燥。按上述干燥粉80％，食用辅料20％，制粒、干燥、压片即得。
Claims (4)
1.改善肠胃功能的红茶菌功能性食品，其特征在于：原料按以下重量份，包括红茶1-50，山药1-50，山楂1-50，橘皮1-50，肉桂1-30，菊苣1-30，麦芽1-30，小茴香1-30，白扁豆1-30，桂圆1-25，大枣1-25和甘草1-15，原料用水煎煮或冷提1-3次，每次0.5-48h，合并提取液，按质量体积比0.5-40％比例加入红糖、白糖、果糖或葡萄糖的其中一种溶解，高压灭菌；灭菌后的提取液按体积比1-30％接种已活化的红茶菌，其中，所述的红茶菌按菌数比包括木醋杆菌：酿酒酵母：保加利亚乳杆菌＝1-10：1-10：1-10，在发酵温度10-40度下静止或震荡发酵培养0.5-15天，去渣获得发酵液，所述的发酵液进一步制备功能性食品。
2.如权利要求1所述的改善肠胃功能的红茶菌功能性食品，其特征在于：它为红茶菌饮料，制备方法包括：
按以下重量份，红茶1-50，山药1-50，山楂1-50，橘皮1-50，肉桂1-30，菊苣1-30，麦芽1-30，小茴香1-30，白扁豆1-30，桂圆1-25，大枣1-25，甘草1-15，原料用水煎煮或冷提1-3次，每次0.5-48h，合并提取液，按质量体积比0.5-40％比例加入红糖、白糖、果糖或葡萄糖的其中一种溶解，高压灭菌；灭菌后的提取液按体积比1-30％接种已活化的红茶菌，所述的红茶菌按菌数比包括木醋杆菌：酿酒酵母：保加利亚乳杆菌＝1-10：1-10：1-10，在发酵温度10-40度下静止或震荡发酵培养0.5-15天，去渣获得发酵液，加入食用辅料，混合灭菌制成饮料即可。
3.根据权利要求1所述的改善肠胃功能的红茶菌功能性食品，其特征在于：其为红茶菌口服液，制备方法包括：
按以下重量份，红茶1-50，山药1-50，山楂1-50，橘皮1-50，肉桂1-30，菊苣1-30，麦芽1-30，小茴香1-30，白扁豆1-30，桂圆1-25，大枣1-25，甘草1-15，原料用水煎煮或冷提1-3次，每次0.5-48h，合并提取液，按质量体积比0.5-40％比例加入红糖、白糖、果糖或葡萄糖的其中一种溶解，高压灭菌；灭菌后的提取液按体积比1-30％接种已活化的红茶菌，所述的红茶菌按菌数比包括木醋杆菌：酿酒酵母：保加利亚乳杆菌＝1-10：1-10：1-10，在发酵温度10-40度下静止或震荡发酵培养0.5-15天，去渣获得发酵液，浓缩至相对密度为40—80℃条件下、1.00-1.10的清膏，将上述浸膏10-45％，食用辅料1-20％，超纯水加至100％，混合、灭菌定容制成口服液即得。
4.根据权利要求1所述的改善肠胃功能的红茶菌功能性食品，其特征在于：其为红茶菌片剂，制备方法包括：按以下重量份，红茶1-50，山药1-50，山楂1-50，橘皮1-50，肉桂1-30，菊苣1-30，麦芽1-30，小茴香1-30，白扁豆1-30，桂圆1-25，大枣1-25，甘草1-15，用水煎煮或冷提1-3次，每次0.5-48h，合并提取液，按质量体积比0.5-40％比例加入红糖、白糖、果糖或葡萄糖的其中一种溶解，高压灭菌；灭菌后的提取液按体积比1-30％接种已活化的红茶菌，所述的红茶菌按菌数比包括木醋杆菌：酿酒酵母：保加利亚乳杆菌＝1-10：1-10：1-10，在发酵温度10-40度下静止或震荡发酵培养0.5-15天，过滤浓缩、喷雾干燥；按上述干燥粉80-99％，食用辅料1-20％，制粒、干燥、压片即得。
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