CN108783171A - 一种改善肠胃功能的红茶菌粉固体饮料及其制备方法 - Google Patents
一种改善肠胃功能的红茶菌粉固体饮料及其制备方法 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
- 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
-
- 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
-
- 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
-
- 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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Abstract
本发明涉及一种改善肠胃功能的红茶菌粉固体饮料,由以下重量份的原料组成:红茶菌1‑1.5份、益生菌0.1‑0.5份、益生元3‑5份、γ‑氨基丁酸0.3‑0.7份、果蔬粉0‑1份。其制备方法包括以下步骤:将红茶菌、益生菌、益生元、γ‑氨基丁酸和果蔬粉分别过60目筛;将已过筛的红茶菌、益生菌、益生元、γ‑氨基丁酸和果蔬粉依次投入混合机内混合均匀,并将混合物通过干法制粒,分装得到颗粒状物质。本发明能够很好地改善肠胃菌群,增强免疫力,具有很好的保健效果。制备本发明产品的方法简单,制备成本低,能够保证产品的品质,有利于长期保存。
Description
技术领域
本发明涉及茶饮料加工技术领域,具体涉及一种改善肠胃功能的红茶菌粉固体饮料及其制备方法。
背景技术
红茶菌是一种传统发酵饮品,主要由酵母菌和醋酸菌组成,有研究表明红茶菌具有较好的保健作用,例如调理肠胃、降低血脂等,因此红茶菌饮品在国内外都占有一定的市场。
现在市面上的红茶菌饮品多为液态,在红茶菌的基础上添加各种营养素或辅料,如葡萄糖、蛋白质、维生素、微量元素等营养物质。这些添加物是在发酵前添加的,发酵过程会受到各种环境因素的影响,而且其成分也会发生一定的变化,产品的不稳定性高。而且这些产品的保质期有限,制作成本也较高,影响了红茶菌类产品的推广。
发明内容
为了弥补现有的红茶菌粉固体饮料产品单一、营养成分不够,而且不易于长期保存的技术问题,本发明提供一种改善肠胃功能的红茶菌粉固体饮料及其制备方法。本发明的技术方案如下:
一种改善肠胃功能的红茶菌粉固体饮料,由以下重量份数比的原料组成:红茶菌1-1.5份、益生菌0.1-0.5份、益生元3-5份、γ-氨基丁酸0.3-0.7份、果蔬粉0-1份。
进一步地,红茶菌1.2份、益生菌0.2份、益生元3.9份、γ-氨基丁酸0.5份、果蔬粉0.2份。此组分的红茶菌粉固体饮料口味最佳,改善肠胃功能效果最佳。
进一步地,所述益生菌为布拉迪酵母菌,其效价为5×109cfu/g。布拉迪酵母菌可粘附致病菌并迅速排出体外,阻止致病菌在肠道上皮细胞定殖,帮助恢复肠道微生态平衡。
进一步地,所述益生元为低聚果糖和低聚木糖的任意一种或两种的混合物。低聚果糖在大肠内被细菌发酵生成L-乳酸,可以溶解钙、镁、铁等矿物质,促进人体对矿物质的吸收;低聚木糖可在大肠中被双歧杆菌分解利用并产生短链脂肪酸,可与钙形成可溶性钙盐,促进钙吸收,同时其耐酸性和耐热性较强。
进一步地,所述果蔬粉包括芒果粉、西柚粉、苹果粉和西芹粉。芒果、西柚、苹果和西芹富含丰富的维生素等营养物质,经预处理、速冻、真空干燥、紫外线杀菌、包装贮存等工序加工而形成果蔬粉,可以提高产品的营养成分,改善产品的色泽和风味等。
一种改善肠胃功能的红茶菌粉固体饮料的制备方法,包括以下步骤:
步骤一:将红茶菌、益生菌、益生元、γ-氨基丁酸和果蔬粉分别过60目筛;
步骤二:将已过筛的1-1.5份红茶菌、0.1-0.5份益生菌、3-5份益生元、0.3-0.7份γ-氨基丁酸和0-1份果蔬粉依次投入混合机内混合均匀,并将混合物通过干法制粒,分装得到颗粒状物质。
进一步地,生产环境温度小于25℃,湿度小于75%。保证产品的品质,延长其保质期。
本发明的有益效果如下:本发明的红茶菌是以红茶、糖类和水为原料,添加经分离、纯化、筛选出的优质酵母菌、醋酸菌和乳酸菌,并通过冻干技术制备而成,这些菌种能够有效调节肠胃菌群,有助于提高肠胃消化能力,维持人体健康;在红茶菌中添加益生菌加益生元,协同增效,平衡肠道微生态环境,提高肠道免疫力;还加入了天然复合果蔬粉,丰富营养、促进新陈代谢,带来清新水果风味;还加入了γ-氨基丁酸,具有助睡眠、促进精神安定、舒缓压力等功效,促进胃液分泌和乙醇代谢。本发明能够很好地改善肠胃菌群,增强免疫力,具有很好的保健效果。制备本发明产品的方法简单,制备成本低,能够保证产品的品质,有利于长期保存。
具体实施方式
下面将结合本发明实施例对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。
实施例1:
一种改善肠胃功能的红茶菌粉固体饮料,由以下原料组成:红茶菌1.2kg、益生菌0.2kg、益生元3.9kg、γ-氨基丁酸0.5kg、果蔬粉0.2kg。
进一步地,所述益生菌为布拉迪酵母菌,其效价为5×109cfu/g。布拉迪酵母菌可粘附致病菌并迅速排出体外,阻止致病菌在肠道上皮细胞定殖,帮助恢复肠道微生态平衡。
进一步地,所述益生元为低聚果糖和低聚木糖的任意一种或两种的混合物。低聚果糖在大肠内被细菌发酵生成L-乳酸,可以溶解钙、镁、铁等矿物质,促进人体对矿物质的吸收;低聚木糖可在大肠中被双歧杆菌分解利用并产生短链脂肪酸,可与钙形成可溶性钙盐,促进钙吸收,同时其耐酸性和耐热性较强。
进一步地,所述果蔬粉包括芒果粉、西柚粉、苹果粉和西芹粉。芒果、西柚、苹果和西芹富含丰富的维生素等营养物质,经预处理、速冻、真空干燥、紫外线杀菌、包装贮存等工序加工而形成果蔬粉,可以提高产品的营养成分,改善产品的色泽和风味等。
一种改善肠胃功能的红茶菌粉固体饮料的制备方法,包括以下步骤:
步骤一:将红茶菌、益生菌、益生元、γ-氨基丁酸和果蔬粉分别过60目筛;
步骤二:将已过筛的1.2kg红茶菌、0.2kg益生菌、3.9kg益生元、0.5kgγ-氨基丁酸和0.2kg果蔬粉依次投入混合机内混合均匀,并将混合物通过干法制粒,分装得到颗粒状物质。
进一步地,生产环境温度小于25℃,湿度小于75%。保证产品的品质,延长其保质期。
实施例2:
一种改善肠胃功能的红茶菌粉固体饮料,由以下原料组成:红茶菌1.0kg、益生菌0.1kg、益生元3.0kg、γ-氨基丁酸0.5kg、果蔬粉1.0kg。
进一步地,所述益生菌为布拉迪酵母菌,其效价为5×109cfu/g。
进一步地,所述益生元为低聚果糖和低聚木糖的任意一种或两种的混合物。
进一步地,所述果蔬粉包括芒果粉、西柚粉、苹果粉和西芹粉。
一种改善肠胃功能的红茶菌粉固体饮料的制备方法,包括以下步骤:
步骤一:将红茶菌、益生菌、益生元、γ-氨基丁酸和果蔬粉分别过60目筛;
步骤二:将已过筛的1.0kg红茶菌、0.1kg益生菌、3.0kg份益生元、0.5kgγ-氨基丁酸和1.0kg果蔬粉依次投入混合机内混合均匀,并将混合物通过干法制粒,分装得到颗粒状物质。
进一步地,生产环境温度小于25℃,湿度小于75%。
本发明的有益效果如下:本发明的红茶菌是以红茶、糖类和水为原料,添加经分离、纯化、筛选出的优质酵母菌、醋酸菌和乳酸菌,并通过冻干技术制备而成,这些菌种能够有效调节肠胃菌群,有助于提高肠胃消化能力,维持人体健康;在红茶菌中添加益生菌加益生元,协同增效,平衡肠道微生态环境,提高肠道免疫力;还加入了天然复合果蔬粉,丰富营养、促进新陈代谢,带来清新水果风味;还加入了γ-氨基丁酸,具有助睡眠、促进精神安定、舒缓压力等功效,促进胃液分泌和乙醇代谢。本发明能够很好地改善肠胃菌群,增强免疫力,具有很好的保健效果。制备本发明产品的方法简单,制备成本低,能够保证产品的品质,有利于长期保存。
以上所述为本发明的优选实施方式,并不限制于本发明。对本领域技术人员来说,在不脱离本发明原理的前提下做出的若干改进和变型,也应视为本发明的保护范围。
Claims (7)
1.一种改善肠胃功能的红茶菌粉固体饮料,其特征在于,由以下重量份数比的原料组成:红茶菌1-1.5份、益生菌0.1-0.5份、益生元3-5份、γ-氨基丁酸0.3-0.7份、果蔬粉0-1份。
2.根据权利要求1所述的一种改善肠胃功能的红茶菌粉固体饮料,其特征在于,红茶菌1.2份、益生菌0.2份、益生元3.9份、γ-氨基丁酸0.5份、果蔬粉0.2份。
3.根据权利要求1所述的一种改善肠胃功能的红茶菌粉固体饮料,其特征在于,所述益生菌为布拉迪酵母菌,其效价为5×109cfu/g。
4.根据权利要求1所述的一种改善肠胃功能的红茶菌粉固体饮料,其特征在于,所述益生元为低聚果糖和低聚木糖的任意一种或两种的混合物。
5.根据权利要求1所述的一种改善肠胃功能的红茶菌粉固体饮料,其特征在于,所述果蔬粉包括芒果粉、西柚粉、苹果粉和西芹粉。
6.一种改善肠胃功能的红茶菌粉固体饮料的制备方法,其特征在于,包括以下步骤:
步骤一:将红茶菌、益生菌、益生元、γ-氨基丁酸和果蔬粉分别过60目筛;
步骤二:将已过筛的1-1.5份红茶菌、0.1-0.5份益生菌、3-5份益生元、0.3-0.7份γ-氨基丁酸和0-1份果蔬粉依次投入混合机内混合均匀,并将混合物通过干法制粒,分装得到颗粒状物质。
7.根据权利要求7所述的一种改善肠胃功能的红茶菌粉固体饮料的制备方法,其特征在于:生产环境温度小于25℃,湿度小于75%。
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