CN109329687A - 一种提高人体细胞质量的饮品制备方法 - Google Patents
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- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
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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
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
本发明公开了一种提高人体细胞质量的饮品制备方法,由下述重量份的原料制成:绿豆水、野生蓝莓原汁、青木瓜汁、香瓜汁、南瓜汁、猕猴桃汁、胡萝卜汁、红糖水、葡萄糖汁、柳橙汁、嗜热乳酸杆菌种、双歧杆菌种、嗜热链球菌种、L‑酪氨酸、L‑苯丙氨酸、L‑精氨酸、胞磷胆碱、牛磺酸一种或多种。本发明将功能性饮料经过加益生菌发酵后添加氨基酸,扩繁的益生菌和产生的多种复合酶,对人体的各个器官的细胞有增值修复作用,具有营业丰富,口味独特的特点。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种提高人体细胞质量的饮品制备方法。
背景技术
随着人们健康意识的增强,越来越多的消费者喜欢喝健康的功能饮料,而且自2000年来,功能饮料风靡于欧美和日本等发达国家,是一种健康饮品,目前现有技术的功能性饮料一般都是水果发酵制作,内部不含有益菌,因此,有必要研究开发一种新的功能性饮料,对提升人体的免疫功能有较大的作用,增加市场消费者的选择种类。
发明内容
为了克服现有技术的不足,本发明的目的在于提供一种提高人体细胞质量的饮品制备方法。
本发明提供如下的技术方案:
一种提高人体细胞质量的饮品制备方法,由下述重量份的原料制成,包括绿豆水10—20份、野生蓝莓原汁5—10份、青木瓜汁5—10份、香瓜汁3—6份、南瓜汁1—5份、猕猴桃汁1—5份、胡萝卜汁5—10份、红糖水3—6份、葡萄糖汁3—6份、柳橙汁3—6份、嗜热乳酸杆菌剂0.1—1份、双歧杆菌剂0.1—1份、嗜热链球菌剂0.1—1份;
制作步骤为:
Q1、水120斤、绿豆10斤,慢火熬制5-6个小时,冷却后过滤,得到绿豆水;
Q2、把组分量的绿豆水、野生蓝莓原汁、青木瓜汁、香瓜汁、南瓜汁、猕猴桃汁、胡萝卜汁、红糖水、葡萄糖汁、柳橙汁合并在一个容器内,在95-100℃下进行30—40分钟杀菌,得到混合液;
Q3、混合液冷却至36℃后,加入嗜热乳酸杆菌种、双歧杆菌种、嗜热链球菌种,密闭发酵6个月,测得发酵后的混合液PH值为3-3.5,得到半成品;
Q4、将半成品冷在无菌车间进行灌装封盖,得到成品。
上述技术方案中,所述Q3中,在混合液密闭发酵6个月后,添加L-酪氨酸、L-苯丙氨酸、L-精氨酸、胞磷胆碱、牛磺酸一种或多种。
上述技术方案中,按照重量份,所述L-酪氨酸0.01—0.05份、L-苯丙氨酸0.001—0.05份、L-精氨酸0.001—0.05份、胞磷胆碱0.001—0.05份、牛磺酸0.001—0.05份。
本发明的有益效果是:本发明将功能性饮料经过加益生菌发酵后添加氨基酸,扩繁的益生菌和产生的多种复合酶,对人体的各个器官的细胞有增值修复作用,具有营业丰富,口味独特的特点。
具体实施方式
下面对本发明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。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
本发明公开以下实施例。
实施例1,一种提高人体细胞质量的饮品制备方法:
原料为:绿豆水13克、野生蓝莓原汁5克、青木瓜汁8克、香瓜汁4克、南瓜汁3克、猕猴桃汁4克、胡萝卜汁8克、红糖水4克、葡萄糖汁5克、柳橙汁4克、嗜热乳酸杆菌剂0.5克、双歧杆菌剂0.3克、嗜热链球菌剂0.5克;
制作步骤为:
Q1、水120斤、绿豆10斤,慢火熬制5-6个小时,冷却后过滤,得到绿豆水;
Q2、把组分量的绿豆水、野生蓝莓原汁、青木瓜汁、香瓜汁、南瓜汁、猕猴桃汁、胡萝卜汁、红糖水、葡萄糖汁、柳橙汁合并在一个容器内,在95-100℃下进行40分钟杀菌,得到混合液;
Q3、混合液冷却至36℃后,加入嗜热乳酸杆菌种、双歧杆菌种、嗜热链球菌种,密闭发酵6个月,测得发酵后的混合液PH值为3-3.5,得到半成品;
Q4、将半成品在无菌车间进行灌装封盖,得到成品。
实施例2,一种提高人体细胞质量的饮品制备方法:
原料为:绿豆水13克、野生蓝莓原汁5克、青木瓜汁8克、香瓜汁4克、南瓜汁3克、猕猴桃汁4克、胡萝卜汁8克、红糖水4克、葡萄糖汁5克、柳橙汁4克、嗜热乳酸杆菌剂0.5克、双歧杆菌剂0.3克、嗜热链球菌剂0.5克、L-酪氨酸0.005克、L-苯丙氨酸0.003克、L-精氨酸0.001克、胞磷胆碱0.002克、牛磺酸0.004克;
制作步骤为:
Q1、水120斤、绿豆10斤,慢火熬制5-6个小时,冷却后过滤,得到绿豆水;
Q2、把组分量的绿豆水、野生蓝莓原汁、青木瓜汁、香瓜汁、南瓜汁、猕猴桃汁、胡萝卜汁、红糖水、葡萄糖汁、柳橙汁合并在一个容器内,在95-100℃下进行40分钟杀菌,得到混合液;
Q3、混合液冷却至36℃后,加入嗜热乳酸杆菌种、双歧杆菌种、嗜热链球菌种,密闭发酵6个月,添加L-酪氨酸、L-苯丙氨酸、L-精氨酸、胞磷胆碱、牛磺酸,测得发酵后的混合液PH值为3.5,得到半成品;
Q4、将半成品冷却至室温后,在无菌车间进行灌装封盖,得到成品。
实施例3,一种提高人体细胞质量的饮品制备方法:
原料为:绿豆水13克、野生蓝莓原汁5克、青木瓜汁8克、香瓜汁4克、南瓜汁3克、猕猴桃汁4克、胡萝卜汁8克、红糖水4克、葡萄糖汁5克、柳橙汁4克、嗜热乳酸杆菌剂0.5克、双歧杆菌剂0.3克、嗜热链球菌剂0.5克、L-酪氨酸0.001克、L-苯丙氨酸0.004克、牛磺酸0.003克;
制作步骤为:
Q1、水120斤、绿豆10斤,慢火熬制5-6个小时,冷却后过滤,得到绿豆水;
Q2、把组分量的绿豆水、野生蓝莓原汁、青木瓜汁、香瓜汁、南瓜汁、猕猴桃汁、胡萝卜汁、红糖水、葡萄糖汁、柳橙汁合并在一个容器内,在95-100℃下进行40分钟杀菌,得到混合液;
Q3、混合液冷却至36℃后,加入嗜热乳酸杆菌种、双歧杆菌种、嗜热链球菌种,密闭发酵6个月,添加L-酪氨酸、L-苯丙氨酸、牛磺酸,测得发酵后的混合液PH值为3.5,得到半成品;
Q4、将半成品在无菌车间进行灌装封盖,得到成品。
以上所述,仅为本发明的具体实施方式,但本发明的保护范围并不局限于此,任何熟悉本技术领域的技术人员在本发明揭露的技术范围内,可轻易想到变化或替换,都应涵盖在本发明的保护范围之内。因此,本发明的保护范围应以所述的权利要求的保护范围为准。
Claims (4)
1.一种提高人体细胞质量的饮品制备方法,其特征在于:由下述重量份的原料制成,包括绿豆水10—20份、野生蓝莓原汁5—10份、青木瓜汁5—10份、香瓜汁3—6份、南瓜汁1—5份、猕猴桃汁1—5份、胡萝卜汁5—10份、红糖水3—6份、葡萄糖汁3—6份、柳橙汁3—6份、嗜热乳酸杆菌剂0.1—1份、双歧杆菌剂0.1—1份、嗜热链球菌剂0.1—1份;
制作步骤为:
Q1、水120斤、绿豆10斤,慢火熬制5-6个小时,冷却后过滤,得到绿豆水;
Q2、把组分量的绿豆水、野生蓝莓原汁、青木瓜汁、香瓜汁、南瓜汁、猕猴桃汁、胡萝卜汁、红糖水、葡萄糖汁、柳橙汁合并在一个容器内,在95-100℃下进行30—40分钟杀菌,得到混合液;
Q3、混合液冷却至36℃后,加入嗜热乳酸杆菌种、双歧杆菌种、嗜热链球菌种,密闭发酵6个月,测得发酵后的混合液PH值为3-3.5,得到半成品;
Q4、将半成品在无菌车间进行灌装封盖,得到成品。
2.根据权利要求1所述的一种提高人体细胞质量的饮品制备方法,其特征在于:按照重量份,还包括L-酪氨酸、L-苯丙氨酸、L-精氨酸、胞磷胆碱、牛磺酸一种或多种。
3.根据权利要求2所述的一种提高人体细胞质量的饮品制备方法,其特征在于:所述Q3中,在混合液密闭发酵6个月后,添加L-酪氨酸、L-苯丙氨酸、L-精氨酸、胞磷胆碱、牛磺酸一种或多种。
4.根据权利要求3所述的一种提高人体细胞质量的饮品制备方法,其特征在于:按照重量份,所述L-酪氨酸0.01—0.05份、L-苯丙氨酸0.001—0.05份、L-精氨酸0.001—0.05份、胞磷胆碱0.001—0.05份、牛磺酸0.001—0.05份。
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