CN110074299A - 一种枸杞益生菌发酵饮料及其制备方法 - Google Patents
一种枸杞益生菌发酵饮料及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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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
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Abstract
一种枸杞益生菌发酵饮料，其特征在于：它是由下列重量成分组成：大米120‑180公斤，枸杞子30‑50公斤，白糖30‑70公斤，果糖40‑60公斤，三氯蔗糖50‑60克，山梨酸钾1‑2公斤，柠檬酸0.1‑1公斤，盐0.1‑0.5公斤，嗜热链球菌100‑300克，嗜酸乳杆菌150‑250克，两岐双岐杆菌150‑200克。本发明具有如下优点：口感上佳，提高机体免疫功能，增强机体适应调节能力，具有抗癌作用，具有显著的明目作用，提升精力，增强学习记忆，提高肌体适应性，增强人体造血功能，延缓衰老，美容养颜，降血脂降血压，治疗男性不育，强身壮阳，缓解过敏性炎症，保肝、防脂肪肝，降血糖，治疗糖尿病，治疗慢性肝炎、肝硬化。
Description
技术领域
本发明涉及食品技术领域，具体涉及一种枸杞益生菌发酵饮料及其制备方法。
背景技术
枸杞内含有丰富类胡萝种维生素以及钙、铁、锌、磷等多种微量元素，具有补肾益精，养肝明目，补血安神，生津止渴，润肺止咳等诸多功效，是广受人们喜爱的滋养补品，近些年来，枸杞相关产品日益增多，其中，枸杞饮料因具有充足的营养以及良好的口感而备受欢迎。目前市场上的枸杞饮料加工工艺通常包括清洗；破碎；果汁分离；糖酸调整以及杀菌包装等工序，口感稍微不佳。
发明内容
本发明所要解决的技术问题是提供一种功能多、营养丰富的枸杞益生菌发酵饮料。
为解决上述技术问题，本发明提供的技术方案为：一种枸杞益生菌发酵饮料，其特征在于：它是由下列重量成分组成：大米120-180公斤，枸杞子30-50公斤，白糖30-70公斤，果糖40-60公斤，三氯蔗糖 50-60克，山梨酸钾1-2公斤，柠檬酸0.1-1公斤，盐0.1-0.5公斤，嗜热链球菌100-300克，嗜酸乳杆菌 150-250克，两岐双岐杆菌150-200克。
一种权利要求1所述的一种枸杞益生菌发酵饮料的制备方法，其特征在于：步骤如下：
(1)、将枸杞洗净后在40度的温水中浸泡2小时，然后用胶体磨磨浆，后放入糖化罐加温至50度，加入果胶酶分解2小时，后放入分离机分离籽，通过板框过滤机过滤后进入发酵罐；
(2)、先用1000公斤水清洗大米，进入糖化罐将米煮透，后加入淀粉酶进行液化40分钟，降温至 60度时加入糖化酶糖化5小时，后进入分离机分离，再通过板框过滤机过滤后进入步骤(1)中的发酵罐；
(3)、按照步骤(1)和(2)中用量的1/10量生产料液，料液灭菌后加入嗜热链球菌、嗜酸乳杆菌、两岐双岐杆菌发酵14小时制备菌液；
(4)、枸杞糖化液和大米糖化液进入发酵罐，加温至98度，保温30分钟，然后降温至37度，加入步骤(3)中的菌液发酵；
(5)、发酵罐中的料液恒温37度，发酵38小时，当pH值达到3.8时停止发酵；
(6)、将发酵好的料液加入白糖、果糖、三氯蔗糖、山梨酸钾、柠檬酸和盐；
(7)、将步骤(6)中配好的料加温98度，保温30分钟，后降温至20度，通过网滤、均质机、UIT 杀菌、储罐、混合机、灌装、监测、旋盖、温罐、打印日期、装箱、称重、码垛、入库等步骤即得成品备售。
本发明具有如下优点：口感上佳，提高机体免疫功能，增强机体适应调节能力，具有抗癌作用，具有显著的明目作用，提升精力，增强学习记忆，提高肌体适应性，增强人体造血功能，延缓衰老，美容养颜，降血脂降血压，治疗男性不育，强身壮阳，缓解过敏性炎症，保肝、防脂肪肝，降血糖，治疗糖尿病，治疗慢性肝炎、肝硬化。
具体实施方式
枸杞具有如下功效：
1、提高机体免疫功能，增强机体适应调节能力。增强免疫功能的机理是通过调节中枢下丘脑与外周免疫器官脾脏交感神经释放去甲肾上腺素等单胺递质，及肾上腺皮质释放皮质激素等环节相互而实现的。在枸杞多糖调节下，机体在自身免疫力范围内可回升到正常幅度。
2、具有抗癌作用。枸杞子对癌细胞的生成和扩散有明显的抑制作用，当代实验和临床应用的结果表明，枸杞叶代茶常饮，能显著提高和改善老人、体弱多病者和肿瘤病人的免疫功能和生理功能，具有强壮肌体和延缓衰老的作用。对癌症患者配合化疗，有减轻毒副作用，防止白血球减少，调节免疫功能等疗效。试验研究发现:枸杞片中含有的微量元素锗有明显抑制癌细胞的作用，可使癌细胞完全破裂，抑制率达 100％。
3、具有显著的明目作用。枸杞子尤其擅长明目，所以还俗称“明眼子”。历代医家治疗肝血不足、肾阴亏虚引起的视物昏花和夜盲症，常常使用构杞子。著名方剂祀菊地黄丸,就以构杞子为主要药物。民间也习用枸杞子治疗慢性眼病，枸杞蒸蛋就是简便有效的食疗方。
4、具有提升精力的作用。枸杞子能显著增加肌糖原、肝糖原的贮备量，提高人体活力，有抗疲劳、持续补充精力的作用。
5、有增强学习记忆功能。枸杞子具有改善大脑的功能，增强人的学习记忆能力。
6、提高肌体的适应性。枸杞子能提高人体的适应性防御功能，使人遇到伤害性刺激时，如遇到缺氧、寒冷、失血等的忍耐承受能力。
7、可以增强人体的造血功能。枸杞子有明显促进造血细胞增殖的作用，可以使白细胞数增多，增强人体的造血功能。
8、可以有效地延缓衰老。枸杞子为扶正固本，生精补髓、港阴补肾、益气安神、强身健体、延缓衰老之良药，自古以来就是滋补强壮养人的上品，有效地增强各种脏腑功能，能改善大脑功能和对抗自由基的功能，具有明显的延缓衰老的作用。
9、具有美容肌肤的功能。很多人都不知道常吃枸杞子可以美容。这是因为，枸杞子可以提高皮肤吸收氧分的能力，另外，还能起到美白作用。枸杞子对银屑病有明显疗效，对其他些皮肤病也有不同程度的疗效。
10、具有强身壮阳、提高男性的性功能。作为滋补强壮剂治疗肾虚各症及肝肾疾病疗效甚佳，能显著提高人体中血浆睾酮素含量，达到强身壮阳之功效。对于性功能减退有明显的疗效。
11、治疗男性不有症。枸杞子对于少精症有提高精子数目和精子活力的作用，因此可以治疗男性不育症。
12、具有降血脂、治疗高血压。食用枸杞子可以显著降低血清胆固醇和三酰甘油的含量，减轻和防止动脉硬化，治疗高血压。是冠心病人的良好保健品。
13、对过敏性炎症有缓解作用。枸杞子对过敏引起的胃肠道、关节疼出等症状有缓解作用，这些作用是通过调节内分泌实现的。
14、具有保肝、抗脂肪肝的作用。枸杞子具有保肝补肾的作用，能抑制脂肪在肝细胞内沉积，并促进肝细胞的新生。
15、具有降血糖的作用，治疗糖尿病。由于枸杞子含有肌的行生物，可以降低血糖，因此枸杞子可以作为糖尿病人的保健品。
16、可以治疗肥胖症。每日用枸杞子冲茶，可以减轻体重，治疗肥胖症。
17、可以治疗慢性肝炎、肝硬化。枸杞子的有效成分枸櫞酸甜菜碱具有治疗慢性肝炎、肝硬化等肝脏疾病的作用，有很好的疗效。
实施例一
一种枸杞益生菌发酵饮料，其特征在于：它是由下列重量成分组成：大米150公斤，枸杞子40公斤，白糖50公斤，果糖50公斤，三氯蔗糖55克，山梨酸钾1.2公斤，柠檬酸0.2公斤，盐0.3公斤，嗜热链球菌200克，嗜酸乳杆菌200克，两岐双岐杆菌180克。
其制备步骤如下：
(1)、将40公斤枸杞洗净后在40度的温水中浸泡2小时，然后用胶体磨磨浆，后放入糖化罐加温至50度，加入果胶酶分解2小时，后放入分离机分离籽，通过板框过滤机过滤后进入发酵罐；
(2)、先用1000公斤水清洗大米150公斤，进入糖化罐将米煮透，后加入淀粉酶进行液化40分钟，降温至60度时加入糖化酶糖化5小时，后进入分离机分离，再通过板框过滤机过滤后进入步骤(1)中的发酵罐；
(3)、按照步骤(1)和(2)中用量的1/10量生产料液，料液灭菌后加入嗜热链球菌、嗜酸乳杆菌、两岐双岐杆菌发酵14小时制备菌液；
(4)、枸杞糖化液和大米糖化液进入发酵罐，加温至98度，保温30分钟，然后降温至37度，加入步骤(3)中的菌液发酵；
(5)、发酵罐中的料液恒温37度，发酵38小时，当pH值达到3.8时停止发酵；
(6)、将发酵好的料液加入白糖50公斤、果糖50公斤、三氯蔗糖55克、山梨酸钾1.2公斤、柠檬酸0.2公斤和盐0.3公斤；
(7)、将步骤(6)中配好的料加温98度，保温30分钟，后降温至20度，通过网滤、均质机、UIT 杀菌、储罐、混合机、灌装、监测、旋盖、温罐、打印日期、装箱、称重、码垛、入库等步骤即得成品备售。
由本发明制成的枸杞益生菌发酵饮料口感上佳，提高机体免疫功能，增强机体适应调节能力，具有抗癌作用，具有显著的明目作用，提升精力，增强学习记忆，提高肌体适应性，增强人体造血功能，延缓衰老，美容养颜，降血脂降血压，治疗男性不育，强身壮阳，缓解过敏性炎症，保肝、防脂肪肝，降血糖，治疗糖尿病，治疗慢性肝炎、肝硬化。
以上所述仅为本发明的优选实施例而已，并不用于限制本发明，对于本领域的技术人员来说，本发明可以有各种更改和变化。凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均包含在本发明的保护范围之内。
Claims (2)
1.一种枸杞益生菌发酵饮料，其特征在于：它是由下列重量成分组成：大米120-180公斤，枸杞子30-50公斤，白糖30-70公斤，果糖40-60公斤，三氯蔗糖50-60克，山梨酸钾1-2公斤，柠檬酸0.1-1公斤，盐0.1-0.5公斤，嗜热链球菌100-300克，嗜酸乳杆菌150-250克，两岐双岐杆菌150-200克。
2.一种权利要求1所述的一种枸杞益生菌发酵饮料的制备方法，其特征在于：步骤如下：
(1)、将枸杞洗净后在40度的温水中浸泡2小时，然后用胶体磨磨浆，后放入糖化罐加温至50度，加入果胶酶分解2小时，后放入分离机分离籽，通过板框过滤机过滤后进入发酵罐；
(2)、先用1000公斤水清洗大米，进入糖化罐将米煮透，后加入淀粉酶进行液化40分钟，降温至60度时加入糖化酶糖化5小时，后进入分离机分离，再通过板框过滤机过滤后进入步骤(1)中的发酵罐；
(3)、按照步骤(1)和(2)中用量的1/10量生产料液，料液灭菌后加入嗜热链球菌、嗜酸乳杆菌、两岐双岐杆菌发酵14小时制备菌液；
(4)、枸杞糖化液和大米糖化液进入发酵罐，加温至98度，保温30分钟，然后降温至37度，加入步骤(3)中的菌液发酵；
(5)、发酵罐中的料液恒温37度，发酵38小时，当pH值达到3.8时停止发酵；
(6)、将发酵好的料液加入白糖、果糖、三氯蔗糖、山梨酸钾、柠檬酸和盐；
(7)、将步骤(6)中配好的料加温98度，保温30分钟，后降温至20度，通过网滤、均质机、UIT杀菌、储罐、混合机、灌装、监测、旋盖、温罐、打印日期、装箱、称重、码垛、入库等步骤即得成品备售。
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