CN111053176A - 一种益生菌固体饮料及其制备方法 - Google Patents
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Abstract
本发明涉及饮料技术领域，具体是一种益生菌固体饮料，包括以下原料：水、水稻、小米、燕麦、小麦、红豆、黑豆、绿豆、黄豆、玉米面、玉米多肽、有机硒、叶黄素、维生素C、乳酸菌、双歧杆菌、红葡萄糖浆、白葡萄糖浆、稻米油糠粉、罗汉果、枸杞、酸枣仁、甘草、北虫草、陈皮、山药。本发明还公开了所述益生菌固体饮料的制备方法。该益生菌固体饮料具有吞噬人体内的有害物质，合成人体需要的维生素，净化肠道环境，分解致癌物质，刺激人体免疫系统，提高抗病能力的效果。
Description
技术领域
本发明涉及饮料技术领域，具体是一种益生菌固体饮料及其制备方法。
背景技术
饮料即饮品，供直接饮用或按一定比例用水冲调或冲泡饮用的，乙醇含量（质量分量）不超过0.5%的制品，饮料也可分为饮料浓浆或固体形态，它的作用是解渴、提供营养或提神。
益生菌是一类对宿主有益的活性微生物，是定植于人体肠道、生殖系统内，能产生确切健康功效从而改善宿主微生态平衡、发挥有益作用的活性有益微生物的总称。人体、动物体内有益的细菌或真菌主要有：酪酸梭菌、乳杆菌、双歧杆菌、放线菌、酵母菌等。
现有技术中的饮料功能单一，不具有提高抗病能力的效果，因此，本发明提出了一种益生菌固体饮料及其制备方法。
发明内容
本发明的目的在于提供一种益生菌固体饮料及其制备方法，以解决上述背景技术中提出的问题。
为实现上述目的，本发明提供如下技术方案：
一种益生菌固体饮料，包括以下原料：水、水稻、小米、燕麦、小麦、红豆、黑豆、绿豆、黄豆、玉米面、玉米多肽、有机硒、叶黄素、维生素C、乳酸菌、双歧杆菌、红葡萄糖浆、白葡萄糖浆、稻米油糠粉、罗汉果、枸杞、酸枣仁、甘草、北虫草、陈皮、山药。
作为本发明进一步的方案：各原料的重量份分别为：水45份、水稻5份、小米5份、燕麦5份、小麦21.5份、红豆2.5份、黑豆1份、绿豆1份、黄豆1份、玉米面43份、玉米多肽4份、有机硒0.5份、叶黄素0.1份、维生素C0.5份、乳酸菌1份、双歧杆菌1份、红葡萄糖浆2份、白葡萄糖浆2份、稻米油糠粉2份、罗汉果0.2份、枸杞0.4份、酸枣仁0.2份、甘草0.2份、北虫草0.4份、陈皮0.2份、山药0.3份。
所述益生菌固体饮料的制备方法，步骤如下：
1）将罗汉果0.2份、枸杞0.4份、酸枣仁0.2份、甘草0.2份、北虫草0.4份、陈皮0.2份、山药0.3份分别粉碎；
2）将水20份、玉米面43份、玉米多肽4份、有机硒0.5份、叶黄素0.1份、维生素C0.5份、乳酸菌1份、双歧杆菌1份、红葡萄糖浆2份、白葡萄糖浆2份、稻米油糠粉2份同1）制备的原料混合、搅拌均匀，装入玻璃瓶内密封后，放入小发酵罐内发酵，得物料A；
3）将2）中的物料A取出，同经过脱皮粉碎后的水稻5份、小米5份、燕麦5份、小麦21.5份、红豆2.5份、黑豆1份、绿豆1份、黄豆1份、水25份混合，再次进行搅拌至均匀，放入玻璃罐内密封后，放入大发酵罐内发酵，得物料B；
4）将3）中的物料B取出，烘干，制成颗粒，即得所述益生菌固体饮料。
作为本发明再进一步的方案：步骤2）中，发酵时间为20天。
作为本发明再进一步的方案：步骤2）中，发酵温度为35℃。
作为本发明再进一步的方案：步骤3）中，发酵时间为7天。
作为本发明再进一步的方案：步骤3）中，发酵温度为38℃。
作为本发明再进一步的方案：步骤3）中，粉碎目数为120。
与现有技术相比，本发明的有益效果是：
该益生菌固体饮料具有吞噬人体内的有害物质，合成人体需要的维生素，净化肠道环境，分解致癌物质，刺激人体免疫系统，提高抗病能力的效果。
具体实施方式
下面结合具体实施方式对本专利的技术方案作进一步详细地说明。
实施例1
一种益生菌固体饮料，包括以下原料：水、水稻、小米、燕麦、小麦、红豆、黑豆、绿豆、黄豆、玉米面、玉米多肽、有机硒、叶黄素、维生素C、乳酸菌、双歧杆菌、红葡萄糖浆、白葡萄糖浆、稻米油糠粉、罗汉果、枸杞、酸枣仁、甘草、北虫草、陈皮、山药。
具体的来说，各原料的重量份分别为：水45份、水稻5份、小米5份、燕麦5份、小麦21.5份、红豆2.5份、黑豆1份、绿豆1份、黄豆1份、玉米面43份、玉米多肽4份、有机硒0.5份、叶黄素0.1份、维生素C0.5份、乳酸菌1份、双歧杆菌1份、红葡萄糖浆2份、白葡萄糖浆2份、稻米油糠粉2份、罗汉果0.2份、枸杞0.4份、酸枣仁0.2份、甘草0.2份、北虫草0.4份、陈皮0.2份、山药0.3份。
实施例2
一种益生菌固体饮料的制备方法，步骤如下：
1）将罗汉果0.2份、枸杞0.4份、酸枣仁0.2份、甘草0.2份、北虫草0.4份、陈皮0.2份、山药0.3份分别粉碎；
2）将水20份、玉米面43份、玉米多肽4份、有机硒0.5份、叶黄素0.1份、维生素C0.5份、乳酸菌1份、双歧杆菌1份、红葡萄糖浆2份、白葡萄糖浆2份、稻米油糠粉2份同1）制备的原料混合、搅拌均匀，装入玻璃瓶内密封后，放入小发酵罐内发酵，得物料A；
3）将2）中的物料A取出，同经过脱皮粉碎后的水稻5份、小米5份、燕麦5份、小麦21.5份、红豆2.5份、黑豆1份、绿豆1份、黄豆1份、水25份混合，再次进行搅拌至均匀，放入玻璃罐内密封后，放入大发酵罐内发酵，得物料B；
4）将3）中的物料B取出，烘干，制成颗粒，即得所述益生菌固体饮料。
其中，步骤2）中，发酵时间为20天，发酵温度为35℃；步骤3）中，发酵时间为7天，发酵温度为38℃，粉碎目数为120。
通过该制备方法制备的益生菌固体饮料，具有吞噬人体内的有害物质，合成人体需要的维生素，净化肠道环境，分解致癌物质，刺激人体免疫系统，提高抗病能力的效果。
上面对本专利的较佳实施方式作了详细说明，但是本专利并不限于上述实施方式，在本领域的普通技术人员所具备的知识范围内，还可以在不脱离本专利宗旨的前提下做出各种变化。
Claims (8)
1.一种益生菌固体饮料，其特征在于，包括以下原料：水、水稻、小米、燕麦、小麦、红豆、黑豆、绿豆、黄豆、玉米面、玉米多肽、有机硒、叶黄素、维生素C、乳酸菌、双歧杆菌、红葡萄糖浆、白葡萄糖浆、稻米油糠粉、罗汉果、枸杞、酸枣仁、甘草、北虫草、陈皮、山药。
2.根据权利要求1所述的益生菌固体饮料，其特征在于，各原料的重量份分别为：水45份、水稻5份、小米5份、燕麦5份、小麦21.5份、红豆2.5份、黑豆1份、绿豆1份、黄豆1份、玉米面43份、玉米多肽4份、有机硒0.5份、叶黄素0.1份、维生素C0.5份、乳酸菌1份、双歧杆菌1份、红葡萄糖浆2份、白葡萄糖浆2份、稻米油糠粉2份、罗汉果0.2份、枸杞0.4份、酸枣仁0.2份、甘草0.2份、北虫草0.4份、陈皮0.2份、山药0.3份。
3.一种如权利要求1或2所述的益生菌固体饮料的制备方法，其特征在于，步骤如下：
1）将罗汉果0.2份、枸杞0.4份、酸枣仁0.2份、甘草0.2份、北虫草0.4份、陈皮0.2份、山药0.3份分别粉碎；
2）将水20份、玉米面43份、玉米多肽4份、有机硒0.5份、叶黄素0.1份、维生素C0.5份、乳酸菌1份、双歧杆菌1份、红葡萄糖浆2份、白葡萄糖浆2份、稻米油糠粉2份同1）制备的原料混合、搅拌均匀，装入玻璃瓶内密封后，放入小发酵罐内发酵，得物料A；
3）将2）中的物料A取出，同经过脱皮粉碎后的水稻5份、小米5份、燕麦5份、小麦21.5份、红豆2.5份、黑豆1份、绿豆1份、黄豆1份、水25份混合，再次进行搅拌至均匀，放入玻璃罐内密封后，放入大发酵罐内发酵，得物料B；
4）将3）中的物料B取出，烘干，制成颗粒，即得所述益生菌固体饮料。
4.根据权利要求3所述的益生菌固体饮料的制备方法，其特征在于，步骤2）中，发酵时间为20天。
5.根据权利要求3所述的益生菌固体饮料的制备方法，其特征在于，步骤2）中，发酵温度为35℃。
6.根据权利要求3所述的益生菌固体饮料的制备方法，其特征在于，步骤3）中，发酵时间为7天。
7.根据权利要求3所述的益生菌固体饮料的制备方法，其特征在于，步骤3）中，发酵温度为38℃。
8.根据权利要求3所述的益生菌固体饮料的制备方法，其特征在于，步骤3）中，粉碎目数为120。
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