CN114431376A - 一种红曲发酵富含短链脂肪酸虫草饮品及制备方法 - Google Patents
一种红曲发酵富含短链脂肪酸虫草饮品及制备方法 Download PDFInfo
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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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Abstract
本发明涉及一种红曲发酵富含短链脂肪酸虫草饮品及制备方法。本发明提供了一种富含短链脂肪酸功能饮品,该饮品内不含化学防腐剂、化学色素、化学香精,没有其他醋或果醋饮料产品中的刺鼻或割喉的感觉,口感非常醇厚,同时该饮品改善人的酸性体质,其中含有红曲醋,具有降血脂、降血压、降血糖、抗肿瘤、抗疲劳、增强免疫力等广泛的药理作用,而含有的低聚果糖作为双歧杆菌促生素,不仅使产品附加上低聚果糖的功能,而且克服原产品的某些缺陷,为人体肠道中的活菌提供营养源,增强活菌作用,添加于食品中,改善产品的口味,降低食品的热值,较难引起血糖升高,满足目前市场对饮品的需求。
Description
技术领域
本发明涉及食品饮品技术领域,具体为一种红曲发酵富含短链脂肪酸虫草饮品及制备方法。
背景技术
人体健康与肠道菌群密不可分,在人类的肠道,尤其是结肠中,存在着大量微生物,居住在我们肠道内的细菌数量,是人体细胞总数的10倍。这些细菌有助于人体消化食物,产生维生素以预防食物中细菌所诱发的疾病,同时肠道菌群的存在能通过自身屏蔽和影响机体免疫系统,阻止病原菌入侵人体。肠道菌群附着在肠道内壁表面的粘膜层之上,构成了一层由细菌构成的屏障,通过其中占主导作用的共生菌的活动,抑制致病菌的生长,同时阻止致病透过这层屏障进入人体。在进行被动防御的同时,肠道菌群可以刺激机体在肠道形成更多的淋巴器官,并增加免疫球蛋白在血浆和肠粘膜中的水平,使得免疫系统处于一种适度的活跃状态,以此对入侵体内的病原菌保持有效的免疫作用。而肠道菌群的失调,则可造成免疫系统的过度活跃,从而产生自体免疫疾病。
红曲醋是以糯米为原料,经红曲霉繁殖后生成的一种紫红色米曲的发酵的产物。红曲起源于中国,至今已有1000多年的历史。经研究陆续发现红曲中含有γ-氨基丁酸、麦角甾醇、生物黄酮、皂苷、膳食纤维、氨基多糖等丰富的生理活性物质,具有降血脂、降血压、降血糖、抗肿瘤、抗疲劳、增强免疫力等广泛的药理作用。将红曲醋作为饮品的原料,适量引用对人体会有很好的作用。
发明内容
鉴于现有技术中所存在的问题,本发明公开了一种红曲发酵富含短链脂肪酸虫草饮品,其主要成分及重量份配比为:
作为本发明的一种优选方案,所述特酿红曲醋由福建古田产的红曲米、糯米、山泉水通过发酵制得,且在发酵过程中醋化的醋酸浓度达到6%-7%时加入低聚果糖,所述低聚果糖的加入量为醋总重量的1%,所述特酿红曲醋为放置酿造时间在五年以上,其总酸度达到9%。
作为本发明的一种优选方案,所述低聚果糖为FOS-55型糖浆溶液。
作为本发明的一种优选方案,所述特酿红曲醋在使用前先通过加热至65摄氏度,去掉其中的刺激组份。
作为本发明的一种优选方案,所述蛹虫草浓缩粉为蛹虫草水溶性提取物。
一种红曲发酵富含短链脂肪酸虫草饮品的制备方法,其特征在于:包括步骤如下:
步骤一、干混料制备:将阿拉伯糖、左旋肉碱、牛磺酸、蛹虫草浓缩粉混合均匀,得干混料;
步骤二、液体原料混合稀释:将特酿红曲醋、低聚果糖溶液、雪梨浓缩汁、配方量60%的纯净水稀释混合搅拌,得短链脂肪酸稀释液;
步骤三、将步骤一所得干混料、步骤二所得短链脂肪酸稀释液混合搅拌再加入配方量剩余40%的纯净水,再搅拌20分钟得短链脂肪酸虫草饮品料液;
步骤四、均质过滤:将步骤三所得的短链脂肪酸饮品料液加热到60摄氏度后进行均质,均质压力达到25mpa,用200目滤网过滤,得澄清的短链脂肪酸虫草饮品料汁;
步骤五、将步骤四得到的短链脂肪酸虫草饮品料汁罐装,灭菌,包装,检测得到成品。
本发明的有益效果:本发明提供了一种富含短链脂肪酸功能饮品,该饮品内不含化学防腐剂、化学色素、化学香精,没有其他醋或果醋饮料产品中的刺鼻或割喉的感觉,口感非常醇厚,同时该饮品改善人的酸性体质,其中含有红曲醋,具有降血脂、降血压、降血糖、抗肿瘤、抗疲劳、增强免疫力等广泛的药理作用,而含有的低聚果糖作为双歧杆菌促生素,不仅使产品附加上低聚果糖的功能,而且克服原产品的某些缺陷,为人体肠道中的活菌提供营养源,增强活菌作用,添加于食品中,改善产品的口味,降低食品的热值,较难引起血糖升高,满足目前市场对饮品的需求。
具体实施方式
实施例1
本发明所述的一种红曲发酵富含短链脂肪酸虫草饮品,其主要成分及重量份配比为:
所述特酿红曲醋由福建古田产的红曲米、糯米、山泉水通过发酵制得,且在发酵过程中醋化的醋酸浓度达到6%时加入低聚果糖,所述低聚果糖的加入量为醋总重量的1%,所述特酿红曲醋为放置酿造时间在五年以上,其总酸度达到9%;所述特酿红曲醋在使用前先通过加热至65摄氏度,去掉其中的刺激组份;所述低聚果糖为FOS-55型糖浆溶液;所述蛹虫草浓缩粉为蛹虫草水溶性提取物。
一种红曲发酵富含短链脂肪酸虫草饮品的制备方法,其特征在于:包括步骤如下:
步骤一、干混料制备:将阿拉伯糖、左旋肉碱、牛磺酸、蛹虫草浓缩粉混合均匀,得干混料;
步骤二、液体原料混合稀释:将特酿红曲醋、低聚果糖溶液、雪梨浓缩汁、配方量60%的纯净水稀释混合搅拌,得短链脂肪酸稀释液;
步骤三、将步骤一所得干混料、步骤二所得短链脂肪酸稀释液混合搅拌再加入配方量剩余40%的纯净水,再搅拌20分钟得短链脂肪酸虫草饮品料液;
步骤四、均质过滤:将步骤三所得的短链脂肪酸饮品料液加热到60摄氏度后进行均质,均质压力达到25mpa,用200目滤网过滤,得澄清的短链脂肪酸虫草饮品料汁;
步骤五、将步骤四得到的短链脂肪酸虫草饮品料汁罐装,灭菌,包装,检测得到成品。
实施例2
本发明所述的一种红曲发酵富含短链脂肪酸虫草饮品,其主要成分及重量份配比为:
所述特酿红曲醋由福建古田产的红曲米、糯米、山泉水通过发酵制得,且在发酵过程中醋化的醋酸浓度达到7%时加入低聚果糖,所述低聚果糖的加入量为醋总重量的1%,所述特酿红曲醋为放置酿造时间在五年以上,其总酸度达到9%;所述特酿红曲醋在使用前先通过加热至65摄氏度,去掉其中的刺激组份;所述低聚果糖为FOS-55型糖浆溶液;所述蛹虫草浓缩粉为蛹虫草水溶性提取物。
本实施例的饮品制备方法与实施例1的制备方法相同。
实施例3
本发明所述的一种红曲发酵富含短链脂肪酸虫草饮品,其主要成分及重量份配比为:
所述特酿红曲醋由福建古田产的红曲米、糯米、山泉水通过发酵制得,且在发酵过程中醋化的醋酸浓度达到6.5%时加入低聚果糖,所述低聚果糖的加入量为醋总重量的1%,所述特酿红曲醋为放置酿造时间在五年以上,其总酸度达到9%;所述特酿红曲醋在使用前先通过加热至65摄氏度,去掉其中的刺激组份;所述低聚果糖为FOS-55型糖浆溶液;所述蛹虫草浓缩粉为蛹虫草水溶性提取物。
本实施例的饮品制备方法与实施例1的制备方法相同。
本文中未详细说明的部分为现有技术。
上述虽然对本发明的具体实施例作了详细说明,但是本发明并不限于上述实施例,在本领域普通技术人员所具备的知识范围内,还可以在不脱离本发明宗旨的前提下做出各种变化,而不具备创造性劳动的修改或变形仍在本发明的保护范围以内。
Claims (9)
1.一种红曲发酵富含短链脂肪酸虫草饮品,其特征在于,其主要成分及重量份配比为:特酿红曲醋5-8%、低聚果糖溶液22-30%、雪梨浓缩汁0.1-0.2%、阿拉伯糖1-3%、左旋肉碱0.05-0.2%、牛磺酸0.01-0.1%、蛹虫草浓缩粉1-3%、剩余量为纯净水。
2.根据权利要求1所述的一种红曲发酵富含短链脂肪酸虫草饮品,其特征在于:由特酿红曲醋5%、低聚果糖溶液30%、雪梨浓缩汁0.1%、阿拉伯糖1%、左旋肉碱0.05%、牛磺酸0.01%、蛹虫草浓缩粉1%、纯净水62.84%组成。
3.根据权利要求1所述的一种红曲发酵富含短链脂肪酸虫草饮品,其特征在于:由特酿红曲醋8%、低聚果糖溶液22%、雪梨浓缩汁0.2%、阿拉伯糖3%、左旋肉碱0.2%、牛磺酸0.1%、蛹虫草浓缩粉3%、纯净水63.5%组成。
4.根据权利要求1所述的一种红曲发酵富含短链脂肪酸虫草饮品,其特征在于:由特酿红曲醋6.5%、低聚果糖溶液26%、雪梨浓缩汁0.15%、阿拉伯糖2%、左旋肉碱0.1%、牛磺酸0.05%、蛹虫草浓缩粉2%、纯净水63.20%组成。
5.根据权利要求1所述的一种红曲发酵富含短链脂肪酸虫草饮品,其特征在于:所述特酿红曲醋由福建古田产的红曲米、糯米、山泉水通过发酵制得,且在发酵过程中醋化的醋酸浓度达到6%-7%时加入低聚果糖,所述低聚果糖的加入量为醋总重量的1%,所述特酿红曲醋为放置酿造时间在五年以上,其总酸度达到9%。
6.根据权利要求5所述的一种红曲发酵富含短链脂肪酸虫草饮品,其特征在于:所述低聚果糖为FOS-55型糖浆溶液。
7.根据权利要求1所述的一种红曲发酵富含短链脂肪酸虫草饮品,其特征在于:所述特酿红曲醋在使用前先通过加热至65摄氏度,去掉其中的刺激组份。
8.根据权利要求1所述的一种红曲发酵富含短链脂肪酸虫草饮品,其特征在于:所述蛹虫草浓缩粉为蛹虫草水溶性提取物。
9.一种红曲发酵富含短链脂肪酸虫草饮品的制备方法,其特征在于:包括步骤如下:
步骤一、干混料制备:将阿拉伯糖、左旋肉碱、牛磺酸、蛹虫草浓缩粉混合均匀,得干混料;
步骤二、液体原料混合稀释:将特酿红曲醋、低聚果糖溶液、雪梨浓缩汁、配方量60%的纯净水稀释混合搅拌,得短链脂肪酸稀释液;
步骤三、将步骤一所得干混料、步骤二所得短链脂肪酸稀释液混合搅拌再加入配方量剩余40%的纯净水,再搅拌20分钟得短链脂肪酸虫草饮品料液;
步骤四、均质过滤:将步骤三所得的短链脂肪酸饮品料液加热到60摄氏度后进行均质,均质压力达到25mpa,用200目滤网过滤,得澄清的短链脂肪酸虫草饮品料汁;
步骤五、将步骤四得到的短链脂肪酸虫草饮品料汁罐装,灭菌,包装,检测得到成品。
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