CN114788556A - 一种解酒枸杞茶醋饮料及其制备方法 - Google Patents
一种解酒枸杞茶醋饮料及其制备方法 Download PDFInfo
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Abstract
本发明属于解酒饮料领域,具体涉及一种解酒枸杞茶醋饮料及其制备方法,包括下述步骤:步骤1,原料预处理;步骤2,玉米须打浆和水提液制备;步骤3,调糖、调酸;步骤4,酒精发酵;步骤5,醋酸发酵;步骤6,向所述步骤5得到的枸杞茶醋加入硅藻土进行过滤处理,得到澄清醋液;步骤7,调配;步骤8,高压均质灭菌;步骤9,无菌罐装。本发明高效利用原材料,绿色环保,改善了食醋口感,能够更好地满足市场需求。同时,本发明采用混菌发酵方法,能够低碳高效地生产茶醋饮料。既保证了饮品风味,又可达到良好的利尿解酒功效。
Description
技术领域
本发明属于解酒饮料领域,具体涉及一种解酒枸杞茶醋饮料及其制备方法。
背景技术
酒是人们日常生活中经常使用的饮品。过量饮酒会对身体造成巨大危害,乙醇在肝脏中经乙醇脱氢酶转化为乙醛,再经乙醛脱氢酶催化形成乙酸,最后代谢分解为二氧化碳和水。乙醛是酒精中毒的根源,它会增加肾上腺素、去甲肾上腺素等的分泌,刺激脑部神经,使人产生面红耳赤,头晕目眩,心跳加快等症状。另外,长期过量饮酒很可能会对人体造成严重的肝脏功能障碍。近些年来我国酒精性肝损伤人数持续增长,早期临床表现为肝细胞脂肪变性以及早期脂肪性肝炎,但其可在戒酒后逐渐恢复,而严重的可能会导致肝纤维化、肝硬化等重大疾病,甚至于威胁生命。为了人们的健康问题考虑,减少酒精摄入或者进行有效的解酒就变得至关重要。目前市面上的解酒产品多为药物,虽然疗效显著,但是副作用较大。针对解酒饮料产品的研发还不足,因此发明一种具有良好解酒功效的保健型饮料具有重要社会前景和经济效益。
茶醋是以茶叶为主要原料通过微生物发酵制成的新型保健饮品,其中包含茶多糖、茶多酚、氨基酸、有机酸等多种成分,同时具有茶叶和食醋的特点和营养保健功能,具有抗氧化、护肝、利尿解毒、消除疲劳等多种生理功效。枸杞芽味甘、微苦、性凉作为枸杞的嫩芽,其营养丰富,枸杞芽茶含有多酚、黄酮、蛋白质、游离氨基酸等成分。以枸杞芽茶为原料发酵制成的茶醋饮料,是一种具有市场前景保健饮料。玉米须味甘、淡,性平,归膀胱、肝、胆经,有利尿消肿、清肝利胆的功效,不仅可以促进酒精快速代谢,而且其自身的香甜味为茶醋增添风味。大量饮酒后,人体内会产生大量的活性氧自由基,导致机体内氧化与抗氧化水平失衡,从而对肝脏造成损伤。玉米须中含有丰富的多酚黄酮类、维生素、多糖类等物质,它们具有强的抗氧化活性,能够与茶醋中的活性成分共同消除活性氧自由基,对肝脏起到保护作用。
乳酸菌是一类可以利用糖类物质发酵乳酸的无芽孢、革兰氏阳性细菌。在酒精发酵过程中加入酿酒酵母、嗜酸乳杆菌进行混菌发酵。在酒精度达到0.9-1.5%时加入嗜酸乳杆菌,有利于乳酸菌的生长,产生大量乳酸。乳酸能够使肠道处于酸性环境从而抑制病源性细菌增殖,从而缓解因饮酒产生的肠胃不适。发酵过程中产生的乳酸还可以缓和醋酸所带来的刺激感,使茶醋饮料口感更加顺滑,风味层次更佳丰富。
发明内容
本发明的目的在于,提供一种解酒枸杞茶醋饮料及其制备方法。
为实现上述目的,本发明采用的技术方案为:
一种解酒枸杞茶醋饮料及其制备方法,包括下述步骤:
步骤1,原料预处理:将枸杞芽茶粉碎,过60目分样筛,以茶水质量比1∶30-50,60℃水浴条件下浸提30min,浸提后进行过滤,得到枸杞茶汤;
步骤2,玉米须打浆和水提液制备:玉米须分成两份,一份用清水洗净,加水并打浆,得到玉米须浆。另一份将其于水中浸泡并煎煮,取煎煮液进行过滤,得到玉米须水提液;
步骤3,调糖、调酸:由于玉米须含糖较少,发酵前需要一定量的白砂糖将糖度调至22-24°Bx。用50%柠檬酸溶液调整pH至5.0。
步骤4,酒精发酵:在步骤1所得枸杞茶汤和将步骤2所得玉米须浆混合物中加入酿酒酵母,15-25℃条件下,当酒精度达到0.9-1.5%时,加入乳酸菌,升温至35-37℃后密闭环境下发酵,当总糖含量小于5g/L时,发酵结束,得枸杞芽茶酒;
步骤5,醋酸发酵:取步骤4枸杞芽茶酒作为发酵液,向发酵液中加入醋酸菌,保持温度至29℃,发酵4-6天,得到枸杞芽茶醋;
步骤6,向所述步骤5得到的枸杞茶醋加入硅藻土进行过滤处理,得到澄清醋液;
步骤7,调配:将步骤2所得玉米须水提液、步骤6所得澄清醋液按比例混合,并加入适量蜂蜜进行调配;
步骤8,高压均质灭菌:在140-160MPa,35-45℃条件下对步骤7所得茶醋饮料进行均质杀菌处理;
步骤9,无菌灌装:在无菌条件下,将饮料装入无菌包装容器中,即得枸杞茶醋饮料成品。
优选的,步骤3中糖度调至23°Bx;步骤4中,在混合物中加入酿酒酵母,20℃条件下,当酒精度达到1.0%时,加入乳酸菌,升温至36℃后密闭环境下发酵,当总糖含量小于5g/L时,发酵结束,得枸杞芽茶酒。
所述步骤2中,所述玉米须加水打浆时,玉米须∶水为1∶2-3;玉米须浸泡煎煮时,玉米须重量与水的重量比为1:9-12,浸泡时间为10-15min,煎煮时间为20-30min。
所述步骤4中,枸杞茶汤与玉米须浆重量比为5-10:1,接种酵母菌为酿酒酵母CICC1012,所述乳酸菌为嗜酸乳杆菌CICC 20250;酵母菌接种量为10-15%(V/V);乳酸菌接种量为2-5%(V/V)。
所述步骤5中,所述醋酸菌为巴氏醋酸杆菌AC 2005,接种量为15-20%(V/V)。
所述步骤7中,所述玉米须水提液、澄清醋液的添加比分别为5-10:1。
本发明还包括一种所述的制备方法得到的一种解酒枸杞茶醋饮料。
与现有技术相比,本发明的有益效果是:
本发明高效利用原材料,绿色环保,改善了食醋口感,能够更好地满足市场需求。枸杞茶醋饮料富含多糖、甜菜碱、总酚、黄酮等成分,能够消除饮酒以及酒精代谢活性氧自由基,恢复人体肝脏内的氧化与抗氧化水平,对肝脏起到保护作用。本发明采用混菌发酵方法,能够低碳高效地生产茶醋饮料。既保证了饮品风味,又可达到良好的利尿解酒功效。
附图说明
图1为一种解酒枸杞茶醋饮料的制备过程流程图。
具体实施方式
为了使本技术领域的技术人员更好地理解本发明的技术方案,下面结合附图和最佳实施例对本发明作进一步的详细说明。
实施例1:一种解酒枸杞茶醋饮料的制备方法(图1示出流程图),具体步骤如下:
步骤1,原料预处理:将枸杞芽茶粉碎,过60目分样筛,以茶水质量比1∶35,60℃水浴条件下浸提30min,浸提后进行过滤,得到枸杞茶汤;
步骤2,玉米须打浆和水提液制备:玉米须分成两份,一份用清水洗净,加水并打浆,玉米须∶水的重量比为1∶2.5;得到玉米须浆。另一份将其于水中浸泡并煎煮,玉米须重量与水的重量比为1:10;取煎煮液进行过滤,得到玉米须水提液;
步骤3,调糖、调酸:由于玉米须含糖较少,发酵前需要一定量的白砂糖将糖度调至23°Bx。用50%柠檬酸溶液调整pH至5.0;
步骤4,酒精发酵:在步骤1所得枸杞茶汤和将步骤2所得玉米须浆混合物中加入酿酒酵母,其中,枸杞茶汤与玉米须浆重量比为8:1;20℃条件下,当酒精度达到1.0%时,加入乳酸菌,升温至36℃后密闭环境下发酵,当总糖含量小于5g/L时,发酵结束,得枸杞芽茶酒;所述乳酸菌为嗜酸乳杆菌CICC 20250;酵母菌接种量为12%(V/V);乳酸菌接种量为3%(V/V)
步骤5,醋酸发酵:取步骤4枸杞芽茶酒作为发酵液,向发酵液中加入醋酸菌,保持温度至29℃,发酵5天,得到枸杞芽茶醋;所述醋酸菌为巴氏醋酸杆菌AC 2005,接种量为18%。
步骤6,向所述步骤5得到的枸杞茶醋加入硅藻土进行过滤处理,得到澄清醋液;
步骤7,调配:将步骤2所得玉米须水提液、步骤6所得澄清醋液按比例混合,并加入适量蜂蜜进行调配;玉米须水提液、澄清醋液的添加比分别为7:1。
步骤8,高压均质灭菌:在150MPa,40℃条件下对步骤7所得茶醋饮料进行均质杀菌处理;
步骤9,无菌灌装:在无菌条件下,将饮料装入无菌包装容器中,即得枸杞茶醋饮料成品。
实施例2:实施例2与实施例1的区别仅在于,步骤4中枸杞茶汤与玉米须浆重量比为5:1。
实施例3:实施例3与实施例1的区别仅在于,步骤4中枸杞茶汤与玉米须浆重量比为10:1。
实施例4:实施例4与实施例1的区别仅在于,步骤4中接种酵母菌为酿酒酵母CICC1012,所酵母菌接种量为10%(V/V);
实施例5:实施例5与实施例1的区别仅在于,步骤4中接种酵母菌为酿酒酵母CICC1012,所酵母菌接种量为15%(V/V);
实施例6:实施例6与实施例1的区别仅在于,步骤4中乳酸菌为嗜酸乳杆菌CICC20250,所乳酸菌接种量为2%(V/V);
实施例7:实施例7与实施例1的区别仅在于,步骤4中乳酸菌为嗜酸乳杆菌CICC20250,所乳酸菌接种量为5%(V/V);
对比例1:对比例1与实施例1的区别仅在于,玉米须浆混合物不参与发酵,即步骤2中所有的玉米须均置于水中浸泡并煎煮,取煎煮液进行过滤,得到玉米须水提液;玉米须重量与水的重量比为1:10。
从表1可以看出,玉米须浆混合物不参与发酵的对比例在感官评价结果上均低于实施例。
表1
对比例2:对比例2与实施例1的区别仅在于,步骤4中未添加乳酸菌。
从表2可以看出,未在酒精发酵阶段添加乳酸菌的对比例在感官评价结果上均低于实施例。
表2
对比例3:一种解酒枸杞茶醋饮料的制备方法,对比例3与实施例1的区别仅在于,未添加枸杞芽茶即不包含步骤1,只包括步骤2-9,其中不包括枸杞芽茶。
具体包括:步骤1,玉米须打浆和水提液制备:玉米须分成两份,一份用清水洗净,加水并打浆,玉米须∶水的重量比为1∶2.5;得到玉米须浆。另一份将其于水中浸泡并煎煮,玉米须重量与水的重量比为1:10;取煎煮液进行过滤,得到玉米须水提液;
步骤2,调糖、调酸:由于玉米须含糖较少,发酵前需要一定量的白砂糖将糖度调至23°Bx。用50%柠檬酸溶液调整pH至5.0;
步骤3,酒精发酵:在2所得玉米须浆混合物按重量比10:1中加入酿酒酵母,20℃条件下,当酒精度达到1.0%时,加入乳酸菌,升温至36℃后密闭环境下发酵,当总糖含量小于5g/L时,发酵结束;所述乳酸菌为嗜酸乳杆菌CICC 20250;酵母菌接种量为12%(V/V);乳酸菌接种量为3%(V/V)
步骤4,醋酸发酵:取步骤3玉米须酒作为发酵液,向发酵液中加入醋酸菌,保持温度至29℃,发酵5天,得到玉米须酒醋;所述醋酸菌为巴氏醋酸杆菌AC 2005,接种量为18%。
步骤5,向所述步骤5得到的玉米须酒醋加入硅藻土进行过滤处理,得到澄清醋液;
步骤6,调配:将步骤2所得玉米须水提液、步骤6所得澄清醋液按比例混合,并加入适量蜂蜜进行调配;玉米须水提液、澄清醋液的添加比分别为7:1。
步骤7,高压均质灭菌:在150MPa,40℃条件下对步骤7所得茶醋饮料进行均质杀菌处理;
步骤8,无菌灌装:在无菌条件下,将饮料装入无菌包装容器中,即得枸杞茶醋饮料成品。
从表3可以看出,未加枸杞芽茶的对比例在成分结果上均低于实施例。
表3
试验例:一种解酒枸杞茶醋饮料的应用性能
实验动物:ICR小鼠,5-6周雄性,80只。
实验试剂:实施例1、实施例2、对比例1、实施例4和实施例7中由本单位生产的产品;红星二锅头酒(北京红星股份有限公司产品)
实验方法:
将小鼠随机分成8组,每组10只,分为正常组、模型组、给药组1、给药组2、给药组3、给药组4、给药组5,给药组6。
正常组:灌胃生理盐水;模型组:灌胃红星二锅头,剂量为15mL/kg;预防试验:先灌胃枸杞茶醋饮料,剂量均为5mL/kg,30min后灌胃红星二锅头,剂量为15mL/kg;治疗试验:先灌胃红星二锅头,剂量为15mL/kg,30min后灌胃枸杞茶醋饮料,剂量为5mL/kg。记录小鼠正反射消失至翻正反射恢复所需的时间。表4示出分组及给药情况
表4
分组 | 药物 |
正常组 | 生理盐水 |
模型组 | 红星二锅头 |
给药组1 | 本发明实施例1中产品 |
给药组2 | 本发明实施例2中产品 |
给药组3 | 本发明对比例1中产品 |
给药组4 | 本发明实施例4中产品 |
给药组5 | 本发明实施例5中产品 |
给药组6 | 本发明实施例7中产品 |
醉酒预防及治疗实验结果均显示,各给药组的产品均能有效缩短翻正反射消失至恢复时间。但给药组1(实施例1)效果明显优于其他给药组,具体见表5(各组小鼠翻正发射消失至恢复所需时间(n=10,均值±方差))。
表5
以上所述仅是本发明的优选实施方式,应当指出,对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以做出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (7)
1.一种解酒枸杞茶醋饮料的制备方法,其特征在于,包括下述步骤:
步骤1,原料预处理:将枸杞芽茶粉碎,过60目分样筛,以茶水质量比1∶30-50,60℃水浴条件下浸提30min,浸提后进行过滤,得到枸杞茶汤;
步骤2,玉米须打浆和水提液制备:玉米须分成两份,一份用清水洗净,加水并打浆,得到玉米须浆。另一份将其于水中浸泡并煎煮,取煎煮液进行过滤,得到玉米须水提液;
步骤3,调糖、调酸:由于玉米须含糖较少,发酵前需要一定量的白砂糖将糖度调至22-24°Bx。用50%柠檬酸溶液调整pH至5.0;
步骤4,酒精发酵:在步骤1所得枸杞茶汤和将步骤2所得玉米须浆混合物中加入酿酒酵母,15-25℃条件下,当酒精度达到0.9-1.5%时,加入乳酸菌,升温至35-37℃后密闭环境下发酵,当总糖含量小于5g/L时,发酵结束,得枸杞芽茶酒;
步骤5,醋酸发酵:取步骤4枸杞芽茶酒作为发酵液,向发酵液中加入醋酸菌,保持温度至29℃,发酵4-6天,得到枸杞芽茶醋;
步骤6,向所述步骤5得到的枸杞茶醋加入硅藻土进行过滤处理,得到澄清醋液;
步骤7,调配:将步骤2所得玉米须水提液、步骤6所得澄清醋液按比例混合,并加入适量蜂蜜进行调配;
步骤8,高压均质灭菌:在140-160MPa,35-45℃条件下对步骤7所得茶醋饮料进行均质杀菌处理;
步骤9,无菌灌装:在无菌条件下,将饮料装入无菌包装容器中,即得枸杞茶醋饮料成品。
2.根据权利要求1所述的一种解酒枸杞茶醋饮料的制备方法,其特征在于:步骤3中糖度调至23°Bx;步骤4中,在混合物中加入酿酒酵母,20℃条件下,当酒精度达到1.0%时,加入乳酸菌,升温至36℃后密闭环境下发酵,当总糖含量小于5g/L时,发酵结束,得枸杞芽茶酒。
3.根据权利要求1所述的一种解酒枸杞茶醋饮料的制备方法,其特征在于:所述步骤2中,所述玉米须加水打浆时,玉米须∶水为1∶2-3。玉米须浸泡煎煮时,玉米须重量与水的重量比为1:9-12,浸泡时间为10-15min,煎煮时间为20-30min。
4.根据权利要求1所述的一种解酒枸杞茶醋饮料的制备方法,其特征在于:所述步骤4中,枸杞茶汤与玉米须浆重量比为5-10:1,接种酵母菌为酿酒酵母CICC 1012,所述乳酸菌为嗜酸乳杆菌CICC 20250;酵母菌接种量为10-15%(V/V);乳酸菌接种量为2-5%(V/V)。
5.根据权利要求1所述的一种解酒枸杞茶醋饮料的制备方法,其特征在于:所述步骤5中,所述醋酸菌为巴氏醋酸杆菌AC 2005,接种量为15-20%(V/V)。
6.根据权利要求1所述的一种解酒枸杞茶醋饮料的制备方法,其特征在于:所述步骤7中,所述玉米须水提液、澄清醋液的添加体积比为5-10:1。
7.一种权利要求1-6任一项所述的制备方法得到的一种解酒枸杞茶醋饮料。
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