CN116098255A - 一种睡前饮料及其制备方法 - Google Patents
一种睡前饮料及其制备方法 Download PDFInfo
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- CN116098255A CN116098255A CN202211694576.3A CN202211694576A CN116098255A CN 116098255 A CN116098255 A CN 116098255A CN 202211694576 A CN202211694576 A CN 202211694576A CN 116098255 A CN116098255 A CN 116098255A
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 60
- 238000000855 fermentation Methods 0.000 claims abstract description 47
- 230000004151 fermentation Effects 0.000 claims abstract description 47
- DATAGRPVKZEWHA-YFKPBYRVSA-N N(5)-ethyl-L-glutamine Chemical compound CCNC(=O)CC[C@H]([NH3+])C([O-])=O DATAGRPVKZEWHA-YFKPBYRVSA-N 0.000 claims abstract description 42
- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 claims abstract description 42
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- 108010028554 LDL Cholesterol Proteins 0.000 description 1
- 201000010538 Lactose Intolerance Diseases 0.000 description 1
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- 241000700605 Viruses Species 0.000 description 1
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/175—Amino acids
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
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- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
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- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Tea And Coffee (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明公开了一种睡前饮料及其制备方法,具体涉及饮料制备技术领域,包括水85.5‑86.0%、γ‑氨基丁酸0.4‑0.7%、乳双歧杆菌BPL10.3‑0.5%、茶叶茶氨酸0.05‑0.2%、N‑乙酰神经氨酸0.05‑0.15%、梨果仙人掌果汁粉0.45‑0.55%、酸枣仁速溶粉0.05‑0.15%、枸杞原汁1.4‑1.6%、赤藓糖醇3‑4%、超浓缩乳酸菌发酵原液6‑7%、柠檬酸0.3‑0.4%、黄原胶0.1‑0.15%、叶黄素酯微囊粉0.15‑0.2%、绿咖啡粉0.1‑0.15%、血橙粉0.04‑0.1%、罗汉果浓缩汁0.07‑0.12%。本发明通过制作超浓缩乳酸菌发酵原液,并在加工的过程中直接将菌体是活性的超浓缩乳酸菌发酵原液和乳双歧杆菌BPL1与灭菌后的溶液相混合,使活性菌体溶于水中,从而能够最大程度保持菌体的活性,而且使其能够保存于常温环境中。
Description
技术领域
本发明涉及饮料制备技术领域,具体涉及一种睡前饮料及其制备方法。
背景技术
饮料是除了水之外供人们饮用的液体,分为碳酸类饮料、果蔬汁饮料、乳品饮料、功能饮料、茶类饮料、咖啡饮料等等。饮料除提供水分外,由于在不同品种的饮料中含有不等量的糖、酸、乳、钠等营养成分,因此有一定的营养价值。
在众多的饮料中,有一种内部添加了活性菌种的益生菌乳饮料在各种饮料中脱颖而出,益生菌乳饮料含多种益生菌,特殊深度发酵工艺含有脱脂奶、果汁(或果酱)、白砂糖、葡萄糖、低聚糖、复合稳定剂、安赛蜜等。由于益生菌乳饮料产品处于活菌状态,常温保藏,益生菌的死亡率将为95%以上。因此需要冷链贮藏运输,贮藏温度为4℃。而且益生菌饮料也因为其内部含有的活性菌种,所以还具有一定的保健价值,能够抑制肠道致病菌,控制内毒素血症与腹泻;酶解膳食纤维,生成短链脂肪酸,为肠道上皮细胞提供能量,生成表面活性物质,维持屏障作用;调节肠道免疫功能;促进生长,控制感染与增加营养素的消化利用率;刺激肠道蠕动、防止便秘和胃肠胀气;促进钙、镁、铁、锌和微生物D的吸收;减轻乳糖不耐受症状;降低高血压;降低血中低密度脂蛋白胆固醇。
也正是因为目前的益生菌饮料中含有具有活性的菌种,所以需要在冷藏的环境中进行保存,一般的功能性的益生菌很难在常温中保存,并且口感和风味不是很好,而且现有的益生菌饮料所具备的功能仅仅通过其内部所含有的活性菌种实现,并不具备其他功能,可见目前市场上的益生菌饮料在功能性方面还存在不足,难以满足人们当代快节奏的生活需求。
因此,发明一种睡前饮料及其制备方法来解决上述问题很有必要。
发明内容
本发明的目的是提供一种睡前饮料及其制备方法,通过制作超浓缩乳酸菌发酵原液,并在加工的过程中直接将菌体是活性的超浓缩乳酸菌发酵原液和乳双歧杆菌BPL1与灭菌后的溶液相混合,使活性菌体溶于水中,从而能够最大程度保持菌体的活性,而且使其能够保存于常温环境中。
为了实现上述目的,本发明提供如下技术方案:一种睡前饮料,所使用原料按照重量占比百分数计包括水85.5-86.0%、γ-氨基丁酸0.4-0.7%、乳双歧杆菌BPL10.3-0.5%、茶叶茶氨酸0.05-0.2%、N-乙酰神经氨酸0.05-0.15%、梨果仙人掌果汁粉0.45-0.55%、酸枣仁速溶粉0.05-0.15%、枸杞原汁1.4-1.6%、赤藓糖醇3-4%、超浓缩乳酸菌发酵原液6-7%、柠檬酸0.3-0.4%、黄原胶0.1-0.15%、叶黄素酯微囊粉0.15-0.2%、绿咖啡粉0.1-0.15%、血橙粉0.04-0.1%、三氯蔗糖0.01-0.03%、罗汉果浓缩汁0.07-0.12%、食品香精0.01-0.02%。
优选的,所述梨果仙人掌果汁粉由米邦塔食用仙人掌果制成。
优选的,所述乳双歧杆菌BPL1是活菌。
优选的,所使用原料按照重量占比百分数计包括水85.5%、γ-氨基丁酸0.7%、乳双歧杆菌BPL10.5%、茶叶茶氨酸0.2%、N-乙酰神经氨酸0.1%、梨果仙人掌果汁粉0.45%、酸枣仁速溶粉0.15%、枸杞原汁1.4%、赤藓糖醇3%、超浓缩乳酸菌发酵原液7%、柠檬酸0.35%、黄原胶0.15%、叶黄素酯微囊粉0.15%、绿咖啡粉0.15%、血橙粉0.1%、三氯蔗糖0.01%、罗汉果浓缩汁0.07%、食品香精0.02%。
优选的,所使用原料按照重量占比百分数计包括水85.97%、γ-氨基丁酸0.5%、乳双歧杆菌BPL10.33%、茶叶茶氨酸0.1%、N-乙酰神经氨酸0.05%、梨果仙人掌果汁粉0.5%、酸枣仁速溶粉0.05%、枸杞原汁1.5%、赤藓糖醇4%、超浓缩乳酸菌发酵原液6%、柠檬酸0.4%、黄原胶0.1%、叶黄素酯微囊粉0.2%、绿咖啡粉0.1%、血橙粉0.05%、三氯蔗糖0.02%、罗汉果浓缩汁0.12%、食品香精0.01%。
优选的,所使用原料按照重量占比百分数计包括水86.0%、γ-氨基丁酸0.4%、乳双歧杆菌BPL10.3%、茶叶茶氨酸0.05%、N-乙酰神经氨酸0.12%、梨果仙人掌果汁粉0.55%、酸枣仁速溶粉0.08%、枸杞原汁1.6%、赤藓糖醇3.5%、超浓缩乳酸菌发酵原液6.5%、柠檬酸0.3%、黄原胶0.1%、叶黄素酯微囊粉0.15%、绿咖啡粉0.15%、血橙粉0.04%、三氯蔗糖0.03%、罗汉果浓缩汁0.11%、食品香精0.02%。
本发明还包括一种制备上述睡前饮料的方法,包括以下具体步骤:
步骤一、制备超浓缩乳酸菌发酵原液;
步骤二、按照配比称取原料,然后向搅拌器中添加水、γ-氨基丁酸、茶叶茶氨酸、N-乙酰神经氨酸、梨果仙人掌果汁粉、酸枣仁速溶粉、枸杞原汁、赤藓糖醇、柠檬酸、黄原胶、叶黄素酯微囊粉、绿咖啡粉、血橙粉、三氯蔗糖、罗汉果浓缩汁、食品香精,混合均匀后倒入均质机中进行均质处理;
步骤三、对上述均质后的混合物进行巴氏杀菌,然后冷却;
步骤四、向步骤三中冷却后的混合物中加入乳双歧杆菌BPL1和超浓缩乳酸菌发酵原液进行发酵;
步骤五、冷却步骤四中的发酵物,然后灌装,常温保存。
优选的,所述超浓缩乳酸菌发酵原液由乳酸菌发酵而成,制备操作为:向乳酸菌培养基中不断添加新的营养液,促进乳酸菌的繁殖,并利用渗透膜将乳酸菌的代谢产物滤出,将越来越多的乳酸菌保留在培养基中,实现乳酸菌的浓缩。
在上述技术方案中,本发明提供的技术效果和优点:
1、通过制作超浓缩乳酸菌发酵原液,并在加工的过程中直接将菌体是活性的超浓缩乳酸菌发酵原液和乳双歧杆菌BPL1与灭菌后的溶液相混合,使活性菌体溶于水中,从而能够最大程度保持菌体的活性,而且使其能够保存于常温环境中,而且具有活性的乳酸菌和乳双歧杆菌BPL1能够调理人们肠胃菌种,有助于维持肠胃的健康;
2、通过添加的梨果仙人掌果汁粉,不仅保留了仙人掌果的原本风味,而且还具有丰富的微量元素、蛋白质、氨基酸、维生素和黄酮类,具有抗氧化的功能;
3、通过添加的罗汉果浓缩汁和赤藓糖醇能够调节本发明的甜度,而且添加的酸枣仁速溶粉还能够调节本发明的酸度,使得本发明的口感能够被广大消费者所接受;
4、本发明可以在睡觉前饮用,通过添加的γ-氨基丁酸、茶叶茶氨酸、绿咖啡粉和酸枣仁速溶粉,具有助眠的效果,能够帮助饮用者放松大脑、快速入睡,使得本发明具有改善睡眠的功能,而且添加的N-乙酰神经氨酸还具有抗氧化、抗病毒、促进大脑发育的功能;
5、本发明添加的叶黄素酯微囊粉还具有护眼的功能,能够缓解人们白天的用眼疲劳,维持人们的眼部健康。
具体实施方式
为了使本领域的技术人员更好地理解本发明的技术方案,下面将结合具体的实施例对本发明作进一步的详细介绍。
实施例1
本发明提供了一种睡前饮料,所使用原料按照重量占比百分数计包括水85.5-86.0%、γ-氨基丁酸0.4-0.7%、乳双歧杆菌BPL10.3-0.5%、茶叶茶氨酸0.05-0.2%、N-乙酰神经氨酸0.05-0.15%、梨果仙人掌果汁粉0.45-0.55%、酸枣仁速溶粉0.05-0.15%、枸杞原汁1.4-1.6%、赤藓糖醇3-4%、超浓缩乳酸菌发酵原液6-7%、柠檬酸0.3-0.4%、黄原胶0.1-0.15%、叶黄素酯微囊粉0.15-0.2%、绿咖啡粉0.1-0.15%、血橙粉0.04-0.1%、三氯蔗糖0.01-0.03%、罗汉果浓缩汁0.07-0.12%、食品香精0.01-0.02%。
具体到本实施例中,所使用原料按照重量占比百分数计包括水85.5%、γ-氨基丁酸0.7%、乳双歧杆菌BPL10.5%、茶叶茶氨酸0.2%、N-乙酰神经氨酸0.1%、梨果仙人掌果汁粉0.45%、酸枣仁速溶粉0.15%、枸杞原汁1.4%、赤藓糖醇3%、超浓缩乳酸菌发酵原液7%、柠檬酸0.35%、黄原胶0.15%、叶黄素酯微囊粉0.15%、绿咖啡粉0.15%、血橙粉0.1%、三氯蔗糖0.01%、罗汉果浓缩汁0.07%、食品香精0.02%,其中,所述梨果仙人掌果汁粉由米邦塔食用仙人掌果制成,该仙人掌果果肉含有丰富的微量元素、蛋白质、氨基酸、维生素、多糖类、黄酮类和果胶等,乳双歧杆菌BPL1是活菌,活性的菌株才能够对人们的肠道进行有效的调理。
制备上述睡前饮料的方法,包括以下具体步骤:
步骤一、制备超浓缩乳酸菌发酵原液:该超浓缩乳酸菌发酵原液由乳酸菌发酵而成;
制备操作为:向乳酸菌培养基中不断添加新的营养液,促进乳酸菌的繁殖,并利用渗透膜将乳酸菌的代谢产物滤出,将越来越多的乳酸菌保留在培养基中,实现乳酸菌的浓缩;
步骤二、按照配比称取原料,然后向搅拌器中添加水、γ-氨基丁酸、茶叶茶氨酸、N-乙酰神经氨酸、梨果仙人掌果汁粉、酸枣仁速溶粉、枸杞原汁、赤藓糖醇、柠檬酸、黄原胶、叶黄素酯微囊粉、绿咖啡粉、血橙粉、三氯蔗糖、罗汉果浓缩汁、食品香精,混合均匀后倒入均质机中进行均质处理;
步骤三、对上述均质后的混合物进行巴氏杀菌,然后冷却;
步骤四、向步骤三中冷却后的混合物中加入乳双歧杆菌BPL1和超浓缩乳酸菌发酵原液进行发酵;
步骤五、冷却步骤四中的发酵物,然后灌装,常温保存。
实施例2
本发明提供了一种睡前饮料,所使用原料按照重量占比百分数计包括水85.5-86.0%、γ-氨基丁酸0.4-0.7%、乳双歧杆菌BPL10.3-0.5%、茶叶茶氨酸0.05-0.2%、N-乙酰神经氨酸0.05-0.15%、梨果仙人掌果汁粉0.45-0.55%、酸枣仁速溶粉0.05-0.15%、枸杞原汁1.4-1.6%、赤藓糖醇3-4%、超浓缩乳酸菌发酵原液6-7%、柠檬酸0.3-0.4%、黄原胶0.1-0.15%、叶黄素酯微囊粉0.15-0.2%、绿咖啡粉0.1-0.15%、血橙粉0.04-0.1%、三氯蔗糖0.01-0.03%、罗汉果浓缩汁0.07-0.12%、食品香精0.01-0.02%。
具体到本实施例中,所使用原料按照重量占比百分数计包括水85.97%、γ-氨基丁酸0.5%、乳双歧杆菌BPL10.33%、茶叶茶氨酸0.1%、N-乙酰神经氨酸0.05%、梨果仙人掌果汁粉0.5%、酸枣仁速溶粉0.05%、枸杞原汁1.5%、赤藓糖醇4%、超浓缩乳酸菌发酵原液6%、柠檬酸0.4%、黄原胶0.1%、叶黄素酯微囊粉0.2%、绿咖啡粉0.1%、血橙粉0.05%、三氯蔗糖0.02%、罗汉果浓缩汁0.12%、食品香精0.01%,其中,所述梨果仙人掌果汁粉由米邦塔食用仙人掌果制成,该仙人掌果果肉含有丰富的微量元素、蛋白质、氨基酸、维生素、多糖类、黄酮类和果胶等,乳双歧杆菌BPL1是活菌,活性的菌株才能够对人们的肠道进行有效的调理。
制备上述睡前饮料的方法,包括以下具体步骤:
步骤一、制备超浓缩乳酸菌发酵原液:该超浓缩乳酸菌发酵原液由乳酸菌发酵而成;
制备操作为:向乳酸菌培养基中不断添加新的营养液,促进乳酸菌的繁殖,并利用渗透膜将乳酸菌的代谢产物滤出,将越来越多的乳酸菌保留在培养基中,实现乳酸菌的浓缩;
步骤二、按照配比称取原料,然后向搅拌器中添加水、γ-氨基丁酸、茶叶茶氨酸、N-乙酰神经氨酸、梨果仙人掌果汁粉、酸枣仁速溶粉、枸杞原汁、赤藓糖醇、柠檬酸、黄原胶、叶黄素酯微囊粉、绿咖啡粉、血橙粉、三氯蔗糖、罗汉果浓缩汁、食品香精,混合均匀后倒入均质机中进行均质处理;
步骤三、对上述均质后的混合物进行巴氏杀菌,然后冷却;
步骤四、向步骤三中冷却后的混合物中加入乳双歧杆菌BPL1和超浓缩乳酸菌发酵原液进行发酵;
步骤五、冷却步骤四中的发酵物,然后灌装,常温保存。
实施例3
本发明提供了一种睡前饮料,所使用原料按照重量占比百分数计包括水85.5-86.0%、γ-氨基丁酸0.4-0.7%、乳双歧杆菌BPL10.3-0.5%、茶叶茶氨酸0.05-0.2%、N-乙酰神经氨酸0.05-0.15%、梨果仙人掌果汁粉0.45-0.55%、酸枣仁速溶粉0.05-0.15%、枸杞原汁1.4-1.6%、赤藓糖醇3-4%、超浓缩乳酸菌发酵原液6-7%、柠檬酸0.3-0.4%、黄原胶0.1-0.15%、叶黄素酯微囊粉0.15-0.2%、绿咖啡粉0.1-0.15%、血橙粉0.04-0.1%、三氯蔗糖0.01-0.03%、罗汉果浓缩汁0.07-0.12%、食品香精0.01-0.02%。
具体到本实施例中,所使用原料按照重量占比百分数计包括水86.0%、γ-氨基丁酸0.4%、乳双歧杆菌BPL10.3%、茶叶茶氨酸0.05%、N-乙酰神经氨酸0.12%、梨果仙人掌果汁粉0.55%、酸枣仁速溶粉0.08%、枸杞原汁1.6%、赤藓糖醇3.5%、超浓缩乳酸菌发酵原液6.5%、柠檬酸0.3%、黄原胶0.1%、叶黄素酯微囊粉0.15%、绿咖啡粉0.15%、血橙粉0.04%、三氯蔗糖0.03%、罗汉果浓缩汁0.11%、食品香精0.02%,其中,所述梨果仙人掌果汁粉由米邦塔食用仙人掌果制成,该仙人掌果果肉含有丰富的微量元素、蛋白质、氨基酸、维生素、多糖类、黄酮类和果胶等,乳双歧杆菌BPL1是活菌,活性的菌株才能够对人们的肠道进行有效的调理。
制备上述睡前饮料的方法,包括以下具体步骤:
步骤一、制备超浓缩乳酸菌发酵原液:该超浓缩乳酸菌发酵原液由乳酸菌发酵而成;
制备操作为:向乳酸菌培养基中不断添加新的营养液,促进乳酸菌的繁殖,并利用渗透膜将乳酸菌的代谢产物滤出,将越来越多的乳酸菌保留在培养基中,实现乳酸菌的浓缩;
步骤二、按照配比称取原料,然后向搅拌器中添加水、γ-氨基丁酸、茶叶茶氨酸、N-乙酰神经氨酸、梨果仙人掌果汁粉、酸枣仁速溶粉、枸杞原汁、赤藓糖醇、柠檬酸、黄原胶、叶黄素酯微囊粉、绿咖啡粉、血橙粉、三氯蔗糖、罗汉果浓缩汁、食品香精,混合均匀后倒入均质机中进行均质处理;
步骤三、对上述均质后的混合物进行巴氏杀菌,然后冷却;
步骤四、向步骤三中冷却后的混合物中加入乳双歧杆菌BPL1和超浓缩乳酸菌发酵原液进行发酵;
步骤五、冷却步骤四中的发酵物,然后灌装,常温保存。
实施例4
选取市面上常见的益生菌饮品作为对照例以及上述三个实施例中制备的饮料进行对比,每种饮品分别邀请一个用户连续饮用3周,然后对该用户进行问卷调查,然后再分别检测在常温环境中存在7天的饮料中活性的乳酸菌的存在数量(该活性菌的检测通过现有技术中的微生物检测技术能够实现,因此在本申请中并未加以赘述),调查结果和检测结果如下表所示:
通过上表中的结果对比,可以直接得出,本发明所制备的饮料不仅口感较好,能够被用户接收,而且能够在常温中保存,保存的过程中丧失活性的菌种数量较少;此外,连续饮用本发明所加工的饮料的还能够有助于改善人们的睡眠质量,帮助人们建立一个良好的作息习惯,而且饮用本发明提供的饮料的用户很少出现腹泻或者便秘的情况,所以说明饮用该饮料的用户肠道较为健康,也即能够说明本发明具有能够调理肠道健康的效用。
以上只通过说明的方式描述了本发明的某些示范性实施例,毋庸置疑,对于本领域的普通技术人员,在不偏离本发明的精神和范围的情况下,可以用各种不同的方式对所描述的实施例进行修正。因此,上述描述在本质上是说明性的,不应理解为对本发明权利要求保护范围的限制。
Claims (8)
1.一种睡前饮料,其特征在于:所使用原料按照重量占比百分数计包括水85.5-86.0%、γ-氨基丁酸0.4-0.7%、乳双歧杆菌BPL10.3-0.5%、茶叶茶氨酸0.05-0.2%、N-乙酰神经氨酸0.05-0.15%、梨果仙人掌果汁粉0.45-0.55%、酸枣仁速溶粉0.05-0.15%、枸杞原汁1.4-1.6%、赤藓糖醇3-4%、超浓缩乳酸菌发酵原液6-7%、柠檬酸0.3-0.4%、黄原胶0.1-0.15%、叶黄素酯微囊粉0.15-0.2%、绿咖啡粉0.1-0.15%、血橙粉0.04-0.1%、三氯蔗糖0.01-0.03%、罗汉果浓缩汁0.07-0.12%、食品香精0.01-0.02%。
2.根据权利要求1所述的一种睡前饮料,其特征在于:所述梨果仙人掌果汁粉由米邦塔食用仙人掌果制成。
3.根据权利要求2所述的一种睡前饮料,其特征在于:所述乳双歧杆菌BPL1是活菌。
4.根据权利要求3所述的一种睡前饮料,其特征在于:所使用原料按照重量占比百分数计包括水85.5%、γ-氨基丁酸0.7%、乳双歧杆菌BPL10.5%、茶叶茶氨酸0.2%、N-乙酰神经氨酸0.1%、梨果仙人掌果汁粉0.45%、酸枣仁速溶粉0.15%、枸杞原汁1.4%、赤藓糖醇3%、超浓缩乳酸菌发酵原液7%、柠檬酸0.35%、黄原胶0.15%、叶黄素酯微囊粉0.15%、绿咖啡粉0.15%、血橙粉0.1%、三氯蔗糖0.01%、罗汉果浓缩汁0.07%、食品香精0.02%。
5.根据权利要求3所述的一种睡前饮料,其特征在于:所使用原料按照重量占比百分数计包括水85.97%、γ-氨基丁酸0.5%、乳双歧杆菌BPL10.33%、茶叶茶氨酸0.1%、N-乙酰神经氨酸0.05%、梨果仙人掌果汁粉0.5%、酸枣仁速溶粉0.05%、枸杞原汁1.5%、赤藓糖醇4%、超浓缩乳酸菌发酵原液6%、柠檬酸0.4%、黄原胶0.1%、叶黄素酯微囊粉0.2%、绿咖啡粉0.1%、血橙粉0.05%、三氯蔗糖0.02%、罗汉果浓缩汁0.12%、食品香精0.01%。
6.根据权利要求3所述的一种睡前饮料,其特征在于:所使用原料按照重量占比百分数计包括水86.0%、γ-氨基丁酸0.4%、乳双歧杆菌BPL10.3%、茶叶茶氨酸0.05%、N-乙酰神经氨酸0.12%、梨果仙人掌果汁粉0.55%、酸枣仁速溶粉0.08%、枸杞原汁1.6%、赤藓糖醇3.5%、超浓缩乳酸菌发酵原液6.5%、柠檬酸0.3%、黄原胶0.1%、叶黄素酯微囊粉0.15%、绿咖啡粉0.15%、血橙粉0.04%、三氯蔗糖0.03%、罗汉果浓缩汁0.11%、食品香精0.02%。
7.一种制备权利要求1-6任意一项所述的睡前饮料的方法,其特征在于:包括以下具体步骤:
步骤一、制备超浓缩乳酸菌发酵原液;
步骤二、按照配比称取原料,然后向搅拌器中添加水、γ-氨基丁酸、茶叶茶氨酸、N-乙酰神经氨酸、梨果仙人掌果汁粉、酸枣仁速溶粉、枸杞原汁、赤藓糖醇、柠檬酸、黄原胶、叶黄素酯微囊粉、绿咖啡粉、血橙粉、三氯蔗糖、罗汉果浓缩汁、食品香精,混合均匀后倒入均质机中进行均质处理;
步骤三、对上述均质后的混合物进行巴氏杀菌,然后冷却;
步骤四、向步骤三中冷却后的混合物中加入乳双歧杆菌BPL1和超浓缩乳酸菌发酵原液进行发酵;
步骤五、冷却步骤四中的发酵物,然后灌装,常温保存。
8.根据权利要求7所述的一种睡前饮料制备方法,其特征在于:所述超浓缩乳酸菌发酵原液由乳酸菌发酵而成,制备操作为:向乳酸菌培养基中不断添加新的营养液,促进乳酸菌的繁殖,并利用渗透膜将乳酸菌的代谢产物滤出,将越来越多的乳酸菌保留在培养基中,实现乳酸菌的浓缩。
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