CN104432367A - 一种以墨米为原料的生物型饮料及其制备方法 - Google Patents
一种以墨米为原料的生物型饮料及其制备方法 Download PDFInfo
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
- A23L2/84—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter using microorganisms or biological material, e.g. enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
一种以墨米为原料的生物型饮料及其制备方法，是墨米为原料制备墨米浆汁，然后再以墨米浆汁为培养基，以红糖为碳源，用红茶菌为菌源，制备出一种新型特色的墨米红茶菌生物型饮料。通过实施本发明，将墨米和红茶菌有机结合起来，所组合起来的营养物质更加丰富；墨米和红茶菌对人体疾病都具有显著的保健功效，二者合二为一后，其功效再相辅相成，而形成的茶饮料其保健功效更为彰显，其综合效果远超单纯墨米品种及传统的红茶菌饮料。同时，制备出来的墨米红茶菌饮品产品形态理想，产品很好地保留了墨米原有的营养和功能成分，容易消化吸收，口感酸甜适口，适口性非常好，适用人群极为广泛，是一种兼备饮料及有医药功效的双重功能生态保健饮品。
Description
技术领域
本发明属于功能性茶制品的制备技术领域，具体涉及一种以墨米为原料的生物型饮料及其制备方法。
背景技术
墨米是在高寒山区野生墨谷经农家长期选育而成的珍稀稻种，已有千余年的种植史，为粮中之珍品。其所含氨基酸达18种，而其中的8种又是人体所不可缺少的，尤以苏氨酸、赖氨酸含量最高，粗蛋白、粗脂肪、硫胺素、核黄素及矿物营养元素均高于其它稻种。墨米还含有脂肪、钙、磷、铁等多种营养成分，具有滋阴补脾、健脾温肝、益气补血，生津明目，壮筋健骨，利便止泻之功效。当地中医常用墨米治疗跌打损伤、风湿痹症、早期白发以及神经衰弱等病症，故有“药米”、“神米”之美称。
李时珍的《本草纲目》及其他古籍药典详有记载：墨米有滋阴补肾，健脾温肝，益气补血，生津润胃，活筋壮骨，利便止泻，抗衰保颜等功效。
近年经科研人员研究证明：墨米富含长寿元素“硒”，而且高于国家标准，具有较好的清除自由基，降低丙二醛含量，提高超氧化物歧化酶活力、谷胱甘肽过氧化物酶活性，增强抗耐氧、抗疲劳、抗衰老作用。长期食用有健体及延年益寿之功，因而古代宫廷把墨米列为首选贡米。
目前，墨米深加工产品主要是酒制品。
发明内容
本发明的目的就是提供全新的一种以墨米为原料的生物型饮料及其制备方法。具体包括：以墨米为主要原料制备墨米浆汁，然后再以墨米浆汁为培养基，以红糖为碳源，用红茶菌为菌源，制备出新型特色的墨米红茶菌生物型饮料。
所述的红茶菌是以茶水、糖为原料，经醋酸菌、酵母菌和乳酸菌等多种微生物共同发酵而成的。其中，红茶菌菌液中含有一部分茶叶的浸出物、活的微生物及其代谢产物，这些物质主要包括葡萄糖酸、醋酸、葡萄糖、果糖、蛋白质、氨基酸、维生素、微量元素、茶多酚、咖啡因、乙醇和二氧化碳等。红茶菌还富含维生素C、维生素B等营养素，并含有多种对人体有益的微生物，因此能调节人体生理机能，促进新陈代谢，帮助消化，防止动脉硬化，抗癌，养生强身，成为一种盛行全世界的养生保健饮料。
红茶菌在中国流传应用已有150余年的历史，近些年国内外医学界应用红茶菌的实践表明，红茶菌能治疗多种慢性疾病，如高血压、动脉硬化、冠心病、糖尿病、便秘、痔疮、肥胖症、斑秃、白发、白内障、风湿性关节炎、胃炎、痢疾、贫血、核黄素缺乏等。
根据营养分析，红茶菌饮料主要营养成分及相应的功能如下：
(1)多糖、茶多酚、低聚异麦芽糖、茶碱：提高人体免疫力，增强自身抵抗力；调节血脂，调节血糖；促进双歧杆菌生长，减少肠道腐败物质和致癌物质；增加T-淋巴细胞和B-淋巴细胞的数量，提高机体的防御能力。
(2)醋酸、乳酸、柠檬酸：清理肠胃，帮助消化，防治便秘，提高维生素的稳定性，预防有害病菌、病毒入侵，预防感冒。
(3)咖啡因：提高大脑活力，消除疲劳，振作精神。
(4)红茶菌中含有三种对人体有益的益生菌：酵母菌，醋酸菌和乳酸菌。对人体可起到特殊的保健作用。
(5)清理肠胃，消毒解毒，通畅大便，杀灭有害病菌，增加有益菌落，适用于急慢性胃炎，肠炎，便秘，顽固性便秘消除，顽固性腹泻，痢疾等痊愈。
(6)调理肠胃，食欲不振这增加饮食，饭量大增，营养不良者可恢复健康，特别是可使城乡最常见最难治的胃溃疡，十二指肠胃溃疡，胃下垂等胃病痊愈，反胃，呕吐，反酸水等症状消失。
(7)现代医学证明，醋酸具有消除疲劳、增强食欲、帮助消化、防治高血压和动脉硬化的作用，还具有一定的抗肿瘤、防肥胖，使钙易于被人体吸收、保持骨骼的柔韧以及润肌嫩肤的作用。
(8)肝脏障碍排除，急慢性肝炎、肝硬化痊愈。许多人认为红茶菌的解毒抗癌功能因子之一是葡萄糖醛酸，它是人体肝脏中最主要的解毒物质之一。
(9)红茶菌中存在的葡萄糖二酸1，4内酯可使肝素、透明质酸、硫酸粘多糖以及葡萄糖醛酸的破坏大大减少，帮助身体更有效地排出毒素，防癌抗癌，并缓解关节炎、痛风、气喘和相关组织功能下降所引起的其它不适。
(10)痔疮软化消失，更年期功能障碍减少。红茶菌中的葡萄糖酸能与重金属结合形成水溶性复合物，帮助人体排出有害的重金属元素。有研究表明新的红茶菌饮用者尿中的重金属含量增加。
本发明是通过以下技术方案来实现的：
一种以墨米为原料的生物型饮料及其制备方法，技术方案中在于：以墨米为主要原料制备墨米浆汁，然后再以墨米浆汁为培养基，以红糖为碳源，用红茶菌为菌源，制备出新型特色的墨米红茶菌生物型饮料。
1、所述的墨米浆汁制备方法如下：
(1)原料选择：采集无变质、无杂质、水分含量低于8～10％的墨米为原料；
(2)原料组成及配比：墨米1份、清水50～60份；
(3)混料：将上述墨米和清水混合在一起，并浸泡10～12个小时；
(4)打浆：将浸泡过10～12个小时的墨米和清水一起打成原料浆液；
(5)煮制：把上述原料浆液放置于加热容器，然后加热至原料浆液沸腾并持续5～6分钟得墨米浆汁。
2、所述的墨米红茶菌生物型饮料制备方法如下：
(1)原料组成及配比：墨米浆汁100份、红糖10份、红茶菌种2份；
(2)发酵：将上述墨米浆汁、红糖、红茶菌种放置在干净的塑料桶里，并将三种原料搅拌均匀，使红糖完全溶解于溶液之中，最后按照常规方法进行好氧发酵；
(3)成品：将墨米浆汁发酵至溶液的PH为3.5～4.5而得成品墨米红茶菌生物型饮料。
本发明既有如下优点：
1、本发明所提出的墨米生物型饮料其制备方法不但构思新颖，而且配方简单，加工工艺亦很简单，容易实施。
2、实施本发明所用的主要原料——墨米，在产地，该原料不但资源丰富，而且容易组织。重要的是墨米营养丰富，还具有众多的保健功效；是一种绿色天然的养生佳品。
3、制备本发明的菌源——红茶菌，该菌种具有培育方法简单、菌种形成周期短、生产成本低廉、菌种质量稳定等有点；红茶菌中主要含有三种对人体特别有益的益生菌：酵母菌、醋酸菌和乳酸菌，对人体可起到特殊的保健作用；同时，由于红茶菌是用茶叶制备的茶液作为培养基，所以菌液中含有一部分茶叶的浸出物、活的微生物及其代谢产物，这些物质主要包括葡萄糖酸、醋酸、葡萄糖、果糖、蛋白质、氨基酸、维生素、微量元素、茶多酚、咖啡因、乙醇和二氧化碳等。因此，红茶菌不但富含有多种对人体有益的微生物，还含有多种营养物质，能调节人体生理机能、促进新陈代谢、帮助消化、防止动脉硬化、抗癌、养生强身等。
5、通过实施本发明，将墨米和红茶菌有机结合起来，所组合起来的营养物质更加丰富；墨米和红茶菌对人体疾病都具有显著的保健功效，二者合二为一后，其功效再相辅相成，而形成的茶饮料其保健功效更为彰显。其综合效果远超单纯墨米制成的酒制品及传统的红茶菌饮料。
5、通过实施本发明，最大限度地保留了墨米对人体有益的多种生物活性成分，所制备出来的墨米红茶菌饮品口感酸甜适口，适口性非常好，是一种兼备饮料及有医药功效的双重功能生态保健饮品。
6、通过实施本发明，制备而成的墨米红茶菌饮品成本非常低，但由于该饮料营养丰富、保健效果好、物美价廉，适用人群极为广泛，所以市场前景非常好。
7、本发明制作出来的产品形态理想，产品很好地保留了墨米原有的营养和功能成分，容易消化吸收，增强了特殊功能；改变了目前市场上墨米加工产品稀少的现状，解决了墨米的产后出路，并带动墨米相关产业的发展，形成新的经济增长点，具有巨大的经济效益和社会效益。
具体实施方式
下面结合实施例对本发明的方法进一步说明。
一种以墨米为原料的生物型饮料及其制备方法，技术方案中在于：以墨米为主要原料制备墨米浆汁，然后再以墨米浆汁为培养基，以红糖为碳源，用红茶菌为菌源，制备出新型特色的墨米红茶菌生物型饮料。
具体实施方式如下：
1、制备墨米浆汁：
(1)原料选择：采集无变质、无杂质、水分含量低于8～10％的墨米为原料；
(2)原料组成及配比：墨米1份、清水50～60份；
(3)混料：将上述墨米和清水混合在一起，并浸泡10～12个小时；
(4)打浆：将浸泡过10～12个小时的墨米和清水一起打成原料浆液；
(5)煮制：把上述原料浆液放置于加热容器，然后加热至原料浆液沸腾并持续5～6分钟得墨米浆汁。
2、制备墨米红茶菌生物型饮料：
(1)原料组成及配比：墨米浆汁100份、红糖10份、红茶菌种2份；
(2)发酵：将上述墨米浆汁、红糖、红茶菌种放置在干净的塑料桶里，并将三种原料搅拌均匀，使红糖完全溶解于溶液之中，最后按照常规方法进行好氧发酵；
(3)成品：将墨米浆汁发酵至溶液的PH为3.5～4.5而得成品墨米红茶菌生物型饮料。
Claims (1)
1.一种以墨米为原料的生物型饮料及其制备方法，其特征在于：以墨米为主要原料制备墨米浆汁，然后再以墨米浆汁为培养基，以红糖为碳源，用红茶菌为菌源，制备出新型特色的墨米红茶菌生物型饮料；
所述的墨米浆汁制备方法如下：
(1)原料选择：采集无变质、无杂质、水分含量低于8～10％的墨米为原料；
(2)原料组成及配比：墨米1份、清水50～60份；
(3)混料：将上述墨米和清水混合在一起，并浸泡10～12个小时；
(4)打浆：将浸泡过10～12个小时的墨米和清水一起打成原料浆液；
(5)煮制：把上述原料浆液放置于加热容器，然后加热至原料浆液沸腾并持续5～6分钟得墨米浆汁；
所述的墨米红茶菌生物型饮料制备方法如下：
(1)原料组成及配比：墨米浆汁100份、红糖10份、红茶菌种2份；
(2)发酵：将上述墨米浆汁、红糖、红茶菌种放置在干净的塑料桶里，并将三种原料搅拌均匀，使红糖完全溶解于溶液之中，最后按照常规方法进行好氧发酵；
(3)成品：将墨米浆汁发酵至溶液的PH为3.5～4.5而得成品墨米红茶菌生物型饮料。
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Application publication date: 20150325 |