CN104273628A - 以薏米为原料的生物饮料及其制备方法 - Google Patents
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Abstract
以薏米为原料的生物饮料及其制备方法。具体包括:以薏米为主要原料制备薏米浆汁,然后再以薏米浆汁为培养基,用红茶菌为菌源,以红糖为碳源,制备出新型特色的薏米红茶菌生物饮料。通过实施本发明,将薏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;薏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用薏米制成的各种食品及传统的红茶菌饮料。同时,实施本发明,所制备出来的虫草茶菌饮品口感酸甜适口,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
本发明属于一种功能性饮料的制备技术领域,具体涉及一种以薏米为原料的生物饮料及其制备方法。
背景技术
薏米是禾本科植物薏苡的种仁。薏苡属多年生植物,茎直立,叶披针形,它的子实卵形,白色或灰白色。薏米大多种于山地,武夷山地区就有着悠久的栽培历史。古代人把薏米看做自然之珍品,用来祭祀,现代人把薏米视为营养丰富的盛夏消暑佳品,既可食用,又可药用。
薏米的营养价值很高,含糖类,脂肪油,氨基酸(为亮氨酸、赖氨酸、精氨酸、酪氨酸等)。此外,尚含有薏苡素及维生素B1。被誉为“世界禾本科植物之王”,在欧洲,它被称为“生命健康之友”。薏米可用作粮食吃,味道和大米相似,且易消化吸收,煮粥、作汤均可。夏秋季和冬瓜煮汤,既可佐餐食用,又能清暑利湿。由于薏米营养丰富,对于久病体虚、病后恢复期患者,老人、产妇、儿童都是比较好的药用食物,可经常服用。不论用于滋补还是用于治病,作用都较为缓和,微寒而不伤胃,益脾而不滋腻。据报道,薏米治病的成份薏苡仁酯,不仅具有滋补作用,而且还是一种抗癌剂,能抑制艾氏腹水癌细胞,可用于胃癌及子***。薏米的根中所含的薏米醇,除具有上述的薏苡仁酯的作用外,还有降压、利尿、解热和驱蛔虫的效果,适用于高血压、***、***、蛔虫病等。
目前,薏苡种仁是我国传统的食品资源之一,可做成粥、饭、各种面食供人们食用。
发明内容
本发明的目的就是提供全新的一种以薏米为原料的生物饮料及其制备方法。具体包括:以薏米为主要原料制备薏米浆汁,然后再以薏米浆汁为培养基,用红茶菌为菌源,以红糖为碳源,制备出新型特色的薏米红茶菌生物饮料。
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:
一种以薏米为原料的生物饮料及其制备方法,技术方案中在于:以薏米为主要原料制备薏米浆汁,然后再以薏米浆汁为培养基,用红茶菌为菌源,以红糖为碳源,制备出新型特色的薏米红茶菌生物饮料。
1、所述的薏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%的薏米为原料;
(2)原料组成及配比:薏米100公斤、清水500~600公斤;
(3)混料:将上述薏米和清水混合在一起,并浸泡6~8个小时;
(4)打浆:将浸泡过6~8个小时的薏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分钟得薏米浆汁。
2、所述的薏米红茶菌生物饮料制备方法如下:
(1)原料组成及配比:薏米浆汁100公斤、红糖10公斤、红茶菌种2公斤;
(2)发酵:将上述薏米浆汁、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:将薏米浆汁发酵至溶液的PH为3.5~4.5而得成品薏米红茶菌生物饮料。
本发明既有如下优点:
1、本发明所提出以薏米为原料的生物饮料其制备方法不但构思新颖,而且加工工艺简单,容易实施。
2、实施本发明所用的主要原料——薏米,该原料资源十分丰富,而且容易组织,价格低廉。此外,薏米的营养价值很高,含糖类,脂肪油,氨基酸(为亮氨酸、赖氨酸、精氨酸、酪氨酸等)。尚含有薏苡素及维生素B1。其功能作用主要有:主湿痹,利肠胃,消水肿,润泽肌肤,美白补湿,除斑,凉性清热消暑。种仁不仅为优良营养品,且具有利尿和抗癌作用。适用于脚气水肿,癌瘤初期。其根为驱蛔药。味甘、淡,性微寒。有健脾利湿、清热排脓功能。用于脾虚泄泻水肿脚气、白带、湿、关节疼痛、肠痈、肺痿等症。尚用于胃癌、子***、绒毛膜上皮癌等癌症以及多发性疣。是一种多功能型的绿色健康食品。
3、制备本发明所用的菌源——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;同时,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。
4、通过实施本发明,将薏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;薏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用薏米制成的各种食品及传统的红茶菌饮料。
5、通过实施本发明,所制备出来的虫草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,制备而成的薏米红茶菌生物饮料成本非常低,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。
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。
一种以薏米为原料的生物饮料及其制备方法,技术方案中在于:以薏米为主要原料制备薏米浆汁,然后再以薏米浆汁为培养基,用红茶菌为菌源,以红糖为碳源,制备出新型特色的薏米红茶菌生物饮料。
具体实施方式如下:
1、制备薏米浆汁:
(1)原料选择:采集无变质、无杂质、水分含量低于8~10%的薏米为原料;
(2)原料组成及配比:薏米100公斤、清水500~600公斤;
(3)混料:将上述薏米和清水混合在一起,并浸泡6~8个小时;
(4)打浆:将浸泡过6~8个小时的薏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分钟得薏米浆汁。
2、制备薏米红茶菌生物饮料:
(1)原料组成及配比:薏米浆汁100公斤、红糖10公斤、红茶菌种2公斤;
(2)发酵:将上述薏米浆汁、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:将薏米浆汁发酵至溶液的PH为3.5~4.5而得成品薏米红茶菌生物饮料。
Claims (1)
1.以薏米为原料的生物饮料及其制备方法,其特征在于:以薏米为主要原料制备薏米浆汁,然后再以薏米浆汁为培养基,用红茶菌为菌源,以红糖为碳源,制备出新型特色的薏米红茶菌生物饮料;
所述的薏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%的薏米为原料;
(2)原料组成及配比:薏米100公斤、清水500~600公斤;
(3)混料:将上述薏米和清水混合在一起,并浸泡6~8个小时;
(4)打浆:将浸泡过6~8个小时的薏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分钟得薏米浆汁;
所述的薏米红茶菌生物饮料制备方法如下:
(1)原料组成及配比:薏米浆汁100公斤、红糖10公斤、红茶菌种2公斤;
(2)发酵:将上述薏米浆汁、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:将薏米浆汁发酵至溶液的PH为3.5~4.5而得成品薏米红茶菌生物饮料。
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