CN104382164A - 一种灵芝红茶菌 - Google Patents
一种灵芝红茶菌 Download PDFInfo
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- CN104382164A CN104382164A CN201410619025.XA CN201410619025A CN104382164A CN 104382164 A CN104382164 A CN 104382164A CN 201410619025 A CN201410619025 A CN 201410619025A CN 104382164 A CN104382164 A CN 104382164A
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- black tea
- beverage
- lucid ganoderma
- ganoderma
- lucidum
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Classifications
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- A—HUMAN NECESSITIES
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- 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
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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
- A23L2/70—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
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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
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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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
一种灵芝红茶菌。具体包括：以灵芝为主要原料萃取灵芝提取液，然后再以灵芝提取液为培养基，以红糖为碳源，用红茶菌为菌源，制备出一种新型特色的灵芝红茶菌饮品。通过实施本发明，将灵芝和红茶菌有机结合起来，所组合起来的营养物质更加丰富；灵芝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灵芝制成的饮品及传统的红茶菌饮料。同时，制备出来的灵芝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，市场前景非常好。
Description
技术领域
本发明属于一种功能性饮品的制备技术领域，具体涉及一种灵芝红茶菌。
背景技术
灵芝又称灵芝草、神芝、芝草、仙草、瑞草，是多孔菌科植物赤芝或紫芝的全株。灵芝作为拥有数千年药用历史的中国传统珍贵药材，具备很高的药用价值，经过科研机构数十年的现代药理学研究证实，灵芝对于增强人体免疫力，调节血糖，控制血压，辅助肿瘤放化疗，保肝护肝，促进睡眠等方面均具有显著疗效。灵芝，是祖国中医药宝库中的珍品，素有″仙草″之誉。古今药理与临床研究均证明，灵芝确有防病治病、延年益寿之功效。科学研究表明，灵芝的药理成分非常丰富，其中有效成份可分为十大类，包括灵芝多糖、灵芝多肽、三萜类、16种氨基酸(其中含有七种人体必需氨基酸)、蛋白质、甾类、甘露醇、香豆精苷、生物碱、有机酸(主含延胡索酸)，以及微量元素Ge、P、Fe、Ca、Mn、Zn、等。灵芝对人体具有双向调节作用，所治病种，涉及心脑血管、消化、神经、内分泌、呼吸、运动等各个***，尤其对肿瘤、肝脏病变、失眠以及衰老的防治作用十分显著。
目前，以灵芝为载体加工成为灵芝粉、灵芝酒、灵芝茶等等。
发明内容
本发明的目的就是提供全新的一种灵芝红茶菌。具体包括：以灵芝为主要原料萃取灵芝提取液，然后再以灵芝提取液为培养基，以红糖为碳源，用红茶菌为菌源，制备出一种新型特色的灵芝红茶菌饮品。
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：
一种灵芝红茶菌，技术方案中在于：以灵芝为主要原料萃取灵芝提取液，然后再以灵芝提取液为培养基，以红糖为碳源，用红茶菌为菌源，制备出一种新型特色的灵芝红茶菌饮品。
1、所述的灵芝提取液萃取方法如下：
(1)原料选择：采集无变质、水分含量低于8％的灵芝为原料；
(2)原料处理：将灵芝粉碎至能过100～120目得灵芝粉；
(3)原料配比：灵芝粉1份、清水30份；
(4)萃取：将上述灵芝粉和清水同时放置于加热容器中静止并浸泡10个小时，然后加热至水沸，并保持水沸到水分减少至一半得原料液；
(5)过滤：把上述原料液经过过滤而得到灵芝提取液。
2、所述的灵芝红茶菌饮品制备方法如下：
(1)原料组成及配比：灵芝提取液100份、红糖10份、红茶菌种2份；
(2)发酵：将上述灵芝提取液、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：将灵芝提取液发酵至溶液的PH为3.5～4.5而得成品灵芝红茶菌饮品。
本发明既有如下优点：
1、本发明所提出的灵芝红茶菌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——灵芝，该原料资源十分丰富，而且容易组织，价格低廉。灵芝作为拥有数千年药用历史的中国传统珍贵药材，具备很高的药用价值，经过科研机构数十年的现代药理学研究证实，灵芝对于增强人体免疫力，调节血糖，控制血压，辅助肿瘤放化疗，保肝护肝，促进睡眠等方面均具有显著疗效。
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，将灵芝和红茶菌有机结合起来，所组合起来的营养物质更加丰富；灵芝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灵芝制成的饮品及传统的红茶菌饮料。
5、通过实施本发明，所制备出来的灵芝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，制备而成的灵芝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。
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。
一种灵芝红茶菌，技术方案中在于：以灵芝为主要原料萃取灵芝提取液，然后再以灵芝提取液为培养基，以红糖为碳源，用红茶菌为菌源，制备出一种新型特色的灵芝红茶菌饮品。
具体实施方式如下：
1、萃取灵芝提取液：
(1)原料选择：采集无变质、水分含量低于8％的灵芝为原料；
(2)原料处理：将灵芝粉碎至能过100～120目得灵芝粉；
(3)原料配比：灵芝粉1份、清水30份；
(4)萃取：将上述灵芝粉和清水同时放置于加热容器中静止并浸泡10个小时，然后加热至水沸，并保持水沸到水分减少至一半得原料液；
(5)过滤：把上述原料液经过过滤而得到灵芝提取液。
2、制备灵芝红茶菌饮品：
(1)原料组成及配比：灵芝提取液100份、红糖10份、红茶菌种2份；
(2)发酵：将上述灵芝提取液、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：将灵芝提取液发酵至溶液的PH为3.5～4.5而得成品灵芝红茶菌饮品。
Claims (1)
1.一种灵芝红茶菌，其特征在于：以灵芝为主要原料萃取灵芝提取液，然后再以灵芝提取液为培养基，以红糖为碳源，用红茶菌为菌源，制备出一种新型特色的灵芝红茶菌饮品；
所述的灵芝提取液萃取方法如下：
(1)原料选择：采集无变质、水分含量低于8％的灵芝为原料；
(2)原料处理：将灵芝粉碎至能过100～120目得灵芝粉；
(3)原料配比：灵芝粉1份、清水30份；
(4)萃取：将上述灵芝粉和清水同时放置于加热容器中静止并浸泡10个小时，然后加热至水沸，并保持水沸到水分减少至一半得原料液；
(5)过滤：把上述原料液经过过滤而得到灵芝提取液；
所述的灵芝红茶菌饮品制备方法如下：
(1)原料组成及配比：灵芝提取液100份、红糖10份、红茶菌种2份；
(2)发酵：将上述灵芝提取液、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：将灵芝提取液发酵至溶液的PH为3.5～4.5而得成品灵芝红茶菌饮品。
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| CN105360376A (zh) * | 2015-12-03 | 2016-03-02 | 滁州市施集赵洼茶厂 | 一种果味红茶及其制备方法 |
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| CN105532960A (zh) * | 2015-12-03 | 2016-05-04 | 滁州市施集赵洼茶厂 | 一种养颜红茶及其制备方法 |
| CN106134765A (zh) * | 2016-06-28 | 2016-11-23 | 黄秀英 | 一种灵芝甜茶虫草菌丝体 |
| CN106107365A (zh) * | 2016-06-29 | 2016-11-16 | 黄秀英 | 以香菇提取液为载体制备桑黄生物饮品 |
| CN106889402A (zh) * | 2016-12-29 | 2017-06-27 | 广州凯耀资产管理有限公司 | 一种灵芝红茶菌饮料及其制备方法 |
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