CN107373265A - 浓缩活菌量子饮料及其制备方法 - Google Patents
浓缩活菌量子饮料及其制备方法 Download PDFInfo
- Publication number
- CN107373265A CN107373265A CN201710835173.9A CN201710835173A CN107373265A CN 107373265 A CN107373265 A CN 107373265A CN 201710835173 A CN201710835173 A CN 201710835173A CN 107373265 A CN107373265 A CN 107373265A
- Authority
- CN
- China
- Prior art keywords
- parts
- beverage
- quantum
- ginseng
- viable bacteria
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000894006 Bacteria Species 0.000 title claims abstract description 40
- 235000013361 beverage Nutrition 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 239000012141 concentrate Substances 0.000 title description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 38
- 241000208340 Araliaceae Species 0.000 claims abstract description 34
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 34
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 34
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 34
- 235000008434 ginseng Nutrition 0.000 claims abstract description 34
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 33
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 33
- 229930006000 Sucrose Natural products 0.000 claims abstract description 17
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 17
- 239000011780 sodium chloride Substances 0.000 claims abstract description 17
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 16
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 9
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 9
- 241000186000 Bifidobacterium Species 0.000 claims abstract description 8
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 8
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 8
- 244000199866 Lactobacillus casei Species 0.000 claims abstract description 8
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 8
- 235000013958 Lactobacillus casei Nutrition 0.000 claims abstract description 6
- 229940017800 lactobacillus casei Drugs 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims description 25
- 230000004151 fermentation Effects 0.000 claims description 25
- 241001247821 Ziziphus Species 0.000 claims description 21
- 239000002994 raw material Substances 0.000 claims description 13
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 239000000706 filtrate Substances 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 150000001875 compounds Chemical class 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 5
- 238000001514 detection method Methods 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 235000013343 vitamin Nutrition 0.000 claims description 4
- 239000011782 vitamin Substances 0.000 claims description 4
- 229940088594 vitamin Drugs 0.000 claims description 4
- 229930003231 vitamin Natural products 0.000 claims description 4
- 150000003722 vitamin derivatives Chemical class 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 2
- 235000002710 Ilex cornuta Nutrition 0.000 claims 1
- 241001310146 Ilex cornuta Species 0.000 claims 1
- 235000010326 Osmanthus heterophyllus Nutrition 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 230000036039 immunity Effects 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 2
- 244000126002 Ziziphus vulgaris Species 0.000 abstract 1
- 239000000047 product Substances 0.000 description 6
- 229940081969 saccharomyces cerevisiae Drugs 0.000 description 5
- 238000001914 filtration Methods 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 230000035622 drinking Effects 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 210000001035 gastrointestinal tract Anatomy 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 239000002158 endotoxin Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000028993 immune response Effects 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000003715 nutritional status Nutrition 0.000 description 2
- 239000006041 probiotic Substances 0.000 description 2
- 235000018291 probiotics Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000013589 supplement Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 1
- 241000305071 Enterobacterales Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 239000005557 antagonist Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000010534 mechanism of action Effects 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000002068 microbial inoculum Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000019520 non-alcoholic beverage Nutrition 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 210000004798 organs belonging to the digestive system Anatomy 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000025366 tissue development Effects 0.000 description 1
- 241001148471 unidentified anaerobic bacterium Species 0.000 description 1
Classifications
-
- 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
- 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
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
Landscapes
- 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)
- Botany (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
本发明浓缩活菌量子饮料及其制备方法属于饮料制备技术领域。其目的是为了提供一种提高人体免疫力、调节肠道菌群的浓缩活菌量子饮料及其制备方法。本发明浓缩活菌量子饮料按照质量份数包括:菌种4~6份、红糖1.5~2.5份、绵白糖3~5份、麸皮0.5份、NaCl 0.1份、枸杞0.3~0.5份、人参0.1份、复合维生素0.01份、红枣1~3份,水补足100份;所述枸杞和人参均为风干质量;所述菌种包括:酿酒酵母、嗜酸乳杆菌、双歧杆菌、干酪乳杆菌。本发明的浓缩活菌量子饮料能够提高免疫力,保障身体健康。
Description
技术领域
本发明属于饮料制备技术领域,特别是涉及一种非酒精饮料及其制备方法。
背景技术
肠道是人体最大的消化器官和排毒器官,而肠道菌群平衡与人体的营养状态、生理功能、毒素反应、免疫反应等生理参数均相关,如果菌群一旦不平衡,疾病就会乘虚而入。
现在有很多标明可以调节肠道的菌剂产品,但是经过调研后发现,绝大多数为经菌剂发酵之后的内容物,由于活菌存在导致口感会逐渐变化,因此,在产品灌装之前会进行灭菌处理,导致产品没有活菌,只有菌的分泌物存在,导致使用效果大幅下降。
市场上部分产品中虽然有菌的存在,但是由于密闭环境以及养分的逐渐消耗,活菌数大幅降低,难以发挥其效果。
发明内容
本发明要解决的技术问题是提供一种提高人体免疫力、调节肠道菌群的浓缩活菌量子饮料及其制备方法。
本发明涉及一种浓缩活菌量子饮料,所述饮料按照质量份数包括:菌种4~6份、红糖1.5~2.5份、绵白糖3~5份、麸皮0.5份、NaCl 0.1份、枸杞0.3~0.5份、人参0.1份、复合维生素0.01份、红枣1~3份,水补足100份;
所述枸杞和人参均为风干质量;
所述菌种包括:酿酒酵母(Sac-charomyces cerevisiae)、嗜酸乳杆菌(Lactobacillus acidophilus)、双歧杆菌(Bifidobacterium)、干酪乳杆菌(L.casei)。
优选地,所述饮料按照质量份数包括:菌种5份、红糖2份、绵白糖4份、麸皮0.5份、NaCl 0.1份、枸杞0.4份、人参0.1份、复合维生素0.01份、红枣2份、水补足100份;
所述枸杞和人参均为风干质量。
本发明还涉及一种浓缩活菌量子饮料的制备方法,所述方法包括以下步骤:
(1)按照质量份数称取原料:分别称取菌种4~6份、红糖1.5~2.5份、绵白糖3~5份、麸皮0.5份、NaCl 0.1份、枸杞0.3~0.5份、人参0.1份、复合维生素0.01份、红枣1~3份,水补足100份;所述枸杞和人参均为风干质量;
(2)原料预处理:将枸杞和人参破碎,红枣切开;
(3)取水煮沸后分别加入步骤(2)预处理后的枸杞、人参和红枣,文火煮1h后,过滤得到滤液;
(4)向发酵罐中加入步骤(1)称取的水质量的33%,然后加入红糖和绵白糖,并将麸皮置于无纺布袋中,挂在发酵罐内壁;
(5)关闭发酵罐人孔,待水温升至70℃时,停止搅拌;然后继续升温至85~90℃时,停止加热,密封高温灭菌30min;
(6)加水调节温度至60~70℃,然后加入步骤(3)制得的滤液,再分别加入NaCl、复合维生素;然后加入剩余水;
(7)调节发酵罐内温度至38℃,加入菌种并搅拌5~10min;
(8)密闭发酵10天后测发酵液糖度、pH值,之后每隔3天检测一次,待pH值≤3.5,将发酵液流经带有量子管的排料***,收集即得到浓缩活菌量子饮料;
所述菌种包括:酿酒酵母、嗜酸乳杆菌、双歧杆菌、干酪乳杆菌。
优选地,所述步骤(5)中高温灭菌为90~120℃。
优选地,所述步骤(6)中加水调节温度至65℃。
优选地,所述步骤(1)中称取的原料按照质量份数包括:菌种5份、红糖2份、绵白糖4份、麸皮0.5份、NaCl 0.1份、枸杞0.4份、人参0.1份、复合维生素0.01份、红枣2份、水补足100份;
所述枸杞和人参均为风干质量。
本发明所述的浓缩活菌量子饮料是以乳酸和酵母为主的复合益生菌,通过采用食品级原材料、添加中草药,并使用量子处理,以提高微生物活性,使人体更容易吸收。
本发明的饮料为浓缩活菌,在人体完全发挥益生菌应有的特效,可调节机体胃肠道正常菌群,保持微生态平衡,控制内毒素,抑制肠道内腐败菌生长繁殖和腐败产物的产生。其作用机制有以下四点:
1)生态平衡:少数优势种群对整个肠道菌群落起决定性作用,补充优势菌即可抵制劣势菌的生长。
2)生物拮抗:补充的优势菌参与机体的防御屏障,其代谢产物如乙酸、乳酸能阻止致病菌在肠道内的定植。
3)生物夺氧:利用对人体无毒、无害、无致病的耗氧性微生物,使肠道局部环境的氧分子浓度降低,造成厌氧菌生长的微环境,促进常驻厌氧菌(生理性细菌在肠道内占绝对优势)的生长,最终恢复正常的微生态平衡。
4)具有免疫、营养及杀菌作用。
本发明浓缩活菌量子饮料及其制备方法与现有技术不同之处在于:
1、本发明的浓缩活菌量子饮料能够调节机体胃肠道正常菌群,保持微生态平衡,提高食物消化率和生物价,降低血清胆固醇,控制内毒素,抑制肠道内腐败菌生长繁殖和腐败产物的产生,制造营养物质,刺激组织发育,从而对机体的营养状态、生理功能、免疫反应等产生良性作用。
2、本发明制得的浓缩活菌量子饮料能够提高免疫力,保障身体健康。
具体实施方式
通过以下实施例和验证试验对本发明的浓缩活菌量子饮料及其制备方法作进一步的说明。
实施例1
本实施例的浓缩活菌量子饮料按以下步骤进行制备:
(1)称取原料:菌种4kg、红糖1.5kg、绵白糖3kg、麸皮0.5kg、NaCl 0.1kg、枸杞0.3kg、人参0.1kg、复合维生素0.01kg、红枣1kg,水89.49kg;枸杞和人参均为风干质量;
(2)原料预处理:将枸杞和人参破碎,红枣切开;
(3)取水煮沸后分别加入步骤(2)预处理后的枸杞、人参和红枣,文火煮1h后,过滤得到滤液;
(4)向发酵罐中加入步骤(1)称取的水质量的33%,然后加入红糖和绵白糖,并将麸皮置于无纺布袋中,挂在发酵罐内壁;
(5)关闭发酵罐人孔,待水温升至70℃时,停止搅拌;然后继续升温至88℃时,停止加热,密封高温灭菌30min;高温灭菌为115℃;
(6)加水调节温度至65℃,然后加入步骤(3)制得的滤液,再分别加入NaCl、复合维生素;然后加入剩余水;
(7)调节发酵罐内温度至38℃,加入菌种并搅拌8min;
(8)密闭发酵10天后测发酵液糖度、pH值,之后每隔3天检测一次,待pH值≤3.5,将发酵液流经带有量子管的排料***,收集即得到浓缩活菌量子饮料。
实施例2
本实施例的浓缩活菌量子饮料按以下步骤进行制备:
(1)称取原料:菌种6kg、红糖2.5kg、绵白糖5kg、麸皮0.5kg、NaCl 0.1kg、枸杞0.5kg、人参0.1kg、复合维生素0.01kg、红枣3kg,水82.29kg;枸杞和人参均为风干质量;
(2)原料预处理:将枸杞和人参破碎,红枣切开;
(3)取水煮沸后分别加入步骤(2)预处理后的枸杞、人参和红枣,文火煮1h后,过滤得到滤液;
(4)向发酵罐中加入步骤(1)称取的水质量的33%,然后加入红糖和绵白糖,并将麸皮置于无纺布袋中,挂在发酵罐内壁;
(5)关闭发酵罐人孔,待水温升至70℃时,停止搅拌;然后继续升温至85℃时,停止加热,密封高温灭菌30min;高温灭菌为90℃;
(6)加水调节温度至60℃,然后加入步骤(3)制得的滤液,再分别加入NaCl、复合维生素;然后加入剩余水;
(7)调节发酵罐内温度至38℃,加入菌种并搅拌5min;
(8)密闭发酵10天后测发酵液糖度、pH值,之后每隔3天检测一次,待pH值≤3.5,将发酵液流经带有量子管的排料***,收集即得到浓缩活菌量子饮料。
实施例3
本实施例的浓缩活菌量子饮料按以下步骤进行制备:
(1)称取原料:菌种5kg、红糖2kg、绵白糖4kg、麸皮0.5kg、NaCl 0.1kg、枸杞0.4kg、人参0.1kg、复合维生素0.01kg、红枣2kg,水85.89kg;枸杞和人参均为风干质量;
(2)原料预处理:将枸杞和人参破碎,红枣切开;
(3)取水煮沸后分别加入步骤(2)预处理后的枸杞、人参和红枣,文火煮1h后,过滤得到滤液;
(4)向发酵罐中加入步骤(1)称取的水质量的33%,然后加入红糖和绵白糖,并将麸皮置于无纺布袋中,挂在发酵罐内壁;
(5)关闭发酵罐人孔,待水温升至70℃时,停止搅拌;然后继续升温至90℃时,停止加热,密封高温灭菌30min;高温灭菌为120℃;
(6)加水调节温度至70℃,然后加入步骤(3)制得的滤液,再分别加入NaCl、复合维生素;然后加入剩余水;
(7)调节发酵罐内温度至38℃,加入菌种并搅拌10min;
(8)密闭发酵10天后测发酵液糖度、pH值,之后每隔3天检测一次,待pH值≤3.5,将发酵液流经带有量子管的排料***,收集即得到浓缩活菌量子饮料。
上述实施例中菌种为酿酒酵母(Sac-charomyces cerevisiae)、嗜酸乳杆菌(Lactobacillus acidophilus)、双歧杆菌(Bifidobacterium)和干酪乳杆菌(L.casei);复合维生素购自养生堂有限公司。
验证试验
1、一位常年有肠胃病的患者,在每天早晚各饮用本制剂20-30mL,坚持饮用1周后肠胃病有明显改善,从几乎1-2天发作减少至4-5天,且每次肠胃不舒服时,饮用本制剂后,症状均会得到缓解;
2、一位患有严重高血压的患者,在保持常规药物的同时,每天坚持饮用本制剂30-50mL,逐渐减轻了对药物的依赖,1个月后药物用量降低至原常规一半左右。
3、一位患有便秘患者,每次饭后饮用本制剂20-30mL,1周后再无出现便秘情况。
虽然以上描述了本发明的具体实施方式,但是本领域的技术人员应当理解,这些仅是举例说明,本发明的保护范围是由所附权利要求书限定的。本领域的技术人员在不背离本发明的原理和实质的前提下,可以对这些实施方式作出多种变更或修改,但这些变更和修改均落入本发明的保护范围。
Claims (6)
1.一种浓缩活菌量子饮料,其特征在于:所述饮料按照质量份数包括:菌种4~6份、红糖1.5~2.5份、绵白糖3~5份、麸皮0.5份、NaCl 0.1份、枸杞0.3~0.5份、人参0.1份、复合维生素0.01份、红枣1~3份,水补足100份;
所述枸杞和人参均为风干质量;
所述菌种包括:酿酒酵母、嗜酸乳杆菌、双歧杆菌、干酪乳杆菌。
2.根据权利要求1所述的浓缩活菌量子饮料,其特征在于:所述饮料按照质量份数包括:菌种5份、红糖2份、绵白糖4份、麸皮0.5份、NaCl 0.1份、枸杞0.4份、人参0.1份、复合维生素0.01份、红枣2份、水补足100份;
所述枸杞和人参均为风干质量。
3.一种浓缩活菌量子饮料的制备方法,其特征在于:所述方法包括以下步骤:
(1)按照质量份数称取原料:分别称取菌种4~6份、红糖1.5~2.5份、绵白糖3~5份、麸皮0.5份、NaCl 0.1份、枸杞0.3~0.5份、人参0.1份、复合维生素0.01份、红枣1~3份,水补足100份;所述枸杞和人参均为风干质量;
(2)原料预处理:将枸杞和人参破碎,红枣切开;
(3)取水煮沸后分别加入步骤(2)预处理后的枸杞、人参和红枣,文火煮1h后,过滤得到滤液;
(4)向发酵罐中加入步骤(1)称取的水质量的33%,然后加入红糖和绵白糖,并将麸皮置于无纺布袋中,挂在发酵罐内壁;
(5)关闭发酵罐人孔,待水温升至70℃时,停止搅拌;然后继续升温至85~90℃时,停止加热,密封高温灭菌30min;
(6)加水调节温度至60~70℃,然后加入步骤(3)制得的滤液,再分别加入NaCl、复合维生素;然后加入剩余水;
(7)调节发酵罐内温度至38℃,加入菌种并搅拌5~10min;
(8)密闭发酵10天后测发酵液糖度、pH值,之后每隔3天检测一次,待pH值≤3.5,将发酵液流经带有量子管的排料***,收集即得到浓缩活菌量子饮料;
所述菌种包括:酿酒酵母、嗜酸乳杆菌、双歧杆菌、干酪乳杆菌。
4.根据权利要求3所述的浓缩活菌量子饮料的制备方法,其特征在于:所述步骤(5)中高温灭菌为90~120℃。
5.根据权利要求4所述的浓缩活菌量子饮料的制备方法,其特征在于:所述步骤(6)中加水调节温度至65℃。
6.根据权利要求5所述的浓缩活菌量子饮料的制备方法,其特征在于:所述步骤(1)中称取的原料按照质量份数包括:菌种5份、红糖2份、绵白糖4份、麸皮0.5份、NaCl 0.1份、枸杞0.4份、人参0.1份、复合维生素0.01份、红枣2份、水补足100份;
所述枸杞和人参均为风干质量。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710835173.9A CN107373265A (zh) | 2017-09-15 | 2017-09-15 | 浓缩活菌量子饮料及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710835173.9A CN107373265A (zh) | 2017-09-15 | 2017-09-15 | 浓缩活菌量子饮料及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107373265A true CN107373265A (zh) | 2017-11-24 |
Family
ID=60350818
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710835173.9A Pending CN107373265A (zh) | 2017-09-15 | 2017-09-15 | 浓缩活菌量子饮料及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107373265A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108402367A (zh) * | 2018-04-24 | 2018-08-17 | 吉林大学 | 一种发酵人参维他命汽水的制备方法 |
CN113317424A (zh) * | 2021-07-05 | 2021-08-31 | 山东省容和堂医药集团有限公司 | 一种量子水饮品 |
Citations (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1357269A (zh) * | 2001-12-21 | 2002-07-10 | 李道光 | 活性乳酸菌饮料及其制备方法 |
KR20100074382A (ko) * | 2008-12-24 | 2010-07-02 | 한국식품연구원 | 인삼발효음료 및 그의 제조방법 |
CN102273703A (zh) * | 2011-06-08 | 2011-12-14 | 淮安快鹿牛奶有限公司 | 益生植物本草发酵饮料及其制备方法 |
KR20120053174A (ko) * | 2010-11-17 | 2012-05-25 | (주)풀무원홀딩스 | 인삼 전초를 이용한 인삼 전초 발효물 및 이를 포함하는 발효 음료 |
CN102726796A (zh) * | 2011-04-07 | 2012-10-17 | 程珑 | 养生蜂蜜水 |
CN103431467A (zh) * | 2013-07-24 | 2013-12-11 | 哈尔滨金丰绿源生物科技有限公司 | 芦笋提取物双岐益生菌发酵活性饮料及其制备方法 |
CN103622026A (zh) * | 2013-12-18 | 2014-03-12 | 青岛根源生物技术集团有限公司 | 一种含有益生菌的营养口服液及其制备方法 |
CN103622125A (zh) * | 2013-12-19 | 2014-03-12 | 丁政然 | 一种人参水饮料及其制备方法 |
CN104528149A (zh) * | 2014-12-31 | 2015-04-22 | 福建美力生生物科技股份有限公司 | 一种即用型益生菌饮料产品 |
CN104921222A (zh) * | 2015-06-05 | 2015-09-23 | 江南大学 | 一种提高免疫力的菌菇酵素饮料的制备方法 |
CN106538917A (zh) * | 2016-11-01 | 2017-03-29 | 日照益康有机农业科技发展有限公司 | 一种红薯叶益生菌健康饮品及其制备方法 |
CN106562162A (zh) * | 2016-11-15 | 2017-04-19 | 山东博华高效生态农业科技有限公司 | 一种海棠果益生菌发酵饮品及其制备方法 |
CN107118908A (zh) * | 2017-06-28 | 2017-09-01 | 赵龙富 | 益生菌蜂蜜发酵酒及其制作方法 |
-
2017
- 2017-09-15 CN CN201710835173.9A patent/CN107373265A/zh active Pending
Patent Citations (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1357269A (zh) * | 2001-12-21 | 2002-07-10 | 李道光 | 活性乳酸菌饮料及其制备方法 |
KR20100074382A (ko) * | 2008-12-24 | 2010-07-02 | 한국식품연구원 | 인삼발효음료 및 그의 제조방법 |
KR20120053174A (ko) * | 2010-11-17 | 2012-05-25 | (주)풀무원홀딩스 | 인삼 전초를 이용한 인삼 전초 발효물 및 이를 포함하는 발효 음료 |
CN102726796A (zh) * | 2011-04-07 | 2012-10-17 | 程珑 | 养生蜂蜜水 |
CN102273703A (zh) * | 2011-06-08 | 2011-12-14 | 淮安快鹿牛奶有限公司 | 益生植物本草发酵饮料及其制备方法 |
CN103431467A (zh) * | 2013-07-24 | 2013-12-11 | 哈尔滨金丰绿源生物科技有限公司 | 芦笋提取物双岐益生菌发酵活性饮料及其制备方法 |
CN103622026A (zh) * | 2013-12-18 | 2014-03-12 | 青岛根源生物技术集团有限公司 | 一种含有益生菌的营养口服液及其制备方法 |
CN103622125A (zh) * | 2013-12-19 | 2014-03-12 | 丁政然 | 一种人参水饮料及其制备方法 |
CN104528149A (zh) * | 2014-12-31 | 2015-04-22 | 福建美力生生物科技股份有限公司 | 一种即用型益生菌饮料产品 |
CN104921222A (zh) * | 2015-06-05 | 2015-09-23 | 江南大学 | 一种提高免疫力的菌菇酵素饮料的制备方法 |
CN106538917A (zh) * | 2016-11-01 | 2017-03-29 | 日照益康有机农业科技发展有限公司 | 一种红薯叶益生菌健康饮品及其制备方法 |
CN106562162A (zh) * | 2016-11-15 | 2017-04-19 | 山东博华高效生态农业科技有限公司 | 一种海棠果益生菌发酵饮品及其制备方法 |
CN107118908A (zh) * | 2017-06-28 | 2017-09-01 | 赵龙富 | 益生菌蜂蜜发酵酒及其制作方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108402367A (zh) * | 2018-04-24 | 2018-08-17 | 吉林大学 | 一种发酵人参维他命汽水的制备方法 |
CN113317424A (zh) * | 2021-07-05 | 2021-08-31 | 山东省容和堂医药集团有限公司 | 一种量子水饮品 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN109123295A (zh) | 一种益生菌固体饮料及其制备方法 | |
CN108991327A (zh) | 一种益生菌固体饮料及其制备方法 | |
CN106578805A (zh) | 功能性果蔬酵素饮料 | |
CN101564133B (zh) | 一种豆酸奶及其制造方法 | |
CN103893214B (zh) | 一种全燕麦固态混菌发酵生产益生菌活菌粉剂及制备方法 | |
CN105054040A (zh) | 一种益生菌发酵人参的组合物及其制备方法和应用 | |
CN101558786A (zh) | 一种活性益生菌饮料的制备方法及其产品 | |
CN105533544A (zh) | 一种天然果蔬酵素产品 | |
CN104542977B (zh) | 一种含山药提取物和两歧双歧杆菌的保健饮品及制备方法 | |
CN103704719B (zh) | 一种具有高活菌数的益生菌微胶囊的制备方法 | |
CN106578064B (zh) | 一种阿胶乳酸菌饮品及其制备方法 | |
CN110903995B (zh) | 具有促消化功效的益生菌食用组合物及食品 | |
CN105614774A (zh) | 一种果蔬活性酵素液的制备方法 | |
CN105249100A (zh) | 发酵果蔬汁与甜酒酿复合功能饮料的生产方法 | |
CN107889886A (zh) | 一种制备含有双歧杆菌发酵乳的方法及该发酵乳 | |
CN103431467B (zh) | 芦笋提取物双岐益生菌发酵活性饮料及其制备方法 | |
CN107028063A (zh) | 一种怀山药益生菌饮料的制备方法 | |
CN106615101A (zh) | 一种搅拌型活性益生菌风味发酵乳的制备工艺 | |
CN106538917A (zh) | 一种红薯叶益生菌健康饮品及其制备方法 | |
CN106819106A (zh) | 具有免疫调节功能的灭活型发酵乳饮料及其制备方法 | |
CN110122567A (zh) | 具有抗氧化功能的复合发酵乳及其制备方法 | |
KR20040027180A (ko) | 비만 또는 당뇨병의 예방 및 치료 효과를 갖는 유산균발효 유제품 및 그 제조방법 | |
CN107751703A (zh) | 一种具有调节肠道菌群功能的固体饮料及其检测方法 | |
CN106954673A (zh) | 一种包含益生菌的乳制品及其制备方法 | |
CN107373265A (zh) | 浓缩活菌量子饮料及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171124 |