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Fresh fruit konjak functional food and preparation method thereof

A functional food and functional oligosaccharide technology, applied in food preparation, food forming, food science and other directions, can solve the problems of unfavorable eating and digestion, strong water absorption of konjac flour, high swelling rate, and achieve advanced production technology. Reasonable, improved dosage, reduced processing effect

Inactive Publication Date: 2008-05-14
刘五一 +4
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Konjac flour is the most widely used konjac raw material, but konjac flour has strong water absorption, high viscosity, and high expansion rate, which is not conducive to eating and digestion, and also has a special fishy smell, which makes it taste bad when eaten

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Example 1: A fresh fruit konjac functional food, the raw material formula is: 1 kg of konjac powder, 1 kg of isomalto-oligosaccharide, and 4 kg of edible part of fresh hawthorn.

[0027] A preparation method of a fresh fruit konjac functional food: (1) select fresh hawthorn, wash and dry, and then remove the core; (2) blend and granulate the edible part of fresh hawthorn, pulverize it, and oligomerize it with konjac micropowder and isomalt The sugar is mixed in proportion and stirred evenly, and granulated by a high-speed rotary granulator; (3) Low-temperature drying The mixed fruit material obtained in the previous step is microwave-dried and sterilized at a temperature of 60°C, and the moisture content of the dried product is controlled at 7% (4) Fill the product with inert gas.

[0028] When eating, it can be poured into a cup, washed with warm water and stirred into suspension for drinking, or it can be eaten dry after opening the bag, which is convenient and simple...

Embodiment 2

[0029] Embodiment 2: A fresh fruit konjac functional food, its raw material formula is as follows: konjac fine powder 1kg, galacto-oligosaccharide 0.5kg, fresh kiwifruit edible part 2kg. Its preparation method is:

[0030](1) Selected fresh kiwi fruit, washed and dried, and then peeled; (2) Blending and granulation First put the edible part of fresh kiwi fruit into a high-speed rotary granulator for preliminary crushing and pulping, and then add konjac essence according to the above ratio After the powder and galacto-oligosaccharide are mixed and stirred evenly, granulation is carried out; (3) Low-temperature drying Send the mixed slurry obtained in the previous step into a vacuum dryer for vacuum drying, and the water content of the dried product is controlled below 8%; (4) radiation sterilization; (5) vacuum packaging, which is the finished product.

[0031] Edible method is with embodiment 1.

Embodiment 3

[0032] Embodiment 3: A kind of fresh fruit konjac functional food, its raw material formula is as follows: konjac micropowder 1kg, sucrose oligosaccharide 3kg, fresh fig edible part 4kg.

[0033] Preparation and eating method are the same as in Example 1.

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Abstract

The utility model relates to a function food of the fresh fruit konjak, which can be used as the food extender for the crowd who are losing weight and controlling weight, and a preparation method thereof. The utility model uses the konjak flour and the fresh fruit as the mother stock, and adds a right amount of the function oligose and other prebiotics material; the main preparation steps comprise, choosing the edible parts of the fresh fruit; preparing and pelletizing the material; drying in a low temperature; sterilizing. The utility model appears in a granular form, and the fruit pulp tissue is visible; the utility model can be directly prepared and drunk with water in different temperature, can not only guarantee the effective dose of the konjak flour but also improve the pasty and disagreeable taste which are not good for drink, and also has the natural flavor and the eating quality of the fruit, and still has the health protection effect of adjusting the intestinal flora in the human body and promoting the health of the frame; the utility model fits for the crowd who are overweight, the crowd who have abnormal blood lipid levels and the crowd who are suffering diabetes mellitus, and also fits for the aesthetic ladies of all ages and the persons who are controlling weight for the need of professions, and also is the best function food for the general population.

Description

(1) Technical field [0001] The invention relates to a functional food, in particular to a fresh fruit konjac functional food which can be used as a food supplement for people who lose weight and effectively control weight and a preparation method thereof. (2) Background technology [0002] The results of the fourth survey on nutrition and health status of residents in my country show that: ①The prevalence of diabetes among residents aged 18 and over in my country is 2.6%, and the rate of impaired fasting blood sugar is 1.9%; ②The prevalence of overweight and obesity has increased significantly Trend The adult overweight rate in my country is 22.8%, the obesity rate is 7.1%, and the estimated numbers are 200 million and 60 million respectively. Compared with the 1992 national nutrition survey data, the adult overweight rate increased by 39%, and the obesity rate increased by 97%; ③The prevalence of dyslipidemia was 18.6%, and it is estimated that the number of patients with dy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/30A23L1/308A23L1/214A23L1/09A23L1/212A23P1/02A23L19/00A23L19/10
Inventor 刘五一闻京伟王济昌陈蕴陈志超左仁杰
Owner 刘五一
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