Beverage composition and production method thereof
A manufacturing method and composition technology, applied in the direction of food preparation, food science, application, etc., can solve the problems that cannot fully improve the flavor and taste of konjac, and do not involve solving the problem of collagen peptide flavor and in vivo absorbability, so as to reduce the unpleasantness Bad smell, beauty improvement, constipation improvement effect
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Embodiment 1-1
[0231] In advance, 0.6 g of a crude enzyme derived from aspergillus niger hemicellulase "AMANO90" (manufactured by Amano Enzyme Inc.) was dissolved in 1 L of a 10 mM citric acid buffer solution (pH 4.5). After the enzyme is dissolved, it is kept at a constant temperature in the temperature range of 40°C to 50°C. Then, 100 g of konjac flour was divided into three parts (40 g, 30 g, 30 g), and added to the aqueous solution of the above-mentioned enzyme under stirring every 8 minutes. After all were added, the mixture was stirred at constant temperature and left for 1 hour. One hour later, after confirming that the konjac flour (konjac mannan) was swollen and liquefied, the temperature was lowered to 38°C. Sodium citrate was then added to raise the pH to 5.5. Then, add lactic acid bacteria Lactobacillus acidophilus (Lactobacillus acidophilus), make its concentration 1×10 8 cells / ml, cultured at constant temperature for 8 hours. After the incubation, the enzyme reaction was st...
Embodiment 1-2
[0263] Same as Example 1-1, after adding all the prescribed konjac flour into the enzyme solution, stir at constant temperature and place for 1 hour. One hour later, after confirming that the konjac mannan was liquefied, the temperature was lowered to 38°C. Sodium citrate was then added to raise the pH to 5.5. Then, add lactic acid bacterium Lactobacillus gasseri (Lactobacillus gasseri) and lactic acid bacterium pentosaceous pediococcus (pediococcuspentosaceus), make each 1 * 10 8 / ml and 1×10 8 cells / ml, and cultured at 38°C for 6 hours. After the incubation, the enzyme reaction was stopped by heating at 85°C for 15 minutes. The final density of lactic acid bacteria is 5×10 8 ~5×10 10 pieces / ml. This composition is hereafter referred to as a fermented composition.
[0264] [Table 1-4]
[0265] (Element)
[0266] The components were mixed according to the compositions shown in the above Tables 1-4, and sterilized at 85° C. for 15 minutes to obtain the bevera...
Embodiment 2-1
[0270] Preliminarily keep the hydrochloric acid solution (0.5% hydrogen chloride) at a constant temperature in the temperature range of 85°C to 95°C. Powdered agar (Ina Agar Co., Ltd., S-7) was added to the hydrochloric acid solution while stirring to obtain a 3% solution. After all were added, the mixture was stirred at constant temperature and left for 1 hour. One hour later, after confirming that the aqueous agar solution was liquefied, the temperature was lowered to 50°C. Sodium citrate was then added to neutralize the pH to 7.0. Then, add lactic acid bacteria Lactobacillus acidophilus (Lactobacillus acidophilus), make concentration be 1×10 8 cells / ml, cultured at constant temperature for 8 hours. After the incubation, the enzyme reaction was stopped by heating at 85°C for 15 minutes. The final density of lactic acid bacteria is 5×10 8 ~5×10 10 pieces / ml. The composition thus obtained will be referred to as fermented composition 1 hereinafter.
[0271] Then, each c...
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