Konjac fermented food and beverage and preparation method thereof

A konjac and beverage technology, applied in the field of food and beverage processing, can solve the problems that konjac has not been effectively developed, its health benefits have not been effectively tapped, and it is not suitable for people with obesity and diabetes.

Active Publication Date: 2013-01-02
西藏月王藏药科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although these beverages have certain health effects, the beverages are simply prepared by adding konjac. Konjac has not been effec

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] The present embodiment konjac fermented food drink is made according to the following steps:

[0066] 1) Preparation of konjac slurry: Grind fresh konjac into slurry, add 5 times the amount of water, or clean dry konjac and grind it into powder, add 15 times the amount of water, make konjac slurry after aging and sterilization, and cool to 30°C spare;

[0067] 2) Preparation of first-level seed liquid: transfer probiotic strains to liquid medium, incubate at a constant temperature of 37°C for 12 hours, and adjust the concentration of the bacterial liquid to 1×10 9 cfu / mL;

[0068] 3) Prepare the secondary seed solution: transfer the primary seed solution to the liquid medium, incubate at a constant temperature of 37°C for 12 hours, and adjust the concentration of the bacterial solution to 1×10 9 cfu / mL;

[0069] 4) Inoculation and fermentation: insert the secondary seed liquid into the konjac slurry at an inoculum amount of 4% by weight of the konjac slurry, cultivat...

Embodiment 2

[0078] The present embodiment konjac fermented food drink is made according to the following steps:

[0079] 1) Preparation of konjac slurry: grind fresh konjac into a slurry, add 8 times the amount of water, or clean the dried konjac and grind it into powder, add 10 times the amount of water, make konjac slurry after aging and sterilization, and cool to 40 °C spare;

[0080] 2) Preparation of first-level seed liquid: transfer probiotic strains to liquid medium, incubate at a constant temperature of 38°C for 8 hours, and adjust the concentration of the bacterial liquid to 1×10 9 cfu / mL;

[0081] 3) Prepare the secondary seed solution: transfer the primary seed solution to the liquid medium, incubate at a constant temperature of 38°C for 8 hours, and adjust the concentration of the bacterial solution to 1×10 9 cfu / mL;

[0082] 4) Inoculation and fermentation: insert the secondary seed liquid into the konjac slurry with an inoculation amount of 6% of the konjac slurry weight,...

Embodiment 3

[0091] The present embodiment konjac fermented food drink is made according to the following steps:

[0092] 1) Preparation of konjac slurry: grind fresh konjac into a slurry, add 7 times the amount of water, or clean the dried konjac and grind it into powder, add 12 times the amount of water, make konjac slurry after aging and sterilization, and cool to 35°C spare;

[0093] 2) Preparation of first-level seed liquid: transfer probiotic strains to liquid medium, incubate at a constant temperature of 37°C for 10 hours, and adjust the concentration of the bacterial liquid to 1×10 9 cfu / mL;

[0094] 3) Prepare the secondary seed solution: transfer the primary seed solution to the liquid medium, incubate at a constant temperature of 37°C for 10 hours, and adjust the concentration of the bacterial solution to 1×10 9 cfu / mL;

[0095] 4) Inoculation and fermentation: insert the secondary seed liquid into the konjac slurry at an inoculum amount of 5% by weight of the konjac slurry, ...

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PUM

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Abstract

The invention provides konjac fermented food and beverage and a preparation method thereof, and relates to the technical field of food and beverage processing. The preparation method comprises the following steps: preparing konjac fluid, preparing primary seed fluid, preparing secondary seed fluid, inoculating and fermenting, and preparing a finished product. The konjac fermented food and beverage have the advantages that konjac glucomannan (KGM) is high molecular polysaccharide, has an effect of promoting growth of bifidobacterium of human intestinal tracts, so that the structure of intestinal flora can be effectively improved. Lactic acid bacteria are normal flora of a human body, and the probiotics represented by the lactic acid bacteria is necessary to the human body, and are beneficial bacteria with critical physiological functions, so that animal growth can be promoted, normal flora of gastrointestinal tracts can be regulated, the micro-ecological balance can be maintained, the gastrointestinal tract functions can be improved, body immunity is improved. Carbon sourced substances are required when lactic acid bacteria ferment, starch is the carbon source for growth and metabolism of microorganisms, and 10 to 30 percent of the konjac is starch, so that the konjac can be effectively used as the carbon sourced substance in lactic acid bacteria fermentation. Therefore, the content of effective components of konjac is taken, and the process of lactic acid bacteria fermentation is introduced, so that the konjac fermented food and beverage can be a perfect combination of the two advantages technologically.

Description

technical field [0001] The invention relates to the technical field of food and beverage processing. Background technique [0002] There are many kinds of food and beverages available. Most of the beverages in the market are mainly carbonated beverages and fruit juice beverages. These beverages contain sucrose, and most foods also contain sucrose. People who are sick, obese and diabetic are disadvantaged. Thereby need to develop a kind of food and drink that is suitable for obese and diabetes patient. [0003] Konjac has good health care effects. Publication number CN1513380 discloses "a kind of konjac drink", and publication number CN1096182 also discloses a "konjac drink". They are all foods developed with konjac as the main ingredient. Although these beverages have certain health-care effects, the beverages are simply prepared by adding konjac. The konjac has not been effectively developed, and its health-care effects have not been effectively tapped, so it is not suit...

Claims

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Application Information

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IPC IPC(8): A23L1/214A23L1/29A23L2/38A23L19/10A23L33/00
Inventor 赵辉万强刘敏熊燕
Owner 西藏月王藏药科技有限公司
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