Konjak beverage and preparation method thereof

A production method and konjac technology, applied in the field of beverages, can solve the problems of damage to nutrients, hidden dangers to human health, chemical residues, etc., and achieve the effects of preventing chemical residues, preserving integrity, and uniform media

Inactive Publication Date: 2016-08-31
赵华 +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, chemical reagents, such as sulfide, are used to process konjac in the market to make konjac products more white, but this will easily lead to the destruction of nutrients and chemical residues in konjac products, which will cause hidden dangers to human health.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] This embodiment provides a kind of preparation method of sulfur-free dry konjac powder, comprising the following steps: put the cleaned konjac into a screw extruder and carry out rolling and dehydration until the water content is 40wt%, and the obtained konjac fine residue . The konjac fine residue obtained is transported to a sulfur-free drier with a constant temperature of 180° C., and the konjac fine residue is dried at 180° C. for 20 seconds to obtain dry konjac residue with a moisture content of 1 wt%, and then dry konjac residue is separated Purify, remove impurities in the dried konjac residue, and then use a grinder to pulverize to obtain a sulfur-free dry konjac fine powder with a particle size of 100 mesh.

[0044] The method for konjac gum comprises the following steps: grinding sulfur-free dry konjac fine powder with a particle size of 100 mesh to a particle size of 200 mesh by using a grinding device, and then removing impurities through cyclone separation ...

Embodiment 2

[0052] This embodiment provides a kind of preparation method of sulfur-free dry konjac flour, comprising the following steps: put the cleaned konjac into a screw extruder and carry out rolling and dehydration until the moisture content is 50wt%, and the obtained konjac fine residue . The konjac fine residue obtained is transported to a dryer at a constant temperature of 190°C, and the konjac fine residue is dried at 190°C for 26 seconds to obtain dry konjac residue with a moisture content of 1wt%, and then the dry konjac residue is separated and purified, Impurities in the dried konjac slag are removed, and then pulverized by a grinder to obtain sulfur-free dry konjac fine powder with a particle size of 110 mesh.

[0053] The method for konjac gum comprises the following steps: grinding sulfur-free dry konjac fine powder with a particle size of 110 mesh to a particle size of 200 mesh with a grinding device, and then undergoing centrifugal purification to obtain konjac gum.

...

Embodiment 3

[0062] The present embodiment provides a kind of preparation method of sulfur-free dry konjac flour, comprising the following steps: put the cleaned konjac into a screw extruder and carry out rolling and dehydration until the water content is 46wt%, and the obtained konjac fine residue . The konjac fine residue obtained is transported to a constant temperature in a sulfur-free drier at 220°C, and the konjac fine residue is dried at 220°C for 40 seconds to obtain dry konjac residue with a moisture content of 1.6wt%, and then dry the konjac residue Separating and purifying, removing impurities in the dried konjac residue, and then pulverizing with a grinder to obtain sulfur-free dry konjac fine powder with a particle size of 150 mesh.

[0063] The method for konjac gum comprises the following steps: grinding the sulfur-free dry konjac fine powder with a particle size of 150 mesh to a particle size of 200 mesh by grinding equipment, and centrifuging to obtain konjac gum.

[0064...

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PUM

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Abstract

The invention relates to a konjak beverage and a preparation method thereof, and belongs to the field of beverages. The konjak beverage comprises the following components of water, fruit juice, konjak raw material and auxiliary material, wherein the usage amount of fruit juice is equal to 0.01-1 percent of weight of water; the usage amount of konjak raw material is equal to 0.1-8% of weight of water; the usage amount of auxiliary material is equal to 0.3-10% of weight of water; the raw material of konjak is selected from one or multiple of sulfur-free dry konjak refined flour, konjak gel prepared by the sulfur-free dry konjak refined flour, and konjak gel particles; the auxiliary material comprises one or multiple of sweetening agent, flavoring agent, acidulant and antioxidant; the konjak beverage is prepared by mixing the konjak refined flour, the derived product of the konjak refined flour, the water, the fruit juice and the auxiliary material. The konjak beverage has the advantage that the konjak refined flour is prepared by the physical technology, so that the beneficial ingredients in thekonjak are not destroyed, and the medical value of the konjak beverage is improved.

Description

technical field [0001] The invention belongs to the field of beverages, and in particular relates to a konjac beverage and a preparation method thereof. Background technique [0002] Konjac is a perennial underground tuber herb of the Araceae family, which is both food and medicine. Chinese people have always had the habit of eating konjac. There are descriptions of konjac and the usage of konjac in classics such as "Kaibao Materia Medica", "Tujing Materia Medica", "Compendium of Materia Medica", "Yi Lin Zhuan Yao" and "Chinese Medicine Dictionary". Method introduction. Konjac is warm and pungent in nature, has many functions such as resolving phlegm and dispelling stagnation, promoting blood stasis and reducing swelling, detoxifying and relieving pain, etc. It is a rare natural health care product. [0003] Konjac is a soluble dietary fiber rich in glucomannan. Konjac has become an essential nutritious meal for primary and middle school students in developed countries su...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/60A23L2/56A23L2/68
CPCA23L2/02A23L2/56A23L2/60A23L2/68A23V2002/00A23V2200/32A23V2200/332A23V2200/328A23V2200/326A23V2200/308A23V2200/3262
Inventor 王乾友
Owner 赵华
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