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Method for processing lily and konjac juice

A processing method and technology of konjac juice, which is applied in the field of non-alcoholic beverages, can solve the problem of poisonous konjac whole plant and achieve the effect of improving the juice yield

Inactive Publication Date: 2017-01-04
张学滨
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the whole plant of konjac is poisonous, so konjac must be detoxified by grinding, steaming, rinsing and other processing processes before eating

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Get 78 grams of lily scales after peeling off and cleaning, soak in hot water for 5 minutes, add in 0.5% sodium sulfite solution, add konjac powder and mix, grind to make lily konjac pulp;

[0038] Raise the temperature to 47°C, adjust the pH to 6.2, add pectinase (0.2% of lily, the same below), keep warm for 30 minutes, continue to raise the temperature to 76°C, adjust the pH to 5.5, add amylase (0.05%), glucoamylase (0.05%), keep warm for 10 minutes, raise the temperature above 85°C and keep for 5 minutes, add iso-Vc sodium (0.1%), degas, fill and seal.

[0039] 190 ml of lily juice is made, the utilization rate of lily is 96.5%, and the lily juice can be kept fresh for more than 6 months.

Embodiment 2

[0041] Get 800 grams of lily scales after cleaning, soak in hot water for 10 minutes, join in 0.2% iso-Vc sodium solution, add konjac powder and mix, grind and make lily konjac pulp;

[0042] Heat up to 45°C, adjust pH to 6.2, add pectinase (0.25%), keep warm for 40 minutes, continue to heat up to 78°C, adjust pH to 5.8, add amylase (0.05%) or glucoamylase (0.05%), keep warm For 20 minutes, raise the temperature to above 85°C and keep for 5 minutes, filter, remove residue, add glucose oxidase (0.15%), sodium sulfite (0.05%), degas, fill, and seal.

[0043] A total of 1600 milliliters of lily can be obtained, the utilization rate of lily is 95.5%, and it can be kept fresh for more than 6 months.

Embodiment 3

[0045] Get the lily scales after selection and cleaning, soak them in hot water for 10 minutes, add them to 0.25% iso-Vc sodium solution, add konjac powder and mix, grind to make lily konjac pulp;

[0046]Raise the temperature to 46°C, adjust the pH to 6.0, add pectinase (0.25%), keep warm for 45 minutes, continue to heat up to 75%, adjust the pH to 5.5, add amylase (0.05%), glucoamylase (0.05%), keep warm For 20 minutes, raise the temperature to above 85%, keep it for 10 minutes, transition, remove slag, add glucose oxidase (0.1%), sodium sulfite (0.1%), degas, fill and seal.

[0047] 21 thousand liters of lily juice can be prepared, the utilization rate of lily is 98.5%, and the lily juice can be kept fresh for more than 12 months.

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PUM

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Abstract

The invention discloses a method for processing lily and konjac juice. The method includes the steps that high-quality lilies are selected, washed and pretreated at the high temperature, the treated lilies and konjac powder are put into an antioxidant solution for pulping, primary temperature increasing is carried out, the PH value is adjusted to be 6 to 6.2, then pectinase is added, the temperature is kept, secondary temperature increasing is carried out, the PH value is adjusted to be 5.5 to 5.8, then amylase is added, the temperature is kept, final temperature increasing is carried out, the temperature is kept for a certain time, filtering and slag removing are carried out, an antioxidant is added again, and degassing and filling are carried out. By means of the health-care lily and konjac juice, effective constituents of the lilies and konjac are greatly reserved, and are concentrated to be ideal health-care food composition ingredients, and environment-friendly raw materials are provided for preparing health-care food.

Description

technical field [0001] The invention relates to non-alcoholic beverages, in particular to a processing method of selenium-enriched health-care lily konjac juice. Background technique [0002] Lily is a perennial plant with mild cold nature and has the functions of nourishing and regulating the lungs, relieving cough, clearing away heat, refreshing and diuretic. Lily is rich in vitamins B1, B2, C, carotene and alkaloids. The colchicine in lily can inhibit the growth of cancer cells and has obvious anticancer effect. Lily is a kind of fresh fruit and vegetable, which is easy to brown and difficult to keep fresh. Therefore, eating and processing are only concentrated in the short season when lily is on the market. Foods such as lily powder processed by traditional techniques have completely lost their water-soluble nutrients: lily powder made by pressing, grinding, etc. has a low utilization rate, and it is ready to drink and cannot be stored, let alone fresh; After being mad...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/84A23L2/42
CPCA23L2/38A23L2/42A23L2/84
Inventor 张学滨
Owner 张学滨