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Fermentation method of konjak beverage

A fermentation method and beverage technology, applied to the functions of food ingredients, food ingredients containing oligosaccharides, food ingredients containing natural extracts, etc., can solve the problem of no konjac beverages, etc., to achieve rich flavor and nutritional components, and stable state , Increase the effect of fermentation acidity

Active Publication Date: 2017-06-30
阜南椰枫食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the deep-processing products of konjac mainly include konjac tofu, konjac noodles, konjac bread, konjac meat slices, konjac shreds and other foods, but there is no konjac drink on the market, especially the fermented konjac drink

Method used

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  • Fermentation method of konjak beverage
  • Fermentation method of konjak beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A fermentation method of konjac beverage, comprising the following steps:

[0026] (1) Raw material crushing: Tremella is fully rehydrated, carrots, amaranth, coconut meat, and white fungus are washed separately, mixed and crushed, the particle size is 2~4mm, the color of the drink is enriched, the fragrance and nutrition are increased, the body is strengthened, and the disease is reduced Occurrence, get crushed material;

[0027] (2) Raw material enzymatic hydrolysis: add pure water to the pulverized material, the amount of water added is 4 times that of the pulverized material, stir evenly, add mixed enzymes, and stir in a water bath at 40°C for 200 minutes to decompose the tissue structure and increase the extraction rate , increase the fragrance and nutrition of the drink, improve health care function, enhance gastrointestinal function, detoxify and nourish the skin, and enhance resistance, put it in a sandwich pot, heat and boil, and naturally cool down to 40~45°C ...

Embodiment 2

[0043] A fermentation method of konjac beverage, comprising the following steps:

[0044] (1) Raw material crushing: Tremella is fully rehydrated, carrots, amaranth, coconut meat, and white fungus are washed separately, mixed and crushed, the particle size is 2~4mm, the color of the drink is enriched, the fragrance and nutrition are increased, the body is strengthened, and the disease is reduced Occurrence, get crushed material;

[0045] (2) Raw material enzymatic hydrolysis: add purified water to the pulverized material, the amount of water added is 5 times that of the pulverized material, stir evenly, add mixed enzymes, and stir in a water bath at 41°C for 200 minutes to decompose the tissue structure and increase the extraction rate , increase the fragrance and nutrition of the drink, improve health care function, enhance gastrointestinal function, detoxify and nourish the skin, and enhance resistance, put it in a sandwich pot, heat and boil, and naturally cool down to 40~4...

Embodiment 3

[0061] A fermentation method of konjac beverage, comprising the following steps:

[0062] (1) Raw material crushing: Tremella is fully rehydrated, carrots, amaranth, coconut meat, and white fungus are washed separately, mixed and crushed, the particle size is 2~4mm, the color of the drink is enriched, the fragrance and nutrition are increased, the body is strengthened, and the disease is reduced Occurrence, get crushed material;

[0063] (2) Raw material enzymatic hydrolysis: add pure water to the pulverized material, the amount of water added is 6 times that of the pulverized material, stir evenly, add mixed enzymes, and stir in a water bath at 42°C for 220 minutes to decompose the tissue structure and increase the extraction rate , increase the fragrance and nutrition of the drink, improve health care function, enhance gastrointestinal function, detoxify and nourish the skin, and enhance resistance, put it in a sandwich pot, heat and boil, and naturally cool down to 40~45°C ...

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Abstract

The invention mainly relates to the field of food processing technology and discloses a fermentation method of a konjak beverage. The fermentation method comprises the following steps: raw material crushing, raw material enzymolysis, primary fermentation, secondary fermentation, third fermentation, and nutrition strengthening and packaging. The method is simple and is suitable for batch fermentation production. The konjak beverage is sour and sweet and proper, has aromatic flavor, has moderate viscosity, has stable state, and is fine and smooth. Deep processing ways of konjak are increased. Economic income of farmer households is raised by 13.5%. Multiple fruits and vegetables enrich the color of the beverage and increase fragrance and nutrients. Absorption is promoted, body is strengthened, and diseases are minimized. After enzymolysis of fruits and vegetables, microstructure can be decomposed. Thus, extraction rate is raised, fragrance and nutrition of the beverage are increased, health-care function is enhanced, the gastrointestinal function is increased, toxin is expelled and skin is beautified, and resistance is enhanced. After addition of konjak, natto fermentation is carried out. Therefore, the tradition that natto is only soybean is changed, content of nattokinase in the beverage is increased, toxicity of konjak is reduced, and the beverage's function of protecting heart and cerebral vessels is increased.

Description

technical field [0001] The invention mainly relates to the technical field of food processing, in particular to a fermentation method of konjac beverage. Background technique [0002] Konjac, also known as konjac, is very nutritious, rich in starch, protein, vitamins and mineral elements, and also contains konjac polysaccharides needed by humans, that is, more than 45% glucomannan. It has low calorie, low fat and high cellulose It is not only delicious and pleasant in taste, but also has the functions of weight loss and fitness, protection of cardiovascular and cerebrovascular, improvement of immunity, promotion of gastrointestinal function, treatment of diabetes, anti-cancer and tumor suppression, etc., so it has become popular all over the world in recent years and is known as "Magic Food", "Wonder Food", "Health Food", etc. [0003] At present, the deep-processing products of konjac mainly include foods such as konjac tofu, konjac noodles, konjac bread, konjac meat slice...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L2/84
CPCA23L2/382A23L2/52A23L2/84A23V2002/00A23V2200/30A23V2250/21A23V2250/28
Inventor 步献彪王朝向朱朝龙
Owner 阜南椰枫食品有限公司
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