A kind of fermentation method of konjac 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 enrich the fragrance and nutrients, increase appetite , improve the effect of health function

Active Publication Date: 2018-09-21
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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  • A kind of fermentation method of konjac beverage
  • A kind of fermentation method of konjac 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 technical field of food processing, and discloses a fermentation method of konjac beverage, comprising: raw material crushing, raw material enzymatic hydrolysis, primary fermentation, secondary fermentation, third fermentation, nutrition strengthening, and packaging; the method is simple and suitable for batch fermentation production , the obtained konjac drink is suitable for sweet and sour, strong fragrance, moderate viscosity, stable state, delicate and smooth, increasing the deep processing of konjac, increasing the economic income of the growers by 13.5%; various fruits and vegetables enrich the color of the beverage, increase the fragrance and nutrition , promote absorption, strengthen the body, and reduce the occurrence of diseases; fruits and vegetables can decompose the tissue structure after enzymatic hydrolysis, increase the extraction rate, increase the fragrance and nutrition of drinks, improve health care functions, enhance gastrointestinal functions, detoxify and beautify, and enhance resistance; After adding konjac powder, ferment natto, change the traditional natto to soybeans, increase the nattokinase content of the beverage, reduce the toxicity of konjac powder, and enhance the function of the beverage to protect the cardiovascular and cerebrovascular.

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 Patents(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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