Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Konjac beverage and preparing method thereof

A konjac and beverage technology is applied in the directions of sugar-containing food ingredients, yeast-containing food ingredients, oligosaccharide-containing food ingredients, etc. The effect of lipid-lowering and whitening effect improvement

Inactive Publication Date: 2019-02-19
广西环江毛南中欧食品有限责任公司
View PDF2 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Konjac is a kind of food with cold nature, and it is also a kind of diet food. The drink made with it as the main ingredient is cold in nature, which will affect some people who do not eat cold food, so that the characteristics of the drink itself cannot be reflected.
The purpose of some people hoping to obtain certain nutrition through drinks cannot be realized
Therefore, the existing konjac beverage prepared for the main purpose of weight loss can only meet the needs of some people, and cannot meet the requirements of more people for beverage quality

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of konjac beverage, is made up of the raw material of following weight ratio: 38 parts of konjac extract, 16 parts of lotus leaf extract, 20 parts of wolfberry extract, 33 parts of soybean dietary fiber powder, 40 parts of pumpkin puree, lemon juice 8 parts, 6 parts of tea polyphenols, 10 parts of Aspergillus oryzae, 8 parts of Aspergillus niger, 7 parts of active dry yeast, 10 parts of acetic acid bacteria, 6 parts of flavoring agent, 10 parts of compound enzyme, 1.2 parts of preservative, 500 parts of water.

[0025] The preparation of described konjac extract comprises the following steps:

[0026] Add water to konjac flying powder according to the ratio of 1-2:3-4, carry out ultrasonic crushing, and then boil, after boiling, lower it to 55-65°C and keep it for 1-2h, then lower it to 30-35°C, add 4% ( w / w) 1.6L overnight Aspergillus niger culture solution and 2% (w / w) 0.8L Aspergillus oryzae overnight culture solution, incubated and stirred for 36 hours to obt...

Embodiment 2

[0035] A kind of konjac drink, is made up of the raw material of following weight ratio: 40 parts of konjac extract, 20 parts of yam extract, 20 parts of wolfberry extract, 20 parts of soybean dietary fiber powder, 25 parts of pumpkin puree, 10 parts of lemon juice, 10 parts of tea polyphenols, 10 parts of active dry yeast, 10 parts of acetic acid bacteria, 10 parts of flavoring agent, 10 parts of compound enzyme, 1.5 parts of preservative, 500 parts of water.

[0036] The preparation of described konjac extract comprises the following steps:

[0037] Add water to konjac flying powder according to the ratio of 1-2:3-4, carry out ultrasonic crushing, and then boil, after boiling, lower it to 55-65°C and keep it for 1-2h, then lower it to 30-35°C, add 4% ( w / w) 1.6L overnight Aspergillus niger culture solution and 2% (w / w) 0.8L Aspergillus oryzae overnight culture solution, incubated and stirred for 36 hours to obtain a konjac extract containing konjac glucomannan oligosaccharid...

Embodiment 3

[0043] A kind of konjac beverage, is made up of the raw material of following weight ratio: 20 parts of konjac extract, 10 parts of yam extract, 10 parts of wolfberry extract, 20 parts of soybean dietary fiber powder, 20 parts of pumpkin puree, 5 parts of lemon juice, 5 parts of tea polyphenols, 5 parts of active dry yeast, 1 part of acetic acid bacteria, 1 part of flavoring agent, 5 parts of compound enzyme, 0.5 part of preservative, 400 parts of water.

[0044] The preparation of described konjac extract comprises the following steps:

[0045] Add water to konjac flying powder according to the ratio of 1-2:3-4, carry out ultrasonic crushing, then boil, after boiling, lower it to 55-65°C and keep it for 1-2h, then lower it to 30-35°C, add 4% ( w / w) 1.6L overnight Aspergillus niger culture solution and 2% (w / w) 0.8L Aspergillus oryzae overnight culture solution, incubated and stirred for 36 hours to obtain a konjac extract containing konjac glucomannan oligosaccharide-Konjac hig...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention provides a konjac beverage. The konjac beverage is prepared from, by weight, 20-40 parts of konjac extracts, 10-20 parts of Chinese yam extracts, 10-20 parts of wolfberry extracts, 20-40parts of soybean dietary fiber powder, 20-40 parts of pumpkin puree, 5-10 parts of lemon juice, 5-10 parts of tea polyphenol, 5-10 parts of active dry yeast, 1-10 parts of acetic bacteria, 1-10 partsof a flavoring agent, 5-10 parts of a complex enzyme, 0.5-1.5 parts of a preservative and 400-500 parts of water. The preparing method includes the following steps of firstly, conducting mixing and fermenting to obtain an enzymolysis material; secondly, conducting mixing and heat preserving to prepare saccharification liquid; thirdly, introducing gas to the enzymolysis material and the saccharification liquid for fermentation, and conducting mixing to obtain the konjac beverage. Konjac oligosaccharides rich in high-F-value oligopeptides are prepared through lysate and ultrasonic sounds, the compensation of different nutrients is realized through the combination of the rich-nutrient pumpkin puree and the konjac portuguese oligosaccharides with special bioactivity, and the degreasing and beautifying effects are improved.

Description

technical field [0001] The invention relates to the field of beverages, in particular 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] However, in the prior art, the extraction effect of glucomannan in konjac is very poor, so the prepared konjac beverage does not fully exert the effect of glucomannan in konjac, a...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L2/84A23L33/105A23L33/125A23L33/21
CPCA23L2/02A23L2/84A23V2002/00A23L33/105A23L33/125A23L33/21A23V2200/10A23V2200/318A23V2200/3262A23V2250/21A23V2250/2132A23V2250/214A23V2250/262A23V2250/5116A23V2250/642A23V2250/76A23V2300/48A23V2250/6422A23V2250/28A23V2250/606A23V2250/61
Inventor 欧国筛
Owner 广西环江毛南中欧食品有限责任公司
Features
  • Generate Ideas
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com