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Preparation method of antiseptic and selenium-enriched konjac solid beverage

A technology of solid beverage and konjac, which is applied in the fields of food ingredients containing inorganic compounds, preservation of food ingredients as anti-microbial, food science, etc.

Inactive Publication Date: 2019-03-01
ANKANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the konjac solid beverage will rot and deteriorate during the storage process.

Method used

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  • Preparation method of antiseptic and selenium-enriched konjac solid beverage
  • Preparation method of antiseptic and selenium-enriched konjac solid beverage
  • Preparation method of antiseptic and selenium-enriched konjac solid beverage

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Experimental program
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Effect test

Embodiment

[0033] A method for preparing an antiseptic selenium-enriched konjac solid beverage, comprising the steps of:

[0034] S1. Prepare the raw materials, konjac powder 0.2g, strawberry fruit powder 1g, maltodextrin 0.7g, black currant powder essence 0.06g, anhydrous citric acid 0.015g, sucralose 0.045g, Nacl 0.01g, preservative choose sorbus Potassium acid 0.4g / L.

[0035] Among them, the selection and dosage of preservatives are screened using the following steps:

[0036] S11. Before screening, sterilize the instruments used in the experiment, prepare 90mm petri dishes, Erlenmeyer flasks, beakers, measuring cylinders, glass rods, medicine spoons, triangular glass rods, cotton, hemp rope, gauze and other glass instruments used in the experiment , and sterilized at 100°C for 30 minutes in a LX-C35L vertical automatic electric pressure steam sterilizer;

[0037] S12. Weigh 6g of agar, 1.5g of beef extract, 3g of peptone, 1.5g of Nacl, and 300ml of water, and then put it into the ...

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Abstract

The present invention discloses a preparation method of an antiseptic and selenium-enriched konjac solid beverage. The preparation method comprises the following steps: S1, the following raw materialsare prepared well: konjac fine flour, strawberry fruit powder, maltodextrin, blackcurrant powder essence, anhydrous citric acid, sucralose, NaCl and a preservative, and the preservative is potassiumsorbate; S2, the konjac fine flour and strawberry fruit powder are mixed according to a mass ratio of 1:5 and after mixing for 10-30 min, then even stirring is conducted; S3, based on the S2 step, addition amounts of the konjac fine flour and strawberry fruit powder are fixed to determine an optimal solubility of the maltodextrin; and S4, then the blackcurrant powder essence, anhydrous citric acid, sucralose and NaCl are added to regulate flavor of the beverage, and finally the antiseptic and selenium-enriched konjac solid beverage is prepared. The prepared selenium-enriched konjac solid beverage has a very good antiseptic effect and increases food shelf life.

Description

technical field [0001] The invention relates to the field of solid beverages, in particular to a method for preparing an antiseptic selenium-enriched konjac solid beverage. Background technique [0002] With the development of the people's economy and the improvement of the quality of life, we pay more and more attention to nutrition, such as functional drinks. Ankang's konjac is rich in selenium, so we add konjac into the solid drink to prepare a selenium-rich konjac solid drink. [0003] However, the konjac solid beverage has the problem of rot and deterioration during storage. Contents of the invention [0004] The object of the present invention is to overcome the deficiencies in the prior art, and provide a method for preparing an antiseptic selenium-enriched konjac solid beverage, so as to at least achieve the purpose of anticorrosion and prolong the shelf life of the konjac solid beverage. [0005] The purpose of the present invention is achieved by the following ...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/39A23L2/52A23L2/44
CPCA23L2/02A23L2/39A23L2/44A23L2/52A23V2002/00A23V2200/10A23V2250/054A23V2250/16A23V2250/5114A23V2250/032A23V2250/264
Inventor 寇莹
Owner ANKANG UNIV