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Konjac beverage and preparation method thereof

A technology of konjac and beverages, which is applied in the direction of food ingredients containing natural extracts, food ultrasonic treatment, and the function of food ingredients, etc., can solve problems such as the lack of reflection of the characteristics of the beverage itself, the loss of nutritional components, and cold properties, and achieve improvement. Health care function, enhance resistance, effect of simple method

Inactive Publication Date: 2019-03-29
JIANGSU TIANYUAN ZHONGKE BIOTECHNOLOGY CO LTD
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  • 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.
In addition, the existing konjac loses serious nutrients during processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A konjac beverage, the components and their mass fractions are: konjac powder, 1.2-1.6%; brown sugar, 1.0-2.0%; ginger powder, 0.6-0.8%; citric acid, 0.5-1.0%; vitamin E, 0.04- 0.05%; jujube powder, 2.0-4.0%; fresh pear juice, 4.0-5.0%; cellulose, 2.0-3.0%;

[0019] The preparation method of described a kind of konjac beverage, concrete preparation steps are as follows:

[0020] Step 1) Put the konjac slices into warm water at 90°C, scald them for 10-30s, put them in a dryer, dry them until the moisture content is lower than 0.1%, put them into a grinder, and make konjac powder with a mesh size of 2000 mesh;

[0021] Step 2) Put konjac powder, ginger powder, red date powder and cellulose into a blender, add vitamin E while stirring, and mix evenly to obtain a powder mixture;

[0022] Step 3) Heat the pure water to 90-100°C, add brown sugar, citric acid and fresh pear juice, after melting and mixing, cool to 50-60°C, add powder mixture to prepare a mixed solution;

[0...

Embodiment 2

[0025] A kind of konjac beverage, each component and its mass fraction are: konjac powder, 1.51%; Brown sugar, 1.25%; Ginger powder, 0.71%; Citric acid, 0.82%; Vitamin E, 0.043%; Pear juice, 4.32%; Cellulose, 2.31%; Purified water is insufficient for the balance.

[0026] A kind of preparation method of described a kind of konjac beverage, concrete preparation steps are as follows:

[0027] Step 1) Put the konjac slices into warm water at 90°C, scald them for 20 seconds, put them in a dryer, dry them until the moisture content is lower than 0.1%, put them into a grinder, and make konjac flour with a mesh size of 2000 mesh;

[0028] Step 2) Put konjac powder, ginger powder, red date powder and cellulose into a blender, add vitamin E while stirring, and mix evenly to obtain a powder mixture;

[0029] Step 3) Then heat the pure water to 100°C, add brown sugar, citric acid and fresh pear juice, after melting and mixing, cool to 50-60°C, add powder mixture to prepare a mixture;

...

Embodiment 3

[0032] A kind of konjac beverage, each component and its mass fraction are: konjac powder, 1.32%; Brown sugar, 1.72%; Ginger powder, 0.63%; Citric acid, 0.82%; Vitamin E, 0.044%; Pear juice, 4.58%; Cellulose, 2.69%; Purified water is insufficient for the balance.

[0033] A kind of preparation method of described a kind of konjac beverage, concrete preparation steps are as follows:

[0034] Step 1) Put the konjac slices into warm water at 90°C, scald them for 20 seconds, put them in a dryer, dry them until the moisture content is lower than 0.1%, put them into a grinder, and make konjac flour with a mesh size of 2000 mesh;

[0035] Step 2) Put konjac powder, ginger powder, red date powder and cellulose into a blender, add vitamin E while stirring, and mix evenly to obtain a powder mixture;

[0036] Step 3) Heat the pure water to 92.5°C, add brown sugar, citric acid and fresh pear juice, after melting and mixing, cool to 52°C, add powder mixture to obtain a mixture;

[0037] ...

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Abstract

The invention discloses a konjac beverage, which comprises the following components by mass fraction: 1.2-1.6% of konjac powder; 1.0-2.0% of brown sugar; 0.6-0.8% of ginger powder; 0.5-1.0% of citricacid; 0.04-0.05% of vitamin E; 2.0-4.0% of red date powder; 4.0-5.0% of fresh pear juice; 2.0-3.0% of cellulose; and the balance purified water. The method provided by the invention is simple and is suitable for batch production. The obtained konjac beverage has moderate sweet and sour taste, rich fragrance, moderate viscosity and stable state, is delicate and smooth, increases the deep processingway of konjac and the konjac products on the market, also increases the economic income of growers, has the efficacy of improving the health care function, enhancing the gastrointestinal function, removing toxin and maintaining beauty, and enhancing the resistance, and reduces other adverse effects of konjac except nutrition.

Description

technical field [0001] The invention relates to a health drink, in particular to a konjac drink and a preparation method thereof. Background technique [0002] Konjac is a nutrient-rich crop rich in starch, protein, vitamins and mineral elements. Among them, glucomannan accounts for more than 45%. It has the characteristics of low calorie, low fat and high cellulose. It not only has a pleasant taste, but also Moreover, it has the functions of protecting cardiovascular and cerebrovascular, improving immunity, promoting gastrointestinal function, treating diabetes, anti-cancer and suppressing cancer. [0003] Existing beverages that use konjac powder or konjac micropowder as raw materials all add honey, sucrose, xylitol or protein sugar as sweeteners under the premise of konjac flour as raw material, and add citric acid that meets food hygiene standards. , Vegetable juice, fruit juice, and various flavors as flavoring agents, adding a certain amount of related pigments and pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02A23L33/00
CPCA23L2/02A23V2002/00A23L33/00A23V2200/30A23V2200/32A23V2200/318A23V2250/032A23V2250/712A23V2250/5108A23V2250/21A23V2300/14A23V2300/48A23V2200/324
Inventor 李斌刘英伟赵光远彭登峰陈广浩张晓丽王兴剑
Owner JIANGSU TIANYUAN ZHONGKE BIOTECHNOLOGY CO LTD
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