Konjac beverage formula and technical process

A beverage and konjac technology, applied in the field of drinking products, can solve problems such as poor taste, achieve smooth taste and avoid the effect of reducing taste

Pending Publication Date: 2019-09-17
李蓉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides the konjac drink form

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0022] Example 1: Konjac beverage formula, including the following raw materials in parts by weight: 1% white sugar, 0.2% konjac gum, 0.1% stabilizer, and 0% grape juice 3. Malic acid 0.5%, citric acid 0.02%, xylitol 0.06%, ascorbic thrombus 0.1%, sucrose 0.0% Wuhe flavor is 0.03%.

[0023] Preferably, white granulated sugar can be replaced with soft white sugar. If soft white sugar is used instead, the raw material ratio should be adjusted to 2%, and the white granulated sugar needs to be added slowly when adding white sugar.

[0024] Preferably, the stabilizer can be any one of food additives, gelatin, extender, gelatinizer or xanthan gum, and it needs to be stirred until the stabilizer is completely dissolved in purified water during use.

[0025] Another technical problem to be solved by the present invention is to provide the technical process of konjac beverage, including the following steps:

[0026] 1) Filter and heat the purified water to between 80 and 90 degrees Celsius, a...

Example Embodiment

[0031] Example 2: Konjac beverage formula, including the following raw materials in parts by weight: 4% white sugar, 0.4% konjac gum, 0.2% stabilizer, and 0% grape juice 5. Malic acid 0.2%, citric acid 0.05%, xylitol 0.8%, ascorbic thrombus 3%, sucrose 0.1% and flavor 100% Zero point zero six.

[0032] Preferably, white granulated sugar can be replaced by soft white sugar. If soft white sugar is used instead, the raw material ratio should be adjusted to 3%, and the white granulated sugar needs to be added slowly.

[0033] Preferably, the stabilizer can be any one of food additives, gelatin, extender, gelatinizer or xanthan gum, and it needs to be stirred until the stabilizer is completely dissolved in purified water during use.

[0034] Another technical problem to be solved by the present invention is to provide the technical process of konjac beverage, including the following steps:

[0035] 1) Filter and heat the purified water to between 80 and 90 degrees Celsius, and store the p...

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Abstract

The invention relates to the technical field of drinking products, and discloses a konjac beverage formula. The konjac beverage is prepared from, by weight, 1-6% of white granulated sugar. According to the konjac beverage formula and a technical process, by fully blending the raw materials in proportion, the taste of the konjac beverage is more suitable for the Chinese people, by means of precise temperature control and sufficient stirring, all the materials are perfectly dissolved into purified water, precipitate cannot appear after standing, and the possibility that due to the precipitate, the taste is lowered is avoided; by adding a series of materials such as a stabilizer, the taste of the konjac beverage is smoother; the various raw materials are fully dissolved into the purified water; by means of precise blending of the sugar, konjac gum, stabilizer, grape juice, malic acid, citric acid, xylitol, ascorbic acid, sucrose and flavors, and the formula better conform to the taste Chinese people compared with a traditional konjac beverage.

Description

technical field [0001] The invention relates to the technical field of drinking products, in particular to the konjac beverage formula and technical process. Background technique [0002] Konjac, also known as konjac, originated in China more than 2,000 years ago. It is a perennial herb that can be used as medicine. It is also a functional food because it is rich in more than a dozen amino acids and trace elements needed by the human body. Its most notable effect is It is known for its fat-reducing, hypoglycemic, and weight-loss effects, so konjac has always been a natural health food and an ideal accompaniment to people for generations. However, konjac has been popular abroad for more than two thousand years, especially in Japan and Southeast Asia. Konjac is the king of weight loss in the konjac world, konjac: the tuber is nearly spherical, with a diameter of 0.7-10cm, the flesh is white, and the center of the top Slightly sunken, rhizomes are better. The petiole is 10-40...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/56A23L2/60A23L2/62
CPCA23L2/02A23L2/56A23L2/60A23L2/62
Inventor 李蓉汪永林
Owner 李蓉
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