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Konjac and Chinese yam health care compound beverage and preparation method thereof

A technology for beverages and konjac, which is applied in the directions of food ingredients containing natural extracts, ultrasonic treatment of food, functions of food ingredients, etc. Health function, strengthening resistance, simple effect

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

[0019] A konjac and yam health-care compound beverage, each component and its mass fraction are: konjac powder, 2.0-6.0%; yam juice, 5-10%; tea polyphenol, 1.0-2.0%; sodium alginate, 0.6-0.8 %; Citric acid, 0.5-1.0%; Vitamin E, 0.04-0.05%; Xanthan gum, 2.0-4.0%; Fresh pear juice, 4.0-5.0%; Pure water is insufficient.

[0020] A method for preparing the konjac and yam health-care composite beverage, the specific preparation steps are as follows:

[0021] Step 1) The yam is peeled, washed, mashed, and made into yam mud, added with pure water according to the volume ratio of 1:2, mixed well, parked for 10-30 minutes, and centrifuged to take the supernatant to prepare yam juice;

[0022] Step 2) Put the konjac slices in 90℃ warm water, scald for 10-30s, put them in a dryer, bake until the moisture content is lower than 0.1%, put them into the crusher, and prepare the konjac flour with a mesh size of 2000 mesh;

[0023] Step 3) Mix yam juice, tea polyphenols, sodium alginate, citric acid, ...

Embodiment 2

[0027] A konjac and yam health-care composite beverage, the components and their mass fractions are: konjac powder, 3.16%; yam juice, 7.63%; tea polyphenols, 1.68%; sodium alginate, 0.73%; citric acid, 0.83%; Vitamin E, 0.042%; Xanthan gum, 3.57%; Fresh pear juice, 4.27%; Pure water is insufficient.

[0028] A method for preparing the konjac and yam health-care composite beverage, the specific preparation steps are as follows:

[0029] Step 1) The yam is peeled, washed, mashed, and made into yam mud, added with pure water according to the volume ratio of 1:2, mixed well, parked for 10-30 minutes, and centrifuged to take the supernatant to prepare yam juice;

[0030] Step 2) Put the konjac slices in 90℃ warm water, scald for 20s, put it in a dryer, bake until the moisture content is less than 0.1%, and put it into the pulverizer to obtain 2000 mesh konjac flour;

[0031] Step 3) Mix yam juice, tea polyphenols, sodium alginate, citric acid, vitamin E, xanthan gum, and fresh pear juice, ...

Embodiment 3

[0035] A konjac and yam health-care compound beverage, each component and its mass fraction are: konjac powder, 5.26%; yam juice, 9.36%; tea polyphenols, 1.67%; sodium alginate, 0.67%; citric acid, 0.83%; Vitamin E, 0.05%; Xanthan gum, 3.61%; Fresh pear juice, 4.67%; Pure water is insufficient.

[0036] A method for preparing the konjac and yam health-care composite beverage, the specific preparation steps are as follows:

[0037] Step 1) The yam is peeled, washed, mashed, and made into yam mud, added with pure water according to the volume ratio of 1:2, mixed well, parked for 10-30 minutes, and centrifuged to take the supernatant to prepare yam juice;

[0038] Step 2) Put the konjac slices in 90℃ warm water, scald for 10-30s, put them in a dryer, bake until the moisture content is lower than 0.1%, put them into the crusher, and prepare the konjac flour with a mesh size of 2000 mesh;

[0039] Step 3) Mix yam juice, tea polyphenols, sodium alginate, citric acid, vitamin E, xanthan gum,...

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Abstract

The invention discloses a konjac and Chinese yam health care compound beverage, which comprises the following components by mass fraction: 2.0-6.0% of konjac flour; 5-10% of Chinese yam juice; 1.0-2.0% of tea polyphenol; 0.6-0.8% of sodium alginate; 0.5-1.0% of citric acid; 0.04-0.05% of vitamin E; 2.0-4.0% of xanthan gum; 4.0-5.0% of fresh pear juice; 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 delicateand smooth, increases the deep processing way 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 and yam health care compound drink and a preparation method thereof. Background technique [0002] Konjac is a nutritious crop rich in starch, protein, vitamins and mineral elements. Among them, glucomannan is more than 45%, and it has the characteristics of low calorie, low fat and high fiber. It not only has a pleasant taste, but also And it has the effects of protecting heart and brain blood vessels, improving immunity, promoting gastrointestinal function, treating diabetes, anti-cancer and anti-cancer. [0003] The existing beverages using konjac powder or konjac powder as raw materials are all made with honey, sucrose, xylitol or protein sugar as a sweetener, and citric acid that meets food hygiene standards is added on the premise of konjac flour as the raw material. , Vegetable juices, fruit juices, various flavors as flavoring agents, add a certain amount of related pigments and prese...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L33/00
CPCA23L2/02A23V2002/00A23L33/00A23V2200/30A23V2200/32A23V2200/318A23V2200/324A23V2250/032A23V2250/712A23V2250/21A23V2300/14A23V2300/48A23V2250/2132A23V2250/214A23V2250/5026A23V2250/5086
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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