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

A kind of kiwi fruit konjac solid beverage and preparation method thereof

A technology for solid beverages and kiwi fruit, which is applied in the directions of gas-containing food ingredients, natural extract-containing food ingredients, food extraction, etc. Effect

Active Publication Date: 2022-07-22
四川食为天农业有限公司
View PDF10 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the selenium-enriched konjac solid beverage prepared by the present invention has a good antiseptic effect and increases the shelf life of food, the process is complicated, and the antiseptic effect itself is also reflected by potassium sorbate

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

[0036] A preparation method of kiwifruit konjac solid beverage:

[0037] (1) Preparation of kiwifruit juice: fresh kiwifruit is peeled, washed, cut into pieces, the pulp and grains are separated, 5 times the amount of drinking water is added to the pulp, and beating in a beater to obtain kiwifruit juice;

[0038](2) Preparation of konjac gel solution: After mixing konjac flour and konjac flour at a mass ratio of 1:1.3, add 11 times the amount of the mixture to dissolve in 38.5°C warm water, and stir with a constant temperature magnetic stirrer for 6 minutes at a rotational speed of 135 r / min. Then stand at room temperature for 50min to obtain konjac gel;

[0039] (3) Preparation of kiwifruit seed powder: the kiwifruit seeds obtained after separation are washed, dried, and subjected to ultra-micro-breaking to the diameter of <2μm, to obtain kiwifruit seed powder for use;

[0040] (4) Preparation of kiwifruit seed extract: add 10 times the amount of drinking water to the dried ...

Embodiment 2

[0045] A preparation method of kiwifruit konjac solid beverage:

[0046] (1) Preparation of kiwifruit juice: fresh kiwifruit is peeled, washed, cut into pieces, the pulp and grains are separated, 4 times the amount of drinking water is added to the pulp, and the pulp is beaten in a beating machine to obtain kiwifruit juice;

[0047] (2) Preparation of konjac gel solution: After mixing konjac flour and konjac flour in a mass ratio of 1:1.2, add 10 times the amount of the mixture to dissolve in 37°C warm water, and stir with a constant temperature magnetic stirrer for 6 minutes at a rotational speed of 120 r / min. Then stand at room temperature for 45min to obtain konjac gel;

[0048] (3) Preparation of kiwifruit seed powder: the kiwifruit seeds obtained after separation are washed, dried, and subjected to ultra-micro-breaking to the diameter of <2μm, to obtain kiwifruit seed powder for use;

[0049] (4) Preparation of kiwifruit seed extract: add 8 times the amount of drinking w...

Embodiment 3

[0054] A preparation method of kiwifruit konjac solid beverage:

[0055] (1) Preparation of kiwifruit juice: fresh kiwifruit is peeled, washed, cut into pieces, the pulp and grains are separated, 6 times the amount of drinking water is added to the pulp, and the pulp is beaten in a beating machine to obtain kiwifruit juice;

[0056] (2) Preparation of konjac gel solution: After mixing konjac flour and konjac flour at a mass ratio of 1:1.4, add 12 times the amount of the mixture to dissolve in 40°C warm water, and stir with a constant temperature magnetic stirrer at 150 r / min for 6 min. Then stand at room temperature for 55min to obtain konjac gel;

[0057] (3) Preparation of kiwifruit seed powder: the kiwifruit seeds obtained after separation are washed, dried, and subjected to ultra-micro-breaking to the diameter of <2μm, to obtain kiwifruit seed powder for use;

[0058] (4) Preparation of kiwifruit seed extract: add 12 times the amount of drinking water to the dried kiwifru...

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 discloses a kiwifruit konjac solid beverage and a preparation method thereof. . The kiwifruit konjac solid beverage prepared by the invention does not have any additives, does not add additional sugar, and fully utilizes the pulp and fruit seeds of the kiwifruit. The kiwifruit seed extract is extracted at a low temperature by a multi-stage countercurrent column, which not only keeps its nutrients from being destroyed, but also combines with a special konjac gel liquid, and is pressurized and graded in a supercritical reaction device. During the brewing process, a large number of bubbles are generated, and the fragrance of kiwi fruit is emitted. It has good solubility, good anti-flocculation effect, and is soluble in both hot and cold. Wider, safer, and pure natural food.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of a kiwifruit konjac solid beverage and a kiwifruit konjac solid beverage prepared by the method. Background technique [0002] Solid beverages are made by removing water from liquid beverages. The purpose of removing water is: first, to prevent the deterioration or corruption of the dried beverage due to its own enzymes or microorganisms, so as to facilitate storage; second, to facilitate storage and transportation. For a long time, solid beverages have been favored by consumers because of their variety, unique flavor, and easy storage; especially those solid beverages rich in vitamins, minerals, amino acids and other nutrients, which can timely supplement the nutrients required by human metabolism, and become a A good partner that many people can't live without. [0003] However, the current solid beverages have high starch and sugar content, which makes th...

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 Patents(China)
IPC IPC(8): A23L2/39A23L2/42
CPCA23L2/39A23L2/42A23V2002/00A23V2250/21A23V2250/5066A23V2300/14A23V2250/11
Inventor 韩晓东陈文远韩璐陈果韩霖
Owner 四川食为天农业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com