CN109527288A - A kind of konjaku, yam health care composite beverage and preparation method thereof - Google Patents
A kind of konjaku, yam health care composite beverage and preparation method thereof Download PDFInfo
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- CN109527288A CN109527288A CN201811402943.1A CN201811402943A CN109527288A CN 109527288 A CN109527288 A CN 109527288A CN 201811402943 A CN201811402943 A CN 201811402943A CN 109527288 A CN109527288 A CN 109527288A
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- konjaku
- health care
- composite beverage
- beverage
- rhizoma dioscoreae
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 72
- 235000013361 beverage Nutrition 0.000 title claims abstract description 44
- 239000002131 composite material Substances 0.000 title claims abstract description 35
- 230000036541 health Effects 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Natural products OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 47
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract description 28
- 235000013312 flour Nutrition 0.000 claims abstract description 23
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000015206 pear juice Nutrition 0.000 claims abstract description 15
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 15
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 15
- 239000000661 sodium alginate Substances 0.000 claims abstract description 15
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 15
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 15
- 239000000230 xanthan gum Substances 0.000 claims abstract description 15
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 15
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 15
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 15
- 229930003427 Vitamin E Natural products 0.000 claims abstract description 14
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000019165 vitamin E Nutrition 0.000 claims abstract description 14
- 239000011709 vitamin E Substances 0.000 claims abstract description 14
- 229940046009 vitamin E Drugs 0.000 claims abstract description 14
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 12
- 230000007812 deficiency Effects 0.000 claims abstract description 9
- 235000016709 nutrition Nutrition 0.000 claims abstract description 8
- 235000004879 dioscorea Nutrition 0.000 claims description 22
- 239000002994 raw material Substances 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 12
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 11
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 10
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 10
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 10
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 10
- 239000006228 supernatant Substances 0.000 claims description 10
- 238000009210 therapy by ultrasound Methods 0.000 claims description 10
- 238000002844 melting Methods 0.000 claims description 7
- 230000008018 melting Effects 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 239000004615 ingredient Substances 0.000 claims description 6
- 239000000252 konjac Substances 0.000 claims description 6
- 235000010485 konjac Nutrition 0.000 claims description 6
- 244000269722 Thea sinensis Species 0.000 claims description 5
- 229960004106 citric acid Drugs 0.000 claims description 5
- 235000015165 citric acid Nutrition 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 206010053615 Thermal burn Diseases 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 4
- 230000007661 gastrointestinal function Effects 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000002253 acid Substances 0.000 abstract description 2
- 230000002411 adverse Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 230000006870 function Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- PXRKCOCTEMYUEG-UHFFFAOYSA-N 5-aminoisoindole-1,3-dione Chemical compound NC1=CC=C2C(=O)NC(=O)C2=C1 PXRKCOCTEMYUEG-UHFFFAOYSA-N 0.000 abstract 1
- 241001312219 Amorphophallus konjac Species 0.000 abstract 1
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000012913 prioritisation Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000000843 powder Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- TWNIBLMWSKIRAT-RWOPYEJCSA-N (1r,2s,3s,4s,5r)-6,8-dioxabicyclo[3.2.1]octane-2,3,4-triol Chemical compound O1[C@@]2([H])OC[C@]1([H])[C@@H](O)[C@H](O)[C@@H]2O TWNIBLMWSKIRAT-RWOPYEJCSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000021270 cold food Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 235000015192 vegetable juice Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Preparation or treatment thereof containing fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of konjakus, yam health care composite beverage, each component and its mass fraction are as follows: konjaku flour, 2.0-6.0%；Succus Rhizoma Dioscoreae, 5-10%；Tea polyphenols, 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 deficiency surplus.The method of the present invention is simple, suitable for mass production, and obtained Amorphophallus rivieri beverage comfortable acid, aromatic flavour, modest viscosity is in stable condition, fine and smooth smooth, increases the further technological processing way and konjaku product in the market of konjaku, improves the income of farmer；With healthcare function is improved, enhance gastrointestinal function, toxin-expelling and face nourishing, resistance building；Reduce other adverse effects of the konjaku other than nutrition.
Description
Technical field
The present invention relates to a kind of health drinks, and in particular to a kind of konjaku, yam health care composite beverage and preparation method thereof.
Background technique
Konjaku is a kind of full of nutrition, crops rich in starch, proteins,vitamins,and minerals element, wherein Portugal
Grape mannosan has the characteristics that low in calories, low fat and high-cellulose, not only mouthfeel pleasant in taste up to 45% or more, but also has
Have protection cardiovascular and cerebrovascular, improve immunity, promote gastrointestinal function, treatment diabetes, anticancer suppression cancer and other effects.
It is existing using konjaku powder or konjaku micropowder as the drink of raw material, be konjaku flour be raw material under the premise of be added
Honey, sucrose, xylitol or protein sugar etc. make sweetener, be added the citric acid for meeting food hygienic standard, vegetable juice, fruit juice,
Various essence make flavoring agent, and a certain amount of related pigment and preservative etc. is added and is configured to the different sense of taste, the drink of different color sensations
Material.Konjaku is a kind of food that property is partially cold, and is a kind of diet food, partially cold using it as drink property made of major ingredient, will
The crowd that a part avoids eating cold food is influenced, so that beverage self-characteristic cannot embody.In addition, existing konjaku is being processed
Nutrient loss is serious in the process.
Summary of the invention
The present invention has been considered as provide a kind of suitable majority of health edible, the especially cold influence of reduction konjaku, health care
Type beverage specifically provides a kind of konjaku, yam health care composite beverage and preparation method thereof.
The present invention be to realize by following technical solution, a kind of konjaku, yam health care composite beverage, each component and its
Mass fraction are as follows: konjaku flour, 2.0-6.0%；Succus Rhizoma Dioscoreae, 5-10%；Tea polyphenols, 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
Insufficient surplus.
As a kind of konjaku of the present invention, a kind of prioritization scheme of yam health care composite beverage: each component and its matter
Measure score are as follows: konjaku flour, 3.16%；Succus Rhizoma Dioscoreae, 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 deficiency surplus.
As a kind of konjaku of the present invention, a kind of prioritization scheme of yam health care composite beverage: each component and its matter
Measure score are as follows: konjaku flour, 5.26%；Succus Rhizoma Dioscoreae, 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 deficiency surplus.
The preparation method of a kind of konjaku, yam health care composite beverage described in a kind of: specific preparation process is as follows:
The peeling of step 1) Chinese yam is cleaned, and is smashed to pieces, Chinese yam mud is made, and is added pure water according to volume ratio 1:2, is uniformly mixed,
10-30min is parked, by centrifuging and taking supernatant, Succus Rhizoma Dioscoreae is made；
Step 2 konjac slicing is put into 90 DEG C of warm water, is scalded 10-30s, is put into dryer, is dried to moisture content lower than 0.1%, is put
Enter in pulverizer, mesh number is made are as follows: the konjaku flour of 2000 mesh；
Step 3) is mixed Succus Rhizoma Dioscoreae, tea polyphenols, sodium alginate, citric acid, vitamin E, xanthan gum, fresh pear juice, heating
To 30-40 DEG C, temperature 30min is kept, is stirred during heat preservation, raw material mixed liquor is made；
For step 4) again by pure water heating temperature to 90-100 DEG C, adding raw materials mixed liquor is cooled to 50- after melting mixing
60 DEG C, konjaku flour is added, composite beverage stoste is made；
Composite beverage stoste is carried out ultrasonic treatment 2h by step 4), is accelerated internal nutritional ingredient and is oozed out, after ultrasonic treatment, then
Centrifugal treating is carried out, supernatant is taken, konjaku, yam health care composite beverage is obtained after filtering.
As a kind of a kind of prioritization scheme of the preparation method of Amorphophallus rivieri beverage of the present invention: the step 1) konjaku is cut
Piece is put into 90 DEG C of warm water, scalds 20s.
As a kind of a kind of prioritization scheme of the preparation method of Amorphophallus rivieri beverage of the present invention: the step 4) again will be pure
For water purification heating temperature to 97.5 DEG C, adding raw materials mixed liquor is cooled to 57.6 DEG C after melting mixing, and konjaku flour is added, and is made
Composite beverage stoste.
It is simple that the invention has the advantages that: the method for the present invention, suitable for mass production, obtained Amorphophallus rivieri beverage comfortable acid, fragrant
Taste is strong, modest viscosity, in stable condition, fine and smooth smooth, increases the further technological processing way and konjaku product in the market of konjaku, raising
The income of farmer；With healthcare function is improved, enhance gastrointestinal function, toxin-expelling and face nourishing, resistance building；Konjaku is reduced to remove
Other adverse effects other than nutrition.
Specific embodiment
Below with reference to embodiment, the present invention will be further described.
Embodiment 1
A kind of konjaku, yam health care composite beverage, each component and its mass fraction are as follows: konjaku flour, 2.0-6.0%；Succus Rhizoma Dioscoreae, 5-
10%；Tea polyphenols, 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 deficiency surplus.
The preparation method of a kind of konjaku, yam health care composite beverage described in a kind of, specific preparation process is as follows:
The peeling of step 1) Chinese yam is cleaned, and is smashed to pieces, Chinese yam mud is made, and is added pure water according to volume ratio 1:2, is uniformly mixed,
10-30min is parked, by centrifuging and taking supernatant, Succus Rhizoma Dioscoreae is made；
Step 2 konjac slicing is put into 90 DEG C of warm water, is scalded 10-30s, is put into dryer, is dried to moisture content lower than 0.1%, is put
Enter in pulverizer, mesh number is made are as follows: the konjaku flour of 2000 mesh；
Step 3) is mixed Succus Rhizoma Dioscoreae, tea polyphenols, sodium alginate, citric acid, vitamin E, xanthan gum, fresh pear juice, heating
To 30-40 DEG C, temperature 30min is kept, is stirred during heat preservation, raw material mixed liquor is made；
For step 4) again by pure water heating temperature to 90-100 DEG C, adding raw materials mixed liquor is cooled to 50- after melting mixing
60 DEG C, konjaku flour is added, composite beverage stoste is made；
Composite beverage stoste is carried out ultrasonic treatment 2h by step 4), is accelerated internal nutritional ingredient and is oozed out, after ultrasonic treatment, then
Centrifugal treating is carried out, supernatant is taken, konjaku, yam health care composite beverage is obtained after filtering.
Embodiment 2
A kind of konjaku, yam health care composite beverage, each component and its mass fraction are as follows: konjaku flour, 3.16%；Succus Rhizoma Dioscoreae,
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 deficiency surplus.
The preparation method of a kind of konjaku, yam health care composite beverage described in a kind of, specific preparation process is as follows:
The peeling of step 1) Chinese yam is cleaned, and is smashed to pieces, Chinese yam mud is made, and is added pure water according to volume ratio 1:2, is uniformly mixed,
10-30min is parked, by centrifuging and taking supernatant, Succus Rhizoma Dioscoreae is made；
Step 2 konjac slicing is put into 90 DEG C of warm water, is scalded 20s, is put into dryer, is dried to moisture content lower than 0.1%, is put into powder
In broken machine, mesh number is made are as follows: the konjaku flour of 2000 mesh；
Step 3) is mixed Succus Rhizoma Dioscoreae, tea polyphenols, sodium alginate, citric acid, vitamin E, xanthan gum, fresh pear juice, heating
To 30-40 DEG C, temperature 30min is kept, is stirred during heat preservation, raw material mixed liquor is made；
For step 4) again by pure water heating temperature to 90-100 DEG C, adding raw materials mixed liquor is cooled to 50- after melting mixing
60 DEG C, konjaku flour is added, composite beverage stoste is made；
Composite beverage stoste is carried out ultrasonic treatment 2h by step 4), is accelerated internal nutritional ingredient and is oozed out, after ultrasonic treatment, then
Centrifugal treating is carried out, supernatant is taken, konjaku, yam health care composite beverage is obtained after filtering.
Embodiment 3
A kind of konjaku, yam health care composite beverage, each component and its mass fraction are as follows: konjaku flour, 5.26%；Succus Rhizoma Dioscoreae,
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 deficiency surplus.
The preparation method of a kind of konjaku, yam health care composite beverage described in a kind of, specific preparation process is as follows:
The peeling of step 1) Chinese yam is cleaned, and is smashed to pieces, Chinese yam mud is made, and is added pure water according to volume ratio 1:2, is uniformly mixed,
10-30min is parked, by centrifuging and taking supernatant, Succus Rhizoma Dioscoreae is made；
Step 2 konjac slicing is put into 90 DEG C of warm water, is scalded 10-30s, is put into dryer, is dried to moisture content lower than 0.1%, is put
Enter in pulverizer, mesh number is made are as follows: the konjaku flour of 2000 mesh；
Step 3) is mixed Succus Rhizoma Dioscoreae, tea polyphenols, sodium alginate, citric acid, vitamin E, xanthan gum, fresh pear juice, heating
To 30-40 DEG C, temperature 30min is kept, is stirred during heat preservation, raw material mixed liquor is made；
For step 4) again by pure water heating temperature to 97.5 DEG C, adding raw materials mixed liquor is cooled to 57.6 after melting mixing
DEG C, konjaku flour is added, composite beverage stoste is made；
Composite beverage stoste is carried out ultrasonic treatment 2h by step 4), is accelerated internal nutritional ingredient and is oozed out, after ultrasonic treatment, then
Centrifugal treating is carried out, supernatant is taken, konjaku, yam health care composite beverage is obtained after filtering.
Claims (6)
1. a kind of konjaku, yam health care composite beverage, it is characterised in that: each component and its mass fraction are as follows: konjaku flour, 2.0-
6.0%；Succus Rhizoma Dioscoreae, 5-10%；Tea polyphenols, 1.0-2.0%；Sodium alginate, 0.6-0.8%；Citric acid, 0.5-1.0%；Dimension life
Plain E, 0.04-0.05%；Xanthan gum, 2.0-4.0%；Fresh pear juice, 4.0-5.0%；Pure water deficiency surplus.
2. a kind of konjaku according to claim 1, yam health care composite beverage, it is characterised in that: each component and its quality
Score are as follows: konjaku flour, 3.16%；Succus Rhizoma Dioscoreae, 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 deficiency surplus.
3. a kind of konjaku according to claim 1, yam health care composite beverage, it is characterised in that: each component and its quality
Score are as follows: konjaku flour, 5.26%；Succus Rhizoma Dioscoreae, 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 deficiency surplus.
4. the preparation method of a kind of konjaku a kind of as described in claim 1, yam health care composite beverage, it is characterised in that: tool
Preparation step is as follows:
The peeling of step 1) Chinese yam is cleaned, and is smashed to pieces, Chinese yam mud is made, and is added pure water according to volume ratio 1:2, is uniformly mixed,
10-30min is parked, by centrifuging and taking supernatant, Succus Rhizoma Dioscoreae is made；
Step 2 konjac slicing is put into 90 DEG C of warm water, is scalded 10-30s, is put into dryer, is dried to moisture content lower than 0.1%, is put
Enter in pulverizer, mesh number is made are as follows: the konjaku flour of 2000 mesh；
Step 3) is mixed Succus Rhizoma Dioscoreae, tea polyphenols, sodium alginate, citric acid, vitamin E, xanthan gum, fresh pear juice, heating
To 30-40 DEG C, temperature 30min is kept, is stirred during heat preservation, raw material mixed liquor is made；
For step 4) again by pure water heating temperature to 90-100 DEG C, adding raw materials mixed liquor is cooled to 50- after melting mixing
60 DEG C, konjaku flour is added, composite beverage stoste is made；
Composite beverage stoste is carried out ultrasonic treatment 2h by step 4), is accelerated internal nutritional ingredient and is oozed out, after ultrasonic treatment, then
Centrifugal treating is carried out, supernatant is taken, konjaku, yam health care composite beverage is obtained after filtering.
5. a kind of preparation method of Amorphophallus rivieri beverage according to claim 4, it is characterised in that: the step 1) konjac slicing
It is put into 90 DEG C of warm water, scalds 20s.
6. a kind of preparation method of Amorphophallus rivieri beverage according to claim 4, it is characterised in that: the step 4) again will be pure
For water heating temperature to 97.5 DEG C, adding raw materials mixed liquor is cooled to 57.6 DEG C after melting mixing, and konjaku flour is added, and is made multiple
Close beverage stoste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811402943.1A CN109527288A (en) | 2018-11-23 | 2018-11-23 | A kind of konjaku, yam health care composite beverage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811402943.1A CN109527288A (en) | 2018-11-23 | 2018-11-23 | A kind of konjaku, yam health care composite beverage and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN109527288A true CN109527288A (en) | 2019-03-29 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811402943.1A Pending CN109527288A (en) | 2018-11-23 | 2018-11-23 | A kind of konjaku, yam health care composite beverage and preparation method thereof |
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| Country | Link |
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| CN (1) | CN109527288A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111149965A (en) * | 2020-02-20 | 2020-05-15 | 江苏天元中科生物技术有限公司 | Blood sugar-reducing and toxin-expelling dietary fiber burdock and konjak compound beverage and preparation method thereof |
| WO2022116066A1 (en) * | 2020-12-03 | 2022-06-09 | 江苏天元中科生物技术有限公司 | Compound dietary fiber beverage of arctium lappa and konjac capable of reducing blood sugar and expelling toxins and preparation method |
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| CN102283414A (en) * | 2011-06-22 | 2011-12-21 | 中国农业大学 | Konjak grain concentrated beverage and preparation method thereof |
| CN102366063A (en) * | 2011-10-12 | 2012-03-07 | 兴义市东泰天然果蔬开发有限公司 | Konjac flour and production process |
| CN108497231A (en) * | 2018-03-29 | 2018-09-07 | 重庆西大魔芋科技开发有限公司 | A kind of high fine Amorphophallus rivieri beverage and preparation method thereof |
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| CN1096182A (en) * | 1993-06-12 | 1994-12-14 | 裴其华 | Amorphophallus rivieri beverage |
| CN101965994A (en) * | 2010-08-02 | 2011-02-09 | 董忠蓉 | Low-heat drinks rich in konjak dietary fiber and having snowflake konjak fiber |
| CN102283414A (en) * | 2011-06-22 | 2011-12-21 | 中国农业大学 | Konjak grain concentrated beverage and preparation method thereof |
| CN102366063A (en) * | 2011-10-12 | 2012-03-07 | 兴义市东泰天然果蔬开发有限公司 | Konjac flour and production process |
| CN108497231A (en) * | 2018-03-29 | 2018-09-07 | 重庆西大魔芋科技开发有限公司 | A kind of high fine Amorphophallus rivieri beverage and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111149965A (en) * | 2020-02-20 | 2020-05-15 | 江苏天元中科生物技术有限公司 | Blood sugar-reducing and toxin-expelling dietary fiber burdock and konjak compound beverage and preparation method thereof |
| WO2022116066A1 (en) * | 2020-12-03 | 2022-06-09 | 江苏天元中科生物技术有限公司 | Compound dietary fiber beverage of arctium lappa and konjac capable of reducing blood sugar and expelling toxins and preparation method |
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