CN101558891A

CN101558891A - Konjaku drink and preparation method thereof

Info

Publication number: CN101558891A
Application number: CNA2008100583033A
Authority: CN
Inventors: 刘品华; 刘家森
Original assignee: YUNNAN HONGYU FOODSTUFF CO Ltd
Current assignee: YUNNAN HONGYU FOODSTUFF CO Ltd
Priority date: 2008-04-19
Filing date: 2008-04-19
Publication date: 2009-10-21
Anticipated expiration: 2028-04-19
Also published as: CN101558891B

Abstract

The invention relates to a konjaku drink and a preparation method thereof. The konjaku is prepared from konjaku powder, milk powder, ginger extract, beta-carotene, acidity agent, sweetening agent, antiseptic agent, essence and water, wherein the acidity agent, the sweetening agent, the antiseptic agent and the essence are usually used for preparing drink. The drink contains 0.4-1 percent of konjaku powder, 0.05-0.08 percent of ginger extract, 0.02-0.03 percent of beta-carotene, 0.5-1 percent of honey and 0.04-0.05 percent of aspartame, or the drink contains 0.4-1 percent of konjaku powder, 1-5 percent of milk powder, 0.5-1 percent of honey, 0.12-0.15 percent of lactic acid and 0.04-0.05 percent of aspartame. The invention solves the problems of cold nature and low nutrient content of the konjaku drink so that the konjaku drink is suitable for more people of different tastes and body conditions, and has the function of increasing protein required by human bodies.

Description

Konjaku drink and compound method thereof

Technical field

The present invention relates to a kind of konjaku drink and compound method thereof.

Background technology

Existing is the drink of raw material with konjaku powder or konjaku micropowder, all be under konjaku flour is the prerequisite of raw material, to add honey, sucrose, xylitol or albumen sugar etc. to make sweetener, add the citric acid, vegetable juice, fruit juice, the various essence that meet food hygienic standard and make flavor enhancement, add a certain amount of relevant pigment and anticorrisive agent etc. and be mixed with the different sense of taste, the beverage of different color sensations.As application number is the Amorphophallus rivieri beverage technology of " 03128390.X ".Konjaku is the cold partially food of a kind of character, is again a kind of diet food, be that the drink character made of major ingredient is cold partially with it, and crowd that will the cold food of a part of diet of influence makes the drinks themselves characteristic can not get embodiment.Cause the part crowd to wish and to realize by the purpose that drink obtains certain nutrition.So the existing Amorphophallus rivieri beverage that with the weight losing function is main purpose is prepared only adapts to the part human needs, can not satisfy the requirement of more crowds to beverage quality.

Summary of the invention

It is cold in nature and lack the konjaku drink and the compound method thereof of nutrient protein characteristic that purpose of the present invention just provides a kind of konjaku that can improve.The technical problem that solves is to be the food of a kind of defaecation, fat-reducing, reducing blood lipid, adjusting functions of intestines and stomach at konjaku, but it has cold in nature and low thermal characteristics again simultaneously.By adding that milk powder, ginger extract solves with the konjaku powder is that drink that base-material is made can reduce or remove that it is cold in nature, and the while provides the beverage of proteinaceous nutrient composition again.

The concrete scheme that realizes above-mentioned purpose is:

A kind of konjaku drink, comprise acid, sweetener, anticorrisive agent, the essence that konjaku flour, milk powder, Ginger P.E, beta carotene and synthetic beverage are commonly used and make the constituent total amount constitute the pure water of 100% required weight, by weight percentage, prescription one is to contain konjaku powder 0.4～1%, Ginger P.E 0.05～0.08%, beta carotene 0.02～0.03%, honey 0.5～1%, Aspartame 0.04～0.05% in the drink.

By weight percentage, prescription two is to contain konjaku powder 0.4～1%, milk powder 1～5%, honey 0.5～1%, lactic acid 0.12～0.15%, Aspartame 0.04～0.05% in the drink.

In the described prescription one, make by the manufacture craft of beverage commonly used, by the percentage by weight that prescription provides, Ginger P.E accounts for 0.05～0.08% in the component.

In the described prescription two, make by the manufacture craft of beverage commonly used, by the percentage by weight that prescription provides, milk powder accounts for 1～5% in the component.

The above-mentioned pH value that contains konjaku powder, milk beverage is 2.6～4.6, and the pH value that contains konjaku powder, ginger extract drink is 2.6～4.6.

According to the above-mentioned konjaku drink of producing two kinds of forms that contain ginger extract or milk powder respectively that provides, select for use the material of any number in every group of constituent percetage by weight scope that provides to fill a prescription, the pure water that adds respective amount acid, sweetener, anticorrisive agent, essence again and make the constituent total amount constitute 100% required weight all can make konjaku drink of the present invention.

A kind of compound method of konjaku drink with konjaku powder, Ginger P.E and milk powder, adds drinking production acid commonly used, sweetener, anticorrisive agent, essence, adds pure water and makes, and wherein Ginger P.E employing ethanol is the solvent lixiviate.Ginger is pulverized, and adds and is no less than 2 times of amounts of ginger volume, and the ethanol of concentration 70～95% soaked 12～24 hours under ℃ condition of normal temperature～75, removed slag after filtration; Filter residue is done the secondary lixiviate in the same manner, filter and remove residue, twice filtrate before and after merging concentrates and drying obtains extract, again with aforesaid prescription in each composition percetage by weight amount of getting, press the drink processing technique making.

A kind of compound method of konjaku drink, wherein Ginger P.E employing water is the solvent lixiviate, ginger is pulverized, and adds to be no less than 2 times of amounts of ginger volume pure water, soaks 4～8 hours filter and remove residue under 70～90 ℃ of temperature conditions; Filter residue is done the secondary lixiviate in the same manner, refilter and remove slag, twice filtrate before and after merging concentrates and drying obtains extract, again by each the composition percetage by weight amount of getting in the aforesaid prescription, presses drink processing technique and makes.

Based on above-mentioned prescription, select different flavoring essences and pigment and flavor enhancement for use, be mixed with the konjaku drink that is fit to the different taste requirement.

Drink technology provided by the invention has solved the cold in nature and low problem of nutritional labeling that konjaku drink exists.Because of konjaku powder and Ginger P.E add that other corresponding composition is made or konjaku powder and milk powder add other composition and makes, the people who makes konjaku drink adapt to more tastes and physical condition drinks, and the function that increases the needed by human body nutrient protein is arranged.

The specific embodiment

Example 1 according to the scheme that provides, is selected konjaku powder 0.4～1% for use, lactic acid 0.12～0.15%, honey 0.5～1%, milk powder 1～5%, Aspartame 0.04～0.05%, milk flavour 0.02～0.04%, Sodium Benzoate 0.02～0.03%, potassium sorbate 0.02～0.03%, pure water surplus.

Example 2, according to the scheme that provides, select konjaku powder 0.4～1% for use, honey 0.5～1%, Ginger P.E 0.05～0.08%, malic acid 0.02～0.04%, citric acid 0.03～0.07%, Aspartame 0.04～0.05%, beta carotene 0.02～0.03, orange flavor essence 0.03～0.04%, Sodium Benzoate 0.02～0.03%, potassium sorbate 0.02～0.03%, pure water 93.77%.

Example 3, according to the scheme that provides, select konjaku powder 1% for use, lactic acid 0.12%, honey 1%, milk powder 4%, Aspartame 0.04%, milk flavour 0.03%, Sodium Benzoate 0.02%, potassium sorbate 0.02%, pure water surplus.

Example 4, according to the scheme that provides, select konjaku powder 1% for use, honey 1%, Ginger P.E 0.08%, malic acid 0.02%, citric acid 0.05%, Aspartame 0.04%, beta carotene 0.03%, orange flavor essence 0.03%, Sodium Benzoate 0.03%, potassium sorbate 0.02%, pure water 97.7%.

By above-mentioned two prescriptions that provide, if produce the konjaku drink drunk by people that adapts to stomach cold, then adopt the scheme of prescription two, choose corresponding materials and add pure water, make by beverage production process, promptly konjaku powder is added in the pure water of getting ready, heating is dissolved, add in its prescription other raw material again and allocate, after filtration, homogeneous, hot filling obtain finished product.If produce the konjaku drink that contains nutrient protein, then adopt the scheme of prescription one, choose corresponding raw material and add pure water, make by beverage production process; Its technical process is identical with precedent.

The extract of example 5, ginger adopt ethanol or water be the solvent lixiviate all can, ginger cleaned is broken into the ginger grain, insert in the lixiviate jar, add the ethanol of 2 times of ginger volumes, flood fully to ginger, concentration of alcohol is not less than 70%, normal temperature was placed 24 hours down.Filtering ginger grain is put and is repeated above-mentioned technical process, secondary lixiviate in the lixiviate jar again.Twice filtrate merges together, and concentrated filtrate reclaims ethanol, and it is standby that dry concentrate promptly obtains the powdery Ginger P.E.

Example 6, if adopting water is the solvent lixiviate, same, clean ginger is broken into the ginger grain, put into the lixiviate jar, calorify 70～90 ℃, kept 7 hours, filter, collect filtrate, the ginger grain of filtration reenters and is heated to 70～90 ℃ in the lixiviate jar, the secondary lixiviate, filter after 7 hours, waste is collected filtrate, and twice filtrate is merged concentrate drying, and to get the powdery Ginger P.E standby.

Also can use the commercially available Ginger P.E that meets food hygienic standard as the materials of making konjaku drink.

Claims

1, a kind of konjaku drink, with konjaku powder, milk powder, Ginger P.E, beta carotene and synthetic beverage acid, sweetener, anticorrisive agent, essence commonly used, add pure water and make, it is characterized in that containing in the drink konjaku powder 0.4～1%, milk powder 1～5%, honey 0.5～1%, lactic acid 0.12～0.15%, Aspartame 0.04～0.05%.

2, a kind of konjaku drink according to claim 1 is characterized in that containing in the drink konjaku powder 0.4～1%, Ginger P.E 0.05～0.08%, beta carotene 0.02～0,03%, honey 0.5～1%, Aspartame 0.04～0.05%.

3, a kind of konjaku drink according to claim 2 is made by the manufacture craft of beverage commonly used, it is characterized in that the percentage by weight that provides by prescription, and the Ginger P.E powder accounts for 0.05～0.08% in the component.

4, a kind of konjaku drink according to claim 1 is made by the manufacture craft of beverage commonly used, it is characterized in that the percentage by weight that provides by prescription, and milk powder accounts for 1～5% in the component.

5, a kind of compound method of konjaku drink is characterized in that Ginger P.E, and adopting ethanol is the solvent lixiviate, ginger is pulverized, and adds to be no less than 2 times of amounts of ginger volume, the ethanol of concentration 70～95%, under ℃ condition of normal temperature～75, soaked 12～24 hours, remove slag after filtration; Filter residue is done the secondary lixiviate in the same manner, filter and remove residue, twice filtrate before and after merging concentrates and drying obtains extract, again by each the composition weight percent amount of getting in the described prescription of claim 2, presses drink processing technique and makes.

6, the compound method of a kind of konjaku drink according to claim 5 is characterized in that Ginger P.E, and adopting water is the solvent lixiviate, ginger is pulverized, add and be no less than 2 times of amounts of ginger volume pure water, under 70～90 ℃ of temperature conditions, soaked 4～8 hours filter and remove residue; Filter residue is done the secondary lixiviate in the same manner, refilter and remove slag, twice filtrate before and after merging concentrates and drying obtains extract, again by each the composition weight percent amount of getting in the described prescription of claim 2, presses drink processing technique and makes.

7, a kind of konjaku drink according to claim 1 contains the pH value of konjaku powder, milk beverage 2.6～4.6 in it is characterized in that filling a prescription.

8, according to claim 2 described a kind of konjaku drinks, the pH value that contains konjaku powder, ginger extract drink in it is characterized in that filling a prescription is 2.6～4.6.

9, are described a kind of konjaku drinks according to claim 1 or 2, it is characterized in that containing the konjaku drink of ginger extract or milk powder according to the above-mentioned production respectively that provides, select for use the material of any number in every group of constituent percetage by weight scope that provides to fill a prescription, add respective amount acid, sweetener, anticorrisive agent, essence again and make the constituent total amount constitute 100% required pure water and all can make konjaku drink of the present invention.