CN101558891B

CN101558891B - Konjaku drink and preparation method thereof

Info

Publication number: CN101558891B
Application number: CN200810058303A
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: 2012-09-05
Anticipated expiration: 2028-04-19
Also published as: CN101558891A

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, 1-5percent 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.Like 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 processed of major ingredient is cold partially with it, with the crowd of the cold food of a part of diet of influence, makes the drinks themselves characteristic can not get embodiment.Cause the part crowd to hope and to realize through 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

The object of the invention just provide a kind of can improve konjaku cold in nature with lack the konjaku drink and the compound method thereof of nutrient protein characteristic.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 to konjaku, but simultaneously it has cold in nature and low thermal characteristics again.Through adding that milk powder, ginger extract solves with the konjaku powder is that drink that base-material is processed 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 said prescription one, process 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 said prescription two, process 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 processes, 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, through the elimination slag; Filter residue is done the secondary lixiviate in the same manner, filter and remove residue, twice filtrating before and after merging concentrates with drying and 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, under 70～90 ℃ of temperature conditions, soaks 4～8 hours filter and remove residue; Filter residue is done the secondary lixiviate in the same manner, refilter and remove slag, twice filtrating before and after merging concentrates with drying and obtains extract, again by each the composition percetage by weight amount of getting in the aforesaid prescription, presses drink processing technique and makes.

Be the basis with 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 processed or konjaku powder and milk powder add other composition and processes, the people who makes konjaku drink adapt to more tastes and physical condition drinks, and the function of increase 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.

The 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%.

The 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.

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

Example 5, the extract of 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 held 24 hours.Filtering ginger grain is put and is repeated above-mentioned technical process, secondary lixiviate in the lixiviate jar again.Twice filtrating merges together, and concentrated filtrate reclaims ethanol, and it is subsequent use that dry concentrate promptly obtains the powdery Ginger P.E.

Example 6, if adopting water is the solvent lixiviate, same, be broken into the ginger grain to clean ginger, put into the lixiviate jar; Calorify 70～90 ℃, kept 7 hours, filter, collect filtrating; The ginger grain that filters reenters and is heated to 70～90 ℃ in the lixiviate jar, and the secondary lixiviate was filtered after 7 hours; Waste is collected filtrating, and twice filtrating is merged concentrate drying, and to get the powdery Ginger P.E subsequent use.

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

Claims

1. konjaku drink; With konjaku powder, Ginger P.E, beta carotene and synthetic beverage acid, sweetener, anticorrisive agent, essence commonly used; Adding pure water processes; It 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%.

2. a kind of konjaku drink according to claim 1, the pH value that it is characterized in that this drink is 2.6～4.6.

3. the compound method of the described konjaku drink of claim 1 is characterized in that adding pure water and processing with konjaku powder, Ginger P.E, beta carotene and synthetic beverage acid, sweetener, anticorrisive agent, essence commonly used; Wherein Ginger P.E employing 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, through the elimination slag; Filter residue is done the secondary lixiviate in the same manner, filter and remove residue, twice filtrating before and after merging concentrates with drying and obtains extract.

4. the compound method of the described konjaku drink of claim 1; It is characterized in that adding pure water and processing with konjaku powder, Ginger P.E, beta carotene and synthetic beverage acid, sweetener, anticorrisive agent, essence commonly used, wherein Ginger P.E employing 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 filtrating before and after merging concentrates with drying and obtains extract.