CN106578799A - Konjak vinegar beverage - Google Patents
Konjak vinegar beverage Download PDFInfo
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- CN106578799A CN106578799A CN201611134132.9A CN201611134132A CN106578799A CN 106578799 A CN106578799 A CN 106578799A CN 201611134132 A CN201611134132 A CN 201611134132A CN 106578799 A CN106578799 A CN 106578799A
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- konjaku
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 67
- 235000013361 beverage Nutrition 0.000 title claims abstract description 41
- 239000000052 vinegar Substances 0.000 title claims abstract description 35
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 35
- 235000010485 konjac Nutrition 0.000 title abstract 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 27
- 238000000855 fermentation Methods 0.000 claims abstract description 19
- 230000004151 fermentation Effects 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 15
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical compound OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims abstract description 13
- 241000894006 Bacteria Species 0.000 claims abstract description 10
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 9
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims abstract description 9
- 230000032683 aging Effects 0.000 claims abstract description 9
- 240000008042 Zea mays Species 0.000 claims abstract description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 7
- 235000005822 corn Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 241000234427 Asparagus Species 0.000 claims description 20
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 20
- 241000245050 Menispermum Species 0.000 claims description 19
- 239000000463 material Substances 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 230000008030 elimination Effects 0.000 claims description 6
- 238000003379 elimination reaction Methods 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 239000012528 membrane Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000002604 ultrasonography Methods 0.000 claims description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 abstract 1
- 244000061508 Eriobotrya japonica Species 0.000 abstract 1
- 235000009008 Eriobotrya japonica Nutrition 0.000 abstract 1
- 241001531051 Potentilla chinensis Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 210000002784 stomach Anatomy 0.000 abstract 1
- 230000001988 toxicity Effects 0.000 abstract 1
- 231100000419 toxicity Toxicity 0.000 abstract 1
- 239000005418 vegetable material Substances 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 11
- 244000247812 Amorphophallus rivieri Species 0.000 description 6
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 6
- 235000016709 nutrition Nutrition 0.000 description 5
- 230000001476 alcoholic effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 238000001556 precipitation Methods 0.000 description 4
- 235000006481 Colocasia esculenta Nutrition 0.000 description 3
- 244000205754 Colocasia esculenta Species 0.000 description 3
- 230000001093 anti-cancer Effects 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 238000002834 transmittance Methods 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 230000007661 gastrointestinal function Effects 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 235000019640 taste 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
- 150000003722 vitamin derivatives Chemical class 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention mainly relates to the technical field of foods, and discloses a konjak vinegar beverage. The konjak vinegar beverage is prepared from the following raw materials in parts by weight: 62-64 parts of konjak, 23-25 parts of shelled corn, 21-23 parts of needle mushrooms, 16-18 parts of xylooligosaccharide, 0.7-0.9 part of table salt, 3-5 parts of Angel wine yeast, 3-5 parts of acetic acid bacteria, 0.4-0.6 part of a Chinese cinquefoil extract, and 0.3-0.5 part of a loquat leaf extract. The konjak vinegar beverage is moderate in sour and sweet degrees, delicious, rich in fragrance, clear and transparent, a deep processing way of the konjak is increased, and the economic returns are increased by 14.2%; various raw vegetable materials are added, the compatibility is scientific, the nutrients and the fragrance of the vinegar beverage are improved, and the health-care functions are improved; the raw materials are fermented twice, so that the toxicity of the konjak is removed, the functions of the stomach and the intestines are protected, the fragrance is increased, and the mouth feel is mellow; and after fermentation, aging is performed, so that the konjak vinegar beverage is rich in mouth feel, clear and transparent, the shelf life is prolonged by 50%, and the sales volume is increased by 17.6%.
Description
Technical field
The invention mainly relates to food technology field, more particularly to a kind of konjaku vinegar beverage.
Background technology
Konjaku, another name：Amorphophalus rivieri taro, Thunder God rifle, Kun Betel, goblin's Yu, Amorphophalus rivieris, terrible taro, nutrition very abundant, rich in starch, egg
White matter, vitamin and mineral matter etc., the SKGM also wanted containing necessary for human, i.e. glucomannan have up to more than 45%
The characteristics of having low in calories, low fat and high-cellulose, it is possible to increase immunity, body-building and weight-reducing protects cardiovascular and cerebrovascular, resolving sputum to stop
Cough, prevent and treat diabetes, anticancer of curing the disease.
It is edible cumbersome but raw konjaku is poisonous, it is necessary to decoct more than 3 hours just edibles, and the evil spirit of existing market
Taro product is less, mainly wheaten food, and mouthfeel and nutrition are single, it is impossible to meet the mouthfeel and nutritional need of consumer, and at present
Konjaku vinegar beverage is not also sold on market.
The content of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of konjaku vinegar beverage.
A kind of konjaku vinegar beverage, is made up of the raw material of following weight portion：Konjaku 62 ~ 64, iblet 23 ~ 25, asparagus 21 ~
23rd, xylo-oligosaccharide 16 ~ 18, salt 0.7 ~ 0.9, Angel wine yeast 3 ~ 5, acetic acid bacteria 3 ~ 5, asiatic moonseed extract 0.4 ~ 0.6,
Loquat-leaf extract 0.3 ~ 0.5.
Described konjaku, iblet and asparagus, are fresh weight.
Described asiatic moonseed extract, is to clean rhizoma menispermi, crush, and adds the water of 40 ~ 50 times of amounts of rhizoma menispermi weight, is endured
It is original 1/10 to boil to volume, is filtered, and it is 8 ~ 10% to dry to water content, obtains asiatic moonseed extract.
Described loquat-leaf extract, loguat leaf is cleaned, is crushed, and adds the water of 2 ~ 3 times of amounts of loguat leaf weight, freezing 20
~ 24 hours, continuously add the alcoholic solution of volume fraction 82 ~ 84%, in 37 ~ 39kHz ultrasounds 30 ~ 35 minutes, filter, dry to
Water content is 6 ~ 8%, obtains loquat-leaf extract.
A kind of preparation method of konjaku vinegar beverage, specifically includes following steps：
（1）Konjaku is cleaned, impurity elimination, be crushed to 160 ~ 200 mesh, obtain konjaku flour；
（2）Iblet and asparagus are cleaned, impurity elimination, be beaten to 60 ~ 80 mesh, obtain corn asparagus slurry；
（3）Konjaku flour is mixed with corn asparagus slurry, compatibility science, promote Product Status to stablize, reduced precipitation and produce, increased
The nutrition of vinegar beverage and fragrance, strengthen health care, add the water of 2.2 ~ 2.6 times of amounts of konjaku weight, are well mixed, in 121 DEG C
Sterilizing 20 ~ 25 minutes, is cooled to 40 ~ 45 DEG C, obtains sterilizing raw material；
（4）Angel wine yeast is added into sterilizing raw material, is fermented 10 ~ 12 hours in 31 ~ 33 DEG C, be cooled to 22 ~ 24 DEG C of fermentations 4
~ 5 days, obtain one time fermentation material；
（5）1/2 xylo-oligosaccharide is added to one time fermentation material, is well mixed, add acetic acid bacteria, be placed in 32 ~ 34 DEG C of fermentations 12 ~ 14 little
When, it is cooled to 21 ~ 23 DEG C and ferments 3 ~ 4 days, filter, obtain secondary fermentation material；
（6）Secondary fermentation material is filtered, 75 ~ 77 DEG C of water-baths 30 ~ 40 minutes are placed in, is taken out, be immediately placed on the ageing 50 of 1 ~ 4 DEG C of standing
~ 60 days, the material for easily producing precipitation is removed, is filtered, obtain konjaku just vinegar beverage,
（7）Asiatic moonseed extract and loquat-leaf extract are added into konjaku just vinegar beverage, is well mixed, it is old in 12 ~ 14 DEG C of standings
Make 30 ~ 40 days, make mouthfeel uniform, filter, add salt and remaining xylo-oligosaccharide, stir to being completely dissolved, flavor adjustment is sour
In comfortable, ageing 20 ~ 30 days are stood, cross 0.22 μm of supermicro filtration membrane, obtain konjaku vinegar beverage；
（8）Packaging, inspection, obtains finished product.
It is an advantage of the invention that：A kind of konjaku vinegar beverage that the present invention is provided, sweet and sour taste, aromatic flavour, clear,
Increase the further technological processing way of konjaku, income improves 14.2%；Various plants raw material, compatibility science is added to promote Product Status
It is stable, reduce precipitation and produce, increase nutrition and the fragrance of vinegar beverage, strengthen health care, can strengthen immunity, protect heart and brain
Blood vessel, weight-reducing, beauty and skin care improves eyesight, anti-aging, anticancer suppression cancer；Raw material Jing fermenting twices, remove konjaku poison
Property, gastrointestinal function is protected, tart up, mellow in taste；Ageing is carried out after fermentation, makes mouthfeel plentiful, clear extends shelf
Phase 50%, sales volume improves 17.6%；Without any additive, safety and Health.
Specific embodiment
Below with the specific embodiment explanation present invention.
Embodiment 1
A kind of konjaku vinegar beverage, is made up of the raw material of following weight portion：Konjaku 62, iblet 23, asparagus 21, xylo-oligosaccharide
16th, salt 0.7, Angel wine yeast 3, acetic acid bacteria 3, asiatic moonseed extract 0.4, loquat-leaf extract 0.3.
Described konjaku, iblet and asparagus, are fresh weight.
Described asiatic moonseed extract, is to clean rhizoma menispermi, crush, and adds the water of 40 times of amounts of rhizoma menispermi weight, infusion
It is original 1/10 to volume, filters, it is 8 ~ 10% to dry to water content, obtains asiatic moonseed extract.
Described loquat-leaf extract, loguat leaf is cleaned, is crushed, and adds the water of 2 times of amounts of loguat leaf weight, and freezing 20 is little
When, the alcoholic solution of volume fraction 82% is continuously added, it is ultrasonic 30 minutes in 37kHz, filter, it is 6 ~ 8% to dry to water content, is obtained
Loquat-leaf extract.
A kind of preparation method of konjaku vinegar beverage, specifically includes following steps：
（1）Konjaku is cleaned, impurity elimination, be crushed to 200 mesh, obtain konjaku flour；
（2）Iblet and asparagus are cleaned, impurity elimination, be beaten to 80 mesh, obtain corn asparagus slurry；
（3）Konjaku flour is mixed with corn asparagus slurry, the water of 2.6 times of amounts of konjaku weight is added, is well mixed, gone out in 121 DEG C
Bacterium 25 minutes, is cooled to 40 ~ 45 DEG C, obtains sterilizing raw material；
（4）Angel wine yeast is added into sterilizing raw material, is fermented 12 hours in 31 DEG C, be cooled to 22 DEG C and ferment 5 days, obtained once
Fermentation material；
（5）1/2 xylo-oligosaccharide is added to one time fermentation material, is well mixed, add acetic acid bacteria, be placed in 34 DEG C and ferment 14 hours, drop
Temperature to 21 DEG C ferment 4 days, filter, and obtain secondary fermentation material；
（6）Secondary fermentation material is filtered, 75 DEG C of water-baths 40 minutes are placed in, is taken out, be immediately placed on 2 DEG C and stand ageing 60 days, removed
The material of precipitation is easily produced, is filtered, obtain konjaku just vinegar beverage,
（7）Asiatic moonseed extract and loquat-leaf extract are added into konjaku just vinegar beverage, is well mixed, in 12 DEG C ageing 40 is stood
My god, make mouthfeel uniform, filter, salt and remaining xylo-oligosaccharide are added, stir to being completely dissolved, flavor adjustment is sour-sweet moderate,
Ageing 30 days are stood, 0.22 μm of supermicro filtration membrane is crossed, konjaku vinegar beverage is obtained；
（8）Packaging, inspection, obtains finished product.
Embodiment 2
A kind of konjaku vinegar beverage, is made up of the raw material of following weight portion：Konjaku 63, iblet 24, asparagus 22, xylo-oligosaccharide
17th, salt 0.8, Angel wine yeast 4, acetic acid bacteria 4, asiatic moonseed extract 0.5, loquat-leaf extract 0.4.
Described konjaku, iblet and asparagus, are fresh weight.
Described asiatic moonseed extract, is to clean rhizoma menispermi, crush, and adds the water of 45 times of amounts of rhizoma menispermi weight, infusion
It is original 1/10 to volume, filters, it is 8 ~ 10% to dry to water content, obtains asiatic moonseed extract.
Described loquat-leaf extract, loguat leaf is cleaned, is crushed, and adds the water of 2 times of amounts of loguat leaf weight, and freezing 22 is little
When, the alcoholic solution of volume fraction 83% is continuously added, it is ultrasonic 33 minutes in 38kHz, filter, it is 6 ~ 8% to dry to water content, is obtained
Loquat-leaf extract.
Preparation method, with embodiment 1.
Embodiment 3
A kind of konjaku vinegar beverage, is made up of the raw material of following weight portion：Konjaku 64, iblet 25, asparagus 23, xylo-oligosaccharide
18th, salt 0.9, Angel wine yeast 5, acetic acid bacteria 5, asiatic moonseed extract 0.6, loquat-leaf extract 0.5.
Described konjaku, iblet and asparagus, are fresh weight.
Described asiatic moonseed extract, is to clean rhizoma menispermi, crush, and adds the water of 50 times of amounts of rhizoma menispermi weight, infusion
It is original 1/10 to volume, filters, it is 8 ~ 10% to dry to water content, obtains asiatic moonseed extract.
Described loquat-leaf extract, loguat leaf is cleaned, is crushed, and adds the water of 3 times of amounts of loguat leaf weight, and freezing 24 is little
When, the alcoholic solution of volume fraction 84% is continuously added, it is ultrasonic 35 minutes in 39kHz, filter, it is 6 ~ 8% to dry to water content, is obtained
Loquat-leaf extract.
Preparation method, with embodiment 1.
Comparative example 1
Remove iblet, remaining preparation method, with embodiment 1.
Comparative example 2
Remove asparagus, remaining preparation method, with embodiment 1.
Comparative example 3
Remove asiatic moonseed extract, remaining preparation method, with embodiment 1.
Comparative example 4
Remove loquat-leaf extract, remaining preparation method, with embodiment 1.
Comparative example 5
Removal step（6）And step（7）, asiatic moonseed extract, loquat-leaf extract, salt and remaining xylo-oligosaccharide add two
Secondary fermentation material, remaining preparation method, with embodiment 1.
Comparative example 6
Existing commercially available conventional Amorphophallus rivieri beverage.
Embodiment and comparative example Amorphophallus rivieri beverage drink effect：
The suitable experimenter 900 of random selection hyperlipidemic conditions, is randomly divided into 9 groups, and 100 per group, every group of experimenter is daily
The Amorphophallus rivieri beverage 300ml of the group is drunk, the tested time is 30 days, and tested before and after look hyperlipidemic conditions are simultaneously recorded, high blood
Fat symptom mitigation or recovery from illness be effective, and hyperlipidemic conditions are constant or increase as invalid, and each group Amorphophallus rivieri beverage is in 25 DEG C of standings 12
After month, the effect of drinking for detecting light transmittance, embodiment and comparative example Amorphophallus rivieri beverage is shown in Table 1.
Table 1：Embodiment and comparative example Amorphophallus rivieri beverage drink effect
As it can be seen from table 1 the konjaku vinegar beverage of embodiment, sour and sweet palatability, aromatic flavour is plentiful mellow, after standing 12 months,
Light transmittance is substantially high compared with comparative example, and high fat of blood is efficient substantially high compared with comparative example, with preferable health care, illustrates the present invention
The konjaku vinegar beverage of offer has preferably drinks effect.
Claims (5)
1. a kind of konjaku vinegar beverage, it is characterised in that be made up of the raw material of following weight portion：Konjaku 62 ~ 64, iblet 23 ~ 25,
Asparagus 21 ~ 23, xylo-oligosaccharide 16 ~ 18, salt 0.7 ~ 0.9, Angel wine yeast 3 ~ 5, acetic acid bacteria 3 ~ 5, rhizoma menispermi are extracted
Thing 0.4 ~ 0.6, loquat-leaf extract 0.3 ~ 0.5.
2. konjaku vinegar beverage according to claim 1, it is characterised in that described konjaku, iblet and asparagus, is fresh
Weight.
3. konjaku vinegar beverage according to claim 1, it is characterised in that described asiatic moonseed extract, is to wash rhizoma menispermi
Only, crush, add the water of 40 ~ 50 times of amounts of rhizoma menispermi weight, infusion to volume is original 1/10, filter, dry to water content
For 8 ~ 10%, asiatic moonseed extract is obtained.
4. konjaku vinegar beverage according to claim 1, it is characterised in that described loquat-leaf extract, loguat leaf is cleaned,
Crush, add the water of 2 ~ 3 times of amounts of loguat leaf weight, freeze 20 ~ 24 hours, the alcohol for continuously adding volume fraction 82 ~ 84% is molten
Liquid, in 37 ~ 39kHz ultrasounds 30 ~ 35 minutes, filters, and it is 6 ~ 8% to dry to water content, obtains loquat-leaf extract.
5. the preparation method of konjaku vinegar beverage described in a kind of claim 1, it is characterised in that specifically include following steps：
（1）Konjaku is cleaned, impurity elimination, be crushed to 160 ~ 200 mesh, obtain konjaku flour；
（2）Iblet and asparagus are cleaned, impurity elimination, be beaten to 60 ~ 80 mesh, obtain corn asparagus slurry；
（3）Konjaku flour is mixed with corn asparagus slurry, the water of 2.2 ~ 2.6 times of amounts of konjaku weight is added, is well mixed, in 121
DEG C sterilizing 20 ~ 25 minutes, be cooled to 40 ~ 45 DEG C, obtain sterilizing raw material；
（4）Angel wine yeast is added into sterilizing raw material, is fermented 10 ~ 12 hours in 31 ~ 33 DEG C, be cooled to 22 ~ 24 DEG C of fermentations 4
~ 5 days, obtain one time fermentation material；
（5）1/2 xylo-oligosaccharide is added to one time fermentation material, is well mixed, add acetic acid bacteria, be placed in 32 ~ 34 DEG C of fermentations 12 ~ 14 little
When, it is cooled to 21 ~ 23 DEG C and ferments 3 ~ 4 days, filter, obtain secondary fermentation material；
（6）Secondary fermentation material is filtered, 75 ~ 77 DEG C of water-baths 30 ~ 40 minutes are placed in, is taken out, be immediately placed on the ageing 50 of 1 ~ 4 DEG C of standing
~ 60 days, filter, obtain konjaku just vinegar beverage,
（7）Asiatic moonseed extract and loquat-leaf extract are added into konjaku just vinegar beverage, is well mixed, it is old in 12 ~ 14 DEG C of standings
Make 30 ~ 40 days, filter, add salt and remaining xylo-oligosaccharide, stir to being completely dissolved, stand ageing 20 ~ 30 days, cross 0.22
μm supermicro filtration membrane, obtains konjaku vinegar beverage；
（8）Packaging, inspection, obtains finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611134132.9A CN106578799A (en) | 2016-12-10 | 2016-12-10 | Konjak vinegar beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611134132.9A CN106578799A (en) | 2016-12-10 | 2016-12-10 | Konjak vinegar beverage |
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| Publication Number | Publication Date |
|---|---|
| CN106578799A true CN106578799A (en) | 2017-04-26 |
Family
ID=58598855
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611134132.9A Pending CN106578799A (en) | 2016-12-10 | 2016-12-10 | Konjak vinegar beverage |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103805493A (en) * | 2014-01-26 | 2014-05-21 | 湖北工业大学 | Konjac oligomerization mannose sweet potato vinegar and preparation method thereof |
| CN105876575A (en) * | 2016-03-30 | 2016-08-24 | 吴林媛 | Preparation method of loquat vinegar drink |
| CN106085804A (en) * | 2016-08-28 | 2016-11-09 | 余芳 | A kind of brewing method of grafting bone Rhizoma Imperatae compound health vinegar |
-
2016
- 2016-12-10 CN CN201611134132.9A patent/CN106578799A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103805493A (en) * | 2014-01-26 | 2014-05-21 | 湖北工业大学 | Konjac oligomerization mannose sweet potato vinegar and preparation method thereof |
| CN105876575A (en) * | 2016-03-30 | 2016-08-24 | 吴林媛 | Preparation method of loquat vinegar drink |
| CN106085804A (en) * | 2016-08-28 | 2016-11-09 | 余芳 | A kind of brewing method of grafting bone Rhizoma Imperatae compound health vinegar |
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