CN108308500A - A kind of konjaku, which relieves the effect of alcohol, reconstitutes drink and preparation method thereof - Google Patents
A kind of konjaku, which relieves the effect of alcohol, reconstitutes drink and preparation method thereof Download PDFInfo
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- CN108308500A CN108308500A CN201810270302.9A CN201810270302A CN108308500A CN 108308500 A CN108308500 A CN 108308500A CN 201810270302 A CN201810270302 A CN 201810270302A CN 108308500 A CN108308500 A CN 108308500A
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- konjaku
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 156
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 title claims abstract description 83
- 230000000694 effects Effects 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 69
- 235000013312 flour Nutrition 0.000 claims abstract description 56
- 239000002245 particle Substances 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 20
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 20
- 239000008103 glucose Substances 0.000 claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 14
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 14
- 235000005976 Citrus sinensis Nutrition 0.000 claims abstract description 14
- 240000002319 Citrus sinensis Species 0.000 claims abstract description 14
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims description 10
- 235000013339 cereals Nutrition 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 9
- 239000012467 final product Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 230000035622 drinking Effects 0.000 claims description 7
- 244000205754 Colocasia esculenta Species 0.000 claims description 4
- 235000006481 Colocasia esculenta Nutrition 0.000 claims description 4
- 230000002045 lasting effect Effects 0.000 claims description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000008595 infiltration Effects 0.000 abstract description 2
- 238000001764 infiltration Methods 0.000 abstract description 2
- 239000012528 membrane Substances 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 230000002829 reductive effect Effects 0.000 abstract description 2
- 235000019441 ethanol Nutrition 0.000 description 57
- 239000000047 product Substances 0.000 description 11
- 230000008961 swelling Effects 0.000 description 7
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 6
- 239000003814 drug Substances 0.000 description 4
- 229940079593 drug Drugs 0.000 description 4
- 235000010485 konjac Nutrition 0.000 description 4
- 210000004185 liver Anatomy 0.000 description 4
- 210000002784 stomach Anatomy 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 108010081577 aldehyde dehydrogenase (NAD(P)+) Proteins 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 102000007698 Alcohol dehydrogenase Human genes 0.000 description 2
- 108010021809 Alcohol dehydrogenase Proteins 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 241000219095 Vitis Species 0.000 description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 description 2
- 235000014787 Vitis vinifera Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000013459 approach Methods 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000002934 diuretic Substances 0.000 description 2
- 229940030606 diuretics Drugs 0.000 description 2
- 230000029142 excretion Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000010224 hepatic metabolism Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction 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 group 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
- 206010067484 Adverse reaction Diseases 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- IKHGUXGNUITLKF-XPULMUKRSA-N acetaldehyde Chemical compound [14CH]([14CH3])=O IKHGUXGNUITLKF-XPULMUKRSA-N 0.000 description 1
- 230000006838 adverse reaction Effects 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000010579 first pass effect Methods 0.000 description 1
- 230000005176 gastrointestinal motility Effects 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000031891 intestinal absorption Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000005229 liver cell Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 238000011056 performance test Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000758 substrate Substances 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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L2/52—Adding ingredients
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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)
- Botany (AREA)
- Molecular Biology (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
It relieves the effect of alcohol the invention discloses a kind of konjaku and reconstitutes drink and preparation method thereof, be related to food processing technology field.Konjaku provided by the invention relieve the effect of alcohol reconstitutes drink with white granulated sugar, konjaku flour and glucose be must raw material play antialcoholism action, separately plus the ingredients such as lemon powder, sweet orange powder, grape fruit powder, apple powder are nonessential raw material to enrich product taste.The konjaku of the present invention, which relieves the effect of alcohol, to be reconstituted drink and is uniformly obtained by mixing above-mentioned raw materials powder.The konjaku of the present invention, which relieves the effect of alcohol to reconstitute after drink is reconstituted with warm water, to be drunk, and konjaku flour absorbs water to form gel, is formed one of Obstruct membrane in gastrointestinal tract inner wall, is reduced the chance that alcohol is contacted with alimentary canal, reduce the uptake and infiltration rate of alcohol；Alcohol is formed and is wrapped up, the drainage rate of alcohol is accelerated；More moisture are fixed, to alleviate since body caused by alcohol is dehydrated.And the practicability of product is improved the problems such as uneven, easy to knot groups when avoiding konjaku flour from dissolving using particle konjaku technology.
Description
Technical field
The present invention relates to food processing technology field, especially a kind of konjaku, which relieves the effect of alcohol, reconstitutes drink and preparation method thereof.
Background technology
Excessive consumption of alcohol causes great threat to health.When drinking, 20% alcohol is absorbed by stomach, and 80% alcohol is by small
Intestinal absorption only has 2%-10% to have kidney, lung excretion, remaining alcohol that will pass through hepatic excretion after absorption.Alcohol in liver metabolism,
Alcohol dehydrogenase in liver is responsible for oxidation of ethanol being acetaldehyde, and the acetaldehyde of generation is as substrate further in acetaldehyde-dehydrogenase enzymatic
Under be changed into harmless acetic acid, this process acetaldehyde dehydrogenase is very crucial, its content determines the accretion rate of alcohol.Work as people
Drinking too much, acetaldehyde dehydrogenase can not eubolism ethyl alcohol oxidation product acetaldehyde when, Blood Acetaldehyde concentration can be made to increase, caused
It is a series of drink after adverse reaction, such as blush, be dizzy, palpitating speed.Thus alcohol is to the stomach of human body, and liver, brain is all
It can cause different degrees of damage.Alcohol is very strong diuretics simultaneously, can cause the dehydration of body and cause the discomfort of body.
The product to relieve the effect of alcohol is mostly drug, and there are two approach：First, by inhibiting the stomach of alcohol to absorb, reinforces ethyl alcohol and exist
The first pass effect of intestines and stomach reduces the ethanol content in blood；Second, drug directly acts on hepatic metabolism enzyme, it is de- to increase ethyl alcohol
Hydrogen enzyme accelerates the supersession rate of ethyl alcohol and its product.Currently, the product to relieve the effect of alcohol in the market passes through increasing mostly by second of approach
Add alcohol dehydrogenase, accelerate the metabolism of alcohol, or by drug improve liver renal function alleviate alcohol to the damage of liver with
And the liver cell that maintenance is damaged, or even the product addition diuretics that has, the ingredients such as excitant, these substances belong to drug,
There is side effect, increases the harm to body instead while relieving the effect of alcohol anti-liquor-saturated.
Invention content
The first invention purpose of the present invention is：In view of the above problems, it a kind of konjaku is provided relieves the effect of alcohol and reconstitute drink,
It does not add preservative using konjaku flour as primary raw material, and dispelling effects of alcohol is good, nontoxic, Small side effects；Meals are rich in konjaku flour
Fiber is eaten, defecation after drinking is contributed to；In addition the konjaku relieves the effect of alcohol, and to reconstitute drink easy to carry, is easy to store；Liquid is formed after reconstituting
Gel, smooth in taste, consumer are easy to receive.
The technical solution adopted by the present invention is as follows：
A kind of konjaku, which relieves the effect of alcohol, reconstitutes drink, raw material include 10-20 parts of 60-65 parts of white granulated sugar, konjaku flour according to the mass fraction,
0.5-15 parts of glucose；The wherein described konjaku flour is prepared to relieve the effect of alcohol as the konjaku after particle konjaku to reconstitute the original of drink
Material.
A kind of konjaku of the present invention, which relieves the effect of alcohol, reconstitutes drink, and the grain size of the particle konjaku is 20-100 mesh.
A kind of konjaku of the present invention relieves the effect of alcohol and reconstitutes drink, and the konjaku flour is selected from common konjaku flour, common konjaku powder, general
Lead to any one or a few in konjaku micropowder, purifying konjaku flour, purifying konjaku powder, purifying konjaku micropowder.
It should be noted that alleged common konjaku flour, common konjaku powder, common konjaku micropowder, purifying evil spirit in the present invention
Taro powder, purifying konjaku powder purify the classification of konjaku micropowder with reference to NY/T494 taro powder professional standards.
A kind of konjaku of the present invention, which relieves the effect of alcohol, reconstitutes drink, further includes 0.5-5 parts of lemon powder, sweet orange powder by mass
18-25 parts, 14-18 parts of grape fruit powder, 20-25 parts of apple powder.
A kind of konjaku of the present invention, which relieves the effect of alcohol, reconstitutes drink, when drinking, relieves the effect of alcohol according to konjaku and reconstitutes drink：Warm water=1:20-
30（g：mL）Ratio reconstitute, warm water temperature be 60-90 DEG C.
A kind of konjaku, which relieves the effect of alcohol, reconstitutes the preparation method of drink comprising following steps：
White granulated sugar, konjaku flour and glucose are weighed by by prescription quality, and is weighed in lemon powder, sweet orange powder, grape fruit powder, apple powder
One or more, prepared by konjaku flour is mixed with rest materials after particle konjaku, packed after mixing to obtain the final product.
A kind of konjaku of the present invention, which relieves the effect of alcohol, reconstitutes the preparation method of drink comprising following steps：
（1）White granulated sugar, konjaku flour and glucose are weighed by prescription quality；By konjaku flour prepare after particle konjaku with white granulated sugar and Portugal
Grape sugar mixes, and obtains the first mixture；
（2）The mixing of one or more of lemon powder, sweet orange powder, grape fruit powder, apple powder is weighed by prescription quality, it is mixed to obtain second
Close object；
（3）First mixture and the second mixture are packed after evenly mixing to obtain the final product.
A kind of konjaku of the present invention, which relieves the effect of alcohol, reconstitutes the preparation method of drink, step（1）In, the particle konjaku passes through as follows
Method is prepared：
Konjaku flour is stirred, konjaku flour whirlwind is made to empty；It is that water is simultaneously into lasting stirring konjaku flour by 0.5-1.5L/kg with amount of water
It is uniformly mixed；Stop stirring, it is that konjaku flour is swelled into fluffy body to stand 5-20min, will be fluffy when the volume of fluffy body is not reducing
Loose body tiling, water content is dried under the conditions of 60-80 DEG C and is less than 7wt%；Then crush and screen to obtain the final product.
In conclusion by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
In the technical program, the main component of konjaku flour is Glucomannan, has very strong water absorbing capacity, 1 gram of konjaku flour
100 grams or so of water theoretically can be absorbed and form the gel for becoming flowing.It is drunk before drinking after this product plus water are reconstituted,
Its smooth in taste, Consumer acceptance are high.Into after human body, konjak gel forms one of Obstruct membrane in gastrointestinal tract inner wall, reduces
The chance that alcohol is contacted with alimentary canal reduces the uptake and infiltration rate of alcohol.Konjak gel viscosity is high, main component Portugal
Sweet glycan does not dissolve in alcohol, and the wriggling of gastrointestinal tract promotes konjak gel to form package to alcohol, and konjaku flour itself is a kind of
Good water-soluble dietary fiber, is not digested, and can accelerate gastrointestinal motility instead, and it is internal to reduce alcohol et al.
Residence time and quickly excrete, while the extremely strong water holding capacity of konjaku flour can be that alimentary canal fix more moisture,
To alleviate since body caused by alcohol is dehydrated.
However, the water absorbing capacity just because of konjaku flour is extremely strong, swelling rate is too fast after water suction, outer layer powder during reconstituting
Phenomena such as viscosity increases after last water absorption and swelling, causes internal layer powder that cannot effectively dissolve, and generation dissolving is uneven, easy to knot groups,
Its ability for forming konjak gel is reduced, is relieved the effect of alcohol ability to reduce product.So konjaku flour is prepared into particle in the present invention
It is used after konjaku.Particle konjaku be by multiple konjaku flour little particles by aggregation, arrangement form bulky grain, when soluble in water,
The time for reaching identical viscosities is the three times of existing konjaku flour or more, and swelling rate slows down, and efficiently solves konjaku flour dissolving
When uneven, easy to knot groups the problems such as.
In addition, also added the effective ingredient that relieves the effect of alcohol such as white granulated sugar and glucose in the present invention, improves product and relieves the effect of alcohol ability,
And improve mouthfeel.In order to further enrich the mouthfeel of product, lemon powder, sweet orange powder, grape fruit powder or apple also added in product
The flavouring such as powder, meanwhile, these powder further slow down the swelling rate of konjaku flour, it is made preferably to dissolve.
Specific implementation mode
All features disclosed in this specification or disclosed all methods or in the process the step of, in addition to mutually exclusive
Feature and/or step other than, can combine in any way.
This specification（Including any accessory claim, abstract）Disclosed in any feature, unless specifically stated,
It is replaced by other equivalent or with similar purpose alternative features.That is, unless specifically stated, each feature is a series of
An example in equivalent or similar characteristics.
Embodiment 1
It relieves the effect of alcohol the present embodiment provides a kind of konjaku and reconstitutes drink, raw material includes 60 parts of white granulated sugar according to the mass fraction, by pure
Change 20 parts of particle konjaku, 0.5 part of glucose made of konjaku flour.
Embodiment 2
It relieves the effect of alcohol the present embodiment provides a kind of konjaku of grape flavor and reconstitutes drink, raw material includes white granulated sugar 65 according to the mass fraction
Part, 15 parts of the particle konjaku made of common konjaku powder, 2 parts of glucose, 14 parts of grape fruit powder, the grain size of wherein particle konjaku are
20 mesh.
Embodiment 3
It relieves the effect of alcohol the present embodiment provides a kind of konjaku of grape flavor and reconstitutes drink, raw material includes white granulated sugar 63 according to the mass fraction
Part, 17 parts of the particle konjaku made of common konjaku micropowder, 4 parts of glucose, 18 parts of grape fruit powder, the grain size of wherein particle konjaku are
40 mesh.
Embodiment 4
It relieves the effect of alcohol the present embodiment provides a kind of konjaku of apple aroma and reconstitutes drink, raw material includes white granulated sugar 62 according to the mass fraction
Part, 18 parts of the particle konjaku made of purifying konjaku powder, 4 parts of glucose, 0.5 part of lemon powder, 25 parts of apple powder, wherein particle
The grain size of konjaku is 80 mesh.
Embodiment 5
It relieves the effect of alcohol the present embodiment provides a kind of konjaku of apple aroma and reconstitutes drink, raw material includes white granulated sugar 64 according to the mass fraction
Part, 16 parts of the particle konjaku made of common konjaku powder, 5 parts of glucose, 2 parts of lemon powder, 20 parts of apple powder, wherein particle evil spirit
The grain size of taro is 100 mesh.
Embodiment 6
It relieves the effect of alcohol the present embodiment provides a kind of konjaku of sweet orange taste and reconstitutes drink, raw material includes white granulated sugar 61 according to the mass fraction
Part, 19 parts of the particle konjaku made of purifying konjaku micropowder, 1 part of glucose, 0.8 part of lemon powder, 18 parts of sweet orange powder, wherein particle
The grain size of konjaku is 60 mesh.
Embodiment 7
It relieves the effect of alcohol the present embodiment provides a kind of konjaku of sweet orange taste and reconstitutes drink, raw material includes white granulated sugar 62 according to the mass fraction
Part, 18 parts of the particle konjaku made of common konjaku powder, 2.5 parts of glucose, 5 parts of lemon powder, 25 parts of sweet orange powder, wherein particle
The grain size of konjaku is 60 mesh.
Embodiment 8
It is specific as follows the present embodiment provides a kind of preparation method of particle konjaku：
20Kg konjaku flours are added in whirlwind blender, stirring-type crushes konjaku powder raw material, and high speed whirlwind is stirred to blender material
Konjaku flour in bucket empties, i.e., konjaku flour, which reaches, fully crushes and be uniformly mixed；The state for keeping konjaku flour persistently to stir is added
1-3L water, and continue stirring until uniformly mixed, material constantly expands during being stirred；Stop stirring, stands 5-20min points
Clock makes the material of mixing moderately be swelled into fluffy body；After the volume of fluffy body no longer reduces, fluffy body is taken out rapidly, uniformly
It spreads out, is dried under the conditions of 60-80 DEG C and achieve the purpose that slough moisture, be dried to moisture in fluffy body and be less than 7wt%；
It will be made to be broken into particle at bulk, slight touching after fluffy body drying；Lump material is taken out, is put into pulverizer and carries out powder
It is broken, particle konjaku is made after the konjaku material of crushing is crossed 20-100 mesh sieve.
Embodiment 9
The present embodiment provides the performance tests of the particle konjaku prepared according to preparation method in embodiment 8, meanwhile, parallel determination is general
As a contrast, the application to apply the particle konjaku prepared in example 8 provides foundation to the performance indicator of logical konjaku flour.
In the present embodiment, mainly to sample（Include 4 parts of the particle konjaku prepared according to the preparation method in embodiment 8, point
It Biao Ji be number No. 2, No. 3, No. 4, and common konjaku flour as a contrast）Viscosity reaches 8000mPa.s institutes after being dissolved in water
It takes time and is measured.
Assay method：Take No. 1 respectively by mass parts, No. 2, No. 3, No. 4 particle konjakus and each 1 part of common konjaku flour, point
Not Jia Ru temperature be 80 DEG C of 99 parts of distilled water, the real time measure each sample viscosity under stirring condition, record each sample viscosity reaches
The time required to 8000mPa.s, time measurement result is as shown in table 1.
The swelling rate of the particle konjaku of 1 present invention of table measures
As shown in Table 1, the time required to the particle konjaku viscosity prepared according to the preparation method in embodiment 8 reaches 8000mPa.s
It is considerably longer than the time needed for common konjaku flour, 3-4 times of about common konjaku flour swelling time, swelling rate significantly subtracts
Slowly, it efficiently solves when common konjaku flour is dissolved in water and easily unites, dissolve non-uniform problem, relieving the effect of alcohol to improving konjaku reconstitutes drink
The ability of relieving the effect of alcohol of product.
Embodiment 10
It relieves the effect of alcohol the present embodiment provides a kind of konjaku and reconstitutes the preparation method of drink, this method is used in be provided in embodiment 1-7
Konjaku, which relieves the effect of alcohol, reconstitutes the preparation of drink, specifically comprising：
White granulated sugar, konjaku flour and glucose are weighed by by prescription quality, and is weighed in lemon powder, sweet orange powder, grape fruit powder, apple powder
One or more, prepared by konjaku flour is mixed with rest materials after particle konjaku, packed after mixing to obtain the final product.
Embodiment 11
It relieves the effect of alcohol the present embodiment provides a kind of konjaku and reconstitutes the preparation method of drink, this method is used in be provided in embodiment 1-7
Konjaku, which relieves the effect of alcohol, reconstitutes the preparation of drink, specifically comprising：
Step 1：White granulated sugar, konjaku flour and glucose are weighed by prescription quality；By konjaku flour prepare after particle konjaku with white granulated sugar
It is mixed with glucose, obtains the first mixture.
Step 2：The mixing of one or more of lemon powder, sweet orange powder, grape fruit powder, apple powder is weighed by prescription quality, is obtained
To the second mixture.
Step 3：First mixture and the second mixture are packed after evenly mixing to obtain the final product.
It should be noted that the konjaku of the present invention is reconstituted after drink should be reconstituted with warm water and drunk, relieve the effect of alcohol according to konjaku
Reconstitute drink：Warm water=1:20-30（g：mL）Ratio reconstitute, warm water temperature, which is 60-90 DEG C, to be advisable, and 20- before drinking
30min starts to drink better.
The invention is not limited in specific implementation modes above-mentioned.The present invention, which expands to, any in the present specification to be disclosed
New feature or any new combination, and disclose any new method or process the step of or any new combination.
Claims (8)
1. a kind of konjaku, which relieves the effect of alcohol, reconstitutes drink, which is characterized in that its raw material include 60-65 parts of white granulated sugar according to the mass fraction,
10-20 parts of konjaku flour, 0.5-15 parts of glucose；The wherein described konjaku flour relieves the effect of alcohol after being prepared to particle konjaku as the konjaku
Reconstitute the raw material of drink.
2. the konjaku according to claim 1, which relieves the effect of alcohol, reconstitutes drink, which is characterized in that the grain size of the particle konjaku
For 20-100 mesh.
3. konjaku according to claim 1 or 2, which relieves the effect of alcohol, reconstitutes drink, which is characterized in that the konjaku flour is selected from common evil spirit
It is any one in taro powder, common konjaku powder, common konjaku micropowder, purifying konjaku flour, purifying konjaku powder, purifying konjaku micropowder
Kind is several.
4. konjaku according to claim 3, which relieves the effect of alcohol, reconstitutes drink, which is characterized in that it further includes lemon powder by mass
0.5-5 parts, 18-25 parts of sweet orange powder, 14-18 parts of grape fruit powder, 20-25 parts of apple powder.
5. konjaku according to claim 4, which relieves the effect of alcohol, reconstitutes drink, which is characterized in that when drinking, relieve the effect of alcohol and reconstitute according to konjaku
Drink：Warm water=1:20-30（g：mL）Ratio reconstitute, warm water temperature be 60-90 DEG C.
6. a kind of konjaku, which relieves the effect of alcohol, reconstitutes the preparation method of drink, which is characterized in that it includes the following steps：
White granulated sugar, konjaku flour and glucose are weighed by by prescription quality, and is weighed in lemon powder, sweet orange powder, grape fruit powder, apple powder
One or more, prepared by konjaku flour is mixed with rest materials after particle konjaku, packed after mixing to obtain the final product.
7. preparation method according to claim 6, which is characterized in that it includes the following steps：
（1）White granulated sugar, konjaku flour and glucose are weighed by prescription quality；By konjaku flour prepare after particle konjaku with white granulated sugar and Portugal
Grape sugar mixes, and obtains the first mixture；
（2）The mixing of one or more of lemon powder, sweet orange powder, grape fruit powder, apple powder is weighed by prescription quality, it is mixed to obtain second
Close object；
（3）First mixture and the second mixture are packed after evenly mixing to obtain the final product.
8. preparation method according to claim 6, which is characterized in that step（1）In, the particle konjaku passes through such as lower section
Method is prepared：
Konjaku flour is stirred, konjaku flour whirlwind is made to empty；It is that water is simultaneously into lasting stirring konjaku flour by 0.5-1.5L/kg with amount of water
It is uniformly mixed；Stop stirring, it is that konjaku flour is swelled into fluffy body to stand 5-20min, will be fluffy when the volume of fluffy body is not reducing
Loose body tiling, water content is dried under the conditions of 60-80 DEG C and is less than 7wt%；Then crush and screen to obtain the final product.
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| CN201810270302.9A CN108308500A (en) | 2018-03-29 | 2018-03-29 | A kind of konjaku, which relieves the effect of alcohol, reconstitutes drink and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112586589A (en) * | 2020-12-21 | 2021-04-02 | 袁维理 | Candy for relieving alcoholism and preparation method thereof |
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Application publication date: 20180724 |