CN113615809A - A beverage prepared from black natural food and rhizoma Amorphophalli, and its preparation method - Google Patents

A beverage prepared from black natural food and rhizoma Amorphophalli, and its preparation method Download PDF

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CN113615809A
CN113615809A CN202110682271.XA CN202110682271A CN113615809A CN 113615809 A CN113615809 A CN 113615809A CN 202110682271 A CN202110682271 A CN 202110682271A CN 113615809 A CN113615809 A CN 113615809A
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black
konjak
beverage
brown sugar
natural food
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殷仲国
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    • 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
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/60—Drinks from legumes, e.g. lupine drinks
    • A23L11/65—Soy drinks
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/115—Konjak; Konntaku
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • 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

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  • 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)
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  • Agronomy & Crop Science (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

The invention provides a beverage prepared from black natural food serving as a raw material and konjak and a preparation method thereof, wherein the beverage comprises the following raw materials in percentage by weight: 1-2% of black beans, 1-2% of black rice, 1-2% of black glutinous rice, 1-2% of black peanut kernels, 0.2-0.4% of black medlar, 0.5-1% of black sesame, 0.4-1% of konjaku flour and 6-9% of brown sugar, and water is added to the mixture to fix the volume to 100%; mixing black beans, black rice, black glutinous rice, black peanut kernels, black wolfberry and black sesame in proportion, adding water in a proportion of 20% to boil in a jacketed pan, milling the boiled liquid by a colloid mill for later use, adding konjak and brown sugar into a sugar dissolving tank, dissolving in water, pouring the water into the milled boiled liquid, uniformly stirring, performing constant volume after a vibrating screen, homogenizing the feed liquid after constant volume, and then filling, sealing and sterilizing to obtain a product; the product is rich in vitamins, mannan and more than 10 amino acids and trace elements, wherein the brown sugar konjak has the effects of tonifying middle-jiao and Qi, nourishing blood and relieving depletion, warming Yang and tonifying spleen, nourishing liver and kidney, and dispelling wind and dredging collaterals, and realizes the industrialization of the beverage additive-free product.

Description

A beverage prepared from black natural food and rhizoma Amorphophalli, and its preparation method
Technical Field
The invention relates to the technical field of beverage processing, in particular to a beverage prepared from black natural food serving as a raw material and konjak and a preparation method thereof.
Background
In recent years, with the improvement of the quality of life of people, the nutritional requirement on beverages is higher and higher, and as the beverages are very convenient to drink, the demand of health-care beverages rich in nutrition is continuously expanded, and particularly, the beverage produced by the traditional nutritional food materials which are well known by people is in demand.
Along with the social development, the health consciousness of people is strengthened, the nutrient components in the beverage are increased, the additive-free nutrient beverage with good taste and great market competitiveness is produced, the health beverage with great economic value and social benefit is developed, the consumption concept and the demand of modern consumers are met, and the consumption of the nutrient beverage taking natural plants as raw materials is a future consumption trend.
The black natural food contains rich trace elements, has important significance for keeping the body function complete, delaying the body aging, reducing the blood viscosity, meeting the requirements of the brain on trace substances, being easy to digest and meeting the requirements of the human body on protein, and the black beans contain rich substances such as vitamins, yolk, melanin, lecithin and the like; the black glutinous rice has high nutritive value, and contains rich calcium, phosphorus, iron, vitamin B1, vitamin B2 and the like besides protein, fat and carbohydrate; the black sesame contains various essential amino acids for human body, and the metabolic function of the human body can be accelerated under the action of vitamin E and vitamin B1; lycium ruthenicum Murr contains rich purplish red pigment, is very soluble in water, belongs to natural water-soluble anthocyanin flavonoid, and has effects of reducing cholesterol and enhancing immunity, and semen Arachidis Hypogaeae contains calcium, potassium, copper, zinc, ferrum, selenium, manganese, 8 vitamins and 19 amino acids required by human body.
The konjak has the nutrition health-care function of playing the role of regulating the nutrition imbalance of dietary fibers, has the functions of preventing and treating constipation, reducing blood fat, reducing blood sugar, losing weight, building body and the like, contains polypeptide, multiple collagen, inorganic salt, multiple cellulose, multiple antigens and multiple vitamins, has the functions of relieving fatigue, nourishing yin and tonifying kidney, is a compound protein of male treasure, and has the functions of relieving menstrual period dysphoria, delaying climacteric, removing acne and beautifying and keeping normal green state for women.
The brown sugar contains carotene, riboflavin, nicotinic acid, amino acid, glucose and other ingredients, has strong antioxidation and repair effects on skin cells, and enables skin to be whitened. From the perspective of traditional Chinese medicine, brown sugar is warm in nature and sweet in taste, enters spleen, and has the effects of tonifying qi and enriching blood, tonifying spleen and warming stomach, relieving pain, and activating blood circulation to dissipate blood stasis.
If black beans, black rice, black glutinous rice, black peanut kernels, black medlar, black sesame seeds and konjac brown sugar in black natural foods are matched to prepare a unique beverage, the black soybean, black rice, black glutinous rice, black peanut kernels, black medlar, black sesame seeds and konjac brown sugar are expected by consumers.
Disclosure of Invention
The invention aims to provide a beverage prepared from black natural food serving as a raw material and konjak, wherein black beans, black rice, black glutinous rice, black peanut kernels, black medlar and black sesame are adopted as raw materials and are matched with konjak powder and brown sugar, the beverage is soft and mellow in flavor and is grounded, and the content of nutritional ingredients of the beverage is improved by simple and natural taste.
The invention also provides a preparation method of the beverage which takes the black natural food as the raw material and is compatible with the konjak. The product which has rich nutrition and unique flavor and effectively improves the nutrient substances and the functional components in the beverage is obtained after mixing, boiling, grinding, sugar melting, dissolving, stirring, vibrating screening, volume fixing, homogenizing, filling and sterilizing.
The invention discloses a beverage prepared from black natural food serving as a raw material and konjak, which comprises the following raw materials in percentage by weight:
1-2% of black beans, 1-2% of black rice, 1-2% of black glutinous rice, 1-2% of black peanut kernels, 0.2-0.4% of black medlar, 0.5-1% of black sesame, 0.4-1% of konjac flour and 6-9% of brown sugar;
mixing the above raw materials, and adding water to desired volume of 100%.
The invention provides a preparation method of a beverage prepared from black natural food serving as a raw material and konjak, which comprises the following steps:
mixing the raw materials according to a formula, mixing, decocting, grinding, dissolving sugar, stirring, vibrating sieving, fixing volume, homogenizing, filling, and sterilizing.
The preparation method comprises the following steps:
the method comprises the following steps: taking black beans, black rice, black glutinous rice, black peanut kernels, black medlar and black sesame seeds according to the weight percentage of the formula, cleaning and uniformly mixing for later use;
step two: adding water into the uniformly mixed materials obtained in the step one according to a proportion of 20%, putting the materials into a jacketed kettle, heating to 85-95 ℃, and decocting for 60 minutes to prepare a decoction for later use;
step three: grinding the boiled liquid obtained in the second step by using a colloid mill to prepare a feed liquid for later use;
step four: putting konjak powder and brown sugar into a sugar melting tank according to the weight percentage of the formula, adding water according to the proportion of 10%, heating to 90-100 ℃, dissolving, and stirring for 5-10 minutes to prepare brown sugar konjak liquid; the brown sugar rhizoma Amorphophalli liquid has effects of invigorating spleen, replenishing qi, nourishing blood, relieving depletion, warming yang, invigorating spleen, nourishing liver and kidney, dispelling pathogenic wind, dredging collaterals, supplementing nutrition to brain cells, promoting metabolism of involucra, preventing arteriosclerosis and preventing and treating senile hypertension.
Step five: pouring the brown sugar and konjac liquid into the material liquid milled in the third step, mixing and stirring the brown sugar and konjac liquid for 20-30 minutes until the mixture is uniformly stirred;
step six: the uniformly stirred feed liquid is subjected to constant volume after passing through a vibrating screen;
step seven: homogenizing the feed liquid with constant volume;
step eight: filtering the homogenized feed liquid through a filter screen to remove residues in the feed liquid;
step nine: sending the pop-top can or the glass bottle for filling into a sterilization kettle for sterilization, sterilizing at the temperature of 115-135 ℃ for 10-15 minutes, cooling to 35 ℃, and taking out of the kettle;
step ten: filling and sealing the beverage in pop-top cans or glass bottles by a filling machine to obtain the beverage product which takes beans as raw materials and is compatible with the konjak.
Preferably, the vibrating screen in the sixth step is 100 meshes.
Preferably, the homogenization temperature in the seventh step is 60-65 ℃, and the homogenization pressure is 30-40 mpa.
Preferably, the filter screen through which the feed liquid passes in the step eight is 300 meshes.
Preferably, the filling temperature in the step ten is 72-82 ℃;
further, the beverage product obtained in the step ten is placed into a refrigerator for refrigeration at 0-4 ℃, and the shelf life of the product at 0-4 ℃ is 24 days; or carrying out ultrahigh-temperature instant sterilization at the temperature of 90-132 ℃ for 5 seconds-9 minutes, and carrying out aseptic canning, wherein the shelf life of the product is 18 months at normal temperature; or canning and sealing, and then sterilizing at 82-132 ℃ for 25-35 minutes, wherein the shelf life of the product is 18 months at normal temperature.
The embodiment of the invention has the beneficial effects that:
1. the black bean, the black rice, the black glutinous rice, the black peanut kernel, the black wolfberry and the black sesame in the black natural food are reasonably compatible with the konjac flour and the brown sugar according to a balanced diet principle and a stable system of food materials, the taste and nutrition are natural and mild after the preparation through the synergistic effect among the raw materials, and nutrient substances and trace elements are more easily absorbed by a human body;
2. the product breaks through the problems of multiple types and large addition amount of the traditional beverage additives, and subverts the concept that consumers have additives for the traditional beverage and reduce consumption;
3. the product has natural color, delicious taste and strong flavor, is not added with any essence, pigment and preservative, is healthier, safer and more natural, thereby realizing the industrialization of the beverage additive-free product;
4. the product is rich in vitamin A, vitamin B, mannan (mannan), more than 10 amino acids, crude protein and multiple trace elements required by human body, especially rich in glucomannan (glucomannan), wherein the brown sugar konjak has the effects of tonifying middle-jiao and Qi, nourishing blood and relieving depletion, warming yang and benefiting spleen, nourishing liver and kidney, dispelling wind and dredging collaterals and the like;
5. the product has the effects of relieving alcoholism, cleaning skin, promoting regeneration, nourishing brain, improving intelligence, prolonging life, protecting liver, protecting cardiac muscle, enhancing immunity, etc., has certain health promotion effect, and meets the pursuit of health management of consumers;
6. the preparation method of the product is simple and easy to operate, the raw materials are wide in source and low in price, and the production cost is reduced.
Detailed Description
The invention provides a beverage prepared from black natural food as a raw material and konjak, and in order to make the purpose and technical scheme of the invention more clear, the technical scheme in the embodiment of the invention is clearly and completely described in the following; the following black natural foods were: black soya bean, black rice, black glutinous rice, black peanut kernel, black matrimony vine and black sesame, and is compatible with brown sugar and konjak.
The technical solutions of the present invention are further described in detail with reference to the specific embodiments below, so that the technical solutions and features of the present invention can be more easily understood by those skilled in the art, and thus the protection scope of the present invention can be more clearly defined.
Example 1
A beverage prepared from black natural food as a raw material and konjak comprises the following raw materials in percentage by weight: 1% of black beans, 1% of black rice, 1% of black glutinous rice, 1% of black peanut kernels, 0.2% of black medlar, 0.5% of black sesame seeds, 0.4% of konjac flour and 6% of brown sugar;
mixing the above raw materials, and adding water to desired volume of 100%.
A method for preparing beverage prepared from black natural food as raw material and rhizoma Amorphophalli comprises the following steps:
the method comprises the following steps: selecting and cleaning raw materials, taking black beans, black rice, black glutinous rice, black peanut kernels, black medlar and black sesame seeds according to the weight percentage of the formula, cleaning and uniformly mixing for later use;
step two: adding water into the material cleaned and uniformly mixed in the step one according to the proportion of 20%, putting the material into a jacketed kettle, heating to 85-95 ℃, and decocting for 60 minutes to prepare a decoction for later use;
step three: grinding the boiled liquid obtained in the second step by using a colloid mill to prepare a feed liquid for later use;
step four: putting konjak powder and brown sugar into a sugar melting tank according to the weight percentage of the formula, adding water according to the proportion of 10%, heating to 90-100 ℃, dissolving, and stirring for 5-10 minutes to prepare brown sugar konjak liquid;
step five: pouring the brown sugar and konjac liquid into the material liquid milled in the third step, mixing and stirring the brown sugar and konjac liquid for 20-30 minutes until the mixture is uniformly stirred;
step six: the uniformly stirred feed liquid is subjected to constant volume after passing through a vibrating screen (100 meshes);
step seven: homogenizing the constant volume material liquid at 60-65 deg.C and 30-40 mpa.
Step eight: filtering the homogenized feed liquid by a filter screen (300 meshes) to remove residues in the feed liquid;
step nine: sending the pop-top can or the glass bottle for filling into a sterilization kettle for sterilization, sterilizing at the temperature of 115-135 ℃ for 10-15 minutes, cooling to 35 ℃, and taking out of the kettle;
step ten: setting the filling temperature to 72-82 ℃, filling and sealing pop cans or glass bottles by a filling machine to obtain beverage products, placing the products into a refrigerator at 0-4 ℃ for refrigeration, and keeping the shelf life of the products at 0-4 ℃ for 24 days; or carrying out ultrahigh-temperature instant sterilization at the temperature of 90-132 ℃ for 5 seconds-9 minutes, and carrying out aseptic canning, wherein the shelf life of the product is 18 months at normal temperature; or canning and sealing, and then sterilizing at 82-132 ℃ for 25-35 minutes, wherein the shelf life of the product is 18 months at normal temperature.
Example 2
A beverage prepared from black natural food as a raw material and konjak comprises the following raw materials in percentage by weight: 1.3% of black beans, 1.3% of black rice, 1.3% of black glutinous rice, 1.3% of black peanut kernels, 0.3% of black medlar, 0.6% of black sesame seeds, 0.6% of konjac flour and 7% of brown sugar;
mixing the above raw materials, and adding water to desired volume of 100%.
A method for preparing beverage prepared from black natural food as raw material and rhizoma Amorphophalli comprises the following steps:
the method comprises the following steps: selecting and cleaning raw materials, taking black beans, black rice, black glutinous rice, black peanut kernels, black medlar and black sesame seeds according to the weight percentage of the formula, cleaning and uniformly mixing for later use;
step two: adding water into the material cleaned and uniformly mixed in the step one according to the proportion of 20%, putting the material into a jacketed kettle, heating to 85-95 ℃, and decocting for 60 minutes to prepare a decoction for later use;
step three: grinding the boiled liquid obtained in the second step by using a colloid mill to prepare a feed liquid for later use;
step four: putting konjak powder and brown sugar into a sugar melting tank according to the weight percentage of the formula, adding water according to the proportion of 10%, heating to 90-100 ℃, dissolving, and stirring for 5-10 minutes to prepare brown sugar konjak liquid;
step five: pouring the brown sugar and konjac liquid into the material liquid milled in the third step, mixing and stirring the brown sugar and konjac liquid for 20-30 minutes until the mixture is uniformly stirred;
step six: the uniformly stirred feed liquid is subjected to constant volume after passing through a vibrating screen (100 meshes);
step seven: homogenizing the constant volume material liquid at 60-65 deg.C and 30-40 mpa.
Step eight: filtering the homogenized feed liquid by a filter screen (300 meshes) to remove residues in the feed liquid;
step nine: sending the pop-top can or the glass bottle for filling into a sterilization kettle for sterilization, sterilizing at the temperature of 115-135 ℃ for 10-15 minutes, cooling to 35 ℃, and taking out of the kettle;
step ten: setting the filling temperature to 72-82 ℃, filling and sealing pop cans or glass bottles by a filling machine to obtain beverage products, placing the products into a refrigerator at 0-4 ℃ for refrigeration, and keeping the shelf life of the products at 0-4 ℃ for 24 days; or carrying out ultrahigh-temperature instant sterilization at the temperature of 90-132 ℃ for 5 seconds-9 minutes, and carrying out aseptic canning, wherein the shelf life of the product is 18 months at normal temperature; or canning and sealing, and then sterilizing at 82-132 ℃ for 25-35 minutes, wherein the shelf life of the product is 18 months at normal temperature.
Example 3
A beverage prepared from black natural food as a raw material and konjak comprises the following raw materials in percentage by weight: 1.7% of black beans, 1.7% of black rice, 1.7% of black glutinous rice, 1.7% of black peanut kernels, 0.3% of black medlar, 0.7% of black sesame seeds, 0.7% of konjac flour and 8% of brown sugar;
mixing the above raw materials, and adding water to desired volume of 100%.
A method for preparing beverage prepared from black natural food as raw material and rhizoma Amorphophalli comprises the following steps:
the method comprises the following steps: selecting and cleaning raw materials, taking black beans, black rice, black glutinous rice, black peanut kernels, black medlar and black sesame seeds according to the weight percentage of the formula, cleaning and uniformly mixing for later use;
step two: adding water into the material cleaned and uniformly mixed in the step one according to the proportion of 20%, putting the material into a jacketed kettle, heating to 85-95 ℃, and decocting for 60 minutes to prepare a decoction for later use;
step three: grinding the boiled liquid obtained in the second step by using a colloid mill to prepare a feed liquid for later use;
step four: putting konjak powder and brown sugar into a sugar melting tank according to the weight percentage of the formula, adding water according to the proportion of 10%, heating to 90-100 ℃, dissolving, and stirring for 5-10 minutes to prepare brown sugar konjak liquid;
step five: pouring the brown sugar and konjac liquid into the material liquid milled in the third step, mixing and stirring the brown sugar and konjac liquid for 20-30 minutes until the mixture is uniformly stirred;
step six: the uniformly stirred feed liquid is subjected to constant volume after passing through a vibrating screen (100 meshes);
step seven: homogenizing the constant volume material liquid at 60-65 deg.C and 30-40 mpa.
Step eight: filtering the homogenized feed liquid by a filter screen (300 meshes) to remove residues in the feed liquid;
step nine: sending the pop-top can or the glass bottle for filling into a sterilization kettle for sterilization, sterilizing at the temperature of 115-135 ℃ for 10-15 minutes, cooling to 35 ℃, and taking out of the kettle;
step ten: setting the filling temperature to 72-82 ℃, filling and sealing pop cans or glass bottles by a filling machine to obtain beverage products, placing the products into a refrigerator at 0-4 ℃ for refrigeration, and keeping the shelf life of the products at 0-4 ℃ for 24 days; or carrying out ultrahigh-temperature instant sterilization at the temperature of 90-132 ℃ for 5 seconds-9 minutes, and carrying out aseptic canning, wherein the shelf life of the product is 18 months at normal temperature; or canning and sealing, and then sterilizing at 82-132 ℃ for 25-35 minutes, wherein the shelf life of the product is 18 months at normal temperature.
Example 4
A beverage prepared from black natural food as a raw material and konjak comprises the following raw materials in percentage by weight: 2% of black beans, 2% of black rice, 2% of black glutinous rice, 2% of black peanut kernels, 0.4% of black wolfberry, 1% of black sesame seeds, 1% of konjac flour and 9% of brown sugar;
mixing the above raw materials, and adding water to desired volume of 100%.
A method for preparing beverage prepared from black natural food as raw material and rhizoma Amorphophalli comprises the following steps:
the method comprises the following steps: selecting and cleaning raw materials, taking black beans, black rice, black glutinous rice, black peanut kernels, black medlar and black sesame seeds according to the weight percentage of the formula, cleaning and uniformly mixing for later use;
step two: adding water into the material cleaned and uniformly mixed in the step one according to the proportion of 20%, putting the material into a jacketed kettle, heating to 85-95 ℃, and decocting for 60 minutes to prepare a decoction for later use;
step three: grinding the boiled liquid obtained in the second step by using a colloid mill to prepare a feed liquid for later use;
step four: putting konjak powder and brown sugar into a sugar melting tank according to the weight percentage of the formula, adding water according to the proportion of 10%, heating to 90-100 ℃, dissolving, and stirring for 5-10 minutes to prepare brown sugar konjak liquid;
step five: pouring the brown sugar and konjac liquid into the material liquid milled in the third step, mixing and stirring the brown sugar and konjac liquid for 20-30 minutes until the mixture is uniformly stirred;
step six: the uniformly stirred feed liquid is subjected to constant volume after passing through a vibrating screen (100 meshes);
step seven: homogenizing the constant volume material liquid at 60-65 deg.C and 30-40 mpa.
Step eight: filtering the homogenized feed liquid by a filter screen (300 meshes) to remove residues in the feed liquid;
step nine: sending the pop-top can or the glass bottle for filling into a sterilization kettle for sterilization, sterilizing at the temperature of 115-135 ℃ for 10-15 minutes, cooling to 35 ℃, and taking out of the kettle;
step ten: setting the filling temperature to 72-82 ℃, filling and sealing pop cans or glass bottles by a filling machine to obtain beverage products, placing the products into a refrigerator at 0-4 ℃ for refrigeration, and keeping the shelf life of the products at 0-4 ℃ for 24 days; or carrying out ultrahigh-temperature instant sterilization at the temperature of 90-132 ℃ for 5 seconds-9 minutes, and carrying out aseptic canning, wherein the shelf life of the product is 18 months at normal temperature; or canning and sealing, and then sterilizing at 82-132 ℃ for 25-35 minutes, wherein the shelf life of the product is 18 months at normal temperature.
The embodiments of the present invention have been described in detail above, but this is only an example for easy understanding and should not be construed as limiting the scope of the present invention. Also, various equivalent changes or substitutions are possible for those skilled in the art according to the technical solution of the present invention and the description of the preferred embodiment thereof, but all such changes or substitutions shall fall within the protection scope of the claims of the present invention.

Claims (7)

1. The beverage prepared from the black natural food serving as a raw material and konjak is characterized by comprising the following raw materials in percentage by weight:
1-2% of black bean, 1-2% of black rice, 1-2% of black glutinous rice, 1-2% of black peanut kernel, 0.2-0.4% of black wolfberry, 0.5-1% of black sesame, 0.4-1% of konjaku flour and 6-9% of brown sugar, and water is added to the mixture to fix the volume to 100%.
2. The method for preparing the beverage made of the black natural food as the raw material and compatible with konjak according to claim 1, wherein the method comprises the steps of:
the method comprises the following steps: taking black beans, black rice, black glutinous rice, black peanut kernels, black medlar and black sesame seeds according to the weight percentage of the formula, cleaning and uniformly mixing for later use;
step two: adding water into the mixed materials obtained in the first step according to a proportion of 20%, putting the mixed materials into a jacketed kettle, heating to 85-95 ℃, and decocting for 60 minutes to prepare a decoction for later use;
step three: grinding the boiled liquid in the second step by using a colloid mill to prepare feed liquid for later use;
step four: putting konjak powder and brown sugar into a sugar melting tank according to the weight percentage of the formula, adding water according to the proportion of 10%, heating to 90-100 ℃, dissolving, and stirring for 5-10 minutes to prepare brown sugar konjak liquid;
step five: pouring the brown sugar and konjac liquid into the liquid obtained in the third step, mixing and stirring for 20-30 minutes;
step six: the feed liquid is subjected to constant volume after passing through a vibrating screen;
step seven: homogenizing the feed liquid with constant volume;
step eight: filtering the homogenized feed liquid through a filter screen;
step nine: sending the pop-top can or the glass bottle for filling into a sterilization kettle for sterilization, sterilizing at the temperature of 115-135 ℃ for 10-15 minutes, cooling to 35 ℃, and taking out of the kettle;
step ten: filling and sealing the pop can or the glass bottle by a filling machine.
3. The method for preparing a beverage comprising black natural food as a raw material and konjak according to claim 2, wherein the vibrating screen in step six is 100 mesh.
4. The method for preparing a beverage comprising black natural food as raw material and rhizoma Amorphophalli according to claim 2, wherein the homogenization temperature in step seven is 60-65 deg.C and the homogenization pressure is 30-40 mpa.
5. The method for preparing a beverage comprising black natural food as a raw material and konjak according to claim 2, wherein the mesh size of the mesh sieve in step eight is 300 mesh.
6. The method for preparing a beverage comprising black natural food as a raw material and konjak according to claim 2, wherein the filling temperature in the tenth step is 72 to 82 ℃.
7. A beverage comprising the black natural food as a raw material and konjak prepared by the method of any one of claims 1 to 6.
CN202110682271.XA 2021-06-20 2021-06-20 A beverage prepared from black natural food and rhizoma Amorphophalli, and its preparation method Pending CN113615809A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116458583A (en) * 2023-03-15 2023-07-21 广东省伊之伴食品饮料有限公司 Konjak plant beverage and preparation method thereof
CN116530579A (en) * 2023-05-10 2023-08-04 江西南方食养科技有限公司 Black sesame and walnut compound protein beverage and preparation method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN116458583A (en) * 2023-03-15 2023-07-21 广东省伊之伴食品饮料有限公司 Konjak plant beverage and preparation method thereof
CN116530579A (en) * 2023-05-10 2023-08-04 江西南方食养科技有限公司 Black sesame and walnut compound protein beverage and preparation method thereof
CN116530579B (en) * 2023-05-10 2024-06-11 江西南方食养科技有限公司 Black sesame and walnut compound protein beverage and preparation method thereof

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