阅读说明：本技术 一种即溶型魔芋咖啡饮品及其制备工艺 (Instant konjak coffee beverage and preparation process thereof ) 是由 杨德 薛淑静 李露 卢琪 殷朝敏 史德芳 郭鹏 王轶 王少华 于 2020-06-15 设计创作，主要内容包括：本发明提供了一种即溶型魔芋咖啡饮品及其制备工艺,该饮品中添加了魔芋超微粉,魔芋超微粉是将浓度5％～8％的魔芋精粉料液经复合酶不完全酶解后干燥、粉碎而得,酶解温度为40～60℃,酶解时间为2～5小时。本发明所得产品为粉末,具咖啡和植脂末香味,各成分在水中分散均匀,水溶性好,制备工艺简单,操作方便,成本较低。(The invention provides an instant konjak coffee beverage and a preparation process thereof, wherein konjak superfine powder is added into the beverage, and is obtained by drying and crushing konjak fine powder feed liquid with the concentration of 5-8% after incomplete enzymolysis by complex enzyme, the enzymolysis temperature is 40-60 ℃, and the enzymolysis time is 2-5 hours. The product obtained by the invention is powder, has coffee and non-dairy creamer fragrance, has the advantages of uniform dispersion of all components in water, good water solubility, simple preparation process, convenient operation and lower cost.)

1. An instant konjak coffee beverage is characterized in that the beverage comprises the following components in percentage by weight:

the konjak superfine powder is obtained by drying and crushing konjak fine powder feed liquid with the concentration of 5-8% after incomplete enzymolysis by a compound enzyme, wherein the enzymolysis temperature is 40-60 ℃, the enzymolysis time is 2-5 hours, and the compound enzyme consists of amylase, cellulase and beta-glucanase.

2. The instant konjac coffee beverage according to claim 1, wherein the beverage comprises the following ingredients:

3. the instant konjac coffee beverage of claim 1 or 2, wherein the anticaking agent is a silica anticaking agent.

4. The instant konjac coffee beverage as claimed in claim 1 or 2, wherein the complex enzyme is prepared from amylase, cellulase and beta-glucanase by mixing them in a ratio of 1: (0.8-1.2): (0.8-1.2) enzyme activity ratio.

5. The instant konjac coffee beverage according to claim 1 or 2, wherein the grinding step is specifically: starting the oscillation type ultrafine grinder 10-30 minutes ahead of time, setting the temperature to-10 ℃ to-20 ℃, and grinding for 10-15 minutes, wherein the grinding fineness is more than 1000 meshes.

6. A process for preparing the instant konjak coffee beverage of claim 1 or 2, wherein the process comprises the following steps:

1) enzymolysis: adding 5-8 parts by weight of konjac powder into a compound enzyme for mixing, wherein the addition amount of each enzyme in the compound enzyme is 200U/g, adding 100 parts by weight of water with the temperature of 40-60 ℃, stirring at high speed while adding, stirring uniformly for swelling, and performing heat preservation and enzymolysis for 2-5 hours;

2) and (3) drying: carrying out vacuum microwave drying on the enzymolysis product obtained in the step 1) for 2-3 h to obtain a white solid;

3) crushing: crushing the white solid obtained in the step 2) by using a vibration type superfine crusher, starting the crusher 10-30 minutes in advance, setting the temperature to be-10-20 ℃, crushing for 20-30 min, and obtaining the konjak superfine powder with the crushing fineness of more than 1000 meshes;

4) blending: adding the non-dairy creamer, the coffee extract, the anticaking agent, the maltodextrin, the xylitol, the sorbitol, the lecithin and the skimmed milk powder into the konjac superfine powder obtained in the step 3), and uniformly blending to obtain the instant konjac coffee beverage.

7. The process for preparing the instant konjac coffee beverage according to claim 6, wherein the stirring speed in step 1) is 8000 to 12000 rpm. .

8. The preparation process of the instant konjac coffee beverage according to claim 6, wherein the technical parameters of the vacuum microwave drying in the step 2) are that the thickness of the material is 0.5-1.5 cm, the drying temperature is 60-70 ℃, the vacuum degree is-0.06 mPa or more, and the drying time is 2-3 h.

Technical Field

The invention belongs to the technical field of food processing, particularly relates to a konjac deep processing technology, and particularly relates to an instant konjac coffee beverage and a preparation process thereof.

Background

The konjac glucomannan is a main functional component of konjac of the genus Amorphophallus (Amorphophalus blume) of the family Araceae, has unique rheological property and excellent health care function, and is an important food additive and a health food raw material. However, most konjac glucomannan products (commonly called konjac powder) at present have the defects of large particles, long swelling time and the like, the swelling time is different from several hours to dozens of hours, and the viscosity after swelling is very high, so that the konjac glucomannan product has great limitation when being added into products needing instant brewing, such as instant coffee and the like.

The method for increasing the fineness of the konjac powder and reducing the molecular weight of glucomannan can improve the solubility of the konjac powder. At present, konjak fine powder in the market is generally processed and refined by wet grinding, alcohol washing and other processes, the obtained particle fineness is about 200 mu m, the glucomannan content in the konjak powder can be increased, and the problem of slow swelling of the konjak powder is not solved. The konjac tuber has two types of cells, one type is normal cells, the interior of the konjac tuber mainly contains starch, the other type is heterogenous cells, the glucomannan content is high, the dried heterogenous cells have strong toughness and high hardness, the conventional vibration grinding ultramicro grinding method can only obtain konjac fine powder with the grain size of about 50 mu m, the swelling time can be greatly shortened under the fineness, but the requirement of instant dissolution can not be met, the grinding time is long, and the energy consumption is high. In addition, the molecular weight of the glucomannan can be reduced by adopting the glucomannanase for enzymolysis, and the oligomeric glucomannan is obtained. However, the conventional enzymolysis method needs to swell first and then add enzyme, the addition amount of konjac in a swelling system is less than 1%, although the oligoglucomannan can be obtained, the production efficiency is low, and the cost is high.

The drying of glucomannan after enzymolysis also has the problems of high energy consumption and the like. The existing drying methods comprise hot air drying, spray drying and freeze drying, wherein the surface moisture is increased and rapidly dried during the hot air drying, so that hard scabs are formed on the surface, and the internal moisture is prevented from being diffused, so that the requirement on thickness is very thin during the drying, and the drying efficiency is low; meanwhile, the viscosity of the solution of glucomannan after enzymolysis is high, and a large amount of drying aids are added during spray drying to reduce the wall adhesion, so that the proportion of glucomannan in the product is low; the freeze drying has high cost and poor economical efficiency. The vacuum microwave drying has the advantages of low drying temperature, economical energy consumption and the like, and can solve the problems.

Disclosure of Invention

In view of the defects of the prior art, the inventor improves the concentration of the konjac flour during enzymolysis to 5% -8% through process improvement, so that the enzymolysis efficiency is improved, the incompletely-enzymolyzed konjac flour is obtained, and finally the obtained konjac superfine powder contains components such as glucomannan and can be dissolved immediately under the synergistic effect of the superfine grinding process.

The instant konjak superfine powder obtained by the process improvement has instant effect, and the invention aims to provide an instant konjak coffee beverage and a preparation process thereof, which have the characteristic of instant dissolution, are easy to store and are convenient to eat. Specifically, the object of the present invention is achieved by: an instant konjak coffee beverage comprises the following components in percentage by weight:

the konjak superfine powder is obtained by drying and crushing konjak fine powder feed liquid with the concentration of 5-8% after incomplete enzymolysis by a compound enzyme, wherein the enzymolysis temperature is 40-60 ℃, the enzymolysis time is 2-5 hours, and the compound enzyme consists of amylase, cellulase and beta-glucanase. The addition amount of each enzyme in the complex enzyme is 190-200U/g based on the mass of the konjak submicron powder substrate.

Further preferably, the instant konjak coffee beverage comprises the following components in percentage by weight:

further preferably, the instant konjac coffee beverage as described above, wherein the anti-caking agent is a silica anti-caking agent.

Further preferably, the instant konjac coffee beverage is prepared by mixing the complex enzyme prepared from amylase, cellulase and beta-glucanase in a ratio of 1: (0.8-1.2): (0.8-1.2) enzyme activity ratio.

Further preferably, the instant konjac coffee beverage comprises the following crushing steps: starting the oscillation type ultrafine grinder 10-30 minutes ahead of time, setting the temperature to-10 ℃ to-20 ℃, and grinding for 20-30 minutes, wherein the grinding fineness is more than 1000 meshes.

The invention provides a preparation process of the instant konjak coffee beverage, which comprises the following specific steps:

1) enzymolysis: adding 5-8 parts by weight of konjac powder into a compound enzyme for mixing, wherein the addition amount of each enzyme in the compound enzyme is 200U/g, adding 100 parts by weight of water with the temperature of 40-60 ℃, stirring at high speed while adding, stirring uniformly for swelling, and performing heat preservation and enzymolysis for 2-5 hours;

2) and (3) drying: carrying out vacuum microwave drying on the enzymolysis product obtained in the step 1) for 2-3 h to obtain a white solid;

3) crushing: crushing the white solid obtained in the step 2) by using a vibration type superfine crusher, starting the crusher 10-30 minutes in advance, setting the temperature to be-10-20 ℃, crushing for 20-30 min, and obtaining the konjak superfine powder with the crushing fineness of more than 1000 meshes;

4) blending: adding the non-dairy creamer, the coffee extract, the anticaking agent, the maltodextrin, the xylitol, the sorbitol, the lecithin and the skimmed milk powder in the formula amount into the konjac superfine powder obtained in the step 3), and uniformly blending to obtain the instant konjac coffee beverage.

Further preferably, the preparation process of the instant konjak coffee beverage comprises the step 1) of stirring at 8000-12000 r/min

Further preferably, in the preparation process of the instant konjac coffee beverage, the technical parameters of the vacuum microwave drying in the step 2) are that the material thickness is 0.5-1.5 cm, the drying temperature is 60-70 ℃, the vacuum degree is-0.06 mPa or more, and the drying time is 2-3 h.

Compared with the prior art, the invention has the following advantages and progressions:

1) the instant konjak coffee powder prepared by the process overcomes the defects of long swelling time, inconvenient drinking and the like of the traditional konjak product, retains the functional components in the konjak to the maximum extent, has the characteristic of instant dissolution, and is easy to store and convenient to drink.

2) The konjak powder is used as a raw material, and the final product is rich in soluble dietary fibers such as glucomannan and the like and glucomannan, and is a functional beverage beneficial to human health.

3) The instant konjac powder prepared by the invention has low moisture content and good water solubility, can be compounded with other food raw materials to prepare different products such as tablets, granular beverages, instant powder and the like, and has wide technical applicability.

4) Simple process, convenient operation, greatly improved production efficiency of products and lower cost.

Detailed Description

The invention is further illustrated by the following examples. It should be understood that the preparation method of the embodiment of the present invention is only used for illustrating the technical solutions and effects of the present invention, and is not limited to the protection scope of the present invention, and simple modifications of the preparation method of the present invention on the premise of the general concept are within the protection scope of the present invention.