Konjak noodle and method for processing the same

A processing method and technology of konjac, which is applied in the field of konjac noodles and its production, can solve the problems of difficult absorption of nutrients, few health care functions, simple process, etc., and achieve the effect of rich nutrition, uniform mixing, and smooth and mellow taste

Active Publication Date: 2009-06-24
湖北鸿大粮油股份有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Now people are pursuing the mouthfeel and nutritional value of food, so there are also noodles with other substances added therein to enhance the nutritional content, but th

Method used

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  • Konjak noodle and method for processing the same

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Example Embodiment

[0009] Example 1: Weigh 98.98 kg of flour, 1 kg of konjac flour, and 0.02 kg of edible alkali, according to figure 1 In the production flow chart of the present invention, in the first step, the flour and water are stirred at a mass ratio of 100:20—100:22; in the second step, the edible alkali and water are formulated to have a mass ratio of 5%, and the temperature is between 75°C and 85°C. Add the konjac refined powder to the alkali solution at a mass ratio of 200:1, and stir the gel; in the third step, mix and stir the flour aqueous solution and konjac gel obtained in the first and second steps, and the temperature rise is controlled at 5℃-8℃; In the fourth step, the mixture obtained in the third step is matured, composite-rolled, cut into strips, and set at 20℃-25℃ for 15 minutes; in the fifth step, the product obtained in the fourth step is kept at 40℃-45℃ Tide perspiration for 30 minutes, then carry out high temperature 45 ℃-50 ℃ damp removal for 2-2. 5 hours and low temperat...

Example Embodiment

[0010] Example 2: Weigh 198.36 kilograms of flour, 1.8 kilograms of konjac refined powder, and 0.04 kilograms of edible alkali, and then produce and process according to the method of Example 1.

Example Embodiment

[0011] Example 3: Weigh 296.94 kilograms of flour, 1.5 kilograms of konjac powder, and 0.06 kilograms of edible alkali, and then produce and process according to the method of Example 1.

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Abstract

The invention provides a konjac noodle and a machining method, which is composed of flour, konjaku powder, dietary alkali and water, comprising mass percent: flour 98.98%-99.18%, konjaku powder 0.8%-1%, dietary alkali 0.02% and water in right amount; The machining method is realized through mixing, curing, compound calendering, cutting to strips, cool setting. The inventive konjac noodle produced by the machining method is afterripening and weighty, scent, slippy, smooth in mouth feel, nourishing, which plays a health action on high blood pressure, angina, deaf and impaired vision and the like.

Description

technical field [0001] The invention relates to a food and a processing method thereof, in particular to a konjac noodle and a production method thereof. Background technique [0002] Existing noodles generally all adopt traditional craft, make raw material with wheat flour, and its quality and mouthfeel are all very general, are not suitable for the taste of modern life. Now people are pursuing the mouthfeel and nutritional value of food, so there are also noodles with other substances added therein to enhance the nutritional content, but the existing similar technology is simple, the nutritional content is single, it is difficult to absorb, and the health care function is too few, so it cannot be ideal. Effect. Contents of the invention [0003] The purpose of the present invention is to provide a kind of konjac noodles which are rich in nutritional components, easy to absorb, have many health care functions, unique production technology and a production method thereof....

Claims

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Application Information

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IPC IPC(8): A21D2/36A23L1/214A23L1/29A23L19/10A23L33/00
Inventor 王波朱新建
Owner 湖北鸿大粮油股份有限公司
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