Manufacturing method of Konjac tofu without particular smell

The technology of konjac tofu and production method is applied in the field of food processing, which can solve the problems of cumbersome production process, difficult to remove alkali taste, heavy konjac tofu, etc., and achieve the effect of good taste, convenient eating and smooth entrance

Inactive Publication Date: 2010-06-02
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the addition of sodium carbonate or calcium hydroxide makes the prepared konjac tofu have a heavy alkaline taste, which is not accepted or welcomed by consumers. Therefore, it is necessary to repeatedly rinse the steamed konjac tofu with clean water to re

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] a. Mix edible konjac flour and water in a mass ratio of 1:35, stir evenly, and place at room temperature for 4 hours, so that the konjac flour is fully swollen in water and becomes konjac gum;

[0019] b. Dissolve the composite coagulant composed of 15% carbonate, 10% calcium hydroxide, and 75% sodium pyrophosphate in a small amount of water by mass percentage, the total mass of the composite coagulant is 0.20% of the water consumption in step a, and the dispersion is uniform Finally, add the konjac gum prepared in step a, fully stir and mix evenly, pour into the mold, and let stand for 10 minutes;

[0020] c, the konjac gum mixed with the composite coagulant obtained in step b is placed in a pressure vessel, sealed and heated, and processed at 120° C. for 8 minutes; after decompression and cooling, konjac gel without peculiar smell is obtained, i.e. konjac tofu;

[0021] d. The konjac tofu obtained in step c is properly shaped, cut into pieces, measured, subpackaged an...

Embodiment 2

[0024] a. Mix edible konjac flour and water in a mass ratio of 1:45, stir evenly, and place at room temperature for 2.5 hours, so that the konjac flour is fully swollen in water and becomes konjac gum;

[0025] b. Dissolve the composite coagulant composed of 20% sodium carbonate, 10% calcium hydroxide, and 70% sodium pyrophosphate in a small amount of water by mass percentage, and the total mass of the composite coagulant is 0.25% of the water consumption in step a. After uniform dispersion , add the konjac gum prepared in step a, fully stir and mix evenly, pour into the mold, and let stand for 8 minutes;

[0026] c, the konjac gum mixed with the composite coagulant obtained in step b is placed in a pressure vessel, sealed and heated, and processed at 110° C. for 20 minutes; after decompression and cooling, konjac gel without peculiar smell is obtained, i.e. konjac tofu;

[0027] d. The konjac tofu obtained in step c is properly shaped, cut into pieces, measured, subpackaged a...

Embodiment 3

[0030] a. Mix edible konjac flour and water in a mass ratio of 1:60, stir evenly, and place at room temperature for 2 hours, so that the konjac flour is fully swollen in water and becomes konjac gum;

[0031] B. Dissolve the composite coagulant composed of 15% potassium carbonate, 20% calcium hydroxide, and 65% potassium pyrophosphate in a small amount of water by mass percentage, and the total mass of the composite coagulant is 0.25% of the water consumption in step a. After uniform dispersion , add the konjac gum prepared in step a, fully stir and mix evenly, pour into the mold, and let stand for 5 minutes;

[0032] c, the konjac gum mixed with the composite coagulant obtained in step b is placed in a pressure vessel, sealed and heated, and processed at 105° C. for 30 minutes; after decompression and cooling, konjac gel without peculiar smell is obtained, i.e. konjac tofu;

[0033] d. The konjac tofu obtained in step c is properly shaped, cut into pieces, measured, subpackag...

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Abstract

The invention discloses a manufacturing method of Konjac tofu without particular smell, using compound coagulant consisting of carbonate, calcium hydroxide and phosphate. The application of the compound coagulant does not change the traditional fabricating method of the Konjac tofu, but the Konjac tofu heat-solidifying method needs to adopt high temperature (greater than 100 DEG C) to process; the Konjac tofu thus obtained has the same gel strength and structure without affecting the presence of edible alkali taste; and the Konjac tofu does not need to be washed repeatedly, thus improving the edible quality of Konjac tofu, simplifying the manufacturing procedure, and reducing water dosage.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing konjac tofu without peculiar smell. Background technique [0002] Konjac, also known as konjac, is the general name of the genus Amorphophallus Blume of the family Araceae, and belongs to the yam crop in cultivation. [0003] Konjac flour is obtained by physical processing of konjac bulbs, and its main active ingredient is konjac glucomannan, which belongs to soluble hemicellulose. With its unique physical, chemical and medicinal value of glucomannan, konjac has preventive and therapeutic effects on human "civilized diseases" such as hyperlipidemia, high cholesterol, diabetes, obesity, and constipation. Konjac tofu is one of its main product forms. The konjac tofu produced in modern industrialization is made of konjac flour, which is mixed with a certain amount of water to make the konjac absorb water and become konjac gum. Sodium carbonate or calc...

Claims

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Application Information

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IPC IPC(8): A23L1/214A23L19/10
Inventor 钟耕次仁白珍赵亚楠夏玉红何翠婵律冉
Owner SOUTHWEST UNIVERSITY
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