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
CN101715928AInactive Publication Date: 2010-06-02SOUTHWEST UNIVERSITY
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Patent Information

Authority / Receiving Office
CN Β· China
Current Assignee / Owner
SOUTHWEST UNIVERSITY
Publication Date
2010-06-02
Estimated Expiration
Not applicable Β· inactive patent
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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.
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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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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