Konjaku food and production method thereof

A technology of food and konjac, which is applied in food preparation, food science, application, etc., can solve the problems of not being able to provide energy nutrition, not being able to directly use glucomannan, and achieve good nutritional effects

Inactive Publication Date: 2012-10-03
HUNAN DAXIANGXI KONIAC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the human body does not have glucomannan hydrolase, it cannot directly use glucomannan, so it cannot provide energy nutrition like starchy polysaccharides

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: spiced type

[0016] The ratio of raw materials is: 2-6% of konjac powder (according to the purity and viscosity), 10% of soybean protein powder, 2% of coagulant, 1% of spice and spice, and 3% of seasoning. The components of incense and spices are cinnamon bark, star anise, bay leaf, grass fruit and pepper, and the mass ratio of cinnamon bark, star anise, bay leaf, grass fruit and pepper is 2: 1: 3: 2.5: 1; the components of seasoning For salt, monosodium glutamate, sesame oil, soy sauce, the mass ratio of salt, monosodium glutamate, sesame oil, soy sauce is 3:0.2:5:4 respectively.

[0017] The preparation method is divided into the following steps:

[0018] 1) According to the proportion required for the preparation of food varieties, take the corresponding quality of fragrant and spicy plants, wash them, put them into water and decoct, keep boiling for 40-60 minutes, filter to remove residue, and reserve the juice for later use;

[0019] 2) Accordi...

Embodiment 2

[0022] Example 2: Mild Spicy

[0023] The ratio of raw materials is: 2-6% of konjac powder (determined according to the purity and viscosity), 10% of soybean protein powder, 2% of coagulant accelerator, 2% of spices and spices, 2% of condiments, and each group of spices and spices The mass ratio of the ingredients is cinnamon bark: star anise: fragrant leaves: grass fruit: pepper = 1.5: 1: 2: 2: 5, and the mass ratio of each component of the condiment is salt: monosodium glutamate: sesame oil: soy sauce = 3: 0.2: 5:4. Its production method is identical with embodiment.

Embodiment 3

[0024] Embodiment 3: spicy type

[0025] The ratio of raw materials is: konjac powder 2-6% (determined according to purity and viscosity), soybean protein powder 10%, coagulant 2%, spice and spice 4%, condiment 3%, spice and spice components It is cinnamon, star anise, grass fruit, Chinese prickly ash, pepper, and the mass ratio is cinnamon: star anise: grass fruit: Chinese pepper: hot pepper = 1.5:1:2:8:1O; the seasoning components are salt, monosodium glutamate, sesame oil and soy sauce, each The mass ratio of the components is salt: monosodium glutamate: sesame oil: soy sauce = 3:0.2:5:4. Production method is with embodiment 1.

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PUM

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Abstract

The invention provides konjaku food and a production method thereof. The raw materials of the konjaku food comprise 2-6% of konjaku fine powder, 8-15% of soybean protein powder, 0.1-0.3% of coagulant, 0.1-5% of spice and 0.2-5% of flavoring, wherein the coagulant is lime water or a calcium-containing aqueous solution. The production method comprises the following steps of: firstly, adding the spice into water, decocting, filtering and removing slag; secondly, adding the flavoring into the water solution with the dissolved spice, adding the raw materials of the konjaku powder and the soybean protein powder at 60-80 DGE C, sufficiently dissolving, adding the coagulant, stirring and mixing uniformly, and injecting into a blank mould; thirdly, putting a blank block into boiling water and boiling for 40 to 60 minutes, taking out the blank block and cutting the blank block into pieces or strips or making the blank block into different bionic shapes by using a moulding machine; finally, removing free water, sterilizing and packaging to obtain the konjaku food. Without any preservative, the konjaku food provided by the invention not only maintains many kinds of health-protecting characteristics of the konjaku, but also has good nutritional functions.

Description

technical field [0001] The invention belongs to the technical field of food production and relates to a multifunctional food produced mainly from konjac powder, soybean protein and water and a production method thereof. Background technique [0002] Konjac tofu is a traditional delicacy on the tables of many ethnic groups living in the southwestern mountainous area, but it is also called "fat" by the local people. Anyone with trauma or physical discomfort should not eat it, and poultry will aggravate injuries and adverse reactions. Modern science reveals that konjac tofu is an impure glucomannan gel. It is made by hand using traditional methods using konjac bulbs as raw materials. Due to the limitations of the production method, it cannot prevent the oxidation of the production process from making the color dark and dark. The alkaloid impurities contained in the product have not been completely removed, causing some allergic people to have allergic reactions after consum...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/064A23L1/305A23L21/12
Inventor 吴永尧黄兴国
Owner HUNAN DAXIANGXI KONIAC
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