Ultrasonic gelation production process for konjaku cakes

A production process, ultrasonic technology, applied in application, food preparation, food science, etc., can solve the problems of easy broken strips, poor gel strength of glue solution, insufficient elasticity of konjac cake, etc., to reduce dehydration and dissolution, easy to operate, Good food quality

Inactive Publication Date: 2011-08-17
福建同乐食品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005]In the process of konjac cake production using traditional technology, the gel strength of the gel solution formed by fine powder is poor, and the konjac cake is not elastic enough, and it is easy to break

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1. Pour the refined konjac powder and water into the konjac expansion mixing tank at a weight ratio of 1:35, stir for 3 minutes and then let it stand for 50 minutes to obtain a fully swollen konjac paste.

[0025] 2. Preparation of coagulant solution: Dissolve 800g of calcium hydroxide in 50kg of water to prepare an aqueous solution of calcium hydroxide with a concentration of 15g / L;

[0026] 3. Add the coagulant solution and the konjac paste prepared in step 1 to the ultrasonic shearing equipment at the same time for scouring and mixing, and perform ultrasonic shearing gelation treatment. The ultrasonic frequency used is 25kHz and the power density is 0.4w / cm. 2 , The shear gelation time is 30 seconds to prepare the konjac food embryo, wherein the amount of the coagulant solution is 10% of the total weight of the konjac powder and water;

[0027] 4. The food embryo after scouring gel is injected into the konjac cake mold and placed for 60 minutes to strengthen the shape;

[002...

Embodiment 2

[0031] 1. Pour the refined konjac flour and water into the konjac expansion mixing tank at a weight ratio of 1:38, stir for 5 minutes and then let stand for 55 minutes to obtain a fully swollen konjac paste;

[0032] 2. Preparation of coagulant solution: Dissolve 800g calcium hydroxide in 50kg water to prepare a calcium hydroxide aqueous solution with a concentration of 16g / L;

[0033] 3. Add the coagulant solution and the konjac paste prepared in step 1 into the ultrasonic shearing equipment at the same time for scouring and mixing, and perform ultrasonic shearing gelation treatment. The ultrasonic frequency used is 28kHz and the power density is 0.5w / cm. 2 , The shear gelation time is 34 seconds, and the konjac food embryo is prepared, wherein the amount of the coagulant solution is 10% of the total weight of the konjac refined powder and water;

[0034] 4. The food embryo after scouring gel is injected into the konjac cake mold and placed for 70 minutes to strengthen the shape;

[0...

Embodiment 3

[0038] 1. Pour the refined konjac powder and water into the konjac expansion mixing tank at a weight ratio of 1:40, stir for 10 minutes and then let it stand for 60 minutes to make a fully swollen konjac paste.

[0039] 2. Preparation of coagulant solution: Dissolve 800g of calcium hydroxide in 50kg of water to prepare an aqueous solution of calcium hydroxide with a concentration of 17g / L;

[0040] 3. Add the coagulant solution and the konjac paste prepared in step 1 into the ultrasonic shearing equipment at the same time for scouring and mixing, and perform ultrasonic shearing gelation treatment. The ultrasonic frequency used is 30kHz and the power density is 0.6w / cm. 2 , The shear gelation time is 36 seconds, and the konjac food embryo is prepared, wherein the amount of the coagulant solution is 11% of the total weight of the konjac powder and water;

[0041] 4. The food embryo after scouring the gel is injected into the konjac cake mold and placed for 75 minutes to strengthen the s...

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PUM

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Abstract

The invention discloses an ultrasonic gelation production process for konjaku cakes, which comprises the following steps: firstly, refined konjaku flour and water are added into konjaku puffing equipment for swelling to produce konjaku paste; secondly, the konjaku paste and coagulant solution are added into ultrasonic shearing equipment for ultrasonic shearing gelation to produce konjaku food stocks; thirdly, the konjaku food stocks are injected into konjaku cake dies, to be positioned, strengthened and shaped; fourthly, final products of konjaku cakes are obtained after cooling, shearing, packaging, sterilization and testing of the strengthened and shaped konjaku cakes. The production process has low cost and simple process, is convenient to use and has higher application and promotion values.

Description

technical field [0001] The invention belongs to the field of agricultural product processing industry, and in particular relates to an ultrasonic gelling production process of konjac cake. Background technique [0002] Konjac, also known as konjac, is very nutritious and contains a variety of vitamins and mineral elements such as potassium, phosphorus, and selenium. The main component is soluble polysaccharide glucomannan. Glucomannan is not digested in the stomach after consumption, can effectively absorb cholesterol and bile acids, and can inhibit the intestinal absorption of cholesterol and bile acids. At the same time, because glucomannan cannot be digested and absorbed by people's saliva and pancreatic amylase, it has the functions of lowering fat, lowering blood pressure, cleaning the stomach, laxative, and preventing cancer. Therefore, it has significant effects on digestive tract, cardiovascular and cerebrovascular diseases, hemorrhoids, weight loss, and beauty. Ko...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L19/10
Inventor 彭君
Owner 福建同乐食品开发有限公司
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