Process for preparing konjak acid powder fermented with lactobacillus and product thereof

A technology of lactic acid bacteria fermentation and preparation technology, which is applied in food preparation, application, food science, etc., can solve the problems of large consumption of vermicelli, brittleness when stirred, and inability to cook, so as to improve nutrition and quality, eat convenience, and promote development Effect

Inactive Publication Date: 2011-08-17
辽宁省农业科学院食品与加工研究所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The consumption of vermicelli in my country is large, and the raw materials used include bean flour, corn flour, sweet potato flour, rice flour, potato flour, etc. Among them, the processing of rice vermicelli is the most common. The vermicelli made with these raw materials is not only better in quality of soybean flour, but also made of other raw materials. All the vermicelli have the shortcomings of black color, easy to muddy soup, broken strips, not resistant to cooking, and easy to break when stirred to varying degrees.
[0005] The nutrition and quality of existing vermicelli products need to be further improved, and how to utilize the leftover starch by-product resources after making konjac powder is also a technical problem to be solved urgently by scientific researchers in this field

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Weigh 1,000 grams of konjac fine powder leftover starch, add 2,500 grams of water, put it into a fermenter, add 120 grams or 175 grams of lactic acid bacteria starter, and the lactic acid bacteria starter is Lactobacillus plantarum: Leuconostoc: Lactobacillus bulgaricus 2:1:1 The weight ratio is compounded, stirred evenly, sealed, the fermentation temperature is controlled at 20-25°C, the fermentation cycle is 24-36h, and the final pH value of the fermentation is 3.5-4.5; the konjac starch paste obtained after fermentation is extruded through a high-pressure nozzle , 2-3 mm in diameter; after extrusion molding, enter 4-5% lime water at 90-95°C for 2-3 minutes for slaking; put the slaking acid powder into cold spray water, and rub it while cooling to prevent Adhesion: Weigh 450 grams and pack into an edible composite plastic bag, cook for 20 min in a sterilizer at 121° C. to obtain lactic acid bacteria fermented konjac acid powder.

[0024] The compounding method of the ...

Embodiment 2

[0026] Weigh 1000 grams of konjac fine powder leftover starch, add 3000 grams of water, put it into the fermenter, add 150 grams or 175 grams of lactic acid bacteria starter, and the lactic acid bacteria starter is Lactobacillus plantarum: Leuconostoc: Lactobacillus bulgaricus 2:1:1 The weight ratio is compounded, stirred evenly, sealed, the fermentation temperature is controlled at 20-25°C, the fermentation cycle is 24-36h, and the final pH value of the fermentation is 3.5-4.5; the konjac starch paste obtained after fermentation is extruded through a high-pressure nozzle , 2-3 mm in diameter; after extrusion molding, enter 4-5% lime water at 90-95°C for 2-3 minutes for slaking; put the slaking acid powder into cold spray water, and rub it while cooling to prevent Adhesion: Weigh 450 grams and pack into an edible composite plastic bag, cook for 20 min in a sterilizer at 121° C. to obtain lactic acid bacteria fermented konjac acid powder.

[0027] The compounding method of the ...

Embodiment 3

[0029] Weigh 1000 grams of konjac fine powder leftover starch, add 2800 grams of water, put it into the fermenter, and insert 114-190 grams of lactic acid bacteria starter. The lactic acid bacteria starter is Lactobacillus plantarum: Leuconostoc: Lactobacillus bulgaricus 2:1:1 The weight ratio is compounded, stirred evenly, sealed, the fermentation temperature is controlled at 20-25°C, the fermentation cycle is 24-36h, and the final pH value of the fermentation is 3.5-4.5; the konjac starch paste obtained after fermentation is extruded through a high-pressure nozzle. The diameter is 2-3 mm; after extrusion molding, put it into 4-5% lime water at 90-95 ° C for 2-3 minutes to mature; put the matured acid powder into the spray cold water, and rub it while cooling to prevent adhesion Take by weighing 450 grams and pack into an edible composite plastic bag, cook for 20 min in a sterilizer at 121° C. to obtain lactic acid bacteria fermented konjac acid powder.

[0030] The quality...

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PUM

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Abstract

The invention discloses a process for preparing konjak powder fermented with lactobacillus and a product thereof, belonging to the technical field of food processing. The process comprises the following steps of: taking starch, i.e. the leftover generated after fine konjak flour is extracted, as a raw material; artificially inoculating the raw material to efficient compound lactobacillus leaven; carrying out fermentation at an intermediate temperature and a slow speed in a sealed environment; and then obtaining the konjak acid powder. The konjak acid powder prepared by the process disclosed by the invention is glossy, soft and smooth, has good toughness, mild sour, particular taste and flavor of lactobacillus, no addition of any additive such as glue, preservative and the like, and a quality guarantee period as long as one year. The invention provides a new process for comprehensive processing of konjak, adds a new product to the list of lactic acid bacteria fermented goods and is easy for industrialized production.

Description

technical field [0001] The invention relates to a process for preparing konjac acid powder by fermentation of lactic acid bacteria by using the leftover starch of konjac fine powder as a raw material and a product thereof, belonging to the technical field of food processing. Background technique [0002] With the continuous improvement of living standards, people pay more and more attention to food safety, nutrition and health. Lactic acid bacteria and their fermented products have good effects on human health, and have physiological effects such as helping digestion, improving intestinal micro-ecological environment, inhibiting the growth of spoilage bacteria, synthesizing nutrients, and improving immunity. [0003] Konjac is rich in resources in our country and has a long history of eating. It is mainly used to prepare konjac powder. Lipoprotein, reducing fasting blood sugar in diabetic patients, etc., has a significant preventive effect on habitual constipation, diabetes...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L33/00
Inventor 张华吴兴壮王小鹤张晓黎鲁明张锐高雅
Owner 辽宁省农业科学院食品与加工研究所
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