Processing method and product of instant konjac breakfast porridge

A processing method and konjac technology are applied in food preparation, food science, application and other directions to achieve good taste and flavor, improve sugar tolerance, and improve cholesterol metabolism.

Inactive Publication Date: 2012-02-08
湖南益迈森生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there is no instant porridge containing konjac on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (3) Vegetable bag processing.Cut fresh shiitake mushrooms and carrots into square diced forms, dry the hot air after 30 min in the 0.5 %citric acid solution, dry the hot air after dehydration wolfberry, and wrap dehydrated vegetables and wolfberry packaging.Essence

[0021] (4) Seasoning bag.According to the ratio of 2: 1: 1, the edible salt, monosodium glutamate and white granulated sugar are mixed with a 60 -mesh screen. The packaging is the seasoning package. Each seasoning bag is 1g.

[0022] (5) The combination of porridge porridge, konjac ball, vegetable bag, and seasoning bag is sealed in a special porridge bowl.

[0023] Example 2:

[0024] The konjac raw materials used in the konjac ball processing are konjac glycogen, and the weight ratio of konjac glycogen, sodium algina, and water is 1: 1: 60. Other methods are the same as the implementation example 1.

Embodiment 2

[0026] The konjac raw materials used in konjac ball processing are mixture of konjac fine powder and konjac glycogen, and the weight ratio of konjac fine powder and konjac glycosaccharides is 2: 1, mixture and seaweed of konjac essence and konjac glycogenThe weight ratio of sodium acid and water is 2: 1: 60.Other methods are the same as Example 1.

Embodiment 3

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PUM

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Abstract

The invention provides a processing method and product of instant konjac breakfast porridge. The processing method comprises the following steps of: grinding rice and glutinous rice, sieving the ground rice and glutinous rice, mixing the rice powder and the glutinous rice powder, adding water, and carrying out extrusion expanding, grinding and drying processes to prepare a porridge powder packet;insulating konjac extracts, sodium alginate and water in hot water at 90 DEG C to be fully swelled to obtain konjac gel, then adding sodium bicarbonate, injecting the konjac gel into a mould to be moulded, putting the konjac gel into a Ca(OH)2 aqueous solution to be solidified, then transferring the solidified konjac gel from the mould to boiling water at 100 DEG C to be cooked for 1 hour to be further hardened and dehydrated, then rinsing the konjac gel in clear water, and drying the konjac gel to prepare konjac balls; and combining the obtained porridge powder packet and konjac balls with avegetable packet and a seasoning packet, and packaging the composition, thus obtaining a finished product. The product furthest retains the nutrition and health care effects of konjac, has good flavor, does not contain any preservative, has the functions of cleaning intestinal tracts, improving glucose tolerance, preventing obesity, improving cholesterol metabolism and the like, and is green, nutritional and instant breakfast food.

Description

Technical field [0001] The invention involves the field of food production and processing. Specifically, it provides a processing method and product of a konjac breakfast porridge. Background technique: [0002] Konjac ( Amorphophallus blume ) It is a plant of the Konjat family of Tiannan Star, distributed in Central, Japan and Southeast Asia.Monacin glycogen ( Konjac Glucomannan, Kgm) is a reserved polysaccharide contained in the broth of the konjac block. It is a polymer compound formed by the combination of glucose and mannose with a 1,4 glycoside bond.Improve sugar resistance, prevent obesity, and improve cholesterol metabolism, which can prevent the human body from absorbing excessive absorption of sugar, fat, and cholesterol.Konjac glycogen has become an important food additive and health food raw materials. [0003] Machining konjac glycogen as the main ingredients of konjac glycogen has become a major hot spot in the field of comprehensive utilization and development of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/18A23L1/29A23L33/00
Inventor 杨大伟
Owner 湖南益迈森生物科技有限公司
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