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Cellular purified konjac glucomannan gel food and processing method thereof

A technology of glucomannan and mannan, which is applied in the processing field of honeycomb-shaped purified konjac glucomannan gel food, can solve difficult problems such as starch retention, alkalinity, limited social use value, and loss of delicious taste , to achieve the effect of improving social use value, expanding the adaptability of the crowd, and improving food value

Inactive Publication Date: 2013-05-15
欧阳泽壮
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because it contains more konjac starch, it has great limitations in the adaptability of the crowd; because the alkalinity is too strong, it has a relatively strong astringent taste, and putting it into a soup pot will cause the whole pot of soup to be alkaline. All acidic nutrients (such as lysine, etc.) are completely neutralized to form calcium salt precipitation, which loses the delicious taste; because the alkalinity is too strong, the tissue will be destroyed and rotten within two or three days, and its commercial value is therefore limited
Although some enterprises have improved the edible value of "konjac tofu" by using sodium ion alkali for deacetylation modification in recent years, it is still difficult to solve its more starch retention, too alkaline A series of defects brought about by the large size limit the social utilization value of konjac glucomannan

Method used

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  • Cellular purified konjac glucomannan gel food and processing method thereof

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Experimental program
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Effect test

Embodiment 1

[0030] On November 11, 2012, 8 kg of purified konjac gel was used to make No. 1 sample record

[0031] water 9600 ml Sodium carbonate solid 48g Konjac powder (first grade, KGM content 65%) 240g (30g / kg) stirring speed 160 rpm Sol reaction constant temperature 55℃ curing temperature 75℃ Finished product specific gravity Wet product: 0.90g / cm3 dry product 0.51 g / cm3

[0032] A、 Preparation of lye: 9600ml of clean water, 48g of solid sodium carbonate to make lye and keep the temperature at 55°C.

[0033] B、 Sprinkling of konjac fine powder: constant temperature lye (55°C), weigh 240 grams of first-grade konjac fine powder (national standard GB / T18104-2000) and evenly sprinkle it into the stirred lye, and the stirring speed is 160 rpm.

[0034] C、 Stirring reaction: After the konjac powder is sprinkled, continue to stir at 160 rpm for 14 minutes, and the reaction foam disappears. Continue to stir for 2 minutes and...

Embodiment 2

[0041] On November 11, 2012, 8 kg of purified konjac gel was produced and the record of sample No. ⑵

[0042] water 8400 ml Sodium carbonate solid 48g Konjac powder (first grade, KGM content 65%) 195g stirring speed 90 rpm Sol reaction constant temperature 40℃ curing temperature 70℃ Finished product specific gravity Wet product: 0.96g / cm3 dry product 0.71 g / cm3

[0043] A、 Preparation of lye: 8400ml of purified water, 48g of solid sodium carbonate to prepare lye and keep the temperature at 40°C.

[0044] B、 Sprinkling of konjac fine powder: constant temperature lye (40°C), weigh 195 grams of konjac fine powder (grade 1) (national standard GB / T18104-2000) and evenly sprinkle it into the stirred lye, and the stirring speed is 90 rpm.

[0045] C、 Stirring reaction: After the konjac powder is sprinkled, continue to stir at a speed of 90 rpm for 18 minutes, and the reaction foam disappears. Continue to stir for 5 minut...

Embodiment 3

[0052] On November 23, 2012, 8 kg of purified konjac gel was used to make sample record No. ⑶

[0053] water 9500 ml Sodium Hydroxide Solid + Sodium Carbonate Solid 19g+19g Konjac powder (first grade, KGM content 65%) 240g stirring speed 160 rpm Sol reaction constant temperature 55℃ curing temperature 75℃ Finished product specific gravity Wet product: 0.98g / cm3 dry product 0.86 g / cm3

[0054] A、 Preparation of lye: Take 9500ml of warm water at 55°C, 19g of solid sodium carbonate, and 19g of solid sodium hydroxide to make lye and keep the temperature at 55°C.

[0055] B、 Sprinkling of konjac fine powder: constant temperature lye (55°C), weigh 240 grams of first-grade konjac fine powder (national standard GB / T18104-2000) and evenly sprinkle it on the stirred lye, and the stirring speed is 160 rpm.

[0056] C、 Stirring reaction: After the konjac powder is sprinkled, continue to stir at 160 rpm for 13 minutes,...

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Abstract

The invention relates to a cellular purified konjac glucomannan gel food and a processing method thereof. According to the invention, konjac tofu is upgraded into the cellular purified konjac glucomannan gel by changing the compact structure of the konjac tofu into a cellular tissue structure, removing konjac starch and reducing the pH value of the konjac tofu to 7.0+ / -0.1. The method comprises the following steps of: preparing alkali liquid; adding and spreading konjac powder into the alkali liquid; stirring sol and carrying out deacetylation reaction on glucomannan; heating and curing the gel for forming; dicing and rinsing the gel; soaking and cooking the gel by boiled water; carrying out preservative treatment on the gel; and sealing and packaging the gel. The cellular purified konjac glucomannan gel food has a cellular tissue structure, is colorless, odorless, crisp, refreshing and thermally irreversible, and has better mouth feel in comparison with the conventional konjac tofu. Due to the cellular tissue structure, the cellular purified konjac glucomannan gel food is good in permeability and soup taste adsorbability and wide in cooking adaptability, and thus the social utility value of konjac glucomannan is improved.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of honeycomb purified konjac glucomannan gel food. Background technique [0002] Konjac glucomannan gel food, commonly known as "konjac tofu". Konjac is a perennial herbaceous tuber of Araceae Konjac. Its main component, glucomannan (KGM for short), is a natural water-soluble dietary fiber and has health-care functions recognized both at home and abroad. It can excrete heavy metal atoms and radioactive elements in the human body; regular consumption has the effects of lowering blood fat, lowering blood sugar, and cleaning the stomach and intestines. But konjac starch is poisonous. Eating it raw can cause poisoning. Even if it is cooked, it still has a strong so-called "fattyness" in traditional Chinese medicine, and some people even have allergic reactions to its cooked pulp. The traditional production method of "konjac tofu" is: konjac flour absorbs water and exp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/06A23L1/09A23L21/10
Inventor 欧阳泽壮
Owner 欧阳泽壮
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