Cellular purified konjac glucomannan gel food and processing method thereof
A technology of glucomannan and mannan is applied in the processing field of honeycomb-shaped purified konjac glucomannan gel food, and can solve the problems of starch retention, alkalinity, limitation of social utilization value, limitation of commercial value and the like. , to achieve the effect of improving the value of social use, expanding the adaptability of the population, and prolonging the shelf life
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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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