Konjak bionic pulp can and preparation method thereof

A konjac and fruit pulp technology, applied in the field of food processing, can solve the problems of product color, monotonous taste, long processing time, etc., and achieve the effects of rich taste, simplified production process, and reduced production cost.

Active Publication Date: 2014-12-10
HUBEI YIZHI KONJAC BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the processing of this method, the alkali taste is removed by soaking in acid solution for 4-5 hours, the processing time is long, and the product color and taste are single and boring

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A canned konjac bionic pulp and a production method thereof, the method comprising the following steps:

[0024] 1) Purification: Konjac fine powder was stirred and washed 3 times with 30% edible alcohol, centrifugally filtered, and dried to obtain purified konjac powder;

[0025] 2) Mixing: By weight, take 60 parts of purified konjac powder obtained in step 1), mix with 10 parts of sodium alginate, 10 parts of carrageenan, 10 parts of modified starch, and 10 parts of white sugar; The mass ratio of water is 1:25, add water and mix evenly, stir until fully swollen and become a sol;

[0026] 3) Seasoning: by weight, add 2% fruit and vegetable juice, 0.1% essence, 0.25% natural pigment to the sol obtained in step 2), and mix well to obtain a composite glue;

[0027] 4) Prepare 1% calcium hydroxide solution, add it to the composite glue formed in step 3), adjust the pH of the composite glue to 10-11, mix well, then pour the material into the template, put it in the steam c...

Embodiment 2

[0033] A canned konjac bionic pulp and a production method thereof, the method comprising the following steps:

[0034] 1) Purification: Konjac fine powder was stirred and washed twice with 45% edible alcohol, centrifugally filtered, and dried to obtain purified konjac powder;

[0035] 2) Mixing: By weight, take 75 parts of purified konjac powder obtained in step 1), mix with 6 parts of sodium alginate, 6 parts of carrageenan, 7 parts of modified starch, and 6 parts of white sugar; The mass ratio of water is 1:32, add water and mix evenly, stir until fully swollen and become a sol;

[0036] 3) Seasoning: by weight, add 4% fruit and vegetable juice, 0.05% essence, and 0.20% natural pigment to the sol obtained in step 2), and mix well to obtain a composite glue;

[0037] 4) Prepare 1% calcium hydroxide solution, add it to the composite glue formed in step 3), adjust the pH of the composite glue to 10-11, mix well, then pour the material into the template, put it in the steam ca...

Embodiment 3

[0043] A canned konjac bionic pulp and a production method thereof, the method comprising the following steps:

[0044] 1) Purification: Konjac fine powder was stirred and washed with 50% edible alcohol for 3 times, centrifugally filtered, and dried to obtain purified konjac powder;

[0045]2) Mixing: By weight, take 80 parts of konjac purified powder obtained in step 1), mix with 5 parts of sodium alginate, 5 parts of carrageenan, 5 parts of modified starch, and 5 parts of white sugar; The mass ratio of water is 1:40, add water and mix evenly, stir until fully swollen and become a sol;

[0046] 3) Seasoning: by weight, add 5% fruit and vegetable juice, 0.06% essence, 0.1% natural pigment to the sol obtained in step 2), and mix well to obtain a composite glue;

[0047] 4) Prepare 1% calcium hydroxide solution, add it to the composite glue formed in step 3), adjust the pH of the composite glue to 10-11, mix well, then pour the material into the template, put it in the steam ca...

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PUM

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Abstract

The invention discloses a konjak bionic pulp can and a preparation method thereof. The konjak bionic pulp can is obtained by the steps of purifying konjak essence powder taken as a raw material; then mixing the purified powder with sodium alginate, carrageenan, modified starch and white granulated sugar; adding water to prepare sol; then adding fruit and vegetable juice, essence and pigments to season; forming a konjak gel block by the mixture and calcium salt in a weak alkaline environment; and finally, curing, dicing, saccharifying, filling and sterilizing. The preparation method is simple and is convenient to operate; gel is formed under a weak alkaline condition so that a dealkalization step is omitted and a production process is simplified; the use of raw materials can be saved so that the production cost is reduced. According to the method disclosed by the invention, the safety of the prepared can is ensured and the taste is rich, so that the konjak bionic pulp can has a large market.

Description

Technical field [0001] The invention involves the field of food processing, which is specifically for canned pistachios and preparation methods for konjac bionic pulp. Background technique [0002] At this stage, the konjac bionic bionic foods produced at this stage are mostly konjac flour and water paste, solidifying and forming under the conditions of strong alkali (pH> 12), further processing needs to be processed, and the finished product is single. [0003] The patent literature CN99114313.2 The preparation method of the fruit and vegetable konjac food is: the konjac fine powder, fruit and vegetable slurry or juice as the raw material, stirred, puffed, alkali, forming, filling alkaline water, packaging and sterilization.After the molding, the konjac solid -shaped solid is filled with alkaline water.201010587925.2 A method of preparing a konjac can and the method of canned konjac can be prepared by this method.have to.During the processing process, the pH value of the konj...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/068A23L21/15
Inventor 袁萍黎鹏范春相
Owner HUBEI YIZHI KONJAC BIOTECH
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