Konjac bean curd and production method thereof

Abstract

The invention relates to the technical field of konjac bean curd food processing and particularly relates to konjac bean curd and a production method thereof. The method comprises the steps: lime and clear water are mixed according to a certain proportion for preparing, and then, the contact reaction time and the contact reaction temperature of the lime and the clear water are controlled, and the lime is digested relatively completely in clear water, so that the quality of obtained lime water is relatively good; and the content of calcium hydroxide in the lime water reaches a relatively saturated level, so that the microcosmic biochemical reaction of the lime water and konjac can be sufficiently performed when the lime water contacts with the konjac, and therefore, the structural composition of nutrient components in the raw material konjac of the konjac bean curd is improved, and the guarantee is provided for keeping the mouthfeeel and the strength of the konjac bean curd in the follow-up konjac bean curd food production process.

Description

technical field [0001] The invention relates to the technical field of konjac food processing, in particular to konjac tofu and a preparation method thereof. Background technique [0002] Konjac (pinyin: jǔruò, scientific name: Amorphophalms konjac), also known as konjac taro, commonly known as konjac, thunder gun, and konjac, was also called demon taro in ancient China. Konjac has a wide range of uses. There are about 130 species in the world, and there are more than 30 species in my country. Konjac is currently the only economic crop that can provide a large amount of glucomannan, and its application value in food and medicine will continue to be developed and displayed. The edible value of konjac is that it is widely welcomed by people. The main component of konjac is glucomannan. It not only contains more than 10 kinds of amino acids and various trace elements needed by the human body, but also has low protein, low fat, high fiber, and water absorption. Strong, high ex...

AI Technical Summary

Problems solved by technology

[0003] Konjac tofu has appeared as early as the last century and was developed and eaten by people; in the traditional konjac processing technology, the konjac is cleaned and ground into a slurry, and then the slurry is placed in a boiler, and then lime water is added to it It is made by mixing and boiling, and no additives are added during the production process; with the continuous expansion of the konjac tofu market, some konjac tofu processors began to add cornmeal, sweet potato noodles, etc. After grinding into a slurry, it is processed into tofu; at the same time, there is also a technology that uses gypsum as a coagulant to boil and solidify konjac. However, the above-mentioned technology, no matter the traditional processing method without adding any substances , or the addition of cornmeal, sweet potato noodles in modern times, or the use of gypsum and other similar substances as coagulants for the processing of konjac tofu, cannot satisfy the comprehensive retention of the nutrients of konjac itself, especially the retention of glucomannan. At the same time, it is also difficult to improve the taste and strength of konjac tofu, which leads to people's desire to eat konjac tofu is getting lower and lower, which in turn causes konjac to be hindered in the edible field