A kind of konjac tofu and preparation method thereof

Abstract

The invention relates to the technical field of konjac food processing, in particular to a kind of konjac tofu and a production method thereof. After mixing and preparing lime and clear water according to a certain ratio, the contact reaction time and reaction temperature of lime and clear water are controlled, so that The degree of digestion of lime in clean water is more thorough, which in turn makes the quality of the obtained lime water better, and the content of calcium hydroxide in the lime water reaches a relatively saturated level, which in turn makes it possible to fully meet the microscopic requirements of the lime water and konjac when it is in contact with konjac. The biochemical reaction improves the structure and composition of the nutrients in the konjac tofu raw material konjac, and then provides a guarantee for the subsequent production process of konjac tofu to ensure the taste and firmness of konjac tofu.

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