A processing method for konjak silk noodles

A technology of konjac vermicelli and processing method, which is applied in application, food preparation, food science, etc., can solve the problems of high konjac vermicelli broken rate, uneven sol network, and long swelling time of konjac, and achieve high gel strength and mutual The effect of increased force and low sliver breakage rate

Active Publication Date: 2015-07-15
福建省龙海市安利达工贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the process of producing konjac vermicelli using traditional technology, the traditional swelling method generally uses stirring and swelling under normal temperature and pressure, which leads to long swelling time of konjac and insufficient swelling, resulting in uneven sol network and poor elasticity.
The traditional drying process is hot air drying, so that the konjac vermicelli after drying has a high rate of breaking and is easy to gelatinize and stick.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1. Pour the konjac powder and water into the cold isostatic press at a ratio of 1:35, press at 250MPa, and keep the pressure for 25 minutes to make a konjac paste that is fully swollen into a jelly.

[0026] 2. The coagulant calcium hydroxide is formulated into a 2% aqueous solution in mass parts, and the coagulant consumption is 5% of the weight of konjac fine powder, and the pH value of the coagulant solution after deployment is kept at 11.

[0027] 3. Add the coagulant solution and konjac paste to the refining equipment at the same time, stir to make them fully mixed, and the refined gel food embryos are poured into water at 80-90°C through the konjac vermicelli mold to form an irreversible gel, which is shaped in a flowing state.

[0028] 4. The konjac vermicelli after strengthening and finalizing is rinsed once, and rinsed with a calcium hydroxide solution with a pH of 11-12 for 50 minutes, and the pH is adjusted with calcium hydroxide.

[0029] 5. After rinsing, t...

Embodiment 2

[0031] 1. Inject konjac powder and water into the cold isostatic press at a ratio of 1:40, press 300MPa, and keep the pressure for 30 minutes. The konjac paste that fully swells into jelly is obtained.

[0032] 2. The coagulant calcium hydroxide is formulated into an aqueous solution of 2% by mass, and the coagulant consumption is 7% of the konjac fine powder weight, and the pH value of the coagulant solution after deployment remains at 10.

[0033] 3. Add the coagulant solution and konjac paste to the refining equipment at the same time, stir to make them fully mixed, and the refined gel food embryos are poured into water at 80-90°C through the konjac vermicelli mold to form an irreversible gel, which is shaped in a flowing state.

[0034] 4. The konjac vermicelli after strengthening and finalizing is rinsed once, and rinsed with a calcium hydroxide solution with a pH of 11-12 for 50 minutes, and the pH is adjusted with calcium hydroxide.

[0035] 5. After rinsing, the konja...

Embodiment 3

[0037] 1. Pour the konjac powder and water into the cold isostatic press at a ratio of 1:30, press at 200MPa, and keep the pressure for 20 minutes to make a konjac paste that is fully swollen into a jelly.

[0038] 2. The coagulant calcium hydroxide is formulated into an aqueous solution with a mass fraction of 2%, and the coagulant consumption is 6% of the konjac powder weight, and the pH value of the coagulant solution after preparation remains at 12.

[0039] 3. Add the coagulant solution and konjac paste to the refining equipment at the same time, stir to make them fully mixed, and the refined gel food embryos are poured into water at 80-90°C through the konjac vermicelli mold to form an irreversible gel, which is shaped in a flowing state.

[0040] 4. The konjac vermicelli after strengthening and finalizing is rinsed once, and rinsed with a calcium hydroxide solution with a pH of 11-12 for 50 minutes, and the pH is adjusted with calcium hydroxide.

[0041] 5. After rinsin...

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PUM

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Abstract

The present invention discloses a processing method for konjak silk noodles, and comprises the following steps: mixing konjak mannan with water for swelling and puffing, and obtaining konjak paste; putting the konjak paste and coagulant aqueous solution into a refining equipment for refining; then obtaining the konjak silk noodles by forming, rinsing, cooling and shearing processes; and finally drying and packaging the konjak silk noodles to obtain the end products. The swelling and puffing step is carried out in a cold isopressing machine; the drying step is realized by a combined drying method: the konjak silk noodles were performed with high-temperature and high-humidity drying, and followed by cold air drying. The processing method utilizes a pressurizing way to make the konjak mannan fully swelled and puffed, and the high-temperature and high-humidity drying and the cold air drying were used to process the konjak silk noodles in the dying step. Advantages of the processing method are that the processing method can make the konjak mannan fully swelled and puffed and shorten the time for swelling and puffing the konjak mannan; and can increase the toughness of the konjak silk noodles, reduce the rate of broken strips, ensure the taste and quality of the konjak silk noodles.

Description

technical field [0001] The invention relates to the field of agricultural product processing industry. More specifically, it relates to a processing method of konjac vermicelli. Background technique [0002] Konjac is rich in various vitamins, potassium, phosphorus, selenium and other mineral elements. The main component is soluble polysaccharide glucomannan, which has the functions of lowering fat, lowering blood pressure, cleaning the stomach, laxative, and preventing cancer. , cardiovascular and cerebrovascular system diseases, hemorrhoids, weight loss, beauty and so on have significant effects. With the improvement of people's food consumption structure, konjac vegetarian food is becoming more and more popular among consumers. In order to better meet people's increasing requirements for various foods, the production technology of various new konjac products has been developed rapidly and industrialized. Production will be an inevitable trend in the processing and devel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L1/09A23L19/10
Inventor 黄建实
Owner 福建省龙海市安利达工贸有限公司
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