Preparation method of konjac particles and application thereof to meal replacement powder

A technology of granulated konjac and konjac flour, applied in the directions of food preparation, application, food science, etc., can solve the problems of excessive swelling, unevenness, easy agglomeration and subsistence, etc. effect of taste

Active Publication Date: 2015-11-25
CHONGQING SOUTHWESTERN UNIV SCI & TECH DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the shortcomings of the prior art described above, the purpose of the present invention is to provide a preparation method of granular konjac and its use in meal replacement powder, which is used t

Method used

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  • Preparation method of konjac particles and application thereof to meal replacement powder

Examples

Experimental program
Comparison scheme
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Example Embodiment

[0023] Example 1

[0024] Add 20Kg of konjac powder into the cyclone mixer, stir the raw material of konjac powder, and stir in a high-speed cyclone until the konjac powder in the hopper of the mixer is emptied, that is, the konjac powder is fully crushed and mixed evenly; keep the konjac powder in the state of continuous stirring, press 0.1L / Add water in the proportion of Kg, that is, add 2L of water, and continue to stir until the mixture is uniform, and the material continues to expand during the stirring and mixing process; stop stirring, and let it stand for 2 minutes to make the mixed material moderately swell into a fluffy body; the volume of the fluffy body is not large. After shrinking again, take out the fluffy body quickly and spread it evenly; dry at 40°C for 1 hour to achieve the purpose of removing moisture, and dry until the moisture content in the fluffy body is lower than 7wt%; the fluffy body becomes a block after drying shape, a slight touch will make it br...

Example Embodiment

[0026] Example 2

[0027] Add 25Kg of konjac powder into the cyclone mixer, stir and crush the konjac powder raw material, high-speed cyclone stirring until the konjac powder in the hopper of the mixer is emptied, that is, the konjac powder is fully crushed and mixed evenly; keep the konjac powder in the state of continuous stirring, press 1L / Kg Add water in the ratio of 25L, that is, add 25L of water, and continue to stir until the mixture is uniform, and the material continues to expand during the stirring and mixing process; stop stirring, and let it stand for 14 minutes, so that the mixed material moderately swells into a fluffy body; the volume of the fluffy body no longer After shrinking, take out the fluffy body quickly and spread it evenly; dry it at 65°C for 3 hours to achieve the purpose of removing moisture, and dry until the moisture content in the fluffy body is lower than 7wt%; the fluffy body becomes a block after drying , a slight touch will make it broken into...

Example Embodiment

[0029] Example 3

[0030] Add 30Kg of konjac powder into the cyclone mixer, stir and crush the konjac powder raw material, high-speed cyclone stirring until the konjac powder in the hopper of the mixer is empty, that is, the konjac powder is fully crushed and mixed evenly; keep the konjac powder in the state of continuous stirring, press 2L / Kg Add water in the ratio of 60L water, and continue to stir until the mixture is uniform, and the material continues to expand during the stirring and mixing process; stop stirring, and let it stand for 30 minutes, so that the mixed material moderately swells into a fluffy body; the volume of the fluffy body no longer After shrinking, take out the fluffy body quickly and spread it evenly; dry at 90°C for 5 hours to achieve the purpose of removing moisture, and dry until the moisture content in the fluffy body is lower than 7wt%; the fluffy body becomes a block after drying , a slight touch will make it broken into particles; take out the b...

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Abstract

The present invention provides a preparation method of konjac particles and application thereof to meal replacement powder. The method is as below: crushing the existing konjac powder by whirlwind stirring, adding water, mixing well, swelling, drying, crushing and sieving, so as to prepare the konjac particles. The invention creatively solves the problems of short swelling time, easy clustering in dissolution, inconvenience to brewing and poor taste in the existing konjac powder. The swelling time of the konjac particles prepared by the method to achieve the same viscosity is three times more than that of the existing konjac powder; the konjac particles dissolves evenly, does not agglomerate or stick in eating, significantly improves the taste, and is highly praised by eaters. The particles use konjac as the raw material, which is supplemented with food ingredients and additives for compound mixing, and subjected to sterilization and packaging, so as to produce the a nutritionally balanced konjac meal replacement powder with good taste, and obvious weight loss effect.

Description

technical field [0001] The invention relates to the technical field of food processing and production, in particular to a method for preparing granular konjac and its use in meal replacement powder. Background technique [0002] The main component of konjac flour is glucomannan, which is a natural plant-based soluble dietary fiber with strong water absorption. After absorbing water, the volume can expand by 80-100 times, and is widely used as a raw material for meal replacement powder; but Existing konjac flour generally has defects such as uneven swelling, easy agglomeration, and life. [0003] Meal replacement powder combines the advantages of balanced nutrition, significant weight loss effect, and convenient consumption. It is a weight-loss food that has become popular in the world in recent years. Konjac meal replacement powder is added with konjac flour with strong water absorption and expansion as raw material, so it has a strong feeling of fullness after eating. Comp...

Claims

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Application Information

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IPC IPC(8): A23L1/214A23L1/00A23L19/10
CPCA23L5/00A23L19/10
Inventor 张盛林蒋学宽
Owner CHONGQING SOUTHWESTERN UNIV SCI & TECH DEV CO LTD
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