Konjak rice and production method thereof

A production method and technology of konjac rice, applied in the field of food processing, can solve problems such as poor taste, bad product appearance, unfavorable konjac rice forming, etc., and achieve the effects of good taste, neat appearance, and prevention of transformation loss.

Active Publication Date: 2015-12-30
深圳市九然生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because the konjac flour it uses is easy to expand when heated, during the forming process, high temperature must be generated due to the high-speed rotation of the screw extruder, and the konjac flour expands and sticks during the ripening process, which is not conducive to the forming of konjac rice. The appearance is not good, the taste is poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1: A kind of konjac rice is made by the method comprising the following steps:

[0024] (1) Add water to the aluminum pot, place it on the stove and heat it, and at the same time, add konjac powder into the pot, stir while heating, and cook for 10 minutes after the middle part of the pot boils; the weight ratio of adding water and konjac powder is 1 :52, konjac flour is purified to glucomannan content more than 70% through edible alcohol, and the particle size of particle size≤0.125mm accounts for more than 90% of the konjac powder;

[0025] (2) Dissolve the soda ash with boiling water, slowly pour it into the pot, stir quickly in the same direction, and then change to slow stirring after mixing well, when it is found that the stirring is laborious and there are tofu brains on the surface of the paste, immediately Stop stirring, and the add-on of described soda ash is 20% of konjac flour;

[0026] (3) Quickly pour the konjac paste that has started to condense ...

Embodiment 2

[0031] Example 2: A kind of konjac rice is made by the method comprising the following steps:

[0032] (1) Slowly pour the konjac powder into the prepared and boiled water, stir continuously with a spoon while pouring, cook on medium heat for 25-30 minutes, when the konjac powder fully absorbs water and swells and cooks, add water The weight ratio with konjac flour is 1:52, and the konjac flour is purified by edible alcohol until the glucomannan content is more than 70%, and the particle size of particle size ≤ 0.125mm accounts for more than 90% of the konjac flour;

[0033] (2) Dissolve the soda ash with boiling water, slowly pour it into the pot, stir quickly in the same direction, and then change to slow stirring after mixing well, when it is found that the stirring is laborious and there are tofu brains on the surface of the paste, immediately Stop stirring, and the add-on of described soda ash is 20% of konjac flour;

[0034] (3) Quickly pour the konjac paste that has ...

Embodiment 3

[0039] Example 3: A kind of konjac rice is made by the method comprising the following steps:

[0040] (1) Dry the konjac tofu purchased in the market at 60-85°C, grind the ingredients, and sieve through a 120-mesh sieve to obtain konjac tofu powder;

[0041] (2) Crush the rice and sieve it through 120 mesh to get rice flour;

[0042] (3) Mix konjac tofu powder and rice flour in a weight ratio of 20:100, add water and stir evenly, the amount of water added is 30-34% of the weight of the mixture of konjac tofu powder and rice flour, and let it stand for 30-40 minutes;

[0043] (4) Extruded with a single-screw extruder, made into rice shape, dried, screened, and packaged. When extruded with a single-screw extruder, the temperature in the extrusion cavity is controlled at 80-85°C, dried The temperature is 60-85°C.

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PUM

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Abstract

Konjak rice is formed by mixing konjak tofu flour and rice flour, adding water, stirring uniformly, curing, processing into rice grains and drying. The weight proportion of the konjak tofu flour to the rice flour is 1-30:100, and the konjak tofu flour is processed by drying and grinding konjak tofu. The production method comprises the following steps of (1) mixing the konjak tofu flour and the rice flour, adding water, stirring uniformly, and standing for 30-40 minutes at the normal temperature; and (2) performing extrusion forming by using a screw extrusion machine, processing into rice grains, controlling the temperature of the inside of an extruding cavity in a range of 80-85 DEG C during extrusion, drying until the water content is smaller than 5%, and packing to obtain the konjak rice. In the step (1), the water content of the mixture is 30-34%, the weight proportion of the konjak tofu flour to the rice flour is 1-20:100, and the konjak tofu flour is processed by drying and grinding the konjak tofu. The konjak rice is neat in appearance, is glossy and tastes good.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing and producing konjac rice. Background technique [0002] Konjac is an underground spherical tuber of a perennial herb of the family Araceae Konjac, which is mainly produced in the southwest mountainous area. It has been found and confirmed by research that the special ingredient "glucoside nan" in konjac has anti-cancer and anti-cancer properties, expands capillaries, lowers blood pressure and cholesterol, increases high-density lipoprotein, lowers fasting blood sugar in diabetics, excites the intestines, Strengthen human metabolism, decompose excess fat and many other effects. Long-term consumption of konjac products has a good preventive effect on esophageal cancer, gastrointestinal cancer, blood cancer, lung cancer, brain tumor and other cancer diseases, as well as constipation, diabetes, cardiovascular disease and obesity. It is an ideal anti-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L1/10
Inventor 黄兴国
Owner 深圳市九然生物科技有限公司
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