Production method of konjak bean curd powder and product thereof

A production method, the technology of konjac tofu, which is applied in the field of food processing, can solve the problems of affecting product molding, reducing flavor loss, and poor taste, and achieves the effects of improving appearance, improving taste, and reducing alkali taste

Inactive Publication Date: 2016-01-13
HUNAN DAXIANGXI KONIAC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Chinese patent discloses "a kind of konjac tofu and its production method (CN104351687A), through the special treatment of lime water in the early stage, it can fully satisfy the microscopic biochemical reaction between lime water and konjac, and improve the structure and composition of nutrients in konjac, the raw material of konjac tofu , improve the taste and firmness of konjac tofu, and reduce the taste to a certain extent, but it still does not solve the problem of short shelf life of konjac tofu, nor can it be directly added to other raw materials to make health food containing active ingredients of konjac
When existing health foods such as konjac noodles are made, because konjac flour is easy to be heated and expands, it affects the molding of the product, and the product has a bad appearance and poor taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Take 1 kilogram of konjac flour to produce 48 kilograms of konjac tofu as an example. In the production method, the ratio of konjac flour, water and alkali is 1:52:0.2 (unit: kilogram). The ratio of raw materials has a great impact on product quality. The larger the ratio of water within a certain range, the higher the output rate of konjac tofu, but the poorer the quality, which is manifested as insufficient gluten strength. Otherwise, the yield rate is low, but The quality is better, which is characterized by good elasticity and strong toughness, but the economic benefits are reduced. The ratio of water and soda ash is 52:0.2 as the best ratio. If the ratio of alkali is less than this ratio, it will affect the yield (or insufficient gluten strength). If it is greater than this ratio, the konjac tofu produced will have a strong alkaline taste and affect the quality. .

[0021] The specific method is as follows:

[0022] (1) Cooking pulp: use cold water powder method...

Embodiment 2

[0027] The boiled water powder method is used to cook the pulp: 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, and wait until the konjac powder fully absorbs water and swells and cooks Then you can point the pulp. Boiled water noodles take longer to cook than cold water noodles (after the pulp is boiled). If the cooking time is too short, konjac flour cannot fully absorb water and expand. First, the yield is low, and second, the taste of konjac tofu Rough, affecting quality. Other methods and steps are the same as in Example 1.

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PUM

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Abstract

The invention discloses a production method of a konjak bean curd powder and a product thereof. The production method comprises the following steps: (1) boiling: boiling konjak powder and water according to a weight ratio of 1:50-55 to prepare slurry; (2) melting sodium carbonate by boiled water, slowly adding sodium carbonate into a boiler, rapidly stirring in a same direction so as to fully mix the sodium carbonate solution with konjak paste, then slowly stirring the mixture after the sodium carbonate solution and konjak paste are evenly mixed, and immediately stopping stirring when a tofu jelly liked substance appears on the surface of the konjak paste; (3) quickly pouring the konjak paste, which starts to cure, into a setting plate, covering the setting plate, allowing the setting plate to stand still for 5 to 6 minutes to obtain cured konjak bean curd, cutting the konjak bean curd into blocks, adding cold water to cool the bean curd, paving the cooled konjak bean curd on an aluminum boiler containing boiling water, and boiling the konjak bean curd by strong fire for 15 to 20 minutes to harden the konjak bean curd; (4) cutting the konjak bean curd into slices, drying the slices in vacuum, and grinding the slices into powder. Through the method mentioned above, the unflavored taste of sodium carbonate can be reduced, the taste of product is improved, and moreover, the obtained product can be preserved for a long time.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing and producing konjac tofu powder. 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 idea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
Inventor 黄兴国
Owner HUNAN DAXIANGXI KONIAC
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