Fermented konjac sauce and preparation method thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of konjac paste and konjac, which is applied in the field of food processing, can solve problems such as nutrient loss, and achieve the effects of good food quality, easy portability, outstanding flavor and taste
Inactive Publication Date: 2016-03-23
湖北顺溪生物食品股份有限公司
View PDF5 Cites 3 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
[0003] At present, in response to the demand of the konjac market, the existing technology usually processes fresh konjac into refined powder, and then obtains konjac glucomannan through purification. The production process is simple and the loss of nutrients is serious.
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0018] A kind of preparation method of fermented konjac sauce, concrete steps are as follows:
[0019] (1) Peel the fresh konjac, wash it, slice or cut it into pieces and steam it;
[0020] (2) According to the ratio of material to liquid = 1: 2 (kg / L), it is made into a thick slurry;
[0021] (3) Ensure that the temperature of the konjac thick pulp is 28°C, mix pectinase, cellulase and amylase into the konjac thick pulp, stir evenly, and enzymatically hydrolyze for 2 hours; among them, add pectin for every 1Kg of fermented konjac thick pulp Enzyme 0.2g, Cellulase 0.4g, Amylase 0.3g;
[0022] (4) Add the sauce residue into the enzymatic konjac pulp, mix well, and ferment at 45°C for 6 days; the total number of effective viable bacteria in the sauce residue is 5.0×10 9 a / mL;
[0023] (5) Add seasonings: pepper, pepper, salt, garlic, cloves, white pepper and ginger to the high-temperature fermented konjac mash and mix evenly; among them, the flavoring agent is 80g of pepper a...
Embodiment 2
[0026] A kind of preparation method of fermented konjac sauce, its concrete steps are as follows:
[0027] (1) Peel the fresh konjac, wash it, slice or cut it into pieces and steam it;
[0028] (2) Then make a thick slurry according to the ratio of material to liquid = 1:6 (kg / L);
[0029] (3) Ensure that the temperature of the konjac thick pulp is 38°C, first mix pectinase, cellulase and amylase into the konjac thick pulp, stir evenly, and enzymatically hydrolyze for 6 hours; among them, every 1Kg of fermented konjac thick pulp is added with fruit Gluease 0.3g, Cellulase 0.6g, Amylase 0.5g;
[0030] (4) Add sauce dregs to the enzymatic konjac pulp, mix evenly, and ferment at 50°C for 15 days; the total number of effective viable bacteria of yeast and lactic acid bacteria in the sauce dregs is 6.0×10 11 a / mL;
[0031] (5) Add pepper, pepper, salt, garlic, cloves, white pepper powder and ginger to the fermented konjac mash and mix; among them, the flavoring agent is 120g of ...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses fermented konjac sauce and a preparation method thereof. The preparation method comprises the following specific steps: A, peeling fresh konjac, cleaning and slicing or stripping to steam; B, adding water according to a material-liquor ratio of 1: 2 to 1: 6 kg/L, and preparing into konjac thick liquid; C, ensuring the temperature of the konjac thick liquid to be 28-30 DEG C, mixing pectinase, cellulase and amylase into the konjac thick liquid, mixing uniformly and carrying out enzymolysis for 2-6h; D, adding soya residue into the konjac liquid after the enzymolysis to mix uniformly, and carrying out anaerobic fermentation at a high temperature of 45-55 DEG C for 6-15 days; E, adding a flavoring agent into the konjac liquid to mix uniformly; and F, carrying out pasteurization on the konjac liquid and canning in a vacuum sterile manner. The fermented konjac sauce is obtained by adopting the preparation method. According to the preparation method, a mixed enzyme preparation and the soya residue which is rich in viable bacteria are added to carry out anaerobic fermentation at a high temperature, so that the nutritive value of the konjac sauce is increased, and the obtained konjac sauce is delicate in taste and unique in flavor and sauce fragrance, is capable of increasing the appetite, and is convenient to eat through instantly eating in the expiration date.
Description
technical field [0001] The invention belongs to the field of food processing, and in particular relates to a fermented konjac sauce and a preparation method thereof. Background technique [0002] Konjac, also known as grinding taro, is a perennial herbaceous plant in the Araceae family, and it was also called demon taro in ancient China. Konjac has been known as "removing intestinal sand" since ancient times. Konjac grows in sparse forests and is a beneficial alkaline food. For people who eat too much acidic food of animal origin, eating konjac together can achieve food acid and alkali balance. In addition, konjac also has multiple functions such as lowering blood sugar, lowering blood fat, lowering blood pressure, dispersing toxins, beautifying the skin, dredging the veins, losing weight, laxative, and appetizing. [0003] At present, in response to the demand of the konjac market, the prior art usually processes fresh konjac into fine powder, and then obtains konjac gluc...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more