Iron-supply konjak full vegetable meat analogue and preparing method thereof

A technology of konjac and iron supplementation, which is applied in the functions of food ingredients, fat-containing food ingredients, food science, etc., can solve the problems of affecting behavior and intellectual development, increasing abortion, low birth weight, pale color of human drilling membrane, etc., to prevent Iron-deficiency anemia, improvement of dietary structure, and health-promoting effect

Inactive Publication Date: 2016-08-03
FOSHAN JUCHENG BIOCHEM TECH RES & DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, long-term lack of iron elements is easy to develop into iron deficiency anemia, which will cause the human body's drilling membrane to be pale, physical fitness decline, immunity decrease, and the ability to regulate body temperature at low temperature is insufficie

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0033] According to a second aspect of the present invention, there is provided a method for preparing iron-supplemented konjac vegetarian meat, comprising the following steps:

[0034] (1) Inject an appropriate amount of water into the heating mixer, add the konjac flour into the mixer at a constant speed, the heating temperature is 70-90°C, the speed of the mixer is 80-120r / min, after 15-25min of uniform stirring, the konjac flour and water To form a milky slurry, add soybean protein, gluten, and starch to the mixer at a constant speed, and then stir for 10-15 minutes;

[0035] (2) Chop the cleaned edible fungi, kelp, and seaweed into particles with a particle size of 0.05-0.15 cm and mix and stir to obtain mixed particles. At the same time, vitamin C, fructose, guar gum, chitosan , Xylitol were dissolved in water, the water temperature was 30-45 ℃, to obtain vitamin C solution, fructose solution, guar gum solution, chitosan solution, xylitol solution;

[0036] (3) firstly ...

Example Embodiment

[0042] Example 1

[0043] An iron-supplemented konjac vegetarian meat, the ingredients of which include: 35 parts of konjac flour, 20 parts of soybean tissue protein, 10 parts of gluten flour, 5 parts of starch, 8 parts of edible mushrooms, 5 parts of kelp, 3 parts of seaweed, and longan powder 2 parts, 8 parts of celery juice, 8 parts of vegetable oil, 0.5 parts of vitamin C, 1 part of fructose, 0.4 parts of guar gum, 1.5 parts of chitosan, 0.3 parts of xylitol, and 85 parts of water.

[0044] A preparation method of iron-supplementing konjac vegan meat, comprising the following steps:

[0045] (1) Inject 50 parts of water into the heating mixer, add 35 parts of konjac flour into the mixer at a constant speed, the heating temperature is 80°C, the speed of the mixer is 90 / min, after 18min of uniform stirring, the konjac flour and water form a milky slurry, Add 20 parts of soybean tissue protein, 10 parts of gluten, and 5 parts of starch to the mixer at a constant speed, and t...

Example Embodiment

[0050] Example 2

[0051] An iron-supplemented konjac vegetarian meat, the ingredients of which include: 40 parts of konjac flour, 15 parts of soybean tissue protein, 7 parts of gluten flour, 8 parts of starch, 10 parts of edible mushrooms, 4 parts of kelp, 4 parts of seaweed, and longan powder 1.5 parts, celery juice 6 parts, vegetable oil 6 parts, vitamin C 0.8 parts, fructose 0.7 parts, guar gum 0.5 parts, chitosan 1 part, xylitol 0.4 parts, water 90 parts.

[0052] A preparation method of iron-supplementing konjac vegan meat, comprising the following steps:

[0053] (1) Inject 55 parts of water into the heating mixer, add 40 parts of konjac flour into the mixer at a constant speed, the heating temperature is 85°C, the speed of the mixer is 100 / min, after 20min of uniform stirring, the konjac flour and water form a milky slurry, Add 15 parts of soybean tissue protein, 7 parts of gluten flour, and 8 parts of starch to the mixer at a constant speed, and then mix for 12 minut...

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Abstract

The invention relates to the field of food processing, in particular to an iron-supply konjak full vegetable meat analogue and a preparing method thereof. According to the iron-supply konjak full vegetable meat analogue and the preparing method thereof, konjak serves as a main material, textured soybean protein, vital gluten, starch and edible mushrooms serve as auxiliary materials, then food materials such as kelp, laver, longan and celery rich in iron element and plant extracts such as vitamins C and fructose which are capable of promoting iron absorption in the human body are added, and the full vegetable meat analogue with the iron-supply effect is prepared. The iron-supply konjak full vegetable meat analogue and the preparing method thereof have the advantages that meat food is replaced with vegetable protein, the dietary structure is improved, and body health is promoted; the konjak contains 10 or more amino acids and a plurality of microelements needed by the human body; iron element lacking caused when vegetable diet is eaten for a long time is replenished; as the vitamins C and the fructose are added, the absorbing effect of the human body on the iron elements can be effectively improved; nutrition arrangement is balanced, and the body health is facilitated.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an iron-supplementing konjac all-vegetarian meat and a preparation method thereof. Background technique [0002] Vegetarian meat is a kind of vegetarian food with a flavor and texture similar to meat. It usually uses vegetable protein (soy protein, peanut protein, wheat gluten, etc.) Processing forms a tissue texture similar to meat, and a flavor similar to meat is formed by adding meat flavor. Because of its high protein content, low fat, and no cholesterol, it is an ideal food for people with high blood pressure, coronary heart disease, and diabetes. However, the protein content of vegetarian meat products currently on the market is generally about 40%, the fat content is below 12%, and contains sugar, so it still cannot meet people's increasingly stringent demand for healthy food. [0003] A vegetarian meat filling snack and its preparation method are disclosed in the Chinese ...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L33/15A23L33/125A23L33/185
CPCA23V2002/00A23V2200/30A23V2250/5488A23V2250/5486A23V2250/708A23V2250/606A23V2250/5118A23V2250/18A23V2250/6422A23V2250/506A23V2250/511
Inventor 不公告发明人
Owner FOSHAN JUCHENG BIOCHEM TECH RES & DEV CO LTD
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