Instant coarse cereal and konjak food and preparation method thereof

Abstract

The invention relates to instant coarse cereal and konjak food and a preparation method thereof. The instant coarse cereal and konjak food is prepared from the following raw materials in parts by weight: 1-70 parts of konjak flour, 1-40 parts of coarse cereals, 0-15 parts of modified starch, 0-15 parts of sodium alginate and the balance water, wherein the coarse cereals include corn, oat, buckwheat, black kerneled rice, pumpkin, purple sweet potato and the like. The instant coarse cereal and konjak food is ready to eat, is healthy and delicious, is suitable for a wide range of people and can be used replacing food with high fat and high cholesterol; and konjak contains relatively high dietary fiber, is low in calorie and is processed into konjak food through a specific process, and the konjak food can help a human body to supplement dietary fiber, is beneficial for health diet of people who want to lose weight and people suffering from three-hypers (hypertension, hyperglycemia and hyperlipidemia), and is especially suitable for diabetic people for reducing blood sugar.

Description

technical field [0001] The invention relates to the field of food, in particular to an instant multigrain konjac food and a preparation method thereof. Background technique [0002] Konjac contains high dietary fiber and is low in energy. It can be processed into konjac food through a specific process, which can help the human body to supplement dietary fiber, which is beneficial to the healthy diet of the elderly or people with three high levels. The edible history of konjac food in my country has reached more than 2000 years, and the edible history in Japan has reached 800 years. For a long time, the operation is manual or simulated manual operation. The current konjac food industry has the following problems: [0003] 1. Single variety, the main products are konjac shreds or konjac silk knots, which are hand-knotted after the konjac is shredded, followed by konjac cakes, etc., which are generally only used in hot pot or oden, suitable for Japanese-style cuisine; [0004...

AI Technical Summary

Problems solved by technology

However, once the package is opened, there will still be a pungent smell of alkaline water, which many people are not used to, and if it is improperly operated, neglected to clean, and is manipulated to be eaten directly, it will cause people to eat it by mistake and cause disgust.

[0005] 3. The taste of konjac food becomes old after cooking and processing. Konjac shreds and cakes need to be chewed hard, which makes it difficult for people to eat a lot, or for the elderly, the chewing ability itself is poor, making it even more difficult to eat

[0006] 4. Many people with three highs and four highs generally have symptoms of high blood pressure, so it is not suitable to eat more salt, and konjac itself has no taste, so it must be adjusted to a strong taste, which has caused a burden on consumers to eat

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