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Preparation method of crispy konjac gel vegetarian food

A konjac and vegetarian technology, which is applied in the field of konjac food processing, can solve the problems of high cost and poor chewiness, and achieve the effect of low cost, good chewiness and brittleness, and improved chewiness and brittleness

Active Publication Date: 2020-02-18
湖北一致嘉纤生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem to be solved by the present invention is to provide a preparation method of brittle konjac gel vegetarian food, which can solve the problems of poor chewiness and high cost, and increase the chewiness of konjac vegetarian product while reducing the production cost

Method used

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  • Preparation method of crispy konjac gel vegetarian food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A kind of preparation method of brittle konjac gel vegetarian food, the method comprises the following steps:

[0038] Step 1: Puffing: Mix the following materials by weight evenly, add to water and stir evenly

[0039] 100 parts by weight of fine konjac powder

[0040] 10 parts tapioca starch and / or 30 parts corn starch and / or 30 parts wheat starch and / or 30 parts yam starch

[0041] Carboxymethylcellulose 30 parts

[0042] Carrageenan 20 parts

[0043] Sodium alginate 20 parts

[0044] Glucose 20 parts

[0045] 5 parts of titanium dioxide;

[0046] The amount of water is 200 parts by weight, the well-stirred mixed material is kept still for 35 minutes, the temperature is controlled at 22°C, and the colloidal substance is fully swollen and expanded in water to obtain an expanded material;

[0047] Step 2: Preparation of gelling agent: the gelling agent is a calcium hydroxide solution with a ratio of material to water = 1:20;

[0048] Step 3: Refining with alkali...

Embodiment 2

[0060] A kind of preparation method of brittle konjac gel vegetarian food, the method comprises the following steps:

[0061] Step 1: Puffing: Mix the following materials by weight evenly, add to water and stir evenly

[0062] 100 parts by weight of fine konjac powder

[0063] 50 parts tapioca starch and / or 60 parts corn starch and / or 60 parts wheat starch and / or 60 parts yam starch

[0064] Carboxymethylcellulose 60 parts

[0065] Carrageenan 40 parts

[0066] Sodium alginate 40 parts

[0067] Glucose 40 parts

[0068] 10 parts of titanium dioxide;

[0069] The amount of water is 5000 parts by weight, the well-stirred mixed material is kept still for 65 minutes, the temperature is controlled at 32°C, and the colloidal substance is fully swollen and expanded in water to obtain an expanded material;

[0070] Step 2: Preparation of gelling agent: the gelling agent is a calcium hydroxide solution with a ratio of material to water = 1:30;

[0071] Step 3: Alkali refining: f...

Embodiment 3

[0083] A kind of preparation method of brittle konjac gel vegetarian food, the method comprises the following steps:

[0084] Step 1: Puffing: Mix the following materials by weight evenly, add to water and stir evenly

[0085] 100 parts by weight of fine konjac powder

[0086] 30 parts tapioca starch and / or 45 parts corn starch and / or 45 parts wheat starch and / or 45 parts yam starch

[0087] Carboxymethylcellulose 45 parts

[0088] Carrageenan 30 parts

[0089] Sodium alginate 30 parts

[0090] Glucose 30 parts

[0091] 8 parts of titanium dioxide;

[0092] The amount of water is 3500 parts by weight, the well-stirred mixed material is kept still for 45 minutes, the temperature is controlled at 27°C, and the colloidal substance is fully swollen and expanded in water to obtain an expanded material;

[0093] Step 2: Preparation of gelling agent: the gelling agent is a calcium hydroxide solution with a ratio of material to water = 1:25;

[0094] Step 3: Refining with alkal...

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Abstract

The invention relates to a preparation method of crispy konjak gel vegetable food. The method comprises the following steps: 1, puffing; 2, preparing gel; 3, adding alkali and refining; 4, soaking with hot alkaline liquid; 5, washing; 6, cutting into flower shapes; 7, soaking with acid to prepare konjak vegetable food soaked with acid; 8, gelating for the second time; 9, performing centrifugal dewatering: taking out the konjak vegetable food gelated for the second time and performing centrifugal dewatering until the water content of the konjak vegetable food is 80 to 90 percent to prepare the crispy konjak gel vegetable food. By the preparation method of the crispy konjak gel vegetable food, provided by the invention, the problems of low chewiness and high cost can be solved, and the chewiness of the konjak vegetable food product is improved while the production cost is reduced.

Description

technical field [0001] The invention relates to the field of konjac food processing, in particular to a preparation method of brittle konjac gel vegetarian food. Background technique [0002] Konjac is a perennial herb whose rhizome is rich in water-soluble dietary fiber konjac glucomannan. Konjac has unique physiological activity and is not digested and absorbed by the human body. It has the advantages of weight loss, lipid lowering, intestinal probiotics, etc., and can prevent obesity, hyperlipidemia, diabetes and other modern diseases. Konjac glucomannan will deacetylate under alkaline conditions, resulting in intensified intertwining between molecules, and finally forming konjac thermally irreversible gel, which is very suitable for application in bionic foods. The biomimetic vegetarian food made from the konjac thermal irreversible gel after seasoning is a healthy food with a unique taste and has a broad market prospect. Using different technological means to make kon...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/10
Inventor 贺永朝余春磊范春相尤亚林
Owner 湖北一致嘉纤生物科技有限公司