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Dried konjac noodles and preparation method thereof

A technology of dry noodles and konjac, which is applied in the field of food processing, can solve the problems of low nutritional value of noodles and easy breaking of noodles, and achieve the effects of enhancing intestinal juice secretion, strong swelling force, reducing and absorbing

Inactive Publication Date: 2017-10-10
四川森态源生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned deficiencies in the prior art, the present invention provides a dried konjac noodle and a preparation method thereof, which can effectively solve the problems of low nutritional value and easy breaking of existing noodles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A dry konjac noodle, comprising the following components by weight: 12 parts of konjac flour, 95 parts of starch, 5 parts of fish bone powder, 5 parts of yeast powder, 5 parts of licorice, 1 part of tangerine peel, 2 parts of yam, and 0.5 part of hemp seed , 5 parts of Magnolia officinalis, 5 parts of Citrus aurantium, 3 parts of calcium stearoyl lactylate and 2 parts of sodium bicarbonate solution with a concentration of 2%.

[0031] Wherein, the preparation method of konjac flour is:

[0032] (1) Crush the clean konjac into 160-mesh powder, add water twice the weight of the powder, stir to dissolve, filter, and collect the filtrate;

[0033] (2) Use a mixed solution of citric acid and acetic acid with a volume ratio of 1:1 to adjust the pH value of the filtrate to 2, raise the temperature to 85°C for acid hydrolysis for 8 hours, then adjust the pH value of the solution to 6, and then add the enzyme activity of 60U / mL The mixed solution of α-amylase and pancreatic amy...

Embodiment 2

[0040] A konjac dry noodle, comprising the following components in parts by weight: 14 parts of konjac flour, 98 parts of starch, 8 parts of fish bone powder, 8 parts of yeast powder, 5 parts of licorice, 3 parts of tangerine peel, 3 parts of yam, and 1 part of hemp seed , 8 parts of Magnolia officinalis, 7 parts of Citrus aurantium, 3 parts of food emulsifier and 5 parts of sodium bicarbonate solution with a concentration of 2%.

[0041] Wherein, the preparation method of konjac flour is:

[0042] (1) Crush the clean konjac into 160-mesh powder, add water three times the weight of the powder, stir to dissolve, filter, and collect the filtrate;

[0043] (2) Use a mixed solution of citric acid and acetic acid with a volume ratio of 1:1 to adjust the pH value of the filtrate to 2, raise the temperature to 85°C for acid hydrolysis for 8 hours, then adjust the pH value of the solution to 6, and then add the enzyme activity of 65U / mL The mixed solution of α-amylase and pancreatic ...

Embodiment 3

[0050] A konjac dry noodle, comprising the following components in parts by weight: 16 parts of konjac flour, 100 parts of starch, 10 parts of fish bone powder, 8 parts of yeast powder, 10 parts of licorice, 1 part of tangerine peel, 5 parts of yam, and 2 parts of hemp seed , 10 parts of Magnolia officinalis, 6 parts of Citrus aurantium, 5 parts of calcium stearoyl lactylate and 5 parts of sodium bicarbonate solution with a concentration of 2%.

[0051] Wherein, the preparation method of konjac flour is:

[0052] (1) Crush the clean konjac into 160-mesh powder, add water twice the weight of the powder, stir to dissolve, filter, and collect the filtrate;

[0053] (2) Use a mixed solution of citric acid and acetic acid with a volume ratio of 1:1 to adjust the pH value of the filtrate to 2, heat up to 85°C for acid hydrolysis for 8 hours, then adjust the pH value of the solution to 5, and then add 70 U / mL of enzyme activity The mixed solution of α-amylase and pancreatic amylase ...

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Abstract

The invention discloses dried konjac noodles and a preparation method thereof. The dried konjac noodles comprise the following components in parts by weight: 12-16 parts of konjac flour, 95-100 parts of starch, 5-10 parts of fish bone meal, 5-10 parts of yeast powder, 5-10 parts of licorice roots, 1-3 parts of dried orange peel, 2-5 parts of Chinese yams, 0.5-2 parts of hemp seeds, 5-10 parts of cortex magnoliae officinalis, 5-10 parts of immature orange fruits, 3-5 parts of a food emulsifying agent and 2-5 parts of a sodium bicarbonate solution. The preparation method comprises the following steps of (1) mixing the licorice roots with the dried orange peel, the Chinese yams, the hemp seeds, the cortex magnoliae officinalis and the immature orange fruits according to the formula, performing decoction, and collecting medicinal liquid; (2) mixing the konjac flour with the starch, the fish bone meal, the food emulsifying agent and the yeast powder to obtain a mixture, adding the mixture to the medicinal liquid, and performing standing and puffing; and (3) adding the sodium bicarbonate solution of which the concentration is 2% to puffed materials, performing mixing, performing stirring and dispersion, performing refining and extruding, and performing airing so as to obtain the dried konjac noodles. The dried noodles prepared by the method disclosed by the invention not only have high nutrient value but also are not liable to break.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to dried konjac noodles and a preparation method thereof. Background technique [0002] Konjac contains sixteen kinds of amino acids, ten kinds of mineral trace elements and rich dietary fiber, which has a good effect on preventing diabetes and high blood pressure. People with cancer, obesity, etc. can be said to be a first-class food that not only satisfies the taste, but also cures diseases and strengthens the body. In addition, it can prevent and treat various chronic diseases of the gastrointestinal digestive system. [0003] Existing noodles are generally made of wheat flour, which are processed into fresh noodles or dried into dried noodles, which not only have low nutritional value and high calorie, but are also very easy to break. Contents of the invention [0004] Aiming at the above-mentioned deficiencies in the prior art, the present invention provi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L17/00A23L19/10A23L29/00A23L29/30A23L33/105A23L29/10
CPCA23L17/00A23L19/115A23L29/065A23L29/10A23L29/30A23L33/105
Inventor 刘磊刘科王丽
Owner 四川森态源生物科技有限公司
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