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Processing method of selenium-rich konjac nutritional food

A technology of nutritious food and processing method, which is applied in the field of food processing, can solve problems such as single nutritional components, difficulty in large-scale industrial development, and difficulty in removing the peculiar smell of konjac, so as to achieve the effect of solving single nutritional value and improving food quality

Inactive Publication Date: 2017-12-22
陕西安康悠源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Since konjac food has become a health and leisure food, it has been greatly loved by the masses, but the processing method of konjac food at this stage is in a general state, and it is difficult to expand industrially on a large scale; and the production method uses konjac flour to directly process it into snack food or konjac tofu It is difficult to remove the peculiar smell of konjac itself due to the processing method; the nutritional content is single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Concrete technical scheme, the invention provides a kind of processing method of selenium-enriched konjac nutritional food, the operation steps are as follows:

[0022] (1) 30 parts by weight of fine konjac flour, 10 parts by weight of cassava flour, 10 parts by weight of cornstarch, 10 parts by weight of barley flour, and 5 parts by weight of five-grain nutrition powder are mixed evenly;

[0023] (2) Pour the above mixed powder into the expansion tank, add an appropriate amount of selenium-enriched water, and stir for 10-15 minutes;

[0024] (3) Start the mixer to continue high-speed stirring, seal and keep warm at high temperature for 20 minutes, so that the solution is expanded into a gel;

[0025] (4) fully mix the gelled material and calcium hydroxide solution through a refiner, adjust the pH value to 10.5, inject it into a mold stored in a high-temperature boiling water tank, and place it for a period of time to finalize the shape;

[0026] (5) after cooling, cut...

Embodiment 2

[0031] Embodiment 2 best embodiment

[0032] (1) 40 parts by weight of fine konjac powder, 20 parts by weight of cassava flour, 15 parts by weight of cornstarch, 12 parts by weight of barley flour, and 7 parts by weight of five-grain nutritional powder are mixed evenly;

[0033] (2) Pour the above mixed powder into the expansion tank, add an appropriate amount of selenium-enriched water, and stir for 10-15 minutes;

[0034] (3) Start the mixer to continue high-speed stirring, seal and keep warm at high temperature for 20 minutes, so that the solution is expanded into a gel;

[0035] (4) fully mix the gelled material and calcium hydroxide solution through a refiner, adjust the pH value to 10.5, inject it into a mold stored in a high-temperature boiling water tank, and place it for a period of time to finalize the shape;

[0036] (5) after cooling, cut into thin strips and dehydrate, add seasoning liquid with parts by weight of 5-9 parts;

[0037] (6) Final packaging and steri...

Embodiment 3

[0042] (1) 50 parts by weight of fine konjac powder, 30 parts by weight of cassava flour, 20 parts by weight of cornstarch, 15 parts by weight of barley flour, and 10 parts by weight of five-grain nutrition powder are mixed evenly;

[0043] (2) Pour the above mixed powder into the expansion tank, add an appropriate amount of selenium-enriched water, and stir for 10-15 minutes;

[0044] (3) Start the mixer to continue high-speed stirring, seal and keep warm at high temperature for 20 minutes, so that the solution is expanded into a gel;

[0045] (4) fully mix the gelled material and calcium hydroxide solution through a refiner, adjust the pH value to 10.5, inject it into a mold stored in a high-temperature boiling water tank, and place it for a period of time to finalize the shape;

[0046] (5) after cooling, cut into thin strips and dehydrate, add seasoning liquid with parts by weight of 5-9 parts;

[0047] (6) Final packaging and sterilization.

[0048] In step (1), the sel...

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PUM

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Abstract

The invention provides a processing method of selenium-rich konjac nutritional food. The processing method comprises the following steps: uniformly mixing konjac powder, cassava flour, corn starch, coix seed powder and cereal nutritional powder; adding a right amount of selenium-rich water, and stirring the mixture; continuously stirring the mixture at a high speed, and carrying out sealing and thermal insulation at high temperature to obtain gel; fully mixing the gel with a calcium hydroxide solution, and shaping the mixture; cutting the product into thin strips, dehydrating the thin strips, and adding flavoring liquid; and finally, carrying out packaging and sterilization. The operation process is easy to operate and is simple and feasible, and the peculiar smell of the konjac is reduced and even removed; and nutritional substances are combined to produce the konjac food, thereby solving the problem of single nutritional value of the konjac product and improving the food quality.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of selenium-enriched konjac nutritious food. Background technique [0002] In 1973, the World Health Organization announced that selenium is an essential trace element for human and animal life. Scientific research shows that selenium has six biological functions: one is to improve the immune function of the human body, promote the proliferation of lymphocytes and the synthesis of antibodies and immunoglobulins; A variety of cancers have obvious inhibitory and protective effects, and its intermediate metabolite methyl enol in the body has strong anticancer activity. The third is anti-oxidation. Selenium, vitamin E, allicin, linoleic acid, germanium, zinc and other nutrients have synergistic anti-oxidation effects and increase anti-oxidation activity. The fourth is to protect and repair cells; the fifth is to increase the oxygen-carrying c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L29/00A23L29/30A23L7/161
CPCA23L7/161A23L19/11A23L19/115A23L29/015A23L29/30A23V2002/00A23V2250/5118
Inventor 鲍洪明
Owner 陕西安康悠源食品有限公司
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