Konjac vegetable rice and preparation method thereof
A technology of konjac and vegetables, applied in food science, functions of food ingredients, food drying, etc., can solve the problems of sulfide and low nutrient content, and achieve the effect of avoiding browning and preventing browning
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Embodiment 1
[0034] A kind of konjac vegetable rice, comprising the following components by weight:
[0035] 40 parts of sulfur-free konjac powder, 20 parts of vegetable juice, 25 parts of modified starch, 20 parts of pueraria powder, 20 parts of chitosan, 20 parts of miscellaneous grain powder and 5 parts of water; Wherein, miscellaneous grain powder is red bean powder, soybean powder, The mixed powder obtained by mixing barley powder, walnut powder, lotus seed powder and japonica rice powder by equal weight; the vegetable juice is the mixed juice obtained by mixing equal volumes of carrot juice, tomato juice, spinach juice, cucumber juice and pumpkin juice.
[0036] Wherein, the preparation method of sulfur-free konjac flour is:
[0037] (1) Fresh konjac is cleaned and peeled, and cut into konjac slices with a thickness of 3mm;
[0038] (2) The citric acid solution with a concentration of 0.5% and the 4-hexylresorcinol solution with a concentration of 0.025% are mixed, the konjac slices...
Embodiment 2
[0047] A kind of konjac vegetable rice, comprising the following components by weight:
[0048] 45 parts of sulfur-free konjac powder, 25 parts of vegetable juice, 22 parts of modified starch, 18 parts of pueraria powder, 24 parts of chitosan, 20 parts of miscellaneous grain powder and 5 parts of water; The mixed powder obtained by mixing barley powder, walnut powder, lotus seed powder and japonica rice powder by equal weights; the vegetable juice is the mixed juice obtained by mixing equal volumes of carrot juice, tomato juice, spinach juice, cucumber juice and pumpkin juice.
[0049] Wherein, the preparation method of sulfur-free konjac flour is:
[0050] (1) Fresh konjaku is cleaned and peeled, and cut into konjac slices with a thickness of 3mm;
[0051](2) The citric acid solution with a concentration of 0.5% and the 4-hexylresorcinol solution with a concentration of 0.025% are mixed, the konjac slices are placed therein, and soaked for 4 minutes; wherein, the citric acid...
Embodiment 3
[0060] A kind of konjac vegetable rice, comprising the following components by weight:
[0061] 50 parts of sulfur-free konjac powder, 20 parts of vegetable juice, 20 parts of modified starch, 18 parts of pueraria powder, 28 parts of chitosan, 25 parts of miscellaneous grain powder and 8 parts of water; The mixed powder obtained by mixing barley powder, walnut powder, lotus seed powder and japonica rice powder by equal weight; the vegetable juice is the mixed juice obtained by mixing equal volumes of carrot juice, tomato juice, spinach juice, cucumber juice and pumpkin juice.
[0062] Wherein, the preparation method of sulfur-free konjac flour is:
[0063] (1) Fresh konjac is cleaned and peeled, and cut into konjac slices with a thickness of 3mm;
[0064] (2) The citric acid solution with a concentration of 0.5% and the 4-hexylresorcinol solution with a concentration of 0.025% are mixed, the konjac slices are placed therein, and soaked for 4 minutes; wherein, the citric acid ...
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