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

Inactive Publication Date: 2018-03-16
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 kind of konjac vegetable rice and its preparation method, which can effectively solve the problems of existing konjac vegetable rice containing sulfide and low nutrient content

Method used

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  • Konjac vegetable rice and preparation method thereof

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Experimental program
Comparison scheme
Effect test

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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Abstract

The invention discloses a konjac vegetable rice and a preparation method thereof. The vegetable rice comprises the following components by weight: 40-50 parts of sulfur-free konjac powder, 20-30 partsof vegetable juice, 20-25 parts of modified starch, 10-20 parts of kudzu vine root powder, 20-30 parts of chitosan, 20-25 parts of coarse cereal powder and 5-10 parts of water. The preparation methodincludes: (1) pretreating the sulfur-free konjac powder; (2) mixing the sulfur-free konjac powder, modified starch, kudzu vine root powder and coarse cereal powder according to the formula, then adding vegetable juice and water, and mixing the substances evenly; and (3) making the product obtained by step (2) into a rice shape, and soaking the product in a pasty chitosan viscous solution, then performing filtering, and conducting drying at 30-35DEG C, thus obtaining the konjac vegetable rice. The konjac vegetable rice prepared by the method provided by the invention has high nutritive value,does not contain sulfur element, and ensures the eating safety.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to konjac vegetable rice and a preparation method thereof. Background technique [0002] With the development of nutritional science and medical science, the balance between the quality and quantity of energy nutrients directly affects human health. The development of scientific research in the new century has clearly pointed out that the quality of energy nutrients should be improved, the intake should be reduced, and excess should be strictly controlled. In particular, excessive intake of energy nutrients in staple foods will lead to overweight, mild obesity, severe obesity and other phenomena, and people will suffer from obesity, fatty liver, high blood pressure, high blood fat, diabetes, heart disease, cancer and other affluent diseases. [0003] Therefore, need to prepare a kind of compound health-care rice with satiety, and konjac vegetable rice just has g...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L19/00A23L7/143A23L11/00A23L25/00A23L5/20A23L5/41A23L33/125A23P20/17
CPCA23L5/27A23L5/41A23L7/143A23L11/05A23L11/07A23L19/09A23L19/10A23L19/115A23L25/30A23L33/125A23P20/17A23V2002/00A23V2200/048A23V2200/224A23V2200/30A23V2250/511A23V2250/5118A23V2300/10
Inventor 刘磊刘科刘建平黄光华王丽
Owner 四川森态源生物科技有限公司
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