A kind of processing method of konjac ball

A processing method and technology of konjac, which can be used in the direction of food ingredients as a taste improver, application, food ingredients as a gelling agent, etc., can solve the problems of konjac flour such as short swelling time, inconvenient preparation, poor taste, etc., and achieve beautiful color , improve the taste, enrich the effect of product form

Active Publication Date: 2021-04-09
HUNAN BOJIA MOLI AGRI SCI & TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Application number: 201510568456.2; patentee: Chongqing Xida Konjac Technology Development Co., Ltd.; this patent provides a preparation method of granular konjac and its use in meal replacement powder. Steps such as stirring and crushing, adding water, mixing, swelling, drying, crushing, and sieving to obtain granulated konjac powder creatively solve the problem that the existing konjac powder has a short swelling time, is easy to agglomerate when dissolved, is not convenient for brewing, and has a poor taste. Good and other questions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of processing method of konjac ball, comprises the steps:

[0033] 1) Configuration of saturated alkaline solution: Add edible alkali baking soda or food grade calcium hydroxide to water at room temperature to prepare a saturated alkaline solution with a pH of 10, divide it into three parts, and mark it as No. 1 saturated alkaline solution, No. 2 saturated alkaline solution, No. 3 saturated alkaline solution;

[0034] 2), the preparation of konjac granules: the konjac fine powder with a particle size of 100 meshes is uniformly mixed in proportion with the No. 1 saturated alkaline solution. The mass ratio of the konjac fine powder to the No. 1 saturated alkaline solution is 1:1. Konjac fine powder granules with a particle size of 1mm are prepared by molding pellet machinery;

[0035] 3) Swelling of konjac granules: Soak konjac fine powder granules in No. 2 saturated alkaline solution at room temperature for 16 hours. The swelling volume reaches 3 times the initi...

Embodiment 2

[0038] A kind of processing method of konjac ball, comprises the steps:

[0039] 1) Configuration of saturated alkaline solution: Add edible alkali baking soda or food grade calcium hydroxide to water at room temperature to prepare a saturated alkaline solution with a pH of 12, divide it into three parts, and mark it as No. 1 saturated alkaline solution, No. 2 saturated alkaline solution, No. 3 saturated alkaline solution;

[0040] 2), the preparation of konjac granules: the konjac fine powder with a particle size of 120 meshes is uniformly mixed in proportion with the No. 1 saturated alkaline solution. The mass ratio of the konjac fine powder to the No. 1 saturated alkaline solution is 1:1.5. Konjac fine powder particles with a particle size of 1.5 mm were prepared by molding pellet machinery;

[0041] 3) Swelling of konjac granules: Soak konjac fine powder granules in No. 2 saturated alkaline solution at normal temperature for 24 hours. The swelling volume reaches 4 times ...

Embodiment 3

[0044] A kind of processing method of konjac ball, comprises the steps:

[0045] 1) Configuration of saturated alkaline solution: Add edible alkali baking soda or food grade calcium hydroxide to water at room temperature to prepare a saturated alkaline solution with a pH of 11, divide it into three parts, and mark it as No. 1 saturated alkaline solution, No. 2 saturated alkaline solution, No. 3 saturated alkaline solution;

[0046] 2) Preparation of konjac granules: konjac fine powder with a particle size of about 110 meshes is uniformly mixed in proportion with the No. 1 saturated alkaline solution. The mass ratio of the konjac fine powder to the No. 1 saturated alkaline solution is 1:1.2. Prepare the konjac fine powder granule of particle diameter 1.3mm with extruding molding granulating machine;

[0047] 3) Swelling of konjac granules: Soak konjac fine powder granules in No. 2 saturated alkaline solution at room temperature for 16 to 24 hours. The swelling volume of konja...

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PUM

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Abstract

The invention discloses a processing method of konjac balls, comprising the following steps: 1), configuration of saturated alkaline solution; 2), preparation of konjac particles; 3), swelling of konjac particles; 4), gelation of konjac balls shape. The object of the present invention is to provide a processing method of konjac balls, which can form konjac balls with regular shapes.

Description

technical field [0001] The invention belongs to a food processing method, in particular to a processing method of konjac balls. Background technique [0002] Konjac, also known as grinding taro and konjac, is a perennial herbaceous plant of the angiosperm, monocotyledonous plant, araceae, subfamily, and family of acronyms. [0003] At present, there are no products related to konjac balls on the market, and there are no related patents and research reports. It can be seen that konjac balls have broad processing prospects and market space. [0004] The following patent documents are now retrieved, none of which have technical implications for the present invention: [0005] Patent 1: [0006] Application number 201610380875.8; patentee: Guizhou Baoshou Biotechnology Co., Ltd.; this patent discloses a preparation method of granular konjac and its use in meal replacement porridge. Uniform mixing in the granulator to achieve dry mixing-wet mixing-granulation at one time, and...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L29/244A23L29/294A23L2/52A23L2/38
CPCA23L2/38A23L29/244A23L29/294A23V2002/00A23V2200/04A23V2200/14A23V2200/228A23V2250/5058A23V2250/5066A23V2250/1578A23V2250/1614
Inventor 杨大伟钟果林邓云辉张飞燕李铁园
Owner HUNAN BOJIA MOLI AGRI SCI & TECH
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