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Processing method for making tenacious konjak strips from konjak coarse powder

A processing method and konjac technology, applied in food science and other directions, can solve the problems of not being used efficiently, loss, etc., and achieve the effects of enriching types, reducing water content, and expanding the scope of application

Inactive Publication Date: 2018-05-18
HUNAN BOJIA MOLI AGRI SCI & TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The fly powder by-products left in the process of processing coarse powder into fine powder has not been efficiently utilized. Therefore, coming to Beijing from the perspective of resources is a loss

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A processing method for preparing tough konjac strips with konjac meal, comprising the following steps:

[0037] (1) Screen the konjac meal;

[0038] Screen 80 mesh konjac powder.

[0039] (2) swelling of konjac meal;

[0040] Mix hot water at 50°C with konjac meal, the mixing ratio (mass ratio) is konjac meal: water = 1:15, mixing method: put the konjac meal into the water in batches instead of one-time input, divided into 6 When the konjac coarse powder is completely dispersed in the water, the next batch of coarse powder is added until all the coarse powder is evenly dispersed in the water, and there is no unevenness such as agglomeration. Phenomenon;

[0041] After mixing, keep the temperature at 50 °C, stir at a slow speed for 6 hours, and stir at a speed of 30 r / min; make the konjac meal fully swell;

[0042] (3) Dissolution of glucan granules in konjac meal;

[0043] Homogenize the fully swollen konjac meal in the second step with water with a homogenizer or...

Embodiment 2

[0051] A processing method for preparing tough konjac strips with konjac meal, comprising the following steps:

[0052] (1) Screen the konjac meal;

[0053] Screen 90 mesh konjac powder.

[0054] (2) swelling of konjac meal;

[0055] Mix 60℃ hot water with konjac meal, the mixing ratio (mass ratio) is konjac meal: water = 1:20, mixing method: put the konjac meal into the water in batches instead of one-time input, divided into 10 When the konjac coarse powder is completely dispersed in the water, the next batch of coarse powder is added until all the coarse powder is evenly dispersed in the water, and there is no unevenness such as agglomeration. Phenomenon;

[0056] After mixing, keep the temperature at 60°C, stir at a slow speed for 8h, and stir at a speed of 50r / min; make the konjac meal fully swell;

[0057] (3) Dissolution of glucan granules in konjac meal;

[0058]Homogenize the fully swollen konjac meal in the second step with water with a homogenizer or a colloid ...

Embodiment 3

[0066] A processing method for preparing tough konjac strips with konjac meal, comprising the following steps:

[0067] (1) Screen the konjac meal;

[0068] Screen the konjac powder of about 85 mesh.

[0069] (2) swelling of konjac meal;

[0070] Mix hot water at 55°C with konjac meal, the mixing ratio (mass ratio) is konjac meal: water = 1:18, mixing method: put the konjac meal into the water in batches, not at one time, divided into 8 When the konjac coarse powder is completely dispersed in the water, the next batch of coarse powder is added until all the coarse powder is evenly dispersed in the water, and no unevenness such as agglomeration can occur. Phenomenon;

[0071] After mixing, keep the temperature at 55 °C, stir at a slow speed for 7 hours, and stir at a speed of 40 r / min; make the konjac meal fully swell;

[0072] (3) Dissolution of glucan granules in konjac meal;

[0073] Homogenize the fully swollen konjac meal in the second step with water with a homogeniz...

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PUM

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Abstract

The invention discloses a processing method for making tenacious konjak strips from konjak coarse powder. The processing method comprises the following steps of (1) screening the konjak coarse powder;(2) enabling the screened konjak coarse powder to be moistened to swell; (3) enabling glucomannan granules in the konjak coarse powder to dissolve; (4) performing solidification; (5) performing cutting to obtain strips; and (6) performing dehydration. The invention aims to provide the processing method for making tenacious konjak strips from konjak coarse powder. The application range of the konjak coarse powder is extended, and the type of konjak foods is enriched.

Description

technical field [0001] The invention belongs to the field of agricultural product processing, and in particular relates to a processing method for preparing tough konjac strips with konjac meal. Background technique [0002] Konjac, also known as grinding taro, is a perennial herb of the Araceae family. Konjac includes starch-type konjac (mainly used for feed) and glucan-type konjac, and it is also the only plant that produces glucan. Glucoside is a kind of dietary fiber with various physiological functions, which is extremely important to human health. However, there are very few kinds of products processed with konjac at present. Except for konjac tofu, refined powder and gel food processed with refined powder, it is difficult to see popular konjac food in the market. Therefore, the development of new konjac food is very important for the development of konjac industry. important. [0003] On the other hand, a small part of fresh konjac is used to grind tofu, and most o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10
CPCA23L19/115
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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