A kind of processing method of snow konjac leisure food

A processing method and technology of konjac, which is applied in the field of food processing, can solve the problems of konjac tofu such as long time, waste of raw materials, poor elasticity, etc., and achieve the effect of shortening cooking time, improving production efficiency and reducing time cost

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

AI Technical Summary

Problems solved by technology

For example, snow konjac, the existing snow konjac, is generally fresh and spicy, but the elasticity is not good, there is no chewiness, and the taste is single
[0004] And adopt existing konjac fine powder, because production technology difficulty, general purity is relatively low, is unfavorable for the solidification of konjac tofu, makes the time of preparing konjac tofu longer, and production cost is higher, if adopt artificial handsome selection particle size uniform, and Fine konjac powder, discard the larger konjac powder, which makes the waste of raw materials

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A processing method of snow konjac snack food, comprising the steps of:

[0043] 1) Preparation of konjac flour:

[0044] (1) Pre-treatment: peel fresh konjac, wash, and beat; (2) Low-temperature and high-pressure treatment: low-temperature and high-pressure treatment of konjac chips at a temperature of -5°C, a pressure of 500Mpa, and a time of 3 minutes; (3) add Enzymatic hydrolysis: After low-temperature and high-pressure treatment, add water and β-mannanase for hydrolysis at a hydrolysis temperature of 50°C; (4) Drying: The hydrolyzed konjac is subjected to centrifugal dehydration and drying at a drying temperature of 55°C to obtain fine powder of konjac.

[0045] 2) Add 10 times of water to the konjac flour, stir for 20 minutes, add edible alkali baking soda to adjust the pH to 10, let it stand for 20 minutes, put it in a pot for cooking, the cooking temperature is 80°C, and the cooking time is 30 minutes. Konjac tofu is prepared;

[0046] 3) Cool the konjac tofu ...

Embodiment 2

[0053] A processing method of snow konjac snack food, comprising the steps of:

[0054] 1) Preparation of konjac flour:

[0055](1) Pre-treatment: Peel fresh konjac, wash, and beat; (2) Low-temperature and high-pressure treatment: Low-temperature and high-pressure treatment of konjac slices at a temperature of 0°C, a pressure of 550mpa, and a time of 5 minutes; (3) Add enzymes Hydrolysis: After low-temperature and high-pressure treatment, add water and β-mannanase for hydrolysis at a temperature of 60°C; (4) Drying: Centrifuge and dry the hydrolyzed konjac at a drying temperature of 70°C to obtain fine powder of konjac.

[0056] 2) Add 20 times of water to the konjac powder, stir, stir for 30 minutes, and add edible alkali baking soda to adjust the pH to 12, let it stand for 30 minutes, put it in a pot for cooking, the cooking temperature is 100°C, and the cooking time is 40 minutes, Konjac tofu is prepared;

[0057] 3) Cool the konjac tofu in step 2) to room temperature nat...

Embodiment 3

[0064] A processing method of snow konjac snack food, comprising the steps of:

[0065] 1) Preparation of konjac flour:

[0066] (1) Pre-treatment: Peel fresh konjac, wash, and beat; (2) Low-temperature and high-pressure treatment: Konjac chips are subjected to low-temperature and high-pressure treatment at a temperature of -2°C, a pressure of 520 mpa, and a time of 4 minutes; (3) adding Enzymatic hydrolysis: after low-temperature and high-pressure treatment, add water and β-mannanase for hydrolysis at a hydrolysis temperature of 55°C; (4) Drying: Centrifuge and dry the hydrolyzed konjac at a drying temperature of 60°C to obtain fine konjac powder.

[0067] 2) Add 15 times of water to the konjac powder, stir, stir for 25 minutes, and add edible alkali baking soda to adjust the pH to 11, let it stand for 25 minutes, put it in a pot for cooking, the cooking temperature is 90°C, and the cooking time is 35 minutes, Konjac tofu is prepared;

[0068] 3) Cool the konjac tofu in ste...

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PUM

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Abstract

The invention discloses a processing method of snow konjac snack food, which comprises the following steps: 1) preparing konjac powder; 2) preparing konjac tofu; 3) preparing snow konjac; 4) centrifugal dehydration; 5) marinating ; 6), ingredients; 7) packaging and sterilization. The purpose of the present invention is to provide a processing method of snow konjac leisure food. Through a specific process, the snow konjac can not only be solidified into a ball, will not disperse, has good taste, but also has high elasticity and is suitable for the taste of the public.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing method of snow konjac snack food. 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] There are many kinds of konjac snacks made at present. For example, snow konjac, the existing snow konjac, is generally fresh and spicy, but the elasticity is not good, there is no chewiness, and the taste is single. [0004] And adopt existing konjac fine powder, because production technology difficulty, general purity is relatively low, is unfavorable for the solidification of konjac tofu, makes the time of preparing konjac tofu longer, and production cost is higher, if adopt artificial handsome selection particle size uniform, and Fine konjac powder, discard the larger particle konjac powder, so that the waste of raw...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/10
CPCA23L19/115
Inventor 邓云辉钟果林张飞燕李铁园
Owner HUNAN BOJIA MOLI AGRI SCI & TECH
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