Processing method of edible konjak rice noodles

A processing method, the technology of konjac, applied in the direction of food science, etc., can solve the problems of vermicelli that are easy to break, not easy to break, and fragile, and achieve the effect of simple processing process

Inactive Publication Date: 2018-07-27
富源县雄升农贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the vermicelli produced at present often appear to be

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] Rice soaking→draining→refining→rice milk, konjac powder, water stirring in proportion→expanding (aging)→steaming→forming into machine→vermicelli cutting→drying→packing;

[0048] Mix rice milk A with konjac flour and water (0.2:0.02:07.98), and stir evenly;

[0049] Konjac fine powder can be proportioned between 0.01-0.03;

[0050] It can be eaten within 24 hours after entering the machine.

Embodiment 2

[0052] Rice soaking→draining→defibrination→rice milk, fresh konjac (steamed and crushed), water mixed in proportion→expanding (aging)→steaming→forming into machine→vermicelli cutting→drying→packing;

[0053] Mix fresh konjac with rice milk A and water (0.15:0.35:0.5), and stir evenly;

[0054] Konjac can be placed at a ratio of 0.12-0.17;

[0055] It can be eaten within 24 hours after entering the machine.

[0056] The edible konjac rice noodle prepared by the invention has good toughness, high elasticity, cooking resistance, is not easy to break, and has the unique flavor of konjac; the method is simple to make, the process is easy to control, and it can be produced in a large scale, which can meet the demand of the market.

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PUM

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Abstract

The invention belongs to the field of food processing and particularly relates to a processing method of edible konjak rice noodles. Konjak is an intermontane perennial herb plant which grows at the elevation of 250-2500 m and in a thin forest, and is a beneficial alkaline food. A user who eats too much animal acidic foods can eat the konjak for cooperation to achieve acid and alkali balance of food. In addition, the konjak has effects of reducing blood glucose, blood fat and blood pressure, removing toxic, nourishing face, freeing meridian channels, reducing body weight and improving appetite. The processing method of edible konjak rice noodles includes steps of: soaking rice, draining the rice to dry, grinding the rice into slurry, stirring the rice slurry, konjak fine powder and water according to certain ratio, puffing (aging) the mixture, steam-cooking the mixture, shaping the mixture in a machine, cutting off shaped rice noodles, and drying and packaging the product. The edible konjak rice noodles has good flexibility and elasticity, is boiling resistant and is not liable to break, and has the unique flavor of konjak. The method is simple and is easy to control, allows large-scale production and can satisfy market demands.

Description

technical field [0001] The invention relates to the field of preparation, in particular to a processing method of edible konjac rice noodle. Background technique [0002] Konjac Amorphophalmskonjac, also known as Yaojian taro, Ginger capsule, Lei Gongqiang, is a general term for Araceae Amorphophalmskonjac plants, and has a long history of cultivation in my country. Konjac is rich in nutrition, and the stem contains up to 44%-64% glucomannan (KGM), in addition to protein, amino acid, vitamin, mineral matter, starch, and other polysaccharides. Studies at home and abroad have confirmed that KGM is an excellent water-soluble dietary fiber, which has an important regulatory effect on nutritional imbalance symptoms, such as lowering blood fat, blood sugar, weight loss, preventing constipation, and anti-cancer. Therefore, konjac is known as the world's The seventh category of nutrient health food. Konjac has been deeply loved by Japan and the Chinese people because of its unique...

Claims

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Application Information

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IPC IPC(8): A23L7/10
Inventor 曹雄昆
Owner 富源县雄升农贸有限公司
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