Hulless barley konjac nutritive paste and making method thereof

A technology of nutrient paste and konjac is applied in the field of health care products, which can solve the problems of nutrient loss and poor taste, and achieve the effects of low cost, low calorie and rich edible value.

Inactive Publication Date: 2018-07-31
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the above-mentioned prior art, the present invention provides a highland barley konjac nutritional paste and a preparation method thereof, so as to solve the technical problems of poor taste of the product and large loss of nutrition during the manufacturing process

Method used

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  • Hulless barley konjac nutritive paste and making method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Mix the following components evenly according to the mass ratio:

[0026] 400 parts of highland barley powder, 80 parts of konjac powder, 160 parts of red date powder, 40 parts of lotus seed powder, 120 parts of barley powder, and 200 parts of rock sugar.

[0027] The processing steps are as follows:

[0028] (a) Take highland barley with a moisture content of less than 50%, and ripen it with microwaves. During the ripening process, the microwave power is 900W, the ripening temperature is 60°C, and the ripening time is 20min;

[0029] (b) Konjac, jujube, lotus seeds and coix seed were subjected to low-temperature microwave drying treatment. During the drying process, the microwave power was 1000W, the drying temperature was 40°C, and the drying time was 24h;

[0030] (c) deodorize the konjac flour obtained in step (b) with microwaves; the microwave power is 1200W, the treatment temperature is 50°C, and the treatment time is 2min.

[0031] (d) Pulverize the rock sugar ...

Embodiment 2

[0035] Mix the following components evenly according to the mass ratio:

[0036] 400 parts of highland barley powder, 40 parts of konjac powder, 100 parts of red date powder, 30 parts of lotus seed powder, 80 parts of barley powder, and 180 parts of rock sugar.

[0037] The processing steps are as follows:

[0038] (a) Take highland barley with a moisture content of less than 50%, and ripen it with microwaves. During the ripening process, the microwave power is 900W, the ripening temperature is 60° C., and the ripening time is 15 minutes;

[0039] (b) Konjac, jujube, lotus seeds and coix seed were subjected to low-temperature microwave drying treatment. During the drying process, the microwave power was 800W, the drying temperature was 45°C, and the drying time was 16 hours;

[0040] (c) deodorize the konjac flour obtained in step (b) with microwaves; the microwave power is 1000W, the processing temperature is 50°C, and the processing time is 5min.

[0041] (d) Pulverize the...

Embodiment 3

[0045] Mix the following components evenly according to the mass ratio:

[0046] 600 parts of highland barley powder, 80 parts of konjac powder, 100 parts of red date powder, 30 parts of lotus seed powder, 80 parts of barley powder, and 180 parts of rock sugar.

[0047] The processing steps are as follows:

[0048] (a) Take highland barley with a moisture content of less than 50%, and ripen it with microwaves. During the ripening process, the microwave power is 900W, the ripening temperature is 65° C., and the ripening time is 10 minutes;

[0049] (b) Konjac, jujube, lotus seeds and coix seed were subjected to low-temperature microwave drying treatment. During the drying process, the microwave power was 1000W, the drying temperature was 45°C, and the drying time was 10h;

[0050] (c) deodorize the konjac powder obtained in step (b) with microwaves; the microwave power is 1000W, the processing temperature is 55°C, and the processing time is 3min.

[0051] (d) Pulverize the ro...

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Abstract

The invention discloses hulless barley konjac nutritive paste and a making method thereof. The nutritive paste comprises the following components in parts by weight of 400-600 parts of hulless barleypowder, 40-80 parts of konjac flour, 100-180 parts of red jujube powder, 30-40 parts of lotus seed powder, 80-120 parts of barley powder and 150-220 parts of crystal sugar. The making method comprisesthe following steps of firstly, ageing the hulless barley powder, and then performing low-temperature crushing; then performing low-temperature microwave drying treatment on konjac, red jujubes, lotus seeds and coix seeds, then performing low-temperature crushing, and performing microwave taste eliminating treatment on the crushed konjac flour; and finally, crushing the crystal sugar, uniformly mixing the crushed crystal sugar with powder obtained in the previous steps in proportion, performing bagging, and performing sealing so as to obtain finished products. According to the nutritive pasteobtained by the method disclosed by the invention, a large quantity of nutrient substances are reserved, besides, the content of trimethylamine in the konjac flour can be substantially reduced, and the mouth feel of the product namely the nutritive paste is good.

Description

technical field [0001] The invention belongs to the technical field of health care products, and in particular relates to a highland barley konjac nutritional paste and a preparation method thereof. Background technique [0002] Highland barley is the crop with the highest β-glucan content among wheat crops in the world. β-glucan can prevent colon cancer, prevent cardiovascular diseases, improve the body's defense ability, and regulate physiological functions; in addition, highland barley also contains Thiamine (vitamin B1), riboflavin (vitamin B2), vitamin E, niacin, calcium, phosphorus, iron, copper, zinc, selenium and other mineral elements, long-term consumption is of great help to the promotion of human health and development. [0003] Konjac is very nutritious, containing 35% starch, 3% protein, and various vitamins, potassium, phosphorus, selenium and other mineral elements. It also contains more than 45% glucomannan, and has low calorie, low fat and high fiber prime...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/00A23L5/30A23L33/10
CPCA23V2002/00A23L5/34A23L7/198A23L19/01A23L33/10A23V2200/32A23V2200/314
Inventor 李玉锋罗静周翔宇周冠炜胥霞陈诗晴
Owner XIHUA UNIV
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