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A kind of preparation method of konjac paste

A technology of konjac and paste, which is applied in the direction of dough processing, baking, baked food with modified ingredients, etc. It can solve the problems of poor appearance and quality, easy gelatinization of paste, and unfavorable commercialization of paste. To achieve the effect of extending the shelf life, making the finished product strong and not easy to muddy the soup

Active Publication Date: 2021-06-04
SHAANXI UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The two production processes are mainly roasting, the temperature is high and difficult to control, the paste is prone to gelatinization, the appearance and quality are deteriorated, and the soup is easy to muddy when stewed
In addition, the current production of pasta is mainly based on instant food and baking, and the shelf life is short, which is not conducive to the commercialization of pasta.

Method used

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  • A kind of preparation method of konjac paste
  • A kind of preparation method of konjac paste
  • A kind of preparation method of konjac paste

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preparation example Construction

[0026] The invention provides a kind of preparation method of konjac paste pastry, comprising the following steps:

[0027] S1. After mixing wheat flour, whole egg liquid, grease, salt, konjac powder and pepper powder, add water and stir to form a dough; the mass percentages of each component in the dough are respectively: wheat flour 60~70wt%, whole egg Liquid 15-20wt%, oil 3-5wt%, salt 1-2wt%, konjac fine powder 0.8-1.2wt%, pepper 0.5-0.8wt%, and the balance is water;

[0028] Fat is vegetable oil.

[0029] S2, after sealing the dough formed in step S1, let it rest for relaxation, and then press it into a dough;

[0030] The standing time after sealing is 25-40 minutes, the temperature is 28-35°C, and the relative humidity is 50-60%. The thickness of the dough is 0.5~0.6cm.

[0031] S3, the dough in the step S2 is first subjected to high-pressure steam aging, and then baked to obtain a semi-finished product of konjac paste;

[0032] The pressure of the high-pressure stea...

Embodiment 1

[0038] S1, after mixing wheat flour, whole egg liquid, corn oil, table salt, konjac fine powder and pepper powder, add water and stir to form dough; Wheat flour content is 65wt% in the described dough; Whole egg liquid content is 15wt%, corn oil The content is 4wt%, the salt content is 1.5wt%, the konjac powder content is 1.0wt%, the pepper content is 0.6wt%, and the balance is water;

[0039] S2. Place the dough formed in step S1 at a temperature of 28° C. and a relative humidity of 55%, seal it and let it rest for 30 minutes, and then press it into a dough with a thickness of 0.5 cm;

[0040] S3. Place the dough in step S2 in high-pressure steam of 115KPa to mature for 12 minutes, and then bake at 200° C. for 6 minutes to obtain a semi-finished product of konjac paste;

[0041] S4, dry the konjac paste semi-finished product obtained in step S4 at a microwave frequency of 2.45GHz for 6min, then cut into strips to obtain the finished product of konjac paste; the water content ...

Embodiment 2

[0043] S1, after mixing wheat flour, whole egg liquid, corn oil, salt, konjac fine powder and pepper powder, add water and stir to form dough; Wheat flour content is 66wt% in the described dough; Whole egg liquid content is 16wt%, corn oil The content is 5wt%, the salt content is 2wt%, the konjac powder content is 1.1wt%, the pepper content is 0.7wt%, and the balance is water;

[0044]S2. Place the dough formed in step S1 at a temperature of 30° C. and a relative humidity of 58%, seal it and let it rest for 35 minutes, and then press it into a dough with a thickness of 0.55 cm;

[0045] S3. Place the dough in step S2 in high-pressure steam of 137KPa to mature for 12 minutes, and then bake at 210° C. for 8 minutes to obtain a semi-finished product of konjac paste;

[0046] S4, drying the konjac paste semi-finished product obtained in step S4 at a microwave frequency of 2.45GHz for 5min, then cutting into strips to obtain the konjac paste finished product; the water content of t...

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Abstract

The invention discloses a preparation method of konjaku paste. After mixing wheat flour, whole egg liquid, oil, salt, konjac fine powder and pepper powder, water is added to make dough; the prepared dough is sealed and left to relax to make dough Then, the prepared dough is aged by high-pressure steam, and then baked to obtain a semi-finished product of konjac paste; finally, the prepared semi-finished product of konjac paste is microwave-dried to make a finished product of konjac paste. The konjac paste prepared by the invention has good shape, good color, good taste and high nutritional content, safe and convenient to eat, long shelf life and not easy to deteriorate.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of konjac paste. Background technique [0002] "Paste pastry" is a common name for a kind of cake strips cut from pancakes, also known as "paste pastry". The most common production methods are fried paste pastry and boiled paste pastry. Fried pastry is a famous snack in Northwest China. It is made from fried pastry with side dishes and seasonings. It is popular in Shaanxi, Gansu, Ningxia, and Mongolia. Boiled pastry is made by adding paste to soup and stewing. The most famous is the mutton paste in Heichi Town, Heyang County, Shaanxi Province. According to folklore, it was inherited by the Mongolian people in the Yuan Dynasty. One of the famous food. In the past, there was a proverb that "it is better to talk about a plate of pastry than a table of banquets", which shows how popular it is with the masses. The paste in Shaanxi area is to...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21D13/06A21D2/18A21D2/36A21D6/00
CPCA21D2/18A21D2/36A21D6/00A21D13/06
Inventor 李彦军党敏李娜王勇
Owner SHAANXI UNIV OF SCI & TECH
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