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Instant green konjac tofu and making method thereof

A konjac tofu and green technology, applied in food ingredients as color, food science, food preservation, etc., can solve the problems of unfavorable taste of ready-to-eat products, affect the gelation of konjac tofu, and reduce the elasticity of konjac tofu, so as to enrich product types and taste More chewy, even texture and transparent effect

Active Publication Date: 2018-11-02
SHAANXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, konjac contains starch substances. When using traditional production techniques, starch and other particles will affect the gelatinization of konjac tofu, and the graininess will be heavier when eaten cold, which will affect the taste; in the traditional production method of konjac tofu, if more soda ash is added, Then cause the color of the finished product to be dark brown and have a heavy alkali taste; if the amount of soda ash added is insufficient, the finished product is not easy to form; Poor coagulation effect, easily damaged during molding, gel products are too soft, sticky at the entrance, short shelf life, etc.

Method used

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  • Instant green konjac tofu and making method thereof
  • Instant green konjac tofu and making method thereof
  • Instant green konjac tofu and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 1. Refined fresh konjac

[0025] Take fresh konjac with a smooth surface and no wormholes, remove the root fibers and terminal buds on the surface, clean the whole body of konjac, peel off the skin by mechanical friction, and mix and refine the pulp according to the mass ratio of fresh konjac and water at 1:0.5.

[0026] 2. Enzymolysis

[0027] Add 60g of α-amylase and 30g of glucoamylase to 10kg of konjac pulp, and perform enzymatic hydrolysis at 68°C for 3h.

[0028] 3. Ingredients

[0029] Keep the enzymatically hydrolyzed konjac pulp in a slightly boiling state, then add 80g of food-grade soda ash, 2g of a mixture of sucralose and xylitol in a mass ratio of 1:200, and 300g of xanthan gum and locust bean gum in a mass ratio of 1:1 The mixture was stirred for 1 min, then 1.4kg of spinach pulp was added, and the stirring was stopped when a viscous paste appeared, wherein the spinach pulp was obtained by beating spinach with water at a mass ratio of 1:1.

[0030] 4. ...

Embodiment 2

[0035] In step 3 of the present embodiment, the konjac pulp after enzymolysis is kept in a slightly boiling state, and then 100g of food-grade soda ash, 2g of sucralose and xylitol are added in a mass ratio of 1:200, 300g of xanthan gum and black locust A mixture with a mass ratio of bean gum of 1:1 was stirred for 1 min, then 2.1 kg of celery pulp was added, and the stirring was stopped when a viscous paste appeared. The celery pulp was obtained by beating celery with water at a mass ratio of 1:0.5. Other steps are identical with embodiment 1, obtain instant green konjac tofu.

Embodiment 3

[0037] In step 3 of the present embodiment, the konjac pulp after enzymolysis is kept in a slightly boiling state, and then 80g of food-grade soda ash, 2g of sucralose and xylitol are added in a mass ratio of 1:200, 300g of xanthan gum and black locust A mixture of bean gum with a mass ratio of 1:1 was stirred for 1 min, then 2.1 kg of cabbage pulp was added, and the stirring was stopped when a viscous paste appeared. The cabbage pulp was obtained by beating cabbage with water at a mass ratio of 1:0.5. Other steps are identical with embodiment 1, obtain instant green konjac tofu.

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Abstract

The invention discloses instant green konjac tofu and a making method thereof. After konjac pulp is enzymatically hydrolyzed via alpha-amylase and glucoamylase; sucralose, xylitol, xanthan gum and food-grade sodium carbonate are added; taste of the tofu is improved, and the tofu is given rich colors, attracting shape and form, soft taste and comprehensive nutrition. The tofu made herein has vegetable color, complete shape and homogenous and see-through texture, is highly elastic and rigid in consumption, tastes crispy and smooth, is free of inherent raw taste and alkali taste, has enhanced nutritional value, is a health food with better coolness, better favor and more comprehensive nutrition, is given higher eating value, is easy to produce in batch in factory production, can be vacuum-pacakaged into instant konjac tofu, and allows a new development route to be provided for konjac.

Description

technical field [0001] The invention belongs to the technical field of food preparation, and in particular relates to konjac tofu with chewy taste, long shelf life, instant green color and rich nutrition and a preparation method thereof. Background technique [0002] Konjac, a perennial herb of Araceae, is rich in glucomannan, dietary fiber, etc., and is widely used in the field of diet food. Studies have shown that konjac has the functions of lowering blood fat, lowering blood sugar, laxative and weight loss, calcium supplementation, anti-tumor and improving immune function of the body. [0003] Konjac tofu has broad application prospects in the food field and is very popular among people. However, konjac contains starch substances. When using traditional production techniques, starch and other particles will affect the gelatinization of konjac tofu, and the graininess will be heavier when eaten cold, which will affect the taste; in the traditional production method of kon...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L29/30A23L29/238A23L29/269A23L19/00A23L29/00A23L3/3409A23L3/015
CPCA23L3/0155A23L3/3409A23L19/09A23L19/115A23L29/015A23L29/035A23L29/06A23L29/238A23L29/27A23L29/37A23V2002/00A23V2200/15A23V2200/14A23V2200/16A23V2250/264A23V2250/6422A23V2250/5086A23V2250/507A23V2200/04
Inventor 陈悦张宝善颜统晶梁鑫陈锦屏
Owner SHAANXI NORMAL UNIV
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