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The method of speeding up the speed of konjac gel

A technology of gelation speed and konjac, which is applied in the field of konjac, can solve the problems of uneven texture of gel products, uneven local heating, long heating time, etc., and achieve shortened gelation time, tight texture, and enhanced water retention performance Effect

Active Publication Date: 2020-11-27
HUBEI YIZHI KONJAC BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the method or process that can speed up the konjac gelation speed is mainly to increase the temperature. Now the common way to increase the temperature is external heating. This method has the situation that local heating is uneven and the texture of the gel product is uneven.
The invention patent with the Chinese patent number CN201410652453.2 discloses a kind of konjac tofu and its preparation method. The thermal irreversible gel time of this method needs more than 3 hours, and the production efficiency is extremely low.
The invention patent with Chinese patent number CN201210461261.4 discloses a preparation method of konjac tofu. The method is heated at 80°C-90°C for 30-50min under alkaline conditions to obtain a thermally irreversible gel. The heating time of this method is Long, there is a problem of low production efficiency
The invention patent with the Chinese patent number CN201510636835.0 discloses a production method and product of konjac tofu powder. The thermally irreversible gelation process of the method adopts a cover to stand for 5-6 minutes and then boils for 15-20 minutes on medium and high heat to harden. Although the similar method shortens the gelation time, there is the problem of incomplete gelation

Method used

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  • The method of speeding up the speed of konjac gel
  • The method of speeding up the speed of konjac gel

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The method for accelerating konjac gel speed may further comprise the steps:

[0030] 1) By weight, take 100 parts of ordinary konjac flour, add 5 parts of chitosan for mixing, and then add it to 300 parts of normal temperature water for sol for 40 minutes;

[0031] 2) Take 5 parts of calcium oxide and 1 part of calcium dihydrogen phosphate and mix them evenly, then add them into the sol, stir in vacuum for 2 minutes; heat with steam for 15 minutes, and control the temperature at 90-95°C to get konjac instant gel.

[0032] The konjaku flour gel strength and time relationship figure after comparative example 1 and embodiment 1 are processed are as follows figure 1 As shown, the gel strength of Example 1 can be stabilized at 15 minutes, while in Comparative Example 1, it can be kept stable at 32 minutes, and the gel strength of Example 1 is slightly greater than that of the gel in Comparative Example 1 strength.

Embodiment 2

[0034] 1) Mix 120 parts of instant konjac flour, 4 parts of crosslinking agent chitosan and carboxymethyl starch according to the weight ratio to obtain a mixed material;

[0035] 2) Add the mixed material obtained in step 1) into water 30 times the mass of konjac flour, and dissolve for 15 minutes;

[0036] 3) Take 8 parts of gelling agent by weight, including 6 parts of calcium oxide and 2 parts of calcium chloride, mix with 1 part of catalyst calcium phosphate to obtain a mixed material, and add the mixed material to the sol obtained in step 2) , stirred under vacuum for 1 min to obtain a jelly;

[0037] 4) Quickly heat the jelly obtained in step 3) with steam for 10 minutes; konjac instant gel can be obtained.

Embodiment 3

[0039] 1) Mix 110 parts of purified konjac flour and 5 parts of crosslinking agent propylene oxide by weight to obtain a mixed material;

[0040] 2) Add the mixed material obtained in step 1) into water 30 times the mass of konjac flour, and sol for 30 minutes;

[0041] 3) Mix 7 parts of gelling calcium oxide and 2 parts of catalyst calcium phosphate according to the weight ratio to obtain a mixed material, add the mixed material to the sol obtained in step 2), and stir in vacuum for 2 minutes to obtain a jelly;

[0042] 4) Quickly heat the jelly obtained in step 3) with steam for 13 minutes; konjac instant gel can be obtained.

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Abstract

The invention discloses a method for quickening konjak gelling speed. The method comprises the following steps: 1) mixing 100-120 parts of konjaku flour and 4-6 parts of cross-linking agent accordingto parts by weight to obtain mixed materials; 2) adding the mixed material obtained in 1) into water of which the quality is 30-50 times of the quality of the konjaku flour to carry out solation; 3) according to parts by weight, weighing and mixing 5-10 parts of gelling agent and 1-3 parts of catalyst, adding sol obtained in 2), and carrying out vacuum stirring for 1-2 min to obtain jelly; 4) heating the jelly obtained in 3) at the temperature of 90-95 DEG C for 10-15 min to obtain konjak quick setting gum. Through the above processing, a purpose of quickening the konjak gelling speed is achieved. Since calcium oxide is adopted as the gelling agent, a gelation induction period can be shortened, a gelation rate is improved, and the texture of the formed gel is even; the catalyst is favorable for quickly removing acetyl, hydrogen bond formation speed is quickened, the network structure of konjak glucomannan can be increased through the cross-linking agent, water retention capacity is enhanced, and a gel product with better intensity can be obtained.

Description

technical field [0001] The invention relates to the technical field of konjac, in particular to a method for accelerating the konjac gelation speed. Background technique [0002] Konjac is the only economic crop found today that can provide a large amount of glucomannan. The use value of konjac in the field of food and medicine will be continuously developed and displayed. Because konjac glucomannan has various unique physical and chemical properties such as water solubility, thickening, stability, suspension, gelation, adhesion, and film formation, it has a wide range of applications and development values. Many konjac vegetarian foods that are rich in nutrition, convenient to eat, high in quality and low in price have been developed. Accelerating the speed of konjac gel in the production process can improve production efficiency. [0003] At present, the method or process that can speed up the konjac gelation speed is mainly to increase the temperature. Now the common way...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08J3/24C08L5/00
CPCC08J3/24C08J2305/00
Inventor 吴平胡美琳余春磊范春相汪兵苟春鹏兰楚鹏
Owner HUBEI YIZHI KONJAC BIOTECH
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