Multi-mode ultrasound assisted method for improving dealkalization efficiency of konjak tofu

A tofu dealkalization rate, ultrasonic-assisted technology, applied in cheese substitutes, dairy products, applications, etc., can solve the problems of consumers being discouraged, konjac tofu being too alkaline, affecting flavor and taste, etc. Time, simplified production process, easy industrialized production effect

Inactive Publication Date: 2019-01-11
JIANGSU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the industrial production of konjac tofu, a large amount of edible alkali is often added to improve the gelling effect of konjac tofu, but at the same time, the konjac tofu produces a heavy alkaline taste, which affects its flavor and taste, making many consumers discouraged
Therefore in the actual production process, it is necessary to repeatedly rinse the konjac tofu with clear water to remove the alkali taste, and its process is loaded down with trivial details, takes a long time and consumes a lot of water. Therefore, it is necessary to develop a method for improving the dealkalization efficiency of konjac tofu method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] The preparation of konjac tofu is to use konjac flour as raw material to make konjac tofu, take konjac flour and distilled water at a ratio of 1:40 (g:mL) and add it to the pot, turn on high heat and stir continuously for 9 minutes, turn to medium heat after the water boils, until The konjac flour is completely puffed and becomes very viscous, and hangs in flakes on the stirring shovel; slowly pour boiling water containing 2.5% edible alkali into the pot, and stir quickly so that the ratio of alkaline water to konjac gum is 1 :400(mL:g), mix evenly, stop stirring, turn on low heat and simmer for 5 minutes, turn off the heat and let it stand for 30 minutes to shape. The konjac tofu after molding is cut into konjac tofu pieces with the same cross-sectional area of ​​1cm × 1cm; the konjac tofu pieces are put into a beaker, and distilled water is added according to the konjac tofu piece weight and distilled water volume ratio of 1:100 (g:mL), Use an ultrasonic cleaner for d...

Embodiment 2

[0015] Konjac bean curd making, cutting into pieces and adding water volume are the same as embodiment 1. Use an ultrasonic cleaner for dealkalization treatment, with a fixed frequency of 40kHz and a power of 300W, and ultrasonic for 10min. After the end, measure the pH value of the ultrasonic solution to be 8.31.

Embodiment 3

[0017] Konjac bean curd making, cutting into pieces and adding water volume are the same as embodiment 1. Use multi-frequency pulse ultrasonic equipment for dealkalization, the total time of pulse ultrasonic treatment is 5min, the pulse intermittent ratio is 15s / 5s, the frequency is 20kHz, and the ultrasonic power is 60W for dealkalization. After the end, the pH value of the ultrasonic solution is measured to be 8.22.

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Abstract

The invention discloses a multi-mode ultrasound assisted method for improving dealkalization efficiency of konjak tofu and belongs to the field of processing technologies of foods / agricultural products and by-products thereof. The method comprises the following steps: preparing konjak tofu, stripping and slicing, performing ultrasound assisted dealkalization and determining the pH value of the solution. According to the method disclosed by the invention, the determined pH value in water of the traditional dealkalization method in a short time is nearly close to neutral, while the pH value in water of the ultrasonic dealkalization method is alkaline, which indicates that the ultrasonic dealkalization method has an effect of improving the dealkalization efficiency of konjak tofu. According to report, water needs to be changed for many times and time consumption is high in the traditional water dealkalization, while ultrasonic dealkalization can achieve the effects of reducing the water change frequency, avoiding consumption of lots of dealkalization water and time and reducing the energy consumption; and the method is simple in process, and compared with the traditional konjak tofu dealkalization method, the method disclosed by the invention is excellent in dealkalization effect, low in time consumption, low in energy consumption, convenient to operate, safe, pollution-free and capable of easily realizing industrial production.

Description

technical field [0001] The invention belongs to the technical field of processing food / agricultural products and by-products thereof, and in particular relates to a method for improving the dealkalization efficiency of konjac tofu assisted by multi-mode ultrasound. Background technique [0002] Konjac, scientific name Amorphophallus konjac (Amorphophallus konjac), is a perennial herb of the family Araceae. Konjac in my country is mainly distributed in Yunnan, Guizhou, Sichuan, southern Shaanxi and western Hubei, and the konjac resources in the mountains around the Sichuan Basin are the most abundant. Sichuan konjac production areas are mainly distributed in the Daba Mountains in eastern Sichuan, and the Jinsha River Valley in the southwest is the most important white konjac production area in the country. Konjac contains 35% starch, 3% protein, 16 kinds of amino acids and various vitamins, potassium, phosphorus, selenium and other mineral elements. In addition, konjac is ri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
CPCA23C20/02
Inventor 张海晖顾金燕段玉清文超婷张继贤蔡梅红任晓锋马海乐
Owner JIANGSU UNIV
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