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Konjac low calorie noodle and preparation method thereof

A technology of hot noodles and konjac, which is applied in food science, food preservation, food ingredients as antimicrobial preservation, etc. It can solve the problems of inconvenient portability and fast consumption, and achieve the benefits of blood sugar, slow glycemic index, and smooth taste Effect

Inactive Publication Date: 2019-01-29
四川食为天农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing food made with konjac as the main raw material is konjac tofu, and konjac tofu must be cooked before it can be used, which is not easy to carry and eat quickly

Method used

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  • Konjac low calorie noodle and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] (1) Preparation of noodle improver: Take 2kg of aloe vera gel, 0.15kg of trehalose, 0.6kg of konjac powder, 0.3kg of salt, and 0.2kg of carboxymethylcellulose calcium, mix well, add 20kg of water to dissolve, and heat in a water bath to 90°C, then add 0.2kg xanthan gum and 0.4kg konjac glucomannan, stir at 300r / min for 10min and then cool to obtain a noodle improver;

[0033] (2) Refresh the noodles: Weigh 70kg of konjac flour and 12.5kg of quinoa flour, stir for 4 minutes with a flour mixer, add 2kg of noodle improver at 28°C, and proof for 20 minutes at room temperature to obtain a well-awakened dough;

[0034] (3) Preparation of mixed dough: add 15 kg of hot water to 15 kg of konjac powder, place it at room temperature for 20 minutes, and then add it to the awakened dough to obtain a mixed dough;

[0035] (4) Multi-segment temperature-controlled curing: Divide the mixed dough into two parts on average, place the first part in a curing machine with a humidity of 35% a...

Embodiment 2

[0039](1) Preparation of noodle improver: Take 1kg of aloe vera gel, 0.1kg of trehalose, 0.2kg of konjac powder, 0.2kg of salt, and 0.1kg of carboxymethylcellulose calcium, mix well, add 16kg of water to dissolve, and heat in a water bath to 90°C, then add 0.1kg xanthan gum and 0.3kg konjac glucomannan, stir at 300r / min for 10min and then cool to obtain a noodle improver;

[0040] (2) Restoring noodles: Weigh 60kg of konjac flour and 10kg of quinoa flour, stir for 3 minutes with a flour mixer, add 1.5kg of noodle improver at 28°C, and proof for 20 minutes at room temperature to obtain a well-awakened dough;

[0041] (3) Preparation of mixed dough: add 10 kg of hot water to 10 kg of konjac powder, place it at room temperature for 20 minutes, and then add it to the awakened dough to obtain a mixed dough;

[0042] (4) Multi-segment temperature-controlled curing: Divide the mixed dough into two parts on average, place the first part in a curing machine with a humidity of 30% and a...

Embodiment 3

[0046] (1) Preparation of noodle improver: Take 3kg of aloe vera gel, 0.2kg of trehalose, 1.0kg of konjac powder, 0.4kg of salt, and 0.3kg of carboxymethylcellulose calcium, mix well, add 24kg of water to dissolve, and heat in a water bath to 90°C, then add 0.3kg xanthan gum and 0.5kg konjac glucomannan, stir at 300r / min for 10min and then cool to obtain a noodle improver;

[0047] (2) Restoring noodles: Weigh 80kg of konjac flour and 15kg of quinoa flour, stir for 5 minutes with a flour mixer, add 2.5kg of noodle improver at 28°C, and proof for 20 minutes at room temperature to obtain a well-awakened dough;

[0048] (3) Preparation of mixed dough: add 20kg of hot water to 20kg of konjac powder, put it at room temperature for 20min, and then add it to the awakened dough to obtain a mixed dough;

[0049] (4) Multi-segment temperature-controlled curing: Divide the mixed dough into two parts on average, place the first part in a curing machine with a humidity of 40% and a tempera...

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Abstract

The invention discloses a konjac low calorie noodle and a preparation method thereof. The konjac low calorie noodle is prepared from 60-80 parts of konjac flour, 10 to 20 parts of konjac fine powder,10 to 15 parts of quinoa flour and 1.5-2.5 parts of a noodle improver by leavening, multistage temperature-controlled curing, sheeting, shaping and multistage temperature-controlled drying. The low calorie noodle prepared by the method disclosed by the invention is subjected to multi-section temperature control treatment during curing and drying, the ductility and the toughness of the noodle are guaranteed, and the nutritional ingredients in the konjac and the quinoa are retained to the maximum extent. In order to control the calorie of the noodle, the noodle is proportioned by adopting the noodle improver, so that the formation and reinforcement of gluten protein are facilitated, the shearing and forming of the noodle are facilitated, and the color and the palatability of the noodle are improved. In addition, the konjac low calorie noodle is strong in satiety and low in calorie, increases gastrointestinal motility, and is more suitable for the pursuit of modern people on health; moreover, the processing technology is simple, and the current market demand can be met.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to konjac low-calorie noodles and a preparation method thereof. Background technique [0002] Noodles have a long history in China and have a history of thousands of years. Because noodles are simple to make, convenient to eat and rich in nutrition, they have long been accepted and loved by people all over the world and have become one of the staple foods of Chinese people. Noodles are a kind of dough made from grain or bean flour and water, which is then either pressed or rolled into sheets and then cut or pressed, or made into strips (narrow or wide, or flat or round) or small flakes, and finally boiled, fried, stewed and fried. There are many patterns and varieties. Such as fried noodles in Beijing, Lao noodles in Hebei, stewed noodles in Henan, sliced ​​noodles in Shanxi, Yangchun noodles in Shanghai, and Dandan noodles in Sichuan. The local characteristics are extr...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L19/10A23L3/40A23L3/3472A23L3/3562A23L29/00A23L29/30
CPCA23L3/3472A23L3/3562A23L3/40A23V2002/00A23L7/109A23L19/115A23L29/03A23L29/30A23V2200/10A23V2200/14A23V2250/5066A23V2250/5086A23V2250/636A23V2300/10
Inventor 韩晓东韩璐陈果韩霖
Owner 四川食为天农业有限公司
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