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Preparation method of konjac multifunctional food

A technology of food and konjac, which is applied in the direction of food ingredients, functions of food ingredients, food ingredients as taste improvers, etc., can solve the problems of not being able to provide energy nutrition, not being able to directly use glucomannan grains, etc., and achieve good nutritional effects

Inactive Publication Date: 2019-11-22
陕西镇安华兴特色农产品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the human body does not have glucomannan hydrolase, it cannot directly use glucomannan, so it cannot provide energy nutrition like starchy polysaccharides

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: spiced type

[0016] The ratio of raw materials is: 2-6% of konjac fine powder (determined according to purity and viscosity), 10% of soybean protein powder, 2% of coagulant, 1% of spice and spice, and 3% of seasoning. The components of incense and spices are cinnamon bark, star anise, bay leaf, grass fruit and pepper, and the mass ratio of cinnamon bark, star anise, bay leaf, grass fruit and pepper is 2: 1: 3: 2.5: 1; the components of seasoning For salt, monosodium glutamate, sesame oil, soy sauce, the mass ratio of salt, monosodium glutamate, sesame oil, soy sauce is 3:0.2:5:4 respectively.

[0017] The preparation method is divided into the following steps:

[0018] 1) According to the proportion required for the preparation of food varieties, take the corresponding quality of fragrant and spicy plants, wash them, put them into water and decoct, keep boiling for 40-60 minutes, filter to remove residue, and reserve the juice for later use;

[0019] 2)...

Embodiment 2

[0022] Embodiment 2: slightly spicy type

[0023] The ratio of raw materials is: konjac fine powder 2-6% (determined according to purity and viscosity), soybean protein powder 10%, coagulant 2%, spice and spice 2%, condiment 2%, each group of spice and spice The mass ratio of points is cassia bark: star anise: fragrant leaves: grass fruit: pepper=1.5:1:2:2:5, and the mass ratio of each component of condiment is salt: monosodium glutamate: sesame oil: soy sauce=3:0.2: 5:4. Its preparation method is identical with embodiment.

Embodiment 3

[0024] Embodiment 3: spicy type

[0025] The ratio of raw materials is: konjac fine powder 2-6% (determined according to purity and viscosity), soybean protein powder 10%, coagulant 2%, spice and spice 4%, condiment 3%, spice and spice components It is cinnamon, star anise, grass fruit, Chinese prickly ash, pepper, and the mass ratio is cinnamon: star anise: grass fruit: Chinese prickly ash: hot pepper=1.5:1:2:8:10; The mass ratio of the components is salt: monosodium glutamate: sesame oil: soy sauce = 3:0.2:5:4. The preparation method is the same as in Example 1.

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PUM

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Abstract

The invention provides a preparation method of konjac multifunctional food. The konjac multifunctional food is prepared from the raw materials: 2%-6% of konjac fine powder, 8%-15% of soy protein powder, 0.1%-0.3% of a setting accelerator, 0.1%-5% of spices and 0.2%-5% of seasoner. The setting accelerator is lime water or an aqueous solution containing calcium. The preparation method includes the steps that the spices are put into water for decoction and then filtered and deslagged, the seasoner is added into an aqueous solution dissolved by the spices, the raw materials of the konjac powder and the soy protein powder are added at 60-80 DEG C, the raw materials are sufficiently dissolved, the setting accelerator is added to stir and mix well, the mixture is injected into a mould, blank blocks are put into boiling water for boiling for 40-60 minutes, the blank blocks are taken out to cut into pieces, strips or made into different bionic shapes by a shaping machine, then free water is removed, and the konjac multifunctional food is obtained after sterilization and then packaging. According to the preparation method of the konjac multifunctional food, any preservative is not contained,various health care characteristics of konjac are maintained, and the good nutritional effect is achieved.

Description

technical field [0001] The invention belongs to the technical field of food production and relates to a multifunctional food produced mainly from konjac powder, soybean protein and water and a preparation method thereof. Background technique [0002] Konjac tofu is a traditional delicacy on the tables of many ethnic groups living in the southwestern mountainous area, but it is also called "fat" by the local people. Anyone with trauma or physical discomfort should not eat it, and poultry will aggravate injuries and adverse reactions. Modern science reveals that konjac tofu is an impure glucomannan gel. It is made by hand using traditional methods using konjac bulbs as raw materials. Due to the limitations of the production method, it cannot prevent the oxidation of the production process from making the color dark and dark. The alkaloid impurities contained in the product have not been completely removed, causing some allergic people to have allergic reactions after consumpti...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L33/185
CPCA23L19/115A23L33/185A23V2002/00A23V2200/30A23V2200/14
Inventor 徐荣娥
Owner 陕西镇安华兴特色农产品开发有限公司