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Konjak wheat and rice flour and preparation method thereof

A technology of wheat flour and konjac fine flour, which is applied in the field of food processing, can solve the problems of poor taste and easy disconnection, and achieve the effects of rich nutrition, preventing oxygen intrusion, and increasing consumption

Inactive Publication Date: 2020-01-07
姬培培
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides a konjac wheat rice flour and a preparation method thereof. The purpose is to provide a konjac wheat rice flour and a processing technology thereof, which adopts a fermentation and air-drying process to improve the softness and toughness of the rice flour, and ripens it under suitable curing conditions. , which solves the problem of poor taste and easy disconnection of traditional rice noodles

Method used

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  • Konjak wheat and rice flour and preparation method thereof

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Effect test

Embodiment 1

[0019] Raw material composition (parts by weight): 40 parts of wheat flour, 30 parts of fine konjac flour, 50 parts of rice flour, 5 parts of additive, 50 parts of water and 2 parts of malic acid.

[0020] The average particle size of wheat flour is 10-20 microns; the average particle size of rice flour is 10-20 microns.

[0021] Additives include β-amylase (enzyme activity 120U / g), natural antioxidants, food flavors, and the mass ratio is 1:2:2.

[0022] The preparation method comprises the following steps: uniformly mixing wheat flour, konjac flour, rice flour and additives, adding water and malic acid, kneading the dough while adding, kneading the dough, the pH of the dough is 4; heating the dough to 50°C Ferment for 1 hour, extrude the fermented dough, the diameter of the extruded rice flour is 0.2cm, dry for 1 day, put it in the curing room for curing, the curing time is 2 hours, the humidity is 60%, after curing Re-steaming, the re-steaming temperature is 100°C, and the...

Embodiment 2

[0024] Raw material composition (parts by weight): 90 parts of wheat flour, 50 parts of konjac powder, 100 parts of rice flour, 15 parts of additive, 70 parts of water and 4 parts of malic acid.

[0025] The average particle size of wheat flour is 10-20 microns; the average particle size of rice flour is 10-20 microns.

[0026] Additives include β-amylase (enzyme activity 120U / g), natural antioxidants, food flavors, and the mass ratio is 1:2:2.

[0027] The preparation method comprises the following steps: uniformly mixing wheat flour, konjac flour, rice flour and additives, adding water and malic acid, kneading the dough while adding, kneading the dough, the pH of the dough is 5; heating the dough to 55°C Ferment for 1 hour, extrude the fermented dough, the diameter of the extruded rice flour is 0.7cm, dry for 1 day, put it in the curing room for curing, the curing time is 4 hours, the humidity is 80%, after curing Re-steaming, the re-steaming temperature is 105°C, and the r...

Embodiment 3

[0029] Raw material composition (parts by weight): 65 parts of wheat flour, 40 parts of fine konjac flour, 70 parts of rice flour, 10 parts of additive, 60 parts of water and 3 parts of malic acid.

[0030] The average particle size of wheat flour is 10-20 microns; the average particle size of rice flour is 10-20 microns.

[0031] Additives include β-amylase (enzyme activity 120U / g), natural antioxidants, food flavors, and the mass ratio is 1:2:2.

[0032] The preparation method comprises the following steps: uniformly mixing wheat flour, konjac flour, rice flour and additives, adding water and malic acid, kneading the dough while adding, and kneading the dough, the pH of the dough is 4.5; heating the dough to 52°C Ferment for 1 hour, extrude the fermented dough, the diameter of the extruded rice flour is 0.5cm, dry it for 1 day, put it in the curing room for curing, the curing time is 3 hours, the humidity is 70%, after curing Re-steaming, the re-steaming temperature is 102°...

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Abstract

The invention provides konjak wheat and rice flour which is prepared from the following raw materials in parts by weight: 40 to 90 parts of wheat flour, 30 to 50 parts of konjak fine powder, 50 to 100parts of rice flour, 5 to 15 parts of additives, 50 to 70 parts of water and 2 to 4 parts of malic acid. The nutrition ingredients of konjak and wheat are sufficiently maintained; the process is simple; the mouthfeel is good; the nutrition is rich; the added konjak fine powder has multifunction of realizing satiety, lowering blood glucose, lowering blood fat, lowering blood pressure, eliminatingtoxin, nourish the skin, invigorating pulse-beat, losing weight, relaxing the bowels, stimulating the appetite and the like; the konjak wheat and rice flour belongs to healthy health preservation food; the method is suitable for large-scale industrialized production of the konjak wheat and rice flour; and the consumption of the wheat is increased, so that the wheat and konjak industry developmentin China is promoted.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to konjac wheat flour and a preparation method thereof. Background technique [0002] Wheat is the general name of wheat plants. It is a monocotyledonous plant and a gramineous plant widely planted all over the world. The caryopsis of wheat is one of the staple foods of human beings. After being ground into flour, it can be used to make bread, steamed buns, biscuits, and noodles. and other foods; after fermentation, it can be made into beer, alcohol, liquor (such as vodka), or biofuel. Wheat is rich in starch, protein, fat, minerals, calcium, iron, thiamine, riboflavin, niacin, vitamin A and vitamin C, etc. Wheat is one of the three major grains, almost all of which is used as food, and only about one-sixth is used as feed. Mesopotamia is the earliest wheat planting area in the world, and China is one of the earliest wheat planting countries in the world. [0003] Konjac ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/104A23L19/10A23L33/10A23L3/3472
CPCA23L3/3472A23L7/104A23L19/115A23L33/10A23V2002/00A23V2200/30
Inventor 不公告发明人
Owner 姬培培