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Boiling-resistant konjac glucomannan noodles and making method thereof

A technology of konjac glucomannan and noodles, which is applied in the fields of noodles and its preparation, boil-resistant konjac glucomannan noodles and its preparation, which can solve the problems that Chinese medicine ingredients are not applicable to all groups of people and have low market value, and achieve a good market Effects of foreground, immunity booster, crystal clear appearance

Inactive Publication Date: 2020-02-25
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the traditional Chinese medicine ingredients in noodles are not suitable for all people, so the market value is low

Method used

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  • Boiling-resistant konjac glucomannan noodles and making method thereof

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Effect test

Embodiment 1

[0023] Embodiment 1 A kind of preparation method of boiling resistant konjac glucomannan noodles comprises the following steps:

[0024] ① Prepare konjac glucomannan sol: prepare a KGM aqueous solution with a KGM mass fraction of 1%~2% at room temperature, stir at a speed of 400r / min for 3 hours, and use a pH agent to adjust the pH value to 7.0 to obtain a KGM sol;

[0025] ②Carboxylation of KGM: Add sodium periodate into KGM sol at a mass ratio of 1:1, stir at 30°C for 1 hour under shading at 500 r / min, and then add excess ethylene glycol to react and remove excess sodium periodate. After 3 days of dialysis, take the supernatant, freeze-dry (-80°C, -50psi) to obtain a xerogel, and pass through a 200-mesh sieve after ultrafine grinding to obtain carboxylated KGM particles;

[0026] ③ Konjac glucomannan cross-linked sol: KGM and carboxylated KGM particles were dissolved in pure water at a mass ratio of 1:1 to obtain a total mass fraction of 1% konjac glucomannan cross-linked so...

Embodiment 2

[0032] Embodiment 2 A preparation method of boil-resistant konjac glucomannan noodles, comprising the following steps:

[0033] ① Prepare konjac glucomannan sol: prepare a KGM aqueous solution with a KGM mass fraction of 1%~2% at room temperature, stir at a speed of 400r / min for 3 hours, and use a pH agent to adjust the pH value to 7.0 to obtain a KGM sol;

[0034] ②Carboxylation of KGM: Add sodium periodate into KGM sol at a mass ratio of 1:1, stir at 30°C for 1 hour under shading at 500 r / min, and then add excess ethylene glycol to react and remove excess sodium periodate. After 3 days of dialysis, take the supernatant, freeze-dry (-80°C, -50psi) to obtain a xerogel, and pass through a 200-mesh sieve after ultrafine grinding to obtain carboxylated KGM particles;

[0035] ③ Konjac glucomannan cross-linked sol: KGM and carboxylated KGM particles were dissolved in pure water at a mass ratio of 1:1 to obtain a total mass fraction of 2% konjac glucomannan cross-linked sol;

[00...

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Abstract

The invention relates to boiling-resistant konjac glucomannan noodles and a making method thereof. The making method of the boiling-resistant konjac glucomannan noodles comprises the following steps of preparing konjac glucomannan cross-linked sol, performing blending, performing dough kneading, performing curing, performing dough pressing, performing cutting into strips, and performing drying. According to the konjac glucomannan noodles disclosed by the invention, the high-gluten flour is used as a carrier, and the konjac glucomannan is used as an auxiliary material, so that the konjac glucomannan noodles have excellent color and luster, toughness, smoothness, taste and high-temperature cooking property; the unique thickening performance of konjac glucomannan is utilized, so that the noodles are crystal clear and fine in appearance, and soup is not easy to muddy after high-temperature cooking; meanwhile, the konjac glucomannan is rich in soluble dietary fibers, is used as a health-care component, and has the characteristics of strong water retention capacity, strong satiety and low heat after entering a human body, so that the konjac glucomannan helps intestinal flora of the humanbody, promotes intestinal peristalsis, improves the digestion and absorption capacity of the human body on nutrient substances, and can also play a role in enhancing immunity. The boiling-resistant konjac glucomannan noodles disclosed by the invention are simple in production process, low in cost and high in income.

Description

technical field [0001] The invention relates to noodles and a preparation method thereof, in particular to boil-resistant konjac glucomannan noodles and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Noodles are one of the most common foods in China. They originated in China and have a history of making and eating for more than four thousand years. Noodles are a kind of health care food that is simple to make, convenient to eat, nutritious, not only staple food but also fast food, accepted and loved by the people of the world already. Delicious noodles are almost always mild and chewy, which develops the flavor of pasta to the extreme. However, most of the noodles currently available in the market are not resistant to boiling, and there will be a muddy soup phenomenon, or the muddy soup can be avoided by adding a large amount of food additives. [0003] The invention patent "a kind of glutinous rice noodles"...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A23L29/244A23L33/21
CPCA23L7/109A23L29/244A23L33/21A23V2002/00
Inventor 庞杰郭洋洋杜雨周宁谢小伟陈晓涵徐晓薇陈钰
Owner FUJIAN AGRI & FORESTRY UNIV
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