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Instant amorphophallus konjac noodles and dehydrating production process therefor

A production process and konjac technology are applied in the field of instant konjac noodles and their dehydration production process, which can solve problems such as troublesomeness, unfavorable health of eaters, petite and difficult to mix well with seasoning, etc., so as to achieve the advantages of reducing manufacturing cost, being easy to shape, and ensuring preservation time. Effect

Pending Publication Date: 2020-05-12
何兴春
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to increase the shelf life of existing instant noodle products, the method of reducing the water content in the noodles or adding preservatives is generally adopted. Adding preservatives is not conducive to the health of the eaters. Before eating, it is necessary to manually add water to soak and mix in the seasoning, which is troublesome and because the packaging box of instant noodles is generally small, it is difficult to mix the seasoning evenly

Method used

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  • Instant amorphophallus konjac noodles and dehydrating production process therefor

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Experimental program
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Effect test

Embodiment 1

[0025] Present embodiment provides a kind of instant konjac noodle dehydration production process and comprises the steps:

[0026] (1) Preparation of semi-fluid

[0027] Get 3.5 parts of konjac powder and 4 parts of tapioca starch in parts by weight as raw materials, and add drinking water with 25 times the weight of konjac glucomannan to the raw material and mix it for 9 minutes, then let it stand for 82 minutes to let konjac glucomannan The semifluid of konjac glucomannan is formed after fully absorbing water and swelling.

[0028] (2) Irreversible treatment of semi-fluid

[0029] Adding a concentration of 2% edible calcium hydroxide solution to the semi-fluid prepared in step (1) is mixed to prepare noodles, and soaked in a 0.2% calcium hydroxide solution at 60°C until forming a thermally irreversible gel , rinsing the thermally irreversible gel after soaking in clear water for 3 times to obtain the semi-finished product of konjac noodles.

[0030] (3) Even finished kon...

Embodiment 2

[0034] Present embodiment provides a kind of instant konjac noodle dehydration production process and comprises the steps:

[0035] (1) Preparation of semi-fluid

[0036] Get 4.6 parts of konjac powder and 6 parts of tapioca starch in parts by weight as raw materials, and add drinking water with 35 times the weight of konjac glucomannan in the raw material and mix it for 11 minutes, then let it stand for 98 minutes to let konjac glucomannan The semifluid of konjac glucomannan is formed after fully absorbing water and swelling.

[0037] (2) Irreversible treatment of semi-fluid

[0038] Adding a concentration of 3% edible calcium hydroxide solution to the semi-fluid prepared in step (1) is mixed to prepare noodles, and soaked in a 0.2% calcium hydroxide solution at 80°C until forming a thermally irreversible gel , the thermally irreversible gel after soaking is rinsed 4 times in clear water to obtain the semi-finished product of konjac noodles.

[0039] (3) Even finished konj...

Embodiment 3

[0043] Present embodiment provides a kind of instant konjac noodle dehydration production process and comprises the steps:

[0044] (1) Preparation of semi-fluid

[0045] Get 4.1 parts of konjac fine powder and 5 parts of tapioca starch in parts by weight as raw materials, and add drinking water 30 times of the weight of konjac glucomannan in the raw material, mix and stir for 10 minutes, then let the konjac glucomannan stand for 90 minutes The semifluid of konjac glucomannan is formed after fully absorbing water and swelling.

[0046] (2) Irreversible treatment of semi-fluid

[0047] To the semi-fluid prepared in step (1), add a concentration of 2.5% edible calcium hydroxide solution and mix to prepare noodles, and soak in a 0.2% calcium hydroxide solution at 70°C until forming a thermally irreversible gel , the thermally irreversible gel after soaking is rinsed 4 times in clear water to obtain the semi-finished product of konjac noodles.

[0048] (3) Even finished konjac ...

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Abstract

The invention discloses instant amorphophallus konjac noodles and a dehydrating production process therefor. According to the instant amorphophallus konjac noodles, amorphophallus konjac glucomannan and cassava starch serve as main raw materials, so that the instant amorphophallus konjac noodles can be used for effectively reducing cholesterol and blood sugar and are high in dietary fiber content.Simultaneously, the invention provides a dehydrating production process for the instant amorphophallus konjac noodles. Through subjecting edible salt for salting-out to evaporation concentration, spent edible salt can be applied to salting-out again; and moisture is removed through salting-out by the edible salt, thus, the finished instant amorphophallus konjac noodles can be preserved for a longtime without adding preservatives while still containing relatively high moisture content and are instant to be served after bag opening, the problem of the existing instant noodles that the preservatives are required to be added to prolong shelf lives is solved, and thus, the instant amorphophallus konjac noodles are longer in storage time and can be transported after flavorings are mixed.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to instant konjac noodles and a dehydration production process thereof. Background technique [0002] Konjac glucomannan is a polysaccharide formed by the polymerization of glucose and mannose. It is a kind of dietary fiber. It is commonly found in plant cell walls, especially in konjac powder. It has a strong water holding capacity and It does not contain substances with calories such as sugar, fat, starch and protein. Due to the special properties of konjac glucomannan, modern medicine has proved that as a pharmaceutical additive, it can effectively reduce cholesterol, blood sugar and lose weight. In the pharmaceutical industry It will have wide application prospects and can be used to treat hyperlipidemia, diabetes, obesity and constipation. [0003] In order to increase the shelf life of existing instant noodle products, the method of reducing the water cont...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L27/30
CPCA23L19/115A23L27/30
Inventor 何兴春
Owner 何兴春
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