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Konjac noodles and preparation method thereof

A konjac and noodle technology, which is applied in the field of food processing, can solve the problems that the demand for high nutritional content cannot be met, and wheat flour noodles cannot meet the needs of dietary consumption, etc., and achieve the effects of preventing and treating digestive system diseases, being flexible, and avoiding fever

Pending Publication Date: 2020-09-25
FUYUAN JINDI KONJAK SEED IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Wheat flour noodles are a major pasta product that people in China and even Southeast Asia prefer and are accustomed to. However, its nutritional ingredients are only wheat starch and dietary fiber, which can only meet the general requirements of fullness, and cannot meet the human body's needs for other high-nutrient ingredients.
As people have entered the consumption concept stage of pursuing dietary nutrition, environmental protection and enhancing human health, traditional wheat flour noodles obviously cannot meet people's dietary consumption needs.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0030] A kind of preparation method of konjac noodles, described preparation method adopts the material of following components: Based on 100 weight parts of flour, 1~5 weight parts of konjac powder (for example, 1 weight part, 1.5 weight parts, 2 weight parts, 2.5 weight parts parts by weight, 3 parts by weight, 3.5 parts by weight, 4 parts by weight, 4.5 parts by weight, 5 parts by weight), konjac glucomannan powder 2 to 2.2 parts by weight (for example, 2 parts by weight, 2.1 parts by weight, 2.2 parts by weight) , 0.03 parts by weight of soda powder, 0.2 parts by weight of table salt, 3 to 10 parts by weight of eggs (for example, 3 parts by weight, 3.5 parts by weight, 4 parts by weight, 4.5 parts by weight, 5 parts by weight, 5.5 parts by weight, 6 parts by weight, 6.5 parts by weight parts by weight, 7 parts by weight, 7.5 parts by weight, 8 parts by weight, 8.5 parts by weight, 9 parts by weight, 9.5 parts by weight, 10 parts by weight) and an appropriate amount of water...

Embodiment approach

[0036] As a kind of embodiment of the present invention, the preparation method of described konjac noodles, specifically comprises the steps:

[0037] (1) Kneading

[0038] After weighing the raw materials and auxiliary materials according to the proportion of the formula, put them in the dough mixer and mix them fully, add water and stir to form loose granular dough, the weight ratio of flour to water is 100:20~100:30, and the kneading time is 12~18min. The water temperature is 30°C, and the speed of the dough mixer is 79-100r / min;

[0039] (2) ripening

[0040] Leave the reconciled dough to stand or put it into a curing machine for curing, the speed of the curing machine is 5-10r / min, and the time is 15-25min;

[0041] (3) Tablet

[0042] The matured dough is pressed into a flat noodle strip by multiple rollers;

[0043] (4) cut into strips

[0044] Noodle strips are cut into noodles with a width of 1.8-2.2mm by a strip cutter;

[0045] (5) dry

[0046] The konjac nood...

Embodiment 1

[0048] Take 100kg of flour, 1kg of konjac fine powder, 2kg of konjac glucomannan fine powder, 0.03kg of soda powder, 3kg of eggs, and 0.2kg of salt for later use.

[0049] The steps of preparation method are as follows:

[0050] (1) Kneading

[0051] After weighing the raw materials and auxiliary materials according to the formula ratio, put them in the dough mixer and mix them fully, add water and stir to form loose granular dough, the weight ratio of flour to water is 100:20~100:30, and the dough mixing time is 12~18min , the water temperature is 30°C, and the speed of the dough mixer is 79-100r / min;

[0052] (2) ripening

[0053] Leave the reconciled dough to stand or put it into a curing machine for curing, the speed of the curing machine is 5-10r / min, and the time is 15-25min;

[0054] (3) Tablet

[0055] The matured dough is pressed into a flat noodle strip by multiple rollers;

[0056] (4) cut into strips

[0057] Noodle strips are cut into noodles with a width of...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of konjac noodles. The preparation method uses the following material components in parts by weight: 100 parts of flour, 1-5 parts of konjac flour, 2-2.2 parts of konjac glucomannan powder, 0.03 part of soda powder, 0.2 part of table salt, 3-10 parts of eggs and appropriate amount of water; and the materials are subjected to kneading dough, curing, pressing into pieces and cutting into strips and drying to obtain the konjac noodles. The noodles obtained by the preparation method have good maturity, more elasticity and full chewiness.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to konjac noodles and a preparation method thereof. Background technique [0002] Wheat flour noodles are a major pasta product that people in China and even Southeast Asia prefer and are accustomed to. However, its nutritional ingredients are only wheat starch and dietary fiber, which can only meet the general requirements of fullness, and cannot meet the human body's needs for other high-nutrient ingredients. . As people have entered the consumption concept stage of pursuing dietary nutrition, environmental protection and enhancing human health, traditional wheat flour noodles obviously cannot satisfy people's dietary consumption needs. [0003] Konjac (Amorphophallus konjac), also known as konjac, belongs to the genus Amorphophallus blume of the family Araceae. It is a perennial tuber plant mainly distributed in Yunnan, Guizhou, Sichuan, Chongqing, Hubei, Hun...

Claims

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Application Information

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IPC IPC(8): A23L7/109A23L19/10A23L33/125A23L33/10
CPCA23L7/109A23L19/115A23L33/125A23L33/10A23V2002/00A23V2200/32A23V2200/3262A23V2200/326A23V2200/328A23V2200/332
Inventor 卢梁彦段红连刘丹张文张玉卢俊
Owner FUYUAN JINDI KONJAK SEED IND