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Konjac noodles and preparation method thereof

A technology of konjac and konjac powder is applied in the directions of food ingredients as curing agent, food ingredients as taste improver, food ingredients as gelling agent, etc., which can solve problems such as insufficient brittleness and insufficient chewiness, and achieve easier molding and better taste. Soft, tough and crispy taste

Pending Publication Date: 2020-12-11
惠州旺嘉食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the domestic konjac biomimetic food preparation method is to form konjac flour and starch through alkali gelation to form a thermally irreversible gel, but the konjac products made by this method usually have the problems of insufficient chewiness and insufficient brittleness

Method used

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Examples

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Embodiment Construction

[0020] The present invention will be described in detail below in conjunction with examples, which are only preferred implementations of the present invention, and are not limitations of the present invention.

[0021] The following table is the formula table (unit: %) of 3 embodiments of konjac noodles of the present invention and 5 comparative examples:

[0022] components Example 1 Example 2 Example 3 Comparative example 1 Comparative example 2 Comparative example 3 Comparative example 4 Comparative example 5 Konjac Powder 4 4.5 5 4 4 4 4 4 modified starch 15 16 17 15 15 15 15 15 Sodium carbonate 0.1 0.2 0.3 0.1 0.1 / 0.1 0.1 citric acid 0.05 0.08 0.1 0.05 0.05 0.05 0.05 0.05 D-Sorbitol Liquid 0.05 0.8 0.1 0.05 0.05 / 0.05 0.15 carotene 0.1 0.1 0.1 0.1 0.1 0.1 0.1 0.1 Titanium dioxide 0.05 0.05 0.05 0.05 0.05 0.05 0.05 0.05 Locust Bean Gum 0.04 0.05 0.06...

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Abstract

The invention belongs to the field of konjac food processing. Konjac noodles are prepared from the following components in percentage by mass: 4-5% of konjac fine powder, 15-17% of modified starch, 0.1-0.3% of sodium carbonate, 0.05-0.1% of citric acid, 0.05-0.1% of D-sorbitol solution, 0.05-0.1% of carrot pigment, 0.04-0.06% of titanium dioxide, 0.04-0.06% of locust bean gum, 0.01-0.03% of xanthan gum, 0.01-0.03% of carboxymethyl cellulose, 0.01-0.03% of corn gum, 0.01-0.03% of carrageenan, 0.005-0.015% of ethyl maltol, 0.005-0.015% of vitamin E and the balance of pure water. The konjac noodles have good palatability and chewiness, high expansion rate, are similar to noodles in shape, are not easy to be burnt when being cooked, and have soft and tough taste and high resilience.

Description

technical field [0001] The invention belongs to the field of konjac food processing, and in particular relates to konjac noodles and a preparation method thereof. Background technique [0002] Konjac rhizomes are rich in water-soluble dietary fiber konjac glucomannan, which will remove acetyl groups under alkaline conditions, resulting in intensified intertwining between molecules, and finally forming konjac thermally irreversible gel, which is tasted It is unique and has a broad market prospect as a healthy food. The current domestic konjac biomimetic food preparation method is to form a thermally irreversible gel after konjac flour and starch are gelled with alkali, but the konjac products made by this method usually have the problems of insufficient chewiness and insufficient brittleness. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide konjac noodles, which have good crispness and chewiness, high expansion ra...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/244A23L29/30A23L29/00A23L29/238A23L29/256A23L29/262A23L29/269A23L3/3562
CPCA23L29/244A23L29/30A23L29/015A23L29/035A23L29/238A23L29/256A23L29/27A23L29/262A23L29/37A23L3/3562A23V2002/00A23V2200/10A23V2200/14A23V2200/228A23V2200/236A23V2250/032A23V2250/5118A23V2250/1614A23V2250/1634A23V2250/211A23V2250/5036A23V2250/5066A23V2250/507A23V2250/5086A23V2250/51082A23V2250/642A23V2250/712
Inventor 王家华褚亮张卫兵
Owner 惠州旺嘉食品有限公司
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