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Preparing method of konjak coarse cereal rice

A production method and konjac technology are applied in the field of food processing to achieve the effects of adjusting dietary structure, retaining nutritional value and long shelf life

Pending Publication Date: 2021-06-15
漳浦县金晟食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of preparation method of konjac miscellaneous grain rice in order to overcome the technical deficiency in the present existing konjac food production

Method used

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  • Preparing method of konjak coarse cereal rice

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Embodiment 1

[0030] Embodiment 1: as figure 1 Shown, the invention discloses a kind of preparation method of konjac miscellaneous grain rice, the preparation method of this konjac miscellaneous grain rice specifically comprises the following steps:

[0031] (1) Preparation of konjac rice: Add konjac powder and water into water at 20°C in a ratio of 1:30, stir until fully dissolved; let stand for 1.5 hours to make the material expand into a paste slurry; put the paste slurry After fully mixing with the curing agent containing calcium ions through the refining agent, the shape of rice grains is obtained by extruding or shearing through a molding machine; aging in flowing hot water above 75°C to form a thermally irreversible gel and become rice grains Konjac gel food Konjac rice, cooled and rinsed, drained and set aside.

[0032] (2) Preparation of miscellaneous grains: the oats and barley are selected and the surface impurities are washed with water; soak the oats and barley in water for 1 ...

Embodiment 2

[0034] Embodiment 2: the present invention discloses a kind of preparation method of konjac miscellaneous grain rice, and the preparation method of this konjac miscellaneous grain rice specifically comprises the following steps:

[0035] (1) Preparation of konjac rice: add konjac powder and water into water at 21°C in a ratio of 1:28, stir until fully dissolved; let the material puff into a paste after standing for 2 hours; mix the paste The body and the curing agent containing calcium ions are fully mixed through the refining agent, and then the shape of rice grains is obtained by extruding or shearing through a molding machine; aging in flowing hot water above 75 ° C to form a thermally irreversible gel and become rice grains Konjac Gel Food Konjac Rice; cool, rinse and drain.

[0036] (2) Preparation of miscellaneous grains: After the oats are selected and the surface impurities are washed with clean water, the oats are soaked in hot water at 50°C for 1 hour and then draine...

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Abstract

The invention discloses a preparing method of konjak coarse cereal rice. The preparing method comprises the following steps: adding konjak powder and water into water at 18-23 DEG C according to a ratio of 1: (25-35), fully stirring and dissolving, standing and puffing for 1-2 h, mixing the puffed slurry with a calcium ion curing agent by a refiner, molding by a molding machine, and curing and molding in flowing hot water at 75 DEG C or above to obtain konjak rice, and preparing the konjak coarse cereal rice by mixing the konjak rice, oat rice and myotonin, sealing in vacuum and cooking at high temperature. The konjak rice is used as a main raw material for preparation, so that the konjak rice is convenient to eat while the flavor and taste are met, and the nutritional value of the konjak food is reserved to the greatest extent. The core of the preparing method is that the principle that konjac gel food can be moderately dehydrated at high temperature is utilized, the dehydrated water is absorbed by coarse cereals, and the coarse cereals are cured at high temperature. The finished product can be instantly eaten after the bag is opened, the product does not have excessive moisture and peculiar smell, and the appearance, the taste and the flavor of the product are the same as those of common coarse cereal rice.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing konjac miscellaneous grain rice. Background technique [0002] Konjac is mainly grown in the western region of China, usually in mountainous areas with an average altitude of about 1,000 meters. The study found that the unique ingredient "glucomannan" in konjac is a very ideal dietary fiber. Regular consumption can help the human body promote digestive tract health, prevent diabetes, and prevent cardiovascular diseases. In addition, konjac has a remarkable effect in adjusting diet structure and controlling body weight. There are many products that utilize the effect of konjac on the market in the prior art to make. But due to the properties of glucomannan, there are many deficiencies. Traditional products that use konjac powder as the main raw material, such as konjac tofu, konjac noodles, konjac vermicelli, etc., have a strong pecul...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L19/10A23L33/00
CPCA23L7/10A23L19/115A23L33/00A23V2002/00A23V2200/328A23V2200/332A23V2250/5066
Inventor 苏志鹏
Owner 漳浦县金晟食品有限公司
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