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Method and equipment for processing konjak-rice noodles

A rice noodle and konjac technology, applied in cocoa, grain processing, food science, etc., can solve the problem of rice noodle breakage easily

Active Publication Date: 2021-10-08
云南富源金田原农产品开发有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies of the prior art, the present invention provides a method and equipment for processing konjac rice noodles, which solves the problem that the rice noodles are easily broken in the prior art

Method used

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  • Method and equipment for processing konjak-rice noodles
  • Method and equipment for processing konjak-rice noodles
  • Method and equipment for processing konjak-rice noodles

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] 1. Process konjac rice noodles according to the above method 1 and equipment 2, and the specific parameters are shown in the following table 1. In comparative example 1, the preparation process of konjac fine powder is: take the fresh konjac powder of the weight shown in group 1, after peeling, slicing, drying, pulverizing the konjac powder referred to, the konjac powder is mixed with ethanol, sherwood oil etc. to carry out physical modification, and finally obtain konjac fine powder. This preparation process is an existing process and will not be repeated.

[0057] The formula (mass ratio) of table 1 konjac rice noodle

[0058]

[0059] 2. According to the parameters and process steps in the above table 1, the corresponding konjac rice noodles are obtained through processing, and the konjac rice noodles prepared by the above groups are boiled, and the maximum time of boiling is 10min. The specific phenomena are shown in the following table 2. The judgment of the pi...

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PUM

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Abstract

The invention relates to the technical field of food processing, and specifically relates to a method for processing konjak-rice noodles. The specific technical scheme is as follows: the method for processing the konjak-rice noodles comprises the following steps: in the process of pulping peeled and cleaned fresh konjak by adopting a pulping device, adding water and a mixture of starch and rice milk in a crossed mode to obtain konjak pulp, then adjusting the viscosity of the konjak pulp, standing, cooking, and carrying out extrusion forming. According to the invention, the problem that in the prior art, rice noodles are prone to breakage is solved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method and equipment for processing konjac rice noodles. Background technique [0002] Konjac is a plant of the Araceae Konjac genus. It is rich in nutrients. The stem contains up to 44-64% glucomannan. In addition, it also contains protein, amino acids, vitamins, minerals, starch and other polysaccharides. Studies have shown that glucomannan is a water-soluble dietary fiber, which has a good regulatory effect on nutritional imbalance symptoms, such as lowering blood fat, lowering blood sugar, weight loss, preventing constipation, and anti-cancer. Therefore, the strong gelation of konjac is often processed into food, such as jelly, rice noodles, rice noodles, etc. [0003] With the development of technology, the processing of konjac products has evolved from the previous direct use of fresh konjac grinding to the current direct addition of konjac fine powder or konjac ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): B02C7/08B02C7/12B02C7/16B02C23/16A23L7/10
CPCB02C7/08B02C7/12B02C7/16B02C23/16A23L7/10
Inventor 赵有能张华煜蒋显宽张维波高丽徐永明
Owner 云南富源金田原农产品开发有限责任公司