Making method of gardenia yellow konjak vermicelli

A technology of konjac vermicelli and a production method, which is applied in food ingredients as color, food ingredients as antioxidant, food science, etc., can solve problems such as single color, achieve good heat resistance, and increase ornamental effect

Pending Publication Date: 2021-11-05
四川东方魔力生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies in the prior art, the invention provides a method for making gardenia yellow konjac vermicelli, which has the advantages of extracting yellow color and bright color of konjac vermicelli, and solves the problem of single color

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of preparation method of gardenia yellow konjac vermicelli, comprises the following steps:

[0027] S1: the making of konjac flour: get fresh konjac, remove impurities, after cleaning, drop into the pulverizer that 60-80 mesh sieve is equipped with and pulverize, make konjac flour through spray drying;

[0028] S2: batching: 10 parts by weight of konjac powder, 10 parts by weight of gardenia yellow powder, 5 parts by weight of edible salt, 1 part by weight of edible vegetable oil, add 400 parts by weight of water, put into the stirring device and mix uniformly, make a slurry;

[0029] S3: Forming: Add the powder slurry into the extrusion device, and the extrusion device squeezes the powder slurry into vermicelli;

[0030] S4: Heat dissipation: When the vermicelli is extruded 30 cm from the template hole, it is introduced into the water tank for preliminary heat dissipation. After the preliminary heat dissipation, it is laid on the platform, and the blower works t...

Embodiment 2

[0041] A kind of preparation method of gardenia yellow konjac vermicelli, comprises the following steps:

[0042] S1: the making of konjac flour: get fresh konjac, remove impurities, after cleaning, drop into the pulverizer that 60-80 mesh sieve is equipped with and pulverize, make konjac flour through spray drying;

[0043] S2: ingredients: 20 parts by weight of konjac powder, 15 parts by weight of gardenia yellow powder, 8 parts by weight of edible salt, 5 parts by weight of edible vegetable oil, add 500 parts by weight of water, put into the mixing device and mix uniformly, and make a slurry;

[0044] S3: Forming: Add the powder slurry into the extrusion device, and the extrusion device squeezes the powder slurry into vermicelli;

[0045] S4: Heat dissipation: When the vermicelli is extruded 30 cm from the template hole, it is introduced into the water tank for preliminary heat dissipation. After the preliminary heat dissipation, it is laid on the platform, and the blower w...

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PUM

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Abstract

The invention relates to the technical field of vermicelli production, and discloses a making method of gardenia yellow konjak vermicelli, which comprises: S1, making konjak powder: taking fresh konjak, removing impurities, washing, placing into a crusher with a 60-80 mesh sieve, crushing, and carrying out spray drying to obtain konjak powder; S2, preparing materials: putting 10-20 parts by weight of konjaku powder, 10-15 parts by weight of gardenia yellow powder, 5-8 parts by weight of edible salt, 1-5 parts by weight of edible vegetable oil and 400-500 parts by weight of water into a stirring device, and uniformly mixing to prepare powder syrup; S3, forming; gardenia yellow powder is added in the production process of the konjak vermicelli, the konjak vermicelli is yellow, the overall ornamental value is increased, and gardenia yellow pigment can inhibit oxidation of 80% of linoleic acid, so that the gardenia yellow powder can be used as an antioxidant in the processing process; the heat resistance of the gardenia yellow konjak vermicelli is good, and the pigment residual rate is 85% or above under the conditions that the temperature is 80 DEG C and the time is 120 minutes; and the light irradiation of the gardenia yellow konjak vermicelli is stable in the range of visible light (40lum-700nln).

Description

technical field [0001] The present invention relates to the technical field that vermicelli is made, be specifically a kind of preparation method of gardenia yellow konjac vermicelli. Background technique [0002] Konjac vermicelli is mainly made of konjac flour. Konjac is rich in carbohydrates, low in calories, higher in protein than potatoes and sweet potatoes, rich in trace elements, and contains vitamin A, vitamin B, etc., especially glucomannan Rich in weight, lowering blood pressure, lowering blood sugar, detoxification and laxative, anti-cancer and calcium supplementation, vermicelli is one of the common foods in China. It is a kind of silky food made of mung bean and sweet potato starch, so it is called vermicelli . The best vermicelli is made from mung bean, but it can also be made from cornstarch or sweet potato starch, but the quality is not as good as mung bean vermicelli. Because mung bean has the most amylose, it is not easy to rot when cooked, and the taste i...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L5/43A23L3/3499
CPCA23L19/115A23L5/43A23L3/3499A23V2002/00A23V2200/02A23V2200/04A23V2250/211
Inventor 巩桥郑胜华张金兰曾佳
Owner 四川东方魔力生物科技有限公司
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