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Fresh wet konjac rice and preparation method thereof

A konjac, fresh and wet technology, applied in food ultrasonic treatment, food heat treatment, food science and other directions, can solve the problems of uneven product texture and mutual separation, and achieve the effect of avoiding uneven texture, improving quality and improving gel strength.

Pending Publication Date: 2021-12-10
SICHUAN ACAD OF FOOD & FERMENTATION INDS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because soybean protein isolate is very "sensitive", changes in metal ions, pH value and temperature can cause it to coagulate. The texture of the resulting product is not uniform, which is one of the reasons why there are few foods on the market that combine konjac and soy protein isolate

Method used

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  • Fresh wet konjac rice and preparation method thereof

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Comparison scheme
Effect test

Embodiment 1

[0041] 1. A kind of konjac fresh wet rice. In parts by weight, the raw materials of the konjac fresh wet rice include: 6 parts of konjac fine powder, 4 parts of soybean protein isolate, 50 parts of drinking water, 0.6 parts of calcium hydroxide solution with a mass concentration of 1.5% and 0.1% of calcium hydroxide solution with a mass concentration of 0.1%. Calcium hydrogen phosphate solution 4 parts. Wherein, the viscosity of konjac powder is 18000mPa·s; the weight percentage of moisture in konjac powder is 10%; the weight percentage of protein in soybean protein isolate is 90%, and the weight percentage of water is 9%.

[0042] 2. A method for preparing this konjac fresh wet rice, comprising the following steps:

[0043]S1. Weigh konjac powder and soybean protein isolate according to the proportion, put them in a mixing tank, stir at a speed of 500r / min, and add drinking water with a temperature of 20°C while stirring until the three are evenly mixed to obtain a total Mi...

Embodiment 2

[0049] 1. A kind of konjac fresh wet rice. In parts by weight, the raw materials of the konjac fresh wet rice include: 6.3 parts of konjac fine powder, 4.3 parts of soybean protein isolate, 55 parts of drinking water, 1.8 parts of calcium hydroxide solution with a mass concentration of 2% and 0.2% of 5 parts of calcium hydrogen phosphate solution. Wherein, the viscosity of konjac powder is 18500mPa·s; the weight percentage of moisture in konjac powder is 9%; the weight percentage of protein in soybean protein isolate is 91%, and the weight percentage of water is 8%.

[0050] 2. A method for preparing this konjac fresh wet rice, comprising the following steps:

[0051] S1. Weigh konjac powder and soybean protein isolate according to the proportion, put them in a mixing tank, stir at a speed of 550r / min, and add drinking water with a temperature of 25°C while stirring until the three are evenly mixed to obtain a total Mixed liquid;

[0052] S2. Put the blend in an ultrasonic-...

Embodiment 3

[0057] 1. A kind of konjac fresh wet rice. In parts by weight, the raw materials of the konjac fresh wet rice include: 6.5 parts of konjac fine powder, 4.5 parts of soybean protein isolate, 60 parts of drinking water, 3 parts of calcium hydroxide solution with a mass concentration of 2.5% and 0.3% of Calcium hydrogen phosphate solution 6 parts. Wherein, the viscosity of konjac powder is 19000mPa·s; the weight percentage of moisture in konjac powder is 8%; the weight percentage of protein in soybean protein isolate is 92%, and the weight percentage of water is 7%.

[0058] 2. A method for preparing this konjac fresh wet rice, comprising the following steps:

[0059] S1. Weigh konjac powder and soybean protein isolate according to the proportion, put them in a mixing tank, stir at a speed of 600r / min, and add drinking water with a temperature of 30°C while stirring until the three are evenly mixed to obtain a total Mixed liquid;

[0060] S2. Put the blend in an ultrasonic-hot...

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Abstract

The invention relates to the technical field of food processing and discloses fresh wet konjac rice. The fresh wet konjac rice is prepared from raw materials in parts by weight as follows: 6-6.5 parts of konjac powder, 4-4.5 parts of soy isolate protein, 50-60 parts of water, 0.6-3 parts of a calcium hydroxide solution and 4-6 parts of a calcium hydrophosphate solution. The invention further discloses a method for preparing the fresh wet konjac rice. The method comprises steps as follows: the konjac powder, the soy isolate protein and water are mixed and stirred uniformly, and a blended solution is obtained; the blended solution is left to stand for swelling, and konjac-soy isolate protein gel is obtained; and the calcium hydroxide solution, the calcium hydrophosphate solution and the konjac-soy isolate protein gel are mixed uniformly, and composite gel is obtained; the composite gel is subjected to extrusion, heat setting, curing and rinsing sequentially, and the fresh wet konjac rice is obtained. According to the fresh wet konjac rice and the preparation method thereof, the variety of konjac food can be enriched, the nutritional value of the konjac food is increased, and the obtained fresh wet konjac rice has uniform texture, good elasticity and toughness and low water separation rate.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to konjac fresh wet rice and a preparation method thereof. Background technique [0002] Konjac, also known as konjac, konjac, and konjac, belongs to the genus Konjac of Araceae. It is a perennial root tuber herb. Its main component is konjac glucomannan, and its protein content is low. In an alkaline environment, konjac can be processed into konjac gel food that is irreversible in heat. The konjac gel food has the characteristics of low brittleness and good taste, but it is prone to syneresis, agglomeration, and long time for water absorption and swelling problem, which makes konjac subject to certain restrictions in the processing and application of food. [0003] Soybean protein isolate, also known as isoelectric point protein powder, is a refined soybean protein product obtained by removing non-protein components contained in dehulled and degreased soybeans, such as sol...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L29/244A23L29/00
CPCA23L19/115A23L29/244A23L29/045A23L29/015A23V2002/00A23V2250/5066A23V2250/5488A23V2250/1578A23V2250/1618A23V2300/24A23V2300/48Y02A40/90
Inventor 任元元吴淼陈功游敬刚华苗苗张鑫孟资宽邹育
Owner SICHUAN ACAD OF FOOD & FERMENTATION INDS
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