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Production method of orange edible konjak fibre food

A dietary fiber and production method technology, applied in the field of vegetable preparation or treatment, can solve the problems of nutrient waste, poor storage, unstable color and luster, and achieve the effects of prolonging shelf life, preventing browning and ensuring stability

Inactive Publication Date: 2004-11-17
SHANGHAI JIAOTONG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing konjac food is mainly white or off-white (patent application number 98111461X "konjac food", patent application number 00113279 "nutritional konjac food and its preparation method and application"); "Preparation method of shrimps"), but no color at all; some directly add fruit and vegetable pulp during processing to have color (patent application No. 99114313.2 "Fruit and Vegetable Konjac Food"), but because the added fruits and vegetables have not been pre-treated such as high-temperature sterilization, The color is unstable and the storage is poor. At the same time, because the fruits and vegetables are squeezed to produce a large amount of residual residue, many nutrients are discarded.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] For orange vegetables, take ripe pumpkins, remove seeds, take 5 kg of edible parts and wash them, add 10 kg of water, boil for 10 minutes, take out all the boiled products, including pumpkins and water, add appropriate amount of water and beat with a beater to produce 20 kg pumpkin pulp (make up to weight with water). Mix 20 kg of pumpkin pulp, 3 kg of konjac fine powder, and 77 kg of water at 70-80°C, stir and puff for 50 minutes to form orange konjac sol. The konjac gum is poured into the mixing machine, mixed with alkaline water, squeezed into a rectangular container, solidified and shaped, and then cut into various shapes of orange konjac products with knives and molds. Then it is packaged, sterilized, boxed, and stored away from light after quantification and filling with an appropriate amount of alkaline water.

Embodiment 2

[0016] Get 10 kilograms of edible parts of orange vegetables and carrots and wash them, add 20 kilograms of water, boil for 20 minutes, take out all the boiled matter, including carrots and water, add appropriate amount of clear water and beat with a beater to produce 40 kilograms of carrot pulp (with clear water make up weight). Mix 40 kg of carrot pulp, 4 kg of konjac fine powder, and 56 kg of water at 20-25°C, stir and puff for 90-150 minutes to form orange konjac sol. Konjac gum is poured into a mixing machine, mixed with alkaline water, squeezed into a multi-hole forming mold, and the silk formed by the forming mold is dropped into 70°C hot water to solidify and solidify to obtain an orange vermicelli-shaped konjac product. Then it is packaged, sterilized, boxed, and stored away from light after quantification and filling with an appropriate amount of alkaline water.

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PUM

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Abstract

An orange konjak-edible fibre food is prepared from refined konjak starch, orange vegetables and water through washing orange vegetables, boiling, beating, mixing with refined konjak starch and water, stirring, puffing, mixing with alkali solution, shaping, solidifying and sterilizing. Its advantages are long quality guarantee period and rich nutrients.

Description

Technical field: [0001] The invention relates to a production method of orange konjac dietary fiber food, and belongs to the technical field of vegetable preparation or processing. Background technique: [0002] Konjac grape mannan is an edible water-soluble polysaccharide, low in calories, good in taste, and has multiple health care effects on the human body. Pharmacological and clinical studies on konjac mannan have proved that it can improve human immune function and enhance immunity. The phagocytic ability of macrophages; it has a good inhibitory effect on a variety of tumors; it has a good laxative effect; it has an obvious effect of lowering blood fat and can reverse fatty liver; it has a good weight loss effect; a small amount of long-term Eating can delay the aging process of brain glial cells, cardiomyocytes and large and medium arterial endothelial cells, prevent atherosclerosis, and improve heart, brain and blood vessel functions. In recent years, konjac food has...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/00A23L19/12A23L19/15
Inventor 史益敏陶懿伟
Owner SHANGHAI JIAOTONG UNIV