Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Konjak noodle and processing method thereof

The technology of noodles and konjac is applied in the field of food processing, which can solve the problems of poor quality and taste, unsuitable taste, low calorie, etc., and achieve the effects of increasing gluten, simple and feasible processing method, and improving production efficiency.

Inactive Publication Date: 2003-10-15
潘荣华
View PDF1 Cites 34 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Existing noodles generally adopt traditional crafts and use wheat starch as raw material. The quality and mouthfeel are relatively poor, which is not suitable for the taste of modern people's life.
Konjac is a high-grade nutritional product, and the food made from konjac is a low-calorie, low-fat natural food. Chinese patent ZL95109036 discloses a method for producing "sweet potato pueraria (konjac) vermicelli" by fermentation. It is necessary to prepare a starter to produce vermicelli after fermenting the crushed sweet potato and kudzu root solution, and the process is difficult to control

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] The production of konjac wheat noodles, the preparation of raw materials: 900 kg of wheat flour, 78 kg of konjac powder, 10 kg of raw juice, 20 kg of salt, 2 kg of edible alkali, the processing method is: first purify the starch, then add 300 kg of water and stir , add 78 kg of konjac fine powder, stir again, add 20 kg of salt and 2 kg of edible alkali, stir again, ripen and ferment for 0.5 to 2 hours, roll into slices, cut into fresh noodles or dry in the sun, put into storage and pack.

Embodiment 2

[0014] The production of konjac egg noodles, the preparation of raw materials: 940 kg of wheat flour, 100 kg of fresh egg juice, 20 kg of konjac powder, 2 kg of salt, 2 kg of edible alkali, the processing method is: first purify the wheat starch, then add 250 kg Stir with 1 kg of water, add 20 kg of konjac fine powder, stir again, add 20 kg of salt and 2 kg of edible alkali, stir again, ripen and ferment for 0.5 to 2 hours, roll into slices, cut into fresh noodles or dry in the sun, put into storage, Package.

Embodiment 3

[0015] Embodiment 3: take wheat starch as the main raw material, add konjac fine powder and aloe vera juice, all the other are the same as embodiment 1.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention relates to food producing technology and is especially one kind of konjaku noodles and its production process. The material includes starch in 80-99 wt%, konjaku powder 0.1-20 wt%, juice 1-20 wt%, salt 1-2 wt% and soda 0.1-0.2 wt%. The production process includes the steps of: purifying starch, mixing with water, adding konjaku powder and juice while stirring, adding salt and soda while stirring, maturing and fermentation for 0.5-2 hr, rolling into sheet, cutting into noodles and stoving or drying in the sun. the present invention increases the flavors of noodles.

Description

Technical field: [0001] The invention relates to the technical field of food processing, in particular to a kind of konjac noodles and a processing method thereof. technical background: [0002] Existing noodles generally all adopt traditional craft, make raw material with wheat starch, and its quality and mouthfeel are all relatively poor, are not suitable for the taste of modern life. Konjac is a high-grade nutritional product, and the food made from konjac is a low-calorie, low-fat natural food. Chinese patent ZL95109036 discloses a method for producing "sweet potato pueraria (konjac) vermicelli" by fermentation. It is necessary to prepare a starter to produce vermicelli after fermenting the pulverized sweet potato and kudzu root solution, and the process is difficult to control. Invention content: [0003] The purpose of the invention is to provide simple processing, expand the source of starch raw material, add konjac flour konjac flour and a processing method thereo...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/36A23L7/109
Inventor 潘荣华
Owner 潘荣华
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com