Instant konjak vermicelli and its prodn. technique

A technology for konjac vermicelli and production process, which is applied in the field of instant konjac vermicelli and its production technology, can solve the problems of no such product sales and the like, and achieves the effects of novel taste, easy portability and convenient eating.

Inactive Publication Date: 2006-09-20
重庆市鱼泉榨菜(集团)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, no relevant reports have been seen on the pure konjac food that is convenient and instant at home and abroad, and there is no such product sales on the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0024] 1. The production process of instant konjac vermicelli is as follows:

[0025] Dried konjac taro corner (slice)→sorting→crushing→grinding→separation→sieving→stilling

[0026] Puffing → refining and stirring solidification → chemical forming → shaping → soaking and bleaching → thermal deacidification

[0027] Processing→stirring→packing→sterilization→inspection→packing→finished product.

[0028] The specific steps are:

[0029] 1. After crushing, grinding, separating and sieving the sorted dried konjac taro corners (or slices), konjac fine powder is obtained for subsequent use;

[0030] 2. Static puffing: The puffing water temperature is about 25°C (such as 20°C, 22°C, 25°C or 28°C), the amount of water added is 26, 30, 32 or 34 times that of konjac powder, and it is placed in the puffing tank while stirring , stirring circularly until translucent pasty colloid;

[0031] 3. Refining and stirring: Send the konjac paste colloid that has been put aside to the refining m...

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PUM

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Abstract

An instant long-thread konjak vermicelli as an instant food is prepared proportionally from long-thread konjak vermicelli, edible salt, citric acid, sodium citrate, isovitamin C, flavouring and vegetables through preparing long-thread konjak vermicelli, rinsing, thermal desulfurizing, acidifying, mixing with others and packing.

Description

technical field [0001] The invention relates to the processing technology of konjac vermicelli, in particular to a convenient instant konjac vermicelli and a production process thereof. Background technique [0002] In the prior art, konjac is more and more widely used in food applications due to its rich glucosidan, various amino acids and high levels of selenium and calcium. For example Chinese patent 98113677. X discloses " konjac fast food vermicelli ", is made up of konjac flour, potato powder, beans powder, corn powder etc., and it contains multiple miscellaneous grains composition, but wherein konjac content is not high. Pure konjac food is represented by professional processing and production in Taiwan and Japan. It is mainly processed into food or food additives. Its representative products are mainly pure konjac food and imitation food. However, since konjac contains more glucosidan components, and its pH value is around 11, it is obviously not edible directly, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L19/10
Inventor 邓学民左清国李健
Owner 重庆市鱼泉榨菜(集团)有限公司
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