Method for preparing konjak gel food by using fresh konjak

Abstract

The invention provides a method for preparing konjak gel food from fresh konjak, and relates to the technical field of konjak food preparation. The method comprises the following steps: S1, preparing raw materials in a fresh konjak gel food formula, then adding the raw materials into a vacuum dough mixer, and uniformly mixing and stirring to obtain fresh konjak gel food stuffing slurry; according to the method, fresh konjak is used as a main raw material, fresh konjak pulp, wheat starch, cassava starch, corn starch, potato starch, pea starch, sweet potato starch and modified starch such as hydroxypropyl starch and phosphate starch are combined, a structural formula is optimized, and trehalose is used for increasing the water-retaining property of a gel structure; sugar alcohols such as mannitol or maltitol are used for increasing the freezing resistance of the gel, and the prepared konjac structure is more excellent in taste, smooth and chewy, delicious in taste, more excellent in chewing performance and high in freezing resistance and water retention capacity.

Description

Technical Field

[0001] The invention relates to the technical field of konjac food preparation, in particular to a method for preparing konjac gel food by utilizing fresh konjac. Background Art

[0002] Konjac is rich in glucomannan (KGM), which is a high molecular weight non-ionic polysaccharide composed of glucose (glu) and mannose (man) at a molar ratio of 1:1.78. Generally, the content of glucomannan in mature fresh konjac is about 50%. In addition, konjac also contains crude protein (5%-14%), starch (10%-30%), soluble sugar (3%-5%), 16 kinds of amino acids and a variety of minerals that are beneficial to human health.

[0003] Konjac glucomannan (KGM) is an excellent dietary fiber, known as the seventh nutrient. It is highly water-based and has an expansion rate of more than 100 times its own. It is not easily digested after consumption, which makes people feel full. After entering the intestine, it is fermented into short-chain fatty acids and becomes a prebiotic, which promotes the growth and reproduction of probiotics, which is very beneficial for weight loss and health. At the same time, it can also promote intestinal peristalsis and help prevent and treat a variety of digestive system diseases. Konjac glucomannan can reduce the Na+, K+, and ATP enzyme activities of cells on the small intestinal mucosa in the intestine, limiting the absorption of nutrients. It can also absorb cholesterol and bile acid, which has a good effect on lowering blood pressure and cardiovascular diseases. It has the functions of preventing and treating constipation, diabetes, hyperlipidemia, colon cancer, obesity, hypertension, and cardiovascular and cerebrovascular diseases. Modern scientific research has even found that it has the activity of inhibiting tumors. How to make full use of the nutritional and health effects of konjac resources is an important research topic in the field of konjac food.

[0004] Current conventional konjac gel mainly utilizes konjac flour as raw material. During the processing of konjac flour, the water-soluble polysaccharides, starch, protein, crude cellulose and some amino acids and a large amount of trace elements except konjac glucomannan that fresh konjac is rich in are completely removed by stirring, wherein especially precious nutrient elements-calcium, iron, zinc, potassium, selenium, and appropriate content are very conducive to the corresponding trace cadmium element of insulin production. Using fresh konjac to process konjac noodles can well retain the above-mentioned nutrient elements, and provide product with higher nutritional value and health effect.

[0005] Studying the safe fresh konjac gel structure method is of great practical significance for the effective utilization of konjac resources and the development of konjac gel food with obvious health effects.

[0006] Therefore, those skilled in the art provide a method for preparing konjac gel food using fresh konjac to solve the problems raised in the above-mentioned background technology. Summary of the invention

[0007] In view of the deficiencies of the prior art, the present invention provides a method for preparing konjac gel food by using fresh konjac. The gel food prepared by the method has the characteristics of safety, high efficiency, non-toxicity and low cost.

[0008] 1. Technical solution To achieve the above objectives, the present invention is implemented through the following technical solutions: A konjac gel food comprises the following raw materials in percentage by weight: 60%-80% of fresh konjac pulp, 3%-10% of starch, 2%-4% of modified starch, 2%-5% of trehalose, 1%-6% of antifreeze agent, 0.5%-2% of vegetable oil and 10%-20% of drinking water.

[0009] Preferably, the raw material composition comprises the following weight percentages: 70% fresh konjac pulp, 7% starch, 3% modified starch, 3% trehalose, 4% antifreeze agent, 1% vegetable oil, and 12% drinking water.

[0010] Preferably, the raw material composition comprises the following weight percentages: 65% fresh konjac pulp, 6% starch, 3% modified starch, 4% trehalose, 5% antifreeze agent, 2% vegetable oil, and 15% drinking water.

[0011] Preferably, the raw material composition comprises the following weight percentages: 67% fresh konjac pulp, 5% starch, 2% modified starch, 3% trehalose, 4% antifreeze agent, 2% vegetable oil, and 17% drinking water.

[0012] Preferably, the starch is one or more of wheat starch, tapioca starch, corn starch, potato starch, pea starch, and sweet potato starch.

[0013] Preferably, the modified starch is one or both of hydroxypropyl starch and phosphate starch.

[0014] Preferably, the antifreeze agent is one or both of mannitol and maltitol.

[0015] Preferably, a method for preparing konjac gel food utilizing fresh konjac comprises the following steps: Step S1. Prepare the raw materials in the fresh konjac gel food recipe, then add them to the vacuum dough mixer, mix and stir evenly to form a fresh konjac gel food filling slurry; Step S2. Prepare slightly alkaline deacetylation raw materials and hydrogen bond promoting raw materials, and use 10% of the mass of the fresh konjac gel food filling slurry prepared in step S1 to dissolve it in water to form a coagulation liquid; Step S3. The fresh konjac gel food filling slurry prepared in step S1 is pumped into a three-stage homogenizer. At the same time, a metering pump is used to inject the coagulation liquid prepared in step S2 into the feed port of the three-stage homogenizer, and the injection amount is about 10% of the filling slurry. At the same time, the coagulation liquid injection amount is adjusted to adjust the pH value of the fresh konjac gel food slurry at the homogenization outlet to be within the range of 8-10; Step S4. when making the food of konjac, dried konjac, konjac tripe, konjac slices and konjac block, the high pressure paste slurry conveyed by the above-mentioned three-stage homogenizer is directly squeezed into konjac slices by a konjac extruder, put into a water bath with a solidification temperature of 95-100°C, heated for 15-30 minutes to solidify and form konjac gel skin, and then directly sent to a flower cutter to be cut into konjac gel embryo material; Step S5. when making konjac bionic food, such as konjac sea cucumber, vegetarian abalone, vegetarian shrimp and other gel-shaped structured foods, the high-pressure paste glue conveyed by the above-mentioned three-stage homogenizer is directly squeezed into a molding die with konjac, and the air in the mold is eliminated by vacuum so that the glue is completely fitted to the mold, and is placed in a steamer with a solidification temperature of 95-100° C., and heated for 30-60 minutes to solidify and form a konjac gel embryo material; Step S6. transport the fresh konjac gel structure embryo material into a 60-70° C. water boiling tank for secondary heating and de-alkali for 15-30 minutes, then transport it into a bubble cleaning or ultrasonic cleaning water tank, clean the konjac embryo material for de-alkali for 10-30 minutes, and cool it to room temperature, and measure the pH value of the fresh konjac gel structure ingredients to control it at 7-8; Step S7. When making food products such as konjac, dried konjac, konjac tripe, konjac slices, and konjac blocks, the embryo material is placed in a -18- -20°C freezer and frozen until completely solidified (or quick-frozen in a quick-freezer), thawed before being taken out of the warehouse, gel-strengthened, and placed in a boiling tank at 82-95°C for pasteurization; Step S8. When making food products such as konjac cool, dried konjac, konjac tripe, konjac slices, and konjac blocks, the sterilized ingredients are placed in a high-speed centrifugal dehydrator or a hydraulic dehydrator to separate the free water from the ingredients; Step S9. Seasoning or not seasoning the ingredients, and packaging them in a vacuum packaging manner, and then sterilizing them by pasteurization or high temperature and high pressure; Step S10: Wash the inner package with a washing machine and dry it with a drying machine before outer packaging.

[0016] (II) Beneficial effects The present invention provides a method for preparing konjac gel food using fresh konjac, which has the following beneficial effects: 1. A method for preparing konjac gel food using fresh konjac provided by the present invention, the method uses fresh konjac as main raw material, through fresh konjac pulp and wheat starch, tapioca starch, corn starch, potato starch, pea starch, sweet potato starch and modified starch, such as hydroxypropyl starch, phosphate starch, etc., the structural formula is optimized, trehalose is used to increase the water retention of the gel structure, sugar alcohols such as mannitol or maltitol are used to increase the antifreeze property of the gel, and a process method of vacuum batching, stirring and mixing, extruding, boiling, heating and solidifying or heating and solidifying in a mold is adopted to prepare a konjac structure with better taste, smooth and chewy, delicious taste, better chewiness and strong antifreeze and water retention ability, so as to achieve the beneficial effects of increasing the utilization rate of konjac resources by 50% and reducing the emission of processing pollutants by at least 50%. DETAILED DESCRIPTION

[0017] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0018] Embodiment 1: The embodiment of the present invention provides a konjac gel food, which comprises the following raw materials in percentage by weight: 70% of fresh konjac pulp, 7% of starch, 3% of modified starch, 3% of trehalose, 4% of antifreeze agent, 1% of vegetable oil and 12% of drinking water.

[0019] The starch is wheat starch, the modified starch is hydroxypropyl starch, and the antifreeze agent is mannitol.

[0020] The method for preparing konjac gel food by utilizing fresh konjac comprises the following steps: Step S1. Prepare the raw materials in the fresh konjac gel food recipe, then add them to the vacuum dough mixer, mix and stir evenly to form a fresh konjac gel food filling slurry; Step S2. Prepare slightly alkaline deacetylation raw materials and hydrogen bond promoting raw materials, and use 10% of the mass of the fresh konjac gel food filling slurry prepared in step S1 to dissolve it in water to form a coagulation liquid; Step S3. The fresh konjac gel food filling slurry prepared in step S1 is pumped into a three-stage homogenizer. At the same time, a metering pump is used to inject the coagulation liquid prepared in step S2 into the feed port of the three-stage homogenizer, and the injection amount is about 10% of the filling slurry. At the same time, the coagulation liquid injection amount is adjusted to adjust the pH value of the fresh konjac gel food slurry at the homogenization outlet to within the range of 9; Step S4. when making the food of konjac Shuang, dried konjac, konjac tripe, konjac slices and konjac block, the high-pressure paste slurry conveyed by the above-mentioned three-stage homogenizer is directly squeezed into konjac slices by a konjac extruder, put into a water bath of 95 ℃ of coagulation temperature, heated for 20 minutes to solidify and form konjac gel skin, and then directly sent to a flower cutter to be cut into konjac gel embryo material; Step S5. when making konjac bionic food, such as konjac sea cucumber, vegetarian abalone, vegetarian shrimp and other gel-shaped structured foods, the high-pressure paste glue conveyed by the above-mentioned three-stage homogenizer is directly squeezed into a molding die with konjac, and the air in the mold is eliminated by vacuum so that the glue is completely fitted to the mold, and is placed in a steamer with a solidification temperature of 95°C, and heated for 45 minutes to solidify and form a konjac gel embryo material; Step S6. transport the fresh konjac gel structure embryo material into a 65°C water boiling tank for secondary heating and de-alkali for 20 minutes, then transport it into a bubble cleaning or ultrasonic cleaning water tank, clean the konjac embryo material for de-alkali for 20 minutes, and cool it to room temperature, and measure the pH value of the fresh konjac gel structure ingredients to control it at 8; Step S7. When making the food products of konjac, dried konjac, konjac tripe, konjac slices, and konjac blocks, the embryo material is placed in a -20°C freezer and frozen until completely solidified (or quick-frozen in a quick-freezer), thawed before leaving the warehouse, gel-strengthened, and placed in a boiling tank at 90°C for pasteurization; Step S8. When making food products such as konjac cool, dried konjac, konjac tripe, konjac slices, and konjac blocks, the sterilized ingredients are placed in a high-speed centrifugal dehydrator or a hydraulic dehydrator to separate the free water from the ingredients; Step S9. Seasoning or not seasoning the ingredients, and packaging them in a vacuum packaging manner, and then sterilizing them by pasteurization or high temperature and high pressure; Step S10: Wash the inner package with a washing machine and dry it with a drying machine before outer packaging.

[0021] Embodiment 2: The embodiment of the present invention provides a konjac gel food, which comprises the following raw materials in percentage by weight: 65% of fresh konjac pulp, 6% of starch, 3% of modified starch, 4% of trehalose, 5% of antifreeze agent, 2% of vegetable oil and 15% of drinking water.

[0022] The starch is tapioca starch and modified starch phosphate starch, and the antifreeze agent is maltitol.

[0023] The method for preparing konjac gel food by utilizing fresh konjac comprises the following steps: Step S1. Prepare the raw materials in the fresh konjac gel food recipe, then add them to the vacuum dough mixer, mix and stir evenly to form a fresh konjac gel food filling slurry; Step S2. Prepare slightly alkaline deacetylation raw materials and hydrogen bond promoting raw materials, and use 10% of the mass of the fresh konjac gel food filling slurry prepared in step S1 to dissolve it in water to form a coagulation liquid; Step S3. The fresh konjac gel food filling slurry prepared in step S1 is pumped into a three-stage homogenizer. At the same time, a metering pump is used to inject the coagulation liquid prepared in step S2 into the feed port of the three-stage homogenizer, and the injection amount is about 10% of the filling slurry. At the same time, the coagulation liquid injection amount is adjusted to adjust the pH value of the fresh konjac gel food slurry at the homogenization outlet to within the range of 9; Step S4. when making the food of konjac Shuang, dried konjac, konjac tripe, konjac slices and konjac block, the high-pressure paste slurry conveyed by the above-mentioned three-stage homogenizer is directly squeezed into konjac slices by a konjac extruder, put into a water bath of 95 ℃ of coagulation temperature, heated for 20 minutes to solidify and form konjac gel skin, and then directly sent to a flower cutter to be cut into konjac gel embryo material; Step S5. when making konjac bionic food, such as konjac sea cucumber, vegetarian abalone, vegetarian shrimp and other gel-shaped structured foods, the high-pressure paste glue conveyed by the above-mentioned three-stage homogenizer is directly squeezed into a molding die with konjac, and the air in the mold is eliminated by vacuum so that the glue is completely fitted to the mold, and is placed in a steamer with a solidification temperature of 95°C, and heated for 45 minutes to solidify and form a konjac gel embryo material; Step S6. transport the fresh konjac gel structure embryo material into a 65°C water boiling tank for secondary heating and de-alkali for 20 minutes, then transport it into a bubble cleaning or ultrasonic cleaning water tank, clean the konjac embryo material for de-alkali for 20 minutes, and cool it to room temperature, and measure the pH value of the fresh konjac gel structure ingredients to control it at 8; Step S7. When making the food products of konjac, dried konjac, konjac tripe, konjac slices, and konjac blocks, the embryo material is placed in a -20°C freezer and frozen until completely solidified (or quick-frozen in a quick-freezer), thawed before leaving the warehouse, gel-strengthened, and placed in a boiling tank at 90°C for pasteurization; Step S8. When making food products such as konjac cool, dried konjac, konjac tripe, konjac slices, and konjac blocks, the sterilized ingredients are placed in a high-speed centrifugal dehydrator or a hydraulic dehydrator to separate the free water from the ingredients; Step S9. Seasoning or not seasoning the ingredients, and packaging them in a vacuum packaging manner, and then sterilizing them by pasteurization or high temperature and high pressure; Step S10: Wash the inner package with a washing machine and dry it with a drying machine before outer packaging.

[0024] Embodiment 3: The embodiment of the present invention provides a konjac gel food, which comprises the following raw materials in percentage by weight: 67% of fresh konjac pulp, 5% of starch, 2% of modified starch, 3% of trehalose, 4% of antifreeze agent, 2% of vegetable oil and 17% of drinking water.

[0025] The starch is corn starch, the modified starch is hydroxypropyl starch and phosphate starch, and the antifreeze agents are mannitol and maltitol.

[0026] The method for preparing konjac gel food by utilizing fresh konjac comprises the following steps: Step S1. Prepare the raw materials in the fresh konjac gel food recipe, then add them to the vacuum dough mixer, mix and stir evenly to form a fresh konjac gel food filling slurry; Step S2. Prepare slightly alkaline deacetylation raw materials and hydrogen bond promoting raw materials, and use 10% of the mass of the fresh konjac gel food filling slurry prepared in step S1 to dissolve it in water to form a coagulation liquid; Step S3. The fresh konjac gel food filling slurry prepared in step S1 is pumped into a three-stage homogenizer. At the same time, a metering pump is used to inject the coagulation liquid prepared in step S2 into the feed port of the three-stage homogenizer, and the injection amount is about 10% of the filling slurry. At the same time, the coagulation liquid injection amount is adjusted to adjust the pH value of the fresh konjac gel food slurry at the homogenization outlet to within the range of 9; Step S4. when making the food of konjac Shuang, dried konjac, konjac tripe, konjac slices and konjac block, the high-pressure paste slurry conveyed by the above-mentioned three-stage homogenizer is directly squeezed into konjac slices by a konjac extruder, put into a water bath of 95 ℃ of coagulation temperature, heated for 20 minutes to solidify and form konjac gel skin, and then directly sent to a flower cutter to be cut into konjac gel embryo material; Step S5. when making konjac bionic food, such as konjac sea cucumber, vegetarian abalone, vegetarian shrimp and other gel-shaped structured foods, the high-pressure paste glue conveyed by the above-mentioned three-stage homogenizer is directly squeezed into a molding die with konjac, and the air in the mold is eliminated by vacuum so that the glue is completely fitted to the mold, and is placed in a steamer with a solidification temperature of 95°C, and heated for 45 minutes to solidify and form a konjac gel embryo material; Step S6. transport the fresh konjac gel structure embryo material into a 65°C water boiling tank for secondary heating and de-alkali for 20 minutes, then transport it into a bubble cleaning or ultrasonic cleaning water tank, clean the konjac embryo material for de-alkali for 20 minutes, and cool it to room temperature, and measure the pH value of the fresh konjac gel structure ingredients to control it at 8; Step S7. When making the food products of konjac, dried konjac, konjac tripe, konjac slices, and konjac blocks, the embryo material is placed in a -20°C freezer and frozen until completely solidified (or quick-frozen in a quick-freezer), thawed before leaving the warehouse, gel-strengthened, and placed in a boiling tank at 90°C for pasteurization; Step S8. When making food products such as konjac cool, dried konjac, konjac tripe, konjac slices, and konjac blocks, the sterilized ingredients are placed in a high-speed centrifugal dehydrator or a hydraulic dehydrator to separate the free water from the ingredients; Step S9. Seasoning or not seasoning the ingredients, and packaging them in a vacuum packaging manner, and then sterilizing them by pasteurization or high temperature and high pressure; Step S10: Wash the inner package with a washing machine and dry it with a drying machine before outer packaging.

[0027] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A konjac gel food, characterized in that: The invention comprises the following raw materials in percentage by weight: 60%-80% of fresh konjac pulp, 3%-10% of starch, 2%-4% of modified starch, 2%-5% of trehalose, 1%-6% of antifreeze agent, 0.5%-2% of vegetable oil and 10%-20% of drinking water.

2. The konjac gel food according to claim 1, characterized in that The invention comprises the following raw materials in percentage by weight: 70% of fresh konjac pulp, 7% of starch, 3% of modified starch, 3% of trehalose, 4% of antifreeze agent, 1% of vegetable oil and 12% of drinking water.

3. The konjac gel food according to claim 1, characterized in that The invention comprises the following raw materials in percentage by weight: 65% of fresh konjac pulp, 6% of starch, 3% of modified starch, 4% of trehalose, 5% of antifreeze agent, 2% of vegetable oil and 15% of drinking water.

4. The konjac gel food according to claim 1, characterized in that The invention comprises the following raw materials in percentage by weight: 67% of fresh konjac pulp, 5% of starch, 2% of modified starch, 3% of trehalose, 4% of antifreeze agent, 2% of vegetable oil and 17% of drinking water.

5. The konjac gel food according to claim 1, characterized in that The starch is one or more of wheat starch, tapioca starch, corn starch, potato starch, pea starch and sweet potato starch.

6. The konjac gel food according to claim 1, characterized in that The modified starch is one or both of hydroxypropyl starch and phosphate starch.

7. The konjac gel food according to claim 1, characterized in that The antifreeze agent is one or both of mannitol and maltitol.

8. A method for preparing konjac gel food using fresh konjac, characterized in that: The following steps are involved: Step S1. Prepare the raw materials in the fresh konjac gel food recipe, then add them to the vacuum dough mixer, mix and stir evenly to form a fresh konjac gel food filling slurry; Step S2. Prepare slightly alkaline deacetylation raw materials and hydrogen bond promoting raw materials, and use 10% of the mass of the fresh konjac gel food filling slurry prepared in step S1 to dissolve it in water to form a coagulation liquid; Step S3. The fresh konjac gel food filling slurry prepared in step S1 is pumped into a three-stage homogenizer. At the same time, a metering pump is used to inject the coagulation liquid prepared in step S2 into the feed port of the three-stage homogenizer, and the injection amount is about 10% of the filling slurry. At the same time, the coagulation liquid injection amount is adjusted to adjust the pH value of the fresh konjac gel food slurry at the homogenization outlet to be within the range of 8-10; Step S4. when making the food of konjac, dried konjac, konjac tripe, konjac slices and konjac block, the high pressure paste slurry conveyed by the above-mentioned three-stage homogenizer is directly squeezed into konjac slices by a konjac extruder, put into a water bath with a solidification temperature of 95-100°C, heated for 15-30 minutes to solidify and form konjac gel skin, and then directly sent to a flower cutter to be cut into konjac gel embryo material; Step S5. when making konjac bionic food, such as konjac sea cucumber, vegetarian abalone, vegetarian shrimp and other gel-shaped structured foods, the high-pressure paste glue conveyed by the above-mentioned three-stage homogenizer is directly squeezed into a molding die with konjac, and the air in the mold is eliminated by vacuum so that the glue is completely fitted to the mold, and is placed in a steamer with a solidification temperature of 95-100° C., and heated for 30-60 minutes to solidify and form a konjac gel embryo material; Step S6. transport the fresh konjac gel structure embryo material into a 60-70°C water boiling tank for secondary heating and de-alkali for 15-30 minutes, then transport it into a bubble cleaning or ultrasonic cleaning water tank, clean the konjac embryo material for de-alkali for 10-30 minutes, and cool it to room temperature, and measure the pH value of the fresh konjac gel structure embryo material to control it at 7-8; Step S7. When making food products such as konjac, dried konjac, konjac tripe, konjac slices, and konjac blocks, the embryo material is placed in a -18- -20 ° C freezer and frozen until completely solidified, thawed before leaving the warehouse, gel-strengthened, and placed in a boiling tank at 82-95 ° C for pasteurization; Step S8. When making food products such as konjac cool, dried konjac, konjac tripe, konjac slices, and konjac blocks, the sterilized ingredients are placed in a high-speed centrifugal dehydrator or a hydraulic dehydrator to separate the free water from the ingredients; Step S9. Seasoning or not seasoning the ingredients, and packaging them in a vacuum packaging manner, and then sterilizing them by pasteurization or high temperature and high pressure; Step S10: Wash the inner package with a washing machine and dry it with a drying machine before outer packaging.