Convenient instant zero-fat konjac cold noodles and preparation method thereof

Abstract

The invention discloses convenient instant 0-fat konjac cold noodles and a preparation method thereof, and relates to the technical field of foods. The convenient instant zero-fat konjak cold noodles adopt konjak as a main raw material, a seasoning formula is innovated, the whole product is zero-fat and low-calorie, the modern healthy diet trend is met, and the double requirements of consumers for delicious food and health are met; besides, the prepared zero-fat konjak cold noodles have fresh and cool lime and mint taste, can instantly enjoy cool and refreshing, unique taste combination and fresh taste after being eaten with mint, attract consumers to try new taste, and have pleasant dining experience; and the convenient and fast enjoying mode is suitable for modern consumers in busy life.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to a kind of instant zero-fat konjac cold noodles and a preparation method thereof. Background Art

[0002] Konjac cold noodles are a type of cold noodle product made with konjac as the main raw material. Konjac is a low-calorie, low-carbohydrate, high-fiber food that has a good weight loss and satiety effect, and is particularly suitable for people who are fitness and weight loss. Due to its special nutritional ingredients and efficacy, konjac has been widely used in the field of food processing.

[0003] The flavors of commercially available konjac cold noodles are basically conventional popular flavors such as spicy, hot and sour, and the seasoning packets are heavy in oil and fat, which increases the burden on consumers. They are not in line with the trend of modern healthy diet and cannot meet the needs of specific groups of people for healthy food.

[0004] In view of this, the present invention is proposed. Summary of the invention

[0005] The object of the present invention is to provide a convenient and fast-food zero-fat konjac cold noodles and a preparation method thereof, so as to solve the above-mentioned technical problems.

[0006] The present invention is achieved in that:

[0007] In a first aspect, an embodiment of the present invention provides a convenient and fast-food zero-fat konjac cold noodles. The zero-fat konjac cold noodles include konjac noodles and seasoning packets in a mass ratio of (80-90):(10-20) by mass percentage, and the fat content of the konjac noodles and the seasoning packet is 0, respectively.

[0008] In a second aspect, an embodiment of the present invention provides a method for preparing a 0-fat konjac cold noodle as described above, the method comprising preparing a konjac noodle body and a seasoning packet respectively, and storing the finished product 0-fat konjac cold noodle in storage after the test is qualified;

[0009] The preparation method of konjac noodles comprises the following process: raw material acceptance → batching → feeding → gelatinization → refining → cooking → cutting → soaking → weighing and packaging → first sterilization → inspection → storage;

[0010] The preparation method of the soup bag in the seasoning bag includes the following process: raw material pretreatment → batching → frying → cooling → packaging → second sterilization → waiting for inspection;

[0011] The preparation methods of the soup pack and the physical pack in the seasoning pack include the following processes respectively: qualified raw material inspection → collection → first piece confirmation → standby.

[0012] The present invention has the following beneficial effects:

[0013] The instant zero-fat konjac cold noodles provided by the embodiment of the present invention adopt konjac as the main raw material, innovate the seasoning formula, realize the overall "zero-fat" and low-calorie content of the product, conform to the trend of modern healthy diet, and meet the dual needs of consumers for food and health; in addition, the prepared zero-fat konjac cold noodles have a refreshing and cool lime mint flavor, and a mouthful of mint instantly enjoys coolness, and the unique taste combination and fresh taste attract consumers to try new flavors and have a pleasant dining experience; the product can be mixed and eaten in a self-supporting bag, which is a convenient and fast way of enjoying, suitable for modern consumers with busy lives. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings required for use in the embodiments are briefly introduced below. It should be understood that the following drawings only show certain embodiments of the present invention and therefore should not be regarded as limiting the scope. For ordinary technicians in this field, other related drawings can be obtained based on these drawings without creative work.

[0015] Figure 1 Schematic diagram of konjac noodle package, soup package, soup package and real package prepared in Example 1. DETAILED DESCRIPTION

[0016] In order to make the purpose, technical scheme and advantages of the embodiments of the present invention clearer, the technical scheme in the embodiments of the present invention will be described clearly and completely below. If the specific conditions are not specified in the embodiments, they are carried out according to conventional conditions or conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased commercially.

[0017] Konjac, also known as konjac flour and konjac silk, needs to be dehydrated and softened to improve mouthfeel and edibility. Secondly, konjac is processed into a form suitable for making cold noodles through processing techniques such as shredding and powdering. Through links such as boiling and cooling, the konjac finished product has a specific mouthfeel. Finally, the prepared konjac is matched with sauces, side dishes, etc. to form a delicious cold konjac noodle product, which brings healthy and delicious food to consumers while also providing unique eating experience. The present invention, through innovative formula and technology, ensures that the cold konjac noodle product "0 fat" does not affect mouthfeel and local flavor, as follows:

[0018] In a first aspect, an embodiment of the present invention provides a convenient and fast-food zero-fat konjac cold noodles. The zero-fat konjac cold noodles include konjac noodles and seasoning packets in a mass ratio of (80-90):(10-20) by mass percentage, and the fat content of the konjac noodles and the seasoning packet is 0, respectively.

[0019] It should be noted that the zero-fat konjac cold noodles in the embodiment of the present invention have obvious difference in fat content from traditional and commercially available cold noodle products, and the overall "zero-fat" product design highlights the characteristics of healthy diet.

[0020] In an optional embodiment of the present invention, the raw materials of the konjac noodles include water, konjac flour, edible starch, oat flour and natural carotene in a mass ratio of (90-94):(3-5):(2-4):(0.1-0.5):(0.1-0.2) by mass percentage.

[0021] The addition of edible starch can reduce the gluten content of konjac flour and reduce the production of gluten in the dough during mixing, thus making the product softer; in addition, edible starch will undergo gelatinization during the heating process and has strong water retention capacity, which can increase the elasticity of the product, keep it fluffy and soft, and make the finished product taste smoother and thicker.

[0022] Oat flour is rich in dietary fiber, especially soluble β-glucan, which helps lower blood sugar and blood lipids, while also increasing satiety and helping control weight. The fiber component in oat flour can improve the texture of the dough, making it softer and more elastic.

[0023] The color of natural carotene ranges from reddish brown to reddish purple or orange to dark orange. As an edible oil-soluble pigment, adding it to konjac noodles has the characteristics of coloring the konjac noodles and improving their appearance, thereby enhancing the user's appetite. In addition, natural carotene is an indispensable nutrient for maintaining human health. It has antioxidant properties, can inhibit the oxidation of oils and fats, and can protect cells from damage by free radicals, thereby delaying the darkening of the product color and improving the stability and nutritional value of the product.

[0024] Furthermore, the diameter of the konjac noodles is 1mm-2mm, the length is 15cm-30cm, and the color is light blue.

[0025] The design of the diameter of the konjac noodles is easy to swallow and digest, and the elderly and young children can eat it without getting stuck in the throat; in addition, the noodles with a smaller diameter are conducive to the infiltration of seasonings, making the noodles taste better. In an optional embodiment of the present invention, the length of the noodles is moderate, which is convenient for eating and stirring, and easy for the eater to chew in the mouth. The light blue konjac noodles usually give people a fresh, natural and healthy feeling. Blue food visually gives people a sense of tranquility and comfort, as if being in nature, which helps to relieve stress, relax the mood and increase appetite.

[0026] Furthermore, the raw materials of the konjac noodles also include calcium hydroxide and citric acid in a mass ratio of (0.1-0.2):(0.1-0.2).

[0027] It should be noted that during the preparation of konjac noodles, lye is added to detoxify and remove the fishy smell; the appropriate proportion of lye and the concentration of lye will improve the taste and texture of konjac. Generally speaking, the higher the concentration of lye, the chewier the konjac tastes, but it will also be more likely to produce bitterness.

[0028] Citric acid is a natural food acidity regulator with good anti-oxidation and antibacterial effects. In the present invention, the prepared konjac noodles are soaked in a citric acid solution, which can neutralize the alkali solution in the konjac noodles and optimize the smell of the konjac noodles; on the other hand, the shelf life of the konjac noodles can be effectively extended.

[0029] In an optional embodiment of the present invention, the seasoning packet includes a soup packet, a broth packet and a substance packet.

[0030] It should be noted that the design of the seasoning packet adds flavor and aroma to the food, enhancing the overall flavor of the zero-fat konjac cold noodles when consumed.

[0031] In an optional embodiment of the present invention, the soup bag comprises, by mass percentage, a mass ratio of (20-30): (15-25): (10-20): (10-15): (8-13): (8-13): (4-9): (4-12): (3-8): (2-6): (2-6): (0.2-0.7): (0.2-0.7): (0.1-0.5): (0 .1-0.5): (0.1-0.5): (0.03-0.05): (0.02-0.03): (0.005-0.01) of white sugar, chili, water, vinegar, syrup, salt, spicy sauce, bone broth, MSG, chicken seasoning, trehalose, chili seasoning, yeast extract, citric acid, first edible flavor, xanthan gum, potassium sorbate, sodium D-isoascorbate and brilliant blue.

[0032] It should be noted that the soup dumplings contain a wide variety of condiments, which not only provide nutritional value but also provide a rich taste enjoyment for the zero-fat konjac cold noodles.

[0033] Furthermore, the bone soup includes beef bone soup and chicken bone soup in a mass ratio of (3-8):(1-4); the chili peppers include chili peppers and green violets in a mass ratio of (3-6):(12-19).

[0034] The bone broth is a mixture of beef bone broth and chicken bone broth, which is rich in nutritional value and can add flavor to the soup dumplings. Chili peppers are rich in vitamins and minerals such as potassium, magnesium, and iron. Proper intake of chili peppers is beneficial to maintaining normal physiological functions of the body, increasing stool volume, promoting intestinal peristalsis, helping to prevent and relieve constipation, and assisting in maintaining intestinal health. The spiciness of the soup dumplings is appropriate, which can enhance the eating experience of the 0-fat konjac cold noodles.

[0035] The first edible flavor in the soup bag is Litsea cubeba essential oil. In other embodiments of the present invention, other edible flavors can be selected according to actual needs.

[0036] In an optional embodiment of the present invention, the soup packet comprises lime juice, mint powder and a second edible flavoring in a mass ratio of (94-95):(4.5-5):(0.1-1) by mass percentage.

[0037] It should be noted that the addition of lime juice and mint powder in the soup packet adds the flavor of lime and mint to the konjac noodles, giving the product a refreshing and cool taste, which is completely different from the taste of traditional and commercially available cold noodles, attracting consumers to try new flavors.

[0038] The second edible flavor in the soup packet is lemon-flavored food flavor. In other embodiments of the present invention, other edible flavors can be selected according to actual needs.

[0039] In an optional embodiment of the present invention, the physical package comprises green onion, glucose and maltodextrin in a mass ratio of (85-95):(3-9):(2-8) by mass percentage.

[0040] Green stalk vegetables provide vitamins and green decoration for the zero-fat konjac cold noodles, increasing the appetite of the eaters. Glucose and maltodextrin are sugar substances. Putting them in the package and mixing them with the ingredients of konjac noodles, soup bags, and soup bags can neutralize the taste of overly sour or overly salty. In addition, they can also enhance the taste and flavor of konjac noodles.

[0041] In a second aspect, an embodiment of the present invention provides a method for preparing a 0-fat konjac cold noodle as described above, the method comprising preparing a konjac noodle body and a seasoning packet respectively, and storing the finished product 0-fat konjac cold noodle in storage after the test is qualified;

[0042] The preparation method of konjac noodles comprises the following process: raw material acceptance → batching → feeding → gelatinization → refining → cooking → cutting → soaking → weighing and packaging → first sterilization → inspection → storage;

[0043] The preparation method of the soup bag in the seasoning bag includes the following process: raw material pretreatment → batching → frying → cooling → packaging → second sterilization → waiting for inspection;

[0044] The preparation methods of the soup pack and the physical pack in the seasoning pack include the following processes respectively: qualified raw material inspection → collection → first piece confirmation → standby.

[0045] In an optional embodiment of the present invention, in the process of preparing konjac noodles, the viscosity of the konjac flour quality index of the raw material acceptance is ≥18000mPa.s, the glucomannan content is ≥65%, and the moisture is ≤12%; the gelatinization time is ≥60min; the aging temperature is 85°C-90°C, and the time is 5min-10min; during soaking, citric acid solution is added, and the pH of the konjac noodles after soaking is 3.8-4.5; the temperature of the first sterilization is controlled at 90°C-95°C at the front end, 93°C-98°C at the middle end, and 90°C-95°C at the rear end, and the time of the first sterilization is 0.8h-1.2h; further, the weight of free water in the konjac noodles after the first sterilization treatment is 18%-22%.

[0046] In the process of preparing konjac noodles, the ingredients are required to be strictly prepared according to the formula, the deviation of the main ingredients is ≤±100g, and the deviation of the additives is ≤±0.1g.

[0047] The feeding process and stirring are carried out simultaneously, the action time is required to be greater than 5 minutes, and the stirring direction can only be stirred in one direction.

[0048] It should be noted that reasonable control of the stirring time is conducive to the preparation of noodles with a suitable taste. If the stirring time is insufficient, the glucomannan in the konjac dough fails to fully absorb water, resulting in the dough lacking elasticity and toughness, affecting the taste of the pasta; if the stirring time is too long, the glucomannan in the konjac dough absorbs water excessively, making the dough too sticky and difficult to operate, and affecting the taste of the pasta. The specific stirring time is reasonably set according to the actual amount of feed.

[0049] The stirring direction can only be one direction, which makes the dough more uniform, reduces uneven distribution of particles and water, and makes the dough stronger, with a tougher and more delicate taste when eaten.

[0050] In an optional embodiment of the present invention, the dough after stirring needs to be gelatinized, and the gelatinization time is preferably 60 minutes. Gelatinization. The gelatinized starch can better encapsulate the gas, expand the volume of the dough, thereby improving the texture and taste of the bread, and facilitating the digestion and absorption of the dough.

[0051] The gelatinized dough needs to be refined, and calcium hydroxide lye is added during the refining process. The implementation of refining is based on the set process parameters, and the product is required to be complete and without gaps, and the product thickness is consistent.

[0052] Specifically, during the refining process, the stirring speed should be controlled at 750HZ-850HZ, the discharging speed should be 180HZ-220HZ, and the pH of the mixture should be 11.0-12.0; it should be noted that the process parameters are set according to the pH of the actual product. In addition, the process parameters in the refining process are reasonably adjusted according to different refining equipment.

[0053] The maturation process mainly involves extruding the konjac dough into noodles and then transporting it to a heating pipe via a conveyor belt, where it is cooked by steam-heated water. The maturation temperature of the konjac noodles is required to reach 85°C-90°C and the maturation time is 5min-10min. Both high and low degrees of maturation will affect the taste of the product.

[0054] After ripening, the konjac noodles are cut into substantially uniform lengths according to requirements. In an optional embodiment of the present invention, the konjac noodles are cut into noodles of uniform length of 15 cm-30 cm.

[0055] Based on the pH value of the final product of 3.8-4.5, determine the soaking time and the acidity ratio of the citric acid solution; it should be noted that the soaking time and the acidity of the citric acid solution are related to the amount of surface treated, and can be reasonably adjusted according to actual conditions.

[0056] Take out the soaked noodles that have passed the test and drain them, then weigh and package them according to the product weight requirements.

[0057] In an optional embodiment of the present invention, the soaking time is determined to be 2-3 hours according to the pH value of the final product being 3.8-4.5; wherein the acidity pH value of the citric acid solution used for soaking is 4.0-4.4.

[0058] The packaged konjac noodle bag is subjected to the first sterilization treatment, specifically, the optional first sterilization mode of the present invention adopts pasteurization line sterilization, the temperature control front end of the first sterilization is 90 ℃-95 ℃, the middle end is 93 ℃-98 ℃, the rear end is 90 ℃-95 ℃, and the time of the first sterilization is 0.8h-1.2h; further, the free water weight in the konjac noodle after the first sterilization treatment is 18%-22%. After the product goes out of the pasteurization line, it is transported to the framing process by a conveyor belt, and normal temperature water is used for cooling and cooling, and at the same time in a clean and closed place, artificial framing is carried out to ensure that the konjac noodle bag is clean and hygienic.

[0059] It should be noted that the free water in konjac noodles refers to the water that is easily separated from the konjac noodles.

[0060] The sterilized konjac noodles are cooled and framed, and can only be put into storage and boxed after passing the inspection.

[0061] In an optional embodiment of the present invention, the process of preparing the soup dumpling comprises:

[0062] Water, bone broth, salt, monosodium glutamate, sugar, xanthan gum, golden syrup, chicken seasoning, trehalose, chili seasoning, yeast extract, citric acid, sodium D-isoascorbate and potassium sorbate are mixed according to the proportion, the temperature is raised to 85°C-92°C, and the mixture is kept warm and stirred for 4min-6min to prepare a first soup base; chili, white vinegar and spicy dew are added to the first soup base, the mixture is stirred and heated to 100°C to prepare a second soup base; brilliant blue and the first edible flavoring are added to the second soup base to prepare a soup bag; the second sterilization temperature is 88°C-92°C, and the time is 13min-16min; further, the second soup base after adding brilliant blue is cooled to room temperature before adding the edible flavoring.

[0063] It should be noted that when the water is heated to 65-73°C, it is heated until the bone soup is melted. Then, edible salt, monosodium glutamate, white sugar, xanthan gum, golden syrup, chicken seasoning, trehalose, chili seasoning, yeast extract, citric acid, sodium D-isoascorbate, and potassium sorbate are added, mixed and stirred, and the temperature is raised to 85-92°C, and the mixture is stirred for 4-6 minutes to obtain the first soup stock.

[0064] The peppers added to the first soup are pre-processed fresh chili peppers and fresh green erhote. The peppers are mainly chopped or crushed by a machine. The specific processing method can be selected according to the actual situation.

[0065] After the second soup is cooled to room temperature, add the edible spices, mix evenly, and then package and seal according to the weight requirements. The packaged soup bags are pasteurized at 90℃ for 15 minutes. Samples of the sterilized soup bags are tested and stored for use after passing the test.

[0066] In an optional embodiment of the present invention, the soup packet is weighed according to the recipe, the measurement is accurate, the weighing error of conventional raw materials is ≤100 grams, and the weighing error of additives (limited food additives ≤0.1 grams, unlimited additives ≤1 gram); unused raw materials are well sealed and marked. The lime juice, mint powder and edible spices are mixed evenly and added to the packaging machine, and packaged according to the gram weight requirements.

[0067] In an optional embodiment of the present invention, the physical package is prepared by weighing according to the formula, adding green onion, glucose and maltodextrin into the packaging machine, and packaging is performed according to the gram weight requirement.

[0068] In an optional embodiment of the present invention, the prepared and packaged konjac noodles, soup bag, soup bag and real bag are assembled to obtain finished product 0-fat konjac cold noodles. Finished product 0-fat konjac cold noodles can be selected to be packed in a packaging bag or a packaging box as required, in addition, edible tools are also provided, such as any one of chopsticks, a spoon or a fork.

[0069] In an optional embodiment of the present invention, the method for eating the finished product of zero-fat konjac cold noodles includes the following steps: evenly mixing the seasoning packet with the konjac noodles from which the water has been filtered, and then eating.

[0070] Specifically, tear open the packaging bag or box of the finished product of zero-fat konjac cold noodles, take out the soup bag, broth bag, substance bag and konjac noodle bag, filter out the water in the konjac noodle bag, add the seasoning bag, stir evenly and it can be used.

[0071] It should be noted that the convenience of the finished product of zero-fat konjac cold noodles prepared in the present invention is also reflected in its packaging. The specific packaging can be a self-supporting bag, a packaging box, etc. according to actual needs.

[0072] The features and performance of the present invention are further described in detail below in conjunction with the embodiments.

[0073] Example 1

[0074] This embodiment provides a convenient and fast-food zero-fat konjac cold noodles, and the specific preparation method is as follows:

[0075] 1.1 Preparation of 0-fat konjac noodles

[0076] By weight percentage, the 0-fat konjac noodles include the following components: 93% drinking water, 4% konjac flour, 2.5% edible starch, 0.1% oat flour, 0.1% natural carotene, 0.1% calcium hydroxide and 0.2% citric acid. Its preparation process is raw material acceptance → batching → feeding → gelatinization → refining → cooking → cutting → soaking → weighing and packaging → sterilization → inspection → storage, as follows:

[0077] (1) In the selection of raw materials, konjac flour produced from konjac in a specific place of origin is used, and the quality indicators of konjac flour are required to be viscosity ≥18000mPa.s) and glucomannan content ≥65%), and konjac flour with moisture ≤12%) as the main processing material.

[0078] (2) Ingredients: Ingredients must be prepared strictly according to the formula, with the deviation of the main ingredients ≤±100g and the deviation of additives ≤±0.1g.

[0079] (3) Feeding: The feeding and stirring time is 8 minutes, and the stirring tank can only be stirred in one direction.

[0080] (4) Gelatinization: After stirring, let stand for 60 minutes for gelatinization.

[0081] (5) Refining: Calcium hydroxide and water are stirred evenly, and the set process parameters are required: stirring speed 800 Hz, discharging speed 200 Hz, pH value of the mixture is 11.0-12.0, and noodles are formed by extrusion through a die (complete without gaps and uniform thickness).

[0082] (6) Ripening: The konjac noodles are transported to a heating pipe via a conveyor belt and heated by steam. The water flow temperature is required to be ≥85°C. The konjac noodles are ripened in the water flow for 8 minutes.

[0083] (7) Cutting: Cut into uniform konjac noodles with a length of 25 cm as required.

[0084] (8) Soaking: Based on the pH value of the final product being 4.0, the soaking time is determined to be 2.5 hours, and the pH value of the citric acid solution is determined to be 4.2.

[0085] (9) Weighing and packaging: After soaking, remove from water and drain, then weigh and package according to product weight requirements.

[0086] (10) Sterilization: The packaged konjac noodle bags enter the pasteurization line for sterilization. The sterilization temperature is controlled at 92°C at the front end, 95°C at the middle end, and 93°C at the back end. The sterilization time is about 1 hour. After the product leaves the pasteurization line, it is transported to the frame assembly process using a conveyor belt. Normal temperature water is used for cooling. At the same time, it is manually framed in a clean and closed place to ensure that the konjac noodle bags are clean and hygienic. After high-temperature sterilization, the weight of free water in the bag accounts for about 20%.

[0087] (11) Finished product inspection and storage: After sterilization, cooling and packaging, products can be stored and boxed only after passing the inspection.

[0088] 1.2 Preparation of seasoning packet

[0089] Seasoning packets include soup packets, broth packets and actual packets.

[0090] 1.2.1 Preparation of soup dumplings

[0091] In terms of weight percentage, the soup bag includes the following components: 22% white sugar, 20% pepper (5% chili pepper, 15% green thorn), 12% drinking water, 10% vinegar, 8% syrup, 8% edible salt, 6% spicy sauce, bone soup (4% beef bone soup, 2% chicken bone soup), 3% monosodium glutamate, 3% chicken seasoning, 1% trehalose, 0.4% pepper seasoning, 0.2% yeast extract, 0.1% citric acid, 0.1% edible flavoring, 0.135% xanthan gum, 0.04% potassium sorbate, 0.02% sodium D-isoascorbate and 0.005% brilliant blue. Its preparation process is raw material pretreatment → ingredients → frying → cooling → packaging → sterilization → waiting for inspection, as follows:

[0092] (1) Raw material pretreatment: Wash the fresh chili pepper and green jujube, use a meat grinder to grind them into granules and set aside.

[0093] (2) Raise the temperature of the drinking water to 70°C and heat until the beef bone broth and chicken bone broth are melted.

[0094] (3) After the bone broth has melted, add salt, MSG, sugar, xanthan gum, golden syrup, chicken seasoning, trehalose, chili seasoning, yeast extract, citric acid, sodium D-isoascorbate, and potassium sorbate to the pot, heat to 90°C, and stir for 5 minutes.

[0095] (4) Add crushed fresh chili peppers, green twigs, white vinegar, and chili sauce, stir and heat to 100°C.

[0096] (5) Add brilliant blue, stir evenly and serve.

[0097] (6) After cooling to room temperature, add edible spices and mix well.

[0098] (7) Pack and seal according to weight requirements.

[0099] (8) Sterilization: pasteurization is adopted at a temperature of 90°C for 15 minutes.

[0100] (9) Take samples for testing and store them for future use if they pass the test.

[0101] 1.2.2 Preparation of soup packets

[0102] The soup pack includes the following components by weight percentage: 95% lime juice, 4.2% mint powder and 0.8% edible flavor. The preparation process is as follows: raw material inspection → qualified → use → first piece confirmation → standby, as follows:

[0103] (1) Prepare all the necessary raw materials according to the recipe.

[0104] (2) Weigh according to the formula and measure accurately. The weighing error of conventional raw materials shall be ≤100 grams, and the weighing error of additives shall be ≤0.1 grams for limited food additives and ≤1 gram for unlimited additives. Unused raw materials shall be properly sealed and labeled.

[0105] (3) Mix the lime juice, mint powder and edible spices evenly and add them into the packaging machine to package them according to the weight requirements.

[0106] 1.2.3 Preparation of physical packages

[0107] The physical package includes the following components by weight percentage: 95 green onion, 3 glucose and 2 maltodextrin. The preparation process is as follows: raw material inspection → qualified → use → first piece confirmation → standby, as follows:

[0108] (1) Prepare all the necessary raw materials according to the recipe.

[0109] (2) Add the green onion, glucose and maltodextrin into the packaging machine and package them according to the weight requirements.

[0110] The instant instant zero-fat konjac cold noodles prepared in this embodiment have a green lemon mint flavor and are composed of a konjac noodle package, a soup package, a soup package, and a real package, wherein the konjac noodle package contains 220 grams, the soup package contains 20 grams, the soup package contains 4 grams, and the real package contains 0.7 grams.

[0111] Test Example 1

[0112] This test example performs a performance test on the instant 0-fat konjac cold noodles prepared in Example 1. The test standard is a common determination method in the industry. Specifically, 89 consumers are invited to conduct a taste test, mainly focusing on the product's taste, color, tissue morphology / shape, taste, and smell. The pass rate of each taste index is more than 87%. The specific test results are shown in Table 1.

[0113] Table 1 Taste test results

[0114]

[0115] The test items involved in Table 1 all meet the requirements of "Convenient Konjac Products" (Q / CBJ 00010S-2023). The instant 0-fat konjac cold noodles prepared in the embodiment of the present invention have been well received. It is believed that the product is low in calories, refreshing and filling, and can attract consumers who pay attention to healthy eating, pursue new tastes, and like special foods. It provides consumers with a unique choice and has market development potential.

[0116] Test Example 2

[0117] This test example measures the nutritional indexes of the instant zero-fat konjac cold noodles prepared in Example 1, as follows:

[0118] (1) A group of konjac noodles were tested, and their fat data was 0, as shown in Table 2.

[0119] Table 2 Nutritional index data of konjac noodles

[0120] Test items Detection Methods Konjac noodle Energy / 100g GB 28050-2011 131KJ Protein / 100g GB 5009.5-2016 0g Fat / 100g GB 5009.6-2016 0g Carbohydrates / 100g GB 28050-2011 7.7g Sodium / 100g GB 5009.91-2017 0mg

[0121] (2) Three groups of seasoning packets from different batches were tested, which were respectively recorded as sample 1, sample 2 and sample 3. The fat data of the three groups were all 0. See Table 3 for details.

[0122] Table 3 Nutritional index data of 3 groups of seasoning packets from different batches

[0123]

[0124]

[0125] (3) Two groups of finished products of zero-fat konjac cold noodles from different batches were tested and recorded as finished product 1 and finished product 2 respectively. The fat data of both batches were zero. See Table 4 for details.

[0126] Table 4 Nutritional index data of 2 different batches of finished zero-fat konjac cold noodles

[0127] Test items Detection Methods Finished product 1 Finished product 2 Energy / 100g GB 28050-2011 133KJ 136KJ Protein / 100g GB 5009.5-2016 0g 0g Fat / 100g GB 5009.6-2016 0g 0g Carbohydrates / 100g GB 28050-2011 7.8g 8.0g Sodium / 100g GB 5009.91-2017 392mg 408mg

[0128] Combined with the data results in Tables 2 to 4 above, it can be concluded that the instant zero-fat konjac cold noodles prepared in the embodiment of the present invention have both zero-fat noodles and seasoning packets, which provides a theoretical basis for creating healthy zero-fat konjac cold noodles in all aspects.

[0129] Test Example 3

[0130] In this test example, the physicochemical properties of the konjac noodles in the instant zero-fat konjac cold noodles prepared in Example 1 were tested for moisture, lead, total colony count and Escherichia coli. The specific results are shown in Table 5.

[0131] Table 5 Physical and chemical properties test results of konjac noodles

[0132] project Detection Methods result Moisture GB 5009.3 ≤97 lead GB 5009.12 ≤0.3 Total colony count GB 4789.2 qualified Coliform bacteria GB 4789.3 qualified

[0133] In summary, the instant instant 0-fat konjac cold noodle product provided by the embodiment of the present invention is made of low-fat raw materials such as konjac, and an innovative seasoning formula is used to achieve an overall "0-fat" product design, which is significantly different from traditional and commercially available cold noodle products in fat content, highlighting the selling point of healthy diet. Adding lime and mint for seasoning gives the product a fresh and cool mouthfeel, which is completely different from the taste of traditional and commercially available cold noodles, attracting consumers to try novel flavors. Through innovative formulas and processes, it is ensured that the product "0-fat" does not affect the mouthfeel and flavor, and provides consumers with a unique eating experience while bringing healthy and delicious food.

[0134] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A fast-food zero-fat konjac cold noodle, characterized in that: The zero-fat konjac cold noodles comprise konjac noodles and a seasoning packet in a mass ratio of (80-90):(10-20) by mass percentage, and the fat contents of the konjac noodles and the seasoning packet are respectively 0.

2. The zero-fat konjac cold noodles according to claim 1, characterized in that The raw materials of the konjac noodles include water, konjac flour, edible starch, oat flour and natural carotene in a mass ratio of (90-94): (3-5): (2-4): (0.1-0.5): (0.1-0.2) by mass percentage; Preferably, the diameter of the konjac noodle body is 1mm-2mm, the length is 15cm-30cm, and the color is light blue; Preferably, the raw materials of the konjac noodles also include calcium hydroxide and citric acid in a mass ratio of (0.1-0.2):(0.1-0.2).

3. The zero-fat konjac cold noodles according to claim 1, characterized in that The seasoning packs include soup packs, soup packs and substance packs.

4. The zero-fat konjac cold noodles according to claim 3, characterized in that In terms of mass percentage, the soup bag comprises the following mass ratios: (20-30): (15-25): (10-20): (10-15): (8-13): (8-13): (4-9): (4-12): (3-8): (2-6): (2-6): (0.2-0.7): (0.2-0.7): (0.1-0.5): (0.1-0. 5): (0.1-0.5): (0.03-0.05): (0.02-0.03): (0.005-0.01) of white sugar, chili pepper, water, vinegar, syrup, salt, spicy sauce, bone broth, monosodium glutamate, chicken seasoning, trehalose, chili seasoning, yeast extract, citric acid, first edible flavor, xanthan gum, potassium sorbate, sodium D-isoascorbate and brilliant blue; Preferably, the bone broth comprises beef bone broth and chicken bone broth in a mass ratio of (3-8):(1-4); the chili peppers comprise chili peppers and green violets in a mass ratio of (3-6):(12-19).

5. The zero-fat konjac cold noodles according to claim 3, characterized in that In terms of mass percentage, the soup packet comprises lime juice, mint powder and a second edible flavoring in a mass ratio of (94-95):(4.5-5):(0.1-1).

6. The zero-fat konjac cold noodles according to claim 3, characterized in that In terms of mass percentage, the physical package includes green onion, glucose and maltodextrin in a mass ratio of (85-95):(3-9):(2-8).

7. A method for preparing the zero-fat konjac cold noodles according to any one of claims 1 to 6, characterized in that: The preparation method comprises preparing konjac noodles and seasoning packets respectively, and storing the finished product of zero-fat konjac cold noodles after being tested and found to be qualified; The preparation method of the konjac noodles comprises the following process: raw material acceptance → batching → feeding → gelatinization → refining → cooking → cutting → soaking → weighing and packaging → first sterilization → inspection → warehousing; The preparation method of the soup bag in the seasoning bag comprises the following process: raw material pretreatment → ingredients → frying → cooling → packaging → second sterilization → waiting for inspection; The preparation methods of the soup pack and the physical pack in the seasoning pack respectively include the following processes: qualified raw material inspection → collection → first piece confirmation → standby.

8. The preparation method according to claim 7, characterized in that: In the process of preparing the konjac noodle body, the viscosity of the konjac flour quality index of the raw material acceptance is ≥18000mPa.s, the glucomannan content is ≥65%, and the moisture is ≤12%; the gelatinization time is ≥60min; the slaking temperature is 85°C-90°C, and the time is 5min-10min; during soaking, citric acid solution is added, and the pH value of the konjac noodle body after soaking is 3.8-4.5; the temperature control front end of the first sterilization is 90°C-95°C, the middle end is 93°C-98°C, the rear end is 90°C-95°C, and the time of the first sterilization is 0.8h-1.2h; Preferably, the weight proportion of free water in the konjac noodles after the first sterilization treatment is 18%-22%.

9. The preparation method according to claim 7, characterized in that: The process of preparing the soup dumpling comprises: Mix water, bone broth, edible salt, monosodium glutamate, white sugar, xanthan gum, golden syrup, chicken seasoning, trehalose, chili seasoning, yeast extract, citric acid, sodium D-isoascorbate and potassium sorbate according to the proportion, heat to 85°C-92°C, keep warm and stir for 4min-6min to prepare the first soup base; add chili, white vinegar and spicy dew to the first soup base, stir and heat to 100°C to prepare the second soup base; add brilliant blue and the first edible flavor to the second soup base to prepare the soup bag; the second sterilization temperature is 88°C-92°C and the time is 13min-16min; Preferably, the second soup base after adding the brilliant blue is cooled to room temperature before adding edible spices.

10. The preparation method according to claim 7, characterized in that: The edible method of the finished product 0-fat konjac cold noodles comprises as follows: Mix the seasoning packet with the filtered konjac noodles and it is ready to eat.

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