Preparation method of konjac glucomannan bionic food

Abstract

The invention discloses a preparation method of konjac glucomannan bionic food. The method comprises the following steps: 1, rounding konjac rice by adopting mixed powder of calcium lactate and hydroxy propyl distarch phosphate to obtain flour-coated konjac rice; 2, dissolving and uniformly stirring sodium alginate, konjac powder and carrageenan to obtain a mixed solution; 3, putting the flour-coated konjak rice into the mixed solution, and performing primary curing and balling to obtain a primary blasting bead blank; 4, the primary blasting bead blank is placed in a calcium lactate soaking solution for secondary curing and balling, and a secondary blasting bead blank is obtained; and 5, sterilizing and sealing to obtain the konjak popping beads stored in the sweet water. By adopting the preparation method of firstly performing reverse spheroidizing and then performing forward spheroidizing, the quality of the blasting beads is improved, the surface toughness and taste of blasting bead blanks are improved, the surface hardness of the blasting beads is increased, the blasting beads have obvious thin and crisp feeling when being bitten to be broken, the surface smoothness of the blasting beads is improved, the proportion of eccentric blasting beads is reduced, and the preparation yield of the blasting beads is improved; the components are simple, the technological process is short, and application and popularization are facilitated.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing konjac glucomannan bionic food. Background Art

[0002] Konjac glucomannan is a non-ionic natural high molecular weight polysaccharide extracted from konjac. It is easily soluble in water and has a molecular formula of (C 6 H 10 O 5 ) n , is a good dietary fiber that has the effects of lowering blood sugar, blood lipids and cholesterol, and can also promote gastrointestinal motility, thereby improving constipation. In addition, after absorption and swelling, it can increase satiety, reduce the intake of other foods, and play a role in assisting weight loss. With the development of society, people's demand for healthy diets has gradually increased, and konjac glucomannan, as a nutritious and multifunctional food ingredient, can be used to prepare weight loss foods, low-sugar or zero-sugar foods, high-fiber nutritional products and other health foods to meet people's demand for healthy foods. At present, the research and development of konjac foods in the industry is still mainly focused on snacks and ingredients such as konjac silk, bionic tripe, spicy strips, konjac popping beads, etc. The application width is constantly expanding, but the application depth has not been fully explored, and the potential value of konjac has not been fully utilized.

[0003] Molecular cuisine refers to the use of the principles of chemistry, physics and biology to change the shape, taste and flavor of ingredients. Its processing methods include liquid nitrogen, foam, gel, spherification, etc. The most typical spherification technology in the field of konjac food is to produce konjac popping beads using the chemical reaction between sodium alginate and calcium lactate. For example, the patent "A kind of water chestnut popping beads and its production process" with application number 202210972815.0, in order to solve the problem that the use of water chestnuts is restricted by seasons, the taste is single and the audience is narrow, the water chestnuts are screened and pre-treated, diced and screened to obtain water chestnut cubes, and then soaked in calcium lactate solution. After completion, they are drained and coated with powder to obtain powdered water chestnut cubes, which are rolled into a round shape in a sodium alginate aqueous solution, and then steamed and cooled to obtain shaped water chestnut cubes; the shaped water chestnut cubes are soaked, graded and screened, and filled with sugar water to obtain water chestnut popping beads. This process extends the shelf life of water chestnuts and enriches the taste of single water chestnuts. The patent with application number 202210294139.6 "A kind of bursting beads embedded with natural aloe vera grains and its preparation method" aims to address the shortcomings of the traditional method of preparing the bursting beads by mixing juice and sodium alginate and dripping them into a calcium carbonate solution for condensation, such as poor embedding property, high swelling rate and easy bursting. The structure of the bursting beads is designed to consist of an outer coating and a core material embedded in the outer coating of the bursting beads. The outer coating of the bursting beads includes a composite colloid, soluble calcium salt and water, and the core material includes a thickener, a stabilizer, water and aloe vera grains. By selecting the composite alternation as the outer coating, the swelling of the bursting beads is reduced, so that they maintain good stability. By formulating a thickener as the core material, the stability of the core material is improved and it also has an emulsifying effect. It also has a high water retention effect, retaining the nutrients in the juice to the greatest extent, and obtaining natural aloe vera grain bursting beads through encapsulation. However, the above research focuses on the targeted combination of Konjac Popping Pearls with other ingredients for use in the beverage field, and ignores the research on the basic properties of Konjac Popping Pearls such as hardness, taste, surface quality, and yield rate. It is not generally practical, so it is difficult to promote the application of Konjac Popping Pearls in other food processing fields. Summary of the invention

[0004] The technical problem to be solved by the present invention is to provide a method for preparing konjac glucomannan bionic food in view of the above-mentioned deficiencies in the prior art. The method improves the morphology and quality of the surface film layer of the popping beads, ensures the stability and chewiness of the popping beads, thereby improving the quality of the popping beads and expanding the application of the konjac popping beads in other food processing fields.

[0005] To solve the above technical problems, the technical solution adopted in the present invention is: a method for preparing konjac glucomannan bionic food, characterized in that the method comprises the following steps:

[0006] Step 1, preparation of calcium-containing inner core: washing konjac rice with distilled water and then draining it, then using a mixed powder of calcium lactate and hydroxypropyl distarch phosphate to round the drained konjac rice until the konjac rice is free of adhesion and evenly coated with powder, thereby obtaining powdered konjac rice;

[0007] Step 2, preparation of a mixed solution: dissolving sodium alginate, konjac flour and carrageenan in distilled water, stirring evenly, and standing to obtain a mixed solution;

[0008] Step 3, solidifying into balls once: placing the powdered konjac rice obtained in step 1 into the mixed solution obtained in step 2, and then stirring and soaking the mixture to solidify into balls once, thereby obtaining a primary popping bead blank;

[0009] Step 4, secondary curing into balls: rinse the blasting bead blank obtained in step 3 with distilled water and then immerse it in a calcium lactate soaking solution for secondary curing into balls to obtain secondary blasting bead blanks;

[0010] Step 5, post-processing: put the secondary popping beads obtained in step 4 into boiling water, take them out after boiling again, put them into a bag filled with syrup and seal them, sterilize them by high-temperature steaming, put them in a cold water pot and cool them to room temperature to obtain konjac popping beads stored in syrup.

[0011] The method for preparing the above-mentioned konjac glucomannan bionic food is characterized in that the mass ratio of calcium lactate to hydroxypropyl distarch phosphate in the mixed powder in step 1 is 1:1 to 1:5.

[0012] The method for preparing the above-mentioned konjac glucomannan bionic food is characterized in that the viscosity of the konjac flour in step 2 is 5000 mPa·s.

[0013] The method for preparing the above-mentioned konjac glucomannan bionic food is characterized in that the mass contents of sodium alginate, konjac flour and carrageenan in the mixed solution in step 2 are 0.60% to 0.75%, 0.50% to 1.0% and 0.05% to 0.08 respectively.

[0014] The method for preparing the above-mentioned konjac glucomannan bionic food is characterized in that the temperature of the primary solidification and spheronization treatment in step 3 is 80° C. to 100° C. and the time is 5 min to 8 min.

[0015] The method for preparing the above-mentioned konjac glucomannan bionic food is characterized in that the temperature of the secondary solidification and spheronization treatment in step 4 is 25° C. to 35° C. and the time is 10 min to 25 min.

[0016] The method for preparing the above-mentioned konjac glucomannan bionic food is characterized in that the mass concentration of the sugar water in step 4 is 20%, and the mass ratio of the sugar water to the konjac popping beads is 60-70:30-40.

[0017] Compared with the prior art, the present invention has the following advantages:

[0018] 1. The present invention improves the morphology and quality of the surface film layer of the popping beads by placing konjac rice wrapped with calcium lactate in a solution containing sodium alginate for primary solidification into balls, and then placing the konjac rice in a calcium lactate soaking solution for secondary solidification into balls, that is, adopting a preparation method of reverse spheroidization followed by forward spheroidization. On the premise of ensuring the "bursting feeling", the stability and chewiness of the popping beads are guaranteed, thereby improving the quality of the popping beads.

[0019] 2. The preparation system of the present invention only contains konjac, sodium alginate, calcium lactate and added carrageenan, and has simple ingredients, and high-quality products can be obtained without too many auxiliary substances. It has universal practicability and is suitable for promotion and application.

[0020] 3. The present invention adds carrageenan to the mixed solution of reverse spheroidization and utilizes the compounding effect of carrageenan and the surface layer of konjac rice to improve the surface toughness and taste of the primary blasting bead blank, and at the same time increases the sodium alginate retention on the surface of the primary blasting bead blank, laying the foundation for the subsequent secondary solidification and spheroidization process.

[0021] 4. The present invention increases the surface hardness of the popping beads by adding a secondary solidification ball-forming process, i.e., a forward spheroidization process, after the conventional primary solidification ball-forming process, so that the popping beads have an obvious thin and crisp feeling when bitten into the mouth, and improves the surface smoothness of the popping beads, reduces the proportion of eccentric popping beads, and thus improves the preparation yield of the popping beads.

[0022] 5. In the present invention, flavoring material auxiliary materials such as fruit juice can be added to the mixed solution that is solidified into balls once, and the mixed solution is sealed and wrapped tightly through secondary solidification and balling treatment to increase the liquid content in the popping beads and enrich the taste of the popping beads. In addition, auxiliary materials such as pigments, flavors, and preservatives can be added to the calcium lactate soaking solution during the secondary solidification and balling treatment to further improve the quality of the popping beads and extend the storage period.

[0023] The technical solution of the present invention is further described in detail below through the accompanying drawings and embodiments. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 This is a physical picture of the konjac popping beads prepared in Example 1 of the present invention. DETAILED DESCRIPTION

[0025] The konjac rice used in Examples 1 to 15 of the present invention is the Yili konjac rice produced by Henan Xinchun Food Industry Co., Ltd.

[0026] Example 1

[0027] This embodiment includes the following steps

[0028] Step 1, preparation of calcium-containing inner core: washing konjac rice with distilled water and draining it, then using a mixed powder of calcium lactate and hydroxypropyl distarch phosphate to roll the drained konjac rice until there is no adhesion between the konjac rice and the powder is evenly coated, to obtain powdered konjac rice; the mass ratio of calcium lactate to hydroxypropyl distarch phosphate in the mixed powder is 1:3;

[0029] Step 2, preparation of a mixed solution: dissolving sodium alginate, konjac flour with a viscosity of 5000 mPa·s and carrageenan in distilled water, stirring evenly, and standing to obtain a mixed solution; the mass contents of sodium alginate, konjac flour and carrageenan in the mixed solution are 0.70%, 0.50% and 0.06%, respectively;

[0030] Step 3, solidifying into balls once: placing the powdered konjac rice obtained in step 1 in the mixed solution obtained in step 2, and then stirring and soaking it for solidification into balls once, wherein the temperature of the solidification into balls is 90° C. and the time is 6 min, to obtain a primary popping bead blank;

[0031] Step 4, secondary curing and balling: rinse the primary blasting bead blank obtained in step 3 with distilled water and then soak it in calcium lactate soaking liquid for secondary curing and balling treatment. The temperature of the secondary curing and balling treatment is 25° C. and the time is 25 minutes to obtain a secondary blasting bead blank;

[0032] Step 5, post-processing: placing the secondary popping bead blank obtained in step 4 into boiling water, taking it out after boiling again, and then putting it into a bag filled with sugar water with a mass concentration of 20% and sealing it, the mass ratio of sugar water to konjac popping beads is 35:65, after high-temperature steaming and sterilization, placing it in a cold water pot to cool to room temperature, and obtaining konjac popping beads stored in sugar water.

[0033] Example 2

[0034] The difference between this embodiment and embodiment 1 is that in step 1, the mass ratio of calcium lactate to hydroxypropyl distarch phosphate is 1:1.

[0035] Example 3

[0036] The difference between this embodiment and embodiment 1 is that in step 1, the mass ratio of calcium lactate to hydroxypropyl distarch phosphate is 1:5.

[0037] Example 4

[0038] The difference between this embodiment and embodiment 1 is that the mass content of sodium alginate in the mixed solution in step 2 is 0.60%.

[0039] Example 5

[0040] The difference between this embodiment and embodiment 1 is that the mass content of sodium alginate in the mixed solution in step 2 is 0.75%.

[0041] Example 6

[0042] The difference between this embodiment and embodiment 1 is that the mass content of konjac flour in the mixed solution in step 2 is 0.50%.

[0043] Example 7

[0044] The difference between this embodiment and embodiment 1 is that the mass content of konjac flour in the mixed solution in step 2 is 1.0%.

[0045] Example 8

[0046] The difference between this embodiment and embodiment 1 is that the mass content of carrageenan in the mixed solution in step 2 is 0.05%.

[0047] Example 9

[0048] The difference between this embodiment and embodiment 1 is that the mass content of carrageenan in the mixed solution in step 2 is 0.08%.

[0049] Example 10

[0050] The difference between this embodiment and embodiment 1 is that the temperature of the primary solidification into balls in step 3 is 80° C. and the time is 8 minutes.

[0051] Embodiment 11

[0052] The difference between this embodiment and embodiment 1 is that the temperature of the primary solidification into balls in step 3 is 100° C. and the time is 6 minutes.

[0053] Example 12

[0054] The difference between this embodiment and embodiment 1 is that the temperature of the secondary curing and balling treatment in step 4 is 35° C. and the time is 10 minutes.

[0055] Example 13

[0056] The difference between this embodiment and embodiment 1 is that the temperature of the secondary curing and balling treatment in step 4 is 30° C. and the time is 15 minutes.

[0057] Embodiment 14

[0058] The difference between this embodiment and embodiment 1 is that in step 5, the mass ratio of sugar water to konjac popping beads is 60:40.

[0059] Embodiment 15

[0060] The difference between this embodiment and embodiment 1 is that in step 5, the mass ratio of sugar water to konjac popping beads is 70:30.

[0061] The physicochemical properties and edible quality of the konjac popping beads prepared in Examples 1 to 15 of the present invention were evaluated.

[0062] (1) Edible quality evaluation

[0063] The sensory evaluation of the konjac popping beads product was carried out according to Table 1 below. All tests were carried out in parallel 3 times and the average value was taken as the final result. The results are shown in Table 2.

[0064] Table 1

[0065]

[0066] Table 2

[0067] sample odor color Taste Appearance Total score Example 1 15 19 44 20 98 Example 2 15 16 24 19 74 Example 3 15 15 22 18 60 Example 4 14 17 35 15 81 Example 5 14 16 31 14 75 Example 6 15 17 40 15 87 Example 7 12 15 35 14 86 Example 8 15 18 40 17 90 Example 9 15 18 45 16 94 Example 10 15 18 46 19 98 Embodiment 11 15 15 41 18 89 Example 12 14 16 42 18 90 Example 13 14 18 46 19 97 Embodiment 14 13 16 38 18 85 Embodiment 15 13 15 37 18 83

[0068] As can be seen from Table 2, the sensory properties of the konjac popping beads prepared in Examples 1 to 15 of the present invention are all qualified, among which the sensory properties of the konjac popping beads prepared in Examples 1 and 8 to 11 are the best, indicating that the amount of carrageenan added in the present invention and the temperature and time of the two solidification and balling treatments are more important for obtaining better sensory properties, and the mixed powder composition ratio used in the mixed package and the content of sodium alginate and konjac flour in the mixed solution have a greater influence on the sensory properties.

[0069] (2) Physical and chemical properties testing

[0070] ① Thickness detection: For each embodiment, 3 popping beads were randomly selected and the surface was pierced with a needle to completely release the internal core liquid. The remaining epidermis was rinsed with tap water, and the film thickness was detected using a spiral micrometer. Different positions of each popping bead were measured separately, and the average value was taken as the thickness data of a single popping bead. Three popping beads were measured for each embodiment, and the average value of the three popping beads thickness data was taken as the final value. The results are shown in Table 3 below.

[0071] ② Texture performance detection: The maximum force value, skin hardness and chewiness of the prepared konjac glucomannan popping beads were measured and analyzed using a TA.TX Plus texture analyzer. The conical probe of the texture analyzer selected the P / 0.5 model, the number of tests was single, the direction was downward pressure, the speed before the test was 2.0 mm / s, the speed during the test was 1.0 mm / s, the speed after the test was 2.0 mm / s, the downward pressure height was a strain of 75%, and each example sample was measured 3 times, and the average value was taken as the final value. The results are shown in Table 3 below.

[0072] Table 3

[0073] sample Thickness(mm) <![CDATA[Maximum force value (g / cm 2 )]]> Hardness(g) Chewability(g) Example 1 0.58 283 261 23.5 Example 2 0.62 219 259 20.1 Example 3 0.59 241 270 36.9 Example 4 0.49 298 277 30.0 Example 5 0.67 303 267 39.9 Example 6 0.24 413 423 71.5 Example 7 0.28 452 503 63.4 Example 8 0.66 298 245 21.9 Example 9 0.72 312 234 20.2 Example 10 0.51 254 241 33.5 Embodiment 11 0.61 271 280 37.9 Example 12 0.64 265 243 40.1 Example 13 0.65 288 258 43.5 Embodiment 14 0.59 281 261 22.1 Embodiment 15 0.59 280 262 22.9

[0074] As can be seen from Table 3, the epidermal thickness, the maximum force value borne by the epidermis, the epidermal hardness and the chewiness of the konjac popping beads prepared in Examples 1 to 15 of the present invention are comprehensively evaluated. Among them, the comprehensive performance of the konjac popping beads prepared in Examples 1 and 8 to 10 is better, indicating that the amount of carrageenan added in the preparation method of the present invention and the temperature and time of the two solidification and balling treatments are more important for obtaining better comprehensive performance, and the konjac powder content in the mixed solution and the secondary solidification and balling treatment process have a greater impact on the comprehensive performance.

[0075] ③ Transmittance detection: Use a needle to puncture the surface of the explosive bead to completely release the internal core liquid, use tap water to rinse the remaining epidermis, and then use a UV-visible spectrophotometer in the visible light region (380nm~740nm) to measure the absorbance A of the epidermis at the two critical values ​​of 380nm and 740nm with a blank as a control. Each example sample is measured 3 times and the average value is taken as the final value; the transmittance T is calculated according to formula (1). The results are shown in Table 4 below.

[0076] A=lgT (1)

[0077] Where: A—absorbance;

[0078] T—transmittance, %

[0079] Table 4

[0080] sample 380nm <![CDATA[T 380 (%)]]> 740nm <![CDATA[T 740 (%)]]> Example 1 0.223 59.9 0.298 50.4 Example 4 0.220 60.3 0.283 52.1 Example 5 0.245 56.9 0.304 49.7 Example 6 0.221 60.0 0.314 48.5 Example 7 0.271 53.6 0.380 41.7

[0081] As can be seen from Table 4, in Example 1 and Example 4-5, due to the calcium-alginate complex generated by the reaction of sodium alginate and calcium lactate, the light beam is easy to pass through the gap in the network structure, so with the increase of sodium alginate mass content, the network structure is tight, and the transmittance gradually decreases; in Example 1 and Example 6-7, with the increase of konjac flour content, the gap in the network structure is filled, so that the light beam is difficult to pass through, and the transmittance decreases, thereby the surface finish of the prepared konjac popping pearls decreases, that is, sodium alginate and konjac flour content are the key influencing factors of the surface finish of konjac popping pearls.

[0082] The above is only a preferred embodiment of the present invention and does not limit the present invention in any way. Any simple modification, change and equivalent change made to the above embodiment according to the technical essence of the invention still falls within the protection scope of the technical solution of the present invention.

Claims

1. A method for preparing konjac glucomannan bionic food, characterized in that: The method comprises the following steps: Step 1, preparation of calcium-containing inner core: washing konjac rice with distilled water and then draining it, then using a mixed powder of calcium lactate and hydroxypropyl distarch phosphate to round the drained konjac rice until the konjac rice is free of adhesion and evenly coated with powder, thereby obtaining powdered konjac rice; Step 2, preparation of a mixed solution: dissolving sodium alginate, konjac flour and carrageenan in distilled water, stirring evenly, and standing to obtain a mixed solution; Step 3, solidifying into balls once: placing the powdered konjac rice obtained in step 1 into the mixed solution obtained in step 2, and then stirring and soaking the mixture to solidify into balls once, thereby obtaining a primary popping bead blank; Step 4, secondary curing into balls: rinse the primary blasting bead blank obtained in step 3 with distilled water and then immerse it in a calcium lactate soaking solution for secondary curing into balls to obtain secondary blasting bead blanks; Step 5, post-processing: put the secondary popping beads obtained in step 4 into boiling water, take them out after boiling again, put them into a bag filled with syrup and seal them, sterilize them by high-temperature steaming, put them in a cold water pot and cool them to room temperature to obtain konjac popping beads stored in syrup.

2. The method for preparing a konjac glucomannan bionic food according to claim 1, characterized in that: The mass ratio of calcium lactate to hydroxypropyl distarch phosphate in the mixed powder in step 1 is 1:1 to 1:

5.

3. The method for preparing a konjac glucomannan bionic food according to claim 1, characterized in that: The viscosity of the konjac flour in step 2 is 5000 mPa·s.

4. The method for preparing a konjac glucomannan bionic food according to claim 1, characterized in that: The mass contents of sodium alginate, konjac flour and carrageenan in the mixed solution in step 2 are 0.60% to 0.75%, 0.50% to 1.0% and 0.05% to 0.08% respectively.

5. The method for preparing a konjac glucomannan bionic food according to claim 1, characterized in that: The temperature of the primary curing and balling treatment in step 3 is 80° C. to 100° C., and the time is 5 min to 8 min.

6. The method for preparing a konjac glucomannan bionic food according to claim 1, characterized in that: The temperature of the secondary curing and balling treatment in step 4 is 25° C. to 35° C., and the time is 10 min to 25 min.

7. The method for preparing a konjac glucomannan bionic food according to claim 1, characterized in that: The mass concentration of the sugar water in step 4 is 20%, and the mass ratio of the sugar water to the konjac popping beads is 60-70:30-40.

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