Juice-exploded dried konjak blank, juice-exploded dried konjak and preparation method of juice-exploded dried konjak blank

Abstract

The invention provides a juice-exploded dried konjak blank body, juice-exploded dried konjak and a preparation method of the juice-exploded dried konjak blank body. The preparation method of the juice-exploded dried konjak green body comprises the following steps: S1, providing a puffed raw material containing konjak powder; s2, mixing the puffed raw material with water, and standing to obtain a puffed material; s3, refining the expanded material by using a solidification liquid to obtain a refined material; the solidification liquid contains a coagulator, and the coagulator comprises sodium carbonate and sodium bicarbonate, S4, steaming the puffed material to obtain a steamed material; s5, rinsing the steamed material to obtain a rinsed material; s6, sequentially pre-cooling, freezing and unfreezing the rinsed material to obtain a juice-exploded dried konjak blank body; the pre-cooling temperature is-12 DEG C to 0 DEG C, and the pre-cooling time is 1-7 hours; the freezing temperature is-40 DEG C to-20 DEG C, and the freezing time is 5-15 hours. By improving the processing technology of the konjak, the production efficiency is improved, the product quality is ensured, and the taste of the dried konjak product is enriched.

Description

Technical Field

[0001] The invention belongs to the field of konjac processing, and particularly relates to a juicy konjac dried embryo, juicy konjac dried and a preparation method thereof. Background Art

[0002] Konjac is a perennial herb belonging to the Araceae family, mainly distributed in Asia, especially in China and Japan. Konjac is rich in dietary fiber and has a unique taste, making it an ideal choice for consumers looking for healthy snacks. The raw material for producing various snack konjac foods is konjac flour, which is extracted from konjac tubers through a series of industrial technologies such as washing, peeling, slicing, drying, crushing, color sorting, grinding into fine powder, and then screening for particle size. The most important and largest functional factor in konjac flour is konjac glucomannan, which is a natural high-molecular heteropolysaccharide with good gelling properties.

[0003] At present, the processing technology for leisure konjac food is relatively simple, generally konjac gel is produced with konjac, that is, konjac embryo body is produced, and then the ingredients and seasonings of different flavors are added, and the two are mixed to obtain konjac food of different flavors. Taking dried konjac as an example, the existing production technology usually utilizes konjac powder as production raw material, and konjac powder can be prepared by oneself or directly purchased on the market. Konjac powder is placed in water and fully swelled into a frozen state; after fully acting, the konjac jelly is sent to the refiner for refining, and the process needs to use a coagulant, and its effect promotes the generation of konjac gel; coagulant is usually alkali solution, and in the existing technology, the selection of alkali solution is mostly calcium hydroxide solution. Existing technology often cuts konjac gel and rinses the residual alkali solution in the konjac gel with a weakly acidic solution, and then freezes and thaws the konjac gel cut into a shape, so that its texture is full of toughness and the mouthfeel is chewy; at this time, the obtained dried konjac embryo body is mixed with ingredients and modulated, and the dried konjac products of different flavors can be obtained. The production process of the existing technology generally lasts for 3 to 4 days. This is mainly because in the existing technology, the freezing and thawing process of the konjac dried embryo body mostly takes about 3 days (even in some small workshops producing konjac dried, the freezing and thawing process lasts for 6 to 7 days), and the konjac dried embryo body prepared by the above method has a hard texture, is full of toughness and is chewy.

[0004] In the existing production process, the long freezing and thawing time greatly reduces the production efficiency of leisure konjac food; at the same time, the products produced according to the existing processing technology, the taste of the dried konjac on the market is mostly chewy and hard, which not only fails to satisfy the multiple taste experiences of consumers, but the hard texture of the dried konjac also affects the combination of seasonings and the dried konjac embryo, making it difficult for the dried konjac embryo to absorb the flavor, affecting consumers' perception of the flavor of the product.

[0005] In view of this, it is necessary to provide a juicy konjac dried embryo, juicy konjac dried and a preparation method to solve or at least alleviate the technical problems that the konjac dried embryo is chewy, has a hard texture and has a long production cycle. Summary of the invention

[0006] The main purpose of the invention is to provide a juicy konjac dried embryo, juicy konjac dried and a preparation method, aiming to solve the technical problems that the konjac dried embryo is chewy, hard in texture and has a long production cycle, thereby improving production efficiency, ensuring product quality and enriching taste.

[0007] To achieve the above object, the present invention provides a method for preparing a dried embryo of juicy konjac, comprising the steps of:

[0008] S1, providing a puffing raw material, wherein the puffing raw material comprises konjac flour;

[0009] S2, mixing the puffed raw material and water and letting the mixture stand to obtain a puffed material;

[0010] S3, refining the expanded material with a coagulation liquid to obtain a refined material;

[0011] The coagulation liquid contains a coagulating agent, the coagulating agent includes sodium carbonate and sodium bicarbonate, the mass ratio of the sodium carbonate to the sodium bicarbonate is 1-3:1-2; the pH of the coagulation liquid is 10-12;

[0012] S4, steaming the refined material to obtain a steamed material;

[0013] S5, rinsing the steamed material to obtain a rinsed material;

[0014] S6, precooling, freezing and thawing the rinsed material in sequence to obtain primary embryos;

[0015] The precooling temperature is -12°C to 0°C, and the precooling time is 1 to 7 hours; the freezing temperature is -40°C to -20°C, and the freezing time is 5 to 15 hours;

[0016] S7, centrifugally dehydrating the primary embryos to obtain dry embryos of juicy konjac.

[0017] Furthermore, in the step S2, the mass ratio of the konjac flour to water in the puffed raw material is 1-6:100-120;

[0018] The puffing raw material also includes five-grain flour; the mass ratio of the konjac flour to the five-grain flour is 30-40:5-30.

[0019] Furthermore, the step S4 further comprises: before the steaming, spreading the refined material on a plate; after the steaming is completed, cutting the steamed material into slices. The steamed material is sliced.

[0020] Furthermore, the steaming temperature is 95-100° C., and the steaming time is 0.8-1.5 h.

[0021] Furthermore, in the step S5, the rinsing process includes: washing the steamed material with an acidic rinsing liquid, and then washing with water.

[0022] Furthermore, the step S5 also includes: after rinsing is completed, draining and placing the rinsed material on a plate in sequence.

[0023] Furthermore, the thawing environment temperature is 50-65° C., and the thawing time is not less than 0.4 h.

[0024] The present invention also provides a bursting juicy konjac dry embryo body, which is prepared by any of the above-mentioned preparation methods for the bursting juicy konjac dry embryo body.

[0025] The present invention also provides a method for preparing bursting konjac dried meat, comprising: obtaining bursting konjac dried meat embryos by adopting any of the above methods for preparing bursting konjac dried meat embryos; and then mixing the bursting konjac dried meat embryos with materials to obtain bursting konjac dried meat.

[0026] The present invention also provides a juicy dried konjac, which is prepared by any of the above-mentioned methods for preparing the juicy dried konjac.

[0027] Compared with the prior art, the present invention has at least the following advantages:

[0028] The present invention solves the problem of production efficiency. In the existing konjac dried embryo production process, the freezing and thawing process of the embryo mostly needs to last about 3 days, which greatly reduces the production efficiency and increases the operating cost of production equipment; the present invention is based on the adjustment of the coagulant and optimizes the conditions and processes of freezing and thawing, thereby shortening the production cycle, improving the production efficiency and reducing the production cost.

[0029] The present invention also solves the problem of taste and flavor. According to the existing processing technology, the taste of the konjac dried embryos on the market is mostly chewy and hard, which is difficult to satisfy the multiple taste experiences of consumers; the hard texture of the existing dried konjac also affects the wrapping of seasonings, making it difficult for the dried konjac embryos to taste good, affecting consumers' flavor perception of the product; the present invention starts from the processing technology of dried konjac food, improves the key processing technology in the production process of dried konjac embryos, promotes the accelerated production and morphological changes of dried konjac embryos, enriches the taste of dried konjac food, and the dried konjac embryos are fluffy and have good adsorption effect on flavor seasonings. After mixing, the dried konjac is juicy, which enriches the edible taste experience of consumers. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on the contents shown in these drawings without paying creative work.

[0031] Figure 1 It is a physical diagram of the konjac dry embryo body in Example 1 of the present invention;

[0032] Figure 2 This is a physical picture of the konjac dry embryo in Comparative Example 1 of the present invention.

[0033] The realization of the purpose, functional features and advantages of the present invention will be further explained in conjunction with the implementation methods and with reference to the accompanying drawings. DETAILED DESCRIPTION

[0034] 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 the embodiments. 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.

[0035] Furthermore, the technical solutions between the various embodiments of the present invention may be combined with each other, but this must be based on the fact that they can be implemented by ordinary technicians in the field. When the combination of technical solutions is mutually contradictory or cannot be implemented, it should be deemed that such combination of technical solutions does not exist and is not within the scope of protection required by the present invention.

[0036] In addition, in the present invention, descriptions such as "first", "second", etc. are only used for descriptive purposes and cannot be understood as indicating or implying their relative importance or implicitly indicating the number and order of the indicated technical features. Therefore, the features defined as "first" or "second" may explicitly or implicitly include at least one of the features. The parts in the embodiments of the present invention and the comparative examples are all parts by mass.

[0037] The present invention provides a method for preparing a dried embryo of a juicy konjac, comprising the steps of:

[0038] S1, providing a puffing raw material, wherein the puffing raw material comprises konjac flour.

[0039] In the present invention, the puffing raw material also includes grain flour; the mass ratio of the konjac flour to the grain flour is 30-40:5-30, further 30-36:5-10. The grain flour is an ingredient, and the grain flour includes any one or more of sorghum flour, oat flour, and soybean flour; such as sorghum powder. The puffing raw material can be obtained by mixing the konjac flour and the grain flour in a batching mixer.

[0040] S2, mixing the puffed raw material and water and letting the mixture stand to obtain a puffed material.

[0041] In the present invention, the mass ratio of the konjac flour to water is 1-6:100-120; after the puffed raw material and water are mixed, a semi-fluid slurry is obtained; after the semi-fluid slurry is allowed to stand, the puffed material is obtained, and the puffed material is in a frozen state. The mixing time of the puffed raw material and water can be 10-20 minutes, and the standing time can be 0.8-1.5 hours; the puffed raw material and water are mixed at room temperature, and then allowed to stand at room temperature.

[0042] The process of mixing the puffing raw material and water may include: adding the puffing raw material into a puffing tank, preparing production water in the puffing tank in advance, starting a puffing tank agitator and a feed pump, and stopping stirring after the material and water are dispersed into a uniform semi-fluid slurry; after the stirring is completed, performing static puffing.

[0043] S3, refining the expanded material with a coagulation liquid to obtain a refined material.

[0044] In the present invention, the coagulation liquid contains a coagulating agent, the coagulating agent includes or is sodium carbonate and sodium bicarbonate, the mass ratio of the sodium carbonate to the sodium bicarbonate is 1-3:1-2, further 1.5-2.5:1; the pH of the coagulation liquid is 10-12, further 11-12; the coagulation liquid is prepared by the coagulating agent and water; during the refining process, the pH of the material system is 10-12 or 11-12; the mass ratio of the coagulation liquid to the konjac flour is 10:1-6, further 10:3-5.

[0045] In the refining process of the present invention, the expanded material is transported to the refiner through a pipeline, and the coagulation liquid is also flowed to the refiner through a connecting pipeline to fully act on the expanded material; in the present invention, the refining time is 35 to 60 minutes.

[0046] In the present invention, the coagulation liquid can be understood as a composite alkali solution, specifically a sodium carbonate-sodium bicarbonate composite aqueous solution; the coagulation liquid is obtained by preparing production water, adding weighed sodium carbonate and sodium bicarbonate to the water in sequence, and stirring evenly to obtain the coagulation liquid.

[0047] S4, steaming the refined material to obtain a steamed material.

[0048] In the present invention, the steaming temperature is 95-100° C., and the steaming time is 0.8-1.5 h, further 1-1.5 h.

[0049] In the present invention, step S4 further includes: before steaming, spreading the refined material on a plate; after steaming, cutting the steamed material, and making the steamed material in sheet form after cutting. Specifically, the refined material obtained after refining is discharged from the discharge pipe of the refiner, and the discharged material is evenly spread on the steaming plate using an S-shaped trajectory and left to stand, and the embryo surface of the refined material is flattened before being pushed into the steamer; after steaming is completed, the steamer is opened, the steaming plate rack is pushed out, and the material is cut while hot; the whole piece of konjac embryo material (steamed material) after steaming is first cut into blocks, and then cut into sheets, such as rectangular sheets.

[0050] S5, rinsing the steamed material to obtain a rinsed material.

[0051] In the present invention, the rinsing process includes: washing the steamed material with an acidic rinsing liquid, and then washing the rinsed material with water; the acidic rinsing liquid includes citric acid, and the mass concentration of the citric acid in the acidic rinsing liquid is 0.2-0.4%, further 0.3-0.4%.

[0052] The step S5 of the present invention further comprises: after rinsing, draining and spreading the rinsed material in sequence. Specifically, when rinsing the steamed material, an acidic rinsing liquid is added to the rinsing tank, and the steamed material is fully mixed, and then washed with water; the rinsed rinsed material is sent to the drain tray, drained until there is no obvious dripping, and then evenly spread on the perforated plastic tray.

[0053] S6, precooling, freezing and thawing the rinsed material in sequence to obtain primary embryos.

[0054] In the present invention, the pre-cooling temperature is -12°C to 0°C, further -8°C to -12°C; the pre-cooling time is 1 to 7 hours, further 2 to 3 hours; the freezing temperature is -40°C to -20°C, further -35°C to -38°C; the freezing time is 5 to 15 hours, further 8 to 12 hours; the thawing ambient temperature is 50 to 65°C; the thawing time is not less than 0.4 hours or 0.4 to 1 hour; further, the thawing ambient temperature is 50 to 60°C, the thawing time is 0.5 to 1 hour, and the thawing is carried out in a thawing pool, and the end time is when there is no ice chips.

[0055] S7, dehydrating the primary embryos to obtain dry embryos of juicy konjac.

[0056] In the present invention, the dehydration is centrifugal dehydration, and specifically, the primary embryos can be sent into a centrifuge for high-speed centrifugal dehydration.

[0057] The present invention also provides a bursting juicy konjac dry embryo body, which is prepared by any of the above-mentioned preparation methods for the bursting juicy konjac dry embryo body.

[0058] The present invention also provides a method for preparing juicy dried konjac, comprising: obtaining juicy dried konjac embryos by adopting any of the above methods for preparing juicy dried konjac embryos; and then mixing the juicy dried konjac embryos with materials to obtain juicy dried konjac.

[0059] In the present invention, the mixing material is in a mixing machine; the mixing material is: the seasoning is evenly wrapped on the dry konjac embryo body; the mass ratio of the dry konjac embryo body to the seasoning is 1:1-2.

[0060] In the present invention, in order to obtain a commercially available finished product, the juicy dried konjac can also be subjected to vacuum packaging, pasteurization and outer bag packaging in sequence.

[0061] In summary, the overall process in the present invention can be understood as: raw material preparation → batching → feeding and puffing → refining → spreading on a plate → steaming → cutting → rinsing → draining and spreading on a plate → precooling, freezing, thawing → dehydration → mixing → inner packaging → sterilization → outer packaging → finished product.

[0062] The present invention also provides a juicy dried konjac, which is prepared by any of the above-mentioned methods for preparing the juicy dried konjac.

[0063] The five-grain flour used in the present invention and mixed with the konjac flour can include any one or more of sorghum flour, oat flour, and soybean flour. The five-grain flour has the following functions: first, to increase the dietary fiber content in the dry konjac embryo; second, to enhance the fragrance of the dry konjac embryo, which helps to improve consumers' flavor experience of the dry konjac food.

[0064] The konjac gel coagulant used in the present invention is a sodium carbonate-sodium bicarbonate composite aqueous solution. The function of the sodium carbonate is to make the konjac gel form a soft network structure, so as to promote water separation and shorten the dehydration time of the konjac gel. Meanwhile, the sodium bicarbonate helps to expand the pore structure inside the konjac gel, so that the pore structure of the konjac gel still exists after dehydration. The sodium bicarbonate can also make the mouthfeel of the konjac dry embryo tender, elastic and smooth. The two act synergistically, thereby enriching the product form and mouthfeel of the konjac dry embryo and promoting the penetration of subsequent seasonings into the konjac dry embryo.

[0065] The present invention is directed to konjac dry embryo body and is subjected to segmented low-temperature freezing. First, precooling is performed. The effect of precooling is that water molecules can be promoted to form large, irregular, polygonal ice crystals inside konjac gel, and the large pores left by the previous process inside the konjac gel structure are expanded, which helps the penetration of ingredients to the konjac dry embryo body in subsequent processing; the second is that precooling can reduce the load of freezing equipment and reduce the energy consumption required for subsequent refrigeration. After precooling, the freezing of the konjac dry embryo body is formally entered, which helps to promote the shaping of ice crystals inside the konjac gel. By segmented low-temperature freezing, the konjac dry embryo body can be realized to complete the freezing process in a short time, which greatly shortens the production time of the konjac dry embryo body and improves production efficiency.

[0066] The invention not only improves the production efficiency of konjac dried food, but also realizes the change of konjac gel structure, promotes the fluffy texture of konjac dried embryos and the full pores, so that the adsorption and encapsulation of flavor substances by the konjac dried embryos are greatly enhanced, and the konjac dried products have a "juicy" taste when eaten.

[0067] The following are specific examples of the present invention:

[0068] Example 1

[0069] 1. Preparation of dried konjac:

[0070] In the present embodiment, the preparation process of dried konjac is:

[0071] S1, providing 36 parts of konjac flour and 10 parts of sorghum flour, and mixing them to obtain a puffing raw material.

[0072] S2, putting the puffed raw material into a puffing tank to which 1100 parts of production water at room temperature have been added, stirring for 15 minutes, and after stirring evenly, obtaining a semi-fluid slurry; letting the semi-fluid slurry stand for 60 minutes to promote the production of konjac jelly, and obtaining a puffed material; in this embodiment, the puffed material is in a frozen state.

[0073] S3, conveying the above-mentioned expanded material to a refiner, and at the same time, 100 parts of coagulation liquid also flow to the refiner through a connecting pipeline to fully act on the expanded material to obtain a refined material; wherein, the refining time is 40 minutes; during the refining process, the pH of the entire material system is 11-12.

[0074] In this embodiment, the preparation process of the coagulation liquid is: adding a coagulant to production water, stirring evenly to obtain a coagulation liquid with a pH of 11 to 12; the coagulant in this embodiment is composed of sodium carbonate and sodium bicarbonate, and the mass ratio of sodium carbonate to sodium bicarbonate is 2:1.

[0075] S4, the refined material obtained after refining is discharged from the discharge pipe of the refiner, and the discharged material is evenly spread on the steaming plate using an S-shaped trajectory and left to stand. After the surface of the embryo is flat, it is pushed into the steamer for steaming. The steaming temperature is 98°C and the steaming time is 1 hour. After the steaming is completed, the steamer is opened, the steaming plate rack is pushed out, and it is cut while hot to obtain the cut steamed material.

[0076] S5, rinsing the steamed material to obtain a rinsed material; the rinsing process is: placing the steamed material in a rinsing tank for pickling, and then washing with water after the pickling is completed. After that, the rinsed material is sent to a drain pan, and after the konjac dry embryos are drained until there is no obvious dripping, the konjac dry embryos are evenly spread in a perforated plastic tray to obtain a rinsed material after the tray is spread.

[0077] The rinsing tank of this embodiment contains an acidic rinsing liquid; during the rinsing process, the acidic rinsing liquid and the steamed material are fully mixed; the acidic rinsing liquid is prepared by mixing citric acid and production water at a mass ratio of 0.3:100.

[0078] S6, precooling the rinsed material after spreading at -10°C for 2 hours, and then freezing it at -35°C for 10 hours; after freezing, sending it to a thawing pool for thawing to obtain primary embryos.

[0079] In this embodiment, the ambient temperature in the thawing pool is controlled at 60°C, and the thawing is completed when there is no obvious ice debris in the thawing pool. The thawing time is 30 minutes.

[0080] S7, sending the primary embryos obtained after thawing into a centrifuge, and dehydrating them by high-speed centrifugation for 5 minutes to obtain dry konjac embryos.

[0081] S8, sending the dried konjac embryos into a mixer, adding the pre-prepared spicy compound seasoning (the mass ratio of the dried konjac embryos to the seasoning is 1:1.5), starting stirring, and evenly coating the seasoning on the dried konjac embryos to obtain dried konjac.

[0082] 2. Experimental results:

[0083] In the present embodiment, the physical picture of konjac dry embryo body is shown in Figure 1 As shown; in this embodiment, the freezing is uniform, the embryo is fluffy, the flavor seasoning is well adsorbed, and the dried konjac after mixing is juicy.

[0084] Comparative Example 1

[0085] 1. Preparation of dried konjac:

[0086] Compared with Example 1, in this comparative example, only step S6 is adjusted, and other conditions remain unchanged.

[0087] In step S6 of this comparative example, the rinsed material after being laid on the plate is directly frozen at -35°C for 48 hours. ， After freezing, the material is sent to the thawing pool for thawing to obtain the primary embryo.

[0088] In this comparative example, the ambient temperature in the thawing pool was controlled at 60°C, and the thawing was completed when there was no obvious ice debris in the thawing pool. The thawing time was 4 hours.

[0089] 2. Experimental results:

[0090] In this comparative example, the physical picture of the konjac dry embryo body is shown in Figure 2 As shown; in this comparative example, the freezing is uneven, the surface texture of the embryo is hard, and the flavor of the dried konjac after mixing remains on the surface of the embryo without a sense of juiciness.

[0091] Comparative Example 2

[0092] 1. Preparation of dried konjac:

[0093] Compared with Example 1, in this comparative example, only the composition of the coagulant was adjusted (the pH range of the coagulation liquid remained unchanged), and other conditions remained unchanged.

[0094] The coagulant in this comparative example consists of sodium carbonate.

[0095] 2. Experimental results:

[0096] In this comparative example, compared with Example 1, the thawing time of the dried konjac embryo was prolonged to 1.5 h, and the fluffiness of the embryo was reduced, so the adsorption effect of the embryo on the flavor seasoning was reduced, and the effect of the dried konjac bursting with juice in the mouth after mixing was poor.

[0097] Comparative Example 3

[0098] 1. Preparation of dried konjac:

[0099] The expanded material is obtained by the same steps S1 to S2 as in Example 1; then, the expanded material is transported to a refiner, and at the same time, the coagulation liquid is also flowed to the refiner through a connecting pipe to refine the expanded material.

[0100] The coagulant in the coagulation liquid of this comparative example consists of sodium bicarbonate.

[0101] In this comparative example, sodium bicarbonate cannot be used alone to prepare konjac dry embryos due to its low alkalinity.

[0102] Comparative Example 4

[0103] 1. Preparation of dried konjac:

[0104] Compared with Comparative Example 2, this comparative example only adjusts step S6, and other conditions remain unchanged.

[0105] In step S6 of this comparative example, the rinsed material after being spread on the tray is directly frozen at -35°C for 48 hours; after the freezing is completed, the material is sent to a thawing tank for thawing to obtain a primary embryo.

[0106] In this comparative example, the ambient temperature in the thawing pool was controlled at 60°C, and the thawing was completed when there was no obvious ice debris in the thawing pool. The thawing time was 5 hours.

[0107] 2. Experimental results:

[0108] In this comparative example, the fluffiness of the dried konjac embryo decreased, the texture of the embryo surface was hard, and the embryo thawing time was extended to 5 hours. The flavor of the dried konjac after mixing remained on the embryo surface without a sense of juiciness.

[0109] Comparative Example 5

[0110] 1. Preparation of dried konjac:

[0111] Compared with Example 1, in this comparative example, only the composition of the coagulant was adjusted (the pH range of the coagulation liquid remained unchanged), and other conditions remained unchanged.

[0112] The coagulant in this comparative example consists of calcium hydroxide.

[0113] 2. Experimental results:

[0114] In this comparative example, the dried konjac embryo is not fluffy, the freezing is uneven, and the thawing time is extended to 4 hours. The texture is hard and the color is dark. The flavor of the dried konjac after mixing remains on the surface of the embryo without a sense of juice bursting.

[0115] Comparative Example 6

[0116] 1. Preparation of dried konjac:

[0117] Compared with Example 1, in this comparative example, only step S6 is adjusted, and other conditions remain unchanged.

[0118] In step S6 of this comparative example, the rinsed material after being spread on the tray is directly frozen at -35°C for 13 hours; after the freezing is completed, the material is sent to a thawing tank for thawing to obtain a primary embryo.

[0119] In this comparative example, the ambient temperature in the thawing pool was controlled at 60°C, and the thawing was completed when there was no obvious ice debris in the thawing pool. The thawing time was 2 hours.

[0120] 2. Experimental results:

[0121] In this comparative example, the dried konjac embryo is not fluffy and the degree of freezing is uneven, the surface of the embryo is hard and the color is darker, and the flavor of the dried konjac after mixing remains on the surface of the embryo without a sense of juiciness.

[0122] Analysis example 1

[0123] The test results of konjac dry embryos in each embodiment and comparative example:

[0124] Group Thawing time / h Hardness / g Chewability Responsiveness Example 1 0.5 640.35 585.15 0.85 Comparative Example 1 4 994.83 837.12 0.55 Comparative Example 2 1.5 730.35 655.14 0.70 Comparative Example 3 / / / / Comparative Example 4 5 1154.15 961.02 0.43 Comparative Example 5 4 1000.97 934.22 0.50 Comparative Example 6 2 863.65 854.12 0.63

[0125] Remark:

[0126] Device used: Physical property analyzer (SMS TA.XTplus.5Kg sensor).

[0127] Purpose of test: To test the hardness, elasticity, chewiness, resilience and other indicators of the dried konjac embryo.

[0128] Test sample: dried konjac embryos.

[0129] Experimental parameters: A compression test was performed using a P / 36R probe to obtain the texture parameters of the konjac dry embryo.

[0130] Among them, hardness is defined as the hardness of the dried konjac embryo, g.

[0131] Chewiness: Applicable to solid products, defined as the ease with which the dried konjac is chewed.

[0132] Resilience: refers to the ability of a product to resist returning to its original state, defined as the fluffiness of dried konjac.

[0133] The testing process of the above indicators:

[0134] Sampling: Each group of samples is thawed konjac gel. Konjac gel of uniform size is selected as the sample to be tested. The sample needs to be balanced at room temperature for 30 minutes to eliminate the influence of temperature on the test results.

[0135] Test: Physical property analyzer (SMS TA.XTplus.5Kg induction element) was used for measurement, probe: P / 36R; Test parameters: Total texture analysis (TPA) was selected as the test mode, the trigger force was set to 10g, the deformation was set to 30%, the test speed was set to 1mm / s (front speed) and 2mm / s (back speed), and the data acquisition rate was set to 200Hz.

[0136] The above technical solutions of the present invention are only preferred embodiments of the present invention, and are not intended to limit the patent scope of the present invention. All equivalent structural changes made using the contents of the present invention specification under the technical concept of the present invention, or directly / indirectly applied in other related technical fields, are included in the patent protection scope of the present invention.

Claims

1. A method for preparing a dried embryo of juicy konjac, characterized in that: Includes steps: S1, providing a puffing raw material, wherein the puffing raw material comprises konjac flour; S2, mixing the puffed raw material and water and letting the mixture stand to obtain a puffed material; S3, refining the expanded material with a coagulation liquid to obtain a refined material; The coagulation liquid contains a coagulating agent, the coagulating agent includes sodium carbonate and sodium bicarbonate, the mass ratio of the sodium carbonate to the sodium bicarbonate is 1-3:1-2; the pH of the coagulation liquid is 10-12; S4, steaming the refined material to obtain a steamed material; S5, rinsing the steamed material to obtain a rinsed material; S6, precooling, freezing and thawing the rinsed material in sequence to obtain primary embryos; The precooling temperature is -12°C to 0°C, and the precooling time is 1 to 7 hours; the freezing temperature is -40°C to -20°C, and the freezing time is 5 to 15 hours; S7, centrifugally dehydrating the primary embryos to obtain dry embryos of juicy konjac.

2. The method for preparing the dried embryo of juicy konjac according to claim 1, characterized in that: In the step S2, the mass ratio of the konjac flour to water in the puffed raw material is 1-6:100-120; The puffing raw material also includes five-grain flour; the mass ratio of the konjac flour to the five-grain flour is 30-40:5-30.

3. The method for preparing the dried embryo of juicy konjac according to claim 1, characterized in that: The step S4 further comprises: before the steaming, spreading the refined material on a plate; after the steaming, cutting the steamed material into slices.

4. The method for preparing the dried embryo of juicy konjac according to claim 1, characterized in that: The steaming temperature is 95-100° C., and the steaming time is 0.8-1.5 h.

5. The method for preparing the dried embryo of juicy konjac according to claim 1, characterized in that: In the step S5, the rinsing process includes: washing the steamed material with an acidic rinsing liquid and then washing with water.

6. The method for preparing the dried embryo of juicy konjac according to claim 1, characterized in that: The step S5 also includes: after rinsing, draining and placing the rinsed material on a plate in sequence.

7. The method for preparing the dried embryo of juicy konjac according to claim 1, characterized in that: The thawing environment temperature is 50-65° C., and the thawing time is not less than 0.4 h.

8. A dried embryo of juicy konjac, characterized in that: The method for preparing the dried embryos of the bursting juicy konjac is adopted as claimed in any one of claims 1 to 7.

9. A method for preparing juicy dried konjac, characterized in that: include: The method for preparing the juicy konjac dry embryo body according to any one of claims 1 to 7 is used to obtain the juicy konjac dry embryo body; Then, the bursting juicy konjac dried embryo is mixed with materials to obtain the bursting juicy konjac dried.

10. A juicy dried konjac, characterized in that: The method for preparing the juicy dried konjac is adopted as claimed in claim 9.

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