Preparation method of high-dietary-fiber konjak rice

Abstract

The invention belongs to the technical field of food processing, and relates to a preparation method of high-dietary-fiber konjac rice, which comprises the following steps: mixing 0.5-1.0% of high-viscosity konjac powder and 0.5-1.0% of curdlan, adding water, and stirring to form a viscous solution; uniformly mixing 20-50% of low-viscosity konjac powder, 10-30% of tapioca flour, 20-30% of potato flour and 10-20% of rice flour, adding the mixture into the viscous solution, and uniformly stirring to obtain a mixed material 1; adding 0.1% sodium carbonate into the mixed material 1, and uniformly mixing to obtain a mixed material 2; extruding the mixed material 2 into strips in a twin-screw extrusion bulking machine; the materials are granulated, polished, dried, screened, sterilized and packaged, and the high-dietary-fiber konjak rice is obtained. The high-dietary-fiber konjak rice prepared by the preparation method disclosed by the invention not only ensures the taste of the konjak rice, but also has no fishy smell of konjak, and also has the health-care characteristics of high dietary fiber, low GI and the like.

Description

[0001] This invention is a divisional application based on the application filed on August 18, 2023, with application number 202311052174.8 and invention title "A high dietary fiber konjac rice and its preparation method". Technical Field

[0002] This invention relates to a method for preparing high-fiber konjac rice, belonging to the field of food processing technology. Background Technology

[0003] In recent years, as people's living conditions have improved and their diets have become more diverse, the "Scientific Research Report on Chinese Dietary Guidelines (2021)" shows that more than half (50.7%) of adult residents are overweight or obese. Obesity has become the leading risk factor threatening the health of Chinese residents and a common pathological basis for many chronic diseases, including hypertension, diabetes, chronic obstructive pulmonary disease, and cancer. The report points out that an unreasonable dietary structure is an undeniable factor contributing to this phenomenon. Supplementing dietary fiber and adjusting dietary structure are urgently needed.

[0004] Regular rice is affordable and its taste suits Chinese dietary habits, but it has a high glycemic index (GI), making it unsuitable for diabetics and those trying to lose weight. Therefore, there is an urgent need for a low-GI, high-fiber food to improve the dietary structure of the Chinese population. Summary of the Invention

[0005] This invention provides a method for preparing high-fiber konjac rice, which aims to improve the unhealthy dietary structure of Chinese people.

[0006] The present invention solves the above-mentioned technical problems through the following technical solutions: A method for preparing high-fiber konjac rice includes the following steps: (1) Mix 0.5-1.0% high-viscosity konjac flour and 0.5-1.0% guar gum, then add water and stir to form a viscous solution; (2) Mix 20-50% low-viscosity konjac flour, 10-30% cassava flour, 20-30% potato flour and 10-20% rice flour evenly, add to the viscous solution, stir evenly to obtain mixture 1; (3) Add 0.1% sodium carbonate to the mixture 1 and mix well to obtain mixture 2; (4) The mixture 2 is extruded into strips in a twin-screw extruder; (5) Granulate, polish, dry, sieve, sterilize and package the material obtained in step (4) to obtain high dietary fiber konjac rice; The total mass ratio of the high-viscosity konjac flour and kerogen gum to water in step (1) is 1:3-7.

[0007] Konjac, the general name for plants in the genus *Amorphophallus* of the family Araceae, is the only plant containing a large amount of glucomannan dietary fiber. It is a high-quality, water-soluble dietary fiber found in nature, characterized by its low energy, low fat, and high fiber content. Every 100 grams of konjac flour contains over 70 grams of dietary fiber, a much higher content than other foods. Therefore, konjac foods are an excellent choice for supplementing dietary fiber. Konjac is widely used in food, medicine, health products, petroleum, textile printing and dyeing, and light chemical industries. Konjac products have effects in lowering blood pressure and cholesterol, and in treating obesity, diabetes, and cardiovascular diseases. It is a major raw material for the production of health foods and functional foods.

[0008] Preferably, the high-viscosity konjac flour is prepared by the following method: (1) Using pale yellow konjac powder rich in anthocyanins as raw material, add 5 times the weight of 40% isopropanol according to the weight of konjac powder, and then add 1-5% of sodium hypochlorite or hydrogen peroxide according to the total weight. Keep warm at 60-70℃ and stir for 1-3 hours, then filter to obtain solid 1. (2) Add 5 times the weight of 45% isopropanol to the solid 1 to obtain solid 2; (3) Add 1-5% sodium metabisulfite by weight to the solid 2, keep warm at 60-70℃ and stir for 1-3 hours, filter to obtain solid 3; (4) Add 5 times the weight of 55% isopropanol to the solid 3 to obtain solid 4; (5) Add 1-5% hydrogen peroxide by weight to the solid 4, keep warm at 25°C and stir for 2-4 hours, filter to obtain solid 5; (6) Add 5 times the weight of 55% isopropanol to the solid 5, keep warm at 25°C and stir for 10 min, adjust the pH to 6.0-6.5, filter, and obtain solid 6; (7) The solid material 6 is dried by airflow to obtain high-viscosity konjac flour.

[0009] Preferably, the low-viscosity konjac flour is prepared by the following method: (1) Using pale yellow pearl konjac powder as raw material, add 5 times the weight of 40% isopropanol according to the weight of konjac powder, and then add 1-5% of sodium hypochlorite or hydrogen peroxide according to the total weight. Keep warm at 60-80℃ and stir for 1-3 hours, then filter to obtain solid 1. (2) Add 5 times the weight of 45% isopropanol to the solid 1 to obtain solid 2; (3) Add 1-10% sodium metabisulfite by weight to the solid 2, keep it at 68°C and stir for 1-3 hours, then filter to obtain solid 3; (4) Add 5 times the weight of 55% isopropanol to the solid 3 to obtain solid 4; (5) Add 1-10% hydrogen peroxide by weight to the solid 4, keep warm at 25°C and stir for 4-8 hours, adjust the pH to 6.0-6.5, filter, and obtain solid 5; (6) The solid 5 is dried by airflow to obtain low-viscosity konjac flour.

[0010] Compared with the prior art, the present invention has the following beneficial effects: (1) Konjac flour has high viscosity and a water absorption and expansion rate of 100 times. It is difficult to add more than 1% to general foods. This defect greatly restricts the use of konjac flour and results in a low dietary fiber content in general konjac foods. In order to increase the glucomannan dietary fiber content in konjac rice, this invention performs special processing on konjac flour to reduce its viscosity and remove the unique fishy smell of konjac, so as to increase the amount or content of konjac flour. At the same time, by adding cassava flour, potato flour and rice flour, the taste of konjac rice is guaranteed, while the fishy smell of konjac is eliminated, and it also has the health benefits of high dietary fiber and low GI.

[0011] (2) The present invention uses a small amount of high-viscosity konjac flour and kerogen gum as adhesives, molding agents and coagulants to ensure that the raw materials are tightly bonded, the particle surface is smooth and not rough, and the taste is soft and elastic.

[0012] (3) The konjac rice of the present invention is a dietary fiber supplement food. It can be eaten after adding hot water above 90°C in a ratio of 1:2 and simmering for 10-20 minutes. Alternatively, it can be mixed with ordinary rice in an appropriate ratio and steamed according to preference and nutritional needs. Attached Figure Description

[0013] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on the provided drawings without creative effort.

[0014] Figure 1 This is a flowchart illustrating the processing technology of the high-dietary-fiber konjac rice of the present invention. Detailed Implementation

[0015] To make the present invention more apparent and understandable, preferred embodiments are described in detail below with reference to the accompanying drawings: Example 1 This embodiment provides a processing method for high-fiber konjac rice, the specific steps of which are as follows: (1) Add 1 kg of high-viscosity konjac flour and 1 kg of kerogen gum to 60 kg of water and stir until a viscous solution is formed. (2) Mix 25kg of low-viscosity konjac flour, 25kg of cassava flour, 30kg of potato flour and 20kg of rice flour evenly, add them to the viscous solution obtained in step (1), stir evenly, and obtain a mixture with a water content of 35-40%. (3) Add 0.1 kg of sodium carbonate to the mixture obtained in step (2) and mix well; (4) The mixture obtained in step (3) is extruded into strips in a twin-screw extruder; (5) The strips obtained in step (4) are granulated, polished, dried, sieved, sterilized and packaged to obtain a high dietary fiber konjac rice.

[0016] Example 2 This embodiment provides a processing method for high-fiber konjac rice, the specific steps of which are as follows: (1) Add 1 kg of high-viscosity konjac flour and 1 kg of kerogen gum to 70 kg of water and stir until a viscous solution is formed. (2) Mix 35kg of low-viscosity konjac flour, 20kg of cassava flour, 25kg of potato flour and 20kg of rice flour evenly, add them to the viscous solution obtained in step (1), stir evenly, and obtain a mixture with a water content of 40-45%. (3) Add 0.1 kg of sodium carbonate to the mixture obtained in step (2) and mix well; (4) The mixture obtained in step (3) is extruded into strips in a twin-screw extruder; (5) The strips obtained in step (4) are granulated, polished, dried, sieved, sterilized and packaged to obtain high dietary fiber konjac rice.

[0017] Example 3 This embodiment provides a processing method for high-fiber konjac rice, the specific steps of which are as follows: (1) Add 0.5 kg of high-viscosity konjac flour and 0.5 kg of kerogen gum to 70 kg of water and stir until a viscous solution is formed. (2) Mix 50kg of low-viscosity konjac flour, 10kg of cassava flour, 20kg of potato flour and 10kg of rice flour evenly, add them to the viscous solution obtained in step (1), stir evenly, and obtain a mixture with a water content of 40-45%. (3) Add 0.1 kg of sodium carbonate to the mixture obtained in step (2) and mix well; (4) The mixture obtained in step (3) is extruded into strips in a twin-screw extruder; (5) The strips obtained in step (4) are granulated, polished, dried, sieved, sterilized and packaged to obtain high dietary fiber konjac rice.

[0018] Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention. Those skilled in the art can make changes, modifications, substitutions and variations to the above embodiments within the scope of the present invention.

Claims

1. A method for preparing high dietary fiber konjac rice, characterized by, Includes the following steps: (1) Mix 0.5-1.0% high-viscosity konjac flour and 0.5-1.0% kerogen gum, then add water and stir to form a viscous solution; (2) Mix 20-50% low-viscosity konjac flour, 10-30% cassava flour, 20-30% potato flour and 10-20% rice flour evenly, add to the viscous solution, stir evenly to obtain mixture 1; (3) Add 0.1% sodium carbonate to the mixture 1 and mix well to obtain mixture 2; (4) The mixture 2 is extruded into strips in a twin-screw extruder; (5) Granulate, polish, dry, sieve, sterilize and package the material obtained in step (4) to obtain high dietary fiber konjac rice; The total mass ratio of the high-viscosity konjac flour and kerogen gum to water in step (1) is 1:3-7.

2. The method for preparing high-dietary-fiber konjac rice according to claim 1, characterized in that, The high-viscosity konjac flour is obtained by the following method: (1) Using pale yellow konjac powder rich in anthocyanins as raw material, add 5 times the weight of 40% isopropanol according to the weight of konjac powder, and then add 1-5% of sodium hypochlorite or hydrogen peroxide according to the total weight. Keep warm at 60-70℃ and stir for 1-3 hours, then filter to obtain solid 1. (2) Add 5 times the weight of 45% isopropanol to the solid 1 to obtain solid 2; (3) Add 1-5% sodium metabisulfite by weight to the solid 2, keep warm at 60-70℃ and stir for 1-3 hours, filter to obtain solid 3; (4) Add 5 times the weight of 55% isopropanol to the solid 3 to obtain solid 4; (5) Add 1-5% hydrogen peroxide by weight to the solid 4, keep warm at 25°C and stir for 2-4 hours, filter to obtain solid 5; (6) Add 5 times the weight of 55% isopropanol to the solid 5, keep warm at 25°C and stir for 10 min, adjust the pH to 6.0-6.5, filter, and obtain solid 6; (7) The solid 6 is dried by airflow to obtain high-viscosity konjac flour.

3. The method of producing high-dietary fiber konjac rice according to claim 1, characterized by, The low-viscosity konjac flour is prepared by the following method: (1) Using pale yellow pearl konjac powder as raw material, add 5 times the weight of 40% isopropanol according to the weight of konjac powder, and then add 1-5% of sodium hypochlorite or hydrogen peroxide according to the total weight. Keep warm at 60-80℃ and stir for 1-3 hours, then filter to obtain solid 1. (2) Add 5 times the weight of 45% isopropanol to the solid 1 to obtain solid 2; (3) Add 1-10% sodium metabisulfite by weight to the solid 2, keep it at 68°C and stir for 1-3 hours, then filter to obtain solid 3; (4) Add 5 times the weight of 55% isopropanol to the solid 3 to obtain solid 4; (5) Add 1-10% hydrogen peroxide by weight to the solid 4, keep warm at 25°C and stir for 4-8 hours, adjust the pH to 6.0-6.5, filter, and obtain solid 5; (6) The solid 5 is dried by airflow to obtain low-viscosity konjac flour.

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