Composite dietary fiber powder

Abstract

Composite dietary fiber powder comprises the following components in percentage by weight: 0 to 50 konjac glucomannan (KGM), 7 to 10 guar gum, 0 to 20 cyclodextrin, 0 to 15 polyglucose, 0 to 1 seasoner, 0 to 2 food flavor and 0 to 1 food additives, and the rest is vegetable fiber. The composite dietary fiber powder provided by the invention has various species, different flavors, simple production process, high dietary fiber content and simple preparing method, and can provides abundant fiber powder for human body, and is beneficial to human health; and the prepared composite dietary fiber food has moderate water content and fine and refreshing taste.

Description

technical field [0001] The invention relates to a food, in particular to a composite dietary fiber powder which uses konjac as a main raw material. Background technique [0002] At present in China, the methods of producing konjac food with konjac as raw material mainly include: 1) through the saponification of konjac and alkali, konjac gel is formed, konjac tofu and konjac bionic food are made, and further freezing and dehydration is carried out using this as raw material to form Products similar to snow konjac are mainly used in daily cooking; 2) By mixing konjac with other ingredients, such as functional oligosaccharides, etc., they are synthesized into capsules, granules or tablets, which are mainly used for the regulation of physiological functions; 3) Through the combination of konjac and auxiliary gelling agent, it can be made into a food with high water content like jelly and jelly. [0003] The dietary fiber industry produced with konjac as raw material is still in...

AI Technical Summary

Problems solved by technology

[0003] The dietary fiber industry produced with konjac as raw material is still in its infancy. There are generally single varieties and flavors, troublesome eating, low dietary fiber content, complicated processing and alkali treatment, which seriously affects the nutritional value of food. For example, the Chinese patent application No. CN02133691.1, titled "A Preparation Method of Konjac Convenience Food", the method is mainly to cool the konjac powder through cooling, molding, freezing, thawing, alkali removal, dehydration, preparation, disinfection, and sterilization. Konjac tofu is made through the fungus packaging process, which requires alkali saponification and dealkalization, the process is complicated, and the flavor is single; the Chinese patent application number is CN99121198.7, and the name is "A Production Method of Konjac Flavored Convenience Food" patent application The invention relates to a production method of using konjac fine powder and carrageenan as main raw materials to produce konjac-flavored instant food. Although the food prepared by this method has not been dried and has high water content, the seasoning needs to be placed separately, which is troublesome and expensive to eat. Difficult to preserve, Chinese patent application number is CN200410018104.1, and the name is called " a kind of processing method of konjac instant food ", and its method mainly is after making konjac bean curd with konjac fine powder, makes various konjac instant food through follow-up deep processing, The active ingredients of animals and plants are added to the konjac tofu to make the nutritional content of the food more perfect, but it is also treated with alkali, which seriously affects the nutritional value of the food