Method for swelling konjaku

A technology of konjac swelling, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of konjac paste color and luster, the purity index cannot meet the processing requirements, affect the production efficiency of konjac product quality, and the time-consuming swelling of konjac gum, etc., to achieve good Practical value and application prospect, process conditions are easy to control, and the effect of compact structure

Inactive Publication Date: 2011-06-29
福建同乐食品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[ However, the traditional process of swelling konjac gum takes a long time, and it is prone to problems such as uneven swelling and serious tissue bubbles. The color and purity of konjac paste swollen by ordinary methods cannot meet the processing requirements, and the swelling efficiency is low, which greatly affects production efficiency. The quality of konjac products
Also do not see the report about fast and efficient swelling konjac flour method so far

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Konjac flour and water are injected into a vacuum mixer at a weight ratio of 1:35, and stirred for 3 minutes under a vacuum of 0.02 MPa, and then left to stand for 50 minutes to obtain a fully swollen gelatinous konjac paste.

Embodiment 2

[0017] Konjac flour and water are injected into a vacuum mixer at a weight ratio of 1:40, and stirred for 10 minutes under a vacuum of 0.08 MPa, and then left to stand for 60 minutes to obtain a fully swollen gelatinous konjac paste.

Embodiment 3

[0019] Konjac flour and water are injected into a vacuum mixer at a weight ratio of 1:37, and stirred for 7 minutes under a vacuum of 0.05 MPa, and then left to stand for 55 minutes to obtain fully swollen gelatinous konjac paste.

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PUM

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Abstract

The invention discloses a method for swelling konjaku, comprising the steps: placing konjaku powder and water into a vacuum mixer; mixing the konjaku powder and the water for 3-10min under a vacuum degree at 0.02-0.08MPa, and stewing the mixture for 50-60min, so as to obtain the konjaku powder which is completely swelled to be gelatineous. Konjaku can be completely swelled fast and conveniently by the method disclosed by the invention; the swelling time of konjaku is shortened; the internal bubbles of konjaku collosol are reduced, and accordingly a uniform and dense knojaku paste is prepared.

Description

technical field [0001] The invention belongs to the field of agricultural product processing industry, and relates to a method for swelling konjac, in particular to a method for vacuum swelling konjac. Background technique [0002] Konjac is the general name of Araceae Konjac plants, also known as grinding taro, konjac, ghost head, Hualien stem, snake six valleys, etc. It is mainly produced in the tropical and tropical regions of the eastern hemisphere, and China is one of its origins. Konjac has high medicinal value. It is recorded in "Compendium of Materia Medica", "Sanyuan Yanshou", "Kaibao Materia Medica" and so on: konjac is pungent in taste and cold in nature, and has detoxification, swelling, walking, phlegm, Scatter product and other functions. Modern research shows that the corm of konjac mainly contains glucomannan (Konjak Glucomannan, referred to as KGM), starch, alkaloids, cellulose and various minerals, etc., and also contains a small amount of protein, various...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L1/29A23L19/10A23L33/00
Inventor 彭君
Owner 福建同乐食品开发有限公司
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