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Konjac glucomannan taro balls and preparation method thereof

A technology of konjac glucomannan and glucomannan, applied in the field of food and its preparation, konjac glucomannan taro balls and its preparation, to achieve the effect of increasing market penetration and improving nutritional value

Inactive Publication Date: 2015-12-23
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In the article "Taro Balls and Potato Balls" published by Ding Qing on pages 28-29 at 3:15, taro, sweet potatoes, purple sweet potatoes, tapioca flour, and white sugar were used as raw materials to make taro balls. Taro balls made solely from taro, sweet potato, purple sweet potato, tapioca flour, and sugar are inferior in nutritional value to konjac glucomannan taro balls added with konjac glucomannan, which are healthy and nutritionally balanced

Method used

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  • Konjac glucomannan taro balls and preparation method thereof

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Effect test

Embodiment 1

[0018] Embodiment 1: A kind of preparation method of konjac glucomannan taro ball

[0019] A preparation method for konjac glucomannan taro balls, comprising the following steps:

[0020] (1) Material preparation: Take 200 parts of purple sweet potato, wash, peel and cut into pieces by weight, put it in a pot, and steam it over water.

[0021] (2) Mash: Take out the steamed purple sweet potato, add 20 parts of white sugar, and mash it into a puree, set aside.

[0022] (3) Making the dough: Take the purple sweet potato puree, knead it, add 80 parts of tapioca flour, 20 parts of konjac glucomannan, and 5 parts of water, and knead evenly to make a dough.

[0023] (4) Prepare konjac glucomannan taro balls: Knead the dough in step (3) into small balls, put them in boiling water and cook until cooked, then rinse with cold water.

Embodiment 2

[0024] Embodiment 2: A kind of preparation method of konjac glucomannan taro ball

[0025] A preparation method for konjac glucomannan taro balls, comprising the following steps:

[0026] (1) Preparation: Take 250 portions of purple sweet potatoes or taro, wash and peel them, put them in a pot, and steam them over water.

[0027] (2) Mashed: Take out the steamed purple sweet potato or taro, add 25 parts of white sugar, mash it into a puree, set aside.

[0028] (3) Making the dough: Take mashed purple sweet potato or mashed taro, knead it, add 100 parts of tapioca flour, 25 parts of konjac glucomannan, and 8 parts of water, and knead evenly to make a dough.

[0029] (4) Prepare konjac glucomannan taro balls: Knead the dough in step (3) into small balls, put them in boiling water and cook until cooked, then rinse with cold water.

Embodiment 3

[0030] Embodiment 3: A kind of preparation method of konjac glucomannan taro ball

[0031] A preparation method for konjac glucomannan taro balls, comprising the following steps:

[0032] (1) Preparation: Take 300 portions of taro, wash and peel them, put them in a pot, and steam them over water.

[0033] (2) Mash: Take out the steamed taro, add 30 parts of sugar, and mash it into a puree, set aside.

[0034] (3) Making the dough: Take mashed taro, knead it, add 120 parts of tapioca flour, 30 parts of konjac glucomannan, and 10 parts of water, and knead evenly to make a dough.

[0035] (4) Prepare konjac glucomannan taro balls: Knead the dough in step (3) into small balls, cook them in boiling water, pick them up, and put them in cold water.

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Abstract

The invention relates to konjac glucomannan taro balls and a preparation method thereof. The preparation method of the konjac glucomannan taro balls comprises the steps of preparing materials namely purple potatoes or taros, mashing the cooked purple potatoes to obtain mashed purple potatoes or mashing the cooked taros to obtain mashed taros, making dough and preparing the konjac glucomannan taro balls. According to the preparation method of the konjac glucomannan taro balls disclosed by the invention, konjac glucomannan is added in the preparation process of the konjac glucomannan taro balls, and the konjac glucomannan has the health care efficacies of promoting digestion, reducing blood pressure and reducing blood lipid, so that the konjac glucomannan taro balls disclosed by the invention are foods with health care functions. Not only is the nutrient value of the taro balls disclosed by the invention increased, but also the market popularity rate of the konjac glucomannan is increased.

Description

technical field [0001] The invention relates to a food and a preparation method thereof, in particular to a konjac glucomannan taro ball and a preparation method thereof, belonging to the field of food. Background technique [0002] Taro balls are often added ingredients in dessert cold drinks, which make dessert cold drinks look better, and are loved by many people because of their springy, refreshing and smooth taste. It is an ingredient that is added to many desserts and cold drinks, such as milk tea, roasted grass jelly, smoothies, etc. will add taro balls. Konjac is also a relatively common food in the market, but because some people don't like the unique taste of konjac itself, and konjac does not have a variety of colors like taro balls, the market for konjac is not as popular as taro balls. However, konjac has more health benefits than taro balls, such as lowering blood fat, lowering blood pressure, improving immunity, and preventing cancer. The invention aims to c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L1/212A23L1/09
CPCA23V2002/00A23V2200/32A23V2200/326A23V2200/30
Inventor 庞杰王淑娜陈涵谭小丹黄荣勋谢丙清王敏林海斌安瑞琪袁毅
Owner FUJIAN AGRI & FORESTRY UNIV
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