Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Fermented konjac sauce and preparation method thereof

A technology of konjac paste and konjac, which is applied in the field of food processing, can solve problems such as nutrient loss, and achieve the effects of good food quality, easy portability, outstanding flavor and taste

Inactive Publication Date: 2016-03-23
湖北顺溪生物食品股份有限公司
View PDF5 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, in response to the demand of the konjac market, the existing technology usually processes fresh konjac into refined powder, and then obtains konjac glucomannan through purification. The production process is simple and the loss of nutrients is serious.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of preparation method of fermented konjac sauce, concrete steps are as follows:

[0019] (1) Peel the fresh konjac, wash it, slice or cut it into pieces and steam it;

[0020] (2) According to the ratio of material to liquid = 1: 2 (kg / L), it is made into a thick slurry;

[0021] (3) Ensure that the temperature of the konjac thick pulp is 28°C, mix pectinase, cellulase and amylase into the konjac thick pulp, stir evenly, and enzymatically hydrolyze for 2 hours; among them, add pectin for every 1Kg of fermented konjac thick pulp Enzyme 0.2g, Cellulase 0.4g, Amylase 0.3g;

[0022] (4) Add the sauce residue into the enzymatic konjac pulp, mix well, and ferment at 45°C for 6 days; the total number of effective viable bacteria in the sauce residue is 5.0×10 9 a / mL;

[0023] (5) Add seasonings: pepper, pepper, salt, garlic, cloves, white pepper and ginger to the high-temperature fermented konjac mash and mix evenly; among them, the flavoring agent is 80g of pepper a...

Embodiment 2

[0026] A kind of preparation method of fermented konjac sauce, its concrete steps are as follows:

[0027] (1) Peel the fresh konjac, wash it, slice or cut it into pieces and steam it;

[0028] (2) Then make a thick slurry according to the ratio of material to liquid = 1:6 (kg / L);

[0029] (3) Ensure that the temperature of the konjac thick pulp is 38°C, first mix pectinase, cellulase and amylase into the konjac thick pulp, stir evenly, and enzymatically hydrolyze for 6 hours; among them, every 1Kg of fermented konjac thick pulp is added with fruit Gluease 0.3g, Cellulase 0.6g, Amylase 0.5g;

[0030] (4) Add sauce dregs to the enzymatic konjac pulp, mix evenly, and ferment at 50°C for 15 days; the total number of effective viable bacteria of yeast and lactic acid bacteria in the sauce dregs is 6.0×10 11 a / mL;

[0031] (5) Add pepper, pepper, salt, garlic, cloves, white pepper powder and ginger to the fermented konjac mash and mix; among them, the flavoring agent is 120g of ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses fermented konjac sauce and a preparation method thereof. The preparation method comprises the following specific steps: A, peeling fresh konjac, cleaning and slicing or stripping to steam; B, adding water according to a material-liquor ratio of 1: 2 to 1: 6 kg / L, and preparing into konjac thick liquid; C, ensuring the temperature of the konjac thick liquid to be 28-30 DEG C, mixing pectinase, cellulase and amylase into the konjac thick liquid, mixing uniformly and carrying out enzymolysis for 2-6h; D, adding soya residue into the konjac liquid after the enzymolysis to mix uniformly, and carrying out anaerobic fermentation at a high temperature of 45-55 DEG C for 6-15 days; E, adding a flavoring agent into the konjac liquid to mix uniformly; and F, carrying out pasteurization on the konjac liquid and canning in a vacuum sterile manner. The fermented konjac sauce is obtained by adopting the preparation method. According to the preparation method, a mixed enzyme preparation and the soya residue which is rich in viable bacteria are added to carry out anaerobic fermentation at a high temperature, so that the nutritive value of the konjac sauce is increased, and the obtained konjac sauce is delicate in taste and unique in flavor and sauce fragrance, is capable of increasing the appetite, and is convenient to eat through instantly eating in the expiration date.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a fermented konjac sauce and a preparation method thereof. Background technique [0002] Konjac, also known as grinding taro, is a perennial herbaceous plant in the Araceae family, and it was also called demon taro in ancient China. Konjac has been known as "removing intestinal sand" since ancient times. Konjac grows in sparse forests and is a beneficial alkaline food. For people who eat too much acidic food of animal origin, eating konjac together can achieve food acid and alkali balance. In addition, konjac also has multiple functions such as lowering blood sugar, lowering blood fat, lowering blood pressure, dispersing toxins, beautifying the skin, dredging the veins, losing weight, laxative, and appetizing. [0003] At present, in response to the demand of the konjac market, the prior art usually processes fresh konjac into fine powder, and then obtains konjac gluc...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
Inventor 曹约泽汪超郑锋振李冬生李斌高冰王琴李震
Owner 湖北顺溪生物食品股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com