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Selenium-rich konjak bean curd and preparation method thereof

A konjac tofu, selenium-enriched technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food science and other directions, can solve the problems of inability to fully utilize natural resources, functional discounts for health care, and low mineral content, etc. The effect of improving immunity, low production cost and long shelf life

Inactive Publication Date: 2016-08-10
FOPING KANGZHIYUAN AGRI TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are three main types of konjac products on the market: silk knots, konjac cakes and granules. These products are all made of konjac powder. The content is less, 50% of limited resources are wasted in vain when processing fine powder, the function of health care is greatly reduced, and natural resources cannot be fully used for health care and health care

Method used

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  • Selenium-rich konjak bean curd and preparation method thereof
  • Selenium-rich konjak bean curd and preparation method thereof
  • Selenium-rich konjak bean curd and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Example 1 A kind of selenium-enriched konjac tofu

[0035] In parts by weight, the following raw material components are included:

[0036] 69 parts of fresh konjac, 29.2 parts of water, 0.8 part of organic selenium, and 1 part of calcium hydroxide.

[0037] Follow the steps below to prepare selenium-enriched konjac tofu:

[0038] (1) weighing

[0039] Get fresh konjac, organic selenium and calcium hydroxide according to the above weight ratio;

[0040] (2) Preparation of organic selenium

[0041] Boil the water to 100°C, take 80% of the total water consumption, and then put the organic selenium into the water and stir for 5 minutes at a stirring speed of 15 revolutions per minute, and wait for use after uniformity;

[0042] (3) Preparation of fresh konjac

[0043] Then cut the fresh konjac into small pieces, beat it into a paste, and set aside;

[0044] (4) mixed

[0045] Mix the materials obtained in steps (2) and (3), stir repeatedly for 20 minutes, 15 revolut...

Embodiment 2

[0050] Embodiment 2 A kind of selenium-enriched konjac tofu

[0051] In parts by weight, the following raw material components are included:

[0052] 72 parts of fresh konjac, 24.2 parts of water, 1.6 parts of organic selenium, and 2.2 parts of calcium hydroxide.

[0053] Follow the steps below to prepare selenium-enriched konjac tofu:

[0054] (1) weighing

[0055] Get fresh konjac, organic selenium and calcium hydroxide according to the above weight ratio;

[0056] (2) Preparation of organic selenium

[0057] Boil the water to 100°C, take 80% of the total water consumption, and then put the organic selenium into the water and stir for 5 minutes at a stirring speed of 15 revolutions per minute, and wait until it is uniform;

[0058] (3) Preparation of fresh konjac

[0059] Then cut the fresh konjac into small pieces, beat it into a paste, and set aside;

[0060] (4) mixed

[0061] Mix the materials obtained in steps (2) and (3), stir repeatedly for 15 minutes at a spee...

Embodiment 3

[0066] Example 3 A kind of selenium-enriched konjac tofu

[0067] In parts by weight, the following raw material components are included:

[0068] 74.5 parts of fresh konjac, 20.8 parts of water, 1.7 parts of organic selenium, and 3 parts of calcium hydroxide.

[0069] Follow the steps below to prepare selenium-enriched konjac tofu:

[0070] (1) weighing

[0071] Get fresh konjac, organic selenium and calcium hydroxide according to the above weight ratio;

[0072] (2) Preparation of organic selenium

[0073] Boil the water to 100°C, take 80% of the total water consumption, and then put the organic selenium into the water and stir for 5 minutes at a stirring speed of 15 revolutions per minute, and wait until it is uniform;

[0074] (3) Preparation of fresh konjac

[0075] Then cut the fresh konjac into small pieces, beat it into a paste, and set aside;

[0076] (4) mixed

[0077] Mix the materials obtained in steps (2) and (3), stir repeatedly for 20 minutes, the speed is ...

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Abstract

The invention provides selenium-rich konjak bean curd which includes the following raw materials, by weight: 66.5-74.5 parts of fresh konjak, 23.7-33.3 parts of water, 0.8-1.7 parts of organic selenium, and 1-3 parts of calcium hydroxide. The invention also provides a preparation method of the bean curd. The bean curd has good taste, has original flavor which can satisfy requirement on natural dietary cellulose of consumers. More than 8000 people taste the bean curd from Jan 2013 to May 2015, and 97.56% of the people think that the bean curd is delicious. The bean curd is greatly improved in quality, is stable always at normal temperature, is convenient to cut into demand shape, is free of change on properties from high temperature of 200 DEG C to low temperature of -100 DEG C. The bean curd is more than 3 years in shelf life.

Description

technical field [0001] The invention relates to a konjac health food, in particular to a selenium-enriched konjac tofu and a preparation method thereof, belonging to the field of health food. Background technique [0002] Konjac, scientific name Konjac, belongs to the perennial herb of Araceae. It has a long history of cultivation and consumption in China. It is a high-quality food with ultra-low calorie, low protein and high dietary fiber. It is rich in amino acids, vitamins, complex polysaccharides and trace elements needed by the human body. It has dietary therapy and prevention of many diseases. The function is very popular with consumers. [0003] At present, there are three main types of konjac products on the market: silk knots, konjac cakes and granules. These products are all made of konjac powder. The content is less, and 50% of limited resources are wasted in vain when processing fine powder, and the function of health care is greatly reduced, and natural resour...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L33/16
CPCA23V2002/00A23V2200/324A23V2200/32A23V2250/1578A23V2250/21A23V2250/5488
Inventor 陈虎昌翟玉军范娜
Owner FOPING KANGZHIYUAN AGRI TECH CO LTD
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