Nutritional konjac vermicelli and processing method thereof

A technology of konjac flour and nutrition, which is applied in the field of instant konjac flour and its production, can solve problems such as the destruction of nutrient components and the reduction of food nutritional value, and achieve the effects of small loss of nutrient components, diverse raw materials, and rich nutrition

Inactive Publication Date: 2017-06-27
刘先勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when it is mixed with alkaline water, the nutrients in the raw materials are destroyed
reduce the nutritional value of food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] a. Add water to soften the jade konjac and konjac, peel them, and crush them into large particles; put the large particles of jade konjac and konjac into a steamer with tea water, and steam for 30-50 minutes at a temperature of 40°C-55°C minutes; after drying the steamed jade konjac and konjac, pulverize with a pulverizer, and cross a 140-180 mesh sieve to obtain jade konjac flour and konjac flour that remove peculiar smell and have gluten;

[0020] B. make big konjac flour with traditional method, with 50 kilograms of big konjac flour, 20 kilograms of wheat flour and step 1 made jade konjac flour 20 kilograms, 10 kilograms of konjac flour and 10 kilograms of vegetable dry product, shiitake mushroom dry product Put 2 kg into the noodle mixer and mix evenly, add water, and stir evenly to get the raw material;

[0021] c. Send the raw material into the self-cooked double-tube vermicelli machine to form konjac flour.

Embodiment 2

[0023] The processing of a. jade konjac, konjac is described with embodiment 1 step a.

[0024] B. make big konjac flour with traditional method, with 40 kilograms of big konjac flour, 30 kilograms of wheat flour and step 1 made jade konjac flour 10 kilograms, 20 kilograms of konjac flour and 10 kilograms of chicken floss, put into kneading surface Mix evenly in the machine, add water, stir evenly to get raw material;

[0025] c. Send the raw material into the self-cooked double-tube vermicelli machine to form konjac flour.

Embodiment 3

[0027] The processing of a. jade konjac, konjac is described with embodiment 1 step a.

[0028] B. make big konjac flour with traditional method, 25 kilograms, 30 kilograms of konjac flour and strawberry dry product 15 kilograms of made in 30 kilograms of big konjac flours, 15 kilograms of wheat flour and step 1, put into and Mix evenly in the noodle machine, add water, and stir evenly to get the raw material;

[0029] c. Send the raw material into the self-cooked double-tube vermicelli machine to form konjac flour.

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PUM

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Abstract

The invention discloses a convenient konjac flour and a preparation method thereof, which belong to precooked noodles or instant noodles food. It mainly includes large konjac flour, wheat flour, jade konjac flour, main ingredients of konjac flour and auxiliary materials including vegetables, fungi, fruits, meat and other dry products. The processing method is as follows: firstly process the jade konjac and konjac to remove the peculiar smell, then put the large konjac flour, wheat flour and auxiliary materials into the dough mixer and mix evenly, add water, and stir evenly to get the raw meal; send the raw meal into the self-cooked double Konjac flour is formed in the tube vermicelli machine. The nutritional konjac flour of the present invention has various raw materials and rich nutrition. Due to the diversification of raw materials, the nutritional components of each raw material are complementary to achieve nutritional balance, and the rationality and effectiveness of food nutritional components are improved. Health and longevity play an important role.

Description

technical field [0001] The invention belongs to precooked noodles or instant noodles, in particular to instant konjac flour and a production method thereof. Background technique [0002] Fresh konjac flour is made from konjac as raw material, soaked and refined, pressed to remove water, kneaded, steamed, and extruded. It is a smooth and refreshing food that people like, and it is widely eaten in the south, and it is gradually popularized and promoted throughout the country. [0003] Chinese patent 02137778 discloses a "nutritional konjac flour production process", which uses konjac as a raw material, except that the traditional konjac flour is soaked in konjac sand, crushed, kneaded, shredded, loosened once, steamed, and secondly In addition to the conventional production processes such as loosening, powder cutting, and packaging, the present invention is characterized in that it uses a computer and program control technology in the drying process, so that the temperature a...

Claims

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Application Information

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IPC IPC(8): A23L7/113A23L19/10A23L33/00
CPCA23V2002/00
Inventor 刘先勇
Owner 刘先勇
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