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Crystal konjak and making method thereof

A technology of crystal and konjac, applied in food ingredients as taste improvers, functions of food ingredients, food science, etc., can solve the problems of wasting water resources, difficult to remove konjac alkali taste, etc., and achieve the effect of reducing alkali taste

Inactive Publication Date: 2017-12-08
陕西安康悠源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the processing method of processing konjac tofu, it is difficult to remove the alkaline taste of konjac itself, and the method of repeatedly passing water is often used, which greatly wastes water resources

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of preparation method of crystal konjac, comprises the following steps:

[0020] (1) Material selection: select special-grade konjac flour with a viscosity greater than 20,000, high-purity calcium hydroxide, tea leaves, and water;

[0021] (2) Tea making: Take 100 parts of water, put it into a heatable mixing tank, heat to 80°C, take 0.5 parts by weight of dry tea leaves, wrap them in gauze and put them in water, let them stand for 5 minutes, and remove the tea bags ;

[0022] (3) Add konjac powder: heat to keep the water temperature at 80°C, turn on the mixer, add 4 parts of konjac powder, stir for 20 minutes, turn off the mixer and stop heating and let stand for 20 minutes, so that the konjac powder is fully expanded and dissolved;

[0023] (4) calcium hydroxide is added: get calcium hydroxide aqueous solution, concentration is 4%, and parts by weight is 15, it is mixed with the konjac flour gained in the step (3);

[0024] (5) Curing: inject the above fluid ...

Embodiment 2

[0026] (1) Material selection: select special-grade konjac flour with a viscosity greater than 20,000, high-purity calcium hydroxide, tea leaves, and water;

[0027] (2) Tea making: Take 100 parts of water, put it into a heatable mixing tank, heat to 85°C, take 1 part by weight of dry tea leaves, wrap them in gauze and put them in water, let them stand for 7 minutes, and remove the tea bags ;

[0028] (3) Add konjac powder: heat to keep the water temperature at 85°C, turn on the mixer, add 5 parts of konjac powder, stir for 30 minutes, turn off the mixer and stop heating and let it stand for 30 minutes, so that the konjac powder is fully expanded and dissolved;

[0029] (4) Calcium hydroxide is added: get calcium hydroxide aqueous solution, concentration is 4.5%, and parts by weight is 20, it is mixed with the konjac flour gained in the step (3);

[0030] (5) Curing: inject the above fluid into the molding box and let it stand for curing.

Embodiment 3

[0032] (1) Material selection: select special-grade konjac flour with a viscosity greater than 20,000, high-purity calcium hydroxide, tea leaves, and water;

[0033] (2) Tea making: Take 100 parts of water, put it into a heatable mixing tank, heat to 90°C, take 1.5 parts by weight of dry tea leaves, wrap them in gauze and put them in water, let them stand for 10 minutes, then remove the tea bags ;

[0034] (3) Add konjac powder: heat to keep the water temperature at 90°C, turn on the mixer, add 6 parts of konjac powder, stir for 40 minutes, turn off the mixer and stop heating and let stand for 40 minutes, so that the konjac powder is fully expanded and dissolved;

[0035] (4) calcium hydroxide is added: get calcium hydroxide aqueous solution, concentration is 5%, and parts by weight is 25, it is mixed with the konjac flour gained in the step (3);

[0036] (5) Curing: inject the above fluid into the molding box and let it stand for curing.

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PUM

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Abstract

The invention provides crystal konjak and a making method thereof, and relates to the field of konjak processing. The making method comprises the specific steps of selecting materials, making tea soup, adding konjak glucomannan, adding calcium hydroxide and performing curing. The konjak is combined with tea leaves, so that the alkaline taste of the konjak is effectively reduced; the beneficial efficacy of the tea leaves to human bodies are organically combined with the beneficial efficacy of the konjak; and in the making process, the konjak glucomannan is added, stirring and heating are performed, and then standing is performed after the stirring and heating are stopped, so that konjak flour is sufficiently puffed and dissolves.

Description

technical field [0001] The invention belongs to a preparation method of food, in particular to a preparation method of crystal konjac tofu Background technique [0002] Konjac, also known as konjac, grinding taro, flower stalk lotus, hemp taro, snakehead grass, flower stalk Aracea, etc., is a perennial herbaceous plant of the genus Konjac in the Araceae family. Konjac is a food with low calorie, low protein, low vitamin and high dietary fiber, which is an effective nutrient. Konjac is the best soluble dietary fiber found so far, and the main active ingredient in konjac powder obtained from konjac through physical processing is glucomannan. Studies in recent years have proved that the glucomannan contained in konjac has a good effect on reducing blood sugar in diabetics. Because of its large molecular weight and high viscosity, it can delay the absorption of glucose and effectively reduce postprandial blood sugar, thereby reducing the risk of diabetes. Islet burden. Becaus...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L33/105
CPCA23L19/115A23L33/105A23V2002/00A23V2200/30A23V2200/16A23V2250/214
Inventor 鲍洪明
Owner 陕西安康悠源食品有限公司
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