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Complex gum containing konjak, and method for manufacturing konjak pearls

A technology of konjac gum and konjac, which is applied in the field of making konjac pearls, konjac compound glue and using the compound glue to make konjac pearls. It can solve the problem of insufficient pearl brittleness, hardness and toughness, complex and cumbersome production process, and difficulty in satisfying consumers. and other problems, to achieve the effect of simple and novel production process, broad application prospects and beneficial to human health

Active Publication Date: 2017-12-22
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Pearls are increasingly used in the milk tea industry, but the variety is single, the calories are high, the taste is average, and the property is unstable after heating
Moreover, the general production process of milk tea pearls sold in the market is ingredients→mixing→boiling→dividing→rounding→boiling→soaking→packing. Most of these pearl raw materials use starchy raw materials such as glutinous rice flour and tapioca flour, which makes the final product taste soft and glutinous. , the brittleness, hardness, and toughness of pearls are not enough, and they must be rehydrated and swollen before use, which is difficult to meet the needs of consumers; at the same time, the production process is complicated and cumbersome, and the production efficiency is low

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] 1. Configuration of konjac compound glue: carrageenan 2.52kg, agar gum 1.10kg, konjac gum 2.7kg.

[0066] 2. Production of konjac pearls:

[0067] (1) Add 6kg of sucrose, 0.4kg of potassium chloride, 0.2kg of calcium chloride, and 0.08kg of potassium sorbate into 200kg of water and stir to dissolve, then add 6.32kg of compound rubber main ingredients, and add them to the water for reconstitution The order of mixing the main ingredients of the glue is as follows: first add carrageenan, then add agar gum, and finally add konjac gum, stir and disperse evenly.

[0068] (2) The above mixture was first swelled at room temperature at 30°C for 20 minutes, then heated in a 95°C water bath, and heated for 3 hours when the central temperature of the sol reached 85°C.

[0069] (3) Cool the swollen compound glue to 60°C, drop it into the upper layer of vegetable oil at 0°C and the lower layer of water with a size of 10cm×50cm according to the mass of each drop of 0.7g at a speed of...

Embodiment 2

[0074] 1. Configuration of konjac compound glue: carrageenan 3.08kg, agar gum 1.10kg, konjac gum 2.8kg.

[0075] 2. Production of konjac pearls:

[0076] (1) Add 6kg of sucrose, 0.4kg of potassium chloride, 0.2kg of calcium chloride, and 0.08kg of potassium sorbate into 200kg of water and stir to dissolve, then add 6.98kg of compound rubber main ingredients, and add them to the water for reconstitution The order of mixing the main ingredients of the glue is as follows: first add carrageenan, then add agar gum, and finally add konjac gum, stir and disperse evenly.

[0077] (2) The above mixture was first swelled at room temperature at 30°C for 20 minutes, then heated in a 95°C water bath, and heated for 3 hours when the central temperature of the sol reached 85°C.

[0078] (3) The swollen compound glue is cooled to 68°C. According to the quality of each drop of 0.95g, at a speed of 2.3S / drop, it is dropped into the upper layer of vegetable oil and the lower layer of water at a...

Embodiment 3

[0083] 1. Configuration of konjac compound glue: carrageenan 3.52kg, agar gum 1.10kg, konjac gum 3.0kg.

[0084] 2. Production of konjac pearls:

[0085] (1) Add 6kg of sucrose, 0.4kg of potassium chloride, 0.2kg of calcium chloride, and 0.08kg of potassium sorbate into 200kg of water and stir to dissolve, then add 7.62kg of compound rubber main ingredients, and add them to the water for reconstitution The order of mixing the main ingredients of the glue is as follows: first add carrageenan, then add agar gum, and finally add konjac gum, stir and disperse evenly.

[0086] (2) The above mixture was first swelled at room temperature at 30°C for 20 minutes, then heated in a 95°C water bath, and heated for 3 hours when the central temperature of the sol reached 85°C.

[0087] (3) The swollen compound glue is cooled to 75°C. According to the mass of each drop of 1.2g, at a speed of 4S / drop, drop into the upper layer of vegetable oil at a temperature of 10°C and the lower layer of ...

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Abstract

The invention discloses complex gum containing konjak, and a method for manufacturing konjak pearls. The complex gum containing the konjak comprises, in mass percentage, 42-50% of konjak gum, 14-18% of agaropectin and 40-45% of carrageenan. The method for manufacturing the konjak pearls comprises uniformly mixing the konjak gum, the agaropectin, the carrageenan, cane sugar, potassium chloride, calcium chloride, and potassium sorbate in water so as to form a mixture; subjecting the mixture to swelling treatment so as to obtain a mixed sol; dropping the mixed sol with a centre temperature of 60-75 DEG C in a shaping oil agent with a temperature of 0-10 DEG C; and conducting filtration so as to obtain the konjak pearls. According to the invention, the manufacturing process of the konjak pearls is simple and novel, and a process of dropping gum in oil is adopted so as to greatly raise industrial output and production efficiency. Meanwhile, the adopted complex gum is easy to disperse and swell, and has better flowability and stability, and the obtained konjak pearls are good in elasticity, hardness, toughness and mouth feel, and high in konjak content, and have physiological functions of losing weight, relaxing bowel, lowering blood lipid, and lowering blood sugar. Therefore, the konjak pearls are ideal low-heat foods for losing weight.

Description

technical field [0001] The invention relates to a method for making konjac pearls, in particular to a konjac compound glue and a method for making konjac pearls by using the compound glue, belonging to the technical field of milk tea preparation. Background technique [0002] Konjac has a long history of planting and application in our country, and there are many types, wide area suitable for planting, high yield and good quality. Konjac is a healthy and nutritious food material. Its main component, glucomannan, is a non-ionic water-soluble polymer polysaccharide. It is one of the best soluble dietary fibers found so far. , lowering blood sugar and other physiological functions and health care functions, it has a good effect on the prevention and auxiliary treatment of obesity, intestinal cancer, cardiovascular disease, diabetes and other modern diseases of the rich and the rich, and it also has the effect of losing weight. At present, my country has become the main produce...

Claims

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Application Information

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IPC IPC(8): A23L29/244A23L29/256A23L33/00
CPCA23V2002/00A23L29/244A23L29/256A23L33/00A23V2200/332A23V2200/328A23V2200/3262A23V2250/5036A23V2250/5066A23V2250/5024
Inventor 刘杰贺震
Owner JIANGNAN UNIV
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