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Konjac soybean juice noodles and preparation method thereof

A bean juice and konjac technology, which is applied in the fields of food science, food preservation, and the function of food ingredients, can solve the problems of complex processing of konjac noodles raw materials, difficult processing of konjac noodles, and both price and nutrition. Good economic benefits and low production costs

Inactive Publication Date: 2018-02-16
四川森态源生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] One object of the present invention is to provide a kind of konjac bean juice noodle, to solve the technical problem that existing konjac noodle raw materials are complicated to process, the cost is high, and the price and nutrition cannot be satisfied at the same time
[0005] Another object of the present invention is to provide a preparation method of konjac bean juice noodles to solve the technical problems of the existing konjac noodles that are difficult to process and the taste of noodles is relatively poor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The raw materials of the konjac bean juice noodles of the present embodiment include: in parts by weight, 10 parts of konjac powder, 10 parts of soybeans, 10 parts of starch, 1 part of salt and 30 parts of water.

[0031] The preparation method of the konjac bean juice noodles of the present embodiment comprises:

[0032] (1) Soak 10 parts of soybeans in parts by weight for 2-4 hours, drain, add 30 parts of water to grind, then filter, and continue to grind until smooth to obtain soybean juice;

[0033] (2) Soak the konjac powder with a concentration of 35% ethanol solution for 2 hours and rinse with new ethanol to separate the konjac powder and waste liquid ethanol, then grind, filter and dry to obtain konjac fine powder;

[0034] (3) Put 10 parts of konjac powder, 10 parts of starch and 1 part of salt into the soybean juice in step (1), stir for 8 minutes and let it stand for 2 hours to expand, so as to obtain konjac pulp;

[0035] (4) konjac pulp is broken into in t...

Embodiment 2

[0039] The raw materials of the konjac bean juice noodles of the present embodiment include: by weight, 10-20 parts of konjac powder, 20 parts of soybeans, 20 parts of starch, 10 parts of salt and 100 parts of water.

[0040] The preparation method of the konjac bean juice noodles of the present embodiment comprises:

[0041] (1) Soak 20 parts of soybeans in parts by weight for 4 hours, drain, add 100 parts of water to grind, then filter, and continue to grind until smooth to obtain soybean juice;

[0042] (2) Soak the konjac flour with a concentration of 45% ethanol solution for 3 hours and rinse with new ethanol solution to separate the konjac flour and ethanol, then grind, filter and dry to obtain konjac fine powder;

[0043] (3) 20 parts of konjac fine powder, 20 parts of starch and 10 parts of salt are dropped into the soybean juice of step (1), stirred for 10 minutes and left to stand for 3 hours to expand to obtain konjac pulp;

[0044] (4) konjac pulp is broken into i...

Embodiment 3

[0048] The konjac bean juice noodles of the present embodiment, its raw material comprises: by weight, 15 parts of konjac powder, 12 parts of soybeans, 18 parts of starch, 6 parts of salt and 70 parts of water.

[0049] The preparation method of the konjac bean juice noodles of the present embodiment comprises:

[0050] (1) Soak 12 parts of soybeans in parts by weight for 3 hours, drain, add 70 parts of water to grind, then filter, continue to grind until smooth, and obtain soybean juice;

[0051] (2) Soak the konjac flour with a concentration of 40% ethanol solution for 2.5h and rinse with new ethanol solution to separate the konjac flour and ethanol, then grind, filter and dry to obtain konjac fine powder;

[0052] (3) Put 15 parts of konjac fine powder, 18 parts of starch and 6 parts of salt into the soybean juice in step (1), stir for 9 minutes and let it stand for 2.8 hours to expand to obtain konjac pulp;

[0053] (4) konjac pulp is broken into in the refiner and adding c...

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Abstract

The invention discloses konjac soybean juice noodles and a preparation method thereof, and belongs to the technical field of food processing. According to the konjac soybean juice noodles, konjac powder and soybean juice are combined, and the noodles have rich nutrients. Compared with common konjac noodles, the konjac soybean juice noodles have a mouth feel with faint scent and can absorb certainnutrient substances needed for human bodies. The method has the advantages of simple preparation processes, low costs and high economic benefits.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to konjac bean juice noodles and a preparation method thereof. Background technique [0002] Konjac has two functions of medicine and food, and has preventive and auxiliary therapeutic effects on cardiovascular, digestive tract and other diseases. The main component of konjac flour is polymer polysaccharide, which is polymerized by glucose-mannose β-1,4 glycosidic bonds. It is a kind of high-quality fluid fiber. Adding it to noodle products can not only increase the digestibility of noodle food, but also increase food quality. Nutrition, but also conducive to enhancing the flexibility of noodles and improving product quality. [0003] Konjac noodles and related production techniques have been reported in the literature, but most of the noodle raw materials have complex components, and a large amount of traditional Chinese medicine or fruit and vegetable ingredients are adde...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/02A23L3/10A23L7/109A23L11/00A23L19/10A23L33/10
CPCA23L3/02A23L3/10A23L7/109A23L11/05A23L19/115A23L33/10A23V2002/00A23V2200/30A23V2200/318A23V2200/324
Inventor 刘磊刘科刘建平黄光华王丽
Owner 四川森态源生物科技有限公司
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