Production method of frozen konjac
A technology of konjac and konjac fine powder, which is used in food ingredients as taste improvers, food science, food freezing, etc. It can solve the problems of nutrition loss with water, hard taste of snow konjac, inconvenient manual operation, etc., and shorten the production cycle. , optimize the taste and highlight the effect of substantive characteristics
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0021] The production method of snow konjac of the present invention is carried out according to the following steps.
[0022] 1. Raw material preparation: konjac powder, tapioca starch, corn starch, and soybean protein isolate powder purchased according to national standards shall be prepared according to the mass ratio of 8:1:1:2, and fully stirred evenly.
[0023] 2. Stirring and puffing: the temperature of the puffing water is 20°C, and the ratio of the amount of water added is 30 times the weight of the raw materials. Use a mixer and a delivery pump to circulate and transport while stirring for 10 minutes, so that the raw materials absorb water and swell evenly, and become a uniformly mixed colloidal solution without obvious particles.
[0024] 3. Static puffing: The outdoor temperature is 20°C, and the puffing time is 40 minutes. After puffing, the colloidal solution is translucent konjac paste-like colloid.
[0025] 4. Refining and stirring: Send the konjac paste collo...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com