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Preparation method of canned konjac

A konjac and canned technology, which is applied in the preservation of food ingredients as antimicrobials, food preservation, and fresh-keeping of fruits and vegetables, etc., can solve the problems of insufficient elasticity of konjac products, difficult control of process conditions, complicated preparation process, etc., and achieve process control conditions. The effect of easy control, simple cooking process and simple preparation process

Inactive Publication Date: 2019-11-22
陕西镇安华兴特色农产品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] There are many studies on konjac, and in the process of producing konjac products using traditional technology, the gel strength of the gel solution formed by the fine powder is poor, and the konjac product is not elastic enough, easy to separate water, has a strong alkaline taste, strong fishy smell, and poor palatability , chewiness is not strong and many other shortcomings, and the preparation process is complicated, the operation is cumbersome, and the control of process conditions is difficult, for example:

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] 1. Swelling treatment

[0057] Put 10kg of konjac powder and 400kg of water into an expansion tank (Taixing Mingyuan Machinery Equipment Co., Ltd.), stir evenly, and let it stand still for 1.5 hours. The konjac powder swells to form a konjac sol, wherein the viscosity of the konjac powder is <16000mPas; The weight ratio to water is 1:40, and the stirring speed is 20 rpm.

[0058] 2. Refining treatment

[0059] 1) mix calcium hydroxide and water uniformly with a weight ratio of 2:98 to make a calcium hydroxide solution with a mass percentage concentration of 2%, and set aside;

[0060] 2) Konjac sol and coagulant calcium hydroxide solution are sent into the refiner (Taixing Mingyuan Machinery Equipment Co., Ltd.) with a stainless steel material pump, stirred and mixed to obtain mixed sol, wherein the weight of coagulant calcium hydroxide solution Be 2.5kg, namely konjaku powder in konjac sol and the weight ratio of calcium hydroxide in calcium hydroxide solution is 100...

Embodiment 2

[0081] In the swelling treatment process, it is 1.6h except that the static standing time is 1.6h, and the stirring speed is 25rpm, and the weight ratio of konjaku flour and water is 1: 42 except that all the other are identical with embodiment 1;

[0082] In the refining treatment process, the weight ratio of konjac powder and coagulant calcium hydroxide in the konjac sol is 1000: 5, the stirring speed is 500rpm, and the heating temperature is 88°C. At 88°C, the holding time is 36min. Embodiment 1 is identical;

[0083] Rinsing treatment process is identical with embodiment 1;

[0084] The weight ratio of the water added in the sterilization and fresh-keeping treatment process to the chlorine dioxide stable solution is 798: 1, and the concentration of the chlorine dioxide preservative is 25 mg / kg, wherein the weight portion of the chlorine dioxide preservative and konjac broken diced Ratio is 0.5: 1, and the sterilization and fresh-keeping treatment time is outside 3 hours, ...

Embodiment 3

[0091] In the swelling treatment process, except that standing time is 2h, the stirring speed is 30rpm, and the weight ratio of konjaku flour and water is 1: 45 except that all the other are identical with embodiment 1;

[0092] In the refining process, the weight ratio of konjac powder and coagulant calcium hydroxide in the konjac sol is 1000: 1, the stirring speed is 500rpm, and the heating temperature is 90°C. At 90°C, the holding time is 35min. Embodiment 1 is identical;

[0093] Rinsing treatment process is identical with embodiment 1;

[0094] The weight ratio of the water added in the sterilization and preservation treatment process and the chlorine dioxide stable solution is 1998: 1, and the concentration of the chlorine dioxide preservative is 10mg / kg, wherein the weight portion of the chlorine dioxide preservative and konjac broken diced Ratio is 1: 1, and the sterilization and fresh-keeping treatment time is except 2.5 hours, and all the other are identical with em...

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Abstract

The invention relates to a preparation method of canned konjac. The preparation method of the canned konjac comprises the following steps: carrying out swelling treatment; carrying out refining treatment; carrying out cooling; carrying out sterilizing and preserving treatment; carrying out soaking treatment; and carrying out blending with soup so as to obtain a finished product. The canned konjacdisclosed by the invention is prepared from purely natural konjac powder as a raw material by adopting modern technology and equipment; and moreover, high-temperature sterilization is performed, so that the prepared canned konjac is an acidic konjac-series product which is carefully processed without addition of any preservatives. The acidic konjac-series product prepared by the preparation methodgets rid of the disadvantages of heavy alkaline flavor and astringent taste; and moreover, konjac prepared from the acidic konjac-series product is strong in elasticity, high in tenacity, fine and smooth in texture as well as pure in flavor. Being added into soup, the konjac does not make the soup turbid; and moreover, the konjac does not break after long-time cooking, and is very chewy, soft, tender, crispy, refreshing, high in palatability and good in taste.

Description

technical field [0001] The invention relates to a food production and preservation method, in particular to a preparation method of canned konjac. Background technique [0002] Konjac, English name: Konjac, alias 药蒻, perennial araceae herb plant, raw konjac is slightly poisonous, konjac is a big family, there are about 130 species in the world, and there are more than 30 species in our country. Konjac is the only one discovered so far A commercial crop that can provide a large amount of glucomannan, konjac has high application value in food and medicine. It not only contains a variety of amino acids and trace elements needed by the human body, but also has low protein, low fat, high fiber, good water absorption, and expansion rate. High-level properties, its medicinal effect has various effects such as lowering blood fat, lowering blood sugar, lowering blood pressure, preventing cancer, detoxifying, losing weight, beautifying, health care, laxative and moistening stomach. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10A23L5/10A23B7/157
CPCA23B7/157A23L5/19A23L19/115A23V2002/00A23V2250/032A23V2200/10
Inventor 徐荣娥
Owner 陕西镇安华兴特色农产品开发有限公司
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