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Method for processing banana konjac glucomannan food for eating by chewing up

A technology of konjac glucosidan and processing method, which is applied in the functions of food ingredients, food preservation, food drying, etc., and can solve the concerns about the food safety of konjac glucoside, which cannot meet the needs of food safety, and is easy to lose nutrition Substance and other problems, to achieve the effect of improving appetite, fast and efficient drying process, and inhibiting polyphenol oxidase reaction

Pending Publication Date: 2020-01-14
HUNAN BOJIA MOLI AGRI SCI & TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

After gelatinization, konjac flour or konjac glucosidan is reprocessed, which is easy to lose its nutrients
[0006] In the purification and preparation method of konjac glucan, harmful substances such as sulfur are added, which cannot meet the needs of people in contemporary society for food safety; Polyphenol oxidase reaction, browning occurs, causing people to worry about the food safety of konjac glucan

Method used

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  • Method for processing banana konjac glucomannan food for eating by chewing up

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] A processing method for chewing edible banana konjac glucan food, comprising the following steps:

[0052] S1: Preparation of banana puree: Take fresh bananas without pests and diseases and without rot, peel the bananas, put them in the acetic acid solution, use a kneader to prepare the banana meat into banana puree balls, cover the bananas with the acetic acid solution, soak for 0.5min ; The concentration of acetic acid in S1 is 0.6wt%.

[0053] S2: refining konjac flour into konjac glucosidan powder;

[0054] S3: Granulation: drying the konjac glucosidan with hot air to a powder with a moisture content of 20%, and then granulating the powder with a granulator, with a particle size of 10 mesh;

[0055] S4: Rounding: mix the banana mash ball with konjac glucoside granules, the mass mixing ratio of banana mash ball and konjac glucoside granule is 1:1, use the rounding equipment to knead the mixture into a circle with a diameter of 8mm ball;

[0056] S5: drying and pac...

Embodiment 2

[0062] A processing method for chewing edible banana konjac glucan food, comprising the following steps:

[0063] S1: Prepare banana puree: take fresh bananas without pests and diseases and without rot, peel the bananas, put them in an acetic acid solution, use a kneader to prepare the banana flesh into banana puree balls, cover the bananas with the acetic acid solution, and soak for 10 minutes; The concentration of acetic acid in S1 is 0.8wt%.

[0064] S2: refining konjac flour into konjac glucosidan powder;

[0065] S3: Granulation: drying the konjac glucosidan with hot air to a powder with a water content of 35%, and then granulating the powder with a granulator, with a particle size of 0 mesh;

[0066] S4: Rounding: mix the banana mash ball with konjac glucoside granules, the mass mixing ratio of banana mash ball and konjac glucoside granule is 2:3, use the rounding equipment to knead the mixture into a circle with a diameter of 10mm ball;

[0067] S5: Drying and packag...

Embodiment 3

[0073] A processing method for chewing edible banana konjac glucan food, comprising the following steps:

[0074] S1: Prepare banana puree: take fresh bananas without pests and diseases and without rot, peel the bananas, place them in an acetic acid solution, use a kneader to prepare the banana flesh into a banana puree ball, cover the bananas with the acetic acid solution, and soak for 4 minutes; The concentration of acetic acid in S1 is 0.68wt%.

[0075] S2: refining konjac flour into konjac glucosidan powder;

[0076] S3: Granulation: drying the konjac glucosidan with hot air to a powder with a water content of 25%, and then granulating the powder with a granulator, with a particle size of 15 mesh;

[0077] S4: Rounding: mix banana mash with konjac glucoside particles, the mass mixing ratio of banana mash and konjac glucoside particles is 4:5, use a rounding equipment to knead the mixture into a diameter of 8-10mm the ball;

[0078] S5: Drying and packaging: the above-me...

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Abstract

The invention discloses a food processing method and particularly relates to a method for processing a banana konjac glucomannan food for eating by chewing up. The method comprises the following steps: S1, preparing mashed banana; S2, refining konjac flour to prepare konjac glucomannan powder; S3, performing granules; S4, performing rounding; and S5, performing drying and packaging. The inventionaims at providing the method for processing the banana konjac glucomannan food for eating by chewing up. According to the method, the konjac flour and bananas are used as raw materials to prepare a banana and konjac glucomannan compound product by a specific processing method, so that the konjac glucomannan is delicious and has good flavor, bananas are processed into dried bananas to inhibit the browning effect, and nutritional substances are furthest prevented from losing caused by the operation of reprocessing.

Description

technical field [0001] The invention belongs to a food processing method, in particular to a processing method of chewing and eating banana konjac glucosidan food. Background technique [0002] Dried bananas are processed from bananas, which maintain many of the original beneficial substances of bananas. Bananas contain phosphorus called "salt of wisdom", rich in protein, sugar, potassium, vitamins A and C, and fiber Banana pulp contains more than 15% sugar per 100 grams, 0.2-0.3% acid, 1.5% protein, and is rich in 53 mg of phosphorus, 19 mg of calcium, 400 mg of potassium, and 24 mg of vitamin C. Bananas also contain pectin, a variety of enzymes and trace elements. [0003] In the prior art, bananas are not easy to preserve, and a large amount of bananas are made into dried bananas for consumption by consumers. The dried bananas prepared by the traditional method are directly dried or dried, and the fruit acid and vitamin C in the dried bananas prepared by these methods w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L29/30A23L33/21A23L29/00A23B7/154A23B7/02
CPCA23L19/09A23L29/035A23L29/30A23L33/21A23L29/06A23B7/154A23B7/0205A23V2002/00A23V2200/048A23V2200/02A23V2200/328A23V2200/32A23V2250/022A23V2250/5058A23V2300/10
Inventor 杨大伟邓云辉钟果林张飞燕李铁园唐邦寿田力华
Owner HUNAN BOJIA MOLI AGRI SCI & TECH
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