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Konjac spaghetti processing technology

A pasta and processing technology, applied in the field of food processing, can solve the problems of hard taste, low dietary fiber content, high carbohydrate content, etc.

Inactive Publication Date: 2021-08-10
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] In order to make up for the above deficiencies, the present invention provides a konjac pasta processing technology, which aims to improve the traditional hard taste of pasta, which has high carbohydrate content and low dietary fiber content. Long-term consumption will cause the body to gain weight, which is not conducive to health. The problem

Method used

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  • Konjac spaghetti processing technology
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Experimental program
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Effect test

Embodiment 1

[0028] The invention provides a kind of konjac pasta processing technology, comprises the steps:

[0029] S1: Ingredients, use a special capacity device to take a certain amount of konjac dietary fiber powder, soybean powder, starch and water respectively, and set aside. The capacity of the capacity device in the step S1 is 500ml. Before weighing the materials, ensure that the inside of the capacity device is clean to ensure Clean the interior of the capacity appliance to prevent impurities from entering the material and affect the quality of the food. After pouring the material away, observe that there is no obvious residue in the inner wall of the capacity appliance. Raw material proportioning accuracy, konjac dietary fiber powder, soybean flour, starch and water are 1:6:2:3 by volume in the described step S1;

[0030] S2: Pour water into the cleaned blender, then add konjac dietary fiber powder and turn on the blender to stir, so that the konjac dietary fiber powder and wat...

Embodiment 2

[0035] The invention provides a kind of konjac pasta processing technology, comprises the steps:

[0036] S1: Ingredients, use a special capacity device to take a certain amount of konjac dietary fiber powder, soybean powder, starch and water respectively, and set aside. The capacity of the capacity device in the step S1 is 500ml. Before weighing the materials, ensure that the inside of the capacity device is clean to ensure Clean the interior of the capacity appliance to prevent impurities from entering the material and affect the quality of the food. After pouring the material away, observe that there is no obvious residue in the inner wall of the capacity appliance. Raw material proportioning accuracy, konjac dietary fiber powder, soybean flour, starch and water are 1:6:2:3 by volume in the described step S1;

[0037]S2: Pour water into the cleaned blender, then add konjac dietary fiber powder and turn on the blender to stir, so that the konjac dietary fiber powder and wate...

Embodiment 3

[0042] The invention provides a kind of konjac pasta processing technology, comprises the steps:

[0043] S1: Ingredients, use a special capacity device to take a certain amount of konjac dietary fiber powder, soybean powder, starch and water respectively, and set aside. The capacity of the capacity device in the step S1 is 500ml. Before weighing the materials, ensure that the inside of the capacity device is clean to ensure Clean the interior of the capacity appliance to prevent impurities from entering the material and affect the quality of the food. After pouring the material away, observe that there is no obvious residue in the inner wall of the capacity appliance. Raw material proportioning accuracy, konjac dietary fiber powder, soybean flour, starch and water are 1:6:2:3 by volume in the described step S1;

[0044] S2: Pour water into the cleaned blender, then add konjac dietary fiber powder and turn on the blender to stir, so that the konjac dietary fiber powder and wat...

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Abstract

The invention provides a konjak spaghetti processing technology, and belongs to the technical field of food processing. The processing technology comprises the following steps: firstly, preparing materials, respectively taking a certain amount of konjak dietary fiber powder, soybean meal, starch and water by using a special container, pouring water into a cleaned stirrer, then adding the konjak dietary fiber powder, and starting the stirrer for stirring, so that the konjak dietary fiber powder and the water are fully mixed and puffed to form konjak pulp; closing the stirrer to stop stirring, then sampling and preserving, and pouring soybean flour and starch into the puffed konjac pulp according to a certain proportion. The konjak dietary fiber powder obtained by wet processing of konjak and purification with ethanol is mixed with the soybean flour and the starch, and a mixture is extruded and formed at high temperature by a machine, so that the product is soft in taste, has the fragrance of soybeans, is high in protein content and rich in dietary fibers, and has lower carbohydrate content than that of traditional spaghetti, and long-term eating is beneficial to body health.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a konjac pasta processing technology. Background technique [0002] The existing traditional pasta is made by mixing wheat flour with water, and has a hard taste. Its products have high carbohydrate content and low dietary fiber content. Long-term consumption will cause the body to gain weight, which is not conducive to health. [0003] How to invent a kind of konjac pasta processing technology to improve these problems has become a problem to be solved urgently by those skilled in the art. Contents of the invention [0004] In order to make up for the above deficiencies, the present invention provides a konjac pasta processing technology, which aims to improve the traditional hard taste of pasta, which has high carbohydrate content and low dietary fiber content. Long-term consumption will cause the body to gain weight, which is not conducive to health. The problem. ...

Claims

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Application Information

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IPC IPC(8): A23L33/21A23L11/00A23L29/30A23P30/34A23P30/10
CPCA23L33/21A23L11/07A23L29/30A23P30/34A23P30/10A23V2002/00A23V2200/30A23V2250/5116A23V2250/5118
Inventor 刘磊刘科
Owner 四川森态源生物科技有限公司
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