CN100418439C - Instant konjak vermicelli and its prodn. technique - Google Patents
Instant konjak vermicelli and its prodn. technique Download PDFInfo
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- CN100418439C CN100418439C CNB2006100542246A CN200610054224A CN100418439C CN 100418439 C CN100418439 C CN 100418439C CN B2006100542246 A CNB2006100542246 A CN B2006100542246A CN 200610054224 A CN200610054224 A CN 200610054224A CN 100418439 C CN100418439 C CN 100418439C
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- konjak
- vermicelli
- bean vermicelli
- vermicellis
- konjaku
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Abstract
The present invention discloses convenient and instant konjak vermicellis which comprise the main components of the following proportion by weight: 90 to 95 of konjak vermicelli, 3 to 5 of salt, 0.1 to 0.3 of citric acid, 0.1 to 0.3 of sodium citrate and 0.01 ot 0.02 of isovitamin C, plus a proper amount of flavoring, spice and vegetables. The preparation method of the present invention comprises: dry konjak chips are prepared into finished products through the following steps: pulverizing, still standing, bulking, refining, stirring, solidifying, shaping, forming, soaking, floating, desulphurizing with heat, acidizing, mixing materials and subpackaging. The convenient instant konjak vermicellis of the present invention have the characteristics that the shelf life is long, the konjak vermicellis do not contain any antistaling agents, and have nutrition; the konjak vermicellis are convenient to carry and eat, and can be eaten by opening a can, or can be eaten by added boiled water into the konjak vermicellis. The present invention adopts acid treatment, heat desulphurization and modern flavor chemical technologies, so that the konjak products have flavor and nutrition, and are safe and sanitary.
Description
Technical field
The present invention relates to the process technology of taro vermicelli, be specifically related to a kind of instant konjak vermicelli and production technology thereof.
Background technology
In the prior art, konjaku is used more and more extensive aspect food applications owing to nutritions such as selenium that contains abundant glucomannan, several amino acids and high level and calcium.For example Chinese patent 98113677.X disclosed " instant vermicelli made from bean starch containing konjak " is made up of konjaku flour, the smart powder of potato class, the smart powder of beans, refined corn powder etc., and it contains multiple coarse cereals composition, but wherein konjaku content is not high.Pure konjak food is representative with Taiwan and Japanese professional processing, mainly is processed into food or food additives, and its representative products mainly is pure konjak food, bionic food.But because konjaku contains more glucomannan composition, its pH value all about 11, obviously can not directly eat, and needs usually could eat after the reprocessing.Therefore, solve konjak food and preserve under low acid condition, being beneficial to the directly edible problem of consumer is that one of ordinary skill in the art have problem to be solved.So far the pure konjak food of convenient and instant there is no relevant report both at home and abroad, does not also have this type of production marketing on the market.
Summary of the invention
At the prior art above shortcomings, the purpose of this invention is to provide a kind of solution konjak food and under low acid condition, preserve, add garden sauce and be beneficial to consumer directly edible instant konjak vermicelli and production technology thereof.
The object of the present invention is achieved like this: a kind of instant konjak vermicelli, and the weight ratio of its Main Ingredients and Appearance is: taro vermicelli 90-95, salt 3-5, citric acid 0.1-0.3, natrium citricum 0.1-0.3, different vitamin C 0.01-0.02 adds an amount of flavoring, spice and vegetables.
Its technological process of production is as follows:
(1) with the dried konjaku taro angle (sheet) of sorting through pulverizing, grind, separate and screening, standby;
(2) leave standstill expanded: about 25 ℃ of expanded water temperatures, the ratio of amount of water be konjaku powder 26-34 doubly, insert in the Bulking tank while stirring, circulating is stirred to translucent pasty state colloid;
(3) refining is stirred: the konjaku pasty state colloid that will leave standstill is delivered to conche and is carried out full and uniform mixing;
(4) curing molding: coagulating agent (calcium hydroxide) is continuously added mix synchronously in about 5% ratio add in the konjaku pasty state colloid and make it even curing, by bean vermicelli mould extruding ejection bean vermicelli;
(5) typing: water temperature remains on 85 ± 5 ℃, and the bean vermicelli of extruding ejection carries out the slaking typing in the thermokalite water that pump circulates in the bean vermicelli groove;
(6) soak and float: the slaking bean vermicelli drops into to soak in the buck and floats about 24 hours;
(7) thermally desulfurizing: will soak bleaching powder silk input heat and take off and carry out desulfurization in poor and handle, the ratio of bean vermicelli and water is 1: 1-2, and temperature is 50 ℃-65 ℃, and heat was taken off time 1-2 hour, and changing the waterside number is 3-6 time;
(8) acidification: will carry out acidification in the hot shedding silk input acidifying cylinder, the ratio of bean vermicelli and water is 1: 1, and optimum PH value range is 4.0-5.0, and the citric acid amount is 0.3-0.5%, and the time is 30-50 minute;
(9) spice, packing:, admix auxiliary material and carry out packing according to product category; Bagged product adopts the k Nylon Bag, and tinned product adopts easy-to-draw iron to listen;
(10) sterilization, check, be packaged as finished product.
Process for sterilizing: the k Nylon Bag adopts 90 ℃-95 ℃, 30-50 minute, and the flexible package shelf-life reaches 12 months; The production technology that can adopts 118 ℃, 0.1Mpa, 40-50 minute high pressure sterilization, shelf-life to reach 24 months provides safeguard and foundation.
Can produce the instant konjak vermicelli of different taste (or auxiliary tone flavor bag carries out seasoning) by this process, as packed sauerkraut taro vermicelli, hot pickled mustard tube taro vermicelli, potherb mustard taro vermicelli or bubble green pepper beef taro vermicelli etc.; Tinned green pepper taro vermicelli, the mushroom chicken soup taro vermicelli etc. cut.
Key problem in technology of the present invention and innovative point are to adopt acid treatment, thermally desulfurizing and modern local flavor chemical technology, make konjaku product special flavourization, nutrient laden, safety and sanitation, convenient and instant and prolongation product shelf life etc.
Its main beneficial effect is:
1, long shelf-life: by acidification to konjak food, and the optimization of flexible packing material selection, the flexible packing products shelf-life reaches 12 months, and the can shelf life of products reaches 24 months, reaches domestic and international advanced level.
2, do not contain any antistaling agent: the technology by acidification and high temperature is handled, and has guaranteed the characteristic of product safety, health.
3, nutrition, convenience: various vegetables and hyperchromic local flavor raw material and the konjaku that increases flavor are reasonably combined, form unique flavor, nutritious, mouthfeel is novel, and be easy to carry, instant, opening jar instant or pouring boiling water is edible.
The specific embodiment
Embodiment:
One, the instant konjak vermicelli technological process of production is as follows:
Dried konjaku taro angle (sheet) → sorting → pulverize → grind → separate → sieve → leave standstill is expanded → and refining stirs the type that consolidate → changes into → finalize the design → soak and floats → and heat takes off → acid treatment → spice → packing → sterilization → check → vanning → finished product.
Concrete steps are:
1, with the dried konjaku taro angle (or sheet) of sorting through pulverize, grind, separate and screening after, konjaku powder is standby;
2, leave standstill expanded: about 25 ℃ of expanded water temperatures (as 20 ℃, 22 ℃, 25 ℃ or 28 ℃), amount of water is 26,30,32 or 34 times of konjaku powder, inserts in the Bulking tank while stirring, circulation is stirred to translucent pasty state colloid;
3, refining is stirred: the konjaku pasty state colloid that will leave standstill is delivered to conche and is carried out full and uniform mixing;
4, curing molding: coagulating agent (as calcium hydroxide) is made it to solidify in konjaku pasty state colloid in the continuously synchronous evenly mix of 3%, 5% or 6% ratio, by bean vermicelli mould extruding ejection bean vermicelli;
5, typing: the bean vermicelli of extruding ejection carries out the slaking typing in the thermokalite water (water temperature remains on 85 ± 5 ℃) that pump circulates in the bean vermicelli groove;
6, soak and float: soak in the NaOH buck of slaking bean vermicelli input 0.05% and float about 24 hours;
7, thermally desulfurizing: will soak bleaching powder silk input heat and take off and carry out desulfurization in poor (keep temperature be 50 ℃-65 ℃) and handle, the ratio of bean vermicelli and water is 1: 1-2, and heat was taken off time 1-2 hour, and changing the waterside number is 3-6 time;
8, acidification: will carry out acidification in the hot shedding silk input acidifying cylinder, the weight ratio of bean vermicelli and water is 1: 1, optimum PH value range is 4.0-5.0 (as 4.0,4.3,4.5,4.8 or 5.0), the citric acid amount is 0.3-0.5% (as 0.3%, 0.35%, 0.4%, 0.45%, 0.5%), and the time is 30-50 minute (as 30,35,40,45 minutes);
9, spice, packing: according to product category, admix auxiliary material by following Example formulations and carry out packing, bagged product adopts the k Nylon Bag, and tinned product adopts easy-to-draw iron to listen;
10, sterilization, check, be packaged as finished product.
Process for sterilizing: the k Nylon Bag adopts 90 ℃-95 ℃, 30-50 minute, and the flexible package shelf-life reaches 12 months; The production technology that can adopts 118 ℃, 0.1Mpa, 40-50 minute high pressure sterilization, shelf-life to reach 24 months provides safeguard and foundation.
Can produce the instant konjak vermicelli that different taste or auxiliary tone flavor bag carries out seasoning by this process, as packed sauerkraut taro vermicelli, hot pickled mustard tube taro vermicelli, potherb mustard taro vermicelli or bubble green pepper beef taro vermicelli etc.; Tinned green pepper taro vermicelli, the mushroom chicken soup taro vermicelli etc. cut.
Two, Example formulations
Prescription 1:
Instant konjak vermicelli, its Main Ingredients and Appearance are (kilogram):
Taro vermicelli 90, salt 3, citric acid 0.3, natrium citricum 0.2, different vitamin C 0.01, flavoring, spice 2.6, sauerkraut 5.
Prescription 2:
Instant konjak vermicelli, its Main Ingredients and Appearance are (kilogram):
Taro vermicelli 93, salt 3.5, citric acid 0.1, natrium citricum 0.1, different vitamin C 0.02, flavoring, spice 1.5, hot pickled mustard tube 7.
Prescription 3:
Instant konjak vermicelli, its Main Ingredients and Appearance are (kilogram):
Taro vermicelli 95, salt 5, citric acid 0.2, natrium citricum 0.2, different vitamin C 0.015, flavoring, fragrant suffering 2.5, vegetables (in right amount).
Prescription 4:
Instant konjak vermicelli, its Main Ingredients and Appearance are (kilogram):
Taro vermicelli 94, salt 3.6, citric acid 0.3, natrium citricum 0.3, different vitamin C 0.01, flavoring, spice 1.8, vegetables, minced meat (in right amount).
Three, positive contribution of the present invention is:
1, acid treatment
After glucomannans in the konjaku heats, can be converted into irreversible solid netted gel like sponge structure in aqueous alkali, abrim can not free-pouring water in the mesh, make whole system become the flexible semisolid of tool, and lose viscosity.Through after this PROCESS FOR TREATMENT, konjaku gel forms irreversible colloid, and under low acid condition, heating hydrolysis can not take place yet.By the major influence factors pH value, time, acid strength and sour kind four factors that influence the acid treatment effect are done orthogonal test, determine that optimum PH value range is 4.0-5.0, citric acid solution is 0.3-0.5%, the time is 30-50 minute.
2, the thermally desulfurizing parameter determines
In order to reduce content of sulfur dioxide in the konjak products, by the orthogonal experiment analysis, the factor that influences the thermally desulfurizing effect is: time＞temperature＞change waterside number.Technical at this, through a large amount of repetition tests, the thermally desulfurizing influence factor is optimized, determine optimal processing parameter: time 1-2 hour, temperature was 50-65 ℃, changing the waterside number is 3-6 time.
3, the optimization of process for sterilizing
The present invention as three factors, adopts orthogonal test to packing material, sterilization temperature, sterilizing time, has determined packing material, sterilization temperature and time: the k Nylon Bag adopts 90-95 ℃, 30-50 minute, and the flexible package shelf-life reaches 12 months; The production technology that can adopts 118 ℃, 0.1Mpa, 40-50 minute high pressure sterilization, shelf-life to reach 24 months provides safeguard and foundation.
4, soft packaging bag is preferred
The present invention is according to technological requirement, the packing material is optimized selection, emphasis solves the coupling with process for sterilizing, performance characteristics and price to domestic various packing base materials are carried out comprehensive comparative analysis, and,, and consider production cost simultaneously in conjunction with the requirement of product industrial technology according to the gas barrier of various base materials, except that characteristics such as moist, oil resistivity, heat-shrinkable and light transmissions, optionally arrange in pairs or groups, select with Nylon Bag, K Nylon Bag, aluminium-plated bag, aluminium foil bag.Behind the packed konjak food of the packing of unlike material, compare by the same intensity sterilization, filter out the packaging bag of using the K nylon material, guaranteed matching simultaneously with process for sterilizing.
The present invention adopts the orthogonal experiment design by kind, concentration studies test to acidification acid, with the method for organoleptic indicator's scoring, optimizes the acidifying parameter.
By to the hot water temperature, change the combination research in waterside number, processing time, adopt orthogonal test, detect the content of sulfur dioxide of test products by the assay method of national standard nitrite, find the optimum process condition of thermally desulfurizing.Adopt the technical finesses of guaranteeing the quality such as vacuum packaging, high pressure sterilization, microwave disinfection and acid treatment technical research, determine best storage technique scheme.Utilize modern local flavor chemical technology and infiltration technology to optimize hyperchromic flavouring compound additive, be beneficial to the chemical industry of product line local flavor and produce.
Claims (1)
1. the production method of instant konjak vermicelli is characterized in that the technological process of production is as follows:
(1) with the dried konjaku taro angle of sorting or sheet through pulverizing, grind, separate and screening, it is standby to obtain konjaku powder;
(2) leave standstill expanded: expanded water temperature is 20 ℃-28 ℃, the amount of water ratio be konjaku powder 26-34 doubly, insert in the Bulking tank while stirring, circulating is stirred to translucent pasty state colloid;
(3) refining is stirred: the konjaku pasty state colloid that will leave standstill is delivered to conche and is carried out full and uniform mixing;
(4) curing molding: coagulating agent is continuously added mix synchronously in the ratio of 3-8% evenly be cured, by bean vermicelli mould extruding ejection bean vermicelli;
(5) typing: water temperature remains on 85 ± 5 ℃, and the bean vermicelli of extruding ejection carries out the slaking typing in the thermokalite water that pump circulates in the bean vermicelli groove;
(6) soak and float: the slaking bean vermicelli drops into to soak in the buck and floats 24 hours;
(7) thermally desulfurizing: will soak bleaching powder silk input heat and take off and carry out desulfurization in poor and handle, bean vermicelli and water ratio 1: 1-2, temperature is 50-65 ℃, and heat was taken off time 1-2 hour, and changing the waterside number is 3-6 time;
(8) acidification: will carry out acidification in the hot shedding silk input acidifying cylinder, bean vermicelli and water ratio 1: 1, pH value scope are 4.0-5.0, and the citric acid amount is 0.3-0.5%, and the time is 30-50 minute;
(9) spice, packing: according to product category, admix auxiliary material and carry out packing, bagged product adopts the k Nylon Bag, and the easy-to-draw iron of tinned employing is listened;
(10) sterilization, check, be packaged as finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006100542246A CN100418439C (en) | 2006-04-18 | 2006-04-18 | Instant konjak vermicelli and its prodn. technique |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2006100542246A CN100418439C (en) | 2006-04-18 | 2006-04-18 | Instant konjak vermicelli and its prodn. technique |
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| CN1833538A CN1833538A (en) | 2006-09-20 |
| CN100418439C true CN100418439C (en) | 2008-09-17 |
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Families Citing this family (12)
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| CN101627816B (en) * | 2008-07-17 | 2011-10-05 | 张椿龄 | Subsequent improvement on flavor endowing process method for konjak food and food thereof |
| CN103932089A (en) * | 2013-01-22 | 2014-07-23 | 沈生英 | Production technology of instant selenium-rich pure konjak noodle |
| CN104366303A (en) * | 2014-10-28 | 2015-02-25 | 凤台县兵玲工贸有限责任公司 | Dried asparagus lettuce verdant puffed vermicelli and processing method thereof |
| CN104770689B (en) * | 2015-04-10 | 2018-01-16 | 福建省龙海市安利达工贸有限公司 | A kind of processing method of taro vermicelli |
| CN105942333A (en) * | 2016-04-29 | 2016-09-21 | 李秀娟 | Processing method of fresh konjac vermicelli |
| CN106579151A (en) * | 2016-12-19 | 2017-04-26 | 湖北治铮魔芋科技有限公司 | Preparation method of nutritive shredded konjac |
| CN107279869A (en) * | 2017-06-28 | 2017-10-24 | 浙江山芽芽食品有限公司 | A kind of processing method of konjaku silk brief summary |
| CN108393045A (en) * | 2018-04-03 | 2018-08-14 | 宁德职业技术学院 | A kind of konjak portuguese gansu polyose gel preparation facilities and method |
| CN108813489A (en) * | 2018-05-22 | 2018-11-16 | 广州市新程食品有限公司 | A kind of jelly and preparation method of Han Amorphophalus rivieri powder |
| CN110495551A (en) * | 2019-08-30 | 2019-11-26 | 漯河市平平食品有限责任公司 | A kind of konjaku instant food production process |
| CN114145448A (en) * | 2021-11-12 | 2022-03-08 | 四川白家阿宽食品产业股份有限公司 | Instant carrot and konjak broad bean noodles and preparation method thereof |
| CN115918871A (en) * | 2022-11-16 | 2023-04-07 | 江苏维尼食品有限公司 | Shredded konjak and production process thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1130031A (en) * | 1995-03-02 | 1996-09-04 | 辛和宗 | Tacca chantrieri health food and its producing method |
| CN1209289A (en) * | 1998-08-25 | 1999-03-03 | 张云堂 | Instant vermicelli made from bean starch containing konjak |
| CN1422548A (en) * | 2001-11-30 | 2003-06-11 | 陶顺海 | Method for processing vermicell and sheet jelly made from konjak |
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2006
- 2006-04-18 CN CNB2006100542246A patent/CN100418439C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1130031A (en) * | 1995-03-02 | 1996-09-04 | 辛和宗 | Tacca chantrieri health food and its producing method |
| CN1209289A (en) * | 1998-08-25 | 1999-03-03 | 张云堂 | Instant vermicelli made from bean starch containing konjak |
| CN1422548A (en) * | 2001-11-30 | 2003-06-11 | 陶顺海 | Method for processing vermicell and sheet jelly made from konjak |
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| CN1833538A (en) | 2006-09-20 |
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