CN101695357A - Method for processing konjak food - Google Patents
Method for processing konjak food Download PDFInfo
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- CN101695357A CN101695357A CN200910218488A CN200910218488A CN101695357A CN 101695357 A CN101695357 A CN 101695357A CN 200910218488 A CN200910218488 A CN 200910218488A CN 200910218488 A CN200910218488 A CN 200910218488A CN 101695357 A CN101695357 A CN 101695357A
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- phosphoric acid
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Abstract
The invention relates to a method for processing a konjak food. The method uses konjak fine flour as a raw material, selects composite phosphate as a coagulating agent, and mainly comprises the process steps of mixing, swelling, coagulation and molding, slicing, rinsing and packaging. The method uses the composite phosphate as the coagulating agent of the konjak food, so the obtain product has the advantages of moderate hardness, good elasticity, uniform and delicate appearance, white color, good mouthfeel, no peculiar smell, pure flavor, and higher chewiness.
Description
Technical field
The invention belongs to agricultural byproducts production and processing field, be specifically related to a kind of processing method of konjak food.
Background technology
Konjaku is rich in unrighted acid, glucomannan, starch, protein, multiple alkaloid, amino acid, can be made into numerous food, in China Guizhou Province, there is long cultivation history in area such as Yunnan, osmanthus, river, Chongqing, Hunan, Hubei Province and south, Shaanxi.Konjak gel food has two big classes, and wherein a class is the heat irreversible gel-like, and its typical case's representative is konjak tofu (cake, silk) and the snow konjak of deriving, taro vermicelli, slice food made from Amorphophallus rivieri, konjaku magic flower and bionic foods.Traditional konjaku heat irreversible gel food mainly selects for use sodium carbonate or calcium hydroxide to produce konjak food as coagulating agent, use often color and luster jaundice of konjak food that this type of coagulating agent produces, send out brown, outward appearance is coarse, mouthfeel is poor, alkali is highly seasoned, and will repeatedly clean before edible, to remove the polybase flavor, the shelf-life is not long simultaneously.
Summary of the invention
The objective of the invention is to use sodium carbonate or calcium hydroxide as coagulating agent, cause phenomenons such as product mouthfeel alkali is highly seasoned, outward appearance is fineless and smooth, color and luster is sent out brown, jaundice, a kind of processing method of simple, feasible konjak food is provided in order to solve traditional handicraft.
For achieving the above object, the technical solution used in the present invention is:
1) raw material mixes: pulverizing in micronizer after konjaku powder is mixed with compound coagulant, abundant mixing get mixed powder, said compound coagulant comprises food-grade sodium pyrophosphate, food grade disodium hydrogen phosphate, food grade phosphoric acid trisodium and food grade phosphoric acid hydrogen dipotassium, and konjaku powder and food-grade sodium pyrophosphate, food grade disodium hydrogen phosphate, food grade phosphoric acid trisodium, food grade phosphoric acid hydrogen dipotassium are by 1: the mass ratio of 0.03-0.05: 0.03-0.05: 0.03-0.05: 0.06-0.1 mixes;
2) swelling of konjaku powder: pure water added in the Cooling or heating jar and with Cooling or heating jar be warming up to 70 ℃ from room temperature, under stirring condition, slowly add mixed powder, make the abundant swelling of mixed powder form even colloidal sol, leave standstill and solidify, the mass ratio of said pure water and mixed powder is 40: 1;
3) coagulation forming: Cooling or heating jar is warming up to 90 ℃ again, insulation is left standstill and is solidified 2-4 hour;
4) stripping and slicing, rinsing, packing: the konjak food of coagulation forming is cooled to 50 ℃, is cut into strip and boils in pure water 10 minutes, naturally cooling back packing.
Because the present invention utilizes composite phosphate as coagulating agent, substitute traditional mode of production application sodium carbonate or calcium hydroxide as coagulating agent, the product hardness that obtains is moderate, good springiness, the outward appearance uniform and smooth, color and luster is pure white, and mouthfeel is good, free from extraneous odour, flavour is pure, has higher chewiness.
The specific embodiment
Embodiment 1: raw material mixes: pulverizing in micronizer after konjaku powder is mixed with compound coagulant, abundant mixing get mixed powder, said compound coagulant comprises food-grade sodium pyrophosphate, food grade disodium hydrogen phosphate, food grade phosphoric acid trisodium and food grade phosphoric acid hydrogen dipotassium, and konjaku powder and food-grade sodium pyrophosphate, food grade disodium hydrogen phosphate, food grade phosphoric acid trisodium, food grade phosphoric acid hydrogen dipotassium were by 1: 0.05: 0.05: 0.05: 0.1 mass ratio mixes; The swelling of konjaku powder: pure water added in the Cooling or heating jar and with Cooling or heating jar be warming up to 70 ℃ from room temperature, under stirring condition, slowly add mixed powder, make the abundant swelling of mixed powder form even colloidal sol, leave standstill and solidify, the mass ratio of said pure water and mixed powder is 40: 1; Coagulation forming: Cooling or heating jar is warming up to 90 ℃ again, insulation is left standstill and is solidified 2 hours; Stripping and slicing, rinsing, packing: the konjak food of coagulation forming is cooled to 50 ℃, is cut into strip and boils in pure water 10 minutes, naturally cooling back packing.
Embodiment 2: raw material mixes: pulverizing in micronizer after konjaku powder is mixed with compound coagulant, abundant mixing get mixed powder, said compound coagulant comprises food-grade sodium pyrophosphate, food grade disodium hydrogen phosphate, food grade phosphoric acid trisodium and food grade phosphoric acid hydrogen dipotassium, and konjaku powder and food-grade sodium pyrophosphate, food grade disodium hydrogen phosphate, food grade phosphoric acid trisodium, food grade phosphoric acid hydrogen dipotassium were by 1: 0.04: 0.05: 0.05: 0.08 mass ratio mixes; The swelling of konjaku powder: pure water added in the Cooling or heating jar and with Cooling or heating jar be warming up to 70 ℃ from room temperature, under stirring condition, slowly add mixed powder, make the abundant swelling of mixed powder form even colloidal sol, leave standstill and solidify, the mass ratio of said pure water and mixed powder is 40: 1; Coagulation forming: Cooling or heating jar is warming up to 90 ℃ again, insulation is left standstill and is solidified 3.5 hours; Stripping and slicing, rinsing, packing: the konjak food of coagulation forming is cooled to 50 ℃, is cut into strip and boils in pure water 10 minutes, naturally cooling back packing.
Embodiment 3: raw material mixes: pulverizing in micronizer after konjaku powder is mixed with compound coagulant, abundant mixing get mixed powder, said compound coagulant comprises food-grade sodium pyrophosphate, food grade disodium hydrogen phosphate, food grade phosphoric acid trisodium and food grade phosphoric acid hydrogen dipotassium, and konjaku powder and food-grade sodium pyrophosphate, food grade disodium hydrogen phosphate, food grade phosphoric acid trisodium, food grade phosphoric acid hydrogen dipotassium were by 1: 0.05: 0.03; 0.03: 0.06 mass ratio mixes; The swelling of konjaku powder: pure water added in the Cooling or heating jar and with Cooling or heating jar be warming up to 70 ℃ from room temperature, under stirring condition, slowly add mixed powder, make the abundant swelling of mixed powder form even colloidal sol, leave standstill and solidify, the mass ratio of said pure water and mixed powder is 40: 1; Coagulation forming: Cooling or heating jar is warming up to 90 ℃ again, insulation is left standstill and is solidified 4 hours; Stripping and slicing, rinsing, packing: the konjak food of coagulation forming is cooled to 50 ℃, is cut into strip and boils in pure water 10 minutes, naturally cooling back packing.
Embodiment 4: raw material mixes: pulverizing in micronizer after konjaku powder is mixed with compound coagulant, abundant mixing get mixed powder, said compound coagulant comprises food-grade sodium pyrophosphate, food grade disodium hydrogen phosphate, food grade phosphoric acid trisodium and food grade phosphoric acid hydrogen dipotassium, and konjaku powder and food-grade sodium pyrophosphate, food grade disodium hydrogen phosphate, food grade phosphoric acid trisodium, food grade phosphoric acid hydrogen dipotassium were by 1: 0.03: 0.04: 0.04: 0.09 mass ratio mixes; The swelling of konjaku powder: pure water added in the Cooling or heating jar and with Cooling or heating jar be warming up to 70 ℃ from room temperature, under stirring condition, slowly add mixed powder, make the abundant swelling of mixed powder form even colloidal sol, leave standstill and solidify, the mass ratio of said pure water and mixed powder is 40: 1; Coagulation forming: Cooling or heating jar is warming up to 90 ℃ again, insulation is left standstill and is solidified 2.5 hours; Stripping and slicing, rinsing, packing: the konjak food of coagulation forming is cooled to 50 ℃, is cut into strip and boils in pure water 10 minutes, naturally cooling back packing.
Claims (1)
1. the processing method of a konjak food is characterized in that:
1) raw material mixes: pulverizing in micronizer after konjaku powder is mixed with compound coagulant, abundant mixing get mixed powder, said compound coagulant comprises food-grade sodium pyrophosphate, food grade disodium hydrogen phosphate, food grade phosphoric acid trisodium and food grade phosphoric acid hydrogen dipotassium, and konjaku powder and food-grade sodium pyrophosphate, food grade disodium hydrogen phosphate, food grade phosphoric acid trisodium, food grade phosphoric acid hydrogen dipotassium are by 1: the mass ratio of 0.03-0.05: 0.03-0.05: 0.03-0.05: 0.06-0.1 mixes;
2) swelling of konjaku powder: pure water added in the Cooling or heating jar and with Cooling or heating jar be warming up to 70 ℃ from room temperature, under stirring condition, slowly add mixed powder, make the abundant swelling of mixed powder form even colloidal sol, leave standstill and solidify, the mass ratio of said pure water and mixed powder is 40: 1;
3) coagulation forming: Cooling or heating jar is warming up to 90 ℃ again, insulation is left standstill and is solidified 2-4 hour;
4) stripping and slicing, rinsing, packing: the konjak food of coagulation forming is cooled to 50 ℃, is cut into strip and boils in pure water 10 minutes, naturally cooling back packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102184884A CN101695357B (en) | 2009-10-23 | 2009-10-23 | Method for processing konjak food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009102184884A CN101695357B (en) | 2009-10-23 | 2009-10-23 | Method for processing konjak food |
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| Publication Number | Publication Date |
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| CN101695357A true CN101695357A (en) | 2010-04-21 |
| CN101695357B CN101695357B (en) | 2011-12-28 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2009102184884A Expired - Fee Related CN101695357B (en) | 2009-10-23 | 2009-10-23 | Method for processing konjak food |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106519A (en) * | 2011-02-22 | 2011-06-29 | 福建同乐食品开发有限公司 | Method for swelling konjaku |
| CN107556496A (en) * | 2017-10-31 | 2018-01-09 | 湖北致嘉纤生物科技有限公司 | A kind of method for slowing down konjak gel speed |
| 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 |
| CN112586724A (en) * | 2020-12-01 | 2021-04-02 | 湖北一致嘉纤生物科技有限公司 | Preparation method of high-temperature-resistant chewable low-GI gel particles |
| CN113768108A (en) * | 2021-08-11 | 2021-12-10 | 四川省食品发酵工业研究设计院有限公司 | Konjak fresh wet rice and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1147240C (en) * | 2000-02-18 | 2004-04-28 | 孙世凡 | Nutritive konjak food and its preparing process and application |
| CN1289004C (en) * | 2005-03-03 | 2006-12-13 | 上海交通大学 | Preparation method of heat reversible konjak gel food |
-
2009
- 2009-10-23 CN CN2009102184884A patent/CN101695357B/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106519A (en) * | 2011-02-22 | 2011-06-29 | 福建同乐食品开发有限公司 | Method for swelling konjaku |
| CN107556496A (en) * | 2017-10-31 | 2018-01-09 | 湖北致嘉纤生物科技有限公司 | A kind of method for slowing down konjak gel speed |
| 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 |
| CN112586724A (en) * | 2020-12-01 | 2021-04-02 | 湖北一致嘉纤生物科技有限公司 | Preparation method of high-temperature-resistant chewable low-GI gel particles |
| CN113768108A (en) * | 2021-08-11 | 2021-12-10 | 四川省食品发酵工业研究设计院有限公司 | Konjak fresh wet rice and preparation method thereof |
| CN113768108B (en) * | 2021-08-11 | 2024-01-30 | 四川省食品发酵工业研究设计院有限公司 | Konjak fresh wet rice and preparation method thereof |
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| Publication number | Publication date |
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| CN101695357B (en) | 2011-12-28 |
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Effective date of registration: 20170720 Address after: Yongle 711500 Shangluo city of Shaanxi Province County Town Street Town Community Street No. 178 Patentee after: Shaanxi town Huaxing special agricultural products development Co. Ltd. Address before: 710021 Shaanxi province Xi'an Weiyang University Park of Shaanxi University of Science and Technology Patentee before: Shaanxi University of Science and Technology |
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