CN101810334A - Konjak snack food and preparation method thereof - Google Patents
Konjak snack food and preparation method thereof Download PDFInfo
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- CN101810334A CN101810334A CN201010160929A CN201010160929A CN101810334A CN 101810334 A CN101810334 A CN 101810334A CN 201010160929 A CN201010160929 A CN 201010160929A CN 201010160929 A CN201010160929 A CN 201010160929A CN 101810334 A CN101810334 A CN 101810334A
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- konjak
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Abstract
The invention discloses konjak snack food and a preparation method thereof, and belongs to the technical field of food processing. The konjak snack food takes konjak powder as an important gel component; and apart from the konjak, the snack food also comprise an auxiliary gel such as carrageenin, agar, sodium alginate, thermal gel, gelatin and the like, a flavoring such as an acidifier, a sweetening agent, common salt, spice and the like and a food additive such as sugar ester, potassium sorbate, maltose syrup and the like. The snack food has a moisture content of 25 to 70 percent and can be enjoyed with rich flavor when opened and therefore is convenience food for supplementing the daily dietary fiber.
Description
Technical field
The present invention relates to a kind of leisure food and manufacture method thereof, be specifically related to a kind of with konjaku flour as one-tenth konjak snack food of important gel component preparation and preparation method thereof.
Background technology
Present stage is that the method for raw material production konjak food mainly contains with the konjaku: 1), saponification by konjaku and alkali, form konjak gel, make konjak tofu and konjak food, and carry out further lyophilization as raw material, form the goods of similar snow konjak, be mainly used in daily culinary art purposes, as Chinese patent CN94113198.X Konja health-care nutrition food and preparation method thereof, the tax flavor process of CN95118114.9 konjaku deep-processed food, the preparation method of CN200510024182.7 heat reversible konjak gel food, the CN99114313.2 fruit and vegetable konjak food, CN00113279.2 nutritive konjak food and its production and application, CN01127218.X konjak food etc.; 2), by konjaku and other composition, join as functional oligose etc., synthesize capsule or electuary or tablet, be mainly used in the demand that physiological function is regulated, as Chinese patent CN200410040731.5 konjac oligosaccharides quick weight-lossing food and preparation method thereof, CN93117950.5 Amorphophallus rivieri food with fat-reducing function and preparation method, CN93115661.0 health Amorphophallus rivieri food and preparation method thereof, the CN94107755.1 health Amorphophallus rivieri food, CN200510010730.0 pouring type tea flavour or fruity Konjak dietary fiber food, the rich selenium konjaku of CN02139201.3 green tea health food etc.3), cooperate the food of making the high moisture content that becomes picture jelly, gel sample with auxiliary gel by konjaku, as the production method of Chinese patent CN01137304.0 konjak food.
In existing report, the preparation method who relates to mainly containing of konjak snack food: a CN02133691.1 konjak instant food, but the preparation method of the so-called a kind of konjak instant food of this patent, mainly be that konjaku powder is made konjak tofu, through cooling, moulding, freezing, thaw, remove alkali, dehydration, preparation and sterilization, sterilization packaging, process needs alkaline saponification and dealkalize, complex process, and local flavor is single.It is the production method of main material production instant food with konjak taste with konjaku powder, antler glue that the production method of a Chinese patent CN99121198.7 instant food with konjak taste relates to a kind of.It comprises the consumption of technology such as batching, system material, moulding, pack, cold sterilization and batching, the temperature of system material, the technological parameters such as adjustment of time control and pH value.This method product undried, the water content height, flavoring is placed in addition.The processing method of a Chinese patent CN200410018104.1 konjak instant food, mainly be after konjaku powder is made konjak tofu, make various konjak instant food through follow-up deep processing, in konjak tofu, added vegeto-animal active ingredient, make the nutritional labeling of food more become perfect, but pass through alkali treatment equally.
Summary of the invention
The purpose of this invention is to provide that a kind of low cost, technology are simple, mouthfeel toughness is strong, local flavor is various, instant bagged, and the konjak snack food and the manufacture method of the needs of rich dietary fiber can be provided.
The technical solution used in the present invention is: a kind of konjak snack food, the konjak snack food raw material is: as the konjaku flour of gel, auxiliary gel, flavoring, food additives.
Konjaku flour shared mass ratio in the konjak snack food finished product is 2-8%, and the auxiliary shared mass ratio of gel is 0.2-20%; The shared mass ratio of flavoring and food additives is 18-27%, and surplus is a water.
Described konjaku flour is konjaku powder, konjaku micropowder or konjac glucomannan.
Described auxiliary gel is one or more in carragheen, agar, hot gel, sodium alginate or the gelatin.
Described seasoning material package acid, sweetener, salt and spice.
Described food interpolation comprises agent sucrose ester, potassium sorbate and malt syrup.
The method for preparing konjak snack food is prepared each material by proportioning, with konjaku flour and auxiliary gel with the abundant swelling of enough water, but make colloid mixture be flow regime; Adding flavoring, food additives constantly are stirred to dissolving fully; When slurry is stirred to pole-climbing, stop heating, slurry is extruded levelling, precooling, treat that slurry loses flowability to form and carry out predry behind the gel and handle that carry out forming processes through the material after the predry, the material after the forming processes carries out obtaining konjak snack food after back one goes on foot drying.
Konjaku flour and auxiliary gel during with the enough abundant swelling of water temperature of charge be controlled between the room temperature to 100 ℃.
Precooling adopts air cooling way to carry out time 1-24 hour.
The final dry control moisture of product is at 25-70%.
Konjak snack food provided by the invention compared with prior art has following advantage:
Manufacture craft is simple, and is with low cost.
Mouthfeel toughness is strong, the various easy adjusting of local flavor.
1, moisture is moderate, belongs to semimoist foods.
The specific embodiment
Design principle of the present invention: cooperate with auxiliary gel by konjaku, on flavoring, the fully disposable mixed uniform basis of food additives, form gel through cooling, this gel carries out making things convenient for excision forming behind the preliminarily dried, further is dried to finished product at last.
Embodiment 1:
Konjak snack food raw material proportioning is: by percentage to the quality:
Gel konjaku flour 2%, auxiliary gel 0.2%; Flavoring and food additives 18%, surplus are water, and the concentration of control konjaku flour is 0.8-4%, and the concentration of auxiliary gel is 0.1-15%.
Embodiment 2: gel konjaku flour 3%, auxiliary gel 4%; Flavoring and food additives 20%, surplus are water, and the concentration of control konjaku flour is 0.8-4%, and the concentration of auxiliary gel is 0.1-15%.
Embodiment 3: gel konjaku flour 6%, auxiliary gel 10%; Flavoring and food additives 23%, surplus are water, and the concentration of control konjaku flour is 0.8-4%, and the concentration of auxiliary gel is 0.1-15%.
Embodiment 4: gel konjaku flour 8%, auxiliary gel 15%; The shared mass ratio of flavoring and food additives is 20%, and surplus is a water, and the concentration of control konjaku flour is 0.8-4%, and the concentration of auxiliary gel is 0.1-15%.
Embodiment 5: gel konjaku flour 8%, auxiliary gel 20%; The shared mass ratio of flavoring and food additives is 27%, and surplus is a water, and the concentration of control konjaku flour is 0.8-4%, and the concentration of auxiliary gel is 0.1-15%.
In the foregoing description: auxiliary gel is selected one or more in carragheen, agar, hot gel, sodium alginate or the gelatin for use;
Acid, sweetener, salt and spice are arranged, acid such as citric acid in the flavoring; Sweetener white sugar concentrates sweet orange jam, sucrose ester etc.;
Food additives are selected agent sucrose ester, potassium sorbate or malt syrup for use.
Flavoring and food additives can be adjusted according to different tastes.
The preparation method of above-mentioned konjak snack food is: prepare each material by proportioning, with the abundant swelling of enough water, temperature of charge is controlled between the room temperature to 100 ℃ during swelling, but makes colloid mixture be flow regime with konjaku flour and auxiliary gel; Adding flavoring, food additives constantly are stirred to dissolving fully; When being stirred to pole-climbing, slurry stops heating, slurry is extruded, levelling carries out precooling with air cooling way, time 1-24 hour, treat that slurry loses flowability to form and carry out predry behind the gel and handle, carry out forming processes through the material after the predry, it is dry that the material after the forming processes carries out one step of back, and the control moisture is between 25-70%, surface spraying glutinous rice flour, sterilization packaging obtains konjak snack food.
Claims (10)
1. konjak snack food, it is characterized in that: the konjak snack food raw material comprises: as the konjaku flour of gel, auxiliary gel, flavoring and food additives.
2. konjak snack food according to claim 1 is characterized in that: konjaku flour shared mass ratio in the konjak snack food finished product is 2-8%, and the auxiliary shared mass ratio of gel is 0.2-20%; The shared mass ratio of flavoring and food additives is 18-27%, and surplus is a water.
3. konjak snack food according to claim 1 and 2 is characterized in that: described konjaku flour is konjaku powder, konjaku micropowder or konjac glucomannan.
4. konjak snack food according to claim 1 and 2 is characterized in that: described auxiliary gel is one or more in carragheen, agar, hot gel, sodium alginate or the gelatin.
5. konjak snack food according to claim 1 and 2 is characterized in that: described flavoring comprises acid, sweetener, salt and spice.
6. konjak snack food according to claim 1 and 2 is characterized in that: described food interpolation comprises agent sucrose ester, potassium sorbate and malt syrup.
7. prepare the method for claim 1 or 2 described konjak snack foods, it is characterized in that: prepare each material by proportioning, with konjaku flour and auxiliary gel with the abundant swelling of enough water, but make colloid mixture be flow regime; Adding flavoring, food additives constantly are stirred to dissolving fully; When slurry is stirred to pole-climbing, stop heating, slurry is extruded levelling, precooling, treat that slurry loses flowability to form and carry out predry behind the gel and handle that carry out forming processes through the material after the predry, the material after the forming processes carries out obtaining konjak snack food after back one goes on foot drying.
8. the preparation method of konjak snack food according to claim 7 is characterized in that: konjaku flour and auxiliary gel during with the enough abundant swelling of water temperature of charge be controlled between the room temperature to 100 ℃.
9. the preparation method of konjak snack food according to claim 7 is characterized in that: precooling adopts air cooling way to carry out time 1-24 hour.
10. the preparation method of konjak snack food according to claim 7 is characterized in that: the final dry control moisture of product is at 25-70%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010160929A CN101810334A (en) | 2010-05-02 | 2010-05-02 | Konjak snack food and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010160929A CN101810334A (en) | 2010-05-02 | 2010-05-02 | Konjak snack food and preparation method thereof |
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| CN101810334A true CN101810334A (en) | 2010-08-25 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201010160929A Pending CN101810334A (en) | 2010-05-02 | 2010-05-02 | Konjak snack food and preparation method thereof |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972717A (en) * | 2012-11-16 | 2013-03-20 | 湖北一致魔芋生物科技有限公司 | Preparation method for konjak tofu |
| CN102972716A (en) * | 2012-11-16 | 2013-03-20 | 湖北一致魔芋生物科技有限公司 | Seasoning method for konjak flavor food |
| CN103609998A (en) * | 2013-11-25 | 2014-03-05 | 云南猫哆哩集团食品有限责任公司 | Konjac and flower cake product and producing technology thereof |
| CN103861538A (en) * | 2014-03-27 | 2014-06-18 | 宜兰食品工业股份有限公司 | Gel ball and preparation method thereof |
| CN106418035A (en) * | 2016-09-27 | 2017-02-22 | 泰宁县点石食品有限公司 | Konjac food and manufacture method thereof |
| CN107594420A (en) * | 2017-08-22 | 2018-01-19 | 贵州馥香斋蔡氏食品有限公司 | A kind of pachyrhizus sweet tea cake and preparation method thereof |
| CN113892634A (en) * | 2021-11-08 | 2022-01-07 | 上海交通大学 | Method for preparing instant type artificial vegetarian beef tripe based on double-network hydrogel |
| CN115769878A (en) * | 2022-12-11 | 2023-03-10 | 湖北一致魔芋生物科技股份有限公司 | Edible konjak powder particles with double-layer taste and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1255297A (en) * | 1999-11-08 | 2000-06-07 | 孙成建 | Method for producing instant food with konjak taste |
| CN1692802A (en) * | 2005-05-13 | 2005-11-09 | 上海师范大学 | Composite food gum sued for preparing gel soft sweets |
-
2010
- 2010-05-02 CN CN201010160929A patent/CN101810334A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1255297A (en) * | 1999-11-08 | 2000-06-07 | 孙成建 | Method for producing instant food with konjak taste |
| CN1692802A (en) * | 2005-05-13 | 2005-11-09 | 上海师范大学 | Composite food gum sued for preparing gel soft sweets |
Non-Patent Citations (2)
| Title |
|---|
| 《食品研究与开发》 20011231 曾小兰 魔芋精粉及其在食品中的应用 第45-47页 1-10 第22卷, 第6期 2 * |
| 《食品研究与开发》 20050228 钟刚琼等 魔芋食品的开发利用与研究进展 第106-108页 1-10 第26卷, 第1期 2 * |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972717A (en) * | 2012-11-16 | 2013-03-20 | 湖北一致魔芋生物科技有限公司 | Preparation method for konjak tofu |
| CN102972716A (en) * | 2012-11-16 | 2013-03-20 | 湖北一致魔芋生物科技有限公司 | Seasoning method for konjak flavor food |
| CN102972717B (en) * | 2012-11-16 | 2014-06-25 | 湖北一致魔芋生物科技有限公司 | Preparation method for konjak tofu |
| CN103609998A (en) * | 2013-11-25 | 2014-03-05 | 云南猫哆哩集团食品有限责任公司 | Konjac and flower cake product and producing technology thereof |
| CN103861538A (en) * | 2014-03-27 | 2014-06-18 | 宜兰食品工业股份有限公司 | Gel ball and preparation method thereof |
| CN103861538B (en) * | 2014-03-27 | 2016-06-29 | 宜兰食品工业股份有限公司 | A kind of gel ball and preparation method thereof |
| TWI602512B (en) * | 2014-03-27 | 2017-10-21 | I Lan Foods Industrial Co Ltd | Gel ball and its preparation method |
| CN106418035A (en) * | 2016-09-27 | 2017-02-22 | 泰宁县点石食品有限公司 | Konjac food and manufacture method thereof |
| CN107594420A (en) * | 2017-08-22 | 2018-01-19 | 贵州馥香斋蔡氏食品有限公司 | A kind of pachyrhizus sweet tea cake and preparation method thereof |
| CN113892634A (en) * | 2021-11-08 | 2022-01-07 | 上海交通大学 | Method for preparing instant type artificial vegetarian beef tripe based on double-network hydrogel |
| CN115769878A (en) * | 2022-12-11 | 2023-03-10 | 湖北一致魔芋生物科技股份有限公司 | Edible konjak powder particles with double-layer taste and preparation method thereof |
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Application publication date: 20100825 |