CN102106519A - Method for swelling konjaku - Google Patents
Method for swelling konjaku Download PDFInfo
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- CN102106519A CN102106519A CN2011100422048A CN201110042204A CN102106519A CN 102106519 A CN102106519 A CN 102106519A CN 2011100422048 A CN2011100422048 A CN 2011100422048A CN 201110042204 A CN201110042204 A CN 201110042204A CN 102106519 A CN102106519 A CN 102106519A
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- konjaku
- swelling
- water
- vacuum
- powder
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Abstract
The invention discloses a method for swelling konjaku, comprising the steps: placing konjaku powder and water into a vacuum mixer; mixing the konjaku powder and the water for 3-10min under a vacuum degree at 0.02-0.08MPa, and stewing the mixture for 50-60min, so as to obtain the konjaku powder which is completely swelled to be gelatineous. Konjaku can be completely swelled fast and conveniently by the method disclosed by the invention; the swelling time of konjaku is shortened; the internal bubbles of konjaku collosol are reduced, and accordingly a uniform and dense knojaku paste is prepared.
Description
Technical field
The invention belongs to the farming industry field, relate to a kind of method of swelling konjaku, be specifically related to a kind of method of vacuum swelling konjaku.
Background technology
Konjaku is the general term of Araeceae Amorphophallus plant, has another name called mill taro, terrible taro, ghost head, flower lotus bar, SHENLIUGU etc., mainly originates in the torrid zone, the Eastern Hemisphere, the torrid zone, and China is one of original producton location.Konjaku has very high medical value, and Compendium of Material Medica, " ternary is lengthened the life ", " Kaibao Bencao " etc. are record to some extent all: konjaku flavor is hot, cold in nature, detoxifcation, detumescence, row what is arranged, the multiple function such as long-pending of reducing phlegm, loose.Modern study shows, mainly contain glucomannans (Konjak Glucomannan in the bulb of konjaku, abbreviate KGM as), starch, alkaloid, cellulose and several mineral materials etc., also contain nutriments such as a spot of protein, several amino acids and vitamin in addition, human consumption tract disease, angiocardiopathy, diabetes and obesity etc. all had significant curative effect, and have anti-knurl to press down the effect of cancer, be a kind of desirable cheap, significant medical-care health food of effect and anticancer food.Multifrequency natures such as konjac glucomannan possess hydrophilic property, thickening property, stability, emulsibility, suspension, gelation and film forming can be made various food additives, are widely used in food industry.The konjaku industrial prospect is wide, and konjaku powder is transformed various new products, can create bigger value and economic benefit surely.
[But traditional handicraft swelling konjac glucomannan length consuming time, and it is inhomogeneous and organize problems such as bubbleization is serious to occur swelling easily, giantarum paste color and luster, the purity index of commonsense method swelling can not satisfy process requirements, and swelling efficient is low, has greatly influenced the quality of production efficiency and konjaku product.Up to the present yet there are no about the report of swelling konjaku flour method rapidly and efficiently.
Summary of the invention
Technical problem to be solved by this invention provides a kind of method of swelling konjaku.This method can improve konjaku swelling efficient effectively, and greatly reduces the generation of bubble in the konjaku swelling process, and the giantarum paste swelling that makes is evenly fine and close.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is:
A kind of method of swelling konjaku, this method are that konjaku flour and water are joined in the de-airing mixer, under the vacuum of 0.02-0.08MPa, stir and leave standstill 50-60 minute after 3-10 minute, make the jellied giantarum paste of abundant swelling.This giantarum paste can be deposited under normal pressure.
Further, the weight ratio of described konjaku flour and water is 1:35～40.
Further, described konjaku flour is a konjaku powder.
The invention has the advantages that:
1, prior art is low to the utilization rate of rivieri raw material.Konjaku flour swelling method is to carry out under normal pressure, and swelling time needs 120 minutes, and swelling ratio is lower, and produced simultaneously bubble is influential to the quality of product.The konjaku flour vacuum swell process that the present invention adopts, under vacuum state, it in the giantarum paste negative pressure, thereby moisture can quicken to enter between the konjaku particle, fully is penetrated into the konjaku granule interior, can shorten the konjaku swelling time, improve swelling efficient, and the vacuum swelling can effectively avoid the bubble in the konjac sol to produce, and makes the konjac sol structure that makes tight, contains bubble hardly.
2, the processing method technology of the present invention's employing is simple, easy to operate, easy control of process conditions, and the giantarum paste tissue of preparation is fine and smooth, accords with the demands of the market, and has good practical value and application prospect.
The specific embodiment mode
Below in conjunction with specific embodiment, further set forth the present invention.
Using konjaku flour in the embodiment of the invention is the konjaku powder that originates from Yunnan Province, and other konjaku powders all are applicable to the present invention.
Embodiment 1
Konjaku flour and water are pressed in the 1:35 weight ratio injection de-airing mixer, under the vacuum of 0.02MPa, stirred and left standstill 50 minutes after 3 minutes, make the jellied giantarum paste of abundant swelling.
Embodiment 2
Konjaku flour and water are pressed in the 1:40 weight ratio injection de-airing mixer, under the vacuum of 0.08MPa, stirred and left standstill 60 minutes after 10 minutes, make the jellied giantarum paste of abundant swelling.
Embodiment 3
Konjaku flour and water are pressed in the 1:37 weight ratio injection de-airing mixer, under the vacuum of 0.05MPa, stirred and left standstill 55 minutes after 7 minutes, make the jellied giantarum paste of abundant swelling.
Obviously, the above embodiment of the present invention only is for example of the present invention clearly is described, and is not to be qualification to embodiments of the present invention.For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description.Here can't give exhaustive to all embodiments.Everyly belong to the row that conspicuous variation that technical scheme of the present invention extends out or change still are in protection scope of the present invention.
Claims (3)
1. the method for a swelling konjaku is characterized in that, this method is that konjaku flour and water are joined in the de-airing mixer, under the vacuum of 0.02-0.08MPa, stirs and leaves standstill 50-60 minute after 3-10 minute, makes the jellied giantarum paste of abundant swelling.
2. the method for swelling konjaku according to claim 1 is characterized in that, the weight ratio of described konjaku flour and water is 1:35～40.
3. the method for swelling konjaku according to claim 1 and 2 is characterized in that, described konjaku flour is a konjaku powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100422048A CN102106519B (en) | 2011-02-22 | 2011-02-22 | Method for swelling konjaku |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100422048A CN102106519B (en) | 2011-02-22 | 2011-02-22 | Method for swelling konjaku |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102106519A true CN102106519A (en) | 2011-06-29 |
| CN102106519B CN102106519B (en) | 2012-07-18 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011100422048A Expired - Fee Related CN102106519B (en) | 2011-02-22 | 2011-02-22 | Method for swelling konjaku |
Country Status (1)
| Country | Link |
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| CN (1) | CN102106519B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104605015A (en) * | 2015-01-22 | 2015-05-13 | 福建省农业科学院农业生态研究所 | Edible semen cassia preservative film |
| CN105011178A (en) * | 2015-08-25 | 2015-11-04 | 河北香道食品有限公司 | Method for preparing dietary fiber pulp through wet processing type ultrafine grinding |
| CN111345428A (en) * | 2020-03-24 | 2020-06-30 | 河北喜之郎食品有限公司 | Konjak gum and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1063206A (en) * | 1991-01-11 | 1992-08-05 | 西南农业大学 | The processing method of animals and vegetables composite canned foods |
| CN1650746A (en) * | 2005-03-03 | 2005-08-10 | 上海交通大学 | Preparation method of heat reversible konjak gel food |
| JP2009247251A (en) * | 2008-04-03 | 2009-10-29 | Fudo Gongen:Kk | Konjac powder and method for producing the same |
| CN101695357A (en) * | 2009-10-23 | 2010-04-21 | 陕西科技大学 | Method for processing konjak food |
-
2011
- 2011-02-22 CN CN2011100422048A patent/CN102106519B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1063206A (en) * | 1991-01-11 | 1992-08-05 | 西南农业大学 | The processing method of animals and vegetables composite canned foods |
| CN1650746A (en) * | 2005-03-03 | 2005-08-10 | 上海交通大学 | Preparation method of heat reversible konjak gel food |
| JP2009247251A (en) * | 2008-04-03 | 2009-10-29 | Fudo Gongen:Kk | Konjac powder and method for producing the same |
| CN101695357A (en) * | 2009-10-23 | 2010-04-21 | 陕西科技大学 | Method for processing konjak food |
Non-Patent Citations (2)
| Title |
|---|
| 《农业科技与装备》 20100930 张锐等 魔芋加工及其综合利用 第20-24页 1-3 , 第9期 * |
| 《食品科学》 20091231 李坚斌等 魔芋胶的性质研究 第93-95页 1-3 第30卷, 第19期 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104605015A (en) * | 2015-01-22 | 2015-05-13 | 福建省农业科学院农业生态研究所 | Edible semen cassia preservative film |
| CN105011178A (en) * | 2015-08-25 | 2015-11-04 | 河北香道食品有限公司 | Method for preparing dietary fiber pulp through wet processing type ultrafine grinding |
| CN105011178B (en) * | 2015-08-25 | 2018-05-15 | 河北香道食品有限公司 | A kind of method that soybean dietary fiber prepares dietary fiber slurries |
| CN111345428A (en) * | 2020-03-24 | 2020-06-30 | 河北喜之郎食品有限公司 | Konjak gum and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102106519B (en) | 2012-07-18 |
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