CN102132804B - Konjaku food and production method thereof - Google Patents

Abstract

The invention provides konjaku food and a production method thereof. The raw materials of the konjaku food comprise 2-6% of konjaku fine powder, 8-15% of soybean protein powder, 0.1-0.3% of coagulant, 0.1-5% of spice and 0.2-5% of flavoring, wherein the coagulant is lime water or a calcium-containing aqueous solution. The production method comprises the following steps of: firstly, adding the spice into water, decocting, filtering and removing slag; secondly, adding the flavoring into the water solution with the dissolved spice, adding the raw materials of the konjaku powder and the soybean protein powder at 60-80 DGE C, sufficiently dissolving, adding the coagulant, stirring and mixing uniformly, and injecting into a blank mould; thirdly, putting a blank block into boiling water and boiling for 40 to 60 minutes, taking out the blank block and cutting the blank block into pieces or strips or making the blank block into different bionic shapes by using a moulding machine; finally, removing free water, sterilizing and packaging to obtain the konjaku food. Without any preservative, the konjaku food provided by the invention not only maintains many kinds of health-protecting characteristics of the konjaku, but also has good nutritional functions.

Description

A kind of konjak food and production method thereof

Technical field

The invention belongs to the food production technology field, is multifunctional food and the production method thereof that main former system is produced with konjaku powder, soybean protein and water.

Background technology

Konjak tofu is traditional delicacies of living on a plurality of national dining tables in southwestern mountain area, but also is called " stimulating food " by the local ground common people, and all have wound and a uncomfortable person's diet, and fowl then can aggravate the condition of the injury and bad reaction.It is impure portuguese gansu polyose gel body that modern science discloses konjak tofu; With the konjak corm is that raw material is made by handwork with conventional method; The mountain is in the limitation of preparation method; Fail to stop the oxidation of manufacturing process to make the color and luster crow dark, and contained alkaloid impurity Ex-all cause the edible back of people of part allergic constitution to produce allergic reaction.

Konjaku powder is that suitability for industrialized production has been removed the higher Glucomannan of purity behind the impurity such as alkaloid, also claims dietary fiber, is ediblely utilized by enteric microorganism after getting into enteron aisle, has the multiple beneficial physiological function.Because human body does not have the Glucomannan hydrolase so can not directly utilize the sweet grain that gathers in Portugal, therefore can not as the starch based polysaccharide, energy nutrient be provided.

Up to now, relating to numerous patents of using konjaku powder making food to apply for mainly adopts: 1) add auxiliary agent (like carragheen, alkali etc.) and generate gel and forming method.Like patent: the preparation method of 931126l5.0 shrimp meat-like konjak product: the production method of 99121198.7 kinds of instant food with konjak taste; The compound method of OO108811.4 konjak tofu: Ol127218. x konjak food; 01137304.O the production method of konjak food: the processing method of 02139141.6 pure konjak products; 200710013281.4 taro vermicelli and production method thereof; 2009l02l8488.4 the processing method of a konjak food; 201010160929.2 a konjak snack food and manufacturing approach etc.2) add flavoring such as essence or Juice and process tax flavor food.Like patent: the tax leaf process of 951l8114.9 konjaku deep-processed food; 99114313.2 fruit and vegetable konjak food; 200510010730.0 pouring type tea flavour or fruity Konjak dietary fiber food etc.

Because human body does not produce the Glucomannan hydrolase so can not directly utilize konjak products; Merely adding the konjak food that auxiliary and condiment processes with konjaku powder has certain health-care effect and does not have trophism; And the high-hydroscopicity during owing to the konjaku powder swelling; The composition of its gelinite 95% is a water, make konjaku possess the suitable nutritional labeling of the essential interpolation of trophic function.

Summary of the invention

The object of the present invention is to provide the functional of a kind of colloid property and dietary fiber based on the konjaku powder aqueous solution, add the effect of vegetable protein enriched nutritive, with the konjak food of the edible seasoning matter adjustment of tradition taste flavor.

For achieving the above object, embodiment of the present invention are: a kind of konjak food is characterized in that; Preparation of raw material by comprising following mass percent forms: the smart powder 2%-6% of magic lush, and soyabean protein powder 8%-15%, coagulant are O.1%-0.3%; Fragrant, hot material 0.1-5%; Flavoring 0.2%-5%, all the other raw materials are water, and said coagulant is the limewash or the calcic aqueous solution; Said perfume (or spice), hot material are one or more in cassia bark, spiceleaf, tsaoko, anise, Chinese prickly ash, the capsicum, and said flavoring comprises salt, monosodium glutamate, edible oil, soy sauce and granulated sugar.

Its production method may further comprise the steps:

1) take by weighing the perfume (or spice) of respective quality, hot material in required ratio, decoct in the input water, keep boiling 40-60 minute, filter and remove residue stays juice subsequent use;

2) get the flavoring of respective quality in required ratio, add in fragrant, the hot material stripping aqueous solution, stir abundant dissolving is mixed, process the monosodium glutamate aqueous solution;

3) with the heating of the monosodium glutamate aqueous solution, control 60 ℃ of-80 ℃ of scopes, the konjaku flour and the soybean protein powder raw material that will fully mix in advance in proportion, limit edged stir it are fully dissolved, and add the coagulant stirring and evenly mixing, inject mold;

4) put into boiling water to blank block and boiled 40-60 minute, take out cut into slices, bar or process different bionical shapes with make-up machine, slough Free water with centrifuge, sterilization back packing.

The smart powder of magic lush among the present invention coagulates strand gelling agent of body food for preparation is said, have good dietary fiber characteristic and health-care effect simultaneously again, and its concrete consumption is decided according to the purity of used konjaku powder and viscosity; Used soyabean protein powder is a nutrition fortifier, adopts soyabean protein powder both to make the pure konjak food of no trophism possess trophic function, has improved the rerum natura and the mouthfeel of konjak gel body food again; Make coagulant with calcium ion (the available limewash or the calcic aqueous solution), can promote konjak portuguese gansu polyose grain colloid condense, strengthened the calcium trophism of food again; The water leachable of used natural perfume (or spice), hot tannin plant is made auxiliary material, and it is inner that this monosodium glutamate solution can make monosodium glutamate combine to get into food, overcomes the shortcoming that traditional konjak gel food can not be tasty, is the solvent of dissolving main material simultaneously.

Process gelinite food with different mouthfeels with above-mentioned raw materials and method; Do not contain any anticorrisive agent; Both kept the plurality kinds of health care characteristic of konjaku, had good trophism again: both kept the edible folk custom characteristics of local tradition, adapted to modern society's demand and health idea again; Being All Pure Nature green health food, also is the special local food that incorporates tourism cooking culture industry; Both can open bag beginning food, also can be cooked into the delicacies in family's dining table or the high-grade feast together with other raw material.

The specific embodiment

Embodiment 1: spiced type

Proportioning raw materials is: konjaku powder 2-6% (confirming according to purity and viscosity), soyabean protein powder 1O%, coagulant 2%, fragrant, hot material 1%, flavoring 3%.Component fragrant, hot material is cassia bark, anise, spiceleaf, tsaoko and pepper, and the mass ratio of cassia bark, anise, spiceleaf, tsaoko, pepper is 2:I:3:2.5:1; The component of flavoring is salt, monosodium glutamate, sesame oil, soy sauce, and salt, monosodium glutamate, sesame oil, quality of soy sauce ratio are respectively 3:O.2:5:4.

The preparation method is divided into following step:

1) the required ratio of food kind takes by weighing the perfume (or spice) of respective quality, hot tannin plant is cleaned to drop in the water and decocted in preparing, and keeps boiling 40-60 minute, and filter and remove residue stays juice subsequent use;

2) get the flavoring of respective quality or volume in preparing the required ratio of food kind, add in fragrant, the hot material stripping aqueous solution, stirring mixes abundant dissolving, processes the monosodium glutamate aqueous solution.

3) with the heating of the monosodium glutamate aqueous solution, control 60 ℃ of-80 ℃ of konjaku flours that scope fully mixes in proportion in advance and soybean protein powder raw material, the limit edged stirs it is fully dissolved, and adds the coagulant stirring and evenly mixing, injects mold.

4) put into boiling water to blank block and boiled 40-60 minute, take out cut into slices, bar or process different bionical shapes with make-up machine, slough Free water with centrifuge, the sterilization back vacuumizes with composite membrane and is packaged into pouch, reinstalls in the bigger gift wrap carton.

Embodiment 2: little peppery type

Proportioning raw materials is: konjaku powder 2-6% (confirming according to purity and viscosity); Soyabean protein powder 1O%; Coagulant 2%, fragrant, hot material 2%, flavouring 2%; The mass ratio of fragrant, hot each component of material is a cassia bark: anise: spiceleaf: tsaoko: capsicum=l.5:1:2:2:5, the mass ratio of each component of flavouring is a salt: monosodium glutamate: sesame oil: soy sauce=3:0.2:5:4.Its production method is identical with embodiment.

Embodiment 3: spicy type

Proportioning raw materials is: konjaku powder 2-6% (confirming according to purity and viscosity); Soyabean protein powder 1O%; Coagulant 2%, fragrant, hot material 4%, flavouring 3%; Fragrant, hot material component is cassia bark, anise, tsaoko, Chinese prickly ash, capsicum, and mass ratio is a cassia bark: anise: tsaoko: Chinese prickly ash: capsicum=1.5:1:2:8:1O; The flavouring component is salt, monosodium glutamate, sesame oil and soy sauce, and each constituent mass is than being salt: monosodium glutamate: sesame oil: soy sauce=3:0.2:5:4.Production method is with embodiment 1.

Embodiment 4: coffee type

Proportioning raw materials is: konjaku powder 2-6% (confirming according to purity and viscosity); Soyabean protein powder 10%; Coagulant 2%; Fragrant, hot material 0.5%; Flavouring 5%, fragrant, hot material component is spiceleaf, tsaoko and pepper, each constituent mass is than being spiceleaf: tsaoko: pepper=2:2:1; The flavoring component is granulated sugar, cocoa power, salt, hides essence, sesame oil and soy sauce, and each constituent mass is than being granulated sugar: cocoa power: salt: hide smart: sesame oil: soy sauce=10:2:3:O.2:5:4; Production method is with embodiment 1.

Claims (4)

1. a konjak food is characterized in that, is formed by the preparation of raw material that comprises following mass percent: konjaku powder 2%-6%; Soyabean protein powder 8%-15%, coagulant 0.1%-0.3%, fragrant, hot material 0.1-5%; Flavoring 0.2%-5%; All the other raw materials are water, and said coagulant is the limewash or the calcic aqueous solution

Its production method may further comprise the steps:

1) take by weighing the perfume (or spice) of respective quality, hot material in required ratio, decoct in the input water, keep boiling 40-60 minute, filter and remove residue stays juice subsequent use;

2) get the flavoring of respective quality in required ratio, add in fragrant, the hot material stripping aqueous solution, stir abundant dissolving is mixed, process the monosodium glutamate aqueous solution;

3) with the heating of the monosodium glutamate aqueous solution, control 60 ℃ of-80 ℃ of scopes, the konjaku powder and the soybean protein powder raw material that will fully mix in advance in proportion, limit edged stir it are fully dissolved, and add the coagulant stirring and evenly mixing, inject mold;

4) put into boiling water to blank block and boiled 40-60 minute, take out cut into slices, bar or process different bionical shapes with make-up machine, slough Free water with centrifuge, sterilization back packing.

2. konjak food according to claim 1 is characterized in that, said perfume (or spice), hot material are one or more in cassia bark, spiceleaf, tsaoko, anise, Chinese prickly ash, the capsicum.

3. konjak food according to claim 1 is characterized in that said flavoring comprises salt, monosodium glutamate, edible oil, soy sauce and granulated sugar.

4. the production method of a konjak food as claimed in claim 1 is characterized in that, may further comprise the steps:

1) take by weighing the perfume (or spice) of respective quality, hot material in required ratio, decoct in the input water, keep boiling 40-60 minute, filter and remove residue stays juice subsequent use;

2) get the flavoring of respective quality in required ratio, add in fragrant, the hot material stripping aqueous solution, stir abundant dissolving is mixed, process the monosodium glutamate aqueous solution;

3) with the heating of the monosodium glutamate aqueous solution, control 60 ℃ of-80 ℃ of scopes, the konjaku powder and the soybean protein powder raw material that will fully mix in advance in proportion, limit edged stir it are fully dissolved, and add the coagulant stirring and evenly mixing, inject mold;

4) put into boiling water to blank block and boiled 40-60 minute, take out cut into slices, bar or process different bionical shapes with make-up machine, slough Free water with centrifuge, sterilization back packing.