CN102342445B - Processing method and product of instant konjac breakfast porridge - Google Patents
Processing method and product of instant konjac breakfast porridge Download PDFInfo
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- CN102342445B CN102342445B CN2011102923188A CN201110292318A CN102342445B CN 102342445 B CN102342445 B CN 102342445B CN 2011102923188 A CN2011102923188 A CN 2011102923188A CN 201110292318 A CN201110292318 A CN 201110292318A CN 102342445 B CN102342445 B CN 102342445B
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Abstract
The invention provides a processing method and product of instant konjac breakfast porridge. The processing method comprises the following steps of: grinding rice and glutinous rice, sieving the ground rice and glutinous rice, mixing the rice powder and the glutinous rice powder, adding water, and carrying out extrusion expanding, grinding and drying processes to prepare a porridge powder packet; insulating konjac extracts, sodium alginate and water in hot water at 90 DEG C to be fully swelled to obtain konjac gel, then adding sodium bicarbonate, injecting the konjac gel into a mould to be moulded, putting the konjac gel into a Ca(OH)2 aqueous solution to be solidified, then transferring the solidified konjac gel from the mould to boiling water at 100 DEG C to be cooked for 1 hour to be further hardened and dehydrated, then rinsing the konjac gel in clear water, and drying the konjac gel to prepare konjac balls; and combining the obtained porridge powder packet and konjac balls with a vegetable packet and a seasoning packet, and packaging the composition, thus obtaining a finished product. The product furthest retains the nutrition and health care effects of konjac, has good flavor, does not contain any preservative, has the functions of cleaning intestinal tracts, improving glucose tolerance, preventing obesity, improving cholesterol metabolism and the like, and is green, nutritional and instant breakfast food.
Description
Technical field
The present invention relates to the production and processing field of food, specifically, provide processing method of a kind of konjac breakfast congee and products thereof.
Background technology:
Konjaku (
Amorphophallus Blume) be Araeceae Amorphophallus plant, in being distributed in, day and Southeast Asia.Konjaku glucomannan (
Konjac Glucomannan,KGM) be deposit polysaccharide contained in the konjaku stem tuber, with D 1 by glucose and mannose, 4 glycosidic bonds in conjunction with and a kind of macromolecular compound of forming, it is a kind of dietary fiber of excellence, have the cleaning enteron aisle, improve anti-sugared ability, prevent obesity, improve the function such as cholesterol metabolic, can stop human body to the excessive absorption of sugar, fat, cholesterol.Konjaku glucomannan has become important foodstuffs additive and healthy food material.
The processing konjak food has become a large focus of konjaku comprehensive utilization and development field take konjaku glucomannan as major ingredient.
Breakfast is extremely important a kind of dinner during people eat three meals a day.Do not have breakfast or irregular breakfast to the healthy harmful effect that causes for a long time by people cognition.Breakfast not only will be eaten, and will eat, and the nutritional labeling of breakfast food is healthy most important to people's, occupies an important position in people's diet structure.At present, breakfast of people is exactly noodles and vermicelli except bread, steamed stuffed bun, steamed bun, and kind is few, and must buy to corresponding food shops, be inconvenient to have meal, add that people's rhythm of life is very fast, factors causes a lot of consumers not have breakfast, and endangers healthy.Therefore, developing green, nutrition, breakfast food has wide market prospects easily, and Social benefit and economic benefit is huge.
At present, there is no the instant congee that contains konjaku on the market.
Summary of the invention
The purpose of this invention is to provide processing method of a kind of instant konjac breakfast porridge and products thereof
, itsTake konjaku as primary raw material,, have the cleaning enteron aisle, improve anti-sugared ability, prevent obesity, improve the function such as cholesterol metabolic, be a kind of green, nutrition, fast food breakfast congee easily.
For achieving the above object, technical scheme of the present invention is to implement like this: a kind of processing method of instant konjac breakfast porridge, it is characterized in that, and may further comprise the steps:
(1) get rice and glutinous rice raw material by weight 70～80: 20～30 ratio, cross 60 mesh sieves after pulverizing, mixing and water adding reaches about 40 % water content, uses extrusion, and pulverizing, drying are made congee powder bag;
(2) by weight 1～3: 1: 60 ratio takes by weighing Rhizoma amorphophalli extract, sodium alginate and water, and 2 hours abundant swellings of insulation get konjak gel in 90 ℃ hot water, and described Rhizoma amorphophalli extract is konjaku powder or konjaku glucomannan or the mixture of the two;
(3) konjak gel is cooled to room temperature, adds sodium acid carbonate, inject die for molding, placing concentration is the Ca (OH) of 0.05 %
2Solidified in the aqueous solution 1 hour;
The konjac glucomannan that (4) will solidify is transferred to boiling further sclerosis in 1 hour, dehydration in 100 ℃ of boiling water from mould, put into the clear water rinsing again, drains, and drying makes the konjaku ball;
(5) gained congee powder bag, konjaku ball and vegetables bag, seasoning package closed packing.
The processing method of described vegetables bag is: fresh vegetables is cut into sheet or fourth shape, in 0.5 % citric acid solution, protect heated-air drying behind look 30 min, dry after the dehydration matrimony vine is cleaned, dehydrated vegetables and matrimony vine packing are namely got the vegetables bag, described vegetables comprise mushroom, carrot;
The processing method of described seasoning bag is: pulverized 60 mesh sieves after by the weight ratio of 2:1:1 edible salt, monosodium glutamate and white granulated sugar being mixed, packing namely gets the seasoning bag.
The weight proportion of congee powder bag, konjaku ball, vegetables bag and seasoning bag is 50:5～20:5:1.
It is major ingredient that the present invention adopts Rhizoma amorphophalli extract, process through specific process, the nutritional health function that has namely kept to greatest extent konjaku, and has a good taste flavor, do not contain any anticorrisive agent, having the cleaning enteron aisle, improve anti-sugared ability, prevent obesity, improve the function such as cholesterol metabolic, is a kind of green, nutrition, breakfast food easily.
The specific embodiment:
Embodiment 1:
(1) congee powder bag processing.70～80:20～30 take by weighing and get rice and glutinous rice by weight proportion, cross 60 mesh sieves after pulverizing, and mixing and water adding reaches about 40 % water content, uses the screw extruder extrusion, pulverizing, fluidized bed drying, pack to get congee powder bag, each congee powder bag net weight 50 g;
(2) konjaku ball processing.Take by weighing konjaku powder, sodium alginate and water in 3: 1: 60 ratios, 2 hours abundant swellings of insulation get konjak gel in 90 ℃ hot water; Konjak gel is cooled to room temperature, adds sodium acid carbonate and stir; Konjak gel is injected die for molding, and placing concentration is the Ca (OH) of 0.05 %
2 waterSolidified in the solution 1 hour; The konjac glucomannan that will solidify is transferred to boiling further sclerosis in 1 hour, dehydration in 100 ℃ of boiling water from mould, put into the clear water rinsing again, drains, and drying namely gets the konjaku ball, by 15 gram bag distribution packagings.
(3) vegetables bag processing.With new fresh mushroom and the carrot side of being cut into fourth form, in 0.5 % citric acid solution, protect heated-air drying behind look 30 min, dry after the dehydration matrimony vine is cleaned, dehydrated vegetables and matrimony vine packing are namely got vegetables bag, each vegetables bag 5 g.
(4) seasoning bag.Pulverized 60 mesh sieves after in the ratio of 2:1:1 edible salt, monosodium glutamate and white granulated sugar being mixed, packing namely gets seasoning bag, each seasoning bag 1g.
(5) congee powder bag, konjaku ball, vegetables bag and seasoning package being closed unitizing seals in special-purpose porringer and get final product.
Embodiment 2:
Konjaku ball machining rivieri raw material is konjaku glucomannan, and the weight proportion of konjaku glucomannan, sodium alginate and water is that 1: 1: 60 other method is with embodiment 1.
Embodiment 3:
Konjaku ball machining rivieri raw material is the mixture of konjaku powder and konjaku glucomannan, the weight proportion of konjaku powder and konjaku glucomannan is 2:1, and the weight proportion of the mixture of konjaku powder and konjaku glucomannan and sodium alginate, water is 2: 1: 60.Other method is with embodiment 1.
Claims (6)
1. the processing method of an instant konjac breakfast porridge is characterized in that, may further comprise the steps:
(1) get rice and glutinous rice raw material by weight 70～80: 20～30 ratio, cross 60 mesh sieves after pulverizing, mixing and water adding reaches about 40 % water content, uses extrusion, and pulverizing, drying are made congee powder bag;
(2) by weight 1～3: 1: 60 ratio takes by weighing Rhizoma amorphophalli extract, sodium alginate and water, and 2 hours abundant swellings of insulation get konjak gel in 90 ℃ hot water;
(3) konjak gel is cooled to room temperature, adds sodium acid carbonate, inject die for molding, placing concentration is the Ca (OH) of 0.05 %
2Solidified in the aqueous solution 1 hour;
The konjac glucomannan that (4) will solidify is transferred to boiling further sclerosis in 1 hour, dehydration in 100 ℃ of boiling water from mould, put into the clear water rinsing again, drains, and drying makes the konjaku ball;
(5) gained congee powder bag, konjaku ball and vegetables bag, seasoning package closed packing.
2. the processing method of a kind of instant konjac breakfast porridge according to claim 1 is characterized in that, described Rhizoma amorphophalli extract is konjaku powder or konjaku glucomannan or the mixture of the two.
3. the processing method of a kind of instant konjac breakfast porridge according to claim 1 is characterized in that,
The processing method of described vegetables bag is: fresh vegetables is cut into sheet or fourth shape, in 0.5 % citric acid solution, protect heated-air drying behind look 30 min, dehydration, dry after matrimony vine is cleaned, dehydrated vegetables and matrimony vine packing are namely got the vegetables bag, and described vegetables comprise mushroom and carrot.
4. the processing method of a kind of instant konjac breakfast porridge according to claim 1 is characterized in that, the processing method of described seasoning bag is: pulverized 60 mesh sieves after by the weight ratio of 2:1:1 edible salt, monosodium glutamate and white granulated sugar being mixed, packing namely gets the seasoning bag.
5. the processing method of a kind of instant konjac breakfast porridge according to claim 1 is characterized in that, the weight proportion of congee powder bag, konjaku ball, vegetables bag and seasoning bag is 50:5～20:5:1.
6. instant konjac breakfast porridge product that the method for claim 1 processes.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011102923188A CN102342445B (en) | 2011-10-03 | 2011-10-03 | Processing method and product of instant konjac breakfast porridge |
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| CN2011102923188A CN102342445B (en) | 2011-10-03 | 2011-10-03 | Processing method and product of instant konjac breakfast porridge |
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| CN102342445B true CN102342445B (en) | 2013-01-02 |
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| CN103190575A (en) * | 2013-04-03 | 2013-07-10 | 张赫然 | Method for preparing instant rice noodle sheets |
| CN103284055B (en) * | 2013-06-18 | 2014-04-09 | 广东麦丹郎食品有限公司 | Fast nutritious convenient porridge and preparation process thereof |
| CN104286708A (en) * | 2013-07-16 | 2015-01-21 | 中国食品发酵工业研究院 | Dry-type preserved egg and lean meat porridge and preparation method thereof |
| CN109874948A (en) * | 2017-12-06 | 2019-06-14 | 珠海三益堂科技有限公司 | Lunch box on the five |
| CN109198454A (en) * | 2018-08-22 | 2019-01-15 | 武汉轻工大学 | A kind of convenient vegetable congee and its preparation and eating method |
| 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 |
| CN112515094A (en) * | 2020-12-10 | 2021-03-19 | 福建省水产研究所（福建水产病害防治中心） | Grouper instant porridge and preparation method thereof |
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| CN1069636A (en) * | 1991-08-22 | 1993-03-10 | 洞口县利康食品厂 | The production method of snack gruel |
| CN101116487A (en) * | 2007-08-15 | 2008-02-06 | 周晓玲 | Instant nutritive gruel having a function of stabilizing body blood sugar after meal and method for preparing the same |
| CN101258903A (en) * | 2008-04-17 | 2008-09-10 | 巩文杰 | Convenient instant health care oil tea porridge and making method thereof |
| CN101708040A (en) * | 2009-09-14 | 2010-05-19 | 陕西科技大学 | Instant konjak formula |
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2011
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| CN1069636A (en) * | 1991-08-22 | 1993-03-10 | 洞口县利康食品厂 | The production method of snack gruel |
| CN101116487A (en) * | 2007-08-15 | 2008-02-06 | 周晓玲 | Instant nutritive gruel having a function of stabilizing body blood sugar after meal and method for preparing the same |
| CN101258903A (en) * | 2008-04-17 | 2008-09-10 | 巩文杰 | Convenient instant health care oil tea porridge and making method thereof |
| CN101708040A (en) * | 2009-09-14 | 2010-05-19 | 陕西科技大学 | Instant konjak formula |
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| 《双岐大麦速食粥的研制》;刘宾;《农牧产品开发》;20001231(第11期);20，21 * |
| 《魔芋的保健功能及其加工》;黄琼等;《保健医学研究与实践》;20081231;第5卷(第2期);55，56 * |
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Effective date of registration: 20220119 Address after: 410000 rooms 1118 and 1119, Lingyu building, No. 108 Yingpan Road, Kaifu District, Changsha City, Hunan Province Patentee after: Hunan yimeisen Biotechnology Co.,Ltd. Address before: 427100 second floor, yuansangzhi tobacco factory, Changzheng Road, Liyuan Town, Sangzhi County, Zhangjiajie City, Hunan Province Patentee before: HUNAN DAXIANGXI KONIAC Co.,Ltd. |
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