CN103404754A - Konjak bionic pulp can and preparation method thereof - Google Patents
Konjak bionic pulp can and preparation method thereof Download PDFInfo
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- CN103404754A CN103404754A CN2013103877006A CN201310387700A CN103404754A CN 103404754 A CN103404754 A CN 103404754A CN 2013103877006 A CN2013103877006 A CN 2013103877006A CN 201310387700 A CN201310387700 A CN 201310387700A CN 103404754 A CN103404754 A CN 103404754A
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Abstract
The invention discloses a konjak bionic pulp can and a preparation method thereof. The konjak bionic pulp can is obtained by the steps of purifying konjak essence powder taken as a raw material; then mixing the purified powder with sodium alginate, carrageenan, modified starch and white granulated sugar; adding water to prepare sol; then adding fruit and vegetable juice, essence and pigments to season; forming a konjak gel block by the mixture and calcium salt in a weak alkaline environment; and finally, curing, dicing, saccharifying, filling and sterilizing. The preparation method is simple and is convenient to operate; gel is formed under a weak alkaline condition so that a dealkalization step is omitted and a production process is simplified; the use of raw materials can be saved so that the production cost is reduced. According to the method disclosed by the invention, the safety of the prepared can is ensured and the taste is rich, so that the konjak bionic pulp can has a large market.
Description
Technical field
The present invention relates to food processing field, be specially a kind of konjak pulp can and preparation method thereof.
Background technology
After the konjak food produced mostly was konjaku flour and added the water gelatinization present stage, solidification forming under strong basicity (pH>12) condition, further processing needs dealkalize to process, and the finished product form is single.
The disclosed preparation method of patent documentation CN99114313.2 fruit and vegetable konjak food is: take konjaku powder, fruit, vegetable juice or juice is raw material, through stirring, expanded, add alkali, shaping, filling alkaline water, packing, sterilization make.Konjaku solid content after moulding is filled alkaline water, when edible, needs clear water to rinse and removes the alkali flavor.201010587925.2 the preparation method of a konjaku can and be by the disclosed method of konjaku can prepared by the method: the konjaku flour of take is raw material, through swelling, add alkali and be shaped, rinsing, adds acid soak, adds acid soup stock, makes after sterilizing.In the method process, need to reduce konjaku particle pH value through rinsing, acid adding immersion treatment, in process, water consumption is large, length consuming time.Product colour, mouthfeel are single dull.The disclosed preparation method of CN201010502411.2 konjaku can and production method thereof is: the alkaline konjaku solid content after moulding cuts into fritter, citric acid soak 4-5h to konjak solid pH be 4.6, the konjaku piece after above-mentioned processing, fruit, soup tinning, sterilization, cooling, packing are made.In the method process through acid soak 4-5h except lixiviating flavor, long processing time, product colour, mouthfeel are single dull.
Summary of the invention
Technical problem to be solved by this invention has been to provide a kind of konjak pulp can and preparation method thereof, forms gel under weak basic condition, and without clear water rinsing and acid soak, preparation technology is simple, easy to operate, and the products taste obtained is better.
Technical scheme of the present invention is achieved in that a kind of konjak pulp can, it is to take konjaku powder to be raw material, after purified, with sodium alginate, carragheen, converted starch and white granulated sugar, mix, add water and make colloidal sol, and then add Juice, essence, pigment to carry out seasoning, and in weakly alkaline environment, form the konjak gel piece with calcium salt, finally carry out slaking, dice, saccharification, obtain after filling and sterilizing.
Prepare the method for above-mentioned konjak pulp can, specifically comprise the following steps:
1) purifying: by konjaku powder 30-50% edible alcohol agitator treating 1-3 time, centrifugal filtration, obtain konjaku purifying powder after drying;
2) batch mixing: by weight, get 60-80 part konjaku purifying powder of step 1) gained, with 5-10 part sodium alginate, 5-10 part carragheen, 5-10 part converted starch, 5-10 part white granulated sugar mix; Then by mixed material and the mass ratio of water, be that 1:25-40 adds water and mixes, be stirred to abundant swelling, become colloidal sol;
3) seasoning: to step 2) in the colloidal sol of gained, add Juice, essence, natural colouring matter, fully mix to obtain compound adhesive;
4) preparation 1% aqua calcis, add in the formed compound adhesive of step 3), and the pH that regulates compound adhesive is 10-11, mixes, and then material is poured in template, is placed in steamer in 80-90 ℃ of heating 30-50min, the cooling konjak gel piece that obtains;
5) the konjak gel piece is cut into to piece fourth shape, then carries out saccharification, make its pol between 28～30 °;
6) piece fourth shape konjak gel saccharification completed be heated to 50-60 ℃ filling, the sterilizing konjak pulp can that namely obtains then.
In described seasoning process, the Juice added is the 2-5% of colloidal sol quality, and essence is that 0.05-0.1%, the natural colouring matter of colloidal sol quality is the 0.1-0.25% of colloidal sol quality.Wherein Juice is selected cider, mango juice, blueberry juice, carrot juice, spinach juice, tomato juice etc. as required.
In described step 5), be cut into 1.5cm * 1cm * 1cm piece fourth shape during stripping and slicing.
Saccharifying concrete operation method in described step 6) is: the konjak gel of piece fourth shape is mixed and drops in jacketed pan with the ratio of mass ratio 1:0.60 with the 50-70% syrup, add simultaneously mass percent 0.08-0.2% citric acid, the 0.2-0.5% sodium carboxymethylcellulose, mix rear heating, and continue to carry out stirring at low speed, after temperature rises to 50 ℃-60 ℃, keep 30-40min, then it is taken out to standing 3-4h.
At first the present invention carries out purification process to konjaku powder, has reduced the residual quantity of the harmful substances such as sulfur dioxide and alkaloid, makes product more healthy.
In the present invention, add the 1.5-2.0wt% that alkali number is compound adhesive.In compound batch mixing, contain 60-80 part konjaku purifying powder, 5-10 part sodium alginate and 5-10 part carragheen, three kinds of hydrophilic colloids have good synergy; Under the calcium ion effect, three kinds of hydrophilic colloids form the also reduction greatly of the required pH value of network gel of compact structure in addition, and the weak basic condition hot digestion that is 10-11 at pH can form gel.Avoided traditional step that needs to carry out dealkalize prepare gel under strong alkaline condition after, saved processing step and raw-material use, can enhance productivity and reduce costs.
In saccharifying of the present invention, saccharified liquid is the 50-70% syrup, 0.08-0.2% citric acid, 0.2-0.5% sodium carboxymethylcellulose.By saccharification, the most of moisture in the konjak gel particle is replaced by liquid glucose, and intermolecular hydrogen bonding is destroyed, and forms new chelation structure, and saccharification konjak gel particle mouthfeel is become fragile, and is easy to chew.In saccharified liquid, add in addition sodium carboxymethylcellulose, can make the konjaku pulp particle after saccharification keep mouthfeel clear and melodious.
Can provided by the invention is rich in dietary fiber.Dietary fiber can keep human body intestinal canal unobstructed, the toxin expelling defaecation, and the fat eliminating beauty treatment, safeguard skin health.
Konjak pulp can provided by the invention adopts the synergy of konjaku purifying powder, sodium alginate, carragheen, converted starch, add white granulated sugar, Juice, pigment, essence etc. to carry out seasoning, in weakly alkaline environment, form the konjak gel piece with calcium salt, through dicing, saccharification, standing, after filling, sterilization, make konjaku pulp.Resulting tin product is pure white; Also can add as required different Juices in addition, make its color various, rich in taste.The preparation method of this konjak pulp can is simple, easy to operate, by under weak basic condition, forming gel, has not only reduced the dealkalize step, has simplified production technology, and the use that can save material, and reduces production costs.
The specific embodiment
Below in conjunction with embodiment, further illustrate the present invention, but the scope of protection of present invention is not limited to the scope of embodiment statement.
Embodiment 1:
A kind of konjak pulp can and production method thereof, the method comprises the following steps:
1) purifying: by konjaku powder with 30% edible alcohol agitator treating 3 times, centrifugal filtration, after drying konjaku purifying powder;
2) batch mixing: by weight, get 60 parts of konjaku purifying powder of step 1) gained, with 10 parts of sodium alginates, 10 parts of carragheens, 10 portions of converted starches, 10 portions of white granulated sugars mix; Then by mixed material and the mass ratio of water, be that 1:25 adds water and mixes, be stirred to abundant swelling, become colloidal sol;
3) seasoning: by weight, to step 2) in the colloidal sol of gained, add 2% Juice, 0.1% essence, 0.25% natural colouring matter, fully mix to obtain compound adhesive;
4) preparation 1% aqua calcis, add in the formed compound adhesive of step 3), and the pH that regulates compound adhesive is 10-11, mixes, and then material is poured in template, is placed in steamer in 80-90 ℃ of heating 50min, the cooling konjak gel piece that obtains;
5) the konjak gel piece is cut into to piece fourth shape, then carries out saccharification, make its pol between 28～30 °;
6) piece fourth shape konjak gel saccharification completed be heated to 50-60 ℃ filling, the sterilizing konjak pulp can that namely obtains then.
In step 4), the addition of aqua calcis is 2.0% of compound adhesive.
In step 5), saccharifying is that 50% syrup mixes and drops in jacketed pan with the ratio of mass ratio 1:0.60, add simultaneously mass percent 0.08% citric acid, 0.5% sodium carboxymethylcellulose, mix rear heating, and continue to carry out stirring at low speed, after temperature rises to 50 ℃-60 ℃, keep 30-40min, then it is taken out to standing 3-4h.
Embodiment 2:
A kind of konjak pulp can and production method thereof, the method comprises the following steps:
1) purifying: by konjaku powder with 45% edible alcohol agitator treating 2 times, centrifugal filtration, after drying konjaku purifying powder;
2) batch mixing: by weight, get 75 parts of konjaku purifying powder of step 1) gained, with 6 parts of sodium alginates, 6 parts of carragheens, 7 portions of converted starches, 6 portions of white granulated sugars mix; Then by mixed material and the mass ratio of water, be that 1:32 adds water and mixes, be stirred to abundant swelling, become colloidal sol;
3) seasoning: by weight, to step 2) in the colloidal sol of gained, add 4% Juice, 0.05% essence, 0.20% natural colouring matter, fully mix to obtain compound adhesive;
4) preparation 1% aqua calcis, add in the formed compound adhesive of step 3), and the pH that regulates compound adhesive is 10-11, mixes, and then material is poured in template, is placed in steamer in 80-90 ℃ of heating 30min, the cooling konjak gel piece that obtains;
5) the konjak gel piece is cut into to piece fourth shape, then carries out saccharification, make its pol between 28～30 °;
6) piece fourth shape konjak gel saccharification completed be heated to 50-60 ℃ filling, the sterilizing konjak pulp can that namely obtains then.
In step 4), the addition of aqua calcis is 1.8% of compound adhesive.
In step 5), saccharifying is that 65% syrup mixes and drops in jacketed pan with the ratio of mass ratio 1:0.60, add simultaneously mass percent 0.15% citric acid, 0.35% sodium carboxymethylcellulose, mix rear heating, and continue to carry out stirring at low speed, after temperature rises to 50 ℃-60 ℃, keep 30-40min, then it is taken out to standing 3-4h.
Embodiment 3:
A kind of konjak pulp can and production method thereof, the method comprises the following steps:
1) purifying: by konjaku powder with 50% edible alcohol agitator treating 3 times, centrifugal filtration, after drying konjaku purifying powder;
2) batch mixing: by weight, get 80 parts of konjaku purifying powder of step 1) gained, with 5 parts of sodium alginates, 5 parts of carragheens, 5 portions of converted starches, 5 portions of white granulated sugars mix; Then by mixed material and the mass ratio of water, be that 1:40 adds water and mixes, be stirred to abundant swelling, become colloidal sol;
3) seasoning: by weight, to step 2) in the colloidal sol of gained, add 5% Juice, 0.06% essence, 0.1% natural colouring matter, fully mix to obtain compound adhesive;
4) preparation 1% aqua calcis, add in the formed compound adhesive of step 3), and the pH that regulates compound adhesive is 10-11, mixes, and then material is poured in template, is placed in steamer in 80-90 ℃ of heating 40min, the cooling konjak gel piece that obtains;
5) the konjak gel piece is cut into to piece fourth shape, then carries out saccharification, make its pol between 28～30 °;
6) piece fourth shape konjak gel saccharification completed be heated to 50-60 ℃ filling, the sterilizing konjak pulp can that namely obtains then.
In step 4), the addition of aqua calcis is 1.5% of compound adhesive.
In step 5), saccharifying is that 70% syrup mixes and drops in jacketed pan with the ratio of mass ratio 1:0.60, add simultaneously mass percent 0.2% citric acid, 0.2% sodium carboxymethylcellulose, mix rear heating, and continue to carry out stirring at low speed, after temperature rises to 50 ℃-60 ℃, keep 30-40min, then it is taken out to standing 3-4h.
Claims (5)
1. konjak pulp can, it is characterized in that: it is to take konjaku powder to be raw material, after purified, with sodium alginate, carragheen, converted starch and white granulated sugar, mix, add water and make colloidal sol, and then add Juice, essence, pigment to carry out seasoning, and in weakly alkaline environment, form the konjak gel piece with calcium salt, finally carry out slaking, dice, saccharification, obtain after filling and sterilizing.
2. prepare the method for konjak pulp can claimed in claim 1, it is characterized in that: specifically comprise the following steps:
1) purifying: by konjaku powder 30-50% edible alcohol agitator treating 1-3 time, centrifugal filtration, obtain konjaku purifying powder after drying;
2) batch mixing: by weight, get 60-80 part konjaku purifying powder of step 1) gained, with 5-10 part sodium alginate, 5-10 part carragheen, 5-10 part converted starch, 5-10 part white granulated sugar mix; Then by mixed material and the mass ratio of water, be that 1:25-40 adds water and mixes, be stirred to abundant swelling, become colloidal sol;
3) seasoning: to step 2) in the colloidal sol of gained, add Juice, essence, pigment, fully mix to obtain compound adhesive;
4) preparation 1% aqua calcis, add in the formed compound adhesive of step 3), and the pH that regulates compound adhesive is 10-11, mixes, and then material is poured in template, is placed in steamer in 80-90 ℃ of heating 30-50min, the cooling konjak gel piece that obtains;
5) the konjak gel piece is cut into to piece fourth shape, then carries out saccharification, make its pol between 28～30 °;
6) piece fourth shape konjak gel saccharification completed be heated to 50-60 ℃ filling, the sterilizing konjak pulp can that namely obtains then.
3. the preparation method of konjak pulp can according to claim 2, it is characterized in that: in described seasoning process, the Juice added is the 2-5% of colloidal sol quality, and essence is that 0.05-0.1%, the natural colouring matter of colloidal sol quality is the 0.1-0.25% of colloidal sol quality.
4. the preparation method of konjak pulp can according to claim 2 is characterized in that: in described step 5), be cut into 1.5cm * 1cm * 1cm piece fourth shape during stripping and slicing.
5. the preparation method of konjak pulp can according to claim 2, it is characterized in that: the saccharifying concrete operation method in described step 6) is: the konjak gel of piece fourth shape is mixed and drops in jacketed pan with the ratio of mass ratio 1:0.60 with the 50-70% syrup, add simultaneously mass percent 0.08-0.2% citric acid, the 0.2-0.5% sodium carboxymethylcellulose, mix rear heating, and continue to carry out stirring at low speed, after temperature rises to 50 ℃-60 ℃, keep 30-40min, then it is taken out to standing 3-4h.
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Cited By (3)
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| CN106036644A (en) * | 2016-06-21 | 2016-10-26 | 周宓 | Seasoning instant puffing konjac food and preparation method thereof |
| CN106616642A (en) * | 2016-12-08 | 2017-05-10 | 湖北致嘉纤生物科技有限公司 | Preparation method of crispy konjak gel vegetable food |
| CN107251980A (en) * | 2017-06-24 | 2017-10-17 | 三只松鼠股份有限公司 | A kind of bionical fruity gel soft candy and preparation method thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107232582A (en) * | 2017-05-25 | 2017-10-10 | 浙江天伟生物科技股份有限公司 | A kind of technique of the novel composite edible gum for being used to make bionic pulp and the bionic pulp by its making |
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Cited By (4)
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| CN103404754B (en) | 2014-12-10 |
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Address after: 443500, No. 438, Changyang Avenue, Yichang Economic Development Zone, Changyang Tujia Autonomous County, Hubei, China Patentee after: Hubei Polytron Technologies Inc Address before: 443500, No. 438, Changyang Avenue, Yichang Economic Development Zone, Changyang Tujia Autonomous County, Hubei, China Patentee before: Hubei Yizhi Konjac Biotechnology Co., Ltd. |