CN104431869A - Health care konjac dessert and making method thereof - Google Patents
Health care konjac dessert and making method thereof Download PDFInfo
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- CN104431869A CN104431869A CN201510004201.3A CN201510004201A CN104431869A CN 104431869 A CN104431869 A CN 104431869A CN 201510004201 A CN201510004201 A CN 201510004201A CN 104431869 A CN104431869 A CN 104431869A
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Abstract
The invention discloses a health care konjac dessert and a making method of the health care konjac dessert, and belongs to the technical field of food processing. The health care konjac dessert comprises, by weight, 20-40 parts of konjac powder, 10-30 parts of glutinous rice flour, 10-20 parts of puerarin powder, 10-20 parts of lotus root starch, 10-20 parts of sweet potato powder, 10-12.5 parts of modified starch, 80-120 parts of high maltose syrup, 130-160 parts of purified water and 6-10 parts of vegetable oil. All the ingredients are mixed, cooked, cooled, wrapped, formed and packaged, and therefore the health care konjac dessert is formed. The processing technology is simple, the health care konjac dessert has a health care function of konjac and also has a health care function of the puerarin powder, the lotus root starch and the sweet potato powder, and the health care konjac dessert has multiple health care functions and rich nutrition and is suitable for people of all ages.
Description
Technical field
The present invention relates to a kind of food and preparation method thereof, be specifically related to a kind of Konja health-care dessert and preparation method thereof, belong to food processing technology field.
Background technology
Up to now, relate to and use konjaku to make in health food numerous patent of applying for for primary raw material, comprise following " there is functional food and the preparation method (application number: CN 201310602559.7) of prevention diabetes ", " health Amorphophallus rivieri food (application number: CN 9410775.1), Konja health-care nutrition food and preparation method thereof (application number: CN94113198.X) and health Amorphophallus rivieri food and preparation method thereof (application number: CN93115661.0) etc.These traditional health Amorphophallus rivieri foods take konjaku as primary raw material, and some adds 1-2 kind health care foodstuff, as auricularia auriculajudae, ginseng etc.The present invention take konjaku flour as primary raw material, adds more than 3 kinds nutrition food materials, comprises the lotus root starch of the kudzu-vine root powder of richness " solarization " element, the sweet potato powder containing a large amount of dietary fiber and replenishing body fluid and clearing away heat pathogen, strengthening the spleen and replenishing qi.Develop a kind of nutritious, health care multiple-effect, all-ages food, meet fast, economical development epoch people for the demand of nutrient health, there are wide market prospects.
Summary of the invention
The invention provides a kind of Konja health-care dessert and preparation method thereof.The object of the invention is to realize by the following technical solutions.
Have a konjaku dessert for health care, it is characterized in that, it is made according to the composition of following composition by weight: konjaku flour 20-40 part, glutinous rice flour 10-30 part, kudzu-vine root powder 10-20 part, lotus root starch 10-20 part, sweet potato powder 10-20 part, modified starch 10-12.5 part.
A preparation method for Konja health-care dessert, is characterized in that operating procedure is as follows:
(1) take konjaku flour 20-40 part, glutinous rice flour 10-30 part, kudzu-vine root powder 10-20 part, lotus root starch 10-20 part, sweet potato powder 10-20 part, modified starch 10-12.5 part, is uniformly mixed, for subsequent use;
(2) take high maltose syrup 40-60 part, add in 130-160 part boiling water and fully dissolve, when the mixed solution temperature of water and high maltose syrup is reached for 65 DEG C-75 DEG C, be poured in mixed powder prepared by step (1), stir, put into steamer, steam 10-20 minute namely ripe;
(3) take high maltose syrup 40-60 part, be heated to 70 DEG C-80 DEG C, join in the musculus cutaneus that step (2) cooks, stir, whipping process controls musculus cutaneus temperature and is not less than 70 DEG C;
(4) take vegetable oil 6-10 part, join in musculus cutaneus prepared by step (3), stir, whipping process controls musculus cutaneus temperature and is not less than 70 DEG C, exocuticle;
(5) preparation of fillings: the fillings making different taste, comprises honey filling, fruit filling, sweet osmanthus filling, pumpkin filling, hawthorn filling etc.;
(6) when exocuticle prepared by step (4) being cooled to 35 DEG C-45 DEG C, faric shaping;
(7) the dessert crust of forming is evenly wrapped the ground rice of the thin shortening of one deck, nitrogen-filled packaging, shady and cool dry place storage.
Beneficial effect of the present invention is: the present invention with konjaku flour, glutinous rice flour, kudzu-vine root powder, lotus root starch and sweet potato powder for primary raw material is formed the exocuticle of dessert.Containing several amino acids and trace element in konjaku flour, its main component konjaku glucomannan is plant edible fiber, has effects such as reducing cholesterol, preventing hypertension, diabetes; Kudzu-vine root powder is containing ten several amino acids and ten various trace elements, and wherein the content of calcium, zinc, phosphorus is the highest, and richness " solarization " element contained by kudzu-vine root powder, has certain cancer-resisting effect; Lotus root starch is easy to digestion, has effect of replenishing body fluid and clearing away heat pathogen, strengthening the spleen and replenishing qi, nourishing the stomach enriching yin, nourishing blood and hemoslasis; Sweet potato powder contains a large amount of dietary fiber, can stimulate enteron aisle, strengthens and wriggles, catharsis and toxin expelling, improves body immunity.Comprehensive above four sample health care food materials, can play health care multiple-effect, nutritious effect.
Preparation method's technology of the present invention is simple to operation; Raw material sources are extensive, belong to renewable resource; Preparation cost is low, manufacturing process non-environmental-pollution.
Konja health-care dessert of the present invention, nutritious, health care multiple-effect, easy to carry, instant bagged, delicate mouthfeel, mellow toughness is pure, meets fast, economical development epoch people for the demand of nutrient health, has wide market prospects.
Detailed description of the invention
The present invention is further elaborated in conjunction with specific embodiments.
A preparation method for Konja health-care dessert, is characterized in that, operating procedure is as follows:
embodiment 1:
(1) take konjaku flour 250 grams, water-milling glutinous rice flour 250 grams, kudzu-vine root powder 100 grams, lotus root starch 100 grams, sweet potato powder 200 grams, cassava modified starch 100 grams, is uniformly mixed, for subsequent use;
(2) take high maltose syrup 600 grams, add in 1500 grams of boiling water and fully dissolve, when the mixed solution temperature of water and high maltose syrup is reached for 70 DEG C, be poured in mixed powder prepared by step (1), stir, put into steamer, steam 20 minutes namely ripe;
(3) take high maltose syrup 500 grams, be heated to 75 DEG C, join in the musculus cutaneus that step (2) cooks, stir, whipping process controls musculus cutaneus temperature and is not less than 70 DEG C;
(4) take vegetable oil 70 grams, join in musculus cutaneus prepared by step (3), stir, whipping process controls musculus cutaneus temperature and is not less than 70 DEG C, exocuticle;
(5) preparation of fillings: the fillings preparing various different taste, comprises honey fillings, fruit fillings, sweet osmanthus fillings, pumpkin fillings, hawthorn fillings;
(6) when exocuticle prepared by step (4) being cooled to 35 DEG C, faric shaping;
(7) the dessert crust of forming is evenly wrapped the thin shortening ground rice of one deck, nitrogen-filled packaging, shady and cool dry place storage.
embodiment 2:
(1) take konjaku flour 300 grams, water-milling glutinous rice flour 200 grams, kudzu-vine root powder 200 grams, lotus root starch 100 grams, sweet potato powder 100 grams, cassava modified starch 100 grams, is uniformly mixed, for subsequent use;
(2) take high maltose syrup 500 grams, add in 1600 grams of boiling water and fully dissolve, when the mixed solution temperature of water and high maltose syrup is reached for 70 DEG C, be poured in mixed powder prepared by step (1), stir, put into steamer, steam 15 minutes namely ripe;
(3) take high maltose syrup 500 grams, be heated to 75 DEG C, join in the musculus cutaneus that step (2) cooks, stir, whipping process controls musculus cutaneus temperature and is not less than 70 DEG C;
(4) take vegetable oil 80 grams, join in musculus cutaneus prepared by step (3), stir, whipping process controls musculus cutaneus temperature and is not less than 70 DEG C, exocuticle;
(5) preparation of fillings: the fillings preparing various different taste, comprises honey fillings, fruit fillings, sweet osmanthus fillings, pumpkin fillings, hawthorn fillings;
(6) when exocuticle prepared by step (4) being cooled to 37 DEG C, faric shaping;
(7) the dessert crust of forming is evenly wrapped the thin shortening ground rice of one deck, nitrogen-filled packaging, shady and cool dry place storage.
embodiment 3:
(1) take konjaku flour 350 grams, water-milling glutinous rice flour 200 grams, kudzu-vine root powder 150 grams, lotus root starch 100 grams, sweet potato powder 100 grams, cassava modified starch 100 grams, is uniformly mixed, for subsequent use;
(2) take high maltose syrup 600 grams, add in 1600 grams of boiling water and fully dissolve, when the mixed solution temperature of water and high maltose syrup is reached for 70 DEG C, be poured in mixed powder prepared by step (1), stir, put into steamer, steam 20 minutes namely ripe;
(3) take high maltose syrup 600 grams, be heated to 70 DEG C, join in the musculus cutaneus that step (2) cooks, stir, whipping process controls musculus cutaneus temperature and is not less than 70 DEG C;
(4) take vegetable oil 90 grams, join in musculus cutaneus prepared by step (3), stir, whipping process controls musculus cutaneus temperature and is not less than 70 DEG C, exocuticle;
(5) preparation of fillings: the fillings preparing various different taste, comprises honey fillings, fruit fillings, sweet osmanthus fillings, pumpkin fillings, hawthorn fillings;
(6) when exocuticle prepared by step (4) being cooled to 38 DEG C, faric shaping;
(7) the dessert crust of forming is evenly wrapped the thin shortening ground rice of one deck, nitrogen-filled packaging, shady and cool dry place storage.
The foregoing is only preferred embodiment of the present invention, all equalization changes done according to the present patent application the scope of the claims, all should belong to covering scope of the present invention.
Claims (2)
1. have a konjaku dessert for health care, it is characterized in that, it is made according to the composition of following composition by weight: konjaku flour 20-40 part, glutinous rice flour 10-30 part, kudzu-vine root powder 10-20 part, lotus root starch 10-20 part, sweet potato powder 10-20 part, modified starch 10-12.5 part.
2. an a kind of preparation method with the konjaku dessert of health care as claimed in claim 1, it is characterized in that, step is as follows:
(1) take konjaku flour 20-40 part, glutinous rice flour 10-30 part, kudzu-vine root powder 10-20 part, lotus root starch 10-20 part, sweet potato powder 10-20 part, modified starch 10-12.5 part, is uniformly mixed, for subsequent use;
(2) take high maltose syrup 40-60 part, add in 130-160 part boiling water and fully dissolve, when the mixed solution temperature of water and high maltose syrup is reached for 65 DEG C-75 DEG C, be poured in mixed powder prepared by step (1), stir, put into steamer, steam 10-20 minute namely ripe;
(3) take high maltose syrup 40-60 part, be heated to 70 DEG C-80 DEG C, join in the musculus cutaneus that step (2) cooks, stir, whipping process controls musculus cutaneus temperature and is not less than 70 DEG C;
(4) take vegetable oil 6-10 part, join in musculus cutaneus prepared by step (3), stir, whipping process controls musculus cutaneus temperature and is not less than 70 DEG C, exocuticle;
(5) preparation of fillings: the fillings making different taste, comprises honey filling, fruit filling, sweet osmanthus filling, pumpkin filling, hawthorn filling etc.;
(6) when exocuticle prepared by step (4) being cooled to 35 DEG C-45 DEG C, faric shaping;
(7) the dessert crust of forming is evenly wrapped the ground rice of the thin shortening of one deck, nitrogen-filled packaging, shady and cool dry place storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510004201.3A CN104431869A (en) | 2015-01-06 | 2015-01-06 | Health care konjac dessert and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510004201.3A CN104431869A (en) | 2015-01-06 | 2015-01-06 | Health care konjac dessert and making method thereof |
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| CN104431869A true CN104431869A (en) | 2015-03-25 |
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| CN201510004201.3A Pending CN104431869A (en) | 2015-01-06 | 2015-01-06 | Health care konjac dessert and making method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839549A (en) * | 2015-04-30 | 2015-08-19 | 福建农林大学 | Konjac glucomannan brown sugar cake |
| CN105192706A (en) * | 2015-11-05 | 2015-12-30 | 山东师范大学 | Sandwiched kudzu vine root powder cakes and preparation method thereof |
| CN106072510A (en) * | 2016-05-26 | 2016-11-09 | 梅会芳 | The nutraceutical of harmful substance in purged body |
| CN109170090A (en) * | 2018-08-27 | 2019-01-11 | 怀宁县荣升食品厂 | A kind of kudzuvine root starch honey cake |
| CN112544883A (en) * | 2020-12-02 | 2021-03-26 | 上海唐麟信息科技有限公司 | Dessert |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101999595A (en) * | 2010-11-11 | 2011-04-06 | 东莞市圣心食品有限公司 | Glutinous rice product and preparation method thereof |
| CN102423075A (en) * | 2011-12-21 | 2012-04-25 | 福建农林大学 | Health-care konjak rice glue ball and preparation method thereof |
| CN103238777A (en) * | 2013-05-22 | 2013-08-14 | 天津道谷生物科技有限公司 | High-dietary fiber nutritional rice and preparation method thereof |
| CN103907796A (en) * | 2014-04-16 | 2014-07-09 | 唐欣 | Fruit rice dumpling and making method thereof |
-
2015
- 2015-01-06 CN CN201510004201.3A patent/CN104431869A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999595A (en) * | 2010-11-11 | 2011-04-06 | 东莞市圣心食品有限公司 | Glutinous rice product and preparation method thereof |
| CN102423075A (en) * | 2011-12-21 | 2012-04-25 | 福建农林大学 | Health-care konjak rice glue ball and preparation method thereof |
| CN103238777A (en) * | 2013-05-22 | 2013-08-14 | 天津道谷生物科技有限公司 | High-dietary fiber nutritional rice and preparation method thereof |
| CN103907796A (en) * | 2014-04-16 | 2014-07-09 | 唐欣 | Fruit rice dumpling and making method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104839549A (en) * | 2015-04-30 | 2015-08-19 | 福建农林大学 | Konjac glucomannan brown sugar cake |
| CN105192706A (en) * | 2015-11-05 | 2015-12-30 | 山东师范大学 | Sandwiched kudzu vine root powder cakes and preparation method thereof |
| CN105192706B (en) * | 2015-11-05 | 2017-11-07 | 山东师范大学 | A kind of sandwich kudzu-vine root powder cake and preparation method thereof |
| CN106072510A (en) * | 2016-05-26 | 2016-11-09 | 梅会芳 | The nutraceutical of harmful substance in purged body |
| CN109170090A (en) * | 2018-08-27 | 2019-01-11 | 怀宁县荣升食品厂 | A kind of kudzuvine root starch honey cake |
| CN112544883A (en) * | 2020-12-02 | 2021-03-26 | 上海唐麟信息科技有限公司 | Dessert |
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Application publication date: 20150325 |
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