CN105029201A - Amorphophallus konjac dietary fiber fine dried noodles and manufacturing method thereof - Google Patents
Amorphophallus konjac dietary fiber fine dried noodles and manufacturing method thereof Download PDFInfo
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Abstract
The invention discloses amorphophallus konjac dietary fiber fine dried noodles. A manufacturing method of the amorphophallus konjac dietary fiber fine dried noodles comprises the following steps: (1) preparing amorphophallus konjac degradation powder: mixing amorphophallus konjac fine powder and 30% ethanol at the weight ratio of 1:(3-5), pumping in ozone while stirring, stopping supplying ozone when the viscosity of amorphophallus konjac fine powder in a suspension is 3,500-4,500 MPa/s, conducting solid-liquid separation, and drying the solid till the moisture percentage content is lower than or equal to 13% for later use; (2) preparing saline water; (3) preparing amorphophallus konjac soluble pulp; (4) kneading a dough; (5) operating according to the conventional low-temperature fine dried noodle manufacture process to obtain the amorphophallus konjac dietary fiber fine dried noodles. The addition of fine powder in the fine dried noodles can be improved to 2.0% or above, so that the manufactured fine dried noodles contain up to 2.0 g/100 g or above of soluble dietary fibers, and accordingly, the problems that the traditional fine dried noodles have low content of dietary fibers and are unbalanced in nutrition are solved.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of Konjak dietary fiber vermicelli and preparation method thereof.
Background technology
Konjaku (Amorphophalluskonjac), You Cheng Amorphophalus rivieri is Araeceae Amorphophallus herbaceos perennial.The traditional Chinese medical science thinks that konjaku is warm in nature, taste is pungent, functions such as having removing toxic substances, detumescence, row what, reduce phlegm, be loose long-pending; The main component glucomannans of konjaku, it is a kind of soluble dietary fiber of high-quality, modern medicine proves that it can reduce serum cholesterol and triglyceride, can alleviating hypertension and angiocardiopathy effectively, has defaecation, an effect that clean stomach, lipopenicillinase, balance blood sugar, minimizing cancer occur; Be absorbed by the body because the calcium in konjaku, selenium very easily dissolve, therefore edible konjaku, can also have the function of selenium of replenishing the calcium, mend.
The traditional eating method of konjaku is processed into konjak tofu, but in recent years, along with people are more and more higher to deepen continuously research and the raising of foods processing technique and the requirement of people to diversified food of konjaku, the purposes of konjaku in food processing is also more and more wider, existing konjaku is processed into konjac cake, Amorphophallus rivieri beverage, fast food konjaku, freezing konjaku, konjak noodle etc.
But when making noodles, konjaku powder is met water volume and is expanded, and forms the Newtonian fluid of thickness, and the addition therefore when making vermicelli cannot more than 0.8%, in the noodles obtained, soluble dietary fibre content is lower than 1.2g/100g, and the value of konjaku can not be given full play to.
Summary of the invention
The present invention be directed to above-mentioned weak point and a kind of Konjak dietary fiber vermicelli provided and preparation method thereof, the method cooks vermicelli batching with the konjaku powder of degraded, the ratio of fine powder in vermicelli is greatly improved, addition can be increased to more than 2.0%, with the Konjak fine dried noodle that this method is produced, soluble dietary fibre content, up to more than 2g/100g, can be claimed as vermicelli of originating containing dietary fiber vermicelli or Konjak dietary fiber by GB28050.
For achieving the above object, the technical solution adopted for the present invention to solve the technical problems is:
A kind of Konjak dietary fiber vermicelli, its preparation method comprises the following steps:
(1) preparation of konjaku degraded powder: konjaku powder is mixed for 1:3 ~ 5 by weight with 30% ethanol, pass into ozone while stirring, when konjaku powder viscosity in suspension is 3500 ~ 4500MPas, stop ozone supply, by Separation of Solid and Liquid, solid oven dry is less than or equal to 13% to percent water, for subsequent use;
(2) preparation of salt solution: be that 23 ~ 35:0.8 ~ 1.5 ratio mixes with weight ratio by water and edible salt, dissolves, for subsequent use;
(3) preparation of the molten slurry of konjaku: degraded by konjaku powder and salt solution are that 2.0 ~ 2.4:32 ~ 40 mix with weight ratio, and stir 15min, mixing speed is 35 ~ 45r/min, then leaves standstill 30min;
(4) and face: flour is added vacuum double speed dough mixing machine face bucket, then molten for konjaku slurry is added in the bucket of face by measuring pump, start dough mixing machine low-speed running, rotating speed is 45r/min, then vacuumize, when vacuum is-0.045 ~-0.055MPa, start and run up and face, rotating speed is 90r/min, the duration of runs is 180 ~ 300s, turn low-speed running and face again, rotating speed is 45r/min, and the duration of runs is 200 ~ 300s, finally unload vacuum, after vacuum meter pointer back to zero, shut down, the face of becoming reconciled is positioned over ripening device used room; Wherein, the flour of dough mixing machine is entered and the weight ratio of the molten slurry of konjaku is 100 ~ 120:29 ~ 42;
(5) after this operation of low temperature vermicelli manufacture craft can obtain Konjak dietary fiber vermicelli routinely.
Further, in step (1), ozone machine exit ozone concentration is 10 ~ 20mg/L, and ozone output is 4kg/h.
A kind of Konjak dietary fiber vermicelli provided by the invention and preparation method thereof, have following several beneficial effect:
(1) by manufacture craft of the present invention, vermicelli batching is done with the konjaku powder of degraded, the addition of fine powder in vermicelli is made to be increased to more than 2.0%, eat these vermicelli 150g every day, the health care of konjaku just can manifest (the effective amount of the konjaku powder containing glucomannans 70% is more than or equal to 2.2g/ days).
(2) with the vermicelli that this method is produced, soluble dietary fibre content is up to more than 2.0g/100g, solve dietary fiber content in traditional vermicelli low, the problem of nutritional imbalance, can claim as vermicelli of originating containing dietary fiber vermicelli or Konjak dietary fiber by GB28050.
(3) vermicelli produced of the present invention, matter structure, mouthfeel are all better than traditional Konjak fine dried noodle, and unit calorific value is low, and after diabetic is edible by normal appetite, postprandial blood sugar increasing degree is less.
(4) main component of konjaku powder is glucomannans, it is by β-1, the glucose that 4 glycosidic bonds connect and mannose press the material of 1:1.6 or 1:1.69 than composition long-chain, relatively more active hydroxyl (-OH) is had to exist in strand, Pre-Ozonation on Organic Matter has stronger oxidability, after passing into fine powder solution, it makes the hydroxyl (-OH) generating portion in glucomannans molecule be oxidized, when individual molecule structure is constant, glucomannans strand shortens, viscosity reduces, by konjaku powder and the mixing of 30% ethanol, konjaku powder is swelling hardly in this alcoholic solution, good mobility can be kept, logical ozone again, can ensure konjaku powder and ozone even, abundant contact, logical ozone is stopped when konjaku powder viscosity is 3500 ~ 4500MPas in suspension, this process can remove the impurity in konjaku, make glucomannans content >=80%.
Detailed description of the invention
Embodiment 1
A kind of Konjak dietary fiber vermicelli, its preparation method comprises the following steps:
(1) preparation of konjaku degraded powder: 55L30% ethanol is added the stainless steel cauldron that band stirs, 10kg konjaku powder is added under stirring, pass into ozone while stirring, ozone machine exit concentration is 10 ~ 20mg/L, and ozone output is 4kg/h, when konjaku powder viscosity in suspension is 3500 ~ 4500MPas, stop ozone supply, by Separation of Solid and Liquid, solid oven dry is less than or equal to 13% to percent water, for subsequent use;
(2) preparation of salt solution: be that 20:1 ratio mixes with weight ratio by water and edible salt, dissolves, for subsequent use;
(3) preparation of the molten slurry of konjaku: first salt solution is added the swelling can that band stirs, under stirring, just konjaku degraded powder adds in salt solution, konjaku degraded powder and weight saline are than being 1:14, stir 15min, mixing speed is 35 ~ 45r/min, leaves standstill 30min;
(4) and face: 100kg flour is added vacuum double speed dough mixing machine face bucket, then molten for 32kg konjaku slurry is added in the bucket of face by measuring pump, start dough mixing machine low-speed running, rotating speed is 45r/min, then vacuumize, when vacuum is-0.055MPa, starts and run up and face, rotating speed is 90r/min, the duration of runs is 300s, then turns low-speed running and face, and rotating speed is 45r/min, the duration of runs is 240s, finally unload vacuum, after vacuum meter pointer back to zero, shut down, open dough mixing machine lid, the face of becoming reconciled is positioned over ripening device used room;
(5) after this operation of low temperature vermicelli manufacture craft can obtain Konjak dietary fiber vermicelli routinely.
Konjak dietary fiber vermicelli moisture content 11.2%, dietary fiber 2.25%, the glucomannans 1.70% produced of method thus.
Embodiment 2
A kind of Konjak dietary fiber vermicelli, its preparation method comprises the following steps:
(1) preparation of konjaku degraded powder: 55L30% ethanol is added the stainless steel cauldron that band stirs, 10kg konjaku powder is added under stirring, pass into ozone while stirring, ozone machine exit concentration is 10 ~ 20mg/L, and ozone output is 4kg/h, when konjaku powder viscosity in suspension is 3500 ~ 4500MPas, stop ozone supply, by Separation of Solid and Liquid, solid oven dry is less than or equal to 13% to percent water, for subsequent use;
(2) preparation of salt solution: be that 25:1 ratio mixes with weight ratio by water and edible salt, dissolves, for subsequent use;
(3) preparation of the molten slurry of konjaku: first salt solution is added the swelling can that band stirs, under stirring, powder of being degraded by konjaku adds in salt solution, konjaku degraded powder and weight saline are than being 1:15, stir 15min, mixing speed is 35 ~ 45r/min, leaves standstill 30min;
(4) and face: 100kg flour is added vacuum double speed dough mixing machine face bucket, then molten for 33kg konjaku slurry is added in the bucket of face by measuring pump, start dough mixing machine low-speed running, rotating speed is 45r/min, then vacuumize, when vacuum is-0.05MPa, starts and run up and face, rotating speed is 90r/min, the duration of runs is 240s, then turns low-speed running and face, and rotating speed is 45r/min, the duration of runs is 240s, finally unload vacuum, after vacuum meter pointer back to zero, shut down, open dough mixing machine lid, the face of becoming reconciled is positioned over ripening device used room;
(5) after this operation of low temperature vermicelli manufacture craft can obtain Konjak dietary fiber vermicelli routinely.
Konjak dietary fiber vermicelli moisture content 11.0%, dietary fiber 2.21%, the glucomannans 1.65% produced of method thus.
Embodiment 3
A kind of Konjak dietary fiber vermicelli, its preparation method comprises the following steps:
(1) preparation of konjaku degraded powder: 55L30% ethanol is added the stainless steel cauldron that band stirs, 10kg konjaku powder is added under stirring, pass into ozone while stirring, ozone machine exit concentration is 10 ~ 20mg/L, and ozone output is 4kg/h, when konjaku powder viscosity in suspension is 3500 ~ 4500MPas, stop ozone supply, by Separation of Solid and Liquid, solid oven dry is less than or equal to 13% to percent water, for subsequent use;
(2) preparation of salt solution: be that 30:1 ratio mixes with weight ratio by water and edible salt, dissolves, for subsequent use;
(3) preparation of the molten slurry of konjaku: first salt solution is added the swelling can that band stirs, under stirring, just konjaku degraded powder adds in salt solution, konjaku degraded powder and weight saline are than being 1:16, stir 15min, mixing speed is 35 ~ 45r/min, leaves standstill 30min;
(4) and face: 100kg flour is added vacuum double speed dough mixing machine face bucket, then molten for 34kg konjaku slurry is added in the bucket of face by measuring pump, start dough mixing machine low-speed running, rotating speed is 45r/min, then vacuumize, when vacuum is-0.045MPa, starts and run up and face, rotating speed is 90r/min, the duration of runs is 200s, then turns low-speed running and face, and rotating speed is 45r/min, the duration of runs is 300s, finally unload vacuum, after vacuum meter pointer back to zero, shut down, open dough mixing machine lid, the face of becoming reconciled is positioned over ripening device used room;
(5) after this operation of low temperature vermicelli manufacture craft can obtain Konjak dietary fiber vermicelli routinely.
Konjak dietary fiber vermicelli moisture content 11.5%, dietary fiber 2.14%, the glucomannans 1.60% produced of method thus.
Claims (3)
1. a preparation method for Konjak dietary fiber vermicelli, is characterized in that, comprises the following steps:
(1) preparation of konjaku degraded powder: konjaku powder is mixed for 1:3 ~ 5 by weight with 30% ethanol, pass into ozone while stirring, when konjaku powder viscosity in suspension is 3500 ~ 4500MPas, stop ozone supply, by Separation of Solid and Liquid, solid oven dry is less than or equal to 13% to percent water, for subsequent use;
(2) preparation of salt solution: be that 23 ~ 35:0.8 ~ 1.5 ratio mixes with weight ratio by water and edible salt, dissolves, for subsequent use;
(3) preparation of the molten slurry of konjaku: degraded by konjaku powder and salt solution are that 2.0 ~ 2.4:32 ~ 40 mix with weight ratio, and stir 15min, mixing speed is 35 ~ 45r/min, then leaves standstill 30min;
(4) and face: flour is added vacuum double speed dough mixing machine face bucket, then molten for konjaku slurry is added in the bucket of face by measuring pump, start dough mixing machine low-speed running, rotating speed is 45r/min, then vacuumize, when vacuum is-0.045 ~-0.055MPa, start and run up and face, rotating speed is 90r/min, the duration of runs is 180 ~ 300s, turn low-speed running and face again, rotating speed is 45r/min, and the duration of runs is 200 ~ 300s, finally unload vacuum, after vacuum meter pointer back to zero, shut down, the face of becoming reconciled is positioned over ripening device used room; Wherein, the flour of dough mixing machine is entered and the weight ratio of the molten slurry of konjaku is 100 ~ 120:29 ~ 42;
(5) after this operation of low temperature vermicelli manufacture craft can obtain Konjak dietary fiber vermicelli routinely.
2. the preparation method of a kind of Konjak dietary fiber vermicelli according to claim 1, is characterized in that, in step (1), ozone machine exit ozone concentration is 10 ~ 20mg/L, and ozone output is 4kg/h.
3. the Konjak dietary fiber vermicelli produced of the preparation method of Konjak dietary fiber vermicelli according to claim 1.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108887628A (en) * | 2018-07-20 | 2018-11-27 | 四川食为天农业有限公司 | A kind of konjaku powder and preparation method thereof |
| CN108887570A (en) * | 2018-07-20 | 2018-11-27 | 四川食为天农业有限公司 | A kind of Konjak fine dried noodle and preparation method thereof |
| CN108936294A (en) * | 2018-09-29 | 2018-12-07 | 湖北双竹生态食品开发股份有限公司 | A kind of processing method of konjac oligosaccharides vermicelli |
| CN115381022A (en) * | 2022-08-22 | 2022-11-25 | 江南大学 | Preparation and green preservation process of fresh flour product |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108887628A (en) * | 2018-07-20 | 2018-11-27 | 四川食为天农业有限公司 | A kind of konjaku powder and preparation method thereof |
| CN108887570A (en) * | 2018-07-20 | 2018-11-27 | 四川食为天农业有限公司 | A kind of Konjak fine dried noodle and preparation method thereof |
| CN108936294A (en) * | 2018-09-29 | 2018-12-07 | 湖北双竹生态食品开发股份有限公司 | A kind of processing method of konjac oligosaccharides vermicelli |
| CN115381022A (en) * | 2022-08-22 | 2022-11-25 | 江南大学 | Preparation and green preservation process of fresh flour product |
| CN115381022B (en) * | 2022-08-22 | 2023-11-07 | 江南大学 | Preparation of fresh flour product and green fresh-keeping process |
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Application publication date: 20151111 |