CN105192627A - Konjak rice and production method thereof - Google Patents
Konjak rice and production method thereof Download PDFInfo
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- CN105192627A CN105192627A CN201510636827.6A CN201510636827A CN105192627A CN 105192627 A CN105192627 A CN 105192627A CN 201510636827 A CN201510636827 A CN 201510636827A CN 105192627 A CN105192627 A CN 105192627A
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- konjak
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 123
- 235000010485 konjac Nutrition 0.000 title claims abstract description 85
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 64
- 235000009566 rice Nutrition 0.000 title claims abstract description 64
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 63
- 235000013527 bean curd Nutrition 0.000 claims abstract description 61
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 45
- 235000013312 flour Nutrition 0.000 claims abstract description 38
- 238000003756 stirring Methods 0.000 claims abstract description 22
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 235000013339 cereals Nutrition 0.000 claims abstract description 8
- 238000000227 grinding Methods 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 32
- 235000012054 meals Nutrition 0.000 claims description 22
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 14
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 9
- 229910052782 aluminium Inorganic materials 0.000 claims description 9
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 7
- 235000017550 sodium carbonate Nutrition 0.000 claims description 7
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 6
- 229920002581 Glucomannan Polymers 0.000 claims description 6
- 229940046240 glucomannan Drugs 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 238000004513 sizing Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 3
- 208000034189 Sclerosis Diseases 0.000 claims description 2
- 238000011049 filling Methods 0.000 claims description 2
- 238000005360 mashing Methods 0.000 claims description 2
- 238000001291 vacuum drying Methods 0.000 claims description 2
- 238000001125 extrusion Methods 0.000 abstract description 9
- 238000001035 drying Methods 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 2
- 238000012856 packing Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 8
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 6
- 229910052711 selenium Inorganic materials 0.000 description 6
- 239000011669 selenium Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000012216 screening Methods 0.000 description 3
- 240000004922 Vigna radiata Species 0.000 description 2
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 2
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 241001278826 Amorphophallus Species 0.000 description 1
- 208000003174 Brain Neoplasms Diseases 0.000 description 1
- 208000017897 Carcinoma of esophagus Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 208000000461 Esophageal Neoplasms Diseases 0.000 description 1
- 206010017993 Gastrointestinal neoplasms Diseases 0.000 description 1
- 206010058467 Lung neoplasm malignant Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 235000010891 Ptelea trifoliata Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000001311 chemical methods and process Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 208000032839 leukemia Diseases 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 201000005202 lung cancer Diseases 0.000 description 1
- 208000020816 lung neoplasm Diseases 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
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- Beans For Foods Or Fodder (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Konjak rice is formed by mixing konjak tofu flour and rice flour, adding water, stirring uniformly, curing, processing into rice grains and drying. The weight proportion of the konjak tofu flour to the rice flour is 1-30:100, and the konjak tofu flour is processed by drying and grinding konjak tofu. The production method comprises the following steps of (1) mixing the konjak tofu flour and the rice flour, adding water, stirring uniformly, and standing for 30-40 minutes at the normal temperature; and (2) performing extrusion forming by using a screw extrusion machine, processing into rice grains, controlling the temperature of the inside of an extruding cavity in a range of 80-85 DEG C during extrusion, drying until the water content is smaller than 5%, and packing to obtain the konjak rice. In the step (1), the water content of the mixture is 30-34%, the weight proportion of the konjak tofu flour to the rice flour is 1-20:100, and the konjak tofu flour is processed by drying and grinding the konjak tofu. The konjak rice is neat in appearance, is glossy and tastes good.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of method for producing of konjak (Moyu) rice.
Background technology
Konjaku is the underground spherical tuber of Araeceae Amorphophallus herbaceos perennial, and main product is in Southwest Mountainous Areas.Find after deliberation and confirm, the special composition " glucomannan " in konjaku has anti-cancer and cancer-preventing, expansion capillary, reduce blood pressure, cholesterol, increase HDL, reduce the fasting blood-glucose of diabetes patient, excited enteron aisle, strengthens body metabolism, decomposes many effects such as superabundant fats.Long-term edible konjak products, to Cancerous disease and constipation, diabetes, angiocardiopathies such as cancer of the esophagus, human primary gastrointestinal cancers, leukemia, lung cancer, brain tumors, obesity has good prevention effect, is a kind of ideal anticancer food and health slimming food.
The health food utilizing konjaku to make is more, disclosed in Chinese patent application " a kind of production method of konjak noodle " (201110382677.2), be process for major ingredient with flour, konjaku powder, edible vegetable oil and clear water, there is good health-care effect.Chinese patent application disclosed " a kind of rich selenium konjak (Moyu) rice and processing method thereof " (201110292320.5), be mixed by rich selenium konjaku 30-60%, rice meal 10-30%, mung bean flour 20-30%, described rich selenium konjaku is rich selenium konjaku flour or rich selenium konjaku glucomannan or the mixture of the two, its production method is: rich selenium konjaku, rice meal and mung bean flour are mixed, the stirring that adds water makes that mixed material is moisture reaches 40-45%, slivering is extruded in screw extruder, granulation, polishing, fluidized bed drying to safety moisture content 2%, packaging.Product not only have hypoglycemic, reducing blood lipid, antitumor, improve immunity, the effect such as clearing heat and detoxicating, and product does not have bad smell and the astringent taste of konjaku.But easily expand because its konjaku flour used is heated, when forming process, must transfer to produce high temperature due to screw extruder high-speed rotary, konjaku flour expands, bonds in ripe chemical process, be unfavorable for the shaping of konjak (Moyu) rice, therefore product appearance is bad, and mouthfeel is poor.
Summary of the invention
The object of the present invention is to provide a kind of konjak (Moyu) rice and production method thereof, it can effectively prevent konjaku composition from slaking process, excessive expansion occurring, and is conducive to formed product, and can improve outward appearance and the mouthfeel of konjak (Moyu) rice product.
For achieving the above object, embodiment of the present invention are: a kind of konjak (Moyu) rice, mixed by konjak tofu powder and rice meal, through poach, slaking, make grain of rice shape, oven dry forms, the weight proportion of described konjak tofu powder and rice meal is 1-30:100, and described konjak tofu powder is dry by konjak tofu, grinding is made.
As the technical scheme optimized, the weight proportion of described konjak tofu powder and rice meal is 15-18:100.
As the technical scheme optimized, described curing temperature is 80-85 DEG C.
The present invention also provides a kind of production method of konjak (Moyu) rice, comprises the following steps:
(1) konjak tofu powder and rice meal are pressed mixing, poach, places 30-40 minute under normal temperature, mixture water content 30-34%, the weight proportion of described konjak tofu powder and rice meal is 1-20:100, and described konjak tofu powder is dry by konjak tofu, grinding is made.
(2) extruded with screw extruder, make grain of rice shape, during extruding, extruding cavity temperature controls, at 80 ~ 85 DEG C, to be dried to water content and to be less than 5%, packaging.
As the technical scheme that aforementioned production method is optimized, after making grain of rice shape, then heating using microwave 5-8 minute, heating-up temperature 80-85 DEG C.
As the technical scheme that aforementioned production method is optimized, described konjak tofu powder is made up of the method comprising the following steps;
(1) in aluminum pot, add water, then add konjaku flour, mashing off, the weight proportion of described konjaku flour and water is 1:50 ~ 55.
(2) take the soda ash of konjaku flour weight 18-22%, by dissolved in boiled water, gently join in pot, equidirectional rapid stirring, buck and giantarum paste are fully mixed thoroughly, changes into after mixing thoroughly and stirring slowly, when giantarum paste surface has jellied bean curd shape thing to occur, stop immediately stirring;
(3) giantarum paste starting to condense is poured into rapidly in sizing dish, add a cover standing 5-6 minutes, condense into konjak tofu, stripping and slicing, add cold water cooling, cooled konjak tofu is placed in the aluminum pot big fire boiled water and boils sclerosis in 15-20 minutes;
(4) by ready-made konjak tofu block section, vacuum drying, pulverizes.
As the embodiment that above-mentioned preparation method is optimized, in step (1), described konjaku flour is for be purified to Glucomannan content more than 70% through edible alcohol, and a degree of granularity≤0.125mm accounts for the konjaku powder of more than 90%.
As the embodiment that above-mentioned preparation method is optimized, in step (1), the weight proportion of described konjaku flour and water is 1:52.
As the embodiment that above-mentioned preparation method is optimized, in step (2), described buck has added within half a minute, and filling point should at the middle part of aluminum pot radius.
As the embodiment that above-mentioned preparation method is optimized, in step (3), by the konjak tofu of stripping and slicing, add cold water cooling and soak 10-20 minute.
The present invention adopts and is produced by konjak tofu powder and rice meal, and because konjak tofu powder can not expand because being heated, the konjak (Moyu) rice outward appearance of producing is neatly shaping, glossy, and mouthfeel is better.Preparation method of the present invention, according to the physical and chemical performance feature of konjaku flour, adopts the semi-curing temperature of 80-85 DEG C, is conducive to formed product, and can prevent the conversion of active ingredient from losing.Konjak tofu powder in the present invention adopts the proportioning of rational konjaku flour, water and soda ash and special process to make, and effectively can alleviate the alkali taste of product, improve the mouthfeel of product.Product boiling water of the present invention soaks 8-10 minute i.e. edible, also can mix with rice boil edible.
Detailed description of the invention
The present invention is described in detail below in conjunction with embodiment.
embodiment 1:a kind of konjak (Moyu) rice, be made up of the method comprising the following steps:
(1) add water in aluminum pot, be placed on stove fire and heat, konjaku flour is added in pot simultaneously, heat while stirring, until boiling 10 minutes after boiling in the middle part of pot; The described weight proportion adding water and konjaku flour is 1:52, and konjaku flour is for be purified to Glucomannan content more than 70% through edible alcohol, and a degree of granularity≤0.125mm accounts for the konjaku powder of more than 90%;
(2) by soda ash dissolved in boiled water, be gently filled in pot, equidirectional rapid stirring, change into after mixing thoroughly and stirring slowly, comparatively require great effort, when paste surface has jellied bean curd shape thing to occur when discovery finds to stir, stop immediately stirring, the addition of described soda ash is 20% of konjaku flour;
(3) giantarum paste starting to condense is poured into rapidly in sizing dish, water is dipped in slice, smooth out surface, add a cover standing 5-6 minutes, condense well until konjak tofu, be cut into small pieces, with cold water, konjak tofu soaked 10-20 minute, taking-up konjak tofu is flat on big fire in the aluminum pot boiled water and boils 15-20 minutes;
(4) dried at 60-85 DEG C by gained konjak tofu, grind composition, 120 orders sieve, and obtain konjak tofu powder;
(5) rice is pulverized, cross 120 orders and sieve, obtain rice meal;
(6) konjak tofu powder and rice meal are mixed by weight 15:100 mixing, add water and stir, amount of water is the 30-34% of konjak tofu powder and rice meal mixture weight, leaves standstill 30-40 minute;
(7) extruded with single-screw extrusion machine, make a meter shape, after cooling, then use heating using microwave 5-8 minute (heating-up temperature 80-85 DEG C), dry, screening, packaging, time extruded with single-screw extrusion machine, extruding cavity temperature controls at 80-85 DEG C.
embodiment 2:a kind of konjak (Moyu) rice, be made up of the method comprising the following steps:
(1) konjaku flour is slowly poured into prepare and in boiled water, limit bevelling spoon does not stop to stir, moderate heat boils 25-30 minutes, treat that konjaku flour fully absorbs water to splash rise and boil, the described weight proportion adding water and konjaku flour is 1:52, konjaku flour is for be purified to Glucomannan content more than 70% through edible alcohol, and a degree of granularity≤0.125mm accounts for the konjaku flour of more than 90%;
(2) by soda ash dissolved in boiled water, be gently filled in pot, equidirectional rapid stirring, change into after mixing thoroughly and stirring slowly, comparatively require great effort, when paste surface has jellied bean curd shape thing to occur when discovery finds to stir, stop immediately stirring, the addition of described soda ash is 20% of konjaku flour;
(3) giantarum paste starting to condense is poured into rapidly in sizing dish, water is dipped in slice, smooth out surface, add a cover standing 5-6 minutes, condense well until konjak tofu, be cut into small pieces, with cold water, konjak tofu soaked 10-20 minute, taking-up konjak tofu is flat on big fire in the aluminum pot boiled water and boils 15-20 minutes;
(4) dried at 60-85 DEG C by gained konjak tofu, grind composition, 120 orders sieve, and obtain konjak tofu powder;
(5) rice is pulverized, cross 120 orders and sieve, obtain rice meal;
(6) konjak tofu powder and rice meal are mixed by weight 18:100, add water and stir, amount of water is the 30-34% of konjak tofu powder and rice meal mixture weight, leaves standstill 30-40 minute;
(7) extruded with single-screw extrusion machine, make a meter shape, dry, screening, packaging, time extruded with single-screw extrusion machine, extruding cavity temperature controls at 80-85 DEG C.
embodiment 3:a kind of konjak (Moyu) rice, be made up of the method comprising the following steps:
(1) dried at 60-85 DEG C, grind composition by the konjak tofu that market is bought, 120 orders sieve, and obtain konjak tofu powder;
(2) rice is pulverized, cross 120 orders and sieve, obtain rice meal;
(3) konjak tofu powder and rice meal are mixed by weight 20:100, add water and stir, amount of water is the 30-34% of konjak tofu powder and rice meal mixture weight, leaves standstill 30-40 minute;
(4) extruded with single-screw extrusion machine, make a meter shape, dry, screening, packaging, time extruded with single-screw extrusion machine, extruding cavity temperature controls at 80-85 DEG C, and baking temperature is 60-85 DEG C.
Claims (10)
1. a konjak (Moyu) rice, is characterized in that, is mixed by konjak tofu powder and rice meal, through poach, slaking, makes grain of rice shape, oven dry forms, and the weight proportion of described konjak tofu powder and rice meal is 1-30:100, and described konjak tofu powder is dry by konjak tofu, grinding is made.
2. konjak (Moyu) rice according to claim 1, is characterized in that, the weight proportion of described konjak tofu powder and rice meal is 15-18:100.
3. konjak (Moyu) rice according to claim 1, is characterized in that, described curing temperature is 80-85 DEG C.
4. a production method for konjak (Moyu) rice, is characterized in that, comprises the following steps:
(1) konjak tofu powder and rice meal are pressed mixing; poach, places 30-40 minute under normal temperature, mixture water content 30-34%; the weight proportion of described konjak tofu powder and rice meal is 1-20:100, and described konjak tofu powder is dry by konjak tofu, grinding is made;
(2) extruded with screw extruder, make grain of rice shape, during extruding, extruding cavity temperature controls, at 80 ~ 85 DEG C, to be dried to water content and to be less than 5%, packaging.
5. the production method of konjak (Moyu) rice according to claim 4, is characterized in that, after making grain of rice shape, then heating using microwave 5-8 minute, heating-up temperature 80-85 DEG C.
6. the production method of konjak (Moyu) rice according to claim 4, is characterized in that, the preparation method of described konjak tofu powder comprises the following steps;
(1) in aluminum pot, add water, then add konjaku flour, mashing off, the weight proportion of described konjaku flour and water is 1:50 ~ 55;
(2) take the soda ash of konjaku flour weight 18-22%, by dissolved in boiled water, gently join in pot, equidirectional rapid stirring, buck and giantarum paste are fully mixed thoroughly, changes into after mixing thoroughly and stirring slowly, when giantarum paste surface has jellied bean curd shape thing to occur, stop immediately stirring;
(3) giantarum paste starting to condense is poured into rapidly in sizing dish, add a cover standing 5-6 minutes, condense into konjak tofu, stripping and slicing, add cold water cooling, cooled konjak tofu is placed in the aluminum pot big fire boiled water and boils sclerosis in 15-20 minutes;
(4) by ready-made konjak tofu block section, vacuum drying, pulverizes.
7. the production method of konjak (Moyu) rice according to claim 6, is characterized in that, in step (1), described konjaku flour is for be purified to Glucomannan content more than 70% through edible alcohol, and a degree of granularity≤0.125mm accounts for the konjaku powder of more than 90%.
8. the production method of konjak (Moyu) rice according to claim 6, is characterized in that, in step (1), the weight proportion of described konjaku flour and water is 1:52.
9. the production method of konjak (Moyu) rice according to claim 6, is characterized in that, in step (2), described buck has added within half a minute, and filling point should at the middle part of aluminum pot radius.
10. the production method of konjak (Moyu) rice according to claim 6, is characterized in that, in step (3), by the konjak tofu of stripping and slicing, adds cold water cooling and soaks 10-20 minute.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107095160A (en) * | 2017-06-21 | 2017-08-29 | 黑龙江省农业科学院食品加工研究所 | Coix seed integration engineering rice and its processing method |
| CN107259443A (en) * | 2017-07-15 | 2017-10-20 | 诸城市和生食品有限公司 | A kind of konjaku frozen bean curd and preparation method thereof |
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| CN1105529A (en) * | 1994-01-13 | 1995-07-26 | 董忠蓉 | Konjak (Moyu) rice |
| CN101366475A (en) * | 2008-09-12 | 2009-02-18 | 奥生平 | Various grains composite rice with steady quality and preparation method thereof |
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| CN103070365A (en) * | 2013-01-18 | 2013-05-01 | 湖南大湘西魔芋有限公司 | Konjac tofu producing method |
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| "《中国植物胶资源开发研究与利用》" * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107095160A (en) * | 2017-06-21 | 2017-08-29 | 黑龙江省农业科学院食品加工研究所 | Coix seed integration engineering rice and its processing method |
| CN107259443A (en) * | 2017-07-15 | 2017-10-20 | 诸城市和生食品有限公司 | A kind of konjaku frozen bean curd and preparation method thereof |
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| CN105192627B (en) | 2019-03-29 |
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