CN105230800A - Production method of konjak bean curd powder and product thereof - Google Patents
Production method of konjak bean curd powder and product thereof Download PDFInfo
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- CN105230800A CN105230800A CN201510636835.0A CN201510636835A CN105230800A CN 105230800 A CN105230800 A CN 105230800A CN 201510636835 A CN201510636835 A CN 201510636835A CN 105230800 A CN105230800 A CN 105230800A
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Abstract
The invention discloses a production method of a konjak bean curd powder and a product thereof. The production method comprises the following steps: (1) boiling: boiling konjak powder and water according to a weight ratio of 1:50-55 to prepare slurry; (2) melting sodium carbonate by boiled water, slowly adding sodium carbonate into a boiler, rapidly stirring in a same direction so as to fully mix the sodium carbonate solution with konjak paste, then slowly stirring the mixture after the sodium carbonate solution and konjak paste are evenly mixed, and immediately stopping stirring when a tofu jelly liked substance appears on the surface of the konjak paste; (3) quickly pouring the konjak paste, which starts to cure, into a setting plate, covering the setting plate, allowing the setting plate to stand still for 5 to 6 minutes to obtain cured konjak bean curd, cutting the konjak bean curd into blocks, adding cold water to cool the bean curd, paving the cooled konjak bean curd on an aluminum boiler containing boiling water, and boiling the konjak bean curd by strong fire for 15 to 20 minutes to harden the konjak bean curd; (4) cutting the konjak bean curd into slices, drying the slices in vacuum, and grinding the slices into powder. Through the method mentioned above, the unflavored taste of sodium carbonate can be reduced, the taste of product is improved, and moreover, the obtained product can be preserved for a long time.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of method for producing of konjak tofu powder.
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 nutrient good in view of konjaku is worth, the research of the many konjakus of people deepens continuously, develop a lot of health food, as konjak noodle (CN104621470A), konjaku ground rice (CN104770689A), this series products is generally directly add konjaku powder, due to konjaku powder easy expanded by heating in process, thus affect product appearance, strength road and mouthfeel.
Konjak tofu is a kind of Traditional health care food utilizing konjaku to process, and both can cook separately, and also can help other dish and eat altogether, taste is clearly good to eat.The preparation method of existing konjak tofu is first shredded by stem tuber, wears into taro slurry in stone mill, then put into pot and add limewash and carry out the boiled pasty state that boils into of mixing, be inverted cooling in basin rear konjak tofu.Although this conventional method remains the natural flavor of konjaku, color and luster turns to be yellow, sends out brown, and outward appearance is coarse, and mouthfeel is poor, and alkali is highly seasoned, must will repeatedly clean before consumption, and to remove polybase taste, and the shelf-life is very short.Disclosed in Chinese patent " a kind of konjak tofu and preparation method thereof (CN104351687A); by limewash is carried out specially treated in early stage; fully can meet the microcosmic biochemical reaction of limewash and konjaku; improve the structure composition of the nutritional labeling in konjak tofu raw material konjaku; improve mouthfeel and the strength road of konjak tofu; and decrease taste to a certain extent, but still do not solve the short problem of shelf life of konjak tofu, directly can not add in other raw material the health food made containing konjaku active ingredient to.Existing when making as health foods such as konjaku faces, due to the easy expanded by heating of konjaku flour, affect formed product, product appearance is bad, and mouthfeel is poor.
Summary of the invention
The object of the present invention is to provide preparation method of a kind of konjak tofu powder and products thereof, it not only can improve the mouthfeel of konjak tofu product, eliminate the alkali taste of product, and greatly can extend the shelf-life of product, and can directly join in other raw material, while raising product health-care efficacy, improve product appearance and mouthfeel.
For achieving the above object, embodiment of the present invention are: a kind of production method of 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) soda ash of konjaku flour weight 18-22% is taken, melt with boiling water, the weight ratio of described soda ash and water is 1:1-1.5, the buck melted completely is gently joined in pot, equidirectional rapid stirring, makes buck and giantarum paste fully mix thoroughly, changes into and stir slowly after mixing thoroughly, 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 flat on big fire in the aluminum pot boiled water and boils sclerosis in 15-20 minutes;
(4) by ready-made konjak tofu block section, vacuum drying, pulverizes.
As a kind of embodiment, in step (1), the method for described mashing off is: in aluminum pot, add water, then adds in pot by konjaku flour, heats while stirring, until boiling 10 minutes again after boiling in the middle part of pot;
As another kind of embodiment, in step (1), the method for described mashing off is: slowly poured into by konjaku flour in boiled water, and limit bevelling spoon does not stop to stir, and moderate heat boils 25-30 minutes.
As a kind of embodiment of optimization, 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 flour of more than 90%.
As a kind of embodiment of optimization, in step (1), the weight proportion of described konjaku flour and water is 1:52.
As a kind of embodiment of optimization, in step (2), described buck has added within half a minute, and filling point should at the middle part of aluminum pot radius.
As a kind of embodiment of optimization, in step (3), by the konjak tofu of stripping and slicing, add cold water cooling and soak 10-20 minute.
The present invention also provides a kind of konjak tofu powder product produced as said method.
The present invention is owing to have employed the proportioning of rational konjaku flour, water and soda ash and special process, and effectively can alleviate the alkali taste of product, improve the mouthfeel of product, products obtained therefrom can be preserved for a long time.Product of the present invention can brew and cook congee edible by independent water, also directly can coordinate with other raw materials the health food made containing Konja health-care composition, improves the outward appearance of these health foods, strength road and mouthfeel.
Detailed description of the invention
The present invention is described in detail below in conjunction with embodiment.
embodiment 1:
48 kilograms of konjak tofu are gone out for 1 kilogram of konjaku flour.In this production method, the proportioning of konjaku flour, water, alkali is 1:52:0.2(unit: kilogram).Pulp furnish is very large on the impact of product quality, and the proportioning of water is larger within the specific limits, and the output capacity of konjak tofu is also higher, but quality is also poorer, show as biceps deficiency, otherwise then yield rate is low, but quality is better, show as good springiness, toughness is strong, but economic benefit declines.The proportioning of water and soda ash take 52:0.2 as optimum proportioning, and the proportioning of alkali is less than this ratio, and affect yield (or biceps is not enough), be greater than this ratio, comparatively concentrated base taste appears in the konjak tofu of output, affects quality.
Concrete grammar is as follows:
(1) mashing off: powder formula under employing cold water: prepare water by processed konjaku flour quantity, add in aluminum pot to be placed on stove fire and heat, the konjaku flour prepared is added in pot simultaneously, heating edge large size meal spoon in limit stirs, be convenient to konjaku flour constantly absorb water to splash and rise, scrape the giantarum paste sticking at the bottom of a pan at any time off, in order to avoid burnt pot.Until boiling 10 minutes after boiling (boiling) in the middle part of pot, showing that konjaku paste boils, now as 3-5CM degree of depth in chopsticks point insertion konjaku paste not glued chopsticks after the immersion of bamboo chopsticks, can slurry be put.
(2) starch: soda ash boiling water is melted, amount of water is 1-1.5 times of soda ash weight, on the other hand the buck melted completely is gently filled in pot that (institute joins buck and must descend within half a minute, filling point should at the middle part of aluminum pot radius), one hand-held spoon is (clockwise or counterclockwise) rapid stirring fast in a direction, can not be fixed in a circle at one during stirring and run, should take into account pot center and surrounding stirs successively, such buck fully could be mixed thoroughly with giantarum paste.Change into after mixing thoroughly and stirring slowly, now note the change of paste, find to stir and comparatively require great effort, when paste surface has jellied bean curd shape thing to occur, stop immediately stirring, prepare sizing.
(3) shape: pouring rapidly the giantarum paste starting to condense into specification is in the iron sheet sizing dish of 60*40*12CM, retain the space of 2CM height, water is dipped in slice, smooth out surface, adds a cover standing 5-6 minutes, condenses well until konjak tofu, five cuttves (deeply reaching bottom) are laterally drawn with 10CM spacing with stainless steel sharp knife, be divided into six impartial bulks, be more longitudinally divided into 12 fritters from middle part by this six bulk, every block heavily about 2 kilograms.Add appropriate cold water in basin and konjak tofu is soaked 10-20 minute, taking-up konjak tofu is flat on big fire in the aluminum pot boiled water and boils 15-20 minutes, to strengthen the hardness of konjak tofu.The konjak tofu hardened can be pulled out and be contained in aluminium dish.
(4) dry, grind: vacuum drying is carried out in ready-made konjak tofu block section, and grind with grinder, 120 orders sieve.
embodiment 2:
Mashing off adopts powder formula under boiling water: slowly poured into by konjaku flour and to prepare and in boiled water, limit bevelling spoon does not stop to stir, and moderate heat boils 25-30 minutes, fully absorbs water to splash rise and can put slurry after boiling until konjaku flour.Under boiling water, the time of powder mashing off comparatively powder mashing off under cold water (starch boiled after) is longer, and as too short in the mashing off time, konjaku flour can not fully absorb water to splash and rise, and one is that the rate of output is lower, and two is konjak tofu coarse mouthfeels, affects quality.Other method is identical with embodiment 1 with step.
Claims (8)
1. a production method for konjak tofu powder, is characterized in that, 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) soda ash of konjaku flour weight 18-22% is taken, melt with boiling water, the weight ratio of described soda ash and water is 1:1-1.5, the buck melted completely is gently joined in pot, equidirectional rapid stirring, makes buck and giantarum paste fully mix thoroughly, changes into and stir slowly after mixing thoroughly, 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 flat on big fire in the aluminum pot boiled water and boils sclerosis in 15-20 minutes;
(4) by ready-made konjak tofu block section, vacuum drying, pulverizes.
2. the production method of konjak tofu powder according to claim 1, is characterized in that, in step (1), the method for described mashing off is: in aluminum pot, add water, then adds in pot by konjaku flour, heats while stirring, until boiling 10 minutes again after boiling in the middle part of pot.
3. the production method of konjak tofu powder according to claim 1, is characterized in that, in step (1), the method for described mashing off is: slowly poured into by konjaku flour in boiled water, and limit bevelling spoon does not stop to stir, and moderate heat boils 25-30 minutes.
4. the production method of konjak tofu powder according to claim 1, 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 flour of more than 90%.
5. the production method of konjak tofu powder according to claim 1, is characterized in that, in step (1), the weight proportion of described konjaku flour and water is 1:52.
6. the production method of konjak tofu powder according to claim 1, 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.
7. the production method of konjak tofu powder according to claim 1, is characterized in that, in step (3), by the konjak tofu of stripping and slicing, adds cold water cooling and soaks 10-20 minute.
8. the konjak tofu powder product produced as claim-7 any one.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107495218A (en) * | 2017-08-21 | 2017-12-22 | 高玉华 | A kind of konjak tofu and its make method by hand |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62118859A (en) * | 1985-11-19 | 1987-05-30 | Kazuo Hara | Production of freeze-dried bean curd food |
| CN102657317A (en) * | 2012-05-29 | 2012-09-12 | 湖南书望家食品有限责任公司 | Dry konjac and manufacturing method thereof |
| CN103070365A (en) * | 2013-01-18 | 2013-05-01 | 湖南大湘西魔芋有限公司 | Konjac tofu producing method |
-
2015
- 2015-09-29 CN CN201510636835.0A patent/CN105230800A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62118859A (en) * | 1985-11-19 | 1987-05-30 | Kazuo Hara | Production of freeze-dried bean curd food |
| CN102657317A (en) * | 2012-05-29 | 2012-09-12 | 湖南书望家食品有限责任公司 | Dry konjac and manufacturing method thereof |
| CN103070365A (en) * | 2013-01-18 | 2013-05-01 | 湖南大湘西魔芋有限公司 | Konjac tofu producing method |
Non-Patent Citations (1)
| Title |
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| 徐如意，等: ""魔芋豆腐制作新法"", 《农家参谋》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107495218A (en) * | 2017-08-21 | 2017-12-22 | 高玉华 | A kind of konjak tofu and its make method by hand |
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Application publication date: 20160113 |