CN105410764A - Konjac spring roll wrapper and preparation method thereof - Google Patents
Konjac spring roll wrapper and preparation method thereof Download PDFInfo
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- CN105410764A CN105410764A CN201510723079.5A CN201510723079A CN105410764A CN 105410764 A CN105410764 A CN 105410764A CN 201510723079 A CN201510723079 A CN 201510723079A CN 105410764 A CN105410764 A CN 105410764A
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- konjaku
- spring roll
- starch adhesive
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- konjac
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 81
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 241001312219 Amorphophallus konjac Species 0.000 title abstract 8
- 235000001206 Amorphophallus rivieri Nutrition 0.000 title abstract 8
- 239000000252 konjac Substances 0.000 title abstract 8
- 235000010485 konjac Nutrition 0.000 title abstract 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- VFLDPWHFBUODDF-FCXRPNKRSA-N curcumin Chemical compound C1=C(O)C(OC)=CC(\C=C\C(=O)CC(=O)\C=C\C=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-FCXRPNKRSA-N 0.000 claims abstract description 18
- 229940109262 curcumin Drugs 0.000 claims abstract description 9
- 235000012754 curcumin Nutrition 0.000 claims abstract description 9
- 239000004148 curcumin Substances 0.000 claims abstract description 9
- VFLDPWHFBUODDF-UHFFFAOYSA-N diferuloylmethane Natural products C1=C(O)C(OC)=CC(C=CC(=O)CC(=O)C=CC=2C=C(OC)C(O)=CC=2)=C1 VFLDPWHFBUODDF-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims description 27
- 235000019698 starch Nutrition 0.000 claims description 27
- 239000008107 starch Substances 0.000 claims description 27
- 239000000853 adhesive Substances 0.000 claims description 26
- 230000001070 adhesive effect Effects 0.000 claims description 26
- 238000003756 stirring Methods 0.000 claims description 12
- 238000000227 grinding Methods 0.000 claims description 6
- 239000000084 colloidal system Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 3
- 230000009471 action Effects 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 6
- 235000013312 flour Nutrition 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 239000000843 powder Substances 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 208000026106 cerebrovascular disease Diseases 0.000 abstract description 2
- 230000002526 effect on cardiovascular system Effects 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 230000036772 blood pressure Effects 0.000 abstract 1
- 239000001913 cellulose Substances 0.000 abstract 1
- 229920002678 cellulose Polymers 0.000 abstract 1
- 230000002496 gastric effect Effects 0.000 abstract 1
- 230000004580 weight loss Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 11
- 230000036541 health Effects 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 230000008901 benefit Effects 0.000 description 4
- 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 4
- 235000013325 dietary fiber Nutrition 0.000 description 4
- 238000002372 labelling Methods 0.000 description 4
- 229920002581 Glucomannan Polymers 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 210000002615 epidermis Anatomy 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 210000003491 skin Anatomy 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 2
- 208000008589 Obesity Diseases 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000013402 health food Nutrition 0.000 description 2
- 235000003642 hunger Nutrition 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 235000020824 obesity Nutrition 0.000 description 2
- 230000003449 preventive effect Effects 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 230000001225 therapeutic effect Effects 0.000 description 2
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a konjac spring roll wrapper and a preparation method thereof. The konjac spring roll wrapper consists of the following raw materials in parts by weight: 45-50 parts of konjac micro-powder, 49-54 parts of water, 1-2 parts of edible salt and 0.05-0.06 part of curcumin. The konjac micro-powder is used as the main raw material to prepare the konjac spring roll wrapper so that the konjac spring roll wrapper is not easy to crack in the pre-cooked process, is not easy to produce the 'wet' phenomenon in the microwave heating process, and can meet the consumer demand for microwave reheated deep fried food; the curcumin is added in the process of dough preparation to make the dough changed from transparent color into imitation flour color, refreshing and smooth, mellow and full and chewy in mouthfeel; and the konjac spring roll wrapper is characterized by low calorie, no sugar and long cellulose, can lower blood fat and blood pressure, also has significant effects on gastrointestinal, cardiovascular cerebrovascular diseases and weight loss, and is a health-care food suitable for various people to eat.
Description
Technical field
The present invention relates to a kind of food and preparation method thereof, be specifically related to a kind of konjaku spring roll wrapping and preparation method thereof.
Background technology
Existing spring roll wrapping generally all adopts traditional handicraft, does raw material with flour, its nutritional labeling single and be difficult to absorb.Along with the change of society people dietary life habits, more focus on the characteristic such as health, nutrition of diet, therefore develop integrate nutrition, health care, local flavor spring roll wrapping both adapted to social needs, also meets the demand in market.
Konjaku is soluble dietary fiber best at present, has good health-care effect.Be the concentrate of effective nutritional labeling through the konjaku micropowder that fine finishining is made by konjaku, wherein main nutritional labeling is exactly glucomannans.Simultaneously, konjaku micropowder has advantage more more obvious than konjaku powder, the regulating action of dietary fiber to nutritional imbalance can be played, the metabolism of human body can be participated in, the few hunger of full sense Minus can be increased, and to modern rich man's diseases such as high fat of blood, high cholesterol, diabetes, obesity, constipations, there is good preventive and therapeutic effect.Therefore, the konjaku micropowder of recent purifying by as excellent water-soluble dietary fiber batching, medicine etc. other functional ingredient.Konjaku is also more and more widely used in functional food.
Because quick-frozen musculus cutaneus based food mostly needs pre-cooked technique before quick-frozen, and traditional raw material and processing mode can cause product to occur the phenomenon that epidermis chaps in cold storage and re-heat process, and the faric rear easy soup juice of the spring roll wrapping that average family does certainly is excessive, cot also not so delicious and crisp after fried.And utilize these konjaku micropowders, not only can prevent epidermis crack performance, prevention microwave " soaks " phenomenon, and after fried, cot also can seem special delicious and crisp.The more important thing is, the abundant nutritive value of food and health care can also be given.
Number of patent application be 201010586188 patent of invention " a kind of spring roll wrapping " (applying date: 2010.12.14) adopt flour, glycerin monostearate, although technique is simple, with low cost, traditional cuisines can be brought for every household, but it adopts traditional processing technology, taste is single, extensibility and water retention property poor, implacable family consumer thinks the demand of edible fresh spring roll.
Number of patent application is the crab cream of patent of invention " a kind of crab cream spring roll wrapping technique and formula " (applying date: 2012.05.03) the little crab decorticating of selecting Yangcheng Lake less than 80 grams of 201210134064, flour is of high nutritive value as raw material crab cream spring roll wrapping, according to the taste of different consumer, make different nutraceutical, but the main material of this spring roll wrapping is still based on flour, its heat is high, cost intensive, do not meet nutrition, the consumption idea of health care, utilization micro-oven reheated is usually difficult to keep the fresh fried fragility of spring roll wrapping and product easily occurs the phenomenon that epidermis chaps in cold storage and re-heat process.
Number of patent application be 200410014765 patent of invention " a kind of preparation method of microwave treatable frozen pre-fried spring roll " (applying date: 2004.04.26) adopt and in the batching of spring roll wrapping, add high straight chain increase crisp starch, inside the spring roll wrapping made, be coated with last layer height straight chain again increase crisp gelatinized corn starch, although finished product is after freezing, still keep good fragility, but during making, coating process is complicated, and product is nondigestible, nutrition is not easy to absorb, and is difficult to bring good economic benefit.
Summary of the invention
The object of the invention is to make full use of konjaku high-fiber feature low in calories, a kind of rich in nutrition content is provided, konjaku spring roll wrapping that health care is many and preparation method thereof.
To achieve these goals, technical scheme of the present invention is as follows:
Konjaku spring roll wrapping of the present invention, is characterized in that the parts by weight of constitutive material and each raw material are as follows: konjaku micropowder 45 ~ 50 parts, 49 ~ 54 parts, water, edible salt 1 ~ 2 part, curcumin 0.05 ~ 0.06 part.
The preparation method of konjaku spring roll wrapping of the present invention, is characterized in that preparation process is as follows:
(1) getting parts by weight is that the konjaku micropowder of 45 ~ 50 parts joins in the pure water of 30 ~ 32 parts, makes konjaku face water, then add the curcumin of 0.05 ~ 0.06 part, stir evenly after dissolving, under 18 ~ 21 DEG C of conditions, leaves standstill 5 ~ 8min, becomes konjaku dough;
(2) even for step (1) good konjaku dough is put into vacuum dough mixing machine, adds water and stir in the same direction, described in the amount that adds water be 19 ~ 22 parts, rotating speed 40r/min, stir 5 ~ 6min, konjaku dough becomes konjaku starch adhesive;
(3) in the konjaku starch adhesive of step (2), add the edible salt of 1 ~ 2 part, then pour colloid mill into, 2000 ~ 3000r/min grinds 30 ~ 60s, takes out after repeating grinding 2 times;
(4) be 28 ~ 29 DEG C in environment temperature, relative humidity is under the condition of 70% ~ 75%, and the konjaku starch adhesive after step (3) being ground leaves standstill 25 ~ 30min, treats its enlarged volume;
(5) the konjaku starch adhesive after step (4) enlarged volume is put into the slurry bucket of spring roll skin machine, when roasting take turns heat to 153 ~ 155 DEG C time, start stock pump and starch adhesive sent into nozzle, complete the slaking of konjaku starch adhesive by spring roll skin machine, form konjaku spring roll wrapping.
Advantage of the present invention and beneficial effect: 1, the present invention adopts konjaku micropowder to be that primary raw material prepares spring roll wrapping, and konjaku micropowder is the concentrate of the effective nutritional labeling of konjaku, and its main nutrient composition is glucomannans.Glucomannans can play the regulating action of dietary fiber to nutritional imbalance, the metabolism of human body can be participated in, the few hunger of full Gan ， Minus can be increased, and to modern rich man's diseases such as high fat of blood, high cholesterol, diabetes, obesity, constipations, there is good preventive and therapeutic effect.2, adding curcumin when preparing dough, make dough become imitation surface powder color by transparent, and smooth in taste is mellow and full, chews strength, has good organoleptic quality.3, product of the present invention is not easy be full of cracks in pre-cooked technique, not easily produces " soaking " phenomenon, meet the demand of consumer to fried class micro-oven reheated food when heating using microwave.4, product of the present invention have low-heat, sugar-free, long fibre element feature, can reducing blood lipid, hypotensive, all also having significant effect to alimentary canal, cardiovascular and cerebrovascular disease, fat-reducing, is the health food that applicable multiple crowd eats.
Compare the heat of konjaku spring roll wrapping of the present invention and traditional spring roll wrapping, organoleptic quality and nutritive value, result is as shown in table 1.
Table 1: konjaku spring roll wrapping and traditional spring roll wrapping comparative result
Comparative result shows, konjaku spring roll wrapping advantages, can provide better low-heat long stapled health food for people.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1: a kind of preparation method of konjaku spring roll wrapping
A preparation method for konjaku spring roll wrapping, comprises the following steps:
(1) in 4.9kg konjaku micropowder, add 2.5kg pure water, fully dissolve and make konjaku face water, then add curcumin 5g, stir evenly, keep temperature 18 DEG C, leave standstill 8min, become konjaku dough.
(2) even for step (1) good konjaku dough is put into HWJ50K vacuum dough mixing machine while add water, stir in the same direction, amount of water is 2kg, rotating speed 40r/min, stirs 6min, becomes konjaku starch adhesive.
(3) the konjaku starch adhesive of step (2) and edible salt 0.09kg are poured into JMS-50 colloid mill grinding 30s, rotating speed is 2500r/min, takes out after repeating grinding 2 times.
(4) in environment temperature 28 DEG C, relative humidity 75%, the konjaku starch adhesive after step (3) being ground leaves standstill 30min, treats its enlarged volume.
(5) the konjaku starch adhesive after step (4) enlarged volume is put into CPX450 II spring roll skin machine slurry bucket, when the roasting wheel heat of machine is to 155 DEG C, start stock pump and konjaku starch adhesive is sent into nozzle, operated clutch action bars, after making konjaku starch adhesive rotate through a circle half with roasting wheel, the slaking of konjaku starch adhesive, is separated with roasting wheel automatically, forms konjaku spring roll wrapping.
The foregoing is only preferred embodiment of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (3)
1. a konjaku spring roll wrapping, is characterized in that the parts by weight of constitutive material and each raw material are as follows: konjaku micropowder 45 ~ 50 parts, 49 ~ 54 parts, water, edible salt 1 ~ 2 part, curcumin 0.05 ~ 0.06 part.
2. a preparation method for konjaku spring roll wrapping as claimed in claim 1, is characterized in that preparation process is as follows:
(1) getting parts by weight is that the konjaku micropowder of 45 ~ 50 parts joins in the pure water of 30 ~ 32 parts, makes konjaku face water, then add the curcumin of 0.05 ~ 0.06 part, stir evenly after dissolving, under 18 ~ 21 DEG C of conditions, leaves standstill 5 ~ 8min, becomes konjaku dough;
(2) even for step (1) good konjaku dough is put into vacuum dough mixing machine, adds water and stir in the same direction, described in the amount that adds water be 19 ~ 22 parts, rotating speed 40r/min, stir 5 ~ 6min, konjaku dough becomes konjaku starch adhesive;
(3) in the konjaku starch adhesive of step (2), add the edible salt of 1 ~ 2 part, then pour colloid mill into, 2000 ~ 3000r/min grinds 30 ~ 60s, takes out after repeating grinding 2 times;
(4) be 28 ~ 29 DEG C in environment temperature, relative humidity is under the condition of 70% ~ 75%, and the konjaku starch adhesive after step (3) being ground leaves standstill 25 ~ 30min, treats its enlarged volume;
(5) the konjaku starch adhesive after step (4) enlarged volume is put into the slurry bucket of spring roll skin machine, when roasting take turns heat to 153 ~ 155 DEG C time, start stock pump and starch adhesive sent into nozzle, complete the slaking of konjaku starch adhesive by spring roll skin machine, form konjaku spring roll wrapping.
3. the preparation method of konjaku spring roll wrapping according to claim 2, is characterized in that preparation process is as follows:
(1) in 4.9kg konjaku micropowder, add 2.5kg pure water, fully dissolve and make konjaku face water, then add curcumin 5g, stir evenly, keep temperature 18 DEG C, leave standstill 8min, become konjaku dough;
(2) even for step (1) good konjaku dough is put into vacuum dough mixing machine while add water, stir in the same direction, amount of water is 2kg, rotating speed 40r/min, stirs 6min, becomes konjaku starch adhesive;
(3) the konjaku starch adhesive of step (2) and edible salt 0.09kg are poured into colloid mill grinding 30s, rotating speed is 2500r/min, takes out after repeating grinding 2 times;
(4) in environment temperature 28 DEG C, relative humidity 75%, the konjaku starch adhesive after step (3) being ground leaves standstill 30min, treats its enlarged volume;
(5) the konjaku starch adhesive after step (4) enlarged volume is put into spring roll skin machine slurry bucket, when the roasting wheel heat of machine is to 155 DEG C, start stock pump and konjaku starch adhesive is sent into nozzle, operated clutch action bars, after making konjaku starch adhesive rotate through a circle half with roasting wheel, the slaking of konjaku starch adhesive, is separated with roasting wheel automatically, forms konjaku spring roll wrapping.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510723079.5A CN105410764A (en) | 2015-10-29 | 2015-10-29 | Konjac spring roll wrapper and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510723079.5A CN105410764A (en) | 2015-10-29 | 2015-10-29 | Konjac spring roll wrapper and preparation method thereof |
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| CN105410764A true CN105410764A (en) | 2016-03-23 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510723079.5A Pending CN105410764A (en) | 2015-10-29 | 2015-10-29 | Konjac spring roll wrapper and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108112894A (en) * | 2018-01-04 | 2018-06-05 | 上海海洋大学 | Sausage containing bamboo shoot edible fiber and its preparation method and application |
| CN111109327A (en) * | 2018-10-11 | 2020-05-08 | 李梦芸 | Rose spring roll wrapper and preparation method thereof |
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| CN103300089A (en) * | 2013-05-13 | 2013-09-18 | 安徽省甘泉养蜂专业合作社 | Flavor spring roll with gallbladder-benefiting effect and manufacturing method thereof |
| CN103719196A (en) * | 2013-12-16 | 2014-04-16 | 福建农林大学 | Purple sweet potato spring roll wraps and making process thereof |
| CN103997911A (en) * | 2012-11-30 | 2014-08-20 | 日清制粉株式会社 | Method for producing spring roll wrapper |
| CN104286707A (en) * | 2014-10-27 | 2015-01-21 | 天津市傲绿农副产品集团股份有限公司 | Pomegranate-shaped spring roll and manufacturing method thereof |
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2015
- 2015-10-29 CN CN201510723079.5A patent/CN105410764A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103997911A (en) * | 2012-11-30 | 2014-08-20 | 日清制粉株式会社 | Method for producing spring roll wrapper |
| CN103300089A (en) * | 2013-05-13 | 2013-09-18 | 安徽省甘泉养蜂专业合作社 | Flavor spring roll with gallbladder-benefiting effect and manufacturing method thereof |
| CN103719196A (en) * | 2013-12-16 | 2014-04-16 | 福建农林大学 | Purple sweet potato spring roll wraps and making process thereof |
| CN104286707A (en) * | 2014-10-27 | 2015-01-21 | 天津市傲绿农副产品集团股份有限公司 | Pomegranate-shaped spring roll and manufacturing method thereof |
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| 蒋建新: "《功能性多糖胶开发与应用》", 31 January 2013, 中国轻工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108112894A (en) * | 2018-01-04 | 2018-06-05 | 上海海洋大学 | Sausage containing bamboo shoot edible fiber and its preparation method and application |
| CN111109327A (en) * | 2018-10-11 | 2020-05-08 | 李梦芸 | Rose spring roll wrapper and preparation method thereof |
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Application publication date: 20160323 |