CN106072675A - A kind of frozen type konjak food and preparation method thereof - Google Patents
A kind of frozen type konjak food and preparation method thereof Download PDFInfo
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- CN106072675A CN106072675A CN201610446140.0A CN201610446140A CN106072675A CN 106072675 A CN106072675 A CN 106072675A CN 201610446140 A CN201610446140 A CN 201610446140A CN 106072675 A CN106072675 A CN 106072675A
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- konjak food
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- rhizoma amorphophalli
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- 235000013305 food Nutrition 0.000 title claims abstract description 75
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- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 229920002907 Guar gum Polymers 0.000 claims abstract description 27
- 239000000665 guar gum Substances 0.000 claims abstract description 27
- 235000010417 guar gum Nutrition 0.000 claims abstract description 27
- 229960002154 guar gum Drugs 0.000 claims abstract description 27
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- 239000000843 powder Substances 0.000 claims abstract description 25
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- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 21
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- 244000247812 Amorphophallus rivieri Species 0.000 abstract description 5
- 235000001206 Amorphophallus rivieri Nutrition 0.000 abstract description 5
- 239000000252 konjac Substances 0.000 abstract description 5
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- 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 abstract description 4
- 229920002581 Glucomannan Polymers 0.000 abstract description 4
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- 239000000523 sample Substances 0.000 description 16
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- 208000004930 Fatty Liver Diseases 0.000 description 4
- 206010019708 Hepatic steatosis Diseases 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 4
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
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- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
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- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
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- 239000012752 auxiliary agent Substances 0.000 description 1
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- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000019316 curdlan Nutrition 0.000 description 1
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- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000003745 diagnosis Methods 0.000 description 1
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- 235000010610 frozen noodles Nutrition 0.000 description 1
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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
- Jellies, Jams, And Syrups (AREA)
Abstract
nullThe present invention relates to a kind of frozen type konjak food and preparation method thereof，One of which frozen type konjak food，Raw material including following weight portion forms: include that the raw material of following weight portion forms: modified starch 5 70 parts、Rhizoma amorphophalli powder 1 70 parts、Starch 0 15 parts、Guar gum 0 15 parts、Sodium alginate 0 15 parts、Xanthan gum 0 15 parts、Sodium carboxymethyl cellulose 0 15 parts，Frozen type konjak food prepared by the present invention is health delicious，It is suitable for crowd extensive，Containing higher dietary fiber in Rhizoma amorphophalli，And the energy of itself is low，Human body complementary diets fiber can be helped，Be conducive to people to lose weight、Or the health diet of three-hypers crowd，Effect of fat-reducing can be played，And dietary fiber content can be higher，Owing to Konjac glucomannan and xanthan gum etc. have preferable synergism，And the less expensive of guar gum，Therefore can obtain cheap，And convenient and instant，Can be with the konjak food of freezen protective，It is easy to the popularization to konjak food.
Description
Technical field
The present invention relates to konjak food field, particularly relate to a kind of frozen type konjak food and preparation method thereof.
Background technology
Containing higher dietary fiber in Rhizoma amorphophalli, and the energy of itself is low, is processed into konjak food by special process,
Human body complementary diets fiber, beneficially old people or the health diet of three-hypers crowd can be helped.Konjak food is at the food of China
Reaching more than 2000 by history, the edible history in Japan reaches 800 years.Operate for a long time and grasp with craft or simulating hand
Making, current konjak food industry there is problems in that
1. kind is single, and main product is Rhizoma amorphophalli silk or Rhizoma amorphophalli silk knot, by knotting manual after Rhizoma amorphophalli wire vent, next to that konjac cake block
Deng, it is normally only used in chaffy dish or ODEN, is suitable for the style of cooking of ration style；
2. utilize the characteristic of konjak food, the most typically konjak food is immersed in aqueous alkali preservation, carry out clear every time before eating
Water soaking and rinsing, edible after tasteless.But after once packaging is opened, still have one pungent aqueous alkali abnormal flavour, a lot
People is the most uncomfortable, and once misoperation, he omits and clean, be manipulated into the most edible, people can be allowed to eat by mistake, cause dislike.
3. konjak food is generally not capable of freezing, can only be saved in the environment of room temperature more than 5 DEG C, otherwise will be damaged by frost,
Become the most thick and stiff threadiness, it is impossible to edible.
The raw materials such as technology before, the expensive colloid such as the most useful curdlan, and soybean protein are made after adding
One-tenth can the product such as Rhizoma amorphophalli element Carnis Haliotidis of anti-freezing, but the adding proportion of this series products Rhizoma amorphophalli is less, and expensive, it is impossible to general
And be public use.
Summary of the invention
The present invention provides a kind of frozen type konjak food and preparation method thereof, and frozen type konjak food prepared by the present invention is good for
Health is delicious, is suitable for crowd extensive, and containing higher dietary fiber in Rhizoma amorphophalli, and the energy of itself is low, and human body can be helped to mend
Fill dietary fiber, beneficially people to lose weight or the health diet of three-hypers crowd, effect of fat-reducing can be played, and meals are fine
Dimension hplc can be higher, owing to Konjac glucomannan and guar gum have a preferable synergism, and the less expensive of guar gum, therefore can
Obtain cheap, and convenient and instant, can be with the konjak food of freezen protective, it is simple to the popularization to konjak food.
The present invention adopts the following technical scheme that
A kind of frozen type konjak food, the raw material including following weight portion forms: modified starch 5-70 part, Rhizoma amorphophalli powder 1-70 part,
Starch 0-15 part, guar gum 0-15 part, sodium alginate 0-15 part, xanthan gum 0-15 part, sodium carboxymethyl cellulose 0-15 part.
As the preferred technical solution of the present invention, the raw material including following weight portion forms: modified starch 10-50 part, evil spirit
Taro powder 5-50 part, starch 2-10 part, guar gum 2-10 part, sodium alginate 2-10 part, xanthan gum 2-10 part, sodium carboxymethyl cellulose
2-10 part.
As the preferred technical solution of the present invention, the raw material including following weight portion forms: modified starch 10 parts, Rhizoma amorphophalli powder
40 parts, starch 10 parts, guar gum 5 parts, sodium alginate 5 parts, xanthan gum 5 parts, sodium carboxymethyl cellulose 5 parts.
As the preferred technical solution of the present invention, described modified starch is Ultra Tex 2.
The another side of the present invention, the preparation method of a kind of frozen type konjak food, comprise the following steps:
Rhizoma amorphophalli powder, starch, guar gum, xanthan gum, sodium alginate, sodium carboxymethyl cellulose, modified starch and water are mixed
Colloidal sol；
Being added in above-mentioned colloidal sol by aqua calcis and make formed product, wherein calcium hydroxide uses as forming agent, for food
Level, tightly as the effect producing auxiliary agent；
Sterilizing is carried out after the product lixiviating taste of molding；
Product after sterilizing is packed.
As the preferred technical solution of the present invention, described by the step carrying out sterilizing after the product lixiviating taste of molding, logical
Crossing citric acid by the product lixiviating taste of molding, the temperature of sterilizing is 121 DEG C, it is also possible to the most freezing, without high temperature after carrying out
Sterilizing.
The method have the advantages that 1, the food of the present invention disposable, health delicious, be suitable for crowd extensive, Rhizoma amorphophalli
In containing higher dietary fiber, and the energy of itself is low, can help human body complementary diets fiber, be conducive to the people that loses weight
Group or the health diet of three-hypers crowd, can play effect of fat-reducing, and dietary fiber content can be higher, and freezing profit
In preserving, conveniently transporting；2, there is preferably association due to Konjac glucomannan and guar gum, xanthan gum, sodium alginate, sodium carboxymethyl cellulose
Same-action, and the less expensive of guar gum, therefore can obtain cheap, and convenient and instant, can be with freezen protective
Konjak food, it is simple to the popularization to konjak food.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under not making creative work premise, all
Belong to the scope of protection of the invention.
Embodiment 1: a kind of frozen type konjak food, the raw material including following weight portion forms: modified starch 5 parts, Rhizoma amorphophalli
1 part of powder, the preparation method of the present embodiment konjak food is, modified starch, Rhizoma amorphophalli powder is added the hydrosol in proportion, uses calcium hydroxide
Solution adds in colloidal sol as forming agent, makes Rhizoma amorphophalli discharging molding, then washes away alkali taste with citric acid, then to konjak food sterilizing
Packaging freezing is produced, and the finished product of the present embodiment includes konjak (Moyu) rice, Rhizoma amorphophalli macaroni, Rhizoma amorphophalli silk, Rhizoma amorphophalli width powder, Rhizoma amorphophalli Wu Dong etc..
Without adding preservative, also can preserve by room temperature with freezen protective, instant bagged, convenient and safe, the konjak food of the present invention is permissible
For freezing dish, the product of freezing staple food, the such as steamed dumpling with the dough gathered at the top of freezing, wonton dumplings stuffing material, noodles, rice tamale, eight treasures rice pudding, freezing
Packed meal, frozen noodle etc..
Embodiment 2: a kind of frozen type konjak food, the raw material including following weight portion forms: modified starch 70 parts, Rhizoma amorphophalli
70 parts of powder, starch 15 parts, guar gum 15 parts, sodium alginate 15 parts, xanthan gum 15 parts, sodium carboxymethyl cellulose 15 parts, this enforcement
The preparation method of example konjak food is, by modified starch, Rhizoma amorphophalli powder, guar gum, starch, sodium alginate, xanthan gum, carboxymethyl fibre
Dimension element sodium adds the hydrosol in proportion, adds in colloidal sol with aqua calcis, makes Rhizoma amorphophalli discharging molding, then wash away alkali with citric acid
Taste, then to konjak food sterilization packaging freezing produce, the finished product of the present embodiment include konjak (Moyu) rice, Rhizoma amorphophalli macaroni, Rhizoma amorphophalli silk,
Rhizoma amorphophalli width powder, Rhizoma amorphophalli Wu Dong etc..Without adding preservative, also can preserve by room temperature, instant bagged with freezen protective, convenient and safe.
There is preferable synergism due to Konjac glucomannan and guar gum in the present invention, therefore finished product can be carried out freezing, and will not
Affect mouthfeel, the holding time can be extended, it is also possible to conveniently transport.
Embodiment 3: a kind of frozen type konjak food, the raw material including following weight portion forms: modified starch 50 parts, Rhizoma amorphophalli
50 parts of powder, starch 10 parts, guar gum 10 parts, sodium alginate 10 parts, xanthan gum 10 parts, sodium carboxymethyl cellulose 10 parts.Preparation side
Method is with embodiment 2.
Embodiment 4: a kind of frozen type konjak food, the raw material including following weight portion forms: modified starch 10 parts, Rhizoma amorphophalli
5 parts of powder, starch 2 parts, guar gum 2 parts, sodium alginate 2 parts, xanthan gum 2 parts, sodium carboxymethyl cellulose 2 parts.The system of the present embodiment
Preparation Method is identical with embodiment 2.
Embodiment 5: a kind of frozen type konjak food, the raw material including following weight portion forms: modified starch 10 parts, Rhizoma amorphophalli
40 parts of powder, starch 10 parts, guar gum 5 parts, sodium alginate 5 parts, xanthan gum 5 parts, sodium carboxymethyl cellulose 5 parts.The present embodiment
Preparation method is identical with embodiment 2.
Embodiment 6: a kind of frozen type konjak food, the raw material including following weight portion forms: modified starch 10 parts, Rhizoma amorphophalli
50 parts of powder, starch 5 parts, guar gum 5 parts, sodium alginate 5 parts, xanthan gum 5 parts, sodium carboxymethyl cellulose 5 parts.The system of the present embodiment
Preparation Method is identical with embodiment 2.
Embodiment 7: a kind of frozen type konjak food, the raw material including following weight portion forms: modified starch 5 parts, Rhizoma amorphophalli
40 parts of powder, starch 15 parts, guar gum 5 parts, sodium alginate 5 parts, xanthan gum 5 parts, sodium carboxymethyl cellulose 5 parts.The present embodiment
Preparation method is identical with embodiment 2.
Embodiment 8: a kind of frozen type konjak food, the raw material including following weight portion forms: modified starch 5 parts, Rhizoma amorphophalli
40 parts of powder, starch 15 parts, guar gum 5 parts, sodium alginate 3 parts, xanthan gum 3 parts, sodium carboxymethyl cellulose 3 parts.The present embodiment
Preparation method is identical with embodiment 2.
Embodiment 9: a kind of frozen type konjak food, the raw material including following weight portion forms: modified starch 5 parts, Rhizoma amorphophalli
50 parts of powder, starch 15 parts, guar gum 5 parts, sodium alginate 3 parts, xanthan gum 3 parts, sodium carboxymethyl cellulose 3 parts.The present embodiment
Preparation method is identical with embodiment 2.
Embodiment 10: a kind of frozen type konjak food, the raw material including following weight portion forms: modified starch 6 parts, Rhizoma amorphophalli
50 parts of powder, starch 15 parts, guar gum 6 parts, sodium alginate 3 parts, xanthan gum 3 parts, sodium carboxymethyl cellulose 3 parts.The present embodiment
Preparation method is identical with embodiment 2.
Embodiment 11: a kind of frozen type konjak food, the raw material including following weight portion forms: modified starch 6 parts, Rhizoma amorphophalli
50 parts of powder, starch 15 parts, guar gum 6 parts, sodium alginate 3 parts, xanthan gum 3 parts, sodium carboxymethyl cellulose 3 parts.The present embodiment
Preparation method is identical with embodiment 2.
In the present invention, calcium hydroxide is food-grade calcium hydroxide, uses as molding, but be not restricted to that and uses hydroxide
Calcium can be Ultra Tex 2 as forming agent, modified starch, but be not restricted to that Ultra Tex 2,
Starch is tapioca or potato starch, but is not limited to above-mentioned kind.
Embodiment 12: obese people eats the food of embodiment 11 preparation, and one day 80g, body weight change situation, such as table 1 institute
Show.Four groups, often 100 sample sizes of group, check sample is the most similar edible food, such as fruit jelly, and edible single
Konjak food；Blank sample is for just producing diet；Experiment sample is the food of the edible present invention, also normal diet.The wherein sample of four groups
Body weight average is 200 jin, and men and women respectively accounts for half.
Table 1
As it can be seen from table 1 the food of the present invention is in the effect of fat-reducing, with the obvious advantage, after reducing to certain body weight, edible
Amount can halve or the lowest, such as, can be 30g, and body weight thus can be kept not change.
Embodiment 13: constipation crowd eats the food of embodiment 11 preparation, and one day 40g, constipation situation of change, such as table 2 institute
Show.Four groups, often 100 sample sizes of group, check sample includes the most similar edible food, such as fruit jelly, and eats single
Konjak food；Blank sample is normal diet；Experiment sample is the food of the edible present invention, also normal diet, other diet
It is accustomed to the most identical.Wherein the sample standard deviation of four groups is severe constipation crowd, and men and women respectively accounts for half.
Table 2
From table 2, it can be seen that crowd's tool of constipation is had obvious benefits by the food of the present invention, has good relieving constipation effect
Really, after edible 40 days, the problem of constipation all solves, but edible single konjak food is after edible a period of time, slightly
Take a favorable turn, but the persistent period be short, after a time after have again constipation symptom.
Embodiment 14: fatty liver crowd eats the food of embodiment 11 preparation, and one day 40g, fatty liver situation of change, such as table 3 institute
Show.Four groups, often 100 sample sizes of group, check sample includes the most similar edible food, such as fruit jelly, and eats single
Konjak food；Blank sample is normal diet；Experiment sample is the food of the edible present invention, and other dietary habit is homogeneous
With.Wherein the sample standard deviation of four groups is severe fatty liver crowd, and men and women respectively accounts for half.
Table 3
From table 3, it can be seen that fatty liver crowd tool is had obvious benefits by the food of the present invention, has and well alleviates effect
Really, after edible 75 days, ultrasound diagnosis symptom alleviates, but edible single konjak food, and after edible 75 days, symptom is slightly
Take a turn for the better, but after edible 90 days, before symptom returns to again.
Embodiment 15
Diabetic population eat embodiment 11 preparation food, one day 80g, change of blood sugar situation, as shown in table 4.Four groups, often group
100 sample sizes, check sample is the hypoglycemic drug taken on the market or carries out insulin injection, such as pancreotropic hormone and divide
Secrete agent, edible single konjak food；Blank sample is normal diet；Experiment sample is the food of the edible present invention, the most normally drinks
Food, other dietary habit are the most identical.Wherein the sample of four groups initial (the most early ante cibum) blood sugar concentration is 14 mM/ls, man
Female respectively accounts for half.
Table 4
From table 4, it can be seen that the food eating the present invention normal diet when can be used to reduce blood glucose, it is particularly suitable for sugar
Urine patient's is edible, and with medicine is compared, medicine is after reduction blood glucose to certain concentration, in table 4, can only be reduced to 10 millis
Mol/L, if again toward declining, the most extremely difficult, and the food of the right present invention, blood glucose can be reduced to normal value.
The other one side of the present invention, the preparation method of a kind of frozen type konjak food, comprise the following steps: step S1: will
Rhizoma amorphophalli powder, guar gum, modified starch and water carry out mixed sols, carry out being mixed into colloidal sol according to different ratios, the most permissible
Colloidal sol is carried out according to the proportioning of embodiment 1-embodiment 5；Step S2: aqua calcis is added in above-mentioned colloidal sol and makes product become
Type；Step S3: by after the product lixiviating taste of molding to konjak food sterilizing, say, that after washing away alkali taste with citric acid, will produce
Product carry out sterilization treatment, and the product made can be thread or rice shape；Step S4: sterilising prods is packed, it is possible to
To frozen type konjak food, it is beneficial to preserve, conveniently transport.
The above, the only detailed description of the invention of the present invention, but protection scope of the present invention is not limited thereto, and any
Those skilled in the art in technical scope disclosed by the invention, the change that can readily occur in or replacement, all answer
Contain within protection scope of the present invention.Therefore, protection scope of the present invention should be with described scope of the claims
Accurate.
Claims (6)
1. a frozen type konjak food, it is characterised in that include that the raw material of following weight portion forms: modified starch 5-70 part,
Rhizoma amorphophalli powder 1-70 part, starch 0-15 part, guar gum 0-15 part, sodium alginate 0-15 part, xanthan gum 0-15 part, carboxymethyl cellulose
Sodium 0-15 part.
A kind of frozen type konjak food the most according to claim 1, it is characterised in that include the raw material group of following weight portion
Become: modified starch 10-50 part, Rhizoma amorphophalli powder 5-50 part, starch 2-10 part, guar gum 2-10 part, sodium alginate 2-10 part, xanthan gum
2-10 part, sodium carboxymethyl cellulose 2-10 part.
3. according to the arbitrary described a kind of frozen type konjak food of claim 1-2, it is characterised in that include following weight portion
Raw material forms: modified starch 10 parts, Rhizoma amorphophalli powder 40 parts, starch 10 parts, guar gum 5 parts, sodium alginate 5 parts, xanthan gum 5 parts, carboxylic
Sodium carboxymethylcellulose pyce 5 parts.
A kind of frozen type konjak food the most according to claim 3, it is characterised in that described modified starch is acetylation two
Starch phosphate.
5. the preparation method of a frozen type konjak food, it is characterised in that comprise the following steps:
Rhizoma amorphophalli powder, starch, guar gum, xanthan gum, sodium alginate, sodium carboxymethyl cellulose, modified starch and water are mixed
Colloidal sol；
Aqua calcis is added in above-mentioned colloidal sol and makes formed product；
Sterilizing is carried out after the product lixiviating taste of molding；
Product after sterilizing is packed.
The preparation method of a kind of frozen type konjak food the most according to claim 5, it is characterised in that described by molding
Carry out in the step of sterilizing after product lixiviating taste, be 121 DEG C by citric acid by the product lixiviating taste of molding, the temperature of sterilizing.
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| CN111838398A (en) * | 2020-07-14 | 2020-10-30 | 江南大学 | Plant protein meat preforming process and plant protein meat product |
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| CN115413782A (en) * | 2022-08-08 | 2022-12-02 | 统一企业(中国)投资有限公司昆山研究开发中心 | Thick vegetable beef tripe for chafing dish and its preparing process |
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