CN106579151A - Preparation method of nutritive shredded konjac - Google Patents
Preparation method of nutritive shredded konjac Download PDFInfo
- Publication number
- CN106579151A CN106579151A CN201611174701.2A CN201611174701A CN106579151A CN 106579151 A CN106579151 A CN 106579151A CN 201611174701 A CN201611174701 A CN 201611174701A CN 106579151 A CN106579151 A CN 106579151A
- Authority
- CN
- China
- Prior art keywords
- konjaku
- konjac
- soybean
- water
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229920002752 Konjac Polymers 0.000 title claims abstract description 58
- 235000010485 konjac Nutrition 0.000 title claims abstract description 18
- 235000001206 Amorphophallus rivieri Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 230000000050 nutritive effect Effects 0.000 title claims abstract description 11
- 239000000252 konjac Substances 0.000 title abstract description 10
- 241001312219 Amorphophallus konjac Species 0.000 title 1
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 38
- 244000068988 Glycine max Species 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 21
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 14
- 241000228245 Aspergillus niger Species 0.000 claims abstract description 11
- 241000499912 Trichoderma reesei Species 0.000 claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 229920001542 oligosaccharide Polymers 0.000 claims abstract description 9
- 150000002482 oligosaccharides Chemical class 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 35
- 150000001875 compounds Chemical class 0.000 claims description 24
- 235000013312 flour Nutrition 0.000 claims description 23
- VLKZOEOYAKHREP-UHFFFAOYSA-N n-Hexane Chemical compound CCCCCC VLKZOEOYAKHREP-UHFFFAOYSA-N 0.000 claims description 20
- 239000000047 product Substances 0.000 claims description 19
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 14
- 238000005119 centrifugation Methods 0.000 claims description 12
- 235000015099 wheat brans Nutrition 0.000 claims description 11
- 241000894006 Bacteria Species 0.000 claims description 10
- 238000005238 degreasing Methods 0.000 claims description 10
- 239000008367 deionised water Substances 0.000 claims description 10
- 229910021641 deionized water Inorganic materials 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 239000006228 supernatant Substances 0.000 claims description 10
- 239000006188 syrup Substances 0.000 claims description 10
- 235000020357 syrup Nutrition 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 8
- 238000007670 refining Methods 0.000 claims description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 5
- 210000001161 mammalian embryo Anatomy 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 239000013049 sediment Substances 0.000 claims description 5
- 238000007711 solidification Methods 0.000 claims description 5
- 230000008023 solidification Effects 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 5
- 230000036186 satiety Effects 0.000 abstract description 4
- 235000019627 satiety Nutrition 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract 3
- 241000195493 Cryptophyta Species 0.000 abstract 2
- 241000233866 Fungi Species 0.000 abstract 1
- 239000002131 composite material Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 239000000243 solution Substances 0.000 description 9
- 244000205754 Colocasia esculenta Species 0.000 description 4
- 235000006481 Colocasia esculenta Nutrition 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 230000008859 change 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
- 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 3
- 238000002347 injection Methods 0.000 description 3
- 239000007924 injection Substances 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 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 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- 229920002581 Glucomannan Polymers 0.000 description 2
- 229930182558 Sterol Natural products 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 229940046240 glucomannan Drugs 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 150000003432 sterols Chemical class 0.000 description 2
- 235000003702 sterols Nutrition 0.000 description 2
- HSINOMROUCMIEA-FGVHQWLLSA-N (2s,4r)-4-[(3r,5s,6r,7r,8s,9s,10s,13r,14s,17r)-6-ethyl-3,7-dihydroxy-10,13-dimethyl-2,3,4,5,6,7,8,9,11,12,14,15,16,17-tetradecahydro-1h-cyclopenta[a]phenanthren-17-yl]-2-methylpentanoic acid Chemical compound C([C@@]12C)C[C@@H](O)C[C@H]1[C@@H](CC)[C@@H](O)[C@@H]1[C@@H]2CC[C@]2(C)[C@@H]([C@H](C)C[C@H](C)C(O)=O)CC[C@H]21 HSINOMROUCMIEA-FGVHQWLLSA-N 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- LPQOADBMXVRBNX-UHFFFAOYSA-N ac1ldcw0 Chemical compound Cl.C1CN(C)CCN1C1=C(F)C=C2C(=O)C(C(O)=O)=CN3CCSC1=C32 LPQOADBMXVRBNX-UHFFFAOYSA-N 0.000 description 1
- 150000001335 aliphatic alkanes Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003613 bile acid Substances 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 210000001072 colon Anatomy 0.000 description 1
- 230000006806 disease prevention Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000004130 lipolysis Effects 0.000 description 1
- 238000009740 moulding (composite fabrication) Methods 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 210000000664 rectum Anatomy 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 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
- Beans For Foods Or Fodder (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a preparation method of nutritive shredded konjac. The preparation method mainly comprises the following technique steps of (1) performing fermentation with bran and composite fungi of trichoderma reesei and aspergillus niger to obtain fermented substances for standby application; (2) preparing soybean protein for standby application; (3) preparing soybean oligosaccharides for standby application; (4) preparing konjac refined powder; (5) mixing the fermented substances obtained in the step (1) with the soybean protein obtained in the step (2), the soybean oligosaccharides obtained in the step (3), the konjac refined powder obtained in the step (4), and dried marine algae powder according to the mass ratio of the fermented substances to the soybean protein to the soybean oligosaccharides to the konjac refined powder to the dried marine algae powder being 1 to (1-2) to 1 to 1 to (1-3) to obtain a mixture, and sufficiently gelatinizing the mixture to obtain colloidal konjac paste; and (6) adding a coagulator to the colloidal konjac paste so as to obtain finished products of the shredded konjac. The shredded konjac prepared by the preparation method disclosed by the invention is rich in nutrition and unique in flavor and can have the effects of being low in heat quantity and high in satiety.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of preparation method of the konjaku silk rich in nutriment.
Background technology
With the improvement of people's living standards, people gradually start to pursue low in calories, nutritious, the high food of satiety
Product.Wheat bran is the good source for preparing compound sugar, and the combination of compound sugar, soybean and marine alga and konjaku preferably embodies meals fibre
The materials such as dimension are to human body lipid-loweringing, the effect of intestinal health.
Wheat bran, is the outmost epidermis of wheat；Wheat bran has many nutritive values.As being effectively improved constipation, internal courage is reduced
Effect of sterol.Also contribute to preventing the disease such as colon and rectum cancerous precaution breast cancer.In addition, wheat bran prepares compound sugar
Good source, compound sugar has good Bifidobacterium cultivation effect and low heat value performance.In addition, compound sugar is also lived with surface
Property, noxious material and pathogen in adsorbable enteron aisle can improve body resistance against diseases.
Soybean protein, its lysine content is higher than other cereal materials, if being applied in Flour product, not only can improve product
Product protein content, can be so that because processing characteristics, work in-process increases Flour product color, smell and taste and extends the Flour product shelf-life.
Marine alga, its nutritive value is very high, treats constipation, reducing blood sugar and blood lipid and excludes the radioactivity such as internal lead unit including anti-
Element.
Konjaku, it is a kind of radicant, is called glucomannan, with various disease-prevention health functions, Jing often to eat konjakus
Food is of great benefit to body.The bonding pattern of konjac glucomannan monose is similar with cellulose, can effectively suppress small intestine to courage
The absorption of the lipolysis material such as sterol, bile acid, promotes fat to excrete, and reduces fat, cholesterol and enters blood, reduces
Triglyceride in serum and cholesterol total amount, therefore preventing hypertension, high fat of blood and angiocardiopathy can be played a part of.
Research now for konjak products is very ripe, for example：There are some Chinese patent applications, but substantially
The thickening properties for being both for konjaku are studied.
The content of the invention
The present invention provides a kind of preparation method of nutritive konjak silk, wind nutritious using konjaku silk obtained in the method
Taste is unique, can reach that heat is low, the strong effect of satiety.
To achieve these goals, the technical solution used in the present invention is：A kind of preparation method of nutritive konjak silk, specifically
Step is as follows：
（1）It is 1: 10 according to solid-liquid ratio（kg/L）Ratio, water is added in wheat bran；Then according to feed liquid gross mass adds 10%
Compound bacteria inoculation, fermentation temperature be 32 DEG C, fermentation 2-4 days after, it is stand-by；Wherein, compound bacteria be trichoderma reesei, aspergillus niger it is mixed
Compound, trichoderma reesei is 1: 1 with the mass ratio of aspergillus niger；
（2）Soybean is milled, and crosses 80-100 mesh sieves and obtains defatted soy flour；Defatted soy flour adds 15 times of deionized water dissolvings, uses 6mol/L
Sodium hydroxide solution adjusts pH to 8.0, and 1-1.5h is extracted in stirring, and centrifugation separates supernatant, discards residue；With the lemon of 6mol/L
Acid solution adjusts the pH to 4.5 of supernatant, stirs 10-20min, centrifugation, the sediment deionized water after centrifugation
Again dissolve, freeze-drying, obtain soybean protein, it is stand-by；
（3）Soybean is dried to water content 8-12%, and 40 mesh sieves are crossed after crushing, and 30-40min is extracted at 50 DEG C with n-hexane is carried out
Degreasing, the consumption of n-hexane is 5 times of soybean volume；Bean powder after degreasing is added into the ethanol that 5 times of volume fraction is 60%
In, 10-14h is extracted under conditions of being maintained at 50 DEG C, then filter；Concentrating filter liquor obtains soyabean oligosaccharides syrup, and reclaims second
Alcohol；Syrup is concentrated to dryness, and powder product is obtained after crushing；
（4）From not damaged, without the fresh Amorphophallus rivieri for going mouldy, silt is washed away, scrapes off and length and width 4cm, the bulk of thickness 2cm are cut into after cortex,
Into hothouse；It is dried indoor temperature to control at 70-80 DEG C, needs 20-24 hours；Block after dried sends into pulverizer
Interior crushing, obtains konjaku flour；
（5）Konjaku flour is removed into impurity with the sieve of 80-160 mesh, konjaku powder is obtained；
（6）By step（1）、（2）、（3）、（5）The material for obtaining and seawood meal example 1 in mass ratio:（1-2）∶1∶1∶（1-3）It is mixed
Close, obtain mixture；Mixture is injected in the raw material bucket with mixer with the mass ratio that 1: 40 is pressed with water, start stirring 20min
Afterwards, 1.5-2h is stood, is fully gelatinized jellied giantarum paste；
（7）By the coagulator got ready be dissolved in solidification agent feeding device in, adjust pressure, flow, at the same start mixer and into
Type equipment, allows coagulator and giantarum paste to enter refining mixing in former simultaneously；
（8）Refine mixed food embryo Jing konjaku silks mould to inject in 95-100 DEG C of water, boil 10-15min；
（9）Konjaku silk Jing cold rinses cooling after boiling, be divided in soft bag, plus suitable quantity of water, Jing sealings, it is sterilized, be evil spirit
Taro silk finished product.
Beneficial effect：Compared with prior art, the present invention has following clear advantage：
（1）Soyabean oligosaccharides, wheat bran compound sugar are added, the compound sugar for making product is mutually supplemented, nutrition is more uniform rich
It is rich；
（2）Konjaku silk heat is low, and satiety is strong, meets the demand of contemporary people；
（3）Take full advantage of wheat bran, soybean this class material has saved to a certain extent cost, also improves economic benefit.
Specific embodiment
The specific embodiment of the present invention is the following is, technical scheme is done and is further described, but it is of the invention
Protection domain be not limited to these embodiments.Every change or equivalent substitute without departing substantially from present inventive concept is included in this
Within bright protection domain.
Embodiment 1
A kind of preparation method of nutritive konjak silk, its step is as follows：
（1）It is 1: 10 according to solid-liquid ratio（kg/L）Ratio, water is added in wheat bran；Then according to feed liquid gross mass adds 10%
Compound bacteria inoculation, fermentation temperature be 32 DEG C, fermentation 2-4 days after, it is stand-by；Wherein, compound bacteria be trichoderma reesei, aspergillus niger it is mixed
Compound trichoderma reesei is 1: 1 with the mass ratio of aspergillus niger；
（2）Soybean is milled, and crosses 80 mesh sieves and obtains defatted soy flour；Defatted soy flour adds 15 times of deionized water dissolvings, uses 6mol/L hydrogen-oxygens
Change sodium solution and adjust the stirring extraction 1h of pH to 8.0, centrifugation separates supernatant, discards residue.Adjusted with the citric acid solution of 6mol/L
The pH to 4.5 of section supernatant, stirs 15min, and centrifugation, sediment deionized water dissolves again, and freeze-drying obtains soybean
Albumen, it is stand-by；
（3）Soybean is dried to water content 10%, and 40 mesh sieves are crossed after crushing, and extracting 30min in 50 DEG C with n-hexane carries out degreasing, just
The consumption of hexane is 5 times of soybean volume；Bean powder after degreasing is added into the ethanol that 5 times of volume fraction is 60%, 50 are maintained at
12h is extracted under conditions of DEG C, is then filtered；Concentrating filter liquor obtains soyabean oligosaccharides syrup, and reclaims ethanol.Syrup is concentrated into
It is dry, powder product is obtained after crushing；
（4）From not damaged, without the fresh Amorphophallus rivieri for going mouldy, silt is washed away, scrapes off and length and width 4cm, the bulk of thickness 2cm are cut into after cortex,
Into hothouse；It is dried indoor temperature to control at 70-80 DEG C, needs 20 hours；Block after dried sends into powder in pulverizer
It is broken, obtain konjaku flour；
（5）Konjaku flour is removed into impurity with the sieve of 100 mesh, konjaku powder is obtained；
（6）Will（1）、（2）、（3）、（5）The material for obtaining and seawood meal example 1: 1: 1: 1: 1 in mass ratio mixes, and obtains mixture；It is mixed
In mass ratio injection mixer of the compound with water by 1: 40, after start stirring 20min, 2h is stood, be fully gelatinized jellied
Giantarum paste；
（7）By the coagulator got ready be dissolved in solidification agent feeding device in, adjust pressure, flow, at the same start mixer and into
Type equipment, allows coagulator and giantarum paste to enter refining mixing in former simultaneously；
（8）In refining the water that mixed food embryo Jing konjaku silks mould injects 98-100 DEG C, 10min is boiled；
（9）Konjaku silk Jing cold rinses cooling after boiling, be divided in soft bag, plus suitable quantity of water, Jing sealings, it is sterilized, be evil spirit
Taro silk finished product.
Embodiment 2
A kind of preparation method of nutritive konjak silk, its step is as follows：
（1）It is 1: 10 according to solid-liquid ratio（kg/L）Ratio, water is added in wheat bran；Then according to feed liquid gross mass adds 10%
Compound bacteria inoculation, fermentation temperature be 32 DEG C, fermentation 2-4 days after, it is stand-by；Wherein, compound bacteria be trichoderma reesei, aspergillus niger it is mixed
Compound trichoderma reesei is 1: 1 with the mass ratio of aspergillus niger；
（2）Soybean is milled, and crosses 80 mesh sieves and obtains defatted soy flour；Defatted soy flour adds 15 times of deionized water dissolvings, uses 6mol/L hydrogen-oxygens
Change sodium solution and adjust pH to 8.0,1.5h is extracted in stirring, and centrifugation separates supernatant, discards residue；With the citric acid solution of 6mol/L
The pH to 4.5 of supernatant is adjusted, 20min is stirred, centrifugation, sediment deionized water dissolves again, freezed, soybean protein
It is stand-by；
（3）Soybean is dried to water content 8%, after crushing cross 40 mesh sieves, with n-hexane in 50 DEG C extract 30min carry out degreasing, just oneself
The consumption of alkane is 5 times of soybean volume；Bean powder after degreasing is added into the ethanol that 5 times of volume fraction is 60%, 50 DEG C are maintained at
Under conditions of extract 14h, then filter；Concentrating filter liquor obtains soyabean oligosaccharides syrup, and reclaims ethanol；Syrup is concentrated to dryness,
Powder product is obtained after crushing；
（4）From not damaged, without the fresh Amorphophallus rivieri for going mouldy, silt is washed away, scrapes off and length and width 4cm, the bulk of thickness 2cm are cut into after cortex,
Into hothouse；Be dried indoor temperature control at 70-80 DEG C, need 20 hours, it is dried after block send into pulverizer in
Crush, konjaku flour；
（5）Konjaku flour is removed into impurity with the sieve of 160 mesh, konjaku powder is obtained；
（6）By step（1）、（2）、（3）、（5）1: 2: 1: 1: 3 mixing in proportion of the material for obtaining and seawood meal, with water 1: 40 is pressed
Ratio injection the raw material bucket with mixer in, start stirring 20min after, stand 1.5h, be fully gelatinized jellied giantarum paste；
（7）By the coagulator got ready be dissolved in solidification agent feeding device in, adjust pressure, flow, at the same start mixer and into
Type equipment, allows coagulator and giantarum paste to enter refining mixing in former simultaneously；
（8）In refining the water that mixed food embryo Jing konjaku silks mould injects 98-100 DEG C, 10min is boiled；
（9）Konjaku silk Jing cold rinses cooling after boiling, be divided in soft bag, plus suitable quantity of water, Jing sealings, it is sterilized, be evil spirit
Taro silk finished product.
Embodiment 3
A kind of preparation method of nutritive konjak silk, its step is as follows：
（1）It is 1: 10 according to solid-liquid ratio（kg/L）Ratio, water is added in wheat bran；Then according to feed liquid gross mass adds 10%
Compound bacteria inoculation, fermentation temperature be 32 DEG C, fermentation 2-4 days after, it is stand-by；Wherein, compound bacteria be trichoderma reesei, aspergillus niger it is mixed
Compound trichoderma reesei is 1: 1 with the mass ratio of aspergillus niger；
（2）Soybean is milled, and crosses 100 mesh sieves and obtains defatted soy flour；Defatted soy flour adds 15 times of deionized water dissolvings, uses 6mol/L hydrogen-oxygens
Change sodium solution and adjust pH to 8.0,1h is extracted in stirring, and centrifugation separates supernatant, discards residue；Adjusted with the citric acid solution of 6mol/L
The pH to 4.5 of section supernatant, stirs 15min, and centrifugation, sediment deionized water dissolves again, and freeze-drying obtains soybean
Albumen, it is stand-by；
（3）Soybean is dried to water content 12%, and 40 mesh sieves are crossed after crushing, and extracting 30min in 50 DEG C with n-hexane carries out degreasing, just
The consumption of hexane is 5 times of soybean volume；Bean powder after degreasing is added into the ethanol that 5 times of volume fraction is 60%, 50 are maintained at
10h is extracted under conditions of DEG C, is then filtered；Concentrating filter liquor obtains soyabean oligosaccharides syrup, and reclaims ethanol；Syrup is concentrated into
It is dry, powder product is obtained after crushing；
（4）From not damaged, without the fresh Amorphophallus rivieri for going mouldy, silt is washed away, scrapes off and length and width 4cm, the bulk of thickness 2cm are cut into after cortex,
Into hothouse；Be dried indoor temperature control at 70-80 DEG C, need 24 hours, it is dried after block send into pulverizer in
Crush, obtain konjaku flour；
（5）Konjaku flour is removed into impurity with the different sieve of 40 mesh and 160 mesh, konjaku powder is obtained；
（6）Will（1）、（2）、（3）、（5）The material for obtaining and seawood meal example 1: 1: 1: 1: 2 in mass ratio mixes, and obtains mixture；It is mixed
In mass ratio injection mixer of the compound with water by 1: 40, after start stirring 15-25min, 2.5h is stood, be fully gelatinized plastic
The giantarum paste of shape；
（7）By the coagulator got ready be dissolved in solidification agent feeding device in, adjust pressure, flow, at the same start mixer and into
Type equipment, allows coagulator and giantarum paste to enter refining mixing in former simultaneously；
（8）Mixed food embryo Jing konjaku silk die formings are refined, is directly injected into after shaping in 95-100 DEG C of water, boiled
15min；
（9）Konjaku silk Jing cold rinses cooling after boiling, be divided in soft bag, plus suitable quantity of water, Jing sealings, it is sterilized, be evil spirit
Taro silk finished product.
Konjaku silk prepared by various embodiments of the present invention, its attributional analysis such as following table：
Referring to above-mentioned table 1- tables 3, it is seen that embodiment 2 is optimized embodiment of the invention, the konjaku silk finished product nutrition for obtaining into
Divide high, organoleptic indicator is best.
Claims (1)
1. a kind of preparation method of nutritive konjak silk, comprises the following steps that：
（1）It is 1: 10 according to solid-liquid ratio（kg/L）Ratio, water is added in wheat bran；Then according to feed liquid gross mass adds 10%
Compound bacteria inoculation, fermentation temperature be 32 DEG C, fermentation 2-4 days after, it is stand-by；Wherein, compound bacteria be trichoderma reesei, aspergillus niger it is mixed
Compound, trichoderma reesei is 1: 1 with the mass ratio of aspergillus niger；
（2）Soybean is milled, and crosses 80-100 mesh sieves and obtains defatted soy flour；Defatted soy flour adds 15 times of deionized water dissolvings, uses 6mol/L
Sodium hydroxide solution adjusts pH to 8.0, and 1-1.5h is extracted in stirring, and centrifugation separates supernatant, discards residue；With the lemon of 6mol/L
Acid solution adjusts the pH to 4.5 of supernatant, stirs 10-20min, centrifugation, the sediment deionized water after centrifugation
Again dissolve, freeze-drying, obtain soybean protein, it is stand-by；
（3）Soybean is dried to water content 8-12%, and 40 mesh sieves are crossed after crushing, and 30-40min is extracted at 50 DEG C with n-hexane is carried out
Degreasing, the consumption of n-hexane is 5 times of soybean volume；Bean powder after degreasing is added into the ethanol that 5 times of volume fraction is 60%
In, 10-14h is extracted under conditions of being maintained at 50 DEG C, then filter；Concentrating filter liquor obtains soyabean oligosaccharides syrup, and reclaims second
Alcohol；Syrup is concentrated to dryness, and powder product is obtained after crushing；
（4）From not damaged, without the fresh Amorphophallus rivieri for going mouldy, silt is washed away, scrapes off and length and width 4cm, the bulk of thickness 2cm are cut into after cortex,
Into hothouse；It is dried indoor temperature to control at 70-80 DEG C, needs 20-24 hours；Block after dried sends into pulverizer
Interior crushing, obtains konjaku flour；
（5）Konjaku flour is removed into impurity with the sieve of 80-160 mesh, konjaku powder is obtained；
（6）By step（1）、（2）、（3）、（5）The material for obtaining and seawood meal example 1 in mass ratio:（1-2）∶1∶1∶（1-3）It is mixed
Close, obtain mixture；Mixture is injected in the raw material bucket with mixer with the mass ratio that 1: 40 is pressed with water, start stirring 20min
Afterwards, 1.5-2h is stood, is fully gelatinized jellied giantarum paste；
（7）By the coagulator got ready be dissolved in solidification agent feeding device in, adjust pressure, flow, at the same start mixer and into
Type equipment, allows coagulator and giantarum paste to enter refining mixing in former simultaneously；
（8）Refine mixed food embryo Jing konjaku silks mould to inject in 95-100 DEG C of water, boil 10-15min；
（9）Konjaku silk Jing cold rinses cooling after boiling, it is divided in soft bag, plus appropriate cold boiling water, it is Jing sealings, sterilized, i.e.
For konjaku silk finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611174701.2A CN106579151A (en) | 2016-12-19 | 2016-12-19 | Preparation method of nutritive shredded konjac |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611174701.2A CN106579151A (en) | 2016-12-19 | 2016-12-19 | Preparation method of nutritive shredded konjac |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106579151A true CN106579151A (en) | 2017-04-26 |
Family
ID=58599296
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611174701.2A Pending CN106579151A (en) | 2016-12-19 | 2016-12-19 | Preparation method of nutritive shredded konjac |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106579151A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108450837A (en) * | 2018-03-29 | 2018-08-28 | 成都万良菌业开发有限公司 | A kind of production method of standardization konjak food |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1833538A (en) * | 2006-04-18 | 2006-09-20 | 重庆市鱼泉榨菜（集团）有限公司 | Instant konjak vermicelli and its prodn. technique |
| WO2007029721A1 (en) * | 2005-09-07 | 2007-03-15 | Chojusystem, Co. | Process for producing konjac product |
-
2016
- 2016-12-19 CN CN201611174701.2A patent/CN106579151A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007029721A1 (en) * | 2005-09-07 | 2007-03-15 | Chojusystem, Co. | Process for producing konjac product |
| CN1833538A (en) * | 2006-04-18 | 2006-09-20 | 重庆市鱼泉榨菜（集团）有限公司 | Instant konjak vermicelli and its prodn. technique |
Non-Patent Citations (4)
| Title |
|---|
| 冮洁，等: "《大豆深加工技术》", 31 July 2004, 中国轻工业出版社 * |
| 吴学凤，等: "发酵法制备小麦麸皮膳食纤维", 《食品科学》 * |
| 庞杰，等: "《功能性葡苷聚糖的设计与开发》", 28 February 2009, 中国轻工业出版社 * |
| 曾洁，等: "《粮油加工实验技术》", 31 August 2014, 中国农业大学出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108450837A (en) * | 2018-03-29 | 2018-08-28 | 成都万良菌业开发有限公司 | A kind of production method of standardization konjak food |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106107529A (en) | A kind of high protein, the instant health instant powder of high dietary-fiber and preparation method thereof | |
| CN105851831A (en) | Resistant flour with abundant vitamins A and D and method for preparing resistant flour | |
| CN105475787A (en) | Dendrobium and Radix Ophiopogonis milk beverage and preparation method thereof | |
| CN106616943B (en) | Instant black fungus nutritional paste and preparation method thereof | |
| CN101518335B (en) | Pectin containing insoluble dietary fiber, preparation method and application thereof | |
| CN105996028A (en) | Ginger extract, ginger fiber and preparation method of ginger extract and ginger fiber | |
| CN103355612A (en) | Making method of banana oligosaccharide-resistant starch combined food | |
| CN105831264A (en) | Peanut protein totally-vegetable meat for supplying minerals and preparation method thereof | |
| CN102763801A (en) | Five-cereal drink and preparation method thereof | |
| CN106579151A (en) | Preparation method of nutritive shredded konjac | |
| CN106852488A (en) | A kind of composite nourishment health care tartar sauce, preparation method and mix meal sauce | |
| KR101420756B1 (en) | Method for manufacturing processed meld rice | |
| CN106376838A (en) | Noodles prepared from Spirulina extract and processing method thereof | |
| CN106106979A (en) | A kind of Sargassum extract soft sweet and preparation method thereof | |
| CN108719478A (en) | A kind of preparation method of the Semen Coicis type red bean milk powder with clearing damp effect of weight reducing | |
| CN106666342A (en) | Wheat bran deep processing method | |
| CN104171916B (en) | A kind of containing mantis shrimp head, the healthy fine dried noodles and preparation method thereof of Squilla Oratoria Shell | |
| CN106107537A (en) | One is cooked raw material | |
| CN103829110B (en) | A kind of preparation method of the konjaku rice dumpling | |
| CN108013404A (en) | The production method of giantarum fat-reducing meal replacement powder | |
| CN106962827A (en) | A kind of protect liver snakeheaded fish nutrition oral formulations and its production method | |
| CN106722809A (en) | One kind mixes meal sauce, composite nourishment health care tartar sauce and preparation method thereof | |
| CN107684080A (en) | A kind of collagen chrysanthemum crisp chip and preparation method thereof | |
| CN106261605A (en) | A kind of Semen Maydis Thallus Laminariae (Thallus Eckloniae) peeled shrimp steamed bun and preparation method thereof | |
| CN106172803A (en) | A kind of bone strengthening soy milk powder utilizing Semen Tritici aestivi to remove antinutritional factor |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB02 | Change of applicant information |
Address after: Gold Ridge Industrial Park of Shiyan city in 442300 Hubei County of Zhuxi Province Applicant after: Hubei lizeyuan Food Co.,Ltd. Address before: Gold Ridge Industrial Park of Shiyan city in 442300 Hubei County of Zhuxi Province Applicant before: HUBEI CURE THE ZITHER KONJAC TECHNOLOGY Co.,Ltd. Address after: Gold Ridge Industrial Park of Shiyan city in 442300 Hubei County of Zhuxi Province Applicant after: HUBEI CURE THE ZITHER KONJAC TECHNOLOGY Co.,Ltd. Address before: Gold Ridge Industrial Park of Shiyan city in 442300 Hubei County of Zhuxi Province Applicant before: HUBEI ZHI ZHENG KONJAC TECHNOLOGY Co.,Ltd. |
|
| CB02 | Change of applicant information | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170426 |
|
| RJ01 | Rejection of invention patent application after publication |