CN106616642A - Preparation method of crispy konjak gel vegetable food - Google Patents
Preparation method of crispy konjak gel vegetable food Download PDFInfo
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- CN106616642A CN106616642A CN201611122809.7A CN201611122809A CN106616642A CN 106616642 A CN106616642 A CN 106616642A CN 201611122809 A CN201611122809 A CN 201611122809A CN 106616642 A CN106616642 A CN 106616642A
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Abstract
The invention relates to a preparation method of crispy konjak gel vegetable food. The method comprises the following steps: 1, puffing; 2, preparing gel; 3, adding alkali and refining; 4, soaking with hot alkaline liquid; 5, washing; 6, cutting into flower shapes; 7, soaking with acid to prepare konjak vegetable food soaked with acid; 8, gelating for the second time; 9, performing centrifugal dewatering: taking out the konjak vegetable food gelated for the second time and performing centrifugal dewatering until the water content of the konjak vegetable food is 80 to 90 percent to prepare the crispy konjak gel vegetable food. By the preparation method of the crispy konjak gel vegetable food, provided by the invention, the problems of low chewiness and high cost can be solved, and the chewiness of the konjak vegetable food product is improved while the production cost is reduced.
Description
Technical field
The present invention relates to konjak food manufacture field, especially a kind of preparation method of fragility konjak gel vegetarian diet.
Background technology
Konjaku is herbaceos perennial, and water-soluble dietary fiber konjaku glucomannan is rich in rhizome.Konjaku has uniqueness
Physiologically active, do not digested and assimilated by human body, have the advantages that fat-reducing, lipid-loweringing, enteron aisle are prebiotic, can pre- preventing obesity, high fat of blood
With the various modern such as diabetes disease.Konjaku glucomannan in the basic conditions can deacetylate, cause intermolecular mutually to twine
Around aggravation, konjaku heat irreversible gel is ultimately formed, this property is especially suitable for applying in bionic foods.Konjaku heat irreversible
The bionical vegetarian diet that gel is made after seasoning, is a kind of unique healthy food of mouthfeel, with wide market prospects.With
Konjak gel is made bionical vegetarian diet by different process meanses, meet at this stage people to food health health care etc. many-side function
The requirement of property, is the development trend of current food service industry.
At present the preparation method of domestic konjak food is, by konjaku flour and starch, heat to be formed not after alkali gel
Reversible gel, konjaku vegetarian diet made by said method generally has that chewy texture is not enough and fragility is inadequate.
Although the konjaku vegetarian diet such as snow konjak solves the problems, such as konjak gel mouthfeel, but exist complex process and cost compared with
High problem.Chinese patent CN201110213092.8 and CN01127218.X are disclosed with konjaku flour and starch as primary raw material
The method for preparing konjaku vegetarian product, but the method work in-process konjaku glucomannan and starch combination it is actual combine effect not
Well, the mouthfeel of konjaku vegetarian product made by have impact on, so as to the commercialization for constraining product is promoted.Patent document
CN201410427141.1 describes a kind of method that simple konjaku powder makes bionic foods, and the method is due to only making merely
There is a problem of high cost with konjaku flour and simple konjaku alkali gel food is excessively flexible and fragility is not enough.Chinese patent
CN200710043901.9 discloses a kind of method that mixed food glue makes vegetarian diet, but the price of colloid used in formula
It is higher, cause its commercialization to be difficult to.
The content of the invention
The technical problem to be solved is to provide a kind of preparation method of fragility konjak gel vegetarian diet, can solve
Chewiness is poor, high cost problem, and while reducing into and producing cost konjaku vegetarian product chewiness is increased.
To solve above-mentioned technical problem, the technical solution adopted in the present invention is：A kind of system of fragility konjak gel vegetarian diet
Preparation Method, the method is comprised the following steps：
Step 1：It is expanded：It is added to the water and stirs after the material of following weight parts is well mixed
The weight portion of konjaku powder 100
10～50 parts of tapioca and/or 30～60 parts of cornstarch and/or 30～60 parts of wheaten starch and/or Chinese yam shallow lake
30～60 parts of powder
30～60 parts of carboxymethylcellulose calcium
20～40 parts of carragheen
20～40 parts of sodium alginate
20～40 parts of glucose
5～10 parts of titanium dioxide；
The amount of water is 2000～5000 weight portions, and by stirring, sufficient mixed material is static 35～65 minutes, temperature control
At 22～32 DEG C, colloidal type material abundant swelling expanded prepared expanded material in water is made；
Step 2：Prepare gel：Gel is material-water ratio=1：20～30 aqua calcis；
Step 3：Plus alkali boiling：The gel that expanded material obtained in step 1 and step 2 are prepared is according to 2～10：1
Mass ratio is sufficiently mixed discharging in conche, obtains the material for having refined；
Step 4：Heat alkali liquid soaks：The material dispersion for having refined that step 3 is obtained soaks in thermokalite water, buck Ph values
=9～12, temperature is 100～105 DEG C, soak time 8～45 minutes；
Step 5：Cleaning：The material soaked in alkali lye is taken out, floating alkali is washed away in cold water and cleaned embryo is obtained
Material；
Step 6：Cut-flower：The cleaned stock that step 5 is obtained is cut into into the homogeneous flower pattern of condition, is obtained and is cut flower pattern
Stock；
Step 7：Acid bubble：The stock for cutting flower pattern is soaked in citric acid and CaCl2 mixed solutions, in mixed solution
It is 2.5～6.0 that the mass fraction of CaCl2 is 0.1～0.7%, ph values, soak 1～8 hour up to the alkali in gel it is thorough in
With acid liquor temperature is maintained at 2～15 DEG C, and the konjaku vegetarian diet through acid soak is obtained；
Step 8：Two-step gelation：By through the konjaku vegetarian diet dispensing of acid soak ph values be 3～5, temperature be 100～105
DEG C water in cook 3～10 minutes, obtain the konjaku vegetarian diet of two-step gelation；
Step 9：Centrifugal dehydration：The konjaku vegetarian diet of two-step gelation is taken out, centrifugal dehydration is carried out until in konjaku vegetarian diet
Biodiversity content is 80～90%, and described fragility konjak gel vegetarian diet is obtained.
In step 1, stirring is carried out in homogeneous tank, and mixing speed is 170～260 revs/min.
In step 3, the discharge thickness of conche is 1～3 centimetre.
In step 5, scavenging period is 2～5 minutes.
In step 9, centrifugal dehydration is carried out in centrifuge, the centrifugal dehydration time be 10～20 minutes, rotating speed be 2000 turns/
Minute.
The principle of the present invention program is：Suitably compounded with other colloids during the system of konjaku vegetarian diet, addition
Macromolecular can wind each other；The small-molecule substances such as addition glucose can fill up the blank position of konjak gel, make removing second
More preferably, and the food colloid of the molecular weight of material such as the carragheen for introducing can increase for heat irreversible gel texture after acyl group
With the fragility of konjaku vegetarian diet.Research shows that formation and the temperature of the heat irreversible gel of colloid mixture there is also larger relation.
Therefore the chewiness of konjaku vegetarian diet is effectively enhanced using secondary ultra-high temperature gel process.At heat alkali liquid
After reason, starch is gelatinized, and in being distributed in konjaku compound gel, after section carving, the surface area of vegetarian diet dispensing drastically increases
Plus, removing unnecessary alkali in gel structure with acid becomes convenient, removes the gel of the alkali gel knot in the water of higher temperature
Structure is even closer, with simple to operate, low cost, and the good advantage of konjaku vegetarian diet chewiness and fragility.
Using by konjaku flour and starch, the commonsense method of heat irreversible gel is formed after alkali gel and the present invention is adopted
Konjaku vegetarian diet compares made by method, and its gel strength and rupture displacement fiducial value are as shown in table 1：
Table 1
Note：Gel strength and rupture displacement represent the chewiness of gel.
From table 1 it follows that what the gel strength of konjaku vegetarian diet that the inventive method is obtained was obtained higher than commonsense method
The gel strength of konjaku vegetarian diet, it ruptures gel strength of the displacement less than the konjaku vegetarian diet that commonsense method is obtained, therefore according to this
Vegetarian diet chewiness and fragility are better than commonsense method obtained in inventive method.
The preparation method of the fragility konjak gel vegetarian diet that the present invention is provided, improves konjaku vegetarian diet quality structure and effectively reduces
Cost, effectively improves the chewiness and fragility of konjaku vegetarian diet, simple to operate, low cost.
Specific embodiment
Embodiment one
A kind of preparation method of fragility konjak gel vegetarian diet, the method is comprised the following steps：
Step 1：It is expanded：It is added to the water and stirs after the material of following weight parts is well mixed
The weight portion of konjaku powder 100
10 parts of tapioca and/or 30 parts of cornstarch and/or 30 parts of 30 parts of wheaten starch and/or Chinese yam starch
30 parts of carboxymethylcellulose calcium
20 parts of carragheen
20 parts of sodium alginate
20 parts of glucose
5 parts of titanium dioxide；
The amount of water is 200 weight portions, will the sufficient mixed material of stirring it is static 35 minutes, temperature control makes glue at 22 DEG C
Body class material abundant swelling expanded prepared expanded material in water；
Step 2：Prepare gel：Gel is material-water ratio=1：20 aqua calcis；
Step 3：Plus alkali boiling：The gel that expanded material obtained in step 1 and step 2 are prepared is according to 2：1 quality
Ratio is sufficiently mixed discharging in conche, obtains the material for having refined；
Step 4：Heat alkali liquid soaks：The material dispersion for having refined that step 3 is obtained soaks in thermokalite water, buck pH value
=9, temperature is 100 DEG C, soak time 8 minutes；
Step 5：Cleaning：The material soaked in alkali lye is taken out, floating alkali is washed away in cold water and cleaned embryo is obtained
Material；
Step 6：Cut-flower：The cleaned stock that step 5 is obtained is cut into into the homogeneous flower pattern of condition, is obtained and is cut flower pattern
Stock；
Step 7：Acid bubble：The stock of flower pattern will be cut in citric acid and CaCl2Soak in mixed solution, in mixed solution
CaCl2Mass fraction be 0.1%, pH value is 2.5, soak 1 hour until gel in alkali thoroughly neutralize, acid liquor temperature keep
At 2～15 DEG C, the konjaku vegetarian diet through acid soak is obtained；
Step 8：Two-step gelation：By through the konjaku vegetarian diet dispensing of acid soak ph values be 3, in the water that temperature is 100 DEG C
Cook 3 minutes, obtain the konjaku vegetarian diet of two-step gelation；
Step 9：Centrifugal dehydration：The konjaku vegetarian diet of two-step gelation is taken out, centrifugal dehydration is carried out until in konjaku vegetarian diet
Biodiversity content is 80%, and described fragility konjak gel vegetarian diet is obtained.
In step 1, stirring is carried out in homogeneous tank, and mixing speed is 170 revs/min.
In step 3, the discharge thickness of conche is 1 centimetre.
In step 5, scavenging period is 2 minutes.
In step 9, centrifugal dehydration is carried out in centrifuge, and the centrifugal dehydration time is 10 minutes, and rotating speed is 2000 revs/min
Clock.
Embodiment two
A kind of preparation method of fragility konjak gel vegetarian diet, the method is comprised the following steps：
Step 1：It is expanded：It is added to the water and stirs after the material of following weight parts is well mixed
The weight portion of konjaku powder 100
50 parts of tapioca and/or 60 parts of cornstarch and/or 60 parts of 60 parts of wheaten starch and/or Chinese yam starch
60 parts of carboxymethylcellulose calcium
40 parts of carragheen
40 parts of sodium alginate
40 parts of glucose
10 parts of titanium dioxide；
The amount of water is 5000 weight portions, will the sufficient mixed material of stirring it is static 65 minutes, temperature control makes glue at 32 DEG C
Body class material abundant swelling expanded prepared expanded material in water；
Step 2：Prepare gel：Gel is material-water ratio=1：30 aqua calcis；
Step 3：Plus alkali boiling：The gel that expanded material obtained in step 1 and step 2 are prepared is according to 10：1 quality
Ratio is sufficiently mixed discharging in conche, obtains the material for having refined；
Step 4：Heat alkali liquid soaks：The material dispersion for having refined that step 3 is obtained soaks in thermokalite water, buck Ph values
=12, temperature is 105 DEG C, soak time 45 minutes；
Step 5：Cleaning：The material soaked in alkali lye is taken out, floating alkali is washed away in cold water and cleaned embryo is obtained
Material；
Step 6：Cut-flower：The cleaned stock that step 5 is obtained is cut into into the homogeneous flower pattern of condition, is obtained and is cut flower pattern
Stock；
Step 7：Acid bubble：The stock of flower pattern will be cut in citric acid and CaCl2Soak in mixed solution, in mixed solution
CaCl2Mass fraction be 0.7%, ph values be 6.0, soak 8 hours until gel in alkali thoroughly neutralize, acid liquor temperature holding
At 15 DEG C, the konjaku vegetarian diet through acid soak is obtained；
Step 8：Two-step gelation：By through the konjaku vegetarian diet dispensing of acid soak ph values be 5, in the water that temperature is 105 DEG C
Cook 10 minutes, obtain the konjaku vegetarian diet of two-step gelation；
Step 9：Centrifugal dehydration：The konjaku vegetarian diet of two-step gelation is taken out, centrifugal dehydration is carried out until in konjaku vegetarian diet
Biodiversity content is 90%, and described fragility konjak gel vegetarian diet is obtained.
In step 1, stirring is carried out in homogeneous tank, and mixing speed is 260 revs/min.
In step 3, the discharge thickness of conche is 3 centimetres.
In step 5, scavenging period is 5 minutes.
In step 9, centrifugal dehydration is carried out in centrifuge, and the centrifugal dehydration time is 20 minutes, and rotating speed is 2000 revs/min
Clock.
Embodiment three
A kind of preparation method of fragility konjak gel vegetarian diet, the method is comprised the following steps：
Step 1：It is expanded：It is added to the water and stirs after the material of following weight parts is well mixed
The weight portion of konjaku powder 100
30 parts of tapioca and/or 45 parts of cornstarch and/or 45 parts of 45 parts of wheaten starch and/or Chinese yam starch
45 parts of carboxymethylcellulose calcium
30 parts of carragheen
30 parts of sodium alginate
30 parts of glucose
8 parts of titanium dioxide；
The amount of water is 3500 weight portions, will the sufficient mixed material of stirring it is static 45 minutes, temperature control makes glue at 27 DEG C
Body class material abundant swelling expanded prepared expanded material in water；
Step 2：Prepare gel：Gel is material-water ratio=1：25 aqua calcis；
Step 3：Plus alkali boiling：The gel that expanded material obtained in step 1 and step 2 are prepared is according to 6：1 quality
Ratio is sufficiently mixed discharging in conche, obtains the material for having refined；
Step 4：Heat alkali liquid soaks：The material dispersion for having refined that step 3 is obtained soaks in thermokalite water, buck Ph values
=10, temperature is 102 DEG C, soak time 25 minutes；
Step 5：Cleaning：The material soaked in alkali lye is taken out, floating alkali is washed away in cold water and cleaned embryo is obtained
Material；
Step 6：Cut-flower：The cleaned stock that step 5 is obtained is cut into into the homogeneous flower pattern of condition, is obtained and is cut flower pattern
Stock；
Step 7：Acid bubble：The stock of flower pattern will be cut in citric acid and CaCl2Soak in mixed solution, in mixed solution
CaCl2Mass fraction be 0.4%, ph values be 4.0, soak 4 hours until gel in alkali thoroughly neutralize, acid liquor temperature holding
At 9 DEG C, the konjaku vegetarian diet through acid soak is obtained；
Step 8：Two-step gelation：By through the konjaku vegetarian diet dispensing of acid soak ph values be 4, in the water that temperature is 102 DEG C
Cook 8 minutes, obtain the konjaku vegetarian diet of two-step gelation；
Step 9：Centrifugal dehydration：The konjaku vegetarian diet of two-step gelation is taken out, centrifugal dehydration is carried out until in konjaku vegetarian diet
Biodiversity content is 85%, and described fragility konjak gel vegetarian diet is obtained.
In step 1, stirring is carried out in homogeneous tank, and mixing speed is 210 revs/min.
In step 3, the discharge thickness of conche is 2 centimetres.
In step 5, scavenging period is 4 minutes.
In step 9, centrifugal dehydration is carried out in centrifuge, and the centrifugal dehydration time is 15 minutes, and rotating speed is 2000 revs/min
Clock.
Claims (5)
1. a kind of preparation method of fragility konjak gel vegetarian diet, it is characterised in that the method is comprised the following steps：
Step 1：It is expanded：It is added to the water and stirs after the material of following weight parts is well mixed
The weight portion of konjaku powder 100
10～50 parts of tapioca and/or 30～60 parts of cornstarch and/or 30～60 parts of wheaten starch and/or Chinese yam starch 30
～60 parts
30～60 parts of carboxymethylcellulose calcium
20～40 parts of carragheen
20～40 parts of sodium alginate
20～40 parts of glucose
5～10 parts of titanium dioxide；
The amount of water is 2000～5000 weight portions, will the sufficient mixed material of stirring it is static 35～65 minutes, temperature control is 22
～32 DEG C, make colloidal type material abundant swelling expanded prepared expanded material in water；
Step 2：Prepare gel：Gel is material-water ratio=1：20～30 aqua calcis；
Step 3：Plus alkali boiling：The gel that expanded material obtained in step 1 and step 2 are prepared is according to 2～10：1 quality
Ratio is sufficiently mixed discharging in conche, obtains the material for having refined；
Step 4：Heat alkali liquid soaks：The material dispersion for having refined that step 3 is obtained soaks in thermokalite water, and buck Ph value=9～
12, temperature is 100～105 DEG C, soak time 8～45 minutes；
Step 5：Cleaning：The material soaked in alkali lye is taken out, floating alkali is washed away in cold water and cleaned stock is obtained；
Step 6：Cut-flower：The cleaned stock that step 5 is obtained is cut into into the homogeneous flower pattern of condition, the embryo for cutting flower pattern is obtained
Material；
Step 7：Acid bubble：The stock of flower pattern will be cut in citric acid and CaCl2Soak in mixed solution, CaCl in mixed solution2's
It is 2.5～6.0 that mass fraction is 0.1～0.7%, ph values, soaks 1～8 hour and is thoroughly neutralized up to the alkali in gel, acid solution temperature
Degree is maintained at 2～15 DEG C, and the konjaku vegetarian diet through acid soak is obtained；
Step 8：Two-step gelation：By through the konjaku vegetarian diet dispensing of acid soak ph values be 3～5, temperature be 100～105 DEG C
Cook 3～10 minutes in water, obtain the konjaku vegetarian diet of two-step gelation；
Step 9：Centrifugal dehydration：The konjaku vegetarian diet of two-step gelation is taken out, centrifugal dehydration is carried out until the moisture in konjaku vegetarian diet
Mass content is 80～90%, and described fragility konjak gel vegetarian diet is obtained.
2. the preparation method of fragility konjak gel vegetarian diet according to claim 1, it is characterised in that：In step 1, stir
Carry out in homogeneous tank, mixing speed is 170～260 revs/min.
3. the preparation method of fragility konjak gel vegetarian diet according to claim 1, it is characterised in that：In step 3, conche
Discharge thickness be 1～3 centimetre.
4. the preparation method of fragility konjak gel vegetarian diet according to claim 1, it is characterised in that：In step 5, during cleaning
Between be 2～5 minutes.
5. the preparation method of fragility konjak gel vegetarian diet according to claim 1, it is characterised in that：In step 9, centrifugation is de-
Water is carried out in centrifuge, and the centrifugal dehydration time is 10～20 minutes, and rotating speed is 2000 revs/min.
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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 |
| CN112273613A (en) * | 2019-07-13 | 2021-01-29 | 湖北李泽园食品有限公司 | Processing method of konjak instant gel food blank |
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