CN106616642B - Preparation method of crisp konjak gel vegetarian food - Google Patents
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Abstract
A preparation method of a crisp konjak gel vegetarian food comprises the following steps: step 1: puffing; step 2: preparing a gel; and step 3: adding alkali for refining; and 4, step 4: soaking in hot alkali liquor; and 5: cleaning; step 6: cutting flowers; and 7: acid soaking to obtain rhizoma Amorphophalli vegetarian food soaked with acid; and 8: secondary gelation; and step 9: and (3) centrifugal dehydration: and taking out the secondarily gelled konjak vegetarian food, and performing centrifugal dehydration until the mass content of water in the konjak vegetarian food is 80-90% to prepare the crispy konjak gel vegetarian food. The preparation method of the crisp konjak gel vegetarian food provided by the invention can solve the problems of poor chewiness and high cost, and can reduce the production cost and increase the chewiness of the konjak vegetarian food product.
Description
Technical Field
The invention relates to the field of konjak food processing, in particular to a preparation method of a crisp konjak gel vegetarian food.
Background
The konjak is a perennial herb, and the rhizome of the konjak is rich in water-soluble dietary fiber konjak glucomannan. The konjak has unique physiological activity, is not digested and absorbed by human bodies, has the advantages of losing weight, reducing fat, benefiting intestinal tracts and the like, and can prevent various modern diseases such as obesity, hyperlipidemia, diabetes and the like. The konjac glucomannan can be deacetylated under the alkaline condition, so that the intermolecular entanglement is aggravated, and the konjac heat irreversible gel is finally formed, and the konjac heat irreversible gel is very suitable for being applied to bionic food. The bionic vegetarian food prepared by seasoning the konjac heat irreversible gel is a healthy food with unique taste and has wide market prospect. The konjak gel is made into the bionic vegetarian food by different process means, meets the requirements of people on various functions such as food health care and the like at the present stage, and is the development trend of the food industry at present.
At present, the preparation method of the konjak bionic food in China is to form heat irreversible gel after alkali gelation of konjak powder and starch, and the konjak vegetarian food prepared by the method usually has the problems of insufficient chewiness and insufficient brittleness.
Although konjak vegetarian foods such as konjac snow and the like solve the problem of konjak gel mouthfeel, the problems of complex process and high cost exist. Chinese patents CN201110213092.8 and cn01127218.x disclose methods for preparing konjak vegetarian food products using konjak flour and starch as main raw materials, but the actual combination effect of konjak glucomannan and starch in the processing of the methods is not good, which affects the taste of the prepared konjak vegetarian food products, thereby restricting the commercial popularization of the products. Patent document CN201410427141.1 describes a method for producing a bionic food by using only refined powder of konjak, which has problems of high cost and insufficient brittleness due to too flexible pure alkali-konjak gel food. Chinese patent CN200710043901.9 discloses a method for preparing vegetarian food by using mixed food gum, but the price of the gum used in the formula is higher, so that the commercialization of the food is difficult to realize.
Disclosure of Invention
The invention aims to solve the technical problem of providing a preparation method of a crisp konjak gel vegetarian food, which can solve the problems of poor chewiness and high cost, reduce the production cost and increase the chewiness of a konjak vegetarian food product.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows: a preparation method of a crisp konjak gel vegetarian food comprises the following steps:
step 1: puffing: uniformly mixing the following materials in parts by weight, adding the mixture into water, and uniformly stirring
Konjak Fine powder 100 parts by weight
10-50 parts of cassava starch, 30-60 parts of corn starch, 30-60 parts of wheat starch and/or 30-60 parts of Chinese yam starch
30-60 parts of carboxymethyl cellulose
20-40 parts of carrageenan
20-40 parts of sodium alginate
20-40 parts of glucose
5-10 parts of titanium dioxide;
the amount of the water is 2000-5000 parts by weight, the fully stirred mixed material is kept still for 35-65 minutes, the temperature is controlled to be 22-32 ℃, and the colloid substance is fully swelled and swelled in the water to obtain a swelled material;
step 2: preparing a gel: the gel is prepared from the following raw materials in a water ratio of 1: 20-30 parts of calcium hydroxide solution;
and step 3: alkali refining: and (3) mixing the puffed material prepared in the step (1) with the gel prepared in the step (2) according to the ratio of 2-10: 1, fully mixing and discharging in a refiner to obtain refined materials;
and 4, step 4: soaking in hot alkali liquor: dispersing the refined material obtained in the step 3 in hot alkaline water for soaking, wherein the pH value of the alkaline water is 9-12, the temperature is 100-105 ℃, and the soaking time is 8-45 minutes;
and 5: cleaning: taking out the material soaked in the alkali liquor, and washing in cold water to remove floating alkali to obtain a washed blank;
step 6: cutting flower: cutting the cleaned blank obtained in the step 5 into patterns with uniform phase to obtain blanks with the cut patterns;
and 7: acid soaking: soaking the cut flower-shaped blank in a mixed solution of citric acid and CaCl2, wherein the mass fraction of CaCl2 in the mixed solution is 0.1-0.7%, the pH value is 2.5-6.0, soaking for 1-8 hours until alkali in gel is completely neutralized, and keeping the temperature of acid liquor at 2-15 ℃ to prepare acid-soaked konjak vegetarian food;
and 8: secondary gelation: boiling the acid-soaked konjak vegetarian food ingredient in water with a pH value of 3-5 and a temperature of 100-105 ℃ for 3-10 minutes to obtain a secondary-gel konjak vegetarian food;
and step 9: and (3) centrifugal dehydration: and taking out the secondarily gelled konjak vegetarian food, and performing centrifugal dehydration until the mass content of water in the konjak vegetarian food is 80-90% to prepare the crispy konjak gel vegetarian food.
In the step 1, stirring is carried out in a homogenizing tank, and the stirring speed is 170-260 revolutions per minute.
In the step 3, the discharging thickness of the refiner is 1-3 cm.
In the step 5, the cleaning time is 2-5 minutes.
And 9, performing centrifugal dehydration in a centrifugal machine, wherein the centrifugal dehydration time is 10-20 minutes, and the rotating speed is 2000 rpm.
The principle of the scheme of the invention is as follows: the konjak vegetarian food is properly compounded with other colloids in the preparation process, and added macromolecules can be intertwined with each other; the addition of glucose and other micromolecular substances can fill the blank position of the konjak gel, so that the heat irreversible gel after removing acetyl has better texture, and the introduced food colloid of carrageenan and other substances with smaller molecular weight can increase the brittleness of the konjak vegetarian food. Studies have shown that there is also a large temperature dependence of the formation of thermally irreversible gels of mixed colloids.
Therefore, the chewiness of the konjak vegetarian food is effectively enhanced by adopting a secondary ultra-high temperature gel process. After the treatment of hot alkali liquor, starch is gelatinized and distributed in the konjak compound gel, after the slicing and carving, the surface area of the vegetarian food ingredients is increased sharply, the removal of redundant alkali in the gel structure by acid is more convenient, the gel structure of the gel subjected to alkali removal is more compact in water at a higher temperature, and the konjak vegetarian food gel has the advantages of simplicity in operation, low cost and good chewiness and brittleness.
Compared with the konjak vegetarian food prepared by the method of the invention, the common method of forming the irreversible gel by alkali gelation of the konjak powder and the starch is adopted, and the gel strength and the rupture displacement comparison value are shown in the following table 1:
TABLE 1
Note: gel strength and fracture displacement represent the chewiness of the gel.
As can be seen from table 1, the gel strength of the konjak vegetarian food obtained by the method of the present invention is higher than that of the konjak vegetarian food obtained by the conventional method, and the breaking shift thereof is lower than that of the konjak vegetarian food obtained by the conventional method, so that the vegetarian food prepared by the method of the present invention is superior in chewiness and crispness to the conventional method.
The preparation method of the crisp konjak gel vegetarian food provided by the invention improves the texture of the konjak vegetarian food, effectively reduces the cost, effectively improves the chewiness and the brittleness of the konjak vegetarian food, and has the advantages of simple operation and low cost.
Detailed Description
Example one
A preparation method of a crisp konjak gel vegetarian food comprises the following steps:
step 1: puffing: uniformly mixing the following materials in parts by weight, adding the mixture into water, and uniformly stirring
Konjak Fine powder 100 parts by weight
10 parts of cassava starch and/or 30 parts of corn starch and/or 30 parts of wheat starch and/or 30 parts of Chinese yam starch
30 portions of carboxymethyl cellulose
20 portions of carrageenan
20 parts of sodium alginate
20 portions of glucose
5 parts of titanium dioxide;
the amount of water is 200 parts by weight, the fully stirred mixed material is kept still for 35 minutes, the temperature is controlled at 22 ℃, and the colloid substance is fully swelled and swelled in the water to obtain a swelled material;
step 2: preparing a gel: the gel is prepared from the following raw materials in a water ratio of 1: 20 of calcium hydroxide solution;
and step 3: alkali refining: mixing the puffed material prepared in the step 1 and the gel prepared in the step 2 according to the ratio of 2: 1, fully mixing and discharging in a refiner to obtain refined materials;
and 4, step 4: soaking in hot alkali liquor: dispersing the refined material obtained in the step 3 in hot alkaline water for soaking, wherein the pH value of the alkaline water is 9, the temperature is 100 ℃, and the soaking time is 8 minutes;
and 5: cleaning: taking out the material soaked in the alkali liquor, and washing in cold water to remove floating alkali to obtain a washed blank;
step 6: cutting flower: cutting the cleaned blank obtained in the step 5 into patterns with uniform phase to obtain blanks with the cut patterns;
and 7: acid soaking: placing the blank with cut flower shape in citric acid and CaCl2Soaking in mixed solution containing CaCl2The mass fraction of the gel is 0.1 percent, the pH value is 2.5, the gel is soaked for 1 hour until the alkali in the gel is completely neutralized, the temperature of the acid liquor is kept at 2-15 ℃, and the prepared gel is prepared byAcid soaked konjak vegetarian food;
and 8: secondary gelation: boiling the acid-soaked konjak vegetarian food ingredient in water with a pH value of 3 and a temperature of 100 ℃ for 3 minutes to obtain a secondary-gel konjak vegetarian food;
and step 9: and (3) centrifugal dehydration: taking out the konjak vegetarian food subjected to secondary gelation, and performing centrifugal dehydration until the water content in the konjak vegetarian food is 80% by mass to obtain the crisp konjak gel vegetarian food.
In step 1, stirring was carried out in a homogenization tank at a stirring speed of 170 rpm.
In step 3, the discharging thickness of the refiner is 1 cm.
In step 5, the washing time was 2 minutes.
In step 9, centrifugal dehydration is carried out in a centrifuge, the centrifugal dehydration time is 10 minutes, and the rotating speed is 2000 revolutions per minute.
Example two
A preparation method of a crisp konjak gel vegetarian food comprises the following steps:
step 1: puffing: uniformly mixing the following materials in parts by weight, adding the mixture into water, and uniformly stirring
Konjak Fine powder 100 parts by weight
50 parts of cassava starch and/or 60 parts of corn starch and/or 60 parts of wheat starch and/or 60 parts of Chinese yam starch
Carboxymethyl cellulose 60 parts
40 portions of carrageenan
40 parts of sodium alginate
40 portions of glucose
10 parts of titanium dioxide;
the amount of water is 5000 parts by weight, the fully stirred mixed material is kept still for 65 minutes, the temperature is controlled at 32 ℃, and the colloid substance is fully swelled and swelled in the water to obtain a swelled material;
step 2: preparing a gel: the gel is prepared from the following raw materials in a water ratio of 1: 30 of calcium hydroxide solution;
and step 3: alkali refining: mixing the puffed material prepared in the step 1 and the gel prepared in the step 2 according to the ratio of 10: 1, fully mixing and discharging in a refiner to obtain refined materials;
and 4, step 4: soaking in hot alkali liquor: dispersing the refined material obtained in the step 3 in hot alkaline water for soaking, wherein the pH value of the alkaline water is 12, the temperature is 105 ℃, and the soaking time is 45 minutes;
and 5: cleaning: taking out the material soaked in the alkali liquor, and washing in cold water to remove floating alkali to obtain a washed blank;
step 6: cutting flower: cutting the cleaned blank obtained in the step 5 into patterns with uniform phase to obtain blanks with the cut patterns;
and 7: acid soaking: placing the blank with cut flower shape in citric acid and CaCl2Soaking in mixed solution containing CaCl2The weight percentage of the konjak is 0.7 percent, the pH value is 6.0, the konjak is soaked for 8 hours until the alkali in the gel is completely neutralized, the temperature of acid liquor is kept at 15 ℃, and the konjak vegetarian food soaked by acid is prepared;
and 8: secondary gelation: boiling the acid-soaked konjak vegetarian food ingredient in water with the pH value of 5 and the temperature of 105 ℃ for 10 minutes to obtain a secondary-gel konjak vegetarian food;
and step 9: and (3) centrifugal dehydration: and taking out the konjak vegetarian food subjected to secondary gel, and performing centrifugal dehydration until the water content in the konjak vegetarian food is 90% by mass to obtain the crispy konjak gel vegetarian food.
In step 1, stirring was carried out in a homogenization tank at a stirring speed of 260 rpm.
In step 3, the discharge thickness of the refiner is 3 cm.
In step 5, the washing time was 5 minutes.
In step 9, centrifugal dehydration is carried out in a centrifuge, the centrifugal dehydration time is 20 minutes, and the rotating speed is 2000 revolutions per minute.
EXAMPLE III
A preparation method of a crisp konjak gel vegetarian food comprises the following steps:
step 1: puffing: uniformly mixing the following materials in parts by weight, adding the mixture into water, and uniformly stirring
Konjak Fine powder 100 parts by weight
30 parts of cassava starch and/or 45 parts of corn starch and/or 45 parts of wheat starch and/or 45 parts of Chinese yam starch
45 parts of carboxymethyl cellulose
30 portions of carrageenan
Sodium alginate 30 parts
30 portions of glucose
8 parts of titanium dioxide;
the amount of the water is 3500 parts by weight, the fully stirred mixed material is kept still for 45 minutes, the temperature is controlled at 27 ℃, and the colloid substances are fully swelled and swelled in the water to prepare a swelled material;
step 2: preparing a gel: the gel is prepared from the following raw materials in a water ratio of 1: 25 of calcium hydroxide solution;
and step 3: alkali refining: mixing the puffed material prepared in the step 1 and the gel prepared in the step 2 according to the ratio of 6: 1, fully mixing and discharging in a refiner to obtain refined materials;
and 4, step 4: soaking in hot alkali liquor: dispersing the refined material obtained in the step 3 in hot alkaline water for soaking, wherein the pH value of the alkaline water is 10, the temperature is 102 ℃, and the soaking time is 25 minutes;
and 5: cleaning: taking out the material soaked in the alkali liquor, and washing in cold water to remove floating alkali to obtain a washed blank;
step 6: cutting flower: cutting the cleaned blank obtained in the step 5 into patterns with uniform phase to obtain blanks with the cut patterns;
and 7: acid soaking: placing the blank with cut flower shape in citric acid and CaCl2Soaking in mixed solution containing CaCl2The weight percentage of the konjak is 0.4 percent, the pH value is 4.0, the konjak is soaked for 4 hours until the alkali in the gel is completely neutralized, the temperature of acid liquor is kept at 9 ℃, and the konjak vegetarian food soaked by acid is prepared;
and 8: secondary gelation: boiling the acid-soaked konjak vegetarian food ingredient in water with a pH value of 4 and a temperature of 102 ℃ for 8 minutes to obtain a secondary-gel konjak vegetarian food;
and step 9: and (3) centrifugal dehydration: and taking out the konjak vegetarian food subjected to secondary gel, and performing centrifugal dehydration until the mass content of water in the konjak vegetarian food is 85% to prepare the crispy konjak gel vegetarian food.
In step 1, stirring was carried out in a homogenization tank at a stirring speed of 210 rpm.
In step 3, the discharge thickness of the refiner is 2 cm.
In step 5, the washing time was 4 minutes.
In step 9, centrifugal dehydration is carried out in a centrifuge, the centrifugal dehydration time is 15 minutes, and the rotating speed is 2000 revolutions per minute.
Claims (4)
1. A preparation method of a crisp konjak gel vegetarian food is characterized by comprising the following steps:
step 1: puffing: uniformly mixing the following materials in parts by weight, adding the mixture into water, and uniformly stirring
Konjak Fine powder 100 parts by weight
10-50 parts of cassava starch, 30-60 parts of corn starch, 30-60 parts of wheat starch and/or 30-60 parts of Chinese yam starch
30-60 parts of carboxymethyl cellulose
20-40 parts of carrageenan
20-40 parts of sodium alginate
20-40 parts of glucose
5-10 parts of titanium dioxide;
the amount of the water is 2000-5000 parts by weight, the fully stirred mixed material is kept still for 35-65 minutes, the temperature is controlled to be 22-32 ℃, and the colloid substance is fully swelled and swelled in the water to obtain a swelled material;
step 2: preparing a gel: the gel is prepared from the following raw materials in a water ratio = 1: 20-30 parts of calcium hydroxide solution;
and step 3: alkali refining: and (3) mixing the puffed material prepared in the step (1) with the gel prepared in the step (2) according to the ratio of 2-10: 1, fully mixing and discharging in a refiner to obtain refined materials;
and 4, step 4: soaking in hot alkali liquor: dispersing the refined material obtained in the step 3 in hot alkaline water for soaking, wherein the pH value of the alkaline water is = 9-12, the temperature is 100-105 ℃, and the soaking time is 8-45 minutes;
and 5: cleaning: taking out the material soaked in the alkali liquor, and washing in cold water to remove floating alkali to obtain a washed blank;
step 6: cutting flower: cutting the cleaned blank obtained in the step 5 into patterns with uniform phase to obtain blanks with the cut patterns;
and 7: acid soaking: placing the blank with cut flower shape in citric acid and CaCl2Soaking in mixed solution containing CaCl2The mass fraction of the konjak is 0.1-0.7%, the pH value is 2.5-6.0, the konjak is soaked for 1-8 hours until the alkali in the gel is completely neutralized, the temperature of the acid liquor is kept at 2-15 ℃, and the konjak vegetarian food soaked by the acid is prepared;
and 8: secondary gelation: boiling the acid-soaked konjak vegetarian food ingredient in water with the pH value of 3-5 and the temperature of 100-105 ℃ for 3-10 minutes to obtain a secondary-gel konjak vegetarian food;
and step 9: and (3) centrifugal dehydration: taking out the secondarily gelled konjak vegetarian food, and performing centrifugal dehydration until the water content in the konjak vegetarian food is 80-90% by mass to prepare the fragile konjak gel vegetarian food;
in the step 1, stirring is carried out in a homogenizing tank, and the stirring speed is 170-260 revolutions per minute.
2. The method for preparing a crispy konjak gel vegetarian food according to claim 1, wherein: in the step 3, the discharging thickness of the refiner is 1-3 cm.
3. The method for preparing a crispy konjak gel vegetarian food according to claim 1, wherein: in the step 5, the cleaning time is 2-5 minutes.
4. The method for preparing a crispy konjak gel vegetarian food according to claim 1, wherein: and 9, performing centrifugal dehydration in a centrifugal machine, wherein the centrifugal dehydration time is 10-20 minutes, and the rotating speed is 2000 rpm.
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| CN108669525A (en) * | 2018-04-04 | 2018-10-19 | 李荣祥 | A kind of processed food based on sodium alginate, sweets, vegetarian diet and preparation method thereof |
| CN109549140A (en) * | 2018-11-28 | 2019-04-02 | 陕西锦泰魔芋产业发展有限公司 | A kind of konjaku low-heat face and production method |
| 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 |
| CN111838398B (en) * | 2020-07-14 | 2021-10-26 | 江南大学 | Plant protein meat preforming process and plant protein meat product |
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