CN106617116A - Konjac glucomannan green bean cakes and preparation method thereof - Google Patents
Konjac glucomannan green bean cakes and preparation method thereof Download PDFInfo
- Publication number
- CN106617116A CN106617116A CN201611010994.0A CN201611010994A CN106617116A CN 106617116 A CN106617116 A CN 106617116A CN 201611010994 A CN201611010994 A CN 201611010994A CN 106617116 A CN106617116 A CN 106617116A
- Authority
- CN
- China
- Prior art keywords
- semen phaseoli
- phaseoli radiati
- preparation
- cake
- 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
- 238000002360 preparation method Methods 0.000 title claims abstract description 44
- 229920002581 Glucomannan Polymers 0.000 title claims abstract description 41
- 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 title claims abstract description 36
- 229940046240 glucomannan Drugs 0.000 title claims abstract description 36
- 244000247812 Amorphophallus rivieri Species 0.000 title abstract 8
- 235000001206 Amorphophallus rivieri Nutrition 0.000 title abstract 8
- 229920002752 Konjac Polymers 0.000 title abstract 8
- 239000000252 konjac Substances 0.000 title abstract 8
- 235000010485 konjac Nutrition 0.000 title abstract 8
- 244000013123 dwarf bean Species 0.000 title description 3
- 239000000843 powder Substances 0.000 claims abstract description 35
- 235000000346 sugar Nutrition 0.000 claims abstract description 11
- 239000001509 sodium citrate Substances 0.000 claims abstract description 10
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 9
- 239000000230 xanthan gum Substances 0.000 claims abstract description 8
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 8
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 8
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 8
- 210000000582 semen Anatomy 0.000 claims description 110
- 238000003756 stirring Methods 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 5
- 238000004321 preservation Methods 0.000 claims description 5
- 150000008163 sugars Chemical class 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 241000209051 Saccharum Species 0.000 claims description 2
- 102000011759 adducin Human genes 0.000 claims description 2
- 108010076723 adducin Proteins 0.000 claims description 2
- 240000004922 Vigna radiata Species 0.000 abstract description 14
- 235000010721 Vigna radiata var radiata Nutrition 0.000 abstract description 14
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 abstract description 14
- 230000001603 reducing effect Effects 0.000 abstract description 14
- 239000008280 blood Substances 0.000 abstract description 13
- 210000004369 blood Anatomy 0.000 abstract description 13
- 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 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 5
- 206010020772 Hypertension Diseases 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 230000015572 biosynthetic process Effects 0.000 abstract description 3
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 210000003734 kidney Anatomy 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 208000004930 Fatty Liver Diseases 0.000 abstract description 2
- 102000006395 Globulins Human genes 0.000 abstract description 2
- 108010044091 Globulins Proteins 0.000 abstract description 2
- 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 abstract description 2
- 206010019708 Hepatic steatosis Diseases 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 230000013872 defecation Effects 0.000 abstract description 2
- 235000014113 dietary fatty acids Nutrition 0.000 abstract description 2
- 239000000194 fatty acid Substances 0.000 abstract description 2
- 229930195729 fatty acid Natural products 0.000 abstract description 2
- 150000004665 fatty acids Chemical class 0.000 abstract description 2
- 208000010706 fatty liver disease Diseases 0.000 abstract description 2
- 239000008103 glucose Substances 0.000 abstract description 2
- 150000003904 phospholipids Chemical class 0.000 abstract description 2
- 230000036186 satiety Effects 0.000 abstract description 2
- 235000019627 satiety Nutrition 0.000 abstract description 2
- 238000005728 strengthening Methods 0.000 abstract description 2
- 238000003786 synthesis reaction Methods 0.000 abstract description 2
- 150000002632 lipids Chemical class 0.000 abstract 3
- 241000894006 Bacteria Species 0.000 abstract 1
- 206010020751 Hypersensitivity Diseases 0.000 abstract 1
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000002002 slurry Substances 0.000 abstract 1
- 230000000087 stabilizing effect Effects 0.000 abstract 1
- 231100000240 steatosis hepatitis Toxicity 0.000 abstract 1
- 201000010099 disease Diseases 0.000 description 9
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 9
- 235000019197 fats Nutrition 0.000 description 8
- 230000036541 health Effects 0.000 description 8
- 239000008279 sol Substances 0.000 description 8
- 235000011083 sodium citrates Nutrition 0.000 description 7
- 239000002994 raw material Substances 0.000 description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 5
- 229930006000 Sucrose Natural products 0.000 description 5
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 5
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 5
- 239000000811 xylitol Substances 0.000 description 5
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 5
- 229960002675 xylitol Drugs 0.000 description 5
- 235000010447 xylitol Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 208000031226 Hyperlipidaemia Diseases 0.000 description 2
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 2
- 239000002671 adjuvant Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 208000029078 coronary artery disease Diseases 0.000 description 2
- 230000002596 correlated effect Effects 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 201000001421 hyperglycemia Diseases 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 238000011056 performance test Methods 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 206010003211 Arteriosclerosis coronary artery Diseases 0.000 description 1
- 208000002249 Diabetes Complications Diseases 0.000 description 1
- 206010012655 Diabetic complications Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- -1 L-Tyrosine Chemical class 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- 241000408747 Lepomis gibbosus Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000199919 Phaeophyceae Species 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 230000005856 abnormality Effects 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 208000026758 coronary atherosclerosis Diseases 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020236 pumpkin seed Nutrition 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical class [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 description 1
- 229960004441 tyrosine Drugs 0.000 description 1
- 230000004304 visual acuity Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to konjac glucomannan mung bean cakes and a preparation method thereof. The preparation method comprises the following steps of preparing mung bean powder, preparing mung bean slurry, and preparing mung bean cakes. According to the konjac glucomannan mung bean cakes and the preparation method thereof disclosed by the invention, konjac glucomannan and xanthan gum are used as main components, and mung beans, white granulated sugar and sodium citrate are used as auxiliary materials, so that the konjac glucomannan mung bean cakes have rich nutrient components and prominent health-care efficacies, and are suitable for all consumers including crowds having high blood pressure, high blood sugar and high blood lipid and sub-health crowds to eat. The konjac glucomannan is a superior product of all dietary fibers, does not contain heat quantity, has satiety, can reduce and delay absorption of glucose, restrains synthesis of fatty acids, has good effects of defatting and reducing weight, and also has the efficacies of contributing to defecation, stabilizing blood sugar, reducing blood lipid, resisting fatty liver and the like. Main components of the mung beans are globulin, phospholipid and amino acids, so that the mung beans have obvious efficacies of reducing blood lipid, reducing cholesterol, resisting allergic reactions, resisting bacteria, resisting tumors, strengthening appetite, nourishing the liver and protecting the kidney. The preparation technology of the konjac glucomannan mung bean cakes is simple, and the konjac glucomannan mung bean cakes are good in mouth feel, low in cost, natural and pollution-free.
Description
Technical field
The present invention relates to a kind of cake and preparation method thereof, and in particular to a kind of Rhizoma amorphophalli glucomannan Semen phaseoli radiati cake and its preparation side
Method, belongs to food processing technology field.
Background technology
Traditional cake be using flour or rice flour, sugar, oils and fatss, egg, milk etc. as primary raw material, be equipped with various sweeting agents,
The adjuvants such as pigment are made through scorching, and the leisure food on market based on cake declares that " sugar-free " is but sent out after sensing
The exceeded several times of existing sugar content.Semen phaseoli radiati cake is to cause people as raw materials such as one of traditional cake, a large amount of white sugars, oils and fatss contained by which
The main cause of the diseases such as body hyperglycemia, hyperlipidemia, hypertension, coronary heart disease, atherosclerosiss, and sweeting agent, pigment etc. are right
There is potential threat in the healthy of people.Traditional Semen phaseoli radiati cake also exist stick to one's teeth, easily caking, it is nondigestible the shortcomings of.
Food science and technology, 2010 (7):There is the article of table Cheng Huaitao etc. in 195-197, describe with Semen phaseoli radiati, Self- raising flour
For raw material, sucrose is substituted completely with xylitol and prepares xylitol Semen phaseoli radiati cake as sweeting agent, and to containing not commensurability xylitol
Semen phaseoli radiati cake is evaluated and is analyzed, and discovery is best with the Semen phaseoli radiati cake local flavor that 25% xylitol substitutes sucrose completely, but xylitol mistake
Degree intake may cause to suffer from diarrhoea, increase the appearance of the diseases such as diabetic complication, stomach spasm, health is present and is threatened.
A kind of patent of invention " Muslim green bean cake and its processing method " of Application No. 201510321470.2（The applying date：
2015.06.12）Disclose a kind of Muslim green bean cake and its processing method, the Semen phaseoli radiati cake of the invention by Semen phaseoli radiati powder, HUOLONG puree,
The raw materials such as pumpkin seeds benevolence are prepared from, and with mouthfeel is pure, aromatic soft tender, nutritious equilibrium, moisten with enriching yin and nourishing kidney, stomach invigorating
Effect of intestinal, nourishing the liver to improve visual acuity, moreover it is possible to resolving heat and reducing pathogenic fire, eliminating toxin and beautifying the skin, it is good for health.But the raw material of the invention is more, preparation technology
It is loaded down with trivial details and relatively costly.
A kind of patent of invention " blood fat reducing Semen phaseoli radiati cake " of Application No. 201510371015.3（The applying date：2015.06.30）
It is related to a kind of blood fat reducing Semen phaseoli radiati cake, with Semen phaseoli radiati, Fructus Crataegi, Semen Plantaginis shell, Brown algae, Radix Salviae Miltiorrhizae powder as raw material, the blood fat reducing Semen phaseoli radiati of invention
Cake can improve cholesterol discharge rate, and so as to reduce the content of Blood Cholesterol, preparation is simple, the blood fat reducing for obtaining
Semen phaseoli radiati cake delicate mouthfeel delicate fragrance, it is soft smooth, without lump, easily digested absorption, and its it is adapted to the bad people of suitable taste
Group is edible, rich in polysaccharide, protein, vitamin, mineral element, cellulose, with higher nutritive value and health care.But
The invention cost of material is higher, increases the economic pressures of consumer.
With developing rapidly for social economy, " three high " disease has become the disease for having a strong impact on human body health,
" three high " disease refers to the syndrome of hypertension, hyperglycemia (diabetes) and hyperlipidemia, and it is that " wealth and rank is derived from well-off society
Disease ", is the main cause of arteriosclerosis formation and development, and " three high " disease can have no symptom also no abnormalities feel in early stage, often
Often because health examination just finds, but reach an advanced stage and can form serious disease or even threat to life.High sugared, high fat, high-energy cake
Long-term consumption and quantity of motion are the paathogenic factor of " three high " disease less, under the overall situation for pursuing green health, low sugar（Sugar-free）, day
So the cake of healthy, cheap and easy to get, preparation process is simple is ready to appear, can provide health care for consumers in general colony.
The content of the invention
It is an object of the invention to provide a kind of Rhizoma amorphophalli glucomannan Semen phaseoli radiati cake different from traditional Semen phaseoli radiati cake and its preparation side
Method.
The purpose of the present invention is realized by following technology.
The present invention with Rhizoma amorphophalli glucomannan and xanthan gum as main component, with Semen phaseoli radiati, white sugar, sodium citrate as adjuvant,
There is in water good swellability using Rhizoma amorphophalli glucomannan, add xanthan gum to strengthen its gelling performance, while being aided with Semen phaseoli radiati
Powder, white sugar and sodium citrate, prepare glittering and translucent, good taste, are rich in chewy texture, green health, cost performance height, technique letter
Single Rhizoma amorphophalli glucomannan Semen phaseoli radiati cake.
A kind of preparation method of Rhizoma amorphophalli glucomannan Semen phaseoli radiati cake of the present invention, including the preparation of Semen phaseoli radiati powder, Semen phaseoli radiati serosity
Preparation, the preparation of Semen phaseoli radiati cake；It is characterized in that preparation process is as follows：
（1）The preparation of Semen phaseoli radiati powder：Clean fresh into ripe Semen phaseoli radiati, dry, be placed in super micron mill crushing, obtain rough Semen phaseoli radiati powder,
Rough Semen phaseoli radiati powder is placed in into vacuum freeze drier in 5～10Pa, 8～15h is dried at -60 DEG C～-70 DEG C, 150 mesh sieves is crossed, is obtained
Refined Semen phaseoli radiati powder, it is standby；
（2）The preparation of Semen phaseoli radiati serosity：By mass parts, 3.0～5.0 parts of steps are taken（1）Obtained refined Semen phaseoli radiati powder, 10～20 parts it is white
Saccharum Sinensis Roxb. and 0.10～0.30 part of sodium citrate, add 95～115 parts of water under conditions of 70 DEG C, 350r/min while stirring, stir
It is even, Semen phaseoli radiati serosity is obtained, it is standby；
（3）The preparation of Semen phaseoli radiati cake：1.20～1.50 parts of Rhizoma amorphophalli glucomannans and 0.25～0.35 part of xanthan gum mix homogeneously are taken,
100 DEG C, 350r/min add step in the state of persistently stirring（2）Obtained Semen phaseoli radiati serosity, 100 DEG C of continuation, 350r/min are stirred
15～20min is mixed, Semen phaseoli radiati cake colloidal sol is obtained, taken out Semen phaseoli radiati cake colloidal sol, be cooled to room temperature, be put into 1～5 DEG C of 3～4h of cold preservation of refrigerator,
Form Rhizoma amorphophalli glucomannan Semen phaseoli radiati cake.
The present invention also protects the Rhizoma amorphophalli glucomannan Semen phaseoli radiati cake for preparing in aforementioned manners.
Advantages of the present invention and usefulness：The Rhizoma amorphophalli glucomannan Semen phaseoli radiati cake of the present invention, with Rhizoma amorphophalli glucomannan and Huang
Virgin rubber is main component, is aided with Semen phaseoli radiati, white sugar, sodium citrate, with abundant nutritional labeling and prominent health-care effect, is fitted
Close and eat including all consumers including " three high " crowd and sub-health population.Wherein Rhizoma amorphophalli glucomannan is a kind of natural
Macromolecule water soluble dietary fiber, is the quality product in all dietary fibers, does not contain heat, has satiety, and can reduce and delay
The absorption of glucose, suppresses the synthesis of fatty acid, acts on splendid fat reducing weight reducing, while additionally aiding defecation, steady blood
The effects such as sugar, blood fat reducing and anti-fatty liver, it is have a kind of bacteriogenic edible polysaccharide to go back virgin rubber, with good water solublity
And thickening property, be widely used in food production industry, the main component of Semen phaseoli radiati is globulin, phospholipid, with methionine, tryptophan,
The several amino acids such as L-Tyrosine, with obvious blood fat reducing, cholesterol reducing, antiallergic, antibacterial, antitumor, appetite strengthening, liver protection
Shield kidney effect, while the Rhizoma amorphophalli glucomannan Semen phaseoli radiati cake also has, preparation process is simple, mouthfeel be outstanding, with low cost, natural nothing
The advantage of pollution.The Rhizoma amorphophalli glucomannan Semen phaseoli radiati cake of the present invention and other Semen phaseoli radiati cake correlated performance test comparison results such as 1 institute of table
Show.
The Rhizoma amorphophalli glucomannan Semen phaseoli radiati cake of 1 present invention of table and other Semen phaseoli radiati cake correlated performance test comparison results
Through above-mentioned test comparison, the Rhizoma amorphophalli glucomannan Semen phaseoli radiati cake of the present invention is adapted to crowd in preparation technology, cost of material,
In the indexs such as mouthfeel, all other Semen phaseoli radiati cakes are more prominent more on the market, can become the confectionary class product being widely popularized in market.
Specific embodiment
For fully open Rhizoma amorphophalli glucomannan Semen phaseoli radiati cake of the present invention and preparation method thereof, with reference to embodiment to this
It is bright to be described in further detail.
Embodiment 1, a kind of preparation method of Rhizoma amorphophalli glucomannan Semen phaseoli radiati cake, comprise the following steps：
（1）The preparation of Semen phaseoli radiati powder：Clean fresh into ripe Semen phaseoli radiati, dry, be placed in super micron mill crushing, obtain rough Semen phaseoli radiati powder,
Rough Semen phaseoli radiati powder is placed in into vacuum freeze drier in 10Pa, 12h at -70 DEG C, is dried, 150 mesh sieves is crossed, is obtained refined Semen phaseoli radiati powder, it is standby
With；
（2）The preparation of Semen phaseoli radiati serosity：By mass parts, 3.2 parts of steps are taken（1）Obtained refined Semen phaseoli radiati powder, 15 portions of white sugars and
0.21 part of sodium citrate, adds 108 parts of water under conditions of 70 DEG C, 350r/min while stirring, stirs, and mung bean milk is obtained
Liquid, it is standby；
（3）The preparation of Semen phaseoli radiati cake：1.23 parts of Rhizoma amorphophalli glucomannans and 0.25 part of xanthan gum mix homogeneously are taken, in 100 DEG C, 350r/
Min adds step in the state of persistently stirring（2）Obtained Semen phaseoli radiati serosity, continues 100 DEG C, 350r/min stirring 20min, is obtained
Semen phaseoli radiati cake colloidal sol, takes out Semen phaseoli radiati cake colloidal sol, is cooled to room temperature, then, is put into 2 DEG C of cold preservation 3h of refrigerator, forms Rhizoma amorphophalli glucomannan
Semen phaseoli radiati cake.
Embodiment 2, a kind of preparation method of Rhizoma amorphophalli glucomannan Semen phaseoli radiati cake, comprise the following steps：
（1）The preparation of Semen phaseoli radiati powder：Clean fresh into ripe Semen phaseoli radiati, dry, be placed in super micron mill crushing, obtain rough Semen phaseoli radiati powder,
Rough Semen phaseoli radiati powder is placed in into vacuum freeze drier in 7Pa, 10h at -65 DEG C, is dried, 150 mesh sieves is crossed, is obtained refined Semen phaseoli radiati powder, it is standby
With；
（2）The preparation of Semen phaseoli radiati serosity：By mass parts, 3.9 parts of steps are taken（1）Obtained refined Semen phaseoli radiati powder, 12 portions of white sugars and
0.25g sodium citrates, add 100 parts of water under conditions of 70 DEG C, 350r/min while stirring, stir, and mung bean milk is obtained
Liquid, it is standby；
（3）The preparation of Semen phaseoli radiati cake：1.31 parts of Rhizoma amorphophalli glucomannans and 0.34 part of xanthan gum mix homogeneously are taken, in 100 DEG C, 350r/
Min adds step in the state of persistently stirring（2）Obtained Semen phaseoli radiati serosity, continues 100 DEG C, 350r/min stirring 17min, is obtained
Semen phaseoli radiati cake colloidal sol, takes out Semen phaseoli radiati cake colloidal sol, is cooled to room temperature, is put into 4 DEG C of cold preservation 4h of refrigerator, forms Rhizoma amorphophalli glucomannan Semen phaseoli radiati
Cake.
Embodiment 3, a kind of preparation method of Rhizoma amorphophalli glucomannan Semen phaseoli radiati cake, comprise the following steps：
（1）The preparation of Semen phaseoli radiati powder：Clean fresh into ripe Semen phaseoli radiati, dry, be placed in super micron mill crushing, obtain rough Semen phaseoli radiati powder,
Rough Semen phaseoli radiati powder is placed in into vacuum freeze drier in 5Pa, 15h at -60 DEG C, is dried, 150 mesh sieves is crossed, is obtained refined Semen phaseoli radiati powder, it is standby
With；
（2）The preparation of Semen phaseoli radiati serosity：By mass parts, 4.5 parts of steps are taken（1）Obtained refined Semen phaseoli radiati powder, 20 portions of white sugars and
0.30 part of sodium citrate, adds 115 parts of water under conditions of 70 DEG C, 350r/min while stirring, stirs, and mung bean milk is obtained
Liquid, it is standby；
（3）The preparation of Semen phaseoli radiati cake：1.34 parts of Rhizoma amorphophalli glucomannans and 0.30 part of xanthan gum mix homogeneously are taken, in 100 DEG C, 350r/
Min adds step in the state of persistently stirring（2）Obtained Semen phaseoli radiati serosity, continues 100 DEG C, 350r/min stirring 18min, is obtained
Semen phaseoli radiati cake colloidal sol, takes out Semen phaseoli radiati cake colloidal sol, is cooled to room temperature, is put into 3 DEG C of cold preservation 3h of refrigerator, forms Rhizoma amorphophalli glucomannan Semen phaseoli radiati
Cake.
The foregoing is only presently preferred embodiments of the present invention, all impartial changes done according to scope of the present invention patent with repair
Decorations, should all belong to the covering scope of the present invention.
Claims (4)
1. a kind of preparation method of Rhizoma amorphophalli glucomannan Semen phaseoli radiati cake, it is characterised in that preparation process is as follows：
（1）The preparation of Semen phaseoli radiati powder：Clean fresh into ripe Semen phaseoli radiati, dry, crush, cross 150 mesh sieves, obtain rough Semen phaseoli radiati powder, will be thick
Semen phaseoli radiati powder processed is placed in vacuum freeze drier in 5～10Pa, is dried 8～15h, obtains refined Semen phaseoli radiati powder at -60 DEG C～-70 DEG C, standby
With；
（2）The preparation of Semen phaseoli radiati serosity：By mass parts, 3.0～5.0 parts of steps are taken（1）Obtained refined Semen phaseoli radiati powder, 10～20 parts it is white
Saccharum Sinensis Roxb. and 0.10～0.30 part of sodium citrate, add 95～115 parts of water under conditions of 70 DEG C, 350r/min while stirring, stir
It is even, Semen phaseoli radiati serosity is obtained, it is standby；
（3）The preparation of Semen phaseoli radiati cake：1.20～1.50 parts of Rhizoma amorphophalli glucomannans and 0.25～0.35 part of xanthan gum mix homogeneously are taken,
100 DEG C, 350r/min add step in the state of persistently stirring（2）Obtained Semen phaseoli radiati serosity, 100 DEG C of continuation, 350r/min are stirred
15～20min is mixed, Semen phaseoli radiati cake colloidal sol is obtained, taken out Semen phaseoli radiati cake colloidal sol, be cooled to room temperature, be put into 1～5 DEG C of 3～4h of cold preservation of refrigerator,
Form Rhizoma amorphophalli glucomannan Semen phaseoli radiati cake.
2. a kind of preparation method of Rhizoma amorphophalli glucomannan Semen phaseoli radiati cake according to claim 1, it is characterised in that the Semen phaseoli radiati
The preparation of powder：Clean fresh into ripe Semen phaseoli radiati, dry, crush, cross 150 mesh sieves, obtain rough Semen phaseoli radiati powder, rough Semen phaseoli radiati powder is placed in
Vacuum freeze drier is dried 12h at -70 DEG C in 10Pa, obtains refined Semen phaseoli radiati powder.
3. a kind of preparation method of Rhizoma amorphophalli glucomannan Semen phaseoli radiati cake according to claim 1, it is characterised in that the Semen phaseoli radiati
The preparation of serosity：By mass parts, 3.2 parts of refined Semen phaseoli radiati powder, 15 portions of white sugars and 0.21 part of sodium citrate are taken, in 70 DEG C, 350r/
Add 108 parts of water under conditions of min while stirring, stir, Semen phaseoli radiati serosity is obtained.
4. the Rhizoma amorphophalli glucomannan Semen phaseoli radiati cake that prepared by the either method by described in claim 1-3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611010994.0A CN106617116A (en) | 2016-11-17 | 2016-11-17 | Konjac glucomannan green bean cakes and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611010994.0A CN106617116A (en) | 2016-11-17 | 2016-11-17 | Konjac glucomannan green bean cakes and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106617116A true CN106617116A (en) | 2017-05-10 |
Family
ID=58807176
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611010994.0A Pending CN106617116A (en) | 2016-11-17 | 2016-11-17 | Konjac glucomannan green bean cakes and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106617116A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110720589A (en) * | 2019-10-17 | 2020-01-24 | 福建农林大学 | Konjac glucomannan steamed bun filling and preparation method thereof |
| CN113040311A (en) * | 2021-03-16 | 2021-06-29 | 江西省华宝孔雀食品科技发展有限公司 | PH slow-release solid microcapsule and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104855480A (en) * | 2015-05-13 | 2015-08-26 | 安徽农业大学 | Green bean cake and preparation method therefor |
| CN105995558A (en) * | 2016-05-16 | 2016-10-12 | 安庆市江岸品香食品有限责任公司 | Nutritious healthcare green bean cakes and preparing method thereof |
| CN106070980A (en) * | 2016-06-17 | 2016-11-09 | 福建农林大学 | A kind of Rhizoma amorphophalli glucomannan haw jelly and preparation method thereof |
-
2016
- 2016-11-17 CN CN201611010994.0A patent/CN106617116A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104855480A (en) * | 2015-05-13 | 2015-08-26 | 安徽农业大学 | Green bean cake and preparation method therefor |
| CN105995558A (en) * | 2016-05-16 | 2016-10-12 | 安庆市江岸品香食品有限责任公司 | Nutritious healthcare green bean cakes and preparing method thereof |
| CN106070980A (en) * | 2016-06-17 | 2016-11-09 | 福建农林大学 | A kind of Rhizoma amorphophalli glucomannan haw jelly and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 黄文、蒋予箭、汪志君、肖作兵: "《食品添加剂》", 31 August 2006, 中国计量出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110720589A (en) * | 2019-10-17 | 2020-01-24 | 福建农林大学 | Konjac glucomannan steamed bun filling and preparation method thereof |
| CN113040311A (en) * | 2021-03-16 | 2021-06-29 | 江西省华宝孔雀食品科技发展有限公司 | PH slow-release solid microcapsule and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104432084B (en) | A kind of conditioning powder and its production and use | |
| CN104431741B (en) | Cereal conditioning porridge and making method and application thereof | |
| CN103535566B (en) | Black-wrapper sweet soup balls | |
| CN107259571A (en) | One kind is for canteen thing and preparation method thereof | |
| CN106858345A (en) | A kind of processing method of the high-quality wheat seeding meal replacement powder rich in wheat seeding ferment | |
| CN105851165A (en) | Healthcare Cantonese type five nut and roast pork mooncake and preparation method thereof | |
| CN108477609A (en) | A kind of burdock weight losing meal-replacing stick and preparation method thereof | |
| CN104473060A (en) | Health green bean cake and preparation method thereof | |
| CN110463996A (en) | A kind of quinoa surprise Asia seed reconstitutes congee and preparation method thereof | |
| CN106666403A (en) | Nostoc flagelliforme and quinoa steamed cake and preparation method thereof | |
| CN106983073A (en) | A kind of health-maintaining noodles containing astaxanthin and preparation method thereof | |
| CN110558356A (en) | preparation method of coarse cereal gel ink suitable for 3D printing and 3D printed snack | |
| CN105394132A (en) | Chicken's gizzard-membrane bread and preparation method for same | |
| CN106617116A (en) | Konjac glucomannan green bean cakes and preparation method thereof | |
| CN105310027A (en) | Hawthorn and Chinese-chestnut hamburger cake and processing method thereof | |
| CN102763801A (en) | Five-cereal drink and preparation method thereof | |
| CN105285715A (en) | Glutinous rice and brown rice cake and preparation method thereof | |
| CN107711988A (en) | A kind of preparation method of the fluffy health care sugar-free biscuit of coarse cereals alkali | |
| CN112385770A (en) | Egg noodles and preparation method thereof | |
| CN105901516A (en) | Nutritional instant congee rich in colored wheat bran dietary fibers, and production method thereof | |
| KR101834638B1 (en) | The method of functional korea traditional cracker using the jujube | |
| CN109007573A (en) | A kind of five cereals health meal replacement powder and its processing technology adjusting inferior health | |
| KR20050045666A (en) | Composition for inhibiting of obesity | |
| CN106616321A (en) | Preparation method for health-maintaining convenient stewed noodles | |
| CN106256237A (en) | Sweet-scented cake |
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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170510 |