CN107259573B - Selenium-rich konjak snack food and preparation method thereof - Google Patents
Selenium-rich konjak snack food and preparation method thereof Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a selenium-rich konjak snack food and a preparation method thereof, wherein the selenium-rich konjak snack food comprises the following steps: mixing corn starch and cassava starch, injecting the mixture into a tank of a stirrer by using selenium-rich water, adding konjac flour, stirring and standing; adding the materials into calcium hydroxide, and fully mixing: injecting the material mixed with the calcium hydroxide into the boiled water tank again for solidification; placing the formed konjak product into a pattern making machine device to form irregular thin strips on the surface of the konjak product, and then placing the konjak product into a cold storage for freeze dehydration; acid-base balance; dehydrating again by a high-speed centrifuge, mixing with flavoring, stirring and flavoring; sealing, packaging, boxing and warehousing. The invention provides the konjak food with extremely high nutritive value, and the preparation method has the advantages of time-saving and labor-saving process and simple operation.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a selenium-rich konjak snack food and a preparation method thereof.
Background
The konjak is a perennial herb, and the rhizome of the konjak is rich in water-soluble dietary fiber konjak glucomannan. Konjak is a plant of Araceae and is a traditional medicine and food dual-purpose plant in China. As early as recorded in ancient books of materia Medica and compendium of materia Medica, Konjac is cold in nature and flat in taste, and is used for treating carbuncle, sore, swollen toxin, and lump pestilence. Song "Kaibao materia Medica) records: the main points of carbuncle and swelling wind-toxin are that the carbuncle and swelling is grinded, mashed, and cooked into cake with ash juice, and the five flavors are blended into the food in tao and the thirst is relieved. Amorphophallus konjac can be used for treating brain tumor, thyroid cancer, lymphosarcoma, etc. According to the record of Chinese medicine dictionary: rhizoma Amorphophalli is warm and pungent in flavor, and can be used for treating phlegm cough, stagnation, malaria, amenorrhea, tumor, diabetes, invigorating stomach, relieving distention, promoting urination and caring hair. It can be used for treating tuberculosis of cervical lymph nodes, erysipelas, traumatic injury, scald, and snake bite. In modern China, Chinese herbal medicines and Chinese herbal medicine books all take konjak into account, so that the konjak is really the traditional Chinese herbal medicine in China. 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.
Researches show that selenium has six biological functions of resisting aging, protecting and repairing cells, improving the oxygen carrying capacity of erythrocytes, improving the immunity of a human body, detoxifying, expelling toxin, resisting pollution and preventing canceration, and has the effects of protecting heart and brain, protecting liver and kidney, preventing canceration, recovering insulin and delaying aging, so that the selenium is a trace element necessary for the human body, and the selenium supplement becomes a new way for health preservation at present.
The konjak food at present is single in raw material and nutritive value, so that it is necessary to select a high-quality vegetarian food which has diversified nutritive value and is more suitable for modern people to eat.
Disclosure of Invention
The invention provides a selenium-rich konjak snack food and a preparation method thereof, which are used for achieving the purpose.
The specific scheme is that the selenium-rich konjak snack food comprises the following raw materials in parts by weight: 1100 parts of selenium-rich water, 30-50 parts of konjaku flour, 20-40 parts of corn starch and 10-30 parts of cassava starch.
The selenium-enriched water is natural selenium-enriched water, wherein the content of selenium is 0.2-0.47 mg/kg.
The preparation method of the selenium-rich konjak snack food comprises the following operation steps:
the first step is as follows: mixing corn starch and cassava starch, injecting selenium-rich water into a tank of a stirrer, starting the stirrer, adding the konjac flour while stirring, continuously stirring at a high speed, standing, and fully expanding the konjac flour into paste;
the second step is that: injecting the materials in the first step into a refiner, and adding calcium hydroxide for fully mixing;
the third step: injecting the mixed material with the calcium hydroxide into the boiled water tank again, and curing and forming;
the fourth step: putting the formed konjak product into a pattern making machine device to form irregular thin strips on the surface of the konjak product, and then pushing the konjak product into a refrigeration house to carry out freeze dehydration;
the fifth step: the dehydrated konjak products are cut into shreds and balanced in acid and alkali;
and a sixth step: dehydrating again by a high-speed centrifuge, mixing with flavoring, stirring and flavoring;
the seventh step: and sealing and packaging the finally prepared product, sterilizing at high temperature and high pressure, and boxing and warehousing.
In the first step, the time for mixing the solution by the stirrer is 25-35 minutes, and then the mixture is stood for 20-35 minutes.
In the preparation method of the selenium-rich konjak snack food, in the second step, the weight ratio of the added calcium hydroxide to the materials is 1: 20.
In the third step, the temperature of the water in the boiled water tank is controlled to be 90-100 ℃.
In the fourth step, the temperature of the refrigeration storage is minus 20 ℃.
In the fifth step, the acid-base balance treatment is to put the cut materials into water with pH 3.8 for operation.
Has the advantages that:
(1) the invention adopts the high-protein nutrient substances such as the nutrient selenium-rich water, the konjac flour, the cassava starch and the like to produce the konjac food, greatly changes the problem that the nutritional value of the konjac products in the current market is single, and improves the food quality.
(2) The manufacturing method has the advantages of time-saving and labor-saving process and simple operation, and the whole process also reasonably utilizes water resources without causing resource waste.
Detailed Description
In order to make the aforementioned objects, features and advantages of the present invention comprehensible, specific embodiments thereof are described in detail below. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention. This invention can be embodied in many different forms than those herein described and many modifications may be made by one skilled in the art without departing from the spirit and scope of the invention.
Example 1
The invention provides a preparation method of a selenium-rich konjak leisure food, which comprises the following operation steps:
the first step is as follows: mixing 20 parts of corn starch and 10 parts of cassava starch, injecting 900 parts of selenium-rich water with the selenium content of 0.46mg/kg into a tank of a stirrer, starting the stirrer, adding 30 parts of konjac flour while stirring, stirring the mixed solution for 30 minutes at a high speed by the stirrer, standing for 30 minutes, and fully expanding the konjac flour into paste;
the second step is that: injecting the materials in the first step into a refiner, and adding calcium hydroxide in a weight ratio of 1:20 with the materials for fully mixing;
the third step: the material mixed with the calcium hydroxide is injected into a boiled water tank with the temperature of 90-100 ℃ again, and is cured and molded;
the fourth step: putting the formed konjak product into a pattern making machine device to form irregular thin strips on the surface of the konjak product, and then pushing the konjak product into a refrigeration house with the temperature of minus 20 ℃ for freeze dehydration;
the fifth step: putting the dehydrated konjac product shreds into water with the pH value of 3.8 for acid-base balance;
and a sixth step: dehydrating again by a high-speed centrifuge, mixing with flavoring, stirring and flavoring;
the seventh step: and sealing and packaging the finally prepared product, sterilizing at high temperature and high pressure, and boxing and warehousing.
Example 2 best mode
The invention provides a preparation method of a selenium-rich konjak leisure food, which comprises the following operation steps:
the first step is as follows: mixing 30 parts of corn starch and 20 parts of cassava starch, injecting 1000 parts of selenium-rich water with the selenium content of 0.46mg/kg into a tank of a stirrer, starting the stirrer, adding 40 parts of konjac flour while stirring, stirring the mixed solution at a high speed for 30 minutes by the stirrer, standing for 30 minutes, and fully expanding the konjac flour into paste;
the second step is that: injecting the materials in the first step into a refiner, and adding calcium hydroxide in a weight ratio of 1:20 with the materials for fully mixing;
the third step: the material mixed with the calcium hydroxide is injected into a boiled water tank with the temperature of 90-100 ℃ again, and is cured and molded;
the fourth step: putting the formed konjak product into a pattern making machine device to form irregular thin strips on the surface of the konjak product, and then pushing the konjak product into a refrigeration house with the temperature of minus 20 ℃ for freeze dehydration;
the fifth step: putting the dehydrated konjac product shreds into water with the pH value of 3.8 for acid-base balance;
and a sixth step: dehydrating again by a high-speed centrifuge, mixing with flavoring, stirring and flavoring;
the seventh step: and sealing and packaging the finally prepared product, sterilizing at high temperature and high pressure, and boxing and warehousing.
Example 3
The invention provides a preparation method of a selenium-rich konjak leisure food, which comprises the following operation steps:
the first step is as follows: mixing 40 parts of corn starch and 30 parts of cassava starch, injecting 1100 parts of selenium-rich water with the selenium content of 0.46mg/kg into a tank of a stirrer, starting the stirrer, adding 50 parts of konjac flour while stirring, stirring the mixed solution at a high speed for 30 minutes by the stirrer, standing for 30 minutes, and fully expanding the konjac flour into paste;
the second step is that: injecting the materials in the first step into a refiner, and adding calcium hydroxide in a weight ratio of 1:20 with the materials for fully mixing;
the third step: the material mixed with the calcium hydroxide is injected into a boiled water tank with the temperature of 90-100 ℃ again, and is cured and molded;
the fourth step: putting the formed konjak product into a pattern making machine device to form irregular thin strips on the surface of the konjak product, and then pushing the konjak product into a refrigeration house with the temperature of minus 20 ℃ for freeze dehydration;
the fifth step: putting the dehydrated konjac product shreds into water with the pH value of 3.8 for acid-base balance;
and a sixth step: dehydrating again by a high-speed centrifuge, mixing with flavoring, stirring and flavoring;
the seventh step: and sealing and packaging the finally prepared product, sterilizing at high temperature and high pressure, and boxing and warehousing.
Example 4
The invention provides a preparation method of a selenium-rich konjak leisure food, which comprises the following operation steps:
the first step is as follows: mixing 20-40 parts of corn starch and 10-30 parts of cassava starch, injecting 900-1100 parts of selenium-enriched water with the selenium content of 0.2-0.47mg/kg into a tank of a stirring machine, starting the stirring machine, adding 30-50 parts of konjac powder while stirring, stirring the mixed solution at a high speed for 25-35 minutes by the stirring machine, standing for 25-35 minutes, and fully expanding the konjac powder into paste;
the second step is that: injecting the materials in the first step into a refiner, and adding calcium hydroxide in a weight ratio of 1:20 with the materials for fully mixing;
the third step: the material mixed with the calcium hydroxide is injected into a boiled water tank with the temperature of 90-100 ℃ again, and is cured and molded;
the fourth step: putting the formed konjak product into a pattern making machine device to form irregular thin strips on the surface of the konjak product, and then pushing the konjak product into a refrigeration house with the temperature of minus 20 ℃ for freeze dehydration;
the fifth step: putting the dehydrated konjac product shreds into water with the pH value of 3.8 for acid-base balance;
and a sixth step: dehydrating again by a high-speed centrifuge, mixing with flavoring, stirring and flavoring;
the seventh step: and sealing and packaging the finally prepared product, sterilizing at high temperature and high pressure, and boxing and warehousing.
Examples of the experiments
1) Consumer acceptance testing
The test subjects of the acceptance degree were randomly selected from 50 adult consumers, the konjak foods prepared by the schemes of example 2 and example 4, and two kinds of common konjak vegetarian foods a and B purchased in the market, and scored according to the criteria of the following table 1, and the sum of the scores of the criteria was an acceptable total score.
TABLE 1
The test results are shown in Table 2
| Food product | Total score |
| Example 2 | 26 |
| Example 5 | 25 |
| Konjak vegetarian food A | 15 |
| Konjak vegetarian food B | 16 |
Therefore, the total sensory acceptability score of the konjak food prepared by the two schemes of the embodiment 2 and the embodiment 5 of the invention and the konjak vegetarian food A and B sold in the market is obviously higher than that of the common konjak tofu in the market. Therefore, the konjak product has good market prospect.
2) Nutritional efficacy testing
The disease, Beijing Hu ladies, 42 years old and slightly fat, has irregular long-term work and rest, uncoordinated endocrine all the year round, and is older than the same-age people, poor in skin color, resistant to immunity and poor in stomach function. By eating the konjak food prepared by the invention, the feedback is carried out after half a month, the functions of all aspects of the body are improved, and the situations of gastric acid and gastrectasia rarely occur. After the hu ladies continue to eat the food for a long time, the food is continuously tracked to the present, no boredom exists, the phenomenon of endocrine dyscrasia obviously disappears, the stomach diseases do not relapse, the immunity is greatly enhanced, the face is ruddy, and the complexion is obviously improved.
While the invention has been described with reference to certain embodiments, various modifications may be made and equivalents may be substituted without departing from the scope of the invention in which features of various embodiments of the invention are to be combined and used, particularly in a manner that does not create a technical conflict, the combination not being described in detail herein for the purpose of brevity and resource saving. Therefore, it is intended that the invention not be limited to the particular embodiments disclosed herein, but that the invention will include the claims appended hereto.
Claims (5)
1. The preparation method of the selenium-rich konjak leisure food is characterized by comprising the following operation steps:
the first step is as follows: mixing 20-40 parts of corn starch and 10-30 parts of cassava starch, injecting 900-1100 parts of selenium-enriched water into a tank of a stirrer, starting the stirrer, adding 30-50 parts of konjac flour while stirring, continuously stirring at a high speed, standing, stirring the mixed solution at a high speed by the stirrer for 25-35 minutes, standing for 20-35 minutes, and fully expanding the konjac flour into paste;
the second step is that: injecting the materials in the first step into a refiner, and adding calcium hydroxide for fully mixing;
the third step: injecting the mixed material with the calcium hydroxide into the boiled water tank again, and curing and forming;
the fourth step: putting the formed konjak product into a pattern making machine device to form an irregular thin strip on the surface of the konjak product, and then pushing the konjak product into a refrigeration house for freeze dehydration, wherein the temperature of the refrigeration house is minus 20 ℃;
the fifth step: the dehydrated konjak products are cut into shreds and balanced in acid and alkali;
and a sixth step: dehydrating again by a high-speed centrifuge, mixing with flavoring, stirring and flavoring;
the seventh step: and sealing and packaging the finally prepared product, sterilizing at high temperature and high pressure, and boxing and warehousing.
2. The method of claim 1, wherein the stirring time of the mixing solution in the first step is 25-35 minutes, and then the mixing solution is left to stand for 20-35 minutes.
3. The method for preparing the selenium-rich konjak snack food of claim 1, wherein the weight ratio of the calcium hydroxide to the materials added in the second step is 1: 20.
4. The method for preparing the selenium-rich konjak snack food as claimed in claim 1, wherein the temperature of the water in the boiling water tank is controlled to 90-100 degrees in the third step.
5. The method for preparing a selenium-rich konjak snack food as claimed in claim 1, wherein the acid-base equilibrium treatment in the fifth step is performed by putting the shredded material in water having a PH of 3.8.
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| CN108041507A (en) * | 2017-12-20 | 2018-05-18 | 湖南博嘉魔力农业科技有限公司 | A kind of processing method that toughness konjaku item is prepared with konjac meal |
| CN108433053A (en) * | 2018-02-09 | 2018-08-24 | 淮北辣魔王食品股份有限公司 | A kind of production method of snow konjak |
| CN109007693A (en) * | 2018-08-29 | 2018-12-18 | 陕西安康悠源食品有限公司 | A kind of processing method of barley young leaf green juice konjaku |
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| CN105831651A (en) * | 2016-03-28 | 2016-08-10 | 佛坪县康之源农业科技有限责任公司 | Selenium-rich konjak bean curd and preparation method thereof |
| CN106036644A (en) * | 2016-06-21 | 2016-10-26 | 周宓 | Seasoning instant puffing konjac food and preparation method thereof |
| CN106616076A (en) * | 2015-07-13 | 2017-05-10 | 陕西天元隆农业科技有限公司 | Konjac bionic food and production process thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106616076A (en) * | 2015-07-13 | 2017-05-10 | 陕西天元隆农业科技有限公司 | Konjac bionic food and production process thereof |
| CN105831651A (en) * | 2016-03-28 | 2016-08-10 | 佛坪县康之源农业科技有限责任公司 | Selenium-rich konjak bean curd and preparation method thereof |
| CN106036644A (en) * | 2016-06-21 | 2016-10-26 | 周宓 | Seasoning instant puffing konjac food and preparation method thereof |
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