CN108041508B - Processing method of konjac snow snack food - Google Patents
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- CN108041508B CN108041508B CN201711383905.1A CN201711383905A CN108041508B CN 108041508 B CN108041508 B CN 108041508B CN 201711383905 A CN201711383905 A CN 201711383905A CN 108041508 B CN108041508 B CN 108041508B
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 136
- 235000010485 konjac Nutrition 0.000 title claims abstract description 136
- 235000001206 Amorphophallus rivieri Nutrition 0.000 title claims abstract description 63
- 239000000252 konjac Substances 0.000 title claims abstract description 63
- 235000013305 food Nutrition 0.000 title claims abstract description 23
- 235000011888 snacks Nutrition 0.000 title claims abstract description 20
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 241001312219 Amorphophallus konjac Species 0.000 title abstract 6
- 239000000843 powder Substances 0.000 claims abstract description 40
- 235000013527 bean curd Nutrition 0.000 claims abstract description 33
- 238000000034 method Methods 0.000 claims abstract description 25
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 230000018044 dehydration Effects 0.000 claims abstract description 9
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 57
- 238000007710 freezing Methods 0.000 claims description 24
- 230000008014 freezing Effects 0.000 claims description 24
- 238000001035 drying Methods 0.000 claims description 23
- 230000007062 hydrolysis Effects 0.000 claims description 16
- 238000006460 hydrolysis reaction Methods 0.000 claims description 16
- 238000010257 thawing Methods 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000010411 cooking Methods 0.000 claims description 12
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 6
- 108090000790 Enzymes Proteins 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- 238000012545 processing Methods 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 240000007232 Illicium verum Species 0.000 claims description 5
- 235000008227 Illicium verum Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 235000015090 marinades Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000004537 pulping Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 5
- 239000008158 vegetable oil Substances 0.000 claims description 5
- 239000003513 alkali Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 9
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- 241000209524 Araceae Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 241000218922 Magnoliophyta Species 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000014509 gene expression Effects 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000019604 hot taste sensations Nutrition 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000002356 single layer Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing method of konjac snow snack food, which comprises the following steps: 1) preparing the konjac powder; 2) preparing konjak tofu; 3) preparing the konjac snow; 4) performing centrifugal dehydration; 5) marinating; 6) and (4) preparing materials; 7) and (5) packaging and sterilizing. The invention aims to provide a processing method of a konjac snow snack food, which can enable konjac snow to be solidified into a mass, not to scatter, has good taste and high elasticity and is suitable for the taste of the public through a specific process.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a processing method of a konjac snow snack food.
Background
Rhizoma Amorphophalli, also known as rhizoma Amorphophalli and rhizoma Bidentis Bipinnatae, is a perennial herb of angiosperma, monocotyledonous plants, Araceae, Arabiaceae, and Arabia.
At present, konjak snack foods are made in a variety of ways. For example, the snow konjak, which is the existing snow konjak, generally has fresh and hot taste, but has poor elasticity, no chewing strength and single mouthfeel.
And the existing konjak fine powder is adopted, the production technology is difficult, the general purity is low, the solidification of the konjak tofu is not facilitated, the time for preparing the konjak tofu is longer, the production cost is higher, and if the fine konjak fine powder with uniform granularity and fine particles is selected manually, the konjak fine powder with larger particles is discarded, so that the raw material is wasted. Aiming at the prior technical problem, the invention provides a new idea through years of practical experience.
The following patents have been searched for, and are not intended to suggest the present invention:
patent 1:
the applicant: hederason, application No.: 03178557.3, respectively;
the invention discloses a new snow konjak product and a technical research invention of a freezing method thereof, and solves the special conditions and requirements needed by freezing pure raw material snow konjak by using a refrigeration house by using three technical methods. The first technique is to adopt a method of clamping konjak tofu blank sheets at the side of a vertical net rack, and the like, and solve the technical problem that the product cannot be frozen in a laminated manner. The second technology is that the method of placing konjak tofu blank sheets in a conveying belt mode and the like is adopted, so that the technical problem of single-layer freezing of the product is solved. The third technology is that shelf freezing and other methods are adopted, so that the technical problem that the product can be frozen in a laminated manner is solved. The pure raw material konjac snow frozen by the method has the advantages of strong scientific basis, good taste, freshness and convenient eating.
Patent 2:
applicant langat county kang forest agricultural development ltd, application No. 201010545973.5;
the patent provides a snow konjak leisure food and a production process thereof, the product adopts pure wild fresh konjak, and natural spice is added through processing under the condition of not adding any additive and gel. The production process of the leisure food comprises the following steps: washing and peeling fresh konjac, grinding into slurry, cooking and forming, naturally cooling, freezing, slicing, dehydrating, drying, marinating, drying, sterilizing, packaging and the like to finally form the konjac snow snack food. The freezing mode adopts the mode of alternately freezing with cold air and natural thawing, so that the konjac snow keeps the original quality and the traditional taste. The leisure food is green and environment-friendly, has chewy mouthfeel and pure taste, and the production process keeps the original ecology of the product.
Patent 3:
the applicant: southwest university, application No.: 201010592799. X;
the patent provides a production method of compressed snow konjak, which comprises the steps of mashing fresh konjak or adding water to the konjak powder for swelling, freezing, unfreezing, dehydrating, adding compression drying, and finally cutting into blocks for packaging. The konjac snow product processed by the method has the advantages of remarkably reduced volume, reduced packaging and transportation cost, regular shape and good commodity appearance. The product is easy to be rehydrated before being eaten as the existing product, and the operation procedure is not increased.
Disclosure of Invention
The invention aims to provide a processing method of a konjac snow snack food, which can enable konjac snow to be solidified into a mass, not to scatter, has good taste and high elasticity and is suitable for the taste of the public through a specific process.
In order to realize the purpose, the invention adopts the technical scheme that: a processing method of konjac snow snack food comprises the following steps:
1) preparing the konjac powder;
2) adding 10-20 times of water into the konjac powder, stirring, adding edible alkali to adjust the pH value to 10-12, standing for 20-30min, and putting into a pot for cooking to obtain konjac tofu;
3) naturally cooling the konjak tofu obtained in the step 2) to room temperature, then freezing the konjak tofu at the low temperature of-20 to-10 ℃ for 12 to 15 hours, and naturally thawing the konjak tofu; then freezing for 8-10h at the temperature of-15 to-5 ℃, and then naturally thawing; freezing the konjak tofu at-10-0 ℃ for 6-8h, naturally thawing, and performing centrifugal dehydration to obtain snow konjak;
4) cutting the snow konjak obtained in the step 3), airing for 1-2h, and performing secondary centrifugal dehydration;
5) marinating the konjac snow blocks obtained in the step 4);
6) drying and blending the marinated konjac snow blocks, and adding chili powder or essence or a mixture of the chili powder and vegetable oil according to different taste requirements;
7) and packaging, sealing and sterilizing the proportioned konjac snow.
Preferably, the step 1) and the preparation of the konjac powder comprise the following steps:
(1) pretreatment: peeling fresh rhizoma Amorphophalli, cleaning, and pulping;
(2) low-temperature high-pressure treatment: carrying out low-temperature high-pressure treatment on the konjac slices at the temperature of-5-0 ℃ under the pressure of: 500-550mpa for 3-5 min;
(3) adding enzyme for hydrolysis: after the low-temperature high-pressure treatment in the step (2), adding water and adding beta-mannase for hydrolysis;
(4) and (3) drying: and (3) centrifugally dehydrating and drying the hydrolyzed konjak at the drying temperature of 55-70 ℃ to obtain the konjak fine powder.
Preferably, in the step 2), the stirring time is 20-30 min.
Preferably, in the step 2), the cooking temperature is 80-100 ℃, and the cooking time is 30-40 min.
Preferably, in the marinating process in the step 5), the marinating temperature is 80-90 ℃, the marinating time is 20-30min,
preferably, the marinade includes: fennel, star anise, cassia bark and water in a mass ratio of 1:2:2: 100.
Preferably, in the step 7), the sterilization temperature is 110-120 ℃.
Preferably, in the step (3) of enzymatic hydrolysis, the hydrolysis temperature is 50-60 ℃.
Preferably, the edible alkali is baking soda.
The invention has the beneficial effects that: (1) the invention adopts low temperature and high pressure to sterilize and enzyme-kill the konjak pulp, prevents the konjak from browning, and promotes the dissolution of glucomannan by the hydrolysis of beta-mannase, thereby obtaining the high-purity konjak fine powder. The experiment of the experimental group of the invention shows that: by adopting the existing konjak fine powder preparation process, the obtained konjak fine powder (the granularity is 100 plus 120 meshes) can only reach 40-55 percent, while by adopting the method, the prepared konjak fine powder (the granularity is 100 plus 120 meshes) can reach 70-80 percent, the purity of the konjak fine powder is obviously improved, and the particle size of the konjak fine powder prepared by adopting the method is uniform. The invention adopts a specific process to prepare the konjak fine powder with uniform particles, high purity and fine granularity, is beneficial to the later solidification of the konjak fine powder, can shorten the time for steaming and boiling the konjak tofu and improves the production efficiency. In the existing production process of the konjak tofu, after the edible alkali is added, the konjak tofu can be solidified into the konjak tofu generally within 50-60min of cooking time, and the konjak tofu can be solidified into the konjak tofu only within 30-40min of cooking, so that the production efficiency is improved, and the time cost is reduced.
(2) The invention adopts konjak tofu which is frozen for a plurality of times, and the freezing temperature is increased gradually, and aims to prevent the snow konjak from dispersing and tightly solidifying and agglomerating. The invention adopts the marinating process, and can play a role in seasoning.
(3) The processing method of the special snow konjak is adopted, a new idea for making the snow konjak is provided, the snow konjak can be solidified into a ball, cannot be scattered, has good taste, has high elasticity and chewy flavor, is suitable for popular taste, is suitable for being used as leisure snacks at ordinary times, and particularly meets the taste of children.
Detailed Description
The present invention is described in detail below for the purpose of better understanding technical solutions of the present invention by those skilled in the art, and the description of the present invention is only exemplary and explanatory and should not be construed as limiting the scope of the present invention in any way.
The following are specific examples
Example 1
A processing method of konjac snow snack food comprises the following steps:
1) and preparing the konjac powder:
(1) pretreatment: peeling fresh rhizoma Amorphophalli, cleaning, and pulping; (2) low-temperature high-pressure treatment: carrying out low-temperature high-pressure treatment on the konjac slices at the temperature of-5 ℃ and under the pressure of: 500Mpa for 3 min; (3) adding enzyme for hydrolysis: after low-temperature high-pressure treatment, adding water and beta-mannase for hydrolysis, wherein the hydrolysis temperature is 50 ℃; (4) and (3) drying: and (3) centrifugally dehydrating and drying the hydrolyzed konjak at the drying temperature of 55 ℃ to obtain the konjak fine powder.
2) Adding 10 times of water into the konjac powder, stirring for 20min, adding edible soda to adjust the pH value to 10, standing for 20min, putting into a pot, and cooking at 80 ℃ for 30min to obtain konjac tofu;
3) naturally cooling the konjak tofu obtained in the step 2) to room temperature, then freezing the konjak tofu at the low temperature of-20 ℃ for 12 hours, and naturally thawing the konjak tofu; then freezing at-15 deg.C for 8h, and naturally thawing; freezing at-10 deg.C for 6 hr, thawing naturally, and centrifuging to obtain rhizoma Amorphophalli;
4) cutting the snow konjak obtained in the step 3), airing for 1h, and performing secondary centrifugal dehydration;
5) marinating the konjac snow blocks obtained in the step 4) at the temperature of 80 ℃ for 20-30min,
the marinade comprises: fennel, star anise, cassia bark and water in a mass ratio of 1:2:2: 100;
6) drying and blending the marinated konjac snow blocks, and adding chili powder or essence or a mixture of the chili powder and vegetable oil according to different taste requirements;
7) packaging, sealing and sterilizing the mixed konjac snow at the sterilization temperature of 110 ℃.
Example 2
A processing method of konjac snow snack food comprises the following steps:
1) and preparing the konjac powder:
(1) pretreatment: peeling fresh rhizoma Amorphophalli, cleaning, and pulping; (2) low-temperature high-pressure treatment: carrying out low-temperature high-pressure treatment on the konjac slices at the temperature of 0 ℃ under the pressure of: 550mpa for 5 min; (3) adding enzyme for hydrolysis: after low-temperature high-pressure treatment, adding water and beta-mannase for hydrolysis, wherein the hydrolysis temperature is 60 ℃; (4) and (3) drying: and (4) centrifugally dehydrating and drying the hydrolyzed konjak at the drying temperature of 70 ℃ to obtain the konjak fine powder.
2) Adding 20 times of water into the konjac powder, stirring for 30min, adding edible soda to adjust the pH value to 12, standing for 30min, putting into a pot, and cooking at 100 ℃ for 40min to obtain konjac tofu;
3) naturally cooling the konjak tofu obtained in the step 2) to room temperature, then freezing the konjak tofu at the low temperature of-10 ℃ for 15 hours, and naturally thawing the konjak tofu; then freezing at-5 deg.C for 10h, and naturally thawing; freezing the konjak tofu at 0 ℃ for 8h, naturally thawing, and performing centrifugal dehydration to obtain snow konjak;
4) cutting the snow konjak obtained in the step 3), airing for 2 hours, and performing secondary centrifugal dehydration;
5) marinating the konjac snow blocks obtained in the step 4) at 90 ℃ for 30min,
the marinade comprises: fennel, star anise, cassia bark and water in a mass ratio of 1:2:2: 100;
6) drying and blending the marinated konjac snow blocks, and adding chili powder or essence or a mixture of the chili powder and vegetable oil according to different taste requirements;
7) packaging, sealing and sterilizing the mixed konjac snow at the sterilization temperature of 120 ℃.
Example 3
A processing method of konjac snow snack food comprises the following steps:
1) and preparing the konjac powder:
(1) pretreatment: peeling fresh rhizoma Amorphophalli, cleaning, and pulping; (2) low-temperature high-pressure treatment: carrying out low-temperature high-pressure treatment on the konjac slices at the temperature of-2 ℃ and under the pressure of: 520mpa for 4 min; (3) adding enzyme for hydrolysis: after low-temperature high-pressure treatment, adding water and beta-mannase for hydrolysis, wherein the hydrolysis temperature is 55 ℃; (4) and (3) drying: and (3) centrifugally dehydrating and drying the hydrolyzed konjak at the drying temperature of 60 ℃ to obtain the konjak fine powder.
2) Adding 15 times of water into the konjac powder, stirring for 25min, adding edible soda to adjust the pH value to 11, standing for 25min, putting into a pot, and cooking at 90 ℃ for 35min to obtain konjac tofu;
3) naturally cooling the konjak tofu obtained in the step 2) to room temperature, then freezing at-15 ℃ for 13h, and naturally thawing; then freezing at-10 deg.C for 9h, and naturally thawing; freezing at-5 deg.C for 7 hr, thawing naturally, and centrifuging to obtain rhizoma Amorphophalli;
4) cutting the snow konjak obtained in the step 3), airing for 1.5h, and performing secondary centrifugal dehydration;
5) marinating the konjac snow blocks obtained in the step 4) at 85 ℃ for 25min,
the marinade comprises: fennel, star anise, cassia bark and water in a mass ratio of 1:2:2: 100;
6) drying and blending the marinated konjac snow blocks, and adding chili powder or essence or a mixture of the chili powder and vegetable oil according to different taste requirements;
7) and packaging, sealing and sterilizing the mixed konjac snow at the sterilization temperature of 115 ℃.
It should be noted that, in this document, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
The principles and embodiments of the present invention are explained herein using specific examples, which are presented only to assist in understanding the method and its core concepts of the present invention. The foregoing is only a preferred embodiment of the present invention, and it should be noted that there are objectively infinite specific structures due to the limited character expressions, and it will be apparent to those skilled in the art that a plurality of modifications, decorations or changes may be made without departing from the principle of the present invention, and the technical features described above may be combined in a suitable manner; such modifications, variations, combinations, or adaptations of the invention using its spirit and scope, as defined by the claims, may be directed to other uses and embodiments.
Claims (7)
1. The processing method of the konjac snow snack food is characterized by comprising the following steps:
1) preparing the konjac powder;
2) adding 10-20 times of water into the konjac powder, stirring, adding edible alkali to adjust the pH value to 10-12, standing for 20-30min, and putting into a pot for cooking to obtain konjac tofu;
3) naturally cooling the konjak tofu obtained in the step 2) to room temperature, then freezing the konjak tofu at the low temperature of-20 to-10 ℃ for 12 to 15 hours, and naturally thawing the konjak tofu; then freezing for 8-10h at the temperature of-15 to-5 ℃, and then naturally thawing; freezing the konjak tofu at-10-0 ℃ for 6-8h, naturally thawing, and performing centrifugal dehydration to obtain snow konjak;
4) cutting the snow konjak obtained in the step 3), airing for 1-2h, and performing secondary centrifugal dehydration;
5) marinating the konjac snow blocks obtained in the step 4);
6) drying and blending the marinated konjac snow blocks, and adding chili powder or essence or a mixture of the chili powder and vegetable oil according to different taste requirements;
7) packaging, sealing and sterilizing the proportioned konjac snow;
the step 1) and the preparation of the konjac powder comprise the following steps:
(1) pretreatment: peeling fresh rhizoma Amorphophalli, cleaning, and pulping;
(2) low-temperature high-pressure treatment: carrying out low-temperature high-pressure treatment on the konjac slices at the temperature of-5-0 ℃ under the pressure of: 500-550mpa for 3-5 min;
(3) adding enzyme for hydrolysis: after the low-temperature high-pressure treatment in the step (2), adding water and adding beta-mannase for hydrolysis;
(4) and (3) drying: and (3) centrifugally dehydrating and drying the hydrolyzed konjak at the drying temperature of 55-70 ℃ to obtain the konjak fine powder.
2. The method for processing the konjac snow snack food as claimed in claim 1, wherein the stirring time in step 2) is 20-30 min.
3. The processing method of the konjac snow snack food as claimed in claim 1, wherein in the step 2), the cooking temperature is 80-100 ℃ and the cooking time is 30-40 min.
4. The processing method of the konjac snow snack food as claimed in claim 1, wherein the marinating temperature in the step 5) is 80-90 ℃ and the marinating time is 20-30 min.
5. The method for processing konjac snow snack food as claimed in claim 1, wherein the marinade comprises: fennel, star anise, cassia bark and water in a mass ratio of 1:2:2: 100.
6. The method for processing the konjac snow snack food as claimed in claim 1, wherein the sterilization temperature in step 7) is 110-120 ℃.
7. The method for processing konjac snow snack food as claimed in claim 1, wherein the hydrolysis temperature in the step (3) of adding enzyme is 50-60 ℃.
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| CN111184194A (en) * | 2020-03-19 | 2020-05-22 | 深圳市九然生物科技有限公司 | Giant salamander peptide dried konjac and production method thereof |
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Address after: 418300 Industrial Centralization Area of Huitong County, Huaihua, Hunan Patentee after: Hunan Bojia magic Agricultural Technology Co.,Ltd. Address before: 418300 Industrial Centralization Area of Huitong County, Huaihua, Hunan Patentee before: HUNAN BO JIA MO LI AGRICULTURAL SCIENCE AND TECHNOLOGY Co.,Ltd. |
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Denomination of invention: A processing method for snow konjac snack food Effective date of registration: 20231103 Granted publication date: 20210409 Pledgee: China Co. truction Bank Corp Huaihua branch Pledgor: Hunan Bojia magic Agricultural Technology Co.,Ltd. Registration number: Y2023980063805 |