CN108719881A - Instant green konjak bean curd and preparation method thereof - Google Patents
Instant green konjak bean curd and preparation method thereof Download PDFInfo
- Publication number
- CN108719881A CN108719881A CN201810596986.1A CN201810596986A CN108719881A CN 108719881 A CN108719881 A CN 108719881A CN 201810596986 A CN201810596986 A CN 201810596986A CN 108719881 A CN108719881 A CN 108719881A
- Authority
- CN
- China
- Prior art keywords
- konjaku
- quality
- konjak
- bean curd
- slurry
- 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.)
- Granted
Links
- 229920002752 Konjac Polymers 0.000 title claims abstract description 195
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 114
- 235000010485 konjac Nutrition 0.000 title claims abstract description 78
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 56
- 239000002002 slurry Substances 0.000 claims abstract description 54
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 28
- 235000017550 sodium carbonate Nutrition 0.000 claims abstract description 28
- 235000013311 vegetables Nutrition 0.000 claims abstract description 20
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims abstract description 8
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000019408 sucralose Nutrition 0.000 claims abstract description 8
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 8
- 239000000811 xylitol Substances 0.000 claims abstract description 8
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims abstract description 8
- 235000010447 xylitol Nutrition 0.000 claims abstract description 8
- 229960002675 xylitol Drugs 0.000 claims abstract description 8
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 7
- 239000000711 locust bean gum Substances 0.000 claims abstract description 7
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 7
- 102000004139 alpha-Amylases Human genes 0.000 claims abstract description 5
- 108090000637 alpha-Amylases Proteins 0.000 claims abstract description 5
- 108010089934 carbohydrase Proteins 0.000 claims abstract description 5
- 239000004376 Sucralose Substances 0.000 claims abstract description 4
- 229940024171 alpha-amylase Drugs 0.000 claims abstract description 4
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 4
- 229920002472 Starch Polymers 0.000 claims description 50
- 235000019698 starch Nutrition 0.000 claims description 50
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 44
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 30
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 30
- 150000001875 compounds Chemical class 0.000 claims description 30
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 28
- 235000006008 Brassica napus var napus Nutrition 0.000 claims description 24
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 24
- 241001674939 Caulanthus Species 0.000 claims description 24
- 240000007087 Apium graveolens Species 0.000 claims description 23
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 23
- 235000010591 Appio Nutrition 0.000 claims description 23
- 238000000034 method Methods 0.000 claims description 20
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims description 19
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims description 19
- 238000005360 mashing Methods 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 17
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 16
- 238000000465 moulding Methods 0.000 claims description 11
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 239000006210 lotion Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 238000012545 processing Methods 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 244000308180 Brassica oleracea var. italica Species 0.000 claims description 3
- 239000002781 deodorant agent Substances 0.000 claims description 3
- 244000300264 Spinacia oleracea Species 0.000 claims 3
- 239000000796 flavoring agent Substances 0.000 abstract description 42
- 235000019634 flavors Nutrition 0.000 abstract description 42
- 239000003513 alkali Substances 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 239000002932 luster Substances 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 241000196324 Embryophyta Species 0.000 abstract description 2
- 238000013459 approach Methods 0.000 abstract description 2
- 238000011161 development Methods 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 230000000149 penetrating effect Effects 0.000 abstract description 2
- 235000001497 healthy food Nutrition 0.000 abstract 1
- 239000008107 starch Substances 0.000 description 30
- 210000000697 sensory organ Anatomy 0.000 description 28
- 241000219315 Spinacia Species 0.000 description 25
- 239000003518 caustics Substances 0.000 description 13
- 238000005259 measurement Methods 0.000 description 11
- 239000000843 powder Substances 0.000 description 8
- 244000205754 Colocasia esculenta Species 0.000 description 4
- 235000006481 Colocasia esculenta Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 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
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000008886 Ceratonia siliqua Species 0.000 description 1
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000021270 cold food Nutrition 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000011981 development test Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000009931 pascalization Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method 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
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/27—Xanthan not combined with other microbial gums
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/015—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation
- A23L3/0155—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with pressure variation, shock, acceleration or shear stress or cavitation using sub- or super-atmospheric pressures, or pressure variations transmitted by a liquid or gas
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Microbiology (AREA)
- Molecular Biology (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of instant green Konjak bean curd and preparation method thereof, by will konjaku slurry alpha-amylase and carbohydrase enzymolysis after, add Sucralose and xylitol, xanthans and locust bean gum, vegetable and food-grade soda ash, the mouthfeel of konjak tofu is improved, konjak tofu becomes rich in color, shape and color is tempting, taste is soft, nutrition is comprehensive.Color and luster of the konjak tofu that the present invention makes rich in vegetables, shape is complete, it is homogeneous penetrating, high resilience and rigidity when edible, entrance is crisp and smooth, not only eliminate the intrinsic fishy smell of konjak tofu and alkali taste, enhance the nutritive value of konjak tofu again simultaneously, konjak tofu is set to become a kind of more tasty and more refreshing, more there is flavor, the more comprehensive healthy food of nutrition, konjaku is set to possess higher edible value, and it can realize mass production easily in plant produced, it is prepared into instant bagged type konjak tofu after being finally vacuum-packed, a kind of new development approach is provided for konjaku.
Description
Technical field
The invention belongs to the preparing technical fields of food, and in particular to a kind of mouthfeel chewiness, shelf life be long, instant green,
Konjak tofu full of nutrition with and preparation method thereof.
Background technology
Konjaku, Araeceae herbaceos perennial eat containing abundant Glucomannan, dietary fiber etc. in weight-reducing
Product field is widely used.Research shows that konjaku have reducing blood lipid, hypoglycemic, relaxing bowels to lose weight, replenish the calcium, it is antitumor and improve body exempt from
The effects that epidemic disease function.
Konjak tofu has broad application prospects in field of food, welcomed by the people.But contain starch in konjaku
Substance, when using traditional manufacturing technique, the particles such as starch can influence konjak tofu gelling, and granular sensation is heavier when cold food, influences mouth
Sense；In the conventional fabrication method of konjak tofu, if addition soda ash amount it is more, cause finished product color and luster in dark brown alkali taste compared with
Weight；If the amount for adding soda ash is insufficient, cause finished product not easily molded；Elasticity drops the konjak tofu that traditional handicraft makes at normal temperatures
Low, easy dehydration is unfavorable for the mouthfeel of instant product, and it is poor to exist simultaneously condensation effect, fragile in forming process, gel products mistake
It is soft, the problems such as entrance is relatively viscous, and the shelf-life is short.
Invention content
Technical problem to be solved by the present invention lies in traditional konjak tofu preparation process is overcome, a kind of mouth is provided
Feel chewiness, shelf life length, instant green, the preparation method of konjak tofu and the konjak tofu full of nutrition.
Konjak tofu is prepared by following methods used by solving above-mentioned technical problem：
1, fresh Amorphophallus rivieri defibrination
Take the fresh Amorphophallus rivieri of the smooth no worm channel in surface, removal surface root, terminal bud that the konjaku whole body is cleaned up rear machinery and is rubbed
Skin is wiped, is 1 by the mass ratio of fresh Amorphophallus rivieri and water:0.5~1.5 mixing defibrination.
2, it digests
It is added the alpha-amylase of its quality 0.3%~0.9% and 0.1%~0.5% carbohydrase in being starched to konjaku, 63~
73 DEG C of 1~5h of enzymolysis.
3, dispensing
Konjaku slurry after enzymolysis is kept into slight boiling condition, 0.6%~1.2% food-grade that konjaku slurry quality is then added is pure
Alkali, 0.01%~0.03% compound sugar, 2%~4% compound gel stir 1~2min, and vegetable, stirring to appearance is then added
Stop stirring when thick lotion, wherein the vegetable is any one in spinach slurry, celery pulp, wild cabbage slurry, broccoli slurry
Kind, it is obtained after adding water to be beaten by vegetables；The compound sugar is Sucralose and xylitol mass ratio is 1:200 mixing
Object, the compound gel is xanthans and locust bean gum mass ratio is 1:1 mixture.
4, high pressure heat-preserving is molded
Gained lotion is transferred in sealed mold, is placed in pressure cooker, being filled with air makes air pressure up to 116~126kPa, dimension
Water holding bath temperature is 85~95 DEG C of 10~30min of processing, makes its molding.
5, high pressure deodorant and sterilization processing
Konjak tofu after molding is transferred to after being vacuum-packed in retort pouch, is placed in high-pressure sterilizing pot at 105~115 DEG C
5~15min is handled, is not vented after HIGH PRESSURE TREATMENT after making its natural cooling and takes out to get to instant green Konjak bean curd.
In above-mentioned steps 1, the mass ratio for preferably pressing fresh Amorphophallus rivieri and water is 1:0.5 mixing defibrination.
In above-mentioned steps 3, the vegetable is spinach and water is 1 in mass ratio:It is obtained after 1 mashing, spinach slurry adds
It is that konjaku starches the 12%~17% of quality to enter amount, and the addition of food-grade soda ash is that konjaku starches the 0.6%~1.0% of quality；Institute
The vegetable stated is celery and water is 1 in mass ratio:It is obtained after 0.5 mashing, the addition of celery pulp is that konjaku starches quality
18%~25%, the addition of food-grade soda ash is that konjaku starches the 0.8%~1.2% of quality；The vegetable be wild cabbage with
Water is 1 in mass ratio:It is obtained after 0.5 mashing, the addition of wild cabbage slurry is that konjaku starches the 18%~25% of quality, food-grade soda ash
Addition be konjaku starch quality 0.6%~1.0%；The vegetable is broccoli and water is 1 in mass ratio:1 mashing
After obtain, the addition of broccoli slurry is that konjaku starches the 18%~25% of quality, and the addition of food-grade soda ash is that konjaku starches matter
The 0.6%~1.0% of amount.
Beneficial effects of the present invention are as follows：
1, the present invention is by digesting konjaku slurry alpha-amylase and carbohydrase so that starchy material therein is converted into
A small amount of glucide enhances the flavor of konjak tofu while reducing konjak tofu granular sensation；By adding Sucralose
With xylitol, the sugariness that konjaku is starched after digesting is increased, the agreeable to the taste sense of product is improved；By adding xanthans and locust bean
Glue significantly increases the elasticity of konjak tofu while being retained guarantor's type under conditions of not heating.The present invention using vegetable with
The complementary mechanism of food-grade soda ash masks the heavier alkali taste of konjak tofu by the addition of vegetable, and significantly improves
Product color promotes appetite；Food-grade soda ash can generate the effect of protecting green lands to vegetable simultaneously, maintain its vivid color and luster.
2, the present invention improves the mouthfeel of konjak tofu, mouthfeel more chewiness by the easy and feasible technique of factory；It is auxiliary
Make that the konjak tofu of color monotonous taste becomes rich in color, shape and color is tempting, taste is soft, nutrition is comprehensive with several auxiliary materials, leads to
It crosses with vacuum-packed packaged type and double high pressure processing methods, substantially increases the shelf life of product, prediction shelf life can
For 150 days.
3, color and luster of the konjak tofu rich in vegetables that the present invention makes, shape is complete, homogeneous penetrating, rich when eating
Elasticity and rigidity, entrance is crisp and smooth, not only eliminates the intrinsic fishy smell of konjak tofu and alkali taste, while enhancing konjaku beans again
Rotten nutritive value, enriches the product type of konjak tofu, efficiently solves that gel effect during konjak tofu makes is poor, wind
The shortcomings that taste lacks, alkali highly seasoned poor taste, make konjak tofu become it is a kind of it is more tasty and more refreshing, more there is flavor, nutrition to be more comprehensively good for
Health food makes konjaku possess higher edible value, and can realize mass production easily in plant produced, last vacuum packet
It is prepared into instant bagged type konjak tofu after dress, a kind of new development approach is provided for konjaku.
Specific implementation mode
With reference to embodiment, the present invention is described in more detail, but protection scope of the present invention is not limited only to these realities
Example.
Embodiment 1
1, fresh Amorphophallus rivieri defibrination
Take the fresh Amorphophallus rivieri of the smooth no worm channel in surface, removal surface root, terminal bud that the konjaku whole body is cleaned up rear machinery and is rubbed
Skin is wiped, is 1 by the mass ratio of fresh Amorphophallus rivieri and water:0.5 mixing defibrination.
2, it digests
60g alpha-amylases and 30g carbohydrase, 68 DEG C of enzymolysis 3h are added in being starched to 10kg konjakus.
3, dispensing
Konjaku slurry after enzymolysis is kept into slight boiling condition, 80g food-grades soda ash, 2g Sucraloses and xylitol is then added
Mass ratio is 1:200 mixture, 300g xanthans and locust bean gum mass ratio is 1:1 mixture stirs 1min, then adds
Enter 1.4kg spinach slurry, to stirring is stopped when there is thick lotion, wherein spinach slurry is by spinach by 1 for stirring:1 mass ratio adds
Water mashing obtains.
4, high pressure heat-preserving is molded
Gained lotion is transferred in sealed mold, is placed in pressure cooker, being filled with air makes air pressure reach 121kPa, maintains water-bath
Temperature is 90 DEG C of processing 20min, makes its molding.
5, high pressure deodorant and sterilization processing
Konjak tofu after molding is transferred to after being vacuum-packed in retort pouch, is placed in high-pressure sterilizing pot and is handled at 105 DEG C
10min is not vented after HIGH PRESSURE TREATMENT after making its natural cooling and takes out to get to instant green Konjak bean curd.
Embodiment 2
In the step 3 of the present embodiment, the konjaku slurry after enzymolysis is kept into slight boiling condition, it is pure that 100g food-grades are then added
Alkali, 2g Sucraloses and xylitol mass ratio are 1:200 mixture, 300g xanthans and locust bean gum mass ratio is 1:1
2.1kg celery pulps are then added in mixture, stirring 1min, and stirring to stopping when there is thick lotion is stirred, wherein celery pulp
It is by celery by 1:0.5 mass ratio adds water mashing to obtain.Other steps are same as Example 1, obtain instant green Konjak bean curd.
Embodiment 3
In the step 3 of the present embodiment, the konjaku slurry after enzymolysis is kept into slight boiling condition, be then added 80g food-grades soda ash,
2g Sucraloses are 1 with xylitol mass ratio:200 mixture, 300g xanthans and locust bean gum mass ratio is 1:1 mixing
Object, stirs 1min, is then added 2.1kg wild cabbages slurry, stirring to stirring is stopped when there is thick lotion, wherein wild cabbage slurry be by
Wild cabbage presses 1:0.5 mass ratio adds water mashing to obtain.Other steps are same as Example 1, obtain instant green Konjak bean curd.
Embodiment 4
In the step 3 of the present embodiment, the konjaku slurry after enzymolysis is kept into slight boiling condition, it is pure that 100g food-grades are then added
Alkali, 2g Sucraloses and xylitol mass ratio are 1:200 mixture, 300g xanthans and locust bean gum mass ratio is 1:1
Mixture, stirs 1min, 2.1kg broccoli slurry is then added, to stirring is stopped when there is thick lotion, Chinese and Western is blue for stirring
Flower slurry is by broccoli by 1:1 mass ratio adds water mashing to obtain.Other steps are same as Example 1, obtain instant green Konjak
Bean curd.
In order to determine that the process conditions of the present invention, inventor have carried out a large amount of development test, concrete condition is as follows：
It is tested according to Food Shelf-life it is found that under the conditions of 37 DEG C, 3 times of the sample resting period are the substantially goods of product
The frame phase.
Elasticity：Using instrumental test, numerical value is expressed as the height that deformed sample is restored to after removing the pressure before deformation
Ratio.
Sense organ appraise：Instant green Konjak bean curd sense organ appraise is shown in Table 1.
1 instant green Konjak bean curd sense organ appraise table of table
Note：Sense organ evaluations are carried out by 5 Majors of Food personnel.
1, influence of the konjaku slurry water addition ratio example to konjak tofu quality and shelf life
The fresh Amorphophallus rivieri 10kg handled well is taken, is 1 by fresh Amorphophallus rivieri and water quality ratio:0,1:0.5,1:1.0,1:1.5,1:2.0
Ratio mixes defibrination.Then according to the method for embodiment 1 carry out konjak tofu preparation, to konjak tofu carry out sense organ appraise with
And elasticity measurement, it obtains influence of the konjaku slurry water addition ratio example to konjak tofu quality and shelf life, the results are shown in Table 2.
2 konjaku of table starches influence of the water addition ratio example to konjak tofu quality and shelf life
Considered according to the complexity of gel-forming, sense organ appraise and shelf life in table 2, the present invention selects fresh evil spirit
Taro is 1 in mass ratio with water:0.5~1.5 is mixed with beating, and preferably 1:0.5.
2, influence of the puree ratio to spinach Special flavor Rivier Giantarum bean curd quality and shelf life
The fresh Amorphophallus rivieri 10kg handled well is taken, is 1 by fresh Amorphophallus rivieri and water quality ratio:0.5 mixing defibrination；Spinach presses 1:1 ratio
Add water to be beaten, weigh respectively konjaku slurry quality 11.1%, 12.5%, 14.3%, 16.7%, 20.0% spinach slurry 1.67kg,
1.88kg,2.15kg,2.50kg,3.00kg；Starch quality according to konjaku 0.8% weighs food-grade soda ash powder 0.12kg；It presses
Starch quality according to konjaku 0.02% weighs compound sugar 0.003kg；Starch quality according to konjaku 3% weighs compound gel 0.45kg.So
The preparation for carrying out konjak tofu according to the method for embodiment 1 afterwards carries out sense organ appraise and elasticity to spinach Special flavor Rivier Giantarum bean curd
It measures, obtains influence of the puree ratio to spinach Special flavor Rivier Giantarum bean curd quality and shelf life, the results are shown in Table 3.
Influence of the 3 puree ratio of table to spinach Special flavor Rivier Giantarum bean curd quality and shelf life
Considered according to the complexity of gel-forming, sense organ appraise and shelf life in table 3, the present invention selects spinach
The addition of slurry is that konjaku starches the 12%~17% of quality.
3, influence of the puree ratio to celery Special flavor Rivier Giantarum bean curd quality and shelf life
The fresh Amorphophallus rivieri 10kg handled well is taken, is 1 by fresh Amorphophallus rivieri and water quality ratio:0.5 mixing defibrination；Celery presses 1:0.5 ratio
Example plus water mashing, weigh the celery pulp of konjaku slurry quality 16.7%, 18.8%, 21.5%, 25.1%, 30.0% respectively
2.51kg,2.82kg,3.23kg,3.77kg,4.5kg；Starch quality according to konjaku 1.0% weighs food-grade soda ash powder
0.15kg；Starch quality according to konjaku 0.02% weighs compound sugar 0.003kg；Starch quality according to konjaku 3% weighs compound gel
0.45kg.Then the preparation that konjak tofu is carried out according to the method for embodiment 1 carries out sense organ appraise to celery Special flavor Rivier Giantarum bean curd
And elasticity measurement, it obtains influence of the puree ratio to celery Special flavor Rivier Giantarum bean curd quality and shelf life, the results are shown in Table 4.
Influence of the 4 puree ratio of table to celery Special flavor Rivier Giantarum bean curd quality and shelf life
Considered according to the complexity of gel-forming, sense organ appraise and shelf life in table 4, the present invention selects celery
The addition of slurry is that konjaku starches the 18%~25% of quality.
4, influence of the puree ratio to wild cabbage Special flavor Rivier Giantarum bean curd quality and shelf life
The fresh Amorphophallus rivieri 10kg handled well is taken, is 1 by fresh Amorphophallus rivieri and water quality ratio:0.5 mixing defibrination；Wild cabbage presses 1:0.5 ratio
Example plus water mashing weigh the wild cabbage slurry of konjaku slurry quality 16.7%, 18.8%, 21.5%, 25.1%, 30.0% respectively
2.51kg,2.82kg,3.23kg,3.77kg,4.5kg；Starch quality according to konjaku 0.6% weighs food-grade soda ash powder
0.09kg；Starch quality according to konjaku 0.02% weighs compound sugar 0.003kg；Starch quality according to konjaku 3% weighs compound gel
0.45kg.Then the preparation that konjak tofu is carried out according to the method for embodiment 1 carries out sense organ appraise to wild cabbage Special flavor Rivier Giantarum bean curd
And elasticity measurement, it obtains influence of the puree ratio to wild cabbage Special flavor Rivier Giantarum bean curd quality and shelf life, the results are shown in Table 5.
Influence of the 5 puree ratio of table to wild cabbage Special flavor Rivier Giantarum bean curd quality and shelf life
Considered according to the complexity of gel-forming, sense organ appraise and shelf life in table 5, the present invention selects wild cabbage
The addition of slurry is that konjaku starches the 18%~25% of quality.
5, influence of the puree ratio to broccoli Special flavor Rivier Giantarum bean curd quality and shelf life
The fresh Amorphophallus rivieri 10kg handled well is taken, is 1 by fresh Amorphophallus rivieri and water quality ratio:0.5 mixing defibrination；Broccoli presses 1:0.5
Ratio adds water to be beaten, and weighs the wild cabbage slurry of konjaku slurry quality 16.7%, 18.8%, 21.5%, 25.1%, 30.0% respectively
2.51kg,2.82kg,3.23kg,3.77kg,4.5kg；Starch quality according to konjaku 1.0% weighs food-grade soda ash powder
0.15kg；Starch quality according to konjaku 0.02% weighs compound sugar 0.003kg；Starch quality according to konjaku 3% weighs compound gel
0.45kg.Then the preparation that konjak tofu is carried out according to the method for embodiment 1 carries out sense organ mirror to broccoli Special flavor Rivier Giantarum bean curd
It comments and elasticity measurement, obtains influence of the puree ratio to broccoli Special flavor Rivier Giantarum bean curd quality and shelf life, the results are shown in Table 6.
Influence of the 6 puree ratio of table to broccoli Special flavor Rivier Giantarum bean curd quality and shelf life
Considered according to the complexity of gel-forming, sense organ appraise and shelf life in table 6, the present invention selects west blue
The addition of flower slurry is that konjaku starches the 18%~25% of quality.
6, influence of the caustic dosage to spinach Special flavor Rivier Giantarum bean curd quality and shelf life
The fresh Amorphophallus rivieri 10kg handled well is taken, is 1 by fresh Amorphophallus rivieri and water quality ratio:0.5 mixing defibrination；Spinach presses 1:1 ratio
Add water to be beaten, weighs the spinach slurry 2.15kg of konjaku slurry quality 14.3%；According to konjaku starch quality 0.4%, 0.6%,
0.8%, 1.0%, 1.2% food-grade soda ash powder 0.06kg, 0.09kg, 0.12kg, 0.15kg, 0.18kg are weighed；According to evil spirit
The 0.02% of taro slurry quality weighs compound sugar 0.003kg；Starch quality according to konjaku 3% weighs compound gel 0.45kg.Then it presses
The preparation that konjak tofu is carried out according to the method for embodiment 1 carries out sense organ appraise and elasticity measurement to spinach Special flavor Rivier Giantarum bean curd,
It obtains influence of the caustic dosage to spinach Special flavor Rivier Giantarum bean curd quality and shelf life, the results are shown in Table 7.
Influence of 7 caustic dosage of table to spinach Special flavor Rivier Giantarum bean curd quality and shelf life
Considered according to the complexity of gel-forming, sense organ appraise and shelf life in table 7, spinach flavor of the present invention
Konjak tofu selects the addition of food-grade soda ash to starch the 0.6%~1.0% of quality for konjaku.
7, influence of the caustic dosage to celery Special flavor Rivier Giantarum bean curd quality and shelf life
The fresh Amorphophallus rivieri 10kg handled well is taken, is 1 by fresh Amorphophallus rivieri and water quality ratio:0.5 mixing defibrination；Celery presses 1:0.5 ratio
Example plus water mashing, weigh the celery pulp 3.225kg of konjaku slurry quality 21.5%；According to konjaku starch quality 0.4%, 0.6%,
0.8%, 1.0%, 1.2% food-grade soda ash powder 0.06kg, 0.09kg, 0.12kg, 0.15kg, 0.18kg are weighed；According to evil spirit
The 0.02% of taro slurry quality weighs compound sugar 0.003kg；Starch quality according to konjaku 3% weighs compound gel 0.45kg.Then it presses
The preparation that konjak tofu is carried out according to the method for embodiment 1 carries out sense organ appraise and elasticity measurement to celery Special flavor Rivier Giantarum bean curd,
It obtains influence of the caustic dosage to celery Special flavor Rivier Giantarum bean curd quality and shelf life, the results are shown in Table 8.
Influence of 8 caustic dosage of table to celery Special flavor Rivier Giantarum bean curd quality and shelf life
Considered according to the complexity of gel-forming, sense organ appraise and shelf life in table 8, celery flavor of the present invention
Konjak tofu selects the addition of food-grade soda ash to starch the 0.8%~1.2% of quality for konjaku.
8, influence of the caustic dosage to wild cabbage Special flavor Rivier Giantarum bean curd quality and shelf life
The fresh Amorphophallus rivieri 10kg handled well is taken, is 1 by fresh Amorphophallus rivieri and water quality ratio:0.5 mixing defibrination；Wild cabbage presses 1:0.5 ratio
Example plus water mashing weigh the wild cabbage slurry 3.225kg of konjaku slurry quality 21.5%；According to konjaku starch quality 0.4%, 0.6%,
0.8%, 1.0%, 1.2% food-grade soda ash powder 0.06kg, 0.09kg, 0.12kg, 0.15kg, 0.18kg are weighed；According to evil spirit
The 0.02% of taro slurry quality weighs compound sugar 0.003kg；Starch quality according to konjaku 3% weighs compound gel 0.45kg.Then it presses
The preparation that konjak tofu is carried out according to the method for embodiment 1 carries out sense organ appraise and elasticity measurement to wild cabbage Special flavor Rivier Giantarum bean curd,
It obtains influence of the caustic dosage to wild cabbage Special flavor Rivier Giantarum bean curd quality and shelf life, the results are shown in Table 9.
Influence of 9 caustic dosage of table to wild cabbage Special flavor Rivier Giantarum bean curd quality and shelf life
Considered according to the complexity of gel-forming, sense organ appraise and shelf life in table 9, wild cabbage flavor of the present invention
Konjak tofu selects the addition of food-grade soda ash to starch the 0.6%~1.0% of quality for konjaku.
9, influence of the caustic dosage to broccoli Special flavor Rivier Giantarum bean curd quality and shelf life
The fresh Amorphophallus rivieri 10kg handled well is taken, is 1 by fresh Amorphophallus rivieri and water quality ratio:0.5 mixing defibrination；Broccoli presses 1:0.5
Ratio adds water to be beaten, and weighs the broccoli slurry 3.225kg of konjaku slurry quality 21.5%；According to konjaku starch quality 0.4%,
0.6%, 0.8%, 1.0%, 1.2% food-grade soda ash powder 0.06kg, 0.09kg, 0.12kg, 0.15kg, 0.18kg are weighed；
Starch quality according to konjaku 0.02% weighs compound sugar 0.003kg；Starch quality according to konjaku 3% weighs compound gel 0.45kg.
Then according to the method for embodiment 1 carry out konjak tofu preparation, to broccoli Special flavor Rivier Giantarum bean curd carry out sense organ appraise and
Elasticity measurement obtains influence of the caustic dosage to broccoli Special flavor Rivier Giantarum bean curd quality and shelf life, the results are shown in Table 10.
Influence of 10 caustic dosage of table to broccoli Special flavor Rivier Giantarum bean curd quality and shelf life
Considered according to the complexity of gel-forming, sense organ appraise and shelf life in table 10, the blue flower in present invention west
Special flavor Rivier Giantarum bean curd selects the addition of food-grade soda ash to starch the 0.6%~1.0% of quality for konjaku.
10, influence of the compound gel additive amount to konjak tofu elasticity
The fresh Amorphophallus rivieri 10kg handled well is taken, is 1 by fresh Amorphophallus rivieri and water quality ratio:0.5 mixing defibrination；Spinach presses 1:1 ratio
Add water to be beaten, weighs the spinach slurry 2.15kg of konjaku slurry quality 14.3%；It is pure that food-grade is weighed according to the 0.8% of konjaku slurry quality
Ground caustic end 0.12kg；Starch quality according to konjaku 0.02% weighs compound sugar 0.003kg；According to konjaku starch quality 1%, 2%,
3%, 4%, 5% compound gel 0.15kg, 0.30kg, 0.45kg, 0.60kg, 0.75kg are weighed.Then according to the method for embodiment 1
The preparation for carrying out konjak tofu carries out sense organ appraise and elasticity measurement to spinach Special flavor Rivier Giantarum bean curd, show that compound gel adds
The influence to spinach Special flavor Rivier Giantarum bean curd quality and shelf life is measured, the results are shown in Table 11.
Influence of the 11 compound gel additive amount of table to spinach Special flavor Rivier Giantarum bean curd quality and shelf life
Considered according to sense organ appraise and shelf life in table 11, the present invention selects the addition of compound gel to be starched for konjaku
The 2%~4% of quality.
11, influence of the high pressure heat-preserving molding time to konjak tofu quality
The preparation that konjak tofu is carried out according to the method for embodiment 1, wherein in step 4, sealed mould is transferred to by gained lotion
In tool, be placed in pressure cooker, be filled with air make air pressure reach 121KPa, maintain bath temperature be 90 DEG C processing 0min, 10min,
20min, 30min, 40min make its molding.Sense organ appraise and elasticity measurement are carried out to konjak tofu, obtain high pressure heat-preserving at
Influence of the type time to konjak tofu quality and shelf life, the results are shown in Table 12.
Influence of the 12 high pressure heat-preserving molding time of table to konjak tofu quality
Considered according to sense organ appraise and shelf life in table 12, the present invention selects high pressure heat-preserving molding time 10min
~30min.
12, influence of the high pressure sterilization condition to konjak tofu quality and shelf life
Wherein in step 5, konjak tofu after molding is turned for the preparation that konjak tofu is carried out according to the method for embodiment 1
Enter in retort pouch be vacuum-packed after, be placed in high-pressure sterilizing pot respectively 105 DEG C of 10min, 115 DEG C of 10min, 121 DEG C of 10min,
It handles under the conditions of 126 DEG C of 10min, 134 DEG C of 10min, is taken out after natural cooling cooling again.Sense organ mirror is carried out to konjak tofu
It comments and elasticity measurement, obtains influence of the high pressure sterilization condition to konjak tofu quality, the results are shown in Table 13.
Influence of the 13 high pressure sterilization condition of table to konjak tofu shelf life
Considered according to sense organ appraise and shelf life in table 13, it is 105~115 that the present invention, which selects high pressure sterilization condition,
DEG C processing 10min.
Claims (7)
1. a kind of preparation method of instant green Konjak bean curd, it is characterised in that it is comprised the steps of：
(1) fresh Amorphophallus rivieri defibrination
Take the fresh Amorphophallus rivieri of the smooth no worm channel in surface, removal surface root, terminal bud that the konjaku whole body is cleaned up rear mechanical friction
Skin is 1 by the mass ratio of fresh Amorphophallus rivieri and water:0.5~1.5 mixing defibrination；
(2) it digests
It is added the alpha-amylase of its quality 0.3%~0.9% and 0.1%~0.5% carbohydrase in being starched to konjaku, 63~73 DEG C
Digest 1~5h；
(3) dispensing
By after enzymolysis konjaku slurry keep slight boiling condition, then be added konjaku slurry quality 0.6%~1.2% food-grade soda ash,
0.01%~0.03% compound sugar, 2%~4% compound gel stir 1~2min, and vegetable is then added, and stirring is sticky to occurring
Stop stirring when shape lotion, wherein the vegetable is any one in spinach slurry, celery pulp, wild cabbage slurry, broccoli slurry,
By being obtained after vegetables plus water mashing；The compound sugar is Sucralose and xylitol mass ratio is 1:200 mixture, it is described
Compound gel be xanthans and locust bean gum mass ratio is 1:1 mixture；
(4) high pressure heat-preserving is molded
Gained lotion is transferred in sealed mold, is placed in pressure cooker, being filled with air makes air pressure up to 116~126kPa, maintains water
Bath temperature is 85~95 DEG C of 10~30min of processing, makes its molding；
(5) high pressure deodorant and sterilization processing
Konjak tofu after molding is transferred to after being vacuum-packed in retort pouch, is placed in high-pressure sterilizing pot and is handled at 105~115 DEG C
5~15min is not vented after HIGH PRESSURE TREATMENT after making its natural cooling and takes out to get to instant green Konjak bean curd.
2. the preparation method of instant green Konjak bean curd according to claim 1, it is characterised in that：In step (1), by fresh
The mass ratio of konjaku and water is 1:0.5 mixing defibrination.
3. the preparation method of instant green Konjak bean curd according to claim 2, it is characterised in that：The vegetable is
Spinach is 1 in mass ratio with water:It is obtained after 1 mashing, the addition of spinach slurry is that konjaku starches the 12%~17% of quality, food-grade
The addition of soda ash is that konjaku starches the 0.6%~1.0% of quality.
4. the preparation method of instant green Konjak bean curd according to claim 2, it is characterised in that：The vegetable is
Celery is 1 in mass ratio with water:It is obtained after 0.5 mashing, the addition of celery pulp is that konjaku starches the 18%~25% of quality, food
The addition of grade soda ash is that konjaku starches the 0.8%~1.2% of quality.
5. the preparation method of instant green Konjak bean curd according to claim 2, it is characterised in that：The vegetable is
Wild cabbage is 1 in mass ratio with water:It is obtained after 0.5 mashing, the addition of wild cabbage slurry is that konjaku starches the 18%~25% of quality, food
The addition of grade soda ash is that konjaku starches the 0.6%~1.0% of quality.
6. the preparation method of instant green Konjak bean curd according to claim 2, it is characterised in that：The vegetable is
Broccoli is 1 in mass ratio with water:It is obtained after 1 mashing, the addition of broccoli slurry is that konjaku starches the 18%~25% of quality, food
The addition of grade soda ash is that konjaku starches the 0.6%~1.0% of quality.
7. the instant green Konjak bean curd that claim 1~6 any one method is prepared.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810596986.1A CN108719881B (en) | 2018-06-11 | 2018-06-11 | Instant green konjak tofu and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810596986.1A CN108719881B (en) | 2018-06-11 | 2018-06-11 | Instant green konjak tofu and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN108719881A true CN108719881A (en) | 2018-11-02 |
| CN108719881B CN108719881B (en) | 2022-04-15 |
Family
ID=63932929
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810596986.1A Active CN108719881B (en) | 2018-06-11 | 2018-06-11 | Instant green konjak tofu and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108719881B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110477126A (en) * | 2019-09-09 | 2019-11-22 | 普安县周易农产品精加工厂 | A kind of preparation method of Special flavor Rivier Giantarum bean curd |
| CN111165539A (en) * | 2020-01-07 | 2020-05-19 | 青岛丹香投资管理有限公司 | Edible bread with fructose replaced by xylitol for diabetic patients and preparation method thereof |
| CN116584629A (en) * | 2023-05-26 | 2023-08-15 | 江南大学 | Sugar-substituted Huang Zhuya konjak fruit granules and preparation method thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1545928A (en) * | 2003-12-14 | 2004-11-17 | 熊邦术 | Bean curd containing condensed juice of meat, melon and vegetable |
| CN102948491A (en) * | 2012-12-06 | 2013-03-06 | 汕头市优越食品实业有限公司 | Instant bean curd jelly powder and preparation method thereof |
| CN102972717A (en) * | 2012-11-16 | 2013-03-20 | 湖北一致魔芋生物科技有限公司 | Preparation method for konjak tofu |
| CN103070365A (en) * | 2013-01-18 | 2013-05-01 | 湖南大湘西魔芋有限公司 | Konjac tofu producing method |
| CN104585671A (en) * | 2015-01-18 | 2015-05-06 | 张庆林 | Process for preparing konjac bean curds |
| CA2872863A1 (en) * | 2014-12-01 | 2016-06-01 | The Governors Of The University Of Alberta | Oat protein gels |
| CN106072169A (en) * | 2016-06-21 | 2016-11-09 | 周宓 | A kind of without sucrose instant type Rhizoma amorphophalli snacks and preparation method thereof |
| CN108041508A (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 of snow konjak snack food |
-
2018
- 2018-06-11 CN CN201810596986.1A patent/CN108719881B/en active Active
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1545928A (en) * | 2003-12-14 | 2004-11-17 | 熊邦术 | Bean curd containing condensed juice of meat, melon and vegetable |
| CN102972717A (en) * | 2012-11-16 | 2013-03-20 | 湖北一致魔芋生物科技有限公司 | Preparation method for konjak tofu |
| CN102948491A (en) * | 2012-12-06 | 2013-03-06 | 汕头市优越食品实业有限公司 | Instant bean curd jelly powder and preparation method thereof |
| CN103070365A (en) * | 2013-01-18 | 2013-05-01 | 湖南大湘西魔芋有限公司 | Konjac tofu producing method |
| CA2872863A1 (en) * | 2014-12-01 | 2016-06-01 | The Governors Of The University Of Alberta | Oat protein gels |
| CN104585671A (en) * | 2015-01-18 | 2015-05-06 | 张庆林 | Process for preparing konjac bean curds |
| CN106072169A (en) * | 2016-06-21 | 2016-11-09 | 周宓 | A kind of without sucrose instant type Rhizoma amorphophalli snacks and preparation method thereof |
| CN108041508A (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 of snow konjak snack food |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110477126A (en) * | 2019-09-09 | 2019-11-22 | 普安县周易农产品精加工厂 | A kind of preparation method of Special flavor Rivier Giantarum bean curd |
| CN111165539A (en) * | 2020-01-07 | 2020-05-19 | 青岛丹香投资管理有限公司 | Edible bread with fructose replaced by xylitol for diabetic patients and preparation method thereof |
| CN116584629A (en) * | 2023-05-26 | 2023-08-15 | 江南大学 | Sugar-substituted Huang Zhuya konjak fruit granules and preparation method thereof |
| CN116584629B (en) * | 2023-05-26 | 2024-04-30 | 江南大学 | Sugar-substituted Huang Zhuya konjak fruit granules and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN108719881B (en) | 2022-04-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102511804B (en) | Instant sweet potato starch noodles and production method thereof | |
| CN102302076B (en) | Synsepalum dulcificum natural taste-changing candies and preparation method thereof | |
| CN108719881A (en) | Instant green konjak bean curd and preparation method thereof | |
| CN104489498B (en) | A kind of preparation method of matrimony vine nutrition health care vermicelli | |
| CN102008046B (en) | Special powder for producing high-quality mochi and making method of powder | |
| CN105533435A (en) | Low-fat potato whole-meal fine dried noodles and processing method thereof | |
| CN101889710A (en) | Method for preparing mashed purple sweet potato solid beverage | |
| CN103300294B (en) | Highland barley and pea nutrition powder and preparation method thereof | |
| CN107259336A (en) | A kind of noodle prepared from buckwheat and preparation method thereof | |
| CN1253098C (en) | Sticky noodles | |
| CN109303246A (en) | It is a kind of to hold digestible rice bran rice cake and preparation method thereof | |
| CN102224902A (en) | Production technology of sweet tea glutinous rice cake | |
| CN107006559A (en) | A kind of crisp processing method of sealwort herbal cuisine | |
| CN105410645A (en) | Fully-nutrient health-care noodles and preparation method | |
| CN109090450A (en) | A kind of preparation method of mechanism rice dumpling skin and quick-frozen rice dumpling | |
| CN102084967A (en) | Production method of non-fried sweet potato instant noodles | |
| KR20230085449A (en) | Methods for producing steamed Rehmanniae radix with aging treatment | |
| CN1324988C (en) | Series health-care food made from jerusalem artichoke and barley | |
| CN106666033A (en) | High-fiber sweet potato leisure food and preparation method thereof | |
| CN1505975A (en) | Production process of crisp sweet potato chip without being fried | |
| CN105639432A (en) | Fruity milk steamed cake and making method thereof | |
| CN1263721A (en) | Health-care nutritive potato starch and preparing process thereof | |
| CN104381904A (en) | Spicy instant konjaku food and preparation method thereof | |
| CN107853565A (en) | A kind of preparation method of coarse cereals flour | |
| KR20120025685A (en) | Method of manufacturing korean cookie using yacon |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20231221 Address after: 413000 Royal Lake Industrial Park, Changchun Town, Ziyang District, Yiyang City, Hunan Province Patentee after: Hunan Missing Teeth Food Co.,Ltd. Address before: 710062 No. 199 South Changan Road, Shaanxi, Xi'an Patentee before: Shaanxi Normal University |
|
| TR01 | Transfer of patent right |