CN108719881B - Instant green konjak tofu and preparation method thereof - Google Patents

Instant green konjak tofu and preparation method thereof Download PDF

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CN108719881B
CN108719881B CN201810596986.1A CN201810596986A CN108719881B CN 108719881 B CN108719881 B CN 108719881B CN 201810596986 A CN201810596986 A CN 201810596986A CN 108719881 B CN108719881 B CN 108719881B
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konjak
pulp
tofu
mass
paste
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CN108719881A (en
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陈悦
张宝善
颜统晶
梁鑫
陈锦屏
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Hunan Missing Teeth Food Co.,Ltd.
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Shaanxi Normal University
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    • 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

Abstract

The invention discloses an instant green konjak tofu and a preparation method thereof. The konjak tofu prepared by the invention is rich in color and luster of vegetables, complete in shape, uniform and transparent in texture, rich in elasticity and rigidity when being eaten, crisp and smooth in taste, and not only eliminates the inherent fishy smell and alkaline taste of the konjak tofu, but also enhances the nutritional value of the konjak tofu, so that the konjak tofu becomes a healthy food which is more tasty, more tasty and more comprehensive in nutrition, the konjak has higher edible value, the mass production can be easily realized in factory production, and finally the instant konjak tofu prepared by vacuum packaging provides a new development approach for the konjak.

Description

Instant green konjak tofu and preparation method thereof
Technical Field
The invention belongs to the technical field of food preparation, and particularly relates to an instant green konjak tofu with chewy taste, long shelf life and rich nutrition and a preparation method thereof.
Background
Konjak, a perennial herb of the family Araceae, contains rich glucomannan, dietary fiber and the like, and is widely used in the field of weight-reducing food. Research shows that the konjak has the functions of reducing blood fat, reducing blood sugar, relaxing bowels, losing weight, supplementing calcium, resisting tumor, improving the immunity of the organism and the like.
The konjak tofu has wide application prospect in the field of food and is deeply popular with people. However, the konjak contains starch substances, and when the traditional preparation process is adopted, the grains such as starch can influence the gelatinization of the konjak tofu, and the taste is influenced because the grains feel heavier when the konjak is eaten cold; in the traditional preparation method of the konjak tofu, if more soda is added, the finished product is dark brown in color and has heavier alkali taste; if the amount of the added soda ash is not enough, the finished product is not easy to form; the konjak tofu prepared by the traditional process has the advantages of reduced elasticity at normal temperature, easy water loss, adverse effect on the taste of the instant product, poor coagulation effect, easy damage in the forming process, over-soft gel product, sticky mouth, short shelf life and the like.
Disclosure of Invention
The invention aims to overcome the defects of the traditional konjak tofu preparation process and provide the konjak tofu which is tough in taste, long in shelf life, instant, green and rich in nutrition and the preparation method of the konjak tofu.
The konjak tofu for solving the technical problems is prepared by the following method:
1. fresh konjak milk grinding
Taking fresh konjak with a smooth surface and no wormholes, removing root hairs and terminal buds on the surface, cleaning the whole body of the konjak, mechanically rubbing and peeling the konjak, and mixing and grinding the konjak and water according to the mass ratio of 1: 0.5-1.5.
2. Enzymolysis
Adding alpha-amylase accounting for 0.3-0.9% of the weight of the konjak pulp and saccharifying enzyme accounting for 0.1-0.5% of the weight of the konjak pulp, and carrying out enzymolysis for 1-5 hours at 63-73 ℃.
3. Ingredients
Keeping the konjac paste after enzymolysis in a slightly boiling state, adding 0.6-1.2% of food grade sodium carbonate, 0.01-0.03% of compound sugar and 2-4% of compound gum based on the mass of the konjac paste, stirring for 1-2 min, then adding the vegetable paste, and stopping stirring when a viscous paste body appears, wherein the vegetable paste is any one of spinach paste, celery paste, cabbage paste and broccoli paste, and is obtained by adding water into vegetables and pulping; the compound sugar is a mixture of sucralose and xylitol with the mass ratio of 1:200, and the compound gum is a mixture of xanthan gum and locust bean gum with the mass ratio of 1:1.
4. High-pressure heat-preservation forming
Transferring the obtained paste into a sealed die, placing the sealed die into a pressure cooker, filling air to ensure that the air pressure reaches 116-126 kPa, and maintaining the water bath temperature at 85-95 ℃ for treatment for 10-30 min to form the paste.
5. High pressure deodorization and sterilization treatment
And transferring the formed konjak tofu into a cooking bag, carrying out vacuum packaging, placing the konjak tofu in an autoclave, treating the konjak tofu for 5-15 min at 105-115 ℃, carrying out high-pressure treatment, naturally cooling the konjak tofu without exhausting gas, and taking out the konjak tofu to obtain the instant green konjak tofu.
In the step 1, the fresh konjak and the water are preferably mixed and ground into the pulp according to the mass ratio of 1: 0.5.
In the step 3, the vegetable pulp is obtained by pulping spinach and water according to the mass ratio of 1:1, the adding amount of the spinach pulp is 12-17% of the mass of the konjak pulp, and the adding amount of the food-grade sodium carbonate is 0.6-1.0% of the mass of the konjak pulp; the vegetable pulp is obtained by pulping celery and water according to the mass ratio of 1:0.5, the adding amount of the celery pulp is 18-25% of the mass of the konjak pulp, and the adding amount of the food-grade sodium carbonate is 0.8-1.2% of the mass of the konjak pulp; the vegetable pulp is obtained by pulping cabbage and water according to the mass ratio of 1:0.5, the adding amount of the cabbage pulp is 18-25% of the mass of the konjak pulp, and the adding amount of the food-grade sodium carbonate is 0.6-1.0% of the mass of the konjak pulp; the vegetable pulp is obtained by pulping broccoli and water according to the mass ratio of 1:1, the addition amount of the broccoli pulp is 18-25% of the mass of the konjak pulp, and the addition amount of the food-grade sodium carbonate is 0.6-1.0% of the mass of the konjak pulp.
The invention has the following beneficial effects:
1. according to the invention, the konjac pulp is subjected to enzymolysis by using alpha-amylase and saccharifying enzyme, so that starch substances in the konjac pulp are converted into a small amount of carbohydrate substances, the granular feeling of the konjac tofu is reduced, and the flavor of the konjac tofu is enhanced; by adding the sucralose and the xylitol, the sweetness of the konjac syrup after enzymolysis is increased, and the proper taste of the product is improved; by adding xanthan gum and locust bean gum, the elasticity of the konjak tofu is obviously improved while the water and the shape are kept under the condition of no heating. The invention utilizes the mechanism that the vegetable pulp and the food-grade sodium carbonate supplement each other, covers the heavier alkaline taste of the konjak tofu by adding the vegetable pulp, obviously improves the color and luster of the product and promotes the appetite; meanwhile, the food-grade sodium carbonate can protect the green of the vegetable pulp and maintain the bright color of the vegetable pulp.
2. The invention improves the taste of the konjak tofu through a simple and feasible process in a factory, and the mouthfeel is more chewy; the konjak tofu with monotonous color and taste becomes rich in color, attractive in shape and color, soft in taste and comprehensive in nutrition by being supplemented with a plurality of auxiliary materials, the shelf life of the product is greatly prolonged by a packaging mode of vacuum packaging and a double high pressure treatment method, and the shelf life can be predicted to be as long as 150 days.
3. The konjak tofu prepared by the invention is rich in color and luster of vegetables, complete in shape, uniform and transparent in texture, rich in elasticity and rigidity when being eaten, crisp and smooth in taste, not only eliminates the inherent fishy smell and alkaline taste of the konjak tofu, but also enhances the nutritional value of the konjak tofu, enriches the product types of the konjak tofu, effectively overcomes the defects of poor gel effect, lack of flavor and poor alkaline taste and taste in the preparation of the konjak tofu, enables the konjak tofu to become a healthy food which is more tasty, more tasty and more comprehensive in nutrition, enables the konjak to have higher edible value, can easily realize batch production in factory production, is finally prepared into the instant konjak tofu after being vacuum-packaged, and provides a new development approach for the konjak.
Detailed Description
The present invention will be described in further detail with reference to examples, but the scope of the present invention is not limited to these examples.
Example 1
1. Fresh konjak milk grinding
Taking fresh konjak with a smooth surface and no wormholes, removing root hairs and terminal buds on the surface, cleaning the whole body of the konjak, mechanically rubbing and peeling the konjak, and mixing and grinding the konjak and water according to the mass ratio of 1: 0.5.
2. Enzymolysis
60g of alpha-amylase and 30g of glucoamylase are added into 10kg of konjak slurry, and enzymolysis is carried out for 3 hours at 68 ℃.
3. Ingredients
Keeping the konjac syrup after enzymolysis in a slightly boiling state, adding 80g of food grade soda ash, 2g of a mixture of sucralose and xylitol in a mass ratio of 1:200 and 300g of a mixture of xanthan gum and locust bean gum in a mass ratio of 1:1, stirring for 1min, then adding 1.4kg of spinach syrup, and stopping stirring until a sticky paste appears, wherein the spinach syrup is obtained by adding water into spinach in a mass ratio of 1:1 and pulping.
4. High-pressure heat-preservation forming
Transferring the obtained paste into a sealed mold, placing in a pressure cooker, charging air to make the pressure reach 121kPa, maintaining the water bath temperature at 90 deg.C, and processing for 20min to obtain the final product.
5. High pressure deodorization and sterilization treatment
And transferring the formed konjak tofu into a cooking bag, carrying out vacuum packaging, placing the konjak tofu in an autoclave, treating for 10min at 105 ℃, carrying out high-pressure treatment, naturally cooling without exhausting gas, and taking out the konjak tofu to obtain the instant green konjak tofu.
Example 2
In step 3 of this embodiment, the konjac syrup after the enzymatic hydrolysis is kept in a slightly boiling state, then 100g of food grade soda ash, 2g of a mixture of sucralose and xylitol in a mass ratio of 1:200, and 300g of a mixture of xanthan gum and locust bean gum in a mass ratio of 1:1 are added, stirred for 1min, then 2.1kg of celery syrup is added, and stirring is stopped until a viscous paste appears, wherein the celery syrup is obtained by adding water to celery in a mass ratio of 1:0.5 and pulping. The other steps are the same as the example 1, and the instant green konjak tofu is obtained.
Example 3
In step 3 of this embodiment, the konjac syrup after the enzymatic hydrolysis is kept in a slightly boiling state, then 80g of food grade soda ash, 2g of a mixture of sucralose and xylitol at a mass ratio of 1:200, and 300g of a mixture of xanthan gum and locust bean gum at a mass ratio of 1:1 are added, stirred for 1min, then 2.1kg of cabbage syrup is added, and stirring is stopped when a viscous paste appears, wherein the cabbage syrup is obtained by adding water into cabbage at a mass ratio of 1:0.5 and pulping. The other steps are the same as the example 1, and the instant green konjak tofu is obtained.
Example 4
In step 3 of this example, the konjac syrup after the enzymatic hydrolysis is kept in a slightly boiling state, then 100g of food grade soda ash, 2g of a mixture of sucralose and xylitol in a mass ratio of 1:200, and 300g of a mixture of xanthan gum and locust bean gum in a mass ratio of 1:1 are added, stirred for 1min, then 2.1kg of broccoli syrup is added, and stirring is stopped when a viscous paste appears, wherein the broccoli syrup is obtained by adding water to broccoli in a mass ratio of 1:1 and pulping. The other steps are the same as the example 1, and the instant green konjak tofu is obtained.
In order to determine the process conditions of the present invention, the inventors conducted a number of research experiments, as follows:
according to the food shelf life test, the approximate shelf life of the product is determined to be 3 times of the storage time of the sample at 37 ℃.
Elasticity: measured using a texture analyzer, the values are expressed as the ratio of the height of the deformed sample after removal of the pressure to the height before deformation.
Sensory evaluation: the sensory evaluation of the instant green konjak tofu is shown in table 1.
TABLE 1 organoleptic evaluation table of instant green konjak tofu
Figure BDA0001691995300000041
Figure BDA0001691995300000051
Note: sensory evaluation test was performed by 5 food professionals.
1. Influence of water adding ratio of rhizoma Amorphophalli slurry on quality and shelf life of rhizoma Amorphophalli bean curd
Mixing 10kg of processed fresh rhizoma Amorphophalli with water at a weight ratio of 1:0, 1:0.5, 1:1.0, 1:1.5, 1:2.0, and grinding into slurry. Then, konjak tofu was prepared by the method of example 1, and sensory evaluation and elasticity measurement were carried out on the konjak tofu, and the influence of the water ratio of the konjak slurry on the quality and shelf life of the konjak tofu was obtained, and the results are shown in table 2.
TABLE 2 influence of the water ratio of the konjak slurry on the quality and shelf life of konjak tofu
Figure BDA0001691995300000052
Figure BDA0001691995300000061
According to the difficulty degree of gel formation, sensory evaluation and comprehensive consideration of shelf life in the table 2, the fresh konjac is selected and mixed with water according to the mass ratio of 1: 0.5-1.5 for pulping, and the preferred ratio is 1: 0.5.
2. Influence of vegetable pulp ratio on spinach flavor konjak bean curd quality and shelf life
Mixing 10kg of processed fresh konjak with water according to the mass ratio of 1:0.5, and grinding into slurry; adding water into spinach according to the proportion of 1:1 for pulping, and respectively weighing 1.67kg, 1.88kg, 2.15kg, 2.50kg and 3.00kg of the spinach pulp with the mass of 11.1 percent, 12.5 percent, 14.3 percent, 16.7 percent and 20.0 percent of the konjak pulp; weighing 0.12kg of food-grade sodium carbonate powder according to 0.8% of the weight of the konjac paste; weighing 0.003kg of compound sugar according to 0.02% of the weight of the konjac syrup; weighing 0.45kg of compound gum according to 3% of the weight of the konjak pulp. Then, konjak tofu was prepared according to the method of example 1, and sensory evaluation and elasticity measurement were performed on spinach-flavored konjak tofu, and the influence of the vegetable pulp ratio on the quality and shelf life of spinach-flavored konjak tofu was obtained, and the results are shown in table 3.
TABLE 3 influence of vegetable pulp ratio on spinach flavor konjak tofu quality and shelf life
Figure BDA0001691995300000062
According to the difficulty degree of gel formation, sensory evaluation and shelf life comprehensive consideration in the table 3, the adding amount of the spinach pulp selected by the invention is 12-17% of the weight of the konjak pulp.
3. Influence of vegetable pulp ratio on quality and shelf life of celery-flavored konjak tofu
Mixing 10kg of processed fresh konjak with water according to the mass ratio of 1:0.5, and grinding into slurry; adding water into celery according to the proportion of 1:0.5 for pulping, and respectively weighing 16.7 percent, 18.8 percent, 21.5 percent, 25.1 percent and 2.51kg, 2.82kg, 3.23kg, 3.77kg and 4.5kg of the mass of the konjac pulp; weighing 0.15kg of food-grade sodium carbonate powder according to 1.0% of the weight of the konjac paste; weighing 0.003kg of compound sugar according to 0.02% of the weight of the konjac syrup; weighing 0.45kg of compound gum according to 3% of the weight of the konjak pulp. Then, konjak tofu was prepared according to the method of example 1, and sensory evaluation and elasticity measurement were performed on the celery flavor konjak tofu, and the influence of the ratio of vegetable pulp on the quality and shelf life of the celery flavor konjak tofu was obtained, and the results are shown in table 4.
TABLE 4 influence of the ratio of vegetable pulp on the quality and shelf life of celery-flavored konjak tofu
Figure BDA0001691995300000071
According to the difficulty degree of gel formation, sensory evaluation and shelf life comprehensive consideration in the table 4, the adding amount of celery pulp is 18-25% of the weight of the konjak pulp.
4. Influence of vegetable pulp ratio on quality and shelf life of cabbage flavor konjak tofu
Mixing 10kg of processed fresh konjak with water according to the mass ratio of 1:0.5, and grinding into slurry; adding water into the cabbage according to the proportion of 1:0.5 for pulping, and respectively weighing 16.7 percent, 18.8 percent, 21.5 percent, 25.1 percent and 2.51kg, 2.82kg, 3.23kg, 3.77kg and 4.5kg of the konjak pulp; weighing 0.09kg of food-grade sodium carbonate powder according to 0.6 percent of the mass of the konjak slurry; weighing 0.003kg of compound sugar according to 0.02% of the weight of the konjac syrup; weighing 0.45kg of compound gum according to 3% of the weight of the konjak pulp. Then, konjak tofu was prepared according to the method of example 1, and sensory evaluation and elasticity measurement were performed on the konjak tofu with cabbage flavor, and the influence of the ratio of vegetable pulp on the quality and shelf life of the konjak tofu with cabbage flavor was obtained, and the results are shown in table 5.
TABLE 5 influence of vegetable pulp ratio on quality and shelf life of kohlrabi bean curd with cabbage flavor
Figure BDA0001691995300000081
According to the difficulty degree of gel formation, sensory evaluation and shelf life comprehensive consideration in the table 5, the addition amount of the cabbage pulp is 18-25% of the weight of the konjac pulp.
5. Influence of vegetable pulp ratio on quality and shelf life of broccoli-flavored konjak tofu
Mixing 10kg of processed fresh konjak with water according to the mass ratio of 1:0.5, and grinding into slurry; adding water into broccoli according to the proportion of 1:0.5, pulping, and respectively weighing 16.7% by mass, 18.8% by mass, 21.5% by mass, 25.1% by mass, 30.0% by mass of the konjac pulp, 2.51kg by mass, 2.82kg by mass, 3.23kg by mass, 3.77kg by mass and 4.5kg by mass; weighing 0.15kg of food-grade sodium carbonate powder according to 1.0% of the weight of the konjac paste; weighing 0.003kg of compound sugar according to 0.02% of the weight of the konjac syrup; weighing 0.45kg of compound gum according to 3% of the weight of the konjak pulp. Then, konjak tofu was prepared by the method of example 1, and sensory evaluation and elasticity measurement were performed on the konjak tofu with a broccoli flavor, and the influence of the ratio of the vegetable pulp on the quality and shelf life of the konjak tofu with a broccoli flavor was obtained, and the results are shown in table 6.
TABLE 6 influence of vegetable pulp ratio on the quality and shelf life of broccoli-flavored konjak tofu
Figure BDA0001691995300000082
Figure BDA0001691995300000091
According to the difficulty of gel formation, sensory evaluation and shelf life comprehensive consideration in the table 6, the addition amount of the broccoli pulp is 18-25% of the mass of the konjac pulp.
6. Influence of alkali addition on quality and shelf life of spinach-flavored konjak tofu
Mixing 10kg of processed fresh konjak with water according to the mass ratio of 1:0.5, and grinding into slurry; adding water into spinach according to the proportion of 1:1 for pulping, and weighing 2.15kg of spinach pulp with the weight of 14.3 percent of the konjac pulp; weighing food grade sodium carbonate powder 0.06kg, 0.09kg, 0.12kg, 0.15kg and 0.18kg according to the weight of rhizoma Amorphophalli pulp 0.4%, 0.6%, 0.8%, 1.0% and 1.2%; weighing 0.003kg of compound sugar according to 0.02% of the weight of the konjac syrup; weighing 0.45kg of compound gum according to 3% of the weight of the konjak pulp. Then, konjak tofu was prepared by the method of example 1, and sensory evaluation and elasticity measurement were performed on spinach-flavored konjak tofu, and the influence of the amount of alkali added on the quality and shelf life of spinach-flavored konjak tofu was obtained, and the results are shown in table 7.
Table 7 influence of alkali addition on spinach flavor konjak tofu quality and shelf life
Figure BDA0001691995300000092
According to the difficulty degree of gel formation, sensory evaluation and shelf life comprehensive consideration in table 7, the spinach-flavor konjac tofu disclosed by the invention selects food-grade sodium carbonate with the addition amount of 0.6-1.0% of the mass of konjac paste.
7. Influence of alkali addition on quality and shelf life of celery-flavor konjak tofu
Mixing 10kg of processed fresh konjak with water according to the mass ratio of 1:0.5, and grinding into slurry; adding water into celery according to the proportion of 1:0.5, pulping, and weighing 3.225kg of celery pulp with the weight of the konjac pulp being 21.5%; weighing food grade sodium carbonate powder 0.06kg, 0.09kg, 0.12kg, 0.15kg and 0.18kg according to the weight of rhizoma Amorphophalli pulp 0.4%, 0.6%, 0.8%, 1.0% and 1.2%; weighing 0.003kg of compound sugar according to 0.02% of the weight of the konjac syrup; weighing 0.45kg of compound gum according to 3% of the weight of the konjak pulp. Then, konjak tofu was prepared according to the method of example 1, and sensory evaluation and elasticity measurement were performed on the celery flavor konjak tofu, and the influence of the amount of alkali added on the quality and shelf life of the celery flavor konjak tofu was obtained, and the results are shown in table 8.
TABLE 8 influence of alkali addition on quality and shelf life of celery-flavored konjak tofu
Figure BDA0001691995300000101
According to the difficulty degree of gel formation, sensory evaluation and shelf life comprehensive consideration in the table 8, the food-grade sodium carbonate is added into the celery-flavor konjak tofu in an amount of 0.8-1.2% of the mass of the konjak pulp.
8. Influence of alkali addition on quality and shelf life of cabbage flavor konjak tofu
Mixing 10kg of processed fresh konjak with water according to the mass ratio of 1:0.5, and grinding into slurry; adding water into the cabbage according to the proportion of 1:0.5 for pulping, and weighing 3.225kg of cabbage pulp with the weight of the konjac pulp being 21.5%; weighing food grade sodium carbonate powder 0.06kg, 0.09kg, 0.12kg, 0.15kg and 0.18kg according to the weight of rhizoma Amorphophalli pulp 0.4%, 0.6%, 0.8%, 1.0% and 1.2%; weighing 0.003kg of compound sugar according to 0.02% of the weight of the konjac syrup; weighing 0.45kg of compound gum according to 3% of the weight of the konjak pulp. Then, konjak tofu was prepared by the method of example 1, and sensory evaluation and elasticity measurement were performed on the konjak tofu with cabbage flavor, and the influence of the amount of alkali added on the quality and shelf life of the konjak tofu with cabbage flavor was obtained, and the results are shown in table 9.
TABLE 9 influence of alkali addition on quality and shelf life of konjak tofu with cabbage flavor
Figure BDA0001691995300000111
According to the difficulty degree of gel formation, sensory evaluation and shelf life comprehensive consideration in table 9, the food-grade sodium carbonate is added into the cabbage-flavor konjak tofu of the invention in an amount of 0.6-1.0% of the mass of the konjak pulp.
9. Influence of alkali addition on quality and shelf life of broccoli-flavored konjak tofu
Mixing 10kg of processed fresh konjak with water according to the mass ratio of 1:0.5, and grinding into slurry; adding water into the broccoli according to the proportion of 1:0.5 for pulping, and weighing 3.225kg of broccoli pulp with the mass of 21.5 percent of the konjak pulp; weighing food grade sodium carbonate powder 0.06kg, 0.09kg, 0.12kg, 0.15kg and 0.18kg according to the weight of rhizoma Amorphophalli pulp 0.4%, 0.6%, 0.8%, 1.0% and 1.2%; weighing 0.003kg of compound sugar according to 0.02% of the weight of the konjac syrup; weighing 0.45kg of compound gum according to 3% of the weight of the konjak pulp. Then, konjak tofu was prepared by the method of example 1, and sensory evaluation and elasticity measurement were performed on the broccoli-flavored konjak tofu, and the influence of the amount of alkali added on the quality and shelf life of the broccoli-flavored konjak tofu was obtained, and the results are shown in table 10.
TABLE 10 influence of alkali addition on the quality and shelf life of broccoli-flavored konjak tofu
Figure BDA0001691995300000112
Figure BDA0001691995300000121
According to the difficulty degree of gel formation, sensory evaluation and shelf life comprehensive consideration in table 10, the food-grade sodium carbonate is selected to be added into the konjac tofu with the broccoli flavor, and the adding amount of the food-grade sodium carbonate is 0.6-1.0% of the mass of the konjac paste.
10. Influence of addition amount of compound gum on elasticity of konjak tofu
Mixing 10kg of processed fresh konjak with water according to the mass ratio of 1:0.5, and grinding into slurry; adding water into spinach according to the proportion of 1:1 for pulping, and weighing 2.15kg of spinach pulp with the weight of 14.3 percent of the konjac pulp; weighing 0.12kg of food-grade sodium carbonate powder according to 0.8% of the weight of the konjac paste; weighing 0.003kg of compound sugar according to 0.02% of the weight of the konjac syrup; weighing compound gum 0.15kg, 0.30kg, 0.45kg, 0.60kg and 0.75kg according to the mass of 1%, 2%, 3%, 4% and 5% of the rhizoma Amorphophalli pulp. Then, konjak tofu was prepared by the method of example 1, and sensory evaluation and elasticity measurement were performed on spinach-flavored konjak tofu, and the influence of the amount of compound gum added on the quality and shelf life of spinach-flavored konjak tofu was obtained, and the results are shown in table 11.
TABLE 11 influence of the amount of compound gum on the quality and shelf life of spinach-flavored konjak tofu
Figure BDA0001691995300000122
Figure BDA0001691995300000131
According to sensory evaluation and comprehensive consideration of shelf life in the table 11, the addition amount of the selected compound gum is 2-4% of the mass of the konjac syrup.
11. Influence of high-pressure heat-preservation forming time on quality of konjak tofu
The preparation of konjak tofu was carried out according to the method of example 1, wherein in step 4, the obtained paste was transferred into a sealed mold, placed in an autoclave, inflated with air to an air pressure of 121KPa, and treated at a water bath temperature of 90 ℃ for 0min, 10min, 20min, 30min, 40min to shape it. Sensory evaluation and elasticity measurement are carried out on the konjak tofu, the influence of the high-pressure heat-preservation forming time on the quality and shelf life of the konjak tofu is obtained, and the result is shown in table 12.
TABLE 12 influence of high-pressure thermal insulation forming time on konjak tofu quality
Figure BDA0001691995300000132
According to sensory evaluation and shelf life comprehensive consideration in the table 12, the high-pressure heat-preservation forming time is selected to be 10-30 min.
12. Influence of high-pressure sterilization conditions on quality and shelf life of konjak tofu
The preparation of the konjak tofu was carried out according to the method of example 1, wherein in step 5, the molded konjak tofu was transferred into a retort pouch and vacuum-packed, and then put into an autoclave and treated again under conditions of 105 ℃ for 10min, 115 ℃ for 10min, 121 ℃ for 10min, 126 ℃ for 10min, and 134 ℃ for 10min, respectively, and then taken out after natural cooling. Sensory evaluation and elasticity measurement were performed on the konjak tofu, and the influence of autoclaving conditions on the quality of the konjak tofu was obtained, and the results are shown in table 13.
TABLE 13 influence of autoclaving conditions on shelf life of konjak tofu products
Figure BDA0001691995300000141
According to sensory evaluation and comprehensive consideration of shelf life in Table 13, the invention selects autoclaving condition of 105-115 ℃ for 10 min.

Claims (3)

1. A preparation method of instant green konjak tofu is characterized by comprising the following steps:
(1) fresh konjak milk grinding
Taking fresh konjak with a smooth surface and no wormholes, removing root hairs and terminal buds on the surface, cleaning the whole body of the konjak, mechanically rubbing and peeling the konjak, mixing and grinding the fresh konjak and water according to the mass ratio of 1: 0.5-1.5;
(2) enzymolysis
Adding alpha-amylase accounting for 0.3-0.9% of the mass of the konjak pulp and saccharifying enzyme accounting for 0.1-0.5% of the mass of the konjak pulp, and carrying out enzymolysis for 1-5 hours at 63-73 ℃;
(3) ingredients
Keeping the konjac paste after enzymolysis in a slightly boiling state, adding food-grade sodium carbonate, compound sugar accounting for 0.01-0.03% of the mass of the konjac paste and compound gum accounting for 2-4% of the mass of the konjac paste, stirring for 1-2 min, then adding vegetable paste, and stopping stirring until a viscous paste body appears, wherein the vegetable paste is any one of spinach paste, celery paste, cabbage paste and broccoli paste;
when the vegetable pulp is spinach pulp, the adding amount of the spinach pulp is 12 to 17 percent of the mass of the konjak pulp, and the adding amount of the food-grade sodium carbonate is 0.8 to 1.0 percent of the mass of the konjak pulp; wherein the spinach pulp is obtained by pulping spinach and water according to the mass ratio of 1: 1;
when the vegetable pulp is celery pulp or broccoli pulp, the adding amount of the celery pulp or broccoli pulp is 18-25% of the weight of the konjak pulp, and the adding amount of the food-grade sodium carbonate is 0.8-1.0% of the weight of the konjak pulp; the celery pulp is obtained by pulping celery and water according to the mass ratio of 1:0.5, and the broccoli pulp is obtained by pulping broccoli and water according to the mass ratio of 1: 1;
when the vegetable pulp is cabbage pulp, the adding amount of the cabbage pulp is 18-25% of the mass of the konjak pulp, and the adding amount of the food-grade sodium carbonate is 0.6-1.0% of the mass of the konjak pulp; wherein the cabbage pulp is obtained by pulping cabbage and water according to the mass ratio of 1: 0.5;
the compound sugar is a mixture of sucralose and xylitol with the mass ratio of 1:200, and the compound gum is a mixture of xanthan gum and locust bean gum with the mass ratio of 1: 1;
(4) high-pressure heat-preservation forming
Transferring the obtained paste into a sealed die, placing the sealed die into a pressure cooker, filling air to ensure that the air pressure reaches 116-126 kPa, and maintaining the water bath temperature at 85-95 ℃ for treatment for 10-30 min to form;
(5) high pressure deodorization and sterilization treatment
And transferring the formed konjak tofu into a cooking bag, carrying out vacuum packaging, placing the konjak tofu in an autoclave, treating the konjak tofu for 5-15 min at 105-115 ℃, carrying out high-pressure treatment, naturally cooling the konjak tofu without exhausting gas, and taking out the konjak tofu to obtain the instant green konjak tofu.
2. The method for preparing instant green konjak tofu according to claim 1, wherein: in the step (1), mixing and grinding the fresh konjak and the water according to the mass ratio of 1: 0.5.
3. An instant green konjak tofu prepared by the method of any one of claims 1 to 2.
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