CN109418845A - A kind of fragrant spicy konjak snack food and its production technology - Google Patents
A kind of fragrant spicy konjak snack food and its production technology Download PDFInfo
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- CN109418845A CN109418845A CN201710746923.5A CN201710746923A CN109418845A CN 109418845 A CN109418845 A CN 109418845A CN 201710746923 A CN201710746923 A CN 201710746923A CN 109418845 A CN109418845 A CN 109418845A
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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
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to agricultural byproducts processing production fields, specially a kind of fragrant spicy konjak snack food and its production technology, the snack food are made of raw material from the following weight: 950-1050 parts of konjak products, 34-36 parts of sodium chloride, 19-21 parts of monosodium glutamate, 0.19-0.21 parts of nucleotide, 18-22 parts of white sugar, 28-32 parts of yeast extract, 12-18 parts of red oil, 4-8 parts of zanthoxylum powder, 0.4-0.6 parts of capsanthin, 0.9-1.1 parts of sodium dehydroacetate.Technique is that konjak products are precooked, and sloughs alkali contained by product；Konjak products after precooking carry out fried；Ingredient will be carried out after the filtering of fried konjak products, be stirred evenly after ingredient addition.Then it packed, sealed and is sterilized.The konjak snack food that this technique is produced is full of nutrition, be suitble to popular taste, can long-term preservation, the fragrant spicy konjak snack food of unique flavor and its production technology.
Description
Technical field
The present invention relates to agricultural byproducts processing production field, specially a kind of fragrant spicy konjak snack food and its production work
Skill.
Background technique
Konjaku, perennial root stem tuber herbaceous plant, China began to cultivating konjak before more than 2,000 years, at present
There is long cultivation history in the area such as the Guizhou Province in China, Yunnan, osmanthus, river, Chongqing, Hunan, Hubei Province and Shaanxi west and south.
Konjaku eats that history is quite long, and konjak food has very much, Typical Representative be konjak tofu and derivative snow konjak,
Taro vermicelli, slice food made from Amorphophallus rivieri etc..Konjak tofu is often known as " hair object " by common people, and body has wound and discomfort person to avoid eating, no
The condition of the injury can then be aggravated or generate adverse reaction.It is the portuguese gansu polyose gel body because impure that modern science, which discloses konjak tofu,
Using konjak corm as raw material, when being made of traditional knocking off, due to the limitation of production method, not can control in manufacturing process
Oxidation causes food color crow dark, and contained alkaloid impurity is not cleared, and the people for leading to part allergic constitution is edible
A kind of allergic reaction generated afterwards.
The main ingredient of konjaku is that Portugal's mannose is rich in food fiber in fact, is rich in a variety of amino acid and microelement, warp
Often feeding is with many to human body benefit, for example can be helped digest with clean the stomach, prevents and treats disease of digestive system；It is solid that gallbladder can be reduced
Alcohol, prevention and treatment hypertension and prevention and treatment are fat, have preferable effect to prevention and treatment diabetes, can also promote longevity.So konjak products exist
It is better utilized in the case where present technique, but because it has alkali taste, shelf lives are not grown, so still limiting to
In dish and some traditional modes, therefore, deep development konjak food, extending its protection period just becomes beginning konjak food
Key.
Summary of the invention
The present invention is based on the above technical problem, provide it is a kind of it is full of nutrition, be suitble to popular taste, can long-term preservation,
The fragrant spicy konjak snack food and its production technology of unique flavor.
The technical solution of the present invention is as follows:
A kind of fragrant spicy konjak snack food, raw material are formed by parts by weight below: 950-1050 parts of konjak products,
It is 34-36 parts of sodium chloride, 19-21 parts of monosodium glutamate, 0.19-0.21 parts of nucleotide, 18-22 parts of white sugar, 28-32 parts of yeast extract, red
12-18 parts oily, 4-8 parts of zanthoxylum powder, 0.4-0.6 parts of capsanthin, 0.9-1.1 parts of sodium dehydroacetate.
A kind of fragrant spicy konjak snack food, preferably, its raw material includes: konjak products 1000 in parts by weight
Part, 35 parts of sodium chloride, 20 parts of monosodium glutamate, 0.2 part of nucleotide, 20 parts of white sugar, 30 parts of yeast extract, 15 parts of red oil, zanthoxylum powder 6
Part, 0.5 part of capsanthin, 1 part of sodium dehydroacetate.
The manufacturing method of the konjak products are as follows: konjaku powder 30kg, tapioca starch 10kg, mealy potato 15kg is taken to pour into often
In the pure water of 1000kg under temperature, uniform stirring is carried out, konjaku powder and auxiliary material is made to carry out abundant extruding, is formed uniform molten
Glue；By edible calcium hydroxide and water according to than being mixed for the ratio of 1:30, then clarified.Clear liquid is taken, by colloidal sol
Reach 60-70 DEG C of circulating slot by conche and water temperature, the bionic foods being then made by remodeling machine be cooled to room temperature for
Konjak products directly buy edible food in the market.
A kind of fragrant spicy konjak snack food, production technology are as follows: carry out konjak products in 90 DEG C or more of water pre-
It boils, the time precooked is 15-25min minutes, sloughs alkali contained by product, then fried in 170-180 DEG C of at a temperature of progress
8-12 minutes, contained portion of water in product is sloughed, be allowed to chewy texture and there is fragrance, carries out ingredient after filtering, ingredient is
It sequentially adds in proportion, monosodium glutamate, nucleotide, white sugar, yeast extract, red oil, zanthoxylum powder, capsanthin and sodium dehydroacetate, to
Ingredient is stirred evenly after being added.Then it packed, sealed and is sterilized.
In red oil, the mass ratio of rape oil and chilli powder is 10:3, wherein the production technology of red oil are as follows: is first heated to rape oil
Stop heating after 220 DEG C -230 DEG C, 160 DEG C is then naturally cooled to, then by 30% in rape oil total content after cooling
It is mixed with chilli powder, if temperature is excessively high, if being mixed with chilli powder, chilli powder can be made to generate burning, influence mouth
Sense.Then in rape oil total content after cooling remaining 70% rape oil is again heated to 180 DEG C, then with before and capsicum
Powder (chilli powder here refer to when being naturally cooled to 160 DEG C with the mixed chilli powder of rape oil) be sufficiently mixed, to
After mixing evenly, it after all substances are naturally cooled to 60 DEG C, is added after the TBHQ of red oil gross mass 0.02% again sufficiently
Stirring.The TBHQ, the entitled tert-butylhydroquinone of chemistry are the edible antioxidants that national regulation allows to add.It is changed
Formula is.
Sodium dehydroacetate is that a kind of safety food is mould proof, antisepsis antistaling agent；Capsanthin be using paprika fruit as raw material,
Powdered natural pigment prepared by extraction is dark red oil pigment.Capsanthin is the class Hu being present in capsicum
Radish element.It is a kind of nutrition fortifier.
Yeast extract, also known as yeast extraction, English name are Yeast extract, and the world is commonly abbreviated as YE, yeast
Extract is to be used according to the regulation of Pharmacopoea Chinensis using the food yeast of rich in protein as raw material, using self-dissolving, enzymatic hydrolysis,
The modern biotechnologies new and high technologies such as separation, concentration, it is refined after protein, the nucleic acid etc. in yeast cells are degraded
A kind of brown color solubility paste or slight yellow powdery natural product.Main component is polypeptide, amino acid, flavour nucleotide, B
Family vitamin and microelement.It is a kind of excellent natural flavouring, tool has been widely used in the food industry.
Compared with prior art, the invention has the benefit that
It (one) can eating mouth feel is good, flavour is pure whenever and wherever possible konjak snack food.
(2), using the konjak snack food of this technique preparation without astringent taste, people can eat the food after, and elasticity is good, and chewiness is strong.
(3), meet the user's requirement for liking eating micro- peppery product,
(4), the product color of this technique preparation is uniform, and inoxidizability is strong.
Specific embodiment
The present invention is described in further detail With reference to embodiment.
But the range that this should not be interpreted as to the above-mentioned theme of the present invention is only limitted to following embodiments.
Embodiment 1:
A kind of fragrant spicy konjak snack food, raw material include: 1000 parts of konjak products, sodium chloride 35 in parts by weight
Part, 20 parts of monosodium glutamate, 0.2 part of nucleotide, 20 parts of white sugar, 30 parts of yeast extract, 15 parts of red oil, 6 parts of zanthoxylum powder, capsanthin 0.5
Part, 1 part of sodium dehydroacetate.
Preparation method are as follows: the 1000kg's for taking konjaku powder 30kg, tapioca starch 10kg, mealy potato 15kg to pour under room temperature
In pure water, uniform stirring is carried out, konjaku powder and edible tapioca starch and mealy potato is made to carry out abundant extruding, after 30min, is formed
Uniform colloidal sol；Edible calcium hydroxide and water are mixed according to the ratio that mass ratio is 1:30, then clarified.
Supernatant is taken, colloidal sol is reached by conche and water temperature to 60-70 DEG C of circulating slot, the bionical food being then made by remodeling machine
Product are cooled to room temperature as konjak products.
Prepare red oil, the mass ratio of rape oil and chilli powder is 10:3, wherein the production technology of red oil are as follows: first heats rape oil
After to 230 DEG C stop heating, then naturally cooled to 160 DEG C, then by rape oil total content after cooling 30% with it is peppery
Green pepper powder is mixed, if temperature is excessively high, if being mixed with chilli powder, chilli powder can be made to generate burning, influence mouthfeel.So
Afterwards in rape oil total content after cooling remaining 70% rape oil is again heated to 180 DEG C, then with before with chilli powder (this
In chilli powder refer to when being naturally cooled to 120 DEG C with the mixed chilli powder of rape oil) be sufficiently mixed, it is to be mixed
After even, all substances are sufficiently stirred again after TBHQ is added after being naturally cooled to 60 DEG C.
Konjak products are precooked in 90 DEG C of water, the time precooked is 20 minutes, sloughs alkali contained by product, so
It is 10 minutes fried in 170 DEG C of at a temperature of progress afterwards, contained portion of water in product is sloughed, chewy texture has been allowed to and there is perfume
Taste, carries out ingredient after filtering, ingredient be sequentially add in proportion, monosodium glutamate, nucleotide, white sugar, yeast extract, red oil, Chinese prickly ash
Powder, capsanthin and sodium dehydroacetate are stirred evenly after ingredient addition.Then it packed, sealed and is sterilized.It obtains
Product can be reserved for 180 days, and advantage is full of nutrition, in good taste, unique flavor.
Embodiment 2:
A kind of fragrant spicy konjak snack food, raw material include: 1000 parts of konjak products, sodium chloride 35 in parts by weight
Part, 20 parts of monosodium glutamate, 0.2 part of nucleotide, 20 parts of white sugar, 30 parts of yeast extract, 15 parts of red oil, 6 parts of zanthoxylum powder, capsanthin 0.5
Part, 1 part of sodium dehydroacetate.
Preparation method are as follows: the 1000kg's for taking konjaku powder 30kg, tapioca starch 10kg, mealy potato 15kg to pour under room temperature
In pure water, uniform stirring is carried out, konjaku powder and auxiliary material (edible tapioca starch and mealy potato) is made to carry out abundant extruding, 30min
Afterwards, uniform colloidal sol is formed；Edible calcium hydroxide and water are mixed according to the ratio that mass ratio is 1:30, then carried out
Clarification.Supernatant is taken, colloidal sol is reached by conche and water temperature to 60-70 DEG C of circulating slot, is then made by remodeling machine
Bionic foods are cooled to room temperature as konjak products.
Prepare red oil, the mass ratio of rape oil and chilli powder is 10:3, wherein the production technology of red oil are as follows: first heats rape oil
After to 200 DEG C stop heating, then naturally cooled to 120 DEG C, then by rape oil total content after cooling 30% with it is peppery
Green pepper powder is mixed, if temperature is excessively high, if being mixed with chilli powder, chilli powder can be made to generate burning, influence mouthfeel.So
Afterwards in rape oil total content after cooling remaining 70% rape oil is again heated to 150 DEG C, then with before with chilli powder (this
In chilli powder refer to when being naturally cooled to 120 DEG C with the mixed chilli powder of rape oil) be sufficiently mixed, it is to be mixed
After even, all substances are sufficiently stirred again after TBHQ is added after being naturally cooled to 40 DEG C.
Konjak products are precooked in 90 DEG C or more of water, the time precooked is 25 minutes, is sloughed contained by product
Alkali, it is then 10 minutes fried in 170 DEG C of at a temperature of progress, contained portion of water in product is sloughed, chewy texture and tool have been allowed to
It is savory, carry out ingredient after filtering, ingredient be sequentially add in proportion, (yeast is taken out for monosodium glutamate, nucleotide, white sugar, yeast extract
Extract), red oil, zanthoxylum powder, capsanthin and sodium dehydroacetate, stirred evenly after ingredient addition.Then it packed, sealed
Mouth and sterilization.The product obtained can be reserved for 180 days, and advantage is full of nutrition, in good taste, unique flavor.
Embodiment 3- embodiment 6:
By the step of production technology and ingredient with embodiment 1 it is consistent, wherein changing time that konjak products precook, changing
By the comparative experiments of the temperature and time of konjak products frying.
As can be seen from the table, embodiment 1 is compared with embodiment 2, it can be seen that the time precooked and the temperature precooked
Degree is affected to mouthfeel, in this case cannot remove the astringent taste in konjak products, will feel to be difficult to swallow when edible,
So needing to control temperature and time for precooking, embodiment 1 and embodiment 5 are compared, the temperature of konjak products frying with
Time will affect the moisture content in konjak products, have an impact to the pot-life, can shorten the pot-life, also have one to mouthfeel
Fixed influence compares embodiment 1 and embodiment 3 in the case that the time and temperature control that konjak products are precooked are certain,
Change is precooked the time, can be changed color of the konjak products before not carrying out frying, be influenced sense organ.By embodiment 1 and embodiment 6
It is compared, illustrates to change the fried time, influence the last mouthfeel of konjak snack food, it is tired that comparison can be chewed at that rate
Difficulty is affected to taste.So the konjak products time precooked and the temperature precooked that selection is suitable, control konjaku system
The time of the temperature of product frying is very important.
Claims (6)
1. a kind of fragrant spicy konjak snack food, it is characterised in that its raw material is formed by parts by weight below: konjak products 950-
1050 parts, 34-36 parts of sodium chloride, 19-21 parts of monosodium glutamate, 0.19-0.21 parts of nucleotide, 18-22 parts of white sugar, yeast extract 28-
32 parts, 12-18 parts of red oil, 4-8 parts of zanthoxylum powder, 0.4-0.6 parts of capsanthin, 0.9-1.1 parts of sodium dehydroacetate, the system of konjak products
Make method are as follows: take konjaku powder 30kg, tapioca starch 10kg, mealy potato 15kg to pour into the pure water of the 1000kg under room temperature, into
Row uniform stirring makes konjaku powder and auxiliary material carry out abundant extruding, forms uniform colloidal sol；Edible calcium hydroxide is pressed with water
According to than being mixed for the ratio of 1:30, then clarified；Clear liquid is taken, colloidal sol is reached into 60-70 by conche and water temperature
DEG C circulating slot, the bionic foods being then made by remodeling machine are cooled to room temperature as konjak products.
2. fragrant spicy konjak snack food according to claim 1, it is characterised in that its raw material presses parts by weight group below
At: 1000 parts of konjak products, 35 parts of sodium chloride, 20 parts of monosodium glutamate, 0.2 part of nucleotide, 20 parts of white sugar, 30 parts of yeast extract, red
Oily 15 parts, 6 parts of zanthoxylum powder, 0.5 part of capsanthin, 1 part of sodium dehydroacetate.
3. the production technology of the fragrant spicy konjak snack food as described in claim 1 or claim 2, it is characterised in that including
Following steps:
(1) konjak products are precooked in 90-98 DEG C of water, the time precooked is 15-25min, is sloughed contained by product
Alkali；
(2) by the konjak products after precooking 170-180 DEG C at a temperature of carry out frying 8-12 minutes；
(3) ingredient will be carried out after the filtering of fried konjak products, ingredient be sequentially add in proportion monosodium glutamate, nucleotide,
White sugar, yeast extract, red oil, zanthoxylum powder, capsanthin and sodium dehydroacetate are stirred evenly after ingredient addition；
(4) it then packed, sealed and is sterilized.
4. the production technology of fragrant spicy konjak snack food according to claim 3, it is characterised in that: the red oil
Production technology are as follows: stop heating after rape oil is first heated to 220 DEG C -230 DEG C, is then naturally cooled to 160 DEG C, rape oil is total
The 30% of mass content is mixed with chilli powder, then heats in rape oil gross mass content remaining 70% rape oil again
Be sufficiently mixed with the mixed chilli powder of rape oil to 180 DEG C, then with front, it is to be mixed uniformly after, all substances
It is sufficiently stirred again after TBHQ is added after being naturally cooled to 60 DEG C.
5. the production technology of fragrant spicy konjak snack food according to claim 4, it is characterised in that: rape oil in red oil
The mass ratio of gross mass and chilli powder is 10:3.
6. the production technology of fragrant spicy konjak snack food according to claim 4, it is characterised in that: in the red oil
The mass percentage of TBHQ is the 0.02% of red oil gross mass.
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| CN201710746923.5A CN109418845A (en) | 2017-08-27 | 2017-08-27 | A kind of fragrant spicy konjak snack food and its production technology |
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| CN201710746923.5A CN109418845A (en) | 2017-08-27 | 2017-08-27 | A kind of fragrant spicy konjak snack food and its production technology |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111671065A (en) * | 2020-07-22 | 2020-09-18 | 河源市绿州食品有限公司 | Konjak product and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101601456A (en) * | 2009-07-10 | 2009-12-16 | 罗发明 | A kind of konjak series foods |
| CN102813154A (en) * | 2012-08-20 | 2012-12-12 | 万源市金桥魔芋开发有限责任公司 | Pickled pepper flavor konjak leisure food and production process of food |
| CN102845692A (en) * | 2012-08-20 | 2013-01-02 | 万源市金桥魔芋开发有限责任公司 | Spicy konjak snack food and production technology thereof |
-
2017
- 2017-08-27 CN CN201710746923.5A patent/CN109418845A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101601456A (en) * | 2009-07-10 | 2009-12-16 | 罗发明 | A kind of konjak series foods |
| CN102813154A (en) * | 2012-08-20 | 2012-12-12 | 万源市金桥魔芋开发有限责任公司 | Pickled pepper flavor konjak leisure food and production process of food |
| CN102845692A (en) * | 2012-08-20 | 2013-01-02 | 万源市金桥魔芋开发有限责任公司 | Spicy konjak snack food and production technology thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111671065A (en) * | 2020-07-22 | 2020-09-18 | 河源市绿州食品有限公司 | Konjak product and preparation method thereof |
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Application publication date: 20190305 |