CN110477317A - A kind of preparation method of konjaku can - Google Patents
A kind of preparation method of konjaku can Download PDFInfo
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- CN110477317A CN110477317A CN201810656085.7A CN201810656085A CN110477317A CN 110477317 A CN110477317 A CN 110477317A CN 201810656085 A CN201810656085 A CN 201810656085A CN 110477317 A CN110477317 A CN 110477317A
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- konjaku
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- preparation
- konjak
- konjak gel
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 176
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000010485 konjac Nutrition 0.000 claims abstract description 58
- 238000011282 treatment Methods 0.000 claims abstract description 30
- 230000001954 sterilising effect Effects 0.000 claims abstract description 25
- 235000013312 flour Nutrition 0.000 claims abstract description 23
- 235000014347 soups Nutrition 0.000 claims abstract description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 16
- 238000012545 processing Methods 0.000 claims abstract description 14
- 238000007654 immersion Methods 0.000 claims abstract description 13
- 239000002253 acid Substances 0.000 claims abstract description 9
- 238000007670 refining Methods 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 60
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 20
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 20
- 239000003795 chemical substances by application Substances 0.000 claims description 18
- 239000000252 konjac Substances 0.000 claims description 17
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 10
- 239000000920 calcium hydroxide Substances 0.000 claims description 7
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims description 7
- 235000005979 Citrus limon Nutrition 0.000 claims description 5
- 244000131522 Citrus pyriformis Species 0.000 claims description 5
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 20
- 230000008569 process Effects 0.000 abstract description 11
- 206010042674 Swelling Diseases 0.000 abstract description 6
- 239000003513 alkali Substances 0.000 abstract description 6
- 230000008961 swelling Effects 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000019629 palatability Nutrition 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 2
- 230000002378 acidificating effect Effects 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 description 58
- 239000000243 solution Substances 0.000 description 42
- 239000004155 Chlorine dioxide Substances 0.000 description 29
- 235000019398 chlorine dioxide Nutrition 0.000 description 29
- 239000000499 gel Substances 0.000 description 27
- 235000013305 food Nutrition 0.000 description 22
- 239000000047 product Substances 0.000 description 12
- 239000000843 powder Substances 0.000 description 10
- 239000008279 sol Substances 0.000 description 10
- 238000005259 measurement Methods 0.000 description 9
- NHYCGSASNAIGLD-UHFFFAOYSA-N Chlorine monoxide Chemical compound Cl[O] NHYCGSASNAIGLD-UHFFFAOYSA-N 0.000 description 6
- 229920002581 Glucomannan Polymers 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- 230000003068 static effect Effects 0.000 description 5
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 230000004913 activation Effects 0.000 description 4
- 230000001580 bacterial effect Effects 0.000 description 4
- 239000007938 effervescent tablet Substances 0.000 description 4
- 229940046240 glucomannan Drugs 0.000 description 4
- 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 group 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 3
- 235000006481 Colocasia esculenta Nutrition 0.000 description 3
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- 230000001093 anti-cancer Effects 0.000 description 3
- 235000013527 bean curd Nutrition 0.000 description 3
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- 238000002156 mixing Methods 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
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- 235000019658 bitter taste Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
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- 230000036772 blood pressure Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
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- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
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- 230000000050 nutritive effect Effects 0.000 description 2
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- 238000002791 soaking Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- HSINOMROUCMIEA-FGVHQWLLSA-N (2s,4r)-4-[(3r,5s,6r,7r,8s,9s,10s,13r,14s,17r)-6-ethyl-3,7-dihydroxy-10,13-dimethyl-2,3,4,5,6,7,8,9,11,12,14,15,16,17-tetradecahydro-1h-cyclopenta[a]phenanthren-17-yl]-2-methylpentanoic acid Chemical compound C([C@@]12C)C[C@@H](O)C[C@H]1[C@@H](CC)[C@@H](O)[C@@H]1[C@@H]2CC[C@]2(C)[C@@H]([C@H](C)C[C@H](C)C(O)=O)CC[C@H]21 HSINOMROUCMIEA-FGVHQWLLSA-N 0.000 description 1
- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 description 1
- 241000143687 Cantua buxifolia Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 244000242564 Osmanthus fragrans Species 0.000 description 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 241001506047 Tremella Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000004888 barrier function Effects 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000003613 bile acid Substances 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 description 1
- 239000000292 calcium oxide Substances 0.000 description 1
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003638 chemical reducing agent Substances 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 235000011950 custard Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 230000006806 disease prevention Effects 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 238000013467 fragmentation Methods 0.000 description 1
- 238000006062 fragmentation reaction Methods 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- -1 glucomannan monosaccharide Chemical class 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000000887 hydrating effect Effects 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 210000004347 intestinal mucosa Anatomy 0.000 description 1
- 239000003456 ion exchange resin Substances 0.000 description 1
- 229920003303 ion-exchange polymer Polymers 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000015094 jam Nutrition 0.000 description 1
- 235000019823 konjac gum Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 210000004379 membrane Anatomy 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
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- 239000000203 mixture Substances 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
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- 238000001556 precipitation Methods 0.000 description 1
- 238000004886 process control Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000011962 puddings Nutrition 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
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- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/19—General methods of cooking foods, e.g. by roasting or frying using chemicals before or during cooking, e.g. liquid cooking media other than water or oil; Cooking using inert particles, e.g. fluidised bed cooking
-
- 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)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Inorganic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of preparation methods of konjaku can, it includes swelling treatment, refining treatment, cooling, sterilization fresh processing, immersion treatment and finished product is made with soup.Konjaku can of the invention is using pure natural konjaku flour as raw material, using modernization science and technology and equipment, through high-temperature sterilization, the konjak series acidic products being process meticulously without any preservative.Acid konjaku can of the invention eliminates the drawback that konjaku alkali is highly seasoned, mouthfeel is puckery, and the konjaku elasticity of preparation is strong, and good toughness, tissue be fine and smooth, pure flavor, enters soup and does not mix, and boils long not rotten, and chewiness is strong, and tender crisp and refreshing, palatability is good, and mouthfeel is good.
Description
Technical field
The present invention relates to a kind of food production and store method, in particular to a kind of preparation method of konjaku can.
Background technique
Konjaku, English name: Konjac, alias Yao Konjac, perennial Araeceae herbaceous plant, raw konjaku is slightly poisonous, konjaku
A large family, about 130 kinds of the whole world, China just has more than 30 kinds, konjaku be it is presently found, uniquely can largely provide
The industrial crops of glucomannans, the application value of konjaku is high in terms of food medicine, not only a variety of ammonia containing needed by human body
Base acid and microelement, it may have the characteristics such as low-protein, low fat high microsteping, good water absorption, expansion rate height, medicinal efficacy
With a variety of curative effects such as reducing blood lipid, hypoglycemic, blood pressure lowering, anti-cancer, toxin expelling, weight-reducing, beauty, health care, defaecation ease constipation stomaches.
Main component contained by konjaku is glucomannan, is a kind of high-molecular compound, has very strong water imbibition, is inhaled
Volume is 80-100 times inflatable after water, is not easy to be digested absorption after food, and can adsorb cholesterol and bile acid, subtract to reducing blood pressure
Few cardiovascular disease breaking-out has certain effectiveness.Konjaku also contains soluble dietary fiber, and this fiber increases inhibition postprandial blood sugar
It is very effective, thus konjaku powder and its product are all the ideal antihypelipidemic foodstuffs of diabetic.It can reduce pancreas islet burden after.
Especially make one notice with it is interested be gel contained by it, this gel can form the half of various different pore sizes in enteron aisle
Permeable membrane is attached to one defence barrier of formation on intestinal mucosa, stops the intrusion of carcinogen, plays the role of anti-cancer.Therefore evil spirit
Taro has a variety of disease-prevention health functions, and often edible konjak food is of great benefit to body.
In addition, the bonding pattern of konjaku glucomannan monosaccharide is similar with cellulose, monosaccharide can not be degraded in small intestine
It absorbs, so being suitable for the case where diabetes patient etc. cannot take in polysaccharide.Because of this, konjaku can be used as weight-reducing food
The raw material of product.
For konjaku by people's popular welcome due to very high edible value, main ingredient is glucomannans, it
Not only more than 10 kinds of amino acid and various trace elements containing needed by human body have more low albumen, low fat, high microsteping, water suction
The characteristics such as property is strong, expansion rate is high.
Konjaku underground stem tuber can add fourth edible at konjaku flour, and can be made into konjak tofu, Konjak fine dried noodle, konjaku bread,
The numerous foods such as konjaku sliced meat, konjaku seasonal vegetable volume, konjaku Griddle Cooked Chicken with Pepper.Not only delicious flavour, mouthfeel are pleasant for konjak food, Er Qieyou
The multiple efficacies such as body-building and weight-reducing, anticancer of curing the disease.Konjak gel food has two major classes at present, and one kind is heat irreversible gel-like,
Typical Representative is konjak tofu (cake, silk) and and derivative snow konjak, taro vermicelli, slice food made from Amorphophallus rivieri, konjaku magic flower and bionic foods；
Another kind of is thermoreversible gels food, such as jelly, pudding, jam, fat-free soft sweets are reached in konjac glucomannan or complex konjac gum
To after a certain concentration, at normal temperature in gelatin, if heating can restore fluid state.The main original of heat irreversible gel based food
Material is konjaku powder.Konjaku can also produce seasonal series food such as konjak jelly, konjaku ice cream, giantarum paste, custard, sauce and evil spirit
The food such as taro soft heart chocolate.
Research about konjaku is numerous, and using producing in konjaku product process in traditional handicraft processing, fine powder is formed
Sol solution gel strength it is poor, konjaku product malleable is inadequate, be easy bleed, have alkali it is highly seasoned, fishy smell is dense, and palatability is poor, chews
Many deficiencies such as strength is not strong, and preparation process is complicated, and cumbersome, process regulation is difficult, such as:
The patent of invention of Patent No. ZL00113279.2 discloses a kind of nutritive konjak food and preparation method thereof and answers
With it includes with konjaku powder or konjaku flour or fresh Amorphophallus rivieri slurry, nutriment and edible phosphoric acid containing protein or starch or sugar
The ingredients such as salt and alkali through mixing, water immersion, stirring, extrusion forming, the processing steps such as boil Filamentous or noodle shape or other be made
The nutritive konjak food of form.
Application No. is 200910218488.4 applications for a patent for invention to disclose a kind of processing method of konjak food.This hair
It is bright using konjaku powder as raw material, select composite phosphate as coagulator；Its main technological steps includes: mixing, swelling, solidification
Molding, stripping and slicing, rinsing, packaging.
Application No. is 93115661.0 applications for a patent for invention to disclose a kind of health Amorphophallus rivieri food and preparation method thereof.It will
Konjaku powder is immersed in aqueous hydrochloric acid solution, is placed 4-12 hours at room temperature, is heated to 90-95 DEG C, and keep the temperature 24 small
When, it is filtered after cold, filtrate spent ion exchange resin removes hydrochloric acid, filters off resin and obtains konjaku hydrating solution, solution is heated to 85
DEG C or so, bean powder or milk powder is added, stirs evenly, adds citric acid, stevia rebaudianum essence, white sugar, sweet osmanthus, medical multivitamin and micro
Element zinc and iron.
Application No. is 200310106654. applications for a patent for invention to disclose a kind of frozen konjak (amorphophallus rivieri) with tremella flavour can producer
Method.The technical solution adopted by the present invention: (1) swollen by konjaku powder and water expanding treatment 2 hours or more under the conditions of 32 ± 5 DEG C
Binder and toughness reducing agent is added when changing processing.(2) gel after extruding is put into forming disk and is sent into heating cabinet, make temperature in cabinet
95 DEG C are risen to, and is kept for 2 hours or so.(3) formed konjak tofu (cake) is set and is sent again after cooling to cold under natural conditions
Freezed in library, freeze temperature it is subzero 1~25 DEG C, when it is inside and outside be in reticular structure when take out, thaw under natural temperature.It is reprocessed after defrosting
At various shape, through rinsing, dehydration, acidleach, dehydration, match the techniques such as liquid bottling, sterilization, inspection.
Summary of the invention
In order to solve the problems in the prior art, the purpose of the present invention is to providing, one kind is novel, simply prepares konjaku can
Method.Preparation is simple for the method for the present invention, and production cost is low, and konjaku can prepared by the present invention eliminates traditional konjaku
Alkali is highly seasoned, drawback that mouthfeel is puckery, the product quality of production is high, the long shelf-life of konjaku can, is suitable for industrialized production.
To achieve the purpose of the present invention, one aspect of the present invention provides the-preparation method of kind of konjaku can, including following sequence
Progress the step of:
1) konjaku flour is uniformly mixed with water, konjac sol is made；
2) coagulator is added into konjac sol and carries out refining treatment, form konjak gel；
3) antistaling agent is added into konjak gel, sterilization fresh processing is carried out to konjak gel, sterilizing konjak gel is made；
4) sterilizing konjak gel is added in citric acid solution, carries out immersion treatment, make the pH value of sterilizing konjak gel
Less than 5 to get.
Wherein, the weight of konjaku flour described in step 1) and water is 1: 40-50.
In particular, the viscosity < 16000mPas of the konjaku flour.
Wherein, further include the static placement of mixture for the konjaku flour and water that will be uniformly mixed, be swollen konjaku flour, form institute
The konjac sol stated.
In particular, time >=1h of the static placement, preferably 1-2 hours.
Wherein, the weight of coagulator described in step 2) and konjaku flour described in step 1) is 1-5: 1000, excellent
It is selected as 5: 1000.
In particular, the coagulator is calcium hydroxide or sodium carbonate, preferably calcium hydroxide.
Wherein, refining treatment described in step 2) includes the steps that following sequence carries out:
A) coagulator is added in konjac sol, is uniformly mixed；
B) heat temperature raising keeps 30-45min at being 80-95 DEG C in temperature；
C) cooling down forms konjak gel.
In particular, step A) described in the weight of konjaku flour described in coagulator and step 1) be 1-5: 1000,
Preferably 5: 1000；Step B) described in temperature be preferably 85-90 DEG C；The soaking time is preferably 35-40min.Step C)
Described in cooling down temperature be 10-30 DEG C.
In particular, further including carrying out the sterilizing again after carrying out the konjak gel that refining treatment is formed rinsing processing to protect
Fresh processing.
Wherein, rinsing processing is that konjak gel is put into clear water to impregnate, and removes the alkali taste of konjak gel.
In particular, the temperature of the clear water is 10-30 DEG C；The time of the immersion is 2-3min.
In particular, further including being cut into konjak gel to carry out the rinsing processing after konjak gel small pieces again.
Wherein, antistaling agent described in step 3) is ClO 2 solution.
In particular, containing chlorine dioxide 15-25mg, preferably 15mg in ClO 2 solution described in per kilogram.
In particular, the weight of konjak gel described in the antistaling agent and step 2) is 0.5-1: 1, preferably
0.6-0.7∶1。
In particular, antistaling agent ClO 2 solution is prepared in accordance with the following steps:
A) citric acid solution and Stable chlorine dioxide solution are uniformly mixed, activation Stable chlorine dioxide solution is made；
B) be added water dilution to get.
C) wherein, citric acid solution and Stable chlorine dioxide solution weight ratio are 1: 1-10, preferably 1: 1 in step a).
In particular, the mass percent concentration of the Stable chlorine dioxide solution be 1.5-20%, preferably 1.5-2%, into
One step is preferably 2%；The mass percent concentration of the citric acid solution be 1.5-20%, preferably 1.5-2%, further it is excellent
It is selected as 2%.
In particular, antistaling agent ClO 2 solution is prepared in accordance with the following steps: being the two of 1.5%-45% by content
Chlorine monoxid effervescent tablet is added to the water, and dissolves to obtain the final product.
Wherein, the processing time of sterilization fresh described in step 3) is 1.5-3h, preferably 2h.
Wherein, the mass percent concentration of citric acid solution described in step 4) is 0.05-0.5%, preferably 0.1-
0.2%.
In particular, pH value described in step 4) is 4.2-4.6.
In particular, further including step 5): acid soup stock, the acidity soup stock being added into the konjak gel after immersion treatment
The citric acid solution for being 0.1-0.3% for mass percent concentration.
Especially, the weight ratio of the acid soup stock and the konjak gel is 3-5: 1, preferably 4: 1.
Konjaku can prepared by the present invention has advantages in that
1, the present invention makes full use of the distinctive gel characteristic of konjac glucomannan, the diced konjaku product smooth in appearance of preparation, and quality is equal
It is even, there is bite, soft tasty and refreshing, the bitter taste of no konjaku flour, and there is elasticity, color and flavor well.
2, the intensity of konjak gel is high in konjaku can prepared by the present invention, and elasticity is good, and toughness is big, and chewy texture is full, aqueous
Amount is high, reaches 89% or more, no precipitation water, dry and cracked, disintegration, Fragmentation Phenomena occur.
3, konjaku can of the invention carries out immersion treatment using citric acid solution, and the pH value of konjak gel is less than 5, in acid
Property, the alkali taste of no bitterness and the fishy smell of konjaku, can directly eat.
4, the preparation process of konjaku can of the invention is simple, and operation is simple, and process control condition is easy to control and fit
Suitable industrialized production and large-scale promotion.
5, the boiling fastness of diced konjaku can prepared by the present invention is good, can stand prolonged cook and non-blocking, no
Easily broken, smooth in taste, palatability is good, and gastronomical process is relatively easy.
6, konjaku can produced by the invention is instant flavour konjak food, overcome common konjak food need through it is long when
Between cook the defect that could eat, be that one of konjaku product breaks through, and the konjaku tank after antistaling agent chlorine dioxide treatment
Head long shelf-life, under room temperature storage, traffic condition 12 months without disintegration, change Tang Xianxiang.
Specific embodiment
Technical characterstic for a better understanding of the present invention makees further the present invention below with reference to specific embodiment
Explanation.It should be noted that embodiment is not limiting the scope of the invention.
Embodiment 1
1, swelling treatment
10kg konjaku flour and 400kg water are sent into Bulking tank (Ming Yuan mechanical equipment Co., Ltd, Taixing City), stirred evenly
Afterwards, static placement 1.5h, konjaku flour swelling, forms konjac sol, wherein the viscosity < 16000mPas of konjaku flour；Konjaku flour with
The weight ratio of water is 1: 40, speed of agitator 20rpm.
2, refining treatment
1) calcium hydroxide that weight ratio is 2: 98 is uniformly mixed with water, the hydrogen that mass percent concentration is 2% is made
Calcium oxide solution, it is spare；
2) it is pumped with stainless steel material and konjac sol and coagulator calcium hydroxide solution is sent into conche (Taixing City name source machinery
Equipment Co., Ltd) in, it stirs and evenly mixs, mixed sols is made, wherein the weight of coagulator calcium hydroxide solution is 2.5kg, i.e.,
The weight ratio of konjaku flour and calcium hydroxide in calcium hydroxide solution is 1000: 5 in konjac sol, speed of agitator 400rpm；
3) mixed sols is heated to 85 DEG C, at 85 DEG C, keeps 40min；
4) it is sent into konjaku multi-functional formation machine (Ming Yuan mechanical equipment Co., Ltd, Taixing City), cooling down to room temperature
(25 DEG C) form the strip konjak gel that cross sectional dimensions is 1cm × 1cm.
3, rinsing is handled
The konjak gel of long strip type is put into konjaku dicer (Shenyang Hong Hai food machinery Manufacturing Co., Ltd) and is cut
It is 1.5cm × 1cm × 1cm konjaku small pieces at size, then konjaku small pieces is placed in 25 DEG C of clear water after rinsing 2min, fishing
Out, spare.
4, sterilization fresh is handled
1) taking the Stable chlorine dioxide solution that mass percent concentration is 2%, (development in science and technology Co., Ltd is magnified in Tianjin, food
Grade), the citric acid that mass percent concentration is 2% is added, stirs evenly, activation Stable chlorine dioxide solution is made, wherein lemon
The weight ratio of lemon acid and Stable chlorine dioxide solution is 1: 1；
In the embodiment of the present invention other than selecting the Stable chlorine dioxide solution that mass percent concentration is 2%, other are dense
Degree Stable chlorine dioxide solution is suitable for the present invention；Other than Stable chlorine dioxide solution, chlorine dioxide effervescent tablet, chlorine dioxide
Powder etc. can discharge chlorine dioxide be suitable for the present invention.
2) add water into activation Stable chlorine dioxide solution, it is fresh-keeping that chlorine dioxide is made in dilution activation Stable chlorine dioxide solution
Agent, wherein the weight ratio of the water and Stable chlorine dioxide solution that are added is 998: 1, the concentration of chlorine dioxide antistaling agent is 20mg/
kg；
3) chlorine dioxide antistaling agent is added into rinsing treated konjaku small pieces, is stirred continuously, konjaku small pieces are carried out
Sterilizing konjaku small pieces are made in sterilization fresh processing, and wherein the weight of chlorine dioxide antistaling agent and konjaku small pieces is 0.6:
1, the sterilization fresh processing time is 2 hours.
4, immersion treatment
5, the citric acid solution that mass percent concentration is 0.1% is added into the konjaku small pieces after sterilization treatment, carries out
Immersion treatment declines the pH value of diced konjaku constantly, after soaking time is 3h, citric acid solution is discharged, then adds lemon
Acid solution repeats to impregnate, until the pH value of konjaku small pieces drops to 4.5, konjaku can fourth is made；
6, with soup, finished product is made
Can soup stock food-grade citric acid solution is added into konjaku can fourth, tinning after mixing seals, sterilization,
Finished product can is made, wherein the mass percent concentration of food-grade citric acid solution be 0.1%, the citric acid solution of addition with
The weight ratio of konjaku can fourth be 4: 1,95 DEG C of sterilization temperature, time 40min.
After storing 12 months under room temperature, the diced konjaku shape in konjaku can is complete, without broken, disintegration, changes Tang Xianxiang；Soup
Expect limpid, no muddiness.
Finished product konjaku can performance indicator, measurement result such as table are measured as follows after storing 12 months at normal temperature
Shown in 1.
The water content of the measurement of method as defined in GB/T5009.3 konjaku can according to national standards；
The protein content of the measurement of method as defined in GB/T5009.5 konjaku can according to national standards；
The fat content of the measurement of method as defined in GB/T5009.6 konjaku can according to national standards；
The total number of bacterial colonies of the measurement of method as defined in GB/T4789.23 konjaku can according to national standards.
Embodiment 2
During swelling treatment, in addition to static standing time is 1.6h, speed of agitator 25rpm, the weight of konjaku flour and water
The ratio between amount is that remaining is same as Example 1 except 1: 42；
The weight ratio of konjaku flour and coagulator calcium hydroxide is 1000: 5 in konjac sol in refining process, stirring
Revolving speed is 500rpm, and heat temperature raising temperature is 88 DEG C, and at 88 DEG C, the retention time is except 36min, remaining and 1 phase of embodiment
Together；
It is same as Example 1 to rinse treatment process；
The weight ratio of the water and Stable chlorine dioxide solution that are added in sterilization fresh treatment process is 798: 1, chlorine dioxide
The concentration of antistaling agent is 25mg/kg, and wherein the weight of chlorine dioxide antistaling agent and konjaku small pieces is 0.5: 1, and sterilizing is protected
The fresh processing time is except 3 hours, remaining is same as Example 1；
The mass percent concentration of citric acid solution is 0.5% during immersion treatment, the konjaku small pieces after immersion treatment
PH value be 4.2 except, remaining is same as Example 1；
With soup, it is made in Finished product processThe other than the mass percent concentration of can soup stock citric acid solution is 0.2%,
Remaining is same as Example 1.
After storing 12 months under room temperature, the diced konjaku shape in konjaku can is complete, without broken, disintegration, changes Tang Xianxiang；Soup
Expect limpid, no muddiness.
At normal temperature store 12 months after according to national standards GB/T5009.3, GB/T5009.5, GB/T5009.6,
GB/T4789.23 measures water content, protein content, the fat content, total number of bacterial colonies of konjaku can respectively,
Measurement result is as shown in table 1.
Embodiment 3
During swelling treatment, in addition to static standing time is 2h, speed of agitator 30rpm, the weight of konjaku flour and water
The ratio between for remaining is same as Example 1 except 1: 45；
The weight ratio of konjaku flour and coagulator calcium hydroxide is 1000: 1 in konjac sol in refining process, stirring
Revolving speed is 500rpm, and heat temperature raising temperature is 90 DEG C, and at 90 DEG C, the retention time is except 35min, remaining and 1 phase of embodiment
Together；
It is same as Example 1 to rinse treatment process；
The weight ratio of the water and Stable chlorine dioxide solution that are added in sterilization fresh treatment process is 1998: 1, chlorine dioxide
The concentration of antistaling agent is 10mg/kg, and wherein the weight of chlorine dioxide antistaling agent and konjaku small pieces is 1: 1, sterilization fresh
Handling the time is except 2.5 hours, remaining is same as Example 1；
The mass percent concentration of citric acid solution is 0.2% during immersion treatment, the konjaku small pieces after immersion treatment
PH value be 4.6 except, remaining is same as Example 1；
With soup, it is made in Finished product processThe other than the mass percent concentration of can soup stock citric acid solution is 0.3%,
Remaining is same as Example 1.
After storing 12 months under room temperature, the diced konjaku shape in konjaku can is complete, without broken, disintegration, changes Tang Xianxiang；Soup
Expect limpid, no muddiness.
GB/T5009.3, GB/T5009.5, GB/T5009.6, GB/ according to national standards after storing 12 months at normal temperature
T4789.23 measures water content, protein content, the fat content, total number of bacterial colonies of konjaku can respectively, and measurement result is such as
Shown in table 1.
Embodiment 4
In addition to by content 10% being that chlorine dioxide effervescent tablet (magnifies development in science and technology in Tianjin in sterilization fresh treatment process
Co., Ltd) it is added to the water, the water of addition and the weight ratio of effervescent tablet are 4999: 1, and two that concentration is 20mg/kg are made
Except chlorine monoxid antistaling agent, remaining is same as Example 1；
After storing 12 months under room temperature, the diced konjaku shape in konjaku can is complete, without broken, disintegration, changes Tang Xianxiang；Soup
Expect limpid, no muddiness.
GB/T5009.3, GB/T5009.5, GB/T5009.6, GB/ according to national standards after storing 12 months at normal temperature
T4789.23 measures water content, protein content, the fat content, total number of bacterial colonies of konjaku can respectively, and measurement result is such as
Shown in table 1.
The quality measurements of 1 konjaku can of table
| Moisture content (%) | Protein content (%) | Fat content (%) | Total plate count (cfu/g) | |
| Embodiment 1 | 89.2 | 0.20 | 0.25 | < 10 |
| Embodiment 2 | 89.3 | 0.20 | 0.25 | < 10 |
| Embodiment 3 | 89.3 | 0.20 | 0.25 | < 10 |
| Embodiment 4 | 89.2 | 0.20 | 0.25 | < 10 |
Testing result shows: konjaku can prepared by the present invention moisture content after room temperature storage 12 months is high, reaches 89.2-
89.3%, no living contaminants, total plate count is less than 10cfu/g, and the konjaku can retention period of preparation is long, meets national standard.
Claims (4)
1. a kind of preparation method of konjaku can, it is characterized in that the step of carrying out in the following order:
1) konjaku flour is uniformly mixed with water, konjac sol is made；
2) coagulator is added into konjac sol and carries out refining treatment, konjak gel is made；
3) antistaling agent is added into konjak gel and carries out sterilization fresh processing, sterilizing konjak gel is made；
4) sterilizing konjak gel is added in citric acid solution and is impregnated, make the pH value of sterilizing konjak gel less than 5；
Wherein: the weight of konjaku flour described in step 1) and water is 1:40-50；Coagulator described in step 2) and step
1) weight of konjaku flour described in is 1-5:1000；Antistaling agent described in step 3) is ClO 2 solution；Step
3) weight of antistaling agent described in and konjak gel is 0.5-1:1；The quality of citric acid solution described in step 4)
Percent concentration is 0.05-0.5%.
2. preparation method as described in claim 1, it is characterized in that coagulator described in step 2) is calcium hydroxide or sodium carbonate.
3. preparation method as claimed in claim 1 or 2, it is characterized in that refining treatment described in step 2) include following sequence into
Capable step:
A) coagulator is added in konjac sol, is uniformly mixed；
B) heat temperature raising keeps 30-45min at being 80-95 DEG C in temperature；
C) cooling down forms konjak gel.
4. preparation method as claimed in claim 1 or 2, it is characterized in that further including step 5): solidifying to the konjaku after immersion treatment
It sterilizes after acid soup stock is added in glue, wherein the acidity soup stock is the lemon that mass percent concentration is 0.1-0.3%
Lemon acid solution.
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| CN201810656085.7A CN110477317A (en) | 2018-06-24 | 2018-06-24 | A kind of preparation method of konjaku can |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838398A (en) * | 2020-07-14 | 2020-10-30 | 江南大学 | Plant protein meat preforming process and plant protein meat product |
| CN113575848A (en) * | 2021-08-05 | 2021-11-02 | 屏山美美粮油食品有限责任公司 | Production process of fine white konjak fine dried noodles |
-
2018
- 2018-06-24 CN CN201810656085.7A patent/CN110477317A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838398A (en) * | 2020-07-14 | 2020-10-30 | 江南大学 | Plant protein meat preforming process and plant protein meat product |
| CN111838398B (en) * | 2020-07-14 | 2021-10-26 | 江南大学 | Plant protein meat preforming process and plant protein meat product |
| CN113575848A (en) * | 2021-08-05 | 2021-11-02 | 屏山美美粮油食品有限责任公司 | Production process of fine white konjak fine dried noodles |
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Application publication date: 20191122 |