CN111387448A - Preparation method of high-elasticity vegetarian food - Google Patents
Preparation method of high-elasticity vegetarian food Download PDFInfo
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- CN111387448A CN111387448A CN202010215114.3A CN202010215114A CN111387448A CN 111387448 A CN111387448 A CN 111387448A CN 202010215114 A CN202010215114 A CN 202010215114A CN 111387448 A CN111387448 A CN 111387448A
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- 235000013305 food Nutrition 0.000 title claims abstract description 54
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 229920002752 Konjac Polymers 0.000 claims abstract description 43
- 235000010485 konjac Nutrition 0.000 claims abstract description 42
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 238000003756 stirring Methods 0.000 claims abstract description 27
- 239000000725 suspension Substances 0.000 claims abstract description 26
- 239000000243 solution Substances 0.000 claims abstract description 24
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 22
- 229920002558 Curdlan Polymers 0.000 claims abstract description 21
- 239000001879 Curdlan Substances 0.000 claims abstract description 21
- 235000019316 curdlan Nutrition 0.000 claims abstract description 21
- 229940078035 curdlan Drugs 0.000 claims abstract description 21
- 229920002472 Starch Polymers 0.000 claims abstract description 17
- 235000019698 starch Nutrition 0.000 claims abstract description 17
- 239000008107 starch Substances 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 15
- 230000001007 puffing effect Effects 0.000 claims abstract description 14
- 239000000252 konjac Substances 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 13
- 238000007493 shaping process Methods 0.000 claims abstract description 13
- 241001312219 Amorphophallus konjac Species 0.000 claims abstract description 12
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 238000005507 spraying Methods 0.000 claims abstract description 12
- 239000011259 mixed solution Substances 0.000 claims abstract description 7
- 239000008213 purified water Substances 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 7
- 238000004513 sizing Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000005303 weighing Methods 0.000 claims abstract description 7
- 239000002253 acid Substances 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 8
- 230000008014 freezing Effects 0.000 claims description 8
- 229910001220 stainless steel Inorganic materials 0.000 claims description 8
- 239000010935 stainless steel Substances 0.000 claims description 8
- 230000002427 irreversible effect Effects 0.000 claims description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 6
- 239000011265 semifinished product Substances 0.000 claims description 6
- 238000010257 thawing Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- 238000006297 dehydration reaction Methods 0.000 claims description 2
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 claims 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 238000002156 mixing Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- 239000000047 product Substances 0.000 description 4
- 241000282414 Homo sapiens Species 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 238000009928 pasteurization Methods 0.000 description 3
- 238000005554 pickling Methods 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 235000003563 vegetarian diet Nutrition 0.000 description 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 210000000987 immune system Anatomy 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 235000019823 konjac gum Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L29/271—Curdlan; beta-1-3 glucan; Polysaccharides produced by agrobacterium or alcaligenes
-
- 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
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Dispersion Chemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of a high-elasticity vegetarian food, which comprises the following steps of S1 puffing: placing curdlan, konjac powder and starch in a stirring tank, adding purified water, stirring to form a mixed solution, standing, and puffing to form a suspension; s2, curing: feeding the suspension expanded by S1 into stirring equipment, and adding Ca (OH) while feeding2Clarifying the solution, mixing and solidifying; s3 sizing: extruding the solidified gel of S2 into flowing hot water, and performing flow shaping; s4: cooling, spraying treatment,Shaping cut flowers, freeze-dehydrating, seasoning, weighing, sealing and sterilizing. According to the preparation method, curdlan is added in the process of preparing the konjak vegetarian food, and the elasticity and toughness of the konjak vegetarian food are improved by utilizing the cooperativity of the curdlan and the konjak gum, so that the vegetarian food is chewy; meanwhile, the preparation method has simple process and convenient operation, improves the production efficiency of the konjak vegetarian food and reduces the production cost.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of a high-elasticity vegetarian food.
Background
Vegetarian food is a dietary way of not eating animal products such as meat, poultry, seafood and the like, and sometimes the vegetarian food is abstinent from eating dairy products and honey. In modern society, vegetarians are more and more, and vegetarians tend to be younger.
Konjak, also known as konjak, is a perennial herbaceous plant growing in mountains of 250-. The konjak has rich nutrient substances, contains 35 percent of starch, 3 percent of protein, 16 amino acids, ten mineral elements such as potassium, phosphorus, selenium and the like, also has glucomannan required by human beings, and has the characteristics of low calorie, low fat, high dietary fiber and the like. At present, konjak is widely applied to making various vegetarian food products such as konjak fine dried noodles, konjak tofu, konjak vermicelli and the like, and the konjak food has delicious taste and pleasant mouthfeel and has the effects of losing weight, building body, treating diseases, resisting cancers and the like.
At present, the main preparation method of the konjak vegetarian food sold in the market is to perform alkali modification on konjak powder and starch to form irreversible gel. However, the konjak vegetarian food prepared by the method has the problems of crisp mouthfeel, poor chewing strength and the like.
Disclosure of Invention
The invention provides a preparation method of a high-elasticity vegetarian food for solving the problems in the prior art, which utilizes the synergy of curdlan and konjac gum to improve the elasticity and toughness of the konjac vegetarian food, so that the vegetarian food is chewy more, and the production cost of the whole vegetarian food is reduced.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention provides a preparation method of a high-elasticity vegetarian food, which comprises the following steps:
s1, puffing: placing curdlan, konjac powder and starch in a stirring tank, adding purified water, stirring to form a mixed solution, standing and puffing for 1.5-2.5h to form a stable suspension;
s2, curing: feeding the suspension expanded by S1 into stirring equipment, and adding Ca (OH) while feeding2Or clarifying the solution with sodium carbonate, stirring to mix the two solutions uniformly, and fully solidifying the suspension;
s3, sizing: extruding the solidified gel of S2 into flowing hot water at 70-100 ℃, and performing flow shaping to form belt-shaped irreversible gel;
s4: cooling, spraying, cutting into flower, freezing, dehydrating, flavoring, weighing, sealing, and sterilizing to obtain the high-elasticity vegetarian food.
Further, the curdlan, the konjac powder and the starch respectively account for 0.1-5%, 0.1-5% and 0.1-2% of the mass of the suspension.
Further, the temperature of the suspension is 18-25 ℃.
Further, the Ca (OH)2The concentration of (A) is 0.1-0.4%.
Further, the flow shaping is carried out in a stainless steel pipeline with flowing hot water, and the shaping time is 3-10 min; the temperature of the hot water is 80-95 ℃.
Further, the cooling specifically comprises: and (4) conveying the shaped belt-shaped object into a large container filled with clear water, and cooling to room temperature.
Further, the spraying treatment specifically comprises: taking out the cooled belt-shaped object, and spraying with an acid solution prepared from warm water; the acid is citric acid, lactic acid or malic acid.
Further, the freeze dehydration is specifically as follows: slowly freezing the semi-finished product made after the cut flower is formed for 24 hours, and naturally thawing.
By adopting the technical scheme, compared with the prior art, the invention has the following technical effects:
according to the preparation method of the high-elasticity vegetarian food, the curdlan is added in the process of preparing the konjak vegetarian food, and the problems of crisp mouthfeel, poor elasticity and toughness and no chewing force of the konjak vegetarian food prepared by using a single konjak powder and starch system are solved by utilizing the synergy of the curdlan and the konjak gum, so that the elasticity and toughness of the konjak vegetarian food are improved, and the vegetarian food is chewed more vigorously; meanwhile, the preparation method has simple process and convenient operation, improves the production efficiency of the konjak vegetarian food and reduces the production cost.
According to the preparation method of the high-elasticity vegetarian food, the stainless steel pipeline is utilized to improve the curing efficiency, so that the curing is more thorough and complete; the product color can be improved by spraying after cooling, so that the final vegetarian food has bright color and is more attractive.
The konjak vegetarian food prepared by the preparation method provided by the invention is attractive in color, elastic in taste, high in toughness and chewy, meets the requirements of modern consumers on low-calorie and high-dietary-fiber healthy food, and has a square market prospect.
Detailed Description
The invention provides a preparation method of a high-elasticity vegetarian food, which comprises the following steps:
s1, puffing: placing curdlan, konjac powder and starch in a stirring tank, adding purified water, stirring to form a mixed solution, standing and puffing for 1.5-2.5h to form a stable suspension;
s2, curing: feeding the suspension expanded by S1 into stirring equipment, and adding Ca (OH) with concentration of 0.1-0.4% while feeding2Clarifying the solution, stirring to uniformly mix the solution and the solution, and fully solidifying the suspension;
s3, sizing: extruding the solidified gel of S2 into flowing hot water at 80-95 ℃, and forming a belt-shaped irreversible gel by flowing and shaping;
s4: conveying the shaped belt-shaped object into a large container filled with clear water, and cooling to room temperature; taking out the cooled belt-shaped object, and spraying with an acid solution prepared from warm water; cutting and forming; slowly freezing the semi-finished product made after the cut flower is formed for 24 hours, and naturally thawing and dehydrating; seasoning, weighing, sealing and sterilizing to obtain the high-elasticity vegetarian food.
Curdlan is a novel microbial extracellular polysaccharide, and is a uniform polysaccharide polymer without branches formed by connecting D-glucose through β -1, 3-glycosidic bonds, the glucan is high-quality insoluble dietary fiber which is difficult to be digested and absorbed by a human body so as to be converted into energy, has the characteristics of low calorie, high dietary fiber and the like, has the effects of promoting fat metabolism, improving the immunity of the human body, preventing cardiovascular and cerebrovascular diseases, regulating blood sugar level and the like, and also has the effects of regulating microecology in the tract, the activity of an immune system and other obvious beneficial physiological functions.
According to the preparation method of the high-elasticity vegetarian food, curdlan is added in the process of preparing the konjak vegetarian food, and the problems that the konjak vegetarian food prepared by using single konjak powder and starch systems is crisp in taste, poor in elasticity and toughness and free of chewy are solved by utilizing the cooperativity of the curdlan and the konjak gum.
In one embodiment of the invention, the curdlan, the konjac powder and the starch respectively account for 0.1-5%, 0.1-5% and 0.1-2% of the suspension by mass; the temperature of the suspension was 18-25 ℃.
In one embodiment of the invention, the flow setting is performed in a stainless steel pipe through which hot water flows, and the setting time is 3-10 min. The stainless steel pipeline can improve the curing efficiency, so that the curing is more thorough and complete.
The present invention will be described in detail and specifically with reference to the following examples to facilitate better understanding of the present invention, but the following examples do not limit the scope of the present invention.
Example 1
The preparation method of the high-elasticity vegetarian diet comprises the following steps:
s1, puffing: placing curdlan, konjac powder and starch in a stirring tank, adding purified water, stirring to form a mixed solution, standing and puffing for 2.5h to form a stable suspension; wherein, curdlan 0.5%, konjak refined powder 3.5%, starch 0.2%;
s2, curing: feeding the suspension expanded by S1 into stirring equipment, and adding 0.4% Ca (OH) while feeding2Clarifying the solution, stirring to uniformly mix the solution and the solution, and fully solidifying the suspension;
s3, sizing: extruding the solidified gel of S2 into flowing hot water of 80-95 deg.C, and flow-shaping for 5-10min to form belt-shaped irreversible gel; wherein, the flowing shaping is carried out in a stainless steel pipeline with flowing hot water;
s4: conveying the shaped belt-shaped object into a large container filled with clear water, and cooling to room temperature; taking out the cooled belt-shaped object, and spraying with an acid solution prepared from warm water; cutting the sprayed belt-shaped object into a flower with uniform appearance by using a slicer for later use; slowly freezing the semi-finished product made after the cut flower is formed for 24 hours, and naturally thawing and dehydrating; seasoning and pickling the dehydrated vegetarian food by using a special sauce formula; packaging the pickled vegetarian food by using an automatic weighing and sealing machine, carrying out pasteurization, and warehousing after the sterilization is finished to obtain the high-elasticity vegetarian food.
Example 2
The preparation method of the high-elasticity vegetarian diet comprises the following steps:
s1, puffing: placing curdlan, konjac powder and starch in a stirring tank, adding purified water, stirring to form a mixed solution, standing and puffing for 2h to form a stable suspension; wherein, curdlan 2.0%, konjak refined powder 2.0%, starch 0.2%;
s2, curing: feeding the suspension expanded by S1 into stirring equipment, and adding 0.3% Ca (OH) while feeding2Clarifying the solution, stirring to uniformly mix the solution and the solution, and fully solidifying the suspension;
s3, sizing: extruding the solidified gel of S2 into flowing hot water of 85-95 deg.C, and flow-shaping for 10min to form belt-shaped irreversible gel; wherein, the flowing shaping is carried out in a stainless steel pipeline with flowing hot water;
s4: conveying the shaped belt-shaped object into a large container filled with clear water, and cooling to room temperature; taking out the cooled belt-shaped object, and spraying with an acid solution prepared from warm water; cutting the sprayed belt-shaped object into a flower with uniform appearance by using a slicer for later use; slowly freezing the semi-finished product made after the cut flower is formed for 24 hours, and naturally thawing and dehydrating; seasoning and pickling the dehydrated vegetarian food by using a special sauce formula; packaging the pickled vegetarian food by using an automatic weighing and sealing machine, carrying out pasteurization, and warehousing after the sterilization is finished to obtain the high-elasticity vegetarian food.
Example 3
The preparation method of the high-elasticity vegetarian diet comprises the following steps:
s1, puffing: placing curdlan, konjac powder and starch in a stirring tank, adding purified water, stirring to form a mixed solution, standing and puffing for 2.5h to form a stable suspension; wherein, curdlan 2.0%, konjak refined powder 2.8% and starch 8.0%;
s2, curing: feeding the suspension expanded by S1 into stirring equipment, and adding 0.3% Ca (OH) while feeding2Clarifying the solution, stirring to uniformly mix the solution and the solution, and fully solidifying the suspension;
s3, sizing: extruding the solidified gel of S2 into flowing hot water of 85-95 deg.C, and flow-shaping for 5-10min to form belt-shaped irreversible gel; wherein, the flowing shaping is carried out in a stainless steel pipeline with flowing hot water;
s4: conveying the shaped belt-shaped object into a large container filled with clear water, and cooling to room temperature; taking out the cooled belt-shaped object, and spraying with an acid solution prepared from warm water; cutting the sprayed belt-shaped object into a flower with uniform appearance by using a slicer for later use; slowly freezing the semi-finished product made after the cut flower is formed for 24 hours, and naturally thawing and dehydrating; seasoning and pickling the dehydrated vegetarian food by using a special sauce formula; packaging the pickled vegetarian food by using an automatic weighing and sealing machine, carrying out pasteurization, and warehousing after the sterilization is finished to obtain the high-elasticity vegetarian food.
Comparative example
The results of comparing the high elastic vegetarian food prepared in examples 1-3 of the present invention with the commercially available konjac vegetarian food are shown in table 1:
TABLE 1
| Example 1 | Example 2 | Example 3 | Konjak vegetarian food sold in market | |
| Appearance of the product | Smooth and fine surface | Smooth and fine surface and luster | Smooth and fine surface | Rough and not bright surface |
| Taste of the product | Hard and crisp taste | Soft ball with good taste | Meat-like and chewy | Hard and crisp mouthfeel |
The embodiments of the present invention have been described in detail, but the embodiments are merely examples, and the present invention is not limited to the embodiments described above. Any equivalent modifications and substitutions to those skilled in the art are also within the scope of the present invention. Accordingly, equivalent changes and modifications made without departing from the spirit and scope of the present invention should be covered by the present invention.
Claims (8)
1. The preparation method of the high-elasticity vegetarian food is characterized by comprising the following steps of:
s1, puffing: placing curdlan, konjac powder and starch in a stirring tank, adding purified water, stirring to form a mixed solution, standing and puffing for 1.5-2.5h to form a stable suspension;
s2, curing: feeding the suspension expanded by S1 into stirring equipment, and adding Ca (OH) while feeding2Clarifying the solution, stirring to uniformly mix the solution and the solution, and fully solidifying the suspension;
s3, sizing: extruding the solidified gel of S2 into flowing hot water at 70-100 ℃, and performing flow shaping to form belt-shaped irreversible gel;
s4: cooling, spraying, cutting into flower, freezing, dehydrating, flavoring, weighing, sealing, and sterilizing to obtain the high-elasticity vegetarian food.
2. The method of claim 1, wherein the curdlan, the konjac flour, and the starch are present in an amount of 0.1-5%, and 0.1-2% by weight of the suspension, respectively.
3. The method of claim 1, wherein the suspension is at a temperature of 18-25 ℃.
4. The method for preparing said highly elastic vegetarian food according to claim 1 wherein said Ca (OH)2The concentration of (A) is 0.1-0.4%.
5. The method for preparing the high-elasticity vegetarian food according to claim 1, wherein the flow setting is performed in a stainless steel pipeline with flowing hot water, and the setting time is 3-10 min; the temperature of the hot water is 80-95 ℃.
6. The method for preparing the high-elasticity vegetarian food according to claim 1, wherein the cooling is specifically: and (4) conveying the shaped belt-shaped object into a large container filled with clear water, and cooling to room temperature.
7. The method for preparing the high-elasticity vegetarian food according to claim 1, wherein the spraying treatment is specifically as follows: taking out the cooled belt-shaped object, and spraying with an acid solution prepared from warm water; the acid is citric acid, lactic acid or malic acid.
8. The method for preparing the high-elasticity vegetarian food according to claim 1, wherein the freeze-dehydration is specifically: slowly freezing the semi-finished product made after the cut flower is formed for 24 hours, and naturally thawing.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113575924A (en) * | 2021-07-20 | 2021-11-02 | 福建农林大学 | Vegetarian Buddha jumping wall and preparation method thereof |
| CN115381084A (en) * | 2022-07-20 | 2022-11-25 | 浙江上方生物科技有限公司 | Vegetarian chicken claw and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113575924A (en) * | 2021-07-20 | 2021-11-02 | 福建农林大学 | Vegetarian Buddha jumping wall and preparation method thereof |
| CN115381084A (en) * | 2022-07-20 | 2022-11-25 | 浙江上方生物科技有限公司 | Vegetarian chicken claw and preparation method thereof |
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