CN112493435A - Composite konjak paste and its preparing method - Google Patents
Composite konjak paste and its preparing method Download PDFInfo
- Publication number
- CN112493435A CN112493435A CN202011299083.0A CN202011299083A CN112493435A CN 112493435 A CN112493435 A CN 112493435A CN 202011299083 A CN202011299083 A CN 202011299083A CN 112493435 A CN112493435 A CN 112493435A
- Authority
- CN
- China
- Prior art keywords
- powder
- paste
- konjak paste
- water
- konjak
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 229920002752 Konjac Polymers 0.000 title claims abstract description 122
- 235000010485 konjac Nutrition 0.000 title claims abstract description 109
- 239000002131 composite material Substances 0.000 title claims abstract description 10
- 238000000034 method Methods 0.000 title claims description 7
- 239000000843 powder Substances 0.000 claims abstract description 82
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 36
- 235000013305 food Nutrition 0.000 claims abstract description 31
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 29
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 29
- 244000068988 Glycine max Species 0.000 claims abstract description 23
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 23
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 20
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 20
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 20
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 20
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 20
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 20
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 20
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 20
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 20
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 20
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 20
- 240000007822 Actinidia kolomikta Species 0.000 claims abstract description 16
- 235000002246 Actinidia kolomikta Nutrition 0.000 claims abstract description 16
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 10
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 10
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 10
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 10
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 10
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 9
- 235000006545 Ziziphus mauritiana Nutrition 0.000 claims abstract description 7
- 235000008529 Ziziphus vulgaris Nutrition 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 244000182216 Mimusops elengi Species 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 55
- 239000000252 konjac Substances 0.000 claims description 43
- 235000013312 flour Nutrition 0.000 claims description 36
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 30
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 30
- 238000003756 stirring Methods 0.000 claims description 30
- 239000000679 carrageenan Substances 0.000 claims description 27
- 235000010418 carrageenan Nutrition 0.000 claims description 27
- 229920001525 carrageenan Polymers 0.000 claims description 27
- 229940113118 carrageenan Drugs 0.000 claims description 27
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 27
- 239000000463 material Substances 0.000 claims description 26
- 239000000203 mixture Substances 0.000 claims description 26
- 241001506047 Tremella Species 0.000 claims description 24
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 17
- 102000002322 Egg Proteins Human genes 0.000 claims description 17
- 108010000912 Egg Proteins Proteins 0.000 claims description 17
- 235000014103 egg white Nutrition 0.000 claims description 17
- 210000000969 egg white Anatomy 0.000 claims description 17
- 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 claims description 15
- 229920002581 Glucomannan Polymers 0.000 claims description 15
- 229940046240 glucomannan Drugs 0.000 claims description 15
- 239000001335 perilla frutescens leaf extract Substances 0.000 claims description 15
- 238000005303 weighing Methods 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 14
- 150000001875 compounds Chemical class 0.000 claims description 14
- 238000012360 testing method Methods 0.000 claims description 14
- 235000019823 konjac gum Nutrition 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 12
- 244000077995 Coix lacryma jobi Species 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 210000000582 semen Anatomy 0.000 claims description 11
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 9
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[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 UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 8
- 239000001509 sodium citrate Substances 0.000 claims description 8
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 8
- 229940013618 stevioside Drugs 0.000 claims description 8
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 8
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- 235000015468 Lycium chinense Nutrition 0.000 claims description 6
- 235000019764 Soybean Meal Nutrition 0.000 claims description 6
- 239000004455 soybean meal Substances 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 4
- 229920001592 potato starch Polymers 0.000 claims description 4
- 238000003825 pressing Methods 0.000 claims description 4
- 238000011084 recovery Methods 0.000 claims description 4
- 235000013601 eggs Nutrition 0.000 claims description 2
- 239000006260 foam Substances 0.000 claims description 2
- 240000000038 Ziziphus mauritiana Species 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 24
- 239000002245 particle Substances 0.000 abstract description 23
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- 244000126002 Ziziphus vulgaris Species 0.000 abstract description 11
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- 241000219051 Fagopyrum Species 0.000 description 27
- 239000000047 product Substances 0.000 description 22
- 229940023462 paste product Drugs 0.000 description 10
- 240000002624 Mespilus germanica Species 0.000 description 8
- 235000013325 dietary fiber Nutrition 0.000 description 8
- 230000001055 chewing effect Effects 0.000 description 7
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- 241000169546 Lycium ruthenicum Species 0.000 description 3
- 235000014633 carbohydrates Nutrition 0.000 description 3
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- 235000020235 chia seed Nutrition 0.000 description 3
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- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- 244000298697 Actinidia deliciosa Species 0.000 description 2
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 102000015781 Dietary Proteins Human genes 0.000 description 2
- 108010010256 Dietary Proteins Proteins 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 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
- 235000013367 dietary fats Nutrition 0.000 description 2
- 201000006549 dyspepsia Diseases 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 235000001497 healthy food Nutrition 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 239000000230 xanthan gum Substances 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 235000010493 xanthan gum Nutrition 0.000 description 2
- 229940082509 xanthan gum Drugs 0.000 description 2
- 244000298800 Actinidia arguta Species 0.000 description 1
- 235000016416 Actinidia arguta Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
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- 238000010521 absorption reaction Methods 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 229930002877 anthocyanin Natural products 0.000 description 1
- 239000004410 anthocyanin Substances 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
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- 238000002474 experimental method Methods 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
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- 239000003292 glue Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a composite konjak paste and a preparation method thereof. According to the invention, the powder substance is added in several times, so that the forming speed of the powder particles in the system is relieved, the powder substance is added into the juicer from a small amount to a large amount after each addition to dilute the mixed system, the product of the powder particle substance is controlled, and finally, the konjak paste finished product with the particles as few as possible can be obtained, and the mouthfeel of the sand is reduced. The purple sweet potato powder, the soybean powder and the buckwheat powder which are adopted for preparing the konjak paste are all powder, and the medlar, the jujube, the pearl barley and the hawthorn are rehydrated and juiced, so that the konjak paste has uniform texture and color, the taste comfort level of the konjak paste is improved, the granular feeling is eliminated, and the finished konjak paste has finer taste. The konjak paste prepared by the invention is sour and sweet, firm and not easy to deform, has the boiled fragrance of actinidia kolomikta, Chinese date and five cereals, has no sand feeling, is very suitable to be used as a meal replacement food, and can play a weight reducing effect after being reasonably taken in a proper amount.
Description
Technical Field
The invention relates to the technical field of konjak composite paste foods, in particular to a composite konjak paste and a manufacturing method thereof.
Background
The compound konjak paste is a novel food which is compounded with nutrient materials such as buckwheat flour and the like into paste by utilizing the gelling effect of the konjak gum and the carrageenan. The biscuits on the market are extremely hard and have large irritation to the stomach, the electuary foods are extremely inconvenient to eat, and the paste foods adapt to the fast-paced life style of modern people, are convenient to carry and timely in bag opening and are more easily accepted by people. The high dietary fiber of konjac gum can accelerate gastrointestinal peristalsis to shorten defecation period, and the high dietary fiber can wrap carbohydrate in the konjac gum to buffer the rise of blood sugar. The Konjac Glucomannan (KGM) in the konjac glucomannan is absorbed by water and swells and is associated with intermolecular hydrogen bonds to be separated from water solubility, and the konjac paste utilizes the characteristic of the konjac glucomannan to contain additional materials into intermolecular gaps in the process of association of the konjac glucomannan and the carrageenan to form the konjac paste with nutritional value. The konjak paste product is rich in various amino acids and vitamins due to the addition of rich food materials, for example, Chinese patent ZL2016103721379 discloses a chia seed konjak paste, every 1000g of the konjak paste product contains 0.3-200g of chia seeds serving as food raw materials, 0.1-8 g of konjak glue powder, 0.3-3g of xanthan gum, 0.1-6g of carrageenan powder, O-200g of white granulated sugar and O-20g of honey, water is added for blending and stirring uniformly, the mixture is heated to 85-90 ℃ and then filled, and then the mixture is sterilized at 121 ℃ to prepare paste or thin paste-like food. However, the chia seed konjak paste has a single taste and only has sweet taste of sugar and honey; if the product is used as a meal replacement food, the product needs a large amount of food for maintaining the nutritional ingredients required by the body every day, and is lack of the ingestion of protein, dietary fiber and fat required every day, so that the nutrition is incomplete; the konjac gum powder, xanthan gum and carrageenan powder are not easy to digest and absorb when the practical amount is too large.
Disclosure of Invention
The applicant provides a composite konjak paste and a preparation method thereof aiming at the defects of low nutritional value, single taste, difficult digestion and the like of the existing konjak paste product, the obtained konjak paste product is sour, sweet, delicious, excellent in color, aroma and taste, easy to digest and free of granular sensation in chewing, and can be used as a meal replacement food for losing weight, and the intake of protein, dietary fiber and fat reaches the standard.
The technical scheme and the beneficial effects adopted by the invention are as follows:
the preparation method of the compound konjak paste is characterized by comprising the following steps: the method comprises the following steps:
(1) material pretreatment: weighing fructus Lycii, fructus Jujubae, Coicis semen, fructus Actinidiae chinensis, and fructus crataegi, and cleaning; peeling fructus Jujubae, peeling fructus Actinidiae chinensis, pressing into paste, and weighing; weighing konjac gum and carrageenan in proportion for later use; weighing soybean flour, purple sweet potato flour and buckwheat flour for later use, and weighing egg white of eggs for later use; cooking Coicis semen;
(2) crushing and juicing: cutting fructus Lycii, fructus Jujubae and fructus crataegi, adding Coicis semen and water, and juicing in a juicer;
(3) mixing and boiling: adding water into a pot, heating, adding egg white, stirring, adding konjac gum and carrageenan, stirring, adding a powder mixture of soybean flour, purple sweet potato powder and buckwheat powder, adding food materials in a juicer according to a small to large ratio after adding the powder mixture every time, and stirring uniformly;
(4) and (3) cooling: after the food materials in the pot are cooled, adding stevioside and sodium citrate, adding the paste of the actinidia kolomikta, and uniformly stirring;
(5) molding: pouring into a container, and cooling and forming at room temperature.
The composite konjak paste prepared by the preparation method comprises the following components in percentage by weight: 5% of actinidia kolomikta, 1% of dried tremella, 2% of red dates, 8% of medlar, 6% of perilla seed oil, 12% of purple sweet potato powder, 25% of buckwheat powder, 10% of coix seeds, 5% of soybean meal, 2% of dried hawthorn, 23.9% of egg white, 0.1% of konjac glucomannan and carrageenan, 0.06% of konjac glucomannan, 0.04% of carrageenan, 0.45% of stevioside and 0.15% of sodium citrate.
The composite konjak paste has the recovery performance of 0.15-0.28 and the hardness of 228-295 in a TPA test.
The flour materials such as purple sweet potato flour, soybean flour and buckwheat flour are easily wrapped by water after being added into water, so that powdery particles are formed, unpleasant sandy mouthfeel is generated, and therefore, the stirring speed is increased and the stirring time is prolonged to avoid the formation of the powdery particles. According to the invention, the powder substance is added in several times, the forming speed of the particles in the system is relieved, the powder substance is added into the juice extractor from a small amount to a large amount after each addition to dilute the mixed system, the product of the powder particle substance is controlled, and finally, the konjak paste finished product with the particles as few as possible can be obtained, and the sand taste is reduced.
The purple sweet potato powder, the soybean powder and the buckwheat powder which are adopted for preparing the konjak paste are all powder, and the medlar, the jujube, the pearl barley and the hawthorn are rehydrated and juiced, so that the konjak paste has uniform texture and color, the taste comfort level of the konjak paste is improved, the granular feeling is eliminated, and the finished konjak paste has finer taste. The coix seeds are squeezed together to make juice more soft and more uniform, the juice is not easy to precipitate, the juice can be conveniently divided into required parts when being added into a pot in the subsequent steps, each part of juicing mixture is uniform, the situations that the former toppling materials are supernatant liquid for several times and the toppling materials are bottom precipitate materials for the last time can be avoided. Meanwhile, the pearl barley can improve the soft and fine taste of the finished konjak paste.
The konjak paste prepared by the method is sour and sweet, is firm and not easy to deform after being cut into pieces, has the boiled fragrance of actinidia kolomikta, Chinese date and five cereals, has fine pulp, uniform fruit grains and no grains with naked eyes; sticky and glutinous taste, chewy, slight elasticity and no sand feeling. The hawthorn has the effects of promoting digestion, promoting digestion and absorption of human bodies, accelerating digestion and helping excretion of the human bodies and solving the problem of dyspepsia caused by the konjac glucomannan and the carrageenan. The konjak paste prepared by the method has higher nutritional value, the konjak gum and the carrageenan are completely dissolved and cooled at high temperature and then are solidified and formed to provide a shaping basis of the konjak paste, and the soybean meal, the purple sweet potato powder, the buckwheat flour and the coix seeds can provide rich dietary fibers for a finished konjak paste product. Perilla seed oil provides fat necessary for human body every day, contains a large amount of unsaturated fatty acids, and has effects of reducing cholesterol in human blood, protecting retina in eyes, and improving body constitution. The soybean powder and egg white supplement protein content in rhizoma Amorphophalli paste. The red dates provide unique red date fragrance and sweet taste for the finished konjak paste. The fructus Lycii has bright color and can provide fresh fragrance. The actinidia kolomikta is added after cooling, so that rich vitamin C can be provided for the konjac paste finished product, the polyphenol contained in the actinidia kolomikta can also play an antioxidation function, the shelf life of the konjac paste finished product can be prolonged, and the purple sweet potato contains rich anthocyanin and has the effect of removing partial free radicals in a human body. Because the konjak paste product prepared by the invention has substances such as protein, fat, dietary fiber, amino acid and the like which are required by a human body every day, the konjak gum can provide a large amount of dietary fiber to increase satiety and can simultaneously interact with carrageenan to form gel to solidify other composite materials, so the konjak paste product is very suitable for being taken as meal replacement food with proper and reasonable amount, can play a weight-reducing effect and has great market potential. Compared with other meal replacement food which is only used for pursuing low calorie, the konjak paste is more scientific in formula, can not cause malnutrition caused by excessively reducing ingredient intake for a long time, and is more scientific in formula.
As a further improvement of the above technical solution:
adding the powder mixture of the soybean powder, the purple sweet potato powder and the buckwheat powder into the step (3) for three times, adding the powder mixture into the food material in the juice extractor according to the ratio of 1:2:3 after each time of adding the powder mixture, and uniformly stirring. The powder mixture of the soybean powder, the purple sweet potato powder and the buckwheat powder is added for three times, so that the formation of particles can be avoided, and the food materials added into the juice extractor according to the proportion of 1:2:3 can help to dilute and stir liquid, so that the aim of uniformly stirring without particles can be fulfilled in the fastest time.
And (3) adding the perilla seed oil before adding the powder mixture of the soybean meal, the purple sweet potato powder and the buckwheat powder, and adding the powder mixture after uniformly stirring. According to the invention, the perilla seed oil is added to form a water-oil mixing system before the powder substances are added, so that the powder substances are not easy to generate powdery particles, and other technical means are matched to avoid the formation of particles to the maximum extent.
And (3) adding the foamed tremella into the step (2), cutting into pieces, and juicing. Buckwheat flour can form a dough with a fixed shape after being heated, boiled and cooled in a pot, so that the buckwheat flour is considered as a large-proportion formula of a finished product of the konjak paste, but the buckwheat flour has a stiff and unpleasant taste, and the tremella is high in brittleness after being dried and soaked and is used as pulp to increase the novelty feeling during chewing to bring pleasant enjoyment of the taste, so that the tremella is added to improve the taste of the buckwheat flour, more elastic taste is brought to the finished product of the konjak paste, and meanwhile, the tremella is also a healthy food rich in various amino acids.
In the step (2), the Chinese dates are firstly put into water with the temperature of 100 ℃ for blanching for 2-3 min and then are chopped and juiced. The unique jujube flavor of the Chinese dates can be further covered to the maximum extent, so that the taste of the finished product of the konjak paste is more acceptable to the public.
And (3) placing the red Chinese wolfberry and the hawthorn in the step (2) into a container, and adding a proper amount of water to foam for 30 min. The lycium ruthenicum and the hawthorn are hard, if the lycium ruthenicum and the hawthorn are not soaked in water, particulate matters still exist during juicing, and the lycium ruthenicum and the hawthorn can be soaked in the water to be soft, so that the substances with obvious granular feeling are prevented from entering a final finished product.
And (2) boiling the coix seeds in the step (1) in boiling water for 10-20 min. After the pearl barley is boiled in boiling water for a period of time, the mouthfeel is more mellow, and the overall mouthfeel of the konjak paste is improved.
The total water added in the steps (2) and (3) is 150-300% of the total mass of the actinidia kolomikta, dried tremella, red dates, medlar, perilla seed oil, purple sweet potato powder, buckwheat flour, pearl barley, soybean flour, dried hawthorn, egg white, konjac glucomannan and carrageenan, the water in the step (2) accounts for 30% of the total water, and the water in the step (3) accounts for 70% of the total water. The water amount for squeezing and boiling is reasonably distributed to form the konjak paste product with optimal elasticity, hardness and taste.
Detailed Description
The following describes specific embodiments of the present invention.
The compound konjak paste comprises the following components: 5% of actinidia kolomikta, 1% of dried tremella, 2% of red date, 8% of wolfberry, 6% of perilla seed oil, 12% of purple sweet potato powder, 25% of buckwheat powder, 10% of coix seed, 5% of soybean powder, 2% of dried hawthorn, 23.9% of egg white, 0.06% of konjac glucomannan, 0.04% of carrageenan, 0.45% of stevioside and 0.15% of sodium citrate, wherein the mass of water is 150% -300% of the total mass of actinidia kolomikta, dried tremella, red date, wolfberry, perilla seed oil, purple sweet potato powder, buckwheat powder, coix seed, soybean powder, dried hawthorn, egg white, konjac glucomannan and carrageenan.
The preparation method of the compound konjak paste comprises the following steps:
(1) material pretreatment: cleaning fructus Lycii, fructus Jujubae, Coicis semen, Actinidia kolomikta, fructus crataegi, and Tremella, placing Tremella, fructus Lycii and fructus crataegi in a container, adding appropriate amount of water, and foaming for 30 min; peeling fructus Jujubae with small spoon, peeling fructus Actinidiae chinensis, and pressing into paste; weighing konjac glucomannan and carrageenan in proportion in a small bowl; adding soybean meal, purple sweet potato powder and buckwheat flour into another small bowl, and independently placing egg white into the bowl for later use. Boiling the coix seeds in boiling water for 10-20 min, wherein the coix seeds are soft, glutinous, tasty, refreshing and capable of giving off fresh and sweet flavor after being boiled;
(2) crushing and juicing: cutting fructus Lycii, fructus Jujubae, fructus crataegi and Tremella, blanching fructus Jujubae in 100 deg.C water for 2-3 min, volatilizing its own fragrance, adding cooked Coicis semen and appropriate amount of water, and juicing in a juicer;
(3) mixing and boiling: adding water into a pot, heating to a cooking temperature of 80-90 ℃, pouring egg white into the water, continuously stirring to avoid bottom sticking, adding konjac gum and carrageenan, continuously stirring to fully dissolve the konjac gum and the carrageenan, adding perilla seed oil, averagely dividing a mixture of soybean flour, purple sweet potato powder and buckwheat flour into a plurality of parts, adding the soybean flour, the purple sweet potato powder and the buckwheat flour for a plurality of times, continuously stirring and uniformly mixing, distributing food materials in a juicer according to a ratio from small to large, adding the food materials in the juicer from small to large after adding the mixture of the soybean flour, the purple sweet potato powder and the buckwheat flour every time, and quickly stirring;
(4) and (3) cooling: adding stevioside and sodium citrate when the food materials in the pot are cooled to about 60 ℃, wherein the ratio of the stevioside to the sodium citrate is 3:1, adding the actinidia kolomikta fruit paste, and uniformly stirring;
(5) molding: pouring the konjak paste in the pot into a container, and cooling and forming at room temperature.
The sensory index detection is carried out according to the requirements of DBS 53/013 and 2013 Yunnan province food safety local standard tamarind cake, the samples are placed in a white ceramic disc, the quality evaluation is carried out in a room under the irradiation of natural light, warm water is used for rinsing before the quality evaluation, and warm water is used for rinsing after the quality evaluation. Four indexes of color, forming degree, taste and mouthfeel of the sample are observed, and 100 points are taken as a total point, wherein the color accounts for 20 points, the forming degree accounts for 20 points, the taste and smell accounts for 30 points, and the mouthfeel accounts for 30 points. The randomly numbered konjak paste was subjected to sensory evaluation three times by 10 panelists, corresponding scores were scored according to the konjak paste tasted by the panelists, and the average value was obtained according to the scoring conditions of the panelists to obtain the evaluation result of the konjak paste, and the detailed scoring criteria are shown in table 1.
TABLE 1
TPA test of recovery and hardness: cutting the prepared rhizoma Amorphophalli paste into 2 × 2 × 2 (unit: cm) cubes, performing secondary chewing movement of human simulator under texture analyzer, i.e. TPA test, placing the rhizoma Amorphophalli paste cut product under a column probe (model TA7/1000, diameter 60mm, height 30mm, thickness 3 mm), testing at speed of 1mm/s, pre-testing speed of 2mm/s, and depth of 1 cm. The resilience and hardness of the konjak paste are two indexes which effectively reflect the sensory quality of the konjak paste, wherein the elasticity refers to the height recovered by simulating secondary chewing by a TPA test, and the higher the value of the resilience is, the better the elasticity of the test product is. The larger the hardness value, the worse the taste of the test article, the harder the chewing feeling, and the lack of elasticity.
Example 1:
(1) material pretreatment: weighing 8g of medlar, 2g of Chinese date, 10g of pearl barley, 2g of hawthorn and 1g of tremella, cleaning, and placing the tremella, the red medlar and the hawthorn into a container and adding a proper amount of water for foaming for 30 min; peeling fructus Jujubae with a small spoon, peeling fructus Actinidiae chinensis after cleaning, pressing into paste, and weighing 5g fructus Actinidiae chinensis; weighing 0.06g of konjac glucomannan and 0.04g of carrageenan, and putting into a small bowl; adding 5g of soybean flour, 12g of purple sweet potato powder and 25g of buckwheat powder into another small bowl, and weighing 23.9g of egg white into the bowl for later use. Boiling Coicis semen in boiling water for 15min, wherein the Coicis semen has soft, glutinous and refreshing taste and sweet flavor;
(2) crushing and juicing: cutting fructus Lycii, fructus Jujubae, fructus crataegi and Tremella, blanching fructus Jujubae in 100 deg.C water for 2-3 min, volatilizing its own fragrance, adding cooked Coicis semen and 60g water, and juicing in a juicer;
(3) mixing and boiling: adding 140g of water into a pot, heating to a cooking temperature of 90 ℃, pouring egg white into the water, continuously stirring to avoid bottom sticking, adding konjac gum and carrageenan, continuously stirring to fully dissolve the konjac gum and the carrageenan, adding 6g of perilla seed oil, averagely dividing a powder mixture of soybean meal, purple sweet potato powder and buckwheat powder into three parts, adding the powder mixture into three times, adding food materials in a juice extractor according to the sequence of 10g, 20g and 30g after adding the powder mixture into each time, and quickly stirring;
(4) and (3) cooling: adding 0.45g of stevioside and 0.15g of sodium citrate when the food materials in the pot are cooled to about 60 ℃, adding the kiwi fruit paste of the dog dates and stirring uniformly;
(5) molding: pouring the konjak paste in the pot into a container, and cooling and forming at room temperature.
The ratio of the mass of water to the total mass of other substances (kiwifruit doggie, dried tremella, red date, medlar, perilla seed oil, purple sweet potato powder, buckwheat flour, pearl barley, soybean flour, dried hawthorn, egg white, konjac glucomannan and carrageenan, short for dry matter) is simply referred to as the ratio of water, the ratio of water to food materials to be added and the ratio of food materials to be added in the juice extractor in the manufacturing methods of examples 2 to 7 and comparative examples 1 to 2 are implemented according to the requirements in table 2, and the other manufacturing methods are the same as those in example 1.
Table 2:
the sensory index scores of 10 panelists were removed from the lowest and highest values, and the calculated average values were recorded in table 3, and the recovery and hardness values obtained by TPA test were recorded in table 3.
TABLE 3
And (4) analyzing results:
the finished product of the konjak paste obtained in the embodiment 3 of the invention is purplish red in color, the sliced konjak paste sample is firm and not easy to deform, has fine pulp, uniform fruit grains and no particles with naked eyes; the sour and sweet are blended, and the boiled fragrance of the actinidia kolomikta, the Chinese date and the five cereals is achieved; sticky and glutinous taste, chewy, slight elasticity and no sand feeling.
The konjac paste finished products of the examples 1 and 2 are light purple, and compared with the konjac paste finished products of the examples 3, the konjac paste finished products of the examples 1 and 2 have a large added moisture content, and although the samples are firm and not easy to deform after being cut into pieces and basically meet the standard, the elasticity of the samples is insufficient, the elasticity of the konjac paste finished products of the examples 2 is obviously insufficient, the resilience of the TPA test is only 0.15, and the konjac paste finished products only have the stiff feeling of the buckwheat products. The water content of comparative example 4 is 400%, at this time, the konjac paste is in a light purple semi-rigid state, the rigidity of the konjac paste is obviously insufficient due to a large amount of water, the taste and the smell of the konjac paste are light at this time, the mouth feel is not elastic, the resilience of the konjac paste is only 0.03 in a TPA test, and the konjac paste has an obviously single mouth feel after lacking sour taste, only has sweet taste and is slightly poor in mouth feel without adding actinidia arguta. Comparative example 1 had too little water content and was deep purple, large pieces of powdery particles in the konjac paste were not completely melted, resulting in a remarkable granular sensation, a large number of particles were visible with the naked eye, a strong sandy sensation was felt when chewing, the five-cereal flavor was light, the TPA test hardness was 405 gf, and the mouth feel was hard. It can be seen that the konjak paste product has the best color, forming degree, taste, smell and mouthfeel when the mass of water accounts for 150% of the mass of dry matter.
In comparative examples 2 and 5, compared with example 3, a small amount of particles were visually observed, a slight sandy feeling was observed when the food was chewed, and it was found that powdery particles were easily generated when the powder was directly added to the pan or the food was added to the juicer at one time after the powder was added, which is positively avoided in the present invention, and the TPA test hardness was 301 gf, and the mouth feel was hard. The flour materials such as purple sweet potato flour, soybean flour and buckwheat flour are easily wrapped by water after being added into water, thereby forming powdery particles, which causes unpleasant sandy mouthfeel, and therefore, the stirring speed needs to be increased to avoid the formation of powdery particles. According to the invention, 6g of perilla seed oil is added before the powdery substance is added to form a water-oil mixing system, so that powdery particles are not easy to generate in the powdery substance, the powdery substance is added for three times, the speed of the particles formed in the system is relieved, the substances added into a juicer from a small amount to a large amount after each addition are used for diluting the mixing system, the product of the powdery particle substance is controlled, and finally, a konjak paste finished product with the particles as few as possible can be obtained, and the mouth feel of the sand is reduced.
Compared with the example 3, the comparison example 3 does not add the pearl barley, and experiments show that the juicing mixture obtained by adding water to the medlar, the jujube, the hawthorn and the tremella is easy to precipitate in a short time, when the juicing mixture is added in subsequent times, the condition that the first times of toppings are supernatant and the last times of toppings are bottom precipitated substances occurs, and the final addition of the precipitates can cause the granular feeling when the stirring and mixing time is short, so the stirring and mixing time must be increased by times, so the medlar, the jujube, the hawthorn and the tremella are juiced together with the pearl barley after being cut up, the juice can be more silky, the mixing is more uniform and is not easy to precipitate, the required parts can be conveniently obtained when the konjak paste is added into a pot in the subsequent steps, each part of the juicing mixture is uniform, the granules can be obviously eliminated, the stirring time in the last step is shortened, and the mouth feel of the obtained konjak paste is, the soft and fine taste of the finished konjak paste is improved.
Compared with the embodiment 3, the elasticity of the konjak paste product is obviously insufficient without adding the tremella, the resilience tested by TPA is only 0.12, as the buckwheat flour can form a dough with a fixed shape after being heated, boiled and cooled in a pot, the dough has stiff and unpleasant mouthfeel, and the tremella has higher crispness after being dried and soaked, and can be used as pulp to increase the enjoyment of mouthfeel brought by the novel feeling during chewing, therefore, the tremella is added to improve the mouthfeel of the buckwheat flour, bring more elastic mouthfeel to the konjak paste finished product, and is also a healthy food rich in various amino acids.
According to the component proportion of the embodiment 3, the energy contained in each 100 g of the konjak paste is calculated by inquiring the data of the national food nutrient composition table, and assuming that 150g of konjak paste is eaten by three meals a day, the total energy ingested by the konjak paste every day is 1297.7505 kcal, the total protein ingested by the konjak paste every day is 46.304g, the total fat amount is 29.602g, the total carbohydrate amount is 201.388g, the dietary fiber amount is 29.602g, the protein amount is 14.0%, the fat amount is 25.4%, the carbohydrate amount is 60.7%, and the konjak paste basically reaches the standard and can be eaten every day.
The foregoing description is illustrative of the present invention and is not to be construed as limiting thereof, as the invention may be modified in any manner without departing from the spirit thereof.
Claims (10)
1. The preparation method of the compound konjak paste is characterized by comprising the following steps: the method comprises the following steps:
(1) material pretreatment: weighing fructus Lycii, fructus Jujubae, Coicis semen, fructus Actinidiae chinensis, and fructus crataegi, and cleaning; peeling fructus Jujubae, peeling fructus Actinidiae chinensis, pressing into paste, and weighing; weighing konjac gum and carrageenan in proportion for later use; weighing soybean flour, purple sweet potato flour and buckwheat flour for later use, and weighing egg white of eggs for later use; cooking Coicis semen;
(2) crushing and juicing: cutting fructus Lycii, fructus Jujubae and fructus crataegi, adding Coicis semen and water, and juicing in a juicer;
(3) mixing and boiling: adding water into a pot, heating, adding egg white, stirring, adding konjac gum and carrageenan, stirring, adding a powder mixture of soybean flour, purple sweet potato powder and buckwheat powder, adding food materials in a juicer according to a small to large ratio after adding the powder mixture every time, and stirring uniformly;
(4) and (3) cooling: after the food materials in the pot are cooled, adding stevioside and sodium citrate, adding the paste of the actinidia kolomikta, and uniformly stirring;
(5) molding: pouring into a container, and cooling and forming at room temperature.
2. The method for producing the compound konjak paste of claim 1, wherein: and (3) adding the powder mixture of the soybean flour, the purple sweet potato powder and the buckwheat flour in the step (3) for three times, adding the food materials in the juice extractor in the step (2) according to the ratio of 1:2:3 after adding the powder mixture every time, and uniformly stirring.
3. The method for producing the compound konjak paste of claim 1, wherein: and (3) adding the perilla seed oil before adding the powder mixture of the soybean meal, the purple sweet potato powder and the buckwheat powder, and adding the powder mixture after uniformly stirring.
4. The method for producing the compound konjak paste of claim 1, wherein: and (3) adding the foamed tremella into the step (2), cutting into pieces, and juicing.
5. The method for producing the compound konjak paste of claim 1, wherein: in the step (2), the Chinese dates are firstly put into water with the temperature of 100 ℃ for blanching for 2-3 min and then are chopped and juiced.
6. The method for producing the compound konjak paste of claim 1, wherein: and (3) placing the red Chinese wolfberry and the hawthorn in the step (2) into a container, and adding a proper amount of water to foam for 30 min.
7. The method for producing the compound konjak paste of claim 1, wherein: and (2) boiling the coix seeds in the step (1) in boiling water for 10-20 min.
8. The method for producing the compound konjak paste of claim 1, wherein: the total water added in the steps (2) and (3) is 150-300% of the total mass of the actinidia kolomikta, dried tremella, red dates, medlar, perilla seed oil, purple sweet potato powder, buckwheat flour, pearl barley, soybean flour, dried hawthorn, egg white, konjac glucomannan and carrageenan, the water in the step (2) accounts for 30% of the total water, and the water in the step (3) accounts for 70% of the total water.
9. A compound konjak paste produced by the production method according to any one of claims 1 to 8, characterized in that: the contents of all components are as follows: 5% of actinidia kolomikta, 1% of tremella (dried), 2% of red dates, 8% of wolfberry, 6% of perilla seed oil, 12% of purple sweet potato powder, 25% of buckwheat powder, 10% of coix seeds, 5% of soybean powder, 2% of dried hawthorn, 23.9% of egg white, 0.1% of konjac glucomannan and carrageenan, 0.06% of konjac gum, 0.04% of carrageenan, 0.45% of stevioside and 0.15% of sodium citrate, wherein the mass of water is 150% -300% of the total mass of actinidia kolomikta, tremella (dried), red dates, wolfberry, perilla seed oil, purple sweet potato powder, buckwheat powder, coix seeds, soybean powder, dried hawthorn, egg white, konjac gum and carrageenan.
10. The compound konjak paste of claim 9, wherein: the composite konjak paste has the recovery performance of 0.15-0.28 and the hardness of 228-295 in a TPA test.
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