CN113647640A - Konjak rice with sodium alginate film and preparation method thereof - Google Patents
Konjak rice with sodium alginate film and preparation method thereof Download PDFInfo
- Publication number
- CN113647640A CN113647640A CN202110956061.5A CN202110956061A CN113647640A CN 113647640 A CN113647640 A CN 113647640A CN 202110956061 A CN202110956061 A CN 202110956061A CN 113647640 A CN113647640 A CN 113647640A
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- sodium alginate
- rice
- solution
- konjac
- konjak
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Links
- 229920002752 Konjac Polymers 0.000 title claims abstract description 75
- 235000010485 konjac Nutrition 0.000 title claims abstract description 75
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 title claims abstract description 64
- 235000010413 sodium alginate Nutrition 0.000 title claims abstract description 64
- 239000000661 sodium alginate Substances 0.000 title claims abstract description 64
- 229940005550 sodium alginate Drugs 0.000 title claims abstract description 64
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 59
- 235000009566 rice Nutrition 0.000 title claims abstract description 59
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 58
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 8
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims abstract description 6
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 49
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 49
- 239000000252 konjac Substances 0.000 claims description 49
- 239000000243 solution Substances 0.000 claims description 44
- 239000000843 powder Substances 0.000 claims description 29
- 239000011265 semifinished product Substances 0.000 claims description 22
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 15
- 230000002427 irreversible effect Effects 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 15
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 11
- 239000001527 calcium lactate Substances 0.000 claims description 11
- 229960002401 calcium lactate Drugs 0.000 claims description 11
- 235000011086 calcium lactate Nutrition 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims description 10
- 239000003651 drinking water Substances 0.000 claims description 7
- 235000020188 drinking water Nutrition 0.000 claims description 7
- 239000012670 alkaline solution Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 5
- 239000012530 fluid Substances 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000000920 calcium hydroxide Substances 0.000 claims description 2
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims 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 abstract description 6
- 229920002581 Glucomannan Polymers 0.000 abstract description 6
- 229940046240 glucomannan Drugs 0.000 abstract description 6
- 238000003860 storage Methods 0.000 abstract description 4
- 229920002472 Starch Polymers 0.000 abstract description 3
- 235000019698 starch Nutrition 0.000 abstract description 3
- 239000008107 starch Substances 0.000 abstract description 3
- 230000001681 protective effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000005185 salting out Methods 0.000 description 2
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 241000196324 Embryophyta Species 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
- 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 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000379 polymerizing effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002035 prolonged 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
- -1 rice Chemical compound 0.000 description 1
- 239000000126 substance Substances 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A23L3/3508—
-
- A23L3/3562—
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/17—Apparatus or processes for coating with liquid or semi-liquid products by dipping in a bath
-
- 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)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Dispersion Chemistry (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a sodium alginate film konjak rice and a preparation method thereof, the konjak rice is rice-shaped konjak glucomannan gel prepared by a special mould after konjak glucomannan and calcium hydroxide solution are mixed, the water content of the konjak rice is high, and starch in the konjak rice and a part of degraded glucomannan gel can be separated out into a fresh-keeping solution in the later storage process to influence the product sense; the invention uses sodium alginate to calcify to form a protective film to wrap the konjak rice to prolong the shelf life of the konjak rice.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a sodium alginate film konjak rice and a manufacturing method thereof.
Background
The konjac glucomannan is a polysaccharide formed by polymerizing glucose and mannose, belongs to one kind of dietary fiber, is commonly found in plant cell walls, particularly has higher content in konjac refined powder, has extremely strong water-holding capacity and does not contain substances with heat such as sugar, fat, starch, protein and the like.
At present, various foods prepared by konjac glucomannan, such as rice, flour, powder and the like, are available on the market, but because the konjac rice has high water content, starch in the konjac rice and a part of degraded glucomannan gel can be separated out into a fresh-keeping solution in the later storage process, so that the texture of the product is influenced.
Disclosure of Invention
The invention aims to provide konjak rice with a sodium alginate film and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for preparing konjak rice with a sodium alginate film comprises the following steps:
(1) preparation of semifluids
Taking 3-4 parts of konjac powder as a raw material according to the parts by weight, adding a certain amount of drinking water into the raw material, mixing, stirring for 8-12 minutes, standing for 80-100 minutes to allow the konjac powder to fully absorb water and expand to form a semi-fluid of the konjac powder;
(2) preparation method of semi-finished product of rhizoma Amorphophalli rice
Adding 2% edible alkaline solution into the semifluid prepared in the step (1), mixing, preparing into rice-grain-shaped particles, soaking in the 2% edible alkaline solution for 30 minutes to form heat irreversible gel, filtering the heat irreversible gel, soaking in warm water at the temperature of 65-70 ℃ for 8-12 minutes, and rinsing the soaked heat irreversible gel in clear water for 3-4 times to obtain a konjac rice semi-finished product;
(3) preparation of sodium alginate solution
Taking 4-5 parts of sodium alginate powder by weight, and then fully dissolving the sodium alginate powder in 1000 parts of water at normal temperature and normal pressure to obtain a sodium alginate solution;
(4) preparation method of konjak rice with sodium alginate film
And (3) fully mixing the konjac rice semi-finished product obtained in the step (2) with the sodium alginate solution obtained in the step (3) to ensure that the konjac rice semi-finished product is completely soaked in the sodium alginate solution, adding 1-2 parts by weight of calcium lactate solution with the concentration of 5 per mill, and reacting the calcium lactate solution with the sodium alginate solution to form a layer of sodium alginate film on the surface of the konjac rice.
Further, the certain amount of drinking water in the step (1) is 25-35 times of the konjac powder by weight.
Further, the edible alkaline solution in the step (2) is calcium hydroxide or sodium hydroxide solution.
The invention also provides the konjac rice with the sodium alginate film, which is prepared by the preparation method of the konjac rice with the sodium alginate film.
Compared with the prior art, the invention has the following effects:
(1) the edible salt and the konjac rice semi-finished product are mixed for salting out, so that the storage time of the finished product is ensured, and the high water content in the finished product is also ensured; meanwhile, the edible salt is only used for salting out the konjac rice semi-finished product, so that the redundant edible salt can be reused in an evaporation and concentration mode after being washed away, and the manufacturing cost is reduced;
(2) a layer of sodium alginate film is formed on the surface of the konjak rice through the sodium alginate solution and the calcium lactate solution, so that the texture of the konjak rice in the later storage process is ensured on the premise of not influencing the taste, and the quality guarantee period of the konjak rice is prolonged.
Detailed Description
Example 1
The preparation method of the konjac rice with the sodium alginate film provided by the embodiment comprises the following steps:
(1) preparation of semifluids
Taking 3 parts of konjac refined powder as a raw material according to the weight part, adding 80 parts of drinking water into the raw material, mixing, stirring for 8 minutes, standing for 80 minutes to ensure that the konjac refined powder fully absorbs water and expands to form a semi-fluid of the konjac refined powder;
(2) preparation method of semi-finished product of rhizoma Amorphophalli rice
Adding a 2% sodium hydroxide solution into the semifluid prepared in the step (1), mixing, preparing into rice-grain-shaped particles, soaking in the 2% sodium hydroxide solution for 30 minutes to form a thermally irreversible gel, filtering the thermally irreversible gel, soaking in warm water at 65 ℃ for 12 minutes, and rinsing the soaked thermally irreversible gel in clear water for 3 times to obtain a konjac rice semi-finished product;
(3) preparation of sodium alginate solution
Taking 4 parts of sodium alginate powder by weight, and then fully dissolving the sodium alginate powder in 1000 parts of water at normal temperature and normal pressure to obtain a sodium alginate solution;
(4) preparation method of konjak rice with sodium alginate film
And (3) fully mixing the konjac rice semi-finished product in the step (2) with the sodium alginate solution in the step (3) to ensure that the konjac rice semi-finished product is completely soaked in the sodium alginate solution, adding 1 part by weight of calcium lactate solution with the concentration of 5 per mill, and reacting the calcium lactate solution with the sodium alginate solution to form a layer of sodium alginate film on the surface of the konjac rice.
Example 2
The preparation method of the konjac rice with the sodium alginate film provided by the embodiment comprises the following steps:
(1) preparation of semifluids
Taking 4 parts of konjac refined powder as a raw material according to the weight part, adding 120 parts of drinking water into the raw material, mixing, stirring for 12 minutes, standing for 100 minutes to ensure that the konjac refined powder fully absorbs water and expands to form a semi-fluid of the konjac refined powder;
(2) preparation method of semi-finished product of rhizoma Amorphophalli rice
Adding a 2% calcium hydroxide solution into the semifluid prepared in the step (1), mixing, preparing into rice-grain-shaped particles, soaking in the 2% calcium hydroxide solution for 30 minutes to form a thermally irreversible gel, filtering the thermally irreversible gel, soaking in warm water at 70 ℃ for 10 minutes, and rinsing the soaked thermally irreversible gel in clear water for 4 times to obtain a konjac rice semi-finished product;
(3) preparation of sodium alginate solution
Taking 5 parts by weight of sodium alginate powder, and then fully dissolving the sodium alginate powder in 1000 parts by weight of water at normal temperature and normal pressure to obtain a sodium alginate solution;
(4) preparation method of konjak rice with sodium alginate film
And (3) fully mixing the konjac rice semi-finished product in the step (2) with the sodium alginate solution in the step (3) to ensure that the konjac rice semi-finished product is completely soaked in the sodium alginate solution, adding 2 parts by weight of calcium lactate solution with the concentration of 5 per mill, and reacting the calcium lactate solution with the sodium alginate solution to form a layer of sodium alginate film on the surface of the konjac rice.
Example 3
The preparation method of the konjac rice with the sodium alginate film provided by the embodiment comprises the following steps:
(1) preparation of semifluids
Taking 3.5kg of konjac powder as a raw material, adding 100kg of drinking water into the raw material, mixing, stirring for 10 minutes, standing for 90 minutes to ensure that the konjac powder fully absorbs water and expands to form a semi-fluid of the konjac powder;
(2) preparation method of semi-finished product of rhizoma Amorphophalli rice
Adding a 2% calcium hydroxide solution into the semifluid prepared in the step (1), mixing, preparing into rice-grain-shaped particles, soaking in a 2% sodium hydroxide solution for 30 minutes to form a thermally irreversible gel, filtering the thermally irreversible gel, soaking in warm water at 75 ℃ for 8 minutes, and rinsing the soaked thermally irreversible gel in clear water for 4 times to obtain a konjac rice semi-finished product;
(3) preparation of sodium alginate solution
Taking 5kg of sodium alginate powder, and then fully dissolving the sodium alginate powder in 1000kg of water at normal temperature and normal pressure to obtain a sodium alginate solution;
(4) preparation method of konjak rice with sodium alginate film
And (3) fully mixing the konjac rice semi-finished product in the step (2) with the sodium alginate solution in the step (3) to ensure that the konjac rice semi-finished product is completely soaked in the sodium alginate solution, adding 1000kg of calcium lactate solution with the concentration of 5 per mill by weight, and reacting the calcium lactate solution with the sodium alginate solution to form a layer of sodium alginate film on the surface of the konjac rice.
The above description is only a preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any modification and replacement based on the technical solution and inventive concept provided by the present invention should be covered within the scope of the present invention.
Claims (4)
1. A method for preparing konjak rice with a sodium alginate film is characterized by comprising the following steps:
(1) preparation of semifluids
Taking 3-4 parts of konjac powder as a raw material according to the parts by weight, adding a certain amount of drinking water into the raw material, mixing, stirring for 8-12 minutes, standing for 80-100 minutes to allow the konjac powder to fully absorb water and expand to form a semi-fluid of the konjac powder;
(2) preparation method of semi-finished product of rhizoma Amorphophalli rice
Adding 2% edible alkaline solution into the semifluid prepared in the step (1), mixing, preparing into rice-grain-shaped particles, soaking in the 2% edible alkaline solution for 30 minutes to form heat irreversible gel, filtering the heat irreversible gel, soaking in warm water at the temperature of 65-70 ℃ for 8-12 minutes, and rinsing the soaked heat irreversible gel in clear water for 3-4 times to obtain a konjac rice semi-finished product;
(3) preparation of sodium alginate solution
Taking 4-5 parts of sodium alginate powder by weight, and then fully dissolving the sodium alginate powder in 1000 parts of water at normal temperature and normal pressure to obtain a sodium alginate solution;
(4) preparation method of konjak rice with sodium alginate film
And (3) fully mixing the konjac rice semi-finished product obtained in the step (2) with the sodium alginate solution obtained in the step (3) to ensure that the konjac rice semi-finished product is completely soaked in the sodium alginate solution, adding 1-2 parts by weight of calcium lactate solution with the concentration of 5 per mill, and reacting the calcium lactate solution with the sodium alginate solution to form a layer of sodium alginate film on the surface of the konjac rice.
2. The method for preparing konjak rice with sodium alginate film according to claim 1, which is characterized in that: the certain amount of drinking water in the step (1) is 25-35 times of the weight of the konjac powder.
3. The method for preparing konjak rice with sodium alginate film according to claim 1, which is characterized in that: the edible alkaline solution in the step (2) is calcium hydroxide or sodium hydroxide solution.
4. The sodium alginate film konjak rice prepared by the method for preparing the sodium alginate film konjak rice according to any one of claims 1 to 3.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110956061.5A CN113647640A (en) | 2021-08-19 | 2021-08-19 | Konjak rice with sodium alginate film and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110956061.5A CN113647640A (en) | 2021-08-19 | 2021-08-19 | Konjak rice with sodium alginate film and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN113647640A true CN113647640A (en) | 2021-11-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110956061.5A Pending CN113647640A (en) | 2021-08-19 | 2021-08-19 | Konjak rice with sodium alginate film and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN113647640A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115517351A (en) * | 2022-08-18 | 2022-12-27 | 湖北华大江声科技有限公司 | Preparation method of high-protein konjak composite nutritional rice |
| CN115769878A (en) * | 2022-12-11 | 2023-03-10 | 湖北一致魔芋生物科技股份有限公司 | Edible konjak powder particles with double-layer taste and preparation method thereof |
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| CN103478544A (en) * | 2013-08-23 | 2014-01-01 | 四川魔力科技有限公司 | Konjak dietary fiber nutrient enrichment rice and preparation method thereof |
| CN109043305A (en) * | 2018-08-02 | 2018-12-21 | 湖南新中意食品有限公司 | A kind of fructus lycii Anti-fade processing method |
| CN110495613A (en) * | 2019-09-26 | 2019-11-26 | 何兴春 | A kind of hyposite fiber rice and preparation method thereof |
| CN111919952A (en) * | 2020-08-14 | 2020-11-13 | 惠州旺嘉食品有限公司 | Preparation method of konjak rice |
| CN112042901A (en) * | 2020-08-25 | 2020-12-08 | 浙江李子园食品股份有限公司 | Preparation method of reproduced konjak particles |
-
2021
- 2021-08-19 CN CN202110956061.5A patent/CN113647640A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478544A (en) * | 2013-08-23 | 2014-01-01 | 四川魔力科技有限公司 | Konjak dietary fiber nutrient enrichment rice and preparation method thereof |
| CN109043305A (en) * | 2018-08-02 | 2018-12-21 | 湖南新中意食品有限公司 | A kind of fructus lycii Anti-fade processing method |
| CN110495613A (en) * | 2019-09-26 | 2019-11-26 | 何兴春 | A kind of hyposite fiber rice and preparation method thereof |
| CN111919952A (en) * | 2020-08-14 | 2020-11-13 | 惠州旺嘉食品有限公司 | Preparation method of konjak rice |
| CN112042901A (en) * | 2020-08-25 | 2020-12-08 | 浙江李子园食品股份有限公司 | Preparation method of reproduced konjak particles |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115517351A (en) * | 2022-08-18 | 2022-12-27 | 湖北华大江声科技有限公司 | Preparation method of high-protein konjak composite nutritional rice |
| CN115769878A (en) * | 2022-12-11 | 2023-03-10 | 湖北一致魔芋生物科技股份有限公司 | Edible konjak powder particles with double-layer taste and preparation method thereof |
| CN115769878B (en) * | 2022-12-11 | 2024-07-05 | 湖北一致魔芋生物科技股份有限公司 | Double-layer mouthfeel konjaku flour edible particles and preparation method thereof |
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