CN1216688A - Amorphophallus konjac puffed food - Google Patents
Amorphophallus konjac puffed food Download PDFInfo
- Publication number
- CN1216688A CN1216688A CN98123592A CN98123592A CN1216688A CN 1216688 A CN1216688 A CN 1216688A CN 98123592 A CN98123592 A CN 98123592A CN 98123592 A CN98123592 A CN 98123592A CN 1216688 A CN1216688 A CN 1216688A
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- puffed food
- amorphophallus konjac
- konjac
- konjaku
- food
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- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The prepn. method of amorphophallus konjac puffed food includes the following steps: mixing konjac flour, auxiliary material and flavouring agent, homogenizing and puffing in puffing machine. Said invented konjac puffed food is suitable for both young and old, convenient for carrying about, and features delicious and crisp taste, and excellent health-care function.
Description
The present invention relates to a kind of functional health-care food, be specifically related to a kind of Amorphophallus konjac puffed food by the bulking process preparation.
The main component of konjaku is a mannosan, also contains ionized calcium, several amino acids and mineral matter, have the beauty treatment of promoting blood circulation, Weight-lossing antihypertensive, logical intestines convenient, relieving cough and reducing sputum, disappear long-pending loose become silted up, the effect of body building and beauty treatment.Have good prevention effect for multiple diseases such as diabetes, cancer, obesities, and the function of leveling enteron aisle is arranged, human body street cleaner's laudatory title is arranged.Therefore, konjaku is a kind of natural function type health food very favourable to the people.In recent years, along with the raising day by day of people's living standard, convenience, health, nutrition, pollution-free and go back to nature and become the trend of world's food.Pollution-free food, functional food, health food more become the focus of people's common requirements.Therefore, konjaku is subjected to people's favor naturally.
So far, developed some konjaku products,, but all can not directly eat as konjaku cake, konjaku flour, taro vermicelli, konjak tofu etc., and do not accepted, eat and carry all reasons such as inconvenience owing to mouthfeel, its good health care can not be given full play to by general people.
For overcoming the described defective that the konjaku product exists, the invention provides a kind of Amorphophallus konjac puffed food, its mouthfeel delicious and crisp, easy to carry, suitable for all ages, thus given full play to the function of konjaku product.
Konjaku dilated product of the present invention prepares by the following method:
(1) preliminary treatment with fresh Amorphophallus rivieri arrangement, cleaning, section, drying, is dusted the slice food made from Amorphophallus rivieri of drying with duster, the konjaku flour that obtains is handled continuously, thereby makes konjaku powder;
(2) batching, the preparation of flavor enhancement, flavor enhancement can use conventional flavouring, as sweetener, salt, monosodium glutamate, tingle and hot flavorings etc., for reducing heat, sweetener is selected empty calory or edible sweeteners low in calories such as STEVIA REBAUDIANA element, wood sugar for use, can adjust the ratio of flavor enhancement according to different taste, and with the flavor enhancement homogenizing; The preparation of auxiliary material: select for use ground rice low in calories, buckwheat, potato powder, corn flour etc. as auxiliary material, its ratio can be allocated on demand, and with deployed auxiliary material homogenizing; Additive adopts food yeast.
(3) mixing, homogenizing; As major ingredient and auxiliary material and flavor enhancement mixing, konjaku flour is 0.1%～35% of a raw material gross weight with konjaku flour;
(4) mixed raw materials is expanded under 220～850 ℃, 0.4～3.2atm in bulking machine;
(5) excision forming;
(6) packing.
In addition, the seasoning program can be placed on expanded after, flavouring or sauce are sprayed onto on the just expanded food.
The characteristics of Amorphophallus konjac puffed food of the present invention are that konjaku flour and other auxiliary material low in calories is mixed, and make Amorphophallus konjac puffed food, can also be equipped with different flavor enhancements as required, and mouthfeel is fragrant and sweet, taste is abundant.Because konjaku flour itself has strong imbibition, therefore.For the prevalence of overweight children of diabetes, fat-reducing personage and hobby snacks provides a kind of good food, strong, the nutritious food of satiety, market prospects are wide.
Claims (4)
1. Amorphophallus konjac puffed food, its preparation method is: with konjaku flour, mix with auxiliary material and flavor enhancement, homogenizing, expanded under 220～850 ℃ of temperature, pressure 0.4～3.2atm in bulking machine then, wherein konjaku is 0.1%～35% of a raw material gross weight.
2. Amorphophallus konjac puffed food according to claim 1, wherein said auxiliary material are ground rice, buckwheat, potato powder, corn flour or its mixture.
3. Amorphophallus konjac puffed food according to claim 1, wherein said flavor enhancement are sweetener, salt, monosodium glutamate and/or tingle and hot flavorings.
4. Amorphophallus konjac puffed food according to claim 1, wherein said sweetener is selected from STEVIA REBAUDIANA element, wood sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98123592A CN1216688A (en) | 1998-11-06 | 1998-11-06 | Amorphophallus konjac puffed food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98123592A CN1216688A (en) | 1998-11-06 | 1998-11-06 | Amorphophallus konjac puffed food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1216688A true CN1216688A (en) | 1999-05-19 |
Family
ID=5228259
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98123592A Pending CN1216688A (en) | 1998-11-06 | 1998-11-06 | Amorphophallus konjac puffed food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1216688A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005297A (en) * | 2012-12-04 | 2013-04-03 | 福娃集团有限公司 | Brown rice roll and preparation method thereof |
| CN106036644A (en) * | 2016-06-21 | 2016-10-26 | 周宓 | Seasoning instant puffing konjac food and preparation method thereof |
| CN106072169A (en) * | 2016-06-21 | 2016-11-09 | 周宓 | A kind of without sucrose instant type Rhizoma amorphophalli snacks and preparation method thereof |
| CN107836632A (en) * | 2017-09-25 | 2018-03-27 | 佛山科学技术学院 | A kind of konjaku lotus leaf dilated food and preparation method thereof |
-
1998
- 1998-11-06 CN CN98123592A patent/CN1216688A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005297A (en) * | 2012-12-04 | 2013-04-03 | 福娃集团有限公司 | Brown rice roll and preparation method thereof |
| CN103005297B (en) * | 2012-12-04 | 2013-11-13 | 福娃集团有限公司 | Brown rice roll and preparation method thereof |
| CN106036644A (en) * | 2016-06-21 | 2016-10-26 | 周宓 | Seasoning instant puffing konjac food and preparation method thereof |
| CN106072169A (en) * | 2016-06-21 | 2016-11-09 | 周宓 | A kind of without sucrose instant type Rhizoma amorphophalli snacks and preparation method thereof |
| CN107836632A (en) * | 2017-09-25 | 2018-03-27 | 佛山科学技术学院 | A kind of konjaku lotus leaf dilated food and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |