CN1279911A

CN1279911A - Fruit and vegetable konjak food

Info

Publication number: CN1279911A
Application number: CN99114313A
Authority: CN
Inventors: 彭君
Original assignee: KANGLI FOODSTUFF CO Ltd FUZHOU CITY
Current assignee: KANGLI FOODSTUFF CO Ltd FUZHOU CITY
Priority date: 1999-07-09
Filing date: 1999-07-09
Publication date: 2001-01-17
Anticipated expiration: 2019-07-09
Also published as: CN1093750C

Abstract

Fruit and vegetable konjak food is produced with konjak powder, fruit and vegetable juice, and water. Edible part of fruit and vegetable after being washed is squeezed to obtain juice, juice and konjak powder are mixed through stirring; the mixture is swelled, mixed with alkali solution and formed through extrusion; and the formed product is packaged, sealed and disinfected. The present invention is a delicious natural food with rich nutritious components and the health supplementary material for slimming.

Description

Fruit and vegetable konjak food

The invention belongs to preparation or the processing of fruit or vegetables, especially belong to the processing method of konjaku.Konjak food is loved by the people with high fiber, advantage such as low in calories, its toughness of products is fabulous, crisp tough tasty and refreshing, but existing konjak food color dullness all is Natural color one white of konjaku, as the patent No. of our company's previous application be 98111461X " konjak food " also just in appearance, improve on the taste, still can't satisfy people to the various requirement of food color, and vitamin content is also few.

The objective of the invention is to overcome above-mentioned shortcoming, provide a kind of different, and multiple natural colour is arranged, the various nutritious fruit and vegetable konjak food of color.

The present invention is made by konjaku powder, fruit, vegetable juice or juice, water, its manufacturing process is partly cleaned for 1. getting the fruits and vegetables edible, add water, its percentage by weight is fruits and vegetables 3.5-40%, water 60-96.5% presses into fruit, vegetable juice, 2. the Juice that filters out with fruit, vegetable juice or directly mix with the konjaku powder that accounts for total amount 2-5% with fruit, vegetable juice, stir expanded formation konjaku slurry; 3. konjaku is starched in the suction hybrid machine and mixed, by extrusion molding, setting in the hybrid machine with buck; 4. an amount of alkaline water is filled in quantitative package, seals, sterilization, vanning.

Advantage of the present invention: owing to increased coloured Juice, make finished product have various natural colours, do not contain any pigment, vitamin in the finished product increases, and is rich in nutrition, and has the taste that adds fruits and vegetables, satisfy the different taste of people, this product color is various, and the increase people like konjak food, make people reach the purpose of healthy weight loss in diet.

Introduce specific embodiments of the invention below in detail:

The present invention is a fruit and vegetable konjak food, its composition is a konjaku powder, Juice, water, its manufacturing process is: earlier vegetables are removed rotted leaf, Huang Ye, the fruit peeling, remove seed, get edible and partly clean, add water, its percentage by weight is edible fruits and vegetables 3.5-40%, water 60-96.5%, press into fruit, vegetable juice, the Juice that filters out with fruit, vegetable juice or directly with fruit, vegetable juice mix with the konjaku powder that accounts for total amount 2-5% (when generally using Juice, konjaku powder 3-5%, konjaku powder 2-3.3% during fruit, vegetable juice, added konjaku powder amount is relevant with the viscosity of konjaku powder itself, and the high added amount of viscosity is just few, and the low added amount of viscosity will increase), stir, expanded, formation konjaku slurry, mixing temperature is high more, and the expanded time is short more, konjaku is starched in the suction blender with the buck mixing, by extrusion molding in the hybrid machine, an amount of alkaline water is filled in the setting quantitative package, seal, sterilization, vanning.

One. coloured vegetables such as Chinese cabbage, pakchoi, spinach etc. remove rotted leaf, Huang Ye, getting edible part cleans for 15 kilograms, add water and press into the vegetables slurry, draw 100 kilograms of vegetable juice with 150 purpose strainer filterings, add 4 kilograms of konjaku powders, mixing temperature is 23 ℃, stir, formed the konjaku slurry in expanded 60-120 minute, konjaku starched in the suction hybrid machine mix with buck, extrusion mouth at hybrid machine is placed shaping dies, squeeze out difform finished product, (as mould is small pore-like, it is exactly bean vermicelli that extruding is come out, mould is a peeled shrimp shape, add quick segment cutter, the konjak food that comes out is exactly the peeled shrimp shape), finished product is put into 70 ℃ hot water immersion setting, and an amount of alkaline water (pH value of finished product is controlled between the 10.5-12) is filled in quantitative package, seal, sterilization, vanning, sterilization temperature is controlled at 65-80 ℃, and how many sterilizing times decides with bale capacity, the many long sterilizing times of content, when capacity is 300 grams, 65 ℃ of 18 minutes times of sterilization temperature, during 80 ℃ of temperature, sterilizing time is 15 minutes.

Embodiment two, get carrot, the peeling of band such as pumpkin look melon and fruit, go the edible part behind the seed to clean for 50 kilograms, add water and press into pulp for 150 kilograms, add 5 kilograms of konjaku powders, mixing temperature is 50-60 ℃ of stirring, expanded 20-30 minute, make it form starchy konjaku slurry, the konjaku slurry is injected hybrid machine, mix with buck, come out to put into square container (volume is generally 0.3 cubic metre) by extruding in the hybrid machine, make its cooling shaping, form the soybean magic square of container size, use cutter again, mould is cut into the konjak products of various kinds, as outstanding paupiette shape, beans evil spirit thin slice, scalloped pork kidneys etc.Quantitative package then, fill an amount of alkaline water, seal, sterilization, vanning.

Claims

1. fruit and vegetable konjak food, the composition that it is characterized in that it is konjaku powder, Juice, water, its manufacturing process is:

Partly clean 1.1. get the fruits and vegetables edible, add water, its percentage by weight is fruits and vegetables 3.5-40%, and water 60-96.5% presses into fruit, vegetable juice,

1.2. the Juice that filters out with fruit, vegetable juice or directly with fruit, vegetable juice mix with the konjaku powder that accounts for total amount 2-5%, stirring, expanded, form the konjaku slurry;

1.3. konjaku starched in the suction blender with buck mix, by extrusion molding in the hybrid machine, setting;

1.4. quantitative package is filled an amount of alkaline water, is sealed, sterilization, vanning.

2. fruit and vegetable konjak food according to claim 1 is characterized in that Juice is to filter with 150 purpose filter screens.

3. fruit and vegetable konjak food according to claim 1, the mixing temperature that it is characterized in that Juice and konjaku powder is 23 ℃, the expanded time is 60-120 minute.

4. fruit and vegetable konjak food according to claim 1 is characterized in that, the mixing temperature of fruit, vegetable juice and konjaku powder is 50-60 ℃, and the expanded time is 20-30 minute.

5. fruit and vegetable konjak food according to claim 1 is characterized in that its shaping shaping process for to place various shaping dies at the extrusion mouth of hybrid machine, directly behind the extrusion molding, places 70 ℃ hot water to soak setting again.

6. fruit and vegetable konjak food according to claim 1 is characterized in that its shaping shaping process is, the konjaku slurry is put into the square container by squeezing out in the hybrid machine, and cooling shaping is cut into various shapes with cutter, mould again.

7. fruit and vegetable konjak food according to claim 1 is characterized in that the pH value of food is controlled between the 10.5-12.

8. fruit and vegetable konjak food according to claim 1 is characterized in that between 65 ℃-80 ℃ of the sterilization temperatures.