CN1650746A

CN1650746A - Preparation method of heat reversible konjak gel food

Info

Publication number: CN1650746A
Application number: CNA2005100241827A
Authority: CN
Inventors: 丛峰松
Original assignee: Shanghai Jiaotong University
Current assignee: Shanghai Jiaotong University
Priority date: 2005-03-03
Filing date: 2005-03-03
Publication date: 2005-08-10
Anticipated expiration: 2025-03-03
Also published as: CN1289004C

Abstract

A thermally reversible konjak gel food is prepared from the refined conjak starch through dispersing said refined konjak starch in water by stirring, laying aside to become sol, regulating pH=10-12, heating at 80-100 deg.C by water bath or steam to become gel, storing at 0-4 deg.C for 1-4 hr for becoming sol, mixing it with minced meat, and freezing-thawing. It can be coated on the surface of beef hamburger or meat balls for preventing the loss of liquid.

Description

The preparation method of heat reversible konjak gel food

Technical field

That the present invention relates to is a kind of preparation method of food, and especially a kind of preparation method of heat reversible konjak gel food is used for food processing technology field.

Technical background

Konjaku, You Cheng Amorphophalus rivieri is the Araeceae herbaceos perennial.Konjaku is as medicinal and edible existing long history.Konjaku is nutritious, contain various trace elements such as protein, fat, starch, dietary fiber, multivitamin, carbohydrate, Glucomannan and sweet dew wood mannotriose, calcium, phosphorus, iron, zinc, manganese, cobalt, and 17 seed amino acids, wherein contain needed by human 8 seed amino acids.Contain 94 kinds of organic compounds in the konjaku powder, androstene acid and 2 kinds of organic compounds of androsterone are wherein arranged.(konjac glucomannan KGM) is the Main Ingredients and Appearance of konjaku powder to konjaku glucomannan, and its chemical constitution is the macromolecule heteroglycan that is polymerized by β-1,4 glycosidic bond by the glucose of molecular proportion 1: 1.6～1.7 and mannose residue.Modern medicine study shows: konjaku glucomannan can reduce blood inner cholesterol and triglyceride level, regulates lipid-metabolism, thereby lowers atherosclerotic and evidence of coronary heart diseases; As dietary fiber, be not absorbed, do not contain heat, satiety is arranged, and can reduce and the absorption of delay glucose, be the good ancillary drug of diabetes, but and prevention of obesity and slowly fat-reducing.Konjak food is described as: " life prolonging food ", " diet food ".

Find by prior art documents, Chinese patent publication number 1484979, open day is on March 31st, 2004, denomination of invention is: the processing method of pure konjak products, and this patent readme is: (1) will put into container in 1: 80 ratio by konjaku flour and water that the konjaku piece is made, and adding its pH value of edible soda ash simultaneously is 8.5～9.5, after treating basic gelatinization in continuous stirring 30-40 minute, also need leave standstill 8-12 hour, and pour into filling machine then and seal, make semi-finished product; (2) the semi-finished product band of good seal packing is directly put into water-bath or vapour and bathed the facility of the heating moulding of heating, the moulding of heating divides two stages, phase I is the preheating fusion: temperature is raised to 80-85 ℃ from normal temperature earlier approximately needs 15-20 minute, keeping being warming up to after 10 minutes 90-95 ℃ approximately needs 5-10 minute again, and keeping cooling the temperature to after 10 minutes 50-60 ℃ more approximately needed finish the phase I in 10 minutes; Second stage is a coagulation forming, the phase I finish after insulation treated to be warming up to 90-95 ℃ again after glucomannan is all dissolved in 40-50 minute, keep moulding in 5-10 minute to finish again, stop to heat, treat can go out finished product when temperature is cooled to 40 ℃.Its weak point is: the gel food composition that this method is produced is single, the form dullness, and edible range is narrow.

Summary of the invention

The objective of the invention is to overcome deficiency of the prior art, a kind of preparation method of heat reversible konjak gel food is provided, this method is that konjaku powder is carried out deep processing, makes good, the various informative health Amorphophallus rivieri food of mouthfeel, for the application of konjaku product opens up a new way.

The present invention is achieved by the following technical solutions, and method step is:

(1) konjaku powder is scattered in the water under stirring condition, leaves standstill 1-2h under the room temperature, make it fully be swelled into uniform sol;

(2) add alkaline reagent, colloidal sol is adjusted between the pH10-12, in the closed container of packing into;

(3) place 80～100 ℃ of water-baths or Steam Heating, insulation 0.5～2h is until forming gel;

(4) konjak gel that forms is cooled to 0～4 ℃, places 1～4h, get back to collosol state up to konjak gel; After getting back to the konjac glucomannan freeze thawing of collosol state, can form gel again with strong institutional framework;

(5) konjac glucomannan and the food ingredient that will get back to collosol state mixes as the meat gruel that does not have institutional framework, after the freeze thawing, can make it have institutional framework.If it is coated in the food surface that juice loss is more, profile is caved in after the freeze thawing such as beef hamburger, tribute ball, can figuration, and prevent water loss.

In the said method, konjaku powder is dispersed in concentration in the water usually in 1～4% scope.

In the said method, alkaline reagent can be wherein a kind of in NaOH, potassium hydroxide, calcium hydroxide, sodium carbonate, potash, the tertiary sodium phosphate.

Generally, konjaku powder: the addition of alkali=10: 1.

Enforcement by above technical scheme has reached purpose of the present invention substantially.The present invention is by the preparation heat reversible konjak gel, mix in proportion or be coated on the surface of food getting back to the konjac glucomannan of collosol state and other food ingredients, can make such as food such as pork burger, beef hamburger and all kinds of tribute balls, these food have the better tissues structure through after the cold storage, and it is less to melt the back juice loss.The present invention makes people can eat this health food of konjaku more for people provide the new product of konjak products, new eating method.By the konjak food of technical solutions according to the invention preparation, it is good to have mouthfeel, various informative, expands the scope of application of konjac glucomannan greatly, for konjak food has been opened up new field and new market.

The specific embodiment

Illustrate in greater detail the present invention below by embodiment.

Embodiment 1

Get konjac glucomannan 20g, add water 1kg, leave standstill 1h under the room temperature, make its abundant swelling after, add the Na of 50g 4% ₂CO ₃Solution, after stirring, the closed container of packing into, place the hot bath about 90-95 ℃, the heating 30min-1h, treat that gel is completed into after, stop heating, take out, place 0 ℃ of environment, behind the refrigeration 1h, treat that konjak gel can get back to collosol state, itself and minced pork were mixed by 1: 1, after the freeze thawing, the meat gruel that loses institutional framework will form muscle shape institutional framework, can steam, boils, explode.

Embodiment 2

Konjaku powder is mixed in 1: 30 ratio with water, at room temperature stir, leave standstill 2h, with alkaline reagent solution is adjusted between the pH10-12 then, mixing is in the closed container of packing into, place 90-95 ℃ of water-bath to heat 1h, treat that gel is completed into after, take out, place 0 ℃ of environment, behind the refrigeration 1h, treat that konjak gel can get back to collosol state, it is coated in the tribute ball surface, after the freeze thawing, tribute ball is by figuration, and moisture can not run off.

Embodiment 3

Konjaku powder is mixed in 1: 30～35 ratios with water, and insulation swelling 1h does coagulating agent with dietary alkali, or uses fresh quick lime under 70 ℃ of conditions.Lime liquor concentration is generally about 2%, adds fashionable continuous stirring, and addition should make the pH value of konjac sol reach 11-12.Konjac sol and lime liquor are stirred, in the closed container of packing into, place about 90-95 ℃ of hot water storgae hot digestion 1h, make the hardness of konjaku piece and elasticity reach maximum.Take out, place 4 ℃ of environment, behind the refrigeration 4h, treat that konjak gel can get back to collosol state, it is coated in the surface in beef hamburger, can chilled storage, after melting, because konjac glucomannan forms gel network structure on its surface, the beef hamburger moisture after the thawing can not run off, and can figuration.

Claims

1, a kind of preparation method of heat reversible konjak gel food is characterized in that, method step is:

(4) konjak gel that forms is cooled to 0～4 ℃, places 1～4h, get back to collosol state up to konjak gel, get back to the konjac glucomannan freeze thawing of collosol state after, can form gel again with strong institutional framework;

(5) konjac glucomannan and the food ingredient that will get back to collosol state mixes, and after the freeze thawing, promptly has institutional framework.

2, the preparation method of heat reversible konjak gel food as claimed in claim 1 is characterized in that, described konjaku powder is dispersed in concentration in the water in 1～4% scope.

3, the preparation method of heat reversible konjak gel food as claimed in claim 1 is characterized in that, described basic matterial is wherein a kind of in calcium oxide, calcium hydroxide, NaOH, potassium hydroxide, sodium carbonate, potash, the tertiary sodium phosphate.