WO2017041612A1 - 颗粒魔芋的制备方法及其在代餐粉中的用途 - Google Patents

颗粒魔芋的制备方法及其在代餐粉中的用途 Download PDF

Info

Publication number
WO2017041612A1
WO2017041612A1 PCT/CN2016/095431 CN2016095431W WO2017041612A1 WO 2017041612 A1 WO2017041612 A1 WO 2017041612A1 CN 2016095431 W CN2016095431 W CN 2016095431W WO 2017041612 A1 WO2017041612 A1 WO 2017041612A1
Authority
WO
WIPO (PCT)
Prior art keywords
konjac
powder
preparing
particle
meal replacement
Prior art date
Application number
PCT/CN2016/095431
Other languages
English (en)
French (fr)
Inventor
张盛林
蒋学宽
Original Assignee
重庆西大魔芋科技开发有限公司
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 重庆西大魔芋科技开发有限公司 filed Critical 重庆西大魔芋科技开发有限公司
Priority to JP2018530954A priority Critical patent/JP6725664B2/ja
Publication of WO2017041612A1 publication Critical patent/WO2017041612A1/zh

Links

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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • 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

Definitions

  • the invention relates to the technical field of food processing and production, in particular to a preparation method of granular konjac and its use in meal replacement powder.
  • the main component of konjac flour is glucomannan, which is a natural plant-soluble soluble dietary fiber. It has strong water absorption and can expand 80-100 times in volume after water absorption. It is widely used as a raw material for meal replacement powder;
  • the existing konjac flour generally has defects such as uneven swelling, easy agglomeration, and mouth.
  • the meal replacement powder has the advantages of balanced nutrition, remarkable weight loss effect and convenient consumption. It is a kind of slimming food popular in the world in recent years.
  • the konjac meal replacement powder is made of konjac flour with strong water swelling and is rich in satiety after eating. Compared with other meal replacement powders, the weight loss effect is more obvious.
  • the existing konjac meal replacement powder is too fine due to the use of the konjac flour raw material powder, which causes the swelling speed to be too fast and easy to agglomerate, which seriously affects the taste and quality of the konjac meal replacement powder.
  • the object of the present invention is to provide a preparation method of granular konjac and its use in meal replacement powder, which is used for solving the konjac meal replacement in the prior art due to defects of konjac flour raw materials.
  • the powder is adjusted, the swelling is too fast, uneven, easy to agglomerate and the problem of eating.
  • an aspect of the present invention provides a method for preparing a particle konjac comprising the following steps:
  • the konjac powder in the step (1) is one or a combination of ordinary konjac flour, ordinary konjac flour, ordinary konjac flour, purified konjac flour, purified konjac flour, and purified konjac flour, and the classification is referred to NY/T494—2010 Konjac Powder Industry Standard.
  • the amount of water added in the step (2) is 0.1 to 2 L/Kg, that is, 0.1 to 2 L of water is added per kg of the konjac flour raw material.
  • the standing time in the step (3) is 2 to 30 minutes.
  • drying temperature in the step (4) is 40 to 90 °C.
  • drying time in the step (4) is 1 to 5 hours.
  • the moisture content of the konjac fluffy body after drying in the step (4) is less than 7 wt%.
  • the particle size of the konjac obtained by sieving in the step (5) is 20 mesh to 100 mesh.
  • Another aspect of the present invention provides the use of the granules of the above-described method for preparing a granule of konjak in a meal replacement powder.
  • the weight percentage of the konjak in the meal replacement powder is ⁇ 5%.
  • the preparation method of the granules of the present invention has the following beneficial effects: the preparation method of the present invention is to reprocess the existing konjac flour to achieve the purpose of changing the dissolution performance of the existing konjac flour.
  • the step of adding water to swell and dry in the preparation method of the invention causes the internal structure of the konjac flour to change, and creatively solves the problem that the existing konjac powder has uneven swelling, easy agglomeration and mouth, and the preparation method has outstanding substantialness.
  • the particle konjac prepared by the preparation method of the invention has the same viscosity for more than three times of the existing konjac powder, and the swelling speed is slowed down, thereby effectively solving the uneven and easy knotting of the konjac powder when dissolved.
  • the granules of the konjac are uniformly gelled after being swollen, and are lubricated and refreshed when eaten.
  • the konjac meal replacement powder prepared by the method of the preparation method of the invention is prepared by mixing and mixing with other food ingredients and food additives, and the swelling is more uniform, thereby improving the uneven swelling of the traditional konjac meal replacement powder.
  • the material is continuously expanded during the mixing and mixing process; stop stirring and let stand for 2 minutes to make the mixed material moderately swell into a fluffy body; the volume of the fluffy body is not After further shrinking, the fluffy body is quickly taken out and evenly spread; dried at 40 ° C for 1 h to achieve the purpose of removing moisture, and the moisture content in the fluffy body is less than 7 wt%; the fluffy body is dried and then formed into blocks.
  • the konjac granules of 20 mesh to 50 mesh are screened from the above-mentioned granular konjac according to the ratio of 5% by weight, and mixed with other food ingredients, food additives and the like, and sterilized and packaged to produce a novel granule konjac meal replacement powder.
  • the material is continuously expanded during the mixing and mixing process; the stirring is stopped, and the mixture is allowed to stand for 14 minutes, so that the mixed material is moderately swollen into a fluffy body; the volume of the fluffy body is no longer After shrinking, the fluffy body is quickly taken out and evenly spread; dried at 65 ° C for 3 h to achieve the purpose of removing moisture, and the moisture content in the fluffy body is less than 7 wt%; the fluffy body is dried and formed into a lump A slight touch will cause it to be broken into granules; the bulk material is taken out, put into a pulverizer for pulverization, and the pulverized konjac material is passed through a 20 mesh to 100 mesh sieve to obtain a granule konjak, and the obtained granule weight is obtained. 50% of the raw material of konjac flour.
  • the konjac granules of 50 mesh to 75 mesh are screened from the above-mentioned granular konjac according to the ratio of 50% by weight, and mixed with other food ingredients, food additives and the like, and sterilized and packaged to produce a novel granule konjac meal replacement powder.
  • the material is continuously expanded during the stirring and mixing process; the stirring is stopped, and the mixture is allowed to stand for 30 minutes, so that the mixed material is moderately swollen into a bulky body; the volume of the fluffy body is no longer After shrinking, the fluffy body is quickly taken out and evenly spread; dried at 90 ° C for 5 h to achieve the purpose of removing moisture, and the moisture content in the fluffy body is less than 7 wt%; the fluffy body is dried and formed into a lump A slight touch will cause it to be broken into granules; the bulk material is taken out, put into a pulverizer for pulverization, and the pulverized konjac material is passed through a 20 mesh to 100 mesh sieve to obtain a granule konjak, and the obtained granule weight is obtained. It is 85% of the raw material of Konjac Powder.
  • the konjac granules of 75 mesh to 100 mesh are screened from the above-mentioned granular konjac according to the ratio of 95% by weight, and mixed with other food ingredients, food additives and the like, and sterilized and packaged to produce a new type of granule konjac meal replacement powder.
  • the following table is a statistical table of the time when the viscosity of the existing konjak powder and the konjak obtained in Examples 1 to 3, respectively, were dissolved at room temperature under the same conditions of a water viscosity of 10000 mPa ⁇ s. Specifically, two 5.0 g samples were taken from Examples 1 to 3, and samples A, B, C, D, E, and F were sequentially numbered, samples A and B were taken from Example 1, and samples C and D were taken from Example 2, samples E, F were taken from Example 3, each sample weighed 5.0 g, while six 5.0 g samples of the existing konjak powder were taken as dissolution comparisons.
  • the existing konjac flour can be an ordinary konjac powder classified according to the NY/T494-2010 konjac flour industry standard, ordinary Any one or several combinations of konjac flour, ordinary konjac flour, purified konjac flour, purified konjac flour, and purified konjac flour, the comparative konjac flour was used as the existing konjac powder for comparative experiments.
  • the swelling time of the granular konjac prepared by the invention is obviously prolonged, and the swelling time is more than three times that of the existing konjac flour.
  • the particle konjac prepared by the preparation method of the invention is obviously uniform during the stirring and dissolving process. There is no phenomenon of agglomeration, it is smooth and smooth when eaten, and there is no problem of the existing konjac flour.
  • the mouth of the konjac made by the invention is obviously improved.
  • the granular konjac prepared by the invention is compounded and mixed with other food ingredients, food additives and the like in a weight ratio not less than 5% of the total weight of the meal replacement powder, and the meal replacement powder prepared after sterilization and packaging has the konjac with the particles.

Abstract

一种颗粒魔芋的制备方法及其在代餐粉中的用途，将现有的魔芋粉经旋风搅拌粉碎、加水、混匀、溶胀、烘干、粉碎、分筛制得颗粒魔芋，制得的颗粒魔芋溶解达到相同粘度的溶胀时间是现有魔芋粉的三倍以上，溶解均匀，不结团，食用时不会糊口，明显改善了口感，解决了现有的魔芋粉溶胀时间短、溶解时易结团、不便于冲调、口感欠佳等问题。以该颗粒魔芋为原料，加入食品配料、食品添加剂等原料复配混匀，灭菌包装，即生产出营养均衡的魔芋代餐粉。

Description

颗粒魔芋的制备方法及其在代餐粉中的用途 技术领域
本发明涉及食品加工生产技术领域，具体地说是一种颗粒魔芋的制备方法及其在代餐粉中的用途。
背景技术
魔芋粉的主要成分为葡甘聚糖，是一种天然的植物性可溶性膳食纤维，具有很强的吸水性，吸水后体积可膨胀80-100倍，被广泛用于代餐粉的原料；但现有的魔芋粉普遍存在溶胀不均匀、易结团、糊口等缺陷。
代餐粉集营养均衡、减肥效果显著、食用方便等优点于一身，是近年来风行于国际的一种减肥瘦身的食品。魔芋代餐粉因添加了吸水膨胀性极强的魔芋粉为原料，食用后饱腹感强，与其他代餐粉比较健康减肥效果更明显。但是现有的魔芋代餐粉因使用的魔芋粉原料粉粒太细，导致其冲调时溶胀速度过快、极易结团，严重影响了魔芋代餐粉的口感和质量。
发明内容
鉴于以上所述现有技术的缺点，本发明的目的在于提供一种颗粒魔芋的制备方法及其在代餐粉中的用途，用于解决现有技术中由于魔芋粉原料的缺陷导致魔芋代餐粉冲调时溶胀过快、不均匀、易结团和糊口的问题。
为实现上述目的及其他相关目的，本发明一方面提供一种颗粒魔芋的制备方法，包括如下步骤：
(1)旋风腾空：将魔芋粉搅拌，使其粉体均匀腾空；
(2)加水：向持续搅拌的魔芋粉中加水，混合均匀；
(3)静置：停止搅拌，静置，魔芋混合物溶胀成蓬松体；
(4)烘干：当蓬松体的体积不再缩小后，将蓬松体迅速取出并铺开，烘干；
(5)粉碎筛分：将上述干燥后的蓬松体粉碎、筛分制得颗粒魔芋。
进一步的，步骤(1)中所述魔芋粉为普通魔芋粉、普通魔芋精粉、普通魔芋微粉、纯化魔芋粉、纯化魔芋精粉、纯化魔芋微粉中的一种或几种组合，该分类参照NY/T494—2010魔芋粉行业标准。
进一步的，步骤(2)中加水量为0.1～2L/Kg，即每千克魔芋粉原料中加入0.1～2L水。
进一步的，步骤(3)中静置时间为2～30min。
进一步的，步骤(4)中烘干温度为40～90℃。
进一步的，步骤(4)中烘干时间为1～5h。
进一步的，步骤(4)中烘干后的魔芋蓬松体的水分含量低于7wt％。
进一步的，步骤(5)中筛分制得的颗粒魔芋粒径为20目～100目。
本发明另一方面提供上述的颗粒魔芋的制备方法制得的颗粒魔芋在代餐粉中的用途。
优选的，所述颗粒魔芋在代餐粉中的重量百分比≥5％。
如上所述，本发明的颗粒魔芋的制备方法具有以下有益效果：本发明制备方法是对现有的魔芋粉进行再处理，达到改变现有魔芋粉溶解性能的目的。本发明制备方法中加水溶胀和烘干的步骤使得魔芋粉的内部结构发生变化，创造性地解决了现有的魔芋粉溶胀不均匀、易结团、糊口的问题，该制备方法具有突出的实质性特点和显著的技术进步。本发明制备方法制得的颗粒魔芋与现有魔芋粉相比，达到相同粘度的时间是现有魔芋粉的三倍以上，溶胀速度的减慢，有效解决了魔芋粉溶解时不均匀、易结团等问题；同时明显改善了口感，有效解决了现有魔芋粉易糊口的问题。颗粒魔芋溶胀后呈均匀的胶体，食用时润滑爽口。
以本发明制备方法制得的颗粒魔芋为原料，与其他食品配料和食品添加剂等原料复配混匀制得的魔芋代餐粉，溶胀更为均匀，改善了传统魔芋代餐粉溶胀不均匀、易结团的问题，同时代餐粉中含有人体所需的其他营养元素，改善口感的同时，也充分补充了人体所需的其他营养元素，具有良好的减肥效果。
具体实施方式
以下通过特定的具体实例说明本发明的实施方式，本领域技术人员可由本说明书所揭露的内容轻易地了解本发明的其他优点与功效。本发明还可以通过另外不同的具体实施方式加以实施或应用，本说明书中的各项细节也可以基于不同观点与应用，在没有背离本发明的精神下进行各种修饰或改变。
实施例1
将20Kg魔芋粉加入旋风搅拌机中，搅拌式粉碎魔芋粉原料，高速旋风搅拌至搅拌机料斗内的魔芋粉腾空，即魔芋粉达到充分粉碎且混合均匀；保持魔芋粉持续搅拌的状态，按0.1L/Kg的比例加入水，即加入2L水，并持续搅拌至混合均匀，搅拌混合过程中物料不断膨胀；停止搅拌，静置2分钟，使混匀的物料适度溶胀成蓬松体；蓬松体的体积不再缩小后，将蓬松体迅速取出，均匀铺开；在40℃条件下烘干1h，达到脱去水分的目的，烘干至蓬松体中水分含量低于7wt％；蓬松体烘干后成块状，轻微的触碰就会使其碎成颗粒；取出块状物料，放入粉碎机中进行粉碎，将粉碎的魔芋物料过20目～100目筛后制得颗粒魔芋，制得的颗粒魔芋重量为魔芋粉原料的30％。
从上述颗粒魔芋中筛选20目～50目的颗粒魔芋按照5％的重量复配比例与其他食品配料、食品添加剂等原料复配混匀，灭菌包装，即生产出新型的颗粒魔芋代餐粉。
实施例2
将25Kg魔芋粉加入旋风搅拌机中，搅拌式粉碎魔芋粉原料，高速旋风搅拌至搅拌机料斗内的魔芋粉腾空，即魔芋粉达到充分粉碎且混合均匀；保持魔芋粉持续搅拌的状态，按1L/Kg的比例加入水，即加入25L水，并持续搅拌至混合均匀，搅拌混合过程中物料不断膨胀；停止搅拌，静置14分钟，使混匀的物料适度溶胀成蓬松体；蓬松体的体积不再缩小后，将蓬松体迅速取出，均匀铺开；在65℃条件下烘干3h，达到脱去水分的目的，烘干至蓬松体中水分含量低于7wt％；蓬松体烘干后成块状，轻微的触碰就会使其碎成颗粒；取出块状物料，放入粉碎机中进行粉碎，将粉碎的魔芋物料过20目～100目筛后制得颗粒魔芋，制得的颗粒魔芋重量为魔芋粉原料的50％。
从上述颗粒魔芋中筛选50目～75目的颗粒魔芋按照50％的重量复配比例与其他食品配料、食品添加剂等原料复配混匀，灭菌包装，即生产出新型的颗粒魔芋代餐粉。
实施例3
将30Kg魔芋粉加入旋风搅拌机中，搅拌式粉碎魔芋粉原料，高速旋风搅拌至搅拌机料斗内的魔芋粉腾空，即魔芋粉达到充分粉碎且混合均匀；保持魔芋粉持续搅拌的状态，按2L/Kg的比例加入水，即加入60L水，并持续搅拌至混合均匀，搅拌混合过程中物料不断膨胀；停止搅拌，静置30分钟，使混匀的物料适度溶胀成蓬松体；蓬松体的体积不再缩小后，将蓬松体迅速取出，均匀铺开；在90℃条件下烘干5h，达到脱去水分的目的，烘干至蓬松体中水分含量低于7wt％；蓬松体烘干后成块状，轻微的触碰就会使其碎成颗粒；取出块状物料，放入粉碎机中进行粉碎，将粉碎的魔芋物料过20目～100目筛后制得颗粒魔芋，制得的颗粒魔芋重量为魔芋粉原料的85％。
从上述颗粒魔芋中筛选75目～100目的颗粒魔芋按照95％的重量复配比例与其他食品配料、食品添加剂等原料复配混匀，灭菌包装，即生产出新型的颗粒魔芋代餐粉。
下表为室温下分别溶解5.0g的现有魔芋粉和实施例1～3制得的颗粒魔芋，在加水量均为500mL的同等条件下，粘度达到10000mPa·s时所时间的统计表。具体的，从实施例1～3中分别取两个5.0g的样品，依次编号样品A、B、C、D、E、F，样品A、B取自实施例1，样品C、D取自实施例2，样品E、F取自实施例3，每个样品的重量为5.0g，同时取6个5.0g的现有魔芋粉样品作为溶解对比。
其中，现有魔芋粉可以为按照NY/T494—2010魔芋粉行业标准分类的普通魔芋粉、普通 魔芋精粉、普通魔芋微粉、纯化魔芋粉、纯化魔芋精粉、纯化魔芋微粉中的任意一种或几种组合，本对比例采用了纯化魔芋粉作为现有魔芋粉进行对比实验。
溶胀时间统计表
Figure PCTCN2016095431-appb-000001
从上表可以看出，本发明制得的颗粒魔芋的溶胀时间明显延长，其溶胀时间是现有魔芋粉的三倍以上，本发明制备方法制得的颗粒魔芋在搅拌溶解过程中明显比较均匀，不会出现结团的现象，食用时润滑爽口，不存在现有魔芋粉糊口的问题，本发明制得的颗粒魔芋口感明显改善。本发明制得的颗粒魔芋以不低于代餐粉总重的5％的重量比与其他食品配料、食品添加剂等原料复配混匀，灭菌包装后制得的代餐粉具有与颗粒魔芋原料类似的性能，溶解均匀，不结团，食用时润滑爽口，广受食用者的好评。
上述实施例仅例示性说明本发明的原理及其功效，而非用于限制本发明。任何熟悉此技术的人士皆可在不违背本发明的精神及范畴下，对上述实施例进行修饰或改变。因此，举凡所属技术领域中具有通常知识者在未脱离本发明所揭示的精神与技术思想下所完成的一切等效修饰或改变，仍应由本发明的权利要求所涵盖。

Claims (10)

  1. 一种颗粒魔芋的制备方法，其特征在于，包括如下步骤：
    (1)旋风腾空：将魔芋粉搅拌，使其粉体均匀腾空；
    (2)加水：向持续搅拌的魔芋粉中加水，并混合均匀；
    (3)静置：停止搅拌，静置，魔芋混合物溶胀成蓬松体；
    (4)烘干：当蓬松体的体积不再缩小后，将蓬松体迅速取出并铺开，烘干；
    (5)粉碎筛分：将上述干燥后的蓬松体粉碎、筛分制得颗粒魔芋。
  2. 根据权利要求1所述的颗粒魔芋的制备方法，其特征在于：步骤(1)中所述魔芋粉为普通魔芋粉、普通魔芋精粉、普通魔芋微粉、纯化魔芋粉、纯化魔芋精粉、纯化魔芋微粉中的一种或几种组合。
  3. 根据权利要求1所述的颗粒魔芋的制备方法，其特征在于：步骤(2)中加水量为0.1～2L/Kg。
  4. 根据权利要求1所述的颗粒魔芋的制备方法，其特征在于：步骤(3)中静置时间为2～30min。
  5. 根据权利要求1所述的颗粒魔芋的制备方法，其特征在于：步骤(4)中烘干温度为40～90℃。
  6. 根据权利要求1所述的颗粒魔芋的制备方法，其特征在于：步骤(4)中烘干时间为1～5h。
  7. 根据权利要求1所述的颗粒魔芋的制备方法，其特征在于：步骤(4)中烘干后的魔芋蓬松体的水分含量低于7wt％。
  8. 根据权利要求1所述的颗粒魔芋的制备方法，其特征在于：步骤(5)中筛分制得的颗粒魔芋粒径为20目～100目。
  9. 根据权利要求1至8中任意一项所述的颗粒魔芋的制备方法制得的颗粒魔芋在代餐粉中的 用途。
  10. 根据权利要求9所述的用途，其特征在于：所述颗粒魔芋在代餐粉中的重量百分比≥5％。
PCT/CN2016/095431 2015-09-08 2016-08-16 颗粒魔芋的制备方法及其在代餐粉中的用途 WO2017041612A1 (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2018530954A JP6725664B2 (ja) 2015-09-08 2016-08-16 粒こんにゃくの調製方法及び食事代替パウダーにおけるその利用

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN2015105684562 2015-09-08
CN201510568456.2A CN105077086B (zh) 2015-09-08 2015-09-08 颗粒魔芋的制备方法及其在代餐粉中的用途

Publications (1)

Publication Number Publication Date
WO2017041612A1 true WO2017041612A1 (zh) 2017-03-16

Family

ID=54559140

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2016/095431 WO2017041612A1 (zh) 2015-09-08 2016-08-16 颗粒魔芋的制备方法及其在代餐粉中的用途

Country Status (3)

Country Link
JP (1) JP6725664B2 (zh)
CN (1) CN105077086B (zh)
WO (1) WO2017041612A1 (zh)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109874948A (zh) * 2017-12-06 2019-06-14 珠海三益堂科技有限公司 五日套餐盒
CN110025006A (zh) * 2018-01-11 2019-07-19 张天亮 一种固本髓肾代餐粉及制备方法
CN110179076A (zh) * 2019-07-02 2019-08-30 四川省农业科学院生物技术核技术研究所 具有润肠通便、降血脂功能的毛木耳代餐粉
CN110684127A (zh) * 2019-11-15 2020-01-14 湖南博嘉魔力农业科技有限公司 一种魔芋葡苷聚糖的制备方法

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105077086B (zh) * 2015-09-08 2018-06-01 重庆西大魔芋科技开发有限公司 颗粒魔芋的制备方法及其在代餐粉中的用途
CN107334887A (zh) * 2016-05-02 2017-11-10 成都医路康医学技术服务有限公司 一种魔芋粉颗粒组合物及其制备方法
CN105995746A (zh) * 2016-06-01 2016-10-12 贵州宝寿生物科技有限公司 一种颗粒魔芋的制备方法及其在代餐粥中的用途
CN108041509B (zh) * 2017-12-20 2021-04-09 湖南博嘉魔力农业科技有限公司 一种彩色魔芋球的加工方法
CN107950999B (zh) * 2017-12-20 2021-04-09 湖南博嘉魔力农业科技有限公司 一种魔芋球的加工方法
CN107897794B (zh) * 2017-12-20 2021-04-09 湖南博嘉魔力农业科技有限公司 一种新型魔芋干的加工方法
CN108618040A (zh) * 2018-03-29 2018-10-09 重庆西大魔芋科技开发有限公司 一种低粘度魔芋粉的制备方法
CN108523052A (zh) * 2018-03-29 2018-09-14 重庆西大魔芋科技开发有限公司 魔芋代餐食品及其制备工艺
CN108308500A (zh) * 2018-03-29 2018-07-24 重庆西大魔芋科技开发有限公司 一种魔芋解酒冲调饮品及其制备方法
CN108497231A (zh) * 2018-03-29 2018-09-07 重庆西大魔芋科技开发有限公司 一种高纤魔芋饮料及其制备方法
CN108308232A (zh) * 2018-03-29 2018-07-24 重庆西大魔芋科技开发有限公司 一种魔芋饼干及其制备方法
CN108813642A (zh) * 2018-06-28 2018-11-16 陕西天宇润泽生态农业有限责任公司 颗粒糜糜稍粉的制备方法及其在代餐粉中的用途

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101946883A (zh) * 2010-09-14 2011-01-19 孙光谷 一种将魔芋精粉细化成魔芋微粉的方法
CN202921224U (zh) * 2012-11-23 2013-05-08 平顶山市安泰华矿用安全设备制造有限公司 一种用于混合物料的旋风搅拌装置
CN103211148A (zh) * 2013-04-08 2013-07-24 湖北汇丰医药科技有限公司 一种能调节体内营养平衡抑制体内脂肪堆积的膳食纤维果蔬代餐粉及制备方法
CN105077086A (zh) * 2015-09-08 2015-11-25 重庆西大魔芋科技开发有限公司 颗粒魔芋的制备方法及其在代餐粉中的用途

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59213429A (ja) * 1983-05-19 1984-12-03 Tookiyoo Menki:Kk 粉体加湿装置
JPS621445A (ja) * 1985-06-27 1987-01-07 Keiichiro Murofushi 粉体に対する水の混合方法及びこれに使用する混合機
CN1075974A (zh) * 1992-02-24 1993-09-08 罗学刚 速溶魔芋胶的制造工艺
CN1113698A (zh) * 1994-05-17 1995-12-27 沈亚璜 一种魔芋微粉
JPH09176A (ja) * 1995-06-22 1997-01-07 Nakano Vinegar Co Ltd こんにゃく粉の微粉砕方法及び微粉末を用いたこんにゃく又はこんにゃく含有食品の製造方法
JP3436907B2 (ja) * 1999-12-27 2003-08-18 株式会社関越物産 長期間保存可能で物性が安定なコンニャクゾルの製造方法
JP3896509B2 (ja) * 2002-03-29 2007-03-22 有限会社日本テクノマネジメント 豆腐の製造方法及びそれに用いる製造装置
JP2004097147A (ja) * 2002-09-12 2004-04-02 Japan Research & Development Association For New Functional Foods 速溶性改質グルコマンナンの製造方法
JP5424536B2 (ja) * 2007-03-28 2014-02-26 昭和商事株式会社 コンニャクの利用方法
CN102860461A (zh) * 2012-10-19 2013-01-09 广西桂林天然食品有限公司 一种魔芋复合营养米
CN104605293A (zh) * 2015-03-05 2015-05-13 四川森态源生物科技有限公司 一种高纯度超微颗粒无褐化魔芋精粉制备工艺
CN104605292A (zh) * 2015-03-05 2015-05-13 四川森态源生物科技有限公司 一种无硫的高纯度魔芋微粉制备工艺

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101946883A (zh) * 2010-09-14 2011-01-19 孙光谷 一种将魔芋精粉细化成魔芋微粉的方法
CN202921224U (zh) * 2012-11-23 2013-05-08 平顶山市安泰华矿用安全设备制造有限公司 一种用于混合物料的旋风搅拌装置
CN103211148A (zh) * 2013-04-08 2013-07-24 湖北汇丰医药科技有限公司 一种能调节体内营养平衡抑制体内脂肪堆积的膳食纤维果蔬代餐粉及制备方法
CN105077086A (zh) * 2015-09-08 2015-11-25 重庆西大魔芋科技开发有限公司 颗粒魔芋的制备方法及其在代餐粉中的用途

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109874948A (zh) * 2017-12-06 2019-06-14 珠海三益堂科技有限公司 五日套餐盒
CN110025006A (zh) * 2018-01-11 2019-07-19 张天亮 一种固本髓肾代餐粉及制备方法
CN110179076A (zh) * 2019-07-02 2019-08-30 四川省农业科学院生物技术核技术研究所 具有润肠通便、降血脂功能的毛木耳代餐粉
CN110684127A (zh) * 2019-11-15 2020-01-14 湖南博嘉魔力农业科技有限公司 一种魔芋葡苷聚糖的制备方法
CN110684127B (zh) * 2019-11-15 2023-09-15 湖南博嘉魔力农业科技有限公司 一种魔芋葡苷聚糖的制备方法

Also Published As

Publication number Publication date
JP6725664B2 (ja) 2020-07-22
CN105077086B (zh) 2018-06-01
JP2018527028A (ja) 2018-09-20
CN105077086A (zh) 2015-11-25

Similar Documents

Publication Publication Date Title
WO2017041612A1 (zh) 颗粒魔芋的制备方法及其在代餐粉中的用途
CN103349227B (zh) 去暑营养复合米及其制备方法
CN103181526B (zh) 一种五谷杂粮方便营养颗粒面食及其制作方法
CN105918859A (zh) 一种籽粒苋重组米及其生产方法
CN108522961A (zh) 一种改善面粉品质及面制食品品质的面粉加工方法
CN106509626B (zh) 马铃薯全利用面条及其制备方法
CN101978871A (zh) 甘薯冲调食品及其制作方法
CN109527399A (zh) 一种脱麸皮青稞糊粉层复配挤压米及其制备方法
CN104770647B (zh) 超微细婴幼儿米粉的制作方法
JP2005328844A (ja) 浮遊ならびに凝集沈殿が改善されたキトサン含有緑葉組成物及び飲料
CN102028094B (zh) 一种利用热榨花生饼粕生产花生组织蛋白的方法
CN105995746A (zh) 一种颗粒魔芋的制备方法及其在代餐粥中的用途
CN101606633B (zh) 肉鸡颗粒料半制粒及其生产方法
LU500088B1 (en) The High-affinity Shrimp Shell Calcium Powder and Its Preparation Method
CN107259045A (zh) 一种六合一紫薯裹衣人工坚果粒加工方法
JP2010207151A (ja) コンニャク含有麺及びその製造方法
CN108813642A (zh) 颗粒糜糜稍粉的制备方法及其在代餐粉中的用途
CN106616600B (zh) 一种方竹笋营养配方及其制作方法
JP2008072974A (ja) ケール１００％の造粒物及びその製造方法
CN110279063A (zh) 一种粗粮的加工方式
CN103445104A (zh) 一种黑大蒜胶囊及其制备方法
JP2005328843A (ja) 凝集沈殿が改善されたキトサン含有緑葉組成物及び飲料
CN112516254B (zh) 一种铁皮石斛速溶颗粒及其制备方法
CN111149904A (zh) 一种百香诺丽果酵素压片糖果及其制作方法
CN107950999B (zh) 一种魔芋球的加工方法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 16843550

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 2018530954

Country of ref document: JP

Kind code of ref document: A

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 16843550

Country of ref document: EP

Kind code of ref document: A1