CN103404754B - Konjak bionic pulp can and preparation method thereof - Google Patents
Konjak bionic pulp can and preparation method thereof Download PDFInfo
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- CN103404754B CN103404754B CN201310387700.6A CN201310387700A CN103404754B CN 103404754 B CN103404754 B CN 103404754B CN 201310387700 A CN201310387700 A CN 201310387700A CN 103404754 B CN103404754 B CN 103404754B
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Abstract
The invention discloses a konjak bionic pulp can and a preparation method thereof. The konjak bionic pulp can is obtained by the steps of purifying konjak essence powder taken as a raw material; then mixing the purified powder with sodium alginate, carrageenan, modified starch and white granulated sugar; adding water to prepare sol; then adding fruit and vegetable juice, essence and pigments to season; forming a konjak gel block by the mixture and calcium salt in a weak alkaline environment; and finally, curing, dicing, saccharifying, filling and sterilizing. The preparation method is simple and is convenient to operate; gel is formed under a weak alkaline condition so that a dealkalization step is omitted and a production process is simplified; the use of raw materials can be saved so that the production cost is reduced. According to the method disclosed by the invention, the safety of the prepared can is ensured and the taste is rich, so that the konjak bionic pulp can has a large market.
Description
Technical field
The present invention relates to food processing field, be specially a kind of konjak pulp can and preparation method thereof.
Background technology
The konjak food of present stage production mostly is konjaku flour and adds after water gelatinization, solidification forming under strong basicity (pH > 12) condition, and further processing needs dealkalize to process, and finished product form is single.
The disclosed preparation method of patent documentation CN99114313.2 fruit and vegetable konjak food is: take konjaku powder, fruit, vegetable juice or juice as raw material, through stirring, expanded, add alkali, shaping, filling alkaline water, packing, sterilization make.Konjaku solid content after moulding is filled alkaline water, needs clear water to rinse and remove alkali taste when edible.The preparation method of 201010587925.2 1 kinds of konjaku cans and the disclosed method of konjaku can of being prepared by the method are: take konjaku flour as raw material, through swelling, add alkali and be shaped, rinsing, add acid soak, make after adding acid soup stock, sterilizing.In the method process, need to reduce konjaku particle pH value through rinsing, acid adding immersion treatment, in process, water consumption is large, length consuming time.Product colour, mouthfeel are single dull.The disclosed preparation method of CN201010502411.2 konjaku can and production method thereof is: the alkaline konjaku solid content after moulding cuts into fritter, citric acid soak 4-5h to konjak solid pH be 4.6, the konjaku piece after above-mentioned processing, fruit, soup tinning, sterilization, cooling, packing are made.In the method process through acid soak 4-5h except lixiviating taste, long processing time, product colour, mouthfeel are single dull.
Summary of the invention
Technical problem to be solved by this invention has been to provide a kind of konjak pulp can and preparation method thereof, under weak basic condition, forms gel, and without clear water rinsing and acid soak, preparation technology is simple, easy to operate, and the products taste obtaining is better.
Technical scheme of the present invention is achieved in that a kind of konjak pulp can, it is to take konjaku powder as raw material, after purified, mix with sodium alginate, carragheen, converted starch and white granulated sugar, add water and make colloidal sol, and then add Juice, essence, pigment to carry out seasoning, and in weakly alkaline environment, form konjak gel piece with calcium salt, finally carry out slaking, dice, obtain after saccharification, filling and sterilizing.
The method of preparing above-mentioned konjak pulp can, specifically comprises the following steps:
1) purifying: by konjaku powder 30-50% edible alcohol agitator treating 1-3 time, centrifugal filtration, obtains konjaku purifying powder after being dried;
2) batch mixing: by weight, get 60-80 part konjaku purifying powder of step 1) gained, with 5-10 part sodium alginate, 5-10 part carragheen, 5-10 part converted starch, 5-10 part white granulated sugar mix; Then by mixed material and the mass ratio of water, be that 1:25-40 adds water and mixes, be stirred to abundant swelling, become colloidal sol;
3) seasoning: to step 2) in the colloidal sol of gained, add Juice, essence, natural colouring matter, fully mix to obtain compound adhesive;
4) preparation 1% aqua calcis, adds in the formed compound adhesive of step 3), and regulating the pH of compound adhesive is 10-11, mixes, and then material is poured in template, is placed in steamer in 80-90 ℃ of heating 30-50min, the cooling konjak gel piece that obtains;
5) konjak gel piece is cut into piece fourth shape, then carries out saccharification, make its pol between 28～30 °;
6) piece fourth shape konjak gel saccharification being completed be heated to 50-60 ℃ filling, then sterilizing obtains konjak pulp can.
In described seasoning process, the Juice adding is the 2-5% of colloidal sol quality, and essence is that 0.05-0.1%, the natural colouring matter of colloidal sol quality is the 0.1-0.25% of colloidal sol quality.Wherein Juice is selected cider, mango juice, blueberry juice, carrot juice, spinach juice, tomato juice etc. as required.
In described step 5), be cut into 1.5cm * 1cm * 1cm piece fourth shape during stripping and slicing.
Saccharifying concrete operation method in described step 6) is: the konjak gel of piece fourth shape is mixed and dropped in jacketed pan with the ratio of mass ratio 1:0.60 with 50-70% syrup, add mass percent 0.08-0.2% citric acid simultaneously, 0.2-0.5% sodium carboxymethylcellulose, mix rear heating, and continue to carry out stirring at low speed, after temperature rises to 50 ℃-60 ℃, keep 30-40min, then taken out standing 3-4h.
First the present invention carries out purification process to konjaku powder, has reduced the residual quantity of the harmful substances such as sulfur dioxide and alkaloid, makes product more healthy.
In the present invention, add the 1.5-2.0wt% that alkali number is compound adhesive.In compound batch mixing, contain 60-80 part konjaku purifying powder, 5-10 part sodium alginate and 5-10 part carragheen, three kinds of hydrophilic colloids have good synergy; Under calcium ion effect, three kinds of hydrophilic colloids form the also reduction greatly of the required pH value of network gel of compact structure in addition, and the weak basic condition hot digestion that is 10-11 at pH can form gel.Avoided traditional step that needs to carry out dealkalize prepare gel under strong alkaline condition after, saved processing step and raw-material use, can enhance productivity and reduce costs.
In saccharifying of the present invention, saccharified liquid is 50-70% syrup, 0.08-0.2% citric acid, 0.2-0.5% sodium carboxymethylcellulose.By saccharification, the most of moisture in konjak gel particle is replaced by liquid glucose, and intermolecular hydrogen bonding is destroyed, and forms new chelation structure, and saccharification konjak gel particle mouthfeel is become fragile, and is easy to chew.In saccharified liquid, add in addition sodium carboxymethylcellulose, can make the konjaku pulp particle after saccharification keep mouthfeel clear and melodious.
Can provided by the invention is rich in dietary fiber.Dietary fiber can keep human body intestinal canal unobstructed, toxin expelling defaecation, and fat eliminating beauty treatment, safeguards skin health.
Konjak pulp can provided by the invention adopts the synergy of konjaku purifying powder, sodium alginate, carragheen, converted starch, add white granulated sugar, Juice, pigment, essence etc. to carry out seasoning, in weakly alkaline environment, form konjak gel piece with calcium salt, through dicing, saccharification, standing, after filling, sterilization, make konjaku pulp.Resulting tin product is pure white; Also can add as required different Juices in addition, make its color various, rich in taste.The preparation method of this konjak pulp can is simple, easy to operate, by form gel under weak basic condition, has not only reduced dealkalize step, has simplified production technology, and the use that can save material, and reduces production costs.
The specific embodiment
below in conjunction with embodiment, further illustrate the present invention, but the scope of protection of present invention is not limited to the scope of embodiment statement.
Embodiment 1:
Konjak pulp can and a production method thereof, the method comprises the following steps:
1) purifying: by 30% edible alcohol agitator treating 3 times for konjaku powder, centrifugal filtration, after dry konjaku purifying powder;
2) batch mixing: by weight, get 60 parts of konjaku purifying powder of step 1) gained, with 10 parts of sodium alginates, 10 parts of carragheens, 10 portions of converted starches, 10 portions of white granulated sugars mix; Then by mixed material and the mass ratio of water, be that 1:25 adds water and mixes, be stirred to abundant swelling, become colloidal sol;
3) seasoning: by weight, to step 2) in the colloidal sol of gained, add 2% Juice, 0.1% essence, 0.25% natural colouring matter, fully mix to obtain compound adhesive;
4) preparation 1% aqua calcis, adds in the formed compound adhesive of step 3), and regulating the pH of compound adhesive is 10-11, mixes, and then material is poured in template, is placed in steamer in 80-90 ℃ of heating 50min, the cooling konjak gel piece that obtains;
5) konjak gel piece is cut into piece fourth shape, then carries out saccharification, make its pol between 28～30 °;
6) piece fourth shape konjak gel saccharification being completed be heated to 50-60 ℃ filling, then sterilizing obtains konjak pulp can.
In step 4), the addition of aqua calcis is compound adhesive 2.0%.
In step 5), saccharifying is that 50% syrup mixes and drops in jacketed pan with the ratio of mass ratio 1:0.60, add mass percent 0.08% citric acid simultaneously, 0.5% sodium carboxymethylcellulose, mix rear heating, and continue to carry out stirring at low speed, after temperature rises to 50 ℃-60 ℃, keep 30-40min, then taken out standing 3-4h.
Embodiment 2:
Konjak pulp can and a production method thereof, the method comprises the following steps:
1) purifying: by 45% edible alcohol agitator treating 2 times for konjaku powder, centrifugal filtration, after dry konjaku purifying powder;
2) batch mixing: by weight, get 75 parts of konjaku purifying powder of step 1) gained, with 6 parts of sodium alginates, 6 parts of carragheens, 7 portions of converted starches, 6 portions of white granulated sugars mix; Then by mixed material and the mass ratio of water, be that 1:32 adds water and mixes, be stirred to abundant swelling, become colloidal sol;
3) seasoning: by weight, to step 2) in the colloidal sol of gained, add 4% Juice, 0.05% essence, 0.20% natural colouring matter, fully mix to obtain compound adhesive;
4) preparation 1% aqua calcis, adds in the formed compound adhesive of step 3), and regulating the pH of compound adhesive is 10-11, mixes, and then material is poured in template, is placed in steamer in 80-90 ℃ of heating 30min, the cooling konjak gel piece that obtains;
5) konjak gel piece is cut into piece fourth shape, then carries out saccharification, make its pol between 28～30 °;
6) piece fourth shape konjak gel saccharification being completed be heated to 50-60 ℃ filling, then sterilizing obtains konjak pulp can.
In step 4), the addition of aqua calcis is compound adhesive 1.8%.
In step 5), saccharifying is that 65% syrup mixes and drops in jacketed pan with the ratio of mass ratio 1:0.60, add mass percent 0.15% citric acid simultaneously, 0.35% sodium carboxymethylcellulose, mix rear heating, and continue to carry out stirring at low speed, after temperature rises to 50 ℃-60 ℃, keep 30-40min, then taken out standing 3-4h.
Embodiment 3:
Konjak pulp can and a production method thereof, the method comprises the following steps:
1) purifying: by 50% edible alcohol agitator treating 3 times for konjaku powder, centrifugal filtration, after dry konjaku purifying powder;
2) batch mixing: by weight, get 80 parts of konjaku purifying powder of step 1) gained, with 5 parts of sodium alginates, 5 parts of carragheens, 5 portions of converted starches, 5 portions of white granulated sugars mix; Then by mixed material and the mass ratio of water, be that 1:40 adds water and mixes, be stirred to abundant swelling, become colloidal sol;
3) seasoning: by weight, to step 2) in the colloidal sol of gained, add 5% Juice, 0.06% essence, 0.1% natural colouring matter, fully mix to obtain compound adhesive;
4) preparation 1% aqua calcis, adds in the formed compound adhesive of step 3), and regulating the pH of compound adhesive is 10-11, mixes, and then material is poured in template, is placed in steamer in 80-90 ℃ of heating 40min, the cooling konjak gel piece that obtains;
5) konjak gel piece is cut into piece fourth shape, then carries out saccharification, make its pol between 28～30 °;
6) piece fourth shape konjak gel saccharification being completed be heated to 50-60 ℃ filling, then sterilizing obtains konjak pulp can.
In step 4), the addition of aqua calcis is compound adhesive 1.5%.
In step 5), saccharifying is that 70% syrup mixes and drops in jacketed pan with the ratio of mass ratio 1:0.60, add mass percent 0.2% citric acid simultaneously, 0.2% sodium carboxymethylcellulose, mix rear heating, and continue to carry out stirring at low speed, after temperature rises to 50 ℃-60 ℃, keep 30-40min, then taken out standing 3-4h.
Claims (3)
1. a konjak pulp can, it is characterized in that: it is to take konjaku powder as raw material, after purified, mix with sodium alginate, carragheen, converted starch and white granulated sugar, add water and make colloidal sol, and then add Juice, essence, pigment to carry out seasoning, and in weakly alkaline environment, form konjak gel piece with calcium salt, finally carry out slaking, dice, obtain after saccharification, filling and sterilizing;
Concrete preparation process is:
1) purifying: by konjaku powder 30-50% edible alcohol agitator treating 1-3 time, centrifugal filtration, obtains konjaku purifying powder after being dried;
2) batch mixing: by weight, get 60-80 part konjaku purifying powder of step 1) gained, with 5-10 part sodium alginate, 5-10 part carragheen, 5-10 part converted starch, 5-10 part white granulated sugar mix; Then by mixed material and the mass ratio of water, be that 1:25-40 adds water and mixes, be stirred to abundant swelling, become colloidal sol;
3) seasoning: to step 2) in the colloidal sol of gained, add Juice, essence, pigment, fully mix to obtain compound adhesive;
4) preparation 1% aqua calcis, adds in the formed compound adhesive of step 3), and regulating the pH of compound adhesive is 10-11, mixes, and then material is poured in template, is placed in steamer in 80-90 ℃ of heating 30-50min, the cooling konjak gel piece that obtains;
5) konjak gel piece is cut into piece fourth shape, then carries out saccharification, make its pol between 28～30 °;
6) piece fourth shape konjak gel saccharification being completed be heated to 50-60 ℃ filling, then sterilizing obtains konjak pulp can;
Concrete saccharifying is:
The konjak gel of piece fourth shape is mixed and dropped in jacketed pan with the ratio of mass ratio 1:0.60 with 50-70% syrup, add mass percent 0.08-0.2% citric acid simultaneously, 0.2-0.5% sodium carboxymethylcellulose, mix rear heating, and continue to carry out stirring at low speed, after temperature rises to 50 ℃-60 ℃, keep 30-40min, then taken out standing 3-4h.
2. the preparation method of konjak pulp can according to claim 2, it is characterized in that: in described seasoning process, the Juice adding is the 2-5% of colloidal sol quality, and essence is that 0.05-0.1%, the natural colouring matter of colloidal sol quality is the 0.1-0.25% of colloidal sol quality.
3. the preparation method of konjak pulp can according to claim 2, is characterized in that: in described step 5), be cut into 1.5cm * 1cm * 1cm piece fourth shape during stripping and slicing.
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| CN107232582A (en) * | 2017-05-25 | 2017-10-10 | 浙江天伟生物科技股份有限公司 | A kind of technique of the novel composite edible gum for being used to make bionic pulp and the bionic pulp by its making |
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| CN106036644A (en) * | 2016-06-21 | 2016-10-26 | 周宓 | Seasoning instant puffing konjac food and preparation method thereof |
| CN106616642B (en) * | 2016-12-08 | 2020-02-18 | 湖北一致嘉纤生物科技有限公司 | Preparation method of crisp konjak gel vegetarian food |
| CN107251980A (en) * | 2017-06-24 | 2017-10-17 | 三只松鼠股份有限公司 | A kind of bionical fruity gel soft candy and preparation method thereof |
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Cited By (1)
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| CN107232582A (en) * | 2017-05-25 | 2017-10-10 | 浙江天伟生物科技股份有限公司 | A kind of technique of the novel composite edible gum for being used to make bionic pulp and the bionic pulp by its making |
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Address after: 443500, No. 438, Changyang Avenue, Yichang Economic Development Zone, Changyang Tujia Autonomous County, Hubei, China Patentee after: Hubei Polytron Technologies Inc Address before: 443500, No. 438, Changyang Avenue, Yichang Economic Development Zone, Changyang Tujia Autonomous County, Hubei, China Patentee before: Hubei Yizhi Konjac Biotechnology Co., Ltd. |