CN101258913A - Food containing konjak - Google Patents
Food containing konjak Download PDFInfo
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- CN101258913A CN101258913A CNA2008100186819A CN200810018681A CN101258913A CN 101258913 A CN101258913 A CN 101258913A CN A2008100186819 A CNA2008100186819 A CN A2008100186819A CN 200810018681 A CN200810018681 A CN 200810018681A CN 101258913 A CN101258913 A CN 101258913A
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- konjaku
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- xylitol
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Abstract
The invention discloses a food with konjak, which comprises konjak refined powder and xylitol, the weight ratio of which is 1: 1-3. Compare with the prior art, the food with konjak of the invention takes the konjak refined powder and the xylitol as main materials, has well-balanced nutrition, is a pure natural green product and has the effects of reducing blood sugar level, blood fat, losing weight and defecation.
Description
Technical field
The invention belongs to food, belonging to especially with the konjaku is the health food of raw material.
Background technology
Along with constantly development and progress of society, the people's living standard is constantly improved, but people's bad life habits is also following: rice and flour are eaten more smart and more smart, cause a large amount of useful nutrition leaks, the high-fat food of taking food in a large number again simultaneously makes that the nutrition in the human body is more unbalance, causes rich man's diseases such as hypertension, high fat of blood, hyperglycaemia and obesity, and the morbidity crowd tends to rejuvenation, causes great harm for society, family and individual.
Konjaku (formal name used at school: Amorphophalus rivieri) is a kind of herbaceos perennial, is grown in high and cold mountain area mostly, does not pollute, and nutrition is very abundant, contains vitamin, trace element, Glucomannan and a large amount of soluble dietary fibers.The konjaku powder that from the konjaku stem tuber, extracts, its Main Ingredients and Appearance is for containing 80% (weight) Glucomannan, that Glucomannan has is hypoglycemic, reducing blood lipid, AFL, the effect of losing weight, relaxing bowel, but be the health food fully exploitation as yet of raw material with the konjaku powder.
Summary of the invention
Technical problem to be solved by this invention provides a kind of food that contains konjaku powder.
The technical scheme of technical solution problem of the present invention is: contain the food of konjaku, contain konjaku powder, xylitol, the weight ratio of konjaku powder and xylitol is 1: 1-3.
Konjaku powder, xylitol can be made konjaku bread, konjaku cake, konjaku biscuit, konjak milk tea, konjaku soymilk, the instant custard of konjaku, Amorphophallus rivieri beverage after adding auxiliary material, and konjaku powder, the percentage by weight of xylitol in konjaku bread, konjaku cake, konjaku biscuit, konjak milk tea, konjaku soymilk, the instant custard of konjaku, Amorphophallus rivieri beverage are 20-50%.
Described konjaku bread, konjaku cake comprise konjaku powder, xylitol, wheat flour, egg, yeast and other, and konjaku powder, xylitol, wheat flour, egg, yeast and other auxiliary material weight ratio are 10-15: 15-20: 40-45: 10-35: 10-15.
The method for production of described konjaku bread, konjaku cake is: konjaku powder, xylitol, wheat flour are stirred, add suitable quantity of water and flavoring essence, yeast again, egg is stirred into dough, be not less than 30 minutes 28-30 ℃ of fermentation, the dough that ferments is made suitable shape, barbecue is 20-25 minute under 170-210 ℃ condition, is cooled to room temperature and gets final product.
Described konjaku biscuit comprises konjaku powder, xylitol, wheat flour, milk powder, yeast and other auxiliary material, and the weight ratio of konjaku powder, xylitol, wheat flour, milk powder, yeast and other auxiliary material is 10-15: 15-20: 45-50: 10-15: 10-15.
The method for production of described konjaku biscuit is: konjaku powder, xylitol, wheat flour are stirred, add suitable quantity of water and flavoring essence, yeast again, egg is stirred into dough, be not less than 30 minutes 28-30 ℃ of fermentation, the dough that ferments is made suitable shape, barbecue is 5-10 minute under 170-180 ℃ condition, oil, under 170-180 ℃ condition, roasted 5-10 minute again, be cooled to room temperature and get final product.
Described konjak milk tea comprises konjaku powder, xylitol, milk powder, cocoa power, water and other auxiliary material, and the weight ratio of konjaku powder, xylitol, milk powder, cocoa power, water and other auxiliary material is 10-15: 15-20: 40-45: 10-15: 10-15.
Replace cocoa power just to can be made into konjaku soymilk soy meal.
Described Amorphophallus rivieri beverage comprises konjaku powder, xylitol, fruit juice, water and other auxiliary material, and the weight ratio of konjaku powder, xylitol, fruit juice, water and other auxiliary material is 10-15: 15-20: 60-70: 10-15.
The instant custard of described konjaku comprises konjaku powder, xylitol, milk powder, buckwheat powder, yam flour, and the weight ratio of konjaku powder, xylitol, milk powder, buckwheat powder, yam flour is 10-15: 15-20: 10-15: 15-20: 10-15.
In order to strengthen the trophic function of the instant custard of konjaku, also can add matrimony vine, black soya bean powder, pumpkin powder, black sesame powder in the instant custard of konjaku, the weight ratio of konjaku powder and matrimony vine, black soya bean powder, pumpkin powder, black sesame powder is 1: 0.8-1.2: 0.8-1.2: 1-1.5: 0.8-1.2.
The present invention is a primary raw material with konjaku powder and xylitol, the nutrition of konjaku powder is very abundant, contain vitamin, trace element, dietary fiber, the expansion rate height of konjaku powder, and heat is low, and the new sugared source that xylitol extracts from plant, its sugariness is 98% of a sucrose, but heat only is the 5-10% of sucrose, be a kind of healthy sugar low in calories, the Bifidobacterium that also contains useful digestion and relax bowel simultaneously, itself and the health-care effect that can strengthen konjaku that combines of konjaku powder strengthen the satiety of konjaku, can fully reduce human body to the absorption of heat with accumulate, reach reduction blood sugar, blood fat, fat-reducing, the effect of defaecation.Adding wheat flour, egg, milk powder, buckwheat powder, Chinese yam, matrimony vine, black soya bean, pumpkin powder, sesame in konjaku powder and xylitol can make the nutrition of konjak food more comprehensive, simultaneously not adding pigment and anticorrisive agent in health Amorphophallus rivieri food, is the green product of pure natural.
The present invention compared with prior art is primary raw material with konjaku powder and xylitol, and is balanced in nutrition, and the green product of pure natural has the effect that reduces blood sugar, blood fat, fat-reducing, defaecation.
The specific embodiment
Below in conjunction with embodiment the present invention is done detailed explanation.
Embodiment 1:
Konjaku bread:
Getting konjaku powder 10 weight portions, 15 weight portion xylitols, 40 weight portion wheat flours stirs, add 10 weight parts waters, an amount of yeast, 10 weight portion eggs again and be stirred into dough, 28-30 ℃ of fermentation 60 minutes, the dough that ferments is made suitable shape, barbecue is 20 minutes under 200 ℃ condition, is cooled to room temperature and gets final product.
Embodiment 2:
Konjaku bread:
Getting konjaku powder 15 weight portions, 20 weight portion xylitols, 45 weight portion wheat flours stirs, add 13 weight parts waters, 1 weight portion flavoring essence, an amount of yeast again, 15 weight portion eggs are stirred into dough, 28-30 ℃ of fermentation 60 minutes, the dough that ferments is made suitable shape, barbecue is 25 minutes under 200 ℃ condition, is cooled to room temperature and gets final product.
Embodiment 3:
The konjaku cake:
Getting konjaku powder 12 weight portions, 20 weight portion xylitols, 40 weight portion wheat flours stirs, add 12 weight parts waters, 1 weight portion flavoring essence, an amount of yeast, cake oil again, 30 weight portion eggs are stirred into dough, 28-30 ℃ of fermentation 30 minutes, the dough that ferments is made suitable shape, barbecue is 20 minutes under 170 ℃ condition, is cooled to room temperature and gets final product.
Embodiment 4:
The konjaku biscuit:
Getting konjaku powder 12 weight portions, 18 weight portion xylitols, 46 weight portion wheat flours stirs, add 18 weight parts waters, 1 weight portion flavoring essence, an amount of yeast and egg again and be stirred into dough, 28-30 ℃ of fermentation 30 minutes, the dough that ferments is made suitable shape, barbecue is 5 minutes under 170 ℃ condition, oil, barbecue was cooled to room temperature in 5 minutes and gets final product under 170 ℃ condition again.
Embodiment 5:
Konjak milk tea:
Get konjaku powder 11 weight portions, 16 weight portion xylitols, 41 weight portion milk powder, maltodextrin 1 weight portion, black tea powder 2 weight portions, 1 weight portion flavoring essence, 12 weight parts waters stir, and 100 ℃ of sterilizations 30 minutes, are cooled to room temperature and get final product.
Embodiment 6:
Konjaku soymilk:
Get konjaku powder 13 weight portions, 19 weight portion xylitols, 15 weight portion milk powder, 42 weight portion soy meals, 1 weight portion flavoring essence, 14 weight parts waters, stir,, 100 ℃ of sterilizations 30 minutes, be cooled to room temperature and get final product.
Embodiment 7:
Amorphophallus rivieri beverage:
Get konjaku powder 12 weight portions, add 10 parts of water and modulate thick shape, add 60 weight portion fruit juice, 25 weight portion xylitols, 12 weight parts waters, stir, 100 ℃ of boilings 30 minutes, be cooled to room temperature, packing, 200 ℃ of sterilizations 60 minutes, be cooled to room temperature, pick up and remove damaged, vanning and get final product.
Embodiment 8:
The instant custard of konjaku:
Get konjaku powder 10 weight portions, 15 weight portion xylitols, 10 weight portion milk powder, 15 weight portion buckwheat powders, 10 weight portion yam flours, stir,, be cooled to room temperature and get final product 100 ℃ of sterilizations 30 minutes.
Embodiment 9:
The instant custard of konjaku:
Get konjaku powder 13 weight portions, 18 weight portion xylitols, 13 weight portion milk powder, 18 weight portion buckwheat powders, 12 weight portion yam flours, 11 weight portion matrimony vines, 12 weight portion black soya bean powder, 13 weight portion pumpkin powder, 13 weight portion black sesame powders, stir, 100 ℃ of sterilizations 30 minutes, be cooled to room temperature and get final product.
Embodiment 10:
The instant custard of konjaku:
Get konjaku powder 10 weight portions, 15 weight portion xylitols, 10 weight portion milk powder, 15 weight portion buckwheat powders, 10 weight portion yam flours, 12 weight portion matrimony vines, 12 weight portion black soya bean powder, 15 weight portion pumpkin powder, 12 weight portion black sesame powders, stir, 100 ℃ of sterilizations 30 minutes, be cooled to room temperature and get final product.
Claims (9)
1, contain the food of konjaku, it is characterized in that: contain konjaku powder, xylitol, the weight ratio of konjaku powder and xylitol is 1: 1-3.
2, the food that contains konjaku according to claim 1, it is characterized in that: konjaku powder, xylitol can be made konjaku bread, konjaku cake, konjaku biscuit, konjak milk tea, konjaku soymilk, the instant custard of konjaku, Amorphophallus rivieri beverage after adding auxiliary material, and konjaku powder, the percentage by weight of xylitol in konjaku bread, konjaku cake, konjaku biscuit, konjak milk tea, konjaku soymilk, the instant custard of konjaku, Amorphophallus rivieri beverage are 20-50%.
3, the food that contains konjaku according to claim 2, it is characterized in that: described konjaku bread, konjaku cake comprise konjaku powder, xylitol, wheat flour, egg, yeast and other auxiliary material, and the weight ratio of konjaku powder, xylitol, wheat flour, egg, yeast and other auxiliary material is 10-15: 15-20: 40-45: 10-35: 10-15.
4, the food that contains konjaku according to claim 2, it is characterized in that: described konjaku biscuit comprises konjaku powder, xylitol, wheat flour, milk powder, yeast and other auxiliary material, and the weight ratio of konjaku powder, xylitol, wheat flour, milk powder, yeast and other auxiliary material is 10-15: 15-20: 45-50: 10-15: 10-15.
5, the food that contains konjaku according to claim 2, it is characterized in that: described konjak milk tea comprises konjaku powder, xylitol, milk powder, cocoa power, water and other auxiliary material, and the weight ratio of konjaku powder, xylitol, milk powder, cocoa power, water and other auxiliary material is 10-15: 15-20: 40-45: 10-15: 10-15.
6, the food that contains konjaku according to claim 2 is characterized in that: soy meal is replaced cocoa power.
7, the food that contains konjaku according to claim 2, it is characterized in that: described Amorphophallus rivieri beverage comprises konjaku powder, xylitol, fruit juice, water and other auxiliary material, and the weight ratio of konjaku powder, xylitol, fruit juice, water and other auxiliary material is 10-15: 15-20: 60-70: 10-15.
8, the food that contains konjaku according to claim 2, it is characterized in that: the instant custard of described konjaku comprises konjaku powder, xylitol, milk powder, buckwheat powder, yam flour, and the weight ratio of konjaku powder, xylitol, milk powder, buckwheat powder, yam flour is 10-15: 15-20: 10-15: 15-20: 10-15.
9, the food that contains konjaku according to claim 8, it is characterized in that: add matrimony vine, black soya bean powder, pumpkin powder, black sesame powder in the instant custard of konjaku, the weight ratio of konjaku powder and matrimony vine, black soya bean powder, pumpkin powder, black sesame powder is 1: 0.8-1.2: 0.8-1.2: 1-1.5: 0.8-1.2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100186819A CN101258913A (en) | 2008-03-10 | 2008-03-10 | Food containing konjak |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100186819A CN101258913A (en) | 2008-03-10 | 2008-03-10 | Food containing konjak |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101258913A true CN101258913A (en) | 2008-09-10 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008100186819A Pending CN101258913A (en) | 2008-03-10 | 2008-03-10 | Food containing konjak |
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| CN (1) | CN101258913A (en) |
Cited By (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132813A (en) * | 2011-02-14 | 2011-07-27 | 杨显斌 | Konjac composition for reducing blood sugar, blood fat and weight |
| CN102239978A (en) * | 2011-07-07 | 2011-11-16 | 何家庆 | Konjak matrimony vine jelly and its preparation method |
| CN102283343A (en) * | 2011-07-07 | 2011-12-21 | 何家庆 | Health-care granules of konjac and Chinese wolfberry |
| CN102450536A (en) * | 2010-10-28 | 2012-05-16 | 纽威(武汉)生物科技有限公司 | Composition for suppressing appetite, removing toxin, losing weight and eliminating fat |
| CN102480973A (en) * | 2009-07-17 | 2012-05-30 | 普瑞图斯股份有限公司 | Low glycaemic index baked product comprising high levels of fibre, proteins and inclusions |
| CN103251824A (en) * | 2013-04-19 | 2013-08-21 | 重庆安碧捷科技股份有限公司 | Chinese medicine composition for treating constipation and application of Chinese medicine composition |
| CN103262985A (en) * | 2013-05-25 | 2013-08-28 | 俞定元 | Konjaku rice steamed sponge cake |
| CN103392765A (en) * | 2013-06-29 | 2013-11-20 | 马鞍山市黄池食品（集团）有限公司 | Beauty maintaining konjak bean flour cake and method of making beauty maintaining konjak bean flour cake |
| CN103478252A (en) * | 2013-08-30 | 2014-01-01 | 蒋健 | Production process of colocasia tonoimo nakai soymilk |
| CN103535625A (en) * | 2012-07-11 | 2014-01-29 | 陕西汇源健康食品有限公司 | Food for regulating and controlling blood glucose and preparation method thereof |
| CN104055010A (en) * | 2013-03-19 | 2014-09-24 | 王振宇 | Black fungus polysaccharide composite weight-reducing congee powder and preparation method thereof |
| CN104770442A (en) * | 2015-03-26 | 2015-07-15 | 安徽友源食品有限公司 | Weight loss biscuits and processing technology thereof |
| CN105053128A (en) * | 2015-08-13 | 2015-11-18 | 饶世柱 | Health-care walnut biscuits and processing technology thereof |
| CN105104939A (en) * | 2015-07-03 | 2015-12-02 | 福建农林大学 | KGM aremisia argyi glutinous rice ball and preparation method thereof |
| CN105124482A (en) * | 2015-08-03 | 2015-12-09 | 福建农林大学 | Sugarfree health-care konjac and water chestnut cakes and preparation method thereof |
| CN106035442A (en) * | 2016-05-31 | 2016-10-26 | 安徽巧美滋食品有限公司 | Calophyllum inophyllum-sandwiched biscuits |
| CN106035552A (en) * | 2016-08-12 | 2016-10-26 | 武汉生物工程学院 | Low-fat-content pound cakes and preparation method thereof |
| CN106035483A (en) * | 2016-05-31 | 2016-10-26 | 四川农业大学 | Tartary buckwheat pumpkin biscuits and making method thereof |
| CN106720037A (en) * | 2017-02-15 | 2017-05-31 | 安康市农业科学研究所 | A kind of konjaku biscuit and preparation method thereof |
| CN111053100A (en) * | 2019-12-31 | 2020-04-24 | 华中科技大学鄂州工业技术研究院 | Mustard, lemon and konjak meal-replacing biscuit and preparation method thereof |
| CN111165539A (en) * | 2020-01-07 | 2020-05-19 | 青岛丹香投资管理有限公司 | Edible bread with fructose replaced by xylitol for diabetic patients and preparation method thereof |
| CN111329031A (en) * | 2020-01-13 | 2020-06-26 | 江苏周春祥生物科技有限公司 | Food additive composition suitable for diabetic patients and preparation method thereof |
-
2008
- 2008-03-10 CN CNA2008100186819A patent/CN101258913A/en active Pending
Cited By (25)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102480973A (en) * | 2009-07-17 | 2012-05-30 | 普瑞图斯股份有限公司 | Low glycaemic index baked product comprising high levels of fibre, proteins and inclusions |
| CN102450536A (en) * | 2010-10-28 | 2012-05-16 | 纽威(武汉)生物科技有限公司 | Composition for suppressing appetite, removing toxin, losing weight and eliminating fat |
| CN102132813A (en) * | 2011-02-14 | 2011-07-27 | 杨显斌 | Konjac composition for reducing blood sugar, blood fat and weight |
| CN102239978A (en) * | 2011-07-07 | 2011-11-16 | 何家庆 | Konjak matrimony vine jelly and its preparation method |
| CN102283343A (en) * | 2011-07-07 | 2011-12-21 | 何家庆 | Health-care granules of konjac and Chinese wolfberry |
| CN102283343B (en) * | 2011-07-07 | 2013-04-24 | 何家庆 | Health-care granules of konjac and Chinese wolfberry |
| CN102239978B (en) * | 2011-07-07 | 2014-04-09 | 何家庆 | Konjak matrimony vine jelly and its preparation method |
| CN103535625A (en) * | 2012-07-11 | 2014-01-29 | 陕西汇源健康食品有限公司 | Food for regulating and controlling blood glucose and preparation method thereof |
| CN104055010A (en) * | 2013-03-19 | 2014-09-24 | 王振宇 | Black fungus polysaccharide composite weight-reducing congee powder and preparation method thereof |
| CN103251824A (en) * | 2013-04-19 | 2013-08-21 | 重庆安碧捷科技股份有限公司 | Chinese medicine composition for treating constipation and application of Chinese medicine composition |
| CN103262985A (en) * | 2013-05-25 | 2013-08-28 | 俞定元 | Konjaku rice steamed sponge cake |
| CN103392765A (en) * | 2013-06-29 | 2013-11-20 | 马鞍山市黄池食品（集团）有限公司 | Beauty maintaining konjak bean flour cake and method of making beauty maintaining konjak bean flour cake |
| CN103478252A (en) * | 2013-08-30 | 2014-01-01 | 蒋健 | Production process of colocasia tonoimo nakai soymilk |
| CN104770442A (en) * | 2015-03-26 | 2015-07-15 | 安徽友源食品有限公司 | Weight loss biscuits and processing technology thereof |
| CN105104939A (en) * | 2015-07-03 | 2015-12-02 | 福建农林大学 | KGM aremisia argyi glutinous rice ball and preparation method thereof |
| CN105124482A (en) * | 2015-08-03 | 2015-12-09 | 福建农林大学 | Sugarfree health-care konjac and water chestnut cakes and preparation method thereof |
| CN105053128A (en) * | 2015-08-13 | 2015-11-18 | 饶世柱 | Health-care walnut biscuits and processing technology thereof |
| CN106035442A (en) * | 2016-05-31 | 2016-10-26 | 安徽巧美滋食品有限公司 | Calophyllum inophyllum-sandwiched biscuits |
| CN106035483A (en) * | 2016-05-31 | 2016-10-26 | 四川农业大学 | Tartary buckwheat pumpkin biscuits and making method thereof |
| CN106035483B (en) * | 2016-05-31 | 2020-07-17 | 四川农业大学 | Tartary buckwheat and pumpkin biscuits and making method thereof |
| CN106035552A (en) * | 2016-08-12 | 2016-10-26 | 武汉生物工程学院 | Low-fat-content pound cakes and preparation method thereof |
| CN106720037A (en) * | 2017-02-15 | 2017-05-31 | 安康市农业科学研究所 | A kind of konjaku biscuit and preparation method thereof |
| CN111053100A (en) * | 2019-12-31 | 2020-04-24 | 华中科技大学鄂州工业技术研究院 | Mustard, lemon and konjak meal-replacing biscuit and preparation method thereof |
| CN111165539A (en) * | 2020-01-07 | 2020-05-19 | 青岛丹香投资管理有限公司 | Edible bread with fructose replaced by xylitol for diabetic patients and preparation method thereof |
| CN111329031A (en) * | 2020-01-13 | 2020-06-26 | 江苏周春祥生物科技有限公司 | Food additive composition suitable for diabetic patients and preparation method thereof |
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Application publication date: 20080910 |