CN102125240B - Perpetration method of konjaku can and konjaku can prepared by using same - Google Patents
Perpetration method of konjaku can and konjaku can prepared by using same Download PDFInfo
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- CN102125240B CN102125240B CN2010105879252A CN201010587925A CN102125240B CN 102125240 B CN102125240 B CN 102125240B CN 2010105879252 A CN2010105879252 A CN 2010105879252A CN 201010587925 A CN201010587925 A CN 201010587925A CN 102125240 B CN102125240 B CN 102125240B
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Abstract
The invention relates to a perpetration method of a konjaku can and a konjaku can prepared by using the same. The preparation method comprises the steps of: swelling, refining, cooling, retaining freshness in a sterilizing way, soaking and preparing a soup. The konjaku can is refined konjaku acid product which takes the pure natural konjaku powder as a raw material, is sterilized by a modern technology and equipment through a high temperature, and is free of any preservative. The acid konjaku can eliminate the defects that the konjaku is heavy in alkalinity and bitter in mouthfeel; and the prepared konjaku is high in elasticity, good in toughness, exquisite in tissues, pure in special flavor, pure when the konjaku is added into a soup, hard to rot after the konjaku is boiled for a long time, high in chewing feel, delicate, crisp, salubrious, good in palatability, and good in mouthfeel.
Description
Technical field
The present invention relates to a kind of food production and store method, particularly a kind of preparation method of konjaku can.
Background technology
Konjaku, English name: Konjac, another name Yao Konjac, perennial Araeceae herbaceous plant, living konjaku is slightly poisonous, konjaku is extended familys, nearly 130 kinds of the whole world, just there is kind more than 30 in China, konjaku is to find at present, unique industrial crops that glucomannans can be provided in a large number, the using value of konjaku is high aspect food medicine, not only contains several amino acids and the trace element of needed by human body, also has low-protein, the high fiber of low fat, good water absorption, the characteristics such as expansion rate height, its medicinal efficacy has reducing blood lipid, hypoglycemic, hypotensive, anti-cancer, toxin expelling, fat-reducing, beauty treatment, health care, the multiple curative effects such as defaecation ease constipation stomach.
The contained main component of konjaku is glucomannan, is a kind of macromolecular compound, has very strong water imbibition, the inflatable 80-100 of volume doubly after the suction, be difficult for digested absorption after the food, and can adsorb cholesterol and bile acid, reducing the cardiovascular disease outbreak to reducing blood pressure has certain effectiveness.Konjaku also contains soluble dietary fiber, and this fiber raises very effectively to suppressing postprandial blood sugar, thereby konjaku powder and goods thereof all are diabetic's desirable antihypelipidemic foodstuffs.Can alleviate the pancreas islet burden after the application.Especially make one notice and interested be its contained gel, this gel can form various different pore sizes in enteron aisle pellicle is attached to intestinal mucosa and forms a defence barrier, stops the intrusion of carcinogen, plays the effect of anti-cancer.Therefore konjaku has multiple disease-prevention health function, and often edible konjak food is of great benefit to health.
In addition, the bonding mode of konjaku glucomannan monose is similar with cellulose, in small intestine, can not be degraded to monose and absorb, so be applicable to diabetes patient wait can not the Excessive Intake carbohydrate situation.Also Just because of this, konjaku can be used as the raw material of diet food
Konjaku is subject to people's popular welcome because having very high edibility, its Main Ingredients and Appearance is glucomannans, it not only contains 10 several amino acids and the various trace elements of needed by human body, the characteristic such as have more low albumen, low fat, high fiber, water imbibition is strong, expansion rate is high.
The underground stem tuber of konjaku can add fourth and become konjaku flour edible, and can be made into the numerous food such as konjak tofu, Konjak fine dried noodle, konjaku bread, konjaku sliced meat, konjaku seasonal vegetable volume, konjaku Griddle Cooked Chicken with Pepper.Konjak food not only delicious flavour, mouthfeel is pleasant, and body-building and weight-reducing is arranged, the multiple efficacies such as anticancer of curing the disease.Konjak gel food has two large classes at present, and a class is the heat irreversible gel-like, and its Typical Representative is konjak tofu (cake, silk) and reaches derivative snow konjak, taro vermicelli, slice food made from Amorphophallus rivieri, konjaku magic flower and bionic foods; Another kind of is the thermal reversibility gel food, after konjac glucomannan or complex konjac gum reach finite concentration, is at normal temperatures gelatin such as jelly, pudding, jam, fat-free soft sweets etc., can recover fluid state if heat.The primary raw material of heat irreversible gel-like food is konjaku powder.Konjaku can also be produced seasonal series food such as the food such as konjak jelly, konjaku ice cream, giantarum paste, custard, sauce and konjaku soft heart chocolate.
Research about konjaku is numerous, and adopts in the traditional handicraft processing and produce in the konjaku product process, and the sol solution gel strength that fine powder forms is poor, konjaku product malleable is inadequate, easy bleed has alkali highly seasoned, and fishy smell is dense, palatability is poor, chew many deficiencies such as strength is not strong, and complicated process of preparation, complex operation, the process regulation difficulty, for example:
The patent No. is that the patent of invention of ZL 00113279.2 discloses a kind of nutritive konjak food and its preparation method and application, it comprise with konjaku powder or konjaku flour or fresh Amorphophallus rivieri slurry, the nutriment that contains protein or starch or sugar and the batchings such as edible phosphate and alkali through mixing, water soaking, stirring, extrusion modling, the processing step such as boil and make nutritive konjak food thread or noodles shape or other form.
Application number is the processing method that 200910218488.4 application for a patent for invention discloses a kind of konjak food.The present invention selects composite phosphate as coagulating agent take konjaku powder as raw material; Its main technological steps comprises: batch mixing, swelling, coagulation forming, stripping and slicing, rinsing, packing.
Application number is that 93115661.0 application for a patent for invention discloses a kind of health Amorphophallus rivieri food and preparation method thereof.Konjaku powder is immersed in the aqueous hydrochloric acid solution, placed 4-12 hour under the room temperature, be heated to 90-95 ℃, and kept this temperature 24 hours, cold rear filtration, the filtrate spent ion exchange resin is removed hydrochloric acid, the elimination resin gets the konjaku hydrating solution, and solution is heated to about 85 ℃, adds bean powder or milk powder, stir evenly, add again citric acid, stevia rebaudianum essence, white sugar, sweet osmanthus, medical multivitamin and trace element zinc and iron.
Application number is that 200310106654. application for a patent for invention discloses a kind of production method of dried tremella.The technical solution used in the present invention: (1) expanding treatment under 32 ± 5 ℃ of conditions added binder and toughness reducing agent more than 2 hours during expanding treatment with konjaku powder and water.(2) gel after expanded is put into forming disk and send into the cabinet of heating, make that temperature rises to 95 ℃ in the cabinet, and keep about 2 hours.The konjak tofu that (3) will be shaped (cake) is put under the natural conditions and to be delivered in the freezer after the cooling freezingly again, freezes subzero 1～25 ℃ of temperature, takes out when being network structure inside and outside treating, thaws under natural temperature.(4) be reprocessed into various shapes after thawing, through techniques such as rinsing, dehydration, acidleach, dehydration, dosing bottling, sterilization, checks.
Summary of the invention
The objective of the invention is for the problem that prior art exists provide a kind of novel, simply prepare the method for konjaku can and by the konjaku can of the method preparation.Preparation is simple for the inventive method, and production cost is low, and the konjaku can of the present invention's preparation has been eliminated the drawback that alkali is highly seasoned, mouthfeel is puckery of traditional konjaku, and the product quality of production is high, the long shelf-life of konjaku can, suitability for industrialized production.
For realizing purpose of the present invention, one aspect of the present invention provides-preparation method of kind of konjaku can, comprise following in sequence step:
1) konjaku flour and water are mixed, make konjac sol;
2) add coagulating agent in the konjac sol and carry out refining treatment, form konjak gel;
3) in konjak gel, add antistaling agent, konjak gel is carried out sterilization fresh process, make the sterilization konjak gel;
4) konjak gel of will sterilizing joins in the citric acid solution, carries out immersion treatment, makes the pH value of sterilization konjak gel less than 5, and get final product.
The weight portion proportioning of konjaku flour and water wherein, step 1) is 1: 40-50.
Particularly, the viscosity＜16000mPas of described konjaku flour.
Wherein, also comprise the konjaku flour that to mix and the static placement of mixture of water, make the konjaku flour swelling, form described konjac sol.
Particularly, the time 〉=1h of described static placement is preferably 1-2 hour.
Wherein, step 2) coagulating agent and step 1 described in) described in the weight portion proportioning of konjaku flour be 1-5: 1000, be preferably 5: 1000.
Particularly, described coagulating agent is calcium hydroxide or sodium carbonate, is preferably calcium hydroxide.
Wherein, refining treatment step 2) comprises following in sequence step:
A) coagulating agent is joined in the konjac sol, mix;
B) heat temperature raising is the 80-95 ℃ of lower 30-45min of maintenance in temperature;
C) cooling down forms konjak gel.
Particularly, steps A) coagulating agent and step 1 described in) described in the weight portion proportioning of konjaku flour be 1-5: 1000, be preferably 5: 1000; Step B) temperature described in is preferably 85-90 ℃; Described temperature retention time is preferably 35-40min.The temperature of cooling down step C) is 10-30 ℃.
Particularly, comprise that also the konjak gel that refining treatment is formed carries out carrying out described sterilization fresh after rinsing is processed again and processes.
Wherein, it is konjak gel to be put into clear water soak that described rinsing is processed, and removes the alkali flavor of konjak gel.
Particularly, the temperature of described clear water is 10-30 ℃; The time of described immersion is 2-3min.
Particularly, also comprise konjak gel is cut into and carry out again described rinsing after the broken fourth of konjak gel and process.
Wherein, the antistaling agent step 3) is ClO 2 solution.
Particularly, contain chlorine dioxide 15-25mg in the described ClO 2 solution of per kilogram, be preferably 15mg.
Particularly, described antistaling agent and step 2) described in the weight portion proportioning of konjak gel be 0.5-1: 1, be preferably 0.6-0.7: 1.
Particularly, the antistaling agent ClO 2 solution is prepared from accordance with the following steps:
A) citric acid solution and Stable chlorine dioxide solution are mixed, make the activation Stable chlorine dioxide solution;
B) add the entry dilution, and get final product.
Wherein, step a) in citric acid solution and Stable chlorine dioxide solution weight ratio be 1: 1-10 is preferably 1: 1.
Particularly, the mass percent concentration of described Stable chlorine dioxide solution is 1.5-20%, is preferably 1.5-2%, more preferably 2%; The mass percent concentration of described citric acid solution is 1.5-20%, is preferably 1.5-2%, more preferably 2%.
Particularly, the antistaling agent ClO 2 solution is prepared from accordance with the following steps: be that the chlorine dioxide effervescent tablet of 1.5%-45% is added to the water with content, and dissolving and get final product.
Wherein, step 3) the sterilization fresh processing time is 1.5-3h described in, is preferably 2h.
The mass percent concentration of the citric acid solution wherein, step 4) is 0.05-0.5%, is preferably 0.1-0.2%.
Particularly, the pH value step 4) is 4.2-4.6.
Particularly, also comprise step 5): add acid soup stock in the konjak gel after the immersion treatment, described acid soup stock is that mass percent concentration is the citric acid solution of 0.1-0.3%.
Especially, described acid soup stock is 3-5 with the ratio of the weight of described konjak gel: 1, be preferably 4: 1.
The present invention provides a kind of konjaku can that is prepared from according to the method described above on the other hand.
The advantage that the konjaku can of the present invention's preparation has is:
1, the present invention takes full advantage of the distinctive gel characteristic of konjac glucomannan, and the konjaku fourth product smooth in appearance of preparation is homogeneous, and bite is arranged, and is soft tasty and refreshing, without the bitter taste of konjaku flour, and has good elasticity, color and luster and local flavor.
2, the intensity of konjak gel is high in the konjaku can of the present invention preparation, good springiness, and toughness is large, chews strength pure, and water content is high, reaches more than 89%, occurs without separating out water, dry and cracked, disintegration, Fragmentation Phenomena.
3, konjaku can of the present invention adopts citric acid solution to carry out immersion treatment, and the pH value of konjak gel is acid less than 5, without pained alkali flavor and the fishy smell of konjaku, can directly eat.
4, the preparation technology of konjaku can of the present invention is simple, operates simple and easyly, and process control condition is easily controlled suitability for industrialized production and large-scale promotion.
5, the boiling fastness of the konjaku fourth can of the present invention's preparation is good, can stand long boiling and non-blocking, difficult broken, and mouthfeel is smooth, good palatability, and also gastronomical process is relatively simple.
6, the konjaku can of the present invention's production is the instant flavour konjak food, overcome the defective that common konjak food need to could eat through long-time cooking, it is a breakthrough of konjaku product, and the konjaku can long shelf-life after the antistaling agent chlorine dioxide treatment, under room temperature storage, traffic condition 12 months without disintegration, change the soup phenomenon.
The specific embodiment
In order to understand better technical characterstic of the present invention, below in conjunction with specific embodiment the present invention is further described.Need to prove, embodiment is not limiting the scope of the invention.
Embodiment 1
1, swelling treatment
10kg konjaku flour and 400kg water are sent into Bulking tank (name source, Taixing City plant equipment Co., Ltd), after stirring, static placement 1.5h, the konjaku flour swelling forms konjac sol, wherein, the viscosity＜16000mPas of konjaku flour; Konjaku flour is 1: 40 with the ratio of the weight of water, and speed of agitator is 20rpm.
2, refining treatment
1) be that 2: 98 calcium hydroxide and water mixes with the ratio of weight, make mass percent concentration and be 2% aqua calcis, for subsequent use;
2) with stainless steel material pump konjac sol and coagulating agent aqua calcis are sent in the conche (name source, Taixing City plant equipment Co., Ltd), stir and evenly mix, make mixed sols, wherein the weight of coagulating agent aqua calcis is 2.5kg, be in the konjac sol in konjaku flour and the aqua calcis ratio of the weight of calcium hydroxide be 1000: 5, speed of agitator is 400rpm;
3) mixed sols is heated to 85 ℃, under 85 ℃, keeps 40min;
4) send in the konjaku multi-functional formation machine (name source, Taixing City plant equipment Co., Ltd), cooling down is to room temperature (25 ℃), and forming cross sectional dimensions is the strip konjak gel of 1cm * 1cm.
3, rinsing is processed
With the konjak gel of long strip type put into be cut in the konjaku dicer (Shenyang Hong Hai food machinery Manufacturing Co., Ltd) size be the broken fourth of konjaku of 1.5cm * 1cm * 1cm, then the broken fourth of konjaku is placed 25 ℃ of clear water rinsing 2min after, pull out, for subsequent use.
4, sterilization fresh is processed
1) getting mass percent concentration is that (development in science and technology Co., Ltd is magnified in Tianjin for 2% Stable chlorine dioxide solution, food-grade), the adding mass percent concentration is 2% citric acid, stir, make the activation Stable chlorine dioxide solution, wherein, the ratio of the weight of citric acid and Stable chlorine dioxide solution is 1: 1;
Be that other concentration Stable chlorine dioxide solutions all are applicable to the present invention 2% the Stable chlorine dioxide solution except selecting mass percent concentration in the embodiment of the invention; Except Stable chlorine dioxide solution, what chlorine dioxide effervescent tablet, chlorine dioxide powder etc. can discharge chlorine dioxide all is applicable to the present invention.
2) add water in the activation Stable chlorine dioxide solution, dilution activation Stable chlorine dioxide solution is made chlorine dioxide antistaling agent, and the water that wherein adds is 998: 1 with the ratio of the weight of Stable chlorine dioxide solution, and the concentration of chlorine dioxide antistaling agent is 20mg/kg;
3) add chlorine dioxide antistaling agent in the broken fourth of konjaku after processing to rinsing, constantly stir, the broken fourth of konjaku is carried out sterilization fresh process, make the broken fourth of sterilization konjaku, wherein the weight portion proportioning of chlorine dioxide antistaling agent and the broken fourth of konjaku is 0.6: 1, and the sterilization fresh processing time is 2 hours.
5, immersion treatment
Add mass percent concentration in the broken fourth of konjaku after the sterilization treatment and be 0.1% citric acid solution, carry out immersion treatment, the pH value of konjaku fourth is constantly descended, after soak time is 3h, discharge citric acid solution, and then add citric acid solution and repeat to soak, until the pH value of the broken fourth of konjaku drops to 4.5, make konjaku can fourth;
6, join soup, make finished product
In konjaku can fourth, add can soup stock food-grade citric acid solution, mix rear tinning, sealing, sterilization is made the finished product can, wherein, the mass percent concentration of food-grade citric acid solution is 0.1%, the citric acid solution that adds is 4: 1 with the ratio of the weight of konjaku can fourth, 95 ℃ of sterilization temperatures, time 40min.
Storage is after 12 months under the normal temperature, and the konjaku fourth profile in the konjaku can is complete, without fragmentation, disintegration, change soup phenomenon; Soup stock is limpid, without muddy.
Preserve at normal temperatures and measure as follows finished product konjaku can performance indications after 12 months, measurement result is as shown in table 1.
Method according to standard GB/T/T5009.3 regulation is measured the water content of konjaku can;
Method according to standard GB/T/T5009.5 regulation is measured the protein content of konjaku can;
Method according to standard GB/T/T5009.6 regulation is measured the fat content of konjaku can;
Method according to standard GB/T/T4789.23 regulation is measured the total number of bacterial colonies of konjaku can.
Embodiment 2
In the swelling treatment process, except being static standing time 1.6h, speed of agitator is 25rpm, and konjaku flour is that all the other are identical with embodiment 1 outside 1: 42 with the ratio of the weight of water;
In the refining treatment process in the konjac sol ratio of konjaku flour and the weight of coagulating agent calcium hydroxide be 1000: 5, speed of agitator is 500rpm, the heat temperature raising temperature is 88 ℃, under 88 ℃, the retention time is outside the 36min, all the other are identical with embodiment 1;
The rinsing processing procedure is identical with embodiment 1;
The water that adds in the sterilization fresh processing procedure is 798: 1 with the ratio of the weight of Stable chlorine dioxide solution, the concentration of chlorine dioxide antistaling agent is 25mg/kg, wherein the weight portion proportioning of chlorine dioxide antistaling agent and the broken fourth of konjaku is 0.5: 1, the sterilization fresh processing time is outside 3 hours, and all the other are identical with embodiment 1;
The mass percent concentration of citric acid solution is 0.5% in the immersion treatment process, and the pH value of the broken fourth of konjaku after the immersion treatment is outside 4.2, and all the other are identical with embodiment 1;
Join soup, make that the mass percent concentration except can soup stock citric acid solution is 0.2% in the finished product process, all the other are identical with embodiment 1.
Storage is after 12 months under the normal temperature, and the konjaku fourth profile in the konjaku can is complete, without fragmentation, disintegration, change soup phenomenon; Soup stock is limpid, without muddy.
Preserve at normal temperatures water content, protein content, fat content, the total number of bacterial colonies of measuring respectively the konjaku can after 12 months according to standard GB/T/T5009.3, GB/T5009.5, GB/T5009.6, GB/T4789.23, measurement result is as shown in table 1.
Embodiment 3
In the swelling treatment process, except being static standing time 2h, speed of agitator is 30rpm, and konjaku flour is that all the other are identical with embodiment 1 outside 1: 45 with the ratio of the weight of water;
In the refining treatment process in the konjac sol ratio of konjaku flour and the weight of coagulating agent calcium hydroxide be 1000: 1, speed of agitator is 500rpm, the heat temperature raising temperature is 90 ℃, under 90 ℃, the retention time is outside the 35min, all the other are identical with embodiment 1;
The rinsing processing procedure is identical with embodiment 1;
The water that adds in the sterilization fresh processing procedure is 1998: 1 with the ratio of the weight of Stable chlorine dioxide solution, the concentration of chlorine dioxide antistaling agent is 10mg/kg, wherein the weight portion proportioning of chlorine dioxide antistaling agent and the broken fourth of konjaku is 1: 1, the sterilization fresh processing time is outside 2.5 hours, and all the other are identical with embodiment 1;
The mass percent concentration of citric acid solution is 0.2% in the immersion treatment process, and the pH value of the broken fourth of konjaku after the immersion treatment is outside 4.6, and all the other are identical with embodiment 1;
Join soup, make that the mass percent concentration except can soup stock citric acid solution is 0.3% in the finished product process, all the other are identical with embodiment 1.
Storage is after 12 months under the normal temperature, and the konjaku fourth profile in the konjaku can is complete, without fragmentation, disintegration, change soup phenomenon; Soup stock is limpid, without muddy.
Preserve at normal temperatures water content, protein content, fat content, the total number of bacterial colonies of measuring respectively the konjaku can after 12 months according to standard GB/T/T5009.3, GB/T5009.5, GB/T5009.6, GB/T4789.23, measurement result is as shown in table 1.
Embodiment 4
Except being added to the water for chlorine dioxide effervescent tablet (development in science and technology Co., Ltd is magnified in Tianjin) content 10% in the sterilization fresh processing procedure, the water that adds is 4999: 1 with the ratio of the weight of effervescent tablet, make outside the chlorine dioxide antistaling agent that concentration is 20mg/kg, all the other are identical with embodiment 1;
Storage is after 12 months under the normal temperature, and the konjaku fourth profile in the konjaku can is complete, without fragmentation, disintegration, change soup phenomenon; Soup stock is limpid, without muddy.
Preserve at normal temperatures water content, protein content, fat content, the total number of bacterial colonies of measuring respectively the konjaku can after 12 months according to standard GB/T/T5009.3, GB/T5009.5, GB/T5009.6, GB/T4789.23, measurement result is as shown in table 1.
The quality testing result of table 1 konjaku can
| Moisture content (%) | Protein content (%) | Fat content (%) | Total plate count (cfu/g) | |
| Embodiment 1 | 89.2 | 0.20 | 0.25 | ＜10 |
| Embodiment 2 | 89.3 | 0.20 | 0.25 | ＜10 |
| Embodiment 3 | 89.3 | 0.20 | 0.25 | ＜10 |
| Embodiment 4 | 89.2 | 0.20 | 0.25 | ＜10 |
Testing result shows: the konjaku can of the present invention preparation room temperature storage after 12 months moisture content high, reach 89.2-89.3%, without living contaminants, total plate count is less than 10cfu/g, the konjaku can maintenance phase of preparation is long, meets national standard.
Claims (4)
1. the preparation method of a konjaku can is characterized in that the step of carrying out in the following order:
1) konjaku flour and water are mixed, make konjac sol;
2) add coagulating agent in the konjac sol and carry out refining treatment, make konjak gel;
3) add antistaling agent in the konjak gel and carry out sterilization fresh and process, make the sterilization konjak gel;
4) konjak gel of will sterilizing joins in the citric acid solution and soaks, and makes the pH value of sterilization konjak gel less than 5;
Wherein: the weight portion proportioning of konjaku flour described in the step 1) and water is 1:40-50; The weight portion proportioning of konjaku flour described in coagulating agent step 2) and the step 1) is 1-5:1000; Antistaling agent described in the step 3) is ClO 2 solution; The weight portion proportioning of antistaling agent described in the step 3) and konjak gel is 0.5-1:1; The mass percent concentration of the citric acid solution described in the step 4) is 0.05-0.5%.
2. preparation method as claimed in claim 1 is characterized in that step 2) described in coagulating agent be calcium hydroxide or sodium carbonate.
3. preparation method as claimed in claim 1 or 2 is characterized in that step 2) described in refining treatment comprise following in sequence step:
A) coagulating agent is joined in the konjac sol, mix;
B) heat temperature raising is the 80-95 ℃ of lower 30-45min of maintenance in temperature;
C) cooling down forms konjak gel.
4. preparation method as claimed in claim 1 or 2, it is characterized in that also comprising step 5): sterilize after adding acid soup stock in the konjak gel after the immersion treatment,, wherein, described acid soup stock is that mass percent concentration is the citric acid solution of 0.1-0.3%.
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| CN103404754B (en) * | 2013-08-31 | 2014-12-10 | 湖北一致魔芋生物科技有限公司 | Konjak bionic pulp can and preparation method thereof |
| CN103829117A (en) * | 2014-03-28 | 2014-06-04 | 四川魔力科技有限公司 | Dietary fibre-enriched jelly and production method thereof |
| CN106262706A (en) * | 2016-08-12 | 2017-01-04 | 武汉生物工程学院 | Low fat mayonnaise and preparation method thereof |
| CN106722517A (en) * | 2016-11-29 | 2017-05-31 | 竹溪县佳兴魔芋食品有限公司 | A kind of attached taste method of promotion konjak food |
| CN111838398B (en) * | 2020-07-14 | 2021-10-26 | 江南大学 | Plant protein meat preforming process and plant protein meat product |
| CN114831246B (en) * | 2022-04-08 | 2023-04-28 | 江南大学 | Method for preventing brown stain of konjak alkali-induced gel with bulbil |
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| CN1032999A (en) * | 1987-11-13 | 1989-05-24 | 湖南省慈利县武陵食品研制厂 | Frozen konjak (amorphophallus rivieri) with tremella flavour and productive precess for canned |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1032999A (en) * | 1987-11-13 | 1989-05-24 | 湖南省慈利县武陵食品研制厂 | Frozen konjak (amorphophallus rivieri) with tremella flavour and productive precess for canned |
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| 刘泽生.魔芋食品加工技术.《四川农机》.2001,(第01期), * |
| 樊思信.魔芋罐头生产工艺.《企业技术开发》.(第12期), * |
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