CN105192627B - A kind of konjak (Moyu) rice and its production method - Google Patents
A kind of konjak (Moyu) rice and its production method Download PDFInfo
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- CN105192627B CN105192627B CN201510636827.6A CN201510636827A CN105192627B CN 105192627 B CN105192627 B CN 105192627B CN 201510636827 A CN201510636827 A CN 201510636827A CN 105192627 B CN105192627 B CN 105192627B
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 116
- 235000010485 konjac Nutrition 0.000 title claims abstract description 78
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 54
- 235000009566 rice Nutrition 0.000 title claims abstract description 54
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 53
- 235000013527 bean curd Nutrition 0.000 claims abstract description 52
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 45
- 239000000843 powder Substances 0.000 claims abstract description 37
- 235000012054 meals Nutrition 0.000 claims abstract description 26
- 238000001125 extrusion Methods 0.000 claims abstract description 15
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims description 27
- 238000003756 stirring Methods 0.000 claims description 17
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 12
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 9
- 229910052782 aluminium Inorganic materials 0.000 claims description 9
- 235000017550 sodium carbonate Nutrition 0.000 claims description 7
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 7
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 6
- 229920002581 Glucomannan Polymers 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 229940046240 glucomannan Drugs 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 238000009833 condensation Methods 0.000 claims description 4
- 230000005494 condensation Effects 0.000 claims description 4
- 238000004513 sizing Methods 0.000 claims description 4
- 238000005360 mashing Methods 0.000 claims description 2
- 238000001291 vacuum drying Methods 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 238000011049 filling Methods 0.000 claims 1
- 239000002245 particle Substances 0.000 claims 1
- 238000000227 grinding Methods 0.000 abstract description 5
- 238000000465 moulding Methods 0.000 abstract description 3
- 238000005457 optimization Methods 0.000 description 8
- 244000247812 Amorphophallus rivieri Species 0.000 description 6
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 6
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 6
- 239000000252 konjac Substances 0.000 description 6
- 229910052711 selenium Inorganic materials 0.000 description 6
- 239000011669 selenium Substances 0.000 description 6
- 238000007873 sieving Methods 0.000 description 6
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000012216 screening Methods 0.000 description 3
- 240000004922 Vigna radiata Species 0.000 description 2
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 2
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 241001278826 Amorphophallus Species 0.000 description 1
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- 208000024172 Cardiovascular disease Diseases 0.000 description 1
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- 206010010774 Constipation Diseases 0.000 description 1
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- 206010017993 Gastrointestinal neoplasms Diseases 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 102000015779 HDL Lipoproteins Human genes 0.000 description 1
- 108010010234 HDL Lipoproteins Proteins 0.000 description 1
- 206010058467 Lung neoplasm malignant Diseases 0.000 description 1
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- 208000008589 Obesity Diseases 0.000 description 1
- 235000010891 Ptelea trifoliata Nutrition 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
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- 238000009835 boiling Methods 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
- 230000003179 granulation Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
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- 201000005202 lung cancer Diseases 0.000 description 1
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- Beans For Foods Or Fodder (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A kind of konjak (Moyu) rice is mixed by konjak tofu powder and rice meal, and Jing Jiashui is mixed thoroughly, cures, rice-shaped is made, dries, and the weight proportion of the konjak tofu powder and rice meal is 1-30:100, and the konjak tofu powder is dry by konjak tofu, grinding is made.Its production method includes: (1) by konjak tofu powder and rice meal by mixing, add water to mix thoroughly, is placed 30-40 minutes under room temperature, mixture water content 30-34%, the weight proportion of the konjak tofu powder and rice meal is 1-20:100, and the konjak tofu powder is dry by konjak tofu, grinding is made；(2) use screw extruder extrusion forming, be made rice-shaped, when extruding, squeeze cavity temperature control at 80~85 DEG C, it is dry to water content less than 5%, packaging.Present invention konjak (Moyu) rice appearance molding produced is neat, glossy, and mouthfeel is more preferable.
Description
Technical field
The present invention relates to food processing technology fields, more particularly to a kind of method for producing of konjak (Moyu) rice.
Background technique
Konjaku is the underground spherical tuber of Araeceae Amorphophallus herbaceos perennial, and main product is in Southwest Mountainous Areas.Through grinding
To study carefully discovery and confirms, the special composition " glucomannan " in konjaku has anti-cancer and cancer-preventing, expands capillary, reduce blood pressure,
Cholesterol increases high-density lipoprotein, reduces the fasting blood-glucose of diabetes patient, excited enteron aisle, reinforcement body metabolism, decomposition are extra
Many effects such as fat.Be eaten for a long time konjak products, to the Cancerous diseases such as cancer of the esophagus, human primary gastrointestinal cancers, leukemia, lung cancer, brain tumor with
And constipation, diabetes, cardiovascular disease, obesity have good control efficiency, be a kind of ideal anticancer food and
Health slimming food.
It is more using health food made of konjaku, " a kind of producer of konjak noodle as disclosed in Chinese patent application
Method " (201110382677.2) is process using flour, konjaku powder, edible vegetable oil and clear water as major ingredient, is had good
Health-care effect." a kind of selenium-enriched konjac rice and its processing method " (201110292320.5) disclosed in Chinese patent application, by
Selenium-enriched konjac 30-60%, rice meal 10-30%, mung bean flour 20-30% are mixed, and the selenium-enriched konjac is selenium-enriched konjac
The mixture of powder or selenium-enriched konjac Glucomannan or both, production method is: selenium-enriched konjac, rice meal and mung bean flour are mixed
It closes, adding water and stirring makes mixed material is aqueous to reach 40-45%, and item, granulation, polishing, fluidized bed are extruded into screw extruder
It is dried to safety moisture content 2%, pack.Product not only has hypoglycemic, reducing blood lipid, antitumor, raising immunity, heat-clearing
Removing toxic substances and other effects, and product does not have the bad smell of konjaku and astringent taste.But it is easily expanded since its konjaku flour used is heated,
It is inevitable that high temperature is generated due to screw extruder high speed rotation when forming process, konjaku flour expands during curing work,
Bonding, is unfavorable for the molding of konjak (Moyu) rice, therefore product appearance is bad, mouthfeel is poor.
Summary of the invention
The purpose of the present invention is to provide a kind of konjak (Moyu) rice and its production methods, and konjaku ingredient can be effectively prevent to cure
Excessively expansion occurs in process, is conducive to formed product, and the appearance and mouthfeel of konjaku rice product can be improved.
To achieve the above object, embodiment of the present invention are as follows: a kind of konjak (Moyu) rice is mixed by konjak tofu powder and rice meal
It closes, Jing Jiashui is mixed thoroughly, cures, rice-shaped is made, dries, and the weight proportion of the konjak tofu powder and rice meal is 1-
30:100, the konjak tofu powder is dry by konjak tofu, grinding is made.
As the technical solution of optimization, the weight proportion of the konjak tofu powder and rice meal is 15-18:100.
As the technical solution of optimization, the curing temperature is 80-85 DEG C.
The present invention also provides a kind of production methods of konjak (Moyu) rice, comprising the following steps:
(1) konjak tofu powder and rice meal are added water to mix thoroughly, is placed 30-40 minutes under room temperature, mixture is aqueous by mixing
The weight proportion of amount 30-34%, the konjak tofu powder and rice meal is 1-20:100, and the konjak tofu powder is by konjak tofu
Dry, grinding is made.
(2) screw extruder extrusion forming is used, is made rice-shaped, when extruding, squeezes cavity temperature control at 80~85 DEG C,
It dries to water content less than 5%, packaging.
As the technical solution of aforementioned production method optimization, after rice-shaped is made, then microwave heating 5-8 minutes, heating temperature
80-85 DEG C of degree.
As the technical solution of aforementioned production method optimization, the konjak tofu powder is by method comprising the following steps system
At；
(1) water is added in aluminum pot, is then added konjaku flour, the weight proportion of mashing off, the konjaku flour and water is 1:50
~55.
(2) soda ash for weighing konjaku flour weight 18-22%, is dissolved in boiled water, and is gently added in pot, equidirectional quick
Stirring, mixes well buck with giantarum paste, is changed to stir slowly after mixing thoroughly, when giantarum paste surface has jellied bean curd shape object to occur, stands
Stop stirring；
(3) giantarum paste for starting condensation is poured into rapidly in sizing disk, covers and stand 5-6 minutes, condenses into konjaku beans
Cold water cooling is added in corruption, stripping and slicing, and konjak tofu after cooling is placed in high fire in the aluminum pot to have boiled water and boils 15-20 minutes firmly
Change；
(4) ready-made konjak tofu block is sliced, vacuum drying is pulverized.
As the embodiment of above-mentioned production method optimization, in step (1), the konjaku flour is to be purified to through edible alcohol
For Glucomannan content 70% or more, granularity≤0.125mm degree accounts for 90% or more konjaku powder.
As the embodiment of above-mentioned production method optimization, in step (1), the weight proportion of the konjaku flour and water is 1:
52。
As the embodiment of above-mentioned production method optimization, in step (2), the buck has been added within half a minute, adds
Note point should be at the middle part of aluminum pot radius.
As the embodiment of above-mentioned production method optimization, in step (3), by the konjak tofu of stripping and slicing, it is cold that cold water is added
But it impregnates 10-20 minutes.
The present invention by konjak tofu powder and rice meal using being produced, since konjak tofu powder will not be because heated and swollen
Swollen, konjak (Moyu) rice appearance molding produced is neat, glossy, and mouthfeel is more preferable.Preparation method of the invention is according to konjaku
The physical and chemical performance feature of powder is conducive to formed product using 80-85 DEG C of semi-curing temperature, and can prevent effective component
Conversion lose.Konjak tofu powder in the present invention uses the proportion and special technique of reasonable konjaku flour, water and soda ash
Method is made, and can effectively mitigate the alkali taste of product, improve the mouthfeel of product.Product of the invention is impregnated 8-10 minutes with boiled water
It can be served, can also mix with rice cooked edible.
Specific embodiment
Below with reference to embodiment, the present invention will be described in detail.
Embodiment 1: a kind of konjak (Moyu) rice is made of method comprising the following steps:
(1) add water in aluminum pot, be placed on stove fire and heat, while konjaku flour being added in pot, heat while stirring, in pot
It is boiled 10 minutes after portion's boiling；The water and the weight proportion of konjaku flour of being added is 1:52, and konjaku flour is to be purified to through edible alcohol
For Glucomannan content 70% or more, granularity≤0.125mm degree accounts for 90% or more konjaku powder；
(2) soda ash being dissolved in boiled water, is gently filled into pot, equidirectional quick stirring is changed to stir slowly after mixing thoroughly, when
It was found that discovery stirring is harder, when paste surface has jellied bean curd shape object to occur, stop stirring immediately, the additional amount of the soda ash is
The 20% of konjaku flour；
(3) giantarum paste for starting condensation is poured into rapidly in sizing disk, dips in water with slice, smooth out surface covers and stands 5-
6 minutes, after konjak tofu condenses well, it is cut into small pieces, konjak tofu is impregnated 10-20 minutes with cold water, takes out konjak tofu
High fire in the aluminum pot to have boiled water is flat on to boil 15-20 minutes；
(4) gained konjak tofu dried at 60-85 DEG C, grind composition, the sieving of 120 mesh obtains konjak tofu powder；
(5) rice is crushed, crosses the sieving of 120 mesh, obtains rice meal；
(6) konjak tofu powder and rice meal are mixed by weight 15:100, is added water and stirred uniformly, amount of water is evil spirit
The 30-34% of taro soybean flour and rice meal mixture weight stands 30-40 minutes；
(7) single-screw extrusion machine extrusion forming is used, a meter shape is made, after cooling, then (heating was warm with microwave heating 5-8 minutes
80-85 DEG C of degree), dry, screening, packaging, when with single-screw extrusion machine extrusion forming, cavity temperature control is squeezed in 80-
85℃。
Embodiment 2: a kind of konjak (Moyu) rice is made of method comprising the following steps:
(1) konjaku flour is slowly poured into and is prepared and in boiled water, side bevelling is kept stirring with spoon, is cooked by medium heat 25-30 points
Clock sufficiently absorbs water to splash and rises and be cooked to konjaku flour, and the water and the weight proportion of konjaku flour of being added is 1:52, and konjaku flour is through eating
Glucomannan content is purified to 70% or more with alcohol, and granularity≤0.125mm degree accounts for 90% or more konjaku flour；
(2) soda ash being dissolved in boiled water, is gently filled into pot, equidirectional quick stirring is changed to stir slowly after mixing thoroughly, when
It was found that discovery stirring is harder, when paste surface has jellied bean curd shape object to occur, stop stirring immediately, the additional amount of the soda ash is
The 20% of konjaku flour；
(3) giantarum paste for starting condensation is poured into rapidly in sizing disk, dips in water with slice, smooth out surface covers and stands 5-
6 minutes, after konjak tofu condenses well, it is cut into small pieces, konjak tofu is impregnated 10-20 minutes with cold water, takes out konjak tofu
High fire in the aluminum pot to have boiled water is flat on to boil 15-20 minutes；
(4) gained konjak tofu dried at 60-85 DEG C, grind composition, the sieving of 120 mesh obtains konjak tofu powder；
(5) rice is crushed, crosses the sieving of 120 mesh, obtains rice meal；
(6) konjak tofu powder and rice meal are mixed by weight 18:100, is added water and stirred uniformly, amount of water is konjaku beans
The 30-34% of rotten powder and rice meal mixture weight stands 30-40 minutes；
(7) single-screw extrusion machine extrusion forming is used, a meter shape is made, dry, screening, packaging, use single-screw extrusion machine
When extrusion forming, cavity temperature control is squeezed at 80-85 DEG C.
Embodiment 3: a kind of konjak (Moyu) rice is made of method comprising the following steps:
(1) konjak tofu bought in the market dried at 60-85 DEG C, grind composition, the sieving of 120 mesh obtains konjaku beans
Rotten powder；
(2) rice is crushed, crosses the sieving of 120 mesh, obtains rice meal；
(3) konjak tofu powder and rice meal are mixed by weight 20:100, is added water and stirred uniformly, amount of water is konjaku beans
The 30-34% of rotten powder and rice meal mixture weight stands 30-40 minutes；
(4) single-screw extrusion machine extrusion forming is used, a meter shape is made, dry, screening, packaging, use single-screw extrusion machine
When extrusion forming, cavity temperature control is squeezed at 80-85 DEG C, drying temperature is 60-85 DEG C.
Claims (9)
1. a kind of konjak (Moyu) rice, which is characterized in that mixed by konjak tofu powder and rice meal, Jing Jiashui is mixed thoroughly, and squeezing, maturing is made
Rice-shaped is dried, and the weight proportion of the konjak tofu powder and rice meal is 1-30:100, and the konjak tofu powder is by wrapping
The method for including following steps is made:
(1) water is added in aluminum pot, is then added konjaku flour, the weight proportion of mashing off, the konjaku flour and water is 1:50~55；
(2) soda ash for weighing konjaku flour weight 18-22%, is dissolved in boiled water, and is gently added in pot, equidirectional quick stirring,
It mixes well buck with giantarum paste, is changed to stir slowly after mixing thoroughly, when giantarum paste surface has jellied bean curd shape object to occur, stop immediately
Stirring；
(3) giantarum paste for starting condensation is poured into rapidly in sizing disk, covers and stand 5-6 minutes, condenses into konjak tofu, cut
Cold water cooling is added in block, and konjak tofu after cooling is placed in high fire in the aluminum pot to have boiled water and boils hardening in 15-20 minutes；
(4) ready-made konjak tofu block is sliced, vacuum drying is pulverized.
2. konjak (Moyu) rice according to claim 1, which is characterized in that the weight proportion of the konjak tofu powder and rice meal is
15-18:100。
3. konjak (Moyu) rice according to claim 1, which is characterized in that the curing temperature is 80-85 DEG C.
4. konjak (Moyu) rice according to claim 1, which is characterized in that in step (1), the konjaku flour is to mention through edible alcohol
For the pure Glucomannan content that arrives 70% or more, granularity≤0.125mm particle accounts for 90% or more konjaku powder.
5. konjak (Moyu) rice according to claim 1, which is characterized in that in step (1), the weight proportion of the konjaku flour and water
For 1:52.
6. konjak (Moyu) rice according to claim 1, which is characterized in that in step (2), the buck is added within half a minute
Complete, filling point should be at the middle part of aluminum pot radius.
7. konjak (Moyu) rice according to claim 1, which is characterized in that in step (3), the konjak tofu of stripping and slicing is added cold
Water is cooling to be impregnated 10-20 minutes.
8. a kind of production method of konjak (Moyu) rice as described in claim 1, which comprises the following steps:
(1) konjak tofu powder and rice meal are mixed, adds water to mix thoroughly, is placed 30-40 minutes under room temperature, mixture water content 30-
34%, the weight proportion of the konjak tofu powder and rice meal is 1-20:100；
(2) screw extruder extrusion forming is used, is made rice-shaped, when extruding, squeezes cavity temperature control at 80~85 DEG C, it is dry
To water content less than 5%, packaging.
9. the production method of konjak (Moyu) rice according to claim 8, which is characterized in that after rice-shaped is made, then microwave heating
5-8 minutes, 80-85 DEG C of heating temperature.
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| CN107259443A (en) * | 2017-07-15 | 2017-10-20 | 诸城市和生食品有限公司 | A kind of konjaku frozen bean curd and preparation method thereof |
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|---|---|---|---|---|
| CN1105529A (en) * | 1994-01-13 | 1995-07-26 | 董忠蓉 | Konjak (Moyu) rice |
| CN101366475A (en) * | 2008-09-12 | 2009-02-18 | 奥生平 | Various grains composite rice with steady quality and preparation method thereof |
| CN102524707A (en) * | 2012-01-06 | 2012-07-04 | 陕西天元隆农业科技有限公司 | Konjac processing process |
| CN103070365A (en) * | 2013-01-18 | 2013-05-01 | 湖南大湘西魔芋有限公司 | Konjac tofu producing method |
| CN104351687A (en) * | 2014-11-17 | 2015-02-18 | 贵州省台江华农生态农业开发有限公司 | Konjac bean curd and production method thereof |
| CN104725525A (en) * | 2015-04-15 | 2015-06-24 | 成都真颖精工机电设备有限公司 | Konjac glue preparation method |
-
2015
- 2015-09-29 CN CN201510636827.6A patent/CN105192627B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1105529A (en) * | 1994-01-13 | 1995-07-26 | 董忠蓉 | Konjak (Moyu) rice |
| CN101366475A (en) * | 2008-09-12 | 2009-02-18 | 奥生平 | Various grains composite rice with steady quality and preparation method thereof |
| CN102524707A (en) * | 2012-01-06 | 2012-07-04 | 陕西天元隆农业科技有限公司 | Konjac processing process |
| CN103070365A (en) * | 2013-01-18 | 2013-05-01 | 湖南大湘西魔芋有限公司 | Konjac tofu producing method |
| CN104351687A (en) * | 2014-11-17 | 2015-02-18 | 贵州省台江华农生态农业开发有限公司 | Konjac bean curd and production method thereof |
| CN104725525A (en) * | 2015-04-15 | 2015-06-24 | 成都真颖精工机电设备有限公司 | Konjac glue preparation method |
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