A kind of processing method of snow konjak snack food
Technical field
The invention belongs to food processing fields, and in particular to a kind of processing method of snow konjak snack food.
Background technology
Konjaku also known as mill taro, terrible taro are Angiospermae, monocotyledon, Araeceae, thorn taro subfamily, Ci Yu races
Herbaceos perennial.
It is varied that konjaku snack food is made at present.For example, snow konjak, existing snow konjak generally peppery is with fresh
It is main, but elasticity is bad, without chewy texture, mouthfeel is single.
And existing konjaku powder is used, since production technology is difficult, general purity is unfavorable for konjak tofu than relatively low
Solidification so that prepare that the time of konjak tofu is longer, and production cost is higher, if artificial general is taken to select epigranular and thin
Small konjaku powder discards the larger konjaku powder of particle so that waste of raw materials.The present invention is directed to the technical issues of existing,
By practical experience for many years, it is proposed that a kind of new approaches.
Following patent is now retrieved, does not have technical inspiration to the present invention:
Patent 1:
Applicant:He Desheng, application number:03178557.3;
The technical research invention of a kind of snow konjak new product and its freezing method is which disclose, it is of the invention with three kinds of technical sides
Method is solved respectively with the required specific condition of freezer freezing pure material snow konjak and requirement.The first technology is, using vertical
The methods of straight rack side folder konjak tofu blank sheet, solves the technical issues of product are unable to lamination freezing.Second of technology
The methods of being, konjak tofu blank sheet is put using conveyer belt mode, solves the technical issues of product individual layer freezing.The third
Technology is, the methods of using shelf freezing, solves the technical issues of product can be freezed with lamination.It is freezed with the method for the present invention
Pure material snow konjak, scientific basis is strong, in good taste, fresh, convenient.
Patent 2:
Applicant Langao County Tangsen Agricultural Development Co., Ltd., application number 201010545973.5;
The patent provides a kind of konjac snow snack food and its production technology, and this product uses pure wild fresh konjak, passes through
Processing in the case where being added without any additive and gelling agent, adds natural perfume material.Produce the technique step of this kind of snack food
Suddenly:Fresh Amorphophallus rivieri defibrination after washing is removed the peel, after boiling shaping, natural cooling, freezing, section, dehydration, drying, stew in soy sauce, drying
The links such as sterilization, packaging, ultimately form konjac snow snack food.Freezing mode using cold air freezing and naturally to thaw alternate into
Capable mode makes snow konjak maintain the quality of origin and traditional taste.This snack food is environmentally protective, chewy in taste, taste
Road is pure, and production technology maintains the ecosystem of product.
Patent 3:
Applicant:Southwest University, application number:201010592799.X ;
The patent provides a kind of production method of compressed konjac snow, and fresh Amorphophallus rivieri is smashed to pieces or konjaku flour adds water-swellable, process
Freezing is thawed, dehydration, increases compression drying, last stripping and slicing packaging.The snow konjak small product size of the method for the present invention processing significantly subtracts
It is few, packaging and transportation cost are saved, and shape is neat, exterior of commodity is good.Rehydration easy as existing product before edible, will not
Increase operation sequence.
The content of the invention
The object of the present invention is to provide a kind of processing methods of snow konjak snack food, can by specific technique
Make snow konjak solidification agglomerating, will not scatter, and it is in good taste, there is high resiliency, be suitble to popular taste.
In order to achieve the above object, the technical solution adopted by the present invention is:A kind of processing method of snow konjak snack food,
Include the following steps:
1), prepare konjaku powder;
2), konjaku powder is added to 10-20 times of water, stirring, and it is 10~12 to add in dietary alkali to adjust pH, standing 20-
30min is put into pot and carries out boiling, and konjak tofu is made;
3), by step 2)Konjak tofu, cooled to room temperature is subsequently placed under -20~-10 DEG C of low temperature and freezes 12-15h,
Naturally to thaw again;Then 8-10h is freezed at a temperature of being placed in -15~-5 DEG C again, then naturally to thaw;Konjak tofu is placed in again-
6-8h, naturally to thaw are freezed at 10~0 DEG C, then carries out centrifugal dehydration, obtains snow konjak;
4), by step 3)Snow konjak stripping and slicing, hang 1-2h, carry out secondary centrifuging dehydration;
5), by step 4)Snow konjak block carry out stew in soy sauce;
6), the complete snow konjak block of stew in soy sauce is dried, dispensing, according to different taste need to add in chilli powder or essence,
Or the mixture of chilli powder and vegetable oil;
7), the complete snow konjak of dispensing packed, seals, sterilize.
Preferably, the step 1), prepare konjaku powder and include the following steps:
(1)Pre-treatment:Fresh konjak is removed the peel, is cleaned, mashing;
(2)Cryogenic high pressure processing:Slice food made from Amorphophallus rivieri is subjected to cryogenic high pressure processing, temperature -5~0 DEG C, pressure is:500-550mpa, when
Between be 3-5min;
(3)Enzyme hydrolysis:In step(2)After cryogenic high pressure processing, add water, 'beta '-mannase is added to be hydrolyzed;
(4)It is dry:Konjaku after hydrolysis is subjected to centrifugal drying, 55-70 DEG C of drying temperature obtains konjaku powder.
Preferably, the step 2)In, mixing time 20-30min.
Preferably, the step 2)In, 80~100 DEG C of boiling temperature, digestion time 30-40min.
Preferably, the step 5)During stew in soy sauce, 80~90 DEG C of stew in soy sauce temperature, 20~30min of stew in soy sauce time,
Preferably, thick gravy includes:Fennel, illiciumverum, cassia bark, water, mass ratio 1:2:2:100.
Preferably, the step 7)In, 110-120 DEG C of sterilization temperature.
Preferably, the step(3)In enzyme hydrolysis, 50-60 DEG C of hydrolysis temperature.
Preferably, the dietary alkali is sodium bicarbonate.
Beneficial effects of the present invention:(1)The present invention sterilizes konjaku slurry using cryogenic high pressure, kills enzymatic treatment, prevents
Konjaku brown stain, then by beta-mannase enzyme hydrolysis, promote Glucomannan dissolution, so as to obtain the konjaku powder of high-purity.Through
Experiment group experiment of the present invention is drawn:Using existing konjaku powder manufacture craft, obtained konjaku powder(Granularity is in 100-
120 mesh)It is only capable of reaching 40-55%, and uses the present invention, konjaku powder obtained(Granularity is in 100-120 mesh)70- can be reached
80%, konjaku powder purity significantly improves, and uniform using konjaku powder particle size produced by the present invention.The present invention uses
Specific technique is made uniform particle, high-purity and the thinner konjaku powder of granularity, is conducive to the solidification in konjaku powder later stage,
The time of konjak tofu boiling can be shortened, improve production efficiency.Existing konjak tofu production process, after adding dietary alkali, one
As need digestion time 50-60min that can just be frozen into konjak tofu, the present invention only needs boiling 30-40min that can be frozen into
Konjak tofu so as to improve production efficiency, reduces time cost.
(2)The present invention is repeatedly freezed using konjak tofu, and cryogenic temperature is presented and is incremented by, and its purpose is to prevent snow evil spirit
Taro scatters, solidification that can be tightly, agglomerating.The present invention can play the role of seasoning using stew in soy sauce technique.
(3)The present invention provides a kind of new approaches for making snow konjak, not only using the processing method of specific snow konjak
Snow konjak solidification can be made agglomerating, will not be scattered, it is in good taste, but also there is high resiliency, there is chewy texture, be suitble to popular taste,
Leisure snack usually is suitable as, especially meets the taste of child.
Specific embodiment
In order to which those skilled in the art is made to more fully understand technical scheme, the present invention is retouched in detail below
It states, the description of this part is only exemplary and explanatory, should not there is any restriction effect to protection scope of the present invention.
It is specific embodiment below
Embodiment 1
A kind of processing method of snow konjak snack food, includes the following steps:
1), prepare konjaku powder:
(1)Pre-treatment:Fresh konjak is removed the peel, is cleaned, mashing;(2)Cryogenic high pressure processing:Slice food made from Amorphophallus rivieri is carried out at cryogenic high pressure
Reason, -5 DEG C of temperature, pressure are:500Mpa, time 3min;(3)Enzyme hydrolysis:After cryogenic high pressure processing, add water, add β-sweet dew
Dextranase is hydrolyzed, 50 DEG C of hydrolysis temperature;(4)It is dry:Konjaku after hydrolysis is subjected to centrifugal drying, drying temperature 55
DEG C, obtain konjaku powder.
2), konjaku powder is added to 10 times of water, stirring, mixing time 20min, and add in dietary alkali sodium bicarbonate and adjust pH
It for 10, standing 20min, is put into pot and carries out boiling, konjak tofu is made in 80 DEG C, digestion time 30min of boiling temperature;
3), by step 2)Konjak tofu, cooled to room temperature is subsequently placed under -20 DEG C of low temperature and freezes 12h, then solves naturally
Freeze;Then 8h is freezed at a temperature of being placed in -15 DEG C again, then naturally to thaw;Konjak tofu is placed at -10 DEG C again and freezes 6h, from
It so thaws, then carries out centrifugal dehydration, obtain snow konjak;
4), by step 3)Snow konjak stripping and slicing, hang 1h, carry out secondary centrifuging dehydration;
5), by step 4)Snow konjak block carry out stew in soy sauce, 80 DEG C of stew in soy sauce temperature, 20~30min of stew in soy sauce time,
Thick gravy includes:Fennel, illiciumverum, cassia bark, water, mass ratio 1:2:2:100;
6), the complete snow konjak block of stew in soy sauce is dried, dispensing, according to different taste need to add in chilli powder or essence,
Or the mixture of chilli powder and vegetable oil;
7), the complete snow konjak of dispensing packed, seals, sterilize, 110 DEG C of sterilization temperature.
Embodiment 2
A kind of processing method of snow konjak snack food, includes the following steps:
1), prepare konjaku powder:
(1)Pre-treatment:Fresh konjak is removed the peel, is cleaned, mashing;(2)Cryogenic high pressure processing:Slice food made from Amorphophallus rivieri is carried out at cryogenic high pressure
Reason, 0 DEG C of temperature, pressure are:550mpa, time 5min;(3)Enzyme hydrolysis:After cryogenic high pressure processing, add water, add β-sweet dew
Dextranase is hydrolyzed, 60 DEG C of hydrolysis temperature;(4)It is dry:Konjaku after hydrolysis is subjected to centrifugal drying, drying temperature 70
DEG C, obtain konjaku powder.
2), konjaku powder is added to 20 times of water, stirring, mixing time 30min, and add in dietary alkali sodium bicarbonate and adjust pH
It for 12, standing 30min, is put into pot and carries out boiling, konjak tofu is made in 100 DEG C, digestion time 40min of boiling temperature;
3), by step 2)Konjak tofu, cooled to room temperature is subsequently placed under -10 DEG C of low temperature and freezes 15h, then solves naturally
Freeze;Then 10h is freezed at a temperature of being placed in -5 DEG C again, then naturally to thaw;Konjak tofu is placed at 0 DEG C again and freezes 8h, it is natural
It thaws, then carries out centrifugal dehydration, obtain snow konjak;
4), by step 3)Snow konjak stripping and slicing, hang 2h, carry out secondary centrifuging dehydration;
5), by step 4)Snow konjak block carry out stew in soy sauce, 90 DEG C of stew in soy sauce temperature, stew in soy sauce time 30min,
Thick gravy includes:Fennel, illiciumverum, cassia bark, water, mass ratio 1:2:2:100;
6), the complete snow konjak block of stew in soy sauce is dried, dispensing, according to different taste need to add in chilli powder or essence,
Or the mixture of chilli powder and vegetable oil;
7), the complete snow konjak of dispensing packed, seals, sterilize, 120 DEG C of sterilization temperature.
Embodiment 3
A kind of processing method of snow konjak snack food, includes the following steps:
1), prepare konjaku powder:
(1)Pre-treatment:Fresh konjak is removed the peel, is cleaned, mashing;(2)Cryogenic high pressure processing:Slice food made from Amorphophallus rivieri is carried out at cryogenic high pressure
Reason, -2 DEG C of temperature, pressure are:520mpa, time 4min;(3)Enzyme hydrolysis:After cryogenic high pressure processing, add water, add β-sweet dew
Dextranase is hydrolyzed, 55 DEG C of hydrolysis temperature;(4)It is dry:Konjaku after hydrolysis is subjected to centrifugal drying, drying temperature 60
DEG C, obtain konjaku powder.
2), konjaku powder is added to 15 times of water, stirring, mixing time 25min, and add in dietary alkali sodium bicarbonate and adjust pH
It for 11, standing 25min, is put into pot and carries out boiling, konjak tofu is made in 90 DEG C, digestion time 35min of boiling temperature;
3), by step 2)Konjak tofu, cooled to room temperature is subsequently placed under -15 DEG C of low temperature and freezes 13h, then solves naturally
Freeze;Then 9h is freezed at a temperature of being placed in -10 DEG C again, then naturally to thaw;Konjak tofu is placed at -5 DEG C again and freezes 7h, it is natural
It thaws, then carries out centrifugal dehydration, obtain snow konjak;
4), by step 3)Snow konjak stripping and slicing, hang 1.5h, carry out secondary centrifuging dehydration;
5), by step 4)Snow konjak block carry out stew in soy sauce, 85 DEG C of stew in soy sauce temperature, stew in soy sauce time 25min,
Thick gravy includes:Fennel, illiciumverum, cassia bark, water, mass ratio 1:2:2:100;
6), the complete snow konjak block of stew in soy sauce is dried, dispensing, according to different taste need to add in chilli powder or essence,
Or the mixture of chilli powder and vegetable oil;
7), the complete snow konjak of dispensing packed, seals, sterilize, 115 DEG C of sterilization temperature.
It should be noted that herein, term " comprising ", "comprising" or its any other variant are intended to nonexcludability
Include so that process, method, article or equipment including a series of elements not only include those elements, but also
Including other elements that are not explicitly listed or further include for this process, method, article or equipment it is intrinsic will
Element.
Specific case used herein is set forth the principle of the present invention and embodiment, the explanation of above example
It is only intended to help the method and its core concept for understanding the present invention.The above is only the preferred embodiment of the present invention, should
When pointing out, due to the finiteness of literal expression, and objectively there are unlimited concrete structure, for the common skill of the art
For art personnel, without departing from the principle of the present invention, several improvement, retouching or variation can also be made, can also incited somebody to action
Above-mentioned technical characteristic is combined in the right way;These improve retouching, variation or combination or the not improved structure by invention
Think and technical solution directly applies to other occasions, be regarded as protection scope of the present invention.