CN108041508A - A kind of processing method of snow konjak snack food - Google Patents
A kind of processing method of snow konjak snack food Download PDFInfo
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- CN108041508A CN108041508A CN201711383905.1A CN201711383905A CN108041508A CN 108041508 A CN108041508 A CN 108041508A CN 201711383905 A CN201711383905 A CN 201711383905A CN 108041508 A CN108041508 A CN 108041508A
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 136
- 235000010485 konjac Nutrition 0.000 title claims abstract description 90
- 235000013305 food Nutrition 0.000 title claims abstract description 29
- 235000011888 snacks Nutrition 0.000 title claims abstract description 24
- 238000003672 processing method Methods 0.000 title claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 39
- 235000013527 bean curd Nutrition 0.000 claims abstract description 25
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 25
- 235000013547 stew Nutrition 0.000 claims abstract description 25
- 230000018044 dehydration Effects 0.000 claims abstract description 13
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 230000007062 hydrolysis Effects 0.000 claims description 18
- 238000006460 hydrolysis reaction Methods 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 13
- 238000009931 pascalization Methods 0.000 claims description 12
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 10
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 10
- 240000004160 Capsicum annuum Species 0.000 claims description 10
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 239000003513 alkali Substances 0.000 claims description 7
- 235000005911 diet Nutrition 0.000 claims description 7
- 230000000378 dietary effect Effects 0.000 claims description 7
- 230000029087 digestion Effects 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 240000007232 Illicium verum Species 0.000 claims description 5
- 235000008227 Illicium verum Nutrition 0.000 claims description 5
- 235000013882 gravy Nutrition 0.000 claims description 5
- 238000005360 mashing Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000002203 pretreatment Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 5
- 239000008158 vegetable oil Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 abstract description 18
- 238000007711 solidification Methods 0.000 abstract description 6
- 230000008023 solidification Effects 0.000 abstract description 6
- 238000004806 packaging method and process Methods 0.000 abstract description 4
- 238000007710 freezing Methods 0.000 description 9
- 230000008014 freezing Effects 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 7
- 244000205754 Colocasia esculenta Species 0.000 description 4
- 235000006481 Colocasia esculenta Nutrition 0.000 description 4
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 4
- 235000017557 sodium bicarbonate Nutrition 0.000 description 4
- 108010001682 Dextranase Proteins 0.000 description 3
- 239000000252 konjac Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000013459 approach Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000003475 lamination Methods 0.000 description 2
- 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 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 241000209510 Liliopsida Species 0.000 description 1
- 241000218922 Magnoliophyta Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003349 gelling agent Substances 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of processing methods of snow konjak snack food, include the following steps：1）, prepare konjaku powder；2）Prepare konjak tofu；3）, prepare snow konjak；4）, centrifugal dehydration；5）, stew in soy sauce；6）, dispensing；7）Packaging sterilization.The object of the present invention is to provide a kind of processing methods of snow konjak snack food, by specific technique, snow konjak solidification can not only be made agglomerating, will not be scattered, in good taste, also with high resiliency, are suitble to popular taste.
Description
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.
Claims (8)
1. a kind of processing method of snow konjak snack food, which is characterized in that 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.
A kind of 2. processing method of snow konjak snack food according to claim 1, which is characterized in that 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.
A kind of 3. processing method of snow konjak snack food according to claim 1, which is characterized in that the step 2）
In, mixing time 20-30min.
A kind of 4. processing method of snow konjak snack food according to claim 1, which is characterized in that the step 2）
In, 80~100 DEG C of boiling temperature, digestion time 30-40min.
A kind of 5. processing method of snow konjak snack food according to claim 1, which is characterized in that 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.
6. the processing method of a kind of snow konjak snack food according to claim 1, which is characterized in that thick gravy includes：
Fennel, illiciumverum, cassia bark, water, mass ratio 1:2:2:100.
A kind of 7. processing method of snow konjak snack food according to claim 1, which is characterized in that the step 7）
In, 110-120 DEG C of sterilization temperature.
A kind of 8. processing method of snow konjak snack food according to claim 2, which is characterized in that the step
（3）In enzyme hydrolysis, 50-60 DEG C of hydrolysis temperature.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711383905.1A CN108041508B (en) | 2017-12-20 | 2017-12-20 | Processing method of konjac snow snack food |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711383905.1A CN108041508B (en) | 2017-12-20 | 2017-12-20 | Processing method of konjac snow snack food |
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| CN108041508A true CN108041508A (en) | 2018-05-18 |
| CN108041508B CN108041508B (en) | 2021-04-09 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719881A (en) * | 2018-06-11 | 2018-11-02 | 陕西师范大学 | Instant green konjak bean curd and preparation method thereof |
| CN111184194A (en) * | 2020-03-19 | 2020-05-22 | 深圳市九然生物科技有限公司 | Giant salamander peptide dried konjac and production method thereof |
Citations (9)
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| CN108719881A (en) * | 2018-06-11 | 2018-11-02 | 陕西师范大学 | Instant green konjak bean curd and preparation method thereof |
| CN108719881B (en) * | 2018-06-11 | 2022-04-15 | 陕西师范大学 | Instant green konjak tofu and preparation method thereof |
| CN111184194A (en) * | 2020-03-19 | 2020-05-22 | 深圳市九然生物科技有限公司 | Giant salamander peptide dried konjac and production method thereof |
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| CN108041508B (en) | 2021-04-09 |
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Address after: 418300 Industrial Centralization Area of Huitong County, Huaihua, Hunan Patentee after: Hunan Bojia magic Agricultural Technology Co.,Ltd. Address before: 418300 Industrial Centralization Area of Huitong County, Huaihua, Hunan Patentee before: HUNAN BO JIA MO LI AGRICULTURAL SCIENCE AND TECHNOLOGY Co.,Ltd. |
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Denomination of invention: A processing method for snow konjac snack food Effective date of registration: 20231103 Granted publication date: 20210409 Pledgee: China Co. truction Bank Corp Huaihua branch Pledgor: Hunan Bojia magic Agricultural Technology Co.,Ltd. Registration number: Y2023980063805 |