CN113412910A - Low-calorie konjak vermicelli processing method and processing device thereof - Google Patents
Low-calorie konjak vermicelli processing method and processing device thereof Download PDFInfo
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- CN113412910A CN113412910A CN202110651052.5A CN202110651052A CN113412910A CN 113412910 A CN113412910 A CN 113412910A CN 202110651052 A CN202110651052 A CN 202110651052A CN 113412910 A CN113412910 A CN 113412910A
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
- A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Food Science & Technology (AREA)
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- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Manufacturing & Machinery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing method and a processing device of low-calorie konjak vermicelli. According to the method, the novel vermicelli is prepared by soaking rice → draining → grinding slurry → rice slurry, konjac fine powder and water in proportion, stirring → puffing (aging) → steaming → machine-entering molding → vermicelli cutting → curing → packaging, and through formula and process adjustment, the novel vermicelli has the characteristics of smooth taste and high soup hanging rate, and meanwhile, the original low-calorie characteristic of the konjac vermicelli is kept. The vermicelli prepared by the method has good toughness and smooth mouthfeel; the konjac vermicelli has strong antibacterial activity, and the shelf life of the konjac vermicelli can be remarkably prolonged; the chitosan in the component and glucomannan starch molecules in the konjak are mutually crosslinked into a net structure by hydrogen bonds, so that the strong adsorbability is realized, the soup hanging rate can be improved, and the taste of the vermicelli is increased; the integrated preparation device is matched, the preparation process of the vermicelli is simplified, the operation is convenient, and the integrated preparation device is suitable for industrial production.
Description
Technical Field
The invention relates to the field of food processing, in particular to a processing method and a processing device of low-calorie konjak vermicelli.
Background
The snail powder is one of special snacks in Liuzhou city of autonomous region of Guangxi Zhuang nationality; the rice noodles are prepared from the special, soft, tough and tasty rice noodles in Liuzhou, sour bamboo shoots and other ingredients, and alum is added in the processing and manufacturing process of the traditional rice noodles, so that the gelatinization degree of starch can be improved, the boiling resistance of vermicelli can be improved, and the vermicelli can not be muddy in soup; however, since alum contains aluminum ions, excessive intake of alum affects the function of brain cells, resulting in various disorders.
The prior prepackaged spiral shell powder has the technical problems of long boiling time, complex processing technology and the like. Meanwhile, the market sale of the snail rice noodles is influenced by higher heat of the rice noodles in the snail rice noodles; the bottom soup of common rice flour is the main source of the taste of the rice flour, and the preparation of low-calorie vermicelli by taking konjak as a basic raw material is accepted by the industry; the konjak is rich in plant cellulose and natural mannan, and the existing medicine proves that the plant cellulose and the natural mannan both increase insulin in blood and reduce blood sugar, have the effects of prolonging life for controlling, preventing and treating diabetes, and simultaneously the plant cellulose also helps to activate intestinal tract function and accelerate excretion of harmful toxins in vivo; the konjak has extremely low calorie, can not increase weight while fully meeting the eating pleasure of people, does not need to be eaten intentionally, and can achieve balanced diet so as to achieve ideal weight-losing effect; however, the traditional konjak vermicelli has the defects of crisp taste and difficult soup hanging, so that when the konjak vermicelli is used for pre-packaging foods, the freshness and the smoothness of the foods cannot be reflected. The invention develops the low-calorie vermicelli based on the requirements.
Disclosure of Invention
The invention aims to provide a processing method of low-calorie konjak vermicelli, the method comprises the steps of soaking rice → draining → grinding slurry → rice milk, konjak fine powder and water in proportion, stirring → puffing (aging) → steaming → machine shaping → vermicelli cutting → solidification → packaging, and the novel vermicelli is prepared by formula and process adjustment, has the characteristics of smooth taste and high soup hanging rate, and simultaneously retains the original low-calorie characteristic of the konjak vermicelli; the invention also aims to provide a low-calorie konjak vermicelli processing device.
In order to achieve the purpose, the processing method of the low-calorie konjak vermicelli comprises the following steps: the following parts are in parts by weight:
(1) soaking rice, and mixing the rice and water according to the weight ratio of 30 parts: grinding 70 parts of the mixture into slurry to obtain rice slurry A;
(2) and (3) sequentially adding konjac refined powder, chitosan and water into the rice milk A, wherein the adding proportion is that the rice milk A: konjak flavor powder: and (3) chitosan: water is added according to the weight ratio of 100: 1-2: 0.3-0.5: 40, uniformly stirring to obtain a mixture B;
(3) standing the mixture B for 30-60 minutes for puffing;
(4) placing the expanded B in a steaming drawer for 2-3 hours, and steaming;
(5) putting the steamed B into a double-screw extruder, and extruding into konjak vermicelli C;
(6) adding rhizoma Amorphophalli vermicelli C into Ca (OH) at 65-75 deg.C2In solution, the Ca (OH)2The concentration of the solution is 4-5%, standing and soaking for 2-3 hours to solidify; after the solidification is finished, adjusting the pH value to be neutral, fishing out and bagging;
(7) after bagging, 0.5 percent of Ca (OH) is added2The solution keeps vermicelli moisture.
The soaking time of the rice is 5-6 hours, and the rice is drained for standby after being soaked.
The pH value regulator is citric acid.
The prepared vermicelli is used for making the snail vermicelli.
The invention relates to a device for preparing low-calorie konjak vermicelli, which comprises a rice soaking tank, a mixing tank and a rice draining cylinder; the rice draining cylinder can be placed in a rice soaking tank and a mixing tank; the bottom of the mixing tank is connected with a rice leaking pipe, the rice leaking pipe is connected with a pulping tank, and the pulping tank is sequentially connected with a mixing extrusion-rotation machine, a steaming drawer and a double-screw extruder; the tail end of the double-screw extruder is provided with a konjak vermicelli discharge port;
a bulge is arranged at the bottom of the mixing tank, and a leak hole is formed in the surface of the bulge; the diameter of the bulge is smaller than that of the baffle limiting bulge;
the barrel bottom of the rice draining barrel is provided with a barrel bottom baffle and a baffle limiting bulge, and the diameter of the baffle limiting bulge is smaller than that of the barrel bottom baffle; the cylinder bottom baffle and the baffle limiting bulge are detachably arranged;
a cylindrical pulping module is arranged in the pulping tank, the pulping module is obliquely arranged in the pulping tank, the pulping module is connected with the rice leaking pipe through a feeding pipe, a pulping cutter head is arranged at the bottom of the pulping module, and the wall of the pulping module is a metal mesh; the pulping cutter head is connected with the motor, the bottom of the pulping tank is provided with a pulp collecting pipe, and the pulping tank is connected with the mixing extruding-rotating machine through the pulp collecting pipe;
the mixing extrusion-rotation machine is respectively connected with a konjac fine powder tank, a chitosan tank and a water tank; the konjac fine powder tank, the chitosan tank and the water tank are sequentially arranged;
the steam cooker is characterized in that a rotary food steamer is arranged in the food steamer, a steam module is arranged right below the bottom of the food steamer, a discharge port is formed in the side wall of the bottom of the food steamer, and the discharge port is connected with a double-screw extruder.
The density of the metal meshes of the pulping module is 60-100 meshes.
A tank valve is arranged at the joint of the konjac fine powder tank and the mixing extrusion spinning machine; a tank valve is arranged at the joint of the chitosan tank and the mixing extrusion spinning machine; the joint of the water tank and the mixing extruding-rotating machine is provided with a tank valve.
The steamer tray surface of the rotary steamer tray rotates, inclines and spirals downwards by taking the shaft as the center, and the steamer tray surface is smooth.
A steamer cover is arranged at the top of the steaming drawer.
A water cavity is arranged in the steam module, a water inlet and a water outlet are arranged on the steam module, and the water cavity is communicated with the water inlet and the water outlet; the water cavity is connected with a heating module.
The invention relates to a processing method and a processing device of low-calorie konjak vermicelli, which have the beneficial effects that: the vermicelli prepared by the method has good toughness and smooth mouthfeel; the konjac vermicelli has strong antibacterial activity, and the shelf life of the konjac vermicelli can be remarkably prolonged; the chitosan in the component and glucomannan starch molecules in the konjak are mutually crosslinked into a net structure by hydrogen bonds, so that the strong adsorbability is realized, the soup hanging rate can be improved, and the taste of the vermicelli is increased; the integrated preparation device is matched, the preparation process of the vermicelli is simplified, the operation is convenient, and the integrated preparation device is suitable for industrial production.
Drawings
FIG. 1 is a schematic structural diagram of the present invention;
in the figure: 1-rice soaking tank, 2-mixing tank, 3-rice draining cylinder, 4-cylinder bottom baffle, 4-1-bulge, 5-rice soaking tank cover, 6-bulge, 7-mixing tank cover, 8-rice leaking pipe, 9-feeding pipe, 10-pulping module, 11-pulping tank, 12-pulping cutter head, 13-pulp collecting pipe, 14-mixing extruding and rotating machine, 15-konjak fine powder tank, 16-chitosan tank, 17-water tank, 18-cage cover, 19-steamer, 19-1-rotating steamer, 20-discharge port, 21-twin screw extruder, 22-konjak vermicelli discharge port, 23-steam module, 24-water inlet, 25-water outlet and 26-heating module.
Detailed Description
Example 1
The invention relates to a processing method of low-calorie konjak vermicelli, which comprises the following steps as shown in figure 1: the following parts are in parts by weight:
(1) soaking rice, and mixing the rice and water according to the weight ratio of 30 parts: grinding 70 parts of the mixture into slurry to obtain rice slurry A;
(2) and (3) sequentially adding konjac refined powder, chitosan and water into the rice milk A, wherein the adding proportion is that the rice milk A: konjak flavor powder: and (3) chitosan: water is added according to the weight ratio of 100: 1: 0.3: 40, uniformly stirring to obtain a mixture B;
(3) standing the mixture B for 30 minutes for puffing;
(4) placing the expanded B in a steaming drawer for 2 hours, and steaming;
(5) putting the steamed B into a double-screw extruder, and extruding into konjak vermicelli C;
(6) konjac vermicelli C placed at 65 ℃ Ca (OH)2In solution, the Ca (OH)2The concentration of the solution is 4%, standing and soaking for 2 hours to solidify the solution; after the solidification is finished, adjusting the pH value to be neutral, fishing out and bagging;
(7) after bagging, 0.5 percent of Ca (OH) is added2Solution retention powderSilk moisture.
The rice soaking time is 5 hours, and the rice is drained for standby after being soaked.
The pH value regulator is citric acid.
The prepared vermicelli is used for making the snail vermicelli.
The invention relates to a device for preparing low-calorie konjak vermicelli, which comprises a rice soaking tank 1, a mixing tank 2 and a rice draining cylinder 3; the rice draining cylinder 3 can be placed in the rice soaking tank 1 and the mixing tank 2; the bottom of the mixing tank 2 is connected with a rice leaking pipe 8, the rice leaking pipe 8 is connected with a pulping tank 11, and the pulping tank 11 is sequentially connected with a mixing extrusion-spinning machine 14, a steaming drawer 19 and a double-screw extruder 21; the tail end of the double-screw extruder 21 is provided with a konjak vermicelli discharge port 22;
a bulge 6 is arranged at the bottom of the mixing tank 2, and a leak hole is formed in the surface of the bulge 6; the diameter of the bulge 6 is smaller than that of the baffle limiting bulge 4-1;
the bottom of the rice draining cylinder 3 is provided with a cylinder bottom baffle 4 and a baffle limiting bulge 4-1, and the diameter of the baffle limiting bulge 4-1 is smaller than that of the cylinder bottom baffle 4; the cylinder bottom baffle 4 and the baffle limiting bulge 4-1 are detachably arranged;
a cylindrical pulping module 10 is arranged in the pulping tank 11, the pulping module 10 is obliquely arranged in the pulping tank 11, the pulping module 10 is connected with the rice leaking pipe 8 through a feeding pipe 9, a pulping cutter head 12 is arranged at the bottom of the pulping module 10, and the wall of the pulping module 10 is a metal mesh; the pulping cutter head 12 is connected with a motor, the bottom of the pulping tank 11 is provided with a pulp collecting pipe 13, and the pulping tank 11 is connected with the mixing extrusion rotary machine 14 through the pulp collecting pipe 13;
the mixing and extruding-spinning machine 14 is respectively connected with a konjac fine powder tank 15, a chitosan tank 16 and a water tank 17; the konjac fine powder tank 15, the chitosan tank 16 and the water tank 17 are sequentially arranged;
a rotating food steamer 19-1 is arranged in the food steamer 19, a steam module 23 is arranged right below the bottom of the food steamer 19, a discharge hole 20 is formed in the side wall of the bottom of the food steamer 19, and the discharge hole 20 is connected with a double-screw extruder 21.
The metal mesh density of the refining module 10 is 60-100 mesh.
A tank valve is arranged at the joint of the konjac fine powder tank 15 and the mixing extrusion spinning machine 14; a tank valve is arranged at the joint of the chitosan tank 16 and the mixing extrusion-spinning machine 14; a tank valve is arranged at the joint of the water tank 17 and the mixing and extruding-rotating machine 14.
The drawer surface of the rotating food steamer 19-1 rotates around the shaft and is inclined downwards and spirally, and the drawer surface is smooth.
A steamer cover 18 is arranged at the top of the steaming drawer 19.
A water cavity is arranged in the steam module 23, a water inlet 24 and a water outlet 25 are arranged on the steam module 23, and the water cavity is communicated with the water inlet 24 and the water outlet 25; a heating module 26 is connected to the water chamber.
Example 2
The invention relates to a method for preparing low-calorie konjak vermicelli by using a low-calorie konjak vermicelli processing device, which comprises the following steps as shown in figure 1: the following parts are in parts by weight:
(1) putting rice into a rice draining cylinder 3, then placing the rice draining cylinder 3 into a rice soaking tank 1, injecting water into the rice soaking tank 1 to soak the rice for 6 hours, taking out the rice draining cylinder 3 to drain, then placing the rice draining cylinder 3 into a mixing tank 2, injecting water into the mixing tank 2, and mixing the rice and the water according to the proportion of 30: 70 parts of rice is proportioned according to the weight part ratio, all the rice mixed through the rice leaking pipe 8 enters the pulping module 10, part of the pulping module 10 is immersed in water in the pulping tank 11, the pulping cutter head 12 is connected with a motor to be started, the cylinder wall of the pulping module 10 is a metal net, the crushed grain size of the rice is smaller than that of meshes of the metal net, the water enters the pulping tank 11, and rice milk A is obtained after the rice and the water are stirred and crushed into pulp;
(2) the rice milk A enters a mixing extrusion spinning machine 14 through a milk collecting pipe 13 to be connected; the mixing and extruding machine 14 is started to sequentially open the konjac powder tank 15, the chitosan tank 16 and the water tank 17, and the konjac powder, the chitosan and the water are added into the rice milk A according to the proportion, wherein the ratio of the konjac powder to the chitosan to the water is as follows: konjak flavor powder: and (3) chitosan: the water mass portion ratio is 100: 1: 0.3: 40; uniformly stirring the raw materials to obtain a mixture B;
(3) closing the mixing and extruding-spinning machine 14, and placing the mixture B in the mixing and extruding-spinning machine 14 for standing for 30 minutes for puffing;
(4) extruding the expanded mixture B into a steaming drawer 19; the steaming drawer 19 is a longitudinal screw extruder, a rotary food drawer 19-1 in the screw extruder slowly rotates, and the time from the feeding position to the discharging position is 2 hours; a steam module 23 is arranged right below the bottom of the steam drawer 19, a water cavity is arranged in the steam module 23, a water inlet 24 and a water outlet 25 are arranged on the steam module 23, and the water cavity is communicated with the water inlet 24 and the water outlet 25; the water cavity is connected with a heating module 26; boiling water in the water cavity through a heating module 26, communicating a steam drawer 19 with a steam module 23, wherein steam in the steam module 23 is steam on the steam drawer 19, and steaming the mixture B;
(5) feeding the steamed B into a double-screw extruder 21, and extruding the B into konjak vermicelli C from a konjak vermicelli discharge port 22;
(6) konjac vermicelli C placed at 65 ℃ Ca (OH)2In solution, the Ca (OH)2The concentration of the solution is 4%, standing and soaking for 2 hours to solidify the solution; after the solidification is finished, adjusting the pH value to be neutral, fishing out and bagging;
(7) after bagging, 0.5 percent of Ca (OH) is added2The solution keeps vermicelli moisture.
Control experiment:
the product prepared by the method of the invention is an experimental product, and the preparation process of the reference product 1 is basically the same as that of the embodiment of the invention, except that chitosan is not added into the rice milk. Control product 2 was commercially available fresh wet rice flour; the reference 3 is commercially available rhizoma Amorphophalli vermicelli.
The broken strip rate:
the method for detecting the broken strip rate comprises the following steps: selecting 50 samples with the length of 20 cm, boiling the samples in 500 mL of boiling water for 3min, taking the rice flour samples out of the boiling water, draining the samples, and recording the number X of rice flour strips with the length of more than 10 cm.
Short length (%) = (50-X)/50 × 100%
As the glucomannan molecules which are the main component of the chitosan konjak are mutually crosslinked into a net structure by hydrogen bonds, are highly entangled and then are grafted and crosslinked with starch in the rice flour, the toughness of the rice flour can be improved, and the broken rate is reduced. The breakage rate of the experimental product is 2-6%; the breaking rate of the reference product 1 is 12-24%; the breaking rate of the comparison product 2 is 36-48%; the breaking rate of the control product 3 is 8-18%. In addition, because the chitosan has the function of mechanical resistance, the extrusion deformation and broken rice noodles caused by transportation of the rice noodles can be effectively reduced.
Starch content and heat:
the content of starch in the experimental product is 30-32%, and the heat is 331-; the starch content of the comparison product 1 is 30-32%, and the heat is 329-350 Kj; the starch content of the comparison product 2 is 40-42%, and the heat is 612-; the content of the control product 3 is 0%, and the calorie is 15-30 Kj.
The shelf life assay of the present invention is determined according to the total number of colonies tested in GB/T4789.2-2003 food hygiene microbiology,
mainly detecting escherichia coli and staphylococcus aureus (microbial detection), and performing physicochemical experiment (detecting pH value and vitamin components)
Presence or absence of change), sensory evaluation (sensory evaluation of color, taste, and shape of food by sensory evaluation). The shelf life of a food is determined by multiplying the number of days the food becomes unpalatable by a factor of 0.7 to 0.8.
The shelf life of the experimental product is 270 days; control product 1 shelf life 180 days; control product 2 shelf life 3 days; control product 3 had a shelf life of 90 days.
Soup hanging rate contrast experiment
The detection method of the soup hanging rate comprises the following steps: weight M of 10 samples 20 cm long each weighedX(wherein X is 1-10), soaking in 50 mL of soup stock for 1min, taking out the rice flour sample, standing for 15 s, and weighing MY(wherein Y is 1 to 10).
Soup hanging rate (%) = (M)Y-MX)/MX*100%
The test results are: experimental product > control product 2 > control product 1 > control product 3.
In summary, the statistical comparison table is as follows:
according to the invention, the low-calorie konjak vermicelli prepared by the method has the advantages of uniform and fine colloid, strong vermicelli forming capability, difficult breakage, suspension resistance, easy separation, good chewiness, good soup-hanging effect and good rehydration property.
Claims (10)
1. A processing method of low-calorie konjak vermicelli is characterized by comprising the following steps: the following parts are in parts by weight:
(1) soaking rice, and mixing the rice and water according to the weight ratio of 30 parts: grinding 70 parts of the mixture into slurry to obtain rice slurry A;
(2) and (3) sequentially adding konjac refined powder, chitosan and water into the rice milk A, wherein the adding proportion is that the rice milk A: konjak flavor powder: and (3) chitosan: water is added according to the weight ratio of 100: 1-2: 0.3-0.5: 40, uniformly stirring to obtain a mixture B;
(3) standing the mixture B for 30-60 minutes for puffing;
(4) placing the expanded B in a steaming drawer for 2-3 hours, and steaming;
(5) putting the steamed B into a double-screw extruder, and extruding into konjak vermicelli C;
(6) adding rhizoma Amorphophalli vermicelli C into Ca (OH) at 65-75 deg.C2In solution, the Ca (OH)2The concentration of the solution is 4-5%, standing and soaking for 2-3 hours to solidify; after the solidification is finished, adjusting the pH value to be neutral, fishing out and bagging;
(7) after bagging, 0.5 percent of Ca (OH) is added2The solution keeps vermicelli moisture.
2. The method for processing the low-calorie konjak vermicelli as claimed in claim 1, wherein the method comprises the steps of: the soaking time of the rice is 5-6 hours, and the rice is drained for standby after being soaked.
3. The method for processing the low-calorie konjak vermicelli as claimed in claim 2, wherein the method comprises the steps of: the pH value regulator is citric acid.
4. The method for processing low-calorie konjak vermicelli as claimed in claim 3, wherein the method comprises the steps of: the prepared vermicelli is used for making the snail vermicelli.
5. A device for preparing low-calorie konjak vermicelli is characterized in that: comprises a rice soaking tank (1), a mixing tank (2) and a rice draining cylinder (3); the rice draining cylinder (3) can be placed in the rice soaking tank (1) and the mixing tank (2); the bottom of the mixing tank (2) is connected with a rice leaking pipe (8), the rice leaking pipe (8) is connected with a pulping tank (11), and the pulping tank (11) is sequentially connected with a mixing extrusion-spinning machine (14), a steaming drawer (19) and a double-screw extruder (21); a konjak vermicelli discharge port (22) is formed at the tail end of the double-screw extruder (21);
a bulge (6) is arranged at the bottom of the mixing tank (2), and a leak hole is formed in the surface of the bulge (6); the diameter of the bulge (6) is smaller than that of the baffle limiting bulge (4-1);
a barrel bottom baffle (4) and a baffle limiting bulge (4-1) are arranged at the barrel bottom of the rice draining barrel (3), and the diameter of the baffle limiting bulge (4-1) is smaller than that of the barrel bottom baffle (4); the cylinder bottom baffle (4) and the baffle limiting bulge (4-1) are detachably arranged;
a cylindrical pulping module (10) is arranged in the pulping tank (11), the pulping module (10) is obliquely arranged in the pulping tank (11), the pulping module (10) is connected with the rice leaking pipe (8) through a feeding pipe (9), a pulping cutter head (12) is arranged at the bottom of the pulping module (10), and the wall of the pulping module (10) is a metal net; the pulping cutter head (12) is connected with a motor, a pulp collecting pipe (13) is installed at the bottom of the pulping tank (11), and the pulping tank (11) is connected with the mixing extruding-spinning machine (14) through the pulp collecting pipe (13);
the mixing extrusion-spinning machine (14) is respectively connected with a konjac powder tank (15), a chitosan tank (16) and a water tank (17); the konjac fine powder tank (15), the chitosan tank (16) and the water tank (17) are arranged in sequence;
the steam box is characterized in that a rotary food steamer (19-1) is arranged in the steam drawer (19), a steam module (23) is arranged right below the bottom of the steam drawer (19), a discharge hole (20) is formed in the side wall of the bottom of the steam drawer (19), and the discharge hole (20) is connected with a double-screw extruder (21).
6. The apparatus for producing konjak vermicelli as claimed in claim 5, wherein: the density of the metal meshes of the pulping module (10) is 60-100 meshes.
7. The apparatus for preparing konjak vermicelli having low calorie as claimed in claim 6, wherein: a tank valve is arranged at the joint of the konjac fine powder tank (15) and the mixing extrusion spinning machine (14); a tank valve is arranged at the joint of the chitosan tank (16) and the mixing extrusion rotary machine (14); a tank valve is arranged at the joint of the water tank (17) and the mixing extrusion-spinning machine (14).
8. The apparatus for preparing konjak vermicelli having low calorie as claimed in claim 7, wherein: the drawer surface of the rotating food steamer (19-1) rotates around the shaft and is inclined downwards to spiral, and the drawer surface is smooth.
9. The apparatus for preparing konjak vermicelli having low calorie as claimed in claim 8, wherein: a steamer cover (18) is arranged at the top of the steaming drawer (19).
10. The apparatus for preparing konjak vermicelli having low calorie as claimed in claim 8, wherein: a water cavity is arranged in the steam module (23), a water inlet (24) and a water outlet (25) are arranged on the steam module (23), and the water cavity is communicated with the water inlet (24) and the water outlet (25); the water cavity is connected with a heating module (26).
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