CN103120288A - Sugar-free low-calorie high-fiber konjak food and manufacturing method thereof - Google Patents
Sugar-free low-calorie high-fiber konjak food and manufacturing method thereof Download PDFInfo
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Abstract
The invention relates to a food and a manufacturing method thereof, and in particular relates to a sugar-free low-calorie high-fiber konjak food and manufacturing method thereof. The sugar-free low-calorie high-fiber konjak food is prepared from the following raw materials in parts by weight: 2-3 parts of konjak fine powder, 1-2 parts of soy-bean milk powder, 1-2 parts of collagen, 0.5-1 part of soybean curb residue, 0.1-0.3 part of hyaluronic acid, 0.1-0.3 part of whole grain, 0.1-0.3 part of calcium hydroxide, and 50-150 parts of water. The sugar-free low-calorie high-fiber konjak food is simple in manufacturing method, convenient for eating, smooth and unique in taste, health, and capable of maintaining beauty and keeping young; the food is mainly prepared by mixing konjak fine powder, soy-bean milk powder and soybean curb residue rich in dietary fiber without using high-calorific raw material capable of fatting a human body, and contains abundant collagen and hyaluronic acid for supplementing the missing moisture, dietary fiber and calcium for the human body; and the food is especially suitable for patients with diabetics.
Description
Technical field
The present invention relates to a kind of food and preparation method thereof, particularly high fiber konjak food of a kind of sugar-free low-calorie and preparation method thereof.
Background technology
Existing noodles are mainly take the wheat flour as raw material, and its elasticity is not enough, mouthfeel is general, and nutritional labeling is dull.At present, a kind of konjak noodle product has appearred on market, this konjak noodle product can not be opened instant, also needs to carry out boiling with hot water, and its konjak noodle is mainly to form with flour, starch, konjaku powder, dietary alkali and water, make to a certain extent noodles elasticity better, chew strength but mouthfeel is still smooth not, and nutritional labeling is still more dull, can not satisfy present people to the demand of multiple nutritional components, thermal content is too high in addition, is unfavorable for that fat-reducing, diabetic population eat.
Summary of the invention
The problem that the present invention is directed to above-mentioned prior art existence is made improvement, be that the technical problem to be solved in the present invention is to provide smooth and nutritious high fiber konjak food of sugar-free low-calorie of a kind of mouthfeel and preparation method thereof, the high fiber konjak food of this sugar-free low-calorie is edible by the instant opening type packaged convenience, need not hot water and boil, compare with the market similar clause eat convenient.
In order to solve the problems of the technologies described above, technical scheme of the present invention is: the high fiber konjak food of a kind of sugar-free low-calorie, its proportioning are counted the konjaku powder of 2 ~ 3 parts, the soya-bean milk powder of 1 ~ 2 part, the collagen of 1 ~ 2 part, the soybean residue of 0.5 ~ 1 part, the hyaluronic acid of 0.1 ~ 0.3 part, the full cereal of 0.1 ~ 0.3 part, the calcium hydroxide of 0.1 ~ 0.3 part and the water of 50 ~ 150 parts by weight.
Further, described collagen is Isin glue collagen or porcine collagen.
Further, described full cereal comprises cereal, beans and nut fruits.
Simultaneously, the invention provides the preparation method of the high fiber konjak food of a kind of sugar-free low-calorie, carry out according to the following steps: (1) preparation limewash: with the cold-water solution calcium hydroxides of 15 ℃ ~ 23 ℃ and stir, the limewash concentration that is mixed with is 1% ~ 2%, keeps standby; (2) raw material mix: konjaku powder, soya-bean milk powder, collagen, soybean residue, hyaluronic acid and the full cereal of above-mentioned component proportioning are poured into water uniform stirring sequentially; (3) raw material fermentation: the mixture of raw material standing for fermentation after stirring 0.5 ~ 1 hour; (4) raw material condense: with the mixture of raw material that ferments and standby aqua calcis uniform stirring, both after chemical reaction condenses into solid-state; (5) food moulding: by the food die forming machine, above-mentioned solid is processed into the food of respective shapes; (6) food sterilization typing: the tank sterilization of food being put into 70 ℃ ~ 90 ℃ was finalized the design 10 ~ 20 minutes; (7) packaging for foodstuff: food and appropriate hot water are mixed in the packaging material of packing into.
Further, described collagen is Isin glue collagen or porcine collagen.
Further, described full cereal comprises cereal, beans and nut fruits.
Further, described food is shaped as noodles shape or grain of rice shape.
Further, described packaging material are packaging bag, packing box or packing jar.
Compared with prior art, the present invention has following beneficial effect: the preparation method of the high fiber konjak food of this sugar-free low-calorie is simple, instant type packing instant, need not that hot water boils, the smooth uniqueness of mouthfeel, it mainly is mixed by the konjaku powder of high fiber, soybean residue, soya-bean milk powder etc., and contain abundant collagen and hyaluronic acid (sodium hyaluronate), replenish moisture, fiber and the calcium that lacks for human body, do not have with the raw material of attending the meeting and making human body get fat, health cosmetic, and also be specially adapted to the diabetes patient.
The effect of main raw material(s) of the present invention is described below.
(1) konjaku powder: the Main Ingredients and Appearance of konjaku is glucomannans, what it not only contained needed by human body surpasses 10 seed amino acids and various trace elements, and have the characteristics such as low-protein, the high fiber of low fat, good water absorption, expansion rate height, have the more effect such as reducing blood lipid, hypoglycemic, hypotensive, fat-reducing, beauty treatment, health care and defaecation.
(2) soya-bean milk powder: soymilk powder belongs to high fiber food, can solve the constipation problem, and the strengthening gastrointestinal peristalsis function is no longer protruded underbelly.Except the effect that fat-reducing is arranged, can also reduce the generation of facial whelk, dark sore, make whitening skin moist, radiant.Soymilk powder also belongs to diuresis, perspiration food, not only can reduce the oedema chance, can also take away a part of heat.Soymilk powder contains abundant unrighted acid, and the cholesterol in the energy decomposer promotes lipid-metabolism, makes subcutaneous fat be difficult for piling up.
(3) collagen: collagen is a kind of biological polymer substance, is a kind of white, opaque, unbranched fibroid protein.It can replenish the required nutrition of each layer of skin, makes collagen increased activity in skin, and skin care is arranged, delay senility, the effect such as beauty treatment, wrinkle-chasing, hair care, and the oral absorption successful.
(4) soybean residue: soybean residue is cellulose best in dietary fiber, have anti-treat constipation, lipopenicillinase, hypoglycemic, fat-reducing, the anticancer and effect such as replenish the calcium.
(5) hyaluronic acid: hyaluronic acid is a kind of acid mucopolysaccharide, it demonstrates multiple important physiological function with its unique molecular structure and physicochemical property in body, as lubricated joint, regulate vascular wall permeability, regulate protein, Water-Electrolyte diffusion and running, promote wound healing, have special water retention, improve skin-nourishing metabolism etc., it and other nutritional labelings are used in conjunction with, and can play the promotion nutrient absorption.
(6) full cereal: contain the materials such as abundant Cobastab, vitamin E, iron, manganese, zinc, calcium, selenium in full cereal, have aliphatic acid, compound sugar, phytosterol, phytic acid, the characteristics such as anti-oxidant.Edible full cereal helps to reduce heart disease, gastrointestinal cancer, and the risk of diabetes prevents puffiness, builds up resistance.
The present invention will be further described in detail below in conjunction with the drawings and specific embodiments.
Description of drawings
Fig. 1 is the making flow chart of the high fiber konjak food of sugar-free low-calorie.
The specific embodiment
Embodiment one: the high fiber konjak food of a kind of sugar-free low-calorie, its proportioning are counted the konjaku powder of 2 parts, the soya-bean milk powder of 2 parts, the collagen of 2 parts, the soybean residue of 0.5 part, the hyaluronic acid of 0.2 part, the full cereal of 0.3 part, the calcium hydroxide of 0.3 part and the water of 50 parts by weight.
Embodiment two: the high fiber konjak food of a kind of sugar-free low-calorie, its proportioning are counted the konjaku powder of 2.5 parts, the soya-bean milk powder of 1 part, the collagen of 1.5 parts, the soybean residue of 1 part, the hyaluronic acid of 0.1 part, the full cereal of 0.1 part, the calcium hydroxide of 0.1 part and the water of 100 parts by weight.
Embodiment three: the high fiber konjak food of a kind of sugar-free low-calorie, its proportioning are counted the konjaku powder of 3 parts, the soya-bean milk powder of 1.5 parts, the collagen of 1 part, the soybean residue of 0.8 part, the hyaluronic acid of 0.3 part, the full cereal of 0.2 part, the calcium hydroxide of 0.2 part and the water of 150 parts by weight.
In above-mentioned each embodiment, described collagen is Isin glue collagen or porcine collagen etc., wherein the protein containing ratio of Isin glue collagen higher than 90%, the pH value is 6.2, loss on drying is 8.3, high proportion is that the parameters such as 340g/l meet the food security national standard, wherein the protein containing ratio of porcine collagen is 92%, the pH value is 6.1, loss on drying is 8.2%, high proportion is that the parameters such as 420g/l meet the food security national standard.Present hyaluronic acid is generally for cosmetics and injection beauty treatment fields, and hyaluronic acid of the present invention is for field of food, described hyaluronic glucuronic acid content is 46.46%, protein content lower than 0.1%, loss on drying is 4.32%, the pH value is that the parameters such as 6.59 meet the food security national standard, described hyaluronic acid and other nutritional labelings are used in conjunction with, and can play the effect that promotes nutrient absorption.Described full cereal comprises cereal, beans and nut fruits, the for example rice in cereal, fringe, millet, wheat, oat, Chinese sorghum, corn, millet, brown rice, buckwheat, soya bean in beans, black soya bean, red bean, mung bean, the pinenut in nut fruits, walnut, cashew nut, Chinese chestnut.The high fiber konjak food of this sugar-free low-calorie can be sugar-free low-calorie high fiber konjak food noodles or the high fiber konjaku of the sugar-free low-calorie grain of rice; The thermal content of the high fiber konjak food of this sugar-free low-calorie is 20kcal, and the batchings such as various types of low-calorie powder and soy sauce flavor pack of can arranging in pairs or groups are suitable for normal temperature and preserve.
In above-mentioned each embodiment, the high fiber konjak food of this sugar-free low-calorie has added soybean residue and the soya-bean milk powder that is rich in isoflavones in being rich in the konjaku powder of food fiber, also added collagen, has unique smooth mouthfeel, helping the picked-up of calcium and food fiber, is the healthy food that helps to mould gentle and graceful stature.
As shown in Figure 1, the preparation method of the high fiber konjak food of a kind of sugar-free low-calorie, carry out according to the following steps: (1) preparation limewash: with the cold-water solution calcium hydroxides of 15 ℃ ~ 23 ℃ and stir, the limewash concentration that is mixed with is 1% ~ 2%, keeps standby; (2) raw material mix: konjaku powder, soya-bean milk powder, collagen, soybean residue, hyaluronic acid and the full cereal of above-mentioned component proportioning are poured into water uniform stirring sequentially; (3) raw material fermentation: the mixture of raw material standing for fermentation after stirring 0.5 ~ 1 hour; (4) raw material condense: with the mixture of raw material that ferments and standby aqua calcis uniform stirring, both after chemical reaction condenses into solid-state; (5) food moulding: by the food die forming machine, above-mentioned solid is processed into the food of respective shapes; (6) food sterilization typing: the tank sterilization of food being put into 70 ℃ ~ 90 ℃ was finalized the design 10 ~ 20 minutes; (7) packaging for foodstuff: food and appropriate hot water (for example in 1:1 ~ 1.2:1 ratio) are mixed in the packaging material of packing into.
In the above-described embodiments, described collagen is Isin glue collagen or porcine collagen etc., wherein the protein containing ratio of Isin glue collagen higher than 90%, the pH value is 6.2, loss on drying is 8.3, high proportion is that the parameters such as 340g/l meet the food security national standard, wherein the protein containing ratio of porcine collagen is 92%, the pH value is 6.1, loss on drying is 8.2%, high proportion is that the parameters such as 420g/l meet the food security national standard.Present hyaluronic acid is generally for cosmetics and injection beauty treatment fields, and hyaluronic acid of the present invention is for field of food, described hyaluronic glucuronic acid content is 46.46%, protein content lower than 0.1%, loss on drying is 4.32%, the pH value is that the parameters such as 6.59 meet the food security national standard, described hyaluronic acid and other nutritional labelings are used in conjunction with, and can play the effect that promotes nutrient absorption.Described full cereal comprises cereal, beans and nut fruits, the for example rice in cereal, fringe, millet, wheat, oat, Chinese sorghum, corn, millet, brown rice, buckwheat, soya bean in beans, black soya bean, red bean, mung bean, the pinenut in nut fruits, walnut, cashew nut, Chinese chestnut.Described food be shaped as noodles shape or grain of rice shape etc., certainly can also Shi Bai Cakes shape, the star moon shape, animal-shaped etc.Described packaging material are packaging bag, packing box or packing jar.The thermal content of the high fiber konjak food of this sugar-free low-calorie is 20kcal, and the various sugar-free low-calorie batchings of can arranging in pairs or groups are suitable for normal temperature and preserve.
The above is only preferred embodiment of the present invention, and all equalizations of doing according to the present patent application the scope of the claims change and modify, and for example by the cereal wheaten food class of equal formula raw material research and development, all should belong to covering scope of the present invention.
Claims (8)
1. high fiber konjak food of sugar-free low-calorie, it is characterized in that: its proportioning is counted the konjaku powder of 2 ~ 3 parts, the soya-bean milk powder of 1 ~ 2 part, the collagen of 1 ~ 2 part, the soybean residue of 0.5 ~ 1 part, the hyaluronic acid of 0.1 ~ 0.3 part, the full cereal of 0.1 ~ 0.3 part, the calcium hydroxide of 0.1 ~ 0.3 part and the water of 50 ~ 150 parts by weight.
2. the high fiber konjak food of sugar-free low-calorie according to claim 1, it is characterized in that: described collagen is Isin glue collagen or porcine collagen.
3. the high fiber konjak food of sugar-free low-calorie according to claim 1, it is characterized in that: described full cereal comprises cereal, beans and nut fruits.
4. the preparation method of the high fiber konjak food of sugar-free low-calorie according to claim 1, it is characterized in that, carry out according to the following steps: (1) preparation limewash: with the cold-water solution calcium hydroxides of 15 ℃ ~ 23 ℃ and stir, the limewash concentration that is mixed with is 1% ~ 2%, keeps standby; (2) raw material mix: konjaku powder, soya-bean milk powder, collagen, soybean residue, hyaluronic acid and the full cereal of above-mentioned component proportioning are poured into water uniform stirring sequentially; (3) raw material fermentation: the mixture of raw material standing for fermentation after stirring 0.5 ~ 1 hour; (4) raw material condense: with the mixture of raw material that ferments and standby aqua calcis uniform stirring, both after chemical reaction condenses into solid-state; (5) food moulding: by the food die forming machine, above-mentioned solid is processed into the food of respective shapes; (6) food sterilization typing: the tank sterilization of food being put into 70 ℃ ~ 90 ℃ was finalized the design 10 ~ 20 minutes; (7) packaging for foodstuff: food and appropriate hot water are mixed in the packaging material of packing into.
5. the preparation method of the high fiber konjak food of sugar-free low-calorie according to claim 4, it is characterized in that: described collagen is Isin glue collagen or porcine collagen.
6. the preparation method of the high fiber konjak food of sugar-free low-calorie according to claim 4, it is characterized in that: described full cereal comprises cereal, beans and nut fruits.
7. the preparation method of the high fiber konjak food of sugar-free low-calorie according to claim 4 is characterized in that: described food be shaped as noodles shape or grain of rice shape.
8. the preparation method of the high fiber konjak food of sugar-free low-calorie according to claim 4, it is characterized in that: described packaging material are packaging bag, packing box or packing jar.
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| CN108601380A (en) * | 2016-01-19 | 2018-09-28 | 不二制油集团控股株式会社 | Noodle food and its autofrettage |
| CN111387417A (en) * | 2020-03-24 | 2020-07-10 | 浙江上方生物科技有限公司 | A kind of low-calorie boiled noodles and preparation method thereof |
| CN115137037A (en) * | 2021-03-31 | 2022-10-04 | 吴佩瑾 | Sugar-free food |
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| CN115137037A (en) * | 2021-03-31 | 2022-10-04 | 吴佩瑾 | Sugar-free food |
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Application publication date: 20130529 |