1. Konjac fan
1. After secondary grinding or washing, high-quality konjac has a particle size greater than 90, a viscosity greater than 10 Pas, and a water content less than 8 fine powder; calcium hydroxide ( Imported from Japan or manufactured with high purity in China) and citric acid; sodium metabisulfite.
2. Key operating points
(1) Mix the fine powder and water in a ratio of 1:28-30, stir at a speed of 20-30 revolutions per minute, and then Leave to puff in the tank for 1.5-2 hours.
(2) Feed the expanded suspension into the refiner at a feeding speed of 60l/min, and add 2% calcium hydroxide clear solution at the same time. Mix with the suspension refiner at a feeding speed of 0.5 liters per minute, stir and mix evenly at a speed of 400 revolutions per minute.
(3) Use a silk making machine to squeeze the refined konjac gel into flowing hot water at about 90°C to form ungelatinized silk.
(4) After the vermicelli is shaped by flowing hot water, it is soaked and solidified in a Ca(OH)2 dilute alkali storage tank for 18 to 20 hours. During this time, it is soaked in 5‰ of clear water and lime water. Replace the fluid 2 to 3 times. And maintain the Ca2 concentration in the solidification solution.
(5) Take out the vermicelli, prepare a certain amount of citric acid solution with warm water, add a small amount of sodium metabisulfite, adjust the pH to 5, and spray the solution on the vermicelli.
(6) Use your hands to tie the vermicelli into a silk knot of about 208cm, and put it into a non-toxic composite plastic bag or plastic box.
(7) After weighing the vermicelli, use a liquid adding heat sealing machine to inject a certain amount of solution with a pH value of 11.5Ca(OH)z into the silk bag or box, and then seal it. After sealing, sterilize the vermicelli bag with 90°C hot water for 15 to 20 minutes and quickly cool to below 38°C.
Second, canned konjac
1. The raw materials are high-quality konjac powder, rice flour, soda ash, salt, citric acid, etc.
2. Key operating points
(1) Make fine powder, the same as konjac vermicelli (1).
(2) Put the mixed solution into the jacketed pot, heat and stir slowly. The heating temperature is 50 ~ 70℃. Stop heating and stirring when the material is hot and not sticky. Then let it sit for 30 minutes to settle.
(3) Cut the solidified konjac cake into 20cm square pieces with a stainless steel knife, put it into boiling water containing 0.1 soda ash and cook until there is no sandwich, then take it out.
(4) Put the removed konjac cake into running clean cold water and rinse thoroughly to remove the lye.
(5) Decompose the rinsed konjac pieces into 2×3×0.5cm pieces and rinse them with clean water.
(6) Boil konjac tablets in 0.05 citric acid solution (the ratio of tablets to liquid is 1: 1) for 5 minutes, and then rinse away the remaining acid and alkali solutions with running water.
(7) Filter the rinsed taro slices, dry the water, measure the taro slices and salt solution at a ratio of 2.6:1, and put them into a sterile empty tank (tank) (salt solution Prepare according to the ratio of 1:24, boil for 5 minutes), seal while hot, and vacuum to above 0.4 MPa
(8) Put the canned bottle (can) into the sterilization pot, at 15 ~ 40 minutes - sterilize under back pressure/121°C and quickly cool to below 38°C. Dry the surface water and store it for packaging.
3. Konjac noodles
1. Raw materials and equipment. The raw materials are standard flour, konjac powder and salt.
2. Key operating points
(1) Konjac powder 0.3 ~ 0.5kg, standard powder 100kg, salt 2kg, water 35kg.
(2) Add 50-80 times of water to the konjac powder and stir until the konjac powder particles disappear.
(3) After thoroughly mixing the ingredients, put it into a mixing and kneading machine, mix at a speed of 7-8 revolutions per minute for 20-30 minutes, knead into a dough, and then let it stand for 10 minutes to mature.
(4) Send the matured dough into a compacting machine and press it into a 3-4 mm thick body, roll it into 1.2-1.5 mm thick slices 3-4 times, and cut it into 2-4 mm wide slices with a slicer. Noodle.
(5) Dry the pressed wet noodles in a dryer or naturally dry until the moisture content is 13-14.5.
(6) Cut the noodles into short sections of 210-220 mm long, weigh them, and package them for storage.
4. Konjac juice compound particle beverage
1. The raw materials are high-quality konjac powder and fruit juice (strawberry juice, orange juice, etc.). ), high-quality sucrose, agar sodium carbonate, cyclodextrin, etc.
2. Production points
(1) Add the refined powder to boiling water in a ratio of 1:45-50, add a small amount of sodium carbonate and cyclodextrin at the same time, and steam for 30 minutes. Let it solidify into a gel mass.
(2) Boil in boiling water for 20 minutes to remove alkali. After cooling, cut into small cubes of 2~3 mm, rinse and drain.
(3) Ingredients: juice 70, konjac gelatin particles 8, sucrose 25, agar 0.5.
(4) Put the juice into a glass bottle, seal it, and sterilize it at high temperature for 15-20 minutes.