阅读说明：本技术 魔芋鲜湿米及其制备方法 (Konjak fresh wet rice and preparation method thereof ) 是由 任元元 吴淼 陈功 游敬刚 华苗苗 张鑫 孟资宽 邹育 于 2021-08-11 设计创作，主要内容包括：本发明涉及食品加工技术领域,公开了一种魔芋鲜湿米,按重量份计,该魔芋鲜湿米的原料包括：魔芋精粉6～6.5份、大豆分离蛋白4～4.5份、水50～60份、氢氧化钙溶液0.6～3份和磷酸氢钙溶液4～6份；本发明还公开了制备该魔芋鲜湿米的方法,包括以下步骤：取魔芋精粉、大豆分离蛋白与水混合,搅拌至均匀,得到共混液；该共混液经静置溶胀,得到魔芋-大豆分离蛋白凝胶；将氢氧化钙溶液、磷酸氢钙溶液与魔芋-大豆分离蛋白凝胶混合均匀,得到复合凝胶；该复合凝胶依次经挤压、加热定型、固化和漂洗,得到魔芋鲜湿米；本发明提供的魔芋鲜湿米及其制备方法能够丰富魔芋食品的种类,提高魔芋食品的营养价值,并且所得魔芋鲜湿米的质地均一、弹性好、韧性好以及析水率低。(The invention relates to the technical field of food processing, and discloses konjak fresh wet rice which comprises the following raw materials in parts by weight: 6-6.5 parts of konjac fine powder, 4-4.5 parts of soybean protein isolate, 50-60 parts of water, 0.6-3 parts of calcium hydroxide solution and 4-6 parts of calcium hydrophosphate solution; the invention also discloses a method for preparing the konjak fresh wet rice, which comprises the following steps: mixing konjac powder, soybean protein isolate and water, and stirring to be uniform to obtain a blending solution; standing and swelling the blended solution to obtain konjac-soybean protein isolate gel; uniformly mixing a calcium hydroxide solution, a calcium hydrophosphate solution and the konjac-soybean protein isolate gel to obtain a composite gel; the composite gel is sequentially extruded, heated, shaped, cured and rinsed to obtain the fresh wet konjac rice; the konjak fresh wet rice and the preparation method thereof provided by the invention can enrich the variety of konjak foods and improve the nutritional value of the konjak foods, and the obtained konjak fresh wet rice has uniform texture, good elasticity, good toughness and low water precipitation rate.)

1. The konjak fresh wet rice is characterized by comprising the following raw materials in parts by weight: 6-6.5 parts of konjac fine powder, 4-4.5 parts of soybean protein isolate, 50-60 parts of water, 0.6-3 parts of calcium hydroxide solution and 4-6 parts of calcium hydrophosphate solution.

2. The fresh and wet konjak rice of claim 1, wherein the refined konjak flour has a viscosity of 18000 mPa-s or more; and/or, in the konjak fine powder, the weight percentage of water is less than or equal to 10 percent; and/or, in the soybean protein isolate, the weight percentage of protein is more than or equal to 90 percent, and the weight percentage of moisture is less than or equal to 9 percent.

3. The fresh and wet konjak rice as claimed in claim 1, wherein the calcium hydroxide solution has a mass concentration of 1.5 to 2.5%; and/or the mass concentration of the calcium hydrophosphate solution is 0.1-0.3%.

4. The fresh and wet konjac rice as claimed in claim 1, wherein the water is drinking water.

5. The method for preparing the fresh wet konjak rice of any one of claims 1 to 4, comprising the steps of:

mixing the konjac powder, the isolated soy protein and the water, and stirring the mixture uniformly to obtain a blending solution;

standing and swelling the blended solution to obtain konjac-soybean protein isolate gel;

uniformly mixing the calcium hydroxide solution, the calcium hydrophosphate solution and the konjac-soybean protein isolate gel to obtain a composite gel;

and sequentially carrying out extrusion, heating and shaping, curing and rinsing on the composite gel to obtain the konjak fresh wet rice.

6. The method according to claim 5, wherein the resting swelling is carried out in an ultrasonic-hot water bath.

7. The method according to claim 6, wherein the standing and swelling time is 6-8 min; and/or, the conditions of the ultrasonic-hot water bath include: the power of the ultrasonic wave is 65-70W, the temperature of the ultrasonic wave is 50-60 ℃, and the temperature of the hot water bath is 45-55 ℃.

8. The method according to claim 5, wherein the temperature of the water is 20-30 ℃; and/or the stirring speed is 500-600 r/min.

9. The method according to claim 5, wherein the temperature for the heat setting is 90-100 ℃ and the time for the heat setting is 9-10 min.

10. The method of claim 5, wherein the curing comprises: and placing the extruded and heated and shaped composite gel in a calcium hydroxide solution with the mass concentration of 0.5-0.7% for standing for 10-12 h.

Technical Field

The invention relates to the technical field of food processing, in particular to konjak fresh wet rice and a preparation method thereof.

Background

The rhizoma Amorphophalli is also called rhizoma Amorphophalli, rhizoma Amorphophalli, and rhizoma Bidentis Bipinnatae, is a perennial tuber herbaceous plant of Amorphophallus of Araceae, and contains konjac glucomannan as main ingredient and low protein content. Under the alkaline environment, the konjak can be processed into the heat irreversible konjak gel food, the konjak gel food has the characteristics of low brittleness and good taste, but has the problems of easy dehydration and shrinkage, easy agglomeration, long time for standing, water absorption and swelling and the like, so that the konjak is limited in the processing and application of the food.

The soybean protein isolate, also called isoelectric protein powder, is a purified soybean protein product obtained by removing non-protein components, such as soluble sugar, ash, insoluble fiber, etc., contained in peeled and defatted soybeans, and the protein content in the soybean protein isolate is usually more than 90%. However, since the soy protein isolate is very sensitive and can be coagulated by changes in metal ions, pH, temperature, etc., when the soy protein isolate is mixed with konjac, the soy protein isolate and konjac are easily separated from each other, so that the texture of the resulting product is not uniform, which is one of the reasons why there are few foods mixed with konjac and soy protein isolate in the market.

Disclosure of Invention

The invention aims to overcome the defects of the prior art and provide the konjak fresh wet rice and the preparation method thereof, so that the konjak fresh wet rice at least has the effects of enriching the types of konjak foods, improving the nutritional value of the konjak foods and ensuring that the obtained konjak fresh wet rice has uniform texture, good elasticity, good toughness and low water precipitation rate.

The purpose of the invention is realized by the following technical scheme:

in one aspect, there is provided a konjak fresh wet rice. The fresh wet konjak rice comprises the following raw materials in parts by weight: 6-6.5 parts of konjac fine powder, 4-4.5 parts of soybean protein isolate, 50-60 parts of water, 0.6-3 parts of calcium hydroxide solution and 4-6 parts of calcium hydrophosphate solution.

In some embodiments, the konjac flour has a viscosity of greater than or equal to 18000 mPa-s.

It should be noted that the viscosity of the konjac powder can affect its own processability. For example, if the viscosity of the konjac flour is too low, the processability of the konjac flour itself is lowered. In some of the above embodiments, by limiting the viscosity of the konjac fine flour, the quality of the obtained konjac fresh wet rice can be ensured to be stable.

In some embodiments, the konjac flour has a moisture content of less than or equal to 10% by weight.

In some embodiments, the soy protein isolate has a protein weight percent of greater than or equal to 90% and a moisture weight percent of less than or equal to 9%.

It is noted that the weight percentage of protein in the soy protein isolate can affect its own processability. In some of the above embodiments, by limiting the weight percentage of the protein in the soy protein isolate, the quality of the obtained konjac fresh wet rice can be guaranteed to be stable.

In some embodiments, the calcium hydroxide solution has a mass concentration of 1.5% to 2.5%.

In some embodiments, the concentration of calcium hydrogen phosphate solution is 0.1% to 0.3% by mass.

In some embodiments, the water is drinking water.

In another aspect, there is provided a method for preparing fresh wet konjac rice as described in any one of the above embodiments, comprising the steps of:

mixing the konjac powder, the isolated soy protein and the water, and stirring the mixture uniformly to obtain a blending solution;

standing and swelling the blended solution to obtain konjac-soybean protein isolate gel;

uniformly mixing the calcium hydroxide solution, the calcium hydrophosphate solution and the konjac-soybean protein isolate gel to obtain a composite gel;

and sequentially carrying out extrusion, heating and shaping, curing and rinsing on the composite gel to obtain the konjak fresh wet rice.

In some of the above embodiments, in the preparation of the fresh and wet konjac rice using the konjac flour and the soy protein isolate, the soy protein isolate is denatured to expose hydrophobic groups therein, increasing the sites of action; on the basis, konjac glucomannan molecules in the konjac refined powder act with the action sites to form soluble complexes or insoluble complexes, so that a new product (namely, the konjac fresh wet rice) is formed, the variety of konjac foods in the market is enriched, and meanwhile, the nutritional value of the konjac foods is improved due to the addition of the soybean protein isolate.

Meanwhile, the calcium hydroxide solution and the calcium hydrophosphate solution can generate a synergistic effect. Specifically, the calcium hydroxide solution is used as an alkaline coagulant, which can raise the pH value of the konjac-soy protein isolate gel system, so that the acetyl groups of the protein contained in the soy protein isolate are easier to remove, and further, molecular chains of the soy protein isolate expose more contact sites, thereby enhancing the interaction between konjac glucomannan molecules and soy protein isolate molecules; meanwhile, the calcium hydroxide solution and the calcium hydrogen phosphate solution are added to enable Ca in the konjac-soybean protein isolate gel system²⁺Increase in Ca and further increase in Ca²⁺Coordinate bond formed with konjac glucomannan molecules in the konjac fine powder and Ca²⁺The coordination bond formed between the konjac wet rice and the isolated soy protein molecule enables the network structure of the obtained konjac wet rice to be more compact, so that the gel strength of the obtained konjac wet rice is improved; in addition, the phosphate in the calcium hydrogen phosphate solution can form a three-dimensional network structure with the protein contained in the isolated soy protein, and the network structure of the obtained konjak fresh wet rice is further enhancedThe firmness enables water to be trapped inside the network structure, and the loss of water is reduced, so that the water precipitation rate of the obtained konjak fresh wet rice is obviously reduced.

It should be noted that the ratio of the konjac powder to the soy protein isolate can affect the time required for the blend to undergo the standing swelling and the gel strength of the resulting konjac fresh wet rice. In this regard, the above embodiments can shorten the time required for the blend to undergo the static swelling and increase the gel strength of the resultant fresh wet konjac rice by limiting the ratio of the konjac powder to the soy protein isolate.

In addition, the above embodiments can limit the weight percentage of the water in the konjac powder and the weight percentage of the water in the isolated soy protein, so that the difference between the water content of konjac and the water content of isolated soy protein in the konjac-isolated soy protein gel obtained after the standing and swelling is small, thereby achieving the effect of ensuring the uniform water content of the obtained konjac fresh and wet rice.

In some embodiments, the resting swelling is performed in an ultrasonic-hot water bath.

In some of the above embodiments, by performing the static swelling in the ultrasonic-hot water bath, the protein in the blend can be treated by ultrasonic waves, so as to decompose protein molecules, emulsify protein suspension, and polymerize the protein, thereby improving the hydrophilicity and solubility of the protein, enhancing the dispersibility and interaction of the raw materials, and not only avoiding the non-uniform texture of the isolated soy protein and the refined konjac flour due to the mutual separation, thereby greatly improving the quality of the obtained fresh and wet konjac rice, but also shortening the time required for the static swelling.

In some embodiments, the time for the standing to swell is 6-8 min.

In some embodiments, the conditions of the ultrasonic-hot water bath include: the power of the ultrasonic wave is 65-70W, the temperature of the ultrasonic wave is 50-60 ℃, and the temperature of the hot water bath is 45-55 ℃.

In some of the above embodiments, by limiting the conditions of the ultrasonic-hot water bath, the hydrophilicity and solubility of the protein can be improved, thereby further improving the quality of the obtained konjac fresh wet rice and shortening the time required for the standing swelling.

In some embodiments, the water has a temperature of 20 to 30 ℃.

In some embodiments, the stirring speed is 500-600 r/min.

In some of the above embodiments, the temperature of the water and/or the stirring speed are limited to facilitate the mixing of the konjac flour and the soy protein isolate to form a more uniform blend.

In some embodiments, the temperature for heating and setting is 90-100 ℃, and the time for heating and setting is 9-10 min.

In some embodiments, the curing comprises: and placing the extruded and heated and shaped composite gel in a calcium hydroxide solution with the mass concentration of 0.5-0.7% for standing for 10-12 h.

The invention has the beneficial effects that:

1. the konjak fresh wet rice is prepared by using the konjak fine flour and the soybean protein isolate, so that the types of konjak foods in the market are enriched, and the nutritional value of the konjak foods is improved due to the addition of the soybean protein isolate.

2. The calcium hydroxide solution and the calcium hydrogen phosphate solution are added to generate a synergistic effect, so that the gel strength of the obtained konjak fresh wet rice is improved, the water precipitation rate is reduced, and the quality of the obtained konjak fresh wet rice is improved.

3. According to the invention, by performing the standing swelling in the ultrasonic-hot water bath, the situation that the texture is not uniform due to the mutual separation of the isolated soy protein and the refined konjac flour can be avoided, so that the quality of the obtained fresh and wet konjac rice is greatly improved, and the time required by the standing swelling can be shortened.

Detailed Description

The technical solutions in some embodiments of the present invention will be described clearly and completely below, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments that can be derived from the embodiments provided by the invention by a person skilled in the art are within the scope of the disclosure.

Hereinafter, the term "a and/or B" includes the following three combinations: a alone, B alone, and a combination of A and B.

Example 1

1. A fresh wet rice containing rhizoma Amorphophalli. The fresh wet konjak rice comprises the following raw materials in parts by weight: 6 parts of konjak fine powder, 4 parts of soybean protein isolate, 50 parts of drinking water, 0.6 part of calcium hydroxide solution with the mass concentration of 1.5 percent and 4 parts of calcium hydrophosphate solution with the mass concentration of 0.1 percent. Wherein the viscosity of the konjac powder is 18000mPa & s; the weight percentage of the water in the konjak fine powder is 10 percent; the weight percentage of protein in the soy protein isolate is 90 percent, and the weight percentage of water is 9 percent.

2. A method for preparing the fresh wet konjak rice comprises the following steps:

s1, weighing konjac powder and isolated soy protein according to a ratio, placing the konjac powder and the isolated soy protein into a stirring cylinder, stirring at a speed of 500r/min, and adding drinking water at a temperature of 20 ℃ while stirring until the konjac powder and the isolated soy protein are uniformly mixed to obtain a blended solution;

s2, placing the blended solution in an ultrasonic-hot water bath, standing and swelling for 6min to obtain konjac-soybean protein isolate gel; wherein, the conditions of the ultrasonic wave-hot water bath are as follows: the power of ultrasonic waves is 65W, the temperature of the ultrasonic waves is 50 ℃, and the temperature of a hot water bath is 45 ℃;

s3, placing the konjac-soybean protein isolate gel into a stirring cylinder, stirring at the speed of 500r/min, and adding a calcium hydroxide solution with the mass concentration of 1.5% and a calcium hydrophosphate solution with the mass concentration of 0.1% according to the proportion while stirring to obtain a composite gel;

s4, extruding the composite gel into rice grains by using a mold, heating and shaping the rice grains in hot water at the temperature of 90 ℃ for 10min, and standing the rice grains in a calcium hydroxide solution with the mass concentration of 0.5% for 10h to obtain composite rice grains;

and S5, fishing out the composite rice grains, putting the composite rice grains into cold water for rinsing until rinsing water is neutral, and packaging to obtain the fresh and wet konjac rice.

Example 2

1. A fresh wet rice containing rhizoma Amorphophalli. The fresh wet konjak rice comprises the following raw materials in parts by weight: 6.3 parts of konjak fine powder, 4.3 parts of soybean protein isolate, 55 parts of drinking water, 1.8 parts of calcium hydroxide solution with the mass concentration of 2% and 5 parts of calcium hydrophosphate solution with the mass concentration of 0.2%. Wherein the viscosity of the rhizoma Amorphophalli refined powder is 18500 mPas; the weight percentage of the water in the konjak fine powder is 9 percent; the weight percentage of protein in the soy protein isolate is 91 percent, and the weight percentage of water is 8 percent.

2. A method for preparing the fresh wet konjak rice comprises the following steps:

s1, weighing konjac powder and isolated soy protein according to a ratio, placing the konjac powder and the isolated soy protein into a stirring cylinder, stirring at a speed of 550r/min, and adding drinking water at a temperature of 25 ℃ while stirring until the konjac powder and the isolated soy protein are uniformly mixed to obtain a blended solution;

s2, placing the blended solution in an ultrasonic-hot water bath, standing and swelling for 7min to obtain konjac-soybean protein isolate gel; wherein, the conditions of the ultrasonic wave-hot water bath are as follows: the power of ultrasonic waves is 67W, the temperature of the ultrasonic waves is 55 ℃, and the temperature of a hot water bath is 50 ℃;

s3, placing the konjac-soybean protein isolate gel into a stirring cylinder, stirring at the speed of 550r/min, and adding a calcium hydroxide solution with the mass concentration of 2% and a calcium hydrophosphate solution with the mass concentration of 0.2% according to the proportion while stirring to obtain a composite gel;

s4, extruding the composite gel into rice grains by using a mold, heating and shaping the rice grains in hot water at the temperature of 95 ℃ for 9.5min, and standing the rice grains in a calcium hydroxide solution with the mass concentration of 0.6% for 11h to obtain composite rice grains;

and S5, fishing out the composite rice grains, putting the composite rice grains into cold water for rinsing until rinsing water is neutral, and packaging to obtain the fresh and wet konjac rice.

Example 3

1. A fresh wet rice containing rhizoma Amorphophalli. The fresh wet konjak rice comprises the following raw materials in parts by weight: 6.5 parts of konjak fine powder, 4.5 parts of soybean protein isolate, 60 parts of drinking water, 3 parts of calcium hydroxide solution with the mass concentration of 2.5 percent and 6 parts of calcium hydrophosphate solution with the mass concentration of 0.3 percent. Wherein the viscosity of the konjac powder is 19000mPa & s; the weight percentage of the water in the konjak fine powder is 8 percent; the weight percentage of protein in the soy protein isolate is 92%, and the weight percentage of moisture is 7%.

2. A method for preparing the fresh wet konjak rice comprises the following steps:

s1, weighing konjac powder and isolated soy protein according to a ratio, placing the konjac powder and the isolated soy protein into a stirring tank, stirring at a speed of 600r/min, and adding drinking water at a temperature of 30 ℃ while stirring until the konjac powder and the isolated soy protein are uniformly mixed to obtain a blended solution;

s2, placing the blended solution in an ultrasonic-hot water bath, standing and swelling for 8min to obtain konjac-soybean protein isolate gel; wherein, the conditions of the ultrasonic wave-hot water bath are as follows: the power of the ultrasonic wave is 70W, the temperature of the ultrasonic wave is 60 ℃, and the temperature of the hot water bath is 55 ℃;

s3, placing the konjac-soybean protein isolate gel into a stirring cylinder, stirring at the speed of 600r/min, and adding a calcium hydroxide solution with the mass concentration of 2.5% and a calcium hydrophosphate solution with the mass concentration of 0.3% while stirring to obtain a composite gel;

s4, extruding the composite gel into rice grains by using a mold, heating and shaping the rice grains in hot water at the temperature of 100 ℃ for 9min, and standing the rice grains in a calcium hydroxide solution with the mass concentration of 0.7% for 12h to obtain composite rice grains;

and S5, fishing out the composite rice grains, putting the composite rice grains into cold water for rinsing until rinsing water is neutral, and packaging to obtain the fresh and wet konjac rice.

Comparative example 1

Inventive example 2 was compared with comparative example 1, wherein comparative example 1 differs from example 2 in that: in S3, calcium hydroxide solution and calcium hydrophosphate solution are not added; other conditions such as selection and dosage of residual materials, process steps and the like are the same as those in example 2 of the present invention (compared with example 2, calcium hydroxide solution and calcium hydrogen phosphate solution are not added in the present comparative example, which is used for proving that the quality of the fresh and wet konjac rice of the present invention is better).

Comparative example 2

Inventive example 2 was compared with comparative example 2, wherein comparative example 2 differs from example 2 in that: in S3, only a calcium hydroxide solution with the mass concentration of 2% is added, and the dosage of the calcium hydroxide solution is the same as the sum of the dosages of the calcium hydroxide solution and the calcium hydrophosphate solution in the embodiment 2; other conditions such as selection and dosage of the remaining materials, process steps and the like are the same as those of the example 2 of the present invention (compared with the example 2, only the calcium hydroxide solution with the mass concentration of 2% is added in the comparative example, which is used for proving that the quality of the fresh and wet konjak rice of the present invention is better).

Comparative example 3

Inventive example 2 was compared with comparative example 3, wherein comparative example 3 differs from example 2 in that: in S3, only 0.2% calcium hydrogen phosphate solution is added, and the dosage of the calcium hydrogen phosphate solution is the same as the sum of the dosages of the calcium hydroxide solution and the calcium hydrogen phosphate solution in the embodiment 2; other conditions such as selection and dosage of residual materials, process steps and the like are the same as those in the embodiment 2 of the invention (compared with the embodiment 2, only 0.2% of calcium hydrogen phosphate solution is added in the comparison example to prove that the quality of the fresh and wet konjac rice is better in the invention).

Comparative example 4

Inventive example 2 was compared with comparative example 4, wherein comparative example 4 differs from example 2 in that: in S3, only a calcium hydroxide solution having a mass concentration of 2% was added, and the amount of the calcium hydroxide solution was the same as that in example 2; other conditions such as selection and dosage of the remaining materials, process steps and the like are the same as those of the example 2 of the present invention (compared with the example 2, only the calcium hydroxide solution with the mass concentration of 2% is added in the comparative example, which is used for proving that the quality of the fresh and wet konjak rice of the present invention is better).

Comparative example 5

Inventive example 2 was compared with comparative example 5, wherein comparative example 5 differs from example 2 in that: in S3, only a calcium hydrogen phosphate solution with the mass concentration of 0.2% is added, and the dosage of the calcium hydrogen phosphate solution is the same as that of the calcium hydrogen phosphate solution in the embodiment 2; other conditions such as selection and dosage of residual materials, process steps and the like are the same as those in the embodiment 2 of the invention (compared with the embodiment 2, only 0.2% of calcium hydrogen phosphate solution is added in the comparison example to prove that the quality of the fresh and wet konjac rice is better in the invention).

Comparative example 6

Inventive example 2 was compared with comparative example 6, wherein comparative example 6 differs from example 2 in that: in S2, standing and swelling are not carried out in an ultrasonic-hot water bath; other conditions such as selection and amount of remaining materials and process steps were the same as those of example 2 of the present invention (this comparative example was compared with example 2, and static swelling was not performed in the ultrasonic-hot water bath, which was used to prove that the fresh and wet konjac rice of the present invention was superior in quality).

Comparative example 7

Inventive example 2 was compared with comparative example 7, wherein comparative example 7 differs from example 2 in that: the raw materials comprise 5 parts of konjak refined powder; other conditions such as selection and dosage of residual materials, process steps and the like are the same as those of the example 2 (compared with the example 2, the addition amount of the konjac refined flour is too low in the comparison example, so as to prove that the quality of the konjac fresh wet rice is better in the comparison example).

Comparative example 8

Inventive example 2 was compared with comparative example 8, wherein comparative example 8 differs from example 2 in that: the raw materials comprise 7 parts of konjak refined powder; other conditions such as selection and dosage of residual materials, process steps and the like are the same as those in the example 2 of the present invention (compared with the example 2, the addition amount of the konjac refined flour is too high to prove that the quality of the konjac fresh wet rice of the present invention is better).

Test effects

In order to verify the effect of the raw material and method for preparing fresh and wet konjac rice of the present invention on improving the quality of the fresh and wet konjac rice, the gel strength and the water separation rate of the fresh and wet konjac rice obtained in examples 1 to 3 and comparative examples 1 to 8 were respectively tested. The test method comprises the following steps:

1) measurement of gel Strength: gel strength is the force applied to a gel per unit area when the gel breaks, and is expressed in N.cm^-2(ii) a The gel strength is measured by using a texture analyzer, a probe adopts a cylindrical pressure head with the diameter of 12mm, the descending speed of the pressure head is 60mm/min, and the contact point is 0.5N; during measurement, 3 grains of konjak fresh wet rice are flatly paved below a pressure head, each group of samples are measured in parallel for 3 times, and an average value is taken.

2) Determination of water precipitation rate: weighing the composite gel obtained in S3, pouring the composite gel into a container, sealing, sterilizing at 121 ℃ for 30min, cooling, storing at normal temperature, pouring out precipitated liquid during measurement, weighing the rest gel to obtain the weight of the precipitated liquid, and calculating to obtain the water precipitation rate. Wherein, the water-separating rate is measured for 1 time every 5d, the duration is 30d, namely, the water-separating rate is measured for 6 times totally, and finally, the average value of the water-separating rates measured for 6 times is taken. Wherein, the water separation rate has the following calculation formula:

the results are shown in the following table:

group of	Gel Strength (N. cm)-2)	Water analysis rate (%)
			Example 1	24.5±2.1	15.5
Example 2	25.9±1.7	14.7
			Example 3	24.7±1.8	15.1
Comparative example 1	8.5±1.9	40.4
			Comparative example 2	20.4±1.6	32.4
Comparative example 3	17.8±1.3	20.3
			Comparative example 4	14.2±1.5	33.9
Comparative example 5	10.2±1.4	30.6
			Comparative example 6	21.7±1.6	18.3
Comparative example 7	16.3±1.9	17.4
			Comparative example 8	18.6±1.6	16.2

From the above table, it can be seen that:

1) compared with the comparison examples 1-8, the gel strength of the fresh and wet konjak rice obtained in the examples 1-3 is remarkably improved, and the water-separating rate of the composite gel obtained in the examples 1-3 is remarkably reduced; the raw materials and the method for preparing the konjak fresh wet rice can improve the gel strength of the konjak fresh wet rice and can reduce the water precipitation rate of the konjak fresh wet rice.

2) The quality of the fresh wet konjac rice obtained in examples 1 to 3, particularly in example 2, was superior to that of the fresh wet konjac rice obtained in comparative examples 2 to 3, and the quality of the fresh wet konjac rice obtained in comparative examples 2 to 3 was superior to that of the fresh wet konjac rice obtained in comparative example 1; that is, regarding the quality of the fresh and wet konjac rice, under the condition of the same addition amount, the effect of singly adding any one of the calcium hydroxide solution and the calcium hydrogen phosphate solution is better than the effect of not adding the calcium hydroxide solution and the calcium hydrogen phosphate solution, but the effect of simultaneously adding the calcium hydroxide solution and the calcium hydrogen phosphate solution is not better; the invention shows that the calcium hydroxide solution and the calcium hydrogen phosphate solution are simultaneously added into the raw materials for preparing the fresh and wet konjak rice, and the synergistic effect is realized on the improvement of the gel strength and the reduction of the water separation rate of the fresh and wet konjak rice.

3) Compared with the comparative example 1, the gel strength of the fresh and wet konjak rice obtained in the comparative example 4 is improved by 67.06%, and the water precipitation rate of the composite gel obtained in the comparative example 4 is reduced by 16.09%; the gel strength of the fresh and wet konjak rice obtained in the comparative example 5 is improved by 20%, and the water-separating rate of the composite gel obtained in the comparative example 5 is reduced by 24.26%; the gel strength of the fresh and wet konjak rice obtained in the example 2 is improved by 204.71%, and the water precipitation rate of the composite gel obtained in the example 2 is reduced by 63.61%; that is, the degree of improvement in quality of the fresh wet konjac rice obtained in example 2 was greater than the sum of the degrees of improvement in quality of the fresh wet konjac rice obtained in comparative example 4 and the fresh wet konjac rice obtained in comparative example 5, compared to the fresh wet konjac rice obtained in comparative example 1; the calcium hydroxide solution and the calcium hydrophosphate solution are added into the raw materials for preparing the konjak fresh wet rice, so that the calcium hydroxide solution and the calcium hydrophosphate solution have a synergistic effect on the improvement of the gel strength and the reduction of the water separation rate of the konjak fresh wet rice.

4) The quality of the fresh wet konjac rice obtained in examples 1 to 3, particularly the fresh wet konjac rice obtained in example 2, was superior to that of the fresh wet konjac rice obtained in comparative example 6; this demonstrates that the quality of the resultant fresh and wet konjak rice is improved by performing the static swelling in the ultrasonic-hot water bath in the method for preparing fresh and wet konjak rice of the present invention.

5) The quality of the fresh wet konjac rice obtained in examples 1 to 3, particularly the fresh wet konjac rice obtained in example 2, was superior to that of the fresh wet konjac rice obtained in comparative examples 7 to 8; this shows that the quality of the konjak fresh wet rice is improved by limiting the proportion of the konjak fine powder and the soy protein isolate in the raw materials for preparing the konjak fresh wet rice.

In conclusion, the raw materials and the method for preparing the fresh and wet konjak rice have the effects of enriching the types of konjak foods, improving the nutritional value of the konjak foods, and enabling the obtained fresh and wet konjak rice to have uniform texture, good elasticity, good toughness and low water precipitation rate.

The foregoing is illustrative of the preferred embodiments of this invention, and it is to be understood that the invention is not limited to the precise form disclosed herein and that various other combinations, modifications, and environments may be resorted to, falling within the scope of the concept as disclosed herein, either as described above or as apparent to those skilled in the relevant art. And that modifications and variations may be effected by those skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims.