CN101347218B - Method for processing fine powder of konjak - Google Patents
Method for processing fine powder of konjak Download PDFInfo
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- CN101347218B CN101347218B CN200710138967A CN200710138967A CN101347218B CN 101347218 B CN101347218 B CN 101347218B CN 200710138967 A CN200710138967 A CN 200710138967A CN 200710138967 A CN200710138967 A CN 200710138967A CN 101347218 B CN101347218 B CN 101347218B
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Abstract
The invention provides a process for processing konjak powder by adopting microwave vacuum drying, inert gas blanketing and microwave heating for enzyme activity passivation and combination of a dry process and a wet process. The processing procedures of the konjak powder are as follows: the konjak cutting-(color protection)-microwave vacuum drying-stopping vacuum-pumping and introducing the inert gas into a container-microwave heating-thermal insulation-stopping the microwave heating and vacuum-pumping for rapid cooling; crushing the konjak-filtering for separation-(washing)-drying-obtainingthe product. The process makes full use of the advantages of the microwave vacuum drying, and the konjak is rapidly and uniformly predried under anoxic and non-high temperature condition, therefore, alcohol consumption can be reduced by folds in the subsequent wet process; the measures of inert gas blanketing and microwave heating for rapidly passivating the activity of the polyphenol enzyme in the konjak are adopted to avoid enzymatic browning in the subsequent processing. High-viscosity low-sulfur or sulfur-free konjak powder can be prepared by adopting the processing process, and the process can greatly reduce processing cost.
Description
Technical field
The present invention relates to a kind of processing method of raw-food material, concrete be meant a kind of employing micro-wave vacuum, inert gas shielding heating using microwave inactive enzyme is active, the combine technology of processing konjaku powder of dried wet method.
Technical background
Konjaku You Cheng Amorphophalus rivieri, mill taro, colored stalk lotus, numb taro, careless, the colored stalk rhizoma arisaematis of snakehead etc. are the herbaceos perennials of Araeceae Amorphophallus.Konjaku is the food of a kind of low heat energy, low-protein, low vitamin, high dietary-fiber, and high dietary-fiber is effective nutritional labeling.Konjaku is the dietary fiber deeply of the present most excellent of finding, is Glucomannan by konjaku main active ingredient in the konjaku powder that physical method processing obtains.Research in recent years proves that Glucomannan contained in the konjaku has effect preferably to the blood sugar that reduces the diabetes patient, and because of its molecular weight is big, viscosity is high, and the absorption of ability delay glucose reduces postprandial blood sugar effectively, thereby alleviates the burden of pancreas islet.Because of its water imbibition is strong, heat content is low again, can increase satiety, alleviates hungry hunger, can reduce body weight again, so it is again fat slimmer's a ultimate food.
The konjaku powder processing method of China can be divided into two big types in the smart powder of smart powder of dry process and wet processes substantially
One, dry process technology
1, the fresh Amorphophallus rivieri bulb is processed dried slice food made from Amorphophallus rivieri (angle) technology
Technological process: the look → drying → check → packing of selecting materials → clean → dry tack free → peeling, root taro → section (angle) → protect
2, the smart powder technology of dried slice food made from Amorphophallus rivieri (angle) processing
Technological process: sorting → pulverizing grinding → separation → screening → check → finished product packing
3, characteristics:
The dry process cost is low, but Glucomannan content is low in the smart powder of being processed, and viscosity is low, has peculiar smell and impurity, and particularly sulfur content exceeds standard easily, badly influences the multiple use and the economic worth of konjaku powder.
Two, wet processes technology
1, the smart powder technology of organic solvent (referring to edible alcohol) protection processing
Technological process: the root of selecting materials → clean → dry tack free → go, bud, pulverizing (adding ethanol, color stabilizer simultaneously) → grinding → (isolated by filtration → washing → dehydration → drying) → recovery ethanol → screening → check → packing
2, the smart powder technology of inorganic solvent protection processing
Technological process: wash material → cleaning → dry tack free → peeling, root, bud → pulverizing (adding inorganic solvent, color stabilizer simultaneously) → grinding → isolated by filtration → washing → dehydration → drying → screening → check → packing
3, characteristics:
It is protective agent that the whole process of organic method all adopt edible alcohol, and smart opaque amount color and luster is pure white, and each item quality index is all good; Though equipment investment is relatively large; Processing technology is complicated, and administrative skill and level are had relatively high expectations, and the cost of converted products is also higher relatively.
Adopt inorganic solvent as protective agent in the inorganic method process, processing cost is low, equipment investment is little, processing technology is simple, administrative skill and level requirement are also lower, and product quality is worse than organic method product processed quality.Because the expanded time is longer, the nuisance residual quantity exceeds standard easily, receives certain influence in the Foreign Business outlet.
Summary of the invention
Sulfur content and processing cost in order to reduce konjaku powder improve its quality simultaneously, and it is predrying to the invention provides a kind of employing micro-wave vacuum, and inert gas shielding heating using microwave inactive enzyme is active, and dried wet method combines and processes the technology of konjaku powder.
Concrete manufacturing procedure of the present invention is:
(1) konjaku: the konjaku that cleans up the back peeling;
(2) cutting: the watt level according to microwave vacuum dryer is pressed the different-thickness cutting with konjaku;
(3) protect look: soak with having the konjaku of reagent after that prevents konjaku generation brown stain effect to cutting;
(4) micro-wave vacuum: the konjaku after the processing places closed container, under the condition that vacuumizes, adopts the mode of heating using microwave that konjaku is carried out drying, and temperature is wanted＜85 ℃ when dry, during dry the end, and konjaku water content＜70%;
(5) stop to vacuumize and feed inert gas in the closed container, guarantee pressure>=1.013 * 10 in the closed container
5Pascal;
(6) heating using microwave makes temperature in the closed container greater than 95 ℃;
(7) insulation, time >=30 second;
(8) stopping heating using microwave vacuumizing and is quickly cooled to temperature＜40 ℃;
(9) pulverize: under the condition that the alcohol that konjaku and >=30 is spent mixes, adopt pulverizer to pulverize;
(10) isolated by filtration: the solid-liquid mixture after will pulverizing separates;
(11) washing: with >=30 degree alcohol and isolated by filtration after solid mix to pulverize and separate the solid-liquid body again;
(12) drying;
(13) konjaku powder.
Compare with the konjac flour processing technology that China is existing, technical scheme provided by the invention has following superiority:
1. firing rate is fast, and drying efficiency is high, and dry mass is high.Heating using microwave is a kind of radiation heating, is that microwave and material are directly had an effect, and its inside and outside is heated simultaneously, need not or transmit heat through convection current, so firing rate is fast, drying efficiency is high, and dry mass is high.
2. vacuum state is dry down, and Controllable Temperature can be avoided " gelatinization " of Glucomannan in the konjaku.Because moisture removal is difficult in konjaku and the konjaku powder; When adopting existing konjac flour processing technology to konjaku or konjaku powder drying; All to pass through long-time＞100 ℃ of high-temperature process, and when baking temperature＞85 ℃, and after the certain time; Its surface can produce crust, variable color, rotten, and this is referred to as " gelatinization ".After the Glucomannan gelatinization, its coefficient of expansion, quality such as apparent viscosity all will reduce greatly.And dry under vacuum state, the boiling point of water will significantly reduce, and for example under 0.073 atmospheric pressure (7.37kpa), the boiling point of water has only 40 ℃.
3. vacuum state is dry down, can avoid konjaku generation brown stain.Existing research shows that the brown stain of konjaku mainly occurs in processing enzymatic browning in earlier stage and causes; And the condition that enzymatic browning takes place is that polyphenols, polyphenol oxidase and oxygen three exist simultaneously; Indispensable; Vacuum state is dry down, has removed oxygen, therefore can very effective konjaku generation brown stain.The patent No.: 02113421.9 (patent name: the processing method of konjaku microwave enzyme killing and drying) a kind of processing method of konjaku microwave enzyme killing and drying is provided; It is characterized in that: get that fresh Amorphophallus rivieri is cleaned, after the peeling, section; Use frequency the fresh Amorphophallus rivieri sheet to be killed enzyme 3-5 minute as the 915-2450MHZ microwave; Oven dry changes in the refined magic taro grinder and pulverizes, grinds, separates then, and promptly getting does not have the sulphur konjaku powder.The author's experiment shows according to said method processes konjaku, though the unconspicuous konjaku of brown stain, also large-area brown stain in process.Its main cause is not consider the influence of oxygen to browning reaction.
4. adopt the order of wet processes behind the first micro-wave vacuum can obviously reduce the consumption of alcohol, for example be dried to 50% of original quality, can be reduced by at least one times alcohol consumption; While is the mode of heating using microwave owing to what adopt, and homogeneous heating can not produce the phenomenon that crusts in the surface, is that quick pulverizing provides condition.
5. adopt inert gas shielding, the generation of enzymatic browning in the following process has been avoided in the measure of the activity of polyphenol enzyme in the rapid passivation konjaku of heating using microwave, improves the quality of konjaku powder.
6. in the whole machining process process, a little less than the konjaku brown stain ability, therefore can protect look or do not have sulfur to protecting color reagent or protect look, and make the konjaku powder of no sulphur or low-sulfur far below regulation working concentration sulphite.
Conclude above advantage and can be summarized as the present invention and have that energy consumption is low, working (machining) efficiency is high, can low-cost make low-sulfur again simultaneously or not have the high viscosity konjaku powder of sulphur.
The specific embodiment
Embodiment 1
(1) fresh elephant-foot yam cleans up the back peeling;
(2) peeling elephant-foot yam 200g is cut into size about 1cm * 1cm * 1cm;
(3) elephant-foot yam after the cutting soaks with the citric acid solution of 0.1g/L
(4) elephant-foot yam after the processing places closed container, and under the condition that vacuumizes, employing power is that the microwave of 500W carries out heat drying 15min to it;
(5) stop to vacuumize, feed 1 atmospheric nitrogen in the closed container;
(6) adopting power is the heating using microwave 1min of 500W;
(7) control heating using microwave power is 100W, insulation 1min;
(8) stop heating using microwave and vacuumize quick cooling;
(9) alcohol of getting dried elephant-foot yam and 30% is 1: 2 mixed with mass ratio, adopts pulverizer to pulverize;
(10) solid-liquid mixture after will pulverizing separates;
(11) alcohol of use 30% is pulverized with the mixed that with mass ratio is 1: 1 and is separated the solid-liquid body again;
(12) 60 ℃ of dry 24h of air dry oven;
(13) konjaku powder.
Embodiment 2
(1) the fresh white konjaku cleans up the back peeling;
(2) the white konjaku 200g of peeling is cut into size about 1cm * 1cm * 1cm;
(3) the white konjaku after the cutting places closed container, and under the condition that vacuumizes, employing power is that the microwave of 500W carries out heat drying 15min to it;
(4) stop to vacuumize, feed 1 atmospheric argon gas in the closed container;
(5) adopting power is the heating using microwave 1min of 500W;
(6) control heating using microwave power is 100W, insulation 1min;
(7) stop heating using microwave and vacuumize quick cooling;
(8) alcohol of getting dried elephant-foot yam and 30% is 1: 2 mixed with mass ratio, adopts pulverizer to pulverize;
(9) solid-liquid mixture after will pulverizing separates;
(10) 60 ℃ of dry 24h of air dry oven;
(11) konjaku powder.
Claims (6)
1. the processing method of a konjaku powder, concrete manufacturing procedure is following:
1.1 konjaku: the konjaku that cleans up the back peeling;
1.2 cutting: the watt level according to microwave vacuum dryer is pressed the different-thickness cutting with konjaku;
1.3 protect look: soak with having the konjaku of reagent after that prevents konjaku generation brown stain effect to cutting;
1.4 micro-wave vacuum: the konjaku after the processing places closed container, under the condition that vacuumizes, adopts the mode of heating using microwave that konjaku is carried out drying, and temperature is wanted＜85 ℃ when dry, during dry the end, and konjaku water content＜70%;
Feed inert gas in the closed container 1.5 stop to vacuumize, guarantee pressure>=1.013 * 10 in the closed container
5Pascal;
1.6 heating using microwave makes temperature in the closed container greater than 95 ℃;
1.7 insulation, time >=30 second;
1.8 stopping heating using microwave vacuumizing and is quickly cooled to temperature＜40 ℃;
1.9 pulverize: under the condition that the alcohol that konjaku and >=30 is spent mixes, adopt pulverizer to pulverize;
1.10 isolated by filtration: the solid-liquid mixture after will pulverizing separates;
1.11 washing: with >=30 degree alcohol and isolated by filtration after solid mix to pulverize and separate the solid-liquid body again;
1.12 it is dry;
1.13 konjaku powder.
2. the processing method of konjaku powder according to claim 1, it is characterized in that: operation 1.3 specifically refers to: other kind konjakus that brown stain takes place for white konjaku or be difficult for can save this operation; The not serious konjaku of brown stain can be made into the solution color protection that allows in the working concentration scope with NaCl, citric acid, ascorbic acid kojic acid, phytic acid, shitosan, 4-hexyl resorcin, Quadrafos, metaphosphate, polyvinylpyrrolidone, tropolone; And to the serious konjaku of brown stain can be with sulphite, sulfohydrate, sulfur-containing amino acid, contain the solution color protection that thiol protease is made into.
3. the processing method of konjaku powder according to claim 1; It is characterized in that: closed container is the closed container of vacuum-pumping in the operation 1.4; Material by not absorbing or seldom absorb microwave energy is basically processed, and the wherein said material that does not absorb or seldom absorb microwave energy basically is: polytetrafluoroethylene (PTFE), polypropylene, polyethylene, polysulfones, plastic products and glass, pottery; Temperature is wanted＜85 ℃ during operation 1.4 dryings; Water content has obvious decline to refer to konjaku water content＜70% in the operation 1.4.
4. the processing method of konjaku powder according to claim 1; It is characterized in that: stop to vacuumize the inert gas that feeds in the closed container described in the operation 1.5 and refer to not with rapidoprint or be difficult for and gas that rapidoprint reacts, as: nitrogen, argon gas, carbon dioxide.
5. the processing method of a kind of konjaku powder according to claim 1 is characterized in that: holding temperature should be looked different the heat-resisting degree of amorphophallus species polyphenol enzyme with temperature retention time and decided in the operation 1.7.
6. the processing method of konjaku powder according to claim 1, it is characterized in that: the konjaku powder that 1.8 pairs of Glucomannan content requirement of operation are not high can save this operation.
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| CN200710138967A CN101347218B (en) | 2007-07-21 | 2007-07-21 | Method for processing fine powder of konjak |
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| CN200710138967A CN101347218B (en) | 2007-07-21 | 2007-07-21 | Method for processing fine powder of konjak |
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| CN101347218B true CN101347218B (en) | 2012-09-05 |
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