CN102090588B - Method for detoxication of konjac and production of konjac chip - Google Patents
Method for detoxication of konjac and production of konjac chip Download PDFInfo
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- CN102090588B CN102090588B CN201010594366A CN201010594366A CN102090588B CN 102090588 B CN102090588 B CN 102090588B CN 201010594366 A CN201010594366 A CN 201010594366A CN 201010594366 A CN201010594366 A CN 201010594366A CN 102090588 B CN102090588 B CN 102090588B
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 59
- 238000000034 method Methods 0.000 title claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 241001312219 Amorphophallus konjac Species 0.000 title abstract 13
- 235000001206 Amorphophallus rivieri Nutrition 0.000 title abstract 13
- 235000010485 konjac Nutrition 0.000 title abstract 13
- 239000000252 konjac Substances 0.000 title abstract 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 10
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 8
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 239000011780 sodium chloride Substances 0.000 claims abstract description 7
- 229920001353 Dextrin Polymers 0.000 claims abstract description 4
- 239000004375 Dextrin Substances 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical class [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims abstract description 4
- 230000018044 dehydration Effects 0.000 claims abstract description 4
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 4
- 235000019425 dextrin Nutrition 0.000 claims abstract description 4
- 238000001784 detoxification Methods 0.000 claims description 10
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 6
- 238000005119 centrifugation Methods 0.000 claims description 3
- 238000011010 flushing procedure Methods 0.000 claims description 3
- 238000002803 maceration Methods 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 abstract description 6
- 238000005470 impregnation Methods 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 2
- 238000002791 soaking Methods 0.000 abstract 2
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000003921 oil Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 244000205754 Colocasia esculenta Species 0.000 description 4
- 235000006481 Colocasia esculenta Nutrition 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229930013930 alkaloid Natural products 0.000 description 2
- 150000003797 alkaloid derivatives Chemical class 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000003086 colorant Substances 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 238000006386 neutralization reaction Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- TWNIBLMWSKIRAT-RWOPYEJCSA-N (1r,2s,3s,4s,5r)-6,8-dioxabicyclo[3.2.1]octane-2,3,4-triol Chemical compound O1[C@@]2([H])OC[C@]1([H])[C@@H](O)[C@H](O)[C@@H]2O TWNIBLMWSKIRAT-RWOPYEJCSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010033799 Paralysis Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 210000001034 respiratory center Anatomy 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for the detoxication of konjac and the production of konjac chip, which comprises the steps of: soaking konjac slices respectively in color protecting liquid prepared from citric acid, sodium chloride and honey as well as in saturated limewater for 10 minutes to 2 hours, then soaking the konjac slices in clear water with the PH of 6.8 for 10 minutes to 2 hours, impregnating the konjac slices in impregnating solution prepared from 1 to 10% of white sugar, 0.1 to 4% of dextrin and water for 5 to 10 minutes, subjecting the konjac slices to edible oil vacuum dehydration treatment and finally removing residual edible oil by adopting centrifugal technology under vacuum environment to obtain the finished product. The process organically combines three technologies of konjac detoxication, vacuum impregnation and vacuum low-temperature embrittlement and oil removal, and takes raw konjac slice, which is seldom used in the domestic field, as main raw material. With the process innovatively creating new edible method of konjac, the konjac chip has the characteristics of instant eating and crisp taste, and simultaneously, effectively keeps the original color, nutrient structure and appearance of konjac.
Description
Technical field
The present invention relates to food processing field, specifically, provide a kind of method of crisp of method and processing konjaku of konjaku detoxification.
Background technology
Konjaku is claimed " terrible taro " again, and the traditional Chinese medical science is claimed " SHENLIUGU ", and its property and flavor of peppery and cold is poisonous.Be the Araeceae herbaceos perennial, all there are a large amount of wild distributions and artificial growth in the province in area such as, south China Central-South in China, southwest, and its resource is very abundant.
In recent years research shows: konjaku is rich in several amino acids, and the gross protein value of stem tuber is 9. 7%, and 16 seed amino acid total contents are that 7.8%, 7 kind of essential amino acid total amount is 2.5%.Also contain trace elements such as magnesium, iron, calcium, potassium, sodium, manganese, copper in the stem tuber.
The konjaku total sugar content is 16.4%, and wherein the D-mannose accounts for 34.2% of total reducing sugar.Mannosan can be expanded capillary, and excited blood vessel brings high blood pressure down, and reduces cholesterol, is to suppress body fat, favourable ideal medicament of preventing and treating coronary heart disease.It is digested and assimilated slowly, can remove the refuse on the intestines wall, is the desirable low-heat low fat health food of overweight people and diabetes, constipation patient.
On the market, travelling trader is described as konjaku " intestines and stomach street cleaner ", " blood purification agent " abroad.Konjaku is listed as three megatrend of food industry with organizing food, phytoprotein food as dietary fiber food.
But konjaku contains alkaloid, as eats raw or the excess application, can cause poisoning.Its mechanism is paralysis respiratory center and motor center, and external application is corrosive to skin and mucous membrane.
Summary of the invention
The object of the invention just is to provide the method for a kind of konjaku konjaku detoxification and the method for producing crisp of konjaku.It adopts vacuum and low temperature embrittlement technical finesse, konjaku is dewatered under specific environment process crisp of konjaku, has to keep primary colors, original shape, former nutriment to destroy characteristics seldom.
For achieving the above object, embodiment of the present invention are: a kind of konjaku detoxification and the method for producing crisp of konjaku, it is characterized in that, and may further comprise the steps:
(1) konjaku that will clean after peeling cuts into strip, bulk or sheet, processes the konjaku section
(2) the konjaku section was soaked 10 minutes ~ 2 hours in colour protecting liquid, filter, the weight proportion of said each component of colour protecting liquid is: citric acid 0.1% ~ 10%, sodium chloride 0.1% ~ 10% and honey 0.1% ~ 10%, and all the other components are water;
(3) saturated limewater is put in the konjaku section and soaked 10 minutes ~ 2 hours, filter, discard limewash, method handles twice like this, filters;
(4) above-mentioned konjaku section is immersed in the clear water, adds appropriate hydrochloric acid and transfers PH=6.8, soaks 10 minutes ~ 2 hours, filters, and uses a large amount of flushing with clean water to free from extraneous odour then;
(5) under the normal temperature vacuum environment, will be immersed in the maceration extract that is mixed with by 1% ~ 10% white sugar, 0.1% ~ 4% dextrin and water through pretreated konjaku and soak 5 ~ 10 minutes;
(6) will be through vacuum-impregnated konjaku section at 0.08MP, vacuum dehydration is handled under 100 ℃ of edible oil environment, makes to slough the moisture content more than 98% in the section of mill taro;
(7) under vacuum environment, adopt centrifugation technique to remove remaining edible oil after the above-mentioned PROCESS FOR TREATMENT, specification is on demand packed.
In the step (2), the optimum weight proportion of said each component of colour protecting liquid is: citric acid 0.1%, sodium chloride 2% and honey 2%, all the other components are water.
This technology organically combines konjaku detoxification, vacuum impregnation and vacuum and low temperature embrittlement and three kinds of technology of de-oiling, and processes primary raw material with former conduct of konjaku that seldom use in domestic this field.This process innovation the eating method of konjaku, have can eat immediately, characteristics that mouthfeel is crisp.The primary colors, former trophic structure, the former form that effectively keep the mill taro simultaneously.
The specific embodiment
Embodiment 1:
Konjaku detoxification and the method for producing crisp of konjaku, concrete steps are:
1, section: the konjaku that will clean after peeling cuts into strip, bulk or sheet
2, preliminary treatment: comprise and protect look, detoxification, neutralisation treatment.
2.1 protect look: the konjaku section was soaked 10 minutes ~ 2 hours in colour protecting liquid, filter, the weight proportion of said each component of colour protecting liquid is: citric acid 0.1% ~ 10%, sodium chloride 0.1% ~ 10% and honey 0.1% ~ 10%, and all the other components are water;
2.2 detoxification: saturated limewater is put in above-mentioned section soaked 10 minutes ~ 2 hours, filter, discard limewash.Method handles twice like this, filters.Purpose: konjaku contains large number of biological alkali, and mild toxicity is arranged.Use this technology that the alkaloid in the konjaku is dissolved out.
2.3 neutralization: above-mentioned section is immersed in the clear water, adds appropriate hydrochloric acid, transfers PH=6.8, soaks filtration in 10 minutes ~ 2 hours.Use a large amount of flushing with clean water to free from extraneous odour then.
3, vacuum impregnation: under the normal temperature vacuum environment, will be immersed in that white sugar concentration is 1% ~ 10%, dextrin concentration is to soak 5 ~ 10 minutes in 0.1% ~ 4% maceration extract that is mixed with through pretreated dried mushroom.
4, vacuum low temperature dewatering: will be through vacuum-impregnated konjaku section at 0.08MP, vacuum dehydration is handled under 100 ℃ of edible oil environment, makes to slough the moisture content more than 98% in the section of mill taro.
5, vacuum and low temperature de-oiling: under vacuum environment, adopt centrifugation technique to remove remaining edible oil after the above-mentioned PROCESS FOR TREATMENT.
6, packing.Specification is on demand packed.
Embodiment 2:
The weight proportion of each component of colour protecting liquid is: citric acid 0.1%, sodium chloride 2% and honey 2%, all the other components are water.
Other step is identical with embodiment 1.
Claims (2)
1. the konjaku detoxification and the method for producing crisp of konjaku is characterized in that, may further comprise the steps:
(1) konjaku that will clean after peeling cuts into strip, bulk or sheet, processes the konjaku section;
(2) the konjaku section was soaked 10 minutes ~ 2 hours in colour protecting liquid, filter, the weight proportion of said each component of colour protecting liquid is: citric acid 0.1% ~ 10%, sodium chloride 0.1% ~ 10% and honey 0.1% ~ 10%, and all the other components are water;
(3) saturated limewater is put in the konjaku section and soaked 10 minutes ~ 2 hours, filter, discard limewash, method handles twice like this, filters;
(4) above-mentioned konjaku section is immersed in the clear water, adds appropriate hydrochloric acid and transfers pH=6.8, soaks 10 minutes ~ 2 hours, filters, and uses a large amount of flushing with clean water to free from extraneous odour then;
(5) under the normal temperature vacuum environment, will be immersed in the maceration extract that is mixed with by 1% ~ 10% white sugar, 0.1% ~ 4% dextrin and water through pretreated konjaku and soak 5 ~ 10 minutes;
(6) will be through vacuum-impregnated konjaku section at 0.08MPa, vacuum dehydration is handled under 100 ℃ of edible oil environment, makes to slough the moisture content more than 98% in the konjaku section;
(7) under vacuum environment, adopt centrifugation technique to remove remaining edible oil after the above-mentioned PROCESS FOR TREATMENT, specification is on demand packed.
2. konjaku detoxification according to claim 1 and the method for producing crisp of konjaku is characterized in that in the step (2), the optimum weight proportion of said each component of colour protecting liquid is: citric acid 0.1%, sodium chloride 2% and honey 2%, all the other components are water.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010594366A CN102090588B (en) | 2010-12-20 | 2010-12-20 | Method for detoxication of konjac and production of konjac chip |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201010594366A CN102090588B (en) | 2010-12-20 | 2010-12-20 | Method for detoxication of konjac and production of konjac chip |
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| Publication Number | Publication Date |
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| CN102090588A CN102090588A (en) | 2011-06-15 |
| CN102090588B true CN102090588B (en) | 2012-10-03 |
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Families Citing this family (5)
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| CN104642966A (en) * | 2015-03-17 | 2015-05-27 | 武俐宏 | Using and preparation methods of konjak vitamin powder |
| CN104725525B (en) * | 2015-04-15 | 2017-04-26 | 张足 | Konjac glue preparation method |
| CN107637751A (en) * | 2016-07-22 | 2018-01-30 | 阮华桂 | A kind of method that brown stain is prevented in slice food made from Amorphophallus rivieri process |
| CN107495213A (en) * | 2017-09-18 | 2017-12-22 | 浙江万里学院 | A kind of processing method of instant taro crisp chip |
| CN108740700A (en) * | 2018-03-30 | 2018-11-06 | 湖北茂顺农产品有限公司 | A kind of fresh Amorphophallus rivieri poison-removing method |
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|---|---|---|---|---|
| CN101347218A (en) * | 2007-07-21 | 2009-01-21 | 西昌学院 | Method for processing fine powder of konjak |
| CN101669605A (en) * | 2009-10-13 | 2010-03-17 | 哈尔滨达紫香科技发展有限公司 | Process for freezing and frying fruit slices in vacuum |
| CN101797032A (en) * | 2010-02-10 | 2010-08-11 | 浙江大学 | Method for frying purple yam under vacuum condition |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP5133768B2 (en) * | 2008-05-01 | 2013-01-30 | 美由紀 石田 | Meat substitute food material manufacturing method |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101347218A (en) * | 2007-07-21 | 2009-01-21 | 西昌学院 | Method for processing fine powder of konjak |
| CN101669605A (en) * | 2009-10-13 | 2010-03-17 | 哈尔滨达紫香科技发展有限公司 | Process for freezing and frying fruit slices in vacuum |
| CN101797032A (en) * | 2010-02-10 | 2010-08-11 | 浙江大学 | Method for frying purple yam under vacuum condition |
Non-Patent Citations (2)
| Title |
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| 孙远明等.魔芋化学去皮与护色研究.《食品科学》.1997,第18卷(第5期), * |
| 马军.即食魔芋苗研制工艺.《保鲜与加工》.2004,第4卷(第5期), * |
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