CN102258179A - Method for preparing high-fiber and low-viscosity konjac cellulose meal - Google Patents
Method for preparing high-fiber and low-viscosity konjac cellulose meal Download PDFInfo
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- CN102258179A CN102258179A CN2010101870691A CN201010187069A CN102258179A CN 102258179 A CN102258179 A CN 102258179A CN 2010101870691 A CN2010101870691 A CN 2010101870691A CN 201010187069 A CN201010187069 A CN 201010187069A CN 102258179 A CN102258179 A CN 102258179A
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Abstract
The invention relates to a method for preparing high-fiber and low-viscosity konjac cellulose meal. The method comprises an enzymolysis method and an acidolysis method, and is characterized in that: the meal-water ratio is strictly controlled; the pH value is defined; the temperature and reaction time are controlled; but the meal-water ratios, pH values, temperatures and reaction times required by the enzymolysis method and the acidolysis method are different. The method has the characteristics of novel concept, standard process, easiness for operation, environmental friendliness and the like. The konjac cellulose meal prepared with the method has high fiber and low viscosity, which are 10 times higher than that of an ordinary plant fiber such as wheat. The konjac cellulose meal is an ideal health-care product which can be used for preventing diseases such as high blood fat, high blood sugar, high blood pressure and the like, and can be applied to the fields of foods, beverages and the like.
Description
Technical field:
The present invention relates to the agricultural byproducts processing field, particularly relate to a kind of preparation method of high fiber low viscosity Rhizoma amorphophalli cellulose powder, it will enlarge people and take in cellulosic approach.
Technical background:
(Amorphphallns konjac K koch is called for short KJ) You Ming Amorphophalus rivieri to konjaku, mainly be distributed in the Asia, China (China) aboundresources, cultivated area accounts for 80% of producing region, Southeast Asia, mainly is distributed in Hubei, Sichuan, Shanxi and the cloud of big bus mountain system, ground such as expensive.The underground stem tuber of the flat of konjaku contains abundant Glucomannan (konjac Glucomannan is called for short KGM) its molecular formula-(C
6H
10O
5)
nIt is the complex polysaccharide that is combined into by β-1.4 glycosidic bond by 1: 1.69 mol ratio by many D-glucose and the sweet glycan of D-, its molecular weight is different with process technology because of kind, it is 8.9*105 that viscosity law is decided viscosity average molecular weigh, the weight average molecular weight of light scattering side KGM is 1.12*104, be higher natural in the molecule polysaccharide of a kind of degree of polymerization, konjaku be find at present contain the maximum plant of Glucomannan in the world.
The water-soluble back of konjaku glucomannan water white transparency.Have very big water imbibition, characteristics such as high viscosity and water holding, emulsification, thickening, suspension, gel and film forming, follow industrial fields such as food, medicine, chemical industry, weaving, building, environmental protection be subjected to extensive attention, particularly research and clinical testing proof Glucomannan have tangible reducing blood lipid, hypoglycemic, regulate cholesterol, prevent and treat cardiovascular and cerebrovascular disease, prevent and treat the effect of cancerous swelling and fertilizer and relief of constipation.
Along with very big variation is taking place in raising, the diet structure of people's living standard, the carbohydrate of daily absorption is mainly from gourmet foods, high fat, high protein roll up, and cellulose reduces greatly, so cardiovascular and cerebrovascular disease such as high fat of blood, hyperglycaemia, hypertension becomes the main threat of human health and life gradually.What therefore current international food structure was just positive develops, enlarges cellulosic edible approach, Development and Production cellulose beverage just along with this growth requirement produces towards increasing the fiber food direction.Dietary fiber is mainly derived from strings such as vegetables and fruits and Gu Dou, and konjaku has a kind of extraordinary dietary fiber, and general vegetable fiber food such as Semen Tritici aestivi fiber may be expanded to 10 times of original volume in water.And Rhizoma amorphophalli fiber may be expanded to more than 100 times of original volume in water.
Its viscosity of the aqueous solution of Rhizoma amorphophalli fiber 1% can be up to more than the 30000mpa.s, can not drink at all, only being lower than at 0.1% o'clock at content of cellulose just can drink, just only contain the cellulose that is lower than about 0.3g so in the beverage of one glass of 300ml, so few content of cellulose just can not play a role in health care.Be that we control the viscosity of Rhizoma amorphophalli cellulose by regulating molecular weight, thereby make the viscosity average molecular weigh of Rhizoma amorphophalli cellulose be reduced to 100-1000mpa.s, become the selectable viscosity of various beverages, therefore the Rhizoma amorphophalli cellulose that can contain 4.5g in every bottle of (300ml) beverage has been opened up and also can have been obtained the approach that cellulose replenishes during people have a drink
Summary of the invention:
Viscosity drops to the preparation method about 100mpa.s keeping under the state of its high fiber to the object of the present invention is to provide two covers to make konjaku powder, and this method comprises enzymatic isolation method (dry method and water law) and acid hydrolyzation (dry method and water law).
One, enzymatic isolation method-dry method: this method realizes through the following steps successively, it is characterized in that the dry method enzymolysis:
1, smart powder is being ground to form 80 on the dry mill---more than 120 orders.
2, adding mass percent concentration is the edible and ethanol (containing citric acid or acetic acid 0.2-2.0%g) of 20-50%, stirs evenly, and places half an hour.
3, vacuum is drained (60-80) ℃
4, control powder water is than (1: 1.5-3)
5, slowly add amylase or cellulase (0.1-1%), reaction temperature 40-60, PH4-6 in the kneader.Finish (about 2-4 hour) until reaction.
6, inactivation treatment 75-95 ℃ 30-60 minute.
7, slowly add the alcohol mixeding liquid that mass percent concentration is 20-80%, exceed to flood smart powder, 10-60 minute, filter, vacuum drying repeats once.
Two, enzymatic isolation method (water law)
The characteristics of water law are to be medium with water, at specific pH value and be defined as under the temperature conditions the big molecule of konjaku glucomannan (KGM) is cut decomposition, and time 0.5-3h, the enzyme amount is bed material 0.01-0.1%.
Three, acid hydrolyzation-dry method is characterised in that the dry method acidolysis:
1, smart powder is crushed to the 80-120 order through dry mill.
2, adding mass percent concentration is the 20-50% edible ethanol, stirs evenly, and places half an hour.
3, control gouache ratio (1: 2-3)
4, smart powder puts that water is 20-60% edible ethanol mixed liquor (containing citric acid 0.4-1.5%g) in the kneader, temperature 80-100 ℃ of one hour reaction time.
5,20-60% edible ethanol mixed liquid dipping 0.5-3 hour.
6, homogeneous, filtration, vacuum drying.
7,20-60% edible ethanol mixed liquid dipping 30-60 minute.
8, centrifugal, vacuum drying.
9, the 5-6 joint repeats once.
Four, acid hydrolyzation-water law:
1, smart powder is crushed to the 80-120 order through dry mill.
2, pure water injects agitator tank (containing citric acid 0.1-0.05%)
3, the smart powder after the dry grinding adds agitator tank, heats 80-100 ℃, to reaction end (about 1-4 hour).
4, inject seasoning liquid on demand, continue to stir one hour.
Claims (4)
1. utilizing zymolysis technique (amylase or cellulase) feature is the dry method enzymolysis:
Strict control powder, water are than (1: 1.5-3).Water is 20-50% edible ethanol mixed liquor (containing 0.6-2.5% acetic acid or citric acid), 40-60 ℃ of starch acid or cellulosic acid (0.1-1%) enzyme digestion reaction temperature, and PH4-6 finishes (about 2-4 hour) until reaction.
2. utilizing zymolysis technique (amylase or citric acid) feature is the water law enzymolysis:
Feature is to be medium with the pure water, limits pH value 4-6, and temperature 40-60 ℃, enzymolysis time 0.5-3h, the consumption of enzyme are the 0.01-0.1% of bed material.
3. utilizing zymolysis technique (acetic acid or citric acid) feature is the dry method acidolysis:
Strict control powder, water are than (1: 2-3).Water is 20-60% edible ethanol mixed liquor (containing citric acid or acetic acid 0.4-1.5%g).Reaction temperature 80-100 ℃, PH3.5-5 reaction time 1-4 hour.
4. utilizing acidolysis technology (acetic acid or citric acid) feature is the water law acidolysis:
Feature is medium with the pure water, limits pH value 3.5-5, temperature 60-90 ℃, and reaction time 1-4 hour, inject seasoning liquid to required viscosity, continue to stir 1 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2010101870691A CN102258179A (en) | 2010-05-31 | 2010-05-31 | Method for preparing high-fiber and low-viscosity konjac cellulose meal |
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| CN2010101870691A CN102258179A (en) | 2010-05-31 | 2010-05-31 | Method for preparing high-fiber and low-viscosity konjac cellulose meal |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271308A (en) * | 2013-06-18 | 2013-09-04 | 西南大学 | High-transparency konjaku flour preparation method |
| CN104187953A (en) * | 2014-08-17 | 2014-12-10 | 成都希福生物科技有限公司 | Myrtle fruit beverage |
| CN104605293A (en) * | 2015-03-05 | 2015-05-13 | 四川森态源生物科技有限公司 | Preparation technology for high-purity ultramicro particle brownless konjac powder |
| CN105076943A (en) * | 2015-08-17 | 2015-11-25 | 王韶华 | Waxberry kernel vermicelli and preparation method thereof |
| CN107853525A (en) * | 2017-07-06 | 2018-03-30 | 武汉养有道健康产业股份有限公司 | More nutritious food solid beverages that a kind of natural plants based on Konjak dietary fiber are made |
-
2010
- 2010-05-31 CN CN2010101870691A patent/CN102258179A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271308A (en) * | 2013-06-18 | 2013-09-04 | 西南大学 | High-transparency konjaku flour preparation method |
| CN103271308B (en) * | 2013-06-18 | 2014-03-19 | 西南大学 | High-transparency konjaku flour preparation method |
| CN104187953A (en) * | 2014-08-17 | 2014-12-10 | 成都希福生物科技有限公司 | Myrtle fruit beverage |
| CN104605293A (en) * | 2015-03-05 | 2015-05-13 | 四川森态源生物科技有限公司 | Preparation technology for high-purity ultramicro particle brownless konjac powder |
| CN105076943A (en) * | 2015-08-17 | 2015-11-25 | 王韶华 | Waxberry kernel vermicelli and preparation method thereof |
| CN107853525A (en) * | 2017-07-06 | 2018-03-30 | 武汉养有道健康产业股份有限公司 | More nutritious food solid beverages that a kind of natural plants based on Konjak dietary fiber are made |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| ASS | Succession or assignment of patent right |
Owner name: HUBEI FUCHENG KONJAC INDUSTRIAL DEVELOPMENT CO., L Free format text: FORMER OWNER: CENG SHIXIANG Effective date: 20120216 |
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| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 100054 XUANWU, BEIJING TO: 443000 YICHANG, HUBEI PROVINCE |
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| TA01 | Transfer of patent application right |
Effective date of registration: 20120216 Address after: 443000 No. 28, development avenue, Hubei, Yichang Applicant after: Hubei Fucheng Konjac Industrial Development Co., Ltd. Address before: 100054, No. 1103, block A, 9 Ching Ching Garden Estate, 47 Xin Yu Street, Beijing, Xuanwu District Applicant before: Zeng Shixiang |
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| DD01 | Delivery of document by public notice |
Addressee: Xin Zhongyu Document name: Notification of Passing Examination on Formalities |
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| C10 | Entry into substantive examination | ||
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Application publication date: 20111130 |