CN102524707A - Konjac processing process - Google Patents
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Abstract
The invention relates to a konjac processing process, which comprises the steps of: 1, raw material sorting;2, soaking; 3, cleaning, peeling and bud and root removal; 4, slicing; 5, color fixing; 6, drying; 7, sorting and grading; 8, crushing and grinding; 9, separating and sieving and 10, inspection and package. The konjac flour prepared by the process provided by the invention has the advantages of high purity, high viscosity, high transparency and low SO2 content, and the prepared konjac vermicelli has the advantages that the flavor is good, the food mouth feeling is good, and the nutritional value is high.
Description
Technical field
The present invention relates to a kind of agricultural byproducts processing technology, be specifically related to a kind of konjaku processing technology.
Background technology
Konjaku is the general term of Araeceae Amorphophallus plant, mainly contains glucomannans, several amino acids and trace element, and often edible have good health-care effect to human body.Konjaku has higher medical value; Ancient Times in China medical science ancient books and records Compendium of Material Medica, " ternary is lengthened the life ", " Kaibao Bencao " etc. are record to some extent all: konjaku is poisonous, flavor is hot, cold in nature; Detoxifcation, detumescence, row what are arranged, the multiple function such as long-pending of reducing phlegm, loose, can cure illnesss such as malaria, amenorrhoea, furunculosis, erysipelas, scald, acute mastitis, hernia, carbuncle furuncle poison, venomous snake bite.In recent years show according to the medical circle scientific achievement that konjaku has loose poison, beauty treatment, promotes blood circulation, step-down, fat-reducing, appetizing, function such as anticancer.
Konjaku is the unique Araeceae herbaceos perennial that glucomannans can be provided in a large number of nature.Glucomannans is as the main component of konjaku, has physicochemical properties such as water-soluble, thickening, gelling, film forming, bonding, stable, suspension, and DEVELOPMENT PROSPECT is very wide.Konjaku is the important source material of food, health products, is that the pollution-free food of raw material processing and fabricating can be regulated metabolism with the konjaku, and is very useful to preventing diseases such as cardiovascular disease, obesity, cancer.The konjaku industry is the nuisanceless green industry, is the rising industry of 21 century.Konjak food is described as " magic power food ", " magical food ", " healthy food " etc. by people.At present, konjaku is confirmed as one of ten big health foods by the United Nations's health organization.
The natural additive for foodstuff that konjaku powder is processed can play thickening, effect such as stable, can be made into medicine and health products, is used to prevent and treat diabetes, cardiovascular disease, enterogastritis, constipation etc.; Konjaku is of many uses in fields such as medicine, chemical industry, weavings, and the konjaku powder expansive force is big, and adhesion strength is strong, can make multiple adhesive, emulsifying agent, anticorrisive agent, moisture preserving agent, pesticide, paper strengthening agent, styptic sponge etc.; Konjaku has special purposes in the environmental protection field, is the complete biodegradable plastic sheeting for farm use, soluble and edible film, coating for internal and external wall, antistaling agent etc. of raw material production with the konjaku, and is significant with other environmental pollutions to eliminating white pollution.Konjaku is the plant organism of complex chemical composition; Along with the in-depth of scientific research, these materials can obtain development and use, and industrial chain will constantly be extended; This is to developing local konjaku specialty economies; Make resources advantage become economic advantages, promote local economic development, drive peasant programme and all have important and profound significance.
A series of problems such as though China konjaku plant production development very rapidly, mass peasants are because lack of funds lacks technology, and planting scale is little on the one hand, manages lack of standardizationly, cause konjaku to be planted and yield poorly, and economic benefit is low; On the other hand, because local konjaku processing industry is backward, konjaku is main with marketing fresh mainly, and along with the development of konjaku plant husbandry, the problem that konjaku " produces and is prone to sell difficult " shows especially, has influenced the peasant and has developed the enthusiasm that konjaku is planted.Therefore, for a change this situation presses for and builds novel high-quality konjaku base and the deep processing project that can promote the konjaku industry development.
Konjaku is the unique plant that glucomannans can be provided in a large number of nature; Its specific properties provides boundless market prospects for the konjaku industry development; This sugar is the maximum a kind of material of molecular weight in the natural plants; Have tens of kinds of physicochemical properties such as water-soluble, thickening, gelling, film forming, bonding, stable, suspension, purposes is very extensive.
What at present, the konjaku consumption figure was maximum is edible.Modern medicine shows that the glucomannans that konjaku is rich in is a kind of dietary fiber of high-quality, is not absorption of human body, to promote enterocinesia, good effect has helped digest.Very useful for diseases such as prevention of obesity disease, cardiovascular disease, cancers.Japanese health ministry is paid much attention to the health-care effect of konjaku, and is defined in middle and primary schools' pantry suitable konjak food will be arranged, and carries out propaganda activity widely, thereby Japan is the maximum country of konjak food sales volume.In recent years; Some Chinese-foreign joint ventures of ground such as China Shenzhen, Wuhan, Tianjin; Utilize bionic foods such as noodles and plain squid, the mock shrimp in tomato sauce of konjaku processing and manufacturing, plain scalloped pork kidneys, plain Tripe Pieces, countries and regions such as main exit Japan, Korea S, Singapore, Hong Kong and Taiwan.The konjak food consumption market is not only huge, and is the gesture of expansion.In recent years, fiber diet more and more receives extensive attention in American-European countries, and the increase of fiber diet demand will make konjak food obtain more concern.
Konjaku will become more consumers' daily bread as the sick jinx of modern civilization.And the primary raw material of most bionic foods is a konjaku powder, and only the annual bionic foods processing materials demand in Sichuan Province just reaches more than 1400 ton.Coastal and some flourishing cities, Beijing-Tianjin Shanghai, east in pork luncheon meat, jelly goods, beverage, jam food, add konjaku powder be used for the quantity of health care then up to thousands of tons of more than.According to expert's estimation, current China konjaku industry production value reaches about 1,000,000,000 yuan, and along with the utilization of continually developing of konjaku, this output value also will further enlarge.Can see that konjaku has very wide prospect in the application of food, health products and field of medicaments.
Since the last century the nineties, the United Nations's food hygiene tissue is announced: konjaku be the natural health care and the medical materials of human preciousness.Food with konjaku is processed is confirmed as one of ten big health products by the United Nations's health organization, has passed through " the United Nations's food hygiene tissue is freely sold bill as protection food in the whole world to konjaku " afterwards again.
Japanese government's Health and human services department regulation: all Japan people must eat the above konjak food of 200g every day, with the complementary diets fiber.Japan is the whole world the longest country of men and women's average life span, and each family annual consumption konjak food is 4000 yen.
Japan's konjaku is to import into from China, forms the konjak food industry early than Chinese more than 700 year.Japanese government formulates the konjaku industry that various protective policies are helped this country.Since the sixties in last century, in the world konjaku has been continually developed utilization, start konjaku heat in Japan, every year must be from Chinese import.
Korea S and Southeast Asia, Hong Kong and Macao's year consumption konjak food are about 10,000 tons.
U.S. food medicine office has passed through the registration of konjak food, beginning import konjaku powder and konjak products.FDA Food and Drug Administration (FDA) approval konjaku powder can be used for food additives.The U.S. is the maximum country of konjaku expense in the world after Japan now, and in recent years from Japanese, Chinese import konjaku more than 8000 tons/year, the konjaku demand heightens on the international market thereby make.The maximum FMC Corp. of food additives company of the U.S. has successfully developed with glucomannans as food additives, has impelled the konjaku product constantly to expand in American-European market.
Official of European Union offical bulletin approval konjaku is used for food, and is extremely interested in its Weight-reducing health function, strengthened the research and development to konjak food.
Ministry of Health of China is listed konjaku in bread and cheese new resources list.The country disease prevention and control center has classified konjaku as has the functional health-care food that fat-reducing prevents diabetes and cardiovascular and cerebrovascular diseases.
China is one of cradle of konjaku, and the konjaku resource is very abundant, also is konjaku producing region the biggest in the world.Though the plantation konjaku has more than 2000 year history in China, really formation industry has only 20 years.Before 20th century the mid-80s, the cultivation of konjaku behind the house fragmentary cultivation before China is only limited to the peasant household room is industry far from.Through 20 years of development, China's konjaku industrial chain is gradually ripe, and China has become konjaku cultivated area and the maximum country of output in the world at present, and industry development has a high potential.According to incompletely statistics, whole world konjaku flour output was about 19000 tons in 2007, and about 12000 tons of wherein Chinese konjaku flour output accounts for 63% of Gross World Product.
Since 2008, the whole world has been broken out with the economic crisis headed by the U.S., has had a strong impact on the All Around The World expanding economy.Though economic crisis makes worldwide sluggish economy, as far as the konjaku industry of China, influence wants much little than other industries.Reason is the traditional agricultural product of konjaku as China, and natural calamity several years ago and konjaku disease cause present konjaku flour output toward young, yet the scope of application of konjaku flour is but more and more wider; Relate to industries such as food, health products, chemical industry, demand grows with each passing day, but output does not catch up with; Supply-demand imbalance; Add rising of raw material and labour cost etc., even under the shade of economic crisis, the price of konjaku flour also constantly raises up; Price reaches 4.2 ten thousand yuan/ton, the superfine konjaku flour price of part even above 50,000 yuan/ton.
In recent years; Because konjaku self-value and extensive use are familiar with by people gradually; The international market demand of konjaku constantly increases; Add China governments at all levels to the attention of konjaku industry and policy inclination and business people and scientific research personnel's unremitting effort, make China's konjaku industry that gratifying variation take place:
One, konjaku production is developed the large-scale production development by fragmentary plantation to concentrating in flakes
Hill farmer was grabbed the plantation konjaku as the important source of income in recent years, and particularly development of the West Regions and " eight or seven " poverty-relief program strengthened the exploration input in konjaku base; Some enterprises and rich and influential family are engaged in the konjaku exploitation, and planting scale is progressively enlarged, and have emerged in large numbers the big county of large quantities of konjakus, crop cultivation speciality village and rich and influential family; According to statistics; 1,100,000 mu of the existing konjaku cultivated areas in the whole nation, the fresh Amorphophallus rivieri total output reaches 1,200,000 tons, accounts for more than 40% of world's total amount.At present, ton surplus Chinese konjaku flour gross annual output amount reaches 7000.
Two, progressively diversification of market
The konjaku market in past is narrow and small single, mainly is that the smart powder of outlet is to Japan, in recent years along with the breakthrough of developmental research and the improvement of processing technology and equipment; Level of industry constantly promotes; Konjaku constantly enlarges in the range of application in fields such as medicine, chemical industry, food, and kind constantly increases, sold inside the country aggravation; To comprehensive developments such as micro mist, ultra micro powder, konjac glucomannan, bionic foods, extend South Asia, North America, European market eastwards by single Japanese market in the export place by single smart powder in outlet.Konjaku industry production value and benefit have had lifting significantly, output cumulative year after year.
In recent years, because the value of glucomannans is familiar with by people gradually in the konjaku, the range of application of konjaku flour is more and more wider, and the domestic and international market of konjaku product is in great demand.At present, the domestic and international market demand reaches more than 50000 tons, and only the home sale amount just expands 60% to by original 30-40%, and the price of konjaku product also climbs up and up.At present, rivieri raw material goes up, about 5,000 yuan of average rises in price per ton.
Estimate to announce according to the Chinese food newspaper: " in 5～10 years, China's konjaku cultivated area need develop into 2,000,000 mu, and its plantation output value will reach 10,000,000,000 yuan, just can meet the need of market.”
Find out that thus Along with people's deepens continuously to the understanding of konjaku, and the development of konjaku science and technology and processing industry, the konjaku industry will develop into the emerging pillar industry that growth of agricultural efficiency, increasing peasant income, enterprise increase profit, financial tax increase, and the future market has a high potential.
Along with the appearance of " People's Republic of China's food security method ", compatriots have higher requirement to food security.Konjaku flour must meet the relevant regulations of food security standard as primary agricultural products (smart powder) and deep processing article (micro mist).Can predict, following konjaku flour can develop towards high-purity, high viscosity, the high grade of transparency and low SO2 direction, and the measured price of matter is high more, the konjaku flour that quality the does not reach food security standard market of will fading out.Only in this way, the technology barriers that possibly occur on the international market could be tackled, just wider international market can be opened up.
Therefore, the high-purity of konjaku flour, high viscosity, the high grade of transparency and low SO2 remain the quality developing direction.On the other hand, the appearance of the authentication of green Konjak powder, organic konjaku flour authentication etc. is the inexorable trend of market development.
But the processing technology of konjaku is difficult to system and solves above-mentioned specification requirement all sidedly at present.
Summary of the invention
The object of the present invention is to provide a kind of konjaku processing technology, it has solved and has lacked the technical problem of making high-purity, high viscosity, the high grade of transparency and low SO2 konjaku flour processing technology in the background technology.
Technical solution of the present invention is: a kind of konjaku processing technology, its special character are that this technology may further comprise the steps:
1. raw material go-on-go
Before processing, must carry out artificial go-on-go, select the konjaku of individual weight 0.3～3 kilogram of size to raw material; Simultaneously, remove the konjaku that rots, goes mouldy;
2. soak
The konjaku of select was fully soaked 15 minutes～30 minutes with clear water;
3. clean, remove the peel, go the bud root
Soaked konjaku is inserted the cleaning skinning machine, after the high-pressure spraying flushing, scrapes off the brown thin skin on konjaku surface and the radical bud in the eye;
4. section
Konjaku after the peeling is cut into the konjaku section through slicer;
5. fixation
The fixation anti-oxidant treatment is carried out in above-mentioned konjaku section, organized enzyme is carried out passivation;
6. dry
Taro sheet behind anti-oxidant fixation is pressed the konjaku drying curve, get into high, medium and low warm area section and carry out drying, up to taro sheet oven dry to the Han Shui that requires Shuai ≦ 12%;
7. clean classification
The dried taro sheet branch that comes out from dryer detects lamination, brown stain sheet and removes the peel unclean defective, and carries out classification;
8. pulverize and grind
Send into refined grinder to dried taro sheet, the taro sheet grinds through pulverizing, and the starch of smart powder sub-surface and cellulose are stripped from; Pulverizing, smart powder particles are difficult for being broken and retain;
9. separate, sieve
Through pulverizing the mixed powder after grinding, carry also classification to separate impurity such as superfine starch, fiber through air-flow, what remain at last is exactly rough smart powder;
With rough smart dressing sieve branch, remove the bigger stem tuber of a small amount of profile, epidermis fragment and undesirable big grain refining particles and a spot of smart powder powder with vibratory sieve;
10. check, pack
Take the method for random sampling, smart powder finished product was extracted the 500g check in per 1 hour, the smart powder that is up to the standards just divides grade packaged through viscosity.
The section of above-mentioned konjaku is thick 1～1.2 centimetre, long 5～7 centimetres, wide 3～5 centimetres konjaku section.
Above-mentioned fixation anti-oxidant treatment is meant with the sulfur dioxide sootiness carries out the fixation anti-oxidant treatment.
A kind of konjaku powder glue prepares the preparation technology of konjaku silk, its special being, and this preparation technology may further comprise the steps:
1. with konjaku powder with after water mixes in proportion, constantly stir;
2. after treating the abundant swelling of smart powder, be heated to boiling nearly, constantly stir; Add 0.5% calcium hydroxide powder, stopped to heat 1～2 hour, make glucomannans under the effect of alkaline medium and calcium ion; Produce strong glue and join, generate the konjak glucomannan gel, i.e. konjak gel;
3. block konjak gel is cut into the konjak gel bar, at 125 ℃, expanding treatment is 30 minutes under the 1.37MPa;
4. compose flavor, colouration
Konjak gel forms cellular tissue after expanding treatment, expanded adsorption surface area, and the konjaku silk water content after expanding treatment is about 65%, adds an amount of Powdered salt, leaves standstill after stirring kneading, and the salt naturally osmotic is accomplished and mixed salt and compose the flavor operation;
5. hang and stick with paste, toast
The addition of auxiliary material calcium hydroxide is deployed into paste in 4～10% scopes of smart grain weight amount, and stirs, form one deck lining on konjaku silk surface with the konjaku silk;
Go into baking oven again under 55 ℃～65 ℃ temperature conditions, be baked to moisture and be lower than 28%, promptly get konjaku silk finished product.
Above-mentioned konjak gel bar size specification is 5 * 0.3 * 0.5 centimetre.
Technology of the present invention is processed konjaku flour and is had the advantage that purity height, viscosity are high, transparency is high and SO2 content is low; The preparation konjaku silk typical local food mouthfeel good, be of high nutritive value.
Description of drawings
Below in conjunction with the embodiment accompanying drawing the present invention is further specified:
Fig. 1 is a konjaku powder process flow chart;
Fig. 2 is a konjaku silk process flow chart.
The specific embodiment
The quality standard that product adopts
1. raw material acquisition criteria
The raw materials for production of project are fresh konjak or taro angle, except that must reaching commercial maturity, also answer the accords with production requirement, select individual weight to be advisable at the konjaku of 0.3～3 kilogram of size.
2. konjaku flour classification
Konjaku flour is divided into following two big types of four groups by its working depth.
Common konjaku flour is divided into common konjaku powder and common konjaku micropowder by the definition granularity.
The purifying konjaku flour is divided into purifying konjaku powder and purifying konjaku micropowder by the definition granularity.
Common konjaku powder: with slice food made from Amorphophallus rivieri (bar, angle) through physical dry and fresh Amorphophallus rivieri adopt pulverize after fast dewatering or tentatively remove the granularity that impurity such as starch makes through the edible alcohol wet processes and account for the konjaku powder more than 90% at the particle of 0.125mm～0.425mm (120 orders-40 order).
Common konjaku micropowder: with slice food made from Amorphophallus rivieri (bar, angle) through physical dry and fresh Amorphophallus rivieri adopt pulverize after fast dewatering or the particle that tentatively removes granularity≤0.125mm (greater than 120 orders) that impurity such as starch makes through the edible alcohol wet processes account for the konjaku powder more than 90%.
The purifying konjaku powder: purify through edible alcohol through the edible alcohol wet processes or with konjaku powder with fresh Amorphophallus rivieri, granularity accounts for the konjaku powder more than 90% at the particle of 0.125mm～0.425mm (120 orders-40 order).
The purifying konjaku micropowder: purify through edible alcohol through the edible alcohol wet processes or with konjaku powder with fresh Amorphophallus rivieri, the particle of granularity≤0. 125 mm (greater than 120 orders) accounts for the konjaku powder more than 90%.
3. target level of product quality
Project konjaku flour quality standard, with reference to the agricultural industry criteria NY/T494-2002 of the People's Republic of China (PRC) " konjaku flour ", GB/T18104-2000 " konjaku powder " etc., specific targets see following table for details.
(1) sense palace requirement
Sense organ should meet the regulation of showing 5-1.
(2) physics and chemistry and sanitary index
Physics and chemistry and sanitary index should meet the requirement of showing 5-2.
All with konjaku powder production food or be added with the mixed food of konjaku powder, konjaku powder addition≤5.0%.
Technological process and summary
1. konjaku cultivation technique summary
1. rational deployment, select best ecological environment: the major physiological characteristic of konjaku is that happiness fertilely is afraid of that lean, happiness wetly is afraid of drought, is liked cloudy Keep away from sun, cool To Be Protected from Heat in happiness, is a kind of typical heliophobous plant.Therefore should select above sea level more than 800 meters loosing soil fertile, the ventilative half good cloudy half light area of draining is planted and is expanded numerous.
2. carry out crop rotation, reduce disease and pest: the unsuitable continuous cropping of konjaku, general continuous cropping plot disease and pest is heavier, and therefore crop rotation is advocated in plantation.Avoid the plot of selecting the first two years to plant, and do not select the plot of previous crops potato class, Cruciferae class, solanberry class for use as far as possible.
3. deep ploughed before the winter, use sufficient base fertilizer: be 30-40cm generally, harrow broken putting in order carefully, remove stone and foreign material in deep ploughing solarization in winter in first year soil, tilth.Base fertilizer can spread fertilizer over the fields or ditch spread, and mu is executed 3000-4000 kilograms of farm manures, 20-30 kilograms of general calcium or composite fertilizers, 20 kilograms in potash fertilizer, but farm manure half make ditch fertilizer, half makes to cover seed manure.
4. soil disinfection, proper seeding: 25 kilograms of quick limes of every mu of usefulness before the kind, 2 kilograms of copper sulphate, 50% sulphur phosphorus, 800 solution spray the plantation ditch and around, carry out soil and farm manure Pesticidal and sterilizing the processing.Generally the mid-March-mid-April sowing, low regional date of seeding above sea level, can suitably shift to an earlier date.Suitably postpone in above sea level high area.
5. select breeding for use; Seed soaking sterilization before broadcasting: the taro ball and the taro whip that select that eye is full, outward appearance is straight, no damaged wound and sick worm endanger; Taro ball size classification; And, dry and wait to plant with 700 times of liquid of carbendazol wettable powder of 1000 times of liquid of 1,000 ten thousand unit agricultural streptomycins or 50% sterilization 30 minutes of soaking seed.
6. rationally between cover, rational close planting: suggestion is above sea level can plant in area more than 1500 meters only, but above sea level at area intercrop more than 800 meters, and konjaku and corn, tea, mode such as interplanting are really arranged.Under the situation that does not influence the konjaku normal growth, improve density in planting as far as possible, increase air humidity, increase the yield per unit area.When expanding when numerous with taro whip or the kind taro below 50 grams, plantation specification (10-15 * 15) cm plants mu about 2 ten thousand-2.5 ten thousand strains only.When kind of taro in 50-100 whens gram, the plantation specification be (15-20 * 20) centimetre every mu of about 7000-9000 strains of clean kind.
7. blinding lid grass, take precautions against drought: adopt the high furrow ditching, ridging cultivation of zanjon, plant under taro or the tilting kind of taro whip after, timely blinding lid fertilizer, on cover grass or pine tag or tangerine stalk, thick 3-5cm.On cover grass or the tangerine bar can keep loosing soil moistening, the effect of taking precautions against drought is arranged.
8. strengthen field liquid manure management: after emerging, will note rainy season digging trenches to drain the water away.Kind after about 70 days, mu is executed the general calcium of 10kg+10kg composite fertilizer; 100 days mu is executed 10kg composite fertilizer+10kg potash fertilizer after kind, in conjunction with intertill and clean tillage, ridging.Preferably remove during weeding, do not use hoe with artificial dialling, susceptible in order to avoid cause the konjaku damage.
9. strengthen the prevention and control of plant diseases, pest control: the konjaku prevention and control of plant diseases, pest control, adhere to prevention formerly, the combine principle of integrated control of various corresponding cultivation measures.Cause harm initial stage and high-incidence season insects such as 5-7 month palaearctic sweet potatos, water with 20 milliliters/mu of decises spraying control or 500 times of liquid of 50% hot phosphorus.Since early June, there are soft rot, southern blight to begin to take place successively, August on, the middle ten days is with the high phase, can be since June, with 70% enemy's Age-old pine trees or 1,000 ten thousand unit agricultural streptomycins and 1000 times of liquid of Sandofan are sprayed or 500 times of liquid waters, prevent and treat more than 3 times.
10. optimum harvest, safe storage: gathering to late November by the end of October in batches, grasping 705 fall behind the seedling to receive in 15 days and dig better.The kind taro of breeding is received the back earlier dry part storage 3-4 days; Classification again after moisture is done, store classifiedly; During storage the phase eye is left in downwards on the built on stilts hedge or bamboo mat, and spray once or with 500 times of liquid of carbendazol wettable powder of 50% and to come degerming with methods such as cigarette smoke.Duration of storage kind of the taro of will regularly leafing through is noted choosing and removes the bulb that rots, in case find mashed kind, in time around mashed kind, spread the mixture of plant ash, quick lime, Cosan, the expansion of control disease.
2. konjaku powder process flow process and summary
Brief description of the process:
1. raw material go-on-go: before processing, must carry out artificial go-on-go to raw material, select individual weight and be advisable at the konjaku of 0.3～3 kilogram of size, the individual too small smart powder maturity of raw material is not enough, particle is little, viscosity is low; Excessive then moisture is higher, increases the energy consumption of dryer, also can influence the yield rate of smart powder.Simultaneously, remove the konjaku that rots, goes mouldy.
2. immersion: konjaku will soak before cleaning, removing the peel, and makes the soft solution-off of stiff mud, the crisp profit of cortex in its edge, eye and the groove, so that clean, remove the peel.
3. clean, remove the peel, go the bud root: soaked konjaku gets into rotary drum-type and cleans skinning machine, after the high-pressure spraying flushing, scrapes off the brown thin skin on konjaku surface and the radical bud in the eye.
4. section: the konjaku after the peeling is cut into thick 1～1.2 centimetre, long 5～7 centimetres, wide 3～5 centimetres taro sheet through slicer, so that oven dry.
5. fixation: because konjaku peeling section back as processing immediately can produce serious oxidizing brown stain.So konjaku must carry out the fixation anti-oxidant treatment before the drying after section, organized enzyme is carried out passivation, is beneficial to protect look, guarantee product quality.
6. dry: the taro sheet behind anti-oxidant fixation is pressed the konjaku drying curve, gets into high, medium and low warm area section and carries out drying, up to drying the taro sheet to the moisture content that requires (13%).
7. clean classification: for guaranteeing the quality of konjaku powder, the dried taro sheet that comes out from dryer must detect lamination, brown stain sheet and remove the peel unclean defective by branch, and carries out classification.
8. pulverize to grind: send into refined grinder to dried taro sheet, the taro sheet is through pulverizing grinding, the impurity such as starch, cellulose of smart powder sub-surface are stripped from, pulverize, smart powder particles is difficult for being broken and retains.
9. separate, sieve: through pulverizing the mixed powder after grinding, carry also classification to separate impurity such as superfine starch, fiber through air-flow, what remain at last is exactly rough smart powder.With rough smart dressing sieve branch, remove the bigger stem tuber of a small amount of profile, epidermis fragment and undesirable big grain refining particles and a spot of smart powder powder with vibratory sieve.
10. check, pack: take the method for random sampling, smart powder finished product was extracted 500g check, the classified packing of smart powder that is up to the standards in per 1 hour.
3. konjak food process flow process and summary
Brief description of the process:
1. konjak gel preparation: with konjaku powder with after water mixes in proportion, constantly stirring.After treating the abundant swelling of smart powder, be heated to boiling nearly, constantly stir; Add 0.5% calcium hydroxide powder, stop to heat a period of time, make glucomannans under the effect of alkaline medium and calcium ion; Produce strong glue and join, generate the konjak glucomannan gel, i.e. konjak gel.
2. the preparation of konjaku silk: block konjak gel is cut into the strip of 5 * 0.3 * 0.5cm, at 125 ℃, expanding treatment 30min under the 1.37MPa.When the konjaku silk was organized in instant decompression, the over-heat inside water vapour can eject one suddenly, made the konjaku silk form distinctive cellular tissue, thereby invested its distinctive elasticity and toughness---chewiness.
3. compose flavor, colouration: the special molecular structure of konjak glucomannan, the compatibility, the adsorptivity that make it many colouration, blending, flavoring substance are very low.This is the single dull cause of konjak food mouthfeel just.Konjak gel forms cellular tissue after expanding treatment, expanded adsorption surface area greatly, makes the tasty problem of colouration of product obtain solution.Konjaku silk water content after expanding treatment is about 65%, adds an amount of Powdered salt, leaves standstill after stirring kneading, and the salt naturally osmotic is accomplished and mixed salt and compose the flavor operation.
4. hang to stick with paste, baking: for avoiding the mistake of melting of in after-stage baking perfume particle, increase the true plentiful mouthfeel of konjaku silk, need hang the paste operation, auxiliary material is deployed into paste by a certain percentage, stir, be covered thereby form one deck on konjaku silk surface.Go into baking oven under 55 ℃～65 ℃ temperature conditions, be baked to moisture and be lower than 28%, promptly obtain having the finished product of flavour.
5. check, pack: according to quality requirement, the product that is up to the standards can be packed warehouse-in.
Claims (5)
1. a konjaku processing technology is characterized in that, this technology may further comprise the steps:
1. raw material go-on-go
Before processing, must carry out artificial go-on-go, select the konjaku of individual weight 0.3～3 kilogram of size to raw material; Simultaneously, remove the konjaku that rots, goes mouldy;
2. soak
The konjaku of select was fully soaked 15 minutes～30 minutes with clear water;
3. clean, remove the peel, go the bud root
Soaked konjaku is inserted the cleaning skinning machine, after the high-pressure spraying flushing, scrapes off the brown thin skin on konjaku surface and the radical bud in the eye;
4. section
Konjaku after the peeling is cut into the konjaku section through slicer;
5. fixation
The fixation anti-oxidant treatment is carried out in above-mentioned konjaku section, organized enzyme is carried out passivation;
6. dry
Taro sheet behind anti-oxidant fixation is pressed the konjaku drying curve, get into high, medium and low warm area section and carry out drying, up to taro sheet oven dry to the Han Shui that requires Shuai ≦ 12%;
7. clean classification
The dried taro sheet branch that comes out from dryer detects lamination, brown stain sheet and removes the peel unclean defective, and carries out classification;
8. pulverize and grind
Send into refined grinder to dried taro sheet, the taro sheet grinds through pulverizing, and the starch of smart powder sub-surface and cellulose are stripped from; Pulverizing, smart powder particles are difficult for being broken and retain;
9. separate, sieve
Through pulverizing the mixed powder after grinding, carry also classification to separate impurity such as superfine starch, fiber through air-flow, what remain at last is exactly rough smart powder;
With rough smart dressing sieve branch, remove the bigger stem tuber of a small amount of profile, epidermis fragment and undesirable big grain refining particles and a spot of smart powder powder with vibratory sieve;
10. check, pack
Take the method for random sampling, smart powder finished product was extracted the 500g check in per 1 hour, the smart powder that is up to the standards just divides grade packaged through viscosity.
2. according to the said konjaku processing technology of claim 1, it is characterized in that: the section of said konjaku is thick 1～1.2 centimetre, long 5～7 centimetres, wide 3～5 centimetres konjaku section.
3. according to claim 1 or 2 said konjaku processing technologys, it is characterized in that: said fixation anti-oxidant treatment is meant with the sulfur dioxide sootiness carries out the fixation anti-oxidant treatment.
4. the said konjaku powder glue of claim 1 prepares the preparation technology of konjaku silk, it is characterized in that this preparation technology may further comprise the steps:
1. with konjaku powder with after water mixes in proportion, constantly stir;
2. after treating the abundant swelling of smart powder, be heated to boiling nearly, constantly stir; Add 0.5% calcium hydroxide powder, stopped to heat 1～2 hour, make glucomannans under the effect of alkaline medium and calcium ion; Produce strong glue and join, generate the konjak glucomannan gel, i.e. konjak gel;
3. block konjak gel is cut into the konjak gel bar, at 125 ℃, expanding treatment is 30 minutes under the 1.37MPa;
4. compose flavor, colouration
Konjak gel forms cellular tissue after expanding treatment, expanded adsorption surface area, and the konjaku silk water content after expanding treatment is about 65%, adds an amount of Powdered salt, leaves standstill after stirring kneading, and the salt naturally osmotic is accomplished and mixed salt and compose the flavor operation;
5. hang and stick with paste, toast
The addition of auxiliary material calcium hydroxide is deployed into paste in 4～10% scopes of smart grain weight amount, and stirs, form one deck lining on konjaku silk surface with the konjaku silk;
Go into baking oven again under 55 ℃～65 ℃ temperature conditions, be baked to moisture and be lower than 28%, promptly get konjaku silk finished product.
5. prepare the preparation technology of konjaku silk according to the said konjaku powder glue of claim 4, it is characterized in that: said konjak gel bar size specification is 5 * 0.3 * 0.5 centimetre.
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