CN102860351A - Autumn konjac processing method - Google Patents
Autumn konjac processing method Download PDFInfo
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- CN102860351A CN102860351A CN 201110192214 CN201110192214A CN102860351A CN 102860351 A CN102860351 A CN 102860351A CN 201110192214 CN201110192214 CN 201110192214 CN 201110192214 A CN201110192214 A CN 201110192214A CN 102860351 A CN102860351 A CN 102860351A
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Abstract
The invention relates to an autumn konjac repeated-drying processing method, which belongs to the field of food processing. Firstly, autumn konjac is sequentially arranged in two environments with different temperatures to be dried, the preliminary drying temperature is higher, the afterdrying temperature is lower, the dried autumn konjac is arranged in an environment with specific temperature and humidity again for standing, the temperatures and the times for two times of drying are set to be different to avoid damaging active constituents in the autumn konjac, and the moisture content of the autumn konjac can reach the required standard rapidly. According to the autumn konjac processing method, the taste of the autumn konjac can be obviously improved, and the processed autumn konjac has the characteristics of good product appearance, uniform color, no putrefaction or deterioration, long shelf life, health, high edibleness, simple manufacturing process and low cost, and has the effects of weight reduction, body building, illness treatment, cancer resistance and the like.
Description
Technical field
The present invention relates to a kind of processing method of autumn konjaku, particularly a kind of spring konjaku method for processing dried.
Background technology
Konjaku is the general term of Araeceae Amorphophallus plant, and amorphophallus species is a lot, and there is more than 260 kind in the whole world according to statistics, and what China was on the books is 19 kinds, and wherein 8 kinds is that China is peculiar.
China and Japan are two large konjaku main product states in the world, and there is a small amount of plantation in the several countries in Southeast Asia in addition.Although the konjaku of Japan passes from China and goes, but since the sixties in 20th century, Japanese government has given to support energetically to science and technology research and the industrialized development aspect of konjaku, so at present Japan is the highest country of research and utilization konjaku level in the world, and konjaku has also become one item rising industry.China just began cultivating konjak before more than 2,000 thousand years, edible history is also quite long, making in the masterpiece " all compose in another name for Sichuan Province " of becoming a bestseller and just have that " boiling with lye is gelation, floods food with Bitters, people from another name for Sichuan Province treasure's at large writer Zuo Si in China's Western Jin Dynasty." such record.Pass on from one to another long ago, the Taoist priest of Mount Emei, sichuan, China, with the snow konjak bean curd that the konjaku tuber starch is produced, look pale brown, and its shape exactly likes mandruka, and delicious flavour is full of local flavor, is Mount Emei's one treasure.Afterwards, konjaku passed to Japan from China, liked by the Japanese, and almost the every meal of each household must be eaten it, also remain up to now Japan's most popular elegant food among the people, and Japanese health ministry also must have konjak food in the clear students in middle and primary schools pantry.At present, Japan has been maximum in the world konjak food consumer nation, and simultaneously, konjaku also united state health organization is defined as one of ten large health foods.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 to some extent record all: konjaku is poisonous, flavor is hot, cold in nature, detoxifcation, detumescence, row what arranged, reduce phlegm, the loose several functions such as long-pending, can cure the illnesss such as malaria, amenorrhoea, furunculosis, erysipelas, scald, acute mastitis, hernia, carbuncle furuncle poison, venomous snake bite.Modern medicine has then had more more new cognitions to konjaku: at first, the glucomannan of content maximum has powerful expansive force in the konjaku, the sticking toughness that surpasses any natural plant gum is arranged, can fill stomach and intestine, eliminate hunger, because institute's heat content is very little, therefore can control body weight, reach the purpose of defatting beauty again; Its two, the effect of lipopenicillinase is arranged.Some external nutritionists once did such test, small white mouse is divided into two groups, the equivalent of throwing something and feeding food rich in fat, one group with konjaku, another group adds a small amount of konjaku flour, and it is lower more than 100 milligrams than another group that the result adds one group of Mice inner cholesterol content of feeding konjaku.Scientist thinks, contains some chemical substances in the konjaku, can reduce serum cholesterol and triglycerides, effectively alleviating hypertension and angiocardiopathy; Its three, contain a kind of tremelloid chemical substance in the konjaku, have the magical magic power of cancer-resisting.As long as the konjaku of maturation is separated through simple the extraction, make konjaku powder, again fine powder is added the water heating, just can produce konjak gel.This gel can be formed the semi-transparent film clothing by after in people's wedging body, is attached on the intestines wall, hinders the absorption of various harmful substances, particularly carcinogen, so konjaku is otherwise known as " anti-cancer clothing "; Its four, konjaku can make intestinal enzymes secretion increase, and accelerates to remove deposit on the intestines wall, and it is excreted as early as possible.The helping digestion so konjaku can whet the appetite can be removed enteron aisle rubbish again; Its five, konjaku also contains the favourable pectin of human body, alkaloid, 17 seed amino acids and trace element, also has obvious curative effect for modern rich man's disease.
Contain a large amount of solable matters in the autumn konjaku, the phenomenons such as reaching running pulp of rotting, go bad very easily occurs after gathering, need to be with adopting with processing, so that its preservation and deep processing.Existing autumn konjaku processing mode generally be dry, fire burn dried etc., long processing time, complex operation not only is difficult to guarantee outward appearance and the quality of autumn konjaku, and greatly reduces the edibility of autumn konjaku.
Prior art also provides a kind of autumn konjak processing method of freeze-drying, although the method can make the contained heat-sensitive materials of spring konjaku effectively keep, but the desivac rate of drying is low, the time is long, the energy consumption in the process is high, the freeze-drier investment is huge, be difficult to adapt to and produce in enormous quantities, and in freeze-drying process, because freezing method is different, the form of the ice crystal that produces also can be different with size, easily affect follow-up rate of drying and freeze-drying article quality.
Therefore, need a kind of autumn konjaku to do the method for processing, can overcome the deficiency of said method, realize the rapid draing of autumn konjaku, and adopt this method that the autumn konjaku is processed, the edible taste of autumn konjaku should be able to be significantly improved, not only autumn konjaku product appearance can be more effectively preserved, color and luster is even, without putrefaction is rotten, long shelf-life, pure green food, edibility is high, manufacture craft is simple, cost but also low characteristics.
Summary of the invention
In view of this, the purpose of this invention is to provide the multiple method for processing dried of a kind of autumn konjaku, can realize the rapid draing of autumn konjaku, and adopt this method that the autumn konjaku is processed, should be able to significantly improve the edible taste of spring konjaku, can preserve more effectively again that autumn konjaku product appearance is good, color and luster is even, without putrefaction is rotten, long shelf-life, pure green food, edibility be high.
1. the multiple method for processing dried of autumn konjaku is characterized in that: comprise the steps:
A. with the autumn konjaku cleaned preliminarily dried 80-120min under 120-130 ℃ condition at first, dry 30-60min again under 50-80 ℃ condition then;
B. with step a gained be after 38-45 ℃, humidity are to place 90-150min under the condition of 18-23% through the autumn konjaku of twice drying in temperature, obtain required with regard to product.
2. according to claim 1 with regard to the multiple method for processing dried of autumn konjaku, it is characterized in that: the temperature of described preliminarily dried is 130 ℃.
3. according to claim 1 and 2 with regard to the multiple method for processing dried of autumn konjaku, it is characterized in that: the described again temperature of drying is 60-70 ℃.
4. just again method for processing dried according to claim 3, it is characterized in that: temperature described in the step b is 60 ℃.
The invention has the beneficial effects as follows:
Of the present invention with regard to the multiple method for processing dried of autumn konjaku, to have changed traditional method for production, at first put up with and place successively the environment of two kinds of different temperature to carry out drying, the preliminarily dried temperature is higher, baking temperature is lower again, setting by baking temperature and time, make that water content can reach required standard fast when not being destroyed with regard to composition, because of drying time short, produce fewly with regard to the epidermis gauffer, and just place the environment of specified temp and humidity to leave standstill again through twice drying, just be subjected to humidity and temperature effect, the moisture that it is contained and surface texture be Self-adjustment once again, makes the color and luster of final products even, of good quality, moisture is consistent; Method of the present invention can realize the rapid draing with regard to the autumn konjaku, and guarantee inside and outside quality just, do not adopt any assistant chemical medicament in the whole process of this method, to human-body safety, environmentally friendly, after adopting this method that the autumn konjaku is just processed, every 500g is not higher than 0.38g with regard to the water content of product.
Other advantages of the present invention, target and feature will be set forth to a certain extent in the following description, and to a certain extent, based on being apparent to those skilled in the art to investigating hereinafter, perhaps can be instructed from the practice of the present invention.
The specific embodiment
Below will be described in detail the preferred embodiments of the present invention.Should be appreciated that preferred embodiment only for the present invention is described, rather than in order to limit protection scope of the present invention.
Embodiment 1
The multiple method for processing dried of the autumn konjaku of the present embodiment comprises the steps:
A. with the autumn konjaku cleaned preliminarily dried 80-120min under 120-130 ℃ condition at first, dry 30-60min again under 50-80 ℃ condition then;
B. be 38-45 ℃, humidity be the condition of 18-23% under place 90-150min after, to obtain required autumn konjaku product through the autumn konjaku of twice drying in temperature with step a gained.
Need to prove; in this step; be all can realize purpose of the present invention between the 90-110min standing time of autumn konjaku; the standing time of this step can also be more than 150min; but standing time is after prolonging process time for a long time; be unfavorable for enhancing productivity, so not within protection scope of the present invention.The spring konjaku product that the present embodiment makes, the water content of every 500g autumn konjaku is 0.68g.
Embodiment 2
The multiple method for processing dried of the autumn konjaku of the present embodiment comprises the steps:
A. with the autumn konjaku cleaned preliminarily dried 80-120min under 90-110 ℃ condition at first, dry 80min again under 60 ℃ condition then;
B. be 45 ℃, humidity be 18% condition under place 130min after, to obtain required autumn konjaku product through the autumn konjaku of twice drying in temperature with step a gained.
Need to prove; in this step; be all can realize purpose of the present invention between the 90-110min standing time of autumn konjaku; the standing time of this step can also be more than 150min; but standing time is after prolonging process time for a long time; be unfavorable for enhancing productivity, so not within protection scope of the present invention.The spring bamboo shoot products that the present embodiment makes, the water content of every 500g autumn konjaku is 0.50g.
Embodiment 3
The multiple method for processing dried of the autumn konjaku of the present embodiment comprises the steps:
A. with the autumn konjaku cleaned preliminarily dried 80min under 70-80 ℃ condition at first, dry 30min again under 80 ℃ condition then;
B. be 40 ℃, humidity be 18% condition under place 120min after, to obtain required autumn konjaku product through the autumn konjaku of twice drying in temperature with step a gained.The autumn konjaku product that the present embodiment makes, the water content of every 500g autumn konjaku is 0.45g.
Embodiment 4
The multiple method for processing dried of the autumn konjaku of the present embodiment comprises the steps:
A. with the autumn konjaku cleaned preliminarily dried 80min under 70 ℃ condition at first, dry 60min again under 80 ℃ condition then;
B. be 40 ℃, humidity be 23% condition under place 600min after, to obtain required autumn konjaku product through the autumn konjaku of twice drying in temperature with step a gained.The autumn konjaku product that the present embodiment makes, the water content of every 500g autumn konjaku is 0.38g.
Explanation is at last, above embodiment is only unrestricted in order to technical scheme of the present invention to be described, although with reference to preferred embodiment the present invention is had been described in detail, those of ordinary skill in the art is to be understood that, can make amendment or be equal to replacement technical scheme of the present invention, and not breaking away from aim and the scope of technical solution of the present invention, it all should be encompassed in the middle of the claim scope of the present invention.
Claims (4)
1. the multiple method for processing dried of autumn konjaku is characterized in that: comprise the steps:
A. with the autumn konjaku cleaned preliminarily dried 80-120min under 120-130 ℃ condition at first, dry 30-60min again under 50-80 ℃ condition then;
B. be 38-45 ℃, humidity be the condition of 18-23% under place 90-150min after, to obtain required autumn konjaku product through the autumn konjaku of twice drying in temperature with step a gained.
2. autumn konjaku according to claim 1 is answered method for processing dried, and it is characterized in that: the temperature of described preliminarily dried is 130 ℃.
3. spring konjaku according to claim 1 and 2 is answered method for processing dried, it is characterized in that: the described again temperature of drying is 60-70 ℃.
4. autumn konjaku according to claim 3 is answered method for processing dried, and it is characterized in that: temperature described in the step b is 60 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110192214 CN102860351A (en) | 2011-07-08 | 2011-07-08 | Autumn konjac processing method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN 201110192214 CN102860351A (en) | 2011-07-08 | 2011-07-08 | Autumn konjac processing method |
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| CN102860351A true CN102860351A (en) | 2013-01-09 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114903159A (en) * | 2022-06-10 | 2022-08-16 | 郑州佳龙食品有限公司 | Production process of instant fresh bamboo shoot and konjak food |
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- 2011-07-08 CN CN 201110192214 patent/CN102860351A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114903159A (en) * | 2022-06-10 | 2022-08-16 | 郑州佳龙食品有限公司 | Production process of instant fresh bamboo shoot and konjak food |
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Application publication date: 20130109 |