CN103766676A - Preparation method of high-transparency purified konjac micro powder - Google Patents
Preparation method of high-transparency purified konjac micro powder Download PDFInfo
- Publication number
- CN103766676A CN103766676A CN201410007349.8A CN201410007349A CN103766676A CN 103766676 A CN103766676 A CN 103766676A CN 201410007349 A CN201410007349 A CN 201410007349A CN 103766676 A CN103766676 A CN 103766676A
- Authority
- CN
- China
- Prior art keywords
- konjaku
- alcohol
- product
- preparation
- micropowder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 229920002752 Konjac Polymers 0.000 title claims abstract description 98
- 239000000843 powder Substances 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 235000010485 konjac Nutrition 0.000 title abstract description 12
- 241001312219 Amorphophallus konjac Species 0.000 title abstract 11
- 235000001206 Amorphophallus rivieri Nutrition 0.000 title abstract 11
- 239000000252 konjac Substances 0.000 title abstract 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 32
- 229920002472 Starch Polymers 0.000 claims abstract description 21
- 239000008107 starch Substances 0.000 claims abstract description 21
- 235000019698 starch Nutrition 0.000 claims abstract description 21
- 239000012535 impurity Substances 0.000 claims abstract description 20
- 238000001291 vacuum drying Methods 0.000 claims abstract description 13
- 239000000835 fiber Substances 0.000 claims abstract description 12
- 230000018044 dehydration Effects 0.000 claims description 8
- 238000006297 dehydration reaction Methods 0.000 claims description 8
- 230000008602 contraction Effects 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims 1
- 239000001913 cellulose Substances 0.000 abstract description 10
- 229920002678 cellulose Polymers 0.000 abstract description 10
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000003801 milling Methods 0.000 abstract 2
- 238000002791 soaking Methods 0.000 abstract 2
- 239000002994 raw material Substances 0.000 description 11
- 235000013312 flour Nutrition 0.000 description 10
- 235000013305 food Nutrition 0.000 description 5
- 238000000034 method Methods 0.000 description 4
- 238000002834 transmittance Methods 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 229920002581 Glucomannan Polymers 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229940046240 glucomannan Drugs 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 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
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000005553 drilling Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Dispersion Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of high-transparency purified konjac micro powder. The preparation method comprises the following specific steps: (1) removing surface-adhered impurities, starch, fiber and moisture from konjac fine powder by virtue of a hammer mill, and introducing the konjac fine powder into a raymond mill; (2) further removing the surface-adhered impurities, the starch and the fiber from the konjac fine powder by virtue of the raymond mill, and finely milling the konjac fine powder into a primary konjac fine powder product; (3) soaking the primary konjac fine powder product into alcohol for the first time, and carrying out centrifugal dewatering after the primary konjac fine powder product is adequately dissolved; and (4) soaking the primary konjac fine powder product obtained in the step (3) into the alcohol for the second time, and carrying out shrinking, the centrifugal dewatering and vacuum drying. The preparation method has the beneficial effects that by sequentially milling by virtue of the hammer mill and the raymond mill, the cellulose is thoroughly damaged, and the starch, the impurities, SO2 and the like are thoroughly removed, so that the transparency of the konjac micro powder is substantially increased and can reach above 90%.
Description
Technical field
The invention belongs to food preparation field, be specifically related to a kind of preparation method of high transparent purifying konjaku micropowder.
Background technology
Konjaku is Araeceae herbaceos perennial, extensively be distributed in Southwest Mountainous Areas, Chinese traditional food and resource medicine, also be a kind of food of high dietary-fiber low in calories, because being rich in and being that unique food that glucomannans (a kind of water-soluble fibre) is provided has very high health care and medical value, demand is greater than output in world markets at present.
The major function composition konjaku glucomannan of konjaku is the macromolecule polysaccharide being polymerized with glycosidic bond by glucose and mannose, there is unique rheological property and good health care, important food additives and healthy food material are become, meanwhile, also there is important use at aspects such as medicine, chemical industry, environmental protection, oil drillings.But konjaku glucomannan is to be present in konjak corm idioblas with state of aggregation form, its chemical composition is more complicated, in the konjaku flour of purifying, still contain a small amount of starch, insoluble fibre etc., cause the transparency of konjaku flour solution influenced, also use the product of konjaku flour making as the food such as beverage, jelly transparency variation, have a strong impact on the exterior of commodity of this based food.And high grade of transparency konjaku flour also has value added applications in fields such as medicine, cosmetics.The technology of therefore, production high grade of transparency konjaku flour is also by vast konjaku flour manufacturing enterprise is badly in need of.
After the preparation method of existing high grade of transparency konjaku flour mainly adopts grinder to grind, soaks to improve the transparency of konjaku with alcohol, even but through repeatedly grind with repeatedly alcohol-pickled after, the transparency of konjaku flour only can reach 70%.
Summary of the invention
The object of the invention is to improve a kind of preparation method of high transparent purifying konjaku micropowder, after the method is successively ground by hammer slice type grinder and Raymond mill, then soak with alcohol, the transparency of konjaku flour can reach more than 90%.
In order to reach above-mentioned technique effect, the present invention takes following technical scheme:
A preparation method for high transparent purifying konjaku micropowder, successively grinds konjaku powder by hammer slice type grinder and Raymond mill, then uses alcohol-pickledly twice, and concrete steps are as follows:
Step 1: konjaku powder is removed impurity, starch, fiber and the moisture of surface attachment by hammer slice type grinder, then enter Raymond mill;
Step 2: konjaku powder is further removed impurity, starch, the fiber of surface attachment by Raymond mill and is finely ground to as konjaku micropowder first product;
Step 3: konjaku micropowder first product is used alcohol-pickled for the first time, centrifugal dehydration after fully dissolving;
Step 4: the konjaku micropowder first product through step 3 soaks contraction with alcohol for the second time, centrifugal dehydration, then carry out vacuum drying.
Konjaku powder by hammer slice type grinder after technical indicator as follows: take raw material as 100: this link total impurities (impure and starch and cellulose) removal amount is 6～8%; Moisture is≤8%; The transparency of raw material is about 55-60%, and after hammer slice type grinder, transparency reaches 70%.
Konjaku powder by Raymond mill after technical indicator as follows: the raw material of an above link is 100: this link total impurities (impure and starch and cellulose) removal amount is 25～35%; Moisture is≤5%; Can reach 90% by transparency after Raymond mill; Order number is below 120 orders.
Further technical scheme is: described konjaku micropowder first product is 20～40% by alcohol-pickled alcohol concentration for the first time, preferably: alcohol concentration is 30%.
Further technical scheme is: described konjaku micropowder first product is 4～10 times of konjaku micropowder first product with alcohol-pickled alcohol quality for the first time, preferably: be 6 times of konjaku micropowder first product with alcohol-pickled alcohol quality for the first time.
Further technical scheme is: described konjaku micropowder first product is 20～60min with the alcohol-pickled time for the first time, preferably: soak time is 30min.
Further technical scheme is: the alcohol concentration that described konjaku micropowder first product soaks with alcohol is for the second time 80～95%, preferably: alcohol concentration is 80%.
Further technical scheme is: described konjaku micropowder first product is 3～7 times of konjaku micropowder first product with alcohol-pickled alcohol quality for the second time, preferably: be 5 times of konjaku micropowder first product with alcohol-pickled alcohol quality for the second time.
Further technical scheme is: described konjaku micropowder first product is 30min～90min with the alcohol-pickled time for the second time.
Further technical scheme is: the steam viscosity of described vacuum drying is 0.2pa.s; The atmospheric pressure of described vacuum drying is 0.06-0.09MPa.
The present invention compared with prior art, has following beneficial effect:
(1) the present invention successively grinds by hammer slice type grinder and Raymond mill, and cellulose thoroughly destroys, starch, impurity, SO
2deng thoroughly being removed, thereby significantly improve the transparency of konjaku flour, the transparency of konjaku micropowder prepared by the present invention can reach more than 90%.
(2) after this method adopts hammer slice type grinder and Raymond mill to grind, transparency just can reach 90%, therefore can reduce follow-up treatment process, has saved production cost.
The specific embodiment
Below in conjunction with embodiments of the invention, the invention will be further elaborated, to make technical scheme of the present invention
Embodiment 1:
The method of testing of transparency: the distilled water or the deionized water that measure 100ml25 ℃ are injected 250ml beaker, in burning, put into magnetic agitation rotor, then beaker is placed on the magnetic force heating stirrer of (25 ± 1) ℃, adjust position, open and stir, adjust rotating speed at 80-100r/min.Take 0.5000g testing sample with the balance that sensibility reciprocal is 0.1mg, slowly add in beaker.Common and purifying konjaku powder constant temperature limit is continuous stirs 2 hours, and common and purifying konjaku micropowder continuous stirring 1 hour, takes off sample, solution is stirred with glass bar; Pour cuvette (attention can not have bubble) to be measured into;
Open visible spectrophotometer 721E power switch, make instrument preheating 20 minutes; Adjusting wavelength is 550nm, prepare the blank cuvette of 1cm, in cuvette, inject distilled water, open sample chamber cap, the cuvette that injects distilled water is put into colorimetric shelf the first light path, testing sample is put into second or the 3rd light path, build sample chamber cap, select transmittance modes, adjust 100% transmittance and 0% transmittance, again detected solution is pushed away or drawn in light path, shown on demonstration product is the light transmittance of sample;
The preparation method of high transparent konjaku micropowder, comprises the following steps:
Step 1: konjaku powder is removed impurity, starch, fiber and the moisture of surface attachment by hammer slice type grinder, then enter Raymond mill; Konjaku powder by hammer slice type grinder after technical indicator as follows: take raw material as 100: this link total impurities (impure and starch and cellulose) removal amount is 6～8%; Moisture is≤8%; The transparency of raw material is about 55-60%, can reach 60-70% by transparency is the highest after hammer slice type grinder; Order number is distributed as 50-120 order and is about 85-90%, and 120 orders are about 10-15% below.
Step 2: konjaku powder is further removed impurity, starch, the fiber of surface attachment by Raymond mill and is finely ground to as konjaku micropowder first product; Konjaku powder by Raymond mill after technical indicator as follows: the raw material of an above link is 100: this link total impurities (impure and starch and cellulose) removal amount is 25～35%; Moisture is≤5%; Can reach 90% by transparency after Raymond mill; Order number is that 120 orders 100% pass through.
Step 3: konjaku micropowder first product is used alcohol-pickled for the first time, centrifugal dehydration after fully dissolving; Alcohol concentration is 30%, and the quality of alcohol is 6 times of konjaku micropowder first product quality, and soak time is 30min.
Step 4: the konjaku micropowder first product through step 3 soaks contraction with alcohol for the second time, centrifugal dehydration, then carry out vacuum drying.Be 80% by alcohol-pickled alcohol concentration for the second time, the quality of alcohol is 5 times of konjaku micropowder first product quality, and soak time is 30min.The steam viscosity of vacuum drying is 0.2pa.s; The atmospheric pressure of described vacuum drying is 0.06MPa.
After alcohol cleans, the index of product is: the raw material of an above link is 100: this link total impurities (impure and starch and cellulose) removal amount is 5-10%; Moisture is≤6-10%; Transparency can reach 90-92%; Order number is that 120 orders 100% pass through.
Embodiment 2:
The preparation method of high transparent konjaku micropowder, comprises the following steps:
Step 1: konjaku powder is removed impurity, starch, fiber and the moisture of surface attachment by hammer slice type grinder, then enter Raymond mill; Konjaku powder by hammer slice type grinder after technical indicator as follows: take raw material as 100: this link total impurities (impure and starch and cellulose) removal amount is 6～8%; Moisture is≤8%; The transparency of raw material is about 55-60%, can reach 60-70% by transparency is the highest after hammer slice type grinder; Order number is distributed as 50-120 order and is about 85-90%, and 120 orders are about 10-15% below.。
Step 2: konjaku powder is further removed impurity, starch, the fiber of surface attachment by Raymond mill and is finely ground to as konjaku micropowder first product; Konjaku powder by Raymond mill after technical indicator as follows: the raw material of an above link is 100: this link total impurities (impure and starch and cellulose) removal amount is 25～35%; Moisture is≤5%; Can reach 90% by transparency after Raymond mill; Order number is that 120 orders 100% pass through.
Step 3: konjaku micropowder first product is used alcohol-pickled for the first time, centrifugal dehydration after fully dissolving; Alcohol concentration is 30%, and the quality of alcohol is 4 times of konjaku micropowder first product quality, and soak time is 60min.
Step 4: the konjaku micropowder first product through step 3 soaks contraction with alcohol for the second time, centrifugal dehydration, then carry out vacuum drying.Be 85% by alcohol-pickled alcohol concentration for the second time, the quality of alcohol is 3 times of konjaku micropowder first product quality, and soak time is 80min.The steam viscosity of vacuum drying is 0.2pa.s; The atmospheric pressure of described vacuum drying is 0.09MPa.
After alcohol cleans, the index of product is: the raw material of an above link is 100: this link total impurities (impure and starch and cellulose) removal amount is 5-10%; Moisture is≤6-10%; Transparency can reach 90-92%; Order number is that 120 orders 100% pass through.
Although with reference to explanatory embodiment of the present invention, invention has been described here, above-described embodiment is only preferably embodiment of the present invention, embodiments of the present invention are not restricted to the described embodiments, should be appreciated that, those skilled in the art can design a lot of other modification and embodiments, and these are revised and within embodiment will drop on the disclosed principle scope and spirit of the application.
Claims (10)
1. a preparation method for high transparent purifying konjaku micropowder, is characterized in that: konjaku powder is successively passed through
Hammer slice type grinder and Raymond mill grind, then use alcohol-pickledly twice, and concrete steps are as follows:
Step 1: konjaku powder is removed impurity, starch, fiber and the moisture of surface attachment by hammer slice type grinder, then enter Raymond mill;
Step 2: konjaku powder is further removed impurity, starch, the fiber of surface attachment by Raymond mill and is finely ground to as konjaku micropowder first product;
Step 3: konjaku micropowder first product is used alcohol-pickled for the first time, centrifugal dehydration after fully dissolving;
Step 4: the konjaku micropowder first product through step 3 soaks contraction with alcohol for the second time, centrifugal dehydration, then carry out vacuum drying.
2. the preparation method of the transparent purifying konjaku micropowder of height according to claim 1, is characterized in that: konjaku powder is by moisture≤8% after hammer slice type grinder.
3. the preparation method of the transparent purifying konjaku micropowder of height according to claim 1, is characterized in that: konjaku powder by Raymond mill after particle diameter be less than 120 orders.
4. the preparation method of the transparent purifying konjaku micropowder of height according to claim 1, is characterized in that: described konjaku micropowder first product is 20～40% by alcohol-pickled alcohol concentration for the first time.
5. the preparation method of the transparent purifying konjaku micropowder of height according to claim 1, is characterized in that: described konjaku micropowder first product is 4～10 times of konjaku micropowder first product with alcohol-pickled alcohol quality for the first time.
6. the preparation method of the transparent purifying konjaku micropowder of height according to claim 1, is characterized in that: described konjaku micropowder first product is 20～60min with the alcohol-pickled time for the first time.
7. the preparation method of the transparent purifying konjaku micropowder of height according to claim 1, is characterized in that: the alcohol concentration that described konjaku micropowder first product soaks with alcohol is for the second time 80～95%.
8. the preparation method of the transparent purifying konjaku micropowder of height according to claim 1, is characterized in that: described konjaku micropowder first product is 3～7 times of konjaku micropowder first product with alcohol-pickled alcohol quality for the second time.
9. the preparation method of the transparent purifying konjaku micropowder of height according to claim 1, is characterized in that: described konjaku micropowder first product is 30min-90min with the alcohol-pickled time for the second time.
10. the preparation method of the transparent purifying konjaku micropowder of height according to claim 1, is characterized in that: the steam viscosity of described vacuum drying is 0.2pa.s; The atmospheric pressure of described vacuum drying is 0.06-0.09MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410007349.8A CN103766676B (en) | 2014-01-07 | 2014-01-07 | Preparation method of high-transparency purified konjac micro powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410007349.8A CN103766676B (en) | 2014-01-07 | 2014-01-07 | Preparation method of high-transparency purified konjac micro powder |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103766676A true CN103766676A (en) | 2014-05-07 |
| CN103766676B CN103766676B (en) | 2015-05-20 |
Family
ID=50559806
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410007349.8A Active CN103766676B (en) | 2014-01-07 | 2014-01-07 | Preparation method of high-transparency purified konjac micro powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103766676B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104605292A (en) * | 2015-03-05 | 2015-05-13 | 四川森态源生物科技有限公司 | Preparation process of sulfur-free and high-purity konjac micropowder |
| CN108618040A (en) * | 2018-03-29 | 2018-10-09 | 重庆西大魔芋科技开发有限公司 | A kind of preparation method of low viscosity konjaku flour |
| CN111543625A (en) * | 2020-03-23 | 2020-08-18 | 华中农业大学 | Method for improving viscosity and stability of konjac sol |
| CN112273612A (en) * | 2019-07-13 | 2021-01-29 | 湖北李泽园食品有限公司 | Ultrasonic-assisted konjac purified powder processing method |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1908018A (en) * | 2005-08-04 | 2007-02-07 | 吉政权 | Preparation method of konjak Glucomannan |
| CN101946883A (en) * | 2010-09-14 | 2011-01-19 | 孙光谷 | Method for refining konjak fine powder into konjak micro-powder |
| CN102687835A (en) * | 2012-05-29 | 2012-09-26 | 成都新星成明生物科技股份有限公司 | Preparation method of low sulphur purified konjaku flour |
| CN103073656A (en) * | 2013-01-23 | 2013-05-01 | 湖北强森魔芋科技有限公司 | Method for processing konjac powder with wet method |
| CN103102430A (en) * | 2013-01-22 | 2013-05-15 | 广州城市职业学院 | Method for synergistically preparing konjac glucomannan with medium-polymerization degree |
| CN103271308A (en) * | 2013-06-18 | 2013-09-04 | 西南大学 | High-transparency konjaku flour preparation method |
-
2014
- 2014-01-07 CN CN201410007349.8A patent/CN103766676B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1908018A (en) * | 2005-08-04 | 2007-02-07 | 吉政权 | Preparation method of konjak Glucomannan |
| CN101946883A (en) * | 2010-09-14 | 2011-01-19 | 孙光谷 | Method for refining konjak fine powder into konjak micro-powder |
| CN102687835A (en) * | 2012-05-29 | 2012-09-26 | 成都新星成明生物科技股份有限公司 | Preparation method of low sulphur purified konjaku flour |
| CN103102430A (en) * | 2013-01-22 | 2013-05-15 | 广州城市职业学院 | Method for synergistically preparing konjac glucomannan with medium-polymerization degree |
| CN103073656A (en) * | 2013-01-23 | 2013-05-01 | 湖北强森魔芋科技有限公司 | Method for processing konjac powder with wet method |
| CN103271308A (en) * | 2013-06-18 | 2013-09-04 | 西南大学 | High-transparency konjaku flour preparation method |
Non-Patent Citations (1)
| Title |
|---|
| 詹晓北: "《食用胶的生产、性能与应用》", 31 March 2003, article "无", pages: 178-179 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104605292A (en) * | 2015-03-05 | 2015-05-13 | 四川森态源生物科技有限公司 | Preparation process of sulfur-free and high-purity konjac micropowder |
| CN108618040A (en) * | 2018-03-29 | 2018-10-09 | 重庆西大魔芋科技开发有限公司 | A kind of preparation method of low viscosity konjaku flour |
| CN112273612A (en) * | 2019-07-13 | 2021-01-29 | 湖北李泽园食品有限公司 | Ultrasonic-assisted konjac purified powder processing method |
| CN111543625A (en) * | 2020-03-23 | 2020-08-18 | 华中农业大学 | Method for improving viscosity and stability of konjac sol |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103766676B (en) | 2015-05-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Chee et al. | Extraction and characterisation of alginate from brown seaweeds (Fucales, Phaeophyceae) collected from Port Dickson, Peninsular Malaysia | |
| CN103766676B (en) | Preparation method of high-transparency purified konjac micro powder | |
| Chen et al. | The influence of pH and monovalent ions on the gelation of pectin from the fruit seeds of the creeping fig plant | |
| Harding et al. | The molecular weight distribution and conformation of citrus pectins in solution studied by hydrodynamics | |
| Guo et al. | Gelation of Nicandra physalodes (Linn.) Gaertn. polysaccharide induced by calcium hydroxide: A novel potential pectin source | |
| Rioux et al. | Rheological characterisation of polysaccharides extracted from brown seaweeds | |
| CN103271308B (en) | High-transparency konjaku flour preparation method | |
| Peng et al. | Fractionation and characterization of alkali-extracted hemicelluloses from peashrub | |
| CN102952904B (en) | New additive for producing sugar from sugarcane, preparation method thereof and application method thereof in sugar production | |
| Martínez-Sanz et al. | Alternative protocols for the production of more sustainable agar-based extracts from Gelidium sesquipedale | |
| CN101768225A (en) | Cation guar gum with transparent gum liquid and preparation method thereof | |
| Liu et al. | Extraction, characterization and spontaneous gelation mechanism of pectin from Nicandra physaloides (Linn.) Gaertn seeds | |
| Canteri et al. | Rheological and macromolecular quality of pectin extracted with nitric acid from passion fruit rind | |
| Zhang et al. | Experimental evaluation of a novel modification of anionic guar gum with maleic anhydride for fracturing fluid | |
| Seggiani et al. | Effect of different extraction and precipitation methods on yield and quality of pectin | |
| CN104087283A (en) | Fracturing thickening agent for fast dispersing and tackifying under acidic condition and preparation method thereof | |
| Zhang et al. | An ecofriendly agar extraction strategy using KOH for boiling extraction and MgCl2 for alkali neutralization | |
| Amarioarei et al. | Molar mass characteristics of cherry tree exudate gums of different seasons | |
| Liu et al. | Characterization of polysaccharides extracted from a cultivated brown alga Costaria costata during the harvest period | |
| Zhang et al. | Effects of Different drying methods on the structural characteristics and multiple bioactivities of Rosa roxburghii tratt fruit polysaccharides | |
| Hambali et al. | Effect of Extraction Time and Na2CO3 Concentration on The Characteristics of Alginate Extracted from Sargassum sp. | |
| Huang et al. | Rheological properties of a polysaccharide with highly sulfated groups extracted from Gracialaria greville | |
| Wei et al. | Chemical and structural characterization of alkaline‐extractable hemicelluloses from various eucalyptus species | |
| Wang et al. | Characterization of hawthorn pectin gained via different ethanol concentrations | |
| CN103319623B (en) | Step purification method of polysaccharide gum in Chinese honey locust |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Preparation method of highly transparent purified konjac powder Effective date of registration: 20220307 Granted publication date: 20150520 Pledgee: The financing of small and medium-sized enterprises of Chengdu Shudu Company limited by guarantee Pledgor: SICHUAN XINXING CHENGMING BIOTECHNOLOGY Co.,Ltd. Registration number: Y2022510000053 |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20230306 Granted publication date: 20150520 Pledgee: The financing of small and medium-sized enterprises of Chengdu Shudu Company limited by guarantee Pledgor: SICHUAN XINXING CHENGMING BIOTECHNOLOGY Co.,Ltd. Registration number: Y2022510000053 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Preparation Method of Highly Transparent and Purified Konjac Micropowder Effective date of registration: 20230406 Granted publication date: 20150520 Pledgee: The financing of small and medium-sized enterprises of Chengdu Shudu Company limited by guarantee Pledgor: SICHUAN XINXING CHENGMING BIOTECHNOLOGY Co.,Ltd. Registration number: Y2023980037453 |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Granted publication date: 20150520 Pledgee: The financing of small and medium-sized enterprises of Chengdu Shudu Company limited by guarantee Pledgor: SICHUAN XINXING CHENGMING BIOTECHNOLOGY Co.,Ltd. Registration number: Y2023980037453 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Preparation method of highly transparent and purified konjac flour Granted publication date: 20150520 Pledgee: The financing of small and medium-sized enterprises of Chengdu Shudu Company limited by guarantee Pledgor: SICHUAN XINXING CHENGMING BIOTECHNOLOGY Co.,Ltd. Registration number: Y2024980010453 |