CN103766676B - Preparation method of high-transparency purified konjac micro powder - Google Patents
Preparation method of high-transparency purified konjac micro powder Download PDFInfo
- Publication number
- CN103766676B CN103766676B CN201410007349.8A CN201410007349A CN103766676B CN 103766676 B CN103766676 B CN 103766676B CN 201410007349 A CN201410007349 A CN 201410007349A CN 103766676 B CN103766676 B CN 103766676B
- Authority
- CN
- China
- Prior art keywords
- konjaku
- alcohol
- product
- preparation
- time
- 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.)
- Active
Links
- 229920002752 Konjac Polymers 0.000 title claims abstract description 97
- 239000000843 powder Substances 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 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
- 239000012535 impurity Substances 0.000 claims abstract description 22
- 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
- 238000001291 vacuum drying Methods 0.000 claims abstract description 13
- 239000000835 fiber Substances 0.000 claims abstract description 12
- 238000002791 soaking Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims description 13
- 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
- 238000007654 immersion Methods 0.000 claims description 4
- 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
- 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
- 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
- 238000000227 grinding Methods 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
- 239000000203 mixture Substances 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 field of food preparation, be specifically related to a kind of preparation method of high transparency purifying konjaku micropowder.
Background technology
Konjaku is Araeceae herbaceos perennial, extensively be distributed in Southwest Mountainous Areas, traditional food and the resource medicine of China, also be a kind of food of high dietary-fiber low in calories, because being rich in and be uniquely provide the food of glucomannans (a kind of water-soluble fibre) and have very high health care and medical value, demand is greater than output in world markets at present.
The main functional component konjaku glucomannan of konjaku is the macromolecule polysaccharide be polymerized with glycosidic bond by glucose and mannose, there is unique rheological property and excellent health care, important food additives and healthy food material are become, meanwhile, in medicine, chemical industry, environmental protection, oil drilling etc., also important use is had.But konjaku glucomannan is present in konjak corm idioblas with state of aggregation form, its chemical composition is more complicated, still containing a small amount of starch, insoluble fibre etc. in the konjaku flour of purifying, cause the transparency of konjaku flour solution influenced, also the product that use konjaku flour makes is deteriorated as the food such as beverage, jelly transparency, has 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.Therefore, the technology of production high grade of transparency konjaku flour is also by vast konjaku flour manufacturing enterprise is badly in need of.
The preparation method of existing high grade of transparency konjaku flour carries out soaking the transparency improving konjaku with alcohol after mainly adopting grinder to grind, but even if through grinding repeatedly and repeatedly alcohol-pickled after, the transparency of konjaku flour only can reach 70%.
Summary of the invention
The object of the invention is the preparation method improving a kind of high transparency 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 transparency purifying konjaku micropowder, successively ground by hammer slice type grinder and Raymond mill by konjaku powder, then with alcohol-pickled twice, concrete steps is as follows:
Step one: konjaku powder removes the impurity of surface attachment, starch, fiber and moisture by hammer slice type grinder, then enters 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 first time, with alcohol-pickled, fully dissolves rear centrifugal dehydration;
Step 4: the konjaku micropowder first product second time alcohol through step 3 carries out immersion contraction, centrifugal dehydration, then carries out vacuum drying.
Konjaku powder is as follows by technical indicator after hammer slice type grinder: in raw material for 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 is as follows by technical indicator after Raymond mill: 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 90% be reached by transparency after Raymond mill; Order number is below 120 orders.
Further technical scheme is: described konjaku micropowder first product first time is 20 ~ 40% by alcohol-pickled alcohol concentration, preferably: alcohol concentration is 30%.
Further technical scheme is: described konjaku micropowder first product is 4 ~ 10 times of konjaku micropowder first product for the first time with alcohol-pickled alcohol quality, preferably: be 6 times of konjaku micropowder first product for the first time with alcohol-pickled alcohol quality.
Further technical scheme is: described konjaku micropowder first product first time is 20 ~ 60min with the alcohol-pickled time, preferably: soak time is 30min.
Further technical scheme is: the alcohol concentration that described konjaku micropowder first product second time alcohol carries out soaking is 80 ~ 95%, preferably: alcohol concentration is 80%.
Further technical scheme is: described konjaku micropowder first product second time is 3 ~ 7 times of konjaku micropowder first product with alcohol-pickled alcohol quality, preferably: second time is 5 times of konjaku micropowder first product with alcohol-pickled alcohol quality.
Further technical scheme is: described konjaku micropowder first product second time is 30min ~ 90min with the alcohol-pickled 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 is successively ground by hammer slice type grinder and Raymond mill, and cellulose thoroughly destroys, starch, impurity, SO
2deng thoroughly being removed, thus 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.
Detailed description of the invention
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 DEG C inject 250ml beaker, in burning, put into magnetic agitation rotor, then beaker is placed on the magnetic force heating stirrer of (25 ± 1) DEG C, adjusts position, open and stir, adjustment rotating speed is 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 continues stirring 2 hours, and common and purifying konjaku micropowder stirs 1 hour continuously, takes off sample, with glass bar, solution is stirred; Pour cuvette (noting that bubble can not be had) 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 injecting distilled water is put into colorimetric shelf 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, namely pushed away by detected solution or draw in light path, be the light transmittance of sample shown by display product;
The preparation method of high transparency konjaku micropowder, comprises the following steps:
Step one: konjaku powder removes the impurity of surface attachment, starch, fiber and moisture by hammer slice type grinder, then enters Raymond mill; Konjaku powder is as follows by technical indicator after hammer slice type grinder: in raw material for 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%, is about 10-15% below 120 orders.
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 is as follows by technical indicator after Raymond mill: 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 90% be reached by transparency after Raymond mill; Order number is that 120 orders 100% pass through.
Step 3: konjaku micropowder first product first time, with alcohol-pickled, fully dissolves rear centrifugal dehydration; Alcohol concentration is 30%, and the quality of alcohol is 6 times of the first quality of konjaku micropowder, and soak time is 30min.
Step 4: the konjaku micropowder first product second time alcohol through step 3 carries out immersion contraction, centrifugal dehydration, then carries out vacuum drying.Second time is 80% by alcohol-pickled alcohol concentration, and the quality of alcohol is 5 times of the first quality of konjaku micropowder, 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 washes, 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 transparency konjaku micropowder, comprises the following steps:
Step one: konjaku powder removes the impurity of surface attachment, starch, fiber and moisture by hammer slice type grinder, then enters Raymond mill; Konjaku powder is as follows by technical indicator after hammer slice type grinder: in raw material for 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%, is about 10-15% below 120 orders.。
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 is as follows by technical indicator after Raymond mill: 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 90% be reached by transparency after Raymond mill; Order number is that 120 orders 100% pass through.
Step 3: konjaku micropowder first product first time, with alcohol-pickled, fully dissolves rear centrifugal dehydration; Alcohol concentration is 30%, and the quality of alcohol is 4 times of the first quality of konjaku micropowder, and soak time is 60min.
Step 4: the konjaku micropowder first product second time alcohol through step 3 carries out immersion contraction, centrifugal dehydration, then carries out vacuum drying.Second time is 85% by alcohol-pickled alcohol concentration, and the quality of alcohol is 3 times of the first quality of konjaku micropowder, 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 washes, 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 the present invention's preferably embodiment, 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 amendment and embodiment, these amendments and embodiment will drop within spirit disclosed in the present application and spirit.
Claims (8)
1. a preparation method for high transparency purifying konjaku micropowder, is characterized in that: successively ground by hammer slice type grinder and Raymond mill by konjaku powder, then with alcohol-pickled twice, concrete steps are as follows:
Step one: konjaku powder removes the impurity of surface attachment, starch, fiber and moisture by hammer slice type grinder, then enters Raymond mill; Konjaku powder is as follows by technical indicator after hammer slice type grinder: in konjaku powder raw material for 100: this link total impurities removal amount is 6 ~ 8%; Moisture is≤8%;
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 is as follows by technical indicator after Raymond mill: the raw material obtained in step one is for 100: this link total impurities removal amount is for 25 ~ 35%; Moisture is≤5%; Can 90% be reached by transparency after Raymond mill; Order number is below 120 orders;
Step 3: konjaku micropowder first product first time, with alcohol-pickled, fully dissolves rear centrifugal dehydration;
Step 4: the konjaku micropowder first product second time alcohol through step 3 carries out immersion contraction, centrifugal dehydration, then carries out vacuum drying.
2. the preparation method of high transparency purifying konjaku micropowder according to claim 1, is characterized in that: described konjaku micropowder first product first time is 20 ~ 40% by alcohol-pickled alcohol concentration.
3. the preparation method of high transparency purifying konjaku micropowder according to claim 1, is characterized in that: described konjaku micropowder first product is 4 ~ 10 times of konjaku micropowder first product for the first time with alcohol-pickled alcohol quality.
4. the preparation method of high transparency purifying konjaku micropowder according to claim 1, is characterized in that: described konjaku micropowder first product first time is 20 ~ 60min with the alcohol-pickled time.
5. the preparation method of high transparency purifying konjaku micropowder according to claim 1, is characterized in that: the alcohol concentration that described konjaku micropowder first product second time alcohol carries out soaking is 80 ~ 95%.
6. the preparation method of high transparency purifying konjaku micropowder according to claim 1, is characterized in that: described konjaku micropowder first product second time is 3 ~ 7 times of konjaku micropowder first product with alcohol-pickled alcohol quality.
7. the preparation method of high transparency purifying konjaku micropowder according to claim 1, is characterized in that: described konjaku micropowder first product second time is 30min-90min with the alcohol-pickled time.
8. the preparation method of high transparency purifying konjaku micropowder 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 CN103766676A (en) | 2014-05-07 |
| CN103766676B true 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) |
Families Citing this family (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 |
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.无.《食用胶的生产、性能与应用》.中国轻工业出版社,2003,(第1版),178-179. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103766676A (en) | 2014-05-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Chen et al. | Antioxidant activities of garlic polysaccharide and its phosphorylated derivative | |
| CN103766676B (en) | Preparation method of high-transparency purified konjac micro powder | |
| Zhang et al. | The degradation, antioxidant and antimutagenic activity of the mucilage polysaccharide from Dioscorea opposita | |
| Chee et al. | Extraction and characterisation of alginate from brown seaweeds (Fucales, Phaeophyceae) collected from Port Dickson, Peninsular Malaysia | |
| Kirchmajer et al. | Enhanced gelation properties of purified gellan gum | |
| Yapo | Pectin quantity, composition and physicochemical behaviour as influenced by the purification process | |
| Guo et al. | Gelation of Nicandra physalodes (Linn.) Gaertn. polysaccharide induced by calcium hydroxide: A novel potential pectin source | |
| CN102952904B (en) | New additive for producing sugar from sugarcane, preparation method thereof and application method thereof in sugar production | |
| Pan et al. | Ultrasound-assisted deep eutectic solvents extraction of polysaccharides from Morchella importuna: optimization, physicochemical properties, and bioactivities | |
| CN101768225B (en) | Cation guar gum with transparent gum liquid and preparation method thereof | |
| Martínez-Sanz et al. | Alternative protocols for the production of more sustainable agar-based extracts from Gelidium sesquipedale | |
| Aguilan et al. | Structural analysis of carrageenan from farmed varieties of Philippine seaweed | |
| CN105403610B (en) | It is a kind of to differentiate the method that foreign protei whether is adulterated in vermicelli or bean vermicelli | |
| CN110724503A (en) | High-temperature salt-resistant filtrate reducer modified gum resin for drilling fluid | |
| Amarioarei et al. | Molar mass characteristics of cherry tree exudate gums of different seasons | |
| CN102643366A (en) | Production method of high-ester pectin by intermittent acid extraction and ethanol precipiration | |
| Wang et al. | Commercial potato starch standards cannot be used in place of cassava starch standards when measuring the starch content of cassava samples | |
| Liu et al. | Characterization of polysaccharides extracted from a cultivated brown alga Costaria costata during the harvest period | |
| CN106883315A (en) | A kind of method that pectin is extracted from kiwifruit peel | |
| CN111518227B (en) | Preparation method of agar glue solution | |
| CN114316083A (en) | Cationic hydrophobically modified guar gum and preparation method thereof | |
| CN212514113U (en) | System for analyzing moisture, transparency and freezing and thawing property in brewing sorghum starch | |
| Wang et al. | Characterization of hawthorn pectin gained via different ethanol concentrations | |
| CN103319623A (en) | Step purification method of polysaccharide gum in Chinese honey locust | |
| CN103242542A (en) | Production method of amorphous cellulose dispersion solution |
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 |