CN105614777A - Preparation method of fine konjac powder of which fresh keeping is realized in non-thermal physical manner - Google Patents
Preparation method of fine konjac powder of which fresh keeping is realized in non-thermal physical manner Download PDFInfo
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- CN105614777A CN105614777A CN201510966441.1A CN201510966441A CN105614777A CN 105614777 A CN105614777 A CN 105614777A CN 201510966441 A CN201510966441 A CN 201510966441A CN 105614777 A CN105614777 A CN 105614777A
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 125
- 235000001206 Amorphophallus rivieri Nutrition 0.000 title claims abstract description 70
- 239000000843 powder Substances 0.000 title claims abstract description 68
- 235000010485 konjac Nutrition 0.000 title claims abstract description 30
- 239000000252 konjac Substances 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 241001312219 Amorphophallus konjac Species 0.000 title claims description 66
- 238000000605 extraction Methods 0.000 claims abstract description 46
- 238000003860 storage Methods 0.000 claims abstract description 13
- 235000013305 food Nutrition 0.000 claims description 45
- 238000000034 method Methods 0.000 claims description 29
- 238000000926 separation method Methods 0.000 claims description 22
- 230000001954 sterilising effect Effects 0.000 claims description 20
- 238000004108 freeze drying Methods 0.000 claims description 19
- 238000010438 heat treatment Methods 0.000 claims description 19
- 238000004659 sterilization and disinfection Methods 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 238000009461 vacuum packaging Methods 0.000 claims description 17
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 239000000284 extract Substances 0.000 claims description 11
- 238000005266 casting Methods 0.000 claims description 9
- 230000000694 effects Effects 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 8
- 230000001476 alcoholic effect Effects 0.000 claims description 7
- 238000005728 strengthening Methods 0.000 claims description 4
- 230000005855 radiation Effects 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 2
- 239000000126 substance Substances 0.000 abstract description 11
- 235000015097 nutrients Nutrition 0.000 abstract description 6
- 244000247812 Amorphophallus rivieri Species 0.000 abstract 4
- 235000006508 Nelumbo nucifera Nutrition 0.000 abstract 2
- 240000002853 Nelumbo nucifera Species 0.000 abstract 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 abstract 2
- 239000003205 fragrance Substances 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 239000000463 material Substances 0.000 description 15
- 239000002932 luster Substances 0.000 description 11
- 239000000047 product Substances 0.000 description 11
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 10
- 239000005030 aluminium foil Substances 0.000 description 8
- 230000032683 aging Effects 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 238000004321 preservation Methods 0.000 description 7
- 238000002203 pretreatment Methods 0.000 description 7
- 239000002893 slag Substances 0.000 description 7
- 229910001220 stainless steel Inorganic materials 0.000 description 7
- 239000010935 stainless steel Substances 0.000 description 7
- 238000005303 weighing Methods 0.000 description 5
- 230000002159 abnormal effect Effects 0.000 description 4
- 150000001299 aldehydes Chemical class 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 241000894007 species Species 0.000 description 4
- 150000003512 tertiary amines Chemical class 0.000 description 4
- 244000205754 Colocasia esculenta Species 0.000 description 3
- 235000006481 Colocasia esculenta Nutrition 0.000 description 3
- 230000002255 enzymatic effect Effects 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 244000005700 microbiome Species 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 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 1
- HSINOMROUCMIEA-FGVHQWLLSA-N (2s,4r)-4-[(3r,5s,6r,7r,8s,9s,10s,13r,14s,17r)-6-ethyl-3,7-dihydroxy-10,13-dimethyl-2,3,4,5,6,7,8,9,11,12,14,15,16,17-tetradecahydro-1h-cyclopenta[a]phenanthren-17-yl]-2-methylpentanoic acid Chemical compound C([C@@]12C)C[C@@H](O)C[C@H]1[C@@H](CC)[C@@H](O)[C@@H]1[C@@H]2CC[C@]2(C)[C@@H]([C@H](C)C[C@H](C)C(O)=O)CC[C@H]21 HSINOMROUCMIEA-FGVHQWLLSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003613 bile acid Substances 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000004153 islets of langerhan Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 230000001360 synchronised effect Effects 0.000 description 1
- 230000008542 thermal sensitivity Effects 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002699 waste material Substances 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/263—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with corpuscular or ionising radiation, i.e. X, alpha, beta or omega radiation
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- 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
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Physics & Mathematics (AREA)
- Optics & Photonics (AREA)
- Plasma & Fusion (AREA)
- Toxicology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a preparation method of fine konjac powder of which fresh keeping is realized in a non-thermal physical manner. The problems of short fresh keeping period, poor mouth feel, poor color and low nutrient value of the conventional prepared fine konjac powder are solved. The preparation method is characterized in that a supercritical CO2 extraction method is adopted for extracting phenol substances in konjac, then the phenol substances are dried, crushed, disinfected and vacuum packaged so that the fine konjac powder products are obtained. The storage period of processed lotus roots is greatly prolonged, and the color, the fragrance and the taste of the lotus roots are excellent.
Description
Technical field
The invention belongs to field of food preservation, the preparation method being specifically related to a kind of non-heating power physical fresh-keeping konjaku powder.
Background technology
Rhizoma amorphophalli, makees again mill taro, and Araeceae mill taro belongs to herbaceos perennial, and ancient Chinese is also known as goblin taro, and Rhizoma amorphophalli just has the title of " removing intestinal sand " since ancient times. China's cultivated area is very wide, and raw Rhizoma amorphophalli can be slightly poisonous, and purposes is widely. Rhizoma amorphophalli is extended familys, the whole world nearly hundreds of, China just has more than 30 to plant. Through the research of nearly more than ten years, Rhizoma amorphophalli is made konjaku powder. Adopt the existing hundreds of kind of food that Rhizoma amorphophalli is made. And prove that it has the multiple functions such as blood fat reducing, blood sugar lowering, anti-cancer, relieving constipation after deliberation. Rhizoma amorphophalli contains glucomannan, is a kind of macromolecular compound, has very strong water absorption, inflatable 80-100 times of volume after water suction, easy digested absorption after food, and can adsorb cholesterol and bile acid, and to reducing blood pressure, reducing cardiovascular diseases's outbreak has certain effectiveness. Rhizoma amorphophalli is possibly together with water soluble dietary fiber, and this fiber is very effective to suppressing post-prandial glycemia to raise, thus konjaku powder and goods thereof are all the desirable antihypelipidemic foodstuffs of diabetics, can alleviate islets of langerhans burden after edible.
Now, nutritional character according to Rhizoma amorphophalli, existing correlational study person develops multiple Rhizoma amorphophalli antistaling process, for instance: Chinese Patent Application No. CN201010587925.2 " preparation method of a kind of Rhizoma amorphophalli canned food ", Chinese Patent Application No. CN201510097495.9 " a kind of high-purity ultramicro powder is without brownization konjaku powder preparation technology " etc. Research contents is all in the way of traditional heat sterilization or after enzyme denaturing, uses the mode of chemical substance immersion treatment, carries out fresh-keeping to Rhizoma amorphophalli. But, the quality of Rhizoma amorphophalli such as color, mouthfeel and nutritive value are inevitably impacted by the mode of heat sterilization, and chemical substance immersion treatment there is also food safety potential problem.
Summary of the invention
The invention aims to solve above-mentioned technical problem, it is provided that a kind of energy is fresh-keeping for a long time and keeps the color and luster of konjaku powder, mouthfeel and nutritive value, the preparation method reducing the non-heating power physical fresh-keeping konjaku powder of abnormal flavour.
Technical scheme is: pass through supercritical CO2Aldehydes matter in Rhizoma amorphophalli is extracted by the method extracted, then be dried, pulverize, the final vacuum that sterilizes is packaged to be konjaku powder goods.
Described supercritical CO2During extraction, using ethanol as entrainer.
Described Rhizoma amorphophalli is carrying out supercritical CO2Ultrasonic vibration is carried out with strengthening extraction effect while extracting.
Further, above-mentioned preparation method may comprise steps of:
(1), Icetemperature Storage: after being drained by konjac tuber selected, that clean, be housed in 1��1.5h under-1.5 �� 1 DEG C of condition;
(2), peeling section: after konjac tuber scrapes off one layer of casting skin on surface, be cut into the thick thin slice of 1��1.5cm;
(3), extract: weigh above-mentioned slice food made from Amorphophallus rivieri and load barrel, then put into and extraction kettle carries out supercritical CO2Extracting, slective extraction temperature is 38��45 DEG C, extracting pressure 9��15MPa, separation temperature 38��45 DEG C, extraction time 30��60min, CO2Flow 4��8L/min, entrainer is the ethanol of molar fraction 4��6%, and consumption is the 5��10% of weighed slice food made from Amorphophallus rivieri quality; At supercritical CO2While extracting, slice food made from Amorphophallus rivieri is carried out ultrasonic vibration with strengthening extraction effect;
(4), lyophilization: the slice food made from Amorphophallus rivieri after above-mentioned process is carried out lyophilization, makes dried slice food made from Amorphophallus rivieri water content be down to 7��9% (w/w);
(5), pulverize: use pulverizer that above-mentioned dried slice food made from Amorphophallus rivieri is crushed to the konjaku powder final vacuum packaging of 40��140 orders;
(6), the cold sterilization of irradiation: utilize60Co-gamma-rays carries out secondary vacuum after vacuum-packed konjaku powder is carried out radiation treatment and packs and get final product.
In described step (3), the supersonic frequency controlling described ultrasonic vibration is 14��20KHz, and ultrasonic power is 150��180W.
In described step (4), controlling drying chamber pressure 120��150Pa, temperature of heating plate is 38��42 DEG C, and rate of temperature fall is-0.2��-0.4 DEG C/min.
In described step (6), the cold sterilization dose of irradiation is 5��8kGy.
In step of the present invention (3), utilize supercritical CO2Aldehydes matter in slice food made from Amorphophallus rivieri can be extracted by extraction process, such that it is able to reduce Rhizoma amorphophalli brown stain, the color and luster of konjaku powder after protection powder process, it addition, the tertiary amine species such as trimethylamine also can through critical CO2Extract and synchronized to extract, thus effectively solving the abnormal flavour of konjaku powder; Selected extraction temperature is 38��45 DEG C, and temperature selects the too high destruction not only resulting in thermal sensitivity nutritional labeling, and selects higher temperature can improve supercritical CO to a certain extent2Extracting power, cause the loss of Rhizoma amorphophalli product nutrient substances; Selected extracting pressure is 9��15MPa, and extracting pressure improves and not only the anti-pressure ability of equipment proposed requirements at the higher level, and can improve supercritical CO2Extracting power, cause Rhizoma amorphophalli product nutrient substances to run off; Selected extraction time is 30��60min, and extraction time is unsuitable long, but to meet the supercritical CO of Rhizoma amorphophalli and extremely strong penetration2It is fully contacted, makes supercritical CO2Rhizoma amorphophalli deep layer can be penetrated; Selected CO2Flow is 4��8L/min, and flow selects excessive, both can cause CO2Waste, also can improve supercritical CO to a certain extent2Extracting power, cause the loss of Rhizoma amorphophalli product nutrient substances, but too low CO2Flow extracts the aldehydes matter poor effect in Rhizoma amorphophalli, and selected supersonic frequency is 14��20KHz, and ultrasonic power is 150��180W, it is possible to significantly improve supercritical CO2Extracting power.
Entrainer selects ethanol can improve the effect of extracting of aldehydes matter further, at supercritical CO2In extraction process, due to the addition of entrainer ethanol, in konjaku powder the tertiary amine species such as trimethylamine containing trace also can by partial extraction out, thus effectively having deviate from the abnormal flavour of konjaku powder. The alcoholic solution of molar fraction 4��6% is preferably used, and consumption is the 5��10% of weighed slice food made from Amorphophallus rivieri quality, too much can cause the loss of Rhizoma amorphophalli product nutrient substances, the very few aldehydes matter poor effect to extracting in Rhizoma amorphophalli.
Further, inventor has been surprisingly found that under study for action, at supercritical CO2Carry out ultrasonic vibration while extracting and can significantly improve supercritical CO2The effect of the tertiary amine species such as separating phenols material and trimethylamine, preferred supersonic frequency is 14��20KHz, ultrasonic power is 150��180W, ultrasonic device can be proposed higher requirement by too high supersonic frequency and power, and konjaku powder nutrient substance can be caused to run off, too low supersonic frequency and power are then to supercritical CO2The lifting of extracting power is not notable.
In described step (3), employ Icetemperature Storage, it is therefore an objective in order to suppress the activity of polyphenol oxidase in Rhizoma amorphophalli, it is to avoid enzymatic browning occurs Rhizoma amorphophalli in peeling and slicing processes, causes the decline of konjaku powder quality, it is ensured that end product quality.
In described step (4), have employed lyophilization and substitute traditional heat-force dry to remove the moisture content in slice food made from Amorphophallus rivieri, adopt lyophilization that the thermo-labile oxidizable composition of vitamin and linoleic acid etc. in konjaku powder can be enable to be retained as far as possible, Rhizoma amorphophalli is not only made well to maintain original flavor, and it can be avoided that the generation of non-enzymatic browning in dry run when high temperature is long, reduce moisture, it is also possible to play the purpose suppressing growth of microorganism simultaneously, extend storage period.
Beneficial effect:
(1) use the processing mode of non-heating power, it is possible to the well heat-sensitive ingredients in protection Rhizoma amorphophalli, keep the original flavor of food, improve the nutritive value of konjaku powder. (2) whole preparation process does not use chemical substance immersion treatment, it is to avoid the food safety potential problem that chemical substance is brought. (3) ultrasonic vibration and supercritical CO2Extraction is synchronously performed, than using merely supercritical CO2Extraction can more extract aldehydes matter in Rhizoma amorphophalli; it is effectively reduced the generation of Rhizoma amorphophalli brown stain further; protecting the color and luster of konjaku powder, additionally the tertiary amine species such as trimethylamine also can be extracted out to a certain extent, thus effectively having deviate from the abnormal flavour of konjaku powder. (4) freeze-dried process, it is possible to the generation of non-enzymatic browning in dry run when avoiding high temperature long, reduces moisture simultaneously, it is also possible to play the purpose suppressing growth of microorganism, extends storage period. (5) the cold sterilization processing of irradiation, not only makes konjaku powder well maintain original flavor, and after killing microorganisms, carries out vacuum packaging and can greatly improve the keeping quality of konjaku powder. (6) cold storing and fresh-keeping was up to more than 130 days under 1��5 DEG C of condition for konjaku powder prepared by the inventive method, and its color and luster, mouthfeel and nutritive value are effectively guaranteed, and have wide market application foreground.
Detailed description of the invention
Below in conjunction with specific embodiment, the technical scheme in the present invention is clearly and completely described.
Embodiment 1
(1) selecting and pre-treatment: select fresh nothing to rot, cover in order contents melted, without the konjac tuber of ageing tissues, the removal foreign material such as bud, root, to ensure color and luster and the purity of finished product.
(2), clean: with clear water, crust is cleaned, the foreign material such as the silt that particularly eye place is contained.
(3), Icetemperature Storage: after being drained by clean konjac tuber, be housed in 1h under-1 DEG C of condition.
(4), peeling section: by clean for konjac tuber anhydrous stainless steel knife, scrape off one layer of casting skin on surface, be then cut into the thick thin slice of 1.2cm.
(5), extract: weigh 55g slice food made from Amorphophallus rivieri and load barrel, then put into and extraction kettle carries out supercritical CO2Extracting, slective extraction temperature is 42 DEG C, extracting pressure 9MPa, separation temperature 42 DEG C, extraction time 30min, CO2Flow 6L/min, entrainer is the alcoholic solution of molar fraction 5%, and consumption is the 10% of weighed Rhizoma amorphophalli quality, carries out ultrasonic vibration enhanced supercritical CO simultaneously2Extraction process, supersonic frequency is 17KHz, and ultrasonic power is 180W.
(6), lyophilization: the slice food made from Amorphophallus rivieri after above-mentioned process carrying out lyophilization, controls drying chamber pressure 150Pa, temperature of heating plate is 38 DEG C, and rate of temperature fall is-0.4 DEG C/min. , make slice food made from Amorphophallus rivieri water content be down to 8% (w/w).
(7), pulverize: use pulverizer to be pulverized by the slice food made from Amorphophallus rivieri after above-mentioned lyophilizing.
(8), cyclonic separation and vibrations bolter separating treatment: sieve takes the konjaku powder of 40��140 orders, it is continuing with pulverizer more than the Rhizoma amorphophalli slag of 40 orders to pulverize, then then through cyclonic separation and vibrations bolter separating treatment, give over to other purposes less than 140 purposes, with PE plastic bag, the konjaku powder of 40��140 orders is carried out vacuum packaging.
(9), the cold sterilization of irradiation: utilize60Co-gamma-ray irradiation processes, and the cold sterilization dose of irradiation is 7kGy.
(10) outer package is carried out: use aluminium foil bag that the pre-packaged konjaku powder of above-mentioned process carries out vacuum packaging, and put a pouch being packaged with Fe powder deoxidizer by 0.5��1% (w/w) within a package.
(11), cold preservation: cold storing and fresh-keeping under 1 DEG C of condition.
Embodiment 2
(1) selecting and pre-treatment: select fresh nothing to rot, cover in order contents melted, without the konjac tuber of ageing tissues, the removal foreign material such as bud, root, to ensure color and luster and the purity of finished product.
(2), clean: with clear water, crust is cleaned, the foreign material such as the silt that particularly eye place is contained.
(3), Icetemperature Storage: after being drained by clean konjac tuber, be housed in 1h under-1.5 DEG C of conditions.
(4), peeling section: by clean for konjac tuber anhydrous stainless steel knife, scrape off one layer of casting skin on surface, be then cut into the thick thin slice of 1.5cm.
(5), extract: weighing 55g slice food made from Amorphophallus rivieri and load barrel, then put in extraction kettle, slective extraction temperature is 42 DEG C, extracting pressure 12MPa, separation temperature 42 DEG C, extraction time 45min, CO2Flow 6L/min, entrainer is the alcoholic solution of molar fraction 5%, and consumption is the 7% of weighed Rhizoma amorphophalli quality, carries out ultrasonic vibration enhanced supercritical CO simultaneously2Extraction process, supersonic frequency is 17KHz, and ultrasonic power is 170W.
(6), lyophilization: the slice food made from Amorphophallus rivieri after above-mentioned process carrying out lyophilization, controls drying chamber pressure 130Pa, temperature of heating plate is 40 DEG C, and rate of temperature fall is-0.3 DEG C/min. Slice food made from Amorphophallus rivieri water content is made to be down to 9% (w/w).
(7), pulverize: use pulverizer to be pulverized by the slice food made from Amorphophallus rivieri after above-mentioned lyophilizing.
(8), cyclonic separation and vibrations bolter separating treatment: sieve takes the konjaku powder of 40��140 orders, it is continuing with pulverizer more than the Rhizoma amorphophalli slag of 40 orders to pulverize, then then through cyclonic separation and vibrations bolter separating treatment, other purposes are given over to less than 140 purposes, use PE plastic bag by the konjaku powder of 40��140 orders, carry out vacuum packaging.
(9), the cold sterilization of irradiation: utilize60Co-gamma-ray irradiation processes, and the cold sterilization dose of irradiation is 6.5kGy.
(10) outer package is carried out: use aluminium foil bag that the pre-packaged konjaku powder of above-mentioned process carries out vacuum packaging, and put a pouch being packaged with Fe powder deoxidizer by 1% (w/w) within a package.
(11), cold preservation: cold storing and fresh-keeping under 1 DEG C of condition.
Embodiment 3
(1) selecting and pre-treatment: select fresh nothing to rot, cover in order contents melted, without the konjac tuber of ageing tissues, the removal foreign material such as bud, root, to ensure color and luster and the purity of finished product.
(2), clean: with clear water, crust is cleaned, the foreign material such as the silt that particularly eye place is contained.
(3), Icetemperature Storage: after being drained by clean konjac tuber, be housed in 1h under-1.5 DEG C of conditions.
(4), peeling section: by clean for konjac tuber anhydrous stainless steel knife, scrape off one layer of casting skin on surface, be then cut into the thick thin slice of 1.5cm.
(5), extract: weighing 55g slice food made from Amorphophallus rivieri and load barrel, then put in extraction kettle, slective extraction temperature is 40 DEG C, extracting pressure 12MPa, separation temperature 40 DEG C, extraction time 30min, CO2Flow 6L/min, entrainer is the alcoholic solution of molar fraction 5%, and consumption is the 7% of weighed Rhizoma amorphophalli quality, carries out ultrasonic vibration enhanced supercritical CO simultaneously2Extraction process, supersonic frequency is 17KHz, and ultrasonic power is 170W.
(6), lyophilization: the slice food made from Amorphophallus rivieri after above-mentioned process carrying out lyophilization, controls drying chamber pressure 135Pa, temperature of heating plate is 40 DEG C, and rate of temperature fall is-0.3 DEG C/min, makes slice food made from Amorphophallus rivieri water content be down to 9% (w/w).
(7), pulverize: use pulverizer to be pulverized by the slice food made from Amorphophallus rivieri after above-mentioned lyophilizing.
(8), cyclonic separation and vibrations bolter separating treatment: sieve takes the konjaku powder of 40��140 orders, it is continuing with pulverizer more than the Rhizoma amorphophalli slag of 40 orders to pulverize, then then through cyclonic separation and vibrations bolter separating treatment, other purposes are given over to less than 140 purposes, use PE plastic bag by the konjaku powder of 40��140 orders, carry out vacuum packaging.
(9), the cold sterilization of irradiation: utilize60Co-gamma-ray irradiation processes, and the cold sterilization dose of irradiation is 6.5kGy.
(10), outer package is carried out: use aluminium foil bag that the pre-packaged konjaku powder of above-mentioned process carries out vacuum packaging, and put a pouch being packaged with Fe powder deoxidizer by 1% (w/w) within a package.
(11), cold preservation: cold storing and fresh-keeping under 1 DEG C of condition.
Embodiment 4
(1) selecting and pre-treatment: select fresh nothing to rot, cover in order contents melted, without the konjac tuber of ageing tissues, the removal foreign material such as bud, root, to ensure color and luster and the purity of finished product.
(2), clean: with clear water, crust is cleaned, the foreign material such as the silt that particularly eye place is contained.
(3), Icetemperature Storage: after being drained by clean konjac tuber, be housed in 1h under-2.5 DEG C of conditions.
(4), peeling section: by clean for konjac tuber anhydrous stainless steel knife, scrape off one layer of casting skin on surface, be then cut into the thick thin slice of 1cm.
(5), extract: weighing 55g slice food made from Amorphophallus rivieri and load barrel, then put in extraction kettle, slective extraction temperature is 38 DEG C, extracting pressure 9MPa, separation temperature 38 DEG C, extraction time 30min, CO2Flow 4L/min, entrainer is the ethanol of molar fraction 4%, and consumption is the 5% of weighed Rhizoma amorphophalli quality, carries out ultrasonic vibration enhanced supercritical CO simultaneously2Extraction process, supersonic frequency is 14KHz, and ultrasonic power is 160W.
(6), lyophilization: the slice food made from Amorphophallus rivieri after above-mentioned process carrying out lyophilization, controls drying chamber pressure 120Pa, temperature of heating plate is 42 DEG C, and rate of temperature fall is-0.2 DEG C/min, makes slice food made from Amorphophallus rivieri water content be down to 9% (w/w).
(7), pulverize: use pulverizer to be pulverized by the slice food made from Amorphophallus rivieri after above-mentioned lyophilizing.
(8), cyclonic separation and vibrations bolter separating treatment: sieve takes the konjaku powder of 40��140 orders, it is continuing with pulverizer more than the Rhizoma amorphophalli slag of 40 orders to pulverize, then then through cyclonic separation and vibrations bolter separating treatment, other purposes are given over to less than 140 purposes, use PE plastic bag by the konjaku powder of 40��140 orders, carry out vacuum packaging.
(9), the cold sterilization of irradiation: utilize60Co-gamma-ray irradiation processes, and the cold sterilization dose of irradiation is 5kGy.
(10), outer package is carried out: use aluminium foil bag that the pre-packaged konjaku powder of above-mentioned process carries out vacuum packaging, and put a pouch being packaged with Fe powder deoxidizer by 1% (w/w) within a package.
(11), cold preservation: cold storing and fresh-keeping under 1 DEG C of condition.
Comparison example 1: do not use supercritical CO2Extraction processes
(1) selecting and pre-treatment: select fresh nothing to rot, cover in order contents melted, without the konjac tuber of ageing tissues, the removal foreign material such as bud, root, to ensure color and luster and the purity of finished product.
(2), clean: with clear water, crust is cleaned, the foreign material such as the silt that particularly eye place is contained.
(3), Icetemperature Storage: after being drained by clean konjac tuber, be housed in 1.5h under-0.5 DEG C of condition.
(4), peeling section: by clean for konjac tuber anhydrous stainless steel knife, scrape off one layer of casting skin on surface, be then cut into the thick thin slice of 1.5cm.
(5), lyophilization: the slice food made from Amorphophallus rivieri after above-mentioned process carrying out lyophilization, controls drying chamber pressure 150Pa, temperature of heating plate is 38 DEG C, and rate of temperature fall is-0.4 DEG C/min. , make slice food made from Amorphophallus rivieri water content be down to 8% (w/w).
(6), pulverize: use pulverizer to be pulverized by the slice food made from Amorphophallus rivieri after above-mentioned lyophilizing.
(7), cyclonic separation and vibrations bolter separating treatment: sieve takes the konjaku powder of 40��140 orders, it is continuing with pulverizer more than the Rhizoma amorphophalli slag of 40 orders to pulverize, then then through cyclonic separation and vibrations bolter separating treatment, other purposes are given over to less than 140 purposes, use PE plastic bag by the konjaku powder of 40��140 orders, carry out vacuum packaging.
(8), the cold sterilization of irradiation: utilize60Co-gamma-ray irradiation processes, and the cold sterilization dose of irradiation is 8kGy.
(9), outer package is carried out: use aluminium foil bag that the pre-packaged konjaku powder of above-mentioned process carries out vacuum packaging, and put a pouch being packaged with Fe powder deoxidizer by 1% (w/w) within a package.
(10), cold preservation: cold storing and fresh-keeping under 1 DEG C of condition.
Comparison example 2: use merely supercritical CO2Extraction processes
(1) selecting and pre-treatment: select fresh nothing to rot, cover in order contents melted, without the konjac tuber of ageing tissues, the removal foreign material such as bud, root, to ensure color and luster and the purity of finished product.
(2), clean: with clear water, crust is cleaned, the foreign material such as the silt that particularly eye place is contained.
(3), Icetemperature Storage: after being drained by clean konjac tuber, be housed in 1.5h under-0.5 DEG C of condition.
(4), peeling section: by clean for konjac tuber anhydrous stainless steel knife, scrape off one layer of casting skin on surface, be then cut into the thick thin slice of 1.5cm.
(5), extract: weighing 55g slice food made from Amorphophallus rivieri and load barrel, then put in extraction kettle, slective extraction temperature is 45 DEG C, extracting pressure 15MPa, separation temperature 45 DEG C, extraction time 60min, CO2Flow 8L/min, entrainer is the alcoholic solution of molar fraction 6%, and consumption is the 10% of weighed Rhizoma amorphophalli quality.
(6), lyophilization: the slice food made from Amorphophallus rivieri after above-mentioned process carrying out lyophilization, controls drying chamber pressure 150Pa, temperature of heating plate is 38 DEG C, and rate of temperature fall is-0.4 DEG C/min. , make slice food made from Amorphophallus rivieri water content be down to 8% (w/w).
(7), pulverize: use pulverizer to be pulverized by the slice food made from Amorphophallus rivieri after above-mentioned lyophilizing.
(8), cyclonic separation and vibrations bolter separating treatment: sieve takes the konjaku powder of 40��140 orders, it is continuing with pulverizer more than the Rhizoma amorphophalli slag of 40 orders to pulverize, then then through cyclonic separation and vibrations bolter separating treatment, other purposes are given over to less than 140 purposes, use PE plastic bag by the konjaku powder of 40��140 orders, carry out vacuum packaging.
(9), the cold sterilization of irradiation: utilize60Co-gamma-ray irradiation processes, and the cold sterilization dose of irradiation is 8kGy.
(10) outer package is carried out: use aluminium foil bag that the pre-packaged konjaku powder of above-mentioned process carries out vacuum packaging, and put a pouch being packaged with Fe powder deoxidizer by 1% (w/w) within a package.
(11), cold preservation: cold storing and fresh-keeping under 1 DEG C of condition.
Comparison example 3: do not use lyophilization and radiation sterilizing to process
(1) selecting and pre-treatment: select fresh nothing to rot, cover in order contents melted, without the konjac tuber of ageing tissues, the removal foreign material such as bud, root, to ensure color and luster and the purity of finished product.
(2), clean: with clear water, crust is cleaned, the foreign material such as the silt that particularly eye place is contained.
(3), Icetemperature Storage: after being drained by clean konjac tuber, be housed in 1h under-0.5 DEG C of condition.
(4), peeling section: by clean for konjac tuber anhydrous stainless steel knife, scrape off one layer of casting skin on surface, be then cut into the thick thin slice of 1.5cm.
(5), extract: weighing 55g slice food made from Amorphophallus rivieri and load barrel, then put in extraction kettle, slective extraction temperature is 45 DEG C, extracting pressure 15MPa, separation temperature 45 DEG C, extraction time 60min, CO2Flow 8L/min, entrainer is the alcoholic solution of molar fraction 6%, and consumption is the 10% of weighed Rhizoma amorphophalli quality, carries out ultrasonic vibration enhanced supercritical CO simultaneously2Extraction process, supersonic frequency is 20KHz, and ultrasonic power is 180W.
(6), pulverize: use pulverizer to be pulverized by the slice food made from Amorphophallus rivieri after above-mentioned lyophilizing.
(7), cyclonic separation and vibrations bolter separating treatment: sieve takes the konjaku powder of 40��140 orders, it is continuing with pulverizer more than the Rhizoma amorphophalli slag of 40 orders to pulverize, then then through cyclonic separation and vibrations bolter separating treatment, other purposes are given over to less than 140 purposes, use PE plastic bag by the konjaku powder of 40��140 orders, carry out vacuum packaging.
(8), outer package is carried out: use aluminium foil bag that the pre-packaged konjaku powder of above-mentioned process carries out vacuum packaging, and put a pouch being packaged with Fe powder deoxidizer by 1% (w/w) within a package.
(9), cold preservation: cold storing and fresh-keeping under 1 DEG C of condition.
After embodiment 1-4 and the comparative example 1-3 konjaku powder prepared is preserved 30 days at 1 DEG C, each embodiment randomly selects 3 samples and removes the PE plastic bag packaging of In Aluminium Foil Packing and the inside, then the whiteness value of 3 samples of color difference meter sampling and measuring is used, the additionally water content of 3 samples of sampling and measuring and trimethylamine content and total plate count, and average.
The experimental result of each case index of correlation of table 1
Claims (7)
1. the preparation method of a non-heating power physical fresh-keeping konjaku powder, it is characterised in that pass through supercritical CO2Aldehydes matter in Rhizoma amorphophalli is extracted by the method extracted, then be dried, pulverize, the final vacuum that sterilizes is packaged to be konjaku powder goods.
2. the preparation method of non-heating power physical fresh-keeping konjaku powder as claimed in claim 1, it is characterised in that described supercritical CO2During extraction, using ethanol as entrainer.
3. the preparation method of non-heating power physical fresh-keeping konjaku powder as claimed in claim 1 or 2, it is characterised in that described Rhizoma amorphophalli is carrying out supercritical CO2Ultrasonic vibration is carried out with strengthening extraction effect while extracting.
4. the preparation method of non-heating power physical fresh-keeping konjaku powder as claimed in claim 3, it is characterised in that comprise the following steps:
(1), Icetemperature Storage: after being drained by konjac tuber selected, that clean, be housed in 1��1.5h under-1.5 �� 1 DEG C of condition;
(2), peeling section: after konjac tuber scrapes off one layer of casting skin on surface, be cut into the thick thin slice of 1��1.5cm;
(3), extract: weigh above-mentioned slice food made from Amorphophallus rivieri and load barrel, then put into and extraction kettle carries out supercritical CO2Extracting, slective extraction temperature is 38��45 DEG C, extracting pressure 9��15MPa, separation temperature 38��45 DEG C, extraction time 30��60min, CO2Flow 4��8L/min, entrainer is the alcoholic solution of molar fraction 4��6%, and consumption is the 5��10% of weighed slice food made from Amorphophallus rivieri quality; At supercritical CO2While extracting, slice food made from Amorphophallus rivieri is carried out ultrasonic vibration with strengthening extraction effect;
(4), lyophilization: the slice food made from Amorphophallus rivieri after above-mentioned process is carried out lyophilization, makes dried slice food made from Amorphophallus rivieri water content be down to 7��9% (w/w);
(5), pulverize: use pulverizer that above-mentioned dried slice food made from Amorphophallus rivieri is crushed to the konjaku powder final vacuum packaging of 40��140 orders;
(6), the cold sterilization of irradiation: utilize60After vacuum-packed konjaku powder is carried out radiation treatment by Co-gamma-rays, secondary vacuum is packed and be get final product.
5. the preparation method of non-heating power physical fresh-keeping konjaku powder according to claim 4, it is characterised in that: in described step (3), the supersonic frequency controlling described ultrasonic vibration is 14��20KHz, and ultrasonic power is 150��180W.
6. the preparation method of non-heating power physical fresh-keeping konjaku powder according to claim 4, it is characterized in that: in described step (4), controlling drying chamber pressure 120��150Pa, temperature of heating plate is 38��42 DEG C, and rate of temperature fall is-0.2��-0.4 DEG C/min.
7. the preparation method of non-heating power physical fresh-keeping konjaku powder according to claim 4, it is characterised in that: in described step (6), the cold sterilization dose of irradiation is 5��8kGy.
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| CN110089655A (en) * | 2019-05-17 | 2019-08-06 | 四川食为天农业有限公司 | A kind of Kiwi berry konjak solid beverage and preparation method thereof |
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