CN105962199A - Preparation method of konjac powder - Google Patents
Preparation method of konjac powder Download PDFInfo
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- CN105962199A CN105962199A CN201610309201.9A CN201610309201A CN105962199A CN 105962199 A CN105962199 A CN 105962199A CN 201610309201 A CN201610309201 A CN 201610309201A CN 105962199 A CN105962199 A CN 105962199A
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- rhizoma amorphophalli
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- konjac powder
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- konjak
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Abstract
The invention discloses a preparation method of konjac powder. The preparation method comprises the following steps: (1) cleaning konjak, and grinding the cleaned konjak into 90-110 meshes; (2) mixing enzyme liquid with the ground konjak according to the mass ratio of (1-3) to 1, carrying out enzymolysis for 30-90 minutes at the temperature of 50-60 DEG C, and filtering to obtain enzymatic hydrolysate; (3) mixing the obtained enzymatic hydrolysate with acid liquor according to the mass ratio of (1-3) to 1, stirring for 1-5 hours at the speed of 200-500r/ min at the temperature of 55-65 DEG C, and carrying out centrifugal separation to obtain a product without odor; (4) carrying vacuum drying on the product without odor at the temperature of 50-80 DEG C, and then grinding the dried product into 160-200 meshes to obtain the konjac powder. The invention also provides the preparation method of the konjac powder. The method takes natural organic fruits, vegetables and other food materials as raw materials, and the konjac powder is obtained by implanting a variety of probiotics and carrying out symbiotic fermentation; the fruit and vegetable fermentation fluid contains rich active enzyme and multiple vitamins, minerals, trace elements which are beneficial to a human body. Enzyme is capable of adjusting absorption and metabolism of the human body according to the individual physique, and can supplement the most comprehensive nutrition.
Description
Technical field
The present invention relates to nutraceutical field, be specifically related to the preparation method of a kind of Rhizoma amorphophalli powder.
Background technology
Rhizoma amorphophalli, Classification system: Amorphophallus konjac, Araeceae mill taro belongs to perennial herb
Plant.
Rhizoma amorphophalli China began to cultivating konjak before more than 2,000 years, and edible history is the longest, phase
Passing long ago, the Taoist priest of Mount Emei, sichuan, China, with the snow konjak bean curd of konjac tuber Starch Production, color palm fibre
Huang, its shape exactly likes mandruka, delicious flavour, is full of local flavor, for Mount Emei one treasure.Later, evil spirit
Taro passes to Japan from China, is deeply liked by Japanese, and almost each household is often eaten and must be eaten it, the most also
Remain Japan's most popular elegant food among the people, and Japanese health ministry also clear stipulaties students in middle and primary schools
Pantry must have konjak food.At present, Japan has been konjak food consumer nation maximum in the world,
Meanwhile, Rhizoma amorphophalli is also defined as one of ten big health foods by the United Nations's health organization.
Recording according to Compendium of Material Medica, before more than 2000 year, our ancestors just cure the disease with Rhizoma amorphophalli.Rhizoma amorphophalli contains
There are 16 kinds of aminoacid, ten kinds of mineral trace elements and abundant dietary fiber, to preventing and treating diabetes,
Hypertension has specially good effect；Rhizoma amorphophalli low grade fever, low fat, low sugar, to prevention and treatment colon cancer, breast carcinoma, fertilizer
The crowd of fat disease can be described as a kind of the most lavish first-class, but also food being healthy and strong of curing the disease, it is also possible to preventing and treating
The multiple common chronic disease of multiple gastrointestinal disturbances system, it can be seen that, Rhizoma amorphophalli is a kind of " good medicine of being bestowed by heaven ",
Eat and have everything to gain and nothing to lose.
Over nearly more than 20 years, along with expanding economy, the raising of people's living standard, diet was also from the past
Auxotype of being satiated with food has turned to present cuisines health, and konjak food industry has had bigger development.China is existing
Existing 15 provinces and regions start scale plantation processing and eating Rhizoma amorphophalli.The most also there is the edible Rhizoma amorphophalli of a lot of country
Food.Wherein, Japan contains most, 0.6Kg konjak food to be eaten.In the nineties
Phase, it has been recognized that Chinese Amorphophallus plantation, processing and research level fall behind at least 15 years than Japan.
But recent years, government increases Rhizoma amorphophalli research dynamics, and Rhizoma amorphophalli process technology improves constantly, various specialties
Equipment is updated perfect, and the quality of product there has also been remarkable improvement, and its applied research level day especially is new
The moon is different.
The invention provides the preparation method of a kind of Rhizoma amorphophalli powder, color is pure white, and product quality is high.
Summary of the invention
For above-mentioned deficiency present in prior art, the technical problem to be solved is to provide one
Plant preparation method of Rhizoma amorphophalli powder and preparation method thereof.
The present invention seeks to be achieved through the following technical solutions:
The preparation method of a kind of Rhizoma amorphophalli powder, comprises the following steps:
(1) Rhizoma amorphophalli is cleaned, is crushed to 90-110 mesh；
(2) by enzyme liquid with pulverize after Rhizoma amorphophalli in mass ratio for (1-3): 1 mixes, and is 50-60 DEG C in temperature
Lower enzymolysis 30-90 minute, filters, obtains enzymatic hydrolysate；
(3) by enzymatic hydrolysate and acid solution in mass ratio for (1-3): 1 mixes, and is 55-65 DEG C in temperature
Under, 200-500 rev/min is stirred 1-5 hour, and centrifugation obtains taste removal product；
(4) taste removal product is vacuum dried at 50-80 DEG C, then is crushed to 160-200 mesh, to obtain final product.
Preferably, in described step (2) enzyme liquid be made up of the raw material of following weight parts: α-amylase
3-7 part, beta amylase 3-7 part, water 85-95 part.
Preferably, in described step (3) acid solution be made up of the raw material of following weight parts: lactic acid 5-15
Part, malic acid 5-15 part, phosphoric acid 5-15 part, water 65-75 part.
Preferably, in described step (3) centrifugation rotating speed be 2000-5000 rev/min, the time
For 20-40 minute.
The preparation method of a kind of Rhizoma amorphophalli powder that the present invention provides, technique is simple, and Rhizoma amorphophalli powder can be fast with boiled water
Speed reconstitutes out good springiness, free from extraneous odour, exquisiteness, and appearance uniform, color and luster are pure white, the Rhizoma amorphophalli as lipoid
Bean curd, it is adaptable to the preparation of numerous food.It is eaten for a long time, constipation can be eliminated, alleviate obesity, comprehensively carry
Rise body constitution.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described further, the following stated, only to the present invention
Preferred embodiment, not does the restriction of other forms, any technology being familiar with this specialty to the present invention
Personnel are changed to the Equivalent embodiments changed on an equal basis possibly also with the technology contents of the disclosure above.Every
Without departing from the present invention program content, any letter following example done according to the technical spirit of the present invention
Single amendment or equivalent variations, all fall within protection scope of the present invention.
Each raw material introduction in embodiment:
α-amylase, CAS:9000-90-2, use Shandong letter to get profit what biological engineering company limited provided
Enzyme activity is the α-amylase of 10000U/g.
Beta amylase, CAS:9000-91-3, the enzyme that in employing, the graceful bio tech ltd of Hypon provides
Vigor is the beta amylase of 10000U/g.
Lactic acid, No. CAS: 849585-22-4.
Malic acid, for D-malic acid, No. CAS: 636-61-3.
Phosphoric acid, No. CAS: 7664-38-2.
Embodiment 1
The concrete preparation method of the preparation method of Rhizoma amorphophalli powder, comprises the following steps:
(1) Rhizoma amorphophalli of fresh harvesting is cleaned, is crushed to 100 mesh；
(2) enzyme liquid is mixed for 2:1 in mass ratio with the Rhizoma amorphophalli after pulverizing, enzyme at temperature is 55 DEG C
Solve 60 minutes, filter, obtain enzymatic hydrolysate；
(3) enzymatic hydrolysate is mixed for 2:1 in mass ratio with acid solution, at temperature is 60 DEG C, 300
Rev/min stirring 4 hours；Then being centrifuged separating with 3000r/min speed, the time is 30min,
To taste removal product；
(4) taste removal product is vacuum dried at 60 DEG C, then is crushed to 180 mesh, obtain embodiment 1
Rhizoma amorphophalli powder.
In described step (2) enzyme liquid raw material (weight portion): α-amylase 5 parts, beta amylase 5
Part, distilled water 90 parts；Enzyme is i.e. obtained by α-amylase, beta amylase addition distilled water are uniformly mixed
Liquid.
In described step (3) acid solution raw material (weight portion): lactic acid 10 parts, malic acid 10 parts,
Phosphatase 11 0 part, distilled water 70 parts；Lactic acid, malic acid, phosphoric acid are added stirring in distilled water and mixes all
Even i.e. obtain acid solution.
Embodiment 2
Substantially the same manner as Example 1, differ only in: in described step (2) enzyme liquid raw material (weight
Amount part): α-amylase 10 parts, distilled water 90 parts；α-amylase is added stirring mixing in distilled water
Uniformly i.e. obtain enzyme liquid.Obtain the Rhizoma amorphophalli powder of embodiment 2.
Embodiment 3
Substantially the same manner as Example 1, differ only in: in described step (2) enzyme liquid raw material (weight
Amount part): beta amylase 10 parts, distilled water 90 parts；Beta amylase is added stirring mixing in distilled water
Uniformly i.e. obtain enzyme liquid.Obtain the Rhizoma amorphophalli powder of embodiment 3.
Embodiment 4
Substantially the same manner as Example 1, differ only in: in described step (3) acid solution raw material (weight
Amount part): lactic acid 15 parts, malic acid 15 parts, distilled water 70 parts；Lactic acid, malic acid are added distillation
Water is uniformly mixed and i.e. obtains acid solution.Obtain the Rhizoma amorphophalli powder of embodiment 4.
Embodiment 5
Substantially the same manner as Example 1, differ only in: in described step (3) acid solution raw material (weight
Amount part): lactic acid 15 parts, phosphatase 11 5 parts, distilled water 70 parts；Lactic acid, phosphoric acid are added in distilled water
It is uniformly mixed and i.e. obtains acid solution.Obtain the Rhizoma amorphophalli powder of embodiment 5.
Embodiment 6
Substantially the same manner as Example 1, differ only in: in described step (3) acid solution raw material (weight
Amount part): malic acid 15 parts, phosphatase 11 5 parts, distilled water 70 parts；Malic acid, phosphoric acid are added distillation
Water is uniformly mixed and i.e. obtains acid solution.Obtain the Rhizoma amorphophalli powder of embodiment 6.
Test case 1
In the Rhizoma amorphophalli powder preparing embodiment 1-6, trimethylamine composition carries out gas chromatography-mass spectrometry analysis.
Chromatographic condition: chromatographic column: DB-5MS (30m × 0.25m, 0.25 μm)；Carrier gas: helium；Stream
Speed: 1mL/min；Injector temperature: 240 DEG C；Input mode: Splitless injecting samples；Temperature programming: just
Temperature 35 DEG C keeps 5min, then rises to 150 ° with 4 °/min, keeps 5min.
Mass Spectrometry Conditions: ion source temperature: 200 DEG C；Ionization mode: EI；Electron energy: 70eV；Times
Increase voltage 1200V, scan period 1s, quality of scanning scope 30-500U.Trimethylamine content in Rhizoma amorphophalli powder
Test result is shown in Table 1.
Table 1: trimethylamine content test result list position: %
| Trimethylamine content | |
| Embodiment 1 | 0.2 |
| Embodiment 2 | 2.1 |
| Embodiment 3 | 1.6 |
| Embodiment 4 | 1.9 |
| Embodiment 5 | 2.6 |
| Embodiment 6 | 2.8 |
As shown in Table 1, the present invention can effectively remove Rhizoma amorphophalli powder volatility smell component trimethylamine.The most real
Executing example 1 and embodiment 2-3, embodiment 1 (α-amylase, beta amylase are compounding) trimethylamine content is obvious
Less than embodiment 2-3 (single raw material in α-amylase, beta amylase)；Comparing embodiment 1 and embodiment
4-6, embodiment 1 (lactic acid, malic acid, phosphoric acid are compounding) trimethylamine content is significantly lower than embodiment 4-6
(in lactic acid, malic acid, phosphoric acid, arbitrarily the two is compounding).
Test case 2
Rhizoma amorphophalli powder embodiment 1-6 prepared, is placed in 25 DEG C, preservation half a year under relative humidity 85% environment,
" GB/T 4789.2-2010 microbiological test of food hygiene total plate count mensuration " is used to carry out bacterium colony
Sum test.Concrete test result is shown in Table 2.
Table 2: total plate count test table cfu/g
| Total plate count | |
| Embodiment 1 | 2.4×103 |
| Embodiment 2 | 5.1×103 |
| Embodiment 3 | 5.6×103 |
| Embodiment 4 | 5.8×103 |
| Embodiment 5 | 5.3×103 |
| Embodiment 6 | 6.1×103 |
Inventor is found surprisingly that, comparing embodiment 1 and embodiment 2-3, embodiment 1 (α-amylase,
Beta amylase compounds) to be substantially better than embodiment 2-3 (single former in α-amylase, beta amylase for antiseptic property
Material)；Comparing embodiment 1 and embodiment 4-6, embodiment 1 (lactic acid, malic acid, phosphoric acid are compounding) is anti-
Rotten performance is substantially better than embodiment 4-6 (in lactic acid, malic acid, phosphoric acid, arbitrarily the two is compounding).
Test case 3
In Rhizoma amorphophalli powder embodiment 1-6 prepared, content of konjak glucomannan is tested, and method is with reference to state
The method of Rhizoma amorphophalli powder Content of Glucomannan, the evil spirit to fresh harvesting respectively in mark NY/T 494-2010
Taro and Rhizoma amorphophalli powder carry out the mensuration of glucomannoglycan content.Test result is shown in Table 3.
Table 3: content of konjak glucomannan test result list position: %
| Glucomannoglycan content | |
| Embodiment 1 | 70.3 |
| Embodiment 2 | 63.9 |
| Embodiment 3 | 61.5 |
| Embodiment 4 | 63.4 |
| Embodiment 5 | 65.1 |
| Embodiment 6 | 64.7 |
Comparing embodiment 1 and embodiment 2-3, (α-amylase, beta amylase compound Rhizoma amorphophalli Portugal to embodiment 1
Sweet glycan content is significantly lower than embodiment 2-3 (single raw material in α-amylase, beta amylase)；The most real
Executing example 1 and embodiment 4-6, embodiment 1 (lactic acid, malic acid, phosphoric acid are compounding) Rhizoma amorphophalli glucomannan contains
Amount is significantly lower than embodiment 4-6 (in lactic acid, malic acid, phosphoric acid, arbitrarily the two is compounding).
Claims (4)
1. the preparation method of a Rhizoma amorphophalli powder, it is characterised in that comprise the following steps:
(1) Rhizoma amorphophalli is cleaned, is crushed to 90-110 mesh；
(2) by enzyme liquid with pulverize after Rhizoma amorphophalli in mass ratio for (1-3): 1 mixes, and is 50-60 DEG C in temperature
Lower enzymolysis 30-90 minute, filters, obtains enzymatic hydrolysate；
(3) by enzymatic hydrolysate and acid solution in mass ratio for (1-3): 1 mixes, and is 55-65 DEG C in temperature
Under, 200-500 rev/min is stirred 1-5 hour, and centrifugation obtains taste removal product；
(4) taste removal product is vacuum dried at 50-80 DEG C, then is crushed to 160-200 mesh, to obtain final product.
2. the preparation method of Rhizoma amorphophalli powder as claimed in claim 1, it is characterised in that: described step (3)
In acid solution be made up of the raw material of following weight parts: lactic acid 5-15 part, malic acid 5-15 part, phosphoric acid
5-15 part, water 65-75 part.
3. the preparation method of Rhizoma amorphophalli powder as claimed in claim 1 or 2, it is characterised in that: described step
(2) in enzyme liquid be made up of the raw material of following weight parts: α-amylase 3-7 part, beta amylase 3-7
Part, water 85-95 part.
4. the preparation method of Rhizoma amorphophalli powder as claimed in claim 1 or 2, it is characterised in that: described step
(3) in centrifugation rotating speed be 2000-5000 rev/min, the time is 20-40 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610309201.9A CN105962199A (en) | 2016-05-11 | 2016-05-11 | Preparation method of konjac powder |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610309201.9A CN105962199A (en) | 2016-05-11 | 2016-05-11 | Preparation method of konjac powder |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110637037A (en) * | 2017-05-23 | 2019-12-31 | 罗盖特公司 | Konjac glucomannan hydrolysate |
| CN110800953A (en) * | 2019-11-21 | 2020-02-18 | 黑龙江惊哲森林食品集团有限公司 | Konjak body-shaping enzyme powder and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104605293A (en) * | 2015-03-05 | 2015-05-13 | 四川森态源生物科技有限公司 | Preparation technology for high-purity ultramicro particle brownless konjac powder |
-
2016
- 2016-05-11 CN CN201610309201.9A patent/CN105962199A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104605293A (en) * | 2015-03-05 | 2015-05-13 | 四川森态源生物科技有限公司 | Preparation technology for high-purity ultramicro particle brownless konjac powder |
Non-Patent Citations (1)
| Title |
|---|
| 李晴晴: "柠檬酸去除魔芋飞粉中三甲胺的工艺优化", 《贵州农业科学》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110637037A (en) * | 2017-05-23 | 2019-12-31 | 罗盖特公司 | Konjac glucomannan hydrolysate |
| CN110800953A (en) * | 2019-11-21 | 2020-02-18 | 黑龙江惊哲森林食品集团有限公司 | Konjak body-shaping enzyme powder and preparation method thereof |
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