CN107637803A - A kind of preparation method of konjaku flour - Google Patents
A kind of preparation method of konjaku flour Download PDFInfo
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- CN107637803A CN107637803A CN201610584565.8A CN201610584565A CN107637803A CN 107637803 A CN107637803 A CN 107637803A CN 201610584565 A CN201610584565 A CN 201610584565A CN 107637803 A CN107637803 A CN 107637803A
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Abstract
The invention discloses a kind of preparation method of konjaku flour, is included in the color stabilizer that point 4 additions during fresh konjak is crushed prevent konjaku brown stain.Konjaku powder, preparation method thereof provided by the invention directly processes fresh konjak, and the purifying konjaku micropowder that viscosity is high, viscosity stability is high, glucomannans content is high, color and luster is excellent is obtained with less work flow and relatively low processing cost.The inventive method overcomes the defects of existing purifying konjaku micropowder production stage is more, cost is high, high energy consumption, preparation is simple, production cost is low, and energy consumption is low, and konjaku flour product colour prepared by the present invention is white, quality is high, Glucomannan content is high, and viscosity is high, and stability is good, especially sulfur dioxide residue is few, and the suitable industrialized production of the inventive method.
Description
Technical field
The invention belongs to food processing technology field, is related to a kind of preparation method of organic polymer extract, particularly
It is related to a kind of preparation method of natural plants high score seed extract konjaku flour.
Background technology
Konjaku You Cheng Amorphophalus rivieris (j ǔ ru ò) (scientific name Amorphophallus konjac), make mill taro again, are ground for Araeceae
Taro category herbaceos perennial, ancient Chinese are also known as bewitching taro.Konjaku is grown under sparse woods, is beneficial basic food, to edible
The excessive people of animality acid food, collocation eat konjaku, can reach food acid, soda balance.
Konjaku complete stool is poisonous, not raw-eaten using stem tuber as most, need to process rear edible.Konjaku contains glucomannan, is
A kind of high-molecular compound, there is very strong water imbibition, volume is inflatable 80-100 times after konjaku flour water suction, and glucomannans
Content reaches more than 90% konjaku flour, and volume is even inflatable 200 times after water suction.Konjaku have horizontal hypoglycemic, reducing blood lipid,
Hypotensive, dissipate poison, beauty treatment, promote blood circulation, lose weight, defaecation, appetizing etc. it is multi-functional.SKGM can adsorb cholesterol and bile acid, right
Reduce blood pressure, reducing cardiovascular disease breaking-out has certain effectiveness.Konjaku also contains soluble dietary fiber, and this fiber is to suppressing to eat
Blood glucose rise is very effective afterwards, thus konjaku flour and its product are all the preferable antihypelipidemic foodstuffs of diabetic.It can mitigate after
Pancreas islet is born.
China one of for konjaku original producton location, Sichuan, Hubei, Hunan, Yunnan, Guizhou, Shaanxi, Guangdong, Guangxi, Anhui,
The province mountain area such as Fujian, Taiwan is distributed.Research application to konjaku sees Wei Jin period Tao Hongjings earliest《Mingyi Bielu》,
Head carries konjaku and compiled as medicine, later successive dynasties doctor work,《Compendium of Materia Medica》Describe konjaku taking as Chinese medicine in detail
Method and processing, modulator approach.Although use of the China to konjaku is more early, and konjaku is planted in Southwestern China mountain area and is now
One multi-form agriculture project, but the industrialized development of China's konjaku, but start late, and the process technology for purifying konjaku flour never has
Very big breakthrough, particularly it is easy to produce brown stain, gelatinization and adhesion during baking dehydration, influences product quality.
The konjaku processing in China is simple, coarse at present, and typically on the planting base of konjaku, it is simple to establish some
Processing factory, baking or mechanical drying are cheated using local method, the fresh Amorphophallus rivieri that is perishable and being not easy to store for concentrating harvest is dried into easily
The konjaku dry plate that easily transports is stored, still, fresh taro blackening is all suffered from drying course, the problem of brown mould becomes, solves konjaku and dry
Blackening, the method for brown stain during dry are to produce sulfur dioxide gas with sulfur burning in drying course to be fumigated.This
Kind prevents the method for konjaku brown stain from causing to contain substantial amounts of sulfur dioxide in product, and general content of sulfur dioxide is more than 3%.Due to
Contain sulfur dioxide in the konjaku of production, result in food pollution and foodsafety hidden danger, because konjaku flour contains higher contain
The sulfur dioxide and starch and other impurities of amount.And compared with coarse grain, viscosity is not also high, in order to prevent food pollution and ensure food food
Security, the konjaku flour of existing processing method production are difficult to apply to food additives, health food and medicinal, in order that
With safety, it is necessary to carry out following process or processing to the konjaku flour of production, prepare purifying konjaku micropowder.
Nowadays konjaku dry plate is made in konjaku, konjaku dry plate is made to konjaku powder, being again prepared into konjaku powder purifying
High-end product konjaku micropowder in konjaku flour industry, not only production process is complicated, production cost is high, and yield is relatively low, product
It is expensive.At present, in order to solve existing technology, safety problem during the purifying of konjaku flour, use, grind extensively
Study carefully, current konjaku flour production is broadly divided into three bulks, first, small processing workshop produces konjaku dry plate, its technique is：Fresh Amorphophallus rivieri
→ cleaning → peeling → section → (sulfur fumigation) drying → dry plate；Second, after pension parachute konjaku dry plate, reprocess as konjaku
Fine powder, its technique are：Konjaku dry plate → crushing → selection by winnowing → sieving → konjaku powder；Third, enterprise procurement or use voluntarily produce
Konjaku powder, handle impurity elimination, after ground 120 mesh sieve using Ethanol Method, production purifying konjaku micropowder, its technique is：Konjaku
Fine powder → plus alcohol → stirring → grinding → centrifugation → plus alcohol → stirring → grinding → centrifugation → drying → sieving → purifying evil spirit
Taro micro mist.So production purifying konjaku micropowder must be through multiple complicated technology, and material need to dry often, high energy consumption, equipment investment
Greatly, production cost is high, and the substantial amounts of sulfur dioxide of sulfur fumigation generation is big to environmental injury, and fresh konjak is once dried, shape
Into hard crystal grain, the difficulty for being subsequently ground into micro mist is also larger；And there is also yield poorly, product price is high, limitation
The problem of product widely uses.
So the sale of the particularly superfine purifying konjaku micropowder of less purifying konjaku micropowder on the market, only because of its production cost
Height, even if even have its price of sale also very high.Causing China, although we use itself as a konjaku flour big producer
Konjaku flour quality it is relatively low, purifying konjaku micropowder application cannot promote；And superior in quality purifying konjaku micropowder mostly flows to
The areas such as Japanese America and Europe.
The content of the invention
The purpose of the present invention is to provide one kind newly for technical problem present in existing high-quality konjaku flour production process
Type, the preparation method of simple konjaku flour and the konjaku flour prepared by this method.Preparation is simple for the inventive method, raw
Production cost is low, and energy consumption is low, and konjaku flour product colour prepared by the present invention is white, and quality is high, and Glucomannan content is high, and viscosity is high, surely
Qualitative good, especially sulfur dioxide residue is few, and the suitable industrialized production of the inventive method.
To realize the purpose of the present invention, one aspect of the present invention provides-preparation method of kind of konjaku flour, it is included in konjaku
Point 4 additions prevent the color stabilizer of konjaku brown stain during crushing.
Wherein, the konjaku selection fresh konjak.
Particularly, the moisture content of the fresh konjak is 80-90%.
Wherein, the color stabilizer of addition is color stabilizer A for the first time, and wherein color stabilizer A includes NaCl, citric acid and water,
Wherein NaCl mass percent concentration is 0.5-2%, preferably 1%；The mass percent concentration of citric acid is 0.1-
0.25%, preferably 0.15%.
Particularly, the weight ratio of the color stabilizer A and fresh Amorphophallus rivieri are 1.0-3:1, preferably 1-2：1.
Wherein, the color stabilizer of second addition be color stabilizer B, wherein color stabilizer B including sulphite, citric acid,
The concentration of second alcohol and water, wherein sulphite is 40-70ppm, elects 50ppm as；The mass percent concentration of citric acid is
0.1-0.25%, preferably 0.15%；The concentration of ethanol is 50-80%, preferably 60%.
Particularly, one in the sulphite selection sodium sulfite, potassium sulfite, sodium hydrogensulfite, potassium bisulfite
Kind, preferably sodium sulfite.
Particularly, the weight ratio of the color stabilizer B and fresh Amorphophallus rivieri are 1.0-3:1, preferably 1-2：1.
Wherein, the color stabilizer of third and fourth addition is color stabilizer C, and wherein color stabilizer C includes sulphite, lemon
Acid, second alcohol and water, the wherein concentration of sulphite is 40-70ppm, elects 50ppm as；The mass percent concentration of citric acid is
0.1-0.25%, preferably 0.15%；The concentration of ethanol is 40-60%, preferably 50%.
Particularly, one in the sulphite selection sodium sulfite, potassium sulfite, sodium hydrogensulfite, potassium bisulfite
Kind, preferably sodium sulfite.
Particularly, the color stabilizer C and fresh Amorphophallus rivieri of third time addition weight ratio are 1.0-3:1, preferably 1-2：
1。
The step of another aspect of the present invention provides a kind of preparation method of konjaku flour, including order below is carried out：
A) first time immersion treatment
Konjaku after cleaning is removed into epidermis and coring, pretreatment konjaku is made, pretreatment konjaku is then immersed in shield
In toner A, first time immersion treatment is carried out；
B) second of immersion treatment
After konjaku after first time immersion treatment is cut into konjaku grain, it is soaked in color stabilizer B, carries out at second of immersion
Reason, second of immersion mixture material is made；Then first time milled processed is carried out to second of immersion mixture material, konjaku is made
Coarse powder, obtain the first konjaku slurries；
C) third time immersion treatment
Color stabilizer C is added into the first konjaku wet-milling, third time immersion treatment is carried out under stirring；Then by the 3rd
Secondary immersion mixture material carries out second of milled processed, and the second konjaku slurries are made；
D) second of removal of impurities is handled
The second konjaku slurries are placed in the first screen pack first, screen pack is then placed in a centrifuge progress for the first time
Centrifugation, removal of impurities processing, remove the impurity such as starch, obtain the second konjaku wet-milling；
E) the 4th immersion treatment
Color stabilizer C is added into the second konjaku wet-milling, the 4th immersion treatment is carried out under stirring；Then by the 4th
Secondary immersion mixture material carries out third time milled processed, and the 3rd konjaku slurries are made；
F) second of removal of impurities is handled
The 3rd konjaku slurries are placed in the second screen pack first, screen pack is then placed in a centrifuge second of progress
Centrifugation, removal of impurities processing, remove the impurity such as starch, produce konjaku flour.
Wherein, step A) described in konjaku selection fresh konjak.
Particularly, the moisture of the fresh konjak is 80%-90%.
Wherein, step A) described in color stabilizer A with pretreatment fresh Amorphophallus rivieri weight ratio be 1.0-3:1, preferably 1-2：
1。
Particularly, step A) described in color stabilizer A include NaCl, citric acid and water, wherein NaCl mass percent is dense
Spend for 0.5-2%, preferably 1%；The mass percent concentration of citric acid is 0.1-0.25%, preferably 0.15%.
Especially, step A) described in time of first time immersion treatment be 3-10min.
Wherein, step B) described in color stabilizer B with pretreatment fresh Amorphophallus rivieri weight ratio be 1.0-3:1, preferably 1-2：
1。
Particularly, step B) described in color stabilizer B include sulphite, citric acid, second alcohol and water, wherein sulphite
Concentration is 40-70ppm, preferably 50ppm；The mass percent concentration of citric acid is 0.1-0.25%, preferably 0.15%；Second
The concentration of alcohol is 50-80%, preferably 60%.
Particularly, one in the sulphite selection sodium sulfite, potassium sulfite, sodium hydrogensulfite, potassium bisulfite
Kind, preferably sodium sulfite.
Wherein, step B) described in time of second of immersion treatment be 10-15min.
Particularly, step B) middle first time milled processed described in using fiberizer progress.
Especially, first time milling time is 2-6min；The gap between the rotor and stator of fiberizer is adjusted to 0.3-
1.0mm, preferably 0.5-0.7mm.
Particularly, step B) it is middle using centrifugal method progress separation of solid and liquid.
Especially, the first konjaku slurries are placed in 50-90 mesh (be preferably 70-80 mesh) centrifugal filter, then carry out from
Heart processing.
Particularly, centrifugation rate is more than 500rpm during centrifugal treating, and the centrifugal treating time is 2-5min.
Particularly, after in addition to the first konjaku slurries being continued into stir process 20-25min, then the separation of solid and liquid is carried out.
Especially, stir speed (S.S.) is 120-240rpm during the stir process.
Particularly, step B) described in the size of konjaku grain be (0.5-20) cm × (0.5-20) cm × (0.5-20)
Cm, it is preferably (0.5-2) cm × (0.5-2) cm × (0.5-2) cm, more preferably 1cm × 1cm × 1cm.
Wherein, step C) described in color stabilizer C with pretreatment fresh Amorphophallus rivieri weight ratio be 1.0-3:1, preferably 1-2：
1。
Particularly, the color stabilizer C includes sulphite, citric acid, second alcohol and water, and the concentration of wherein sulphite is
40-70ppm, elect 50ppm as；The mass percent concentration of citric acid is 0.1-0.25%, preferably 0.15%；Ethanol it is dense
Spend for 40-60%, preferably 50%.
Especially, the sulphite selection sodium sulfite, potassium sulfite, sodium hydrogensulfite, one kind of potassium bisulfite,
Preferably sodium sulfite.
Wherein, the third time immersion treatment time is 5-10min；Stir speed (S.S.) is 120-240rpm.
Particularly, step C) middle second of milled processed described in using colloid mill progress.
Particularly, second of milled processed time is 3-10min.
Especially, colloid mill clearance diameter is adjusted in below 0.3mm.
Particularly, colloid mill clearance diameter is adjusted in 0.1-0.3mm.
Wherein, step D) in the second konjaku slurries are placed in in 90-120 mesh screen packs, then enter in centrifuge
Row centrifugation for the first time, removal of impurities processing, separate konjaku flour and impurity.
Particularly, step D) described in during centrifugal treating centrifugation rate be more than 500rpm, the centrifugal treating time is 2-
5min。
Especially, step D) described in the first screen pack selection 90-120 mesh screen pack；Step F) described in the second mistake
Filter screen selects the screen pack of 90-120 mesh.
Wherein, step E) described in color stabilizer C with pretreatment konjaku weight ratio be 1.0-3:1, preferably 1-2：1.
Particularly, step E) described in color stabilizer C include sulphite, citric acid, second alcohol and water, wherein sulphite
Concentration is 40-70ppm, elects 50ppm as；The mass percent concentration of citric acid is 0.1-0.25%, preferably 0.15%；Second
The concentration of alcohol is 40-60%, preferably 50%.
Especially, the sulphite selection sodium sulfite, potassium sulfite, sodium hydrogensulfite, one kind of potassium bisulfite,
Preferably sodium sulfite.
Wherein, the 4th immersion treatment time is 5-10min；Stir speed (S.S.) is 120-240rpm.
Particularly, step E) middle third time milled processed described in using colloid mill progress.
Particularly, the third time milled processed time is 3-10min.
Especially, colloid mill clearance diameter is adjusted<0.2mm.
Particularly, colloid mill clearance diameter is adjusted in 0.01-0.2mm.
Wherein, step F) in the 3rd konjaku slurries are placed in 90-120 mesh screen packs and then second are carried out in centrifuge
Secondary centrifugation, removal of impurities processing, separate konjaku flour and impurity.
Wherein, step F) centrifugation rate is more than 500rpm during the centrifugal treating, and the centrifugal treating time is 2-5min.
Particularly, in addition to step G), the konjaku flour after the centrifugal treating of second removal of impurities processing step is dried
Processing, wherein drying process temperature are 50-60 DEG C.
Especially, by konjaku flour drying to moisture content≤10%.
The inventive method has the following advantages that：
The work that different color stabilizers suppresses polyphenol oxidase in konjaku is used for multiple times in the konjaku powder, preparation method thereof of the present invention
Property, prevent konjaku flour from brown stain occurs；Glucomannans does not dissolve in alcohol, and granule crystal can be formed in alcohol, its granule crystal
Hardness is larger, so in grinding, when the impurity such as starch in konjaku is broken into fine particle at first, use is certain density
Ethanol suppresses the production technology such as konjaku degree of swelling and grinding, and effectively the impurity such as the starch in removal konjaku, alkaloid, passes through
Indirectly heat dries wet konjaku flour, show that glucomannans content is high, viscosity is high, stability is high, sulfur dioxide residual quantity is low, color
The white purifying konjaku micropowder in pool.
The present invention prevents the difference of konjaku brown stain in the different phase substep addition that konjaku micropowder is processed into by fresh konjak
Color stabilizer, efficiently inhibit the activity of polyphenol oxidase so that the polyphenol oxidase that contains in konjaku inactivation, prevent konjaku with
During air contact, enzymatic browning phenomenon occurs for polyphenol oxidase, keeps the milky color and luster of konjaku flour.
The present invention is immersed in different color stabilizers, not only all the time during konjaku flour is processed into from fresh konjak
Play a part of air-isolation, also act as different effect of color protection；Fresh konjak uses color protection during being processed into konjaku grain
Agent A, starvation is played, suppress the activity of the phenol oxidase on fresh Amorphophallus rivieri surface, it is therefore prevented that enzymatic browning, keep the original color of konjaku
The effect in pool；Konjaku grain uses color stabilizer B during being ground into konjac meal using fiberizer, plays and suppresses phenol oxidase enzyme
Activity, prevent enzymatic browning；Browning substances are reduced to original color and luster；Konjaku partial moisture is removed, makes konjac mannan
Glycan forms crystal grain and is beneficial to its effect separated with other materials in slurries；Konjac meal is ground into evil spirit by colloid mill
Color stabilizer C is used during taro fine powder, the activity for suppressing phenol oxidase enzyme is played, prevents enzymatic browning；By browning substances
It is reduced to original color and luster；Remove konjaku partial moisture, make konjak glucomannan formed crystal grain be beneficial to its with slurries
The effect of other materials separation.
The present invention is different in the color stabilizer that uses of different phase of the preparation process of konjaku flour, and resistance solvent is not in color stabilizer
Together, i.e., in different processing stages, the color stabilizer with different ethanol concentration can also suppress konjaku glucomannan swelling, and not change
The liquid medium of Glucomannan property, in the presence of resistance solvent, the Glucomannan idioblas in konjaku still has preferable hardness
And toughness, konjaku is non-breakable in pelletizing, defibrination, process of lapping, and the konjaku ordinary cells containing starch etc. are crushed and are
The small particle of particle, and the ordinary cells on Glucomannan idioblas surface and impurity are ground and come off, and turn into molecule
It is suspended in liquid medium, is removed in separation of solid and liquid, leaves Glucomannan, there is provided the yield of konjaku flour.
The konjaku flour glucomannans content of the inventive method production is high, and Glucomannan content can reach spy (in terms of butt)
More than the 85% of level purifying konjaku flour requirement；Viscosity is high, and viscosity reaches purifying konjaku flour minimum requirements 13000mPas, even
Reach superfine purifying more than konjaku flour standard 28000mPas；Stability is high, impurity content is low；Sulfur dioxide residual quantity is low, far
Far below 0.90g/kg, meet the requirement of National Standard of the People's Republic of China GB2760 (food additives use standard), evil spirit
Taro powder edible safety is high；It is white to purify konjaku micropowder color and luster；The processing step is simple, equipment investment is few, energy consumption is low, into quality
It is excellent.
Embodiment
The utility model is further described with reference to specific embodiment, advantages of the present invention and feature will be with retouching
State and apparent.But these embodiments are only exemplary, do not form any restrictions to the scope of the present invention.This area skill
Art personnel should be understood that without departing from the spirit and scope of the invention can be to the details and shape of technical solution of the present invention
Formula is modified or replaced, but these modifications and replacement are each fallen within protection scope of the present invention.
Embodiment 1
1st, color stabilizer is prepared
1-1) color stabilizer A
NaCl, citric acid are mixed with water, stirring and dissolving is uniform, is made color stabilizer A, NaCl matter in wherein color stabilizer A
Amount very concentration is 1%；The quality of citric acid very concentration is 0.15%.
1-2) color stabilizer B
Sodium sulfite, citric acid, absolute ethyl alcohol are mixed with water, stirring and dissolving is uniform, and color stabilizer B, wherein color protection is made
The concentration of agent B sulfite sodium is 50ppm；The quality of citric acid very concentration is 0.15%；The quality of ethanol is very dense
Spend for 70%.
1-3) color stabilizer C
Sodium sulfite, citric acid, absolute ethyl alcohol are mixed with water, stirring and dissolving is uniform, and color stabilizer C, wherein color protection is made
The concentration of agent C sulfite sodium is 50ppm；The quality of citric acid very concentration is 0.15%；The quality of ethanol is very dense
Spend for 50%.
2nd, pretreatment of raw material
Using clear water cleaning without the fresh konjak stem tuber surface rotted, gone bad, to remove the impurity such as silt；And use peeling
Machine quickly removes konjaku epidermis, and coring etc., obtains pretreatment fresh Amorphophallus rivieri, standby；
Fresh konjak in the embodiment of the present invention from Shaoguan City of Guangdong Province production illustrates for raw material, and fresh konjak contains
Water rate is 80-90%, and the konjaku in other places of production is applied to the present invention.
3rd, first time immersion treatment
3-1) pretreatment fresh Amorphophallus rivieri is soaked in color stabilizer A, first time immersion treatment is carried out, wherein at first time immersion
The reason time is 3min, and color stabilizer A is 2 with the weight ratio for pre-processing fresh Amorphophallus rivieri：1；
The inhibitor of certain density NaCl and citric acid as enzyme in the colour protecting liquid A of the present invention, passes through the collaboration of the two
Effect is combined with the active site of enzyme, is caused the decline of enzymatic activity so as to change the structure and properties of zymophore, that is, is pressed down
Phenol oxidase is made to react with oxygen and aldehydes matter, has been unlikely to produce browning substances.
Color stabilizer A be after fresh konjak pre-processes, in addition to starvation, certain density NaCl and citric acid solution
Also effectively suppress the activity of the phenol oxidase on fresh Amorphophallus rivieri surface, it is therefore prevented that enzymatic browning；In the alternate processes of peeling konjac tuber
In play color-protecting function, keep konjaku original color.
The konjaku after first time immersion treatment 3-2) is taken out, is placed in carrying out pelletizing in pelleter, size, which is made, is
1cm × 1cm × 1cm konjaku grain；
The size of konjaku grain is in addition to 1cm × 1cm × 1cm in the present invention, other sizes figure (0.5-20) cm × (0.5-
20) cm × (0.5-20) cm, (0.5-2) cm × (0.5-2) cm × (0.5-2) cm are applied to the present invention.
4th, second of immersion treatment
4-1) konjaku grain is immediately placed in color stabilizer B so that konjaku grain is immersed in color stabilizer B, is carried out second
The weight ratio of immersion treatment, immersion treatment 15min, color stabilizer B and pretreatment fresh Amorphophallus rivieri (konjaku grain) is 2：1, it is made second
Secondary immersion mixture material；
Konjaku is after pelletizing, konjaku surface more exposed to air, it is easier to and enzymatic browning, which occurs, makes its discoloration,
Using colour protecting liquid immersion treatment, fresh Amorphophallus rivieri color is protected.Colour protecting liquid B has used certain density sodium sulfite, citric acid and second
Alcoholic solution, this three kinds of materials have certain inhibitory action to enzymatic browning, and now three acts synergistically, and suppress phenol oxidase and live
Property, it is produced melanin from being acted on aldehydes matter；After konjaku pelletizing, existing partial oxidation is organized to contact with it, occurs
A certain degree of enzymatic browning, and sodium sulfite has reproducibility, there is blanching effect, can reduce already oxidised aldehydes matter,
Pigment is set to fade back the original color of konjaku.Certain density ethanol is except being denatured zymoprotein and in addition to activity decrease, konjaku Portugal
Mannosan does not dissolve in ethanol, therefore also removes the partial moisture of konjaku tissue, it is therefore prevented that konjak glucomannan molecule is being ground
It is swelled during mill and makes konjaku quality decline, it is larger forms hardness for konjak glucomannan molecule in finite concentration ethanol
Granule crystal, the impurity such as hardness starch smaller than konjak glucomannan particle can be ground into carefully at first in follow-up grinding technics
Little particle；The impurity such as starch is grated after grinding certain time, and konjak glucomannan keeps larger particles, thus follow-up
Technique can be used the filter screen between both granular sizes that feed liquid is centrifuged.
Second of immersion mixture material 4-2) is placed in progress first time milled processed in fiberizer, adjusts turning for fiberizer
For son with stator gap to 0.7mm, first time milling time is 6min, konjaku grain is ground into konjac meal, obtains the first konjaku
Slurries；
4-3) the first konjaku slurries are stirred, stir speed (S.S.) 200rpm, after stirring 25min, carry out solid-liquid
Separating treatment, slurries are led into the centrifuge with 70-80 mesh centrifugal filters, carry out centrifugal treating, centrifugation rate 1000rpm,
Centrifugation time is 5min, separates solid and liquid, obtains the first konjaku wet-milling；
For konjaku after defibrination, bigger surface is exposed, i.e., phenol oxidase and aldehydes matter are there is a greater chance that and oxygen
Gas contacts, and changes colour so as to which oxidation reaction occur.Certain time is now stirred, sodium sulfite, citric acid and ethanol is fully made
For the phenol oxidase exposed to the open air, the activity of inhibitory enzyme, enzymatic browning is prevented；In whipping process, sodium sulfite, which acts on, to be located
The material of brown stain has occurred during reason, has been reduced to original color and luster.Meanwhile finite concentration ethanol removes in whipping process
Konjaku partial moisture, konjak glucomannan is formed certain crystal grain, rather than be dissolved in the amorphism solution of water, beneficial to its with
Other materials separation in slurries, reaches separating-purifying purpose.To reach inhibitory enzyme activity, bleaching and the effect of dehydration simultaneously,
Need longer mixing time；After 20-25min is stirred, the browning reaction of material is suppressed substantially, and glucomannans also forms crystalline substance
Body particle, now centrifuges solid-liquid again.
5th, third time immersion treatment
Color stabilizer C 5-1) is added into the first konjaku wet-milling, third time immersion treatment is carried out, is stirred in immersion process
Mix, konjaku wet-milling is well mixed with color stabilizer C, the immersion treatment time is 10min, and color stabilizer C weight is with pre-processing fresh evil spirit
The weight ratio of taro is 2：1, stir speed (S.S.) 200rpm, third time immersion mixture material is made；
Handled by process above and colour protecting liquid B processing, konjaku have removed partial impurities, the material of removing includes forming sediment
Powder, alkaloid, aldehydes matter etc., and part phenoloxidase activity has been suppressed；But colour protecting liquid B processing can not be completely by enzyme
Kill, still need to carry out color protection to konjaku in impurity removal process so walking at this.Colour protecting liquid C used certain density sodium sulfite,
Citric acid and ethanol solution, this three kinds of materials have certain inhibitory action to enzymatic browning, and now three acts synergistically, and suppress surplus
Remaining phenoloxidase activity, it is seted to produce melanin from being acted on aldehydes matter；After konjaku defibrination, have partial oxidation and its
Tissue contact, occurs a certain degree of enzymatic browning, and sodium sulfite has reproducibility, there is blanching effect, can will be already oxidised
Aldehydes matter reduces, and pigment is faded back the original color of konjaku.Certain density ethanol is active except being denatured zymoprotein
Outside declining, the partial moisture of konjaku tissue is also removed, prevents konjak glucomannan to be swelled, carried out beneficial to subsequent technique.
Colour protecting liquid B is that concentration of alcohol is different from colour protecting liquid C difference, and colour protecting liquid B concentration of alcohol is 50%-
80%, colour protecting liquid C concentration of alcohol are 40%-60%；After adding colour protecting liquid B to carry out second of immersion grinding centrifugation, konjaku tissue is
Relatively fine particle is ground into, wherein most moisture is separated, when third time is soaked, without using the second of higher concentration
Alcohol is dehydrated to it, you can and suppress konjaku granules swell to a certain extent, form certain glucomannans molecule bulky grain, so as to
Grind off the impurity such as starch of particle surface at first in grinding, i.e., colour protecting liquid C concentration of alcohol can relative reduction just can reach point
From the purpose of purification.
Third time immersion mixture material 5-2) is placed in colloid mill, carries out second of milled processed, adjusts colloid mill clearance diameter
In 0.1-0.3mm, 5min is ground, obtains the second konjaku slurries；
6th, first time removal of impurities is handled
The second konjaku slurries are guided in the screen pack of 90-120 mesh (100 mesh) first, screen pack is then put into centrifugation
Machine, carry out first time centrifugation, removal of impurities processing, centrifugation rate 1000rpm, centrifugation time 5min, separation of solid and liquid processing, by konjaku
The impurity such as powder and color stabilizer, starch separates, and obtains the second konjaku wet-milling；
7th, the 4th immersion treatment
Color stabilizer C 7-1) is added into the second konjaku wet-milling, the 4th immersion treatment is carried out, is stirred in immersion process
Mix, konjaku wet-milling is well mixed with color stabilizer C, the immersion treatment time is 10min, and color stabilizer C weight is with pre-processing fresh evil spirit
The weight ratio of taro is 2：1, stir speed (S.S.) 200rpm, the 4th immersion mixture material is made；
After purifying impurity elimination step, most of impurity has been removed in konjaku, and now konjaku flour quality has reached higher
It is horizontal；But in multiple Ethanol Treatment, konjak glucomannan forms the larger crystal grain of hardness, and now konjaku flour exists
Do not reach desirable level in granularity still, therefore to draw impurity is less, particle is smaller konjaku flour, now also need to add shield again
Toner C handled, and konjaku flour is ground into more fine grained；
The 4th immersion mixture material 7-2) is placed in colloid mill, carries out third time milled processed, adjusts colloid mill clearance diameter
In 0.01-0.1mm, 5min is ground, obtains the 3rd konjaku slurries；
8th, second of removal of impurities is handled
The 3rd konjaku slurries are guided in the screen pack of 90-120 mesh (100 mesh) first, screen pack is then put into centrifugation
Machine, carry out second of centrifugation, removal of impurities processing, centrifugation rate 1000rpm, centrifugation time 5min, separation of solid and liquid processing, by konjaku
The impurity such as powder and color stabilizer, starch separates, and obtains the 3rd konjaku wet-milling；
9th, drying process
Processing is dried in 3rd konjaku wet-milling, removes moisture removal, drying temperature is 60 DEG C in drying process, until obtaining
Moisture content reaches less than 10% konjaku flour.
Konjaku flour 0.08kg (dry weight meter) is made per 1kg fresh konjaks, i.e. the yield of konjaku flour is 8%.
Konjaku flour prepared by the present invention is white powder, and without yellowish coloured particles, no caking, nothing are gone mouldy；With extremely slight
The intrinsic fishy odor of konjaku, the konjaku flour of preparation meet People's Republic of China (PRC) agricultural industry criteria NY/T 494-2010 (evil spirits
Taro powder) technical requirements.
Konjaku flour prepared by the present invention is according to People's Republic of China (PRC) agricultural industry criteria NY/T 494-2010 (konjaku flour)
Detect its viscosity, Glucomannan content, pH value, moisture, ash content, silt content, granularity；According to National Standard of the People's Republic of China
GB/T 5009.34-2003 (measure of sulphite in foods) determine the content of its sulfur dioxide；The measurement result such as institute of table 1
Show.
Embodiment 2
1st, color stabilizer is prepared
1-1) color stabilizer A
NaCl, citric acid are mixed with water, stirring and dissolving is uniform, is made color stabilizer A, NaCl matter in wherein color stabilizer A
Amount very concentration is 0.5%；The quality of citric acid very concentration is 0.25%.
1-2) color stabilizer B
Sodium sulfite, citric acid, absolute ethyl alcohol are mixed with water, stirring and dissolving is uniform, and color stabilizer B, wherein color protection is made
The concentration of agent B sulfite sodium is 40ppm；The quality of citric acid very concentration is 0.25%；The quality of ethanol is very dense
Spend for 80%.
1-3) color stabilizer C
Sodium sulfite, citric acid, absolute ethyl alcohol are mixed with water, stirring and dissolving is uniform, and color stabilizer C, wherein color protection is made
The concentration of agent C sulfite sodium is 70ppm；The quality of citric acid very concentration is 0.1%；The quality of ethanol very concentration
For 60%.
2nd, pretreatment of raw material
Using clear water cleaning without the fresh konjak stem tuber surface rotted, gone bad, to remove the impurity such as silt；And use peeling
Machine quickly removes konjaku epidermis, and coring etc., obtains pretreatment fresh Amorphophallus rivieri, standby；
3rd, first time immersion treatment
3-1) pretreatment fresh Amorphophallus rivieri is soaked in color stabilizer A, first time immersion treatment is carried out, wherein at first time immersion
The reason time is 3min, and color stabilizer A is 3 with the weight ratio for pre-processing fresh Amorphophallus rivieri：1；
The konjaku after first time immersion treatment 3-2) is taken out, is placed in carrying out pelletizing in pelleter, size, which is made, is
1cm × 1cm × 1cm konjaku grain；
4th, second of immersion treatment
4-1) konjaku grain is immediately placed in color stabilizer B so that konjaku grain is immersed in color stabilizer B, is carried out second
The weight ratio of immersion treatment, immersion treatment 10min, color stabilizer B and pretreatment fresh Amorphophallus rivieri (konjaku grain) is 3：1, it is made second
Secondary immersion mixture material；
Second of immersion mixture material 4-2) is placed in progress first time milled processed in fiberizer, adjusts turning for fiberizer
For son with stator gap to 0.5mm, first time milling time is 2min, and konjaku grain is ground into konjac meal, obtains the first konjaku
Slurries；
4-3) the first konjaku slurries are stirred, stir speed (S.S.) 240rpm, after stirring 20min, carry out solid-liquid
Separating treatment, slurries are led into the centrifuge with 70-80 mesh centrifugal filters, carry out centrifugal treating, centrifugation rate 2000rpm,
Centrifugation time is 5min, separates solid and liquid, obtains the first konjaku wet-milling；
5th, third time immersion treatment
Color stabilizer C 5-1) is added into the first konjaku wet-milling, third time immersion treatment is carried out, is stirred in immersion process
Mix, konjaku wet-milling is well mixed with color stabilizer C, the immersion treatment time is 10min, and color stabilizer C weight is with pre-processing fresh evil spirit
The weight ratio of taro is 1：1, stir speed (S.S.) 240rpm, third time immersion mixture material is made；
Third time immersion mixture material 5-2) is placed in colloid mill, carries out second of milled processed, adjusts colloid mill clearance diameter
In 0.1mm-0.3mm, 3min is ground, obtains the second konjaku slurries；
6th, first time removal of impurities is handled
The second konjaku slurries are guided in the screen pack of 90-120 mesh (100 mesh) first, screen pack is then put into centrifugation
Machine, carry out first time centrifugation, removal of impurities processing, centrifugation rate 2000rpm, centrifugation time 2min, separation of solid and liquid processing, by konjaku
The impurity such as powder and color stabilizer, starch separates, and obtains the second konjaku wet-milling；
7th, the 4th immersion treatment
Color stabilizer C 7-1) is added into the second konjaku wet-milling, the 4th immersion treatment is carried out, is stirred in immersion process
Mix, konjaku wet-milling is well mixed with color stabilizer C, the immersion treatment time is 5min, and color stabilizer C weight is with pre-processing fresh Amorphophallus rivieri
Weight ratio be 1：1, stir speed (S.S.) 240rpm, the 4th immersion mixture material is made；
The 4th immersion mixture material 7-2) is placed in colloid mill, carries out third time milled processed, adjusts colloid mill clearance diameter
In 0.1-0.2mm, 10min is ground, obtains the 3rd konjaku slurries；
8th, second of removal of impurities is handled
The 3rd konjaku slurries are guided in the screen pack of 90-120 mesh (100 mesh) first, screen pack is then put into centrifugation
Machine, carry out second of centrifugation, removal of impurities processing, centrifugation rate 2000rpm, centrifugation time 2min, separation of solid and liquid processing, by konjaku
The impurity such as powder and color stabilizer, starch separates, and obtains the 3rd konjaku wet-milling；
9th, drying process
Processing is dried in 3rd konjaku wet-milling, removes moisture removal, drying temperature is 60 DEG C in drying process, until obtaining
Moisture content is 9% konjaku flour.
Konjaku flour 0.05kg (dry weight meter) is made per 1kg fresh konjaks, i.e. the yield of konjaku flour is 5%.
Konjaku flour prepared by the present invention is white powder, and without yellowish coloured particles, no caking, nothing are gone mouldy；With extremely slight
The intrinsic fishy odor of konjaku, the konjaku flour of preparation meet People's Republic of China (PRC) agricultural industry criteria NY/T 494-2010 (evil spirits
Taro powder) technical requirements.
Konjaku flour measurement result prepared by the present invention is as shown in table 1.
Embodiment 3
1st, color stabilizer is prepared
1-1) color stabilizer A
NaCl, citric acid are mixed with water, stirring and dissolving is uniform, is made color stabilizer A, NaCl matter in wherein color stabilizer A
Amount very concentration is 2%；The quality of citric acid very concentration is 0.1%.
1-2) color stabilizer B
Sodium sulfite, citric acid, absolute ethyl alcohol are mixed with water, stirring and dissolving is uniform, and color stabilizer B, wherein color protection is made
The concentration of agent B sulfite sodium is 70ppm；The quality of citric acid very concentration is 0.1%；The quality of ethanol very concentration
For 50%.
1-3) color stabilizer C
Sodium sulfite, citric acid, absolute ethyl alcohol are mixed with water, stirring and dissolving is uniform, and color stabilizer C, wherein color protection is made
The concentration of agent C sulfite sodium is 40ppm；The quality of citric acid very concentration is 0.25%；The quality of ethanol is very dense
Spend for 40.
2nd, pretreatment of raw material
Using clear water cleaning without the fresh konjak stem tuber surface rotted, gone bad, to remove the impurity such as silt；And use peeling
Machine quickly removes konjaku epidermis, and coring etc., obtains pretreatment fresh Amorphophallus rivieri, standby；
3rd, first time immersion treatment
3-1) pretreatment fresh Amorphophallus rivieri is soaked in color stabilizer A, first time immersion treatment is carried out, wherein at first time immersion
The reason time is 10min, and color stabilizer A is 1 with the weight ratio for pre-processing fresh Amorphophallus rivieri：1；
The konjaku after first time immersion treatment 3-2) is taken out, is placed in carrying out pelletizing in pelleter, size, which is made, is
1cm × 1cm × 1cm konjaku grain；
4th, second of immersion treatment
4-1) konjaku grain is immediately placed in color stabilizer B so that konjaku grain is immersed in color stabilizer B, is carried out second
The weight ratio of immersion treatment, immersion treatment 15min, color stabilizer B and pretreatment fresh Amorphophallus rivieri (konjaku grain) is 1：1, it is made second
Secondary immersion mixture material；
Second of immersion mixture material 4-2) is placed in progress first time milled processed in fiberizer, adjusts turning for fiberizer
For son with stator gap to 1.0mm, first time milling time is 6min, and konjaku grain is ground into konjac meal, obtains the first konjaku
Slurries；
4-3) the first konjaku slurries are stirred, stir speed (S.S.) 120rpm, after stirring 25min, carry out solid-liquid
Separating treatment, slurries are led into the centrifuge with 50-90 mesh (being preferably 70-80 mesh) centrifugal filter, carry out centrifugal treating, from
The heart speed 2000rpm, centrifugation time 2min, solid and liquid are separated, obtain the first konjaku wet-milling；
5th, third time immersion treatment
Color stabilizer C 5-1) is added into the first konjaku wet-milling, third time immersion treatment is carried out, is stirred in immersion process
Mix, konjaku wet-milling is well mixed with color stabilizer C, the immersion treatment time is 5min, and color stabilizer C weight is with pre-processing fresh Amorphophallus rivieri
Weight ratio be 3：1, stir speed (S.S.) 120rpm, third time immersion mixture material is made；
Third time immersion mixture material 5-2) is placed in colloid mill, carries out second of milled processed, adjusts colloid mill clearance diameter
In 0.1-0.3mm, 10min is ground, obtains the second konjaku slurries；
6th, first time removal of impurities is handled
The second konjaku slurries are guided in the screen pack of 90-120 mesh (100 mesh) first, screen pack is then put into centrifugation
Machine, carry out first time centrifugation, removal of impurities processing, centrifugation rate 2000rpm, centrifugation time 5min, separation of solid and liquid processing, by konjaku
The impurity such as powder and color stabilizer, starch separates, and obtains the second konjaku wet-milling；
7th, the 4th immersion treatment
Color stabilizer C 7-1) is added into the second konjaku wet-milling, the 4th immersion treatment is carried out, is stirred in immersion process
Mix, konjaku wet-milling is well mixed with color stabilizer C, the immersion treatment time is 10min, and color stabilizer C weight is with pre-processing fresh evil spirit
The weight ratio of taro is 3：1, stir speed (S.S.) 120rpm, the 4th immersion mixture material is made；
The 4th immersion mixture material 7-2) is placed in colloid mill, carries out third time milled processed, adjusts colloid mill clearance diameter
In 0.01-0.1mm, 3min is ground, obtains the 3rd konjaku slurries；
8th, second of removal of impurities is handled
The 3rd konjaku slurries are guided in the screen pack of 90-120 mesh (100 mesh) first, screen pack is then put into centrifugation
Machine, carry out second of centrifugation, removal of impurities processing, centrifugation rate 2000rpm, centrifugation time 5min, separation of solid and liquid processing, by konjaku
The impurity such as powder and color stabilizer, starch separates, and obtains the 3rd konjaku wet-milling；
9th, drying process
Processing is dried in 3rd konjaku wet-milling, removes moisture removal, drying temperature is 50 DEG C in drying process, until obtaining
Moisture content reaches less than 10% konjaku flour.
Konjaku flour 0.07kg (dry weight meter) is made per 1kg fresh konjaks, i.e. the yield of konjaku flour is 7%.
Konjaku flour prepared by the present invention is white powder, and no yellow particle, no caking, nothing are gone mouldy；With extremely slight evil spirit
The intrinsic fishy odor of taro, the konjaku flour of preparation meet People's Republic of China's agricultural industry criteria NY/T 494-2010 (konjakus
Powder) technical requirements.
Measurement result is as shown in table 1.
The physical and chemical index of 1 konjaku flour of the present invention of table
Claims (10)
1. a kind of preparation method of konjaku flour, it is characterized in that, being included in point 4 additions during konjaku is crushed prevents konjaku
The color stabilizer of brown stain.
2. preparation method as claimed in claim 1, it is characterized in that, the color stabilizer of addition is color stabilizer A for the first time, wherein
Color stabilizer A includes NaCl, citric acid and water, and wherein NaCl mass percent concentration is 0.5-2%；The quality percentage of citric acid
Specific concentration is 0.1-0.25%.
3. preparation method as claimed in claim 1 or 2, it is characterized in that, the color stabilizer of second of addition is color stabilizer B,
Wherein color stabilizer B includes sulphite, citric acid, second alcohol and water, and the wherein concentration of sulphite is 40-70ppm；Citric acid
Mass percent concentration is 0.1-0.25%；The concentration of ethanol is 50-80%.
4. preparation method as claimed in claim 1 or 2, it is characterized in that, the color stabilizer of third and fourth addition is color stabilizer
C, wherein color stabilizer C include sulphite, citric acid, second alcohol and water, and the wherein concentration of sulphite is 40-70ppm；Citric acid
Mass percent concentration be 0.1-0.25%；The concentration of ethanol is 40-60%.
5. a kind of preparation method of konjaku flour, it is characterized in that, including the step of order below progress：
A) first time immersion treatment
Konjaku after cleaning is removed into epidermis and coring, pretreatment konjaku is made, pretreatment konjaku is then immersed in color stabilizer A
In, carry out first time immersion treatment；
B) second of immersion treatment
After konjaku after first time immersion treatment is cut into konjaku grain, it is soaked in color stabilizer B, carries out second of immersion treatment,
Second of immersion mixture material is made；Then first time milled processed is carried out to second of immersion mixture material, it is thick that konjaku is made
Powder, obtain the first konjaku slurries；
C) third time immersion treatment
Color stabilizer C is added into the first konjaku wet-milling, third time immersion treatment is carried out under stirring；Then third time is soaked
Bubble mixt material carries out second of milled processed, and the second konjaku slurries are made；
D) second of removal of impurities is handled
The second konjaku slurries are placed in the second screen pack first, then by screen pack be placed in a centrifuge progress second from
The heart, removal of impurities processing, remove the impurity such as starch, obtain the second konjaku wet-milling；
E) the 4th immersion treatment
Color stabilizer C is added into the second konjaku wet-milling, the 4th immersion treatment is carried out under stirring；Then by the 4th leaching
Bubble mixt material carries out third time milled processed, and the 3rd konjaku slurries are made；
F) third time removal of impurities is handled
The 3rd konjaku slurries are placed in the second screen pack first, then by screen pack be placed in a centrifuge progress third time from
The heart, removal of impurities processing, remove the impurity such as starch, produce konjaku micropowder.
6. preparation method as claimed in claim 5, it is characterized in that, step A) described in color stabilizer A and pretreatment fresh Amorphophallus rivieri
Weight ratio is 1.0-3:1；Step A) described in color stabilizer A include NaCl, citric acid and water, wherein NaCl mass percent
Concentration is 0.5-2%；The mass percent concentration of citric acid is 0.1-0.25%.
7. the preparation method as described in claim 5 or 6, it is characterized in that, step B) described in color stabilizer B and pretreatment fresh Amorphophallus rivieri
Weight ratio be 1.0-3:1.
8. the preparation method as described in claim 5 or 6, it is characterized in that, step B) described in color stabilizer B include sulphite,
Citric acid, second alcohol and water, the wherein concentration of sulphite are 40-70ppm；The mass percent concentration of citric acid is 0.1-
0.25%；The concentration of ethanol is 50-80%.
9. the preparation method as described in claim 5 or 6, it is characterized in that, step C), E) described in color stabilizer C and pretreatment it is fresh
The weight ratio of konjaku is 1.0-3:1.
10. the preparation method as described in claim 5 or 6, it is characterized in that, step C), D), E), F) described in color stabilizer C include
Sulphite, citric acid, second alcohol and water, the wherein concentration of sulphite are 40-70ppm；The mass percent concentration of citric acid
For 0.1-0.25%；The concentration of ethanol is 40-60%.
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| CN110800949A (en) * | 2019-12-02 | 2020-02-18 | 贵州凤冈众康生物科技有限公司 | Preparation method of bulbil yellow konjac fine powder |
| CN112971069A (en) * | 2021-02-22 | 2021-06-18 | 西南科技大学 | Drying device and drying process for producing konjac fine powder |
| CN114831246A (en) * | 2022-04-08 | 2022-08-02 | 江南大学 | Method for preventing browning of alkali-induced gel of amorphophallus bulbifer |
| CN115777889A (en) * | 2022-12-17 | 2023-03-14 | 湖北一致魔芋生物科技股份有限公司 | Method for preventing konjac flour from color change in wet processing |
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