CN108175059A - A kind of method for preventing konjaku flour from declining in room temperature storage process medium viscosity - Google Patents
A kind of method for preventing konjaku flour from declining in room temperature storage process medium viscosity Download PDFInfo
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- CN108175059A CN108175059A CN201810119540.XA CN201810119540A CN108175059A CN 108175059 A CN108175059 A CN 108175059A CN 201810119540 A CN201810119540 A CN 201810119540A CN 108175059 A CN108175059 A CN 108175059A
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- China
- Prior art keywords
- konjaku flour
- konjaku
- room temperature
- temperature storage
- viscosity
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B3/00—Drying solid materials or objects by processes involving the application of heat
- F26B3/32—Drying solid materials or objects by processes involving the application of heat by development of heat within the materials or objects to be dried, e.g. by fermentation or other microbiological action
- F26B3/34—Drying solid materials or objects by processes involving the application of heat by development of heat within the materials or objects to be dried, e.g. by fermentation or other microbiological action by using electrical effects
- F26B3/347—Electromagnetic heating, e.g. induction heating or heating using microwave energy
Abstract
The present invention relates to a kind of methods for preventing konjaku flour from declining in room temperature storage process medium viscosity, it is in proportion to mix ethanol solution with konjaku flour in a manner of addition of spraying, stir evenly obtained mixed material, mixed material standing is placed in explosion-proof type micro-wave vacuum equipment again, open drying equipment, the power of the drying equipment is 20~60KW, it is 60~90 DEG C to adjust microwave drying operating temperature, the microwave drying working time is 180~600s, after drying, by dried material after it crushed 40~120 mesh sieve, obtain the konjaku flour that viscosity does not decline under room temperature storage condition.Through the processed konjaku flour of the method for the present invention; placing 12 months at ambient temperature can keep its viscosity not decline; the defects of overcoming the prior art time-consuming existing for by way of refrigeration, energy consumption is big, of high cost and effect unobvious; and the method for the present invention is quick, easy to operate, environmentally protective, is stored available for konjaku flour scale.
Description
Technical field
The present invention relates to the technical fields such as agricultural product or food processing, daily-use chemical industry, it is more particularly related to one
Kind prevents the method that konjaku flour declines in room temperature storage process medium viscosity.
Background technology
Konjaku do not claim Amorphophalus rivieri, mill taro, Konjac etc., be Araeceae Amorphophallus herbaceos perennial, China is global kind
The country of plant amount maximum, remaining is distributed in the ground such as Japan, Southeast Asia.Since the 1980s, with international market pair
The heating of konjak products demand, Chinese Amorphophallus industry are rapidly growing.Under the pulling of market raw materials requirement, China is increasingly becoming
The center of world's rivieri raw material production and supply.
Konjaku is industrial crops finding now, uniquely can largely providing Glucomannan, in food field of medicine and chemical technology,
The use value of konjaku will be constantly developed.The healthy edible value of konjaku makes it by people's popular welcome, konjaku
Main ingredient be glucomannans, it is more than 10 kinds of amino acid and various trace elements that it, which does not contain only needed by human body, is also had
There are the characteristics such as low-protein, low fat high microsteping, good water absorption, expansion rate height, medicinal efficacy has reducing blood lipid, hypoglycemic, drop
Blood pressure, weight-reducing, beauty, health care, defaecation and wait more effects.It is special that konjaku requires growing environment, and normal region is limited, China
West and south mountain area becomes the main konjaku producing region in China with its advantageous natural ecological condition.Konjaku or Southwest Mountainous Areas agriculture
One of major economic crops of village's industry restructuring, konjaku industry are also becoming in China's Western Economic and are most growing up
The Industry with Local Characteristics of potentiality and competitive advantage.
Konjak glucomannan is mainly by mannosan and glucose using β-[molar ratio is 1.6 to the bonding of Isosorbide-5-Nitrae key：(1~4)]
High molecular weight non-ionic glucomannans (glucomannan), have on a small quantity with β-Isosorbide-5-Nitrae key bond structure, along Portugal's sweet dew
Average on glycan main chain every 9~19 monosaccharide units, there are one acetyl group, it contributes to the dissolving of glucomannans, konjaku Portugal
The average molecular weight of sweet glycan is 200,000~2,000,000.Konjak glucomannan is nature molecular weight maximum, the highest day of viscosity
Right plant edible fiber has high viscosity.It is well known that the most important quality of soluble dietary fiber is its viscosity,
The viscosity of soluble dietary fiber is to reduce increased blood sugar concentration index after meal and keep the most important factor of its overall stability,
Viscosity is higher, and effect is better.Konjak glucomannan has most strong moisture holding capacity, can adsorb the water of 200 times of its own volume
Form sticky solution.Viscosity size becomes the important indicator of evaluation konjaku flour quality quality.Such as People's Republic of China's standard
" konjaku powder, it is specified that being not to be from superfine to the viscosity of three-level konjaku powder in GB/T18104-2000 "：22000、
18000th, 14000 and 6000mPaS；People's Republic of China's agricultural industry criteria " konjaku flour, specified in NY494-2010 "
Two class konjaku flours " common konjaku flour and purifying konjaku flour ", from superfine to three-level powder, viscosity number is all descending variation.Evil spirit
The viscosity number of taro powder also has a great impact to its manufactured goods quality, in konjak food, the heat for making heat irreversible gel
During the fruit jelly food food of reversible gel, it is all important examination index.
Konjaku flour is when being placed at room temperature for, and especially in temperature higher summer, viscosity can reduce, seriously affect raw material and
The quality of its manufactured goods.Konjaku flour viscosity declines too fast in order to prevent, and konjaku flour is mainly placed on low temperature by existing method
In environment, special Freezing room is such as built, keeps library temperature that can make shelf-life phase of the konjaku flour at 12 months at 10~15 DEG C
Between, viscosity does not occur drastically to decline, but this method still cannot prevent the reduction of konjaku flour viscosity.Viscosity reduction leads to konjaku flour product
Matter reduces, and also increases raw-material storing processing cost.
In conclusion prevent at present konjaku flour viscosity decline method exist time-consuming, energy consumption is big, of high cost and effect not
The defects of apparent, therefore there is an urgent need for develop a kind of simple to operation, of low cost, environmentally protective and can efficiently prevent konjaku flour
In the method that room temperature storage process medium viscosity declines.
Invention content
The present invention is directed to the problem of pointed in background technology and the shortcomings of the prior art, it is an object of the invention to
A kind of method for preventing konjaku flour from declining in room temperature storage process medium viscosity is provided.
In order to realize the above-mentioned purpose of the present invention, inventor passes through a large amount of experimental study, and having developed one kind prevents evil spirit
The method that taro powder declines in room temperature storage process medium viscosity, the method specifically comprise the following steps：
Ethanol solution in a manner of addition of spraying with konjaku flour is mixed in proportion, is stirred evenly, mixed material is made, so
Mixed material standing is placed in explosion-proof type micro-wave vacuum equipment afterwards, opens drying equipment, the work(of the drying equipment
Rate is 20~60KW (kilowatt), adjust microwave drying operating temperature be 60~90 DEG C, the microwave drying working time be 180~
600s after dry, by dried material after it crushed 40~120 mesh sieve, obtains viscosity under room temperature storage condition
The konjaku flour not declined.
Further, ethyl alcohol described in above-mentioned technical proposal is food-grade ethanol.
Further, the volumetric concentration of ethanol solution described in above-mentioned technical proposal is 30%~70%.
Further, the mass volume ratio of konjaku flour described in above-mentioned technical proposal and ethanol solution is 1：1~3.
Further, the time of repose of mixed material described in above-mentioned technical proposal is 5~10min.
Further, konjaku flour described in above-mentioned technical proposal can be common konjaku flour, common konjaku powder, common evil spirit
Any one of taro micro mist, purifying konjaku flour, purifying konjaku powder, purifying konjaku micropowder.
The particle that common konjaku flour described in above-mentioned technical proposal crosses 0.425mm (40 mesh) sieves need to account for more than 90%, described
The particle that purifying konjaku micropowder crosses 0.125mm (120 mesh) sieves need to account for more than 90%, not cross the oversize for providing sieve specification, warp
After crushing, sieving processing is carried out again, merges screenings, and becoming can store in room temperature, the konjaku flour that viscosity is kept not decline.
Present invention room temperature described above, does not refer to 25 DEG C of the room temperature generally defined, refers to spring, summer, autumn and winter seasonal variations
And change, and the indoor nature temperature without artificial adjustment.
Compared with prior art, the present invention has following advantageous effect：
(1) through the processed konjaku flour of the method for the present invention, it can place keep within 12 months or more its viscosity at ambient temperature
Do not decline, overcoming the prior art, time-consuming existing for by way of refrigeration, energy consumption is big, of high cost and effect unobvious etc. lack
It falls into；
(2) the method for the present invention is quick, easy to operate, environmentally protective, greatly reduces konjaku flour operating and the cost preserved,
Therefore, the method for the present invention is stored available for konjaku flour scale, has apparent economic benefit and environmental benefit；
(3) konjaku flour viscosity made from the method for the present invention keeps effect good.The reason of konjaku flour viscosity reduces, it may be possible to by
In the sulfur dioxide (SO wherein contained2) there is oxidation or reducing power, konjac polysaccharide can be caused big at a certain temperature
Caused by molecule chain break；It is also likely to be microorganism in konjaku flour amount reproduction in a certain temperature conditions, the born of the same parents of secretion
Exoenzyme causes the hydrolysis of konjac polysaccharide macromolecular, reduces viscosity.And microwave irradiation of the present invention can be prevented under the viscosity of konjaku flour
Drop, then may be SO2Microwaved, molecular structure is destroyed, and loses its oxidation or reproducibility；It is also likely to be killing microwave
Microorganism in konjaku flour, prevents the microorganism thereby eliminate the decline of konjaku flour viscosity from amount reproduction at normal temperatures；Suppression
Or the two has it concurrently.
(4) effect of ethyl alcohol is in the present invention：Ethyl alcohol is polar molecule, can absorb microwave energy, makes carrier konjaku flour quick
Heating fever, and the volumetric concentration that the present invention uses can also effectively prevent the swollen of konjaku powder particles for 30%~70% ethyl alcohol
It is swollen, it prevents under the action of microwave, konjac polysaccharide molecule chain break.
Specific embodiment
Technical scheme of the present invention is described in detail below by specific embodiment.Following embodiment is only
It is preferred embodiments of the present invention, is not to the restriction of the invention for doing other forms, any person skilled in the art
The equivalent embodiment for being changed to change on an equal basis possibly also with the technology contents of the disclosure above.It is every without departing from the present invention program
Content, any simple modification or equivalent variations that technical spirit according to the present invention makes following embodiment, all falls within this hair
In bright protection domain.
Embodiment 1
A kind of method for preventing konjaku flour from declining in room temperature storage process medium viscosity of the present embodiment, the method are specifically wrapped
Containing following steps：
It is 1 according to mass volume ratio:1 ratio, by 200 liters of volume fractions be 30% food-grade ethanol solution, with spray
The mode that mist adds in is mixed with the common konjaku flours of 200kg, stirs evenly, after time of repose 5min, said mixture material is placed
In explosion-proof type micro-wave vacuum equipment, the running parameter for adjusting explosion-proof type micro-wave vacuum equipment is specific as follows：It is described
The power of drying equipment is 60KW, and dry 90 DEG C of operating temperature, dry working time 180s, konjaku flour is through microwave drying treatment
Afterwards, 0.425mm (40 mesh) sieve is crossed, sieving particle accounts for more than 90%, does not cross the oversize for providing sieve, after crushed, after
Sieve processing, merges screenings, obtains the common konjaku flour that viscosity under room temperature storage condition does not decline.
Embodiment 2
It is 1 according to mass volume ratio:3 ratio by the food-grade ethanol that 600 liters of volume fractions are 70%, is added with spraying
The mode entered is mixed with the common konjaku powders of 200kg, is stirred evenly, and after time of repose 10min, said mixture material is positioned over
In explosion-proof type micro-wave vacuum equipment, the running parameter for adjusting explosion-proof type micro-wave vacuum equipment is specific as follows：It is described dry
The power of dry equipment is 40KW, and dry operating temperature is 80 DEG C, the dry working time is 300s, and purifying konjaku flour is through microwave drying
After processing, sieving, granularity accounts for more than 90% in 0.125mm~0.425mm (120 mesh~40 mesh) particle, does not cross regulation sieve
Oversize, after crushed, re-sieving processing merges screenings, obtains the common evil spirit that viscosity under room temperature storage condition does not decline
Taro fine powder.
Embodiment 3
It is 1 according to mass volume ratio:2 ratio by the food-grade ethanol that 400 liters of volume fractions are 50%, is added with spraying
The mode entered is mixed with the common konjaku micropowders of 200kg, is stirred evenly, and after time of repose 8min, said mixture material is positioned over
In explosion-proof type micro-wave vacuum equipment, the running parameter for adjusting explosion-proof type micro-wave vacuum equipment is specific as follows：It is described dry
The power of dry equipment is 20KW, and dry operating temperature is 60 DEG C, the dry working time is 600s, and konjaku flour is through microwave drying treatment
Afterwards, 0.125mm (120 mesh of sieve specification) sieve is crossed, the particle for the particle that is sieved accounts for more than 90%, does not cross on the sieve of regulation sieve
Object, after crushed, re-sieving processing merges screenings, obtains the common konjaku essence that viscosity under room temperature storage condition does not decline
Powder.
Note：The particle that common konjaku flour is granularity≤0.425mm (40 mesh) accounts for more than 90%；Common konjaku powder, purifying
Konjaku powder accounts for more than 90% for particle of the granularity in 0.125mm~0.425mm (120 mesh~40 mesh)；It is common konjaku micropowder, pure
Change konjaku micropowder is that the particle of granularity≤0.125mm (120 mesh) accounts for more than 90%.
Konjaku flour after Examples 1 to 3 microwave treatment and not microwaved konjaku flour are placed 12 at room temperature
Test the viscosity of each konjaku flour stage by stage by the moon (test method is referring to the detection method in standard " NYT494-2010 konjaku flours ").
Test result shows：Not microwaved konjaku flour is placed 5 months at room temperature, and viscosity declines 20% or so；It places 8 months,
Viscosity declines 45% or so；It places 10 months, viscosity declines 60% or so；It places 12 months, viscosity declines 70%.Particularly exist
Summer high-temperature season, viscosity decline especially pronounced.Such as the konjaku flour that viscosity number is 30000mPas, place 12 months at room temperature,
Viscosity number drops below 10000mPas.And the konjaku flour after 1~3 microwave treatment of the embodiment of the present invention, it puts at room temperature
It puts 12 months, viscosity does not change substantially, even better than the effect of Freezing room storage konjaku flour, and therefore, the method for the present invention can
Konjaku flour is effectively prevent to decline in room temperature storage process medium viscosity.
Claims (5)
- A kind of 1. method for preventing konjaku flour from declining in room temperature storage process medium viscosity, it is characterised in that：The method is specifically wrapped Containing following steps：Ethanol solution in a manner of addition of spraying with konjaku flour is mixed in proportion, is stirred evenly, mixed material is made, then will Mixed material standing is placed in explosion-proof type micro-wave vacuum equipment, opens drying equipment, and the power of the drying equipment is 20~60KW, adjusting microwave drying operating temperature is 60~90 DEG C, the microwave drying working time is 180~600s, and drying finishes Afterwards, dried material is obtained into the konjaku that viscosity does not decline under room temperature storage condition after it crushed 40~120 mesh sieve Powder.
- 2. a kind of method for preventing konjaku flour from declining in room temperature storage process medium viscosity according to claim 1, feature It is：The ethyl alcohol is food-grade ethanol.
- 3. a kind of method for preventing konjaku flour from declining in room temperature storage process medium viscosity according to claim 1 or 2, special Sign is：The volumetric concentration of the ethanol solution is 30%~70%.
- 4. a kind of method for preventing konjaku flour from declining in room temperature storage process medium viscosity according to claim 1 or 2, special Sign is：The mass volume ratio of the konjaku flour and ethanol solution is 1：1~3.
- 5. a kind of method for preventing konjaku flour from declining in room temperature storage process medium viscosity according to claim 1 or 2, special Sign is：The konjaku flour is common konjaku flour, common konjaku powder, common konjaku micropowder, purifying konjaku flour, purifying konjaku essence Any one of powder, purifying konjaku micropowder.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111543625A (en) * | 2020-03-23 | 2020-08-18 | 华中农业大学 | Method for improving viscosity and stability of konjac sol |
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| CN1729837A (en) * | 2005-04-18 | 2006-02-08 | 陈浩东 | Method for processing glucomannan |
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Application publication date: 20180619 |