CN108651917A - A kind of full powder of detoxication of konjac is without sulphur wet processing method - Google Patents
A kind of full powder of detoxication of konjac is without sulphur wet processing method Download PDFInfo
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- CN108651917A CN108651917A CN201710238684.2A CN201710238684A CN108651917A CN 108651917 A CN108651917 A CN 108651917A CN 201710238684 A CN201710238684 A CN 201710238684A CN 108651917 A CN108651917 A CN 108651917A
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- China
- Prior art keywords
- konjaku
- alcohol
- wet
- milling
- sulphur
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 56
- 239000000843 powder Substances 0.000 title claims abstract description 22
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 title claims abstract description 15
- 239000005864 Sulphur Substances 0.000 title claims abstract description 13
- 241001312219 Amorphophallus konjac Species 0.000 title claims abstract description 9
- 235000001206 Amorphophallus rivieri Nutrition 0.000 title claims abstract description 9
- 235000010485 konjac Nutrition 0.000 title claims abstract description 8
- 239000000252 konjac Substances 0.000 title claims abstract description 7
- 238000003672 processing method Methods 0.000 title claims abstract description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000001238 wet grinding Methods 0.000 claims abstract description 14
- 238000001035 drying Methods 0.000 claims abstract description 11
- 239000002699 waste material Substances 0.000 claims abstract description 9
- 239000002002 slurry Substances 0.000 claims abstract description 6
- 238000004807 desolvation Methods 0.000 claims abstract description 4
- 238000001784 detoxification Methods 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- 238000000227 grinding Methods 0.000 claims abstract description 3
- 230000020477 pH reduction Effects 0.000 claims abstract description 3
- 238000005352 clarification Methods 0.000 claims abstract 6
- 230000001476 alcoholic effect Effects 0.000 claims abstract 2
- 238000007654 immersion Methods 0.000 claims abstract 2
- 238000001914 filtration Methods 0.000 claims description 4
- 238000005360 mashing Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 2
- 238000012216 screening Methods 0.000 claims description 2
- 238000000926 separation method Methods 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims 1
- 239000000047 product Substances 0.000 abstract description 16
- 239000004615 ingredient Substances 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000006227 byproduct Substances 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 235000015895 biscuits Nutrition 0.000 abstract description 2
- 235000008429 bread Nutrition 0.000 abstract description 2
- 235000012149 noodles Nutrition 0.000 abstract description 2
- 235000021055 solid food Nutrition 0.000 abstract description 2
- 231100000331 toxic Toxicity 0.000 abstract description 2
- 230000002588 toxic effect Effects 0.000 abstract description 2
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 4
- 235000002918 Fraxinus excelsior Nutrition 0.000 description 3
- 239000002956 ash Substances 0.000 description 3
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 2
- 241000723346 Cinnamomum camphora Species 0.000 description 2
- 229920002581 Glucomannan Polymers 0.000 description 2
- 229930013930 alkaloid Natural products 0.000 description 2
- 150000003797 alkaloid derivatives Chemical class 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 229930008380 camphor Natural products 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- VYFYYTLLBUKUHU-UHFFFAOYSA-N dopamine Chemical compound NCCC1=CC=C(O)C(O)=C1 VYFYYTLLBUKUHU-UHFFFAOYSA-N 0.000 description 2
- 238000003912 environmental pollution Methods 0.000 description 2
- 229940046240 glucomannan Drugs 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 229910052717 sulfur Inorganic materials 0.000 description 2
- 239000011593 sulfur Substances 0.000 description 2
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 description 1
- YDNKGFDKKRUKPY-JHOUSYSJSA-N C16 ceramide Natural products CCCCCCCCCCCCCCCC(=O)N[C@@H](CO)[C@H](O)C=CCCCCCCCCCCCCC YDNKGFDKKRUKPY-JHOUSYSJSA-N 0.000 description 1
- CRJGESKKUOMBCT-VQTJNVASSA-N N-acetylsphinganine Chemical compound CCCCCCCCCCCCCCC[C@@H](O)[C@H](CO)NC(C)=O CRJGESKKUOMBCT-VQTJNVASSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000003158 alcohol group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229960000846 camphor Drugs 0.000 description 1
- 229940106189 ceramide Drugs 0.000 description 1
- ZVEQCJWYRWKARO-UHFFFAOYSA-N ceramide Natural products CCCCCCCCCCCCCCC(O)C(=O)NC(CO)C(O)C=CCCC=C(C)CCCCCCCCC ZVEQCJWYRWKARO-UHFFFAOYSA-N 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 229960003638 dopamine Drugs 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 230000005714 functional activity Effects 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- VVGIYYKRAMHVLU-UHFFFAOYSA-N newbouldiamide Natural products CCCCCCCCCCCCCCCCCCCC(O)C(O)C(O)C(CO)NC(=O)CCCCCCCCCCCCCCCCC VVGIYYKRAMHVLU-UHFFFAOYSA-N 0.000 description 1
- -1 no bad smell Substances 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Polysaccharides And Polysaccharide Derivatives (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A kind of full powder of detoxication of konjac is without sulphur wet processing method.The invention belongs to agricultural byproducts processing technical fields, it is characterized in that the alcoholic strength that upper technical process purifying link is produced to clarification waste alcohol is adjusted to certain concentration (the new alcohol for directly using certain concentration when no purifying link), it is used in combination edible citric acid to be acidified, peeling diced konjaku is beaten in high speed beater with this acidification alcohol；Gained konjaku is starched and is sealed, immersion is stirred at room temperature after a certain period of time, slurries are detached with centrifuge or filter press；Add alcohol to beat, detach gained wet-milling again or without this process, carries out vacuum desolvation and drying；Then gained dry powder grinding wheel is milled broken and sieved to get the full powder product of no sulphur detoxification konjaku.The konjaku flour obtained by the method is remained without sulphur, and it is stripped of the toxic ingredient of the major part in konjaku, product safety health, but remain most of nutritional ingredient of konjaku, requirement of its quality better than the common konjaku powder of level-one or three-level the purifying konjaku powder of national Specification, konjaku utilization rate and product yield are high, and product can be used as processing of the additive for nontransparent solid food (such as bread, biscuit, steamed bun head, noodles).
Description
Technical field
The invention belongs to agricultural byproducts processing technical field, it is related to a kind of full powder of detoxication of konjac without sulphur wet processing method.
Background technology
Konjaku contains abundant nutritional ingredient, as shown in the table.In addition, konjaku also contains there are many particular matter, as tannin,
Dopamine and alkaloid etc., they are the main matters for causing konjaku brown stain；3,4- 4-dihydroxy benzaldehyde glycosides are konjakus
And its processed goods has the main reason for acid；Trimethylamine, camphor etc. are the main objects for causing konjaku processed goods to have olfactory
Matter；Also there is the ceramide for improving the functional activities such as immune, anti-cancer, anticancer containing 0.15%~0.2% in konjaku.
The country is concentrated mainly on konjaku powder to the processing of konjaku and extracts Glucomannan aspect at present, and commonly use
Dry process technology can neither utilize the nutritional ingredients such as starch, protein in konjaku well, and not can be completely removed and profit
With poisonous and harmful substances such as alkaloid, trimethylamine, camphors, meanwhile, the sulphuring color protection technology adopted makes the more SO of product residue2。
Leading to low rivieri raw material utilization rate, quality of product fine powder and safety, there are some problems, and environmental pollution is serious.And wet method
When being dried to byproduct konjaku ashes brown stain easily occurs for processing, leads to ashes color burn (gray), and after ashes drying
Crushing difficulty is big, and product fineness is inadequate.
Per 100g edible part konjaku nutritional ingredients
Invention content
It is an object of the invention to overcome defect existing in the prior art, one kind is provided and does not use sulfur-bearing chemical reagent,
Color protection is at low cost, excellent product quality, and wholesomeness is good, and konjaku utilization rate is high, non-environmental-pollution, and opposite processing cost is relatively low
Konjak processing method.
Its specific technical solution is：A kind of full powder of detoxication of konjac includes the following steps without sulphur wet method method for comprehensive processing：It will
Fresh Amorphophallus rivieri cleaning, peeling, dice, and are added added with 2 ‰~4 ‰ edible citric acids, a concentration of 65%~95%, 2~4 times of konjaku amounts
Waste alcohol (upper a technical process purifying link produced) in, with 0.5~2min of high speed beater whipping；Slurries are sealed,
At room temperature (10 DEG C or so) stirring impregnate 16~for 24 hours；Again use centrifuge at 3000~5000r/min, to slurries centrifugation 8~
15min or press filtration make wet-milling and waste liquid detach；Again by the wet-milling isolated 50%~85% alcohol of 1~2 times of konjaku amount
Mashing, separation, method are same as above, repeat 0~3 time；It will last gained wet-milling carries out vacuum desolvation, (condition is for drying：Vacuum
Spend 0.07~0.09MPa, 50~90 DEG C of temperature), while recovered alcohol, also can first vacuum desolvation, then with 50~90 DEG C of hot winds into
Row drying or fluidized drying or pneumatic conveying drying；Gained dry konjaku flour grinding wheel is milled again broken, screening is de- without sulphur to get finished product
The malicious full powder of konjaku.
Compared with existing konjaku wet processing techniques, beneficial effects of the present invention are：
1, the full powder of konjaku is processed with the acidification alcohol of not sulfur-bearing regent, that is, inhibits the water absorption and swelling of Glucomannan, and anti-
Having stopped konjaku brown stain influences product color, and the full powder of gained konjaku is remained without sulphur, and it is toxic to be stripped of the major part in konjaku
Ingredient, no bad smell, product safety health retain most of nutritional ingredient of konjaku, quality can reach national standard《Konjaku
Fine powder》(GB/T18104-2000) and agriculture ministerial standard《Konjaku flour》Common konjaku powder one as defined in (NY/T 494-2010)
The requirement of grade product and purifying konjaku powder three-level product, if the full powder viscosity of konjaku is up to 14000mPas or more.
2, product is loose, is easy to crush, and granularity is small (≤60 mesh), and yield is high, up to 13% or more.
3, easy to operate, it is easy to implement.
Product without the full powder of sulphur detoxication of konjac can be used as additive for nontransparent solid food (such as bread, biscuit, steamed bun head,
Noodles etc.) processing.
Specific implementation mode
Technical scheme of the present invention is described in more detail with reference to specific embodiment.
Embodiment：
After the cleaning of 220g konjakus, peeling, it is cut into about 1cm3Little particle, with about 600mL added with about 2g citric acids
85% useless clarifying potable beats 1min, impregnates 20h, and at 4000r/min, centrifugation 10min obtains wet-milling and waste liquid；Wet-milling is used again
300mL65% alcohol repeats to beat, centrifuges 3 times to get wet-milling；This wet-milling is dried into about 60min in 80 DEG C of drying box, is ground
Mill crosses 60 mesh sieve to get the full powder product of no sulphur detoxification konjaku.Yield is 13.41%, white, viscosity 16800mPas,
SO2It is not detected, pH5.21.
The foregoing is only a preferred embodiment of the present invention, protection scope of the present invention is without being limited thereto, it is any ripe
Those skilled in the art are known in the technical scope of present disclosure, the letter for the technical solution that can be become apparent to
Altered or equivalence replacement are each fallen in protection scope of the present invention.
Claims (5)
1. a kind of full powder of detoxication of konjac is without sulphur wet processing method, using fresh Amorphophallus rivieri, edible alcohol and edible citric acid as raw material, packet
The links such as color protection and mashing are included, detoxification, purified, detached, dry, grind, it is characterised in that clarification used is beaten in first time
Edible citric acid is added in waste alcohol or new alcohol, mashing processing is carried out to peeling diced konjaku, slurries are placed and are extracted, then are centrifuged
Or press filtration detaches to obtain wet-milling and clarification waste alcohol, and wet-milling is beaten, isolates and purifies or is directly dried, ground with alcohol again,
Screening.
2. according to the method described in claim 1, it is characterized in that a upper technical process for 2~4 times of konjaku amounts is purified link
The alcoholic strength for producing clarification waste alcohol is adjusted to 65%~95% (directly with 65%~95% new alcohol when no purifying link), and
The edible citric acid for adding 2 ‰~4 ‰ beats 0.5~2min in high speed beater with this acidification alcohol to peeling diced konjaku,
Obtain konjaku slurry.
3. according to the method described in claim 1, it is characterized in that being stirred by the sealing of konjaku slurry, under room temperature (8 DEG C~16 DEG C)
Immersion 16~for 24 hours；Again at 3000~5000r/min, 8~15min or press filtration separation are centrifuged, wet-milling and clarification waste alcohol are obtained.
4. according to the method described in claim 1, it is characterized in that with 50%~85% edible alcohol pair of 1~2 times of konjaku amount
Wet-milling beats 0.5~2min；Again at 3000~5000r/min, centrifuges 8~15min or press filtration detaches, this process progress 0~
3 times, wet-milling and purifying clarification waste alcohol must be purified.
5. according to the method described in claim 1, it is characterized in that wet-milling vacuum desolvation will be purified；Again with 50~90 DEG C of hot winds into
Row drying or fluidized drying or pneumatic conveying drying；Gained dry konjaku flour fine grinding wheel is milled again broken, crosses 60 mesh sieve to get finished product
Without the full powder of sulphur detoxification konjaku.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710238684.2A CN108651917A (en) | 2017-03-31 | 2017-03-31 | A kind of full powder of detoxication of konjac is without sulphur wet processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710238684.2A CN108651917A (en) | 2017-03-31 | 2017-03-31 | A kind of full powder of detoxication of konjac is without sulphur wet processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108651917A true CN108651917A (en) | 2018-10-16 |
Family
ID=63784957
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710238684.2A Pending CN108651917A (en) | 2017-03-31 | 2017-03-31 | A kind of full powder of detoxication of konjac is without sulphur wet processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108651917A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWI692405B (en) * | 2019-01-07 | 2020-05-01 | 厚生股份有限公司 | Flame-retardant water proof fabric and manufacturing method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106518A (en) * | 2011-02-15 | 2011-06-29 | 湖北一致魔芋生物科技有限公司 | Method for preparing sulfur-free konjac fine flour |
| CN102187986A (en) * | 2010-03-03 | 2011-09-21 | 陕西理工学院 | Rapid processing method of low-sulfur konjac powder |
| CN103211185A (en) * | 2012-01-18 | 2013-07-24 | 陕西理工学院 | Method for comprehensively processing konjak by wet method |
| CN103349244A (en) * | 2013-07-02 | 2013-10-16 | 陕西理工学院 | Sulfur-free or low-sulfur wet processing method of konjac finemeal |
| CN106306731A (en) * | 2015-06-16 | 2017-01-11 | 陕西理工学院 | Sulfur-free synthetic processing wet method of konjac refined powder |
-
2017
- 2017-03-31 CN CN201710238684.2A patent/CN108651917A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102187986A (en) * | 2010-03-03 | 2011-09-21 | 陕西理工学院 | Rapid processing method of low-sulfur konjac powder |
| CN102106518A (en) * | 2011-02-15 | 2011-06-29 | 湖北一致魔芋生物科技有限公司 | Method for preparing sulfur-free konjac fine flour |
| CN103211185A (en) * | 2012-01-18 | 2013-07-24 | 陕西理工学院 | Method for comprehensively processing konjak by wet method |
| CN103349244A (en) * | 2013-07-02 | 2013-10-16 | 陕西理工学院 | Sulfur-free or low-sulfur wet processing method of konjac finemeal |
| CN106306731A (en) * | 2015-06-16 | 2017-01-11 | 陕西理工学院 | Sulfur-free synthetic processing wet method of konjac refined powder |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWI692405B (en) * | 2019-01-07 | 2020-05-01 | 厚生股份有限公司 | Flame-retardant water proof fabric and manufacturing method thereof |
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20181016 |
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