CN108936294A - A kind of processing method of konjac oligosaccharides vermicelli - Google Patents
A kind of processing method of konjac oligosaccharides vermicelli Download PDFInfo
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- CN108936294A CN108936294A CN201811143924.1A CN201811143924A CN108936294A CN 108936294 A CN108936294 A CN 108936294A CN 201811143924 A CN201811143924 A CN 201811143924A CN 108936294 A CN108936294 A CN 108936294A
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- Prior art keywords
- konjac
- vermicelli
- konjac glucomannan
- oligosaccharides
- glucomannan
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 83
- 241001312219 Amorphophallus konjac Species 0.000 title claims abstract description 66
- 235000001206 Amorphophallus rivieri Nutrition 0.000 title claims abstract description 66
- 235000010485 konjac Nutrition 0.000 title claims abstract description 65
- 239000000252 konjac Substances 0.000 title claims abstract description 64
- 229920001542 oligosaccharide Polymers 0.000 title claims abstract description 19
- 150000002482 oligosaccharides Chemical class 0.000 title claims abstract description 19
- 238000003672 processing method Methods 0.000 title claims abstract description 5
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 42
- 229940046240 glucomannan Drugs 0.000 claims abstract description 42
- 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 claims abstract description 41
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 238000007796 conventional method Methods 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims description 8
- 238000012545 processing Methods 0.000 abstract description 12
- 238000005516 engineering process Methods 0.000 abstract description 9
- 239000000654 additive Substances 0.000 abstract description 7
- 230000000996 additive effect Effects 0.000 abstract description 7
- 239000000843 powder Substances 0.000 abstract description 7
- 230000008859 change Effects 0.000 abstract description 4
- 238000000265 homogenisation Methods 0.000 abstract description 4
- 235000012149 noodles Nutrition 0.000 abstract description 4
- 230000015556 catabolic process Effects 0.000 abstract description 3
- 238000006731 degradation reaction Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000005855 radiation Effects 0.000 abstract description 2
- 239000008279 sol Substances 0.000 description 8
- 238000000034 method Methods 0.000 description 7
- 235000013305 food Nutrition 0.000 description 4
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 231100000820 toxicity test Toxicity 0.000 description 2
- 238000009602 toxicology test Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241001278826 Amorphophallus Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 231100000987 absorbed dose Toxicity 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- -1 glucomannan Glycan Chemical class 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000001678 irradiating effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000011344 liquid material Substances 0.000 description 1
- 125000000311 mannosyl group Chemical group C1([C@@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 239000000693 micelle Substances 0.000 description 1
- 238000002715 modification method Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000005191 phase separation Methods 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 230000006916 protein interaction Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 229920003169 water-soluble polymer Polymers 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a kind of processing methods of konjac oligosaccharides vermicelli, and the konjac glucomannan of mass percent concentration 10%-15% is carried out radiation treatment, irradiation dose 6-8kGy using cobalt-60γray；It is then added in Microfluidizer, operating pressure 80-100MPa, homogeneous is primary；The konjac glucomannan for taking microjet homogeneous to cross, quality are flour quality 30%, are added thereto while stirring plus by flour, progress and face；Wake up face 30min, according to a conventional method pressure surface, drying, be packaged to be konjac oligosaccharides vermicelli.This patent is by konjac glucomannan irradiation-induced degradation at konjac oligosaccharides colloidal sol, and using microjet homogeneous technology, flour is gradually added into processed konjac glucomannan, carries out the processing with face, vermicelli by further modified and homogenization.The product of this patent processing can make the additive amount of konjaku powder reach 3% or more, change vermicelli hickie problem caused by high additive amount, while improving Quality of Fine Dried Noodles, enrich vermicelli nutrition.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of processing method of konjac oligosaccharides vermicelli.
Background technique
Konjaku (Amorphophallus konjac), alias " Amorphophalus rivieri ", it is planted for Araeceae Amorphophallus perennial herb
Object.Its main functional component konjaku glucomannan (konjac glucomannan, KGM), is a kind of water soluble polymer polysaccharide,
Its molecule is polymerized by the glucose and mannose residue of 1:1.6 or 1:1.7 by Isosorbide-5-Nitrae glycosidic bond, and relative molecular mass is
200000-200 ten thousand；The inherent viscosity of aqueous solution is one of highest polysaccharide of food industry medium viscosity up to 1320mL/g.
On the one hand konjaku glucomannan improves dietary fiber since the effects of its thickening, water conservation is applied in vermicelli processing
Content；On the other hand it can improve Quality of Fine Dried Noodles as reduced noodles broken strip, resistant to cook, non muddy soup have chewiness etc..However due to konjaku
Glucomannan colloid viscosity is big, and in the production process of vermicelli, the usage amount of konjaku powder is significantly restrained.Amorphophallus rivieri glucomannan
Glycan and wheaten starch, protein interaction, occur apparent phenomenon of phase separation, component local concentration are caused to rise, formed
Hickie influences Quality of Fine Dried Noodles instead.A kind of Konjak dietary fiber vermicelli of 105029201 A(of patent CN and preparation method thereof), CN
107647280 A(utilize the method that modified konjaku glue processes high dietary-fiber vermicelli) it is also proposed that this problem.
Using konjaku as raw material, make konjaku glucomannan degradation to obtain difference by the methods of enzyme process, acid system, irradiation
The one of molecular weight is class oligosaccharide.Konjac oligosaccharides, which have, to be promoted growth of probiotics, reduces blood lipid, removes the physiology function such as free radical
It can, it is often more important that konjac oligosaccharides can dramatically increase konjaku powder solubility in water, hence it is evident that reduce viscosity.Irradiation is one
The joint specialist committee of kind physical modification method, FA0/WHO/IAEA tissue announces that absorbed dose exists in October, 1980
10 kGy any irradiated food below be all it is safe, without doing toxicology test.
Microjet homogeneous is a kind of super-high-pressure homogenization of special shape.Liquid material is by high-speed impact, vortex, pressure wink
Between the intense mechanicals effect such as release, high speed shear, hole, so that its structure be made to change with functional characteristic, production that treated
Product degree of crushing is higher, particle is thinner, is acknowledged as most potential and development prospect physical modification in food processing field
One of technology.Konjac glucomannan irradiation-induced degradation is further modified at konjac oligosaccharides solution using microjet homogeneous technology by this patent
And homogenization, flour is gradually added into processed konjac glucomannan, the processing with face, vermicelli is carried out.The production of this patent processing
Product can make the additive amount of konjaku powder reach 3% or more, change vermicelli hickie problem caused by high additive amount, while improving extension
Face quality enriches vermicelli nutrition.
Summary of the invention
It is an object of the invention to using konjaku powder as raw material, provide a kind of vermicelli preparation side rich in konjac oligosaccharides
Method.Its method is the konjac glucomannan that will prepare after radiation modification, reduces its viscosity, using microjet homogeneous technology, further
Modified and homogenization, then side is stirred, while flour is added to wherein, carries out the processing of vermicelli.The product of this patent processing can
The additive amount of konjaku powder is set to reach 3% or more, vermicelli are rich in konjac oligosaccharides.
The implementation of the object of the invention are as follows:
1) preparation of konjac glucomannan: preparing the konjac sol of mass percent concentration 10%-15%, be stirred continuously at 60 DEG C, is swollen
5h forms konjac glucomannan；
2) konjac glucomannan of preparation is irradiated with cobalt-60γray, irradiation dose is 6-8 kGy；
3) konjac glucomannan after irradiation is added in Microfluidizer, operating pressure 80-100MPa, homogeneous is primary；
4) konjac glucomannan for taking microjet homogeneous to cross, quality are flour quality 30%, are added thereto while stirring plus by flour, into
Capable and face；
5) wake up face 30min, according to a conventional method pressure surface, drying, be packaged to be konjac oligosaccharides vermicelli.
The utility model has the advantages that the present invention is combined using irradiation and microjet homogeneous technology, the two is physical modification technology,
Middle irradiation dose is in 6-8kGr, safety, without doing toxicology test.The product of processing can make the additive amount of konjaku powder reach 3%
More than, change vermicelli hickie problem caused by high additive amount, while konjac oligosaccharides enrich vermicelli nutrition and functionality.
Specific embodiment
The konjac glucomannan being swollen by irradiation and microjet homogeneous, is degraded to konjac oligosaccharides by the present invention, is significantly reduced
The stickiness of konjac glucomannan, side stirring plus wheat flour is added in processed konjac glucomannan and face, provocation, pressure surface, drying, packaging
Obtain konjac oligosaccharides vermicelli.
Illustrate the present invention with specific embodiment below.
Example 1
1) preparation of konjac glucomannan: preparing the konjac sol of mass percent concentration 12%, be stirred continuously at 60 DEG C, is swollen 5h, shape
At konjac glucomannan；
2) konjac glucomannan of preparation is irradiated with cobalt-60γray, irradiation dose is 7 kGy；
3) konjac glucomannan after irradiation is added in Microfluidizer, operating pressure is 90 MPa, and homogeneous is primary；
4) konjac glucomannan for taking microjet homogeneous to cross, quality are flour quality 30%, are while stirring added thereto flour, are carried out
The face and；
5) wake up face 30min, according to a conventional method pressure surface, drying, be packaged to be konjac oligosaccharides vermicelli.
Example 2, with example 1, the difference is that,
1) konjac sol of mass percent concentration 10% is prepared；
2) konjac glucomannan prepared is irradiated with cobalt-60γray, and irradiation dose is 8 kGy；
3) Microfluidizer operating pressure is 80 MPa.
Example 3, with example 1, the difference is that,
1) konjac sol of mass percent concentration 15% is prepared；
2) konjac glucomannan prepared is irradiated with cobalt-60γray, and irradiation dose is 6 kGy；
3) Microfluidizer operating pressure is 100 MPa.
Example 4, with example 1, the difference is that,
1) konjac sol of mass percent concentration 11% is prepared；
2) konjac glucomannan prepared is irradiated with cobalt-60γray, and irradiation dose is 6 kGy；
3) Microfluidizer operating pressure is 85 MPa.
Example 5, with example 1, the difference is that,
1) konjac sol of mass percent concentration 14% is prepared；
2) konjac glucomannan prepared is irradiated with cobalt-60γray, and irradiation dose is 8 kGy；
3) Microfluidizer operating pressure is 80 MPa.
Example 6, with example 1, the difference is that,
1) konjac sol of mass percent concentration 13% is prepared；
2) konjac glucomannan prepared is irradiated with cobalt-60γray, and irradiation dose is 7 kGy；
3) Microfluidizer operating pressure is 95 MPa.
Example 7, with example 1, the difference is that,
1) konjac sol of mass percent concentration 15% is prepared；
2) konjac glucomannan prepared is irradiated with cobalt-60γray, and irradiation dose is 6 kGy；
3) Microfluidizer operating pressure is 80MPa.
The influence to konjaku adhesiveness is combined in order to illustrate irradiation and microjet homogeneous technology, applicant first uses
8kGy cobalt-60γray irradiates 10% konjac glucomannan, and treated that konjaku adhesiveness is greatly lowered for discovery, and viscosity is
5.23Pa s, konjac glucomannan becomes the collosol state after irradiating from the micelle state of predose, and is greater than 8kGy cobalt-60γray and irradiates
Non-uniform browning phenomenon is presented in processing, konjac glucomannan.Through 8 kGy cobalt-60γrays treated konjac glucomannan, viscosity significantly under
Drop, but homogeneity is poor, therefore, is further processed using microjet homogeneous technology, after processing the viscosimetric analysis of 10% konjac glucomannan be
0.39Pa s, viscosity further decrease, and homogeneity is more preferable.
Claims (1)
1. a kind of processing method of konjac oligosaccharides vermicelli, which is characterized in that specific step is as follows:
1) preparation of konjac glucomannan: preparing the konjac sol of mass percent concentration 10%-15%, be stirred continuously at 60 DEG C, is swollen
5h forms konjac glucomannan；
2) konjac glucomannan of preparation is irradiated with cobalt-60γray, irradiation dose is 6-8 kGy；
3) konjac glucomannan after irradiation is added in Microfluidizer, operating pressure 80-100MPa, homogeneous is primary；
4) konjac glucomannan for taking microjet homogeneous to cross, quality are flour quality 30%, are while stirring added thereto flour, are carried out
The face and；
5) wake up face 30min, according to a conventional method pressure surface, drying, be packaged to be konjac oligosaccharides vermicelli.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201811143924.1A CN108936294A (en) | 2018-09-29 | 2018-09-29 | A kind of processing method of konjac oligosaccharides vermicelli |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811143924.1A CN108936294A (en) | 2018-09-29 | 2018-09-29 | A kind of processing method of konjac oligosaccharides vermicelli |
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| CN108936294A true CN108936294A (en) | 2018-12-07 |
Family
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| CN201811143924.1A Pending CN108936294A (en) | 2018-09-29 | 2018-09-29 | A kind of processing method of konjac oligosaccharides vermicelli |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110833141A (en) * | 2019-11-23 | 2020-02-25 | 福建农林大学 | Boiling-resistant konjac glucomannan noodles and preparation method thereof |
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|---|---|---|---|---|
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| CN101914597A (en) * | 2010-07-27 | 2010-12-15 | 中国农业科学院饲料研究所 | Method for preparing konjac mannan oligosaccharide |
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