CN110477319A - A kind of processing method of konjaku powder - Google Patents
A kind of processing method of konjaku powder Download PDFInfo
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- CN110477319A CN110477319A CN201810665575.3A CN201810665575A CN110477319A CN 110477319 A CN110477319 A CN 110477319A CN 201810665575 A CN201810665575 A CN 201810665575A CN 110477319 A CN110477319 A CN 110477319A
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- konjaku
- dry
- closed container
- microwave
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 79
- 239000000843 powder Substances 0.000 title claims abstract description 34
- 238000003672 processing method Methods 0.000 title claims description 11
- 238000000034 method Methods 0.000 claims abstract description 33
- 238000010438 heat treatment Methods 0.000 claims abstract description 25
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 16
- 230000004224 protection Effects 0.000 claims abstract description 11
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000005520 cutting process Methods 0.000 claims abstract description 9
- 239000011261 inert gas Substances 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 229910052717 sulfur Inorganic materials 0.000 claims abstract description 7
- 239000011593 sulfur Substances 0.000 claims abstract description 7
- 239000005864 Sulphur Substances 0.000 claims abstract description 5
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 4
- 238000004519 manufacturing process Methods 0.000 claims abstract description 3
- 238000004321 preservation Methods 0.000 claims abstract 2
- 238000004140 cleaning Methods 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 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 description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 229920002581 Glucomannan Polymers 0.000 claims description 5
- 229940046240 glucomannan Drugs 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- XKRFYHLGVUSROY-UHFFFAOYSA-N Argon Chemical compound [Ar] XKRFYHLGVUSROY-UHFFFAOYSA-N 0.000 claims description 4
- 230000000694 effects Effects 0.000 claims description 4
- 239000007789 gas Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 3
- 239000003153 chemical reaction reagent Substances 0.000 claims description 3
- 241001278826 Amorphophallus Species 0.000 claims description 2
- 229910052786 argon Inorganic materials 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- LSNNMFCWUKXFEE-UHFFFAOYSA-L sulfite Chemical compound [O-]S([O-])=O LSNNMFCWUKXFEE-UHFFFAOYSA-L 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- -1 4- hexyl Chemical group 0.000 claims 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims 2
- 229920001343 polytetrafluoroethylene Polymers 0.000 claims 2
- 239000004810 polytetrafluoroethylene Substances 0.000 claims 2
- GDSOZVZXVXTJMI-SNAWJCMRSA-N (e)-1-methylbut-1-ene-1,2,4-tricarboxylic acid Chemical compound OC(=O)C(/C)=C(C(O)=O)\CCC(O)=O GDSOZVZXVXTJMI-SNAWJCMRSA-N 0.000 claims 1
- 229920001661 Chitosan Polymers 0.000 claims 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims 1
- 239000004698 Polyethylene Substances 0.000 claims 1
- 239000004743 Polypropylene Substances 0.000 claims 1
- 101710097834 Thiol protease Proteins 0.000 claims 1
- 150000001413 amino acids Chemical class 0.000 claims 1
- 239000001569 carbon dioxide Substances 0.000 claims 1
- 229910002092 carbon dioxide Inorganic materials 0.000 claims 1
- 229940045110 chitosan Drugs 0.000 claims 1
- 230000003247 decreasing effect Effects 0.000 claims 1
- 229910001873 dinitrogen Inorganic materials 0.000 claims 1
- 239000011521 glass Substances 0.000 claims 1
- TVHALOSDPLTTSR-UHFFFAOYSA-H hexasodium;[oxido-[oxido(phosphonatooxy)phosphoryl]oxyphosphoryl] phosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O TVHALOSDPLTTSR-UHFFFAOYSA-H 0.000 claims 1
- BEJNERDRQOWKJM-UHFFFAOYSA-N kojic acid Chemical compound OCC1=CC(=O)C(O)=CO1 BEJNERDRQOWKJM-UHFFFAOYSA-N 0.000 claims 1
- 229960004705 kojic acid Drugs 0.000 claims 1
- WZNJWVWKTVETCG-UHFFFAOYSA-N kojic acid Natural products OC(=O)C(N)CN1C=CC(=O)C(O)=C1 WZNJWVWKTVETCG-UHFFFAOYSA-N 0.000 claims 1
- 125000005341 metaphosphate group Chemical group 0.000 claims 1
- 239000000467 phytic acid Substances 0.000 claims 1
- 229940068041 phytic acid Drugs 0.000 claims 1
- 235000002949 phytic acid Nutrition 0.000 claims 1
- 239000004033 plastic Substances 0.000 claims 1
- 229920003023 plastic Polymers 0.000 claims 1
- 229920002492 poly(sulfone) Polymers 0.000 claims 1
- 229920000573 polyethylene Polymers 0.000 claims 1
- 229920001155 polypropylene Polymers 0.000 claims 1
- 229920000036 polyvinylpyrrolidone Polymers 0.000 claims 1
- 239000001267 polyvinylpyrrolidone Substances 0.000 claims 1
- 235000013855 polyvinylpyrrolidone Nutrition 0.000 claims 1
- 229910052573 porcelain Inorganic materials 0.000 claims 1
- 229960001755 resorcinol Drugs 0.000 claims 1
- 238000002791 soaking Methods 0.000 claims 1
- 239000011780 sodium chloride Substances 0.000 claims 1
- 238000012545 processing Methods 0.000 abstract description 19
- 230000002255 enzymatic effect Effects 0.000 abstract description 8
- 238000001816 cooling Methods 0.000 abstract description 3
- 238000001291 vacuum drying Methods 0.000 abstract 1
- 241001312219 Amorphophallus konjac Species 0.000 description 13
- 238000001035 drying Methods 0.000 description 13
- 238000005516 engineering process Methods 0.000 description 9
- 235000019441 ethanol Nutrition 0.000 description 9
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 7
- 244000205754 Colocasia esculenta Species 0.000 description 5
- 235000006481 Colocasia esculenta Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 238000007689 inspection Methods 0.000 description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 229910001867 inorganic solvent Inorganic materials 0.000 description 3
- 239000003049 inorganic solvent Substances 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 238000012216 screening Methods 0.000 description 3
- 206010013786 Dry skin Diseases 0.000 description 2
- 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 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000000252 konjac Substances 0.000 description 2
- 235000010485 konjac Nutrition 0.000 description 2
- 239000003223 protective agent Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 241001597062 Channa argus Species 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 230000000291 postprandial effect Effects 0.000 description 1
- 238000009700 powder processing Methods 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 238000004064 recycling Methods 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/152—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
-
- 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
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
Micro-wave vacuum is used the present invention provides a kind of, inert gas shielding microwave heating is passivated enzymatic activity, the technique that wet-dry change combines processing konjaku powder.Its manufacturing procedure are as follows: konjaku → cutting → color protection → micro-wave vacuum → stopping, which vacuumizes to be passed through inert gas → microwave heating → heat preservation → stopping microwave heating vacuumizing rapid cooling → in closed container and crush → being separated by filtration →, washs → dry → product.The present invention takes full advantage of the advantages of microwave and vacuum drying, rapidly and uniformly carries out predrying to konjaku under anoxic, non high temperature state, alcohol dosage reduces at double when subsequent wet can be made to process；Using inert gas shielding, microwave heating is passivated rapidly the measure of polyphenol enzymatic activity in konjaku, avoids the generation of enzymatic browning in following process.Low-sulfur can be made by this technique processing konjaku or height without sulphur sticks konjaku powder, while processing cost can be greatly lowered.
Description
Technical field
The present invention relates to a kind of processing methods of raw-food material, specifically refer to a kind of using micro-wave vacuum, inertia
Gas shield microwave heating is passivated enzymatic activity, the technique that wet-dry change combines processing konjaku powder.
Background technique
Konjaku You Cheng Amorphophalus rivieri, mill taro, flower stalk lotus, numb taro, snakehead grass, flower stalk rhizoma arisaematis etc., are Araeceae Amorphophallus
Herbaceos perennial.Konjaku is the food of a kind of low calorie, low-protein, low vitamin, high dietary-fiber, and high diet is fine
Dimension is effective nutritional ingredient.Konjaku is presently found most excellent depth dietary fiber, is added by konjaku through physical method
Main effective component is Glucomannan in the konjaku powder that work obtains.Research in recent years has shown that Portugal contained in konjaku is sweet
Glycan has preferable effect to the blood glucose for reducing diabetes patient, and because its molecular weight is big, viscosity is high, the absorption of energy delay glucose,
It is effectively reduced postprandial blood sugar, to mitigate the burden of pancreas islet.Again because its water imbibition is strong, heat content is low, both can increase satiety,
Mitigate hungry hunger, and can lose weight, so it is the ultimate food of fat slimmer again.
The konjaku powder processing method in China can be generally divided into dry process fine powder and wet processing fine powder two major classes
One, dry process technology
1, fresh Amorphophallus rivieri bulb processes dry slice food made from Amorphophallus rivieri (angle) technology
Process flow: sorting → cleaning → dry tack free → peeling, root taro → slice (angle) → color protection → drying → inspection
→ packaging
2, dry slice food made from Amorphophallus rivieri (angle) processes fine powder technology
Process flow: sorting → smashing and grinding → separation → screening → inspection → finished product packing
3, feature:
Dry process is at low cost, but Glucomannan content is low in the fine powder processed, and viscosity is low, there are peculiar smell and impurity,
Especially sulfur content is easy exceeded, seriously affects the multiple use and economic value of konjaku powder.
Two, wet processing techniques
1, organic solvent (referring to edible alcohol) protection processing fine powder technology
Process flow: sorting → root, bud, crushing (while ethyl alcohol, color stabilizer is added) are gone in cleaning → dry tack free → → is ground
Mill → (it is separated by filtration → wash → dehydration → to dry) → recycling ethyl alcohol → screening → inspection → packaging
2, inorganic solvent protection processing fine powder technology
Process flow: material → cleaning → dry tack free → peeling is washed, (while inorganic solvent, color protection is added in root, bud → crushing
Agent) → grinding → be separated by filtration → washing → and be dehydrated → dry → screening → inspection → packaging
3, feature:
It is protective agent that organic method whole process, which is all made of edible alcohol, and fine powder quality color is pure white, and every quality refers to
It is good to mark, although equipment investment is relatively large, processing technology is more complex, and administrative skill and level requirement are higher, converted products
Cost is also relatively high.
Using inorganic solvent as protective agent in inorganic method process, processing cost is low, equipment investment is small, processing technology
Simply, administrative skill and level requirement are relatively low, and product quality is worse than the product quality of organic method processing.Due to puffing time compared with
Long, nuisance residual quantity is easy exceeded, is affected to some extent in foreign export.
Summary of the invention
In order to reduce the sulfur content and processing cost of konjaku powder, while its quality is improved, the present invention provides one kind to adopt
With micro-wave vacuum predrying, inert gas shielding microwave heating is passivated enzymatic activity, and wet-dry change combines processing konjaku powder
Technique.
Specific manufacturing procedure of the invention are as follows:
(1) konjaku: the konjaku removed the peel after cleaning up；
(2) konjaku cutting: is pressed by different-thickness cutting according to the watt level of microwave vacuum dryer；
(3) color protection: prevent the reagent of konjaku generation brown stain effect to the konjaku immersion after cutting with having；
(4) micro-wave vacuum: treated, and konjaku is placed in closed container, under conditions of vacuumizing, using microwave
Konjaku is dried in the mode of heating, and temperature wants 85 DEG C of <, at the end of dry when dry, konjaku water content < 70%；
(5) stop vacuumizing being passed through inert gas in closed container, it is ensured that pressure >=1.013 × 105 in closed container
Pascal；
(6) microwave heating makes the temperature in closed container be greater than 95 DEG C；
(7) it keeps the temperature, time >=30 second；
(8) stopping microwave heating, which vacuumizes, is quickly cooled to 40 DEG C of temperature <；
(9) it crushes: under conditions of konjaku is mixed with >=30 degree of alcohol, being crushed using pulverizer；
(10) it is separated by filtration: smashed solid-liquid mixture is separated；
(11) wash: the alcohol of use >=30 degree separates solid-liquid with the solid co-grinding after being separated by filtration again；
(12) dry；
(13) konjaku powder.
Compared with the existing konjac flour processing technology in China, technical solution provided by the invention has following superiority:
1. heating speed is fast, drying efficiency is high, and dry mass is high.Microwave heating is a kind of radiant heating, is microwave and object
Material is directly had an effect, and is made it inside and outside while being heated, and heat is transmitted without by convection current or conduction, so heating speed
Fastly, drying efficiency is high, and dry mass is high.
2. dry under vacuum state, temperature-controllable can be to avoid " gelatinization " of Glucomannan in konjaku.Due to konjaku and evil spirit
Moisture removal is more difficult in taro fine powder, will when using existing konjac flour processing technology to konjaku or dry konjaku powder
By 100 DEG C of high-temperature process of long-time >, and work as 85 DEG C of drying temperature >, and after certain time, surface can generate knot
Shell, goes bad at discoloration, this referred to as " is gelatinized ".After Glucomannan gelatinization, the coefficient of expansion, the quality such as apparent viscosity will significantly
It reduces.And dry under vacuum conditions, the boiling point of water will significantly reduce, such as at 0.073 atmospheric pressure (7.37kpa), water
Boiling point only has 40 DEG C.
3. it is dry under vacuum state, brown stain can occur to avoid konjaku.It is existing research shows that the brown stain of konjaku is mainly
Occur caused by the enzymatic browning of phase before processing, and the condition that enzymatic browning occurs is polyphenols, polyphenol oxidase
Three exists simultaneously with oxygen, indispensable, dry under vacuum state, eliminates oxygen, therefore can be with very effective konjaku
Brown stain occurs.The patent No.: 02113421.9 (patent name: the processing method of konjaku microwave enzyme killing and drying) provides a kind of konjaku
The processing method of microwave enzyme killing and drying, it is characterised in that: take fresh Amorphophallus rivieri to clean, remove the peel, after slice, being 915- with frequency
Fresh Amorphophallus rivieri piece is killed enzyme 3-5 minutes by 2450MHZ microwave, is then dried, then is transferred in refined magic taro grinder and is crushed, ground, being divided
From to get KGM without sulphur.The experiment of the author shows according to said method to process konjaku, even if the unconspicuous konjaku of brown stain, is adding
Also the brown stain of large area during work.The main reason is that not considering influence of the oxygen to browning reaction.
4. the dosage of alcohol can be substantially reduced using the sequence of wet processing after first micro-wave vacuum, such as dry to original
The 50% of first quality can reduce by least one times of alcohol dosage；Simultaneously because heating is equal using the mode of microwave heating
It is even, the phenomenon that surface crust will not be generated, condition is provided for fast-crushing.
5. using inert gas shielding, microwave heating is passivated rapidly the active measure of polyphenol enzyme in konjaku, after avoiding
The generation of enzymatic browning, improves the quality of konjaku powder in continuous processing.
6. in whole process, konjaku brown stain ability is weak, therefore can not have to color protection or without sulfur to protecting color reagent or remote low
Concentration sulphite color protection is used in regulation, and the konjaku powder without sulphur or low-sulfur is made.
Conclude the above advantage can be summarized as the present invention have low energy consumption, high in machining efficiency, while again can low cost be made
Low-sulfur or high viscosity konjaku powder without sulphur.
Specific embodiment
Embodiment 1
(1) fresh elephant-foot yam is removed the peel after cleaning up；
(2) peeling elephant-foot yam 200g is cut into 1cm × 1cm × 1cm or so size；
(3) elephant-foot yam after cutting is impregnated with the citric acid solution of 0.1g/L
(4) treated, and elephant-foot yam is placed in closed container, under conditions of vacuumizing, uses power for the microwave of 500W
15min is thermally dried to it；
(5) stop vacuumizing, the nitrogen of 1 atmospheric pressure is passed through in closed container；
(6) use power for the microwave heating 1min of 500W；
(7) control microwave heating power is 100W, keeps the temperature 1min；
(8) stop microwave heating and vacuumize rapid cooling；
(9) elephant-foot yam after drying and 30% alcohol is taken to mix with the ratio that mass ratio is 1: 2, using pulverizer powder
It is broken；
(10) smashed solid-liquid mixture is separated；
(11) solid-liquid is separated again with the ratio co-grinding for being 1: 1 with mass ratio with 30% alcohol；
(12) 60 DEG C of dryings of air dry oven are for 24 hours；
(13) konjaku powder.
Embodiment 2
(1) fresh white konjaku is removed the peel after cleaning up；
(2) it removes the peel white konjaku 200g and is cut into 1cm × 1cm × 1cm or so size；
(3) the white konjaku after cutting is placed in closed container, under conditions of vacuumizing, uses power for the microwave of 500W
15min is thermally dried to it；
(4) stop vacuumizing, the argon gas of 1 atmospheric pressure is passed through in closed container；
(5) use power for the microwave heating 1min of 500W；
(6) control microwave heating power is 100W, keeps the temperature 1min；
(7) stop microwave heating and vacuumize rapid cooling；
(8) elephant-foot yam after drying and 30% alcohol is taken to mix with the ratio that mass ratio is 1: 2, using pulverizer powder
It is broken；
(9) smashed solid-liquid mixture is separated；
(10) 60 DEG C of dryings of air dry oven are for 24 hours；
(11) konjaku powder.
Claims (6)
1. a kind of processing method of konjaku powder, specific manufacturing procedure are as follows:
1.1 konjakus: the konjaku removed the peel after cleaning up；
1.2 cuttings: konjaku is pressed by different-thickness cutting according to the watt level of microwave vacuum dryer；
1.3 color protections: prevent the reagent of konjaku generation brown stain effect to the konjaku immersion after cutting with having；
1.4 micro-wave vacuums: treated, and konjaku is placed in closed container, under conditions of vacuumizing, using microwave heating
Mode konjaku is dried, temperature wants 85 DEG C of <, at the end of dry when dry, konjaku water content < 70%；
1.5 stop vacuumizing being passed through inert gas in closed container, it is ensured that pressure >=1.013 × 105 Paasches in closed container
Card；
1.6 microwave heatings make the temperature in closed container be greater than 95 DEG C；
1.7 heat preservations, time >=30 second；
1.8 stopping microwave heatings, which vacuumize, is quickly cooled to 40 DEG C of temperature <；
1.9 crush: under conditions of konjaku is mixed with >=30 degree of alcohol, being crushed using pulverizer；
1.10 are separated by filtration: smashed solid-liquid mixture is separated；
1.11 washings: the alcohol of use >=30 degree separates solid-liquid with the solid co-grinding after being separated by filtration again；
1.12 dry；
1.13 konjaku powder.
2. the processing method of konjaku powder according to claim 1, it is characterised in that: process 1.3 refers specifically to: white konjaku or
Other type konjakus for being not susceptible to brown stain can save this process；The not serious konjaku of brown stain can use NaCl, citric acid, anti-bad
Hematic acid kojic acid, phytic acid, chitosan, 4- hexyl resorcin, Quadrafos, metaphosphate, polyvinylpyrrolidone, cycloheptatriene
Phenolic ketone is made into the solution color protection allowed using in concentration range；And the serious konjaku of brown stain can be hydrogenated with sulphite, sulphur
Object, sulfur-containing amino acid, the solution color protection being made into containing thiol protease.
3. the processing method of konjaku powder according to claim 1, it is characterised in that: in process 1.4 closed container be can
The closed container vacuumized is made of the material for not absorbing substantially or seldom absorb microwave energy, wherein described do not inhale substantially
Receive or seldom absorb the material of microwave energy are as follows: polytetrafluoroethylene (PTFE), polypropylene, polyethylene, polysulfones, plastic products and glass, pottery
Porcelain；Temperature wants 85 DEG C of < when process 1.4 is dry；Water content, which decreased significantly, in process 1.4 refers to konjaku water content < 70%.
4. the processing method of konjaku powder according to claim 1, it is characterised in that: stopping described in process 1.5 is taken out true
The inert gas being passed through in empty closed container refer to not with rapidoprint or be not easy the gas to react with rapidoprint, such as: nitrogen
Gas, argon gas, carbon dioxide.
5. a kind of processing method of konjaku powder according to claim 1, it is characterised in that: holding temperature in process 1.7
It should be depending on different amorphophallus species polyphenol enzyme temperature capabilities with soaking time.
6. the processing method of konjaku powder according to claim 1, it is characterised in that: process 1.8 is to Glucomannan content
Konjaku powder of less demanding can save this process.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN113519589A (en) * | 2021-07-15 | 2021-10-22 | 云南富源金田原农产品开发有限责任公司 | Konjak dietary fiber flaky pastry processing equipment and technology |
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2018
- 2018-06-26 CN CN201810665575.3A patent/CN110477319A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN113519589A (en) * | 2021-07-15 | 2021-10-22 | 云南富源金田原农产品开发有限责任公司 | Konjak dietary fiber flaky pastry processing equipment and technology |
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