CN110800949A - Preparation method of bulbil yellow konjac fine powder - Google Patents
Preparation method of bulbil yellow konjac fine powder Download PDFInfo
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- CN110800949A CN110800949A CN201911215538.3A CN201911215538A CN110800949A CN 110800949 A CN110800949 A CN 110800949A CN 201911215538 A CN201911215538 A CN 201911215538A CN 110800949 A CN110800949 A CN 110800949A
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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
- A23L19/01—Instant products; Powders; Flakes; Granules
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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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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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
- 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
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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
- 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
- A23L5/49—Removing colour by chemical reaction, e.g. bleaching
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method of bulbil yellow konjac powder, and belongs to the field of konjac starch processing. Comprises (1) sorting, cleaning, peeling, slicing, and protecting color; (2) washing the color-protected slices with water, and decolorizing for 30-90 min; (3) washing the decolored slices with ethanol, and grinding into slurry; (4) washing the slurry with water, precipitating, removing impurities with ethanol, washing, microwave vacuum drying, and sieving to obtain refined powder. The invention carries out two times of comprehensive decolorization by using hydrogen peroxide and decolorizing active carbon, and can effectively improve the whiteness of the konjac refined powder; in the pulping process, a diluting auxiliary agent is added, and the diluting auxiliary agent adopts an anionic surfactant, so that the swelling of the konjac refined powder (starch) can be effectively prevented, meanwhile, the brown color is effectively prevented, the further decoloration is realized, the whiteness is improved by about 10 percent, and the remarkable progress is obtained; and is safe and reliable.
Description
Technical Field
The invention relates to the field of konjak starch processing, in particular to a preparation method of bulbil yellow konjak fine powder.
Background
The konjak has two functions of medicine and food, and has prevention and adjuvant therapy effects on cardiovascular diseases, digestive tract diseases and the like, the main component of the konjak powder is high-molecular polysaccharide, and the konjak powder is formed by polymerization of glucose mannose β -1,4 glycosidic bonds, and is a high-quality fluid fiber, plant diseases and insect pests are easy to occur in the planting process of konjak flowers and konjak, and the yield is influenced.
Disclosure of Invention
In order to solve the problems, the invention provides a preparation method of konjac glucomannan fine powder, which can improve the whiteness of konjac and reduce the loss of nutritional components in the konjac.
In order to achieve the purpose, the invention is realized by the following technical scheme:
a preparation method of bulbil yellow konjac powder comprises the following steps:
(1) sorting, cleaning and peeling the raw materials, slicing and protecting color;
(2) washing the color-protected slices with water, and decolorizing for 30-90 min; adding hydrogen peroxide accounting for 5% of the slice mass, soaking for 1h at 40 ℃ and pH value of 9-10, washing with water twice, adding water for soaking, adding decolorizing active carbon into water for adsorption, filtering and separating to obtain decolorized slices;
(3) washing the decolored slices with ethanol, and grinding into slurry;
(4) washing the slurry with water, precipitating, removing impurities with ethanol, washing, microwave vacuum drying, and sieving to obtain refined powder.
Further, the color protection in the step (1) is as follows: adding the slices into water, adding sulfurous acid, and soaking for 30-40 min.
Further, the adding amount of the sulfurous acid is as follows: 2.5g of sulfurous acid, 1kg of sliced konjak.
Further, adding a diluting auxiliary agent in the grinding process in the step (3); the addition amount of the dilution auxiliary agent is 1kg of slices: 250ml of dilution aid.
Preferably, the dilution auxiliary comprises the following substances in percentage by weight: 10-15% of ethanol, 0.5-2% of vitamin C, 0.1-0.5% of citric acid and 1-5% of gluconic acid; the balance being water.
Preferably, the dilution auxiliary comprises the following substances in percentage by weight: 12-15% of ethanol, 1.5% of vitamin C1, 0.1-0.2% of citric acid and 3-5% of gluconic acid; the balance being water.
Preferably, the dilution auxiliary comprises the following substances in percentage by weight: 15% of ethanol, 1.5% of vitamin C, 0.1% of citric acid and 5% of gluconic acid; the balance being water.
The preparation method of the bulbil konjac glucomannan fine powder has the beneficial effects that:
(1) the invention carries out decolorization after color protection of the slices, and carries out twice comprehensive decolorization by using hydrogen peroxide and decolorizing active carbon in the decolorization reaction, thereby effectively improving the whiteness of the konjac refined powder. And the addition of the activated carbon can decolorize and remove residual hydrogen peroxide, so that the safety performance of the konjac refined powder is improved.
(2) The invention utilizes alcohol washing after the decoloration treatment to further remove the residual hydrogen peroxide, thereby improving the safety performance of the konjac refined powder.
(3) In the process of konjak pulping, a diluting auxiliary agent is added, and the diluting auxiliary agent adopts an anionic surfactant, so that the swelling of konjak fine powder (starch) can be effectively prevented, meanwhile, the brown color is effectively prevented, the further decoloration is realized, and the whiteness of the konjak fine powder is improved; the whiteness of the konjac fine powder treated by the method can be improved to 68.4%; compared with the single decolorization of hydrogen peroxide and decolorizing active carbon, the whiteness is improved by about 10 percent, and the obvious progress is achieved.
Detailed Description
The present invention will be described in further detail with reference to the following examples.
Example 1
A preparation method of bulbil yellow konjac powder comprises the following steps:
(1) sorting, cleaning and peeling the raw materials, slicing and protecting color; wherein the color protection is as follows: adding the slices into water, adding sulfurous acid, and soaking for 30-40 min; the adding amount of sulfurous acid is as follows: 2.5g of sulfurous acid, namely 1kg of konjak slices;
(2) washing the color-protected slices with water, and decolorizing for 30-90 min; adding hydrogen peroxide accounting for 5% of the slice mass, soaking for 1h at 40 ℃ and pH value of 9-10, washing with water twice, adding water for soaking, adding decolorizing active carbon into water for adsorption, filtering and separating to obtain decolorized slices;
(3) washing the decolored slices with ethanol, and grinding into slurry; adding a diluting auxiliary agent in the grinding process; the addition amount of the dilution auxiliary agent is 1kg of slices: 250ml of dilution aid. The diluting auxiliary agent comprises the following substances in percentage by weight: 10% of ethanol, 0.5% of vitamin C, 0.1% of citric acid and 1% of gluconic acid; the balance being water.
(4) Washing the slurry with water, precipitating, removing impurities with ethanol, washing, microwave vacuum drying, and sieving to obtain refined powder. The temperature of microwave vacuum drying is 60-70 ℃.
Example 2
A preparation method of bulbil yellow konjac powder comprises the following steps:
(1) sorting, cleaning and peeling the raw materials, slicing and protecting color; wherein the color protection is as follows: adding the slices into water, adding sulfurous acid, and soaking for 30-40 min; the adding amount of sulfurous acid is as follows: 2.5g of sulfurous acid, namely 1kg of konjak slices;
(2) washing the color-protected slices with water, and decolorizing for 30-90 min; adding hydrogen peroxide accounting for 5% of the slice mass, soaking for 1h at 40 ℃ and pH value of 9-10, washing with water twice, adding water for soaking, adding decolorizing active carbon into water for adsorption, filtering and separating to obtain decolorized slices;
(3) washing the decolored slices with ethanol, and grinding into slurry; adding a diluting auxiliary agent in the grinding process; the addition amount of the dilution auxiliary agent is 1kg of slices: 250ml of dilution aid. The diluting auxiliary agent comprises the following substances in percentage by weight: 15% of ethanol, 2% of vitamin C, 0.5% of citric acid and 5% of gluconic acid; the balance being water.
(4) Washing the slurry with water, precipitating, removing impurities with ethanol, washing, microwave vacuum drying, and sieving to obtain refined powder. The temperature of microwave vacuum drying is 60-70 ℃.
Example 3
A preparation method of bulbil yellow konjac powder comprises the following steps:
(1) sorting, cleaning and peeling the raw materials, slicing and protecting color; wherein the color protection is as follows: adding the slices into water, adding sulfurous acid, and soaking for 30-40 min; the adding amount of sulfurous acid is as follows: 2.5g of sulfurous acid, namely 1kg of konjak slices;
(2) washing the color-protected slices with water, and decolorizing for 30-90 min; adding hydrogen peroxide accounting for 5% of the slice mass, soaking for 1h at 40 ℃ and pH value of 9-10, washing with water twice, adding water for soaking, adding decolorizing active carbon into water for adsorption, filtering and separating to obtain decolorized slices;
(3) washing the decolored slices with ethanol, and grinding into slurry; adding a diluting auxiliary agent in the grinding process; the addition amount of the dilution auxiliary agent is 1kg of slices: 250ml of dilution aid. The diluting auxiliary agent comprises the following substances in percentage by weight: 12% of ethanol, 1% of vitamin C, 0.2% of citric acid and 3% of gluconic acid; the balance being water.
(4) Washing the slurry with water, precipitating, removing impurities with ethanol, washing, microwave vacuum drying, and sieving to obtain refined powder. The temperature of microwave vacuum drying is 60-70 ℃.
Example 4
A preparation method of bulbil yellow konjac powder comprises the following steps:
(1) sorting, cleaning and peeling the raw materials, slicing and protecting color; wherein the color protection is as follows: adding the slices into water, adding sulfurous acid, and soaking for 30-40 min; the adding amount of sulfurous acid is as follows: 2.5g of sulfurous acid, namely 1kg of konjak slices;
(2) washing the color-protected slices with water, and decolorizing for 30-90 min; adding hydrogen peroxide accounting for 5% of the slice mass, soaking for 1h at 40 ℃ and pH value of 9-10, washing with water twice, adding water for soaking, adding decolorizing active carbon into water for adsorption, filtering and separating to obtain decolorized slices;
(3) washing the decolored slices with ethanol, and grinding into slurry; adding a diluting auxiliary agent in the grinding process; the addition amount of the dilution auxiliary agent is 1kg of slices: 250ml of dilution aid. The diluting auxiliary agent comprises the following substances in percentage by weight: 15% of ethanol, 1.2% of vitamin C, 0.3% of citric acid and 4% of gluconic acid; the balance being water.
(4) Washing the slurry with water, precipitating, removing impurities with ethanol, washing, microwave vacuum drying, and sieving to obtain refined powder. The temperature of microwave vacuum drying is 60-70 ℃.
Example 5
A preparation method of bulbil yellow konjac powder comprises the following steps:
(1) sorting, cleaning and peeling the raw materials, slicing and protecting color; wherein the color protection is as follows: adding the slices into water, adding sulfurous acid, and soaking for 30-40 min; the adding amount of sulfurous acid is as follows: 2.5g of sulfurous acid, namely 1kg of konjak slices;
(2) washing the color-protected slices with water, and decolorizing for 30-90 min; adding hydrogen peroxide accounting for 5% of the slice mass, soaking for 1h at 40 ℃ and pH value of 9-10, washing with water twice, adding water for soaking, adding decolorizing active carbon into water for adsorption, filtering and separating to obtain decolorized slices;
(3) washing the decolored slices with ethanol, and grinding into slurry; adding a diluting auxiliary agent in the grinding process; the addition amount of the dilution auxiliary agent is 1kg of slices: 250ml of dilution aid. The diluting auxiliary agent comprises the following substances in percentage by weight: 15% of ethanol, 1.5% of vitamin C, 0.1% of citric acid and 5% of gluconic acid; the balance being water.
(4) Washing the slurry with water, precipitating, removing impurities with ethanol, washing, microwave vacuum drying, and sieving to obtain refined powder. The temperature of microwave vacuum drying is 60-70 ℃.
The technical solutions provided by the embodiments of the present invention are described in detail above, and the principles and embodiments of the present invention are explained herein by using specific examples, and the descriptions of the embodiments are only used to help understanding the principles of the embodiments of the present invention; meanwhile, for a person skilled in the art, according to the embodiments of the present invention, there may be variations in the specific implementation manners and application ranges, and in summary, the content of the present description should not be construed as a limitation to the present invention.
Claims (7)
1. A preparation method of bulbil yellow konjak fine powder is characterized by comprising the following steps: the method comprises the following steps:
(1) sorting, cleaning and peeling the raw materials, slicing and protecting color;
(2) washing the color-protected slices with water, and decolorizing for 30-90 min; adding hydrogen peroxide accounting for 5% of the slice mass, soaking for 1h at 40 ℃ and pH value of 9-10, washing with water twice, adding water for soaking, adding decolorizing active carbon into water for adsorption, filtering and separating to obtain decolorized slices;
(3) washing the decolored slices with ethanol, and grinding into slurry;
(4) washing the slurry with water, precipitating, removing impurities with ethanol, washing, microwave vacuum drying, and sieving to obtain refined powder.
2. The method for preparing the fine powder of amorphophallus bulbifer according to claim 1, which comprises the following steps: the color protection in the step (1) is as follows: adding the slices into water, adding sulfurous acid, and soaking for 30-40 min.
3. The method for preparing the fine powder of amorphophallus bulbifer according to claim 2, wherein the method comprises the following steps: the adding amount of the sulfurous acid is as follows: 2.5g of sulfurous acid, 1kg of sliced konjak.
4. The method for preparing the fine powder of amorphophallus bulbifer according to claim 1, which comprises the following steps: adding a diluting auxiliary agent in the grinding process in the step (3); the addition amount of the dilution auxiliary agent is 1kg of slices: 250ml of dilution aid.
5. The method for preparing the fine powder of amorphophallus bulbifer according to claim 4, wherein the method comprises the following steps: the diluting auxiliary agent comprises the following substances in percentage by weight: 10-15% of ethanol, 0.5-2% of vitamin C, 0.1-0.5% of citric acid and 1-5% of gluconic acid; the balance being water.
6. The method for preparing the fine powder of amorphophallus bulbifer according to claim 4, wherein the method comprises the following steps: the diluting auxiliary agent comprises the following substances in percentage by weight: 12-15% of ethanol, 1.5% of vitamin C1, 0.1-0.2% of citric acid and 3-5% of gluconic acid; the balance being water.
7. The method for preparing the fine powder of amorphophallus bulbifer according to claim 4, wherein the method comprises the following steps: the diluting auxiliary agent comprises the following substances in percentage by weight: 15% of ethanol, 1.5% of vitamin C, 0.1% of citric acid and 5% of gluconic acid; the balance being water.
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| CN201911215538.3A CN110800949A (en) | 2019-12-02 | 2019-12-02 | Preparation method of bulbil yellow konjac fine powder |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114831246A (en) * | 2022-04-08 | 2022-08-02 | 江南大学 | Method for preventing browning of alkali-induced gel of amorphophallus bulbifer |
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|---|---|---|---|---|
| CN1100275A (en) * | 1994-07-15 | 1995-03-22 | 孙远明 | Processing method for instant high-viscosity Amorphophallus konjak powder |
| JPH09176A (en) * | 1995-06-22 | 1997-01-07 | Nakano Vinegar Co Ltd | Pulverization of 'konjak' powder and production of 'konjak' or 'konjak'-containing food using the fine 'konjak' powder |
| CN101347218A (en) * | 2007-07-21 | 2009-01-21 | 西昌学院 | Method for processing fine powder of konjak |
| CN105942342A (en) * | 2016-05-18 | 2016-09-21 | 山东省农业科学院蔬菜花卉研究所 | Production method of potato starch-containing whole powder |
| CN106173598A (en) * | 2015-05-07 | 2016-12-07 | 孙光谷 | A kind of method of separating starch in konjaku powder is processed |
| CN107637803A (en) * | 2016-07-22 | 2018-01-30 | 阮华桂 | A kind of preparation method of konjaku flour |
| CN109105822A (en) * | 2018-09-28 | 2019-01-01 | 周建兵 | A kind of processing method of konjaku powder |
| CN110477319A (en) * | 2018-06-26 | 2019-11-22 | 镇安县雪樱花魔芋制品有限公司 | A kind of processing method of konjaku powder |
-
2019
- 2019-12-02 CN CN201911215538.3A patent/CN110800949A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1100275A (en) * | 1994-07-15 | 1995-03-22 | 孙远明 | Processing method for instant high-viscosity Amorphophallus konjak powder |
| JPH09176A (en) * | 1995-06-22 | 1997-01-07 | Nakano Vinegar Co Ltd | Pulverization of 'konjak' powder and production of 'konjak' or 'konjak'-containing food using the fine 'konjak' powder |
| CN101347218A (en) * | 2007-07-21 | 2009-01-21 | 西昌学院 | Method for processing fine powder of konjak |
| CN106173598A (en) * | 2015-05-07 | 2016-12-07 | 孙光谷 | A kind of method of separating starch in konjaku powder is processed |
| CN105942342A (en) * | 2016-05-18 | 2016-09-21 | 山东省农业科学院蔬菜花卉研究所 | Production method of potato starch-containing whole powder |
| CN107637803A (en) * | 2016-07-22 | 2018-01-30 | 阮华桂 | A kind of preparation method of konjaku flour |
| CN110477319A (en) * | 2018-06-26 | 2019-11-22 | 镇安县雪樱花魔芋制品有限公司 | A kind of processing method of konjaku powder |
| CN109105822A (en) * | 2018-09-28 | 2019-01-01 | 周建兵 | A kind of processing method of konjaku powder |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114831246A (en) * | 2022-04-08 | 2022-08-02 | 江南大学 | Method for preventing browning of alkali-induced gel of amorphophallus bulbifer |
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Application publication date: 20200218 |