CN111067054A - Konjak refined flour and processing method thereof - Google Patents
Konjak refined flour and processing method thereof Download PDFInfo
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- CN111067054A CN111067054A CN201911222769.7A CN201911222769A CN111067054A CN 111067054 A CN111067054 A CN 111067054A CN 201911222769 A CN201911222769 A CN 201911222769A CN 111067054 A CN111067054 A CN 111067054A
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- konjak
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 76
- 235000010485 konjac Nutrition 0.000 title claims abstract description 76
- 238000003672 processing method Methods 0.000 title claims abstract description 13
- 235000013312 flour Nutrition 0.000 title claims description 15
- 239000000843 powder Substances 0.000 claims abstract description 32
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000001509 sodium citrate Substances 0.000 claims abstract description 6
- HRXKRNGNAMMEHJ-UHFFFAOYSA-K trisodium citrate Chemical compound [Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O HRXKRNGNAMMEHJ-UHFFFAOYSA-K 0.000 claims abstract description 6
- 229940038773 trisodium citrate Drugs 0.000 claims abstract description 6
- 241001312219 Amorphophallus konjac Species 0.000 claims description 22
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 22
- 239000000252 konjac Substances 0.000 claims description 22
- 238000001035 drying Methods 0.000 claims description 10
- 238000007873 sieving Methods 0.000 claims description 9
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 229910001385 heavy metal Inorganic materials 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000000643 oven drying Methods 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 239000000447 pesticide residue Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 3
- 229940001584 sodium metabisulfite Drugs 0.000 claims description 3
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 3
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 abstract description 5
- 230000007547 defect Effects 0.000 abstract description 5
- 239000011593 sulfur Substances 0.000 abstract description 5
- 229910052717 sulfur Inorganic materials 0.000 abstract description 5
- 230000001007 puffing effect Effects 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 description 12
- 238000000034 method Methods 0.000 description 12
- 238000005406 washing Methods 0.000 description 7
- 229920002581 Glucomannan Polymers 0.000 description 4
- 238000004806 packaging method and process Methods 0.000 description 4
- 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 3
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 229940046240 glucomannan Drugs 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 229910001867 inorganic solvent Inorganic materials 0.000 description 3
- 239000003049 inorganic solvent Substances 0.000 description 3
- 238000007689 inspection Methods 0.000 description 3
- 239000003223 protective agent Substances 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000003642 hunger Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 241001278826 Amorphophallus Species 0.000 description 1
- 241000209524 Araceae Species 0.000 description 1
- 241000218236 Cannabis Species 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 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
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 210000004153 islets of langerhan Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 230000000291 postprandial 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
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 238000001291 vacuum drying Methods 0.000 description 1
- 235000013343 vitamin Nutrition 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
- 150000003722 vitamin derivatives Chemical class 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- 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
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/22—Comminuted fibrous parts of plants, e.g. bagasse or pulp
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a konjak refined powder and a processing method thereof, wherein konjak is peeled, cleaned, sliced, baked at low temperature in a vacuum environment until the water content is less than 20%, added with trisodium citrate, crushed, baked at low temperature in vacuum until the water content is less than 6%, and then screened by a vibrating screen, treated with alcohol and dried, so that the prepared konjak refined powder has better quality, the defect that harmful substances exceed the standard due to longer puffing time is avoided, the sulfur content of the prepared konjak refined powder is lower than 30ppm, and the quality of the konjak refined powder is improved.
Description
Technical Field
The invention relates to the technical field of konjak deep processing, in particular to konjak fine powder and a processing method thereof.
Background
The rhizoma Amorphophalli is also called rhizoma Amorphophalli, caulis et folium Opuntiae Dillenii, fructus Cannabis, herba Hedyotidis Diffusae, caulis et folium Cayratiae Dunningtchuensis of Amorphophallus of Araceae. Konjak is a food with low heat energy, low protein, low vitamin and high dietary fiber, and the high dietary fiber is an effective nutrient component. Konjak is the most excellent deepenable dietary fiber discovered at present, and the main effective component of konjak refined powder obtained by processing konjak through a physical method is glucomannan. Recent research proves that glucomannan contained in konjak has a good effect of reducing blood sugar of a diabetic, and can delay absorption of glucose and effectively reduce postprandial blood sugar due to large molecular weight and high viscosity, so that the load of pancreatic islets is reduced. And because it has strong water absorption and low calorie, it can increase satiety, reduce hunger and hunger, and reduce weight, so it is also an ideal food for fat people.
The processing method of konjac refined flour in China can be divided into two main categories of dry processing refined flour and wet processing refined flour in general:
one, dry processing technology
1. Technology for processing dried konjac slices (konjac corners) by using fresh konjac corms
The process flow comprises the following steps: selecting materials → cleaning → surface drying → peeling, root and taro → slicing (corner) → color protection → drying → inspection → packaging.
2. Technology for processing refined powder from dried konjak slice (or dried konjak)
The process flow comprises the following steps: sorting → crushing and grinding → separating → sieving → checking → packaging of finished products.
The dry processing cost is low, but the processed refined powder has low glucomannan content, low viscosity, peculiar smell and impurities, particularly the sulfur content is easy to exceed the standard, and the multiple purposes and economic value of the konjak refined powder are seriously influenced.
Second, wet processing technology
1. Technology for processing refined powder by protecting organic solvent (edible alcohol)
The process flow comprises the following steps: material selection → cleaning → surface drying → root removal, bud, crushing (simultaneously adding ethanol and color fixative) → grinding → (filtering separation → washing → dehydration → drying) → recovering ethanol → sieving → inspection → packaging.
2. Technology for processing refined powder by inorganic solvent protection
The process flow comprises the following steps: washing → cleaning → surface drying → peeling, root, bud → crushing (adding inorganic solvent and color protecting agent at the same time) → grinding → filtering separation → washing → dehydration → drying → sieving → inspection → packaging.
All the processing processes of the organic method adopt edible alcohol as a protective agent, the quality and color of the refined powder are pure white, all quality indexes are good, although the equipment investment is relatively large, the processing technology is complex, the requirements on management technology and level are high, and the cost of processing products is relatively high.
The inorganic solvent is used as a protective agent in the processing process of the inorganic method, the processing cost is low, the equipment investment is small, the processing technology is simple, the management technology and the level requirement are lower, and the product quality is inferior to that of the product processed by the organic method. Because the puffing time is longer, the residual quantity of harmful substances is easy to exceed the standard, and is influenced to a certain extent in foreign trade exports.
In view of this, researchers in the prior art make further research on the processing technology of the konjac fine powder aiming at the technical defects, and the konjac fine powder is processed by combining a microwave vacuum drying pre-drying method, an inert gas protection microwave heating inactivation enzyme activity method and a dry-wet method; to obtain high viscosity konjac powder with low or no sulfur, such as konjac powder of patent No. 200710138967.6.
Nevertheless, the method for processing the konjac powder is still the direction of continuous research and pursuit of those skilled in the art; in view of this, in order to enrich the processing technology of the konjac refined flour and reduce the processing cost of the konjac refined flour, the researchers provide a new idea for the processing method of the konjac refined flour.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides konjak fine powder and a processing method thereof.
In order to achieve the purpose, the invention provides the following technical scheme: the konjak fine powder and the processing method thereof comprise the following steps:
a. selecting fresh konjak without rot and foreign matters as a raw material, and detecting the pesticide residue and heavy metal residue of the fresh konjak to be qualified;
b. peeling and removing terminal buds of the screened fresh konjak;
c. cleaning fresh konjak, drying in the air and slicing;
d. placing the konjac slices under the vacuum degree of 0.078-0.098 MPa, and baking at the temperature of 30-40 ℃ until the water content of the konjac slices is less than 20%;
e. mixing the konjac slices and the trisodium citrate powder according to the mass ratio of 1: 0.001-0.003, crushing, sieving with a 100-mesh sieve of 300 meshes, placing under the vacuum degree of 0.056-0.068 MPa, and baking at the temperature of 45-50 ℃ until the water content is less than 6%;
f. smashing the konjak slag into 40-120-mesh particles;
g. sieving with 30000 mesh vibrating screen, adding ethanol, stirring, and oven drying.
Further, the volume concentration of the alcohol adopted in the step g is 13-16%, the mass ratio of the konjac flour to the alcohol solution is 1:7-9, and the stirring time is 30-45 min.
And further, washing the konjak in the step c by salt, and then washing the konjak by using clean water.
Further, the vacuum degree in step d is 0.085 Ma.
Further, 0.3% sodium metabisulfite was added to the alcoholic solution of step g.
The konjak fine powder is peeled, cleaned, sliced, baked at low temperature in a vacuum environment until the water content is less than 20%, added with trisodium citrate, crushed, baked at low temperature in vacuum until the water content is less than 6%, sieved by a vibrating screen, treated by adding alcohol and dried, so that the prepared konjak fine powder has better quality, the defect that harmful substances exceed the standard due to longer puffing time is avoided, the sulfur content of the prepared konjak fine powder is lower than 30ppm, and the quality of the konjak fine powder is improved.
Detailed Description
The konjak fine powder and the processing method thereof comprise the following steps:
a. selecting fresh konjak without rot and foreign matters as a raw material, and detecting the pesticide residue and heavy metal residue of the fresh konjak to be qualified;
b. peeling and removing terminal buds of the screened fresh konjak;
c. cleaning fresh konjak, drying in the air and slicing;
d. placing the konjac slices under the vacuum degree of 0.078-0.098 MPa, and baking at the temperature of 30-40 ℃ until the water content of the konjac slices is less than 20%;
e. mixing the konjac slices and the trisodium citrate powder according to the mass ratio of 1: 0.001-0.003, crushing, sieving with a 100-mesh sieve of 300 meshes, placing under the vacuum degree of 0.056-0.068 MPa, and baking at the temperature of 45-50 ℃ until the water content is less than 6%;
f. smashing the konjak slag into 40-120-mesh particles;
g. sieving with 30000 mesh vibrating screen, adding ethanol, stirring, and oven drying.
Further, the volume concentration of the alcohol adopted in the step g is 13-16%, the mass ratio of the konjac flour to the alcohol solution is 1:7-9, and the stirring time is 30-45 min.
And further, washing the konjak in the step c by salt, and then washing the konjak by using clean water.
Further, the vacuum degree in step d is 0.085 Ma.
Further, 0.3% sodium metabisulfite was added to the alcoholic solution of step g.
The konjak fine powder is peeled, cleaned, sliced, baked at low temperature in a vacuum environment until the water content is less than 20%, added with trisodium citrate, crushed, baked at low temperature in vacuum until the water content is less than 6%, sieved by a vibrating screen, treated by adding alcohol and dried, so that the prepared konjak fine powder has better quality, the defect that harmful substances exceed the standard due to longer puffing time is avoided, the sulfur content of the prepared konjak fine powder is lower than 30ppm, and the quality of the konjak fine powder is improved.
The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.
Claims (5)
1. The konjak fine powder and the processing method thereof comprise the following steps:
a. selecting fresh konjak without rot and foreign matters as a raw material, and detecting the pesticide residue and heavy metal residue of the fresh konjak to be qualified;
b. peeling and removing terminal buds of the screened fresh konjak;
c. cleaning fresh konjak, drying in the air and slicing;
d. placing the konjac slices under the vacuum degree of 0.078-0.098 MPa, and baking at the temperature of 30-40 ℃ until the water content of the konjac slices is less than 20%;
e. mixing the konjac slices and the trisodium citrate powder according to the mass ratio of 1: 0.001-0.003, crushing, sieving with a 100-mesh sieve of 300 meshes, placing under the vacuum degree of 0.056-0.068 MPa, and baking at the temperature of 45-50 ℃ until the water content is less than 6%;
f. smashing the konjak slag into 40-120-mesh particles;
g. sieving with 30000 mesh vibrating screen, adding ethanol, stirring, and oven drying.
2. The refined konjak flour and the processing method thereof according to claim 1 wherein the volume concentration of the alcohol used in step g is 13-16%, the mass ratio of the konjak flour to the alcohol solution is 1:7-9, and the stirring time is 30-45 min.
3. The refined konjak flour and the processing method thereof as claimed in claim 1 wherein the konjak is washed with salt and then washed with clean water.
4. The refined konjak flour and the processing method thereof according to claim 1 wherein the vacuum in step d is 0.085 Ma.
5. The refined konjak flour as claimed in claim 1 wherein 0.3% sodium metabisulfite is added to the alcohol solution in step g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911222769.7A CN111067054A (en) | 2019-12-03 | 2019-12-03 | Konjak refined flour and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911222769.7A CN111067054A (en) | 2019-12-03 | 2019-12-03 | Konjak refined flour and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111067054A true CN111067054A (en) | 2020-04-28 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911222769.7A Pending CN111067054A (en) | 2019-12-03 | 2019-12-03 | Konjak refined flour and processing method thereof |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114271457A (en) * | 2021-12-17 | 2022-04-05 | 重庆市万州区保前农业开发有限公司 | Processing method of yellow konjak |
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2019
- 2019-12-03 CN CN201911222769.7A patent/CN111067054A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114271457A (en) * | 2021-12-17 | 2022-04-05 | 重庆市万州区保前农业开发有限公司 | Processing method of yellow konjak |
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Application publication date: 20200428 |