CN111264813A - Multifunctional konjac flour and preparation method thereof - Google Patents

Multifunctional konjac flour and preparation method thereof Download PDF

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Publication number
CN111264813A
CN111264813A CN202010212555.8A CN202010212555A CN111264813A CN 111264813 A CN111264813 A CN 111264813A CN 202010212555 A CN202010212555 A CN 202010212555A CN 111264813 A CN111264813 A CN 111264813A
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konjac
multifunctional
group
konjac flour
powder
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张志健
邹庭
祁珊珊
郑红星
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Shaanxi University of Technology
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Shaanxi University of Technology
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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
    • A23L19/10—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
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/385—Concentrates of non-alcoholic beverages
    • A23L2/39—Dry compositions
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • 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)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Botany (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention provides multifunctional konjac flour and a preparation method thereof, and belongs to the field of nutritional food processing. Mixing konjak fine powder, enzyme and water, and carrying out enzymolysis to obtain an zymolyte; then sequentially carrying out centrifugal separation and suction filtration on the zymolyte to obtain a liquid part; and spray drying the obtained liquid part to finally obtain the multifunctional konjac flour which has the functions of reducing blood fat and blood sugar and improving the hyperglycemia of a diabetes model rat.

Description

Multifunctional konjac flour and preparation method thereof
Technical Field
The invention relates to the technical field of nutritional food processing, in particular to multifunctional konjac flour and a preparation method thereof.
Background
The konjak has higher nutritional and medical values, and modern researches show that the main chemical components of the konjak tuber are as follows: glucomannan, starch, other polysaccharides, crude protein, essential amino acids, potassium, calcium, magnesium, sodium, iron, manganese, copper and other trace elements necessary for human body.
Glucomannan in konjak is a relatively rich renewable natural polymer resource after starch and cellulose, has biodegradability and water solubility, is a dietary fiber with relatively high natural molecular weight and highest viscosity, can adsorb water molecules 200 times of the volume of the glucomannan to form a viscous solution, can enhance satiety, and cannot generate heat because the glucomannan is not influenced by digestive enzymes of a human body. Is a recognized soluble multifunctional polysaccharide, and can generate konjak oligosaccharide with stronger function after being degraded moderately. However, the water-absorbing swelling and dissolution rate is very slow, usually 2 hours or more.
The degradation method of konjak fine powder (glucomannan) includes mechanical degradation method, radiation degradation method, ultrasonic degradation method, acidolysis method, oxidative degradation method, enzymolysis method and composite application of several methods. The enzymatic degradation has the advantages of high efficiency, specificity, mild condition, purer product, easily controlled degradation degree, no environmental pollution and the like, and the prior art mostly adopts single enzyme technology, and has the phenomena of low enzymolysis degree, low utilization rate of raw material fine powder and the like.
Disclosure of Invention
The invention aims to provide a multifunctional konjac flour simultaneously containing instant konjac glucomannan and konjac oligosaccharide and a preparation method thereof, which overcome the defects of excessive degradation or insufficient degradation in the prior art, have high flour yield and low water content, and simultaneously have the functions of the konjac glucomannan and the konjac oligosaccharide.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a preparation method of multifunctional konjac flour, which comprises the following steps:
(1) mixing rhizoma Amorphophalli refined powder, enzyme and water, and performing enzymolysis to obtain zymolyte;
(2) carrying out solid-liquid separation on the zymolyte to obtain a liquid part;
(3) and drying the obtained liquid part to obtain the multifunctional konjac flour.
Preferably, the enzyme in step (1) comprises glucomannanase, cellulase and pectinase.
Preferably, the dosage of the glucomannanase is 50-70 u/g of konjac refined powder, the dosage of the cellulase is 40-60 u/g of konjac refined powder, and the pectinase accounts for 0.03-0.05% of the total mass of the system.
Preferably, the ratio of the konjac powder to the water in the step (1) is 15-23 g:100 ml.
Preferably, the enzymolysis temperature in the step (1) is 55-65 ℃, and the enzymolysis time is 2-3 h.
Preferably, the solid-liquid separation in the step (2) includes centrifugal separation and suction filtration performed sequentially.
Preferably, the factor of the centrifugal separation is 2000-3000 g.
Preferably, the drying in step (3) is spray drying.
Preferably, the dry feeding flow is 8-18 r/min, the air inlet temperature is 150-220 ℃, and the air inlet flow is 30-60 Hz.
The invention also provides the multifunctional konjac flour prepared by the preparation method.
The invention provides a multifunctional konjak powder which has the effects of preventing obesity, reducing blood fat and preventing hepatic steatosis; has effects in reducing blood glucose, reducing lipid peroxidation, relieving inflammation, and improving organism free radical scavenging, and can be used for improving hyperglycemia of diabetes model rat.
The invention also provides a preparation method of the multifunctional konjac flour, wherein the flour yield is 12.5%, and the water content is 3.23%. Color was measured by a colorimeter, and the color was found to be easily soluble in water with a value of L of 85.17, a of-0.96 and b of 4.33. The main components are konjac oligosaccharide and soluble polysaccharide. The product is produced without any processing aids (including acids and bases) and food additives (including preservatives, thickeners, flavors, colors, etc.) other than food grade enzyme preparations. The product can be directly eaten as health food, and can also be used as a multifunctional (health) food additive for other foods and beverages.
Detailed Description
The invention provides a preparation method of multifunctional konjac flour, which comprises the following steps:
(1) mixing rhizoma Amorphophalli refined powder, enzyme and water, and performing enzymolysis to obtain zymolyte;
(2) carrying out solid-liquid separation on the zymolyte to obtain a liquid part;
(3) and drying the obtained liquid part to obtain the multifunctional konjac flour.
In the present invention, the konjac flour is preferably a commercially available konjac flour with high purity.
In the present invention, the enzyme in the step (1) preferably comprises glucomannanase, cellulase and pectinase.
In the invention, the dosage of the glucomannanase is preferably 50-70 u/g of konjac refined powder, more preferably 55-65 u/g of konjac refined powder, and even more preferably 60-62 u/g of konjac refined powder; the dosage of the cellulase is preferably 40-60 u/g of konjac refined powder, more preferably 45-55 u/g konjac refined powder, and still more preferably 47-52 u/g konjac refined powder; the dosage of the pectinase is preferably 0.03-0.05% of the total mass of the system, and more preferably 0.035-0.04% of the total mass of the system.
In the present invention, the system refers to a mixture obtained by mixing konjac powder, enzyme and water.
The invention preferably mixes the konjak fine powder and the enzyme firstly and then mixes the konjak fine powder and the enzyme with water.
In the present invention, the ratio of the konjac powder to water in the step (1) is preferably 15 to 23g to 100ml, and more preferably 18 to 20g to 100 ml.
In the invention, the enzymolysis temperature in the step (1) is preferably 55-65 ℃, and further preferably 58-60 ℃; the enzymolysis time is preferably 2-3 h.
The principle of the enzymolysis is as follows: according to the specificity of the enzyme, the glucomannan is simultaneously enzymolyzed into the konjac oligosaccharides by the glucomannan enzyme and the cellulase, the cellulase is enzymolyzed into the glucose by the cellulase, and the pectin is enzymolyzed into the galacturonic acid by the pectinase so as to destroy the structure of the konjac refined powder particles, thereby improving the action effect of other enzymes.
In the present invention, the solid-liquid separation in the step (2) preferably comprises centrifugal separation and suction filtration performed sequentially.
In the present invention, the factor of the centrifugal separation is preferably 2000 to 3000g, more preferably 2200 to 2800g, and still more preferably 2600 to 2800 g.
In the invention, the suction filtration is preferably carried out by using a filter cloth commonly used for yellow wine production.
In the present invention, the drying in the step (3) is preferably spray drying.
In the present invention, the spray drying is preferably carried out by a model RY-1500 spraying machine.
In the invention, the feeding flow rate of the drying is preferably 8-18 r/min, and more preferably 10-15 r/min; the air inlet temperature is preferably 150-220 ℃, and is further preferably 170-200 ℃; the air inlet flow is preferably 30-60 Hz, and more preferably 40-50 Hz.
The invention also provides the multifunctional konjac flour prepared by the preparation method.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
Example 1
Step 1: enzymolysis: mixing 15g of konjac refined powder with glucomannanase, cellulase and pectinase, wherein the dosage of the glucomannanase is 50u/g of the konjac refined powder, the dosage of the cellulase is 40u/g of the konjac refined powder, and the dosage of the pectinase accounts for 0.03 percent of the total mass of the system. Then mixing with 100ml water, performing enzymolysis, and performing enzymolysis at 55 deg.C for 2h to obtain zymolyte.
Step 2: solid-liquid separation: and (3) carrying out centrifugal separation on the zymolyte under the condition of 2600g, collecting supernatant, and carrying out suction filtration to obtain clear filtrate. The absorbance of the supernatant was 0.6734, the viscosity was 7 mPas, and the soluble solids were 5.0%.
And step 3: and (3) drying: and (3) carrying out spray drying on the obtained clear filtrate, wherein the feeding flow rate of the drying is 8r/min, the air inlet temperature is 150 ℃, and the air inlet flow rate is 30Hz, so as to obtain the multifunctional konjac flour. The powder yield was 12.5% and the water content was 3.23%.
Color was measured by a colorimeter, and the value of L was 85.17, the value of a was-0.96, and the value of b was 4.33. The functional components (oligosaccharide and other soluble polysaccharides) account for 40.1% of the total sugar content, the yield is 5.3%, and the enzymolysis utilization rate of the refined powder is 91.8%.
The konjak powder prepared by the invention is easy to dissolve in water, and the main components are konjak oligosaccharide and soluble polysaccharide.
Example 2
Step 1: enzymolysis: mixing 20g of konjac refined powder with glucomannanase, cellulase and pectinase, wherein the dosage of the glucomannanase is 60u/g of the konjac refined powder, the dosage of the cellulase is 50u/g of the konjac refined powder, and the dosage of the pectinase accounts for 0.04 percent of the total mass of the system. Then mixing with 100ml water, performing enzymolysis, and performing enzymolysis at 60 deg.C for 2.5h to obtain zymolyte.
Step 2: solid-liquid separation: and (3) carrying out centrifugal separation on the zymolyte under the condition of 2800g, collecting supernatant, and carrying out suction filtration to obtain clear filtrate. The absorbance of the supernatant was 0.6674, the viscosity was 6 mPas, and the soluble solids were 5.0%.
And step 3: and (3) drying: and (3) carrying out spray drying on the obtained clear filtrate, wherein the feeding flow rate of the drying is 10r/min, the air inlet temperature is 200 ℃, and the air inlet flow rate is 50Hz, so as to obtain the multifunctional konjac flour. The powder yield was 12.2% and the water content was 3.18%.
Color was measured by a colorimeter and had a value of L of 84.98, a of-0.93 and b of 4.28. The functional components (oligosaccharide and other soluble polysaccharides) account for 40.5% of the total sugar content, the yield is 5.9%, and the enzymolysis utilization rate of the refined powder is 92.6%.
The konjak powder prepared by the invention is easy to dissolve in water, and the main components are konjak oligosaccharide and soluble polysaccharide.
Example 3
Step 1: enzymolysis: mixing 23g of konjac refined powder with glucomannanase, cellulase and pectinase, wherein the dosage of the glucomannanase is 70u/g of the konjac refined powder, the dosage of the cellulase is 60u/g of the konjac refined powder, and the dosage of the pectinase accounts for 0.05 percent of the total mass of the system. Then mixing with 100ml water, performing enzymolysis, and performing enzymolysis at 65 deg.C for 3 hr to obtain zymolyte.
Step 2: solid-liquid separation: and (3) carrying out centrifugal separation on the zymolyte under the condition of 2900g, collecting supernatant, and carrying out suction filtration to obtain clear filtrate. The absorbance of the supernatant was 0.6712, the viscosity was 7 mPas, and the soluble solids were 5.0%.
And step 3: and (3) drying: and (3) carrying out spray drying on the obtained clear filtrate, wherein the feeding flow rate of the drying is 18r/min, the air inlet temperature is 220 ℃, and the air inlet flow rate is 60Hz, so as to obtain the multifunctional konjac flour. The powder yield was 12.4% and the water content was 3.21%.
Color was measured by color difference meter and the value of L was 85.06, a was-0.95 and b was 4.29. The functional components (oligosaccharide and other soluble polysaccharides) account for 39.8% of the total sugar content, the yield is 5.6%, and the enzymolysis utilization rate of the refined powder is 92.1%.
The konjak powder prepared by the invention is easy to dissolve in water, and the main components are konjak oligosaccharide and soluble polysaccharide.
Example 4
Animal experiments were conducted on the konjac powders prepared in examples 1 to 3.
Step 1: animal modeling and grouping
Selecting 50 healthy female mice, feeding common feed for 2 weeks, randomly dividing the healthy female mice into 2 groups, wherein one group is a blank control group of 10 mice (feeding common feed), the other group is a model control group of 40 mice (feeding high-fat feed), two groups are given unlimited feed, successfully establishing a mouse obesity model after feeding for 4 weeks, the model control group is arbitrarily divided into 4 groups, each group of 10 mice, and the 4 groups of mice are respectively a high-fat model group (feeding high-fat feed) and a konjac flour low-dose group (feeding high-fat feed and intragastric konjac flour of 15 mg.100 g)-1(BW)·d-1) And rhizoma Amorphophalli powder middle dose group (feeding high fat feed and intragastric administration of 30 mg-100 g rhizoma Amorphophalli powder)-1(BW)·d-1) And rhizoma Amorphophalli powder high dose group (feeding high fat feed and intragastric rhizoma Amorphophalli powder 60 mg-100 g)-1(BW)·d-1). And (3) continuously feeding the mice with the common feed in the blank control group, continuously feeding the high-fat feed to the mice in the high-fat model group and the low, medium and high dosage groups of the konjac flour, and continuously intragastrically feeding the konjac flour for one month. The breeding temperature is 24-27 ℃, the relative humidity is 45% -50%, and day and night intermittent illumination is adopted at a ratio of 11h to 13 h.
Step 2: sample collection
After feeding for 10 weeks, mice of each group are fasted for 12 hours, body mass is weighed before sacrifice, eyeballs are quickly picked and blood is taken after anesthesia, cervical vertebra dislocation is killed, fat around the liver, heart, spleen, kidney, lung and kidney and inguinal subcutaneous fat are quickly separated, organs are washed by saline, filter paper is sucked dry, and organs and tissues are weighed.
And step 3: index measurement
The growth state of the mice (the hair color, the food intake, the defecation and the activity of the mice) is recorded every day during the experiment, the daily food intake and the daily water intake of the mice are detected on the Wednesday and the Wednesday respectively, namely, the total feed amount and the total water addition amount are weighed on the Wednesday and the Wednesday, and the residual feed amount and the residual water amount are weighed on the Wednesday and the Friday at the same time. (i.e. total feed intake-residual feed intake, and total water intake-residual water intake). Body mass was weighed 1 time per saturday.
The abdomen was incised, and all fat in the body of the mouse, including adipose tissue around the kidney and subcutaneous adipose tissue of the groin, was removed and weighed, and the fat index was calculated according to equation (1).
Fat index/% ═ m1/m×100 (1)
In the formula: m is the mass of the mouse sacrifice precursor/g; m is1The mass of each adipose tissue per gram in the body of the mouse.
And 4, step 4: data processing
Statistical analysis was performed using SPSS 20 software, expressed as mean. + -. standard deviation, and single factor analysis of variance was used for comparisons between groups, with P < 0.05 indicating significant differences between groups.
TABLE 1 influence of konjaku flour on the change in body constitution/g (mean. + -. standard deviation) of mice
Figure BDA0002423314230000061
Note:*indicates a difference in P < 0.05 level compared to normal control, and # indicates a difference in P < 0.05 compared to the high lipid model group.
As can be seen from Table 1, significant differences (P < 0.05) exist between the high-fat model group and the normal control group and between the low-dosage, medium-dosage and high-dosage groups of the konjac flour, and the results show that each dosage of the konjac flour has a certain inhibition effect on the body mass of the mice.
Example 5
Animal experiments were conducted on the konjac powders prepared in examples 1 to 3.
Step 1: construction of diabetic rat model
60 healthy female rats are selected to be fed normally for 1 week, and the water intake and the food intake of experimental animals are measured periodically during the period. After 1 week, the body weight and fasting blood glucose values of the experimental animals were measured and recorded, and randomly grouped (normal control group and 5 building block group), 10 animals per group. The module-building rat induces diabetes by intraperitoneal injection of citric acid-sodium citrate buffer solution containing STZ (the STZ is dissolved by 1% of precooled citrate buffer solution pH 4.5, and is filtered and sterilized by a 0.22mol/L microporous filter membrane, the STZ is easy to inactivate, after being quickly weighed, the STZ is wrapped by tinfoil and protected from light and is used as it is and is placed in an ice bath for standby at any time), the concentration of the injected STZ is 45mg/kg and the injection amount is 2%, the intraperitoneal injection of the normal group of rats is performed with the citric acid-sodium citrate buffer solution with the same volume, and the intraperitoneal skin of the rats needs to be sterilized in the STZ injection process to prevent infection. After the injection was completed, the original diet was maintained in each group. After 24h, blood is collected from the tail of the rat, the fasting blood glucose value is measured, the fasting blood glucose of the rat is measured by using a glucometer and a matched blood glucose test paper, and when the fasting blood glucose of the rat of the model group is greater than 16.7mmol/L (the fasting blood glucose can be repeatedly measured for 2-3 times, the blood glucose is stable), and the symptoms of polydipsia, diuresis and weight loss appear, the model is considered to be successful.
Step 2: animal grouping and administration
The diabetic rats successfully molded are adjusted in groups, namely a high-dosage group, a medium-dosage group, a low-dosage group, a positive drug group and a diabetes model group of the konjac flour, and the normal group is set when the blood sugar value is consistent with that before molding. Gavage was continued for 6 weeks, during which time the rats in each group were normally free to drink water and ingest food. The gavage time is 4 pm daily, and the gavage administration dose of each group of rats is as follows: the gavage dose of the konjac flour in the high group, the gavage dose of the konjac flour in the middle group and the gavage dose of the konjac flour in the low group are respectively 2.500 g/(kg.d), 1.250 g/(kg.d) and 0.625 g/(kg.d), the administration dose of the positive drug group is 0.140 g/(kg.d), and the normal group and the high-sugar model group are fed with the same amount of physiological saline.
And step 3: index measurement
Measuring and recording the body weight of each group of rats every week during the gavage administration period of the rats, and analyzing and comparing the body weight difference of each group of rats, wherein the result is expressed in g; measuring the fasting blood sugar value of each group of experimental rats, expressing the result as mmol/L, analyzing and comparing the blood sugar level change of each group of rats; the water intake, feed intake of the experimental animals were measured and recorded, and the change in water intake and feed intake of the rats in each group during the gavage period was analyzed.
And 4, step 4: statistical method
Statistical analysis was performed using SPSS 20 software, expressed as mean. + -. standard deviation, and single factor analysis of variance was used for comparisons between groups, with P < 0.05 indicating significant differences between groups.
TABLE 2 influence of konjaku flour on fasting plasma glucose of diabetic rats
Figure BDA0002423314230000081
Note: the model group was compared to the normal group,**p < 0.01, indicating that the difference is extremely significant; the treatment group was compared with the model group,#p < 0.05, indicating significant difference.
As can be seen from Table 2, before modeling, the blood sugar values of rats in each group have no significant difference, the blood sugar values of the rats in the model group have significant difference (P is less than 0.01) compared with those of the normal group when the model group is administered at 0d, the blood sugar values of the rats in the model group have significant difference (P is less than 0.01) compared with those of the normal group when the model group is administered at 42d, the blood sugar values of the rats in the model group have significant difference (P is less than 0.01) compared with those of the rats in the positive drug group and each dosage group of konjac flour have significant difference (P is less than 0.05), and the blood. Namely, the konjac flour has similar effect to that of the positive drug group metformin in reducing the fasting blood glucose of the diabetic rat, so that the konjac flour can reduce the fasting blood glucose of the diabetic rat to a certain extent.
According to the embodiment, the invention provides the preparation method of the multifunctional konjac flour, and animal (white mouse) experiments show that the product has the effects of preventing obesity, reducing blood fat and preventing liver steatosis; has effects in reducing blood glucose, reducing lipid peroxidation, relieving inflammation, and improving organism free radical scavenging, and can be used for improving hyperglycemia of diabetes model rat.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.

Claims (10)

1. The preparation method of the multifunctional konjac flour is characterized by comprising the following steps:
(1) mixing rhizoma Amorphophalli refined powder, enzyme and water, and performing enzymolysis to obtain zymolyte;
(2) carrying out solid-liquid separation on the zymolyte to obtain a liquid part;
(3) and drying the obtained liquid part to obtain the multifunctional konjac flour.
2. The method of claim 1, wherein the enzyme of step (1) comprises a glucomannanase, a cellulase and a pectinase.
3. The method according to claim 2, wherein the glucomannanase is used in an amount of 50 to 70u/g of the konjac powder, the cellulase is used in an amount of 40 to 60u/g of the konjac powder, and the pectinase is used in an amount of 0.03 to 0.05% of the total mass of the system.
4. The method according to claim 1, wherein the ratio of the konjac powder to the water in the step (1) is 15 to 23 g/100 ml.
5. The preparation method according to any one of claims 1 to 4, wherein the temperature of enzymolysis in the step (1) is 55 to 65 ℃, and the time of enzymolysis is 2 to 3 hours.
6. The production method according to claim 1, wherein the solid-liquid separation in the step (2) comprises centrifugal separation and suction filtration performed sequentially.
7. The method of claim 6, wherein the centrifugation factor is 2000 to 3000 g.
8. The method according to claim 1, wherein the drying in the step (3) is spray drying.
9. The preparation method of claim 1 or 8, wherein the dry feed flow rate is 8-18 r/min, the inlet air temperature is 150-220 ℃, and the inlet air flow rate is 30-60 Hz.
10. The multi-functional konjac flour obtained by the production method according to any one of claims 1 to 9.
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Application publication date: 20200612