CN111317111A - Preparation method of colorless konjac bulblet powder - Google Patents
Preparation method of colorless konjac bulblet powder Download PDFInfo
- Publication number
- CN111317111A CN111317111A CN201911252586.XA CN201911252586A CN111317111A CN 111317111 A CN111317111 A CN 111317111A CN 201911252586 A CN201911252586 A CN 201911252586A CN 111317111 A CN111317111 A CN 111317111A
- Authority
- CN
- China
- Prior art keywords
- konjac
- bulbil
- powder
- colorless
- color
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 229920002752 Konjac Polymers 0.000 title claims abstract description 155
- 235000010485 konjac Nutrition 0.000 title claims abstract description 150
- 241001312219 Amorphophallus konjac Species 0.000 title claims abstract description 117
- 235000001206 Amorphophallus rivieri Nutrition 0.000 title claims abstract description 117
- 239000000843 powder Substances 0.000 title claims abstract description 115
- 239000000252 konjac Substances 0.000 title claims abstract description 112
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 38
- 239000007800 oxidant agent Substances 0.000 claims abstract description 33
- 230000001590 oxidative effect Effects 0.000 claims abstract description 33
- 238000005562 fading Methods 0.000 claims abstract description 22
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 238000006243 chemical reaction Methods 0.000 claims abstract description 19
- 238000001035 drying Methods 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 14
- 102000004190 Enzymes Human genes 0.000 claims abstract description 12
- 108090000790 Enzymes Proteins 0.000 claims abstract description 12
- 241000301568 Amorphophallus bulbifer Species 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 235000010410 calcium alginate Nutrition 0.000 claims abstract description 10
- 239000000648 calcium alginate Substances 0.000 claims abstract description 10
- 229960002681 calcium alginate Drugs 0.000 claims abstract description 10
- OKHHGHGGPDJQHR-YMOPUZKJSA-L calcium;(2s,3s,4s,5s,6r)-6-[(2r,3s,4r,5s,6r)-2-carboxy-6-[(2r,3s,4r,5s,6r)-2-carboxylato-4,5,6-trihydroxyoxan-3-yl]oxy-4,5-dihydroxyoxan-3-yl]oxy-3,4,5-trihydroxyoxane-2-carboxylate Chemical compound [Ca+2].O[C@@H]1[C@H](O)[C@H](O)O[C@@H](C([O-])=O)[C@H]1O[C@H]1[C@@H](O)[C@@H](O)[C@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@H](O2)C([O-])=O)O)[C@H](C(O)=O)O1 OKHHGHGGPDJQHR-YMOPUZKJSA-L 0.000 claims abstract description 10
- 238000000227 grinding Methods 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 230000009849 deactivation Effects 0.000 claims abstract description 3
- 229920002581 Glucomannan Polymers 0.000 claims description 37
- 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 33
- 229940046240 glucomannan Drugs 0.000 claims description 33
- 238000000034 method Methods 0.000 claims description 30
- 229920000858 Cyclodextrin Polymers 0.000 claims description 13
- 239000001116 FEMA 4028 Substances 0.000 claims description 13
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 13
- 235000011175 beta-cyclodextrine Nutrition 0.000 claims description 13
- 229960004853 betadex Drugs 0.000 claims description 13
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 12
- 230000001737 promoting effect Effects 0.000 claims description 11
- 235000013312 flour Nutrition 0.000 claims description 9
- LXAHHHIGZXPRKQ-UHFFFAOYSA-N 5-fluoro-2-methylpyridine Chemical compound CC1=CC=C(F)C=N1 LXAHHHIGZXPRKQ-UHFFFAOYSA-N 0.000 claims description 7
- 238000012216 screening Methods 0.000 claims description 7
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims description 6
- 239000000725 suspension Substances 0.000 claims description 6
- 239000004155 Chlorine dioxide Substances 0.000 claims description 3
- 235000019398 chlorine dioxide Nutrition 0.000 claims description 3
- 230000002779 inactivation Effects 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 238000011282 treatment Methods 0.000 abstract description 14
- 238000001914 filtration Methods 0.000 abstract description 6
- 239000012535 impurity Substances 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 238000004090 dissolution Methods 0.000 abstract description 2
- 239000003513 alkali Substances 0.000 description 28
- 239000000499 gel Substances 0.000 description 27
- 235000013305 food Nutrition 0.000 description 9
- 238000012545 processing Methods 0.000 description 7
- 238000010298 pulverizing process Methods 0.000 description 5
- 230000000415 inactivating effect Effects 0.000 description 4
- 229910021645 metal ion Inorganic materials 0.000 description 4
- 238000001179 sorption measurement Methods 0.000 description 3
- CWYNVVGOOAEACU-UHFFFAOYSA-N Fe2+ Chemical compound [Fe+2] CWYNVVGOOAEACU-UHFFFAOYSA-N 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- MCSXGCZMEPXKIW-UHFFFAOYSA-N 3-hydroxy-4-[(4-methyl-2-nitrophenyl)diazenyl]-N-(3-nitrophenyl)naphthalene-2-carboxamide Chemical compound Cc1ccc(N=Nc2c(O)c(cc3ccccc23)C(=O)Nc2cccc(c2)[N+]([O-])=O)c(c1)[N+]([O-])=O MCSXGCZMEPXKIW-UHFFFAOYSA-N 0.000 description 1
- 241000209524 Araceae Species 0.000 description 1
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- JPVYNHNXODAKFH-UHFFFAOYSA-N Cu2+ Chemical compound [Cu+2] JPVYNHNXODAKFH-UHFFFAOYSA-N 0.000 description 1
- 208000035240 Disease Resistance Diseases 0.000 description 1
- 239000006057 Non-nutritive feed additive Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910001431 copper ion Inorganic materials 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229910001448 ferrous ion Inorganic materials 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
Images
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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a preparation method of colorless bulbil konjac powder, which comprises the following steps: 1) cleaning and slicing bulbil konjak bulbs, then carrying out enzyme deactivation treatment, drying, crushing and grinding to obtain bulbil konjak fine powder; 2) adding calcium alginate into the bulbil konjac powder obtained in the step 1), and uniformly mixing; 3) adding an oxidant solution into the fine bulbil konjac powder obtained in the step 2), and then carrying out thermal color change promotion reaction until the fine bulbil konjac powder is in a stable red color; 4) adding a fading liquid into the color-changed fine powder of the amorphophallus bulbifer in the step 3), mixing, filtering, adding alcohol into the filter residue, stirring, and repeating for multiple times until the red color of the filter residue is completely faded; obtaining the colorless konjac powder with bulbil. The invention destroys and adsorbs and removes color-developing substances in the konjak by four steps of enzyme-killing pretreatment, color change promotion, color fading treatment and alcohol impurity dissolution, and effectively prevents color change from rebounding, thus obtaining the colorless konjac bulbar powder.
Description
Technical Field
The invention relates to the field of konjak processing, and in particular relates to a preparation method of colorless bulbil konjak powder.
Background
Konjak (the name of Latin corporation, Amorphophalus rivieri) is a general name of perennial herb of Araceae konjak, and is mainly distributed in southwest mountain areas, Japan, southeast Asia, Africa and the like of China, wherein China dominates over 60 percent of the market share of konjak worldwide.
Konjac glucomannan is a naturally-occurring high-molecular polysaccharide which can be extracted in large quantity, is known as konjac flour, and the konjac flour is not only a natural food colloid with the highest viscosity, but also an excellent water-soluble dietary fiber. Konjak has excellent properties of thickening, water retention, gelation, adhesion and the like, and is widely concerned and applied in the food industry as a food colloid and a healthy food material.
Global konjak varieties are more than 170, but the number of varieties capable of effectively extracting konjak glucomannan is small, wherein the traditional and high-quality varieties belong to amorphophallus konjac and amorphophallus konjac, but soft rot is arbitrarily spread and cannot be cured in the two types of konjac, so that the failure of harvest is possibly caused, the planting enthusiasm of farmers is reduced, and the supply chain of food raw materials is endangered.
The bulbil konjak (the name of Latin is Amorphophalus bulbifer) is a kind of konjak with leaf surface aerial bulbs which is suitable for low-altitude, high-heat and high-humidity environment, has a plurality of varieties and good disease resistance, and is another big konjak raw material masterforce after the konjak with flowers.
The bulbil konjak is in various varieties and is most directly represented by the color of a bulb, which is different from amorphophallus konjac, wherein the section of the bulbil konjak bulb is shown in figure 1, the bulbil konjak bulb is golden yellow or light red due to the difference of anthocyan substances, and the section of the amorphophallus konjac bulb is white as shown in figure 2. In the application, konjak products show various color change phenomena along with the change of application environment, the commercial value of the bulbil konjak is seriously influenced, and the konjac product becomes a difficult problem in the bulbil konjak processing industry.
Disclosure of Invention
The invention provides a preparation method of colorless bulbil konjac powder, which can provide colorless bulbil konjac powder through a series of treatments.
The technical scheme of the invention is that the preparation method of the colorless bulbil konjac powder comprises the following steps:
1) cleaning and slicing bulbil konjak bulbs, then carrying out enzyme inactivation pretreatment, drying, crushing and grinding to obtain bulbil konjak fine powder;
2) adding calcium alginate into the bulbil konjac powder obtained in the step 1), and uniformly mixing;
3) adding an oxidant solution into the fine bulbil konjac powder obtained in the step 2), and then carrying out a color change promoting reaction at the temperature of 45-85 ℃ until the fine bulbil konjac powder is in a stable red color;
4) adding a fading liquid into the color-changed fine powder of the amorphophallus bulbifer in the step 3), mixing, filtering, adding alcohol into the filter residue, stirring, and repeating for multiple times until the red color of the filter residue is completely faded; obtaining the colorless konjac powder with bulbil.
Further, the enzyme deactivation treatment in the step 1) is to deactivate the enzyme by steam at the temperature of 100 ℃ and 120 ℃ for 2-5 min.
Further, the adding amount of the calcium alginate in the step 2) is 0.1-0.5 percent of the mass of the bulbil konjac powder.
Further, the oxidant solution in the step 3) is hydrogen peroxide or chlorine dioxide, and EDTA-disodium is added into the oxidant solution.
Furthermore, the amount of the oxidant is 0.2-2% of the mass of the konjac flour, and the mass ratio of the oxidant solution to the konjac flour is 1: 4-10.
Further, the time of the color change promoting reaction in the step 3) is 30-60 min, and the relative humidity is 80-95% RH during the reaction.
Further, the fading liquid in the step 4) is a suspension of alcohol and β -cyclodextrin, wherein the alcohol concentration is 80%, and the solid-to-liquid ratio of β -cyclodextrin to alcohol is 1-5: 100 g/ml.
Further, after the red color of the filter residue in the step 4) is completely removed, purifying by adopting low-concentration alcohol, and then drying, winnowing and screening to obtain the colorless konjac glucomannan powder.
Further, the concentration of the low-concentration alcohol is 30% -60%.
The invention also relates to the colorless konjac bulblet powder obtained by the method.
The invention has the following beneficial effects:
1. the method carries out enzyme killing pretreatment on the bulbil konjak, then carries out processes of color change promotion, color fading treatment, alcohol impurity dissolution and the like to destroy and adsorb and remove the pigment in the konjak, and effectively prevents color change from rebounding. The method respectively eliminates the influence of enzymatic browning and metal ion browning promoting factors, specifically performs oxidation and color change promoting treatment on the konjac bulbil fine powder, performs color change treatment by taking the color change as a reference, and simultaneously adopts an adsorption means to dissolve out pigments to avoid color change rebound.
2. Polyphenol oxidase in konjak can promote browning, and the interference of enzymatic browning can be eliminated by adding steam enzyme-killing pretreatment in the early stage.
3. The inventor finds that the color change phenomenon of the bulbil konjac is obvious under the oxidation condition, so that the color change of the bulbil konjac can be ensured to be stable by adding an oxidant in advance to promote the color change, then carrying out color change treatment, and finally purifying and separating out the color change material through alcohol, and the technical scheme is easy to industrially control.
4. Metal ions, especially non-ferrous metal ions, can interfere with experiments, such as copper ions and ferrous ions, and can promote color change caused by residual enzymes. According to the invention, calcium alginate is added before promoting color change, EDTA-disodium is added while an oxidant is added, so that metal ions in the fine powder can be adsorbed, interference factors are removed by an ion adsorption means, and the judgment of the terminal point of red fading is facilitated.
5.β -cyclodextrin is added into the fading liquid for adsorbing dissolved color development substances such as flavonoids, so that color change rebound caused by the adsorption is avoided.
6. The processing aids added in the invention, such as oxidant, fading liquid and the like, can be conveniently removed by alcohol washing at a later stage, and finally, the impurities are further removed by air separation and screening processes. The treated fine powder of the amorphophallus bulbifer can be used in the field of food processing.
Drawings
FIG. 1 is a color chart of the cut surface of the bulbil konjak bulb.
FIG. 2 is a color chart of the cut surface of the bulb of amorphophallus konjac.
FIG. 3 is a photograph of the fine powder of amorphophallus bulbifer obtained by different treatments in example 1, wherein A is the fine powder of amorphophallus bulbifer obtained after the treatment in step 1), B is the fine powder of amorphophallus bulbifer obtained after the discoloration-promoting reaction, and C is the fine powder of amorphophallus bulbifer obtained after the discoloration-reducing treatment.
FIG. 4 is a photograph of sols obtained from different konjac powders, wherein A is a konjac powder sol not treated by the method of the present invention, B is a colorless konjac powder sol treated according to example 1, and C is a konjac powder sol.
FIG. 5 is a photograph of alkali gels prepared from different konjac powders, wherein A is an alkali gel of konjac powder which is not treated by the method of the present invention, B is an alkali gel of konjac powder, and C is an alkali gel prepared from the colorless konjac powder treated in example 1. FIG. 6 is a photograph of alkali gels prepared from different konjac powders, wherein A is an alkali gel of konjac powder which is not treated by the method of the present invention, B is an alkali gel of konjac powder, and C is an alkali gel prepared from the colorless konjac powder obtained by the treatment of example 2.
FIG. 7 is a photograph of alkali gels prepared from different konjac powders, wherein A is an alkali gel of konjac powder which is not treated by the method of the present invention, B is an alkali gel of konjac powder, and C is an alkali gel prepared from the colorless konjac powder obtained after the treatment of example 3.
FIG. 8 is an alkali gel prepared from the colorless konjac glucomannan powder obtained by the treatment of example 4.
Detailed Description
The invention will be further elucidated with reference to the following examples.
Example 1:
the preparation method of the colorless bulbil konjac powder comprises the following steps:
1) cleaning and slicing bulbil konjak corm, inactivating enzyme at 100 deg.C for 5min, drying, pulverizing, and grinding to obtain refined bulbil konjak powder.
The powder obtained by directly drying, pulverizing and grinding the bulbil konjak bulb is shown as A in figure 3.
2) Adding 0.1 wt% of calcium alginate into the fine powder of the amorphophallus bulbifer obtained in the step 1), and mixing uniformly.
3) Adding an oxidant solution into the bulbil konjac powder obtained in the step 2), wherein the oxidant solution is specifically hydrogen peroxide, the adding amount of the hydrogen peroxide is 0.2 wt% of the bulbil konjac powder, and the mass ratio of the oxidant solution to the konjac powder is 1: 4; performing color change promoting reaction at 50 deg.C with humidity of 80% RH for 30min to obtain red powder, and drying as shown in FIG. 3B; 0.2 wt% of EDTA-disodium was added to the oxidant solution.
4) Adding a fading liquid into the color-changed konjac corm fine powder obtained in the step 3), mixing, wherein the fading liquid is a suspension of alcohol and β -cyclodextrin, the concentration of the alcohol is 80%, the solid-to-liquid ratio of β -cyclodextrin to the alcohol is 1:100, stirring for 30min at normal temperature during fading reaction, then filtering, adding alcohol into filter residues, stirring, and repeating for many times until the red color of the filter residues is completely faded;
and 4) after the red color of the filter residue is completely removed in the step 4), purifying by using 40-degree alcohol, and then drying, winnowing and screening to obtain the colorless konjac glucomannan powder as shown in figure 3C.
The konjac sols were prepared from the common konjac glucomannan powder which was not treated by the method of the present invention, the colorless konjac glucomannan powder which was treated by the method of the present invention, and the konjac glucomannan powder which was treated by the method of the present invention, as shown in fig. 4, in which the color of the colorless konjac glucomannan powder sol (fig. 4B) was significantly better than that of the common konjac glucomannan powder sol (fig. 4A) and was comparable to that of the konjac glucomannan powder sol (fig. 4C).
The konjac alkali gels are prepared by respectively adopting the common konjac glucomannan powder which is not treated by the method, the colorless konjac glucomannan powder which is treated by the method and the konjac glucomannan powder which is treated by the method, and the konjac alkali gel, as shown in fig. 5, show that the color of the colorless konjac glucomannan powder alkali gel (fig. 5C) treated by the method is light yellow, is slightly inferior to that of the konjac glucomannan powder alkali gel (fig. 5B), is obviously better than that of the common konjac glucomannan powder alkali gel (fig. 5A), and is acceptable in the field of common food processing.
Example 2:
the preparation method of the colorless bulbil konjac powder comprises the following steps:
1) cleaning and slicing bulbil konjak corm, inactivating enzyme at 110 deg.C for 3min, drying, pulverizing, and grinding to obtain bulbil konjak fine powder;
2) adding 0.3 wt% of calcium alginate into the fine bulbil konjac powder obtained in the step 1), and uniformly mixing;
3) adding an oxidant solution into the bulbil konjac powder obtained in the step 2), wherein the oxidant solution is specifically hydrogen peroxide, the adding amount of the oxidant solution is 1 wt% of the bulbil konjac powder, and the mass ratio of the oxidant solution to the konjac powder is 1: 6; then carrying out a color change promoting reaction at 60 ℃ with the humidity of 85% RH, wherein the bulbil konjac powder is stable red after the reaction is carried out for 60 min; 0.5 wt% of EDTA-disodium was added to the oxidant solution.
4) Adding a fading liquid into the color-changed konjac corm fine powder obtained in the step 3), mixing, wherein the fading liquid is a suspension of alcohol and β -cyclodextrin, the concentration of the alcohol is 80%, the solid-to-liquid ratio of β -cyclodextrin to the alcohol is 2:100, stirring at normal temperature for 40min during fading reaction, then filtering, adding alcohol into filter residues, stirring, and repeating for many times until the red color of the filter residues is completely faded;
and 4) after the red color of the filter residue is completely removed in the step 4), purifying by adopting 50-degree alcohol, and then drying, winnowing and screening to obtain the colorless konjac glucomannan powder.
The konjac alkali gels were prepared from the ordinary konjac glucomannan powder which was not treated by the method of the present invention, the colorless konjac glucomannan powder treated in example 2, and the konjac glucomannan powder, as shown in fig. 6, respectively, and the results showed that the colorless konjac glucomannan powder alkali gel (fig. 6B) treated by the method of the present invention was pale yellow in color, slightly inferior in color to the konjac glucomannan powder alkali gel (fig. 6C), but significantly better in dark red color than the ordinary konjac glucomannan powder alkali gel (fig. 6A), and was acceptable in the field of ordinary food processing.
Example 3:
the preparation method of the colorless bulbil konjac powder comprises the following steps:
1) cleaning and slicing bulbil konjak corm, inactivating enzyme at 120 deg.C for 2min, drying, pulverizing, and grinding to obtain bulbil konjak fine powder;
2) adding 0.5 wt% of calcium alginate into the fine bulbil konjac powder obtained in the step 1), and uniformly mixing;
3) adding an oxidant solution into the bulbil konjac powder obtained in the step 2), wherein the oxidant solution is specifically hydrogen peroxide, the adding amount of the oxidant solution is 2 wt% of the bulbil konjac powder, and the mass ratio of the oxidant solution to the konjac powder is 1: 10; then carrying out a color change promoting reaction at 85 ℃ with the humidity of 80% RH, wherein the bulbil konjac powder is stable red after the reaction is carried out for 30 min; 0.2 wt% of EDTA-disodium was added to the oxidant solution.
4) Adding a fading liquid into the color-changed konjac corm fine powder obtained in the step 3), mixing, wherein the fading liquid is a suspension of alcohol and β -cyclodextrin, the concentration of the alcohol is 80%, and the solid-to-liquid ratio of β -cyclodextrin to the alcohol is 5:100, stirring at normal temperature for 60min during fading reaction, then filtering, adding alcohol into filter residues, stirring, and repeating for many times until the red color of the filter residues is completely faded;
and 4) after the red color of the filter residue is completely removed in the step 4), purifying by using 60-degree alcohol, and then drying, winnowing and screening to obtain the colorless konjac glucomannan powder.
The konjac alkali gels were prepared from the ordinary konjac glucomannan powder which was not treated by the method of the present invention, the colorless konjac glucomannan powder which was treated in the examples, and the konjac glucomannan powder which was treated by the method of the present invention, as shown in fig. 7, respectively, and the results showed that the color of the colorless konjac glucomannan alkali gel (fig. 7C) treated by the method of the present invention was light yellow, slightly inferior to the color of the konjac glucomannan alkali gel (fig. 7B), but significantly better than the deep red color of the ordinary konjac glucomannan alkali gel (fig. 7A), and was acceptable in the field of ordinary food processing.
Example 4:
the preparation method of the colorless bulbil konjac powder comprises the following steps:
1) cleaning and slicing bulbil konjak corm, inactivating enzyme at 100 deg.C for 5min, drying, pulverizing, and grinding to obtain bulbil konjak fine powder;
2) adding 0.1 wt% of calcium alginate into the fine powder of the amorphophallus bulbifer obtained in the step 1), and uniformly mixing;
3) adding an oxidant solution into the bulbil konjac powder obtained in the step 2), wherein the oxidant solution is specifically chlorine dioxide, the adding amount of the oxidant solution is 1 wt% of the bulbil konjac powder, and the mass ratio of the oxidant solution to the konjac powder is 1: 4; then carrying out a color change promoting reaction at 50 ℃ with the humidity of 80% RH, wherein the bulbil konjac powder is stable red after the reaction is carried out for 30 min; 1 wt% of EDTA-disodium was added to the oxidant solution.
4) Adding a fading liquid into the color-changed konjac corm fine powder obtained in the step 3), mixing, wherein the fading liquid is a suspension of alcohol and β -cyclodextrin, the concentration of the alcohol is 80%, the solid-to-liquid ratio of β -cyclodextrin to the alcohol is 1:100, stirring for 30min at normal temperature during fading reaction, then filtering, adding alcohol into filter residues, stirring, and repeating for many times until the red color of the filter residues is completely faded;
and 4) after the red color of the filter residue is completely removed in the step 4), purifying by using 40-degree alcohol, and then drying, winnowing and screening to obtain the colorless konjac glucomannan powder.
The alkali gel of amorphophallus bulbifer treated in example 4, which is white and yellowish in color, is shown in fig. 8 and is acceptable in the field of general food processing.
The color and luster of the konjac flour, the konjac flour sol and the konjac flour alkali sol prepared by the above examples are shown in table 1 below.
TABLE 1
Claims (10)
1. The preparation method of the colorless bulbil konjac powder is characterized by comprising the following steps:
1) cleaning and slicing bulbil konjak bulbs, then carrying out enzyme inactivation pretreatment, drying, crushing and grinding to obtain bulbil konjak fine powder;
2) adding calcium alginate into the bulbil konjac powder obtained in the step 1), and uniformly mixing;
3) adding an oxidant solution into the fine bulbil konjac powder obtained in the step 2), and then carrying out a color change promoting reaction at the temperature of 45-85 ℃ until the fine bulbil konjac powder is in a stable red color;
4) adding a fading liquid into the color-changed fine bulbil konjac powder in the step 3), mixing, adding alcohol into the filtered residue, stirring, and repeatedly washing with alcohol for multiple times until the red color of the filtered residue is completely faded; obtaining the colorless konjac powder with bulbil.
2. The method of claim 1, wherein: the enzyme deactivation in the step 1) is carried out by steam at the temperature of 100 ℃ and 120 ℃ for 2-5 min.
3. The method of claim 1, wherein: the addition amount of the calcium alginate in the step 2) is 0.1-0.5% of the mass of the bulbil konjac powder.
4. The method of claim 1, wherein: the oxidant solution in the step 3) is hydrogen peroxide or chlorine dioxide, and EDTA-disodium is added into the oxidant solution.
5. The method of claim 4, wherein: the using amount of the oxidant is 0.2-2% of the mass of the konjac flour, and the mass ratio of the oxidant solution to the konjac flour is 1: 4-10.
6. The method of claim 1, wherein: the time for promoting the color change reaction in the step 3) is 30-60 min, and the relative humidity is 80-95% RH during the reaction.
7. The method as claimed in claim 1, wherein the fading liquid in step 4) is a suspension of alcohol and β -cyclodextrin, wherein the volume concentration of the alcohol is 80%, and the solid-to-liquid ratio of β -cyclodextrin to the alcohol is 1-5: 100 g/ml.
8. The method according to any one of claims 1 to 7, wherein: and 4) after the red color of the filter residue is completely removed in the step 4), purifying by adopting low-concentration alcohol, and then drying, winnowing and screening to obtain the colorless konjac glucomannan powder.
9. The method of claim 8, wherein: the concentration of the low-concentration alcohol is 30% -60%.
10. A colorless amorphophallus bulbifer powder obtained by the method of any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911252586.XA CN111317111B (en) | 2019-12-09 | 2019-12-09 | Preparation method of colorless konjac glucomannan powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911252586.XA CN111317111B (en) | 2019-12-09 | 2019-12-09 | Preparation method of colorless konjac glucomannan powder |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN111317111A true CN111317111A (en) | 2020-06-23 |
| CN111317111B CN111317111B (en) | 2023-01-17 |
Family
ID=71167002
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911252586.XA Active CN111317111B (en) | 2019-12-09 | 2019-12-09 | Preparation method of colorless konjac glucomannan powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111317111B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116584629A (en) * | 2023-05-26 | 2023-08-15 | 江南大学 | Sugar-substituted Huang Zhuya konjak fruit granules and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461902A (en) * | 2013-07-29 | 2013-12-25 | 西昌学院 | Low-alcohol concentration wet processing method for refined konjak powder |
| CN107788336A (en) * | 2017-10-19 | 2018-03-13 | 四川森态源生物科技有限公司 | A kind of konjaku powder and preparation method thereof |
-
2019
- 2019-12-09 CN CN201911252586.XA patent/CN111317111B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103461902A (en) * | 2013-07-29 | 2013-12-25 | 西昌学院 | Low-alcohol concentration wet processing method for refined konjak powder |
| CN107788336A (en) * | 2017-10-19 | 2018-03-13 | 四川森态源生物科技有限公司 | A kind of konjaku powder and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116584629A (en) * | 2023-05-26 | 2023-08-15 | 江南大学 | Sugar-substituted Huang Zhuya konjak fruit granules and preparation method thereof |
| CN116584629B (en) * | 2023-05-26 | 2024-04-30 | 江南大学 | Sugar-substituted Huang Zhuya konjak fruit granules and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN111317111B (en) | 2023-01-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105949163B (en) | The method for extraction and purification of anthocyanidin in a kind of Black Box Tracing pomace | |
| AU2020101704A4 (en) | A Physical Refining Method of Original Camellia Oil | |
| CN101347218A (en) | Method for processing fine powder of konjak | |
| CN107858202B (en) | Selenium-rich tea oil and processing technology thereof | |
| CN111041059B (en) | Preparation method of Antarctic krill peptide with antioxidant activity | |
| CN106334029B (en) | preparation method of prepared rehmannia root decoction pieces | |
| CN111317111B (en) | Preparation method of colorless konjac glucomannan powder | |
| CN109259197A (en) | A kind of preparation method of woody food starch | |
| CN100571530C (en) | A kind of preparation method of high purity alpha corn protein | |
| CN104711111A (en) | Wild tea seed oil and production process thereof | |
| CN109123261A (en) | One kind is rich in dietary fiber Kiwi berry composite beverage and preparation method thereof | |
| CN113647623B (en) | Method for improving anthocyanin stability | |
| KR20150065022A (en) | Removing method for remaining agricultural chemical extraction of plant powder | |
| JP6737618B2 (en) | Activated carbon manufacturing method | |
| CN109770204B (en) | Preparation method of black glutinous rice flour and black glutinous rice flour | |
| CN108740700A (en) | A kind of fresh Amorphophallus rivieri poison-removing method | |
| CN112142695A (en) | Red-heart pitaya pulp extract and extraction method thereof | |
| CN108651917A (en) | A kind of full powder of detoxication of konjac is without sulphur wet processing method | |
| CN1019966C (en) | Method of making active carbon from fruit shell of margosa | |
| CN108056362B (en) | Processing method of attenuated whole ginkgo powder | |
| CN107198668B (en) | Extract of antioxidant components in camellia seed hulls as well as extraction method and application thereof | |
| JP2010246470A (en) | Method for producing health food comprising korean ginseng, and health food comprising korean ginseng | |
| CN104830621A (en) | Urd seven-grain liquor and production method thereof | |
| CN110800949A (en) | Preparation method of bulbil yellow konjac fine powder | |
| CN1349748A (en) | Production process of dried crabapple |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |