CN111345428A - Konjak gum and preparation method thereof - Google Patents
Konjak gum and preparation method thereof Download PDFInfo
- Publication number
- CN111345428A CN111345428A CN202010212318.1A CN202010212318A CN111345428A CN 111345428 A CN111345428 A CN 111345428A CN 202010212318 A CN202010212318 A CN 202010212318A CN 111345428 A CN111345428 A CN 111345428A
- Authority
- CN
- China
- Prior art keywords
- methylimidazole
- konjac
- chloropropene
- allyl
- solution
- 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.)
- Pending
Links
- 229920002752 Konjac Polymers 0.000 title claims abstract description 82
- 235000010485 konjac Nutrition 0.000 title claims abstract description 68
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 239000000252 konjac Substances 0.000 claims abstract description 63
- 241001312219 Amorphophallus konjac Species 0.000 claims abstract description 53
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 53
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 claims abstract description 51
- 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 abstract description 28
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 28
- 229940046240 glucomannan Drugs 0.000 claims abstract description 28
- MCTWTZJPVLRJOU-UHFFFAOYSA-N 1-methyl-1H-imidazole Chemical compound CN1C=CN=C1 MCTWTZJPVLRJOU-UHFFFAOYSA-N 0.000 claims abstract description 23
- OWXJKYNZGFSVRC-NSCUHMNNSA-N (e)-1-chloroprop-1-ene Chemical compound C\C=C\Cl OWXJKYNZGFSVRC-NSCUHMNNSA-N 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims description 25
- PBIDWHVVZCGMAR-UHFFFAOYSA-N 1-methyl-3-prop-2-enyl-2h-imidazole Chemical class CN1CN(CC=C)C=C1 PBIDWHVVZCGMAR-UHFFFAOYSA-N 0.000 claims description 20
- 239000000243 solution Substances 0.000 claims description 16
- 239000011259 mixed solution Substances 0.000 claims description 14
- 235000019823 konjac gum Nutrition 0.000 claims description 12
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 claims description 11
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- KFZMGEQAYNKOFK-UHFFFAOYSA-N Isopropanol Chemical compound CC(C)O KFZMGEQAYNKOFK-UHFFFAOYSA-N 0.000 claims description 6
- 238000001291 vacuum drying Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 238000010992 reflux Methods 0.000 claims description 5
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 230000001376 precipitating effect Effects 0.000 claims description 3
- 238000002390 rotary evaporation Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 7
- 239000002270 dispersing agent Substances 0.000 abstract description 4
- 238000007385 chemical modification Methods 0.000 abstract description 3
- 238000010790 dilution Methods 0.000 abstract description 3
- 239000012895 dilution Substances 0.000 abstract description 3
- 238000005265 energy consumption Methods 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 abstract 1
- 125000002777 acetyl group Chemical group [H]C([H])([H])C(*)=O 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 238000004090 dissolution Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 206010009944 Colon cancer Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 230000000397 acetylating effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 239000003085 diluting agent Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 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
- 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
- A23L5/19—General methods of cooking foods, e.g. by roasting or frying using chemicals before or during cooking, e.g. liquid cooking media other than water or oil; Cooking using inert particles, e.g. fluidised bed cooking
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses konjac glucomannan which comprises the following components in percentage by mass: 1-5% of konjak powder, 20-35% of N-methylimidazole, 30-45% of chloropropene and 30-45% of acetic anhydride. Compared with the prior art, the content of acetyl in the konjac glucomannan is increased by a chemical modification method, so that the konjac glucomannan can be quickly dissolved in water under the conditions of no addition of a dilution dispersant and quick stirring, the production efficiency can be improved, the energy consumption can be reduced, and the consumption experience of consumers can be improved. Also discloses a preparation method of the konjac glucomannan.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to konjac glucomannan and a preparation method thereof.
Background
Konjak is a food with low heat energy, low protein and high dietary fiber, is rich in more than ten kinds of amino acids and trace elements required by human bodies, has certain curative effects on hypertension, obesity, diabetes and constipation, can expel toxin and garbage in vivo and prevent colon cancer, is a natural health food, and is an ideal food raw material. The Konjac Glucomannan (KGM) is a product obtained by deep processing of konjac fine powder, the glucomannan (KGM) is a main component, the konjac gum is widely applied to the fields of food, medicine, chemical industry and the like, and is a water-soluble colloid.
In view of the above, it is necessary to provide a konjac gum which can be rapidly dissolved in water and a method for preparing the konjac gum to solve the above-mentioned drawbacks.
Disclosure of Invention
The invention aims to solve the technical problem of providing konjac glucomannan capable of being quickly dissolved in water.
The invention aims to solve another technical problem of providing a preparation method of konjac glucomannan capable of being quickly dissolved in water.
In order to solve the above technical problems, according to an aspect of the present invention, there is provided konjac gum, which comprises the following components by mass: 1-5% of konjak powder, 20-35% of N-methylimidazole, 30-45% of chloropropene and 30-45% of acetic anhydride.
The further technical scheme is as follows: the konjak flour comprises the following components in percentage by mass: 1% of konjak powder, 35% of N-methylimidazole, 34% of chloropropene and 30% of acetic anhydride.
The further technical scheme is as follows: the konjak flour comprises the following components in percentage by mass: 3% of konjac flour, 27% of N-methylimidazole, 36% of chloropropene and 34% of acetic anhydride.
The further technical scheme is as follows: the konjak flour comprises the following components in percentage by mass: 5% of konjac flour, 20% of N-methylimidazole, 30% of chloropropene and 45% of acetic anhydride.
In order to solve the above technical problems, according to another aspect of the present invention, there is provided a method for preparing the konjac gum, the method comprising:
a. adding N-methylimidazole and chloropropene into a reaction kettle for reflux reaction to obtain a chlorinated 1-allyl-3-methylimidazole mixed solution;
b. carrying out rotary evaporation on the chlorinated 1-allyl-3-methylimidazole solution for 2 hours, and then drying the solution in a vacuum drying oven at the temperature of 80 ℃ for 24 hours to obtain a chlorinated 1-allyl-3-methylimidazole solution with the concentration of 98%;
c. mixing konjac flour with a 98% chlorinated 1-allyl-3-methylimidazole solution to obtain a mixed solution;
d. cooling the mixed solution to 75-85 ℃, adding acetic anhydride, reacting for 0.5-1.0 hour, precipitating the obtained product with isopropanol, filtering, and drying in a vacuum drying oven at 60 ℃ for 4 hours to obtain the konjac glucomannan.
The further technical scheme is as follows: before step b, the method further comprises: the mixed solution of 1-allyl-3-methylimidazole chloride was mixed and extracted with anhydrous ether to remove unreacted N-methylimidazole.
The further technical scheme is as follows: in the step a, N-methylimidazole and chloropropene react for 8 hours under the conditions of 60-70 ℃ and nitrogen protection and stirring.
The further technical scheme is as follows: in the step c, the konjac flour and the 1-allyl-3-methylimidazole chloride solution are stirred and mixed at the temperature of 90-100 ℃ until the konjac flour is completely dissolved.
Compared with the prior art, the content of acetyl in the konjac glucomannan is increased by a chemical modification method, so that the konjac glucomannan can be quickly dissolved in water under the conditions of no addition of a dilution dispersant and quick stirring, the production efficiency can be improved, the energy consumption can be reduced, and the consumption experience of consumers can be improved.
Detailed Description
The present invention will be further described with reference to specific embodiments for better understanding of the objects, technical solutions and advantages of the present invention.
The invention provides konjac glucomannan which is compounded according to the following mass percentages: 1-5% of konjak powder, 20-35% of N-methylimidazole, 30-45% of chloropropene and 30-45% of acetic anhydride. Preferably, the konjac flour of the present invention is konjac fine flour produced by using konjac or amorphophallus konjac. Based on the above design, the present invention adds acetyl group in konjac gum, i.e. adds acetyl group content in glucomannan to help konjac gum dissolution, which can make konjac gum quickly dissolve in water without adding dilution dispersant and stirring quickly.
In some embodiments, the konjac glucomannan is compounded according to the following mass percentages: 1% of konjak powder, 35% of N-methylimidazole, 34% of chloropropene and 30% of acetic anhydride.
In some embodiments, the konjac glucomannan is compounded according to the following mass percentages: 3% of konjac flour, 27% of N-methylimidazole, 36% of chloropropene and 34% of acetic anhydride.
In certain other embodiments, the konjac glucomannan is compounded according to the following mass percentages: 5% of konjac flour, 20% of N-methylimidazole, 30% of chloropropene and 45% of acetic anhydride.
Aiming at the konjac glucomannan, the invention specially designs a method for preparing the konjac glucomannan, and the preparation method comprises the following steps:
a. adding N-methylimidazole and chloropropene into a reaction kettle for reflux reaction to obtain a chlorinated 1-allyl-3-methylimidazole mixed solution.
In the step, N-methylimidazole and chloropropene react under reflux at 60-70 ℃ under the protection of nitrogen and stirring for 8 hours to obtain a 1-allyl-3-methylimidazole chloride mixed solution.
b. The mixed solution of 1-allyl-3-methylimidazole chloride was mixed and extracted with anhydrous ether to remove unreacted N-methylimidazole.
c. The 1-allyl-3-methylimidazole chloride solution is subjected to rotary evaporation for 2 hours and then dried in a vacuum drying oven at the temperature of 80 ℃ for 24 hours to obtain a 98% 1-allyl-3-methylimidazole chloride solution.
d. Konjac flour was mixed with a 98% concentration 1-allyl-3-methylimidazole chloride solution to obtain a mixed solution.
In the invention, the components are compounded according to the following mass percentages: 1-5% of konjak powder, 20-35% of N-methylimidazole, 30-45% of chloropropene and 30-45% of acetic anhydride. Preferably, the konjac flour is konjac fine flour produced by using konjac or amorphophallus konjac.
In the step, a certain amount of 1-allyl-3-methylimidazole chloride solution is taken out of a reaction kettle, then konjac flour is taken and dispersed in the 1-allyl-3-methylimidazole chloride solution according to the mass ratio of the components, and the mixture is stirred and mixed at the temperature of 90-100 ℃ until the konjac flour is completely dissolved, so that a mixed solution is obtained.
e. Cooling the mixed solution to 75-85 ℃, adding acetic anhydride, reacting for 0.5-1.0 hour, precipitating the obtained product with isopropanol, filtering, and drying in a vacuum drying oven at 60 ℃ for 4 hours to obtain the konjac glucomannan.
Therefore, the invention obtains the konjak powder which can be quickly dissolved by acetylating the konjak gum to increase the acetyl content in the konjak gum.
In conclusion, the content of acetyl in the konjac glucomannan is increased by a chemical modification method, so that the konjac glucomannan can be quickly dissolved in water without adding a diluting and dispersing agent and quickly stirring, the production efficiency can be improved, the energy consumption can be reduced, the requirement of consumers on quick dissolution of the konjac glucomannan can be met, and the consumption experience of the consumers can be improved.
The foregoing is considered as illustrative of the preferred embodiments of the invention and is not to be construed as limiting the invention in any way. Various equivalent changes and modifications can be made by those skilled in the art based on the above embodiments, and all equivalent changes and modifications within the scope of the claims should fall within the protection scope of the present invention.
Claims (8)
1. The konjac glucomannan is characterized by comprising the following components in percentage by mass: 1-5% of konjak powder, 20-35% of N-methylimidazole, 30-45% of chloropropene and 30-45% of acetic anhydride.
2. The konjac gum according to claim 1, wherein the konjac flour is composed of the following components in mass percent: 1% of konjak powder, 35% of N-methylimidazole, 34% of chloropropene and 30% of acetic anhydride.
3. The konjac gum according to claim 1, wherein the konjac flour is composed of the following components in mass percent: 3% of konjac flour, 27% of N-methylimidazole, 36% of chloropropene and 34% of acetic anhydride.
4. The konjac gum according to claim 1, wherein the konjac flour is composed of the following components in mass percent: 5% of konjac flour, 20% of N-methylimidazole, 30% of chloropropene and 45% of acetic anhydride.
5. A method for preparing konjac gum according to any one of claims 1 to 4, wherein the method comprises:
a. adding N-methylimidazole and chloropropene into a reaction kettle for reflux reaction to obtain a chlorinated 1-allyl-3-methylimidazole mixed solution;
b. carrying out rotary evaporation on the chlorinated 1-allyl-3-methylimidazole solution for 2 hours, and then drying the solution in a vacuum drying oven at the temperature of 80 ℃ for 24 hours to obtain a chlorinated 1-allyl-3-methylimidazole solution with the concentration of 98%;
c. mixing konjac flour with a 98% chlorinated 1-allyl-3-methylimidazole solution to obtain a mixed solution;
d. cooling the mixed solution to 75-85 ℃, adding acetic anhydride, reacting for 0.5-1.0 hour, precipitating the obtained product with isopropanol, filtering, and drying in a vacuum drying oven at 60 ℃ for 4 hours to obtain the konjac glucomannan.
6. The method for preparing konjac glucomannan according to claim 5, wherein the step b is preceded by: the mixed solution of 1-allyl-3-methylimidazole chloride was mixed and extracted with anhydrous ether to remove unreacted N-methylimidazole.
7. The method for preparing konjac glucomannan according to claim 5, wherein in the step a, N-methylimidazole and chloropropene are reacted under reflux at 60-70 ℃ under nitrogen protection for 8 hours with stirring.
8. The method for preparing konjac glucomannan according to claim 5, wherein the konjac flour is mixed with the 1-allyl-3-methylimidazole chloride solution at 90-100 ℃ with stirring in step c until the konjac flour is completely dissolved.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010212318.1A CN111345428A (en) | 2020-03-24 | 2020-03-24 | Konjak gum and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010212318.1A CN111345428A (en) | 2020-03-24 | 2020-03-24 | Konjak gum and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111345428A true CN111345428A (en) | 2020-06-30 |
Family
ID=71189056
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010212318.1A Pending CN111345428A (en) | 2020-03-24 | 2020-03-24 | Konjak gum and preparation method thereof |
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| CN (1) | CN111345428A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5977348A (en) * | 1997-07-25 | 1999-11-02 | National Starch And Chemical Investment Holding Corporation | Polysaccharide modification in densified fluid |
| CN102106519A (en) * | 2011-02-22 | 2011-06-29 | 福建同乐食品开发有限公司 | Method for swelling konjaku |
| CN102241787A (en) * | 2010-05-10 | 2011-11-16 | 辽宁诺康医药有限公司 | Method for preparing glucomannan acetate |
| CN103194924A (en) * | 2013-03-29 | 2013-07-10 | 南开大学 | Method for extracting cellulose from straw stalk by using imidazole ion liquid |
| CN103497158A (en) * | 2013-09-30 | 2014-01-08 | 苏州国环环境检测有限公司 | Preparation method and application of 1-allyl,3-methylimidazole room-temperature ionic liquid |
| CN104725525A (en) * | 2015-04-15 | 2015-06-24 | 成都真颖精工机电设备有限公司 | Konjac glue preparation method |
| CN105585531A (en) * | 2014-10-21 | 2016-05-18 | 天津希恩思生化科技有限公司 | Preparation method of 1-allyl-3-methylimidazole chloride |
-
2020
- 2020-03-24 CN CN202010212318.1A patent/CN111345428A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5977348A (en) * | 1997-07-25 | 1999-11-02 | National Starch And Chemical Investment Holding Corporation | Polysaccharide modification in densified fluid |
| CN102241787A (en) * | 2010-05-10 | 2011-11-16 | 辽宁诺康医药有限公司 | Method for preparing glucomannan acetate |
| CN102106519A (en) * | 2011-02-22 | 2011-06-29 | 福建同乐食品开发有限公司 | Method for swelling konjaku |
| CN103194924A (en) * | 2013-03-29 | 2013-07-10 | 南开大学 | Method for extracting cellulose from straw stalk by using imidazole ion liquid |
| CN103497158A (en) * | 2013-09-30 | 2014-01-08 | 苏州国环环境检测有限公司 | Preparation method and application of 1-allyl,3-methylimidazole room-temperature ionic liquid |
| CN105585531A (en) * | 2014-10-21 | 2016-05-18 | 天津希恩思生化科技有限公司 | Preparation method of 1-allyl-3-methylimidazole chloride |
| CN104725525A (en) * | 2015-04-15 | 2015-06-24 | 成都真颖精工机电设备有限公司 | Konjac glue preparation method |
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