CN1113698A - Amorphophallus rivieri fine flour - Google Patents
Amorphophallus rivieri fine flour Download PDFInfo
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- CN1113698A CN1113698A CN94111753A CN94111753A CN1113698A CN 1113698 A CN1113698 A CN 1113698A CN 94111753 A CN94111753 A CN 94111753A CN 94111753 A CN94111753 A CN 94111753A CN 1113698 A CN1113698 A CN 1113698A
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- konjaku
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- smart powder
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- micro mist
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Abstract
The present invention relates to a konjak fine flour. Its fineness is up to 120-250 meshes, and its viscosity is more than 6.0(Pa.s) and whiteness is 6.5-8, and its purity is very high, so that it can be extensively used in the fields of food, pharmacy and cosmetics, etc..
Description
The present invention relates to a kind of konjaku micropowder, more particularly, the present invention relates to a kind of konjaku micropowder that can be applicable to gel food, gourmet food, paste food, soft sweets, superior cosmetics, senior shampoo, shampoo, solid food, senior bread, medicine and other fields.
As everyone knows, konjaku is the tuber crops that widely plant in mountain area, dark area, mound, belongs to Araeceae.Traditional method is the taro angle to be processed as konjak tofu eat.
The eighties mid-term, domestic equipment and the technology that dry process taro angle occurs, the equipment and the technology of wet method processing are in recent years also succeeded in developing in succession.The core of konjaku powder processing, be from the konjaku stem tuber, to separate and the poly-pool of sweet dew, extraction Portugal, and being form with particle, glucomannans is distributed in the bulb of konjaku, the top layer of konjak corm is storied cork tissue, do not contain the glucomannans particle, the contained glucomannans particle of cortex below the top layer not only less but also little.Thereby in the process at fresh Amorphophallus rivieri dehydration peeling processing taro angle (sheet), do not lose glucomannans basically.Because the volume and weight at taro angle (sheet) has all reduced than fresh Amorphophallus rivieri, the hardness and the toughness of smart powder have but increased, the hardness ratio amylum grain of smart powder is much bigger, differ about tens times, thereby must take special processing method from the starch that is wrapped in it and cellulose, to separate smart powder.The eighties, Japan all develops with China and pulverizes and pneumatic new process equipment and the technology that combines of separating, and makes the technology of the smart powder of dry process reach advanced level.In air-flow was pulverized, when the linear velocity of hammer leaf reached the 65-85 meter per second, amylum grain was not shock-resistant, be crushed into the following dust of 100 orders very soon, and impact-resistant smart powder differed greatly with starch proportion, is easy to by air-flow dust separation be gone out.
Wet method processing then is when adopting physical method, comes the separating starch particle in conjunction with some chemical methods of employing.The basic principle of separating is to utilize smart powder and amylum grain to vary in size, and grain is through differing from more than 1/2.Bright taro is ground evil spirit under the form of slurry through pulverizing, and with the precipitated separation technology that sieves, amylum grain and other foreign material that particle diameter is less is separated.Because smart powder has very strong water imbibition, very fast swelling is a colloidal sol after the suction of smart powder, and colloidal sol clings amylum grain again, and this has increased the difficulty of separating naturally.Thereby wet method processing often will add solvent and stops the swelling of smart powder to be beneficial to separate and obtain final products.
Regrettably, be that dry process technology or the obtainable konjaku powder of wet method process technology all exist following subject matter:
The one, fineness is not enough, is generally 40-60 order (at the most carefully to 120 orders);
The 2nd, swelling rate is slow, under 25 ℃ of conditions, needs 1-2 hour its viscosity just can reach maximum;
The 3rd, purity is not high, and ash superfine and the smart powder of one-level grades impurity content all more than 4.5%;
The 4th, there is peculiar smell that alkaloid produces or the like, see Sichuan Province's provincial standard of konjaku powder for details, that is:
Table 1
This has just limited konjaku powder in Application for Field such as food additives, medicine, cosmetics.
The purpose of this invention is to provide a kind of konjaku micropowder that can be applicable to gel food, gourmet food, paste food, soft sweets, superior cosmetics, senior shampoo, shampoo, solid food, senior bread, medicine and other fields.Thereby solved the limited problem of general konjaku powder application.
The object of the present invention is achieved like this, at first 60 orders-80 purpose konjaku powder washed, and purpose is to adopt the way that adds cosolvent to wash away starch and the impurity that exists in the smart powder, grinds the processing of promptly refining then after drying again.Employed grinder can be adjusted pressure, speed and the grinding temperature etc. that grind.Carry out sub-sieve at last, can obtain to have the konjaku micropowder of following physical and chemical index.
The project indicator
Granularity 120-250 order
Whiteness 6.5-8
Swelling rate＜1 minute
Microscopy (amplifying 40 times) particle is tiny, transparent, glossy
Viscosity (Pa.S) 〉=6.0
Ash content (%)≤3.5
Sand content (%)≤0.02
Moisture (%)≤13
Arsenic (mg/kg is in As)＜0.3
Plumbous (mg/kg is in Pb)≤1.0
(g/kg is with SO for sulfur dioxide
2Meter)≤0.8
Individual/g＜10 of total number of bacteria (37 ℃)
Coliform (37 ℃, 18-24h) individual/100g＜30
Konjaku micropowder provided by the present invention has been broken through the inaccessiable field of smart powder, has widened range of application, has improved konjaku use value greatly.
1, in the gel food field.Smart powder impurity is many, and peculiar smell is arranged, and (there is the thickener that can not drench as jelly, ice fine jade in " alkaloid ", and micro mist free from extraneous odour granularity is thinner, can use as thickener in multiple gel food.
2, gourmet food field of beverage." suspending beverage " in the beverage (as Water Chestnut, orange granule juice, Long Jiao refreshing etc.), because the poor stability of the suspension in these fruit juice, easily produce lamination, then form precipitation, so have influence on the quality and the mouthfeel of beverage, this deposited phenomenon is the technical barrier that needs to be resolved hurrily in the beverage industry.Smart powder has peculiar smell, and swelling time is long, can not use.And micro mist swelling time only tens of seconds, free from extraneous odour, the suspension that can do in the beverage of any color produces gelatinous mass rapidly, make it no longer to separate, precipitate, not only thickening effect is good, and can obtain better mouthfeel, so micro mist can be used as beverage thickener agent and quality improver.
3, paste food field.Multiple paste food newly developed in recent years (black sesame paste, green bean paste, red bean paste, cornmeal mush, carrot sauce, the mixed congee etc.) problem that the ubiquity denseness is not enough is badly in need of solving the thickening problem.Smart powder is not enough because of its whiteness, and fineness poor (can not dissolve synchronously) has peculiar smell, therefore can not add use in above-mentioned paste food, and micro mist can increase denseness, improves mouthfeel, improves food quality and also can reduce production costs.
4, soft sweets field.Can increase elasticity after adding micro mist in table jelly squares, sorghum candy, the corn maltosemalt sugar, strengthen gelling performance, the fortifying fibre cellulose content.
5, superior cosmetics field.Various skin cares behind the interpolation micro mist, utilize film forming, tackifying, emulsion stability, water conservation, the fragrance protectiveness of micro mist in the health care superior cosmetics, can increase the exquisiteness sense of skincare product, and the water-retaining property moulding is better, and is higher to the skin care curative effect.Micro mist can be exhibited one's skill to the full really in this field.
6, senior shampoo, shampoo field.These two kinds of commodity need certain concentration (being the consistence height of liquid), and use salt to reach thickening effect at present in these products, but scalp, hair are had certain excitant, the unsuitable long preservation of product after the interpolation salt, otherwise can form water state.Smart powder swelling time is long, and peculiar smell is arranged again, can't use.The research of micro mist is successful, has solved the key issue of raising shampoo (liquid) product quality.
7, solid food and meat product field.Instant noodles, bologna sausage, pork luncheon meat need solve the tackify between flour, the meat.Above-mentioned food is easily crisp, easy fracture in transportation.Utilize fine size, the whiteness of micro mist good, the advantage of free from extraneous odour, can make the instant noodles forming, be difficult in the transportation loosing, it is bigger that boiling water brews back soup stock concentration; Bologna sausage, pork luncheon meat increase viscosity, forming, and during in transit with the edible cutting and the cooking, unlikely spallation has increased sticking poor property and water-retaining property.And smart powder has peculiar smell, and swelling time is long, can not enter this field.
8, senior bread field.Micro mist can dissolve synchronously with other additives, the material in the bread, very fast generation viscosity, and the content of cellulose in the increase bread, therefore foaming effect is more superior, can be used as the blowing agent of bread, improve bread toughness (the face stiffness of Flour product), thereby improve the bread quality.Smart powder is thick, has peculiar smell not use.And micro mist can make that bread is preserved moisture, water conservation, guarantor's perfume (or spice), protect soft.
9, field of medicaments.Differential can be used as the clean material of tablet glue, and the hydrophilic gel gel material enters vast tablet field.
Micro mist can directly incapsulate and take, treatment hyperglycaemia, high fat of blood, diabetes, reduction cholesterol, anti-treating constipation and colon cancer, and can be used as anoretic.Huaxi Medical Univ uses the above-mentioned disease of smart treated powder after deliberation and clinically and obtains certain effect, obtains Sichuan Province's scientific and technological progress third prize in 1988.But the necessary oral smart powder 5-10g of the patient of above-mentioned illness is just effective in cure, and the course of treatment is longer, and there is alkaloidal peculiar smell in patient because of thick smart powder, very difficult smelly, feel sick in the clothes back, bigger because of thick smart powder particles again, diffusion velocity is too slow in the stomach, the stomach sense of rising is arranged behind the patient clothes, so the patient refuses to take for a long time.Micro mist free from extraneous odour grain is thin, has successfully overcome the shortcoming of smart powder, thereby has cleared away obstacle for konjaku micropowder enters human body as medicine, and the utilization of micro mist in the field of medicaments is the contribution greatly to health.
Embodiment 1
With the technical process of 60-80 purpose konjaku powder through following micro mist processing.
Smart powder-washing-drying-grinding-sub-sieve-finished product
Acquisition has the konjaku micropowder of following physical and chemical index:
The project indicator
Granularity 120-200 order
Whiteness 7.0
Swelling rate＜40 second
Microscopy (amplifying 40 times) particle is tiny, random, transparent, glossy
Viscosity (Pa.S) 6.5
Ash content (%) 3.2
Sand content (%) 0.01
Moisture (%) 13
Arsenic (mg/kg is in As)＜0.2
Plumbous (mg/kg is in Pb)＜1.0
(g/kg is with SO for sulfur dioxide
2Meter) 0.8
Individual/g＜10 of total number of bacteria (37 ℃)
Coliform (37 ℃, 18-24h) individual/100g＜30
Embodiment 2
With the machining process of embodiment 1, obtain to have the konjaku micropowder of following physical and chemical index.
The project indicator
Granularity 200-250 order
Whiteness 7.8
Swelling rate＜30 second
Microscopy (amplifying 40 times) particle is tiny, transparent, glossy
Viscosity (Pa.S) 6.3
Ash content (%) 3.0
Sand content (%) 0.01
Moisture (%) 13
Arsenic (mg/kg is in As)＜0.2
Plumbous (mg/kg is in Pb)＜1.0
(g/kg is with SO for sulfur dioxide
2Meter) 0.7
Individual/g＜10 of total number of bacteria (37 ℃)
Coliform (37 ℃, 18-24h) individual/100g＜30
Claims (1)
1, a kind of konjaku micropowder is characterized in that it has following physical and chemical index:
The project indicator
Granularity 120-250 order
Whiteness 6.5-8
Swelling rate＜1 minute
Microscopy (amplifying 40 times) particle is tiny, transparent, glossy
Viscosity (Pa.S) 〉=6.0
Ash content (%)≤3.5
Sand content (%)≤0.02
Moisture (%)≤13
Arsenic (mg/kg is in As)＜0.3
Plumbous (mg/kg is in Pb)≤1.0
(g/kg is with SO for sulfur dioxide
2Meter≤0.8
Individual/g＜10 of total number of bacteria (37 ℃)
Coliform (37 ℃, 18-24h) individual/100g＜30
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94111753A CN1113698A (en) | 1994-05-17 | 1994-05-17 | Amorphophallus rivieri fine flour |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94111753A CN1113698A (en) | 1994-05-17 | 1994-05-17 | Amorphophallus rivieri fine flour |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1113698A true CN1113698A (en) | 1995-12-27 |
Family
ID=5035590
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94111753A Pending CN1113698A (en) | 1994-05-17 | 1994-05-17 | Amorphophallus rivieri fine flour |
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| Country | Link |
|---|---|
| CN (1) | CN1113698A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101965994A (en) * | 2010-08-02 | 2011-02-09 | 董忠蓉 | Low-heat drinks rich in konjak dietary fiber and having snowflake konjak fiber |
| CN102266020A (en) * | 2011-06-10 | 2011-12-07 | 西南大学 | Method for preparing ultrafine konjaku flour by supersonic speed air flow grinding technology |
| CN103109897A (en) * | 2013-03-04 | 2013-05-22 | 孙国真 | Non-additive leavening bread powder and manufacture method thereof |
| CN105077086B (en) * | 2015-09-08 | 2018-06-01 | 重庆西大魔芋科技开发有限公司 | The preparation method of particle konjaku and its purposes in meal replacement powder |
| CN109967206A (en) * | 2019-03-14 | 2019-07-05 | 四川洁能干燥设备有限责任公司 | Konjaku powder wet processing techniques |
| CN110448490A (en) * | 2018-05-07 | 2019-11-15 | 杨展 | A kind of natural Chinese traditional medicines plant shampoo water and preparation method thereof |
-
1994
- 1994-05-17 CN CN94111753A patent/CN1113698A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101965994A (en) * | 2010-08-02 | 2011-02-09 | 董忠蓉 | Low-heat drinks rich in konjak dietary fiber and having snowflake konjak fiber |
| CN101965994B (en) * | 2010-08-02 | 2014-06-11 | 董忠蓉 | Low-heat drinks rich in konjak dietary fiber and having snowflake konjak fiber |
| CN102266020A (en) * | 2011-06-10 | 2011-12-07 | 西南大学 | Method for preparing ultrafine konjaku flour by supersonic speed air flow grinding technology |
| CN103109897A (en) * | 2013-03-04 | 2013-05-22 | 孙国真 | Non-additive leavening bread powder and manufacture method thereof |
| CN103109897B (en) * | 2013-03-04 | 2014-12-03 | 孙国真 | Non-additive leavening bread powder and manufacture method thereof |
| CN105077086B (en) * | 2015-09-08 | 2018-06-01 | 重庆西大魔芋科技开发有限公司 | The preparation method of particle konjaku and its purposes in meal replacement powder |
| CN110448490A (en) * | 2018-05-07 | 2019-11-15 | 杨展 | A kind of natural Chinese traditional medicines plant shampoo water and preparation method thereof |
| CN109967206A (en) * | 2019-03-14 | 2019-07-05 | 四川洁能干燥设备有限责任公司 | Konjaku powder wet processing techniques |
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