CN111543625A - Method for improving viscosity and stability of konjac sol - Google Patents

Method for improving viscosity and stability of konjac sol Download PDF

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Publication number
CN111543625A
CN111543625A CN202010209078.XA CN202010209078A CN111543625A CN 111543625 A CN111543625 A CN 111543625A CN 202010209078 A CN202010209078 A CN 202010209078A CN 111543625 A CN111543625 A CN 111543625A
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China
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viscosity
sol
konjac
konjak
zinc
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Chinese (zh)
Inventor
李斌
胡灵
李晶
商龙臣
滕永欣
梁宏闪
宋蓉
占福朝
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Huazhong Agricultural University
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Huazhong Agricultural University
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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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/015—Inorganic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/035—Organic compounds containing oxygen as heteroatom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A23L29/045—Organic compounds containing nitrogen as heteroatom
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J3/00—Processes of treating or compounding macromolecular substances
    • C08J3/02—Making solutions, dispersions, lattices or gels by other methods than by solution, emulsion or suspension polymerisation techniques
    • C08J3/03—Making solutions, dispersions, lattices or gels by other methods than by solution, emulsion or suspension polymerisation techniques in aqueous media
    • C08J3/05—Making solutions, dispersions, lattices or gels by other methods than by solution, emulsion or suspension polymerisation techniques in aqueous media from solid polymers
    • 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
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08J—WORKING-UP; GENERAL PROCESSES OF COMPOUNDING; AFTER-TREATMENT NOT COVERED BY SUBCLASSES C08B, C08C, C08F, C08G or C08H
    • C08J2305/00—Characterised by the use of polysaccharides or of their derivatives not provided for in groups C08J2301/00 or C08J2303/00
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
    • C08K3/00—Use of inorganic substances as compounding ingredients
    • C08K3/16—Halogen-containing compounds
    • C08K2003/168—Zinc halides
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
    • C08K3/00—Use of inorganic substances as compounding ingredients
    • C08K3/30—Sulfur-, selenium- or tellurium-containing compounds
    • C08K2003/3045—Sulfates
    • C—CHEMISTRY; METALLURGY
    • C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
    • C08K—Use of inorganic or non-macromolecular organic substances as compounding ingredients
    • C08K5/00—Use of organic ingredients
    • C08K5/04—Oxygen-containing compounds
    • C08K5/09—Carboxylic acids; Metal salts thereof; Anhydrides thereof
    • C08K5/098—Metal salts of carboxylic acids

Abstract

The invention relates to a method for improving viscosity and stability of a natural organic high molecular compound, in particular to a method for improving viscosity and stability of konjak sol. According to the invention, the zinc salt is added in the preparation process of the konjac sol to improve the viscosity and stability of the konjac sol, the operation is simple and convenient, and the initial viscosity and long-term stability of the konjac sol are both greatly improved; the method can be used for prolonging the sol stabilization time in the industrial production process and can also be used in the food preparation link; the prepared konjac sol can be directly packaged and sold, so that the field preparation link is omitted, and the konjac sol has the advantages of simplicity and convenience in use, high safety, good effect and wide application; the added zinc salt can be edible zinc salt or industrial zinc salt, when the added edible zinc salt is used in the field of food, the nutritional value of the product can be improved, and the konjak product not only provides konjak dietary fiber, but also adds zinc element which is often lacked by people in China.

Description

Method for improving viscosity and stability of konjac sol
Technical Field
The invention relates to a method for improving viscosity and stability of a natural organic high molecular compound, in particular to a method for improving viscosity and stability of konjak sol.
Background
The high viscosity is a key index of the konjac flour in application. Various grades of commercial konjac flour, whether ordinary konjac flour, ordinary konjac fine flour, ordinary konjac micro powder, purified konjac flour, purified konjac fine flour or purified konjac micro powder, are difficult to maintain a high-viscosity state for a long time after swelling. It is currently known that: when the viscosity of the konjac flour is measured in a laboratory according to a method in NY/T494-2010 Konjac flour (30 ℃), the viscosity of the konjac flour begins to decrease after reaching the maximum viscosity within 2-4 hours, and the viscosity decreases to an extremely low level within 24 hours.
At present, reports on improving the stability of konjak sol are very rare, and the research results in the aspect are more rare. CN201610585686.4 discloses a method for improving the viscosity stability of konjac flour, which is to treat konjac flour with strong oxidants such as sodium hypochlorite and hydrogen peroxide, and the method improves the stability of konjac flour by inactivating the activity of glucomannanase, but the treatment method is more complicated, and the prepared konjac flour applied in the food field may have potential food safety risks.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides a method for improving the viscosity and the stability of konjak sol, which can be realized by adding zinc salt and has the advantages of simple process, low cost and good safety.
The technical purpose is realized by the following technical scheme:
the invention provides a method for improving viscosity and stability of konjak sol.
Wherein the addition amount of the zinc salt is 5-40mmol/L, preferably 10-25mmol/L, and more preferably 12.5mmol/L calculated by Zn.
Wherein the zinc salt is one or more of zinc sulfate, zinc gluconate, zinc glycinate, zinc lactate, zinc citrate, zinc chloride, zinc acetate and zinc carbonate.
Wherein the rhizoma Amorphophalli powder used in the preparation process of rhizoma Amorphophalli sol is one or more of common rhizoma Amorphophalli powder, common rhizoma Amorphophalli refined powder, common rhizoma Amorphophalli micropowder, purified rhizoma Amorphophalli powder, purified rhizoma Amorphophalli refined powder, and purified rhizoma Amorphophalli micropowder.
Wherein, the zinc salt is added into the konjak powder and then added into water to prepare konjak sol; or dissolving the zinc salt in water, and adding the konjac flour to prepare the konjac sol.
The invention has the following beneficial technical effects:
(1) according to the invention, the zinc salt is added in the preparation process of the konjac sol to improve the viscosity and stability of the konjac sol, the zinc salt can be directly added into the conventional commercially available konjac flour to reflect the effect in a mixed flour mode, and can also be dissolved in the solvent water used in the preparation, so that the operation is simple and convenient, and the initial viscosity and the long-term stability of the konjac sol are greatly improved;
(2) when the addition amount (calculated by Zn) of the zinc salt reaches 7.5-40mmol/L, the initial viscosity of the konjak sol can be improved by about 20%, and the viscosity is reduced by no more than 20% in 3 days; when the addition amount (calculated by Zn) of the zinc salt is 12.5mmol/L, the initial viscosity of the konjak sol can be improved by 30.5%, when the viscosity is reduced by only 9.4% in 3 days, and when the viscosity is reduced by 17.5% in 30 days (measured by the method of national standard Chinese people's republic of China agricultural industry standard NY/T494-2010 konjaku flour).
(3) The method can be used for prolonging the sol stabilization time in the industrial production process and can also be used in the food preparation link; the prepared konjac sol can be directly packaged and sold, so that the field preparation link is omitted, and the konjac sol has the advantages of simplicity and convenience in use, high safety, good effect and wide application;
(4) the added zinc salt can be edible zinc salt or industrial zinc salt, when the added edible zinc salt is used in the field of food, the nutritional value of the product can be improved, and the konjak product not only provides konjak dietary fiber, but also adds zinc element which is often lacked by people in China.
Detailed Description
The principles and features of this invention are described below in conjunction with specific embodiments, the examples given are intended to illustrate the invention and are not intended to limit the scope of the invention.
Example 1
1. Measuring 500mL of deionized water at 30 ℃, injecting the deionized water into a beaker, placing the beaker in a 30 +/-1 ℃ constant-temperature water bath kettle, adding a direct-current stirring paddle into the beaker, and starting mechanical stirring at 150 rpm;
2. weighing 5.00g of purified konjac micropowder by using an electronic balance, weighing 0.512g of zinc chloride by using an analytical balance, wherein the Zn is 3.75mmol, mixing the purified konjac micropowder and the zinc chloride, and slowly adding the mixture into a beaker, wherein the stirring time is 1 h;
storing the stirred konjac sol in a constant temperature incubator at the temperature of 30 +/-1 ℃. And then, determining the viscosity change of the konjak sol prepared by the invention according to the agricultural industry standard NY/T494-2010 konjaku flour of the people's republic of China.
Example 2
This example differs from example 1 in that 0.682g of zinc chloride, 5mmol as Zn, was added as zinc salt, and the rest of the procedure is as in example 1.
Example 3
This example differs from example 1 in that 0.853g of zinc chloride, based on Zn, is added as zinc salt, 6.25mmol, the rest being referred to in example 1.
Example 4
This example differs from example 1 in that 1.706g of zinc chloride, 12.5mmol in terms of Zn, were added as zinc salt, and the rest of the procedure is described in example 1.
Example 5
This example differs from example 1 in that 2.728g of zinc chloride, 20mmol in terms of Zn, were added as zinc salt, and the rest of the procedure is described in example 1.
Example 6
This example differs from example 1 in that 0.807g zinc sulphate, 5mmol in terms of Zn, was added as zinc salt, and the rest of the procedure is referred to in example 1.
Example 7
This example differs from example 1 in that 0.917g of zinc acetate, 5mmol as Zn, was added as zinc salt, and the rest is referred to in example 1.
Example 8
This example differs from example 1 in that 2.278g of zinc gluconate, 5mmol as Zn, was added as the zinc salt, the rest of the procedure being referred to in example 1.
Comparative example 1
Comparative example 1 differs from example 1 in that no metal compound is added to comparative example 1 and the rest of the operation is referred to example 1.
Comparative example 2
Comparative example 2 differs from example 1 in that 0.555g of calcium chloride, 5mmol in terms of Ca, is added as the metal salt in this comparative example, and the rest of the procedure is referred to in example 1.
Comparative example 3
Comparative example 3 differs from example 1 in that 0.476g of magnesium chloride, 5mmol as Mg, is added as a metal salt in this comparative example, and the rest of the operation is referred to in example 1.
Comparative example 4
Comparative example 4 is different from example 1 in that 0.171g of zinc chloride as a metal salt and 1.25mmol in terms of Zn are added in this comparative example, and the rest of the operation is referred to example 1.
Comparative example 5
Comparative example 5 differs from example 1 in that the metal salt in this comparative example is 0.341g zinc chloride, 2.5mmol in terms of Zn, and the rest of the procedure is as in example 1.
Results and analysis:
(1) the konjac sols prepared in example 2 and comparative examples 1 to 3 were examined for viscosity according to NY/T494-2010 konjaku flour, and the results are shown in table 1:
TABLE 1 change of viscosity of konjak Sol in 0-26h in example 2 and comparative examples 1-3
Figure BDA0002422189890000051
As can be seen from table 1: the viscosity of the konjac sol in the comparative example 1 reaches the maximum viscosity of 40.928Pa · s after 6 hours, and then shows a decreasing trend, and the viscosity is decreased to a very low level after about 26 hours; in comparative examples 2 and 3 in which calcium salt and magnesium salt were added, the viscosity of the konjac sol reached the maximum viscosity of 30.592Pa · s and 35.09Pa · s, respectively, at 4 hours, and the maximum viscosity thereof was reduced by 25.3% and 14.3%, respectively, compared to comparative example 1, and thereafter, a rapid decrease tendency was exhibited, and the viscosity decreased to a very low level at about 18 hours; in example 2 in which the zinc salt was added, the viscosity of the konjac sol reached the maximum viscosity of 45.685Pa · s in 4 hours, which was increased by 11.6% compared to comparative example 1, and the konjac sol could maintain the viscosity for a long time, and the viscosity decreased by only 4.9% in 26 hours.
(2) The konjak sols prepared in examples 1 to 5 and comparative examples 1, 4 and 5 were examined for viscosity according to NY/T494-2010 konjaku flour, and the results are shown in table 2:
TABLE 2 viscosity change of konjak Sol in comparative examples 1, 4, 5 and examples 1 to 5 for 0 to 30 days
Figure BDA0002422189890000061
As can be seen from table 2: the viscosity of the konjac sol in comparative example 1 decreased to an extremely low level after 1 day; the addition amount of zinc salt is 2.5mmol/L and 5mmol/L (comparative examples 4 and 5) respectively calculated by Zn, the initial viscosity of the konjac sol is respectively improved by 7.8 percent and 14.8 percent, but the viscosity is reduced rapidly and is respectively reduced by 52.9 percent and 22.5 percent in 3 days; when the addition amount of Zn is 7.5mmol/L (example 1), the initial viscosity of the konjac sol is improved by 20.9%, the viscosity of the konjac sol is reduced by 14.5% in 3 days, and the viscosity of the konjac sol is reduced by 46.1% in 30 days; when the addition amount of Zn is 10mmol/L (example 2), the initial viscosity of the konjac sol is improved by 26.7%, the viscosity of the konjac sol is reduced by 12.1% in 3 days, and the viscosity of the konjac sol is reduced by 20.3% in 30 days; when the addition amount of Zn is 12.5mmol/L (example 3), the initial viscosity of the konjac sol is improved by 30.5%, the viscosity of the konjac sol is reduced by 9.4% in 3 days and is reduced by 17.5% in 30 days; when the addition amount of Zn is 25mmol/L (example 4), the initial viscosity of the konjac sol is improved by 27.1%, the viscosity of the konjac sol is reduced by 12.9% in 3 days, and the viscosity of the konjac sol is reduced by 22.6% in 30 days; when the amount of Zn added was 40mmol/L (example 5), the initial viscosity of the konjac sol was increased by 16.6%, the viscosity of the konjac sol was decreased by 9.2% in 3 days and by 17.3% in 30 days.
(3) The konjak sols prepared in examples 6 to 8 and comparative example 1 were examined for viscosity according to NY/T494-2010 Konjac flour, and the results are shown in Table 3:
TABLE 3 change of viscosity of konjak Sol in 0-6 days in examples 6-8 and comparative example 1
Figure BDA0002422189890000071
As can be seen from table 3: different zinc salts can improve the initial viscosity of the konjak sol and increase the stability of the viscosity of the konjak sol.
In addition, the applicant has also proved through experiments that: keeping the addition amount of zinc salt at 7.5-40mmol/L (calculated by Zn), when dissolving zinc salt in water first and then dissolving conventional commercially available konjac flour, the initial viscosity and duration of the obtained konjac sol are both larger than those of a control group without adding zinc salt; when a plurality of zinc salts are mixed, the initial viscosity and the duration time of the obtained konjac sol are both larger than those of a control group without the zinc salts; when the conventional commercially available konjak powder is replaced, namely, the common konjak powder and/or the common konjak fine powder and/or the common konjak micro powder and/or the purified konjak fine powder are/is adopted, the effects of improving the initial viscosity and prolonging the stabilization time can be achieved. The viscosity of the konjac sol is detected according to NY/T494-2010 konjaku flour, and the method comprises the following steps:
the instrument comprises the following steps: NDJ-8S type rotary viscometer, constant temperature incubator, etc.
The specific operation steps are as follows:
1. placing the stirred konjac sol in 30 + -1 deg.C constant temperature water bath, immediately performing first viscosity measurement with No. 4 rotor at 12rpm, reading the value displayed by viscometer, and recording as the viscosity of konjac solution (η)0)；
2. After the first viscosity measurement is finished, storing the konjac sol in a constant temperature incubator at the temperature of 30 +/-1 ℃;
3. taking out the konjac sol at intervals of t h (/ d), placing the konjac sol in a constant-temperature water bath kettle at the temperature of 30 +/-1 ℃, repeatedly carrying out viscosity measurement by using a No. 4 rotor at the rotating speed of 12rpm, reading a value displayed by a viscometer, and recording the value as the viscosity (eta t) of the konjac solution;
4. taking 3 points in the konjak sol during each measurement, repeatedly measuring the viscosity, and calculating the average viscosity as the viscosity of the konjak sol at the moment.
Note that: three points are preferably selected to form an equilateral triangle, and the boundary effect is avoided; under repetitive conditions, the absolute difference between the two independent measurements obtained does not exceed 1 pas.
The above-mentioned embodiments are merely descriptions of some embodiments of the present invention, and do not limit the scope of the present invention, and various modifications made by those skilled in the art to the technical solution of the present invention without departing from the spirit of the present invention are within the scope of the present invention defined by the claims.

Claims (8)

1. A method for improving the viscosity and stability of konjak sol is characterized in that zinc salt is added in the preparation process of the konjak sol.
2. The method for improving the viscosity and stability of konjak sol according to claim 1, wherein the amount of the zinc salt added is 7.5 to 40mmol/L in terms of Zn.
3. The method for improving the viscosity and stability of konjak sol according to claim 2, wherein the amount of the zinc salt added is 10 to 25mmol/L in terms of Zn.
4. The method for improving the viscosity and stability of konjak sol according to claim 3, wherein the amount of the zinc salt added is 12.5mmol/L in terms of Zn.
5. The method for improving the viscosity and stability of konjak sol according to any one of claims 1 to 4, wherein the zinc salt is one or more of zinc sulfate, zinc gluconate, zinc glycinate, zinc lactate, zinc citrate, zinc chloride, zinc acetate and zinc carbonate.
6. The method according to claim 5, wherein the konjac flour used in the preparation of the konjac sol is one or more of a group consisting of a general konjac flour, a general konjac fine powder, a purified konjac flour, a purified konjac fine flour and a purified konjac fine powder.
7. The method for improving viscosity and stability of konjak sol according to claim 1, wherein the konjak sol is prepared by adding the zinc salt to konjak flour and adding water.
8. The method for improving viscosity and stability of konjak sol according to claim 1, wherein the konjak sol is prepared by dissolving the zinc salt in water and adding konjak flour.
CN202010209078.XA 2020-03-23 2020-03-23 Method for improving viscosity and stability of konjac sol Pending CN111543625A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1100275A (en) * 1994-07-15 1995-03-22 孙远明 Processing method for instant high-viscosity Amorphophallus konjak powder
CN103766676A (en) * 2014-01-07 2014-05-07 四川新星成明生物科技有限公司 Preparation method of high-transparency purified konjac micro powder
CN107637829A (en) * 2016-07-22 2018-01-30 阮华桂 A kind of method for improving konjaku flour stability of viscidity
CN108175059A (en) * 2018-02-06 2018-06-19 西南大学 A kind of method for preventing konjaku flour from declining in room temperature storage process medium viscosity

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1100275A (en) * 1994-07-15 1995-03-22 孙远明 Processing method for instant high-viscosity Amorphophallus konjak powder
CN103766676A (en) * 2014-01-07 2014-05-07 四川新星成明生物科技有限公司 Preparation method of high-transparency purified konjac micro powder
CN107637829A (en) * 2016-07-22 2018-01-30 阮华桂 A kind of method for improving konjaku flour stability of viscidity
CN108175059A (en) * 2018-02-06 2018-06-19 西南大学 A kind of method for preventing konjaku flour from declining in room temperature storage process medium viscosity

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
LI-JUNG YIN等: ""Characterization of Mannanase from a Novel Mannanase-Producing Bacterium"", 《JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY》, no. 60, 31 December 2012 (2012-12-31), pages 6425 - 6431 *

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