CN111869846A - Low-energy konjac flour for meal replacement food and preparation method thereof - Google Patents
Low-energy konjac flour for meal replacement food and preparation method thereof Download PDFInfo
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- CN111869846A CN111869846A CN202010799678.6A CN202010799678A CN111869846A CN 111869846 A CN111869846 A CN 111869846A CN 202010799678 A CN202010799678 A CN 202010799678A CN 111869846 A CN111869846 A CN 111869846A
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 144
- 235000010485 konjac Nutrition 0.000 title claims abstract description 144
- 235000001206 Amorphophallus rivieri Nutrition 0.000 title claims abstract description 128
- 239000000252 konjac Substances 0.000 title claims abstract description 128
- 235000013312 flour Nutrition 0.000 title claims abstract description 91
- 235000013305 food Nutrition 0.000 title claims abstract description 30
- 235000012054 meals Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241001312219 Amorphophallus konjac Species 0.000 title claims abstract 24
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 81
- 239000000843 powder Substances 0.000 claims abstract description 57
- 238000002156 mixing Methods 0.000 claims abstract description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 46
- CDBYLPFSWZWCQE-UHFFFAOYSA-L sodium carbonate Substances [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 42
- 239000007788 liquid Substances 0.000 claims abstract description 40
- 239000002994 raw material Substances 0.000 claims abstract description 39
- 239000002244 precipitate Substances 0.000 claims abstract description 30
- 239000000725 suspension Substances 0.000 claims abstract description 30
- 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 23
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 23
- 229940046240 glucomannan Drugs 0.000 claims abstract description 23
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 21
- 239000000661 sodium alginate Substances 0.000 claims abstract description 21
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 21
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 21
- 238000001035 drying Methods 0.000 claims abstract description 19
- 238000001238 wet grinding Methods 0.000 claims abstract description 19
- 239000000706 filtrate Substances 0.000 claims abstract description 15
- 238000001914 filtration Methods 0.000 claims abstract description 15
- 239000004382 Amylase Substances 0.000 claims abstract description 10
- 108010065511 Amylases Proteins 0.000 claims abstract description 10
- 102000013142 Amylases Human genes 0.000 claims abstract description 10
- 235000019418 amylase Nutrition 0.000 claims abstract description 10
- 239000012530 fluid Substances 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 3
- 239000000243 solution Substances 0.000 claims description 31
- 238000000034 method Methods 0.000 claims description 26
- VTIIJXUACCWYHX-UHFFFAOYSA-L disodium;carboxylatooxy carbonate Chemical compound [Na+].[Na+].[O-]C(=O)OOC([O-])=O VTIIJXUACCWYHX-UHFFFAOYSA-L 0.000 claims description 20
- 229940045872 sodium percarbonate Drugs 0.000 claims description 20
- 239000007864 aqueous solution Substances 0.000 claims description 19
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 15
- 108010019077 beta-Amylase Proteins 0.000 claims description 13
- 108090000637 alpha-Amylases Proteins 0.000 claims description 5
- 102000004139 alpha-Amylases Human genes 0.000 claims description 5
- 229940024171 alpha-amylase Drugs 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims 1
- 229920002472 Starch Polymers 0.000 abstract description 5
- 235000019698 starch Nutrition 0.000 abstract description 5
- 239000008107 starch Substances 0.000 abstract description 5
- 235000017550 sodium carbonate Nutrition 0.000 abstract description 3
- 235000019441 ethanol Nutrition 0.000 abstract 1
- 244000247812 Amorphophallus rivieri Species 0.000 description 104
- 239000002002 slurry Substances 0.000 description 26
- 230000000052 comparative effect Effects 0.000 description 16
- 238000003756 stirring Methods 0.000 description 16
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 15
- 238000005406 washing Methods 0.000 description 14
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 12
- 239000008103 glucose Substances 0.000 description 12
- 239000012153 distilled water Substances 0.000 description 11
- 238000005259 measurement Methods 0.000 description 9
- 239000000523 sample Substances 0.000 description 7
- 238000002835 absorbance Methods 0.000 description 6
- LWFUFLREGJMOIZ-UHFFFAOYSA-N 3,5-dinitrosalicylic acid Chemical compound OC(=O)C1=CC([N+]([O-])=O)=CC([N+]([O-])=O)=C1O LWFUFLREGJMOIZ-UHFFFAOYSA-N 0.000 description 4
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 4
- 239000000413 hydrolysate Substances 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 239000007853 buffer solution Substances 0.000 description 3
- 238000002485 combustion reaction Methods 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- QMABNHIHLIULSZ-UHFFFAOYSA-M sodium formate hydrate Chemical compound [OH-].[Na+].OC=O QMABNHIHLIULSZ-UHFFFAOYSA-M 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000012445 acidic reagent Substances 0.000 description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 2
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 239000008367 deionised water Substances 0.000 description 2
- 229910021641 deionized water Inorganic materials 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- 230000003252 repetitive effect Effects 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 239000012224 working solution Substances 0.000 description 2
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 208000005156 Dehydration Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000012295 chemical reaction liquid Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000011161 development Methods 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
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 230000034659 glycolysis Effects 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 125000000311 mannosyl group Chemical group C1([C@@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- LJCNRYVRMXRIQR-OLXYHTOASA-L potassium sodium L-tartrate Chemical compound [Na+].[K+].[O-]C(=O)[C@H](O)[C@@H](O)C([O-])=O LJCNRYVRMXRIQR-OLXYHTOASA-L 0.000 description 1
- 229940074439 potassium sodium tartrate Drugs 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000012488 sample solution Substances 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 description 1
- 235000011006 sodium potassium tartrate Nutrition 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000012360 testing method Methods 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention is suitable for the technical field of food, and provides low-energy konjac flour for meal replacement food and a preparation method thereof, wherein the preparation method of the low-energy konjac flour comprises the following steps: sequentially carrying out wet grinding and drying treatment on the konjac raw material to obtain powder; mixing the powder with the treatment liquid to obtain a suspension; the treatment fluid comprises the following components: amylase, sodium alginate, sodium carbonate, ethanol and water; filtering the suspension, and removing the filtrate to obtain a precipitate; and cleaning the precipitate, and drying to obtain the low-energy konjac flour. According to the invention, the konjac flour is treated by the treatment fluid containing amylase, sodium alginate, sodium carbonate and other components, so that the starch component in the konjac flour can be effectively removed, more glucomannan component can be reserved, the viscosity of the konjac flour in water can be reduced, the heat value of the konjac flour can be reduced, the functionality of the konjac flour can be improved, and the taste of the konjac flour meal replacement food can be improved.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to low-energy konjac flour for meal replacement food and a preparation method thereof.
Background
The konjac flour is generally obtained by pulverizing a konjac material such as fresh konjac or dry konjac chips and subjecting the resultant to rapid dehydration treatment, or wet processing with edible alcohol. Because the main component of the konjac flour is glucomannan which is used as dietary fiber, the konjac flour is not absorbed, does not contain heat, has satiety, can reduce and delay the absorption of glucose, is a good auxiliary medicine for diabetes, and can prevent obesity and slowly lose weight; in addition, glucomannan is soluble fiber, can absorb water and retain water, and increases feces volume and softness by glycolysis, which is beneficial for relaxing bowels and preventing constipation. Therefore, the konjac flour can be used for meal replacement food.
However, because the raw material of konjak contains a certain amount of starch, which is a high-calorie substance, the existing preparation method of konjak flour cannot effectively remove starch and retain more glucomannan, so that the existing konjak flour has the problem of low glucomannan content, and the calorie value of the existing konjak flour is still to be improved. In addition, the conventional konjac flour has a problem of high viscosity after being dispersed in water and is easy to agglomerate, so that the conventional konjac flour also has a problem of affecting the taste of the meal replacement food.
Disclosure of Invention
The embodiment of the invention aims to provide a preparation method of low-energy konjac flour for meal replacement food, and aims to solve the problems in the background art.
The embodiment of the invention is realized in such a way that the preparation method of the low-energy konjac flour for the meal replacement food comprises the following steps:
taking a konjak raw material, and sequentially carrying out wet grinding and drying treatment on the konjak raw material to obtain powder;
mixing the powder with the treatment liquid to obtain a suspension; the treatment fluid comprises the following components in percentage by mass: 1-5% of amylase, 1-5% of sodium alginate, 2-8% of sodium carbonate, 5-25% of ethanol and the balance of water, wherein the sum of the mass percentages of the components is 100%;
filtering the suspension, and removing the filtrate to obtain a precipitate;
and cleaning the precipitate, and drying to obtain the low-energy konjac flour.
The rhizoma Amorphophalli material can be fresh rhizoma Amorphophalli, dried rhizoma Amorphophalli, common rhizoma Amorphophalli powder or purified rhizoma Amorphophalli powder, but is not limited thereto.
As a preferable scheme of the embodiment of the present invention, in the step, the wet pulverization method specifically includes:
mixing the konjak raw material, sodium percarbonate and an ethanol water solution, and then crushing at the temperature of 1-10 ℃.
In another preferable embodiment of the present invention, the volume concentration of ethanol in the ethanol aqueous solution is 40% to 60%.
In another preferable embodiment of the invention, the mass ratio of the konjac raw material, the sodium percarbonate and the ethanol aqueous solution is 1 (0.01-0.05) to (1-5).
As another preferable scheme of the embodiment of the invention, the mass ratio of the konjak raw material, the sodium percarbonate and the ethanol aqueous solution is 1 (0.02-0.04) to (2-4).
As another preferable scheme of the embodiment of the invention, the treatment fluid comprises the following components in percentage by mass: 2-4% of amylase, 2-4% of sodium alginate, 4-6% of sodium carbonate, 10-20% of ethanol and the balance of water.
As another preferred version of the embodiments of the present invention, the amylase is an alpha-amylase and/or a beta-amylase.
As another preferable scheme of the embodiment of the invention, in the step, the mass ratio of the powder to the treatment liquid is 1 (2-5), and the mixing temperature of the powder and the treatment liquid is 50-70 ℃.
Another object of the embodiments of the present invention is to provide a low-energy konjac flour prepared by the above preparation method.
As another preferable scheme of the embodiment of the invention, the glucomannan content in the low-energy konjac flour is 88.2% -92.5%; the heat quantity of the low-energy konjak powder per 100g is 121.4-138.2 kJ.
According to the preparation method of the low-energy konjac flour for the meal replacement food, provided by the embodiment of the invention, the konjac flour subjected to wet grinding is treated by the treatment solution containing the components such as amylase, sodium alginate and sodium carbonate, so that the starch component in the konjac flour can be effectively removed, more glucomannan component can be reserved, the viscosity of the konjac flour in water can be reduced, the calorific value of the konjac flour can be reduced, the functionality of the konjac flour can be improved, and the taste of the konjac flour meal replacement food can be improved.
Detailed Description
In order to clearly and completely describe the technical solutions in the embodiments of the present invention in combination with the embodiments of the present invention, it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
This embodiment provides a method for preparing a low-energy konjac flour for meal replacement food, which includes the steps of:
s1, taking commercially available common konjac flour as a konjac raw material, mixing 1kg of konjac raw material, 0.01kg of sodium percarbonate and 1kg of ethanol aqueous solution with the volume concentration of 40%, and then carrying out wet grinding at the temperature of 1 ℃ to obtain ground slurry; then, the crushed slurry is dried at the temperature of 110 ℃, and is sieved by a 120-mesh sieve to obtain powder.
S2, mixing the obtained powder and the treatment liquid according to the mass ratio of 1:2, and uniformly stirring at the temperature of 50 ℃ to obtain a suspension. Wherein the treatment liquid is obtained by uniformly mixing 0.1kg of alpha-amylase, 0.1kg of sodium alginate, 0.2kg of sodium carbonate, 0.5kg of ethanol and 9.1kg of water.
S3, filtering the suspension, and removing the filtrate to obtain a precipitate.
And S4, washing the precipitate with 20 vol% ethanol water solution, and drying at 110 deg.C to obtain low-energy rhizoma Amorphophalli powder.
Example 2
This embodiment provides a method for preparing a low-energy konjac flour for meal replacement food, which includes the steps of:
s1, taking commercially available common konjac flour as a konjac raw material, mixing 1kg of konjac raw material, 0.05kg of sodium percarbonate and 5kg of ethanol aqueous solution with the volume concentration of 60%, and then carrying out wet grinding at the temperature of 10 ℃ to obtain ground slurry; then, the pulverized slurry was dried at 130 ℃ and sieved through a 200-mesh sieve to obtain a powder.
S2, mixing the powder obtained above with the treatment liquid according to the mass ratio of 1:5, and uniformly stirring at the temperature of 70 ℃ to obtain a suspension. Wherein the treatment liquid is prepared by uniformly mixing 0.5kg of beta-amylase, 0.5kg of sodium alginate, 0.8kg of sodium carbonate, 2.5kg of ethanol and 5.7kg of water.
S3, filtering the suspension, and removing the filtrate to obtain a precipitate.
S4, washing the precipitate with 30% ethanol water solution, and drying at 130 deg.C to obtain low-energy rhizoma Amorphophalli powder.
Example 3
This embodiment provides a method for preparing a low-energy konjac flour for meal replacement food, which includes the steps of:
s1, taking commercially available common konjac flour as a konjac raw material, mixing 1kg of konjac raw material, 0.01kg of sodium percarbonate and 5kg of 45% ethanol aqueous solution by volume, and then carrying out wet grinding at the temperature of 2 ℃ to obtain ground slurry; then, the pulverized slurry was dried at 115 ℃ and sieved through a 140-mesh sieve to obtain a powder.
S2, mixing the obtained powder and the treatment liquid according to the mass ratio of 1:3, and uniformly stirring at the temperature of 55 ℃ to obtain a suspension. Wherein the treatment liquid is obtained by uniformly mixing 0.1kg of alpha-amylase, 0.1kg of beta-amylase, 0.2kg of sodium alginate, 0.3kg of sodium carbonate, 2.2kg of ethanol and 7.1kg of water.
S3, filtering the suspension, and removing the filtrate to obtain a precipitate.
And S4, washing the precipitate with 22 vol% ethanol water solution, and drying at 115 ℃ to obtain the low-energy konjac flour.
Example 4
This embodiment provides a method for preparing a low-energy konjac flour for meal replacement food, which includes the steps of:
s1, taking commercially available common konjac flour as a konjac raw material, mixing 1kg of konjac raw material, 0.04kg of sodium percarbonate and 2kg of ethanol aqueous solution with the volume concentration of 55%, and then carrying out wet grinding at the temperature of 8 ℃ to obtain ground slurry; then, the pulverized slurry was dried at 125 ℃ and sieved through a 140-mesh sieve to obtain a powder.
S2, mixing the powder obtained above with the treatment liquid according to the mass ratio of 1:4, and placing the mixture under the temperature condition of 65 ℃ to be uniformly stirred to obtain suspension. Wherein the treatment liquid is prepared by uniformly mixing 0.4kg of alpha-amylase, 0.4kg of sodium alginate, 0.7kg of sodium carbonate, 0.6kg of ethanol and 7.9kg of water.
S3, filtering the suspension, and removing the filtrate to obtain a precipitate.
S4, washing the precipitate with 28% ethanol water solution, and drying at 125 deg.C to obtain low-energy rhizoma Amorphophalli powder.
Example 5
This embodiment provides a method for preparing a low-energy konjac flour for meal replacement food, which includes the steps of:
s1, taking commercially available common konjac flour as a konjac raw material, mixing 1kg of konjac raw material, 0.02kg of sodium percarbonate and 2kg of ethanol aqueous solution with the volume concentration of 50%, and then carrying out wet grinding at the temperature of 5 ℃ to obtain ground slurry; then, the crushed slurry is dried at the temperature of 120 ℃, and is sieved by a 140-mesh sieve, so that powder is obtained.
S2, mixing the obtained powder and the treatment liquid according to the mass ratio of 1:3.5, and uniformly stirring at the temperature of 60 ℃ to obtain a suspension. Wherein the treatment liquid is prepared by uniformly mixing 0.2kg of beta-amylase, 0.2kg of sodium alginate, 0.4kg of sodium carbonate, 1kg of ethanol and 8.2kg of water.
S3, filtering the suspension, and removing the filtrate to obtain a precipitate.
And S4, washing the precipitate with 25 vol% ethanol water solution, and drying at 120 deg.C to obtain low-energy rhizoma Amorphophalli powder.
Example 6
This embodiment provides a method for preparing a low-energy konjac flour for meal replacement food, which includes the steps of:
s1, taking commercially available common konjac flour as a konjac raw material, mixing 1kg of konjac raw material, 0.04kg of sodium percarbonate and 4kg of ethanol aqueous solution with the volume concentration of 50%, and then carrying out wet grinding at the temperature of 5 ℃ to obtain ground slurry; then, the crushed slurry is dried at the temperature of 120 ℃, and is sieved by a 140-mesh sieve, so that powder is obtained.
S2, mixing the obtained powder and the treatment liquid according to the mass ratio of 1:3.5, and uniformly stirring at the temperature of 60 ℃ to obtain a suspension. Wherein the treatment liquid is prepared by uniformly mixing 0.4kg of beta-amylase, 0.4kg of sodium alginate, 0.6kg of sodium carbonate, 2kg of ethanol and 6.6kg of water.
S3, filtering the suspension, and removing the filtrate to obtain a precipitate.
And S4, washing the precipitate with 25 vol% ethanol water solution, and drying at 120 deg.C to obtain low-energy rhizoma Amorphophalli powder.
Example 7
This embodiment provides a method for preparing a low-energy konjac flour for meal replacement food, which includes the steps of:
s1, taking commercially available common konjac flour as a konjac raw material, mixing 1kg of konjac raw material, 0.025kg of sodium percarbonate and 3.5kg of ethanol aqueous solution with the volume concentration of 50%, and then carrying out wet grinding at the temperature of 5 ℃ to obtain ground slurry; then, the crushed slurry is dried at the temperature of 120 ℃, and is sieved by a 140-mesh sieve, so that powder is obtained.
S2, mixing the obtained powder and the treatment liquid according to the mass ratio of 1:3.5, and uniformly stirring at the temperature of 60 ℃ to obtain a suspension. Wherein the treatment liquid is prepared by uniformly mixing 0.25kg of beta-amylase, 0.35kg of sodium alginate, 0.55kg of sodium carbonate, 1.5kg of ethanol and 7.35kg of ethanol.
S3, filtering the suspension, and removing the filtrate to obtain a precipitate.
And S4, washing the precipitate with 25 vol% ethanol water solution, and drying at 120 deg.C to obtain low-energy rhizoma Amorphophalli powder.
Example 8
This embodiment provides a method for preparing a low-energy konjac flour for meal replacement food, which includes the steps of:
s1, taking commercially available common konjac flour as a konjac raw material, mixing 1kg of konjac raw material, 0.03kg of sodium percarbonate and 3kg of ethanol aqueous solution with the volume concentration of 50%, and then carrying out wet grinding at the temperature of 5 ℃ to obtain ground slurry; then, the crushed slurry is dried at the temperature of 120 ℃, and is sieved by a 140-mesh sieve, so that powder is obtained.
S2, mixing the obtained powder and the treatment liquid according to the mass ratio of 1:3.5, and uniformly stirring at the temperature of 60 ℃ to obtain a suspension. Wherein the treatment liquid is prepared by uniformly mixing 0.3kg of beta-amylase, 0.3kg of sodium alginate, 0.5kg of sodium carbonate, 1.5kg of ethanol and 7.4kg of water.
S3, filtering the suspension, and removing the filtrate to obtain a precipitate.
And S4, washing the precipitate with 25 vol% ethanol water solution, and drying at 120 deg.C to obtain low-energy rhizoma Amorphophalli powder.
Comparative example 1 (in comparison with example 8, the treatment liquid used contained no sodium alginate component)
The comparative example provides a method for preparing konjac flour, which comprises the following steps:
s1, taking commercially available common konjac flour as a konjac raw material, mixing 1kg of konjac raw material, 0.03kg of sodium percarbonate and 3kg of ethanol aqueous solution with the volume concentration of 50%, and then carrying out wet grinding at the temperature of 5 ℃ to obtain ground slurry; then, the crushed slurry is dried at the temperature of 120 ℃, and is sieved by a 140-mesh sieve, so that powder is obtained.
S2, mixing the obtained powder and the treatment liquid according to the mass ratio of 1:3.5, and uniformly stirring at the temperature of 60 ℃ to obtain a suspension. Wherein the treatment liquid is obtained by uniformly mixing 0.3kg of beta-amylase, 0.5kg of sodium carbonate, 1.5kg of ethanol and 7.7kg of water.
S3, filtering the suspension, and removing the filtrate to obtain a precipitate.
And S4, washing the precipitate with 25 vol% ethanol water solution, and drying at 120 deg.C to obtain rhizoma Amorphophalli powder.
Comparative example 2 (in comparison with example 8, the treatment liquid used contained no sodium carbonate component)
The comparative example provides a method for preparing konjac flour, which comprises the following steps:
s1, taking commercially available common konjac flour as a konjac raw material, mixing 1kg of konjac raw material, 0.03kg of sodium percarbonate and 3kg of ethanol aqueous solution with the volume concentration of 50%, and then carrying out wet grinding at the temperature of 5 ℃ to obtain ground slurry; then, the crushed slurry is dried at the temperature of 120 ℃, and is sieved by a 140-mesh sieve, so that powder is obtained.
S2, mixing the obtained powder and the treatment liquid according to the mass ratio of 1:3.5, and uniformly stirring at the temperature of 60 ℃ to obtain a suspension. Wherein the treatment liquid is obtained by uniformly mixing 0.3kg of beta-amylase, 0.3kg of sodium alginate, 1.5kg of ethanol and 7.9kg of water.
S3, filtering the suspension, and removing the filtrate to obtain a precipitate.
And S4, washing the precipitate with 25 vol% ethanol water solution, and drying at 120 deg.C to obtain rhizoma Amorphophalli powder.
Comparative example 3 (comparing with example 8, the treatment liquid used does not contain sodium alginate and sodium carbonate components)
The comparative example provides a method for preparing konjac flour, which comprises the following steps:
s1, taking commercially available common konjac flour as a konjac raw material, mixing 1kg of konjac raw material, 0.03kg of sodium percarbonate and 3kg of ethanol aqueous solution with the volume concentration of 50%, and then carrying out wet grinding at the temperature of 5 ℃ to obtain ground slurry; then, the crushed slurry is dried at the temperature of 120 ℃, and is sieved by a 140-mesh sieve, so that powder is obtained.
S2, mixing the obtained powder and the treatment liquid according to the mass ratio of 1:3.5, and uniformly stirring at the temperature of 60 ℃ to obtain a suspension. Wherein the treatment liquid is obtained by uniformly mixing 0.3kg of beta-amylase, 1.5kg of ethanol and 8.2kg of water.
S3, filtering the suspension, and removing the filtrate to obtain a precipitate.
And S4, washing the precipitate with 25 vol% ethanol water solution, and drying at 120 deg.C to obtain rhizoma Amorphophalli powder.
Comparative example 4 (in comparison with example 8, no sodium percarbonate component was added during wet grinding)
The comparative example provides a method for preparing konjac flour, which comprises the following steps:
s1, taking commercially available common konjac flour as a konjac raw material, mixing 1kg of konjac raw material and 3.03kg of ethanol aqueous solution with the volume concentration of 50%, and then carrying out wet grinding at the temperature of 5 ℃ to obtain ground slurry; then, the crushed slurry is dried at the temperature of 120 ℃, and is sieved by a 140-mesh sieve, so that powder is obtained.
S2, mixing the obtained powder and the treatment liquid according to the mass ratio of 1:3.5, and uniformly stirring at the temperature of 60 ℃ to obtain a suspension. Wherein the treatment liquid is prepared by uniformly mixing 0.3kg of beta-amylase, 0.3kg of sodium alginate, 0.5kg of sodium carbonate, 1.5kg of ethanol and 7.4kg of water.
S3, filtering the suspension, and removing the filtrate to obtain a precipitate.
And S4, washing the precipitate with 25 vol% ethanol water solution, and drying at 120 deg.C to obtain rhizoma Amorphophalli powder.
Comparative example 5 (in contrast to example 8, in the wet pulverization process, the treatment liquid was used in place of the ethanol aqueous solution)
The comparative example provides a method for preparing konjac flour, which comprises the following steps:
s1, taking commercially available common konjac flour as a konjac raw material, mixing 1kg of konjac raw material, 0.03kg of sodium percarbonate and 3.5kg of treatment solution, and then carrying out wet grinding at the temperature of 5 ℃ to obtain grinding slurry; then, the crushed slurry is dried at the temperature of 120 ℃, and is sieved by a 140-mesh sieve, so that powder is obtained. Wherein the treatment liquid is prepared by uniformly mixing 0.3kg of beta-amylase, 0.3kg of sodium alginate, 0.5kg of sodium carbonate, 1.5kg of ethanol and 7.4kg of water.
S2, washing the powder with 25% ethanol water solution by volume concentration, and drying at 120 ℃ to obtain the konjac flour.
Experimental example:
first, the glucomannan content of each of the konjac powders obtained in examples 1 to 2, 5 to 6, 8 and 1 to 5 and the commercially available purified konjac powder was measured under the same experimental conditions, and the measurement results are shown in table 1. The specific determination method of the glucomannan content comprises the following steps:
1. the instrument comprises the following steps:
a spectrophotometer, an electromagnetic stirrer, a centrifuge with the speed of more than 4000r/min, an analytical balance, a constant temperature water bath kettle and a volumetric flask (100mL, 25mL) graduated pipette (5m, 2 mL).
2. Reagent:
color developing agent: 3, 5-dinitrosalicylic acid solution.
Liquid A: 6.9g of crystallized, redistilled phenol was dissolved in 15.2mL of 10% sodium hydroxide solution and diluted to 69mL, and 6.9g of sodium bisulfite was added to the solution.
B, liquid B: 225g of potassium sodium tartrate was weighed out and added to 300mL of 10% sodium hydroxide solution and 880mL of 1% 3, 5-dinitrosalicylic acid solution was added.
Mixing the solution A and the solution B, and storing in a brown reagent bottle. The product is used after being placed for 7-10 days at room temperature.
Sulfuric acid solution (3 mol/L).
Sodium hydroxide solution (6 mol/L).
0.1mol/L formic acid-sodium hydroxide buffer solution: a250 mL volumetric flask containing 1mL formic acid was charged with 60mL distilled water, and then 0.25g sodium hydroxide was added after dissolving to a constant volume of 250 mL.
Glucose standard solution (1.0 mg/mL): 0.1000g of analytically pure glucose (previously dried to constant weight at 105 ℃ C.) was accurately weighed on an analytical balance, dissolved in distilled water and made to a constant volume of 100 mL.
3. The determination step comprises:
3.1, determination of glucose standard curve:
transferring 0.4 mL, 0.8 mL, 1.2 mL, 1.6 mL, 2.0mL standard glucose working solution and 2.0mL distilled water into 6 25mL volumetric flasks in sequence, adding distilled water to make up to 2mL, adding 1.5mL 3, 5-dinitrosalicylic acid reagent into each volumetric flask, shaking up, placing 6 volumetric flasks in a boiling water bath, heating for 5min, and immediately cooling. And (5) adding distilled water to a constant volume to scale, and shaking up. The absorbance was measured at 550nm using a 1cm cuvette. And (5) carrying out blank zero adjustment on the distilled water color development reaction liquid, and recording the absorbance of glucose working solutions with different concentrations. And drawing a standard working curve (or establishing a regression equation with the absorbance being Y and the standard glucose milligram being X) by taking the glucose milligram as an abscissa (X) and the absorbance as an ordinate (Y).
3.2, measuring the content of glucomannan in the konjac flour:
(1) preparing konjac glucomannan extracting solution: 0.1900-0.2000 g of konjac flour sample is accurately weighed by using dry and smooth weighing paper, added into a 100mL volumetric flask which is filled with 50mL formic acid-sodium hydroxide buffer solution and is in an electromagnetic stirring state, stirred and swelled at 30 ℃ for 4h, or stirred at room temperature for 1-2 h and swelled overnight, and then the volume of the volumetric flask is determined to be 100mL by using the formic acid-sodium hydroxide buffer solution (firstly, the volume of the volumetric flask is determined to be a scale by using distilled water, then a magnetic rod is added, and the scale of the rising of the liquid level is marked to be used as the scale of the volume determination of the. After being stirred evenly, the mixture is centrifuged for 20min on a centrifuge at the rotating speed of 4000r/min, and the supernatant fluid is the konjac glucomannan extracting solution.
(2) Preparing konjac glucomannan hydrolysate: accurately transferring 5.0mL of konjac glucomannan extracting solution into a 25mL volumetric flask (repeatedly purging a pipette by using an ear-washing ball until the viscous sample solution adhered to the inner wall of the tube completely enters the volumetric flask), accurately adding 2.5mL of 3mol/L sulfuric acid, shaking up, sealing and hydrolyzing in boiling water bath for 1.5h, and cooling. 2.5mL of 6mol/L sodium hydroxide was added, the mixture was shaken up, and distilled water was added to a constant volume of 25 mL.
(3) And (3) determining the content of glucomannan: transferring 2.0mL of the glucomannan extract, the hydrolysate and the distilled water into 3 volumetric flasks with 25mL, respectively adding 1.5mL of 3, 5-dinitrosalicylic acid reagent, heating in a boiling water bath for 5min, cooling, diluting to 25mL with distilled water, carrying out color comparison at 550nm of a spectrophotometer, carrying out blank zeroing with a distilled water color reaction solution, and determining the absorbance values of the hydrolysate and the extract. The absorbance was plotted (or calculated by regression equation) against the number of milligrams of glucose on the standard curve.
(4) The results were calculated as follows:
in the formula: a is the content of glucomannan in the konjac powder (calculated on a dry basis);
the ratio of the molecular weight of glucose and mannose residues in glucomannan to the molecular weight of glucose and mannose generated after hydrolysis is 0.9;
t is the milligrams of glucose of the glucomannan hydrolysate detected on the standard curve, and the unit is milligrams (mg);
T0the method is used for finding out the glucomannan extract grape on a standard curveMilligrams of sugar in milligrams (mg);
m is the sample mass of the konjac powder and the unit is gram (g);
omega is the water content of the sample,%.
Under repetitive conditions, the relative values of the two independent determinations obtained do not exceed 5% of the arithmetic mean.
Second, the viscosities of the konjac flour obtained in examples 1 to 2, 5 to 6, 8 and 1 to 5 and the commercially available purified konjac flour were measured under the same experimental conditions, and the measurement results are shown in table 1. The specific measurement method of the viscosity is as follows:
1. instruments and appliances: NDJ-1 type rotational viscometer, constant temperature water bath, induction 0.01g balance, 500mL beaker, direct current speed regulating wing agitator, etc.
2. The determination step comprises:
measuring 500mL of 30 ℃ deionized water, injecting the deionized water into a 500mL beaker, then placing the beaker into a (30 +/-1) DEG C constant-temperature water bath for constant-temperature treatment, simultaneously placing a direct-current speed-regulating wing-shaped stirrer into the beaker, adjusting the position, starting stirring, and adjusting the rotating speed to 150 r/min. Weighing 5.00g of konjac flour sample to be measured by a balance with the sensing quantity of 0.01g, slowly adding the konjac flour sample to the beaker, continuously stirring for 1h at constant temperature, stopping stirring, taking out the beaker, and immediately carrying out first viscosity measurement by a No. 4 rotor at the rotating speed of 12 r/min. After the measurement, the beaker is put into a constant-temperature water-soluble tank with the temperature of (30 +/-1) DEG C for constant-temperature stirring, and the measurement is repeated at intervals of 0.5h until the reading of the viscometer reaches the maximum value and obviously begins to decline. For each measurement, 3 measurement values were continuously read and the average value was calculated, and the viscosity was calculated as the maximum average value.
3. And (4) calculating a result:
the viscosity of the konjac flour is calculated according to the following formula:
η＝K×θ；
wherein eta is viscosity of rhizoma Amorphophalli powder, and unit is mPa.s;
k is a coefficient, and when the rotating speed of the No. 4 rotor is 12r/min, K is 500;
θ is the maximum average of rotational viscometer pointer readings.
Under repetitive conditions, the absolute difference between the two independent measurements obtained does not exceed 1000 mPas.
Third, the calorific values (calorific value per 100g of konjac flour) of the konjac flour obtained in each of examples 1 to 2, examples 5 to 6, example 8, and comparative examples 1 to 5 and the commercially available purified konjac flour were measured under the same experimental conditions, and the measurement results are shown in table 1. The specific method for measuring the calorific value is as follows:
putting the konjac flour sample to be tested into a combustion chamber of a heat tester for complete combustion, simultaneously absorbing all energy released by combustion by water, and recording the quality of the water and the change of the water temperature; then, the calorific value of the konjac flour sample is obtained by converting the absorption of 4.187J when 1g of water is increased by 1 ℃ under normal pressure.
TABLE 1
| Test items | Glucomannan content% | Viscosity, mPas | Heat value, kJ/100g |
| Purified konjac flour on the market | 80.0 | 23000 | 154.9 |
| Example 1 | 88.2 | 13500 | 138.2 |
| Example 2 | 89.6 | 13000 | 136.1 |
| Example 5 | 90.8 | 12500 | 134.0 |
| Example 6 | 91.3 | 12000 | 125.6 |
| Example 8 | 92.5 | 11000 | 121.4 |
| Comparative example 1 | 89.4 | 15500 | 146.5 |
| Comparative example 2 | 90.2 | 13000 | 142.4 |
| Comparative example 3 | 82.8 | 19500 | 152.8 |
| Comparative example 4 | 88.7 | 21000 | 127.7 |
| Comparative example 5 | 83.5 | 12000 | 150.7 |
As can be seen from table 1 above, the konjac flour prepared by the embodiment of the present invention has high glucomannan content, low calorie and low viscosity. In the embodiment of the invention, under the synergistic effect of sodium alginate and sodium carbonate, the activity of amylase can be improved and stabilized, so that the starch in the konjac flour can be effectively removed, the calorific value of the konjac flour is further reduced, the viscosity of the konjac flour can be reduced, and the taste of the konjac flour meal replacement food can be further improved. In addition, the embodiment of the invention can obviously reduce the viscosity of the konjak powder by adding the sodium percarbonate component when the konjak raw material is subjected to wet grinding.
The present embodiments are to be considered as illustrative and not restrictive with respect to the scope of the appended claims, rather than the foregoing description, to those skilled in the art.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (10)
1. A preparation method of low-energy konjac flour for meal replacement food is characterized by comprising the following steps:
taking a konjak raw material, and sequentially carrying out wet grinding and drying treatment on the konjak raw material to obtain powder;
mixing the powder with the treatment liquid to obtain a suspension; the treatment fluid comprises the following components in percentage by mass: 1-5% of amylase, 1-5% of sodium alginate, 2-8% of sodium carbonate, 5-25% of ethanol and the balance of water, wherein the sum of the mass percentages of the components is 100%;
filtering the suspension, and removing the filtrate to obtain a precipitate;
and cleaning the precipitate, and drying to obtain the low-energy konjac flour.
2. The method for preparing low-energy konjac flour for meal-replacement food as claimed in claim 1, wherein the wet pulverization method comprises:
mixing the konjak raw material, sodium percarbonate and an ethanol water solution, and then crushing at the temperature of 1-10 ℃.
3. The method for preparing low-energy konjac flour for meal replacement food as claimed in claim 2, wherein the volume concentration of ethanol in the ethanol aqueous solution is 40-60%.
4. The method for preparing low-energy konjac flour for meal replacement food as claimed in claim 2 or 3, wherein the mass ratio of the konjac raw material, sodium percarbonate and ethanol aqueous solution is 1 (0.01-0.05) to (1-5).
5. The method for preparing low-energy konjac flour for meal replacement food as claimed in claim 4, wherein the mass ratio of the konjac raw material, sodium percarbonate and ethanol aqueous solution is 1 (0.02-0.04) to (2-4).
6. The method for preparing low-energy konjac flour for meal replacement food according to claim 1, wherein the treatment liquid comprises the following components in mass percent: 2-4% of amylase, 2-4% of sodium alginate, 4-6% of sodium carbonate, 10-20% of ethanol and the balance of water.
7. The method for preparing low-energy konjac flour for meal replacement food as claimed in claim 1 or 6, wherein the amylase is α -amylase and/or β -amylase.
8. The method for preparing low-energy konjac flour for meal replacement food as claimed in claim 1, wherein in the step, the mass ratio of the powder material to the treatment liquid is 1 (2-5), and the mixing temperature of the powder material and the treatment liquid is 50-70 ℃.
9. A low-energy konjak flour produced by the production method according to any one of claims 1 to 8.
10. The low-energy konjac flour as claimed in claim 9, wherein the low-energy konjac flour has a glucomannan content of 88.2% to 92.5%; the heat quantity of the low-energy konjak powder per 100g is 121.4-138.2 kJ.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103271308A (en) * | 2013-06-18 | 2013-09-04 | 西南大学 | High-transparency konjaku flour preparation method |
| CN107334107A (en) * | 2017-07-31 | 2017-11-10 | 宁陕纤纤魔芋生物科技有限公司 | A kind of preparation method of konjaku flour |
| CN110679797A (en) * | 2018-07-04 | 2020-01-14 | 天津科技大学 | Slimming beverage rich in konjac oligosaccharides and preparation method thereof |
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|---|---|---|---|---|
| CN103271308A (en) * | 2013-06-18 | 2013-09-04 | 西南大学 | High-transparency konjaku flour preparation method |
| CN107334107A (en) * | 2017-07-31 | 2017-11-10 | 宁陕纤纤魔芋生物科技有限公司 | A kind of preparation method of konjaku flour |
| CN110679797A (en) * | 2018-07-04 | 2020-01-14 | 天津科技大学 | Slimming beverage rich in konjac oligosaccharides and preparation method thereof |
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