CN113841904A - Preparation method and application of konjac gel powder - Google Patents
Preparation method and application of konjac gel powder Download PDFInfo
- Publication number
- CN113841904A CN113841904A CN202111162802.9A CN202111162802A CN113841904A CN 113841904 A CN113841904 A CN 113841904A CN 202111162802 A CN202111162802 A CN 202111162802A CN 113841904 A CN113841904 A CN 113841904A
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- CN
- China
- Prior art keywords
- water
- gel powder
- percent
- konjac
- konjac gel
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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Images
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention discloses a preparation method and application of konjac gel powder, and belongs to the technical field of food and food dietary fiber additives. The preparation method comprises the following steps: step 1: respectively weighing konjac powder, alkali, water-soluble cellulose, water-insoluble cellulose, glycerol, ethanol and water; step 2: mixing the above materials, stirring, standing at room temperature, heating for curing, cutting, rinsing, decocting in boiling water, drying, and pulverizing into powder to obtain the final product. The invention also discloses application of the konjac gel powder prepared by the method. The acetyl retention degree of the konjac gel powder prepared by the invention is 20-60%, the glucomannan content is more than or equal to 90%, the residual rate of trimethylamine is less than or equal to 0.005%, the water absorption performance which is 5-12 times that of the konjac gel powder is kept, the konjac gel powder has higher porosity, the adsorptivity for various toxins is obviously improved, the konjac gel powder has better effects of increasing stool, moistening intestines and expelling toxin, and no abdominal distension, abdominal pain and discomfort and constipation phenomenon exist after eating.
Description
Technical Field
The invention relates to a preparation method and application of konjac gel powder, and belongs to the technical field of food and food dietary fiber additives.
Background
The dietary cellulose rich in rhizoma Amorphophalli is glucomannan. Modern medicine proves that the konjac glucomannan can effectively reduce cholesterol and blood sugar, and has a series of specific physiological functions of losing weight, removing intestinal toxins, preventing and treating intestinal cancer and the like. Therefore, the method can be widely applied to the fields of food, medicine, chemical industry, agriculture, environmental protection and the like. However, the konjac glucomannan has some characteristics such as low solubility, poor sol stability, poor fluidity and the like, so that the application of the konjac glucomannan is limited.
The properties of konjac glucomannan are mainly determined by the degree of acetylation of konjac glucomannan. The konjac product has higher acetyl retention degree, stronger hydrophilicity and high solubility, but has reduced adsorbability to hydrophobic substances (such as fat, aflatoxin and the like), reduced sol stability, increased viscosity, poor mobility in intestinal cavity, and irritation to stomach and intestine, abdominal distention and abdominal pain discomfort. The konjak fine flour which is directly eaten in the market belongs to konjak food with high acetyl retention (generally, the acetyl retention is more than 85%). On the other hand, the lower the acetyl retention degree in the konjak product, the stronger the water-blocking property, the lower the solubility, the lower the adsorption of hydrophilic substances, the higher the sol stability, the lower the viscosity, the lower the water-holding capacity in the intestinal lumen, and constipation is likely to occur after eating. The existing konjak gel belongs to konjak food with low acetyl retention degree (generally, the acetyl retention degree is less than 10%).
Therefore, the prepared konjac gel food with the acetyl retention degree can not only eliminate abdominal distension or constipation after being taken, but also broaden the adsorption effect of the product on hydrophilic and hydrophobic toxins, fully exert the functional characteristics of glucomannan in konjac, meet the use requirements of consumers on konjac glucomannan products, and bring a wider development prospect for the konjac industry.
The acetyl retention degree in the konjak gel is influenced by various factors such as the amount of raw materials, the proportion, the preparation process and the like, and if the deacetylation reaction degree is too low, the konjak gel cannot be formed, so that the product is difficult to form; if the acetyl groups are too reactive, they can lead to gels with too high mechanical properties and reduced water retention and adsorption of the product. Therefore, for preparing the konjak gel food with the acetyl retention degree, fine adjustment and a series of optimization researches on the consumption of raw materials, the proportion, the selection of additives, the preparation process and the like are required. At present, no preparation process and related application of the konjak gel food with the acetyl retention degree exist in the market, and the development of the konjak industry is severely restricted. In view of the above, there is a need to provide a method for preparing konjac gel powder with a retention degree in acetyl and an application thereof, so as to overcome the defects of the prior art.
Disclosure of Invention
The invention aims to provide a preparation method of konjac gel powder.
The technical scheme for solving the technical problems is as follows: a preparation method of konjac gel powder comprises the following steps:
step 1: respectively weighing the following raw materials in percentage by mass: 2.5 to 4.0 percent of konjak refined powder, 0.03 to 0.2 percent of alkali, 0.1 to 1.2 percent of water-soluble cellulose, 0.1 to 0.8 percent of water-insoluble cellulose, 0.5 to 5.0 percent of glycerol, 0.5 to 5.0 percent of ethanol and the balance of water;
step 2: and (2) uniformly stirring and mixing the raw materials weighed in the step (1), placing at room temperature for 8-24h, heating, curing and forming, cutting, rinsing, soaking in boiling water, drying, and crushing into powder to obtain the konjac gel powder.
The principle of the preparation method of the konjac gel powder is as follows:
1. refined konjak flour
The konjak fine powder on the market at present belongs to konjak food with high acetyl retention, has low adsorptivity to hydrophobic substances, low sol stability, high viscosity and poor gastrointestinal mobility, and stimulates gastrointestinal distension and abdominal pain discomfort. The konjac powder contains some alkaloids such as trimethylamine, the residual quantity of the trimethylamine is usually about 0.1%, and the function of liver, kidney and nervous system can be affected by excessive eating. Therefore, the konjac powder is not suitable for being directly eaten in excess (generally, the food intake of the konjac powder cannot exceed 5g a day), and cannot be eaten for a long time.
In the invention, the konjac refined powder is taken as a raw material and is deeply processed to eliminate the defects of the konjac refined powder, thereby not only improving the product value of the konjac refined powder, but also widening the selection direction of consumers.
The rhizoma Amorphophalli refined powder can be purchased from Vanlida food Co., Ltd, Shanghai Shengda food additive Co., Ltd, etc., and has a specification of 1 kg/bag.
2. Alkali
In the present invention, the action of the base is to remove acetyl groups from konjac glucomannan, thereby inducing long-chain interaction of glucomannan to form a gel. In the existing konjak gel preparation technology, the dosage of alkali is more than 12.50% of the dosage of konjak fine powder, and the aims of removing acetyl as much as possible, promoting the formation of gel and improving the mechanical property of the gel are to achieve the toughness of food. The excessive alkali is used to cause the alkali in the product to be remained, which affects the taste of the konjak gel product, and the large amount of the alkali is eaten to cause the acid-alkali imbalance of the organism, so that the konjak gel product is usually required to be rinsed by using a large amount of water or added with acid for neutralization.
In the invention, in order to keep part of acetyl, the dosage of alkali is adjusted to 0.03-0.2 percent (about 0.7-8.0 percent of the dosage of the konjac powder), the alkali in the final product is very low, the alkali can be basically removed by simple rinsing, and the edible safety of the product is improved.
3. Water-soluble cellulose
Also known as soluble cellulose, is cellulose that is soluble in water. In the invention, the water-soluble cellulose has the function of providing hydroxyl, and takes hydrogen bonds as acting force with the glucomannan long chain to form network crosslinking to promote gel formation. Meanwhile, the water-soluble cellulose has better water retention property, and can increase the adsorbability of the gel to water and hydrophilic substances.
Since the present invention uses a low amount of base and acetyl group retention seriously affects gel formation, soluble cellulose is used to promote gel formation while increasing the adsorption of water and hydrophilic substances to the gel.
4. Water-insoluble cellulose
Also known as insoluble cellulose, is a cellulose that is insoluble in water. In the invention, the water-insoluble cellulose has the function of providing hydroxyl, and takes hydrogen bonds with the glucomannan long chain as acting forces to form network crosslinking to promote gel formation. Meanwhile, the water-insoluble cellulose has better adsorbability to hydrophobic substances, and the mechanical property of the gel and the adsorbability of the hydrophobic substances can be improved.
In the present invention, the amount of alkali is low, and the retention of acetyl group seriously affects the formation of gel and also lowers the mechanical properties of gel, so that water-insoluble cellulose is used to promote the formation of gel and to increase the mechanical properties of gel and the adsorption of hydrophobic substances.
5. Glycerol
Also known as glycerol, is a good solvent for many substances and can also act as a softener, lubricant or plasticizer.
The glycerol has three functions, namely, the dissolution of alkaloid and sulfide in the konjac fine powder is promoted, and the harmful substances are removed through rinsing, so that the bad smell of the product is improved, and the safety of the product is improved; secondly, the plasticity of the konjac gel is increased, the fluidity of the konjac gel in intestinal tracts is improved, and constipation is prevented; and thirdly, the water retention and adsorption performance of the konjak gel product are further improved.
6. Ethanol
Commonly known as alcohol, there are hydrogen bonds and nonpolar hydrocarbon groups that can dissolve most organic substances and some nonpolar substances.
In the invention, the action of ethanol promotes the dissolution of various substances such as trimethylamine, camphor, alpha-pinene, linalool oxide, phenol, diphenylamine and the like in the konjac fine powder, and the harmful substances are removed by rinsing, so that the bad smell of the product is improved, and the safety of the product is improved.
7. Water (W)
In the invention, water is used as a medium for deacetylation reaction and gel formation, and is also a solvent for substances such as starch, alkali, alkaloid and the like in the konjac powder, and when the konjac powder is rinsed by water, the substances are removed, so that the odor of the product is improved, and the safety of the product is improved.
In the invention, after acetyl in konjac glucomannan reacts with alkali for deacetylation, glucomannan main chains are close to each other, and the elastic modulus is increased by virtue of hydrogen bonds and chain entanglement, so as to form gel. If the amount of the base is too small, the acetyl group retention is too high, the gel is difficult to form, and the mechanical properties of the gel network are weakened. The invention controls the deacetylation reaction rate by reducing the alkali dosage and carrying out the deacetylation reaction at room temperature.
In the prior art, the mass percentage of the konjak refined powder adopted for preparing the konjak gel is usually not more than 2%. In the invention, the mass percentage content of the konjac powder is 2.5-4.0%, so that the entanglement between main chains in the gel forming process can be increased; the addition of water-soluble cellulose and water-insoluble cellulose and other cellulose raw materials rich in hydroxyl can increase the hydrogen bond effect between main chains, the addition of water-soluble cellulose can further improve the water retention performance of the gel, and the addition of water-insoluble cellulose can further improve the mechanical performance of the gel; the addition of hydroxyl-containing micromolecular substances such as glycerol and ethanol can change the plasticity of the gel, remove harmful impurities in the konjac fine powder and improve the flowability of the gel in intestinal tracts.
Through a plurality of tests, the invention unexpectedly and surprisingly discovers that the acetyl retention degree of the konjac gel powder obtained by adopting the seven raw materials and matching with corresponding proportions is 20-60%, the water absorption performance of 5-12 times is kept, the glucomannan content is more than or equal to 90%, the residual rate of trimethylamine is less than or equal to 0.005%, the konjac gel powder has higher porosity, the adsorptivity for various toxins such as lead, ammonia, nitrous acid, endotoxin, aflatoxin and the like is obviously improved, the adsorptivity is stronger than that of activated carbon, the konjac gel powder has better effects of increasing stool, moistening intestines and expelling toxin, and has no abdominal distension, abdominal pain and discomfort after eating and no constipation phenomenon.
The preparation method of the konjac gel powder has the beneficial effects that:
1. the acetyl retention degree of the konjac gel powder prepared by the invention is 20-60%, the water absorption performance of 5-12 times is retained, the glucomannan content is more than or equal to 90%, the trimethylamine residue rate is less than or equal to 0.005%, the konjac gel powder has higher porosity, the adsorptivity for various toxins such as lead, ammonia, nitrous acid, endotoxin, aflatoxin and the like is obviously improved, and the adsorptivity is stronger than that of activated carbon.
2. The konjac gel powder prepared by the invention has no discomfort such as abdominal distension, abdominal pain, constipation and the like after eating, has no constipation phenomenon, has better effects of increasing defecation, moistening intestines and expelling toxin, can be eaten for a long time, expands the crowd adaptability of konjac foods, can fully exert the health care function of konjac glucomannan, and has very positive significance for improving the health level and the life quality of people.
3. The konjac gel powder prepared by the invention is dry powder, is convenient to use, store and transport, has long shelf life, is convenient to eat, can be directly eaten, can be prepared into various dosage forms such as granules, capsules, tablets and the like to be taken, and can also be used as a food additive to be added into various foods.
4. The raw materials adopted by the invention are all food grade, and the preparation process is green and environment-friendly and has no emission of harmful substances.
5. The product of the invention can further expand the social benefit of konjac glucomannan and the economic effect of product development, greatly improve the social value and the economic benefit of konjac food and konjac planting, and has better industrial ductility.
6. The preparation method is simple, easy to operate, low in cost, wide in market prospect and suitable for large-scale popularization and application.
On the basis of the technical scheme, the invention can be further improved as follows.
Further, in the step 1, the following raw materials are respectively weighed by mass percent: 3.2 percent of konjak fine powder, 0.1 percent of alkali, 0.6 percent of water-soluble cellulose, 0.5 percent of water-insoluble cellulose, 2.5 percent of glycerol, 2.5 percent of ethanol and the balance of water.
The adoption of the further beneficial effects is as follows: the konjac gel powder with the acetyl retention degree is optimal by taking the above parameters as optimal parameters, the obtained konjac gel powder with the acetyl retention degree of 35-50%, the glucomannan content of more than or equal to 90%, the trimethylamine residue rate of less than or equal to 0.005%, the water absorption performance of 6-8 times of that of the obtained konjac gel powder is kept, and the konjac gel powder has the strongest adsorption on various toxins such as lead, ammonia, nitrous acid, endotoxin, aflatoxin and the like and is higher than that of activated carbon.
Further, in the step 1, the alkali is food grade sodium carbonate, or food grade sodium bicarbonate, or a mixture of food grade sodium carbonate and food grade ammonium bicarbonate with the mass ratio of (1-2):1, or a mixture of food grade sodium carbonate and food grade sodium hydroxide with the mass ratio of (1-2): 1.
Further, in the step 1, the water-soluble cellulose is any one or more of pectin, fructo-oligosaccharide, xylo-oligosaccharide, agar powder and sodium carboxymethyl cellulose.
The adoption of the further beneficial effects is as follows: the same technical effects can be achieved by using the water-soluble cellulose of the above kind.
Further, in step 1, the water-insoluble cellulose is any one or more of hydroxypropyl cellulose, grade a cellulose, ethyl cellulose, hydroxypropyl methyl cellulose, microcrystalline cellulose and croscarmellose sodium.
The adoption of the further beneficial effects is as follows: the same technical effects can be achieved by using the water-insoluble cellulose of the above kind.
Further, in the step 2, the heating, curing and forming are carried out in a cooking or water cooking mode, the temperature is 80-110 ℃, and the time is 1-2 hours.
The adoption of the further beneficial effects is as follows: by adopting the mode, the curing molding can be realized.
Further, in step 2, the dicing rinsing means that the solidified material is diced, and then put into clean water to be soaked until the material is colorless or transparent.
The adoption of the further beneficial effects is as follows: by adopting the mode, the material can be cut into blocks and cleaned.
Further, in the step 2, the boiling water immersion boiling refers to adding 3-5 times of clean water with the temperature of 90-100 ℃ into the material after the cutting and rinsing, and boiling for 5-30 min.
The adoption of the further beneficial effects is as follows: by adopting the mode, alkaloid and harmful impurities in the konjac refined powder can be removed, and the mechanical strength of subsequent finished products is enhanced.
Further, in the step 2, the drying temperature is 50-100 ℃, and the drying time is 12-36 h.
The adoption of the further beneficial effects is as follows: by adopting the mode, the drying of the materials can be realized.
Further, in the step 2, the crushed particle size is 40-80 mesh sieve.
The adoption of the further beneficial effects is as follows: by adopting the mode, fine powder meeting the requirements can be obtained.
The second purpose of the invention is to provide the application of the konjac gel powder prepared by the method.
The technical scheme for solving the technical problems is as follows: the konjac gel powder prepared by the method is applied to dietary fiber supplements and/or dietary fiber additives.
The application of the konjac gel powder has the beneficial effects that:
the konjac gel powder prepared by the method can be used as a dietary fiber supplement and taken by direct water flushing, or prepared into granules, capsules, tablets and the like for oral administration; can also be used as dietary fiber additive to be added into various foods, and has wide application prospect.
Drawings
FIG. 1 is a scanning electron microscope image of gel powder prepared by drying and pulverizing commercially available konjac gel.
Fig. 2 is a scanning electron microscope image of konjac gel powder prepared in example 3 of the present invention.
FIG. 3 is a Fourier infrared spectrum characterization chart ("T" in the figure) of a gel powder (C "in the figure) prepared by drying and pulverizing a commercially available konjac gel and a konjac gel powder prepared in example 3 of the present invention.
Fig. 4 is a water adsorption isotherm ("T" in the figure) of a gel powder (C "in the figure) prepared by drying and pulverizing a commercially available konjac gel and a konjac gel powder prepared in example 3 of the present invention.
Detailed Description
The principles and features of this invention are described below in conjunction with specific embodiments, which are set forth merely to illustrate the invention and are not intended to limit the scope of the invention.
Example 1
The preparation method of the konjac gel powder comprises the following steps:
step 1: respectively weighing the following raw materials in percentage by mass: 2.5 percent of konjak fine powder, 0.03 percent of alkali, 0.1 percent of agar powder, 0.45 percent of microcrystalline cellulose, 0.5 percent of glycerol, 0.5 percent of absolute ethyl alcohol and 95.92 percent of water;
step 2: and (2) uniformly stirring and mixing the raw materials weighed in the step (1), placing at room temperature for 8 hours, and heating, curing and forming in a cooking mode at the temperature of 80 ℃ for 2 hours. And cutting the solidified material into blocks, then putting the blocks into purified water, and soaking the blocks until the blocks are colorless or transparent. Adding 4 times of clean water of 92 deg.C into the material after rinsing, and steaming for 25 min. Drying at 80 deg.C for 14 h; and then crushing and sieving by a 40-mesh sieve to obtain the konjac gel powder.
Example 2
The preparation method of the konjac gel powder comprises the following steps:
step 1: respectively weighing the following raw materials in percentage by mass: 4.0% of konjac flour, 0.2% of sodium bicarbonate, 1.2% of fructo-oligosaccharide, 0.8% of hydroxypropyl cellulose, 5.0% of glycerol, 9.6% of 52-degree edible white wine and 79.2% of water
Step 2: and (2) uniformly stirring and mixing the raw materials weighed in the step (1), placing at room temperature for 12 hours, and heating, curing and molding in a cooking mode at the temperature of 110 ℃ for 1 hour. And cutting the solidified material into blocks, then putting the blocks into purified water, and soaking the blocks until the blocks are colorless or transparent. Adding 3 times of 90 deg.C purified water, and steaming for 30 min. Drying at 50 deg.C for 36 h; pulverizing, and sieving with 80 mesh sieve to obtain konjac gel powder.
Example 3
The preparation method of the konjac gel powder comprises the following steps:
step 1: respectively weighing the following raw materials in percentage by mass: 3.2 percent of konjak fine powder, 0.05 percent of sodium bicarbonate, 0.05 percent of sodium carbonate, 0.6 percent of sodium carboxymethyl cellulose, 0.5 percent of methyl cellulose, 2.5 percent of glycerol, 2.5 percent of absolute ethyl alcohol and 90.6 percent of water;
step 2: and (2) uniformly stirring and mixing the raw materials weighed in the step (1), placing at room temperature for 24 hours, and heating, curing and forming in a water boiling mode at the temperature of 100 ℃ for 1.5 hours. And cutting the solidified material into blocks, then putting the blocks into purified water, and soaking the blocks until the blocks are colorless or transparent. Adding 3-5 times of water with a temperature of 96 ℃ into the material after the dicing and rinsing, and stewing for 25 min. Drying at 60 deg.C for 30 h; pulverizing, and sieving with 80 mesh sieve to obtain konjac gel powder.
Example 4
The preparation method of the konjac gel powder comprises the following steps:
step 1: respectively weighing the following raw materials in percentage by mass: 3.0 percent of konjac fine powder, 0.07 percent of sodium carbonate, 0.08 percent of sodium hydroxide, 0.3 percent of sodium carboxymethylcellulose, 0.3 percent of agar, 0.32 percent of microcrystalline cellulose, 0.28 percent of hydroxypropyl methyl cellulose, 2.0 percent of glycerol, 4.4 percent of 45-degree edible white spirit and 89.25 percent of water;
step 2: and (2) uniformly stirring and mixing the raw materials weighed in the step (1), placing at room temperature for 16h, and heating, curing and forming in a cooking mode at the temperature of 90 ℃ for 2 h. And cutting the solidified material into blocks, then putting the blocks into clean water, soaking the blocks until the blocks are colorless or transparent, and rinsing the blocks twice. Adding 3 times of purified water with the temperature of 95 ℃ into the materials after the dicing and rinsing, and stewing for 30 min. Drying at 75 deg.C for 28h, pulverizing, and sieving with 60 mesh sieve to obtain konjac gel powder.
Example 5
The physical and chemical properties of the konjac fine powder (referred to as "J" group), the gel powder (referred to as "C" group) prepared by drying and crushing commercially available konjac gel, and the konjac gel powder (referred to as "1 # -4 #" respectively) prepared in examples 1-4 of the present invention were measured. Wherein the konjac fine powder is the raw material konjac fine powder adopted in the examples 1 to 4, is purchased from Shanghai Shengda food additives Co., Ltd, and has the specification of 1 kg/bag. Commercially available konjac gel, purchased from kyotonghuazhai flagship shop.
(1) Determination of acetyl Retention
According to the determination method of the acetyl in the appendix VI F O of the three parts of 2010 Chinese pharmacopoeia, the method specifically comprises the following steps: accurately measuring 0.2mL-1.0mL of acetylcholine chloride reference solution, respectively placing in test tubes, adding water to 1mL, adding 2mL of freshly prepared alkaline hydroxylamine solution, shaking up, standing at room temperature for 4 minutes, adding 1mL of 4mol/L hydrochloric acid, adjusting the pH value to 1.2 +/-0.2, shaking up, adding 1mL of 0.37moI/L ferric trichloride-hydrochloric acid solution, shaking up, and measuring the absorbance at the wavelength of 540nm by an ultraviolet-visible spectrophotometry (three parts of pharmacopoeia appendix IIA in 2010). The corresponding series of reference solutions were measured precisely and used as the corresponding blank control by reversing the sequence of acid addition and basic hydroxylamine addition from "water addition to 1 mL". Precisely measuring 1mL of a sample solution, placing the sample solution in a test tube, and carrying out the same operation from adding 2mL of a freshly prepared alkaline hydroxylamine solution; 1mL of the test solution was used as a blank control for the test solution in the same manner as the blank control for the control solution. And subtracting the absorbance of the corresponding blank control tube from each absorbance of the standard tube, performing linear regression on the corresponding absorbance by using the volume of the control solution contained in the standard tube, substituting the absorbance of the test sample subtracted by the absorbance of the corresponding blank control tube into a linear regression equation, and calculating the volume (V, mL) of the control solution equivalent to each 1mL of the test sample according to the formula 1.
O-acetyl content (mmol/L) in the sample is V.times.2.5 (formula 1)
In the formula, 2.5 is the content (mmol/L) of acetylcholine in the control solution.
Acetyl retention ═ test acetyl content/acetyl content in konjac flour.
(2) Measurement of Density, porosity and Water absorption
The density, porosity and water absorption are determined by referring to GB/T1033-1986 test method for density and relative density of plastics and GB/T1034-1998 test method for water absorption of plastics. The method comprises the following steps: the mass and volume of the sample in air were weighed and the density calculated. Weighing mass m in air of the sample0Soaking in distilled water at room temperature for 48 hr, taking out, wiping off water on the surface of the filter bag with a wringed wet towel, and immediately weighing mass (m)1) To the nearest 0.02 g; the sample was then placed in distilled water at room temperature, and the mass (m) in water was measured2) To the nearest 0.02 g. Weighing the sample in three portions, each 50g (m)3) The samples were filled into clean density bottles, respectively, and distilled water was poured in. The poured distilled water is not more than half of the volume of the density bottle, and the density bottle is placed in a vacuum drier to remove bubbles. After the air bubbles were removed, the flask was wiped dry, cooled to room temperature, filled with distilled water to the mark, and the mass (m) was weighed4). The density bottle was rinsed, filled with distilled water to the mark and weighed to mass (m)5)，m3、m4、m5To the nearest 0.002 g. The water absorption Wa (%) and the porosity ρ a (%) were calculated according to equation 2.
In the formula, m0Mass in air, g, of the dried sample; m is1Mass of the water-saturated sample in air, g; m is2Mass of the water-saturated sample in water, g; m is3Mass in air, g, of the dry powder sample; m is4The mass of a density bottle for filling the powder sample with water is g; m is5The mass of the density bottle filled with distilled water only.
(3) Glucomannan content determination and trimethylamine residue determination
The content percentage of glucomannan is determined according to GB T18104-2000 refined powder of konjak.
The trimethylamine content is determined according to the determination of trimethylamine in GB5009.179-2016 national food safety standard food.
The results are shown in Table 2.
TABLE 2 results of physicochemical parameters of refined powder of konjak, dried powder of commercially available konjak gel and product of the present invention
Example 6
Gel powder prepared by drying and pulverizing commercially available konjac gel (hereinafter referred to as "dried powder of commercially available konjac gel") and konjac gel powder prepared in example 3 of the present invention were subjected to measurement of structure and water content.
The two gel powders were soaked in distilled water overnight, swollen, filtered, vacuum freeze-dried, and then observed by scanning electron microscopy, and the results are shown in fig. 1 and fig. 2. Therefore, compared with the commercially available dry konjac gel powder, the konjac gel powder prepared in the embodiment 3 of the invention has larger micropores after swelling, and the diameter of the micropores can reach about 100 microns at most.
Grinding 2mg of konjac gel powder and 1 drop of paraffin oil, smearing on a potassium bromide window sheet, and performing Fourier infrared spectrum characterization, wherein the result is shown in figure 3. It can be seen that the konjac gel powder prepared in example 3 of the present invention has more hydroxyl groups than the dry powder of commercially available konjac gel.
A sample of konjac gel powder was taken, the temperature was fixed at 30 ℃, water was added to the sample, and a water adsorption isotherm was drawn, and the result is shown in FIG. 4. Therefore, the konjac gel powder prepared in the embodiment 3 of the invention has higher hydrophilic capability than the commercially available konjac gel dry powder.
Example 7
With respect to the gel powder prepared by drying and pulverizing the fine powder of devil's tongue, commercially available devil's tongue gel (hereinafter referred to as "dried powder of commercially available devil's tongue gel") and the gel powder of devil's tongue prepared in examples 1 to 4 of the present invention were measured for Pb, respectively, using activated carbon as a control2+、Fe3+Equal heavy metal ion, nitrite and aflatoxin B1Organic phosphorus pesticide glyphosate and NH4 +And harmful substances such as bacterial endotoxin, Escherichia coli, Salmonella, and Staphylococcus aureus.
The adsorption/desorption test was carried out according to GB/T21851-2008 chemical equilibrium method for detecting adsorption/desorption, and the adsorption characteristics were determined. Accurately weighing a quantitative test sample, adding the test sample into a metal ion solution with a known concentration, waiting for an adsorption solution for a pathogenic bacteria culture solution, adsorbing for 4 hours in a shaking table at 180 r/min, measuring the concentration of the adsorption solution, and calculating the adsorption amount and the adsorption amount. The adsorption amount adsorption rate and the adsorption amount were calculated according to equation 3.
In the formula, C0Lambda is the dilution factor, CeM is the mass of the sample to be tested in order to obtain the concentration of the solution to be adsorbed after 4h of adsorption.
The results are shown in Table 3. The results showed that the konjac gel powders prepared in examples 1 to 4 of the present invention all showed adsorption to 10 toxins, which was stronger than that of the commercially available dry konjac gel powder and activated carbon.
TABLE 3 adsorption of common toxins by the fine powder of konjak, dried powder of commercially available konjak gel and activated carbon
Note: - -is the active carbon powder could not be separated and no measurement result was found.
Example 8
The method for preparing the konjac gel powder prepared in examples 1 to 4 into capsules, tablets and granules comprises the following steps:
directly packaging rhizoma Amorphophalli gel powder into edible empty capsule, and making into capsule;
mixing 60 parts of konjac gel powder with 30 parts of 90% ethanol, stirring, extruding through 14-40 mesh screen (plate), and making into uniform granule. The granule may be prepared with or without addition of known additives such as adsorbent, binder, lubricant, dispersant, wetting agent, disintegrant, perfume or pigment.
Adding certain additive into rhizoma Amorphophalli gel powder, making into granule, tabletting, and optionally coating. The additives include known adsorbents, binders, lubricants, dispersants, wetting agents, disintegrants, flavors, colorants, and the like.
Example 9
The method for preparing the high dietary fiber meal replacement by using the konjac gel powder as the dietary fiber additive comprises the following steps:
55 parts of konjac gel powder, 20 parts of whole milk powder, 10 parts of skimmed milk powder, 5 parts of lactose, 5 parts of corn syrup solid, 3 parts of tuna oil (DHA), 2 parts of compound vitamins and essence, which are prepared in the embodiment 3 of the invention, are weighed and stirred uniformly to obtain the fiber meal replacement food which contains 55% of dietary fiber and has comprehensive nutrition.
Example 10
Human test food evaluation:
the patients with full 18 years of age, unsatisfactory self weight or skin color spots (25 > BMI), and healthy volunteers were included. The drug or food related to the tested function is not taken in a short time. Selecting personnel randomly dividing into three groups, wherein a group of oral rhizoma Amorphophalli refined powder capsules and a group of oral commercially available rhizoma Amorphophalli gel powder (hereinafter referred to as "commercially available rhizoma Amorphophalli gel dry powder") are prepared by drying and pulverizing, and encapsulating; a group of konjac gel powder prepared in the embodiment 3 is orally taken and encapsulated; orally taking 4.0g per day in 1-3 times, orally taking 100-200 mL warm water each time, continuously taking for 30d, observing whether abdominal distention, diarrhea, constipation, stool hardness, daily stool frequency, estimating daily stool total amount, taking 30d weight change, and skin color spot improving condition. If the patient has abdominal distension, diarrhea and constipation after 3 consecutive days but no other reason can be explained, the patient stops taking the medicine. The original diet habit was not changed during the test period, and the diet was normal. A total of 15 were enrolled, aged 25-89 years, with 5 per group, and the results are shown in Table 4.
Table 4 test eating evaluation results of konjak products (15 persons, 5 persons each group)
The results show that compared with the products on the market, the konjak gel powder product prepared by the invention in the example 3 has no discomfort such as abdominal distension, abdominal pain, constipation and the like, the stool quantity is obviously increased, the stool frequency is increased, the stool is increased for 1-2 times every day, the stool is soft and is like mud blocks, the defecation is smooth, and the konjak gel powder product is also beneficial to controlling the weight and improving the skin color spots.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. The preparation method of the konjac gel powder is characterized by comprising the following steps:
step 1: respectively weighing the following raw materials in percentage by mass: 2.5 to 4.0 percent of konjak refined powder, 0.03 to 0.2 percent of alkali, 0.1 to 1.2 percent of water-soluble cellulose, 0.1 to 0.8 percent of water-insoluble cellulose, 0.5 to 5.0 percent of glycerol, 0.5 to 5.0 percent of ethanol and the balance of water;
step 2: and (2) uniformly stirring and mixing the raw materials weighed in the step (1), placing at room temperature for 8-24h, heating, curing and forming, cutting, rinsing, boiling, soaking in boiling water, drying, and crushing into powder to obtain the konjac gel powder.
2. The preparation method of konjac gel powder according to claim 1, wherein in step 1, the following raw materials are weighed respectively in mass percent: 3.2 percent of konjak fine powder, 0.1 percent of alkali, 0.6 percent of water-soluble cellulose, 0.5 percent of water-insoluble cellulose, 2.5 percent of glycerol, 2.5 percent of ethanol and the balance of water.
3. The method for preparing konjac gel powder according to claim 1, wherein in step 1, the alkali is food grade sodium carbonate, or food grade sodium bicarbonate, or a mixture of food grade sodium carbonate and food grade ammonium bicarbonate in a mass ratio of (1-2):1, or a mixture of food grade sodium carbonate and food grade sodium hydroxide in a mass ratio of (1-2): 1.
4. The method for preparing konjac gel powder according to claim 1, wherein in step 1, the water-soluble cellulose is any one or more of pectin, fructo-oligosaccharide, xylo-oligosaccharide, agar powder and sodium carboxymethyl cellulose.
5. The method for preparing konjac gel powder according to claim 1, wherein in step 1, the water-insoluble cellulose is one or more of hydroxypropyl cellulose, methyl cellulose, ethyl cellulose, hydroxypropyl methylcellulose, microcrystalline cellulose and croscarmellose sodium.
6. The method for preparing konjac gel powder according to claim 1, wherein in step 2, the heating, curing and forming is performed by cooking or water cooking at 80-110 ℃ for 1-2 hours.
7. The method for preparing konjac gel powder according to claim 1, wherein the rinsing of the cut pieces in step 2 is to cut the solidified material into pieces, and then to put the pieces into clean water and soak the pieces until the pieces are colorless or transparent.
8. The method for preparing konjac gel powder according to claim 1, wherein in the step 2, the boiling-water immersion is to add 3-5 times of weight of 90-100 ℃ pure water into the material after the dicing and rinsing, and to conduct cooking for 5-30 min.
9. The method for preparing konjac gel powder according to claim 1, wherein in step 2, the drying temperature is 50 ℃ to 100 ℃ and the drying time is 12h to 36 h; the crushed particle size is 40-80 meshes.
10. Use of konjac gel powder prepared according to any one of claims 1 to 9 as dietary fibre supplement and/or dietary fibre additive.
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