CN114271457A - Processing method of yellow konjak - Google Patents
Processing method of yellow konjak Download PDFInfo
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- CN114271457A CN114271457A CN202111559214.9A CN202111559214A CN114271457A CN 114271457 A CN114271457 A CN 114271457A CN 202111559214 A CN202111559214 A CN 202111559214A CN 114271457 A CN114271457 A CN 114271457A
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Abstract
In order to solve the problem of complex processing procedures of the existing konjak, the invention aims to provide a processing method of a yellow konjak product, which comprises the following steps: s100, sorting the fresh konjak; s200: cleaning the fresh konjac screened in the step S100 to remove surface impurities or rotten konjac; s300: removing the raw material of the cleaned fresh konjak by using disinfection and sterilization raw material removal water; s400: rough machining, namely performing rough machining on the first product to form a second product; s500: drying the second product to form a third product; s600: forming a fourth product by performing a second process on the third product; s700: packaging the fourth product to form a solid yellow konjac product. The principle of the invention is that the raw water is cleaned at low temperature and disinfected and sterilized to remove the raw water, so that the loss of vitamin C in the konjak caused by high temperature is avoided; and the energy consumption is less, the resource waste is less, a large amount of manpower and material resources are saved, and the loss of a large amount of nutrient components is also avoided.
Description
Technical Field
The invention belongs to the technical field of food processing, particularly relates to processing of konjak, and particularly relates to a processing method of yellow konjak.
Background
Konjak is the only perennial herb of the Araceae family which can provide glucomannan in a large amount in the nature. Glucomannan is used as the main component of konjak, has the physical and chemical properties of water solubility, thickening, gelatinization, film forming, bonding, stability, suspension and the like, and has extremely wide development prospect. Konjak is an important raw material of food and health care products, and the green food prepared by using konjak as a raw material can regulate metabolism and is very beneficial to preventing cardiovascular diseases, obesity, cancer and other diseases. Ancient medical records of China, such as Ben Cao gang mu, san Yang shou, Kai Bao Ben Cao, etc., are recorded: konjak is toxic, pungent in flavor and cold in nature, has multiple functions of detoxifying, detumescence, promoting menstruation, reducing phlegm, dispersing accumulation and the like, and can be used for treating diseases such as malaria, amenorrhea, furuncle, erysipelas, scald, acute mastitis, hernia, carbuncle, furuncle and pyogenic infections, venomous snake bite and the like.
The variety of konjak is more than one hundred, and the traditional konjak processing has complex process, for example, the processing method of the color konjak ball disclosed by the Chinese invention patent CN201711383921.0 comprises a plurality of steps such as the preparation of saturated alkaline solution, and in the preparation of the saturated alkaline solution, substances such as color fixing solution are required, so that a large amount of energy and resources are consumed; in addition, the processing method of the konjac fine powder disclosed in the Chinese patent invention CN201811211904.3 lists 14 steps in sequence to complete the processing of the konjac fine powder, and the whole process has the defects of complex process, large energy consumption, resource waste, manpower and material resource occupation and the like, and also causes the loss of a large amount of nutritional ingredients. Therefore, how to improve the preparation method of the konjak food becomes a problem to be solved urgently by those skilled in the art.
Disclosure of Invention
In order to solve the problem that the existing konjak processing procedure is complex, the invention aims to provide a processing method of a yellow konjak product, which saves the processing flow, reduces the processing cost, and simultaneously avoids the loss of the effective components of the konjak. In order to achieve the purpose, the invention comprises a plurality of solid konjac yellow products and a liquid konjac yellow product, and the specific technical scheme is as follows:
the application relates to a processing method of konjac glucomannan, which comprises the following steps of processing konjac glucomannan into solid products:
the processing method of the solid yellow konjak product is characterized by comprising the following steps:
s100, sorting the fresh konjak, wherein the sorting comprises the steps of removing a plurality of small corms on a main corm of the konjak through manpower or tools, weighing the main corm and a single small corm after the small corms are removed, and reserving the main corms or the small corms with the weight of more than or equal to 500g for later use;
s200: cleaning the fresh konjac screened in the step S100 to remove surface impurities or rotten konjac;
s300: removing the fresh konjak after cleaning by using disinfection and sterilization raw water, wherein the removed fresh konjak serves as a first product, and the disinfection and sterilization raw water comprises a disinfectant suitable for alkaline substances;
s400: rough machining, namely roughly machining the first product to form a second product, wherein the rough machining comprises the step of cutting the first product into sheets, strips or blocks;
s500: drying the second product to form a third product, wherein the drying comprises freeze drying or heat drying, and the water content in the dried konjac glucomannan is 8-16%;
s600: and forming a fourth product by carrying out secondary processing on the third product, wherein the secondary processing comprises crushing processing or mixed forming.
S700: packaging the fourth product to form a solid yellow konjac product.
In other aspects of the present application, the method further includes: packaging the second product to form a solid konjac product.
In other aspects of the present application, the method further includes: packaging the third product to form solid yellow konjac product.
The application relates to a processing method of yellow konjak, in particular to a processing method of a liquid yellow konjak product, which comprises the following steps:
s100, sorting the fresh konjak, wherein the sorting comprises the steps of removing a plurality of small corms on a main corm of the konjak through manpower or tools, weighing the main corm and a single small corm after the small corms are removed, and reserving the main corms or the small corms with the weight of more than or equal to 500g for later use;
s200: cleaning the fresh konjac screened in the step S100 to remove surface impurities or rotten konjac;
s300: removing the fresh konjak after cleaning by using disinfection and sterilization raw water, wherein the removed fresh konjak serves as a first product, and the disinfection and sterilization raw water comprises a disinfectant suitable for alkaline substances; (ii) a
S400: pulping or mixing the first product;
s500: and packaging the ground or mixed product.
Further, the cleaning comprises the step of using drinking water as a cleaning agent, cleaning the fresh konjak through the drinking water until the surface of the corm has no root hair, and observing the cleaned water by naked eyes until no impurities exist.
Further, the step of removing the raw konjac comprises the step of carrying out overturning spraying on the fresh konjac for more than 4 minutes by using disinfection and sterilization raw removing water.
Further, the freeze-drying comprises freeze-drying the third product by placing the third product at ambient temperature in the range of-20 ℃ to-40 ℃.
Further, the second processing comprises adding auxiliary materials, and processing into powder, cake, candy, tablet or pill.
The principle of the invention is that the raw water is cleaned at low temperature and disinfected and sterilized to remove the raw water, so that the loss of vitamin C in the konjak caused by high temperature is avoided; by the processing mode, no chemical additive is added, purification is not needed, and color protection is not needed; the whole process is simple, the energy consumption is low, the resource waste is low, a large amount of manpower and material resources are saved, and the loss of a large amount of nutrient components is also avoided.
Detailed Description
The present invention is described in detail below for the purpose of better understanding technical solutions of the present invention by those skilled in the art, and the description of the present invention is only exemplary and explanatory and should not be construed as limiting the scope of the present invention in any way. The first product, the second product, the third product, the fourth product and the fifth product in the present application respectively refer to a form of the product of the konjac yellow formed at each stage by the processing method listed in the present application, and may be a semi-finished product in the market, and may also be a finished product in the market, wherein the terms "first", "second", "third", "fourth" or "fifth" and their modifications are described only for distinguishing the state of the konjac yellow at each stage, and do not limit the scope of the present application.
The following are specific examples
Example 1: solid yellow konjak food
S100, sorting the fresh konjac, wherein the sorting comprises the steps of removing a plurality of small corms on a main corm of the konjac by manpower or tools, retaining the main corm or the small corms with the weight of more than or equal to 500g as a processed konjac, and recycling the main corm or the small corms with the weight of less than 500g as a seed konjac after entering a next cleaning procedure;
s200: cleaning the fresh konjac screened in the step S100 to remove surface impurities or rotten konjac; the sorted processed taro can be put into a cleaning machine or directly enter the cleaning machine through sorting mechanical equipment; the cleaning method comprises the following steps of selecting drinking water as a cleaning agent for flushing and washing, cleaning fresh konjak through the drinking water until no skin root hairs exist on the surface of a corm, and observing the cleaned water by naked eyes until no impurities exist;
during the cleaning process, the parts of the processed taro seeds which are not cleaned can be manually inspected and removed, including the manual cleaning of impurities, silt, rotten taro and the like in the terminal buds of partial grooves;
s300: removing the raw material of the cleaned fresh konjak by using disinfection and sterilization raw material removal water; the sterilizing and de-livening water can be a disinfectant suitable for alkaline substances, the de-livening comprises the steps of carrying out turning spraying on the fresh konjak by using the sterilizing and de-livening water for 4 minutes, and removing the de-livening water on the surface of the fresh konjak by using high-pressure airflow after spraying until no water mark exists on the surface;
s400: rough processing, namely roughly processing the removed konjac corms, including slicing;
s500: freeze-drying the roughly processed konjac glucomannan at the freezing temperature of minus 30 ℃, wherein the water content of the dried konjac glucomannan is 10%;
s600: the dried konjac glucomannan is subjected to secondary processing, auxiliary materials are added to the dry konjac glucomannan product in proportion, wherein the auxiliary materials can be food additives, the proportion of the added auxiliary materials can be determined according to the functional properties of the required finished product, for example, the finished product meets the low-fat and low-sugar index, and the fat and sugar contents of the added auxiliary materials cannot be more according to the fat and sugar contents of the konjac glucomannan; the high dietary fiber, high fat, high protein and low sugar cake is prepared, and the added dietary fiber, protein and fat are determined according to indexes. The proportion of the auxiliary materials added into the yellow konjak food is flexible and various. Adding adjuvants, pulverizing, or processing into powder-like instant solid food, or processing into candy, tablet, pill, cake, roll, ham sausage, etc.
S700: and packaging the product after the second processing.
In other embodiments of the present application, after the step S400, the subsequent steps are not performed, and the product processed in the step S400 is directly degenerated again, the degeneration method may be the same as that in S300 or other methods commonly used in the art are selected to remove bacteria and harmful substances in the surface tissue, and then the surface is rapidly dried and moistened to a state suitable for packaging by using an elastic vibrating net, a dewatering tool, a high-pressure air flow and other devices; in the specific operation, the removal temperature is controlled to be a proper temperature, the original color and luster' and the nutrient components are kept as far as possible and are not lost, the steps are quickly finished according to the requirements by adopting automatic or semi-automatic flow production, and the influence of phenol enzyme oxidation on the quality is avoided as far as possible;
example 2: solid yellow konjak food
On the basis of example 1, the relevant parameters were varied. Comprises the steps of carrying out turnover spraying adjustment on fresh konjak by using sterilized raw water to 4.5 minutes; the freezing temperature of freeze drying of the crude processed yellow konjak is adjusted to be 35 ℃ below zero, and the water content of the dried yellow konjak is adjusted to be 11%; the dried konjac glucomannan is processed for the second time without adding auxiliary materials.
Example 3: solid yellow konjak food
On the basis of example 1, the relevant parameters were varied. Comprises the steps of carrying out turning spraying adjustment on fresh konjak by using sterilized raw water for 5 minutes; the freeze temperature of freeze-drying the roughly processed konjac glucomannan was adjusted to-40 ℃, and the water content of the dried konjac glucomannan was adjusted to 12%.
Example 4: solid yellow konjak food
On the basis of example 1, the relevant parameters were varied. Comprises the steps of carrying out turning spraying adjustment on fresh konjak by using sterilized raw water to 5.5 minutes; the freezing temperature of freeze drying of the crude processed yellow konjak is adjusted to be below 25 ℃, and the water content of the dried yellow konjak is adjusted to be 13%; the dried konjac glucomannan is processed for the second time without adding auxiliary materials.
Example 5: solid yellow konjak food
On the basis of example 1, the relevant parameters were varied. Comprises the steps of carrying out turning spraying adjustment on fresh konjak by using sterilized raw water for 6 minutes; the freezing temperature of freeze drying of the crude processed yellow konjak is adjusted to be minus 20 ℃, and the water content of the dried yellow konjak is adjusted to be 14%; the dried konjac glucomannan is processed for the second time without adding auxiliary materials.
Example 6: liquid yellow konjak food
S100, sorting the fresh konjac, wherein the sorting comprises the steps of removing a plurality of small corms on a main corm of the konjac by manpower or tools, retaining the main corm or the small corms with the weight of more than or equal to 500g as a processed konjac, and recycling the main corm or the small corms with the weight of less than 500g as a seed konjac after entering a next cleaning procedure;
s200: cleaning the fresh konjac screened in the step S100 to remove surface impurities or rotten konjac; the sorted processed taro can be put into a cleaning machine or directly enter the cleaning machine through sorting mechanical equipment; the cleaning method comprises the following steps of selecting drinking water as a cleaning agent for flushing and washing, cleaning fresh konjak through the drinking water until no skin root hairs exist on the surface of a corm, and observing the cleaned water by naked eyes until no impurities exist;
during the cleaning process, the parts of the processed taro seeds which are not cleaned can be manually inspected and removed, including the manual cleaning of impurities, silt, rotten taro and the like in the terminal buds of partial grooves;
s300: removing the raw material of the cleaned fresh konjak by using disinfection and sterilization raw material removal water; the sterilizing and de-livening water is a disinfectant suitable for alkaline substances, the de-livening comprises the steps of carrying out turnover spraying on the fresh konjak by using the sterilizing and de-livening water for 4 minutes, and removing the de-livening water on the surface of the fresh konjak by using high-pressure airflow after spraying until no water mark exists on the surface;
s400: grinding the removed rhizoma Amorphophalli into thick liquid, or adding adjuvants and mixing; can be made into instant food which can be drunk directly or mixed with water.
S500: and (3) packaging the ground or mixed product, wherein the packaging mode can select a high-temperature instant sterilization filling technology, a low-temperature high-pressure filling technology, an aseptic filling technology and the like in the prior art according to the process, and the sterilization packaging technology can be selected according to the process requirements.
The liquid food packaging technology mode is preferably selected on the premise of keeping more nutritional ingredients.
Example 7: liquid yellow konjak food
On the basis of example 6, the relevant parameters were varied. Comprises the steps of carrying out turnover spraying adjustment on fresh konjak by using sterilized raw water to 4.5 minutes; the method is characterized in that no auxiliary materials are added to the removed konjac glucomannan.
Example 8: liquid yellow konjak food
On the basis of example 6, the relevant parameters were varied. Comprises the steps of carrying out turning spraying adjustment on fresh konjak by using sterilized raw water to 5 minutes.
Comparative example 1:
soaking fresh taro corm in 5-15% sodium hydroxide solution at 60 deg.C, cleaning, and peeling; cutting the peeled ground taro into small pieces by using a slicer; immediately protecting color with sulfite after cutting; crushing to a granularity of about 0.6mm, and installing a filter screen with the particle size of 100-150 meshes on a centrifugal machine for multiple separation; baking the wet refined flour for 2-3 times, and screening the dried refined flour by a vibration screening device generally; then passing inspection, packaging and warehousing.
Comparative example 2:
adjusting part of parameters based on the comparative example 1, comprising immersing fresh-potato corm into 10-15% sodium hydroxide solution at 80 ℃ for cleaning and peeling; crushing the fresh taro to the granularity of about 0.7mm, and installing a filter screen of 180 meshes of 120 meshes on a centrifuge for multiple separation; baking the wet refined flour for 3-4 times, and screening the dried refined flour by a vibration screening device generally; then passing inspection, packaging and warehousing.
Sensory requirement comparison and pathogen limitation detection comparison are respectively carried out on the above examples and comparative examples:
the sensory requirements are compared in table 1:
table 1 comparative table of sensory requirements of samples of each example
The pathogenic bacteria are detected by GB4789.10 (Staphylococcus aureus test) standard, and the analysis and treatment of the sample are carried out according to GB 4789.1; the microorganisms in the konjak are measured by a plate counting method in the standard GB4789.3 coliform count, and the analysis and the processing of the sample are carried out according to GB 4789.1; the specific list is shown in table 2:
table 2: comparative table for chemical detection of samples of each example
According to the comparison, the loss of vitamin C in the konjak caused by high temperature is avoided; by the processing mode, no chemical additive is added, purification is not needed, and color protection is not needed; the whole process is simple, the energy consumption is low, the resource waste is low, a large amount of manpower and material resources are saved, and the loss of a large amount of nutrient components is also avoided.
The foregoing detailed description of the preferred embodiments of the invention has been presented. It should be understood that numerous modifications and variations could be devised by those skilled in the art in light of the present teachings without departing from the inventive concepts. Therefore, the technical solutions available to those skilled in the art through logic analysis, reasoning and limited experiments based on the prior art according to the concept of the present invention should be within the scope of protection defined by the claims.
Claims (8)
1. The processing method of the solid yellow konjak product is characterized by comprising the following steps:
s100, sorting the fresh konjak, wherein the sorting comprises the steps of removing a plurality of small corms on a main corm of the konjak through manpower or tools, weighing the main corm and a single small corm after the small corms are removed, and reserving the main corms or the small corms with the weight of more than or equal to 500g for later use;
s200: cleaning the fresh konjac screened in the step S100 to remove surface impurities or rotten konjac;
s300: removing the fresh konjak after cleaning by using disinfection and sterilization raw water, wherein the removed fresh konjak serves as a first product, and the disinfection and sterilization raw water comprises a disinfectant suitable for alkaline substances;
s400: rough machining, namely roughly machining the first product to form a second product, wherein the rough machining comprises the step of cutting the first product into sheets, strips or blocks;
s500: drying the second product to form a third product, wherein the drying comprises freeze drying or heat drying, and the water content in the dried konjac glucomannan is 8-16%;
s600: and forming a fourth product by carrying out secondary processing on the third product, wherein the secondary processing comprises crushing processing or mixed forming.
S700: packaging the fourth product to form a solid yellow konjac product.
2. The processing method of the solid yellow konjak product is characterized by comprising the following steps:
s100, sorting the fresh konjak, wherein the sorting comprises the steps of removing a plurality of small corms on a main corm of the konjak through manpower or tools, weighing the main corm and a single small corm after the small corms are removed, and reserving the main corms or the small corms with the weight of more than or equal to 500g for later use;
s200: cleaning the fresh konjac screened in the step S100 to remove surface impurities or rotten konjac;
s300: removing the fresh konjak after cleaning by using disinfection and sterilization raw water, wherein the removed fresh konjak serves as a first product, and the disinfection and sterilization raw water comprises a disinfectant suitable for alkaline substances;
s400: rough machining, namely roughly machining the first product to form a second product, wherein the rough machining comprises the step of cutting the first product into sheets, strips or blocks;
s500: packaging the second product to form a solid konjac product.
3. The processing method of the solid yellow konjak product is characterized by comprising the following steps:
s100, sorting the fresh konjak, wherein the sorting comprises the steps of removing a plurality of small corms on a main corm of the konjak through manpower or tools, weighing the main corm and a single small corm after the small corms are removed, and reserving the main corms or the small corms with the weight of more than or equal to 500g for later use;
s200: cleaning the fresh konjac screened in the step S100 to remove surface impurities or rotten konjac;
s300: removing the fresh konjak after cleaning by using disinfection and sterilization raw water, wherein the removed fresh konjak serves as a first product, and the disinfection and sterilization raw water comprises a disinfectant suitable for alkaline substances;
s400: rough machining, namely roughly machining the first product to form a second product, wherein the rough machining comprises the step of cutting the first product into sheets, strips or blocks;
s500: drying the second product to form a third product, wherein the drying comprises freeze drying or heat drying, and the water content of the konjac glucomannan is 8-16% after the freeze drying;
s600: packaging the third product to form solid yellow konjac product.
4. The processing method of the liquid konjac glucomannan product is characterized by comprising the following steps:
s100, sorting the fresh konjak, wherein the sorting comprises the steps of removing a plurality of small corms on a main corm of the konjak through manpower or tools, weighing the main corm and a single small corm after the small corms are removed, and reserving the main corms or the small corms with the weight of more than or equal to 500g for later use;
s200: cleaning the fresh konjac screened in the step S100 to remove surface impurities or rotten konjac;
s300: removing the fresh konjak after cleaning by using disinfection and sterilization raw water, wherein the removed fresh konjak serves as a first product, and the disinfection and sterilization raw water comprises a disinfectant suitable for alkaline substances; (ii) a
S400: pulping or mixing the first product;
s500: and packaging the ground or mixed product.
5. The method for processing a konjac product according to any one of claims 1 to 4, wherein: the cleaning comprises the steps of adopting drinking water as a cleaning agent, cleaning the fresh konjak through the drinking water until the surface of the corm has no root hair, and observing the cleaned water by naked eyes until no impurities exist.
6. The method for processing a konjac product according to any one of claims 1 to 4, wherein: the de-enzyming comprises the step of carrying out overturning spraying on the fresh konjak for more than 4 minutes by utilizing disinfection and sterilization de-enzyming water.
7. The method for processing a yellow konjac product according to any one of claims 1, wherein: the freeze-drying comprises freeze-drying the third product by placing the third product at ambient temperature in the range of-20 ℃ to-40 ℃.
8. The method for processing a konjac product according to claim 1, wherein: the second processing comprises adding adjuvants, and processing into powder, cake, candy, tablet, or pill.
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