CN115777889A - Method for preventing konjac flour from color change in wet processing - Google Patents
Method for preventing konjac flour from color change in wet processing Download PDFInfo
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- 238000000034 method Methods 0.000 title claims abstract description 38
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- 241001312219 Amorphophallus konjac Species 0.000 title abstract 6
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- -1 3, 4-dihydroxybenzaldehyde glucoside Chemical class 0.000 description 1
- PCYGLFXKCBFGPC-UHFFFAOYSA-N 3,4-Dihydroxy hydroxymethyl benzene Natural products OCC1=CC=C(O)C(O)=C1 PCYGLFXKCBFGPC-UHFFFAOYSA-N 0.000 description 1
- IBGBGRVKPALMCQ-UHFFFAOYSA-N 3,4-Dihydroxybenzaldehyde Natural products OC1=CC=C(C=O)C=C1O IBGBGRVKPALMCQ-UHFFFAOYSA-N 0.000 description 1
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Images
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a method for preventing konjac flour from color change in wet processing, and belongs to the technical field of food raw material processing. According to the invention, ethanol solutions with different concentrations are adopted for gradient wine washing, and color fixative with different concentrations is added into the ethanol solution, so that the konjac flour is prevented from undergoing an oxidation browning reaction in the washing process, and the whiteness of the konjac flour is improved; meanwhile, protective gas is introduced in the drying process to isolate the contact between the konjac flour and air, and the polyphenol oxidase is inactivated at high temperature, so that the color change probability is further reduced, the whiteness of the konjac purified flour can be improved from 50% to 65% -75%, and the purity can be improved from 70% to 88% -94%.
Description
Technical Field
The invention belongs to the technical field of food raw material processing, and particularly relates to a method for preventing konjac flour from color change in wet processing.
Background
Konjak is a food with low calorie, high protein and high dietary fiber, is an ideal food for losing weight, and researches in recent years prove that glucomannan contained in konjak can effectively reduce postprandial blood sugar so as to reduce the load of pancreatic islets, so that the preparation of the food by using konjak powder is a popular field. However, substances such as tannin, dopamine, alkaloid, 3, 4-dihydroxybenzaldehyde glucoside, trimethylamine and the like contained in the konjac can cause browning, pungent taste, smell, allergy and even toxicity of the konjac flour, so that a color fixative is required to be added in the preparation process of the konjac flour to improve the whiteness of the konjac flour.
In the traditional konjak powder preparation process, sulfur is used for drying or a sulfur-containing reagent is added for color protection, so that the problem of residual sulfur dioxide brought by the improved whiteness of the konjak powder influences the quality and safety of food processing products, thereby influencing the application of the konjak products. In order to solve the problem of sulfur dioxide residue, chinese patent CN108651918A discloses a sulfur-free wet processing method, which adopts a wine washing process, i.e. konjak powder is mixed and soaked with an alcohol solution, and separated to obtain konjak powder, but the konjak powder still contains ash powder, and the ash powder and konjak fine powder need to be further separated. Chinese patent CN101347218B discloses a processing method of konjak fine powder, which comprises cutting konjak into pieces, fixing color with a color fixative, microwave vacuum drying, pulverizing, and washing with alcohol to obtain the konjak fine powder.
Therefore, a method for processing the konjac flour, which has the advantages of no residue, oxidation browning prevention and simple process, is urgently needed.
Disclosure of Invention
The invention aims to provide a method for preventing the color change of konjak powder in wet processing, which can prepare high-quality konjak purified powder with high whiteness and no residue.
The technical scheme adopted by the invention is as follows:
a method for preventing color change of rhizoma Amorphophalli powder in wet processing comprises washing rhizoma Amorphophalli powder with ethanol solution for three times, separating solid and liquid, and drying to obtain purified rhizoma Amorphophalli powder; wherein the ethanol solution contains color fixative.
In a preferred embodiment, the color fixative is any one of anthocyanin, sodium phytate, glycyrrhiza antioxidant, tert-butyl hydroquinone, green tea extract (tea polyphenol), butyl hydroxy anisole, phytic acid, ascorbyl stearate and vitamin C.
In a preferred embodiment, the method specifically comprises the following steps:
(1) Mixing konjac flour with 25-35% ethanol solution A according to the weight ratio of 1:3-5, soaking for 20min, stirring and washing at 50-60rpm for 40-60min, and performing solid-liquid separation to obtain a first isolate;
(2) Mixing the first isolate with a 32-45% ethanol solution B according to a weight ratio of 1:4-6, stirring and washing for 10-20min at 30-40rpm, and then carrying out solid-liquid separation to obtain a second separated substance;
(3) Mixing the second isolate with 50-60% ethanol solution C according to the weight ratio of 1:4-6, stirring and washing for 10-20min at 30-40rpm, and then carrying out solid-liquid separation to obtain a third separated substance;
(4) Placing the third separated substance in a pneumatic dryer, drying at 100-110 deg.C under the protection of protective gas at 8-20m/s flow rate for 30-60min to obtain purified powder of rhizoma Amorphophalli;
(5) And (4) sealing, subpackaging and storing the purified konjac flour obtained in the step (4) at 20 ℃.
In a preferred scheme, the ethanol solution A in the step (1) contains 0.1-0.2% of color fixative; the ethanol solution B in the step (2) contains 0.06% -0.15% of color fixative;
the ethanol solution C in the step (3) contains 0.05 to 0.1 percent of color fixative.
In a preferred embodiment, the solid-liquid separation method described in steps (1) to (3) is any one of filter pressing, rotary centrifugal separation and vacuum filtration separation.
In a preferred embodiment, the protective gas in step (4) is any one of nitrogen, carbon dioxide, carbon monoxide, helium, neon, argon and krypton.
In a preferred scheme, the water content of the purified konjac flour in the step (4) is 7% -10%.
Advantageous effects
According to the invention, the konjac flour is subjected to gradient washing by using ethanol solutions with different concentrations, so that the purity of the konjac flour is improved, and the color fixative is added into the ethanol solution, so that the konjac flour is prevented from undergoing an oxidation browning reaction in the washing process, and the whiteness of the konjac flour is obviously improved. Meanwhile, the protective gas is adopted for protection in the drying process, so that air is isolated, polyphenol oxidase in the konjac flour is inactivated, the color change problem of the konjac flour in the drying process and subsequent storage is effectively prevented, and finally, the konjac purified flour with whiteness reaching 75% and no residue is obtained, and the konjac purified flour can be widely applied to the field of high-end foods.
Drawings
Fig. 1 shows konjac flour before the treatment of the present invention.
Fig. 2 shows purified konjac flour prepared in comparative example 1.
Fig. 3 shows purified konjac flour prepared in comparative example 2.
Fig. 4 shows purified konjac flour prepared in example 8.
Fig. 5 shows purified konjac flour prepared in comparative example 5.
Detailed Description
The invention will be further explained with reference to the drawings and the specific embodiments, and the technical scheme of the invention will become more clear. It should be noted that the following embodiments are only preferred embodiments of the present invention, and should not be construed as limiting the present invention, and the scope of the present invention shall be subject to the contents of the claims, and those skilled in the art can make modifications and substitutions to the technical solution of the present invention without creative efforts to fall within the scope of the present invention.
The reagent materials used in the following examples are commercially available unless otherwise specified, and for example, konjac flour is obtained from Hubei Konjac Biotech GmbH, inc., and has a whiteness of 51.3% and a purity of 70.7% (FIG. 1).
Example 1
(1) Uniformly mixing konjac flour and a 25% ethanol solution A according to the weight ratio of 1;
(2) Uniformly mixing the first isolate and a 32% ethanol solution B according to the weight ratio of 1;
(3) Uniformly mixing the second isolate and a 50% ethanol solution C according to the weight ratio of 1;
(4) Placing the third separated substance in a flash evaporation dryer pipeline in an airflow dryer, drying at 100 deg.C under the protection of 20m/s nitrogen gas for 60min until the water content is reduced to below 10% by a water content monitor at the outlet to obtain rhizoma Amorphophalli purified powder;
(5) And (4) sealing, subpackaging and storing the purified konjac flour obtained in the step (4) at 20 ℃.
Example 2
The method has the same steps as example 1, and the weight ratio of the konjac flour to the ethanol solution A in the step (1) is 1:4; in the step (2), the weight ratio of the first isolate to the ethanol solution B is 1:5; the weight ratio of the second isolate to the ethanol solution C in the step (3) is 1: and 5, preparing the purified konjac powder.
Example 3
The method has the same steps as example 1, and the weight ratio of the konjac flour to the ethanol solution A in the step (1) is 1:5; in the step (2), the weight ratio of the first isolate to the ethanol solution B is 1:6; the weight ratio of the second isolate to the ethanol solution C in the step (3) is 1:6, preparing the purified konjac powder.
Table 1 influence of weight ratio of konjac flour to different ethanol solutions on quality of purified konjac flour
| Whiteness (%) | Purity (%) | |
| Example 1 | 65.3 | 88.5 |
| Example 2 | 66.7 | 88.9 |
| Example 3 | 66.9 | 89.4 |
The results showed that when the weight ratio of the konjac flour to the ethanol solution was changed, there was a certain influence on the whiteness and purity of the obtained konjac purified flour, but the difference was not significant, wherein the whiteness and purity of the konjac purified flour prepared in example 3 were the highest, 66.9% and 89.4%, respectively. Therefore, the weight ratio of the konjac flour to the ethanol solution in example 3 was used as the experimental condition in the subsequent experiment.
Example 4
(1) Uniformly mixing konjac flour and a 30% ethanol solution A according to the weight ratio of 1;
(2) Uniformly mixing the first isolate with a 36% ethanol solution B according to the weight ratio of 1 to 6, stirring and washing at 40rpm for 10min, and then carrying out solid-liquid separation by pressure filtration to obtain a second isolate, wherein the ethanol solution B contains 0.06% of sodium phytate;
(3) Uniformly mixing the second isolate and a 55% ethanol solution C according to the weight ratio of 1;
(4) Placing the third separated substance in a flash evaporation drier pipeline in an airflow drier, drying for 50min at 105 deg.C under the protection of carbon monoxide gas at flow rate of 10m/s until the water content is reduced to below 10% by a water content monitor at the outlet to obtain rhizoma Amorphophalli purified powder; (5) And (4) sealing, subpackaging and storing the purified konjac flour obtained in the step (4) at 20 ℃.
Example 5
The method has the same steps as example 4, the concentration of the ethanol solution in the step (1) is changed to 50%, the concentration of the ethanol solution in the step (2) is changed to 55%, and the concentration of the ethanol solution in the step (3) is changed to 60%, so that the purified konjac flour is prepared.
TABLE 2 influence of konjaku flour and different ethanol concentrations on quality of konjaku purified flour
| Whiteness (%) | Purity (%) | |
| Example 3 | 66.9 | 89.4 |
| Example 4 | 71.3 | 91.4 |
| Example 5 | 68.6 | 91.1 |
The results showed that the whiteness of the purified konjac flour prepared in example 4 was the highest at 71.3% and the purity was significantly increased to 91.4% when the ethanol solution concentration was 30%, 36% and 55%, respectively. When the concentration of the ethanol solution is decreased or increased, the whiteness and purity of the prepared purified konjac flour are decreased, which may be because the impurities in the konjac flour cannot be completely removed when the concentration of the ethanol solution is low, and the water-soluble impurities are not easily removed due to low water content when the concentration of the ethanol solution is high, so that the konjac flour is washed with 30%, 36% and 55% ethanol solutions in subsequent experiments.
Example 6
(1) Uniformly mixing konjac flour and a 30% ethanol solution A according to the weight ratio of 1;
(2) Uniformly mixing the first isolate and a 36% ethanol solution B according to the weight ratio of 1;
(3) Uniformly mixing the second isolate with a 55% ethanol solution C according to the weight ratio of 1 to 6, stirring and washing at 30rpm for 15min, and then carrying out solid-liquid separation by pressure filtration to obtain a third isolate, wherein the ethanol solution C contains 0.05% of sodium phytate;
(4) Placing the third separated substance in a flash dryer pipeline in a pneumatic dryer, drying for 30min at 110 deg.C under the protection of carbon dioxide gas at 80m/s flow rate until the water content is reduced to below 10% by a water content monitor at the outlet to obtain rhizoma Amorphophalli purified powder;
(5) And (5) sealing, subpackaging and storing the purified konjac flour obtained in the step (4) at 20 ℃.
Example 7
The method has the same steps as example 6, wherein the stirring and washing time in the step (1) is changed to 60min, the stirring and washing time in the step (2) is changed to 20min, and the stirring and washing time in the step (3) is changed to 20min, so that the purified konjac flour is prepared.
Comparative example 1
The steps of the method are the same as those of example 6, the stirring and washing time in the step (1) is changed to 30min, the stirring and washing time in the step (2) is changed to 5min, and the stirring and washing time in the step (3) is changed to 5min, so that the purified konjac flour (shown in figure 2) is prepared.
Comparative example 2
The method steps are the same as example 6, the stirring and washing time in the step (1) is changed to 70min, the stirring and washing time in the step (2) is changed to 30min, and the stirring and washing time in the step (3) is changed to 30min, so that the purified konjac flour (shown in figure 3) is prepared.
TABLE 3 influence of different stirring times on the quality of purified konnyaku flour
| Whiteness (%) | Purity (%) | |
| Example 4 | 71.3 | 91.4 |
| Examples6 | 72.8 | 91.5 |
| Example 7 | 74.5 | 92.0 |
| Comparative example 1 | 60.7 | 82.2 |
| Comparative example 2 | 74.6 | 92.3 |
The result shows that the change of the stirring and washing time of the konjac flour in the ethanol solution has great influence on the purity and whiteness of the prepared konjac purified flour, the whiteness of the konjac purified flour is gradually increased along with the extension of the stirring and washing time, so that impurities in the konjac flour can be washed out possibly by the extension of the stirring and washing time, and the color fixative contained in the ethanol solution can be better contacted with the konjac flour, so that the color protection effect on the konjac flour is better; when the stirring and washing time is short, impurities in the konjac flour cannot be washed out, and the color fixative contained in the ethanol solution cannot be fully contacted with the konjac flour, so that the prepared konjac purified flour has low whiteness and purity; and when the stirring and washing time is too long, the whiteness and the purity of the prepared konjac flour are not greatly different. Therefore, in order to facilitate the industrial production, the stirring and washing time is preferably 40-60min, 10-20min and 10-20min, and the optimal washing time is 60min, 20min and 20min when preparing the konjac purified powder.
Example 8
(1) Uniformly mixing konjac flour and a 30% ethanol solution A according to the weight ratio of 1;
(2) Uniformly mixing the first isolate and a 36% ethanol solution B according to the weight ratio of 1;
(3) Uniformly mixing the second isolate with a 55% ethanol solution C according to the weight ratio of 1 to 6, stirring and washing at 30rpm for 20min, and then carrying out solid-liquid separation by pressure filtration to obtain a third isolate, wherein the ethanol solution C contains 0.07% of sodium phytate;
(4) Placing the third separated material in a flash evaporation dryer pipeline in an air flow dryer, drying at 108 deg.C under the protection of helium gas at 15m/s flow rate for 40min until the water content is reduced to below 10% by a water content monitor at the outlet to obtain rhizoma Amorphophalli purified powder (figure 4);
(5) And (4) sealing, subpackaging and storing the purified konjac flour obtained in the step (4) at 20 ℃.
Example 9
The method has the same steps as example 8, the concentration of sodium phytate in the ethanol solution a in the step (1) is changed to 0.2%, the concentration of sodium phytate in the ethanol solution B in the step (2) is changed to 0.15%, and the concentration of sodium phytate in the ethanol solution a in the step (3) is changed to 0.1%, so that the purified konjac flour is prepared.
Example 10
The procedure of the method was the same as example 8, and the sodium phytate in the steps (1) to (3) was replaced with glycyrrhiza uralensis antioxidant to prepare purified konjac flour.
Example 11
The procedure of the method was the same as example 8 except that sodium phytate in steps (1) to (3) was replaced with tert-butylhydroquinone to prepare purified konjac flour.
Example 12
The procedure of the method was the same as example 8, and the sodium phytate in steps (1) to (3) was replaced with green tea extract (tea polyphenol), to prepare purified konjac flour.
Example 13
The procedure of the method was the same as example 8, and sodium phytate in steps (1) to (3) was replaced with butyl hydroxyanisole to prepare purified powder of konjak.
Example 14
The procedure of the method was the same as example 8, and sodium phytate in the steps (1) to (3) was replaced with ascorbyl stearate to prepare purified konjac flour.
TABLE 4 influence of color fixative of different concentrations and kinds on the quality of purified konjaku flour
| Whiteness (%) | Purity (%) | |
| Example 7 | 74.5 | 92.0 |
| Example 8 | 75.0 | 93.9 |
| Example 9 | 74.8 | 93.2 |
| Example 10 | 72.3 | 90.9 |
| Example 11 | 73.6 | 92.1 |
| Example 12 | 73.2 | 92.7 |
| Example 13 | 73.1 | 92.4 |
| Example 14 | 73.8 | 93.2 |
The results showed that, when the amount of the color fixative was changed without changing other conditions, the change of the whiteness and purity of the purified konjac powder was insignificant, and the whiteness and purity thereof showed a tendency of increasing first and then decreasing with the increase of the concentration of the color fixative, wherein when sodium phytate was used as the color fixative, the optimum use concentrations thereof were 0.15%, 0.1% and 0.07%, respectively. When the amount of the color fixative is unchanged, only replacing the color fixative with substances such as glycyrrhiza oxide, tert-butyl hydroquinone, green tea extract (tea polyphenol), butyl hydroxy anisole, ascorbyl stearate and the like from sodium phytate respectively, the whiteness and purity of the prepared konjac purified powder are not significantly influenced, wherein the color fixative of other color fixatives except for the slightly weak color fixative of glycyrrhiza antioxidant has better color fixative effect and can be used for color fixation of konjac powder; wherein the sodium phytate has the best color protection effect on the konjac flour.
Comparative example 3
(1) Uniformly mixing konjac flour and a 30% ethanol solution according to the weight ratio of 1;
(2) Placing the separated substance obtained in the step (1) in a pipeline of a flash dryer, drying at 100 ℃ for 30min until the moisture content is detected to be reduced to below 10% by a moisture monitor at an outlet to obtain purified konjac flour;
(3) And (3) sealing and subpackaging the purified konjac flour obtained in the step (2), and storing at 20 ℃.
Comparative example 4
(1) Uniformly mixing konjac flour and a 30% ethanol solution according to a weight ratio of 1; wherein the ethanol solution contains 0.1% sodium phytate;
(2) Placing the separated substance obtained in the step (1) in a pipeline of a flash dryer, drying for 60min at 100 ℃ under the protection of nitrogen gas with the flow rate of 20m/s until the moisture content is detected to be reduced to below 10% by a moisture monitor at an outlet to obtain purified konjac flour;
(3) And (3) sealing and subpackaging the purified konjac flour obtained in the step (2), and storing at 20 ℃.
Comparative example 5
(1) Uniformly mixing konjac flour and a 25% ethanol solution A according to the weight ratio of 1;
(2) Uniformly mixing the first isolate with a 32% ethanol solution B according to the weight ratio of 1;
(3) Uniformly mixing the second isolate with a 50% ethanol solution C according to the weight ratio of 1;
(4) Placing the third separated material in a flash evaporation dryer pipeline in an airflow dryer, drying at 100 deg.C under the protection of 20m/s nitrogen gas for 60min until the water content is reduced to below 10% by a water content monitor at the outlet to obtain rhizoma Amorphophalli purified powder (figure 5);
(5) And (4) sealing, subpackaging and storing the purified konjac flour obtained in the step (4) at 20 ℃.
TABLE 6 influence of different treatment conditions on the quality of purified konnyaku flour
| Whiteness (%) | Purity (%) | |
| Example 1 | 65.3 | 88.5 |
| Comparative example 3 | 56.2 | 74.8 |
| Comparative example 4 | 59.7 | 75.3 |
| Comparative example 5 | 62.8 | 86.1 |
The results show that the whiteness and purity of the purified konjac powder are influenced by the washing times and whether a color fixative is added or not. After three times of washing, the whiteness and the purity are obviously higher than those of the first washing; under the condition of keeping other conditions unchanged, the whiteness and the purity of the sodium phytate are obviously reduced without adding the sodium phytate. The konjak powder is washed once by adopting the ethanol solution, the color fixative is not added into the ethanol solution for color fixation, and protective gases such as nitrogen and the like are not used for protection in the drying process, so that the whiteness and the purity of the obtained konjak purified powder are obviously reduced. Therefore, in the preparation process of the purified konjaku flour, the requirement on the purity in the production cannot be met only by washing once with an ethanol solution with a certain concentration, and meanwhile, the konjaku flour is easy to discolor in the washing process and the drying process to cause lower whiteness, so that the application range and the sale price of the konjaku flour are seriously influenced, and therefore, a color fixative needs to be added in the production process and color protection is carried out through a protective gas.
Claims (10)
1. A method for preventing konjac flour from color change in wet processing is characterized in that: the method comprises the steps of washing the konjac flour for multiple times by adopting an ethanol solution, and drying after solid-liquid separation to obtain purified konjac flour; wherein the ethanol solution contains color fixative.
2. The method for preventing the color change of the konjac flour in the wet processing according to claim 1, wherein: the color fixative is any one of sodium phytate, licorice antioxidant, tert-butyl hydroquinone, green tea extract, butyl hydroxy anisol, phytic acid, ascorbic acid stearate and vitamin C.
3. The method for preventing the color change of konjac flour in wet processing according to claim 1 or 2, wherein: the method comprises the following steps:
(1) Soaking the konjaku flour in an ethanol solution A, stirring and washing, and performing solid-liquid separation to obtain a first separated substance;
(2) Uniformly mixing the first isolate with the ethanol solution B, stirring and washing, and carrying out solid-liquid separation to obtain a second isolate;
(3) Uniformly mixing the second isolate with the ethanol solution C, stirring and washing, and carrying out solid-liquid separation to obtain a third isolate;
(4) Placing the third separated substance in a pneumatic dryer, and drying under the protection of protective gas to obtain purified konjac powder;
(5) And (5) packaging and storing.
4. The method for preventing the color change of the konjac flour in the wet processing according to claim 3, wherein: in the step (1), the weight ratio of the konjac flour to the ethanol solution A is 1:3-5;
in the step (2), the weight ratio of the first isolate to the ethanol solution B is 1:4-6;
in the step (3), the weight ratio of the second isolate to the ethanol solution C is 1:4-6.
5. The method for preventing color change of konjac flour in wet processing according to claim 3, wherein: the concentration of the ethanol solution A in the step (1) is 25-35%, and the ethanol solution A contains 0.1-0.2% of color fixative;
the concentration of the ethanol solution B in the step (2) is 32-45%, and the ethanol solution B contains 0.06-0.15% of color fixative;
the concentration of the ethanol solution C in the step (3) is 50-60%, and the ethanol solution C contains 0.05-0.1% of color fixative.
6. The method for preventing the color change of the konjac flour in the wet processing according to claim 3, wherein: the soaking time in the step (1) is 10-20min, and the stirring and washing time is 40-60min;
the stirring and washing time in the step (2) is 10-20min;
the stirring and washing time in the step (3) is 10-20min.
7. The method for preventing color change of konjac flour in wet processing according to claim 3, wherein: the solid-liquid separation method in the steps (1) to (3) is any one of filter pressing, rotary centrifugal separation and vacuum filtration separation.
8. The method for preventing color change of konjac flour in wet processing according to claim 3, wherein: the protective gas in the step (4) is any one of nitrogen, carbon dioxide, carbon monoxide, helium, neon, argon and krypton.
9. The method for preventing the color change of the konjac flour in the wet processing according to claim 3, wherein: the drying temperature in the step (4) is 100-110 ℃, and the drying flow rate is 8-20m/s.
10. The method for preventing the color change of the konjac flour in the wet processing according to claim 3, wherein: the purified konjac flour in the step (4) has a water content of 7% -10%.
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