CN1370439A - Microwave enzyme killing and drying process for konjaku - Google Patents
Microwave enzyme killing and drying process for konjaku Download PDFInfo
- Publication number
- CN1370439A CN1370439A CN02113421A CN02113421A CN1370439A CN 1370439 A CN1370439 A CN 1370439A CN 02113421 A CN02113421 A CN 02113421A CN 02113421 A CN02113421 A CN 02113421A CN 1370439 A CN1370439 A CN 1370439A
- Authority
- CN
- China
- Prior art keywords
- konjaku
- microwave
- enzyme
- amorphophallus rivieri
- sulphur
- 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
Links
Landscapes
- Agricultural Chemicals And Associated Chemicals (AREA)
Abstract
The konjaku processing method features that washed, peeled and sliced konjaku is first enzyme killed with microwave of 915-2450 MHz frequency for 3-5 min before stoving and then crushed, ground and separated in a fine konjaku powder machine to produce sulphur-free konjaku powder. The said method is simple and low in cost, and has disinfection effect and no pollution to environment and product and can produce delicious konjuku product.
Description
One, technical field:
The present invention relates to a kind of food-processing method, especially the processing method of konjaku microwave enzyme killing and drying.
Two, background technology:
Konjaku is the vegetable food that people like, konjaku low-sulfur or the processing of not having sulphur are the things that everybody is concerned about always.As everyone knows, fresh Amorphophallus rivieri adds generation brown stain easily in man-hour, and in order to control brown stain, no matter the processing method that traditional konjaku is done is Mechanized Processing, or workshop-based processing, all is smoked examining of gas that sulfur dioxide is rich in employing, or processes with sulphite processing back.These processing methods not only severe contamination environment, and content of sulfur dioxide exceeds national standard in the subsequent product konjaku powder, the edible back of people is harmful to health.
Three, summary of the invention:
The purpose of this invention is to provide a kind of processing method that does not add the konjaku microwave enzyme killing and drying of any sulfur-containing medium and other additives.
Concrete scheme of the present invention is: get that fresh Amorphophallus rivieri is cleaned, after the peeling, section, be that the 915-2450MHZ microwave kills the fresh Amorphophallus rivieri sheet enzyme 3-5 minute with frequency, dry then, change in the refined magic taro grinder and pulverize, grind, separate, promptly getting does not have the sulphur konjaku powder.
Preferred version of the present invention is: get that fresh Amorphophallus rivieri is cleaned, after the peeling, section, with frequency is that the 2450MHZ microwave killed enzyme 4 minutes with the fresh Amorphophallus rivieri sheet, then, puts into the dryer oven dry, change in the refined magic taro grinder and pulverize, grind, separate, promptly getting does not have the sulphur konjaku powder.
The present invention utilizes the Electromagnetic Environmental Effect of microwave that the protein structure of the enzyme in the konjaku is changed, thereby enzyme is lost activity, and simultaneously, microwave can also make the water activity in the konjaku reduce, thereby reaches the purpose that suppresses brown stain.
The present invention and traditional konjak processing method are compared as follows:
| Project | Microwave technology processing | Traditional techniques |
| The additional substance of control brown stain | Do not have | Sulfur dioxide, sulphite |
| Influence to environment circle | Do not have | Serious environment pollution |
| Influence to worker health | Do not have | The serious harm worker health |
| Influence to product quality | Do not have | The sulfur dioxide severe overweight |
| Bactericidal action | Stronger bactericidal action is arranged | No bactericidal action |
| The technology that reaches no sulphur product compares | The output product promptly do not have the sulphur product | Need repeatedly to wash with alcohol |
| The processing charges of no sulphur product relatively | Lower | Higher |
| Evaluation to ambient influnence | Meet green, organic processing request | Do not meet green, organic processing request |
This shows that biggest advantage of the present invention is: need not add any additives, products obtained therefrom is sulphur-containing substance not, and processing is simple, and manufacturing cost is lower, and bactericidal action is arranged, and is free from environmental pollution, and polluted product can not improve the competitiveness in market greatly.Four, the specific embodiment:
Embodiment one:
Get the 100KG fresh Amorphophallus rivieri, after it is cleaned, peeling, section, put into micro-wave oven then, with the 915MHZ microwave fresh Amorphophallus rivieri sheet was killed enzyme about 5 minutes, with conventional method slice food made from Amorphophallus rivieri is dried again, put into the konjaku powder processing equipment at last and pulverize, grind, separate, be processed into no sulphur konjaku powder.
Embodiment two:
Get the 200KG fresh Amorphophallus rivieri, after it is cleaned, peeling, section, with the 2450MHZ microwave fresh Amorphophallus rivieri sheet was killed enzyme about 3 minutes then, with conventional method slice food made from Amorphophallus rivieri is dried again, put into the konjaku powder processing equipment at last and pulverize, grind, separate, be processed into no sulphur konjaku powder.
Claims (2)
1. the processing method of a konjaku microwave enzyme killing and drying, it is characterized in that: get that fresh Amorphophallus rivieri is cleaned, after the peeling, section, with frequency is that the 915-2450MHZ microwave kills the fresh Amorphophallus rivieri sheet enzyme 3-5 minute, oven dry then, change in the refined magic taro grinder and pulverize, grind, separate, promptly getting does not have the sulphur konjaku powder.
2. the processing method of konjaku microwave enzyme killing and drying according to claim 1, it is characterized in that: get that fresh Amorphophallus rivieri is cleaned, after the peeling, section, with frequency is that the 2450MHZ microwave killed enzyme 4 minutes with the fresh Amorphophallus rivieri sheet, oven dry then, change in the refined magic taro grinder and pulverize, grind, separate, promptly getting does not have the sulphur konjaku powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02113421A CN1370439A (en) | 2002-03-04 | 2002-03-04 | Microwave enzyme killing and drying process for konjaku |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02113421A CN1370439A (en) | 2002-03-04 | 2002-03-04 | Microwave enzyme killing and drying process for konjaku |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1370439A true CN1370439A (en) | 2002-09-25 |
Family
ID=4742606
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN02113421A Pending CN1370439A (en) | 2002-03-04 | 2002-03-04 | Microwave enzyme killing and drying process for konjaku |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1370439A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1315407C (en) * | 2004-02-26 | 2007-05-16 | 关时瑜 | Method for drying fresh devilstongue by comprehensive enzyme deactivating |
| CN101347218B (en) * | 2007-07-21 | 2012-09-05 | 西昌学院 | Method for processing fine powder of konjak |
| CN104304416A (en) * | 2014-10-09 | 2015-01-28 | 江南大学 | Method for performing combined microwave drying and conditioning on lettuce quality by adopting two frequencies under negative pressure |
| CN107996940A (en) * | 2016-11-02 | 2018-05-08 | 丽江沧源生态农产品开发有限公司 | A kind of automation integrated microwave enzyme killing device |
| CN113558202A (en) * | 2021-06-09 | 2021-10-29 | 广西科学院 | Preparation method of sulfur-free and brown stain-free konjac dry slices |
-
2002
- 2002-03-04 CN CN02113421A patent/CN1370439A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1315407C (en) * | 2004-02-26 | 2007-05-16 | 关时瑜 | Method for drying fresh devilstongue by comprehensive enzyme deactivating |
| CN101347218B (en) * | 2007-07-21 | 2012-09-05 | 西昌学院 | Method for processing fine powder of konjak |
| CN104304416A (en) * | 2014-10-09 | 2015-01-28 | 江南大学 | Method for performing combined microwave drying and conditioning on lettuce quality by adopting two frequencies under negative pressure |
| CN107996940A (en) * | 2016-11-02 | 2018-05-08 | 丽江沧源生态农产品开发有限公司 | A kind of automation integrated microwave enzyme killing device |
| CN113558202A (en) * | 2021-06-09 | 2021-10-29 | 广西科学院 | Preparation method of sulfur-free and brown stain-free konjac dry slices |
| CN113558202B (en) * | 2021-06-09 | 2023-11-21 | 广西科学院 | Preparation method of sulfur-free and browning-free konjak dry slices |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104000122B (en) | A kind of processing method of boiling with ripe pre-cooked coarse cereals same with rice | |
| CN1279840C (en) | Production method for dried radish with plum taste | |
| CN101744198B (en) | Rosa roxburghii high-fiber all-fruit powder and making method thereof | |
| CN106359548A (en) | Drying method for lentinus edodes | |
| Nwabueze et al. | Optimization of process conditions for cassava (Manihot esculenta) lafun production | |
| CN111248416A (en) | Vegetable powder and preparation method thereof | |
| CN105639616A (en) | Method for producing fast food tremella fuciformis in large scale | |
| CN1370439A (en) | Microwave enzyme killing and drying process for konjaku | |
| CN103082044B (en) | Production method of instant tea leaves | |
| CN107259302A (en) | The processing method of lower temperature vacuum frying little yellow croaker and fried little yellow croaker | |
| CN105124481A (en) | Preparation method of full lotus root starch with high dietary fibers | |
| CN104256862B (en) | A kind of Fructus Piperis fresh fruit associating peeling technology | |
| CN105851962A (en) | Production method of ultrafine whole Honghe purple yam flour | |
| MY132586A (en) | Hydrolysed cereals with added fruits or honey | |
| CN101810215B (en) | Microwave vacuum drying process for edible fungi | |
| CN104872560A (en) | Production method of brown rice for long-term storage | |
| KR101021786B1 (en) | Processing method for a fish | |
| CN103637112A (en) | Rapid processing process of lily raw powder | |
| KR20200119088A (en) | Method for Preparation of Chitosan Derived from Soldier Fly | |
| CN107197995B (en) | Processing method of lithocarpus polystachyus rehd particles | |
| CN107788329B (en) | Processing method of nostoc commune | |
| CN110122807B (en) | Black hawthorn and preparation method thereof | |
| CN108740888A (en) | A kind of no sulphur slice food made from Amorphophallus rivieri and its processing method | |
| CN105767679B (en) | Preparation method of easily-cooked red beans | |
| CN114568656B (en) | Preparation method of seaweed superfine powder and product thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |