CN1559280A - Method for drying devilstongue without sulfur - Google Patents
Method for drying devilstongue without sulfur Download PDFInfo
- Publication number
- CN1559280A CN1559280A CNA2004100044947A CN200410004494A CN1559280A CN 1559280 A CN1559280 A CN 1559280A CN A2004100044947 A CNA2004100044947 A CN A2004100044947A CN 200410004494 A CN200410004494 A CN 200410004494A CN 1559280 A CN1559280 A CN 1559280A
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- CN
- China
- Prior art keywords
- cysteine
- konjaku
- konjak
- citric acid
- brown stain
- 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.)
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Abstract
A non-sulfur drying method for konjak includes such steps as washing fresh konjak, peeling, slitting, immersing in the solution of L-cysteine or the solution of L-cysteine and citric acid, and baking.
Description
Technical field
The present invention relates to technical field of agricultural product process, specifically konjaku is done the no sulphur drying means in the dehydration baking.
Background technology
Konjaku is the high extraordinary industrial crops of a kind of economic worth, konjaku flour is extensive use of in industry such as food, medicine, oil, chemical industry, light textile, but konjaku is easy to take place brown stain in the baking of dewatering, and brown stain is very serious, in order to control brown stain, generally using sulfur dioxide gas to fumigate on producing at present prevents, this processing method is serious environment pollution not only, the more important thing is the residual severe overweight of sulfur dioxide in the follow-up konjak products, not only be harmful to health, also have a strong impact on konjaku powder competitiveness in the international market.
Summary of the invention
The object of the present invention is to provide a kind of konjaku not have the sulphur drying means, this method does not add any harmful material in konjaku dehydration baking, make the rivieri raw material of production nuisanceless, create essential condition, improve the competitiveness of konjak products for producing in the future organic konjak products.
Know-why of the present invention is: utilize passivation that the L-cysteine has polyphenol oxidase and as the quinone chelating agent, generate stable leuco-compounds with the effect of brown stain intermediate product quinone and suppress brown stain, reach the purpose that konjaku protects look., can add citric acid for thereby the pH value that reduces the browning reaction system reduces browning degree.Make L-cysteine solution or L-cysteine and citric acid mixed liquor invest konjaku bar surface in the implementation process and form layer protecting film, temporary transient air-isolation, and be attached to the lip-deep solvent of konjaku and play a role and reach the purpose that look does not have the sulphur oven dry in vain.
The concrete technical scheme of the inventive method is: get that fresh Amorphophallus rivieri is cleaned, after the peeling, slitting, the mixed solution of putting into L-cysteine solution or L-cysteine and citric acid soaks, and puts into air dry oven after pulling out and toasts, and promptly getting does not have the brown stain dry konjak strip.
In the said method, the concentration of L-cysteine solution is preferably 0.1～10%, and the concentration of citric acid is preferably 0.1～1%, and soak time is preferably 0.1～10 minute, and the baking temperature of air dry oven is preferably 40～120 ℃.
Above-mentioned no brown stain dry konjak strip can obtain not having the sulphur konjaku flour with the special-purpose refined grinder processing of konjaku.
The look dehydration baking method that protects of the present invention has the following advantages: processing method is simple; it is low to consume energy; pollution-free; help environmental protection; the konjaku bar outward appearance of processing gained is pure white; do not contain harmful material, be better than national food hygienic standard, can improve greatly product at home with the international market on competitiveness.
The specific embodiment
Embodiment 1:
Get that 1000 kilograms of fresh Amorphophallus rivieris are cleaned, after the peeling, slitting, put into 0.1% L-cysteine solution, soaked 10 minutes, put into 40 ℃ of air dry ovens after pulling out and toast, promptly getting does not have the brown stain dry konjak strip.
Embodiment 2:
Get that 500 kilograms of fresh Amorphophallus rivieris are cleaned, after the peeling, slitting, put into 5% L-cysteine solution, soaked 5 minutes, put into 80 ℃ of air dry ovens after pulling out and toast, promptly getting does not have the brown stain dry konjak strip.
Embodiment 3:
Get that 200 kilograms of fresh Amorphophallus rivieris are cleaned, after the peeling, slitting, put into 10% L-cysteine solution, soaked 0.1 minute, put into 120 ℃ of air dry ovens after pulling out and toast, promptly getting does not have the brown stain dry konjak strip.
Embodiment 4:
1000 kilograms of fresh Amorphophallus rivieris are cleaned, after the peeling, slitting, put into 0.1% L-cysteine and 1% citric acid mixed solution, soaked 10 minutes, put into after pulling out in 40 ℃ of air dry ovens and toast, promptly getting does not have the brown stain dry konjak strip.
Embodiment 5:
800 kilograms of fresh Amorphophallus rivieris are cleaned, after the peeling, slitting, put into 5% L-cysteine and 0.5% citric acid mixed solution, soaked 5 minutes, put into after pulling out in 80 ℃ of air dry ovens and toast, promptly getting does not have the brown stain dry konjak strip.
Embodiment 6:
400 kilograms of fresh Amorphophallus rivieris are cleaned, after the peeling, slitting, put into 10% L-cysteine and 0.1% citric acid mixed solution, soaked 0.1 minute, put into after pulling out in 120 ℃ of air dry ovens and toast, promptly getting does not have the brown stain dry konjak strip.
Claims (5)
1, a kind of konjaku does not have the sulphur drying means, it is characterized in that: get that fresh Amorphophallus rivieri is cleaned, after the peeling, slitting, the mixed solution of putting into L-cysteine solution or L-cysteine and citric acid soaks, and puts into air dry oven after pulling out and toasts, and promptly getting does not have the brown stain dry konjak strip.
2, method according to claim 1 is characterized in that, the concentration of L-cysteine solution is 0.1～10%.
3, method according to claim 1 and 2 is characterized in that, the concentration of citric acid is 0.1～1%.
4, method according to claim 1 and 2 is characterized in that fresh Amorphophallus rivieri bar soak time is 0.1～10 minute.
5, method according to claim 1 and 2 is characterized in that, the baking temperature of air dry oven is 40～120 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100044947A CN1262205C (en) | 2004-02-27 | 2004-02-27 | Method for drying devilstongue without sulfur |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100044947A CN1262205C (en) | 2004-02-27 | 2004-02-27 | Method for drying devilstongue without sulfur |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1559280A true CN1559280A (en) | 2005-01-05 |
| CN1262205C CN1262205C (en) | 2006-07-05 |
Family
ID=34439574
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100044947A Expired - Fee Related CN1262205C (en) | 2004-02-27 | 2004-02-27 | Method for drying devilstongue without sulfur |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1262205C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101112208B (en) * | 2007-08-28 | 2010-10-06 | 福建省农业科学院农业工程技术研究所 | Antistaling agent for preventing the browning of the fresh fruit having been cut and the using method thereof |
| CN101156622B (en) * | 2007-07-19 | 2011-03-09 | 宜宾学院 | High composite aquosity fruit vegetables and edible fungi non-sulphur drying technics |
| CN103431333A (en) * | 2013-07-31 | 2013-12-11 | 湖北顺溪生物食品有限公司 | Konjak drying room and drying method |
| CN104642965A (en) * | 2015-02-25 | 2015-05-27 | 上海理工大学 | Method for drying konjac slices with heat pump |
| CN109864272A (en) * | 2019-03-29 | 2019-06-11 | 湖北民族大学 | A kind of preparation process that no sulphur is done without brown stain konjaku |
-
2004
- 2004-02-27 CN CNB2004100044947A patent/CN1262205C/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101156622B (en) * | 2007-07-19 | 2011-03-09 | 宜宾学院 | High composite aquosity fruit vegetables and edible fungi non-sulphur drying technics |
| CN101112208B (en) * | 2007-08-28 | 2010-10-06 | 福建省农业科学院农业工程技术研究所 | Antistaling agent for preventing the browning of the fresh fruit having been cut and the using method thereof |
| CN103431333A (en) * | 2013-07-31 | 2013-12-11 | 湖北顺溪生物食品有限公司 | Konjak drying room and drying method |
| CN104642965A (en) * | 2015-02-25 | 2015-05-27 | 上海理工大学 | Method for drying konjac slices with heat pump |
| CN109864272A (en) * | 2019-03-29 | 2019-06-11 | 湖北民族大学 | A kind of preparation process that no sulphur is done without brown stain konjaku |
| CN109864272B (en) * | 2019-03-29 | 2023-03-10 | 湖北民族大学 | Preparation process of sulfur-free and brown stain-free dried konjac |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1262205C (en) | 2006-07-05 |
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