WO2022267788A1 - 一种魔芋凝胶粉的制备方法及应用 - Google Patents

一种魔芋凝胶粉的制备方法及应用 Download PDF

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WO2022267788A1
WO2022267788A1 PCT/CN2022/094453 CN2022094453W WO2022267788A1 WO 2022267788 A1 WO2022267788 A1 WO 2022267788A1 CN 2022094453 W CN2022094453 W CN 2022094453W WO 2022267788 A1 WO2022267788 A1 WO 2022267788A1
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konjac
water
gel powder
preparation
konjac gel
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French (fr)
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李齐燕
李容琪
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尼腾(广州)生物科技有限公司
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres

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  • the invention relates to a preparation method and application of konjac gel powder, belonging to the technical field of food and food dietary fiber additives.
  • the dietary fiber rich in konjac is glucomannan.
  • Modern medicine has proved that konjac glucomannan can effectively lower cholesterol and blood sugar, and also has a series of specific physiological functions such as weight loss, removal of intestinal toxins and prevention of intestinal cancer. Therefore, it can be widely used in food, medicine, chemical industry, agriculture and environmental protection and other fields.
  • konjac glucomannan due to some characteristics of konjac glucomannan itself, such as low solubility, poor sol stability, poor fluidity, etc., its application is limited.
  • the properties of konjac glucomannan mainly depend on the degree of acetylation of konjac glucomannan.
  • the fluidity of the liquid becomes poor, which stimulates the stomach and intestines to produce abdominal distension, abdominal pain and discomfort.
  • the directly edible konjac flour on the market belongs to the konjac food with high acetyl retention (usually referring to acetyl retention > 85%).
  • the preparation of konjac gel food with medium retention of acetyl can not only eliminate abdominal distension or constipation after taking it, but also broaden the product’s adsorption of hydrophilic and hydrophobic toxins, and give full play to the glucomannan in konjac
  • the functional properties can meet consumers' demand for konjac glucomannan products, and will also usher in a broader development prospect for the konjac industry.
  • the degree of acetyl retention in konjac gel is affected by various factors such as the amount of raw materials, the proportion and the preparation process. If the degree of deacetylation reaction is too low, konjac gel cannot be formed and the product is difficult to shape; if the acetylation reaction is excessive, it will cause If the mechanical properties of the gel are too high, the water holding capacity and adsorption capacity of the product will be reduced. Therefore, the preparation of konjac gel food with medium retention of acetyl requires fine adjustment and a series of optimization studies on the amount of raw materials, proportion, selection of additives and preparation process.
  • One of purpose of the present invention is to provide a kind of preparation method of konjac jelly powder.
  • a kind of preparation method of konjac gelatin powder comprises the steps:
  • Step 1 Take the following raw materials by mass percentage respectively: 2.5%-4.0% of konjac fine powder, 0.03%-0.2% of alkali, 0.1%-1.2% of water-soluble cellulose, 0.1%-0.8% of water-insoluble cellulose, glycerin 0.5%-5.0%, ethanol 0.5%-5.0%, and the balance is water;
  • Step 2 Stir and mix the raw materials weighed in step 1, place them at room temperature for 8-24 hours, heat and solidify into shapes, cut into pieces, rinse, soak in boiling water, dry, and pulverize into powder to obtain konjac gel powder.
  • the principle of the preparation method of konjac gel powder of the present invention is:
  • the konjac powder currently on the market belongs to konjac food with high retention of acetyl, which has low adsorption to hydrophobic substances, low sol stability, high viscosity, poor fluidity in the gastrointestinal tract, and stimulates the gastrointestinal tract to cause abdominal distension, abdominal pain and discomfort.
  • Konjac fine powder contains some alkaloids, such as trimethylamine, etc., and the residual amount of trimethylamine is usually about 0.1%. Eating too much will affect the functions of liver, kidney and nervous system. Therefore, konjac powder should not be eaten directly in excess (usually the daily intake should not exceed 5g), let alone long-term consumption.
  • konjac fine powder is used as raw material for deep processing to eliminate the disadvantages of konjac fine powder, which not only improves the product value of konjac fine powder, but also broadens the choice direction of consumers.
  • the above-mentioned konjac fine powder can be purchased in the market, such as Malata Food Co., Ltd., Shanghai Shengda Food Additive Co., Ltd., etc., and the specification is 1kg/bag.
  • the function of the alkali is to remove the acetyl group of the konjac glucomannan, thereby inducing the long-chain interaction of the glucomannan to form a gel.
  • the amount of alkali is more than 12.50% of the amount of konjac fine powder. The purpose is to remove the acetyl group as much as possible, promote the formation of the gel, improve the mechanical properties of the gel, and achieve the toughness of the food. Excessive use of alkali will lead to the retention of alkali in the product, which will affect the taste of konjac gel products. Eating a large amount will cause the body's acid-base imbalance, so it is often necessary to use a large amount of water to rinse or add acid to neutralize.
  • the present invention adjusts the amount of alkali to 0.03%-0.2% (about 0.7%-8.0% of the amount of konjac fine powder).
  • the retention of alkali in the final product is very low, and can be basically removed by simple rinsing, improving The safety of product consumption.
  • soluble cellulose Also known as soluble cellulose, it is cellulose that can dissolve in water.
  • the function of water-soluble cellulose is to provide hydroxyl groups, and to form network cross-links with the long chain of glucomannan with hydrogen bonding as the force to promote gel formation.
  • water-soluble cellulose has better water holding capacity, which can increase the adsorption capacity of the gel to water and hydrophilic substances.
  • insoluble cellulose Also known as insoluble cellulose, it is cellulose that cannot dissolve in water.
  • the function of the water-insoluble cellulose is to provide hydroxyl groups, and to form a network cross-link with the long chain of glucomannan through hydrogen bonding to promote gel formation.
  • water-insoluble cellulose has good adsorption to hydrophobic substances, which can increase the mechanical properties of the gel and the adsorption of hydrophobic substances.
  • the amount of alkali in the present invention is relatively low, and the retention of acetyl group seriously affects the formation of gel, also reduces the mechanical property of gel, so use non-water-soluble cellulose to promote gel formation, and increase the mechanical property of gel and adsorption of hydrophobic substances.
  • glycerol is a good solvent for many substances and can also be used as a softener, lubricant or plasticizer.
  • glycerin has three effects, one is to promote the dissolving of alkaloids and sulfides in the konjac fine powder, these harmful substances are removed by rinsing, the bad smell of the product is improved, and the safety of the product is improved; the other is to increase the konjac gel. Plasticity, improve the fluidity of the product in the intestinal tract, and prevent constipation; the third is to further improve the water holding and adsorption properties of konjac gel products.
  • alcohol there are hydrogen bonds and non-polar hydrocarbon groups, which can dissolve most organic substances and some non-polar substances.
  • the effect of ethanol promotes the dissolution of multiple substances such as trimethylamine, camphor, ⁇ -pinene, linalool oxide, phenol and diphenylamine in konjac powder, and these harmful substances are removed by rinsing to improve the defectiveness of the product. Odor, enhance product safety.
  • the effect of water is as the medium of deacetylation reaction and gel formation, also is the solvent of the material such as starch, alkali, alkaloid in konjac powder, when rinsing with water, these materials are removed, to improve the product Odor, improve product safety.
  • the main chains of glucomannan approach each other, relying on hydrogen bonds and chain entanglement to increase the elastic modulus and form a gel. If the amount of alkali is too small, the acetyl group retention is too high, the gel is difficult to form, and the gel network is mechanically weakened.
  • the invention controls the rate of the deacetylation reaction by reducing the amount of alkali used and carrying out the deacetylation reaction at room temperature.
  • the mass percentage of konjac fine powder used for preparing konjac gel usually does not exceed 2%.
  • the mass percentage composition of konjac fine powder is 2.5%-4.0%, can increase the entanglement effect between main chain in the gel formation process; Cellulose raw materials can increase the hydrogen bond between the main chains, adding water-soluble cellulose can further improve the water retention performance of the gel, adding water-insoluble cellulose can further improve the mechanical properties of the gel; adding glycerin and ethanol, etc. Small molecular substances containing hydroxyl groups can change the plasticity of the gel, remove harmful impurities in konjac powder, and improve the fluidity of the gel in the intestinal tract.
  • the present invention found unexpectedly and pleasantly that by using the above-mentioned seven kinds of raw materials and supplemented with corresponding proportions, the obtained konjac gel powder had an acetyl retention degree of 20%-60%, which retained 5-12 times Excellent water absorption performance, glucomannan content ⁇ 90%, residual rate of trimethylamine ⁇ 0.005%, high porosity, adsorption to various toxins such as lead, ammonia, nitrous acid, endotoxin and aflatoxin It has been significantly improved, and its adsorption is stronger than that of activated carbon. It has better effects of increasing bowel movements, moistening intestines and detoxifying. After eating, there is no abdominal distension, abdominal pain and discomfort, and no constipation phenomenon.
  • the acetyl group retention of konjac gel powder prepared by the present invention is 20%-60%, retaining 5-12 times of water absorption performance, glucomannan content ⁇ 90%, and trimethylamine residual rate ⁇ 0.005%, With a high porosity, the adsorption of various toxins such as lead, ammonia, nitrous acid, endotoxin and aflatoxin has been significantly improved, and the adsorption is stronger than that of activated carbon.
  • the konjac gel powder prepared by the present invention has no discomfort such as abdominal distension, abdominal pain, and constipation after eating, and has no constipation phenomenon, and has good effects of increasing bowel movements, moistening the intestines and detoxifying, and can be eaten for a long time, expanding the crowd of konjac food Adaptability, can give full play to the health care function of konjac glucomannan, and has very positive significance for improving people's health level and quality of life.
  • the konjac gel powder prepared by the present invention is a dry powder, which is convenient to use, store and transport, has a long shelf life, is convenient to eat, can be eaten directly, and can also be made into various dosage forms such as granules, capsules, tablets and other dosage forms. It can be added to various foods as a food additive.
  • All raw materials used in the present invention are food-grade, and the preparation process is green and environmentally friendly, and no harmful substances are discharged.
  • the product of the present invention can further expand the social benefits of konjac glucomannan and the economic effects of product development, greatly improve the social value and economic benefits of konjac food and konjac planting, and have better industrial scalability.
  • the preparation method of the present invention is simple, easy to operate, low in cost, broad in market prospect, and suitable for large-scale popularization and application.
  • the present invention can also be improved as follows.
  • step 1 take the raw material of following mass percent respectively: Konjac powder 3.2%, alkali 0.1%, water-soluble cellulose 0.6%, non-water-soluble cellulose 0.5%, glycerin 2.5%, ethanol 2.5% and balance for water.
  • the above are the best parameters, and the performance of the konjac gel powder obtained in the medium retention of acetyl is the best, the retention of acetyl is 35%-50%, the content of glucomannan is more than or equal to 90%, trimethylamine
  • the residual rate is ⁇ 0.005%, and it retains 6-8 times the water absorption performance. It has the strongest adsorption capacity for various toxins such as lead, ammonia, nitrous acid, endotoxin and aflatoxin, which is higher than that of activated carbon.
  • the alkali is edible grade sodium carbonate, or edible grade sodium bicarbonate, or both edible grade sodium carbonate and edible grade ammonium bicarbonate are (1-2): 1 mixture by mass ratio, or A mixture of food grade sodium carbonate and food grade sodium hydroxide in a mass ratio of (1-2):1.
  • the water-soluble cellulose is any one or more of pectin, fructooligosaccharides, xylooligosaccharides, agar powder and sodium carboxymethylcellulose.
  • the further beneficial effect of adopting the above is that the same technical effect can be achieved by adopting the above-mentioned types of water-soluble cellulose.
  • the water-insoluble cellulose is hydroxypropyl cellulose, first grade cellulose, ethyl cellulose, hydroxypropyl methyl cellulose, microcrystalline cellulose and cross-linked carboxymethyl cellulose Any one or more of sodium.
  • the further beneficial effect of adopting the above is that the same technical effect can be achieved by adopting the above-mentioned types of water-insoluble cellulose.
  • step 2 the heating and curing molding is performed by steaming or boiling, the temperature is 80°C-110°C, and the time is 1h-2h.
  • the further beneficial effect of adopting the above is that: adopting the above method, solidification and molding can be realized.
  • the cutting and rinsing refers to cutting the solidified material into pieces, and then putting them into clean water and soaking until they are colorless or transparent.
  • the further beneficial effect of adopting the above is that: adopting the above method, the cutting and cleaning of materials can be realized.
  • the boiling water immersion refers to adding 3-5 times the weight of 90°C-100°C clean water to the cut and rinsed material, and cooking for 5min-30min.
  • the further beneficial effect of adopting the above is: adopting the above method, the alkaloids and harmful impurities in the konjac powder can be removed, and the mechanical strength of the subsequent finished product can be enhanced at the same time.
  • step 2 the drying temperature is 50°C-100°C, and the drying time is 12-36h.
  • step 2 the particle size of the pulverization is to pass through a 40-80 mesh sieve.
  • the second object of the present invention is to provide the application of the konjac gel powder prepared above.
  • the technical scheme of the present invention to solve the above-mentioned technical problems is as follows: the konjac gel powder prepared above is used as a dietary fiber supplement and/or a dietary fiber additive.
  • the konjac gel powder prepared above can be used as a dietary fiber supplement, taken directly with water, or prepared as granules, capsules, tablets, etc. for oral administration; it can also be added to various foods as a dietary fiber additive, and has a wide range of application prospects.
  • Fig. 1 is the scanning electron micrograph of the gel powder that commercially available konjac gel is dried and pulverized;
  • Fig. 2 is the scanning electron micrograph of the konjac gel powder prepared by the embodiment of the present invention 3;
  • Fig. 3 is the Fourier infrared spectrum characterization figure ("T" in the figure) of the gel powder ("C” in the figure) prepared by commercially available konjac gel dried and pulverized and the konjac gel powder prepared in Example 3 of the present invention );
  • Fig. 4 is the moisture adsorption isotherm ("T" in the figure) of the gel powder ("C” in the figure) and the konjac gel powder prepared by the embodiment of the present invention 3 prepared by commercially available konjac gel drying pulverization .
  • Step 1 Weigh the raw materials in the following mass percentages: 2.5% konjac fine powder, 0.03% alkali, 0.1% agar powder, 0.45% microcrystalline cellulose, 0.5% glycerin, 0.5% absolute ethanol and 95.92% water;
  • Step 2 Stir and mix the raw materials weighed in step 1, place them at room temperature for 8 hours, and heat and solidify them by steaming at 80°C for 2 hours. Cut the solidified material into pieces, put it into clean water, and soak until it is colorless or transparent. Add 4 times the weight of clean water at 92°C to the cut and rinsed material, and cook for 25 minutes. Dry at 80°C for 14 hours; then crush and pass through a 40-mesh sieve to obtain konjac gel powder.
  • Step 1 Weigh the raw materials in the following mass percentages respectively: 4.0% konjac flour, 0.2% sodium bicarbonate, 1.2% fructooligosaccharide, 0.8% hydroxypropyl cellulose, 5.0% glycerin, 9.6% 52% edible liquor and 79.2% water %
  • Step 2 Stir and mix the raw materials weighed in step 1, place them at room temperature for 12 hours, and heat and solidify them by steaming at 110°C for 1 hour. Cut the solidified material into pieces, put it into clean water, and soak until it is colorless or transparent. Add 3 times the weight of clean water at 90°C to the cut and rinsed material, and cook for 30 minutes. Dry at 50°C for 36 hours; then crush and pass through an 80-mesh sieve to obtain konjac gel powder.
  • Step 1 take the raw materials of following mass percentage respectively: konjac powder 3.2%, sodium bicarbonate 0.05%, sodium carbonate 0.05%, sodium carboxymethyl cellulose 0.6%, methyl cellulose 0.5%, glycerin 2.5%, no Water ethanol 2.5% and water 90.6%;
  • Step 2 Stir and mix the raw materials weighed in step 1, place them at room temperature for 24 hours, heat and solidify them by boiling in water, the temperature is 100°C, and the time is 1.5 hours. Cut the solidified material into pieces, put it into clean water, and soak until it is colorless or transparent. Add 3-5 times the weight of clean water at 96°C to the cut and rinsed material, and cook for 25 minutes. Dry at 60°C for 30 hours; then crush and pass through an 80-mesh sieve to obtain konjac gel powder.
  • Step 1 Take the following raw materials by mass percentage respectively: 3.0% of konjac fine powder, 0.07% of sodium carbonate, 0.08% of sodium hydroxide, 0.3% of sodium carboxymethyl cellulose, 0.3% of agar, 0.32% of microcrystalline cellulose, hydroxyl Propyl methyl cellulose 0.28%, glycerin 2.0%, 45% edible liquor 4.4% and water 89.25%;
  • Step 2 Stir and mix the raw materials weighed in step 1, place them at room temperature for 16 hours, and heat and solidify them by steaming at a temperature of 90°C for 2 hours. Then cut the cured material into pieces, put it into clean water, soak until it is colorless or transparent, cut into pieces and rinse twice. Add 3 times the weight of clean water at 95°C to the cut and rinsed material, and cook for 30 minutes. Dry at 75°C for 28 hours, and then crush through a 60-mesh sieve to obtain konjac gel powder.
  • konjac fine powder is the raw material konjac fine powder used in Examples 1-4, purchased from Shanghai Shengda Food Additive Co., Ltd., and the specification is 1 kg/bag.
  • Commercially available konjac gel was purchased from the latest store of Jingdong Juhuaizhai.
  • 2.5 is the content (mmol/L) of acetylcholine in the reference substance solution.
  • Acetyl retention test product acetyl content / acetyl content in konjac powder.
  • the structure and water content of commercially available konjac gel powder prepared by drying and pulverizing (hereinafter referred to as "the dry powder of commercially available konjac gel") and the konjac gel powder prepared in Example 3 of the present invention.
  • the two gel powders were soaked in distilled water overnight, swollen, filtered, vacuum freeze-dried, and then observed with a scanning electron microscope. The results are shown in Figures 1 and 2. It can be seen that the konjac gel powder prepared in Example 3 of the present invention has larger micropores after swelling than the dry powder of commercially available konjac gel, and the maximum diameter of the micropores can reach about 100 ⁇ m.
  • the results are shown in Figure 4. It can be seen that the konjac gel powder prepared in Example 3 of the present invention has higher hydrophilicity than the dry powder of commercially available konjac gel.
  • the dried powder of commercially available konjac gel is effective against Pb 2+ , Fe 3+ and other heavy metal ions, nitrite, aflatoxin B 1 , organophosphorus pesticide glyphosate, NH 4 + , bacterial endotoxin, Escherichia coli, Salmonella and grape aureus Adsorption properties of harmful substances such as cocci.
  • the adsorption characteristics were determined. Accurately weigh the quantitative test sample, add it to the metal ion solution of known concentration, and wait for the adsorption liquid in the pathogenic bacteria culture solution. After absorbing in the shaker at 180r/min for 4 hours, measure the concentration of the adsorption liquid and calculate the adsorption amount and Adsorption capacity. The adsorption rate and adsorption capacity were calculated according to formula 3.
  • C 0 is the concentration of the solution to be adsorbed
  • ⁇ is the dilution factor
  • Ce is the concentration of the solution to be adsorbed after 4 hours of adsorption
  • m is the mass of the test sample.
  • the results of the study are shown in Table 3.
  • the results show that the konjac gel powder prepared in Examples 1-4 of the present invention has adsorption to 10 kinds of toxins, and its adsorption is stronger than that of commercially available konjac gel dry powder and activated carbon.
  • the konjac gel powder prepared by embodiment 1-4 is made into the method of capsule, tablet, granule:
  • Konjac gel powder is directly packed into edible empty capsules to make capsules
  • Known additives may or may not be added in the preparation of granules, and the known additives include currently known adsorbents, binders, lubricants, dispersants, wetting agents, disintegrants, spices or colorants. Materials and so on.
  • additives to the konjac gel powder, make it into granules, and then press it into tablets.
  • Various coatings can also be applied to the plain tablets.
  • Added additives include known adsorbents, binders, lubricants, dispersants, wetting agents, disintegrants, spices and colorants.
  • the konjac gel powder prepared by the present invention is used as dietary fiber additive for preparing a kind of method of high dietary fiber meal replacement:
  • Example 3 of the present invention Take by weighing 55 parts of konjac gel powder prepared in Example 3 of the present invention, 20 parts of whole milk powder, 10 parts of skimmed milk powder, 5 parts of lactose, 5 parts of corn syrup solids, 3 parts of tuna oil (DHA), multivitamins and essence 2 Stir and mix evenly to obtain a fiber meal replacement food with dietary fiber content as high as 55% and comprehensive nutrition.
  • DHA tuna oil
  • the selected persons were randomly divided into three groups, one group took orally konjac fine powder capsules, and one group took orally the gel powder prepared by drying and pulverizing commercially available konjac gel (hereinafter referred to as "dried powder of commercially available konjac gel" into capsules; A group of oral konjac gel powder prepared in Example 3, packed into capsules; take 4.0g every day, orally in 1-3 times, each time with 100mL-200mL warm water orally, take continuously for 30d, observe whether abdominal distention, diarrhea occur , Constipation, stool hardness, daily stool frequency, estimated daily total stool, weight change after taking 30 days, improvement of skin pigmentation.

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Abstract

一种魔芋凝胶粉的制备方法及应用，属于食品和食品膳食纤维添加剂技术领域。其制备方法包括如下步骤：步骤1：分别称取魔芋精粉、碱、水溶性纤维素、非水溶性纤维素、甘油、乙醇和水；步骤2：将称取的各原料搅拌混匀，置于室温，加热固化成型，再切块漂洗、沸水浸煮、干燥、粉碎成粉，即得到魔芋凝胶粉。还公开了上述制备的魔芋凝胶粉的应用。制备的魔芋凝胶粉的乙酰基保留度为20％-60％，葡甘露聚糖含量≥90％，三甲胺的残留率≤0.005％，保留了5-12倍的吸水性能，具有较高的孔隙率，对多种毒素吸附性得到显著提升，具有较好的增便、润肠和排毒效果，食用后无腹胀腹痛不适，也无便秘现象。

Description

一种魔芋凝胶粉的制备方法及应用
本申请要求于2021年06月23日提交中国专利局、申请号为202110695105.3、发明名称为“一种魔芋凝胶粉的制备方法及应用”的中国专利申请的优先权，其全部内容通过引用结合在本申请中。
技术领域
本发明涉及一种魔芋凝胶粉的制备方法及应用，属于食品和食品膳食纤维添加剂技术领域。
背景技术
魔芋富含的膳食纤维素为葡甘露聚糖。现代医学证明，魔芋葡甘露聚糖能够有效地降低胆固醇、血糖，还具有减肥、清除肠道毒素和防治肠癌等一系列的特定生理功能。因此可广泛用于食品、医药、化工、农业和环保等领域。但由于魔芋葡甘露聚糖本身具有的一些特性，如溶解度低、溶胶稳定性差、流动性不好等，使其应用受到限制。
魔芋葡甘露聚糖的特性主要取决于魔芋葡甘露聚糖的乙酰化程度。魔芋产品中乙酰保留度越高，亲水性越强，溶解度高，但对疏水性物质(比如脂肪、黄曲霉素等等)吸附性下降，溶胶稳定性降低，粘度增加，在肠腔内的流动性变差，刺激胃肠产生腹胀、腹疼不适。市场上直接食用的魔芋精粉就属于乙酰高保留度(通常指乙酰保留度>85％)的魔芋食品。相反，魔芋产品中乙酰保留度越低，阻水性越强，溶解度降低，对亲水性物质吸附性下降，溶胶稳定性高，粘度降低，在肠腔内的持水性差，食用后容易产生便秘。现有的魔芋凝胶就属于乙酰低保留度(通常指乙酰保留度<10％)的魔芋食品。
因此，制备出乙酰中保留度的魔芋凝胶食品，不仅可以消除服用后的腹胀或便秘不良情况，还可以拓宽产品对亲水性和疏水性毒素的吸附作用，充分发挥魔芋中葡甘露聚糖功能特性，满足消费者对魔芋葡甘露聚糖产品的使用需求，也将为魔芋产业迎来更广阔的发展前景。
魔芋凝胶中的乙酰保留度受原料用量、配比和制备工艺等多种因素影响，如果脱乙酰反应程度过低，则不能形成魔芋凝胶，产品难以成型；如果乙酰反应过度，则会导致凝胶机械性能过高，产品持水性和吸附性降低。因此，制备乙酰中保留度魔芋凝胶食品，需要对原料用量、配比、附加剂选择和制备工艺等进行精细化调试和一系列优化研究。目前，市面上还没有乙酰中保留度魔芋凝胶食品的制备工艺及相关应用，严重制约了魔芋产业的发展。鉴于此，有必要提供一种乙酰中保留度魔芋凝胶粉的制备方法及应用，以克服现有技术的不足。
发明内容
本发明的目的之一，是提供一种魔芋凝胶粉的制备方法。
本发明解决上述技术问题的技术方案如下：一种魔芋凝胶粉的制备方法，包括如下步骤：
步骤1：分别称取如下质量百分比的原料：魔芋精粉2.5％-4.0％、碱0.03％-0.2％、水溶性纤维素0.1％-1.2％、非水溶性纤维素0.1％-0.8％、甘油0.5％-5.0％、乙醇0.5％-5.0％和余量为水；
步骤2：将步骤1称取的各原料搅拌混匀，置于室温8-24h后，加热固化成型，再切块漂洗、沸水浸煮、干燥、粉碎成粉，即得到魔芋凝胶粉。
本发明的魔芋凝胶粉的制备方法的原理是：
1、魔芋精粉
目前市面上的魔芋精粉属于乙酰高保留度的魔芋食品，对疏水性物质吸附性低，溶胶稳定性低，粘度高，在胃肠内的流动性差，刺激胃肠产生腹胀、腹疼不适。且魔芋精粉含有一些生物碱，如三甲胺等，三甲胺的残留量通常为0.1％左右，进食过多会影响肝、肾、神经系统的功能。因此，魔芋精粉不宜过量直接食用(通常一天进食量不能超过5g)，更不能长期食用。
在本发明中，以魔芋精粉为原料，进行深加工，以消除魔芋精粉的弊端，既提高了魔芋精粉的产品价值，又拓宽了消费者的选择方向。
上述魔芋精粉可以市售购买，如可以购自万利达食品有限公司、上海盛达食品添加剂有限公司等，规格为1kg/袋。
2、碱
在本发明中，碱的作用是将魔芋葡甘露聚糖的乙酰基去除，从而诱发葡甘露聚糖长链相互作用形成凝胶。现有魔芋凝胶制备技术中，碱的用量为魔芋精粉用量的12.50％以上，目的是让乙酰基尽可能脱去，促进凝胶形成，提高凝胶的机械性能，以达到食品的韧劲。过量碱的使用导致产品中有碱的存留，会影响魔芋凝胶产品的口感，大量食用会导致机体酸碱失衡，故常需要使用大量的水漂洗或加酸以中和。
本发明为保留一部分乙酰基，将碱的用量调整至0.03％-0.2％(约为魔芋精粉用量的0.7％-8.0％)，终产品中碱的存留非常低，简单漂洗基本可以除去，提升了产品食用的安全性。
3、水溶性纤维素
又称可溶性纤维素，是能够溶解于水中的纤维素。在本发明中，水溶性纤维素的作用是提供羟基，同葡甘露聚糖长链以氢键为作用力，形成网 状交联，促进凝胶形成。同时水溶性纤维素具有较好的持水性，可以增加凝胶对水和亲水性物质的吸附性。
本发明由于使用的碱的量较低，乙酰基保留严重影响了凝胶的形成，所以使用可溶性纤维素以促进凝胶形成，同时增加凝胶对水和亲水性物质的吸附性。
4、非水溶性纤维素
又称不溶性纤维素，是不能溶于水的纤维素。在本发明中，非水溶性纤维素的作用是提供羟基，同葡甘露聚糖长链以氢键为作用力，形成网状交联，促进凝胶形成。同时非水溶性纤维素对疏水性物质具有较好的吸附性，可以增加凝胶的机械性能和疏水性物质的吸附性。
本发明中碱的量较低，乙酰基的保留严重影响了凝胶的形成，也降低了凝胶的机械性能，所以使用非水溶性纤维素以促进凝胶形成，并增加凝胶的机械性能和疏水性物质的吸附性。
5、甘油
又名丙三醇，是许多物质的良好溶剂，还可以作为软化剂、润滑剂或者塑化剂。
本发明中甘油的作用有三，一是促进魔芋精粉中生物碱和硫化物的溶解，经漂洗将这些有害物质去除，改善产品的不良气味，提升产品的安全性；二是增加魔芋凝胶的塑型性，提升产品在肠道的流动性，防止便秘；三是进一步改善魔芋凝胶产品的持水性和吸附性能。
6、乙醇
俗称酒精，存在氢键和非极性的烃基，能溶解多数有机物和一些非极性的物质。
在本发明中，乙醇的作用促进魔芋精粉中三甲胺、樟脑、α-蒎烯、氧化芳樟醇、苯酚和二苯胺等多种物质溶解，经漂洗将这些有害物质去除，改善产品的不良气味，提升产品的安全性。
7、水
在本发明中，水的作用是作为脱乙酰基反应和凝胶形成的介质，也是魔芋精粉中淀粉、碱、生物碱等物质的溶剂，在用水漂洗时，这些物质得以去除，以改善产品的气味，提升产品的安全性。
在本发明中，魔芋葡甘露聚糖中的乙酰基与碱反应脱乙酰后，葡甘露聚糖主链相互靠近，依靠氢键和链纠缠作用，使弹性模量增加，形成凝胶。如果碱用量过少，乙酰基保留度过高，凝胶难以形成，凝胶网机械性减弱。本发明通过降低碱用量和在室温下进行脱乙酰基反应，从而控制脱乙酰反应速率。
现有技术中，制备魔芋凝胶所采用的魔芋精粉的质量百分含量通常不超过2％。而本发明中，魔芋精粉的质量百分含量为2.5％-4.0％，可以增加凝胶形成过程中主链间的纠缠作用；添加水溶性纤维素和非水溶性纤维素等富含羟基的纤维素原料，可以增加主链之间的氢键作用，添加水溶性纤维素还可进一步提升凝胶水保留性能，添加非水溶性纤维素还可进一步提升凝胶机械性能；添加甘油和乙醇等含羟基的小分子物质，可以改变凝胶塑性、去除魔芋精粉中的有害杂质，并提升凝胶在肠道内的流动性。
本发明经过多次试验，意外且惊喜地发现，采用上述七种原料并辅以相应的配比，得到的魔芋凝胶粉的乙酰基保留度为20％-60％，保留了5-12倍的吸水性能，葡甘露聚糖含量≥90％，三甲胺的残留率≤0.005％，具有较高的孔隙率，对铅、氨、亚硝酸、内毒素和黄曲霉素等多种毒素吸附性 得到显著提升，且吸附性强于活性炭，具有较好的增便、润肠和排毒效果，食用后无腹胀腹痛不适，也无便秘现象。
本发明的魔芋凝胶粉的制备方法的有益效果是：
1、本发明制备的魔芋凝胶粉的乙酰基保留度为20％-60％，保留了5-12倍的吸水性能，葡甘露聚糖含量≥90％，三甲胺的残留率≤0.005％，具有较高的孔隙率，对铅、氨、亚硝酸、内毒素和黄曲霉素等多种毒素吸附性得到显著提升，且吸附性强于活性炭。
2、本发明制备的魔芋凝胶粉，进食后无腹胀、腹痛、便秘等不适，也无便秘现象,具有较好的增便、润肠和排毒效果，可以长期食用，扩充了魔芋食品的人群适应性，可充分发挥魔芋葡甘露聚糖的保健功能，对提高人们的健康水平和生活质量都有十分积极的意义。
3、本发明制备的魔芋凝胶粉为干粉，便于使用、储存、运输，保质期长，食用方便，可直接食用，也可制作成各种剂型如颗粒、胶囊、片剂等剂型后服用，还可以作为食品添加剂添加到各种食品中。
4、本发明所采用的各种原料均为食品级，制备工艺绿色环保，无有害物质排放。
5、本发明产品可以进一步拓展魔芋葡甘露聚糖的社会效益和产品开发的经济效果，更大地提高魔芋食品、魔芋种植的社会价值和经济效益，具备较好的产业延展性。
6、本发明的制备方法简单，操作容易，成本低廉，市场前景广阔，适合规模化推广应用。
在上述技术方案的基础上，本发明还可以做如下改进。
进一步，步骤1中，分别称取如下质量百分比的原料：魔芋精粉3.2％、 碱0.1％、水溶性纤维素0.6％、非水溶性纤维素0.5％、甘油2.5％、乙醇2.5％和余量为水。
采用上述进一步的有益效果是：以上为最佳参数，得到的乙酰中保留度魔芋凝胶粉的性能最佳,乙酰保留度为35％-50％，葡甘露聚糖含量≥90％，三甲胺的残留率≤0.005％，保留了6-8倍的吸水性能，对铅、氨、亚硝酸、内毒素和黄曲霉素等多种毒素吸附性最强，高于活性炭。
进一步，步骤1中，所述碱为食用级碳酸钠，或者食用级碳酸氢钠，或者食用级碳酸钠和食用级碳酸氢铵二者按质量比为(1-2):1的混合物，或者食用级碳酸钠和食用级氢氧化钠二者按质量比为(1-2):1的混合物。
进一步，步骤1中，所述水溶性纤维素为果胶、低聚果糖、低聚木糖、琼脂粉和羧甲基纤维素钠中的任意一种或多种。
采用上述进一步的有益效果是：采用上述种类的水溶性纤维素，均可以达到相同的技术效果。
进一步，步骤1中，所述非水溶性纤维素为羟丙基纤维素、甲级纤维素、乙基纤维素、羟丙基甲基纤维素、微晶纤维素和交联羧甲基纤维素钠中的任意一种或多种。
采用上述进一步的有益效果是：采用上述种类的非水溶性纤维素，均可以达到相同的技术效果。
进一步，步骤2中，所述加热固化成型采用蒸煮或水煮的方式，温度为80℃-110℃，时间为1h-2h。
采用上述进一步的有益效果是：采用上述方式，可以实现固化成型。
进一步，步骤2中，所述切块漂洗是指将固化的物料切块，然后投入净水中，浸泡至呈无色或透明状。
采用上述进一步的有益效果是：采用上述方式，可以实现物料的切块清洗。
进一步，步骤2中，所述沸水浸煮是指在切块漂洗后的物料中，加入3-5倍重量的90℃-100℃的净水，蒸煮5min-30min。
采用上述进一步的有益效果是：采用上述方式，可以去除魔芋精粉中的生物碱和有害杂质，同时增强后续成品的机械强度。
进一步，步骤2中，所述干燥的温度为50℃-100℃，时间为12-36h。
采用上述进一步的有益效果是：采用上述方式，可以实现物料的干燥。
进一步，步骤2中，所述粉碎的粒径为过40目-80目筛。
采用上述进一步的有益效果是：采用上述方式，可以得到符合要求的细粉。
本发明的目的之二，是提供上述制备得到的魔芋凝胶粉的应用。
本发明解决上述技术问题的技术方案如下：上述制备得到的魔芋凝胶粉在作为膳食纤维补充剂和/或膳食纤维添加剂中的应用。
本发明的魔芋凝胶粉的应用的有益效果是：
上述制备得到的魔芋凝胶粉，既可以作为膳食纤维补充剂，直接冲水服用，或制备为颗粒、胶囊、片剂等口服；还可以作为膳食纤维添加剂，添加至各种食品中，具有广泛的应用前景。
附图说明
图1为市购的魔芋凝胶干燥粉碎制备成的凝胶粉的扫描电镜图；
图2为本发明实施例3制备的魔芋凝胶粉的扫描电镜图；
图3为市购的魔芋凝胶干燥粉碎制备成的凝胶粉(图中的“C”)和本发明实施例3制备的魔芋凝胶粉的傅立叶红外光谱表征图(图中的“T”)；
图4为市购的魔芋凝胶干燥粉碎制备成的凝胶粉(图中的“C”)和本发明实施例3制备的魔芋凝胶粉的水分吸附等温线(图中的“T”)。
具体实施方式
以下结合具体实施例对本发明的原理和特征进行描述，所举实例只用于解释本发明，并非用于限定本发明的范围。
实施例1
本实施例的魔芋凝胶粉的制备方法，包括如下步骤：
步骤1：分别称取如下质量百分比的原料：魔芋精粉2.5％、碱0.03％、琼脂粉0.1％、微晶纤维素0.45％、甘油0.5％、无水乙醇0.5％和水95.92％；
步骤2：将步骤1称取的各原料搅拌混匀，置于室温8h后，采用蒸煮方式加热固化成型，温度为80℃，时间为2h。再将固化的物料切块，然后投入净水中，浸泡至呈无色或透明状。在切块漂洗后的物料中，加入4倍重量的92℃的净水，蒸煮25min。于80℃干燥14h；再粉碎过40目筛，即得到魔芋凝胶粉。
实施例2
本实施例的魔芋凝胶粉的制备方法，包括如下步骤：
步骤1：分别称取如下质量百分比的原料：魔芋粉4.0％、碳酸氢钠0.2％、低聚果糖1.2％、羟丙基纤维素0.8％、甘油5.0％、52度食用白酒9.6％和水79.2％
步骤2：将步骤1称取的各原料搅拌混匀，置于室温12h后，采用蒸煮方式加热固化成型，温度为110℃，时间为1h。再将固化的物料切块，然后投入净水中，浸泡至呈无色或透明状。在切块漂洗后的物料中，加入3倍重量的90℃的净水，蒸煮30min。于50℃干燥36h；再粉碎过80目 筛，即得到魔芋凝胶粉。
实施例3
本实施例的魔芋凝胶粉的制备方法，包括如下步骤：
步骤1：分别称取如下质量百分比的原料：魔芋精粉3.2％、碳酸氢钠0.05％、碳酸钠0.05％、羧甲基纤维素钠0.6％、甲基纤维素0.5％、甘油2.5％、无水乙醇2.5％和水90.6％；
步骤2：将步骤1称取的各原料搅拌混匀，置于室温24h后，采用水煮方式加热固化成型，温度为100℃，时间为1.5h。再将固化的物料切块，然后投入净水中，浸泡至呈无色或透明状。在切块漂洗后的物料中，加入3-5倍重量的96℃的净水，蒸煮25min。于60℃干燥30h；再粉碎过80目筛，即得到魔芋凝胶粉。
实施例4
本实施例的魔芋凝胶粉的制备方法，包括如下步骤：
步骤1：分别称取如下质量百分比的原料：魔芋精粉3.0％、碳酸钠0.07％、氢氧化钠0.08％、羧甲基纤维素钠0.3％、琼脂0.3％、微晶纤维素0.32％、羟丙基甲基纤维素0.28％、甘油2.0％、45度食用白酒4.4％和水89.25％；
步骤2：将步骤1称取的各原料搅拌混匀，置于室温16h后，采用蒸煮方式加热固化成型，温度为90℃，时间为2h。再将固化的物料切块，然后投入净水中，浸泡至呈无色或透明状，共进行切块漂洗两次。在切块漂洗后的物料中，加入3倍重量的95℃的净水，蒸煮30min。于75℃干燥28h，再粉碎过60目筛，即得到魔芋凝胶粉。
实施例5
取魔芋精粉(简称“J”组)、市购的魔芋凝胶经干燥粉碎制备成的凝胶粉(简称“C”组)、本发明实施例1-4制备的魔芋凝胶粉(分别简称为1#-4#)，进行理化特性的测定。其中，魔芋精粉即为实施例1-4所采用的原料魔芋精粉，购自上海盛达食品添加剂有限公司，规格为1kg/袋。市购的魔芋凝胶，购自京东聚怀斋旗舰店。
(1)乙酰保留度的测定
按照2010中国药典三部附录ⅥF O-乙酰基测定法，具体是：精密量取氯化乙酰胆碱对照品溶液0.2mL-1.0mL，分别置试管中，补加水至1mL，加新鲜配制的碱性羟胺溶液2mL，摇匀，于室温放置4分钟，加4mol/L盐酸1mL，调pH值至1.2±0.2，摇匀，加0.37moI/L三氯化铁－盐酸溶液1mL，摇匀，照紫外－可见分光光度法(2010年版药典三部附录ⅡA)，在波长540nm处测定吸光度。另精密量取上述相应的系列对照品溶液，自“补加水至1mL”起，除加酸与加碱性羟胺的次序颠倒外，同法操作，用作对应的空白对照。精密量取供试品溶液1mL置试管中，自“加新鲜配制的碱性羟胺溶液2mL”起，同法操作；另取供试品溶液1mL，与对照品溶液的空白对照同法操作，用作供试品的空白对照。将标准管各吸光度分别减去相应的空白对照管的吸光度，以标准管中所含的对照品溶液的体积对其相应的吸光度作直线回归，将供试品的吸光度减去相应的空白对照管的吸光度后代入直线回归方程，按照式1计算出每1mL供试品相当于对照品溶液的体积(V，mL)。
供试品中O-乙酰基含量(mmol/L)＝V×2.5    (式1)
式中，2.5为对照品溶液中乙酰胆碱的含量(mmol/L)。
乙酰保留度＝测试品乙酰基含量/魔芋精粉中的乙酰基含量。
(2)密度、孔隙率及吸水率的测定
参照《GB/T 1033-1986塑料密度和相对密度试验方法》和《GB/T 1034-1998塑料吸水性试验方法》，测定密度、孔隙率及吸水率。具体是：称取样品在空气中的质量和体积，计算密度。将试样空气中称质量m 0,放入滤袋中浸泡于室温的蒸馏水中，浸泡48h后取出，拧干的湿毛巾擦去滤袋表面的水，并立即称量质量(m 1),精确到0.02g；接着把试样放入浸入室温的蒸馏水中，称量其在水中的质量(m 2)，精确到0.02g。称取试样三份，每份50g(m 3)，将试样分别装入洁净的密度瓶内，并倒入蒸馏水。倒入的蒸馏水不超过密度瓶体积的一半，将密度瓶放在真空干燥器内排除气泡。气泡排除后，擦干密度瓶，冷却到室温，用蒸馏水装满至标记处，称量质量(m 4)。再将密度瓶冲洗干净，用蒸馏水装满至标记处，并称质量(m 5)，m 3、m 4、m 5精确到0.002g。按照式2计算吸水率Wa(％)和孔隙率ρa(％)。
Figure PCTCN2022094453-appb-000001
Figure PCTCN2022094453-appb-000002
Figure PCTCN2022094453-appb-000003
Figure PCTCN2022094453-appb-000004
式中，m 0为干燥试样在空气中的质量，g；m 1为水饱和试样在空气中的质量，g；m 2为水饱和试样在水中的质量，g；m 3为干粉试样在空气中的质量，g；m 4为装粉样加水的密度瓶质量，g；m 5为只装蒸馏水的密度瓶的质量。
(3)葡甘露聚糖含量测定和三甲胺残留量测定
参照《GB T 18104-2000魔芋精粉》，测定葡甘露聚糖含量百分比
参照《GB5009.179-2016食品安全国家标准食品中三甲胺的测定》，测定三甲胺含量。
测定结果见表2。
表2 魔芋精粉、市购魔芋凝胶的干燥粉与本发明产品的理化参数结果
Figure PCTCN2022094453-appb-000005
实施例6
市购魔芋凝胶经干燥粉碎制备成的凝胶粉(以下简称“市购魔芋凝胶的干燥粉”)和本发明实施例3制备的魔芋凝胶粉的结构和含水量测定。
对两种凝胶粉蒸馏水浸泡过夜溶胀后过滤，进行真空冷冻干燥，然后进行扫描电镜观察，结果见图1和图2。由此可见，本发明实施例3制备的魔芋凝胶粉较市购魔芋凝胶的干燥粉，溶胀后具有更大的微孔，微孔直径最大可达100μm左右。
取2mg魔芋凝胶粉与1滴石蜡油研磨后，涂抹在溴化钾窗片上进行傅立叶红外光谱表征，结果见图3。由此可见，本发明实施例3制备的魔芋凝胶粉较市购魔芋凝胶的干燥粉，具有更多的羟基。
取魔芋凝胶粉样品，温度固定为30℃，向样品中添加水分，绘制水分吸附等温线，结果见图4。由此可见，本发明实施例3制备的魔芋凝胶粉较市购魔芋凝胶的干燥粉，具有更高的亲水能力。
实施例7
以活性炭为对照，分别测定魔芋精粉、市购魔芋凝胶经干燥粉碎制备成的凝胶粉(以下简称“市购魔芋凝胶的干燥粉”)和本发明实施例1-4制备的魔芋凝胶粉对Pb 2+、Fe 3+等重金属离子、亚硝酸盐、黄曲霉毒素B 1、有机磷农药草甘膦、NH 4 +、细菌内毒素、大肠埃希菌、沙门氏菌和金黄色葡萄球菌等有害物质的吸附特性。
按照《GB/T 21851-2008化学品批平衡法检测吸附/解吸附试验》，测定吸附特性。精确称取定量的测试样品，加入到已知浓度的金属离子溶液，致病菌培养液等待吸附液中，在摇床中以180r/min吸附4h后，测定吸附液的浓度并计算吸附量与吸附量。按照式3计算吸附量吸附率与吸附量。
Figure PCTCN2022094453-appb-000006
Figure PCTCN2022094453-appb-000007
式中，C 0为待吸附液浓度，λ为稀释倍数，C e为吸附4h后待吸附液浓度，m为测试样品质量。
研究结果见表3。结果显示，本发明实施例1-4制备的魔芋凝胶粉对10种毒素均显示有吸附作用，其吸附作用强于市购魔芋凝胶的干燥粉和活性炭。
表3 魔芋精粉、市购魔芋凝胶的干燥粉和活性炭对常见毒素的吸附作用
Figure PCTCN2022094453-appb-000008
注：--为活性炭粉无法分离故无测定结果。
实施例8
将实施例1-4制备的魔芋凝胶粉制作成胶囊、片剂、颗粒剂的方法：
魔芋凝胶粉直接装入食用空较囊中，制成胶囊剂；
取魔芋凝胶粉60份，加入90％乙醇30份搅拌混匀，挤压通过14目 -40目筛网(板)，制成均匀的颗粒剂。颗粒剂制备中可添加或不添加已公知的附加剂，所述已公知的附加剂包括目前已公知的吸附剂、黏结剂、润滑剂、分散剂、润湿剂、崩解剂、香料或者色料等。
将魔芋凝胶粉添加一定附加剂，制作成颗粒，然后压片，还可以对素片进行各种包衣。添加的附加剂包括公知的吸附剂、黏结剂、润滑剂、分散剂、润湿剂、崩解剂、香料和色料等。
实施例9
本发明制备的魔芋凝胶粉作为膳食纤维添加剂用于配制一种高膳食纤维代餐的方法：
称取本发明实施例3制备的魔芋凝胶粉55份、全脂奶粉20份、脱脂奶粉10份、乳糖5份、玉米糖浆固体5份、金枪鱼油(DHA)3份、复合维生素和香精2份，搅拌混匀，即得到一种含膳食纤维高达55％的，且营养全面的纤维代餐食品。
实施例10
人试食评价：
纳入已满18周岁，自身体重或皮肤色斑不满意(25＞BMI者)，身体健康的志愿者。短期内服用与受试功能有关的药品或食品者不纳入。入选人员随机分成三组，一组口服魔芋精粉胶囊、一组口服市购魔芋凝胶经干燥粉碎制备成的凝胶粉(以下简称“市购魔芋凝胶的干燥粉”)装入胶囊；一组口服本实施例3制备的魔芋凝胶粉，装入胶囊；每日服用4.0g，分1-3次口服，每次用100mL-200mL温水口服，连续服用30d，观察是否出现腹胀、腹泻、便秘，大便软硬度、每日大便次数、估计每日大便总量、 服用30d体重变化、皮肤色斑好转情况。如果连续3天出现腹胀、腹泻、便秘者而无其它原因可解释者，停止服用。试验期间不改变原来的饮食习惯，正常饮食。共有15人参加，年龄25-89岁，每组均有5人，结果见表4。
表4 魔芋产品试食评价结果(15人，每组5人)
Figure PCTCN2022094453-appb-000009
结果显示，与已上市产品相比较，食用本发明实施例3制备的魔芋凝胶粉产品无腹胀、腹痛、便秘等不适，大便量显著增加，大便次数增多，每日增加1-2次，大便松软似泥块，排便顺滑，还有助于控制体重和改善皮肤色斑功效。
以上所述仅为本发明的较佳实施例，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。

Claims (10)

  1. 一种魔芋凝胶粉的制备方法，其特征在于，包括如下步骤：
    步骤1：分别称取如下质量百分比的原料：魔芋精粉2.5％-4.0％、碱0.03％-0.2％、水溶性纤维素0.1％-1.2％、非水溶性纤维素0.1％-0.8％、甘油0.5％-5.0％、乙醇0.5％-5.0％和余量为水；
    步骤2：将步骤1称取的各原料搅拌混匀，置于室温8h-24h后，加热固化成型，再切块漂洗、沸水浸煮、干燥、粉碎成粉，即得到魔芋凝胶粉。
  2. 根据权利要求1所述的魔芋凝胶粉的制备方法，其特征在于，步骤1中，分别称取如下质量百分比的原料：魔芋精粉3.2％、碱0.1％、水溶性纤维素0.6％、非水溶性纤维素0.5％、甘油2.5％、乙醇2.5％和余量为水。
  3. 根据权利要求1所述的魔芋凝胶粉的制备方法，其特征在于，步骤1中，所述碱为食用级碳酸钠，或者食用级碳酸氢钠，或者食用级碳酸钠和食用级碳酸氢铵二者按质量比为(1-2):1的混合物，或者食用级碳酸钠和食用级氢氧化钠二者按质量比为(1-2):1的混合物。
  4. 根据权利要求1所述的魔芋凝胶粉的制备方法，其特征在于，步骤1中，所述水溶性纤维素为果胶、低聚果糖、低聚木糖、琼脂粉和羧甲基纤维素钠中的任意一种或多种。
  5. 根据权利要求1所述的魔芋凝胶粉的制备方法，其特征在于，步骤1中，所述非水溶性纤维素为羟丙基纤维素、甲级纤维素、乙基纤维素、羟丙基甲基纤维素、微晶纤维素和交联羧甲基纤维素钠中的任意一种或多种。
  6. 根据权利要求1所述的魔芋凝胶粉的制备方法，其特征在于，步骤2中，所述加热固化成型采用蒸煮或水煮的方式，温度为80℃-110℃，时间为1h-2h。
  7. 根据权利要求1所述的魔芋凝胶粉的制备方法，其特征在于，步骤2中，所述切块漂洗是指将固化的物料切块，然后投入净水中，浸泡至呈无色或透明状。
  8. 根据权利要求1所述的魔芋凝胶粉的制备方法，其特征在于，步骤2中，所述沸水浸煮是指在切块漂洗后的物料中，加入3-5倍重量的90℃-100℃的净水，蒸煮5min-30min。
  9. 根据权利要求1所述的魔芋凝胶粉的制备方法，其特征在于，步骤2中，所述干燥的温度为50℃-100℃，时间为12h-36h；所述粉碎的粒径为过40目-80目筛。
  10. 权利要求1-9任一项制备得到的魔芋凝胶粉在作为膳食纤维补充剂和/或膳食纤维添加剂中的应用。
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