Method for eliminating alkaloid in konjaku flour

Abstract

The invention relates to a method for eliminating alkaloid in konjaku flour. The method integrates a microwave and ultrasonic wave technology and adopts a pure physical method under the synergistic effect of microwave and ultrasonic wave to thoroughly eliminate alkaloid in konjaku flour, the physical and chemical properties and the functional properties of the konjaku flour are not affected, the applicable scope of raw materials is wide, and because of the synergistic effect of the ultrasonic wave and the microwave, the treatment time is greatly shortened and the production efficiency is greatly improved.

Description

technical field

[0001] The invention relates to the technical fields of medicine, food, daily chemical industry and the like, in particular to a method for eliminating alkaloids in konjac flour. Background technique

[0002] Since the 1980s, with the increasing demand for konjac products in the international market, the konjac industry in China has risen rapidly. Driven by the demand for raw materials in the market, China is increasingly becoming the center of the production and supply of konjac raw materials in the world.

[0003] Konjac is processed to obtain konjac flour, a form of konjac glucomannan. Konjac glucomannan is an ideal dietary fiber, mainly used to make konjac food. The food processed with it has the characteristics of low heat and low fat, which can hinder the excessive absorption of sugar, fat and cholesterol by the human body, hinder the invasion of harmful substances, and have a good effect on hypertension, high cholesterol, cardiovascular disease, diab...