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Method for preparing superfine konjac powder by using supersonic airflow pulverization technology

A technology of supersonic air flow and konjac flour, which is applied in the field of food processing, can solve the problems of affecting the quality of konjac flour products, unsuitable for industrial production, and small proportion of ultrafine powder, and achieves good environment, small footprint, and no dust pollution Effect

Inactive Publication Date: 2011-12-07
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is not suitable for industrial production. Since konjac flour is a particle with good elasticity and is formed by the polymerization of monosaccharides, the effect of using grinding disc grinding, high-speed collision, and vibration grinding is relatively poor, mainly in large energy consumption and time. Long, the proportion of ultrafine powder obtained is small, and the temperature rise of the material during the crushing process will affect the quality of konjac flour products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] In this embodiment, the main steps for obtaining superfine konjac flour by pretreatment of refined konjac flour and pulverization by supersonic airflow are:

[0023] (1) Pretreatment of konjac flour:

[0024] Add konjac refined powder with a particle size of about 80 mesh to an ethanol solution of equal mass and a volume ratio of 30%, stir and mix, so that the konjac refined powder particles uniformly absorb low-concentration ethanol, resulting in swelling of the particle size;

[0025] (2) Smash:

[0026] Crush the pretreated swelled konjac powder in a jet mill for 3 minutes, and then classify it in the impeller classification area to obtain 80% of the konjac powder by mass with a particle size of ≤200 mesh superfine konjac powder;

[0027] (3) Water regulation:

[0028] The superfine konjac flour collected after the above pulverization is adjusted in a vacuum dryer with a moisture content of ≤11.0% to obtain a superfine konjac flour with a particle size of ≤200 mesh that can be ...

Embodiment 2

[0030] In this embodiment, the main steps for obtaining superfine konjac flour by pretreatment of refined konjac flour and pulverization by supersonic airflow are:

[0031] (1) Pretreatment of konjac flour:

[0032] Add konjac refined powder with a particle size of about 80 mesh to an ethanol solution with twice its mass and a volume ratio of 10%, stir and mix, so that the konjac refined powder particles uniformly absorb low-concentration ethanol, resulting in swelling of the particle size;

[0033] (2) Smash:

[0034] Crush the pretreated swelled konjac refined powder in a jet mill for 8 minutes, and then classify it in the impeller classification area to obtain 70% of the konjac refined powder with a particle size of ≤600 mesh ultra-fine konjac flour;

[0035] (3) Water regulation:

[0036] The ultrafine konjac flour collected after the above pulverization is adjusted in a vacuum dryer with a moisture content of ≤11.0% to obtain an ultrafine konjac flour with a particle size ≤600 mesh ...

Embodiment 3

[0038] In this embodiment, the main steps for obtaining superfine konjac flour by pretreatment of refined konjac flour and pulverization by supersonic airflow are:

[0039] (1) Pretreatment of konjac flour:

[0040] Add konjac refined powder with a particle size of about 80 mesh to an ethanol solution with 1.5 times its mass and 20% volume ratio, stir and mix, so that the konjac refined powder particles uniformly absorb low-concentration ethanol, resulting in swelling of the particle size;

[0041] (2) Smash:

[0042] Crush the pretreated swelled konjac powder in a jet mill for 5 minutes, and then classify it in the impeller classification zone to obtain 70% of the konjac powder with a particle size of ≤350 mesh.

[0043] (3) Water regulation:

[0044] The ultrafine konjac flour collected after the above pulverization is adjusted in a vacuum dryer with a moisture content of ≤11.0% to obtain an ultrafine konjac flour with a particle size of ≤350 mesh that can be stored safely.

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Abstract

A method for preparing ultra-fine konjac powder using supersonic airflow crushing technology, using a certain concentration of ethanol solution to swell konjac fine powder, using airflow crushing technology: compressed air is frozen, filtered, and dried, and the nozzle forms a sonic speed of 1~3 The supersonic airflow at twice the speed is injected into the crushing chamber, making the materials fluidized, and the accelerated materials meet at the intersection point of the jets of several nozzles, resulting in violent collision, friction, and shearing to achieve ultra-fine crushing of particles. It can obtain konjac flour with a particle size of 200~600 mesh or even finer, which can save energy by 30-40%. The equipment has a compact structure and a small footprint. Low-temperature medium-free pulverization, especially suitable for pulverization of low melting point, heat-sensitive, sugar-containing and volatile materials.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing superfine konjac flour by using supersonic airflow crushing technology. Background technique [0002] Konjac glucomannan is a high-molecular polysaccharide formed by polymerization of glucose and mannose through glycosidic bonds. It is the main functional component of the Amorphophallus Blume plant konjac. It has unique rheological properties and excellent health care functions. , Has become an important food additive and health food raw material. At the same time, it also has important uses in medicine, chemical industry, environmental protection, and oil drilling. However, konjac glucomannan exists in the konjac bulb foreign cell in an aggregated form, and the foreign cell is very tough after drying, and it is difficult to effectively crush it with ordinary crushing equipment. At present, most konjac glucomannan products, commonly known as "konjac flo...

Claims

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Application Information

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IPC IPC(8): A23L1/214A23L19/10
Inventor 钟耕刘倍毓张盛林王俏孟凡冰
Owner SOUTHWEST UNIVERSITY
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