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A processing technology and konjac technology, applied in the field of agricultural and sideline products processing technology, can solve the problems of high transparency, low purity and lack of high purity, and achieve the effects of high transparency, high purity and low SO2 content
Inactive Publication Date: 2012-07-04
陕西天元隆农业科技有限公司
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[0029] The object of the present invention is to provide a kind of konjaku processing technology, it solves the lack of manufacturing high purity, high viscosity, high transparency and low SO in the background technology The technical problem of konjac flour processing technology
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[0068] The quality standard adopted by the product
[0069] 1. Raw material purchase standard
[0070] The raw material for the production of the project is fresh konjac or taro corners. In addition to reaching commercial maturity, it should also meet the production requirements. It is advisable to choose konjac with an individual weight of 0.3-3 kg.
[0071] 2. Classification of Konjac Flour
[0072] Konjac flour is divided into the following two categories and four subcategories according to its processing depth.
[0073] Ordinary konjac flour is divided into ordinary konjac fine powder and ordinary konjac micronized powder according to the defined particle size.
[0074] Purified konjac powder is divided into purified konjac powder and purified konjac powder according to the defined particle size.
[0075] Ordinary konjac fine powder: use konjac chips (strips, horns) through physical dry method and fresh konjac by crushing and dehydrating quickly or through edible alcoho...
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Abstract
The invention relates to a konjac processing process, which comprises the steps of: 1, raw material sorting;2, soaking; 3, cleaning, peeling and bud and root removal; 4, slicing; 5, color fixing; 6, drying; 7, sorting and grading; 8, crushing and grinding; 9, separating and sieving and 10, inspection and package. The konjac flour prepared by the process provided by the invention has the advantages of high purity, high viscosity, high transparency and low SO2 content, and the prepared konjac vermicelli has the advantages that the flavor is good, the food mouth feeling is good, and the nutritional value is high.
Description
technical field [0001] The invention relates to a processing technology of agricultural by-products, in particular to a processing technology of konjac. Background technique [0002] Konjac is the general name of Araceae Konjac plants. It mainly contains glucomannan, various amino acids and trace elements. Regular consumption has a good health effect on the human body. Konjac has high medical value. It is recorded in ancient Chinese medical classics "Compendium of Materia Medica", "Sanyuan Yanshou", "Kaibao Materia Medica" and so on: konjac is poisonous, pungent, and cold in nature, and has detoxification, swelling, and anti-inflammatory properties. It can treat malaria, amenorrhea, boils, erysipelas, scalds, mastitis, hernia, carbuncle boils, swollen poison, snake bites and other diseases. In recent years, according to scientific research results in the medical field, konjac has the functions of dispersing toxins, beautifying the skin, dredging the veins, lowering blood pr...
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