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Low temperature oxygen-free method for processing konjac fine flour

A technology of konjac fine powder and processing methods, which is applied in the fields of application, food preparation, food science, etc., can solve problems affecting product quality, endangering health, and residues, so as to avoid browning or gelatinization, improve product quality, and prevent The effect of browning

Inactive Publication Date: 2012-08-22
重庆天娇农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In 2006, domestic and foreign demand for fresh konjac was 900,000 tons, while the output was only 520,000 tons, far from meeting the demand
Since the 1980s, Chinese konjac began to develop industrially, but due to the late start, there has been no major breakthrough in the processing technology of konjac powder, especially during the roasting and dehydration process, it is easy to cause browning, which affects product quality. In order to prevent browning, sulfur dioxide fumigation is generally used. Although this method can prevent browning, it will seriously pollute the environment and produce residues, which will endanger people's health and affect product quality.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Take 500kg of fresh konjac, remove the main buds and roots, clean the surface silt and stains, peel the skin, rinse it in running water, and immediately put it in a low-temperature anaerobic room at 5°C, use the combustion method to remove the oxygen in the room, and use The refrigeration device adjusts the room temperature; put the konjac tubers into the press in the anaerobic room to quickly squeeze, then take the konjac residue and put it in the rotary separator to quickly rotate and dry the water, so that the moisture content of the konjac residue is less than 30%. After the inspection reaches the standard, take it out and put it away Put the konjac slag into the pulverizer and crush it repeatedly until the particle size is less than 0.425mm, then put the konjac particles into the rotary separator to quickly rotate and dry the water, so that the moisture content of the konjac particles is less than 25%, and then put the konjac particles at 5°C In the low-temperature ...

Embodiment 2

[0021] Take 700kg of fresh konjac, remove the main buds and root fibers, clean the surface sediment and stains, peel the skin, rinse it in running water, and immediately put it in a low-temperature anaerobic room at 6°C. Use the combustion method to remove the oxygen in the room. The refrigeration device adjusts the room temperature; put the konjac tubers into the press in the anaerobic room to quickly squeeze, then take the konjac residue and put it in the rotary separator to quickly rotate and dry the water, so that the moisture content of the konjac residue is less than 30%. After the inspection reaches the standard, take it out and put it away Put the konjac slag into the pulverizer to crush the konjac residue repeatedly until the particle size is less than 0.425mm, then put the konjac particles into the rotary separator to quickly rotate and dry the water, so that the moisture content of the konjac particles is less than 25%, and then put the konjac particles at 6°C In the...

Embodiment 3

[0023] Take 1000kg of fresh konjac, remove the main buds and root fibers, clean the surface sediment and stains, peel the skin, rinse it in running water, and immediately put it in a low-temperature anaerobic room at 7°C, use the combustion method to remove the oxygen in the room, and use The refrigeration device adjusts the room temperature; put the konjac tubers into the press in the anaerobic room to quickly squeeze, then take the konjac residue and put it in the rotary separator to quickly rotate and dry the water, so that the moisture content of the konjac residue is less than 30%. After the inspection reaches the standard, take it out and put it away Put the konjac slag into the pulverizer and crush it repeatedly until the particle size is less than 0.425mm, then put the konjac particles into the rotary separator to quickly rotate and dry the water, so that the moisture content of the konjac particles is less than 25%, and then put the konjac particles at 7°C In the low-t...

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PUM

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Abstract

A low temperature oxygen-free method for processing konjac fine flour comprises six steps of konjac cleaning and konjac skin removal, konjac placing in a low temperature oxygen-free room, quick squeeze, rotary dehydration, repeated smashing and dehumidification drying and is characterized in that the activity of polyphenol oxidase can be restrained and brown stain can be prevented through processing in the low temperature oxygen-free room. Konjac tubers are sequeezed, dried, repeatedly smashed and then dried again, and a large amount of moisture can be removed in advance. Finally, the dry environment is created by a dehumidification machine, and the drying is performed by means of a low temperature air-drying method so that the brown stain or gelatinization of the konjac fine flour due to heating can be avoided. Therefore, produced konjac fine flour does not contain sulfur, is free of gelatinization and is pure white, and the product quality is improved.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to a low-temperature anaerobic processing method for directly processing konjac fine powder by using fresh konjac. Background technique [0002] Konjac, also known as Konjac, belongs to the perennial tuber herbaceous plant of Araceae; it is mainly produced in the tropical and subtropical regions of the Eastern Hemisphere, and China is one of its origins. Sichuan, Hubei, Hunan, Yunnan, Guizhou, Shaanxi, Guangdong, Guangxi, Anhui, Fujian, Taiwan There are many kinds of konjac, there are more than 260 varieties in the world, and 21 kinds in China, 8 of which are endemic to China. [0003] The history of the application of konjac in our country was first seen in Tao Hongjing's "Famous Doctors" in the Wei and Jin Dynasties. Konjac was first recorded as a medicine, and later medical works of all dynasties were compiled. method. [0004] Konjac is a beneficial alk...

Claims

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Application Information

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IPC IPC(8): A23L1/214A23L19/10
Inventor 周麟
Owner 重庆天娇农业开发有限公司