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Method for processing purified konjac flour

A processing method and technology of konjac flour, applied in the field of processing and purifying konjac flour, can solve the problems of no breakthrough in purification konjac flour processing technology, inability to meet needs, affecting product quality, etc., and achieve high product quality, improved brittleness, and white color. Effect

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, the processing technology of purified konjac powder has not made a big breakthrough, especially in the process of baking and dehydration, it is easy to produce browning, gelatinization and adhesion , affecting product quality
Patent No. 011066709 announced a "high-purity konjac glucomannan extraction process", which uses enzymatic hydrolysis and extraction methods to purify konjac glucomannan, which can solve gelatinization and adhesion. solvents, it is inevitable to produce residues and affect product quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Pour 130kg of edible wine with 20% alcohol concentration into the swelling tank; clean 100kg of high-quality konjac flour with ash content of 4.5%, moisture content of 12%, viscosity of 18.000mPa.s, free of sulfur dioxide and other impurities, and pour into swelling Tank and stir quickly for 2 minutes to make the konjac flour and the solution fully and evenly mixed; when the volume of the konjac flour has doubled, add the dipping solution, and then stand for 4 hours to soak, so that the alcohol-soluble substances in the refined powder can be dissolved in the dipping Then put the swelled and immersed material into a low-temperature anaerobic chamber at 5℃, use the combustion method to remove the oxygen in the room, and adjust the room temperature with a refrigeration device; in the anaerobic chamber, put the material into the grinder for repeated grinding, and then Put the konjac granules into a rotary separator and spin to dry the water quickly; then put the konjac granul...

Embodiment 2

[0026] Pour 260kg of edible wine with an alcohol concentration of 25% into the swelling tank; clean 200kg of high-quality konjac flour with ash content of 4.4%, water content of 11.5%, viscosity of 18.000mPa.s, no sulfur dioxide and other impurities, and pour into swelling Tank and quickly stir for 2.5 minutes to make the konjac flour and the solution fully and evenly mixed; when the volume of the konjac flour has doubled, add the dipping solution, and then let stand for 4.5 hours to soak, so that the alcohol-soluble substances in the refined powder can be dissolved in the dipping Then put the swelled and immersed material into a low-temperature oxygen-free room at 6°C, use the combustion method to remove the oxygen in the room, and adjust the room temperature with a refrigerating device; in the oxygen-free room, put the material into the grinder for repeated grinding, and then Put the konjac pellets into the rotary separator and spin to dry the water quickly; then put the konja...

Embodiment 3

[0028] Pour 390kg of edible wine with 30% alcohol concentration into the swelling tank; clean 300kg of high-quality konjac flour with 4.2% ash content, 11.6% moisture content, 18.000mPa.s viscosity, and no sulfur dioxide and other impurities, and pour into the swelling tank Tank and stir quickly for 3 minutes to make the konjac flour and the solution fully and evenly mixed; when the volume of the konjac flour has doubled, add the dipping solution, and then stand for 5 hours to soak, so that the alcohol-soluble substances in the refined powder are dissolved in the dipping Then put the swelled and immersed material into a low-temperature anaerobic chamber at 7℃, use the combustion method to remove the oxygen in the room, and adjust the room temperature with a refrigeration device; in the anaerobic chamber, put the material into the grinder for repeated grinding, and then Put the konjac pellets into the rotary separator and spin to dry the water quickly; then put the konjac pellets...

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Abstract

A method for processing purified konjac flour comprises twelve steps of material selection, swelling, extraction, material placing in a low temperature oxygen-free room, grinding, dehydration, dehumidification drying, dry grinding, winnowing, sieving, checkout and homogeneous warehousing. The method for processing the purified konjac flour has the advantages that the swelling and the extraction can enable impurities in the konjac flour to be soluble in impregnation liquid and accordingly separated out, the activity of polyphenol oxidase can be restrained and brown stain can be prevented through processing in the low temperature oxygen-free room. Starch and the impurities attached to glucomannan particles can be further peeled off through the grinding, and then the impurities are removed through the dehydration. Heating can be avoided and brown stain, gelatinization and adhesion can be prevented through the dehumidification drying. By means of the grinding in the low temperature environment, the ragility of konjac particles can be improved, the impurities can be easily separated, and small particles can be obtained. Various levels of purified konjac flour meeting the national requirements is obtained after the sieving. Therefore, produced purified konjac flour does not contain sulfur, is free of brown stain, gelatinization and adhesion 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 method for processing and purifying konjac flour in a low-temperature, oxygen-free environment. Background technique [0002] Konjac, also known as konjac, is a perennial tuber herbaceous plant of the Araceae family; mainly produced in the tropical and subtropical regions of the eastern hemisphere. China is one of the origins, Sichuan, Hubei, Hunan, Yunnan, Guizhou, Shaanxi, Guangdong, Guangxi, Anhui, Fujian, Taiwan They are distributed in mountainous areas in other provinces; there are many kinds of konjac, there are more than 260 varieties in the world, and there are 21 species in China, 8 of which are unique to China. [0003] The history of the application of konjac in our country was first seen in Tao Hongjing’s "Annotation of Famous Doctors" during the Wei and Jin Dynasties. It first contained konjac as a medicine, and it has been compiled in subsequent m...

Claims

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Application Information

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