A kind of method of non-alcoholic wet processing konjac powder

Abstract

The invention discloses a method for processing konjak fine powder by using a non-alcoholic wet method, and the method is capable of effectively reducing the processing cost. The method comprises the following steps of: A, washing and peeling konjak; B, performing cutting and color-protecting on the konjak; C, smashing, grinding and separating the konjak at the temperature of 20 DEG C below zero to 10 DEG C below zero, namely, mixing the konjak with a sodium chloride solution with the concentration of 20%-30% and grinding the mixture to obtain paste at first, then performing solid-liquid separation on the obtained paste to obtain konjak powder, mixing the konjak powder with the sodium chloride solution with the concentration of 20%-30%, grinding the mixture to obtain a solid-liquid mixture, and performing centrifugal separation on the solid-liquid mixture to obtain the konjak fine powder; D, drying. According to the method, the konjak is smashed, ground and separated at the temperature of 20 DEG C below zero to 10 DEG C below zero, so that fine powder particles can be prevented from being excessively swelled or forming sol by using the sodium chloride solution with the concentration of 20%-30% only under the low-temperature condition and the processing cost of the konjak fine powder is greatly reduced; the method is suitable for popularization and application in the field of food processing.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for non-alcoholic wet processing of konjac powder. Background technique [0002] Konjac, also known as konjac, grinding taro, flower stalk lotus, hemp taro, snakehead grass, flower stalk Aracea, etc., is a perennial herbaceous plant of the genus Konjac in the Araceae family. Konjac is a food with low calorie, low protein, low vitamin and high dietary fiber, which is an effective nutrient. Konjac is the most excellent deep-dive dietary fiber found so far, and the main active ingredient in konjac powder obtained from konjac through physical processing is glucomannan. Studies in recent years have proved that the glucomannan contained in konjac has a good effect on reducing blood sugar in diabetics. Because of its large molecular weight and high viscosity, it can delay the absorption of glucose and effectively reduce postprandial blood sugar, thereby reducing the risk of diab...

AI Technical Summary

Problems solved by technology

In addition, the excessive swelling of fine powder particles will cause serious loss of glucomannan. Therefore, in the existing wet processing process of konjac fine powder, the concentration of alcohol used is usually not less than 30%, in order to ensure the fine powder. The powder particles do not swell excessively or form a sol, but the high concentration of alcohol is expensive, which also results in higher processing costs for wet processing konjac powder