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Preparation method of low-viscosity and gelable konjak powder

A konjac flour and low-viscosity technology is applied in the preparation of gelatable konjac flour. The low-viscosity field can solve the problems of large investment in equipment and high requirements for personnel quality, and achieve the effects of low cost, good solubility and low viscosity.

Active Publication Date: 2013-12-18
HUBEI YIZHI KONJAC BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This type of method requires a large investment in equipment and high quality requirements for personnel

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Mix 100kg konjac fine powder with 300kg 30% ethanol, stir and wash for 1-2 hours, then separate pulp and residue, then add 300kg 30% ethanol, 4kg 30% hydrogen peroxide, stir evenly, and adjust the filter residue with 1% HCl or 1% NaOH The pH of the mixed solution is 6.8, and it is stirred and degraded at room temperature for 2 hours; then 2 kg of reducing agent sodium sulfite is added to it, stirred for 10-30 minutes, and the reaction is terminated; -2h; the solution is ground, plate and frame filtered, vacuum dried, and sieved to obtain konjac flour with a viscosity of 1850mPa.s; konjac flour and water are mixed in a mass ratio of 1:20-40, and calcium hydroxide is added to adjust to The pH is 12.5, and a gel is formed after a boiling water bath.

Embodiment 2

[0020] Mix 100kg konjac fine powder with 300kg 50% ethanol, stir and wash for 1-2 hours, then separate pulp and residue, add 300kg 50% ethanol, 6kg 30% hydrogen peroxide, stir evenly, adjust filter residue mixing with 1%HCl or 1%NaOH pH of liquid to 7.0, stirring and degrading at room temperature for 1-4h; then adding 4kg of reducing agent sodium sulfite to it, stirring for 10-30min, to terminate the reaction; 1-2h; After the solution is ground, plate-frame filtered, vacuum-dried and sieved, konjac flour with a viscosity of 1050mPa.s is obtained; konjac flour and water are mixed at a mass ratio of 1:20-40, and calcium hydroxide is added to adjust When the pH is 12.5, a gel is formed after a boiling water bath.

Embodiment 3

[0022] Mix 100kg of konjac powder with 300kg of 40% ethanol, stir and wash for 1-2 hours, then separate the pulp and residue, add 300kg of 40% ethanol, 9kg of 30% hydrogen peroxide, stir evenly, and adjust the filter residue with 1%HCl or 1%NaOH pH of liquid to 7.3, stirring and degrading at room temperature for 1-4h; then adding 6kg of reducing agent sodium sulfite to it, stirring for 10-30min, to terminate the reaction; -2h; the solution is ground, plate and frame filtered, vacuum dried, and sieved to obtain konjac flour with a viscosity of 450mPa.s; konjac flour and water are mixed in a mass ratio of 1:20-40, and calcium hydroxide is added to adjust to The pH is 12.5, and a gel is formed after a boiling water bath.

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Abstract

The invention provides a preparation method of low-viscosity and gelable konjak powder. The konjak powder which is low in viscosity and good in dissolving property but still can keep the gel property is obtained through oxidative degradation carried out on konjak powder by using hydrogen peroxide. According to the preparation method, konjak powder is subjected to multistage pulp-residue separation and then subjected to oxidative degradation by using hydrogen peroxide to obtain low-viscosity konjak powder, calcium hydroxide is added for adjusting the pH value to be more than 12, and gel is formed after a boiling water bath. The method is high in degradation speed, simple in process, easy to operate, low in cost and pollution-free.

Description

technical field [0001] The invention relates to a preparation method of low-viscosity and gelatable konjac flour, which is specifically prepared by oxidizing and degrading konjac flour with hydrogen peroxide. Background technique [0002] The viscosity of 1% aqueous solution of konjac flour can be as high as 30000mPa.s or more. Because the viscosity is too high, the amount added to beverages is small and cannot play a role in health care; [0003] Patent documents CN200710051436.3 and CN201010579579.3 all use enzymatic hydrolysis to degrade konjac flour, but due to the specificity of the enzyme, the production cycle is long, the cost is high, and it is easy to lose activity and difficult to preserve. These shortcomings make this method currently unable to be popularized and applied. Patent documents CN01128868.X, CN200910014349.X, and CN200910090261.6 all use bacterial strain fermentation to prepare crude enzyme liquid, and then further enzymatically hydrolyze konjac flour t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/00C08J3/075
Inventor 袁萍范春相黎鹏
Owner HUBEI YIZHI KONJAC BIOTECH
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