Low-alcohol concentration wet processing method for refined konjak powder

Abstract

The invention discloses a low-alcohol concentration wet processing method for refined konjak powder. The method can effectively reduce processing cost. The method comprises the following steps: A, cleaning and peeling konjak; B, cutting the konjak and protecting the color of the konjak; C, crushing, grinding and separating the konjak at a temperature of -10 to 0 DEG C, i.e., mixing the konjak with alcohol with a concentration of 5 to 15%, then crushing an obtained mixture to obtain pulp, subjecting the pulp to solid-liquid separation to obtain konjak powder, mixing the konjak powder with alcohol with a concentration of 5 to 15%, carrying out grinding to obtain a solid-liquid mixture and subjecting the solid-liquid mixture to centrifugation so as to obtain the refined konjak powder; and D, drying the refined konjak powder. According to the method, crushing, grinding and separation of the konjak are carried out at a temperature of -10 to 0 DEG C, so usage of alcohol with a concentration of only 5 to 15% is capable of preventing refined powder particles from excess swelling or formation of sol, thereby substantially reducing cost. The method is suitable for being popularized and applied 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 wet processing konjac powder with low alcohol concentration. 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 th...

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