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Sulfur-free konjac gum preparing method

A technology of konjac gum and konjac refined powder is applied in the field of konjac gum desulfurization, which can solve the problems of inability to completely remove sulfur dioxide from konjac gum, and achieve the effects of improving color, ensuring viscosity and improving product viscosity.

Inactive Publication Date: 2014-05-21
ANKANG LONGFEI KNJAC FOODSTUFF
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the invention is to overcome the problem that prior art cannot thoroughly remove sulfur dioxide in konjac gum

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0023] The glucomannan contained in konjac gum is a high molecular polysaccharide, which is polymerized by glucose and mannose residues with a molecular ratio of 1:1.6 through β-1.4 glycosidic bonds, and sulfur dioxide is attached to the main chain of glucomannan In fact, it is difficult to remove it by general physical and chemical methods. Konjac glucomannan is easily soluble in water, but insoluble in organic solvents such as methanol, ethanol, ether, etc. Ethanol is a good solvent, which can dissolve many inorganic substances and many organic substances, and can make the organic substances participating in the reaction It can dissolve with inorganic substances, increase the contact area and increase the reaction rate. Sulfur dioxide is an acidic substance that is easily soluble in water. The molecular weight of sulfur dioxide is 64.07, the relative density is 2.264 (0°C), the melting point is -72.7°C, the boiling point is -10°C, and the solubility in 338.32kPa water is 8.5...

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Abstract

The invention provides a sulfur-free konjac gum preparing method. According to a technical scheme, ethanol solutions of different concentration are respectively added three times to carry out full immersion, dissolution and high pressure swirl washing on konjac powder; ethanol is recycled; a high pressure swirl washing unit is used to complete separate sulfur dioxide; edible sodium hydroxide is used to produce an alkaline environment; an acidic sulfur dioxide component in konjac glucomannan is adsorbed; and a vacuum microwave dryer is used to carry out rapid drying. The viscosity, the transparency and the color of a product are ensured.

Description

technical field [0001] The invention relates to a konjac gum desulfurization technology, in particular to a preparation method of sulfur-free konjac gum. Background technique [0002] Konjac gum is a deep-processed product made of konjac powder as raw material and processed by ethanol precipitation. Its effective economic ingredient is glucomannan (KGM), and KGM has 46 properties such as film-forming, cohesive, and suspending properties. More than 100 uses, can be widely used in food, medicine, chemical industry, printing and dyeing, construction, petroleum, electronics and other fields. [0003] Konjac has special biological characteristics, and enzymatic browning will occur during the processing of fresh konjac into dry products. During the primary dehydration process of fresh konjac, the tissue cells rupture due to peeling and slicing, so that the chemical components in the cells react under the action of enzymes (mainly polyphenol oxidase), and browning occurs rapidly, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C08B37/02
Inventor 王大龙
Owner ANKANG LONGFEI KNJAC FOODSTUFF
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