Preparation process of sulfur-free and high-purity konjac micropowder

A technology of konjac micropowder and preparation process, applied in food preparation, food forming, food mechanical processing and other directions, can solve the problems of affecting product quality, slow viscosity release, respiratory and digestive system hazards, etc., to increase comprehensive utilization value, accelerate Viscosity release rate, the effect of improving product purity

Inactive Publication Date: 2015-05-13
四川森态源生物科技有限公司
View PDF5 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, there are many problems in the production process of konjac powder: Because some production and processing enterprises use sulfur dioxide for anti-oxidation treatment in the konjac powder processing link, resulting in a large amount of sulfur dioxide remaining in the obtained konjac powder, these sulfur dioxide remaining in the konjac powder are added to food along with the konjac powder, If people eat food with sulfur dioxide exceeding the standard, it will cause irritation to the throat, dizziness, nausea, vo...

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A preparation process of sulfur-free high-purity konjac micropowder, comprising the following steps:

[0038] Step 1) Preparation of konjac fine powder: using fresh konjac as raw material, washing and removing impurities from the konjac, inputting it into a crushing device for crushing, then inputting the crushed konjac into a dehydration device for dehydration, and then drying to obtain konjac fine powder;

[0039] Step 2) Primary swelling: Mix edible alcohol and ultra-filtered purified water to form an alcohol solution with an alcohol concentration of 70%. After stirring evenly, mix the konjac powder obtained in step 1) with the alcohol solution, konjac powder The mass ratio to the alcohol solution is 1:2.8, and it is introduced into the swelling tank, and then the swelling liquid is stirred, and stirred quickly for 2-3 minutes, so that the konjac powder and the solution are fully and evenly mixed;

[0040] Step 3) Leaching: When the volume of the konjac fine powder i...

Embodiment 2

[0053] A preparation process of sulfur-free high-purity konjac micropowder, comprising the following steps:

[0054] Step 1) Preparation of konjac fine powder: using fresh konjac as raw material, washing and removing impurities from the konjac, inputting it into a crushing device for crushing, then inputting the crushed konjac into a dehydration device for dehydration, and then drying to obtain konjac fine powder;

[0055] Step 2) Primary swelling: Mix edible alcohol and ultra-filtered purified water to form an alcohol solution with an alcohol concentration of 80%. After stirring evenly, mix the konjac powder obtained in step 1) with the alcohol solution, konjac powder The mass ratio to the alcohol solution is 1:2.5, and it is introduced into the swelling tank, and then the swelling liquid is stirred, and stirred rapidly for 3 minutes, so that the konjac powder and the solution are fully and evenly mixed;

[0056] Step 3) Extraction: When the volume of the konjac fine powder i...

Embodiment 3

[0069] A preparation process of sulfur-free high-purity konjac micropowder, comprising the following steps:

[0070] Step 1) Preparation of konjac fine powder: using fresh konjac as raw material, washing and removing impurities from the konjac, inputting it into a crushing device for crushing, then inputting the crushed konjac into a dehydration device for dehydration, and then drying to obtain konjac fine powder;

[0071] Step 2) Primary swelling: Mix edible alcohol and ultra-filtered purified water to form an alcohol solution with an alcohol concentration of 75%. After stirring evenly, mix the konjac powder obtained in step 1) with the alcohol solution, konjac powder The mass ratio with the alcohol solution is 4 mass ratios, import the swelling tank, then stir the swelling liquid, and stir quickly for 2 minutes, so that the konjac powder and the solution are fully and evenly mixed;

[0072] Step 3) Extraction: When the volume of the konjac fine powder is no longer expanding,...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
Granularityaaaaaaaaaa
Login to view more

Abstract

The invention relates to a preparation process of sulfur-free and high-purity konjac micropowder. The preparation process is characterized by comprising the following 13 working procedures: preparing konjac fine powder, primarily puffing, extracting, putting into a low-temperature anaerobic chamber, primarily grinding, dewatering, dehumidifying and drying, secondarily grinding, secondarily puffing, grinding for the third time, winnowing, screening, inspecting, homogenizing, and warehousing. By adopting the preparation process, the contents of sulfur dioxide and other impurities in the konjac micropowder can be reduced, and meanwhile, particles of the konjac micropowder are refined, the viscosity release rate of the konjac micropowder is increased, the quality of the konjac micropowder is improved and the comprehensive utilization value of the konjac micropowder is increased.

Description

technical field [0001] The invention relates to the technical field of production and preparation of konjac micropowder, in particular to a preparation process of sulfur-free high-purity konjac micropowder. Background technique [0002] Konjac is a perennial root tuber herbaceous plant of Araceae. It is mainly produced in the tropical and subtropical regions of the Eastern Hemisphere. China is one of its origins. It is located in the mountainous areas of Sichuan, Hubei, Hunan, Yunnan, Guizhou, Shaanxi, Guangdong, Guangxi, Anhui, Fujian, Taiwan and other provinces. All are distributed; there are many types of konjac, more than 260 species in the world, 21 species in China, 8 of which are endemic to China. Konjac is a traditional food and medical resource in China. It is also a food with low calorie and high dietary fiber. It has high health care and medicinal value because it is rich in and is the only food that provides glucomannan. It is currently on the world market Deman...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/214A23P1/02A23L19/10
CPCA23V2002/00A23V2250/5066A23V2300/31
Inventor 刘建平邓仕雄刘磊
Owner 四川森态源生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap