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

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...

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, vomiting, diarrhea in mild cases, and respiratory and digestive system damage in severe cases; The konjac micropowder produced by the existing process has coarser particles, generally larger than 60 mesh (usually 60 mesh-80 mesh), and the viscosity release is very slow, usually it takes about two hours to reach the highest viscosity. It is cumbersome to apply in the production process, and the production cycle is long; Purification and impurity removal section is prone to browning, gelatinization and adhesion, which affects product quality