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Preparation technology for high-purity ultramicro particle brownless konjac powder

A technology of ultra-fine particles and konjac powder, which is applied in food preparation, application, food science, etc., can solve the problems of excessive starch and cellulose residue, high water content in products, and easy to produce pigments, etc.

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

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is, aiming at prior art, in konjac fine powder development process, make the starch of konjac fine powder and cellulose residue too large, product water content is high and easy to produce pigment, product particle size is unfavorable for the technology such as popularization bigger The problem is to provide a preparation process of high-purity ultrafine particle non-browning konjac powder, improve the parameters of the obtained konjac powder, reduce the content of plant starch and plant fiber in konjac powder, and avoid the oxidation of polyphenol oxidase in the product production of substances and pigments, improve product quality, refine konjac powder particles, develop the potential utilization value of konjac powder, and increase the application fields of konjac powder

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation process of high-purity ultrafine particle non-browning konjac fine powder is characterized in that it comprises the following steps:

[0028] Step 1) Raw material preparation: remove the main buds and roots of konjac, soak konjac in 0.1w% sodium chloride solution for 4 hours, scrub and rub the konjac with a brush cleaning and peeling machine, clean and peel the konjac, Then use a pulverizer to pulverize the cleaned konjac to obtain konjac homogenate;

[0029] Step 2) Removal of starch and cellulose: Add amylase and cellulase to the konjac homogenate obtained in step 1), fully mix the amylase and cellulase with the konjac homogenate, and incubate the mixture at 45°C 3h, when the time is up, heat at 95°C for 15 minutes to inactivate the enzyme activity;

[0030] Step 3) Disperse the konjac flour homogenate after the enzyme treatment in step 2) in a medical ethanol solution with a concentration of 95% by volume, the mass volume ratio of konjac flour and etha...

Embodiment 2

[0040] A preparation process of high-purity ultrafine particle non-browning konjac fine powder is characterized in that it comprises the following steps:

[0041] Step 1) Raw material preparation: remove the main buds and root fibers of konjac, soak the konjac in 0.1w% sodium chloride solution for 2 hours, scrub and rub the konjac with a brush cleaning and peeling machine, clean and peel the konjac, Then use a pulverizer to pulverize the cleaned konjac to obtain konjac homogenate;

[0042] Step 2) Removal of starch and cellulose: Add amylase and cellulase to the konjac homogenate obtained in step 1), fully mix the amylase and cellulase with the konjac homogenate, and incubate the mixture at 37°C 1.5h, when the time is up, heat at 95°C for 15 minutes to inactivate the enzyme activity;

[0043] Step 3) Disperse the konjac flour homogenate after the enzyme treatment in step 2) in a medical ethanol solution with a concentration of 85% to 95% by volume. The mass volume ratio of ko...

Embodiment 3

[0053] A preparation process of high-purity ultrafine particle non-browning konjac fine powder is characterized in that it comprises the following steps:

[0054] Step 1) Raw material preparation: remove the main buds and roots of konjac, soak konjac in 0.4w% sodium chloride solution for 3 hours, scrub and rub the konjac with a brush cleaning and peeling machine, clean it and peel it, Then use a pulverizer to pulverize the cleaned konjac to obtain konjac homogenate;

[0055] Step 2) Starch and cellulose removal treatment: Add amylase and cellulase to the konjac homogenate obtained in step 1), fully mix the amylase and cellulase with the konjac homogenate, and incubate the mixture at 40°C After 23 hours, heat at 95°C for 15 minutes to inactivate the enzyme activity;

[0056] Step 3) Disperse the konjac flour homogenate after enzyme treatment in step 2) in a medical ethanol solution with a concentration of 85% by volume, the mass volume ratio of konjac flour and ethanol solutio...

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Abstract

The invention relates to a preparation technology for high-purity ultramicro particle brownless konjac powder. The preparation technology comprises the following steps: raw material preparation, starch and cellulose removing treatment, color-protecting powder preparation, color-protecting treatment on a konjac raw material, drying, smashing, examining, homogeneity warehousing and the like. Compared with the prior art, the preparation technology improves various parameters of the obtained konjac powders, reduces the contents of plant starch and plant cellulose in the konjac powder, avoids generating polyphenol oxidase oxide and pigment in products, improves product quality, refines particles of the konjac powder, develops the potential utilization value of the konjac powder, and increases the application field of the konjac powder.

Description

technical field [0001] The invention relates to the technical field of konjac fine powder preparation, in particular to a preparation process of high-purity ultrafine particle non-browning konjac fine powder. Background technique [0002] Konjac is a traditional food and medical resource in China. Its health care and medical value are reflected in the following aspects: The glucomannan with the largest content in konjac has a strong expansive force, which is more viscous and tough than any other vegetable glue. It can fill the stomach and intestines, eliminate hunger, and because it contains very little calories, it can control weight and achieve The purpose of weight loss and bodybuilding; Konjac can increase the secretion of enzymes in the small intestine, speed up the removal of sediment on the intestinal wall, make it excreted from the body as soon as possible, appetize and dissolve food, and remove intestinal garbage; Konjac also contains pectin, alkaloids, 17 kind...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23L19/10
Inventor 刘建平邓仕雄刘磊
Owner 四川森态源生物科技有限公司
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