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A kind of preparation method of konjac gum

A technology of konjac gum and konjac, which can be applied in food science and other directions, can solve problems such as poor effect

Active Publication Date: 2017-04-26
湖北李泽园食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing technology mostly adopts ethanol soaking and ultrasonic treatment process to the processing method of alkaloid; But the effect of its simple soaking treatment and ultrasonic treatment is not good

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] 1) Slice fresh konjac, soak it in the color protection solution for 30 minutes, and filter it. The color protection solution uses water as a solvent and contains 3% citric acid, 10% calcium gluconate, and 0.5% zinc chloride.

[0016] 2) Soak the konjac slices after the color protection treatment in saturated lime water for 10 minutes and filter; put the filtered konjac slices into a homogenizer and grind them into a gelatinous substance.

[0017] 3) Put 5kg of colloidal substance into the mixer and stir and shear it for 6 minutes at a low speed of 500r / min, and add 10kg of water during the shearing process; then switch to a high speed of 2000r / min for 5 minutes, and Add 2kg of 50% ethanol solution during the shearing process.

[0018] 4) Add 300g of mannitol to the sheared material, use 300W ultrasonic wave to extract for 20min. After filtering, put it into a spray dryer to dry to obtain konjac powder, then wash in 85% ethanol solution, filter and air-dry after washing...

Embodiment 2

[0021] 1) Slice fresh konjac, then put it in the color protection solution, soak for 50 minutes and filter; the weight ratio of each component of the color protection solution is 4% citric acid, 6% calcium gluconate, and 0.7% zinc chloride;

[0022] 2) Soak the konjac slices after the color protection treatment in saturated lime water for 20 minutes and filter; put the filtered konjac slices into a homogenizer and grind them into a gelatinous substance;

[0023] 3) Put 10kg of colloidal substance into the mixer and stir and shear for 10min at a low speed of 600r / min, and add 30kg of water during the shearing process; then transfer to a high speed of 2200r / min and shear for 10min, and Add 50% ethanol solution 15kg in the shearing process;

[0024] 4) Add 800g of colloidal substance weight mannitol to the cut material, use 500W ultrasonic wave to extract for 30min; filter and put it into spray dryer to dry to obtain konjac powder, then wash in 85% ethanol solution, wash Filter ...

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PUM

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Abstract

The invention discloses a konjac glue preparation method. The konjac glue preparation method includes: subjecting konjac slices to color protection treatment, pumping evenly to produce glue-based substances, performing cutting under the condition of different rotational speed, and adding water and 50% of ethyl alcohol at different stages; then adding a mannitol and performing extraction under the action of ultrasonic waves; after extraction, washing with the ethyl alcohol, drying to produce powder and obtaining fine konjac powder; dispersing the fine konjac powder to an ethanol solution and a potassium chloride mixture for microwave and ultrasonic treatment to obtain konjac glue. The konjac glue prepared by the method is low in content of alkaloid and sulfur dioxide and good in taste.

Description

technical field [0001] The invention relates to a preparation method of konjac gum. Background technique [0002] Konjac, also known as Konjac, is a perennial herbaceous plant belonging to the family Asteraceae. Konjac is rich in various amino acids, crude protein and trace elements. The content of 16 kinds of amino acids is more than 7.8%, of which the total amount of 7 kinds of essential amino acids is 2.5%, and the content of crude protein is more than 9.7%. It also contains magnesium, iron, calcium , potassium, sodium, manganese, copper and other trace elements. In particular konjac is one of the few tuber crops rich in glucomannan (konjacmannan). 100 grams of glucomannan has a strong swelling ability, and its water absorption is more than 80 times that of glucomannan's own weight. Its aqueous solution is strongly cohesive and gelatinous, and can form a viscous solution when dissolved in cold water. [0003] Konjac has special biological characteristics, and enzymati...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C08B37/00A23L5/41
Inventor 张足
Owner 湖北李泽园食品有限公司
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