Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of fine konjac powder of which fresh keeping is realized in non-thermal physical manner

A non-thermal technology of konjac powder is applied in the field of preparation of non-thermal physical fresh-keeping konjac powder. Ability, the effect of improving nutritional value

Inactive Publication Date: 2016-06-01
HUBEI UNIV OF TECH
View PDF4 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the way of thermal sterilization will inevitably affect the quality of konjac, such as color, taste and nutritional value, and there are also food safety hazards in the soaking treatment of chemical substances

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Preparation method of fine konjac powder of which fresh keeping is realized in non-thermal physical manner

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] (1) Selection and pre-treatment: Select fresh and non-rotten konjac tubers with intact skin and no aging tissue, and remove debris such as buds and roots to ensure the color and purity of the finished product.

[0028] (2) Cleaning: Wash the outer skin with clean water, especially the sediment and other sundries contained in the bud eye.

[0029] (3) Storage at ice temperature: after draining the washed konjac tubers, store them at -1°C for 1 hour.

[0030] (4), peeled and sliced: the konjac tuber is scraped off one layer of black skin on the surface with a clean anhydrous stainless steel knife, and then cut into 1.2cm thick thin slices.

[0031] (5), extraction: take by weighing 55g konjac slices and pack into the barrel, then put into the extraction kettle for supercritical CO 2 For extraction, select extraction temperature as 42°C, extraction pressure as 9MPa, separation temperature as 42°C, extraction time as 30min, CO 2 The flow rate is 6L / min, the entraining age...

Embodiment 2

[0039] (1) Selection and pre-treatment: Select fresh and non-rotten konjac tubers with intact skin and no aging tissue, and remove debris such as buds and roots to ensure the color and purity of the finished product.

[0040] (2) Cleaning: Wash the outer skin with clean water, especially the sediment and other sundries contained in the bud eye.

[0041] (3) Storage at ice temperature: after draining the washed konjac tubers, store them at -1.5°C for 1 hour.

[0042] (4), peeled and sliced: the konjac tuber is scraped off one layer of black skin on the surface with a clean anhydrous stainless steel knife, and then cut into 1.5cm thick thin slices.

[0043] (5), extraction: Weigh 55g of konjac chips into the barrel, then put it into the extraction kettle, select the extraction temperature to be 42°C, the extraction pressure to be 12MPa, the separation temperature to be 42°C, the extraction time to be 45min, CO 2 The flow rate is 6L / min, the entraining agent is an ethanol soluti...

Embodiment 3

[0051] (1) Selection and pre-treatment: Select fresh and non-rotten konjac tubers with intact skin and no aging tissue, and remove debris such as buds and roots to ensure the color and purity of the finished product.

[0052] (2) Cleaning: Wash the outer skin with clean water, especially the sediment and other sundries contained in the bud eye.

[0053] (3) Storage at ice temperature: after draining the washed konjac tubers, store them at -1.5°C for 1 hour.

[0054] (4), peeled and sliced: the konjac tuber is scraped off one layer of black skin on the surface with a clean anhydrous stainless steel knife, and then cut into 1.5cm thick thin slices.

[0055] (5), extraction: Weigh 55g of konjac chips into the barrel, then put it into the extraction kettle, select the extraction temperature to be 40°C, the extraction pressure to be 12MPa, the separation temperature to be 40°C, the extraction time to be 30min, CO 2 The flow rate is 6L / min, the entraining agent is an ethanol soluti...

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

No PUM Login to View More

Abstract

The invention relates to a preparation method of fine konjac powder of which fresh keeping is realized in a non-thermal physical manner. The problems of short fresh keeping period, poor mouth feel, poor color and low nutrient value of the conventional prepared fine konjac powder are solved. The preparation method is characterized in that a supercritical CO2 extraction method is adopted for extracting phenol substances in konjac, then the phenol substances are dried, crushed, disinfected and vacuum packaged so that the fine konjac powder products are obtained. The storage period of processed lotus roots is greatly prolonged, and the color, the fragrance and the taste of the lotus roots are excellent.

Description

technical field [0001] The invention belongs to the field of food preservation, and in particular relates to a preparation method of konjac fine powder for non-thermal physical preservation. Background technique [0002] Konjac, also known as grinding taro, is a perennial herbaceous plant in the family Araceae, and it was also called demon taro in ancient China. Konjac has been known as "removing intestinal sand" since ancient times. Our country has a wide planting area, and raw konjac is slightly poisonous and has a wide range of uses. Konjac is a big family, there are about a hundred species in the world, and there are more than 30 species in China. After more than ten years of research, konjac has been made into konjac powder. There are hundreds of kinds of food made from konjac. It has been proved by research that it has various functions such as lowering fat, lowering blood sugar, preventing cancer, and laxative. Konjac contains glucosidan, which is a polymer compou...

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): A23L19/10A23L33/105A23L3/26A23L3/44
CPCA23L3/263A23L3/44A23V2002/00A23V2200/30A23V2250/21A23V2250/2132
Inventor 汪超胡开群李章贵李冬生李红斌石勇李斌徐宁胡勇周梦舟
Owner HUBEI UNIV OF TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com