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Konjac sulfur-free color protection method

A konjac and color protection technology, applied in the direction of acid-containing food ingredients, the function of food ingredients, food science, etc., can solve the problems of affecting product safety and applicability, unsatisfactory effect, high color protection cost, and achieve color protection. Excellent effect, high cost of color protection, easy to master effect

Inactive Publication Date: 2017-07-07
SHAANXI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the effective methods for inhibiting konjac browning at home and abroad mainly include sulfur fumigation and treatment with sulfur-containing chemical reagents such as sodium sulfite, but these two methods lead to generally high sulfur residues in konjac processed products, seriously affecting product safety and applicability
In recent years, domestic scholars have developed a variety of sulfur-free color protection technologies, but most of them use chemical reagents such as ascorbic acid (sodium), L-cysteine, phytic acid, and citric acid as color protection agents. The cost of color protection is high and the effect is low. Not very ideal, rarely used in production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Cut 100g of the non-browning konjac after washing and peeling into cubes, and pulverize it in 300mL of acidified 60% waste alcohol with about 1.0g of citric acid (the previous process) for 1 min. At 300r / min, Centrifuge for 1 min to obtain wet refined powder and waste liquid; then use 150mL of 50% neutral waste alcohol (the previous process) to repeat the process 4 times to obtain wet refined powder; this wet refined powder is at a vacuum of 0.09 MPa, the temperature is 70 ℃ drying box for about 80 minutes, that is, dry powder. The refined powder yield is 8.5%, the color is white, the viscosity is 35000mPa·s, the glucomannan content is 87%, SO 2 Not detected, pH 5.2, ash content 0.86%, sand content 0.01%, water content 12%.

Embodiment 2

[0013] Cut 100g of the easy-browning konjac after washing and peeling into cubes, and smash it in 300mL of acidified 60% waste alcohol with about 1.5g of citric acid (the previous process) for 1 minute, and at 300r / min, Centrifuge for 1 min to obtain wet refined powder and waste liquid; then use 150mL of 50% neutral waste alcohol (the previous process) to repeat the process 4 times to obtain wet refined powder; place the wet refined powder at a temperature of 70℃ Dry in the drying oven. The yield of refined powder is 7.8%, the color is white, the viscosity is 41000mPa·s, SO 2 Not detected, pH 5.5, water content 10%.

Embodiment 3

[0015] Cut 100g of the easy-browning konjac after washing and peeling into cubes, and smash it in 300mL of acidified 60% waste alcohol (the previous process) with about 0.8g of citric acid and 0.4ml of hydrochloric acid (the previous process), and then smash it for 1min. Centrifuge for 1 min at 1 min to obtain wet refined powder and waste liquid; then use 150mL of 50% neutral waste alcohol (the previous process) to repeat the process 4 times to obtain wet refined powder; Dry in a drying oven at a temperature of 70°C. The yield of refined powder is 9.8%, the color is white, the viscosity is 38000mPa·s, SO 2 Not detected, pH 5.8, water content 11%.

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Abstract

The present invention discloses a konjac sulfur-free color protection method and belongs to the technical field of agricultural and sideline product processing. The method is characterized in that one or two organic and / or inorganic acids are used to conduct acidification of new edible alcohol or produced clarified waste alcohol in the previous processing processes (without evaporation recovery), and the acidized alcohol is used for a konjac wet processing to play the anti-browning purposes. The method conducts color protection of the konjac, the acidified alcohol is only needed to conduct a first time processing of the fresh konjac, when the konjac is then subjected to repeated processing, the produced clarified waste alcohol in the previous processing process is only needed, and no acidification is then needed. The konjac refined powder obtained by the method is free of residues, safe and hygienic, has the quality superior to the national standard special grade requirements, and is also free of pollution to the environment.

Description

Technical field [0001] The invention belongs to the technical field of agricultural and sideline product processing, and relates to a sulfur-free color protection method during konjac wet processing. Background technique [0002] Konjac contains highly active polyphenol oxidase and a large amount of phenolic substances, which causes the konjac to be easily browned when it is mechanically damaged or processed (including dry and wet). This will not only make processed products (such as konjac extract) The color of powder is gray and dark, which will also cause the product quality (such as viscosity) to be greatly reduced. Therefore, preventing browning during the processing of konjac is one of the main tasks of konjac scientific and technological research and production. At present, the effective methods for inhibiting browning of konjac at home and abroad mainly include sulfur fumigation and treatment with sulfur-containing chemical reagents such as sodium sulfite, but these two ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/41A23L19/10
CPCA23V2002/00A23V2200/048A23V2250/032A23V2250/02
Inventor 张志健卫永华
Owner SHAANXI UNIV OF TECH
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