Konjac powder and processing method thereof

A processing method and technology of konjac refined powder, applied in the field of deep processing of konjac, can solve the problems of long puffing time, influence of foreign trade export, easy to exceed the standard of harmful substance residues, etc., and achieve the effect of improving quality, excellent quality and avoiding harmful substances exceeding the standard.

Inactive Publication Date: 2017-11-03
望谟县兴旺魔芋产业发展有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the long puffing time, the residual amount of harmful substances is easy to exceed the standard, and the foreign trade export is affected to a certain extent

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A kind of konjac powder processing method, comprises the following steps:

[0036] (1) Peel the konjac, clean it, and cut it into slices;

[0037] (2) Place the konjac chips under a vacuum degree of 0.078MPa, and bake at a temperature of 30°C until the moisture content of the konjac chips is <20%;

[0038] (3) Mix konjac slices and trisodium citrate powder at a mass ratio of 1:0.001, crush them, pass through a 100-mesh sieve, put them under a vacuum of 0.056MPa, and bake them at a temperature of 45°C until the moisture content is <6 %;

[0039] (4) Grinding, sieving with a 30,000-mesh vibrating sieve, adding alcohol, stirring evenly, and drying the alcohol to obtain final product.

[0040] In the step (1), the thickness of the sheet is 0.01cm.

[0041] In the described step (4), the amount of alcohol added is 2 times of the powder mass.

[0042] The sulfur content of konjac powder is lower than 28.17ppm.

Embodiment 2

[0044] A kind of konjac powder processing method, comprises the following steps:

[0045] (1) Peel the konjac, clean it, and cut it into slices;

[0046] (2) Place the konjac chips under a vacuum degree of 0.098MPa, and bake at a temperature of 40°C until the moisture content of the konjac chips is <20%;

[0047] (3) Mix konjac slices and trisodium citrate powder at a mass ratio of 1:0.003, crush them, pass through a 300-mesh sieve, put them under a vacuum of 0.068MPa, and bake them at a temperature of 50°C until the moisture content is <6 %;

[0048] (4) Grinding, sieving with a 30,000-mesh vibrating sieve, adding alcohol, stirring evenly, and drying the alcohol to obtain final product.

[0049] In the step (1), the thickness of the sheet is 0.5cm.

[0050] In the described step (4), the amount of alcohol added is 4 times that of the powder mass.

[0051] The sulfur content of konjac powder is lower than 29.23ppm.

Embodiment 3

[0053] A kind of konjac powder processing method, comprises the following steps:

[0054] (1) Peel the konjac, clean it, and cut it into slices;

[0055] (2) Place the konjac chips under a vacuum degree of 0.085MPa, and bake at a temperature of 35°C until the moisture content of the konjac chips is <20%;

[0056] (3) Mix konjac slices and trisodium citrate powder at a mass ratio of 1:0.002, crush them, pass through a 200-mesh sieve, put them under a vacuum of 0.063MPa, and bake them at a temperature of 48°C until the moisture content is <6 %;

[0057] (4) Grinding, sieving with a 30,000-mesh vibrating sieve, adding alcohol, stirring evenly, and drying the alcohol to obtain final product.

[0058] In the step (1), the thickness of the sheet is 0.3cm.

[0059] In the described step (4), the amount of alcohol added is 3 times that of the powder mass.

[0060] The sulfur content of konjac powder is lower than 18.45ppm.

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Abstract

The invention relates to the technical field of deep processing of konjac, in particular to konjac powder and a processing method thereof. The processing method comprises the steps of peeling the konjac, cleaning the peeled konjac, and then slicing; baking konjac slices at low temperature in a vacuum environment until the water content of the konjac slices is less than 20%; adding trisodium citrate, grinding, baking the ground konjac at low temperature under the vacuum condition until the water content of the ground konjac is less than 6%, and then sieving by using a vibrating screen; adding alcohol for treating, and drying. The konjac powder prepared by the method is comparatively excellent in quality; the processing method avoids the defect that the expanding time is longer, so that harmful substances exceed standards; furthermore, the processing method enables the sulphur content of the prepared konjac powder to be lower than 30ppm, thus improving the quality of the konjac powder.

Description

technical field [0001] The invention relates to the technical field of konjac deep processing, in particular to konjac fine powder and a processing method thereof. Background technique [0002] Konjac, also known as konjac, grinding taro, flower stalk lotus, hemp taro, snakehead grass, flower stalk Aracea, etc., is a perennial herbaceous plant of the genus Konjac in the Araceae family. Konjac is a food with low calorie, low protein, low vitamin and high dietary fiber, which is an effective nutrient. Konjac is the most excellent deep-dive dietary fiber found so far, and the main active ingredient in konjac powder obtained from konjac through physical processing is glucomannan. Studies in recent years have proved that the glucomannan contained in konjac has a good effect on reducing blood sugar in diabetics. Because of its large molecular weight and high viscosity, it can delay the absorption of glucose and effectively reduce postprandial blood sugar, thereby reducing the ris...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L5/10A23L29/00
CPCA23L5/10A23L5/17A23L19/115A23L29/03
Inventor 刘召景
Owner 望谟县兴旺魔芋产业发展有限责任公司
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