Method for reducing gelation speed of konjac

Abstract

The invention discloses a method for reducing the gelation speed of konjac. The method comprises the following steps: firstly, adding alcohol into konjaku flour, adding a deacetylate agent, enabling the pH value to reach 7.5 to 9, carrying out a deacetylation reaction and adjusting the pH value to be neutral after reaction, and filtering and then drying filter residue; secondly, adding the powderobtained in the first step into water in a stirring state, heating to enable the powder to sufficiently swell, adding gel, uniformly mixing and enabling the pH value to reach 8.5 to 10; and finally, injecting into a mold and enabling the konjac to be subjected to gel moulding by utilizing residual temperature. By adopting the operation, the aim of reducing the gelation speed of the konjac can be achieved, compound phosphate is used as the deacetylation agent to carry out limited deacetylation modification on the konjac powder, and the deacetylation reaction of the konjac powder is mild and controllable in a low pH environment; by using compound alkali as the gel, the gelation is performed in the alkaline environment of coexistence of D-sodium erythorbate, sodium carbonate and phosphate, sothat the gelation speed is reduced, the gelation strength is not significantly affected and the gelation time is prolonged, and the gelation strength of a product is not significantly reduced.

Description

technical field [0001] The invention belongs to the technical field of konjac processing, and in particular relates to a method for slowing down the gelation speed of konjac. Background technique [0002] In recent years, in order to meet the needs of consumers, many countries have developed many bionic foods that are rich in nutrition, convenient to eat, high in quality and low in price. Konjac glucomannan can form a stable and thermally irreversible network structure after deacetylation, which is a good base material for processing biomimetic food. Some bionic foods with special shapes will have an injection molding process in the production process. Since konjac gum is a viscous semi-fluid, the flow speed is relatively slow, so the injection molding time will be prolonged. If the gel speed is faster, it will It will lead to gel before molding, affect the molding effect, and easily block the pipeline. [0003] At present, the methods or processes that can delay the gel s...

AI Technical Summary

Problems solved by technology

Some bionic foods with special shapes will have an injection molding process in the production process. Since konjac gum is a viscous semi-fluid, the flow speed is relatively slow, so the injection molding time will be prolonged. If the gel speed is faster, it will Lead to gel before molding, affect the molding effect, and easily block the pipeline

[0003] At present, the methods or processes that can delay the gel speed mainly include: 1. Add borax to the sol, but borax will affect the texture of the gel, and it is toxic and cannot be used for food

2. Simply lower the pH, but according to the literature "Research on the Stability of Konjac Glucomannan Gel by Different Factors", low pH will lead to poor texture and stability of the gel, affecting the shape and taste of the product

3. Reduce the gel temperature. According to the literature "Influence of Physical and Chemical Factors on Konjac Gel Strength", low temperature will lead to poor gel texture and is not conducive to production. If the gel is heated again after injection molding, it will easily deform the product

At present, most of the modification of konjac glucomannan is to deacetylate it. The degree of deacetylation process under traditional alkaline conditions is uncontrollable, and it will produce a large amount of industrial wastewater and pollute the environment; patent CN200810027867 uses mechanochemical methods to remove The acetyl group of konjac glucomannan, the disadvantage of this method is that the alkaline modifier cannot be separated from the konjac glucomannan, which will cause the konjac flour to lose viscosity after a long time; other deacetylation methods, the literature "Konjac glucomannan Discussion on non-traditional methods of deacetylation of sugar” mentions the use of biological enzymes to deacetylate, the process is more complicated, and the yield is low

[0004] With the rapid development of konjac gel food industrialization and the diverse product demands of the market, the traditional konjac gel food processing technology is difficult to meet the technical requirements of injection molding

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