Preparation method of konjac flour

Abstract

The invention discloses a preparation method of konjac flour. The preparation method comprises the following steps of adding a color fixative for preventing konjac from generating brown strains for four times in the process of crushing fresh konjac. The preparation method of the konjac flour provided by the invention can be used for directly processing the fresh konjac, few processing flows and low processing cost are used, and purified konjac micro powder being high in stickiness, high in viscosity stability, high in glucomannan content and good in color is obtained. According to the method,the defects that a conventional method for producing the purified konjac micro powder is multiple in steps, high in cost and high in energy consumption are overcome, the preparation technology is simple and easy to operate, the production cost is low, and the energy consumption is low. The prepared konjac flour is white in color, high in product quality, high in glucomannan content, high in stickiness and good in stability, and is low in sulfur dioxide residues. The method is suitable for industrialized production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a preparation method of an organic polymer extract, in particular to a preparation method of a natural plant polymer extract konjac flour. Background technique [0002] Konjac is also known as konjac (jǔ ruò) (scientific name Amorphophallus konjac), also known as grinding taro, which is a perennial herb of the family Araceae, and it was also called demon taro in ancient China. Konjac grows in sparse forests and is a beneficial alkaline food. For people who eat too much acidic food of animal origin, eating konjac together can achieve food acid and alkali balance. [0003] The whole plant of konjac is poisonous, especially the tubers. It cannot be eaten raw, but must be processed before eating. Konjac contains glucomannan, which is a high-molecular compound with strong water absorption. The volume of konjac flour can expand by 80-100 times after absorbing water, and konjac f...

AI Technical Summary

Problems solved by technology

The production of purified konjac micropowder in this way must go through multiple complex processes, and the materials need to be dried many times, with high energy consumption, large equipment investment, and high production costs. Sulfur fumigation produces a large amount of sulfur dioxide, which is harmful to the environment, and once fresh konjac is dried, it will form a hard crystal particles, the difficulty of subsequent grinding into fine powder is also relatively large; and there are also problems of low output and high product price, which limit the wide use of products

[0007] Therefore, there are few sales of purified konjac powder, especially super purified konjac powder, because of the high production cost, even if it is occasionally sold, the price is very high

As a result, although our country is a big producer of konjac flour, the quality of konjac flour we use is on the low side, and the application of purified konjac powder cannot be promoted; while the purified konjac powder with good quality mostly flows to Japan, Europe, America and other regions

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