Production method of sulfur-free konjac flour

A technology of konjac flour and konjac chips, which is applied in the field of food processing, can solve the problems such as browning of konjac flour, and achieve the effect of avoiding browning and preventing browning

Inactive Publication Date: 2018-02-13
四川森态源生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the above-mentioned deficiencies in the prior art, the present invention provides a method for preparing sulfur-free konjac flour, which can effectively solve the problem that both the absence of sulfur dioxide and the prevention of browning of konjac flour cannot be taken into account in the existing konjac flour preparation process

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of sulfur-free konjac flour, comprising the following steps:

[0024] (1) Fresh konjaku is cleaned and peeled, and cut into konjac slices with a thickness of 5mm;

[0025] (2) Mix a citric acid solution with a concentration of 0.1% and a 4-hexylresorcinol solution with a concentration of 0.01% to 4-hexylresorcinol, place the konjac slices in it, and soak for 5 minutes; wherein, the citric acid solution and 4-hexylresorcinol The volume ratio of diphenol solution is 0.2:2;

[0026] (3) After soaking, the initial drying air temperature is 100°C, and the konjac slices are dried for 2 hours, and the later air temperature is 75°C, and the drying is continued for 3 hours; wherein, during the initial drying, it is necessary to ensure that the temperature of the konjac slices is not higher than 85°C;

[0027] (4) pulverize the dried konjac flakes, and send them into a grinder for grinding for secondary pulverization to obtain konjac flour, then place the ko...

Embodiment 2

[0030] A preparation method of sulfur-free konjac flour, comprising the following steps:

[0031] (1) Fresh konjac is cleaned and peeled, and cut into konjac slices with a thickness of 3mm;

[0032] (2) The citric acid solution with a concentration of 0.5% and the 4-hexylresorcinol solution with a concentration of 0.025% are mixed, the konjac slices are placed therein, and soaked for 5 minutes; wherein, the citric acid solution and 4-hexylresorcinol The volume ratio of the phenol solution is 0.5:4;

[0033] (3) After soaking, at the beginning of drying, the air temperature is 100°C, and the konjac slices are dried for 2 hours; in the later stage of drying, the air temperature is 70°C, and the drying is continued for 3 hours; among them, during the initial drying, it is necessary to ensure that the temperature of the konjac slices is not higher than 85°C ;

[0034] (4) pulverize the dried konjac flakes, and send them into a grinder for grinding for secondary pulverization to ...

Embodiment 3

[0037] A preparation method of sulfur-free konjac flour, comprising the following steps:

[0038] (1) Fresh konjac is cleaned and peeled, and cut into konjac slices with a thickness of 3mm;

[0039] (2) The citric acid solution with a concentration of 0.5% and the 4-hexylresorcinol solution with a concentration of 0.01% are mixed, the konjac slices are placed therein, and soaked for 4min; wherein, the citric acid solution and 4-hexylresorcinol The volume ratio of the phenol solution is 0.2:4;

[0040] (3) After soaking, at the beginning of drying, the air temperature is 90°C, and the konjac slices are dried for 2 hours; in the later stage of drying, the air temperature is 72°C, and the drying is continued for 3 hours; among them, during the initial drying, it is necessary to ensure that the temperature of the konjac slices is not higher than 85°C ;

[0041] (4) pulverize the dried konjac chips, and send them into a grinder for grinding for secondary pulverization to obtain k...

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PUM

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Abstract

The invention discloses a production method of sulfur-free konjac flour, comprising the steps of (1) cleaning and skinning fresh konjac, and cutting to obtain konjac pieces; (2) mixing citric acid solution with 4-hexylresorcinol solution, and soaking the konjac pieces in the mixture; (3) after soaking, drying the konjac pieces of step (4), crushing the dried konjac pieces into konjac flour, placing the konjac flour in ethanol, stirring and filtering, collecting, evaporatively drying filtrate to obtain crude konjac flour; (5) cyclically washing the crude konjac flour of step (4), milling, centrifugally dewatering, and drying again to obtain the konjac flour. The production method has the advantages that the whole production process of the konjac flour is free of sulfur or sulfides so that the konjac flour is free of sulfur; in addition, browning of the konjac flour can be effectively avoided.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of sulfur-free konjac flour. Background technique [0002] During the manufacturing process of konjac powder, fresh konjac chips are first smoked with sulfur, then dried and crushed to make konjac powder. Sulfur-containing substances will release sulfur dioxide during processing, so the konjac fine powder made contains a large amount of sulfur dioxide residues. [0003] Although konjac fine powder will remove part of the sulfur dioxide in the process of being processed into dietary fiber powder, part of it will still remain in the dietary fiber powder. If people eat dietary fiber powder containing sulfur dioxide for a long time, it will have a certain impact on their health. It is mainly manifested as gastrointestinal reactions, such as nausea and vomiting. In addition, it can affect calcium absorption and promote calcium loss in the body...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/22A23L5/41
CPCA23L5/41A23L19/01A23L33/22A23V2002/00A23V2200/048A23V2250/032
Inventor 刘磊刘科刘建平黄光华王丽
Owner 四川森态源生物科技有限公司
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