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Fine konjac flour and preparation method thereof

A technology of konjac flour and konjac flour is applied in the directions of food ingredients as pH modifier, function of food ingredients, food drying, etc. Fast bleaching speed, white color, and the effect of reducing fiber damage

Inactive Publication Date: 2018-03-13
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] The object of the present invention is to provide a kind of konjac fine powder and its preparation method, to solve the problem that the existing konjac fine powder is easy to change color, the color is not white, and the product is poor in the process of processing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The preparation method of the konjac powder of the present embodiment comprises:

[0020] (1) the pH value of the alcohol solution with a concentration of 35% is adjusted to 10-10.5 with edible alkali, while the temperature of the alcohol solution is adjusted to 25°C;

[0021] (2) adding the hydrogen peroxide solution that concentration is 2% in described alcoholic solution, the mass ratio of hydrogen peroxide solution and alcoholic solution is 1:30, then according to the material-to-liquid ratio is the weight ratio of 1:4 in the solution Add konjac flour, stir for 1h;

[0022] (3) the mixture obtained in step (2) is separated and washed for 15min with a high-pressure separator, then the konjac flour isolated is centrifuged and dehydrated, and vacuum-dried under the condition that the vacuum degree is 0.05-0.1MPa and the temperature is 85°C , to obtain the konjac powder.

Embodiment 2

[0024] The preparation method of the konjac powder of the present embodiment comprises:

[0025] (1) the pH value of the alcohol solution with a concentration of 45% is adjusted to 10-10.5 with edible alkali, while the temperature of the alcohol solution is adjusted to 30°C;

[0026] (2) adding the hydrogen peroxide solution that concentration is 3% in described alcoholic solution, the mass ratio of hydrogen peroxide solution and alcoholic solution is 1:35, then according to material-liquid ratio is 1:5 weight ratio in solution Add konjac flour and stir for 2h;

[0027] (3) the mixture obtained in step (2) is separated and washed for 20min with a high-pressure separator, and then the konjac flour isolated is subjected to centrifugal dehydration, and vacuum drying is carried out under the condition that the vacuum degree is 0.01MPa and the temperature is 90°C, and the system is prepared. The konjac powder was obtained.

Embodiment 3

[0029] The preparation method of the konjac powder of the present embodiment comprises:

[0030] (1) the pH value of the alcohol solution with a concentration of 40% is adjusted to 10-10.5 with edible alkali, while the temperature of the alcohol solution is adjusted to 28°C;

[0031] (2) adding the hydrogen peroxide solution with a concentration of 2.5% to the alcoholic solution, the mass ratio of the hydrogen peroxide solution and the alcoholic solution is 1:32, and then in the solution according to the material-to-liquid ratio the weight ratio of 1:4.5 Add konjac flour and stir for 1.5h;

[0032] (3) the mixture obtained in step (2) was separated and washed for 18min with a high-pressure separator, and then the konjac flour was centrifuged and dehydrated, and vacuum-dried under the condition that the vacuum degree was 0.08MPa and the temperature was 88°C, the system was prepared. The konjac powder was obtained.

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Abstract

The present invention discloses fine konjac flour and a preparation method thereof, and belongs to the technical field of food processing. The preparation method comprises the following steps: (1) anedible base is used to adjust a pH value of an alcohol solution at a concentration of 35-45% by volume to be 10-10.5 and at the same time a temperature of the alcohol solution is adjusted to be 25-30DEG C; (2) a hydrogen peroxide solution at a concentration of 2-3% is added into the alcohol solution, a mass ratio of the hydrogen peroxide solution to the alcohol solution is 1:(30-35), then konjacflour is added into the solution at a material to liquid ratio of 1:(4-5), and the materials are stirred for 1-2 h; and (3) the obtained mixture in the step (2) is subjected to a separated washing with a high pressure separator, then the isolated konjac flour is subjected to a centrifugal dehydration, and the dehydrated konjac flour is vacuum dried to obtain the fine konjac flour. The hydrogen peroxide is rapid in bleaching speed, the fine konjac flour is white and free of color reversion, and the prepared konjac food is white and transparent, and free of any chemical residues, and has no effects on human body health.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a konjac powder and a preparation method thereof. Background technique [0002] Konjac has two functions of medicine and food, and has preventive and auxiliary treatment effects on cardiovascular, digestive tract and other diseases. The main component of konjac flour is high-molecular polysaccharide, which is a kind of high-quality fluid fiber. [0003] In the process of processing konjac powder by soil method, the fresh konjac slices will undergo oxidation and browning after contacting with air. After the dried konjac chips are crushed and milled by the machine, the konjac flour is brown in color and low in viscosity, and the color of the konjac food made is not white and transparent. SUMMARY OF THE INVENTION [0004] The object of the present invention is to provide a kind of konjac powder and a preparation method thereof, so as to solve the problems of easy discolo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/49A23L19/10
CPCA23L5/49A23L19/115A23V2002/00A23V2200/046A23V2200/06A23V2250/082A23V2250/152A23V2250/1614A23V2300/10
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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