Processing method of novel dried konjac

A processing method and konjac dried technology are applied in the processing field of new konjac dried, which can solve the problems of short swelling time, inconvenient preparation and poor taste of konjac flour, and achieve the effects of uniform particles, prevention of browning and improved purity.

Active Publication Date: 2018-04-13
HUNAN BOJIA MOLI AGRI SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Application number: 201510568456.2; patentee: Chongqing Xida Konjac Technology Development Co., Ltd.; this patent provides a preparation method of granular konjac and its use in meal replacement powder. Steps such as stirring and crushing, adding water, mixing, swelling, drying, crushing, and sieving to obtain granulated konjac powder creatively solve the problem that the existing konjac powder has a short swelling time, is easy to agglomerate when dissolved, is not convenient for brewing, and has a poor taste. Good and other questions

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A kind of processing method of novel dried konjac, comprises the steps:

[0036] 1) Prepare konjac fine powder and set aside;

[0037] (1) Pre-treatment: Peel the fresh konjac, wash it, and beat it;

[0038] (2) Low-temperature and high-pressure treatment: The beaten konjac is subjected to low-temperature and high-pressure treatment at a temperature of -5°C, a pressure of 500Mpa, and a time of 3 minutes;

[0039] (3) Enzyme hydrolysis: after the low-temperature and high-pressure treatment in step (2), add water and β-mannanase for hydrolysis, and the hydrolysis temperature is 50°C;

[0040] (4) Drying: The hydrolyzed konjac is subjected to centrifugal dehydration and drying at a drying temperature of 55°C to obtain fine konjac powder;

[0041] 2) Configuration of saturated alkaline solution: Add edible alkali baking soda or food grade calcium hydroxide to water at room temperature to prepare a saturated alkaline solution with a pH of 10, divide it into three parts, an...

Embodiment 2

[0048] A kind of processing method of novel dried konjac, comprises the steps:

[0049] 1) Prepare konjac fine powder and set aside;

[0050] (1) Pre-treatment: Peel the fresh konjac, wash it, and beat it;

[0051] (2) Low-temperature and high-pressure treatment: The beaten konjac is subjected to low-temperature and high-pressure treatment at a temperature of 0°C and a pressure of 550Mpa for 5 minutes;

[0052] (3) Enzyme hydrolysis: after the low-temperature and high-pressure treatment in step (2), add water and β-mannanase for hydrolysis, and the hydrolysis temperature is 60°C;

[0053] (4) Drying: The hydrolyzed konjac is subjected to centrifugal dehydration and dried at a drying temperature of 70° C. to obtain fine konjac powder.

[0054] 2) Configuration of saturated alkaline solution: Add edible alkali baking soda or food grade calcium hydroxide to water at room temperature to prepare a saturated alkaline solution with a pH of 12, divide it into three parts, and mark it ...

Embodiment 3

[0061] A kind of processing method of novel dried konjac, comprises the steps:

[0062] 1), prepare konjac powder;

[0063] (1) Pre-treatment: Peel the fresh konjac, wash it, and beat it;

[0064] (2) Low-temperature and high-pressure treatment: The beaten konjac is subjected to low-temperature and high-pressure treatment at a temperature of -2°C, a pressure of 530Mpa, and a time of 4 minutes;

[0065] (3) Enzyme hydrolysis: after the low-temperature and high-pressure treatment in step (2), add water and β-mannanase for hydrolysis, and the hydrolysis temperature is 55°C;

[0066] (4) Drying: The hydrolyzed konjac is subjected to centrifugal dehydration and drying at a drying temperature of 60° C. to obtain fine konjac powder.

[0067] 2) Configuration of saturated alkaline solution: Add edible alkali baking soda or food grade calcium hydroxide to water at room temperature to prepare a saturated alkaline solution with a pH of 11, divide it into three parts, and mark it as No....

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PUM

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Abstract

The invention discloses a processing method of novel dried konjac. The processing method comprises the following steps: (1) preparation of konjac powder; (2) preparation of an alkaline solution; (3) preparation of konjac granules; (4) swelling of the konjac granules; (5) gel setting of konjac balls; (6) slicing and freezing; and (7) vacuum drying. The invention aims at providing the processing method of the novel dried konjac, and the processing method adopts a novel preparation process of the dried konjac and the obtained dried konjac has high elasticity and good mouthfeel.

Description

technical field [0001] The invention belongs to the field of agricultural product processing, and in particular relates to a novel processing method of dried konjac. Background technique [0002] Konjac, also known as grinding taro and konjac, is a perennial herbaceous plant of the angiosperm, monocotyledonous plant, araceae, subfamily, and family of acronyms. [0003] There are many kinds of konjac snacks made at present. For example, snow konjac, the existing snow konjac, is generally fresh and spicy, but the elasticity is not good, there is no chewiness, and the taste is single. [0004] The following patent documents are now retrieved, none of which have technical implications for the present invention: [0005] Patent 1: [0006] Application number 201610380875.8; patentee: Guizhou Baoshou Biotechnology Co., Ltd.; this patent discloses a preparation method of granular konjac and its use in meal replacement porridge. Uniform mixing in the granulator to achieve dry mi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10
CPCA23L19/115
Inventor 邓云辉钟果林张飞燕李铁园
Owner HUNAN BOJIA MOLI AGRI SCI & TECH
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