Method for preventing viscosity decrease of konjac powder during storage process at room temperature

A technology of konjac flour and konjac fine powder, which is applied in food science, dry solid materials, furnaces, etc., can solve the problems of increased storage and processing costs, reduced viscosity, and ineffective effects, achieving obvious economic and environmental benefits, and eliminating viscosity The decrease of the viscosity and the good effect of maintaining the viscosity

Inactive Publication Date: 2018-06-19
SOUTHWEST UNIVERSITY
View PDF6 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] When konjac flour is placed at room temperature, especially in summer when the temperature is high, its viscosity will decrease, which will seriously affect the quality of raw materials and its finished products
In order to prevent the viscosity of konjac flour from dropping too fast, the current method is mainly to place konjac flour in a low-temperature environment, such as building a special low-temperature warehouse and keeping the temperature of the warehouse at 10-15°C, which can make konjac flour in the shelf life of 12 months. , the viscosity does not drop sharply, but this method still cannot prevent the viscosity of konjac flour from decreasing
The reduction in viscosity leads to a reduction in the quality of konjac flour, which also increases the cost of raw material storage and processing
[0006] In summary, the current methods for preventing the viscosity drop of konjac flour have defects such as time-consuming, high energy consumption, high cost and ineffective effect. The method that prevents konjac flour from decreasing in viscosity during storage at room temperature

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A kind of method of preventing konjac flour of the present embodiment from decreasing in viscosity during storage at room temperature, said method specifically comprises the following steps:

[0025] According to the ratio of mass volume ratio of 1:1, 200 liters of food-grade ethanol solution with a volume fraction of 30% is mixed with 200 kg of ordinary konjac flour in the form of spraying, stirred evenly, and after standing for 5 minutes, the above-mentioned mixed material Placed in an explosion-proof microwave vacuum drying equipment, adjust the working parameters of the explosion-proof microwave vacuum drying equipment as follows: the power of the drying equipment is 60KW, the drying temperature is 90°C, and the drying time is 180s. , passed through a 0.425mm (40 mesh) sieve, and the sieved particles accounted for more than 90%. The sieved material that did not pass through the specified sieve was crushed, then sieved, and the sieved material was combined to obtain t...

Embodiment 2

[0027] According to the ratio of mass volume ratio of 1:3, 600 liters of food-grade ethanol with a volume fraction of 70% is mixed with 200 kg of ordinary konjac powder in the form of spraying, stirred evenly, and after standing for 10 minutes, the above-mentioned mixed material Placed in the explosion-proof microwave vacuum drying equipment, adjust the working parameters of the explosion-proof microwave vacuum drying equipment as follows: the power of the drying equipment is 40KW, the drying working temperature is 80°C, and the drying working time is 300s. After drying, sieve, the particles with a particle size of 0.125mm-0.425mm (120mesh-40mesh) account for more than 90%, and the sieves that have not passed the specified sieve are crushed, then sieved, and the undersieves are combined , that is, ordinary konjac fine powder whose viscosity does not decrease under storage conditions at room temperature is obtained.

Embodiment 3

[0029] According to the ratio of mass volume ratio of 1:2, 400 liters of food-grade ethanol with a volume fraction of 50% is mixed with 200 kg of ordinary konjac powder in the form of spraying, stirred evenly, and after the standing time of 8 minutes, the above-mentioned mixed material is placed In the explosion-proof microwave vacuum drying equipment, adjust the working parameters of the explosion-proof microwave vacuum drying equipment as follows: the power of the drying equipment is 20KW, the drying working temperature is 60°C, and the drying working time is 600s. The konjac powder is processed by microwave drying. Finally, through a 0.125mm (screen specification 120 mesh) sieve, the particles of the sieved particles account for more than 90%, and the sieves that have not passed the specified sieve are crushed, then sieved, and the undersieves are combined, that is Ordinary konjac fine powder whose viscosity does not decrease under storage conditions at room temperature is o...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
viscosityaaaaaaaaaa
Login to view more

Abstract

The present invention relates to a method for preventing viscosity decrease of konjac powder during a storage process at room temperature. The method comprises the following steps: an ethanol solutionis mixed with the konjac powder by means of mist-spraying in a ratio; the mixture is stirred evenly to prepare a mixed material; then the mixed material is put still; the put still mixed material isplaced in an explosion-proof microwave vacuum drying device; the drying device is turned on; a power of the drying device is 20-60 KW, a temperature of a microwave drying work is adjusted to be 60-90DEG C, and microwave drying working time is 180-600 s; after the drying is completed, the dried material is crushed; the crushed material is sieved via a 40-120-mesh sieve; and the konjac powder withno viscosity decrease at room temperature in a storage condition is prepared. Viscosity of the treated konjac powder is kept not decreased after being placed in a room temperature condition for 12 months. The method overcomes problems that in the prior art a cold storage method is long in time-consuming, high in energy consumption, high in costs, insignificant in effects, etc. Besides, the methodis fast, easy to operate, green and environmentally protective, and can be used for large-scale storage of the konjac powder.

Description

technical field [0001] The invention relates to the technical fields of agricultural products or food processing, daily chemical industry, etc., more specifically, the invention relates to a method for preventing the viscosity of konjac flour from decreasing during storage at room temperature. Background technique [0002] Konjac, also known as konjac, grinding taro, konjac, etc., is a perennial herbaceous plant of the family Araceae Konjac. China is the country with the largest planting volume in the world, and the rest are distributed in Japan, Southeast Asia and other places. Since the 1980s, with the increasing demand for konjac products in the international market, the konjac industry in China has risen rapidly. Driven by the demand for raw materials in the market, China is increasingly becoming the center of the production and supply of konjac raw materials in the world. [0003] Konjac is the only economic crop found today that can provide a large amount of glucomann...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/10F26B3/347
CPCA23L19/115F26B3/347
Inventor 钟耕张媛童芳邓利玲
Owner SOUTHWEST UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap