Konjac detoxification whole powder sulfur-free wet processing method

Abstract

The present invention discloses a konjac detoxification whole powder sulfur-free wet processing method and belongs to the technical field of agricultural and by-product processing. The processing method is characterized in that alcohol content of clarified waste alcohol produced in purification process of the previous process is adjusted to a specific concentration (new alcohol at a specific concentration is directly used in purification-free link); the alcohol is acidified with edible citric acid; the acidified alcohol is used to conduct stirring of diced peeled konjac in a high-speed beater;the obtained konjac slurry is sealed; after the konjac slurry is stirred and soaked for a certain period of time at room temperature, a centrifugal machine or a pressure filter is used to conduct separation of the slurry liquid; then obtained wet powder is stirred and separated using the alcohol, or the process is not conducted; vacuum desolvation and drying are conducted; then the obtained dry powder is ground by a grinding wheel; and the ground powder is sieved to obtain the sulfur-free detoxification whole powder product. The konjac powder obtained by using the method is free of sulfur residues; besides, the konjac detoxification whole powder sulfur-free wet processing method removes most toxic components in the konjac; and the product is safe and hygienic, retains most nutrients of the konjac, has quality superior to requirements of first-class ordinary konjac fine flour or third-class purified konjac fine flour prescribed by national standard, is high in konjac utilization rate and product yield, and can be used as an additive used for processing of non-transparent solid food (bread, biscuits, steamed buns, noodles, etc.).

Description

technical field [0001] The invention belongs to the technical field of agricultural and sideline products processing, and relates to a sulfur-free wet processing method of konjac detoxified whole powder. Background technique [0002] Konjac is rich in nutrients, as shown in the table below. In addition, konjac also contains a variety of special substances, such as tannin, dopamine and alkaloids, which are the main substances that cause konjac browning; Main reasons; trimethylamine, camphor, etc. are the main substances that cause konjac processed products to have a sense of smell; konjac also contains 0.15% to 0.2% of ceramides that have functional activities such as improving immunity, preventing cancer, and anti-cancer. [0003] At present, the domestic processing of konjac is mainly focused on konjac fine powder, that is, the extraction of glucomannan, and the commonly used dry processing technology can neither make good use of nutrients such as starch and protein in kon...

AI Technical Summary

Problems solved by technology

[0003] At present, the domestic processing of konjac is mainly focused on konjac fine powder, that is, the extraction of glucomannan, and the commonly used dry processing technology can neither make good use of nutrients such as starch and protein in konjac, nor can it completely remove and Using toxic and harmful substances such as alkaloids, trimethylamine, camphor, etc., at the same time, the technology of sulfur fumigation and color protection makes the product more residual SO 2

As a result, the utilization rate of konjac raw materials is low, there are certain problems in the quality and safety of the product powder, and the environmental pollution is serious

However, wet processing is prone to browning when the by-product konjac ashes are dried, causing the color of the ashes to deepen (gray), and it is difficult to crush the ashes after drying, and the product fineness is not enough

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