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A kind of sulfur-free konjac chips and processing method thereof

A processing method and technology for konjac chips, applied in the field of konjac chips, can solve the problems of polluting the environment, harming the health of consumers and processing workers, affecting the food safety of konjac, and achieving the effects of eliminating browning and inhibiting enzyme activity.

Active Publication Date: 2022-01-25
HUNAN BOJIA MOLI AGRI SCI & TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Sulfur residues in konjac dried slices (horns), konjac powder and other dry products treated with sulfur fumigation can reach more than 800-1000ppm, which affects the food safety of konjac, and at the same time, sulfur fumigation also pollutes the environment
Therefore, during the processing of dried konjac products, sulfur fumigation treatment not only pollutes the environment, but also damages the health of consumers and processors.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A processing method for sulfur-free dried konjac products, comprising the steps of:

[0027] 1) Select a konjac corm with a diameter of 6cm and no pests or rot, and wash the konjac with a fruit and vegetable cleaning machine;

[0028] 2) The activity of polyphenol oxidase in the epidermis of konjac is very high. Use a rubbing machine to rub the konjac corm to remove the epidermis and reduce the browning degree of konjac dried products;

[0029] 3) The polyphenol oxidase activity from the surface of the konjac bulb to 1.0-1.5cm subcutaneous (subcutaneous layer) is higher than that of the corm core layer (the part with a bulb diameter greater than 1.5cm). Therefore, when slicing the konjac bulb, the subcutaneous layer and the core The layers are sliced ​​respectively, and the konjac corm is sliced ​​by a slicer. The subcutaneous layer slice thickness is 8mm, and the core layer slice thickness is 12mm. After slicing, the konjac slices of the subcutaneous layer and the core...

Embodiment 2

[0034] A processing method for sulfur-free dried konjac products, comprising the steps of:

[0035] 1) Select a konjac corm with a diameter of 8 cm and no pests or rot, and use a fruit and vegetable cleaning machine to wash the konjac;

[0036] 2) The activity of polyphenol oxidase in the epidermis of konjac is very high. Use a rubbing machine to rub the konjac corm to remove the epidermis and reduce the browning degree of konjac dried products;

[0037] 3) The polyphenol oxidase activity from the surface of the konjac bulb to 1.0-1.5cm subcutaneous (subcutaneous layer) is higher than that of the corm core layer (the part with a bulb diameter greater than 1.5cm). Therefore, when slicing the konjac bulb, the subcutaneous layer and the core The layers are sliced ​​respectively, and the konjac corm is sliced ​​by a slicer, the subcutaneous layer slice thickness is 10mm, and the core layer slice thickness is 15mm. After slicing, the konjac slices of the subcutaneous layer and the ...

Embodiment 3

[0042] A processing method for sulfur-free dried konjac products, comprising the steps of:

[0043] 1) Select a konjac corm with a diameter of 9 cm and no pests or rot, and wash the konjac with a fruit and vegetable cleaning machine;

[0044] 2) The activity of polyphenol oxidase in the epidermis of konjac is very high. Use a rubbing machine to rub the konjac corm to remove the epidermis and reduce the browning degree of konjac dried products;

[0045] 3) The polyphenol oxidase activity from the surface of the konjac corm to the subcutaneous 1.0-1.5cm part (subcutaneous layer) is higher than that of the corm core layer (the part with a bulb diameter greater than 1.5cm). The layers are sliced ​​respectively, and the konjac corm is sliced ​​by a slicer. The subcutaneous layer slice thickness is 8mm, and the core layer slice thickness is 13mm. After slicing, the konjac sheets of the subcutaneous layer and the core layer are collected respectively;

[0046] 4) Use the steam gener...

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Abstract

The invention discloses a processing method of sulfur-free konjac chips, which comprises the following steps: 1) washing the konjac; 2) rubbing the konjac corms; 3) slicing and collecting the konjac corms; 4) 1. Use steam to blanch the konjac chips to inactivate enzymes to inhibit the activity of polyphenol oxidase; 5) process the konjac chips with konjac flour so that the surface of the konjac chips is coated with a layer of konjac flour; 6) konjac chips Carrying out microwave drying The object of the present invention is to provide a kind of processing method of sulfur-free konjac slices, use fresh konjac as raw material, through specific processing method, obtain sulfur-free konjac slices.

Description

technical field [0001] The invention belongs to konjac chips, in particular to a sulfur-free konjac chip and a processing method thereof. 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] The polyphenol oxidase activity of fresh konjac is very high, and the enzymatic browning is very serious during the drying process, and the color of the dried product is very black. At present, in order to suppress the browning phenomenon in the konjac drying process, the method is as follows: after the fresh konjac is washed and sliced, sulfur is burned, and the konjac slices are smoked with smoke, then dried to obtain dry slices, and then pulverized to obtain konjac powder. Sulfur residues in konjac dried slices (horns), konjac powder and other dry products treated with sulfur fumigation can reach more than 800-1000ppm, which affects ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/10A23L5/20A23L5/30
CPCA23L5/21A23L5/34A23L19/115
Inventor 杨大伟钟果林邓云辉张飞燕李铁园
Owner HUNAN BOJIA MOLI AGRI SCI & TECH
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