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Multifunctional konjaku flour and preparation method thereof

A multi-functional, konjac flour technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of low enzymatic hydrolysis degree and low utilization rate of raw material powder

Pending Publication Date: 2020-06-12
SHAANXI SCI TECH UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Among them, enzymatic degradation has the advantages of high efficiency, specificity, mild conditions, relatively pure products, easy control of the degree of degradation, and no environmental pollution. Phenomena such as low rate

Method used

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  • Multifunctional konjaku flour and preparation method thereof
  • Multifunctional konjaku flour and preparation method thereof

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preparation example Construction

[0022] The invention provides a kind of preparation method of multifunctional konjac flour, comprising the following steps:

[0023] (1) Enzymolysis is carried out after konjac powder, enzyme and water are mixed to obtain an enzymolyzate;

[0024] (2) performing solid-liquid separation on the enzymatic hydrolyzate to obtain a liquid part;

[0025] (3) The obtained liquid part is dried to obtain multifunctional konjac powder.

[0026] In the present invention, the konjac powder is preferably high-purity commercially available konjac powder.

[0027] In the present invention, the enzymes in the step (1) preferably comprise glucomannanase, cellulase and pectinase.

[0028] In the present invention, the dosage of the glucomannanase is preferably 50-70u / g konjac powder, more preferably 55-65u / g konjac powder, and still more preferably 60-62u / g konjac powder; The consumption of described cellulase is preferably 40~60u / g konjac powder, more preferably 45~55u / g konjac powder, more ...

Embodiment 1

[0043] Step 1: Enzymolysis: get 15g of konjac powder and mix it with glucomanase, cellulase and pectinase, the dosage of glucomanase is 50u / g konjac powder, the dosage of cellulase is 40u / g konjac powder, the amount of pectinase accounts for 0.03% of the total mass of the system. Then it was mixed with 100ml of water, followed by enzymatic hydrolysis at 55°C for 2 hours to obtain an enzymatic hydrolyzate.

[0044] Step 2: Solid-liquid separation: Centrifuge the enzymatic hydrolyzate at 2600 g, collect the supernatant and perform suction filtration to obtain a clarified filtrate. The absorbance of the centrifuged supernatant was 0.6734, the viscosity was 7mPa·s, and the soluble solid content was 5.0%.

[0045] Step 3: Drying: Spray-dry the obtained clarified filtrate, the drying feed flow rate is 8r / min, the inlet air temperature is 150°C, and the inlet air flow rate is 30Hz to obtain multifunctional konjac flour. The flour extraction rate is 12.5%, and the moisture content ...

Embodiment 2

[0049] Step 1: enzymatic hydrolysis: get 20g of konjac powder and mix it with glucomanase, cellulase and pectinase, the dosage of glucomanase is 60u / g konjac powder, the dosage of cellulase is 50u / g g konjac fine powder, the amount of pectinase accounts for 0.04% of the total mass of the system. Then it was mixed with 100ml of water, followed by enzymatic hydrolysis at 60°C for 2.5 hours to obtain an enzymatic hydrolyzate.

[0050] Step 2: solid-liquid separation: centrifuge the enzymatic hydrolyzate at 2800 g, collect the supernatant and perform suction filtration to obtain a clarified filtrate. The absorbance of the centrifuged supernatant was 0.6674, the viscosity was 6 mPa·s, and the soluble solid content was 5.0%.

[0051] Step 3: Drying: Spray-dry the obtained clarified filtrate, the drying feed flow rate is 10r / min, the inlet air temperature is 200°C, and the inlet air flow rate is 50Hz to obtain multifunctional konjac powder. The flour extraction rate is 12.2%, and t...

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Abstract

The invention provides multifunctional konjaku flour and a preparation method thereof, and belongs to the field of nutritional food processing. Konjac fine powder, enzyme and water are mixed and thensubjected to enzymolysis, and zymolyte is obtained; by sequentially carrying out centrifugal separating and suction filtration on the zymolyte, a liquid part is obtained; and by carrying out spray drying on the obtained liquid part, the multifunctional konjaku flour which has the effects of reducing blood fat, reducing blood sugar and improving hyperglycemia of diabetic model rats can be finallyobtained.

Description

technical field [0001] The invention relates to the technical field of nutritional food processing, in particular to a multifunctional konjac flour and a preparation method thereof. Background technique [0002] Konjac has high nutritional and medical value. Modern research shows that the main chemical components of konjac tubers are: glucomannan, starch, other polysaccharides, crude protein, essential amino acids, and potassium, calcium, magnesium, sodium, iron, manganese, Copper and other trace elements necessary for the human body. [0003] Glucomannan in konjac is a relatively abundant renewable natural polymer resource after starch and cellulose. It is biodegradable and water-soluble. It is the dietary fiber with the largest molecular weight and the highest viscosity in nature. It can It absorbs water molecules 200 times its own volume to form a viscous solution, which can enhance the feeling of satiety, and will not generate heat because it will not be affected by the...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L33/105A23L33/21A23L2/39
CPCA23L19/115A23L33/105A23L33/21A23L2/39A23V2002/00A23V2200/332A23V2200/326A23V2200/328A23V2200/30A23V2250/21
Inventor 张志健邹庭祁珊珊郑红星
Owner SHAANXI SCI TECH UNIV
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