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Preparation method and application of konjak gel powder

A gel powder, konjac technology, applied in the application, the function of food ingredients, oligosaccharide-containing food ingredients, etc., can solve problems such as restricting the development of konjac industry

Pending Publication Date: 2021-12-28
NITEN (GUANGZHOU) BIOTECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no preparation process and related application of konjac gel food with medium retention of acetyl on the market, which seriously restricts the development of konjac industry

Method used

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  • Preparation method and application of konjak gel powder
  • Preparation method and application of konjak gel powder
  • Preparation method and application of konjak gel powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0070] The preparation method of the konjac jelly powder of the present embodiment may further comprise the steps:

[0071] Step 1: Weigh the raw materials in the following mass percentages: 2.5% konjac fine powder, 0.03% alkali, 0.1% agar powder, 0.45% microcrystalline cellulose, 0.5% glycerin, 0.5% absolute ethanol and 95.92% water;

[0072] Step 2: Stir and mix the raw materials weighed in step 1, place them at room temperature for 8 hours, and heat and solidify them by steaming at 80°C for 2 hours. Cut the solidified material into pieces, put it into clean water, and soak until it is colorless or transparent. Add 4 times the weight of clean water at 92°C to the cut and rinsed material, and cook for 25 minutes. Dry at 80°C for 14 hours; then crush and pass through a 40-mesh sieve to obtain konjac gel powder.

Embodiment 2

[0074] The preparation method of the konjac jelly powder of the present embodiment may further comprise the steps:

[0075] Step 1: Weigh the raw materials in the following mass percentages respectively: 4.0% konjac flour, 0.2% sodium bicarbonate, 1.2% fructooligosaccharide, 0.8% hydroxypropyl cellulose, 5.0% glycerin, 9.6% 52% edible liquor and 79.2% water %

[0076] Step 2: Stir and mix the raw materials weighed in step 1, place them at room temperature for 12 hours, and heat and solidify them by steaming at 110°C for 1 hour. Cut the solidified material into pieces, put it into clean water, and soak until it is colorless or transparent. Add 3 times the weight of clean water at 90°C to the cut and rinsed material, and cook for 30 minutes. Dry at 50°C for 36 hours; then crush and pass through an 80-mesh sieve to obtain konjac gel powder.

Embodiment 3

[0078] The preparation method of the konjac jelly powder of the present embodiment may further comprise the steps:

[0079] Step 1: take the raw materials of following mass percentage respectively: konjac powder 3.2%, sodium bicarbonate 0.05%, sodium carbonate 0.05%, sodium carboxymethyl cellulose 0.6%, methyl cellulose 0.5%, glycerin 2.5%, no Water ethanol 2.5% and water 90.6%;

[0080] Step 2: Stir and mix the raw materials weighed in step 1, place them at room temperature for 24 hours, heat and solidify them by boiling in water, the temperature is 100°C, and the time is 1.5 hours. Cut the solidified material into pieces, put it into clean water, and soak until it is colorless or transparent. Add 3-5 times the weight of clean water at 96°C to the cut and rinsed material, and cook for 25 minutes. Dry at 60°C for 30 hours; then crush and pass through an 80-mesh sieve to obtain konjac gel powder.

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Abstract

The invention discloses a preparation method and application of konjak gel powder, and belongs to the technical field of food and food dietary fiber additives. The preparation method comprises the following steps: step 1, respectively weighing konjac powder, alkali, water-soluble cellulose, non-water-soluble cellulose, glycerol, ethanol and water; and 2, uniformly stirring and mixing the weighed raw materials, placing at room temperature, heating, curing and forming, dicing, rinsing, soaking and cooking in boiling water, drying, and crushing into powder, thereby obtaining the konjak gel powder. The invention also discloses the application of the prepared konjac gel powder. The acetyl retention degree of the prepared konjak gel powder is 20-60%, the content of glucomannan is larger than or equal to 90%, the residual rate of trimethylamine is smaller than or equal to 0.005%, 5-12 times of water absorption performance is reserved, the konjak gel powder has high porosity, adsorbability to various toxins is remarkably improved, the konjak gel powder has good bowel-relaxing, intestine-moistening and toxin-expelling effects, abdominal distension, abdominal pain and discomfort do not exist after the konjak gel powder is eaten, and the constipation phenomenon is avoided.

Description

technical field [0001] The invention relates to a preparation method and application of konjac gel powder, belonging to the technical field of food and food dietary fiber additives. Background technique [0002] The dietary fiber rich in konjac is glucomannan. Modern medicine has proved that konjac glucomannan can effectively lower cholesterol and blood sugar, and also has a series of specific physiological functions such as weight loss, removal of intestinal toxins and prevention of intestinal cancer. Therefore, it can be widely used in food, medicine, chemical industry, agriculture and environmental protection and other fields. However, due to some characteristics of konjac glucomannan itself, such as low solubility, poor sol stability, poor fluidity, etc., its application is limited. [0003] The properties of konjac glucomannan mainly depend on the degree of acetylation of konjac glucomannan. The higher the acetyl retention in konjac products, the stronger the hydroph...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L33/21
CPCA23L33/21A23V2002/00A23V2200/3202A23V2250/5066A23V2250/5024A23V2250/51084A23V2250/6406A23V2250/082A23V2250/28A23V2250/51086A23V2250/1614A23V2250/1576A23V2250/51088A23V2250/5108
Inventor 李齐燕李容琪冷翠平
Owner NITEN (GUANGZHOU) BIOTECHNOLOGY CO LTD
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