Konjac flour and preparation method thereof

A konjac flour and water solution technology is applied in the functions of food ingredients, food ingredients as emulsifiers, climate change adaptation and other directions, which can solve the problems of konjac flour odor and impurity removal, and achieve the effect of reducing content, good effect and improving palatability.

Pending Publication Date: 2022-05-17
SHANGHAI ACME IMPORT & EXPORT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention uses glucomannanase, cellulase, and pectinase to degrade konjac, which overcomes the defects of excessive or insufficient degra

Method used

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  • Konjac flour and preparation method thereof
  • Konjac flour and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] A preparation method of konjac flour and a preparation method thereof, comprising the following steps:

[0060] S1 Disperse 1g of konjac powder in 5mL of walnut oil, then add 3g of lecithin, homogenize for 3min, rotate at 5000rpm, each time for 45s, with an interval of 15s, and obtain a suspension after homogenization;

[0061] S2 Add 1mL suspension into 20mL 0.25wt% emulsifier-dissolved aqueous solution, 4min, rotating speed 12000rpm, each time 40s, interval 20s, obtain emulsion after homogenization;

[0062] S3 puts the emulsion at an inlet temperature of 180°C and an inlet volume of 25m 3 / h, compressed air pressure is 8MPa, and feed rate is that spray drying under the condition of 300mL / h promptly obtains described konjaku flour;

[0063] The emulsifier is a mixture of modified nano bacterial cellulose and whey protein chitosan nanocomposite with a mass ratio of 1:2.5;

[0064] The preparation method of described modified nano-bacteria cellulose, comprises the fol...

Embodiment 2

[0072] A kind of konjac flour and preparation method thereof, comprises the following steps:

[0073] S1 Disperse 1g of konjac powder in 5mL of walnut oil, then add 3g of lecithin, homogenize for 3min, rotate at 5000rpm, each time for 45s, with an interval of 15s, and obtain a suspension after homogenization;

[0074] S2 Add 1mL suspension into 20mL 0.25wt% emulsifier-dissolved aqueous solution, 4min, rotating speed 12000rpm, each time 40s, interval 20s, obtain emulsion after homogenization;

[0075] S3 puts the emulsion at an inlet temperature of 180°C and an inlet volume of 25m 3 / h, compressed air pressure is 8MPa, and feed rate is that spray drying under the condition of 300mL / h promptly obtains described konjaku flour;

[0076] The emulsifier is modified nano bacterial cellulose;

[0077] The preparation method of described modified nano-bacteria cellulose, comprises the following steps:

[0078] M1 Statically culture Bacteria xylosus in gluconacetobacter medium for 14...

Embodiment 3

[0082] A preparation method of konjac flour, comprising the following steps:

[0083] S1 Disperse 1g of konjac powder in 5mL of walnut oil, then add 3g of lecithin, homogenize for 3min, rotate at 5000rpm, each time for 45s, with an interval of 15s, and obtain a suspension after homogenization;

[0084] S2 Add 1mL suspension into 20mL 0.25wt% emulsifier-dissolved aqueous solution, 4min, rotating speed 12000rpm, each time 40s, interval 20s, obtain emulsion after homogenization;

[0085] S3 puts the emulsion at an inlet temperature of 180°C and an inlet volume of 25m 3 / h, compressed air pressure is 8MPa, and feed rate is that spray drying under the condition of 300mL / h promptly obtains described konjac powder;

[0086] The emulsifier is a whey protein chitosan nanocomposite;

[0087] The preparation method of described whey protein chitosan nanocomposite comprises the following steps:

[0088] N1 Dissolve whey protein in water, prepare 1wt% whey protein aqueous solution, diss...

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Abstract

The invention provides konjaku flour and a preparation method thereof, and the preparation method mainly comprises the following steps: S1, dispersing konjaku flour in an oil phase, adding a dispersant, and homogenizing to obtain a suspension; s2, adding the turbid liquid into an aqueous solution in which an emulsifier is dissolved, and homogenizing to obtain an emulsion; s3, performing spray drying on the emulsion to obtain the konjaku flour capable of inhibiting appetite. The konjaku flour is subjected to enzymolysis and alcohol precipitation pretreatment, so that the content of peculiar smell impurity trimethylamine in the konjaku flour is remarkably reduced; the konjaku flour prepared by the preparation method disclosed by the invention cannot be hydrated and swelled after being added in vitro, the viscosity of digests is increased through slow release in vivo, the effect of inhibiting appetite is achieved, the preparation method is simple, the effect is remarkable, the used raw materials are natural and environment-friendly, and other side effects on a human body are avoided.

Description

technical field [0001] The invention relates to the field of functional food processing, in particular to konjac flour and a preparation method thereof. Background technique [0002] Konjac (Amorphophallus konjac) is a perennial herbaceous plant of the genus Konjac in the family Araceae. After konjac plants are received, the water content of fresh tubers is generally as high as 80-85%, which is prone to microbial contamination, and various physiological activities inside the tubers have not stopped, resulting in enzymatic browning. Therefore, fresh tubers are not suitable for storage. prone to corruption. Therefore, in the actual production process, the konjac tubers are often washed, peeled, sliced, dried and crushed to obtain konjac meal, which is stored and transported for further processing. [0003] The processing technology of konjac flour is divided into dry processing and wet processing. In the prior art, no matter the konjac flour produced by dry or wet processing...

Claims

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Application Information

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IPC IPC(8): A23L19/10A23L29/00A23L29/10A23L33/21A23P10/30
CPCA23L19/115A23L33/21A23L29/10A23P10/30A23L29/06A23L29/035A23L29/04A23V2002/00A23V2200/222A23V2200/30A23V2200/332A23V2250/51088A23V2250/511A23V2300/10A23V2250/54252Y02A40/90
Inventor 张露引
Owner SHANGHAI ACME IMPORT & EXPORT CO LTD
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