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Preparation method of konjac glucomannan gel

A technology of konjac glucomannan and konjac sol, applied in the field of konjac food, can solve problems such as pollution, waste of water resources and environment, and achieve the effect of improving properties and changing production processes

Active Publication Date: 2022-07-15
HEFEI UNIV OF TECH
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] At present, konjac gel food is mainly made by adding calcium hydroxide solution. During the production process, it is necessary to use citric acid to rinse the excess alkali, which will generate a large amount of The acid-base wastewater wastes a lot of water resources and is easy to cause environmental pollution

Method used

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  • Preparation method of konjac glucomannan gel
  • Preparation method of konjac glucomannan gel

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Embodiment Construction

[0029] The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0030] The meanings of the English abbreviations involved are as follows:

[0031] KGM: Konjac Glucomannan;

[0032] LYS: lysine;

[0033] ARG: Arginine.

[0034] A preparation method of konjac glucomannan gel, comprising the following steps:

[0035] First, 9 g of konjac gum powder was dissolved in 300 mL of drinking water, and heated at 60°C for 30 minutes to fully expand to obtain konjac sol; a basic amino acid solution (L-lysi...

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Abstract

The invention relates to the technical field of konjac food, in particular to a preparation method of konjac glucomannan gel, which comprises the following steps: (1) preparing konjac sol; (2) preparing an amino acid solution from L-lysine and L-arginine; and (3) adding the amino acid solution into the konjak sol, stirring, standing, and heating in a water bath to obtain the konjak gel. According to the preparation method of the konjac glucomannan gel, L-lysine and L-arginine are used for modifying konjac glucomannan according to a certain proportion, hydroxyl ions in an L-lysine and L-arginine solution can remove acetyl in konjac glucomannan molecules under the heating condition, and the thermal-stability gel is formed; and the property of the konjac glucomannan gel is improved. The production process of the konjak gel product is changed, and the nutritional function of the konjak product is added.

Description

technical field [0001] The invention relates to the technical field of konjac food, in particular to a preparation method of konjac gel. Background technique [0002] Konjac, also known as konjac, pedicel lotus, konjac head, tiger palm, etc. The main component of konjac is konjac glucomannan (KGM), which has good water holding capacity, rheological properties, thickening properties, gelling properties and film-forming properties, but KGM has the disadvantages of long swelling time and poor sol stability. [0003] Konjac glucomannan can be modified by physical, chemical and biological methods. Among them, the alkali treatment of konjac glucomannan is one of the common methods for producing konjac products. Usually, alkaline reagents such as sodium hydroxide, calcium hydroxide and sodium carbonate are added to modify the konjac glucomannan. [0004] At present, konjac gel food is mainly made by adding calcium hydroxide solution. In the production process, citric acid needs t...

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Application Information

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IPC IPC(8): C08B37/00A23L29/244
CPCC08B37/009A23L29/244A23V2002/00A23V2250/5066A23G3/48A23L33/175A23G3/42A23G2200/06
Inventor 周辉苏馨莲王兆明徐宝才蔡克周周凯徐雷张志
Owner HEFEI UNIV OF TECH
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