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Method for drying devilstongue without sulfur

A drying method and konjac technology, applied in food preservation, fruit and vegetable preservation, food preparation, etc., can solve the problems of easy browning, environmental pollution, harmful to human health, etc., and achieve environmental protection, simple processing methods, and improved The effect of competitiveness

Inactive Publication Date: 2005-01-05
SOUTHWEST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Konjac is a special economic crop with high economic value. Konjac powder has been widely used in food, medicine, petroleum, chemical industry, textile and other industries, but konjac is prone to browning during dehydration and baking, and browning It is very serious. In order to control browning, sulfur dioxide gas fumigation is generally used in production to prevent it. This processing method not only seriously pollutes the environment, but more importantly, the residue of sulfur dioxide in subsequent konjac products seriously exceeds the standard, which is not only harmful to human health, but also serious. Affect the competitiveness of konjac powder in the international market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Take 1000 kg of fresh konjac, wash, peel and cut into strips, put it into 0.1% L-cysteine ​​solution, soak for 10 minutes, take it out and bake it in a blast drying oven at 40°C to obtain No browning dry konjac strips.

Embodiment 2

[0012] Take 500 kg of fresh konjac, wash, peel, and cut into strips, put it into 5% L-cysteine ​​solution, soak for 5 minutes, take it out, put it into a blast drying oven at 80°C and bake it to obtain the No browning dry konjac strips.

Embodiment 3

[0014] Take 200 kg of fresh konjac, wash, peel, and cut into strips, put it into 10% L-cysteine ​​solution, soak for 0.1 minute, take it out, put it into a blast drying oven at 120°C, and bake it to obtain the No browning dry konjac strips.

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PUM

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Abstract

A non-sulfur drying method for konjak includes such steps as washing fresh konjak, peeling, slitting, immersing in the solution of L-cysteine or the solution of L-cysteine and citric acid, and baking.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to a sulfur-free drying method in dried konjac dehydration roasting. Background technique [0002] Konjac is a special economic crop with high economic value. Konjac powder has been widely used in food, medicine, petroleum, chemical industry, textile and other industries, but konjac is prone to browning during dehydration and baking, and browning It is very serious. In order to control browning, fumigation with sulfur dioxide gas is generally used in production to prevent it. This processing method not only seriously pollutes the environment, but more importantly, the residue of sulfur dioxide in subsequent konjac products seriously exceeds the standard, which is not only harmful to human health, but also serious. Affect the competitiveness of konjac powder in the international market. Contents of the invention [0003] The object of the present invention ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/153A23L3/42A23L19/10
Inventor 张盛林钟耕郑连姬牛义刘佩瑛
Owner SOUTHWEST AGRICULTURAL UNIVERSITY
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