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Method for preparing sulfur-free konjac fine flour

A technology of konjac fine powder and konjac powder, which is applied in the field of preparation of sulfur-free konjac fine powder, can solve the problems of easy browning of fresh konjac, excessive sulfur dioxide of konjac flour, poor color of konjac fine powder, etc., and achieve short drying time, Less susceptible to contamination and high drying strength

Active Publication Date: 2011-06-29
HUBEI YIZHI KONJAC BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are mainly two kinds of preparation methods of existing sulfur-free konjac fine powder in China, one is to prepare konjac fine powder by peeling, cleaning, pulverizing and beating fresh konjac, diluting precipitation with alcohol, centrifuging, and drying; The first is to make fresh konjac fine powder after peeling, cleaning, crushing, preliminary drying, secondary crushing and drying. The disadvantages of the above two methods are that the production process is complicated and the production cost is high. Browning is prone to occur in the medium, and the produced konjac powder has poor luster
Konjac itself does not contain sulfur, but in the traditional processing technology, in order to prevent browning of fresh konjac during processing, sulfur is added as a color-protecting agent to protect the color of konjac, resulting in excessive sulfur dioxide in konjac powder

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0021] A preparation method of sulfur-free konjac powder, the method comprising the following steps:

[0022] a. Raw material selection: choose fresh konjac without rot and foreign matter as raw material, and the pesticide residues and heavy metal residues of fresh konjac are qualified;

[0023] b. Peeling and removing buds: peel and remove qualified fresh konjac;

[0024] c. Cleaning: clean the fresh konjac manually or mechanically;

[0025] d. Quick pressing: send the cleaned fresh konjac into the press for quick pressing, and the feeding processing speed is 12-25m 3 / h, the temperature of the material in the rapid pressing is controlled at 12 ℃ ~ 18 ℃, and the konjac residue is obtained. The moisture content of the konjac residue is controlled at 30-35%, and the output speed of the konjac residue is 6 ~ 12 m 3 / h;

[0026] e, crushing: the konjac residue is crushed to 40 mesh particles;

[0027] f. Drying: The granules obtained in step e are dried in a rapid drying mode...

Embodiment 2

[0029] A preparation method of sulfur-free konjac powder, the method comprising the following steps:

[0030] a. Raw material selection: choose fresh konjac without rot and foreign matter as raw material, and the pesticide residues and heavy metal residues of fresh konjac are qualified;

[0031] b. Peeling and removing buds: peel and remove qualified fresh konjac;

[0032] c. Cleaning: clean the fresh konjac manually or mechanically;

[0033] d. Quick pressing: send the cleaned fresh konjac into the press for quick pressing, and the feeding processing speed is 12-25m 3 / h, the temperature of the material in the rapid pressing is controlled at 12 ℃ ~ 18 ℃, and the konjac residue is obtained. The moisture content of the konjac residue is controlled at 30-35%, and the output speed of the konjac residue is 6 ~ 12 m 3 / h;

[0034] e, pulverization: pulverize konjac dregs to 120 mesh particles;

[0035] f. Drying: The granules obtained in step e are dried in a rapid drying mode ...

Embodiment 3

[0037] A preparation method of sulfur-free konjac powder, the method comprising the following steps:

[0038] a. Raw material selection: choose fresh konjac without rot and foreign matter as raw material, and the pesticide residues and heavy metal residues of fresh konjac are qualified;

[0039] b. Peeling and removing buds: peel and remove qualified fresh konjac;

[0040] c. Cleaning: clean the fresh konjac manually or mechanically;

[0041] d. Quick pressing: send the cleaned fresh konjac into the press for quick pressing, and the feeding processing speed is 12-25m 3 / h, the temperature of the material in the rapid pressing is controlled at 12 ℃ ~ 18 ℃, and the konjac residue is obtained. The moisture content of the konjac residue is controlled at 30-35%, and the output speed of the konjac residue is 6 ~ 12 m 3 / h;

[0042] e, pulverization: konjaku dregs are pulverized to 80 mesh particles;

[0043] f. Drying: The granules obtained in step e are dried in a rapid drying ...

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Abstract

The invention discloses a method for preparing sulfur-free konjac fine flour. The method comprises the following steps of: a, selecting a raw material: selecting fresh konjac without rot or foreign matters as the raw material, wherein pesticide residue and heavy metal residue of the fresh konjac are qualified according to the detection; b, peeling and removing apical buds: peeling and removing the apical buds from the selected qualified fresh konjac; c, cleaning: cleaning the fresh konjac; d, quickly squeezing: conveying the cleaned fresh konjac to a squeezer to perform quick squeezing to obtain konjac residue; e, crushing: crushing the konjac residue into granules of 40 to 120 meshes; and f, drying: drying the granules obtained at the step d at the temperature of between 120 and 160 DEG C to obtain the sulfur-free konjac fine flour. The method for preparing the sulfur-free konjac fine flour simplifies the production process and reduces the production cost; the fresh konjac does not produce brown stain during sulfur-free processing; and the obtained sulfur-free konjac fine flour has good luster and high quality.

Description

technical field [0001] The invention relates to a method for deep processing of agricultural products, in particular to a method for preparing sulfur-free konjac fine powder by using fresh konjac as a raw material. Background technique [0002] There are mainly two kinds of preparation methods of existing sulfur-free konjac fine powder in China, one is to prepare konjac fine powder by peeling, cleaning, pulverizing and beating fresh konjac, diluting precipitation with alcohol, centrifuging, and drying; The first is to make fresh konjac fine powder after peeling, cleaning, crushing, preliminary drying, secondary crushing and drying. The disadvantages of the above two methods are that the production process is complicated and the production cost is high. Browning is prone to occur in the medium, and the konjac powder produced has poor luster. Konjac itself does not contain sulfur, but in the traditional processing technology, in order to prevent browning of fresh konjac durin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/214A23P1/06A23L19/10A23P10/40
Inventor 吴平李力
Owner HUBEI YIZHI KONJAC BIOTECH
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