Rapid processing method of low-sulfur konjac powder

Abstract

The invention provides a rapid processing method of low-sulfur konjac powder, and relates to the technical field of subsidiary agricultural product processing. The rapid processing method is characterized by comprising the following steps: washing, peeling and crushing konjac, and then removing juice to obtain wet konjac powder; adding sulfite, evenly mixing, and then carrying out microwave drying to obtain dry konjac powder; and finally processing the obtained dry konjac powder into fine konjac powder. The rapid processing method has the advantages of simple processing equipment, short drying time, simple and feasible color protection technology, low cost, less residual SO2 and no environmental pollution, thus meeting the related national standards and food hygiene requirements.

Description

1. Technical field [0001] Technical field of agricultural and sideline products processing, specifically, the present invention relates to a rapid processing method of low-sulfur residual konjac flour. 2. Background technology [0002] At present, domestic deep processing of konjac is mainly concentrated on konjac fine powder (ie extracting glucomannan). The processing of konjac fine powder mainly includes dry method and wet method. At present, the dry method is mainly used in China, that is, konjac is produced through cleaning, peeling, slicing, color protection, drying, crushing, grinding, winnowing, and screening. fine powder. The main defects that this method exists are: 1. Sulfur fumigation protects the color, which not only pollutes the environment, but also makes konjac slices and fine powder sulfur residues higher, which affects the application of products; Quality and efficiency; ③ hot air convection drying of konjac chips, which not only takes a long time to dry ...

AI Technical Summary

Problems solved by technology

The main defects that this method exists are: 1. Sulfur fumigation protects the color, which not only pollutes the environment, but also makes konjac slices and fine powder sulfur residues higher, which affects the application of products; Quality and efficiency; ③ hot air convection drying of konjac chips, which not only takes a long time to dry (about 50 minutes), but also generally has uneven drying and wetness of konjac chips, easy burnt paste, high yield of black heart chips, and high cost; ④ crushing of dried konjac chips When processing fine powder with dry konjac chips, it is more difficult to crush and grind, resulting in low fine powder yield (large loss) and low purity (mainly reflected in the low viscosity of fine powder)