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Preparation method of konjak gum serial products

A technology of konjac gum and products, applied in fermentation and other directions, can solve the problems of low quality, limited application scope and effect, high viscosity, etc., and achieve the effect of accelerating hydrolysis speed.

Inactive Publication Date: 2012-07-11
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Most of the commercialized konjac gum itself has not been molecularly modified, and the quality is not very high. The characteristics of high viscosity and poor solubility limit its application range and effect.
Even though some studies involve the enzymatic hydrolysis technology of konjac gum, most of them are aimed at obtaining soluble dietary fiber or oligosaccharides, and there is no research on obtaining a standardized series of products through controlled degradation

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] At 55°C, add 5.0U / g β-glucanase and 5.0U / g β-mannanase in 90ml water, then slowly add 10g konjac powder under constant stirring, enzymatic hydrolysis for 120min, and then steam at 110°C Inactivate the enzyme for 10 minutes, take out the compressed tablet, put it in a vacuum drying oven at 50°C, dry for 6 hours, crush it, pass through a 100-mesh sieve, and pack it after standardization. Obtaining appearance is white, and viscosity is the konjac flour of 1500mpa·s.

Embodiment 2

[0014] At 55°C, add 5.0U / g β-glucanase and 5.0U / g β-mannanase to 90ml water, then slowly add 10g of konjac powder under constant stirring, enzymolysis for 60min, and then under steam at 110°C Inactivate the enzyme for 10 minutes, take out the compressed tablet, put it in a vacuum drying oven at 50°C for 6 hours, crush it, pass through a 100-mesh sieve, and pack it after standardization. Obtaining appearance is white, and viscosity is the konjac flour of 3000mpa·s.

Embodiment 3

[0016] At 55°C, add 10.0U / g β-glucanase and 5.0U / g β-mannanase to 90ml water, then slowly add 10g konjac fine powder under constant stirring, enzymatic hydrolysis for 60min, and then under steam at 110°C Inactivate the enzyme for 10 minutes, take out the compressed tablet, put it in a blast oven at 60°C, dry it for 12 hours, crush it, pass through a 100-mesh sieve, and pack it after standardization. Obtaining the konjac flour that the appearance is light yellow and the viscosity is 2000mpa·s. (Blast oven drying makes the product slightly darker and takes longer)

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Abstract

The invention provides a preparation method of konjak gum serial products, belonging to the konjak gum modification technique. The characteristics of high viscosity and low solubility of the konjak gum limits the application range of the konjak gum. The method of the invention comprises the following steps: compositing beta-glucanase and beta-mannanase, controlling the enzyme proportion, enzyme addition amount and enzymolysis time to enzymatically degrade the high concentration konjak powder so as to reduce the viscosity of the konjak powder; and processing by drying and the like to obtain white, standardized serial products with an adjustable viscosity of 500-5,000mpa.s. Due to the different functions and application characteristics of degradation products with different viscosities, a product with a certain viscosity can be added into jelly, soft sweets and drinks as a food additive to play a role of retaining water, gelatinizing and thickening. The complex enzyme technique of the invention can shorten the enzymolysis time, and the controllable degradation technique expands the use range of konjak gum and has high application value.

Description

Technical field: [0001] The invention relates to a modification technology of konjac gum, which belongs to the field of deep processing of agricultural by-products. Background technique: [0002] Konjac is a perennial tuber herbaceous plant of the genus Konjac in the Araceae family, and it is monoecious. In my country, it is mainly distributed in: hilly areas and low mountainous areas in Shaanxi, Sichuan, Hubei, Yunnan, Guizhou, Fujian, Taiwan and other places. There are about 13 varieties. my country has resource advantages in the development of konjac gum and its derivatives. The active ingredient of konjac is glucomannan (KonjacGluco-mannan referred to as KGM). The molecular weight of konjac glucomannan is 200,000-2,000,000. The viscosity of industrially produced commercial products can reach 20000mpa·s, which is the highest viscosity among plant-based water-soluble edible gums found so far. [0003] Glucomannan is a non-ionic water-soluble polymer polysaccharide. It...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/16
Inventor 王洪新马朝阳贺雪姣黄林青林玉惠
Owner JIANGNAN UNIV
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