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Autumn konjac processing method

A processing method and konjac technology, applied in the direction of preservation of fruits/vegetables through dehydration, etc., can solve the problems affecting the drying rate and the quality of freeze-dried items, the shape and size of ice crystals are different, and it is difficult to adapt to mass production. Consistent moisture content and human-safe effects

Inactive Publication Date: 2013-01-09
重庆市开县源通农业发展股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The prior art also provides a freeze-dried autumn konjac processing method. Although this method can effectively retain the heat-sensitive substances contained in spring konjac, the freeze-drying method has low drying rate, long time and high energy consumption in the process. The investment in freeze-drying equipment is huge, and it is difficult to adapt to mass production. In addition, during the freeze-drying process, due to different freezing methods, the shape and size of ice crystals produced will also be different, which will easily affect the subsequent drying rate and quality of freeze-dried items.

Method used

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Examples

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Effect test

Embodiment 1

[0019] The re-drying processing method of autumn konjac of the present embodiment may further comprise the steps:

[0020] a. Preliminarily dry the washed autumn konjac at 120-130°C for 80-120min, and then dry again at 50-80°C for 30-60min;

[0021] b. Place the twice-dried autumn konjac obtained in step a for 90-150 minutes at a temperature of 38-45° C. and a humidity of 18-23%, to obtain the desired autumn konjac product.

[0022] It should be noted that, in this step, the placement time of autumn konjac can realize the object of the present invention between 90-110min, and the placement time of this step can also be more than 150min, but the placement time will prolong the processing time too long, so it is not necessary It is beneficial to improve production efficiency, so it is not within the protection scope of the present invention. The spring konjac product that present embodiment makes, the water content of every 500g autumn konjac is 0.68g.

Embodiment 2

[0024] The re-drying processing method of autumn konjac of the present embodiment may further comprise the steps:

[0025] a. Preliminarily dry the washed autumn konjac at 90-110°C for 80-120 minutes, and then dry it again at 60°C for 80 minutes;

[0026] b. Place the dried autumn konjac obtained in step a for 130 minutes at a temperature of 45° C. and a humidity of 18%, to obtain the desired autumn konjac product.

[0027] It should be noted that, in this step, the placement time of autumn konjac can realize the object of the present invention between 90-110min, and the placement time of this step can also be more than 150min, but the placement time will prolong the processing time too long, so it is not necessary It is beneficial to improve production efficiency, so it is not within the protection scope of the present invention. The spring bamboo shoot product that present embodiment makes, the water content of every 500g autumn konjac is 0.50g.

Embodiment 3

[0029] The re-drying processing method of autumn konjac of the present embodiment may further comprise the steps:

[0030] a. Preliminarily dry the washed autumn konjac at 70-80°C for 80 minutes, and then dry it again at 80°C for 30 minutes;

[0031] b. Place the twice-dried autumn konjac obtained in step a for 120 minutes at a temperature of 40° C. and a humidity of 18%, to obtain the desired autumn konjac product. The autumn konjac product that present embodiment makes, the water content of every 500g autumn konjac is 0.45g.

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Abstract

The invention relates to an autumn konjac repeated-drying processing method, which belongs to the field of food processing. Firstly, autumn konjac is sequentially arranged in two environments with different temperatures to be dried, the preliminary drying temperature is higher, the afterdrying temperature is lower, the dried autumn konjac is arranged in an environment with specific temperature and humidity again for standing, the temperatures and the times for two times of drying are set to be different to avoid damaging active constituents in the autumn konjac, and the moisture content of the autumn konjac can reach the required standard rapidly. According to the autumn konjac processing method, the taste of the autumn konjac can be obviously improved, and the processed autumn konjac has the characteristics of good product appearance, uniform color, no putrefaction or deterioration, long shelf life, health, high edibleness, simple manufacturing process and low cost, and has the effects of weight reduction, body building, illness treatment, cancer resistance and the like.

Description

technical field [0001] The invention relates to a method for processing autumn konjac, in particular to a method for processing dried spring konjac. Background technique [0002] Konjac is a general term for Araceae Konjac plants. There are many kinds of konjac. According to statistics, there are more than 260 varieties in the world. There are 19 species recorded in our country, of which 8 species are endemic to our country. [0003] my country and Japan are the two major producers of konjac in the world. In addition, several countries in Southeast Asia have a small amount of planting. Although Japanese konjac was passed down from China, since the 1960s, the Japanese government has given great support to the scientific research and industrialization of konjac, so Japan is currently the country with the highest level of research and utilization of konjac in the world. And konjac has also become a sunrise industry. Our country began to cultivate konjac more than 2,000 years ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B7/02
Inventor 贺全安
Owner 重庆市开县源通农业发展股份有限公司
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