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Preparation method of high-transparency purified konjac micro powder

A technology of konjac micropowder and konjac refined powder is applied in food preparation, food drying, food science and other directions, which can solve the problem that the transparency of konjac powder can only reach 70%, and achieve the effects of improving transparency, saving production costs and reducing processing procedures.

Active Publication Date: 2014-05-07
四川新星成明生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The existing high-transparency konjac flour preparation method mainly adopts grinder to grind and soaks with alcohol to improve the transparency of konjac, but even after repeated grinding and multiple alcohol immersions, the transparency of konjac flour can only reach 70%

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Transparency test method: Measure 100ml of 25°C distilled water or deionized water into a 250ml beaker, put a magnetic stirring rotor in the burner, then place the beaker on a magnetic heating stirrer at (25±1)°C, and adjust the position , turn on the stirring, and adjust the speed at 80-100r / min. Weigh 0.5000 g of the sample to be tested with a balance with a sensitivity of 0.1 mg, and slowly add it to the beaker. Stir for ordinary and purified konjac fine powder at constant temperature for 2 hours, and for ordinary and purified konjac fine powder for 1 hour, remove the sample and stir the solution evenly with a glass rod; pour it into a cuvette for testing (note that there should be no air bubbles);

[0027] Turn on the power switch of the visible spectrophotometer 721E to preheat the instrument for 20 minutes; adjust the wavelength to 550nm, prepare a 1cm blank cuvette, pour distilled water into the cuvette, open the sample chamber cover, and place the cuvette filled...

Embodiment 2

[0035] The preparation method of highly transparent konjac powder comprises the following steps:

[0036] Step 1: Konjac fine powder passes through a hammer mill to remove impurities, starch, fiber and moisture attached to the surface, and then enters the Raymond mill; the technical indicators of konjac fine powder after passing through a hammer mill are as follows: based on raw materials as 100: The removal amount of total impurities (including impurities, starch and cellulose) in this link is 6-8%; the water content is ≤8%; the transparency of raw materials is about 55-60%, and the highest transparency after passing through the hammer mill can reach 60- 70%; the mesh number distribution is about 85-90% for 50-120 mesh, and about 10-15% for 120 mesh or less. .

[0037] Step 2: Konjac fine powder is further removed by Raymond mill to remove impurities, starch, fiber attached to the surface and be ground to become the first product of konjac fine powder; the technical indicato...

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Abstract

The invention discloses a preparation method of high-transparency purified konjac micro powder. The preparation method comprises the following specific steps: (1) removing surface-adhered impurities, starch, fiber and moisture from konjac fine powder by virtue of a hammer mill, and introducing the konjac fine powder into a raymond mill; (2) further removing the surface-adhered impurities, the starch and the fiber from the konjac fine powder by virtue of the raymond mill, and finely milling the konjac fine powder into a primary konjac fine powder product; (3) soaking the primary konjac fine powder product into alcohol for the first time, and carrying out centrifugal dewatering after the primary konjac fine powder product is adequately dissolved; and (4) soaking the primary konjac fine powder product obtained in the step (3) into the alcohol for the second time, and carrying out shrinking, the centrifugal dewatering and vacuum drying. The preparation method has the beneficial effects that by sequentially milling by virtue of the hammer mill and the raymond mill, the cellulose is thoroughly damaged, and the starch, the impurities, SO2 and the like are thoroughly removed, so that the transparency of the konjac micro powder is substantially increased and can reach above 90%.

Description

technical field [0001] The invention belongs to the field of food preparation, and in particular relates to a preparation method of highly transparent and purified konjac micropowder. Background technique [0002] Konjac is a perennial herbaceous plant of Araceae, widely distributed in the southwest mountainous area. It is a traditional food and medical resource in China. It is also a food with low calorie and high dietary fiber. It is rich in glucomannan (a water-soluble Fiber) has high health care and medicinal value, and the demand in the world market is currently greater than the production. [0003] The main functional component of konjac Konjac glucomannan is a high molecular polysaccharide polymerized by glucose and mannose through glycosidic bonds. It has unique rheological properties and excellent health functions, and has become an important food additive and health food raw material , At the same time, it also has important uses in medicine, chemical industry, en...

Claims

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Application Information

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IPC IPC(8): A23L1/0528A23L1/09A23L33/21
CPCA23L29/244A23V2002/00A23V2300/10
Inventor 姚静彭小明罗淋兰赵婧
Owner 四川新星成明生物科技有限公司
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