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Method for preventing browning in production of konjak powder

A technology of konjac flour and konjac flying flour is applied in the field of konjac flour processing, which can solve the problem of poor adhesion between starch or cellulose and fresh konjac slices, achieve good color protection effect, prevent browning, and reduce equipment investment. Effect

Inactive Publication Date: 2014-12-17
HUBEI JIANSHI NONGTAI IND CO LTD
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AI Technical Summary

Problems solved by technology

Patent No. 01128843 discloses a "sulphur-free konjac processing method", which uses konjac and plant starch (or cellulose or hemicellulose) to mix, mix and pulverize to protect the color, which can play a color-protecting effect to a certain extent , but the starch used in this method or the adhesion of cellulose and konjac fresh slices is not very good

Method used

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  • Method for preventing browning in production of konjak powder
  • Method for preventing browning in production of konjak powder
  • Method for preventing browning in production of konjak powder

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example 2

[0029] Example 2 Take 30 kg of fresh konjac and put it into a brush-type cleaning and peeling machine for cleaning to remove the skin and remove the terminal buds; cut the cleaned fresh konjac into slices with a slicer. Weigh 2 kg of starch, as group No. 1; weigh and weigh 2 kg of starch, 2 million activity units of papain 2g, mix into color-protecting powder, as group No. 2; weigh 2 kg of konjac flying powder, as group No. 3; Weigh 2 kg of konjac powder and 0.2 g of 2 million activity units of papain, and mix them into color-protecting powder as No. 4 group. Sprinkle the mixed color-protecting agent on the fresh-cut konjac slices with a powder sprinkler; put the color-protected konjac slices into the belt drying equipment and dry at 60°C for 6 hours until the moisture content reaches 13%-15%; dry The konjac chips after are pulverized by pulverizer; Grinding konjac flour after pulverizing by grinder; The konjac flour after grinding is placed on vibrating sieving machine 40 mes...

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Abstract

The invention discloses a method for preventing browning in production of konjak powder. The method particularly includes following steps: mixing konjak flying powder with papain and spraying the konjak flying powder and the papain on fresh cut konjak pieces for enabling the powder fully covers surfaces of the fresh cut konjak pieces. Glucomannan has a quite strong water-absorbing property and can absorb moisture on the surfaces of the fresh cut konjak piece to form a hydration film so that an oxygen-insulation effect is achieved. In addition, by means of color protection of the papain, a quite good color-protective effect is achieved. By means of the color-protective method combined with a conventional production technology of the konjak powder, an object of producing high-quality konjak powder is achieved.

Description

technical field [0001] The invention relates to the field of konjac flour processing, in particular to a method for preventing browning in the production of konjac flour with convenient operation, simple process and remarkable color protection effect. Background technique [0002] Fresh konjac materials are special compared to general agricultural by-product materials, mainly for high water content, reaching 80%-85%, and a large amount of dehydration during the drying process; the strong hydrophilicity of glucomannan makes dehydration more difficult; fresh konjac materials Rich in polyphenol oxidase and other substances, it is particularly prone to enzymatic browning and difficult to protect the color. The combination of these three factors causes the difficulty of fresh konjac dehydration to increase greatly. [0003] Konjac fresh bulbs are large in size, crisp and tender, and are easily damaged by collisions during transportation. Therefore, fresh konjac is not resistant...

Claims

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Application Information

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IPC IPC(8): A23L3/3571A23L3/42A23L1/214A23L19/10
CPCA23L3/3571A23L3/42A23L5/41A23V2002/00A23V2250/5058
Inventor 李斌贾伟李晶刘石林冉农平李才国陈家松
Owner HUBEI JIANSHI NONGTAI IND CO LTD
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