Storage method of fresh amorphophallus konjac

Abstract

The invention discloses a storage method of fresh amorphophallus konjac. The storage method comprises the following steps of preparing a cold storage warehouse; pretreating amorphophallus konjac; andperforming warehousing, and adjusting and controlling temperature in the cold storage warehouse. Through adoption of the storage method disclosed by the invention, the fresh amorphophallus konjac canbe stored for 1 year, besides, bioactive substances of the fresh amorphophallus konjac still exist, and the outer surfaces of the stored fresh amorphophallus konjac are the same as those of fresh amorphophallus konjac and are not abnormal.

Description

technical field [0001] The invention belongs to the technical field of food storage, and in particular relates to a method for storing fresh konjac. Background technique [0002] Konjac (jǔ ruò) (scientific name Amorphophallus konjac), commonly known as Amorphophallus konjac, also known as konjac, is a perennial herb belonging to the family Araceae, and it was also called demon taro in ancient China. Konjac has been known as "removing intestinal sand" since ancient times. Konjac grows in sparse forests and is a beneficial alkaline food. For people who eat too much acidic food of animal origin, eating konjac together can achieve food acid and alkali balance. In addition, konjac also has multiple functions such as lowering blood sugar, lowering blood fat, lowering blood pressure, dispersing toxins, beautifying the skin, dredging the veins, losing weight, laxative, and appetizing. [0003] The existing fresh konjac can be used as food material. According to the suitable temp...

AI Technical Summary

Problems solved by technology

[0004] In the prior art, fresh konjac is stored after coal or electric drying, but the biologically active substances in the dried konjac have volatilized and cannot be extracted, so there is no suitable method for storing fresh konjac containing biologically active substances. plan

Simultaneously, prior art is only carried out in konjac picking season for the extraction of active substance in konjac, once the konjac picking season is over, fresh konjac is less and less, active substance can't be extracted, causes production, the extraction of konjac active substance, konjac activity Matter studies, etc. are frustrated

[0005] At the same time, the storage method in the prior art cannot preserve amino acids, glucomannan and trace elements in fresh konjac, which makes these biologically active substances lose