Method for preventing viscosity decrease of konjac powder during storage process at room temperature

Abstract

The present invention relates to a method for preventing viscosity decrease of konjac powder during a storage process at room temperature. The method comprises the following steps: an ethanol solutionis mixed with the konjac powder by means of mist-spraying in a ratio; the mixture is stirred evenly to prepare a mixed material; then the mixed material is put still; the put still mixed material isplaced in an explosion-proof microwave vacuum drying device; the drying device is turned on; a power of the drying device is 20-60 KW, a temperature of a microwave drying work is adjusted to be 60-90DEG C, and microwave drying working time is 180-600 s; after the drying is completed, the dried material is crushed; the crushed material is sieved via a 40-120-mesh sieve; and the konjac powder withno viscosity decrease at room temperature in a storage condition is prepared. Viscosity of the treated konjac powder is kept not decreased after being placed in a room temperature condition for 12 months. The method overcomes problems that in the prior art a cold storage method is long in time-consuming, high in energy consumption, high in costs, insignificant in effects, etc. Besides, the methodis fast, easy to operate, green and environmentally protective, and can be used for large-scale storage of the konjac powder.

Description

technical field [0001] The invention relates to the technical fields of agricultural products or food processing, daily chemical industry, etc., more specifically, the invention relates to a method for preventing the viscosity of konjac flour from decreasing during storage at room temperature. Background technique [0002] Konjac, also known as konjac, grinding taro, konjac, etc., is a perennial herbaceous plant of the family Araceae Konjac. China is the country with the largest planting volume in the world, and the rest are distributed in Japan, Southeast Asia and other places. Since the 1980s, with the increasing demand for konjac products in the international market, the konjac industry in China has risen rapidly. Driven by the demand for raw materials in the market, China is increasingly becoming the center of the production and supply of konjac raw materials in the world. [0003] Konjac is the only economic crop found today that can provide a large amount of glucomann...

AI Technical Summary

Problems solved by technology

[0005] When konjac flour is placed at room temperature, especially in summer when the temperature is high, its viscosity will decrease, which will seriously affect the quality of raw materials and its finished products

In order to prevent the viscosity of konjac flour from dropping too fast, the current method is mainly to place konjac flour in a low-temperature environment, such as building a special low-temperature warehouse and keeping the temperature of the warehouse at 10-15°C, which can make konjac flour in the shelf life of 12 months. , the viscosity does not drop sharply, but this method still cannot prevent the viscosity of konjac flour from decreasing

The reduction in viscosity leads to a reduction in the quality of konjac flour, which also increases the cost of raw material storage and processing

[0006] In summary, the current methods for preventing the viscosity drop of konjac flour have defects such as time-consuming, high energy consumption, high cost and ineffective effect. The method that prevents konjac flour from decreasing in viscosity during storage at room temperature