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A technology of konjac fine powder and processing method, which is applied in the field of processing konjac fine powder, can solve problems such as long puffing time, influence on foreign trade export, and easily exceeding the standard of harmful substance residue, achieve high drying efficiency, improve quality, and avoid enzymatic browning change effect
Pending Publication Date: 2019-11-22
镇安县雪樱花魔芋制品有限公司
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Abstract
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Problems solved by technology
Due to the long puffing time, the residual amount of harmful substances is easy to exceed the standard, and the foreign trade export is affected to a certain extent
Method used
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Examples
Experimental program
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Effect test
Embodiment 1
[0043] (1) Clean and peel the fresh flower konjac;
[0044] (2) 200g peeled flower konjac and cut into about 1cm×1cm×1cm in size;
[0045] (3) Soak the cut flower konjac with 0.1g / L citric acid solution
[0046] (4) Amorphophallus konjac after processing is placed in airtight container, under the condition of vacuumizing, adopting the microwave that power is 500W carries out heating and drying to it for 15min;
[0047] (5) Stop vacuuming, and feed 1 atmosphere of nitrogen into the airtight container;
[0048] (6) Microwave heating with a power of 500W for 1 min;
[0049] (7) Control the microwave heating power to 100W and keep warm for 1min;
[0050] (8) Stop microwave heating and vacuumize and quickly cool;
[0051] (9) getting dried flower konjac and 30% alcohol to mix in a ratio of 1: 2 with a mass ratio, and pulverize with a pulverizer;
[0052] (10) separating the pulverized solid-liquid mixture;
[0053] (11) Mix and pulverize with 30% alcohol and the ratio of 1:1 ...
Embodiment 2
[0057] (1) Fresh white konjac is cleaned and peeled;
[0058] (2) 200g peeled white konjac and cut into about 1cm×1cm×1cm in size;
[0059] (3) the cut white konjac is placed in an airtight container, and under the condition of vacuumizing, it is heated and dried for 15min by a microwave with a power of 500W;
[0060] (4) Stop vacuuming, and feed 1 atmosphere of argon into the airtight container;
[0061] (5) microwave heating with a power of 500W for 1 min;
[0062] (6) Control the microwave heating power to 100W and keep warm for 1min;
[0063](7) stop microwave heating and evacuate rapid cooling;
[0064] (8) get dried flower konjac and 30% alcohol to mix with the ratio of 1: 2 in mass ratio, adopt pulverizer to pulverize;
[0065] (9) separating the pulverized solid-liquid mixture;
[0066] (10) Dry in a blast drying oven at 60°C for 24 hours;
[0067] (11) Konjac flour.
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Abstract
The invention provides a technology for processing konjac refined powder through combination of microwave vacuum drying, inert-gas protection microwave heating for inactivating enzyme activity, and adry-wet method. The technology comprises the processing flows of preparing konjac, performing cutting, performing color protection, performing microwave vacuum drying, stopping inflating inert gas ina vacuumizing sealing container, performing microwave heating, performing heat insulating, stopping microwave heating vacuumizing for quick cooling, performing crushing, performing filtering separation, performing washing and performing drying to obtain products. The advantages of microwave and vacuum drying are sufficiently used, the konjac is quickly and uniformly pre-dried under anoxia and non-high-temperature state, and the dosage of alcohol during subsequent wet-method processing can be reduced doubly; and the measures of adopting inert-gas protection and microwave heating for rapidly inactivating the enzyme activity of polyphenols in the konjac, so that the generation of enzymatic browning in the subsequent processing is avoided. When the konjac is processed according to the technology, low-sulfur or sulfur-free high-viscosity konjac refined powder can be prepared, and besides, the processing cost can be substantially reduced.
Description
technical field [0001] The invention relates to a processing method of food raw materials, in particular to a process for processing konjac fine powder by adopting microwave vacuum drying, inert gas protection microwave heating to inactivate enzyme activity, and combining dry and wet methods. Background technique [0002] Konjac, also known as konjac, grinding taro, flower stalk lotus, hemp taro, snakehead grass, flower stalk Aracea, etc., is a perennial herbaceous plant of the genus Konjac in the Araceae family. Konjac is a food with low calorie, low protein, low vitamin and high dietary fiber, which is an effective nutrient. Konjac is the most excellent deep-dive dietary fiber found so far, and the main active ingredient in konjac powder obtained from konjac through physical processing is glucomannan. Studies in recent years have proved that the glucomannan contained in konjac has a good effect on reducing blood sugar in diabetics. Because of its large molecular weight an...
Claims
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Application Information
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