Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for improving storage stability of konjaku flour

A technology of storage stability and konjac flour, applied in the field of konjac processing, can solve the problems of limited effect and the like, and achieve the effects of being beneficial to processing or storage, improving state stability, and reducing storage conditions.

Pending Publication Date: 2022-03-22
HUBEI YIZHI KONJAC BIOTECH
View PDF6 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method adopts the antibacterial mechanism of zinc, which alleviates the problem of poor quality stability of konjac flour to a certain extent. However, the factors that affect the quality stability of konjac flour are not only derived from microorganisms, and the performance of stable quality of konjac flour is not only the stability of viscosity. , so the effect of this method is limited

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for improving storage stability of konjaku flour
  • Method for improving storage stability of konjaku flour
  • Method for improving storage stability of konjaku flour

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1. Add 25% of its own mass of sodium sulfite aqueous solution to ordinary konjac powder, and mix quickly; wherein the mass concentration of sodium sulfite aqueous solution is 0.4%;

[0029] 2. Mix the materials prepared in step 1 at 8°C for 20 minutes;

[0030] 3. Add its quality as 25% citric acid aqueous solution to the material treated in step 2, mix quickly and uniformly, and the concentration of citric acid aqueous solution is 0.1%;

[0031] 4. The konjac flour watered material prepared in step 3 was heat-treated at 100° C. (steam heating) at normal pressure for 8 minutes;

[0032] 5. Freeze-dry the konjac flour in step 4 until the water content is less than 10%;

[0033] 6. Add citric acid-phosphate buffer solution to the dried konjac powder again, and the addition is 35% of the dry state konjac powder quality, and it is placed at room temperature for 3.5 hours; sampling and adding water to make konjac powder content is a mixed solution of 1% (with dry base), it...

Embodiment 2

[0036] 1. Add 20% of its own mass of sodium sulfite aqueous solution to ordinary konjac powder, mix quickly and uniformly, and the mass concentration of sodium sulfite aqueous solution is 0.1%;

[0037] 2. Mix the materials prepared in step 1 at 5°C for 30 minutes;

[0038] 3. Add 20% citric acid aqueous solution to the material treated in step 2, mix quickly and uniformly, and the concentration of citric acid aqueous solution is 0.05%;

[0039] 4. The konjac flour watered material prepared in step 3 was heat-treated at 102° C. for 5 minutes under normal pressure;

[0040] 5. Freeze-dry the konjac flour in step 4 until the water content is less than 10%;

[0041] 6. Add citric acid-sodium citrate buffer solution to the konjac flour after drying, the addition is 25% of the dry state konjac flour quality, and place it at room temperature for 2 hours; sampling and adding water to make a mixed solution of 1% konjac flour content, Measure its pH value to be 4.2;

[0042] 7. Free...

Embodiment 3

[0044] 1. Add 30% of its own mass of sodium pyrosulfite aqueous solution to ordinary konjac powder, and mix quickly; the mass concentration of sodium pyrosulfite aqueous solution is 1%;

[0045] 2. Mix the materials prepared in step 1 at 10°C for 10 minutes;

[0046] 3. Add its quality as 30% citric acid aqueous solution to the processed material in step 2, mix quickly and uniformly, and the concentration of citric acid aqueous solution is 0.18%;

[0047] 4. The konjac flour watered material prepared in step 3 was heat-treated at a saturated 105°C and normal pressure for 8 minutes;

[0048] 5. Freeze-dry the konjac flour in step 4 until the water content is less than 10%;

[0049] 6. Add phosphoric acid-potassium dihydrogen phosphate buffer solution to the konjac flour after drying, the addition is 45% of the dry state konjac flour quality, and place it at room temperature for 4.5 hours; adding water to make a mixed solution of 1% konjac flour content, Measure its pH value t...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

PropertyMeasurementUnit
diameteraaaaaaaaaa
Login to View More

Abstract

The invention provides a method for improving storage stability of konjaku flour, which comprises the following specific steps: S1, adding a sulfite aqueous solution into the konjaku flour, and mixing and stirring for 5-30 minutes at 5-10 DEG C; s2, adding a citric acid aqueous solution into the material obtained in S1, uniformly mixing, introducing steam, carrying out normal-pressure heat treatment for 5-10 minutes, and freeze-drying to obtain konjaku flour; s3, adding the konjaku flour obtained in the step S2 into an acidic buffer solution with the addition amount being 20%-50% of the mass of the konjaku flour, uniformly mixing, and standing at normal temperature for 2-5 hours; and finally, freeze-drying to finish the treatment. According to the method, enzyme in the konjaku flour is passivated and destroyed, sulfur is removed, and the pH value is adjusted, so that the state stability of the konjaku flour is improved, the konjaku flour is not easy to decompose and destroy in the storage process, and the purposes of improving the storage stability, prolonging the shelf life and reducing the limitation of storage conditions are achieved.

Description

technical field [0001] The invention relates to the technical field of konjac processing, in particular to a method for improving the storage stability of konjac flour. Background technique [0002] Konjac flour is a powder or granular product extracted from the bulb of konjac, mainly konjac glucomannan, and also contains a small amount of protein, carbohydrates and inorganic salts. Due to its superior food colloid function and dietary fiber function, konjac flour is widely used in food, cosmetics, animal nutrition and other industries at home and abroad. [0003] Konjac flour products are divided into ordinary konjac flour and purified konjac flour, among which ordinary konjac fine powder in ordinary konjac flour is an important primary extract of konjac flour, and is also the most common raw material for processing and storage. However, the thickening performance and gel performance of konjac flour decreased in different degrees during storage, and the storage stability o...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/3508A23K30/00A23K30/20A23L3/358A23L3/44A23L5/20C08J3/00C08L5/00
CPCA23L3/358A23L3/3508A23L3/44A23L5/21A23L5/276A23K30/00A23K30/20C08J3/00A23V2002/00C08J2305/00A23V2300/10A23V2300/24A23V2250/032A23V2250/046A23V2250/1614A23V2250/1618
Inventor 吴平范春相胡美琳余春磊何艳丽
Owner HUBEI YIZHI KONJAC BIOTECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com