CN102657369A - Anaerobic enzyme suppression microwave drying method for konjak cake - Google Patents
Anaerobic enzyme suppression microwave drying method for konjak cake Download PDFInfo
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- CN102657369A CN102657369A CN2012101328245A CN201210132824A CN102657369A CN 102657369 A CN102657369 A CN 102657369A CN 2012101328245 A CN2012101328245 A CN 2012101328245A CN 201210132824 A CN201210132824 A CN 201210132824A CN 102657369 A CN102657369 A CN 102657369A
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- amorphophallus rivieri
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Abstract
The invention discloses an anaerobic enzyme suppression microwave drying method for a konjak cake. The anaerobic enzyme suppression microwave drying method is implemented by six working procedures of cleaning and peeling, immersing, slicing, arranging, deoxidizing in a drying room and drying by microwaves. The anaerobic enzyme suppression microwave drying method has the benefits that oxygen can be isolated through sliding and arranging in an alcohol solution, so that brown stain can be prevented; due to the arranging method, konjak sheets can be prevented from being inter-adhered; the konjak sheets are dried in an anaerobic drying chamber, so that brown stain can be prevented; and water inside and outside the konjak sheets can be evaporated and discharged into the air at the same time by microwave drying, so that a drying aim is fulfilled. The processing method is simple; the process is pollution-free; harmful substances are not retained in the konjak cake; the konjak cake is clean and white in appearance; and the quality of the konjak cake is higher than the national food sanitation standard.
Description
Technical field
The present invention relates to technical field of agricultural product process, particularly a kind of konjaku is done anaerobic and is pressed down the enzyme micro-wave drying method.
Background technology
Konjaku other Ming Amorphophalus rivieri belongs to the perennial perennial root stem tuber of Araeceae herbaceous plant; Mainly originate in the torrid zone, the Eastern Hemisphere, subtropical zone, China is one of original producton location, and all there is distribution in province mountain areas such as Sichuan, Hubei, Hunan, Yunnan, Guizhou, Shaanxi, Guangdong, Guangxi, Anhui, Fujian, Taiwan; Amorphophallus species is a lot, and there is more than 260 kind in the whole world, in state-owned 21 kinds, wherein 8 kinds be China peculiar.
China is shown in " Mingyi Bielu " of Wei Jin Tao Hongjing in period the earliest about the applicating history of konjaku, and first year konjaku is as medicine, later successive dynasties doctor work is all compiled, and Compendium of Material Medica has been introduced konjaku in detail as the instructions of taking of Chinese medicine and processing, modulator approach.
Konjaku is useful basic food, and to the too much people of edible animal property acid food, konjaku is eaten in collocation, can reach food acid, soda balance, and is favourable to health; At present health care, the medical function of konjaku many clinical experimental studies have been made all over the world; The conclusion basically identical; Wherein the main component konjaku glucomannan belongs to water-soluble hemicellulose, and its outstanding alimentary health-care function is to bring into play the regulating action of dietary fiber to nutritional imbalance, contained non-water-soluble fiber in the greengroceries such as it and Chinese cabbage, celery; Original shape discharge person is different after getting into human body, and it can participate in the metabolism of human body and influence intestinal changing to helping healthy direction; Konjaku is except that containing a large amount of Glucomannans; The amino acid and 10 kinds of mineral trace elements and the abundant food fiber that also contain alkaloid, pectin, 17 kinds of needed by human body; It is the unique plant that contains a large amount of Glucomannans of living nature; Modern rich man's diseases such as high fat of blood, high cholesterol, diabetes, obesity, constipation are had good preventive and therapeutic effect, are the desirable healthy food of the elderly, receive the favor of world's health food market deeply; In Japan, konjaku becomes the indispensable delicacies of seat seat already, is described as " magic power food ".
Konjaku glucomannan also has performances such as thickening, emulsification, gelling, bonding, water conservation; Its powder promptly can be used as major ingredient and makes various food; Also can be used as food additives to improve the quality of other food; In food industry, be used as food additives such as thickener, suspension emulsion, emulsifying agent, stabilizing agent, quality improver, be widely used in cereal product, meat products, beverage, flavouring, the bean product; Also can be used for fields such as cosmetics, textile industry, building industry, edible film, environmental protection, historical relic's protection in addition.
Owing to the extensive use of konjaku and all over the world to the understanding of konjaku, make that the market demand of konjaku is increasing, formed three big markets such as Japanese market, Korea S and market, Southeast Asia, American-European market at present.Needed both at home and abroad 900,000 tons of fresh Amorphophallus rivieris in 2006, and only 520,000 tons of output can't be satisfied the demand far away.Since the eighties in 20th century, Chinese konjaku has begun industrialized development, but because of starting to walk evening, and the process technology that konjaku is done is quantum jump very never; Particularly in the baking dehydration process, be easy to produce brown stain, influence product quality, in order to prevent the generation of brown stain; The general sulfur dioxide that adopts is stifling, though this method can stop brown stain, and the meeting serious environment pollution; While also can produce residual, and the harm people are healthy, influence product quality equally.The patent No. 2004100044947 has been announced a kind of " konjaku does not have the sulphur drying means "; This method be with the fresh Amorphophallus rivieri after the stripping and slicing put into L-cysteine solution or with the mixed liquor of citric acid; Baking again after the immersion; To prevent brown stain,, in process, still can't stop the oxidation of polyphenol oxidase fully though this method has certain effect; The patent No. 2004100219301 has been announced " the comprehensive enzyme killing and drying method of a kind of fresh Amorphophallus rivieri ", and this method has still adopted sulfur dioxide, can't obtain the noresidue product; This method that the patent No. 001129678 has been announced " a kind of konjak processing method of exempting from sulfur smoking, " adopts edible sodium sulfite (calcium) or sodium pyrosulfite (potassium), and this method still contains sulfur dioxide residue.
Summary of the invention
Technical problem to be solved by this invention provides a kind ofly carries out method for processing to fresh Amorphophallus rivieri in oxygen-free environment, to reach the brown stain that prevents slice food made from Amorphophallus rivieri under the prerequisite of sulfur dioxide avoiding the use of, improve the product quality that konjaku is done.
For solving the problems of the technologies described above, the technical scheme that the present invention adopted is that a kind of konjaku is done anaerobic and pressed down the enzyme micro-wave drying method, remove the peel by cleaning, soaks, cuts into slices, puts, hothouse deoxygenation and microwave drying six big operations completion, and concrete grammar is following.
1. clean peeling: remove fresh Amorphophallus rivieri main bud and coring, clean surface silt and spot are peeled or are excavated rotten part, in flowing water, rinse well again.
2. soak: will remove the peel fresh Amorphophallus rivieri after clean and put into the edible alcohol solution of 25%-29% immediately and soak.
3. section: section in alcoholic solution, stripping and slicing or slitting.
4. put: in alcoholic solution, the fresh Amorphophallus rivieri sheet that cuts is placed on the steel wire dish, puts one deck and each section and do not contact mutually.
5. hothouse deoxygenation: after the hothouse cleaning, carry out oxygen removal by combustion.
6. microwave drying: the steel wire dish that will put the fresh Amorphophallus rivieri sheet well takes out and to place the anaerobic hothouse, start microwave generator uses frequency as the microwave of 800-1000 megahertz with slice food made from Amorphophallus rivieri drying 25-30 minute, the indoor air velocity that keeps dry simultaneously is the 2-3 meter per second.
The invention has the beneficial effects as follows: section and put can starvation in alcoholic solution prevents brown stain; Arrangement method can prevent the mutual adhesion of slice food made from Amorphophallus rivieri; Drying can prevent brown stain in the anaerobic hothouse, and employing microwave drying can make the moisture while discharge vaporization of slice food made from Amorphophallus rivieri inside and outside in air, thereby reaches dry purpose.This processing method is simple, and process is pollution-free, and the product unharmful substance is residual, and outward appearance is pure white, is higher than national food hygienic standard.
The specific embodiment
Below in conjunction with embodiment the present invention is described further.
Embodiment 1.
Get the 500kg fresh Amorphophallus rivieri, remove main bud and coring, clean surface silt and spot are peeled again, are immersed in immediately after in flowing water, rinsing well then in 25% the edible alcohol solution; In alcoholic solution, cut into slices then, then in alcoholic solution, the fresh Amorphophallus rivieri sheet that cuts is placed on the steel wire dish, put one deck and each section and do not contact mutually; Clean dry chamber then; The burning straw is with the oxygen Ex-all in the hothouse; The steel wire dish that to put the fresh Amorphophallus rivieri sheet again well takes out and to place the anaerobic hothouse, open then microwave generator with the microwave of 800 megahertzes with slice food made from Amorphophallus rivieri drying 30 minutes, and indoor air velocity 2 meter per seconds that keep dry.Through check, the water content in the slice food made from Amorphophallus rivieri is 11.81%, and pure white no brown stain meets the product quality requirement, konjaku is done taken out package encapsulation then.
Embodiment 2
Get the 800kg fresh Amorphophallus rivieri, remove main bud and coring, clean surface silt and spot are peeled again, are immersed in immediately after in flowing water, rinsing well then in 27% the edible alcohol solution; In alcoholic solution, cut into slices then, then in alcoholic solution, the fresh Amorphophallus rivieri sheet that cuts is placed on the steel wire dish, put one deck and each section and do not contact mutually; Clean dry chamber then; The burning straw is with the oxygen Ex-all in the hothouse; The steel wire dish that to put the fresh Amorphophallus rivieri sheet again well takes out and to place the anaerobic hothouse, open then microwave generator with the microwave of 900 megahertzes with slice food made from Amorphophallus rivieri drying 28 minutes, indoor air velocity 2.5 meter per seconds simultaneously keep dry.Through check, the water content in the slice food made from Amorphophallus rivieri is 11.21%, and pure white no brown stain meets the product quality requirement, konjaku is done taken out package encapsulation then.
Embodiment 3.
Get the 1000kg fresh Amorphophallus rivieri, remove main bud and coring, clean surface silt and spot are peeled again, are immersed in immediately after in flowing water, rinsing well then in 29% the edible alcohol solution; In alcoholic solution, cut into slices then, then in alcoholic solution, the fresh Amorphophallus rivieri sheet that cuts is placed on the steel wire dish, put one deck and each section and do not contact mutually; Clean dry chamber then; The burning straw is with the oxygen Ex-all in the hothouse; The steel wire dish that to put the fresh Amorphophallus rivieri sheet again well takes out and to place the anaerobic hothouse, open then microwave generator with the microwave of 1000 megahertzes with slice food made from Amorphophallus rivieri drying 25 minutes, indoor air velocity 3 meter per seconds simultaneously keep dry.Through check, the water content in the slice food made from Amorphophallus rivieri is 10.91%, and pure white no brown stain meets the product quality requirement, konjaku is done taken out package encapsulation then.
Claims (1)
1. konjaku is done anaerobic and is pressed down the enzyme micro-wave drying method, remove the peel by cleaning, soaks, cuts into slices, puts, hothouse deoxygenation and microwave drying six big operations completion, it is characterized in that concrete grammar is following:
A. clean peeling: remove fresh Amorphophallus rivieri main bud and coring, clean surface silt and spot are peeled or are excavated rotten part, in flowing water, rinse well again;
B. soak: will remove the peel fresh Amorphophallus rivieri after clean and put into the edible alcohol solution of 25%-29% immediately and soak;
C. section: section in alcoholic solution, stripping and slicing or slitting;
D. put: in alcoholic solution, the fresh Amorphophallus rivieri sheet that cuts is placed on the steel wire dish, puts one deck and each section and do not contact mutually;
E. hothouse deoxygenation: after the hothouse cleaning, carry out oxygen removal by combustion;
F. microwave drying: the steel wire dish that will put the fresh Amorphophallus rivieri sheet well takes out and to place the anaerobic hothouse, start microwave generator uses frequency as the microwave of 800-1000 megahertz with slice food made from Amorphophallus rivieri drying 25-30 minute, the indoor air velocity that keeps dry simultaneously is the 2-3 meter per second.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012101328245A CN102657369A (en) | 2012-05-03 | 2012-05-03 | Anaerobic enzyme suppression microwave drying method for konjak cake |
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| CN2012101328245A CN102657369A (en) | 2012-05-03 | 2012-05-03 | Anaerobic enzyme suppression microwave drying method for konjak cake |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740888A (en) * | 2018-06-12 | 2018-11-06 | 湖南博嘉魔力农业科技有限公司 | A kind of no sulphur slice food made from Amorphophallus rivieri and its processing method |
| CN113558202A (en) * | 2021-06-09 | 2021-10-29 | 广西科学院 | Preparation method of sulfur-free and brown stain-free konjac dry slices |
-
2012
- 2012-05-03 CN CN2012101328245A patent/CN102657369A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740888A (en) * | 2018-06-12 | 2018-11-06 | 湖南博嘉魔力农业科技有限公司 | A kind of no sulphur slice food made from Amorphophallus rivieri and its processing method |
| CN108740888B (en) * | 2018-06-12 | 2022-01-25 | 湖南博嘉魔力农业科技有限公司 | Sulfur-free konjac slice and processing method thereof |
| CN113558202A (en) * | 2021-06-09 | 2021-10-29 | 广西科学院 | Preparation method of sulfur-free and brown stain-free konjac dry slices |
| CN113558202B (en) * | 2021-06-09 | 2023-11-21 | 广西科学院 | Preparation method of sulfur-free and browning-free konjak dry slices |
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Application publication date: 20120912 |