CN104207298A - Method for preventing browning in production of konjak powder - Google Patents
Method for preventing browning in production of konjak powder Download PDFInfo
- Publication number
- CN104207298A CN104207298A CN201410345038.2A CN201410345038A CN104207298A CN 104207298 A CN104207298 A CN 104207298A CN 201410345038 A CN201410345038 A CN 201410345038A CN 104207298 A CN104207298 A CN 104207298A
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- Prior art keywords
- konjak
- amorphophallus rivieri
- food made
- slice food
- konjaku
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 97
- 235000010485 konjac Nutrition 0.000 title claims abstract description 31
- 238000000034 method Methods 0.000 title claims abstract description 25
- 239000000843 powder Substances 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title abstract description 8
- 230000000694 effects Effects 0.000 claims abstract description 19
- 108090000526 Papain Proteins 0.000 claims abstract description 14
- 239000004365 Protease Substances 0.000 claims abstract description 14
- 229940055729 papain Drugs 0.000 claims abstract description 14
- 235000019834 papain Nutrition 0.000 claims abstract description 14
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 241001312219 Amorphophallus konjac Species 0.000 claims description 29
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 29
- 229920002472 Starch Polymers 0.000 claims description 25
- 235000013312 flour Nutrition 0.000 claims description 25
- 239000008107 starch Substances 0.000 claims description 24
- 235000019698 starch Nutrition 0.000 claims description 24
- 235000013305 food Nutrition 0.000 claims description 23
- 238000000227 grinding Methods 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 7
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims description 6
- 239000005864 Sulphur Substances 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 239000003381 stabilizer Substances 0.000 claims description 5
- 229910052717 sulfur Inorganic materials 0.000 claims description 5
- 239000011593 sulfur Substances 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 3
- 238000010981 drying operation Methods 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 abstract description 3
- 229920002581 Glucomannan Polymers 0.000 abstract description 3
- 229940046240 glucomannan Drugs 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 2
- 230000036571 hydration Effects 0.000 abstract 1
- 238000006703 hydration reaction Methods 0.000 abstract 1
- 238000009413 insulation Methods 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 11
- 239000000463 material Substances 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 239000002932 luster Substances 0.000 description 4
- 102000030523 Catechol oxidase Human genes 0.000 description 3
- 108010031396 Catechol oxidase Proteins 0.000 description 3
- 244000205754 Colocasia esculenta Species 0.000 description 3
- 235000006481 Colocasia esculenta Nutrition 0.000 description 3
- 241000366676 Justicia pectoralis Species 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000004888 barrier function Effects 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- HRPVXLWXLXDGHG-UHFFFAOYSA-N Acrylamide Chemical compound NC(=O)C=C HRPVXLWXLXDGHG-UHFFFAOYSA-N 0.000 description 1
- 235000019890 Amylum Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920002488 Hemicellulose Polymers 0.000 description 1
- 239000001058 brown pigment Substances 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000012505 colouration Methods 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000000975 dye Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000010148 water-pollination Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/42—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution with addition of chemicals before or during drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Noodles (AREA)
Abstract
The invention discloses a method for preventing browning in production of konjak powder. The method particularly includes following steps: mixing konjak flying powder with papain and spraying the konjak flying powder and the papain on fresh cut konjak pieces for enabling the powder fully covers surfaces of the fresh cut konjak pieces. Glucomannan has a quite strong water-absorbing property and can absorb moisture on the surfaces of the fresh cut konjak piece to form a hydration film so that an oxygen-insulation effect is achieved. In addition, by means of color protection of the papain, a quite good color-protective effect is achieved. By means of the color-protective method combined with a conventional production technology of the konjak powder, an object of producing high-quality konjak powder is achieved.
Description
Technical field
The present invention relates to konjaku flour manufacture field, espespecially a kind of easy to operate, technique is simple, and the method for brown stain occurs in can preventing konjaku flour from producing significantly effect of color protection.
Background technology
Fresh Amorphophallus rivieri material ratio general agricultural byproducts material is special, and main manifestations is that water content is high, reaches 80%-85%, and dry run dehydrating amount is large; The hydrophily that Glucomannan is extremely strong, makes dehydration more difficult; Be rich in the materials such as polyphenol oxidase in fresh Amorphophallus rivieri material, especially easily enzymatic browning occur, protect look difficulty.These three factors combine the difficulty causing fresh Amorphophallus rivieri to dewater and increase.
The fresh bulb volume of konjaku is large, and property is tender and crisp, very easily sustains damage because colliding in the process of transport.Therefore, fresh Amorphophallus rivieri is shelf-stable not, very easily rotten, corrupt.After fresh taro results, should carry out in raw material grown place roughing such as dehydrating as early as possible.
Pigment produces and controls not only to carry out adequate colouration to food, also can give food some special physiological function; But sometimes also can produce with some poisonous and harmful substances.As Maillard reaction may produce the harmful substances such as acrylamide, control browning and use sulfur dioxide to cause sulfur content to exceed standard, produce required color and luster and add synthetic dyestuff for reaching and cause food-safety problem etc., day by day become people's focus.In konjaku flour process, because brown stain effect produces brown pigment, cause konjaku flour appearance luster to change, reduce its quality.
In the process of traditional production konjaku flour, the means adopting stove drying to steam carry out protecting look, this method had both polluted preliminary working environment, final konjaku flour SO2 content overproof can be caused again, subsequent processes complexity and cost are increased, has had a strong impact on China's konjaku flour competitiveness in the international market.In up-to-date GB, regulation sulfur dioxide residual quantity will reach the standard of 0.9g/kg.It is imperative that this just makes to change conventional machining process, is badly in need of a kind of simple low-sulfur or the konjaku flour technique without sulphur.The patent No. 01128843 discloses one " Sulfurless processing method for konjak ", the method adopts konjaku and plant amylum (or cellulose or hemicellulose) mix, co-grinding protects look, can play effect of color protection to a certain extent, but the adhesiveness of the method starch used or cellulose and konjaku fresh slices not very good.
Summary of the invention
For solving the problem, the invention provides a kind of method preventing from occurring in konjaku flour production brown stain, utilize the effect of polyphenol oxidase in the hydrolysis konjaku of the oxygen barrier effect after the water suction of konjaku glucomannan in fry starch of konjak film forming and papain, have easy to operate, technique is simple, effect of color protection is remarkable, and fry starch of konjak recycles and lower-cost feature, is applicable to suitability for industrialized production.
For achieving the above object, the present invention adopts following technical scheme to be: concrete grammar is as follows:
There is a method for brown stain in preventing konjaku flour from producing, comprise the steps:
(1) raw material preparation: remove konjaku main bud and coring, to scrub konjaku with brush cleaning skinning machine and rubs, clean up and remove the peel;
(2) cut into slices: slicer is cut into the slice food made from Amorphophallus rivieri of same thickness cleaned konjaku;
(3) toner preparation is protected: prepare fry starch of konjak and papain (60,000-200 ten thousand unit of activity) with 10 00:0.01---1000:10 ratios, mixed by batch mixer gradation;
(4) protect look: the color stabilizer of mixing is evenly spread across on slice food made from Amorphophallus rivieri by powdering machine, make powder fully cover slice food made from Amorphophallus rivieri surface, thus prevent the brown stain in follow-up drying operation;
(5) dry: belt drying equipment dries the slice food made from Amorphophallus rivieri through protecting look;
(6) pulverize: dried slice food made from Amorphophallus rivieri is pulverized by pulverizer;
(7) grind: the konjaku flour after grinding machine for grinding pulverizing;
(8) sorting: vibrating screen classifier filters out the powder of suitable order number.
Wherein, in step 3, described fry starch of konjak belongs to low-sulfur fry starch of konjak.
Wherein, in step 3, described fry starch of konjak belongs to without sulphur fry starch of konjak.
Wherein, in step 5, the bake out temperature of described belt drying equipment is located at 60 DEG C and dry slice food made from Amorphophallus rivieri 6h, reaches 13%-15% to slice food made from Amorphophallus rivieri moisture.
Wherein, in step 8, described order number is between 40 order-120 orders.
Advantageous effect of the present invention is embodied in: this method make use of this material capable of circulation of fry starch of konjak, economic and practical, and protect look by the pressed powder that is compounded with papain, good effect of color protection can be played, the product purity obtained is high, free from admixture, color and luster are in vain fresh, and whole technological process is simple, and equipment investment is little, cost is lower, the good quality of super quality and competitive price.Fry starch of konjak can play oxygen barrier effect better, and the use of fry starch of konjak also serves the effect of twice laid, economic environmental protection.Especially coordinate papain to use, utilize papain to protein in konjaku (comprising the hydrolysis of polyphenol oxidase), got the effect preventing brown stain extremely significantly.In the fry starch of konjak that current commodity can be sold, there is certain sulfur dioxide residue, therefore the konjaku flour of preparation belongs to low-sulfur konjaku flour, coordinate papain then can manufacture the pure white KGM without sulphur of color and luster according to without sulphur fry starch of konjak.
Accompanying drawing explanation
Fig. 1 is dried taro angle figure.
Fig. 2 is the photo figure after each group of taro angle is pulverized.
Fig. 3 is sample a value figure.
Fig. 4 is sample b value figure.
Fig. 5 is sample L value figure.
Fig. 6 is sample W value figure.
Detailed description of the invention
Refer to shown in Fig. 1-6, the present invention gets fresh Amorphophallus rivieri 30kg about example 1 and puts into brush cleaning skinning machine and clean, and its epidermis is removed, and rejects terminal bud; Slicer is adopted to be cut into sheet cleaned fresh Amorphophallus rivieri; Weigh fry starch of konjak 4kg, 600,000 unit of activity papain 0.04g, are mixed color stabilizer gradation by batch mixer; Utilize powdering machine that the color stabilizer of mixing is spread across on fresh-cut slice food made from Amorphophallus rivieri; Putting into belt drying equipment dry 6h at 60 DEG C by protecting the slice food made from Amorphophallus rivieri after look, reaching 13%-15% to its moisture; Dried slice food made from Amorphophallus rivieri is pulverized by pulverizer; Konjaku flour after being ground by grinder; Konjaku flour after grinding is placed on vibrating screen classifier 40 order and 120 order layering screens screen on the net.Reach 18000cp through inspection konjaku flour viscosity, sulfur dioxide residual quantity is at 0.11g/kg, and color is pure white, complies with the national standard requirements.
Example 2 is got fresh Amorphophallus rivieri 30 kg and is put into brush cleaning skinning machine and clean, and its epidermis is removed, and rejects terminal bud; Slicer is adopted to be cut into sheet cleaned fresh Amorphophallus rivieri.Weigh starch 2 kg, as No. 1 group; Weigh starch 2 kg, 2,000,000 unit of activity papain 2g, are mixed into and protect toner end, as No. 2 groups; Weigh fry starch of konjak 2kg, as No. 3 groups; Weigh fry starch of konjak 2kg, 2,000,000 unit of activity papain 0.2g, are mixed into and protect toner end, as No. 4 groups.Utilize powdering machine that the color stabilizer of mixing is spread across on fresh-cut slice food made from Amorphophallus rivieri; Putting into belt drying equipment dry 6h at 60 DEG C by protecting the slice food made from Amorphophallus rivieri after look, reaching 13%-15% to its moisture; Dried slice food made from Amorphophallus rivieri is pulverized by pulverizer; Konjaku flour after being ground by grinder; Konjaku flour after grinding is placed on vibrating screen classifier 40 order and 120 order layering screens screen on the net.Its sulfur dioxide residual quantity is all at 0.10-0.11g/kg, and the performance of prevent-browning effect is upper: dry slice food made from Amorphophallus rivieri outward appearance and see Fig. 1, fine powder picture is shown in 2, and fine powder whiteness test is shown in Fig. 3-6, and visible fry starch of konjak and papain combination group have best whiteness brightness.
Above embodiment is only be described the preferred embodiment of the present invention; not scope of the present invention is limited; under not departing from the present invention and designing the prerequisite of spirit; the various distortion that the common engineers and technicians in this area make technical scheme of the present invention and improvement, all should fall in protection domain that claims of the present invention determine.
Claims (5)
1. there is a method for brown stain in preventing konjaku flour from producing, comprise the steps:
(1) raw material preparation: remove konjaku main bud and coring, to scrub konjaku with brush cleaning skinning machine and rubs, clean up and remove the peel;
(2) cut into slices: slicer is cut into the slice food made from Amorphophallus rivieri of same thickness cleaned konjaku;
(3) toner preparation is protected: prepare fry starch of konjak and papain (60,000-200 ten thousand unit of activity) with 10 00:0.01---1000:10 ratios, mixed by batch mixer gradation;
(4) protect look: the color stabilizer of mixing is evenly spread across on slice food made from Amorphophallus rivieri by powdering machine, make powder fully cover slice food made from Amorphophallus rivieri surface, thus prevent the brown stain in follow-up drying operation;
(5) dry: belt drying equipment dries the slice food made from Amorphophallus rivieri through protecting look;
(6) pulverize: dried slice food made from Amorphophallus rivieri is pulverized by pulverizer;
(7) grind: the konjaku flour after grinding machine for grinding pulverizing;
(8) sorting: vibrating screen classifier filters out the powder of suitable order number.
2. the method for brown stain occurs in preventing konjaku flour from producing according to a kind of described in claim 1, and it is characterized in that: in step 3, described fry starch of konjak belongs to low-sulfur fry starch of konjak.
3. the method for brown stain occurs in preventing konjaku flour from producing according to a kind of described in claim 1, and it is characterized in that: in step 3, described fry starch of konjak belongs to without sulphur fry starch of konjak.
4. in preventing konjaku flour from producing according to a kind of described in claim 1, there is the method for brown stain, it is characterized in that: in step 5, the bake out temperature of described belt drying equipment is located at 60 DEG C and dry slice food made from Amorphophallus rivieri 6h, reaches 13%-15% to slice food made from Amorphophallus rivieri moisture.
5. the method for brown stain occurs in preventing konjaku flour from producing according to a kind of described in claim 1, and it is characterized in that: in step 8, described order number is between 40 order-120 orders.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410345038.2A CN104207298A (en) | 2014-07-18 | 2014-07-18 | Method for preventing browning in production of konjak powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410345038.2A CN104207298A (en) | 2014-07-18 | 2014-07-18 | Method for preventing browning in production of konjak powder |
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| Publication Number | Publication Date |
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| CN104207298A true CN104207298A (en) | 2014-12-17 |
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| CN201410345038.2A Pending CN104207298A (en) | 2014-07-18 | 2014-07-18 | Method for preventing browning in production of konjak powder |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104605293A (en) * | 2015-03-05 | 2015-05-13 | 四川森态源生物科技有限公司 | Preparation technology for high-purity ultramicro particle brownless konjac powder |
| 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 |
| CN111264810A (en) * | 2020-03-06 | 2020-06-12 | 陕西理工大学 | Processing method for industrial production of konjac fine powder |
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2014
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| CN101347218A (en) * | 2007-07-21 | 2009-01-21 | 西昌学院 | Method for processing fine powder of konjak |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104605293A (en) * | 2015-03-05 | 2015-05-13 | 四川森态源生物科技有限公司 | Preparation technology for high-purity ultramicro particle brownless konjac powder |
| 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 |
| CN111264810A (en) * | 2020-03-06 | 2020-06-12 | 陕西理工大学 | Processing method for industrial production of konjac fine powder |
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Application publication date: 20141217 |