CN108618040A - A kind of preparation method of low viscosity konjaku flour - Google Patents
A kind of preparation method of low viscosity konjaku flour Download PDFInfo
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- CN108618040A CN108618040A CN201810270331.5A CN201810270331A CN108618040A CN 108618040 A CN108618040 A CN 108618040A CN 201810270331 A CN201810270331 A CN 201810270331A CN 108618040 A CN108618040 A CN 108618040A
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- konjaku flour
- konjaku
- precipitation
- low viscosity
- alcoholic solution
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/115—Konjak; Konntaku
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of preparation methods of low viscosity konjaku flour, are related to food processing technology field.The preparation method of the low viscosity konjaku flour of the present invention includes being mixed and stirred for konjaku flour and the first alcoholic solution, so that konjaku flour is suspended in the first alcoholic solution and obtains the first suspension；First solid-liquid suspension is detached, takes and precipitates to obtain the first precipitation；First precipitation is mixed and stirred for the second alcoholic solution, so that the first precipitation is suspended in the second alcoholic solution and obtains the second suspension；Second solid-liquid suspension is detached, precipitation is taken to obtain the second precipitation, the second precipitation is dried in vacuo.This method is washed by the way that konjaku flour is carried out two step alcohol, further stripping is attached to starch and impurity on Glucomannan, effectively reduce the viscosity of konjaku flour, to reduce its swelling rate, efficiently solve the problems, such as easily to unite when common konjaku flour is dissolved in water, dissolve it is non-uniform, to be conducive to the process of konjak food, improves the condition and mouthfeel of product, improve the practicability of konjaku flour.
Description
Technical field
The present invention relates to food processing technology field, especially a kind of preparation method of low viscosity konjaku flour.
Background technology
(Amorphophallus Konjac.Kkoch, abbreviation kj) You Ming Amorphophalus rivieris, are mainly distributed on Asia, China to konjaku
Resourceful, cultivated area is the 80% of Southeast Asia producing region, is mainly distributed on Hubei, Sichuan, Shaanxi and Yunnan of Daba Mountain etc.
The flat underground rhizome on ground, konjaku contains abundant Glucomannan (Konjac Glucomannan), and Glucomannan one kind is high-quality
Cellulose, 1: 1.69 molar ratio is pressed by D-Glucose and D-MANNOSE, is combined by β -14 glycosidic bonds.Existing research
Show that dietary fiber is with the following functions：（1）Inhibit fat absorption, can lose weight；（2）Accelerate enteron aisle excretion, Constipation and
Intestinal cancer：（3）Delay carbohydrate absorption, prevents diabetes；（4）Inhibit cholesterol absorption, prevents cardiovascular and cerebrovascular diseases；（5）It is excellent
Change environment in digestive system, has the function of anti-aging.With the enhancing of health of people Diet concept, made by konjaku related
Food increasingly has been favored by people, and chance is provided for the further development and application of konjaku.
Konjaku underground stem tuber can be processed into edible after konjaku flour, and can be made into konjak tofu, Konjak fine dried noodle, konjaku face
The numerous foods such as packet, konjaku sliced meat, fruit juice konjaku silk.In recent years, the product category made of konjaku flour has further expansion
Greatly, there is a collection of such as konjaku meal replacement powder, konjaku biscuit and easily facilitate edible food.Konjaku flour is making food products
In, it usually needs it is mixed with water or soluble in water, since common konjaku flour water imbibition itself is strong, swelling rate is fast,
Viscosity is big after water suction, uneven, easy unity when konjaku flour being caused to mix or dissolve with water, and cannot be uniform with unclassified stores
Mixing, influences the condition and mouthfeel of product.
Invention content
The goal of the invention of the present invention is：In view of the above problems, a kind of preparation side of low viscosity konjaku flour is provided
Method, this method are washed by the way that konjaku flour is carried out two step alcohol, and further stripping is attached to starch and impurity on Glucomannan powder,
The purity of konjaku flour is improved, while effectively reducing the viscosity of konjaku flour, improves the practicability of konjaku flour.
The technical solution adopted by the present invention is as follows：
A kind of preparation method of low viscosity konjaku flour comprising following steps：
（1）Konjaku flour and the first alcoholic solution are mixed and stirred for, so that konjaku flour is suspended in the first alcoholic solution and obtains first
Suspension；
（2）It centrifuges for the first time, the first solid-liquid suspension is detached, precipitation is taken to obtain the first precipitation；
（3）First precipitation is mixed and stirred for the second alcoholic solution, so that the first precipitation is suspended in the second alcoholic solution and obtains
Second suspension；
（4）Second of centrifugation, the second solid-liquid suspension is detached, precipitation is taken to obtain the second precipitation, and the second precipitation is dried in vacuo
To obtain the final product.
A kind of preparation method of low viscosity konjaku flour of the present invention, step（1）In, the konjaku flour is selected from common konjaku
Powder, common konjaku micropowder, purifying konjaku flour, purifies konjaku powder, purifies any one in konjaku micropowder common konjaku powder
Or it is several.
It should be noted that alleged common konjaku flour, common konjaku powder, common konjaku micropowder, purifying evil spirit in the present invention
Taro powder, purifying konjaku powder purify the classification of konjaku micropowder with reference to NY/T494 konjaku flour professional standards.
The volumetric concentration of a kind of preparation method of low viscosity konjaku flour of the present invention, first alcoholic solution is 13-
16%, the mass ratio of konjaku flour and the first alcoholic solution is 1:7-9, mixing time 30-45min.
A kind of preparation method of low viscosity konjaku flour of the present invention, step（2）In, the condition of centrifugation is 800- for the first time
1200r/min, centrifugation time 10-15min.
A kind of preparation method of low viscosity konjaku flour of the present invention, step（3）In, the volumetric concentration of the second alcoholic solution is
The mass ratio of 50-60%, konjaku flour and alcoholic solution is 1:3-5, mixing time 30-45min.
A kind of preparation method of low viscosity konjaku flour of the present invention, step（4）In, the condition of centrifugation is 800- for the first time
1200r/min, centrifugation time 10-15min.
A kind of preparation method of low viscosity konjaku flour of the present invention, vacuum drying steam pressure are 0.15-0.2Mpa；Very
Pneumatics power is 0.09-0.095Mpa；Drying time is 2.5-3 hours.
In conclusion by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
The present invention provides a kind of preparation method of low viscosity konjaku flour, this method by the way that konjaku flour is carried out two step ethanol wash,
Further stripping is attached to starch and impurity on Glucomannan powder, improves the purity of konjaku flour, while effectively reducing konjaku
The viscosity of powder, with the reduction of konjaku flour viscosity, swelling rate slows down when soluble in water, and it is molten to efficiently solve common konjaku flour
Easily unite when water, dissolve non-uniform problem, to be conducive to the process of konjak food, improve product condition and
Mouthfeel improves the practicability of konjaku flour.Vacuum drying can prevent brown stain caused by high temperature, gelatinization and adhesion, carry to avoid heating
The brittleness of high konjaku particle, it is easier to detach impurity and obtain smaller powder.
Specific implementation mode
All features disclosed in this specification or disclosed all methods or in the process the step of, in addition to mutually exclusive
Feature and/or step other than, can combine in any way.
This specification（Including any accessory claim, abstract）Disclosed in any feature, unless specifically stated,
It is replaced by other equivalent or with similar purpose alternative features.That is, unless specifically stated, each feature is a series of
An example in equivalent or similar characteristics.
Embodiment 1
The present embodiment provides a kind of preparation methods of low viscosity konjaku flour, specifically comprising following operating procedure：
The first alcoholic solution 180kg that common konjaku powder 20kg and volumetric concentration are 13% is weighed, konjaku flour is suspended in the
In one alcoholic solution, persistently stirs 30min and obtain the first suspension.First suspension is carried out under conditions of 800r/min
Primary centrifugation, centrifugation time 15min discard supernatant liquid, precipitation are taken to obtain the first precipitation.It is the second of 50% to take volumetric concentration
Alcoholic solution 100kg, the first precipitation is suspended in the second alcoholic solution, is persistently stirred 45min and is obtained the second suspension.By
Two suspension carry out second under conditions of 1200r/min and centrifuge, and centrifugation time 12min discards supernatant liquid, takes and precipitate
To the second precipitation, the second precipitation vacuum drying is obtained into low viscosity konjaku flour.
Embodiment 2
The present embodiment provides a kind of preparation methods of low viscosity konjaku flour, specifically comprising following operating procedure：
Purifying konjaku powder 20kg and volumetric concentration are weighed as 16% the first alcoholic solution 140kg, purifying konjaku flour is suspended
In the first alcoholic solution, persistently stirs 45min and obtain the first suspension.By the first suspension under conditions of 1200r/min
First time centrifugation is carried out, centrifugation time 10min discards supernatant liquid, precipitation is taken to obtain the first precipitation.It is 60% to take volumetric concentration
The second alcoholic solution 60kg, by first precipitation be suspended in the second alcoholic solution, persistently stir 30min obtain the second suspension
Liquid.Second suspension is carried out second under conditions of 800r/min to centrifuge, centrifugation time 15min discards supernatant liquid, takes
Precipitation obtains the second precipitation, the second precipitation vacuum drying is obtained low viscosity konjaku flour, vacuum drying steam pressure is
0.15Mpa；Vacuum pressure is 0.095Mpa；Drying time is 3 hours.
Embodiment 3
The present embodiment provides a kind of preparation methods of low viscosity konjaku flour, specifically comprising following operating procedure：
Common konjaku powder 20kg and volumetric concentration are weighed for 15% the first alcoholic solution 160kg, by common konjaku powder mistake
It is suspended in the first alcoholic solution after 60 mesh sieve, persistently stirs 40min and obtain the first suspension.By the first suspension in 1000r/
First time centrifugation is carried out under conditions of min, centrifugation time 10min discards supernatant liquid, precipitation is taken to obtain the first precipitation.Take body
Second alcoholic solution 80kg of product a concentration of 55%, the first precipitation is suspended in the second alcoholic solution, is persistently stirred 40min and is obtained
To the second suspension.Second suspension is carried out second under conditions of 1000r/min to centrifuge, centrifugation time 15min is abandoned
Supernatant is removed, precipitation is taken to obtain the second precipitation, the second precipitation vacuum drying is obtained into low viscosity konjaku flour, vacuum drying steaming
Steam pressure is 0.2Mpa；Vacuum pressure is 0.09Mpa；Drying time is 2.5 hours.
Embodiment 4
The present embodiment provides a kind of preparation methods of low viscosity konjaku flour, specifically comprising following operating procedure：
Purifying konjaku powder 20kg and volumetric concentration are weighed as 14% the first alcoholic solution 170kg, konjaku powder mistake will be purified
It is suspended in the first alcoholic solution after 80 mesh sieve, persistently stirs 35min and obtain the first suspension.By the first suspension in 900r/
First time centrifugation is carried out under conditions of min, centrifugation time 12min discards supernatant liquid, precipitation is taken to obtain the first precipitation.Take body
Second alcoholic solution 90kg of product a concentration of 58%, the first precipitation is suspended in the second alcoholic solution, is persistently stirred 45min and is obtained
To the second suspension.Second suspension is carried out second under conditions of 800r/min to centrifuge, centrifugation time 10min is abandoned
Supernatant is removed, precipitation is taken to obtain the second precipitation, the second precipitation vacuum drying is obtained into low viscosity konjaku flour, vacuum drying steaming
Steam pressure is 0.18Mpa；Vacuum pressure is 0.092Mpa；Drying time is 2.5 hours.
Embodiment 5
The present embodiment provides the performance tests of the low viscosity konjaku flour prepared in embodiment 1-4, meanwhile, the common konjaku of parallel determination
The performance indicator of powder provides foundation as a contrast, for a kind of application of the preparation method of low viscosity konjaku flour provided by the invention.
In the present embodiment, mainly to sample（Including the low viscosity konjaku flour that is prepared in embodiment 1-4 and as a contrast
Common konjaku flour）Two performances be measured：
（1）It is dissolved in the highest viscosity after water.Assay method：The low viscosity konjaku prepared in Example 1-4 is distinguished by mass parts
1 part of powder and common konjaku flour are added 99 parts of the distilled water that temperature is 80 DEG C, are impregnated 30 minutes after stirring evenly, measure viscosity,
Viscosity measurements are as shown in table 1.
（2）Viscosity reaches 9000mPa.s required times after being dissolved in water.Assay method：By mass parts difference Example 1-4
99 parts of the distilled water that temperature is 80 DEG C is added in 1 part of the low viscosity konjaku flour and common konjaku flour of middle preparation, real under stirring condition
When measure each sample viscosity, the time required to record each sample viscosity reaches 9000mPa.s, time measurement result is as shown in table 2.
The viscosity measurements of konjaku flour prepared by the preparation method of the low viscosity konjaku flour of 1 present invention of table
By table 1 as it can be seen that the viscosity after konjaku flour swelling prepared by the preparation method of low viscosity konjaku flour according to the invention is apparent
Less than the viscosity of common konjaku flour, only about the 1/2 of common konjaku flour viscosity, it has a good application prospect.
The swelling rate of konjaku flour prepared by the preparation method of the low viscosity konjaku flour of 2 present invention of table measures
As shown in Table 2, the konjaku flour viscosity that prepared by the preparation method of low viscosity konjaku flour according to the invention reaches 9000mPa.s
Required time is considerably longer than the time needed for common konjaku flour, 2-3 times of about common konjaku flour swelling time, swelling rate
Slow down, efficiently solves when common konjaku flour is dissolved in water and easily unite, dissolve non-uniform problem, to be conducive to konjak food
Process improves the condition and mouthfeel of product, improves the practicability of konjaku flour.
The invention is not limited in specific implementation modes above-mentioned.The present invention, which expands to, any in the present specification to be disclosed
New feature or any new combination, and disclose any new method or process the step of or any new combination.
Claims (7)
1. a kind of preparation method of low viscosity konjaku flour, which is characterized in that it includes the following steps：
（1）Konjaku flour and the first alcoholic solution are mixed and stirred for, so that konjaku flour is suspended in the first alcoholic solution and obtains first
Suspension；
（2）It centrifuges for the first time, the first solid-liquid suspension is detached, precipitation is taken to obtain the first precipitation；
（3）First precipitation is mixed and stirred for the second alcoholic solution, so that the first precipitation is suspended in the second alcoholic solution and obtains
Second suspension；
（4）Second of centrifugation, the second solid-liquid suspension is detached, precipitation is taken to obtain the second precipitation, and the second precipitation is dried in vacuo
To obtain the final product.
2. the preparation method of low viscosity konjaku flour according to claim 1, which is characterized in that step（1）In, the konjaku
It is micro- that powder is selected from common konjaku flour, common konjaku powder, common konjaku micropowder, purifying konjaku flour, purifying konjaku powder, purifying konjaku
Any one or a few in powder.
3. the preparation method of low viscosity konjaku flour according to claim 2, which is characterized in that first alcoholic solution
Volumetric concentration is 13-16%, and the mass ratio of konjaku flour and the first alcoholic solution is 1:7-9, mixing time 30-45min.
4. the preparation method of low viscosity konjaku flour according to claim 1, which is characterized in that step（2）In, for the first time from
The condition of the heart is 800-1200r/min, centrifugation time 10-15min.
5. the preparation method of low viscosity konjaku flour according to claim 1, which is characterized in that step（3）In, the second alcohol
The volumetric concentration of solution is 50-60%, and the mass ratio of konjaku flour and the second alcoholic solution is 1:3-5, mixing time 30-
45min。
6. the preparation method of low viscosity konjaku flour according to claim 1, which is characterized in that step（4）In, for the first time from
The condition of the heart is 800-1200r/min, centrifugation time 10-15min.
7. the preparation method of low viscosity konjaku flour according to claim 6, which is characterized in that vacuum drying steam pressure
For 0.15-0.2Mpa；Vacuum pressure is 0.09-0.095Mpa；Drying time is 2.5-3 hours.
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Application publication date: 20181009 |