CN108740888A - A kind of no sulphur slice food made from Amorphophallus rivieri and its processing method - Google Patents
A kind of no sulphur slice food made from Amorphophallus rivieri and its processing method Download PDFInfo
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- CN108740888A CN108740888A CN201810600981.1A CN201810600981A CN108740888A CN 108740888 A CN108740888 A CN 108740888A CN 201810600981 A CN201810600981 A CN 201810600981A CN 108740888 A CN108740888 A CN 108740888A
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- amorphophallus rivieri
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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
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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
- 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
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
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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)
- Drying Of Solid Materials (AREA)
- Apparatuses For Bulk Treatment Of Fruits And Vegetables And Apparatuses For Preparing Feeds (AREA)
Abstract
The invention discloses a kind of processing methods of no sulphur slice food made from Amorphophallus rivieri, include the following steps：1）, konjaku is washed；2）, to konjak corm carry out rubbing leather processing；3）, konjak corm is sliced, is collected；4）, with steam blanching destroy the enzyme treatment is carried out to slice food made from Amorphophallus rivieri, to inhibit polyphenol oxidase activity；5）, with konjaku flour slice food made from Amorphophallus rivieri is handled, so that slice food made from Amorphophallus rivieri surface is wrapped up in attached one layer of konjaku flour；6）, by slice food made from Amorphophallus rivieri carry out microwave drying the object of the present invention is to provide a kind of processing methods of no sulphur slice food made from Amorphophallus rivieri, using fresh Amorphophallus rivieri as raw material, by specific processing method, obtain no sulphur slice food made from Amorphophallus rivieri.
Description
Technical field
The invention belongs to a kind of slice food made from Amorphophallus rivieri, and in particular to a kind of no sulphur slice food made from Amorphophallus rivieri and its processing method.
Background technology
Konjaku also known as mill taro, terrible taro are Angiospermae, monocotyledon, Araeceae, thorn taro subfamily, Ci Yu races
Herbaceos perennial.
The polyphenol oxidase activity of fresh Amorphophallus rivieri is very high, and enzymatic browning is extremely serious in drying process, and dried product color is very black.
Currently, for the browning phenomenon for inhibiting in konjaku drying process, method is as follows：After fresh Amorphophallus rivieri cleans slice, burn sulphur, uses smog
Slice food made from Amorphophallus rivieri is smoked, is then dried, dry plate is obtained, then crushes to obtain konjaku flour.The konjaku handled using sulphuring is dry
Piece（Angle）, the dried products sulphur residual quantity such as konjaku flour reach 800-1000ppm or more, influence konjak food safety, while sulphuring
It polluted environment.Therefore, in the process of konjaku dried product, sulphuring processing not only pollutes environment, also compromise consumer and
The health of processing staff.
Invention content
The object of the present invention is to provide a kind of processing methods of no sulphur slice food made from Amorphophallus rivieri, using fresh Amorphophallus rivieri as raw material, by specific
Processing method obtains no sulphur slice food made from Amorphophallus rivieri.
The invention also discloses made from specific processing method without sulphur slice food made from Amorphophallus rivieri.
In order to achieve the above object, the technical solution adopted by the present invention is：A kind of processing method of no sulphur slice food made from Amorphophallus rivieri, including such as
Lower step：
1）, konjaku is washed；
2）, to konjak corm carry out rubbing leather processing；
3）, konjak corm is sliced, is collected；
4）, with steam blanching destroy the enzyme treatment is carried out to slice food made from Amorphophallus rivieri, to inhibit polyphenol oxidase activity；
5）, with konjaku flour slice food made from Amorphophallus rivieri is handled, so that slice food made from Amorphophallus rivieri surface is wrapped up in attached one layer of konjaku flour；
6）, slice food made from Amorphophallus rivieri is subjected to microwave drying.
Preferably, step 1）Konjaku is washed using fruit-vegetable cleaner.
Preferably, before being washed to konjaku, diameter is selected to be more than 5cm and without pest and disease damage, rotten konjak corm.
Preferably, step 2）Rubbing leather processing is carried out to konjak corm using husking machine, rubs skin portion with the hands, it is dry to reduce konjaku
The browning degree of product.
Preferably, step 3）Konjak corm hypodermic layer and core layer are sliced respectively, using slicer by konjak corm into
Row slice, hypodermic layer slice thickness are 8mm-10mm, and core layer slice thickness is 12mm-15mm, after slice, hypodermic layer and core
The slice food made from Amorphophallus rivieri of layer is collected respectively
Preferably, the steam generated respectively with fruits and vegetables blanching machine carries out at blanching enzyme deactivation the slice food made from Amorphophallus rivieri of hypodermic layer and core layer
Reason, to inhibit polyphenol oxidase activity, the slice food made from Amorphophallus rivieri steam enzyme deactivation parameter of hypodermic layer to be：Slice food made from Amorphophallus rivieri single layer is laid, and every layer is a piece of,
The saturated vapor that temperature is 100 DEG C -120 DEG C, processing time 4min-5min；The slice food made from Amorphophallus rivieri steam enzyme deactivation parameter of core layer is：Evil spirit
Taro piece single layer is laid, and every layer a piece of, the saturated vapor that temperature is 100 DEG C -120 DEG C, processing time 3min-4min
Preferably, step 6）Slice food made from Amorphophallus rivieri is subjected to microwave drying, slice food made from Amorphophallus rivieri, slice food made from Amorphophallus rivieri list are dried using fruits and vegetables microwave dryer
Layer is laid, drying time 60min-90min.
Slice food made from Amorphophallus rivieri made from processing method using above-mentioned no sulphur slice food made from Amorphophallus rivieri, moisture content 8-12%.
Beneficial effects of the present invention：（1）Very high, the of the invention slice food made from Amorphophallus rivieri of konjaku dried product sulphur residual quantity at present（Konjaku is dry
Product）Because without addition sulphur in process, in addition the microwave drying time is short, the content of sulfur dioxide generated in drying process
Also extremely low, therefore the present invention can obtain no sulphur konjaku dried product completely, and the evil spirit of no sulphur is provided for the processing of konjak food
Taro dried product raw material.
（2）The basic principle that the present invention uses is：According to konjak corm different parts（Surface, hypodermic layer and core layer）It is more
The height of phenoloxidase activity inhibits enzyme activity using the saturated vapor blanching slice food made from Amorphophallus rivieri of high temperature and humidity, eliminates brown stain.
（3）After testing, using processing method of the present invention, slice food made from Amorphophallus rivieri, sulfur content are obtained（In terms of sulfur dioxide）For 20-
30ppm, national standard are less than 200ppm, and sulfur content of the present invention is extremely low far below national standard sulfur content.
Specific implementation mode
In order to make those skilled in the art more fully understand technical scheme of the present invention, the present invention is retouched in detail below
It states, the description of this part is only exemplary and explanatory, should not there is any restriction effect to protection scope of the present invention.
It is specific embodiment below
Embodiment 1
A kind of processing method of no sulphur konjaku dried product, includes the following steps：
1）, selection diameter 6cm and without pest and disease damage, rotten konjak corm, konjaku is washed with fruit-vegetable cleaner；
2）, the polyphenol oxidase activity of konjaku skin portion it is very high, rubbing leather processing is carried out to konjak corm using husking machine, stranding falls
Skin portion reduces the browning degree of konjaku dried product；
3）, konjak corm surface to the subcutaneous parts 1.0-1.5cm（Hypodermic layer）Polyphenol oxidase activity than bulb core layer（Ball
Stem diameter is more than the parts 1.5cm）Height, so, when being sliced to konjak corm, hypodermic layer and core layer are sliced respectively, are used
Konjak corm is sliced by slicer, and hypodermic layer slice thickness is 8mm, and core layer slice thickness is 12mm, after slice, subcutaneously
Layer and the slice food made from Amorphophallus rivieri of core layer are collected respectively；
4）, respectively with fruits and vegetables blanching machine generate steam blanching destroy the enzyme treatment is carried out to the slice food made from Amorphophallus rivieri of hypodermic layer and core layer, with
Inhibition polyphenol oxidase activity, the slice food made from Amorphophallus rivieri steam enzyme deactivation parameter of hypodermic layer are：Slice food made from Amorphophallus rivieri single layer is laid, and every layer a piece of, temperature
Slice food made from Amorphophallus rivieri steam enzyme deactivation parameter for 100 DEG C of saturated vapor, processing time 4min, core layer is：Slice food made from Amorphophallus rivieri single layer is laid, often
Layer is a piece of, the saturated vapor that temperature is 100 DEG C, processing time 3min；
5）, after slice food made from Amorphophallus rivieri blanching enzyme deactivation, because surface moisture is easy to mutual bonding, be unfavorable for drying, therefore, with konjaku flour to evil spirit
Taro piece is handled, and so that slice food made from Amorphophallus rivieri surface is wrapped up in attached one layer of konjaku flour, will not be bonded between each other, be conducive to follow-up drying；
6）, slice food made from Amorphophallus rivieri is subjected to microwave drying, slice food made from Amorphophallus rivieri is dried using fruits and vegetables microwave dryer, slice food made from Amorphophallus rivieri single layer is laid, and is done
The dry time is 60min, gained slice food made from Amorphophallus rivieri moisture content 8%.
Embodiment 2
A kind of processing method of no sulphur konjaku dried product, includes the following steps：
1）, selection diameter 8cm and without pest and disease damage, rotten konjak corm, konjaku is washed with fruit-vegetable cleaner；
2）, the polyphenol oxidase activity of konjaku skin portion it is very high, rubbing leather processing is carried out to konjak corm using husking machine, stranding falls
Skin portion reduces the browning degree of konjaku dried product；
3）, konjak corm surface to the subcutaneous parts 1.0-1.5cm（Hypodermic layer）Polyphenol oxidase activity than bulb core layer（Ball
Stem diameter is more than the parts 1.5cm）Height, so, when being sliced to konjak corm, hypodermic layer and core layer are sliced respectively, are used
Konjak corm is sliced by slicer, and hypodermic layer slice thickness is 10mm, and core layer slice thickness is 15mm, after slice, skin
The slice food made from Amorphophallus rivieri of lower layer and core layer is collected respectively；
4）, respectively with fruits and vegetables blanching machine generate steam blanching destroy the enzyme treatment is carried out to the slice food made from Amorphophallus rivieri of hypodermic layer and core layer, with
Inhibition polyphenol oxidase activity, the slice food made from Amorphophallus rivieri steam enzyme deactivation parameter of hypodermic layer are：Slice food made from Amorphophallus rivieri single layer is laid, and every layer a piece of, temperature
Slice food made from Amorphophallus rivieri steam enzyme deactivation parameter for 120 DEG C of saturated vapor, processing time 5min, core layer is：Slice food made from Amorphophallus rivieri single layer is laid, often
Layer is a piece of, the saturated vapor that temperature is 120 DEG C, processing time 4min；
5）, after slice food made from Amorphophallus rivieri blanching enzyme deactivation, because surface moisture is easy to mutual bonding, be unfavorable for drying, therefore, with konjaku flour to evil spirit
Taro piece is handled, and so that slice food made from Amorphophallus rivieri surface is wrapped up in attached one layer of konjaku flour, will not be bonded between each other, be conducive to follow-up drying；
6）, slice food made from Amorphophallus rivieri is subjected to microwave drying, slice food made from Amorphophallus rivieri is dried using fruits and vegetables microwave dryer, slice food made from Amorphophallus rivieri single layer is laid, and is done
The dry time is 90min, gained slice food made from Amorphophallus rivieri moisture content 12%.
Embodiment 3
A kind of processing method of no sulphur konjaku dried product, includes the following steps：
1）, selection diameter 9cm and without pest and disease damage, rotten konjak corm, konjaku is washed with fruit-vegetable cleaner；
2）, the polyphenol oxidase activity of konjaku skin portion it is very high, rubbing leather processing is carried out to konjak corm using husking machine, stranding falls
Skin portion reduces the browning degree of konjaku dried product；
3）, konjak corm surface to the subcutaneous parts 1.0-1.5cm（Hypodermic layer）Polyphenol oxidase activity than bulb core layer（Ball
Stem diameter is more than the parts 1.5cm）Height, so, when being sliced to konjak corm, hypodermic layer and core layer are sliced respectively, are used
Konjak corm is sliced by slicer, and hypodermic layer slice thickness is 8mm, and core layer slice thickness is 13mm, after slice, subcutaneously
Layer and the slice food made from Amorphophallus rivieri of core layer are collected respectively；
4）, respectively with fruits and vegetables blanching machine generate steam blanching destroy the enzyme treatment is carried out to the slice food made from Amorphophallus rivieri of hypodermic layer and core layer, with
Inhibition polyphenol oxidase activity, the slice food made from Amorphophallus rivieri steam enzyme deactivation parameter of hypodermic layer are：Slice food made from Amorphophallus rivieri single layer is laid, and every layer a piece of, temperature
Slice food made from Amorphophallus rivieri steam enzyme deactivation parameter for 110 DEG C of saturated vapor, processing time 5min, core layer is：Slice food made from Amorphophallus rivieri single layer is laid, often
Layer is a piece of, the saturated vapor that temperature is 110 DEG C, processing time 4min；
5）, after slice food made from Amorphophallus rivieri blanching enzyme deactivation, because surface moisture is easy to mutual bonding, be unfavorable for drying, therefore, with konjaku flour to evil spirit
Taro piece is handled, and so that slice food made from Amorphophallus rivieri surface is wrapped up in attached one layer of konjaku flour, will not be bonded between each other, be conducive to follow-up drying；
6）, slice food made from Amorphophallus rivieri is subjected to microwave drying, slice food made from Amorphophallus rivieri is dried using fruits and vegetables microwave dryer, slice food made from Amorphophallus rivieri single layer is laid, and is done
The dry time is 75min, gained slice food made from Amorphophallus rivieri moisture content 10%.
It should be noted that herein, the terms "include", "comprise" or its any other variant are intended to nonexcludability
Include so that including a series of elements process, method, article or equipment not only include those elements, but also
Including other elements that are not explicitly listed, or further include for this process, method, article or equipment intrinsic want
Element.
Principle and implementation of the present invention are described for specific case used herein, the explanation of above example
It is merely used to help understand the method and its core concept of the present invention.The above is only a preferred embodiment of the present invention, it answers
When pointing out due to the finiteness of literal expression, and objectively there is unlimited concrete structure, for the common skill of the art
For art personnel, without departing from the principle of the present invention, several improvement, retouching or variation can also be made, can also incited somebody to action
Above-mentioned technical characteristic is combined in the right way；These improve retouching, variation or combination, or the not improved structure by invention
Think and technical solution directly applies to other occasions, is regarded as protection scope of the present invention.
Claims (7)
1. a kind of processing method of no sulphur slice food made from Amorphophallus rivieri, which is characterized in that include the following steps：
1）, konjaku is washed；
2）, to konjak corm carry out rubbing leather processing；
3）, konjak corm is sliced, is collected；
4）, with steam blanching destroy the enzyme treatment is carried out to slice food made from Amorphophallus rivieri, to inhibit polyphenol oxidase activity；
5）, with konjaku flour slice food made from Amorphophallus rivieri is handled, so that slice food made from Amorphophallus rivieri surface is wrapped up in attached one layer of konjaku flour；
6）, slice food made from Amorphophallus rivieri is subjected to microwave drying.
2. a kind of processing method of no sulphur slice food made from Amorphophallus rivieri according to claim 1, which is characterized in that step 1）Using fruit-vegetable clear
Washing machine washs konjaku.
3. a kind of processing method of no sulphur slice food made from Amorphophallus rivieri according to claim 1, which is characterized in that washed to konjaku
Before, select diameter to be more than 5cm and without pest and disease damage, rotten konjak corm.
4. a kind of processing method of no sulphur slice food made from Amorphophallus rivieri according to claim 1, which is characterized in that step 2）Use husking machine
Rubbing leather processing is carried out to konjak corm, rubs skin portion with the hands, reduces the browning degree of konjaku dried product.
5. a kind of processing method of no sulphur slice food made from Amorphophallus rivieri according to claim 1, which is characterized in that step 3）To konjak corm
Hypodermic layer and core layer are sliced respectively, are sliced konjak corm using slicer, and hypodermic layer slice thickness is 8mm-10mm,
Core layer slice thickness is 12mm-15mm, and after slice, the slice food made from Amorphophallus rivieri of hypodermic layer and core layer is collected respectively
The processing method of a kind of no sulphur slice food made from Amorphophallus rivieri according to claim 1, which is characterized in that use fruits and vegetables blanching machine to produce respectively
Raw steam carries out blanching destroy the enzyme treatment to the slice food made from Amorphophallus rivieri of hypodermic layer and core layer, to inhibit polyphenol oxidase activity, hypodermic layer
Slice food made from Amorphophallus rivieri steam enzyme deactivation parameter be：Slice food made from Amorphophallus rivieri single layer is laid, and every layer a piece of, the saturated vapor that temperature is 100 DEG C -120 DEG C, place
Manage time 4min-5min；The slice food made from Amorphophallus rivieri steam enzyme deactivation parameter of core layer is：Slice food made from Amorphophallus rivieri single layer is laid, and every layer a piece of, and temperature is
100 DEG C -120 DEG C of saturated vapor, processing time 3min-4min.
6. a kind of processing method of no sulphur slice food made from Amorphophallus rivieri according to claim 1, which is characterized in that step 6）By slice food made from Amorphophallus rivieri into
Row microwave drying dries slice food made from Amorphophallus rivieri using fruits and vegetables microwave dryer, and slice food made from Amorphophallus rivieri single layer is laid, drying time 60min-
90min。
7. the slice food made from Amorphophallus rivieri as made from a kind of processing method of no sulphur slice food made from Amorphophallus rivieri of claim 1-7 any one of them is used, it is special
Sign is, moisture content 8-12%.
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| CN201810600981.1A CN108740888B (en) | 2018-06-12 | 2018-06-12 | Sulfur-free konjac slice and processing method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110684127A (en) * | 2019-11-15 | 2020-01-14 | 湖南博嘉魔力农业科技有限公司 | Preparation method of konjac glucomannan |
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| CN110684127B (en) * | 2019-11-15 | 2023-09-15 | 湖南博嘉魔力农业科技有限公司 | Preparation method of konjak glucomannan |
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