CN109864272B - Preparation process of sulfur-free and brown stain-free dried konjac - Google Patents
Preparation process of sulfur-free and brown stain-free dried konjac Download PDFInfo
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Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a preparation process of sulfur-free and browning-free dried konjac, which comprises the following steps: cleaning raw materials, preparing before irradiation, performing irradiation treatment, slicing, preparing color protection liquid, performing color protection treatment, and drying. The invention adopts the irradiation of electron beam or X-ray generated by an electron accelerator on the konjak tuber and the natural browning inhibitor, or the irradiation of electron beam or X-ray generated by an electron accelerator on the sliced konjak tuber and the natural browning inhibitor, which can effectively inhibit the browning reaction of dried konjak, improve the quality and edible safety of konjak powder and products thereof, and is beneficial to the development of natural green pollution-free food.
Description
Technical Field
The invention relates to application of a kernel technology in the field of konjac browning inhibition, in particular to a preparation process of sulfur-free and browning-free konjac dried noodles.
Background
The konjak is a traditional medicine-food dual-purpose plant in China, the tuber of the konjak is rich in glucomannan, the konjak can be processed into konjak powder for eating, and can be made into foods such as konjak tofu, konjak fine dried noodles, konjak bread, konjak sliced meat, fruit juice konjak shreds and the like, the konjak has delicious taste and pleasant mouthfeel, and has the effects of preventing and treating diabetes, hyperlipidemia, hypertension, colon cancer, obesity, cardiovascular and cerebrovascular diseases and the like. Meanwhile, the konjac glucomannan has good gel property, emulsifying property, film forming property, pH sensitivity, biocompatibility and biodegradability, is widely applied in the food industry, the biomedical materials and the chemical industry, and has huge commercial value.
Because the mature konjac has a short harvesting period, the corms are extremely intolerant to storage and are produced in mountainous areas with inconvenient traffic, and the konjac needs to be dehydrated into dry konjac or further ground into powder to be distributed in commodities. Therefore, the konjak dry (powder) is the basic raw material of konjak series food and products in the market. However, the konjac corm has strong polyphenol oxidase activity and more phenolic substances, enzymatic browning reaction is easy to occur after tissue destruction, the browning reaction can be accelerated by the heating process of hot air drying, the quality of konjac dry (powder) and the color and appearance of post-processed food are seriously influenced, the content, water solubility and rheological property (or viscosity) of glucomannan are reduced, and the use value and commodity value of the konjac powder are greatly reduced. Therefore, in the processing of konjak, a sulfite aqueous solution or gaseous sulfur dioxide is often used to destroy the oxidation system of the enzyme and react with oxygen to achieve the purpose of inhibiting browning. At present, more than 90% of fresh konjak in China is dried by adopting a sulfur dioxide smoking and baking method, which is the most economic and effective means for controlling the browning of the konjak at present.
The sulfite process is a bleaching agent, preservative and antioxidant widely used in the food industry, inevitably brings sulfur dioxide residue to processed foods and causes serious environmental pollution. The long-term or large-dose ingestion of the sulfite can cause headache, stimulate eye mucosa and respiratory tract mucosa, reduce the content of hemoglobin, and cause the degeneration of organs such as stomach, intestine, liver, brain, spleen and the like; when the concentration of sulfur dioxide in the air reaches several milligrams per liter, glottic spasm can be caused and death can occur. Therefore, reducing the sulfur dioxide residue in the konjac flour and the konjac products is one of the most headache-feeling problems in the konjac world at present.
In addition, there is also a method of inhibiting browning reaction of konjak by coating, for example, chinese patent application CN 104605293A discloses a process for preparing high purity ultrafine particle non-browning konjak fine powder. The method comprises the steps of processing fresh konjak serving as a raw material into a konjak fine powder filter cake by an alcohol wet method, slicing, and uniformly covering the surface with color protection powder consisting of konjak flying powder and papain; although the method can effectively inhibit browning reaction in the subsequent drying process, the harvest time of the fresh konjak is short, the fresh konjak is not storage-resistant, the method is not suitable for long-term production of konjak processing enterprises, the alcohol consumption is high, the cost is high, and the method is difficult to popularize and apply in industrial production. Therefore, these treatments do not have ideal selectivity, and there is a need to develop a green and efficient method for inhibiting browning of konjak.
Disclosure of Invention
In order to solve the defects of the prior art, the invention provides a preparation process of sulfur-free and browning-free konjak dry, which adopts konjak tubers to be irradiated by electron beams or X rays generated by an electron accelerator and treated by a natural browning inhibitor or the konjak tubers are sliced and then treated by the natural browning inhibitor and irradiated by the electron beams or X rays generated by the electron accelerator, can effectively inhibit the browning reaction of the konjak dry, improve the quality and the edible safety of the konjak powder and products thereof, and is beneficial to the development of natural green pollution-free food.
In order to achieve the technical purpose, the invention adopts the following technical scheme: a preparation process of sulfur-free and browning-free dried konjac comprises the following steps:
a) Cleaning raw materials: selecting healthy and non-rotten fresh konjak corms, removing main buds and root hairs, soaking in water until the soil on the surface is softened, washing, and draining;
b) Preparation before irradiation: selecting konjak bulbs with the height of less than or equal to 7cm, laying the konjak bulbs into a corrugated paper transfer box in a single layer manner, fixing the konjak bulbs by using a pearl cotton foam board, sealing the box, and then placing the box on a conveying device;
c) Irradiation treatment: the konjak tubers arranged on the conveying device are irradiated by electron beams/X rays generated by an electron accelerator;
the energy of the electron accelerator is 5-10 MeV, the beam current is 0.2-20 mA, the beam power is 10-20 kW, and the speed under the beam is less than or equal to 15 m.min -1 The line scanning width is 60-100 cm, the scanning frequency is 5-15 Hz, and the irradiation dose is 1-6 kGy;
the irradiation adopts a secondary irradiation mode, konjac tubers are conveyed twice by a conveying device and are irradiated through a scanning window of an electron accelerator, half of irradiation dose is received at one time, the transfer box is turned over up and down after the first irradiation, secondary rays penetrate through the other surface of the transfer box for irradiation, and the distance between the center of the transfer box and the scanning window of the electron accelerator is 40-60 cm during irradiation;
d) Slicing: peeling the irradiated konjac tubers by using a brush type cleaning and peeling machine; cutting rhizoma Amorphophalli tuber into pieces with thickness less than or equal to 5mm with a slicer, and placing into a filter screen frame;
e) Preparing color protection liquid: preparing a citric acid solution with the concentration of 0.1-2% as a color protection solution A; preparing an L-cysteine solution with the concentration of 0.02-0.15 percent as a color protection solution B;
f) Color protection treatment: soaking the konjac pieces filled into the net frame in the step d) into the color protection solution A for less than or equal to 2min; taking out the color protection solution A and then soaking the color protection solution A in the color protection solution B for less than or equal to 2min;
g) Drying: spreading the konjac slices subjected to color protection treatment in the step f) on a plastic screen plate, draining water, immediately putting into hot air drying equipment, and drying at 50-85 ℃.
Preferably, the working temperature in the step c) is set to be 2-35 ℃, and the environmental humidity is limited to be not more than 75% during working.
Preferably, the color protection liquid A in the step e) is filled into a stainless steel barrel A, and the color protection liquid B is filled into a stainless steel barrel B; putting the konjac slices obtained in the step d) into a stainless steel barrel A and a stainless steel barrel B in sequence for soaking.
Preferably, in the step d), the thickness of the konjac pieces is 2mm; in the step g), the drying temperature is 80 ℃.
A preparation process of sulfur-free and browning-free dried konjac comprises the following steps:
a) Cleaning raw materials: selecting healthy and non-rotten fresh konjak corms, removing main buds and root hairs, soaking the konjak corms in water until the surface soil is softened, and then brushing the konjak corms clean;
b) Slicing: peeling the konjac tubers by using a brush type cleaning and peeling machine; cutting rhizoma Amorphophalli tuber into pieces with thickness less than or equal to 5mm with a slicer, and placing into a filter screen frame;
c) Preparing color protection liquid: preparing a citric acid solution with the concentration of 0.1-2% as a color protection solution A; preparing an L-cysteine solution with the concentration of 0.02-0.15 percent as a color protection solution B;
d) Color protection treatment: soaking the konjac pieces filled into the net frame in the step b) into the color protection solution A for less than or equal to 2min; taking out the color protection solution A and then soaking the color protection solution A in the color protection solution B for less than or equal to 2min;
e) Preparation before irradiation: paving the konjac pieces subjected to color protection treatment in the step d) on a plastic screen plate, wherein the thickness of the konjac pieces is less than or equal to 5mm, draining water and then placing the konjac pieces on a conveying device;
f) And (3) irradiation treatment: the konjak slice arranged on the conveying device receives the electron beam/X ray radiation generated by an electron accelerator;
the energy of the electron accelerator is 5-10 MeV, the beam current is 0.2-20 mA, and the beam power is 10-20kW, under-beam speed of not more than 15 m.min -1 The maximum scanning width is 100cm, the scanning frequency is 5-15 Hz, and the irradiation dose is 1-6 kGy;
the irradiation adopts a single-time full-dose irradiation mode, the konjac slices are conveyed by a conveying device to receive all the irradiation dose when passing through a scanning window of an electron accelerator, and the distance from the center of a plastic screen plate filled with the konjac slices to the scanning window is 40-60 cm during irradiation;
g) Drying: putting the konjac slices laid on the plastic screen plate in the step f) into hot air drying equipment, and drying at 80 ℃.
Preferably, the working temperature in the step f) is set to be 5-35 ℃, and the ambient humidity is limited to be not more than 75% when the device works.
Preferably, the color protection liquid A in the step c) is filled into a stainless steel barrel A, and the color protection liquid B is filled into a stainless steel barrel B; putting the konjac slices in the step B) into a stainless steel barrel A and a stainless steel barrel B in sequence for soaking.
Preferably, in the step b), the thickness of the konjac pieces is 2mm; in the step e), the thickness of the konjac pieces is 2mm when the konjac pieces are laid on the plastic screen plate; in the step g), the drying temperature is 80 ℃.
By adopting the technical scheme, the invention achieves the following technical effects:
(1) According to the preparation method of the sulfur-free and browning-free dried konjac, the electron beam/X-ray irradiation generated by the electron accelerator has high energy, high irradiation efficiency, good irradiation uniformity, controllable operation, high safety, simple equipment management, strong adaptability, high technological content and innovativeness;
(2) The preparation method of the sulfur-free and brown stain-free dried konjac adopts the electron beam/X ray generated by the electron accelerator to perform irradiation enzyme deactivation, has low energy consumption, safety, sanitation, no residue and no environmental pollution, and belongs to the high and new technology of green and low-carbon modern food processing;
(3) The preparation method of the sulfur-free and browning-free dried konjac is characterized in that an electron accelerated irradiation technology is combined with a color protection method of a natural browning inhibitor, so that the dosage and potential toxicity of the natural browning inhibitor are reduced, a new way is opened for realizing the long-term supply of the sulfur-free and browning-free dried konjac, and the sulfur-free and browning-free dried konjac has a wide application prospect and great economic significance.
Detailed Description
The present embodiment is only for explaining the present invention, and it is not limited to the present invention, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present invention.
Example 1
A preparation process of sulfur-free and browning-free dried konjac comprises the following steps:
a) Cleaning raw materials: selecting healthy and non-rotten fresh konjak corms, removing main buds and root hairs, soaking the konjak corms in water until the surface soil is softened, washing the konjak corms clean, and draining the konjak corms;
b) Preparation before irradiation: selecting konjak bulbs with the height of less than or equal to 7cm, putting the konjak bulbs into a corrugated paper transfer box with the thickness of 350x190x115mm in a single-layer and orderly manner, fixing the konjak bulbs by using a pearl cotton foam board, sealing the box and then putting the box on a conveying device;
c) Irradiation treatment: the konjak tubers arranged on the conveying device are irradiated by electron beams/X rays generated by an electron accelerator; the energy of the electron accelerator is 5-10 MeV, the beam current is 0.2-20 mA, the beam power is 10-20 kW, and the speed under the beam is 5.0-15 m.min -1 The line scanning width is 60-100 cm, the scanning frequency is 5-15 Hz, and the irradiation dose is 1kGy; the irradiation adopts a secondary irradiation mode, the konjac tubers are conveyed twice by the conveying device and are irradiated through the scanning window of the electronic accelerator, half of the irradiation dose is received at one time, the transfer box is turned over up and down after the first irradiation, the secondary rays penetrate through the other surface of the transfer box for irradiation, and the center of the transfer box is 60cm away from the scanning window of the electronic accelerator during the irradiation; the working temperature is set to be 2-35 ℃, and the environmental humidity is limited to be not more than 75% during working;
d) Slicing: peeling the irradiated konjac tubers by using a brush type cleaning and peeling machine; cutting rhizoma Amorphophalli tuber into pieces with thickness of 2mm with a slicer, and placing into a filter screen frame;
e) Preparing a color protection liquid: preparing a citric acid solution with the concentration of 0.10 percent as a color protection solution A; preparing an L-cysteine solution with the concentration of 0.05 percent as a color protection solution B; the color protection liquid A is filled into a stainless steel barrel A, and the color protection liquid B is filled into a stainless steel barrel B;
f) Color protection treatment: putting the konjac pieces filled into the net frame in the step d) into a stainless steel barrel A for soaking for 2min; taking out the color protection liquid A, and then putting the color protection liquid A into a stainless steel barrel B for soaking for 2min;
g) Drying: spreading the konjac slices subjected to the color protection treatment in the step f) on a plastic screen plate, draining water, immediately putting into hot air drying equipment, and drying at 80 ℃.
The whiteness of the dried konjac obtained in example 1 was measured by a whiteness meter using sulfite treatment as a control, and the relative whiteness value was 1.23.
Example 2
A preparation process of sulfur-free and browning-free dried konjac comprises the following steps:
a) Cleaning raw materials: selecting healthy and non-rotten fresh konjak corms, removing main buds and root hairs, soaking the konjak corms in water until the surface soil is softened, washing the konjak corms clean, and draining the konjak corms;
b) Preparation before irradiation: selecting konjak bulbs with the height of less than or equal to 7cm, putting the konjak bulbs into a corrugated paper transfer box with the thickness of 350x190x115mm in a single-layer and orderly manner, fixing the konjak bulbs by using a pearl cotton foam board, sealing the box and then putting the box on a conveying device;
c) Irradiation treatment: the konjak tubers arranged on the conveying device are irradiated by electron beams/X rays generated by an electron accelerator; the energy of the electron accelerator is 5-10 MeV, the beam current is 0.2-20 mA, the beam power is 10-20 kW, and the speed under the beam is 5.0-15 m.min -1 The line scanning width is 60-100 cm, the scanning frequency is 5-15 Hz, and the irradiation dose is 3kGy; the irradiation adopts a secondary irradiation mode, the konjac tubers are conveyed twice by the conveying device and are irradiated through the scanning window of the electronic accelerator, half of the irradiation dose is received at one time, the transfer box is turned over up and down after the first irradiation, the secondary rays penetrate through the other surface of the transfer box for irradiation, and the center of the transfer box is 60cm away from the scanning window of the electronic accelerator during the irradiation; the working temperature is set to be 2 ℃The environmental humidity is limited to be not more than 75 percent when the temperature is 35 ℃;
d) Slicing: peeling the irradiated konjac tubers by using a brush type cleaning and peeling machine; cutting rhizoma Amorphophalli tuber into pieces with thickness of 2mm with a slicer, and placing into a filter screen frame;
e) Preparing color protection liquid: preparing a citric acid solution with the concentration of 1.00 percent as a color protection solution A; preparing an L-cysteine solution with the concentration of 0.02 percent as a color protection solution B; the color protection liquid A is filled into a stainless steel barrel A, and the color protection liquid B is filled into a stainless steel barrel B;
f) Color protection treatment: putting the konjac pieces filled into the net frame in the step d) into a stainless steel barrel A for soaking for 2min; taking out the color protection liquid A, and then putting the color protection liquid A into a stainless steel barrel B for soaking for 2min;
g) Drying: spreading the konjac slices subjected to the color protection treatment in the step f) on a plastic screen plate, draining water, immediately putting into hot air drying equipment, and drying at 80 ℃.
The whiteness of the dried konjac obtained in example 2 was measured by a whiteness meter using sulfite treatment as a control, and the relative whiteness value was 1.31.
Example 3
A preparation process of sulfur-free and browning-free dried konjac comprises the following steps:
a) Cleaning raw materials: selecting healthy and non-rotten fresh konjak corms, removing main buds and root hairs, soaking in water until the soil on the surface is softened, washing, and draining;
b) Preparation before irradiation: selecting konjak bulbs with the height of less than or equal to 7cm, putting the konjak bulbs into a corrugated paper transfer box with the thickness of 350x190x115mm in a single-layer and orderly manner, fixing the konjak bulbs by using a pearl cotton foam board, sealing the box and then putting the box on a conveying device;
c) Irradiation treatment: the konjak tubers arranged on the conveying device are irradiated by electron beams/X rays generated by an electron accelerator; the energy of the electron accelerator is 5-10 MeV, the beam current is 0.2-20 mA, the beam power is 10-20 kW, and the speed under the beam is 5.0-15 m.min -1 The line scanning width is 60-100 cm, the scanning frequency is 5-15 Hz, and the irradiation dose is 6kGy; the irradiation adopts a secondary irradiation mode, and the konjakTubers are conveyed twice by a conveying device to be irradiated through a scanning window of an electron accelerator, half of irradiation dose is received once, the transfer box is turned over up and down after the first irradiation, a second ray passes through the other surface of the transfer box to be irradiated, and the center of the transfer box is 60cm away from the scanning window of the electron accelerator during the irradiation; the working temperature is set to be 2-35 ℃, and the environmental humidity is limited to be not more than 75% during working;
d) Slicing: peeling the irradiated konjac tubers by using a brush type cleaning and peeling machine; cutting rhizoma Amorphophalli tuber into pieces with thickness of 2mm with a slicer, and placing into a filter screen frame;
e) Preparing color protection liquid: preparing a citric acid solution with the concentration of 1.00 percent as a color protection solution A; preparing an L-cysteine solution with the concentration of 0.05 percent as a color protection solution B; the color protection liquid A is filled into a stainless steel barrel A, and the color protection liquid B is filled into a stainless steel barrel B;
f) Color protection treatment: putting the konjac pieces filled into the net frame in the step d) into a stainless steel barrel A for soaking for 2min; taking out the color protection liquid A, and then putting the color protection liquid A into a stainless steel barrel B for soaking for 2min;
g) Drying: spreading the konjac slices subjected to the color protection treatment in the step f) on a plastic screen plate, draining water, immediately putting into hot air drying equipment, and drying at 80 ℃.
The whiteness of the dried konjac obtained in example 3 was measured by a whiteness meter using sulfite treatment as a control, and the relative whiteness value was 1.36.
Example 4
A preparation process of sulfur-free and browning-free dried konjac comprises the following steps:
a) Cleaning raw materials: selecting healthy and non-rotten fresh konjak corms, removing main buds and root hairs, soaking the konjak corms in water until the surface soil is softened, and then brushing the konjak corms clean;
b) Slicing: peeling the konjac tubers by using a brush type cleaning and peeling machine; cutting rhizoma Amorphophalli tuber into pieces with thickness of 2mm with a slicer, and placing into a filter screen frame;
c) Preparing color protection liquid: preparing a citric acid solution with the concentration of 1.00 percent as a color protection solution A; preparing an L-cysteine solution with the concentration of 0.15 percent as a color protection solution B;
d) Color protection treatment: soaking the konjac pieces filled into the net frame in the step b) in the color protection solution A for 2min; taking out from the color protection solution A, and then soaking in the color protection solution B for 2min;
e) Preparation before irradiation: paving the konjac pieces subjected to color protection treatment in the step d) on a plastic screen plate, wherein the thickness of the konjac pieces is 2mm, and placing the konjac pieces on a conveying device after draining;
f) Irradiation treatment: the konjak slice arranged on the conveying device receives the electron beam/X ray radiation generated by an electron accelerator; the energy of the electron accelerator is 5-10 MeV, the beam current is 0.2-20 mA, the beam power is 10-20 kW, and the speed under the beam is less than or equal to 15 m.min -1 The line scanning width is 60-100 cm, the scanning frequency is 5-15 Hz, and the irradiation dose is 1kGy; irradiation adopts a single-time full-dose irradiation mode, the konjac slices are conveyed by a conveying device to pass through an electronic accelerator scanning window to receive all irradiation doses, and the distance from the center of a plastic screen plate filled with the konjac slices to the scanning window is 60cm during irradiation; the working temperature is set to be 2-35 ℃, and the environmental humidity is limited to be not more than 75% during working;
g) Drying: putting the konjac slices laid on the plastic screen plate in the step f) into hot air drying equipment, and drying at 80 ℃.
The whiteness of the dried konjac obtained in example 4 was measured by a whiteness meter using sulfite treatment as a control, and the relative value of the whiteness was 1.20.
Example 5
A preparation process of sulfur-free and browning-free dried konjac comprises the following steps:
a) Cleaning raw materials: selecting healthy and non-rotten fresh konjak corms, removing main buds and root hairs, soaking the konjak corms in water until the surface soil is softened, and then brushing the konjak corms clean;
b) Slicing: peeling the konjac tubers by using a brush type cleaning and peeling machine; cutting rhizoma Amorphophalli tuber into pieces with thickness of 2mm with a slicer, and placing into a filter screen frame;
c) Preparing color protection liquid: preparing a citric acid solution with the concentration of 2.00 percent as a color protection solution A; preparing an L-cysteine solution with the concentration of 0.10 percent as a color protection solution B;
d) Color protection treatment: soaking the konjac pieces loaded into the net frame in the step b) in the color protection solution A for 2min; taking out from the color protection solution A, and soaking in the color protection solution B for 2min;
e) Preparation before irradiation: paving the konjac pieces subjected to color protection treatment in the step d) on a plastic screen plate, wherein the thickness of the konjac pieces is 2mm, and placing the konjac pieces on a conveying device after draining;
f) Irradiation treatment: the konjak slice arranged on the conveying device receives the electron beam/X ray radiation generated by an electron accelerator; the energy of the electron accelerator is 5-10 MeV, the beam current is 0.2-20 mA, the beam power is 10-20 kW, and the speed under the beam is less than or equal to 15 m.min -1 The linear scanning width is 60-100 cm, the scanning frequency is 5-15 Hz, and the irradiation dose is 3.68kGy; irradiation adopts a single-time full-dose irradiation mode, the konjac slices are conveyed by a conveying device to pass through an electronic accelerator scanning window to receive all irradiation doses, and the distance from the center of a plastic screen plate filled with the konjac slices to the scanning window is 60cm during irradiation; the working temperature is set to be 2-35 ℃, and the environmental humidity is limited to be not more than 75% during working;
g) Drying: putting the konjac slices laid on the plastic screen plate in the step f) into hot air drying equipment, and drying at 80 ℃.
The whiteness of the dried konjac obtained in example 5 was measured by a whiteness meter using sulfite treatment as a control, and the relative whiteness value was 1.37.
Example 6
A preparation process of sulfur-free and browning-free dried konjac comprises the following steps:
a) Cleaning raw materials: selecting healthy and non-rotten fresh konjak corms, removing main buds and root hairs, soaking the konjak corms in water until the surface soil is softened, and then brushing the konjak corms clean;
b) Slicing: peeling the konjac tubers by using a brush type cleaning and peeling machine; cutting rhizoma Amorphophalli tuber into pieces with thickness of 2mm with a slicer, and placing into a filter screen frame;
c) Preparing color protection liquid: preparing a citric acid solution with the concentration of 0.10 percent as a color protection solution A; preparing an L-cysteine solution with the concentration of 0.02 percent as a color protection solution B;
d) Color protection treatment: soaking the konjac pieces loaded into the net frame in the step b) in the color protection solution A for 2min; taking out from the color protection solution A, and soaking in the color protection solution B for 2min;
e) Preparation before irradiation: paving the konjac pieces subjected to the color protection treatment in the step d) on a plastic screen plate, wherein the thickness of the konjac pieces is 2mm, and draining water and then placing the konjac pieces on a conveying device;
f) And (3) irradiation treatment: the konjak slice arranged on the conveying device receives the electron beam/X ray radiation generated by an electron accelerator; the energy of the electron accelerator is 5-10 MeV, the beam current is 0.2-20 mA, the beam power is 10-20 kW, and the speed under the beam is less than or equal to 15 m.min -1 The line scanning width is 60-100 cm, the scanning frequency is 5-15 Hz, and the irradiation dose is 6kGy; the irradiation adopts a single-full dose irradiation mode, the konjak slice is transmitted by a transmission device to receive all the irradiation dose when passing through a scanning window of an electron accelerator, and the distance from the center of a plastic screen plate filled with the konjak slice to the scanning window is 60cm during irradiation; the working temperature is set to be 2-35 ℃, and the environmental humidity is limited to be not more than 75% during working;
g) Drying: putting the konjac slices laid on the plastic screen plate in the step f) into hot air drying equipment, and drying at 70 ℃.
The dry konjac obtained in example 6 was measured for whiteness using a whiteness meter with a sulfite treatment as a control, and the relative whiteness value was 1.26.
Comparative example 1
The steps are as follows:
a) Cleaning raw materials: selecting healthy and non-rotten fresh konjac tubers, removing main buds and root hairs, soaking the konjac tubers in water until the surface soil is softened, and brushing the konjac tubers clean;
b) Slicing: peeling off the fresh konjac tubers by using a brush type cleaning and peeling machine, cutting into konjac pieces with the thickness of 2mm by using a slicing machine, and filling the konjac pieces into a filter screen frame;
c) Preparing color protection liquid: preparing a citric acid solution with the concentration of 0.10 percent as a color protection solution A; preparing an L-cysteine solution with the concentration of 0.15 percent as a color protection solution B;
d) Color protection treatment: soaking the konjac pieces loaded into the net frame in the step b) in the color protection solution A for 2min; taking out from the color protection solution A, and soaking in the color protection solution B for 2min;
e) Drying: after the step d) is finished, draining the konjac pieces in the filter screen frame, spreading the konjac pieces on a plastic screen plate, putting the plastic screen plate into hot air drying equipment, and drying at 80 ℃.
The whiteness of the dried konjac obtained in comparative example 1 was measured by a whiteness meter using sulfite treatment as a control, and the relative value of the whiteness was 0.80.
Comparative example 2
The steps are as follows:
a) Cleaning raw materials: selecting healthy and non-rotten fresh konjac tubers, removing main buds and root hairs, soaking the konjac tubers in water until the surface soil is softened, and brushing the konjac tubers clean;
b) Slicing: peeling off the fresh konjac tubers by using a brush type cleaning and peeling machine, cutting into konjac pieces with the thickness of 2mm by using a slicing machine, and filling the konjac pieces into a filter screen frame;
c) Preparing a color protection liquid: preparing a sodium sulfite solution with the concentration of 1 percent;
d) Color protection treatment: the stainless steel barrel A is filled with color protection liquid; putting the filter screen frame filled with the konjac pieces in the step b) into a stainless steel barrel A, and soaking for 4min;
e) Drying: after the step d) is finished, draining the konjac pieces in the filter screen frame, spreading the konjac pieces on a plastic screen plate, putting the plastic screen plate into hot air drying equipment, and drying at 80 ℃.
The thickness of the konjac chip and the drying conditions in comparative example 2 of each example were the same as those of each example.
The whiteness of the dried devil's tongue in each example and comparative example was measured by a whiteness meter, and the results are shown in table 1, with the measured value of the whiteness of the dried devil's tongue in comparative example 2 being used as a reference value for comparison.
Wherein,
whiteness value = | measurement value of konjak Stem to be measured-measurement value of control example 2 |/measurement value of control example 2
Whiteness degree increase (%) = (measured value of konjak to be measured-measured value of comparative example 2)/measured value of comparative example 2 gamma 100
Table 1 comparison of whiteness of dried devil's tongue in each example
| Example 1 | Example 2 | Example 3 | Example 4 | Example 5 | Example 6 | Comparative example 1 | Comparative example 2 | |
| Relative value | 1.23 | 1.31 | 1.36 | 1.20 | 1.37 | 1.26 | 0.80 | 1.00 |
| Increase in amplitude/%) | 23 | 31 | 35 | 20 | 37 | 26 | -20 | 0 |
As can be seen from table 1, the dry konjac obtained by the present invention has a higher whiteness value than the dry konjac of the control example: the whiteness measurement value of the dried konjak in each example group is increased by 40-57% by using the combination treatment of the citric acid solution and the L-cysteine solution in the comparative example 1 as a control; the whiteness measurement of the dried konjac is increased by 20-37% in each example group by using the color protection treatment of the sodium sulfite solution in the comparative example 2 as a control. In the chinese patent CN 200410004494.7, the browning-free dried konjac is obtained by increasing the concentration of L-cysteine solution, and synergistically prolonging the soaking time or increasing the drying temperature. Therefore, electron beam irradiation and the synergistic treatment of the citric acid solution and the L-cysteine solution can obtain the dry konjac without brown stain, and compared with the comparison example 1, the consumption of the L-cysteine can be reduced, the influence of long-time soaking and high-temperature drying on the processing speed and the energy consumption can be reduced, compared with the comparison example 2, the use of sodium sulfite is avoided, sulfur is not contained in the dry konjac, the quality and the edible safety of the konjac powder and the product thereof are improved, and the development of natural green pollution-free food is facilitated.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not intended to limit the present invention in any way, and all simple modifications, equivalent variations and modifications made to the above embodiments according to the technical spirit of the present invention are within the scope of the technical solution of the present invention.
Claims (4)
1. A preparation process of sulfur-free and browning-free dried konjac is characterized by comprising the following steps:
a) Cleaning raw materials: selecting healthy and non-rotten fresh konjak corms, removing main buds and root hairs, soaking in water until the soil on the surface is softened, washing, and draining;
b) Preparation before irradiation: selecting konjak bulbs with the height of less than or equal to 7cm, laying the konjak bulbs into a corrugated paper transfer box in a single layer manner, fixing the konjak bulbs by using a pearl cotton foam board, sealing the box, and placing the box on a conveying device;
c) Irradiation treatment: the konjak tubers arranged on the conveying device are irradiated by electron beams/X rays generated by an electron accelerator;
the energy of the electron accelerator is 5-10MeV, the beam current is 0.2-20mA, the beam power is 10-20kW, and the speed under the beam is less than or equal to 15 m.min -1 The linear scanning width is 60 to 100cm, the scanning frequency is 5 to 15Hz, and the irradiation dose is 1 to 6kGy;
the irradiation adopts a secondary irradiation mode, the konjac tubers are conveyed twice by the conveying device and are irradiated through the scanning window of the electronic accelerator, half of the irradiation dose is received at one time, the transfer box is turned over after the first irradiation, the second ray penetrates through the other surface of the transfer box for irradiation, and the distance between the center of the transfer box and the scanning window of the electronic accelerator is 40-60cm during the irradiation;
d) Slicing: peeling the irradiated konjac tubers by using a brush type cleaning and peeling machine; cutting rhizoma Amorphophalli tuber into pieces with thickness less than or equal to 5mm with a slicer, and placing into a filter screen frame;
e) Preparing color protection liquid: preparing a citric acid solution with the concentration of 0.1 to 2 percent as a color protection solution A; preparing an L-cysteine solution with the concentration of 0.02 to 0.15 percent as a color protection solution B;
f) Color protection treatment: soaking the konjac pieces filled into the net frame in the step d) into the color protection solution A for less than or equal to 2min;
taking out the color protection solution A and then soaking the color protection solution A in the color protection solution B for less than or equal to 2min;
g) Drying: paving the konjac slices subjected to color protection treatment in the step f) on a plastic screen plate, draining water, immediately putting into hot air drying equipment, and drying at 50-85 ℃;
the working temperature in the step c) is set to be 2-35 ℃, and the environmental humidity is limited to be not more than 75% during working;
in the step d), the thickness of the konjac pieces is 2mm; in the step g), the drying temperature is 80 ℃.
2. The process for preparing sulfur-free and browning-free dried konjac as claimed in claim 1, wherein: the color protection liquid A in the step e) is filled into a stainless steel barrel A, and the color protection liquid B is filled into a stainless steel barrel B; putting the konjac slices obtained in the step d) into a stainless steel barrel A and a stainless steel barrel B in sequence for soaking.
3. A preparation process of sulfur-free and browning-free dried konjac is characterized by comprising the following steps:
a) Cleaning raw materials: selecting healthy and non-rotten fresh konjak corms, removing main buds and root hairs, soaking the konjak corms in water until the surface soil is softened, and then brushing the konjak corms clean;
b) Slicing: peeling the konjac tubers by using a brush type cleaning and peeling machine; cutting rhizoma Amorphophalli tuber into pieces with thickness less than or equal to 5mm with a slicer, and placing into a filter screen frame;
c) Preparing color protection liquid: preparing a citric acid solution with the concentration of 0.1 to 2 percent as a color protection solution A; preparing an L-cysteine solution with the concentration of 0.02 to 0.15 percent as a color protection solution B;
d) Color protection treatment: soaking the konjac pieces filled into the net frame in the step b) into the color protection solution A for less than or equal to 2min; taking out the color protection solution A and then soaking the color protection solution A in the color protection solution B for less than or equal to 2min;
e) Preparation before irradiation: paving the konjac pieces subjected to color protection treatment in the step d) on a plastic screen plate, wherein the thickness of the konjac pieces is less than or equal to 5mm, draining water and then placing the konjac pieces on a conveying device;
f) Irradiation treatment: the konjak slice arranged on the conveying device receives the electron beam/X ray radiation generated by an electron accelerator; the energy of the electron accelerator is 5-10MeV, the beam current is 0.2-20mA, the beam power is 10-20kW, and the speed under the beam is less than or equal to 15 m.min -1 The maximum scanning width is 100cm, the scanning frequency is 5 to 15Hz, and the irradiation dose is 1 to 6kGy;
the irradiation adopts a single-time full-dose irradiation mode, the konjac slices are transmitted by a transmission device to pass through an electronic accelerator scanning window to receive all irradiation doses, and the distance from the center of a plastic screen plate filled with the konjac slices to the scanning window is 40-60cm during irradiation;
g) Drying: putting the konjac slices laid on the plastic screen plate in the step f) into hot air drying equipment, and drying at 50-85 ℃;
in the step b), the thickness of the konjac pieces is 2mm; in the step e), the thickness of the konjac pieces is 2mm when the konjac pieces are laid on the plastic screen plate; in the step g), the drying temperature is 80 ℃;
the working temperature in the step f) is set to be 2 to 35 ℃, and the limit of the environmental humidity in working is not more than 75%.
4. The process for preparing dried konjac without sulfur and browning as claimed in claim 3, wherein: the color protection liquid A in the step c) is filled into a stainless steel barrel A, and the color protection liquid B is filled into a stainless steel barrel B; putting the konjac slices in the step B) into a stainless steel barrel A and a stainless steel barrel B in sequence for soaking.
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| CN108260786A (en) * | 2018-03-29 | 2018-07-10 | 四川天仙食品有限公司 | The processing method of konjaku powder |
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