CN111264810A - Processing method for industrial production of konjac fine powder - Google Patents
Processing method for industrial production of konjac fine powder Download PDFInfo
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- CN111264810A CN111264810A CN202010149851.8A CN202010149851A CN111264810A CN 111264810 A CN111264810 A CN 111264810A CN 202010149851 A CN202010149851 A CN 202010149851A CN 111264810 A CN111264810 A CN 111264810A
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- 229920002752 Konjac Polymers 0.000 title claims abstract description 112
- 235000010485 konjac Nutrition 0.000 title claims abstract description 112
- 235000001206 Amorphophallus rivieri Nutrition 0.000 title claims abstract description 66
- 239000000252 konjac Substances 0.000 title claims abstract description 66
- 239000000843 powder Substances 0.000 title claims abstract description 54
- 238000003672 processing method Methods 0.000 title claims abstract description 24
- 238000009776 industrial production Methods 0.000 title claims abstract description 18
- 241001312219 Amorphophallus konjac Species 0.000 title abstract 6
- 238000004140 cleaning Methods 0.000 claims abstract description 25
- 238000001035 drying Methods 0.000 claims abstract description 23
- 108090000790 Enzymes Proteins 0.000 claims abstract description 19
- 102000004190 Enzymes Human genes 0.000 claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 claims abstract description 18
- 238000000227 grinding Methods 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 12
- 230000002401 inhibitory effect Effects 0.000 claims abstract description 11
- 230000002633 protecting effect Effects 0.000 claims abstract description 11
- 239000002253 acid Substances 0.000 claims abstract description 7
- 210000004209 hair Anatomy 0.000 claims abstract description 5
- 239000012535 impurity Substances 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 60
- 239000002245 particle Substances 0.000 claims description 20
- 229940088598 enzyme Drugs 0.000 claims description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 8
- 229910000831 Steel Inorganic materials 0.000 claims description 8
- 230000009471 action Effects 0.000 claims description 8
- 238000001179 sorption measurement Methods 0.000 claims description 8
- 239000010959 steel Substances 0.000 claims description 8
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 claims description 6
- 239000008187 granular material Substances 0.000 claims description 6
- 238000007602 hot air drying Methods 0.000 claims description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 229910052757 nitrogen Inorganic materials 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 238000007873 sieving Methods 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- 108010059892 Cellulase Proteins 0.000 claims description 3
- 229940106157 cellulase Drugs 0.000 claims description 3
- 229940059442 hemicellulase Drugs 0.000 claims description 3
- 108010002430 hemicellulase Proteins 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 2
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 2
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 claims description 2
- 238000005903 acid hydrolysis reaction Methods 0.000 claims description 2
- 229960005070 ascorbic acid Drugs 0.000 claims description 2
- 235000010323 ascorbic acid Nutrition 0.000 claims description 2
- 239000011668 ascorbic acid Substances 0.000 claims description 2
- 239000011425 bamboo Substances 0.000 claims description 2
- 235000015165 citric acid Nutrition 0.000 claims description 2
- RWSOTUBLDIXVET-UHFFFAOYSA-M hydrosulfide Chemical compound [SH-] RWSOTUBLDIXVET-UHFFFAOYSA-M 0.000 claims description 2
- 230000005764 inhibitory process Effects 0.000 claims description 2
- 229910052742 iron Inorganic materials 0.000 claims description 2
- 235000006408 oxalic acid Nutrition 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 claims 7
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 abstract description 6
- 229910052717 sulfur Inorganic materials 0.000 abstract description 6
- 239000011593 sulfur Substances 0.000 abstract description 6
- 241000894006 Bacteria Species 0.000 abstract description 5
- 208000035143 Bacterial infection Diseases 0.000 abstract description 5
- 208000022362 bacterial infectious disease Diseases 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 5
- 238000004073 vulcanization Methods 0.000 abstract description 4
- 238000007689 inspection Methods 0.000 abstract 1
- 230000006872 improvement Effects 0.000 description 7
- 241000196324 Embryophyta Species 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 241000209524 Araceae Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 229940125532 enzyme inhibitor Drugs 0.000 description 1
- 239000002532 enzyme inhibitor Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 239000003208 petroleum Substances 0.000 description 1
- 238000009700 powder processing Methods 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 239000002699 waste material Substances 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
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23N—MACHINES OR APPARATUS FOR TREATING HARVESTED FRUIT, VEGETABLES OR FLOWER BULBS IN BULK, NOT OTHERWISE PROVIDED FOR; PEELING VEGETABLES OR FRUIT IN BULK; APPARATUS FOR PREPARING ANIMAL FEEDING- STUFFS
- A23N12/00—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts
- A23N12/02—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching
- A23N12/023—Machines for cleaning, blanching, drying or roasting fruits or vegetables, e.g. coffee, cocoa, nuts for washing or blanching for washing potatoes, apples or similarly shaped vegetables or fruit
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing method for industrial production of konjak fine powder, which comprises the following steps: cleaning and peeling the fresh konjak, removing root hairs and bud eyes; slicing or slitting by using a slicer; performing enzyme inhibiting and color protecting treatment by using acid or enzyme; carrying out quick drying treatment; crushing; crushing and grinding for multiple times until the grain size grade of the fine powder is reached; separating to remove flying powder impurities to obtain refined rhizoma Amorphophalli powder; sterilizing, bagging, sealing and performing light inspection; the method is an industrial mechanical operation, has the advantages of high production speed, high efficiency and good product quality, realizes the purpose of industrial mass production, eliminates the problem of bacterial infection of the konjac fine powder by a sulfur-free enzyme inhibiting and low-temperature workshop technology, solves the problems of moisture bacteria mildew, sulfur content and the like of the konjac brought by workshop production, achieves the purposes of no vulcanization and no gelatinization of the konjac fine powder, and promotes the development of the konjac processing industry and the quality of the konjac fine powder.
Description
Technical Field
The invention relates to the field of industrial production of agricultural and sideline products, in particular to a processing method for industrial production of konjac fine powder.
Background
Konjak belongs to tubers of perennial herbaceous plants in the family of Araceae, more than 260 varieties exist all over the world, more than 20 varieties exist in China, and a large number of artificial plants are widely planted in mountainous and hilly lands of Yangtze river basin and become unique plant resources in China. The konjak is rich in nutrition, can be used as a natural food additive after being crushed into particles, has excellent characteristics of suspension, thickening property, emulsifying property and the like, is a very good quality improver, and has been widely applied to the fields of food, medicine, petroleum, buildings and the like;
the konjak processing industry in China begins in the last 80 th century, corresponding equipment and technology are lacked, so that the development of the magic field processing industry is slow, konjak processing is still in the initial processing stage, and the produced konjak powder has the quality problems of high sulfur content, serious gelatinization, large particle size and the like and cannot reach the fine powder level, so that the konjak powder is mostly consumed as bionic food and is difficult to apply to high-end industry;
at present, a great proportion of manufacturers in the konjak processing industry process and produce konjak powder in a family workshop mode, and have the problems of low efficiency, small yield and poor quality, and simultaneously, the konjak mildew and fungus generation, great nutrition loss and waste are caused in the processing process due to untimely production, so that the development of the domestic refined powder processing industry is limited, and therefore, the invention provides a processing method for the industrial production of konjak refined powder, and the defects in the prior art are overcome.
Disclosure of Invention
Aiming at the problems, the invention provides a processing method for industrial production of konjak fine powder, which is an industrial mechanical operation, has the advantages of high production speed and efficiency and good product quality, realizes the aim of industrial mass production, eliminates the bacterial infection problem of the konjak fine powder by a sulfur-free enzyme inhibiting and low-temperature workshop technology, solves the problems of damp bacteria and mildew, sulfur and the like of the konjak caused by workshop production, achieves no vulcanization and gelatinization of the konjak fine powder, and promotes the development of the konjak processing industry and the quality of the konjak fine powder.
The invention provides a processing method for industrial production of konjak fine powder, which comprises the following steps:
the method comprises the following steps: firstly, pretreating fresh konjak in a drum type cleaning machine, wherein the pretreatment comprises cleaning and peeling, removing root hairs and removing bud eyes;
step two: slicing or slitting the pretreated fresh konjak by using a slicing machine;
step three: carrying out enzyme inhibiting and color protecting treatment on the sliced or sliced fresh konjak by using acid or enzyme;
step four: carrying out quick drying treatment on the fresh konjac subjected to color protection treatment in an airflow drying device in a hot air drying mode;
step five: pulverizing the dried fresh rhizoma Amorphophalli in a hammer mill with additional liquid nitrogen cooling device to obtain rhizoma Amorphophalli dry granule;
step six: carrying out multi-pass grinding and grinding on the konjac dry particles in a roller type grinding machine in a low-temperature workshop until the particle size grade of the fine powder is reached;
step seven: separating the crushed and ground konjac dry particle powder by using powder sieving equipment, and removing flying powder impurities to obtain konjac fine powder;
step eight: sterilizing, bagging, sealing and lamp-inspecting the qualified konjac powder.
The further improvement lies in that: the drum-type cleaning machine in the step one is a drum-type cleaning machine with an electromagnetic adsorption function, the fresh konjak is peeled, root hairs and bud eyes are removed under the action of the steel wire brush in the drum-type cleaning machine, and then the steel wire iron filings of the fresh konjak wife are separated from the drum-type cleaning machine under the action of the electromagnetic adsorption.
The further improvement lies in that: and in the second step, when the slicing machine is used for slicing or slitting, a stainless steel blade or a bamboo knife is used for slicing or slitting, and the slicing thickness is 0.3-1.2 cm.
The further improvement lies in that: in the third step, when enzyme inhibiting and color protecting treatment is carried out on the sliced or sliced fresh konjak by using acid, acid hydrolysis method color protecting treatment is carried out by using any one of citric acid, oxalic acid, ascorbic acid, sulfite and hydrosulfide with different concentrations.
The further improvement lies in that: and in the third step, when enzyme is used for carrying out enzyme inhibition and color protection treatment on the sliced or cut fresh konjak, the mixture of cellulase and hemicellulase with different concentrations is adopted for carrying out enzymolysis color protection treatment.
The further improvement lies in that: and in the fourth step, when a hot air drying mode is adopted for rapid drying treatment, the hot air temperature and the drying time are controlled according to the thickness of the fresh konjac slices or slices and the paving thickness during drying, the moisture of the fresh konjac slices or slices is finally controlled to be 8% -12%, the surface quality of the fresh konjac slices or slices needs to be observed in the drying process, and the fact that gelatinization black spots cannot appear on the surfaces of the fresh konjac slices or slices is guaranteed.
The further improvement lies in that: in the fifth step, the particle size of the dry konjak particles needs to be controlled to be phi 1 mm-phi 3 mm.
The further improvement lies in that: in the sixth step, the temperature of the production workshop of the roller mill needs to be controlled to be lower than 15 ℃.
The invention has the beneficial effects that: the method is an industrial mechanical operation, has the advantages of high production speed, high efficiency and good product quality, realizes the purpose of industrial mass production, eliminates the problem of bacterial infection of the konjac fine powder by a sulfur-free enzyme inhibiting and low-temperature workshop technology, solves the problems of moisture bacteria mildew, sulfur content and the like of the konjac brought by workshop production, achieves the purposes of no vulcanization and no gelatinization of the konjac fine powder, and promotes the development of the konjac processing industry and the quality of the konjac fine powder.
Detailed Description
In order to further understand the present invention, the following detailed description will be made with reference to the following examples, which are only used for explaining the present invention and are not to be construed as limiting the scope of the present invention.
Example one
The embodiment provides a processing method for industrial production of konjac fine powder, which comprises the following steps:
the method comprises the following steps: firstly, pretreating fresh konjak in a drum-type cleaning machine, wherein the pretreatment comprises cleaning and peeling, root whisker removal and bud eye removal, the drum-type cleaning machine is a drum-type cleaning machine with an electromagnetic adsorption function, the fresh konjak is peeled, root whisker removal and bud eye removal in the drum-type cleaning machine under the action of a steel wire brush, and then steel wire iron chips of a fresh konjak wife are separated from the drum-type cleaning machine under the action of the electromagnetic adsorption;
step two: slicing the pretreated fresh konjac by using a slicing machine, and slicing by using a stainless steel blade, wherein the slicing thickness is 0.3 cm;
step three: performing enzyme inhibiting and color protecting treatment on the sliced fresh konjak by using acid, and performing acidolysis color protecting treatment by using citric acid with different concentrations;
step four: carrying out rapid drying treatment on the color-protected fresh konjac in an airflow drying device in a hot air drying mode, controlling the hot air temperature and the drying time according to the thickness of the fresh konjac slices and the paving thickness during drying, and finally controlling the moisture of the fresh konjac slices to be 10%, wherein the surface quality of the fresh konjac slices needs to be observed in the drying process, so that the gelatinization black spots cannot appear on the surfaces of the fresh konjac slices;
step five: pulverizing the dried fresh rhizoma Amorphophalli in a hammer mill with additional liquid nitrogen cooling device to obtain dry rhizoma Amorphophalli granules, and controlling particle diameter of the dry rhizoma Amorphophalli granules to be 2 mm;
step six: carrying out multi-pass grinding and grinding on the konjac dry particles in a roller type grinding machine in a low-temperature workshop until the particle size level of the fine powder is reached, and controlling the temperature of a production workshop of the roller type grinding machine to be lower than 15 ℃;
step seven: separating the crushed and ground konjac dry particle powder by using powder sieving equipment, and removing flying powder impurities to obtain konjac fine powder;
step eight: sterilizing, bagging, sealing and lamp-inspecting the qualified konjac powder.
Example two
The embodiment provides a processing method for industrial production of konjac fine powder, which comprises the following steps:
the method comprises the following steps: firstly, pretreating fresh konjak in a drum-type cleaning machine, wherein the pretreatment comprises cleaning and peeling, root whisker removal and bud eye removal, the drum-type cleaning machine is a drum-type cleaning machine with an electromagnetic adsorption function, the fresh konjak is peeled, root whisker removal and bud eye removal in the drum-type cleaning machine under the action of a steel wire brush, and then steel wire iron chips of a fresh konjak wife are separated from the drum-type cleaning machine under the action of the electromagnetic adsorption;
step two: cutting the pretreated fresh konjak into strips by using a slicing machine, and cutting the strips by using a stainless steel blade, wherein the thickness of the cut strips is 0.8 cm;
step three: carrying out enzymolysis method color protection treatment on the fresh konjac subjected to slitting by adopting a mixture of cellulase and hemicellulase with different concentrations;
step four: carrying out quick drying treatment on the color-protected fresh konjac in an air flow drying device in a hot air drying mode, controlling the hot air temperature and the drying time according to the thickness of the fresh konjac slivers and the paving thickness during drying, and finally controlling the moisture of the fresh konjac slivers to be 10%, wherein the surface quality of the fresh konjac slivers needs to be observed in the drying process, so that the gelatinization black spots cannot be formed on the surfaces of the fresh konjac slivers;
step five: pulverizing the dried fresh rhizoma Amorphophalli in a hammer mill with additional liquid nitrogen cooling device to obtain dry rhizoma Amorphophalli granules, and controlling particle diameter of the dry rhizoma Amorphophalli granules to be 2 mm;
step six: carrying out multi-pass grinding and grinding on the konjac dry particles in a roller type grinding machine in a low-temperature workshop until the particle size level of the fine powder is reached, and controlling the temperature of a production workshop of the roller type grinding machine to be lower than 15 ℃;
step seven: separating the crushed and ground konjac dry particle powder by using powder sieving equipment, and removing flying powder impurities to obtain konjac fine powder;
step eight: sterilizing, bagging, sealing and lamp-inspecting the qualified konjac powder.
According to the first embodiment and the second embodiment, the enzyme inhibiting and color protecting treatment is carried out on the fresh konjak by using acid or enzyme, so that the excellent color protecting effect can be obtained, the sulfur-free enzyme inhibitor can eliminate the bacterial infection problem of konjak fine powder, the problems of damp bacteria mildew, high sulfur content and the like of the konjak brought by workshop production are solved, and the safety is high.
The method is an industrial mechanical operation, has the advantages of high production speed, high efficiency and good product quality, realizes the purpose of industrial mass production, eliminates the problem of bacterial infection of the konjac fine powder by a sulfur-free enzyme inhibiting and low-temperature workshop technology, solves the problems of moisture bacteria mildew, sulfur content and the like of the konjac brought by workshop production, achieves the purposes of no vulcanization and no gelatinization of the konjac fine powder, and promotes the development of the konjac processing industry and the quality of the konjac fine powder.
The foregoing illustrates and describes the principles, general features, and advantages of the present invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (8)
1. The processing method for industrial production of the konjac powder is characterized by comprising the following steps:
the method comprises the following steps: firstly, pretreating fresh konjak in a drum type cleaning machine, wherein the pretreatment comprises cleaning and peeling, removing root hairs and removing bud eyes;
step two: slicing or slitting the pretreated fresh konjak by using a slicing machine;
step three: carrying out enzyme inhibiting and color protecting treatment on the sliced or sliced fresh konjak by using acid or enzyme;
step four: carrying out quick drying treatment on the fresh konjac subjected to color protection treatment in an airflow drying device in a hot air drying mode;
step five: pulverizing the dried fresh rhizoma Amorphophalli in a hammer mill with additional liquid nitrogen cooling device to obtain rhizoma Amorphophalli dry granule;
step six: carrying out multi-pass grinding and grinding on the konjac dry particles in a roller type grinding machine in a low-temperature workshop until the particle size grade of the fine powder is reached;
step seven: separating the crushed and ground konjac dry particle powder by using powder sieving equipment, and removing flying powder impurities to obtain konjac fine powder;
step eight: sterilizing, bagging, sealing and lamp-inspecting the qualified konjac powder.
2. The processing method for the industrial production of the konjac refined flour as claimed in claim 1, wherein the processing method comprises the following steps: the drum-type cleaning machine in the step one is a drum-type cleaning machine with an electromagnetic adsorption function, the fresh konjak is peeled, root hairs and bud eyes are removed under the action of the steel wire brush in the drum-type cleaning machine, and then the steel wire iron filings of the fresh konjak wife are separated from the drum-type cleaning machine under the action of the electromagnetic adsorption.
3. The processing method for the industrial production of the konjac refined flour as claimed in claim 1, wherein the processing method comprises the following steps: and in the second step, when the slicing machine is used for slicing or slitting, a stainless steel blade or a bamboo knife is used for slicing or slitting, and the slicing thickness is 0.3-1.2 cm.
4. The processing method for the industrial production of the konjac refined flour as claimed in claim 1, wherein the processing method comprises the following steps: in the third step, when enzyme inhibiting and color protecting treatment is carried out on the sliced or sliced fresh konjak by using acid, acid hydrolysis method color protecting treatment is carried out by using any one of citric acid, oxalic acid, ascorbic acid, sulfite and hydrosulfide with different concentrations.
5. The processing method for the industrial production of the konjac refined flour as claimed in claim 1, wherein the processing method comprises the following steps: and in the third step, when enzyme is used for carrying out enzyme inhibition and color protection treatment on the sliced or cut fresh konjak, the mixture of cellulase and hemicellulase with different concentrations is adopted for carrying out enzymolysis color protection treatment.
6. The processing method for the industrial production of the konjac refined flour as claimed in claim 1, wherein the processing method comprises the following steps: and in the fourth step, when a hot air drying mode is adopted for rapid drying treatment, the hot air temperature and the drying time are controlled according to the thickness of the fresh konjac slices or slices and the paving thickness during drying, the moisture of the fresh konjac slices or slices is finally controlled to be 8% -12%, the surface quality of the fresh konjac slices or slices needs to be observed in the drying process, and the fact that gelatinization black spots cannot appear on the surfaces of the fresh konjac slices or slices is guaranteed.
7. The processing method for the industrial production of the konjac refined flour as claimed in claim 1, wherein the processing method comprises the following steps: in the fifth step, the particle size of the dry konjak particles needs to be controlled to be phi 1 mm-phi 3 mm.
8. The processing method for the industrial production of the konjac refined flour as claimed in claim 1, wherein the processing method comprises the following steps: in the sixth step, the temperature of the production workshop of the roller mill needs to be controlled to be lower than 15 ℃.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113575848A (en) * | 2021-08-05 | 2021-11-02 | 屏山美美粮油食品有限责任公司 | Production process of fine white konjak fine dried noodles |
| CN114271457A (en) * | 2021-12-17 | 2022-04-05 | 重庆市万州区保前农业开发有限公司 | Processing method of yellow konjak |
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| CN109105822A (en) * | 2018-09-28 | 2019-01-01 | 周建兵 | A kind of processing method of konjaku powder |
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| Publication number | Priority date | Publication date | Assignee | Title |
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