| 脱敏魔芋粉制备集成技术初探及其对魔芋粉理化性质的影响 |
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| 引用本文： | 孟凡冰,王小燕,范定涛,钟耕.脱敏魔芋粉制备集成技术初探及其对魔芋粉理化性质的影响[J].食品科学,2015,36(2):63-68. |
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| 作者姓名： | 孟凡冰 王小燕 范定涛 钟耕 |
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| 作者单位： | 1.西南大学食品科学学院，重庆 400716；2.重庆西大魔芋科技开发有限公司，重庆 400700；;
3.西南大学食品科学与工程国家级本科实验教学中心，重庆 400716；4.四川魔力科技有限公司，四川 绵阳 621000 |
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| 基金项目： | 重庆市前沿与应用基础研究计划一般项目(cstc2014jcyj A80040);重庆市“121”科技示范工程创新项目(cstc2014zktjccxyy B0022) |
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| 摘 要： | 为了有效脱除魔芋粉中的生物碱,从而扩大其应用范围,本研究开发出超微粉碎、酶处理、微波辅助乙醇萃取等集成技术。结果表明,魔芋粉目数在160目时,经过以上集成技术处理,其生物碱基本脱除干净,且处理后的魔芋粉溶胀性、亮度值相对于对照组有提高,黏度稳定性几乎不变。其形成的水凝胶网络结构稳定、抗剪切变形能力强。说明此技术可以用于制备脱敏魔芋粉,且还可以改善魔芋粉的部分理化性质。
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| 关 键 词： | 魔芋粉 脱敏 技术集成 理化性质 |
Preparation of Konjac Flour by Combined Use of Different Techniques and Its Physicochemical Properties |
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| MENG Fanbing;WANG Xiaoyan;FAN Dingtao;ZHONG Geng.Preparation of Konjac Flour by Combined Use of Different Techniques and Its Physicochemical Properties[J].Food Science,2015,36(2):63-68. |
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| Authors: | MENG Fanbing;WANG Xiaoyan;FAN Dingtao;ZHONG Geng |
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| Affiliation: | 1. College of Food Science, Southwest University, Chongqing 400716, China;
2. Chongqing Southwestern University Science and Technology Development Co. Ltd., Chongqing 400700, China;
3. National Undergraduate Experimental Demonstration Teaching Center of Food Science and Engineering, Southwest University,;
Chongqing 400716, China; 4. Sichuan Magic Technology Co. Ltd., Mianyang 621000, China |
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| Abstract: | In this study, we developed an integrated procedure using ultrafine grinding, α-amylase treatment and microwaveassisted
extraction to prepare konjac flour with expanded applicability by removing alkaloids. The results indicated that
alkaloids could be removed almost completely from 160-mesh konjac flour by the integrated methods. Compared with the
control sample, the treated konjac flour had higher swelling ability and luminance value and also had a stable hydrogel
network structure and a high ability of shear deformation resistance, but the viscosity stability almost remained
constant. Therefore, this integrated procedure can be used to prepare alkaloid-free konjac flour with improved
physicochemical properties. |
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| Keywords: | konjac flour allergen removal integrated technology physicochemical property |
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