Section 1 Overview
Study on biological activity of konjac glucomannan in the second quarter
First, regulate sugar metabolism.
Second, the role of lowering blood lipids.
Third, improve the function of large intestine.
Fourth, the role of weight loss
Verb (abbreviation for verb) Other functions
Section III Characteristics and Uses of Konjac Gum
First, the basic characteristics of konjac gum
Second, the application of konjac gum (KGM) in food industry
Section IV Classification and Development Trend of Konjac Processing
First, the primary processing of konjac
Second, konjac deep processing
Chapter II Processing of Konjac Dried Tablets
Section 1 Brief Introduction of Processing Technology of Amorphophallus konjac Dried Tablets
1, remove the main bud
Second, cleaning and peeling
Three, slice (block, strip)
Fourth, color protection.
Verb (short for verb) Dry ...
Six, quality inspection
Seven, packaging
Section 2 Cleaning, Peeling and Slicing
First, wash and peel
Second, slice
Section 3 Color Protection
First, control browning
Second, the color protection in the processing of konjac chips
Section 4 Drying of Konjac Slices
First, the drying and dehydration principle of fresh konjac.
Second, konjac slice drying equipment
Section 5 Sulfur-free Drying Technology of Amorphophallus konjac
First, rapid high-temperature enzyme inactivation method
Second, the low temperature freeze-drying method
Third, common drying methods choose varieties that are not easy to brown.
Fourth, rapid dehydration and drying at room temperature
5. Drying method of adding harmless substances to inhibit browning
6. Inhibition of browning by microwave heating under the protection of inert gas
Chapter III Processing of Konjac Fine Powder
The first section processing principle of konjac flour
1. Anatomical structure of Amorphophallus konjac bulb
Second, the main chemical constituents and distribution characteristics of konjac bulbs
Third, the physical differences between different cells of Amorphophallus konjac and ordinary cells.
Fourth, the processing principle of konjac flour
Section 2 Dry Processing of Ordinary Konjac Fine Powder
I. Process flow
Second, the main equipment and working principle
Third, the processing technology
Section 3 Wet Processing of Common Konjac Fine Powder
I. Organic Wet Process
Second, the introduction of other wet processing status
Section 4 Processing of Ordinary Konjac Micropowder
Section 5 Processing of Purified Konjac Powder
I. Principles
Second, the equipment
Third, the processing technology
Section 6 Storage and Quality Inspection of Konjac Fine Powder
First, the storage of konjac flour
Second, the quality inspection of konjac flour
The fourth chapter konjac deep processing
The first section konjac food
A, konjac ordinary (traditional) food processing technology
Second, konjac bionic food processing technology
Third, the processing technology of konjac flavor food
Four, konjac modified food processing technology
Five, konjac liquid food processing technology
Six, konjac vermicelli processing technology
Seven, other konjac food
Application of konjac as additive in food
1. Application of konjac in cereal products
Second, the application of konjac in meat products
Third, the application of konjac in beverages
Fourthly, the application of konjac in cold drinks.
5. The application of konjac in soy sauce, fruit and vegetable sauce, etc.
Sixth, the application of konjac in tofu.
Section 3 Application of Amorphophallus konjac in related foods and other aspects
First, the application of konjac in food preservation
Second, make edible films and packaging materials.
Third, the production of konjac dishes at home and abroad
appendix
Appendix 1: People's Republic of China (PRC) Ministry of Agriculture Industry Standard Konjac Powder
Appendix 2: People's Republic of China (PRC) National Standard "Konjac Gel Food (Draft)".
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