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Self-gelling konjac flour production method, self-gelling konjac flour and konjac gelation product

机译:自胶魔芋粉的生产方法,自胶魔芋粉及魔芋胶凝产品

摘要

PROBLEM TO BE SOLVED: To produce an acidic to neutral self-gelled konjac flour which can be easily gelled by itself without using a coagulant, a self-gelled konjac flour produced thereby, and a method thereof. Provided is a konjac gelled product using self-gelled konjac flour. SOLUTION: Konjac flour is added to an alcohol solution to make the konjac flour semi-swelled, and an alkaline solution is added to the alcohol solution containing the konjac flour to adjust the solution to be strongly alkaline. Then, the solution is reacted for a predetermined time to remove some acetyl groups in glucomannan in the semi-swelled konjac flour, and then an acid is added to the solution to adjust the pH concentration of the solution to acidic to neutral. The alkali in the solution is removed by lowering the pH concentration in the range. Then, the solution is dehydrated and the konjac flour is dried to obtain self-gelled konjac flour. [Selection diagram] None
机译:要解决的问题:生产一种酸性至中性的自胶制魔芋粉,其自身不使用凝结剂就易于胶凝的方法,由此制得的自胶炼魔芋粉及其方法。提供了一种使用自凝胶魔芋粉的魔芋凝胶产品。解决方案:将魔芋粉添加到酒精溶液中以使魔芋粉半溶胀,然后将碱性溶液添加到包含魔芋粉的酒精溶液中以将溶液调整为强碱性。然后,使溶液反应预定时间以除去半溶魔芋粉中葡甘露聚糖中的一些乙酰基,然后将酸加入溶液中以将溶液的pH值调节至酸性至中性。通过在该范围内降低pH浓度,可以去除溶液中的碱。然后,将溶液脱水并将魔芋粉干燥以获得自胶凝魔芋粉。 [选择图]无

著录项

  • 公开/公告号JP6749031B1

    专利类型

  • 公开/公告日2020-09-02

    原文格式PDF

  • 申请/专利权人 株式会社荻野商店;

    申请/专利号JP20190209759

  • 发明设计人 石井 千春;

    申请日2019-11-20

  • 分类号A23L19;

  • 国家 JP

  • 入库时间 2022-08-21 11:33:47

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