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Self-gelling konjac flour production method, self-gelling konjac flour and konjac gelation product
Self-gelling konjac flour production method, self-gelling konjac flour and konjac gelation product
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机译:自胶魔芋粉的生产方法,自胶魔芋粉及魔芋胶凝产品
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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
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