无淀粉脱硫魔芋精粉加工技术研究  

Study on processing technology of non-starch & desulfurated konjac flour

作　　者：夏俊[1,2] 李斌[1] 马美湖[1] 

机构地区：[1]华中农业大学食品科技学院,湖北武汉430070 [2]宜昌市产品质量监督检验所,湖北宜昌443000

出　　处：《食品工业科技》2009年第11期229-231,共3页Science and Technology of Food Industry

基　　金：湖北省杰出青年人才基金项目(2007037)

摘　　要：高纯度低含硫是魔芋原料升级及出口中的关键问题,利用淀粉和魔芋葡甘聚糖在乙醇介质中糊化特性的差异,本文首次采用回流法进行脱淀粉脱硫处理,结果表明:浸提2次,乙醇浓度40%(V/V),pH4.5,料液比1:7,回流时间60min,产品中可以完全去除所有淀粉;选择不同的脱硫方法之间没有显著差异,均可将含硫量降低至50mg/kg以下,回流法在脱除淀粉的同时,可将含硫量降至20mg/kg,可望成为魔芋精制极具前途的方法。The low-sulfur and high-purity are the key factors of raw materials konjac in its upgrade and export.Starch and konjac glucomannan have different pasting properties in ethanol medium.the method of circumfluence was firstly used to take out the starch and sulfur in konjac flour in this paper.The results showed that：2 times extraction,ethanol concentration 40% （V/V）,pH4.5,feed liquid ratio 1：7,refluxing time 60min,the sample could completely remove all the starch;there was no significant differences in different method of desulfurization.The content of sulfur in konjac flour decreased to 50mg/kg with all the methods.While the starch was removed by the method of refluxing, the content of sulfur decreased to 20mg/kg.lt was expected to become a highly refined way to produce the high-purity konjac flour in the future.

关 键 词：魔芋精粉 二氧化硫 魔芋淀粉 乙醇回流 

分 类 号：TS201.1[轻工技术与工程—食品科学]