阅读说明：本技术 一种魔芋功能食品及其制备方法 (Konjak functional food and preparation method thereof ) 是由 张志健 邹庭 祁珊珊 郑红星 于 2020-04-01 设计创作，主要内容包括：本发明提供了一种魔芋功能食品及其制备方法,属于营养食品加工领域。本发明通过将魔芋精粉、酶和水混合后进行酶解,得到酶解物；再将酶解物和羟甲基淀粉钠混合后进行浓缩,得到浓缩物；并将所得浓缩物粉碎成型,最终得到具有降血脂、降血糖、对糖尿病模型大鼠的高血糖具有改善作用的魔芋功能食品。(The invention provides a konjak functional food and a preparation method thereof, belonging to the field of processing of nutritional foods. Mixing konjak fine powder, enzyme and water, and carrying out enzymolysis to obtain an zymolyte; mixing the zymolyte and sodium hydroxymethyl starch, and concentrating to obtain a concentrate; and pulverizing the concentrate, and molding to obtain rhizoma Amorphophalli functional food with effects of reducing blood lipid and blood sugar and improving hyperglycemia of diabetes model rat.)

1. A preparation method of konjak functional food is characterized by comprising the following steps:

(1) mixing rhizoma Amorphophalli refined powder, enzyme and water, and performing enzymolysis to obtain zymolyte;

(2) mixing the zymolyte and sodium hydroxymethyl starch, and concentrating to obtain a concentrate;

(3) and (3) grinding the concentrate and forming to obtain the konjak functional food.

2. The method according to claim 1, wherein the enzyme in step (1) comprises glucomannanase, cellulase and pectinase;

the dosage of the glucomannanase is 50-70 u/g of konjac refined powder, the dosage of the cellulase is 40-60 u/g of konjac refined powder, and the pectinase accounts for 0.03-0.05% of the total mass of the system;

the proportion of the konjac powder to water is 10-20 g to 100 ml;

the temperature of enzymolysis is 55-65 ℃, and the time of enzymolysis is 2-3 h.

3. The preparation method according to claim 1, wherein the mass-to-volume ratio of the sodium hydroxymethyl starch to the substrate in the step (2) is 20-40 g:100 ml;

the concentration temperature in the step (2) is 70-90 ℃, and the water content of the obtained concentrate is 8-10%;

the concentration in the step (2) is vacuum concentration, and the vacuum degree of the vacuum concentration is 0.08-0.10 MPa;

and (4) the fineness of the crushed concentrate in the step (3) is 50-60 meshes.

4. A functional konjak food obtained by the production method according to any one of claims 1 to 3.

Technical Field

The invention relates to the technical field of nutritional food processing, in particular to a konjak functional food and a preparation method thereof.

Background

The konjak has higher nutritional and medical values, and modern researches show that the main chemical components of the konjak tuber are as follows: glucomannan, starch, other polysaccharides, crude protein, essential amino acids, potassium, calcium, magnesium, sodium, iron, manganese, copper and other trace elements necessary for human body.

Glucomannan in konjak is a relatively rich renewable natural polymer resource after starch and cellulose, has biodegradability and water solubility, is a dietary fiber with relatively high natural molecular weight and highest viscosity, can adsorb water molecules 200 times of the volume of the glucomannan to form a viscous solution, can enhance satiety, and cannot generate heat because the glucomannan is not influenced by digestive enzymes of a human body. Is a recognized soluble multifunctional polysaccharide, and can generate konjak oligosaccharide with stronger function after being degraded moderately. However, the direct consumption of glucomannan (i.e. konjac powder) or its use as an additive causes an abdominal distension phenomenon, resulting in limited application in food production.

Disclosure of Invention

The invention aims to provide a konjak functional food simultaneously containing instant konjak glucomannan and konjak oligosaccharide and a preparation method thereof.

In order to achieve the above object, the present invention provides the following technical solutions:

the invention provides a preparation method of a konjak functional food, which comprises the following steps:

(1) mixing rhizoma Amorphophalli refined powder, enzyme and water, and performing enzymolysis to obtain zymolyte;

(2) mixing the zymolyte and sodium hydroxymethyl starch, and concentrating to obtain a concentrate;

(3) and (3) grinding the concentrate and forming to obtain the konjak functional food.

Preferably, the enzymes in step (1) comprise glucomannanase, cellulase and pectinase;

the dosage of the glucomannanase is 50-70 u/g of konjac refined powder, the dosage of the cellulase is 40-60 u/g of konjac refined powder, and the pectinase accounts for 0.03-0.05% of the total mass of the system;

the proportion of the konjac powder to water is 10-20 g to 100 ml;

the temperature of enzymolysis is 55-65 ℃, and the time of enzymolysis is 2-3 h.

Preferably, the mass volume ratio of the sodium hydroxymethyl starch to the zymolyte in the step (2) is 20-40 g:100 ml;

the concentration temperature in the step (2) is 70-90 ℃, and the water content of the obtained concentrate is 8-10%;

the concentration in the step (2) is vacuum concentration, and the vacuum degree of the vacuum concentration is 0.08-0.10 MPa;

and (4) the fineness of the crushed concentrate in the step (3) is 50-60 meshes.

The invention also provides the konjak functional food obtained by the preparation method.

The invention provides a konjak functional food, which contains glucomannan, but has reduced polymerization degree compared with the original glucomannan, has instant solubility and no water-absorbing expansibility, and overcomes the phenomenon that eating glucomannan or using the glucomannan as an additive in the prior art can cause abdominal distension; the product also has effects of preventing obesity, reducing blood lipid, and preventing hepatic steatosis; has effects in reducing blood glucose, reducing lipid peroxidation, relieving inflammation, and improving organism free radical scavenging, and can be used for improving hyperglycemia of diabetes model rat.

The invention also provides a preparation method of the konjak functional food, each tablet of the konjak functional food prepared by the method is 0.28-0.32 g in weight, the water content is 8.3-9%, and the disintegration time is 35-40 min measured by a disintegration time limit detection method in Chinese pharmacopoeia (2015) 0921. The main components are konjac oligosaccharide and soluble polysaccharide. The product is produced without using any processing aids (including acid and alkali) and food additives (including preservative, flavoring, pigment, etc.) except for food-grade enzyme preparation and food-grade sodium hydroxymethyl starch.

Detailed Description

The invention provides a preparation method of a konjak functional food, which comprises the following steps:

(1) mixing rhizoma Amorphophalli refined powder, enzyme and water, and performing enzymolysis to obtain zymolyte;

(2) mixing the zymolyte and sodium hydroxymethyl starch, and concentrating to obtain a concentrate;

(3) and (3) grinding the concentrate and forming to obtain the konjak functional food.

In the present invention, the konjac flour is preferably a commercially available konjac flour with high purity.

In the present invention, the enzyme in the step (1) preferably comprises glucomannanase, cellulase and pectinase.

In the invention, the dosage of the glucomannanase is preferably 50-70 u/g of konjac refined powder, more preferably 55-65 u/g of konjac refined powder, and even more preferably 60-62 u/g of konjac refined powder; the dosage of the cellulase is preferably 40-60 u/g of konjac refined powder, more preferably 45-55 u/g konjac refined powder, and still more preferably 47-52 u/g konjac refined powder; the dosage of the pectinase is preferably 0.03-0.05% of the total mass of the system, and more preferably 0.035-0.04% of the total mass of the system.

In the present invention, the system refers to a mixture obtained by mixing konjac powder, enzyme and water.

The invention preferably mixes the konjak fine powder and the enzyme firstly and then mixes the konjak fine powder and the enzyme with water.

In the present invention, the ratio of the konjac powder to water in the step (1) is preferably 10 to 20g to 100ml, and more preferably 13 to 17g to 100 ml.

In the invention, the enzymolysis temperature is preferably 55-65 ℃, and further preferably 60-62 ℃; the enzymolysis time is preferably 2-3 h.

The principle of the enzymolysis is as follows: according to the specificity of the enzyme, the glucomannan is simultaneously enzymolyzed into the konjac oligosaccharides by the glucomannan enzyme and the cellulase, the cellulase is enzymolyzed into the glucose by the cellulase, and the pectin is enzymolyzed into the galacturonic acid by the pectinase so as to destroy the structure of the konjac refined powder particles, thereby improving the action effect of other enzymes.

In the invention, the mass-to-volume ratio of the sodium hydroxymethyl starch to the zymolyte in the step (2) is preferably 20-40 g:100ml, more preferably 25-35 g:100ml, and even more preferably 28-30 g:100 ml.

In the invention, the sodium hydroxymethyl starch has the functions of filling and anti-sticking.

In the present invention, the concentration in the step (2) is preferably carried out under heating conditions of a water bath.

In the invention, the concentration temperature in the step (2) is preferably 70-90 ℃, more preferably 75-85 ℃, and even more preferably 78-82 ℃; the water content of the obtained concentrate is preferably 8-10%, and more preferably 8.5-9%.

In the present invention, the concentration in the step (2) is preferably vacuum concentration; the vacuum degree of the vacuum concentration is preferably 0.08-0.10 MPa, and more preferably 0.09 MPa.

In the present invention, the fineness of the concentrate after pulverization in the step (3) is preferably 50 to 60 mesh, and more preferably 52 to 58 mesh.

In the invention, the concentrate in the step (3) is preferably subjected to tabletting molding on a tabletting machine after being crushed, and the high (thickness) compression ratio is preferably 1-2 times.

The invention also provides the konjak functional food obtained by the preparation method.

The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.