Study On The Functional Konjac Product And Its Industrialization

Konjac gum is considered as a low-calorie healthy food material having a variety of physiological and therapeutic effect.In advantages of synergistic effect between different food gum can meet the need of food production and also reduce the amount of gum.Loquat contains a variety of chemical constituents such as volatile oil,triterpene acids,flavonoids,saponins,organic acids and so on.The mainly active ingredients in loquat are ursolic acid,flavonoids and laetrile,having pharmacological activities such as anti-inflammatory cough,hypoglycemic,anti-viral and anti-tumor and so on.So loquat has the value of development and utilization.In this study,the properties of konjac carrageenan compound gel,the prescription of konjac jelly and shelf-life of the product were discussed,in order to provide the basis for industrialization of the konjac product.1.Low-field NMR spectrometer and texture were used to analyze effects of gel concentration,KCl concentration,citric acid concentration,the heating temperature on the transverse relaxation time T21 and texture properties of konjac carrageenan compound gel.The results showed that the compound gel had good viscoelastic characteristics when the total gum concentration was 1.00%,KC1 concentration was 0.06%-0.16%and the water bath temperature was 80-90?.2.Using FT-IR to measure carrageenan,konjac gum,konjac carrageenan compound gel,konjac carrageenan compound gel that added KCl and citric acid respectively.The results showed that stretching vibration frequency of konjac carrageenan compound gel moved to low wavenumber direction compared to carrageenan and konjac gum respectively.3.Choosing the amount of compound konjac gum,xylitol,flavonoids extract,citric acid as the factors of orthogonal experiment,by using L9(34)orthogonal to determine the optimal ingredients of jelly.The results showed that,the optimal ingredients of jelly was as follows:Konjac gum:Carrageenan 2:1,compound konjac gum 1.3%,KCl 0.06%,flavonoids extract 1.5%,xylitol 15%,citric acid 0.11%.The final product had certain health care function and the economic value of jelly as well as Loquat flavonoids' own sweet smell and natural pale yellow colour.Besides,the jelly tasted good on sweet and sour,the tissue was average4.Using accelerated shelf-life test(ASLT)to predict the shelf-life of konjac jelly.Based on the sensory evaluation results,the Weibull Hazard Analysis predicted that the shelf-life of products was 156 days,98 days and 70 days at 30?,35? and 40?and the Arrhenius equation predicted 296 days shelf-life at 25 ?.With the extension of storage time,T21 in jelly showed a downward trend.5.Designing a konjac jelly production line with an annual 1000 tons output.The process and operating points of konjac jelly were explained,the equipments necessary in production were selected and also the economic benefit were analysed.The annual net profit was 0.848 million yuan,providing the basis for the realization of functional konjac jelly.