Preparation Of Konjac Glucomannan Jelly And Its Factory Design

Konjac glucomannan is a kind of heteropoly saccharide polymerized by mannose and glucose which can dissolve in water to form a solution or gel with high viscosity.However,konjac glucomannan need high concentration to formate konjac glucomannan gel which has low colloid transparency,so it is not suitable for making jelly alone.In this paper,konjac glucomannan is compounded with kappa carrageenan and xanthan gum in different proportions,and do rheological properties of the compound glue is invested to determine the best compound ratio.After that,the effects of KCl and citric acid on the gel properties of the compound are evaluated,and the best jelly formula is determined.The rationality of jelly formula is verified by comparing with four similar jellies from the market.On this basis,a factory design of konjac glucomannan jelly with an annual output of 120 thousand tons is designed.The main contents of this thesis include the following aspects.:1.When the total amount of gum is 1%,the rheological properties of konjac glucomannan with kappa carrageenan and xanthan gum are studied in different proportions.The results show that when konjac glucomannan: kappa carrageenan(m/m)is 3:7,the apparent viscosity of the compound has the highest value,and the value of tanδ is close to the lowest point,and the temperature of the solidification point is the highest and the gel strength is the largest.When konjac glucomannan: Xanthan gum mass ratio is 2:8,the compound gum has the highest apparent viscosity,and the freezing point temperature is the highest,and the gel strength is near the highest value.2.when the total gum concentration is 1%,and the compound ratio of konjac glucomannan to kappa carrageenan and xanthan gum is 3:7 and 2:8,the effects of the concentration of KCl and citric acid on the gel properties of the compound gum are investigated.The results show that for konjac glucomannan and kappa carrageenan,when the KCl concentration is 0.15%,the tanδ value of the compound is near the lowest value,and the gel strength value is largest value;when the concentration of citric acid is 0.1%,the apparent viscosity of the compound is the maximum.For the compound gum of Konjac Glucomannan and xanthan gum,when the concentration of KCl is 0.1%,the gel strength and masticability of the compound are close to the maximum,and the energy storage modulus is the largest;when the concentration of citric acid is 0.05%,the apparent viscosity and gel strength of the compound are higher than that of the other concentration.The enhancement effect of KCl concentration on the gel strength and apparent viscosity of Konjac Glucomannan and kappa carrageenan is greater than that of Konjac Glucomannan and xanthan gum.The weakness effect of citric acid concentration on the gel strength of Konjac Glucomannan and xanthan gum is obviously greater than that of another compound.As a result,the compound system of Konjac Glucomannan and kappa carrageenan were selected as jelly gels.At this time,the amount of KCl is 0.15%,and the amount of citric acid is 0.1%.3.The konjak jelly is prepared with the above formula.Then konjak jelly is compared with the 4 representative jelly products purchased on the market and evaluated the differences from the four aspects of sensory evaluation,apparent viscosity,water analysis and texture.The results showed that the data of konjac glucomannan jelly in all aspects are between the 4 kinds of jelly purchased on the market,and the design of the konjac jelly formula is reasonable and feasible.4.Factory design of 120 thousand tons of jelly.Combined with the production process,the site selection,factory layout,production workshop layout,material balance,equipment selection,economic analysis and other basic indexes are completed.Design the whole plant graphic design,the production process design and workshop plan.