Modified konjac glucomannan and colloid composition and preparation method and application thereof

• Main Authors: JIN ZIHENG, WEN YANJUN, ZHANG WENJIN, YU CHUNFENG, PAN TIANYI
• Format: Patent
• Language: Chinese; English
• Published: 12.10.2018
• Subjects: BEER; BIOCHEMISTRY; CHEMISTRY; ENZYMOLOGY; FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SPIRITS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; VINEGAR; WINE

The invention belongs to the field of food processing, and particularly relates to a modified konjac glucomannan and a colloid composition and a preparation method and application thereof. According to the invention, the modified konjac glucomannan is prepared by: mixing konjac flour with water, stirring the mixture to be fully moist and swollen, then adding a mixed enzyme containing protease andamylase, and carrying out enzyme treatment for 40-60 minutes at 55-65 DEG C to obtain treated solution; and stirring the treated solution to obtain the modified konjac glucomannan. The modified konjacglucomannan can be used for the field of flour product processing, and can also be mixed with other colloids before being subjected to enzyme treatment and heat treatment to obtain the colloid composition. The modified konjac glucomannan and the colloid composition can enhance the mouth feel of flour products, reduce soup turbidity, make noodle products have the characteristics of hand rolled noodles and meet the needs of