魔芋精粉的护色及干燥加工工艺的研究进展

Processing Progress of Konjac Flour and Analysis of Market Prospects

魔芋中含有丰富的葡甘露聚糖,葡甘露聚糖被称为第七营养素,优良的膳食纤维,是新世纪健康食品的主流,目前国内外对魔芋的需求也在日益增长。本文主要针对魔芋加工中的护色工艺的原理、技术要点以及优缺点进行总结和概括,并提出展望和建议,以期为魔芋精粉加工研究、提高其产品品质提供理论依据。

Konjacs are rich in glucomannan. Glucomannan is known as the seventh nutrient, excellent dietary fiber,which is the health food mainstream in the new century, at present there is a growing demand for konjac at home and abroad. In this paper,it is mainly about principles, technical points of processing color protection technology and summarize the advantages and disadvantages and generalization, which is aimed at researching konjac flour processing, providing theoretical value for improving product quality.