魔芋湿法综合加工关键技术探讨

Exploration into Key Technology of Comprehensive Wet-processing of Konjac Powder

为提高魔芋精粉和魔芋粉的品质和得率,提高魔芋利用率,降低加工成本,减轻或消除环境污染,在分析魔芋初加工现状的基础上,结合笔者多年的研究成果和实际操作经验,对魔芋湿法综合加工中精粉提取的酒精浓度和用量、精粉与非精粉组分的分离方法、魔芋粉的脱毒与回收、魔芋皮渣利用和废酒精回收等方面进行了探讨。

The crucial technological steps including alcohol concentration and wastage,separation method of konjac powder from other components,detoxification and recovery of konjac flour,utilization of konjac pomace and alcohol recycling were discussed in this study through combining status of konjac powder production with the authors’research achievements and operating experience.This new processing technology of konjac powder was expected to improve the quality and yield of konjac powder,reduce the production cost and alleviate environmental pollution from konjac powder production.