魔芋贮藏保鲜与加工技术研究进展

Research Progress on Preservation and Processing Technology of Konjac

魔芋在我国种植量巨大,资源丰富,它含有大量葡甘聚糖,营养物质多元,可食用、入药、生产日用,综合利用价值高,是一种新型保健材料。魔芋生产用量大,选择经济又适用的贮藏方式可降低贮藏过程中的魔芋腐烂坏种率,减少经济损失。魔芋经过不同程度的加工处理后,被大量用于食品、化工、生物医药、印染等各行业,既增加了魔芋附加值,又带动了魔芋产业的可持续发展。综述魔芋贮藏技术和魔芋粉、魔芋精粉、葡甘聚糖、低聚糖等魔芋精深加工技术研究现状,主要对不同规模魔芋种植量适合的贮藏技术及魔芋在不同加工阶段所采用的生产加工技术进行阐述,以期为魔芋贮藏加工研究产业化发展提供理论参考。

Konjac has a huge amount of planting and rich resources in our country.It contains a lot of glucan and multiple nutrients,so the comprehensive utilization value is high.The consumption of konjac is large,so the economical and suitable storage method can reduce the rot rate and economic loss in the storage process.After processing to different degrees,konjac is widely used in food,chemical,biomedicine,printing and dyeing industries,which not only increases the added value of konjac,but also drives the sustainable development of konjac industry.The present research status of konjac storage and preservation technology and production and processing technology are summarized,mainly the storage technology suitable for different sizes of konjac planting and the production and processing technology used in different processing stages are described,in order to provide theoretical reference for the development of konjac storage and processing research industrialization.