Study On The Manufacturing Process Of Konjac Functional Dairy Products

Konjac is a tuber plant which rich in a large amount of soluble dietary fiber,and konjac glucomannan(KGM)is the main functional ingredient in konjac.Through controlling the conditions of enzymatic hydrolysis,konjac glucomannan can be decomposed to konjac glucomannan oligosaccharide(KOS).Morden studies shows that KOS has various kinds of physiological functions such as lowering blood pressure,lowering blood sugar,anti-aging,regulating gastrointestinal health and so on,it can be seen a kind of functional oligosaccharides which has wide application prospect in the future.Comparing with unmodified konjac purified powder,after the process of enzymolysis,KOS will have features of small molecular weight,strong solubility,low viscosity and so on,all of those not only improving the adding proportion of konjac functional ingredients in dairy products greatly,but also expending the area of konjac application in the field of food industry.In order to make fully use of the functional components of konjac,and obtain the konjac functional dairy products which have more health care efficacy,this paper make follow studies:Firstly,in order to get the konjac powder enzymolysis products,studying the conditions of konjac power enzymolysis,Secondly making the functional evaluation of the getting enzymolysis products,finally,applying this type of products to the development of konjac yogurt and konjac ice cream.The specific results of this research are as follows:1.Research on the conditions of konjac power enzymolysis.In this experiment,konjac powder were used as raw material,hydrolysis rates of enzymolysis liquid were took as the main evaluation index,through the single factor and orthogonal tests,mainly studying on the effects of ?-mannanase adding amount,reaction time and temperature on the enzymolysis degree of konjac power.Experiment results showed,the optimum enzymolysis conditions of konjac purified powder was:konjac powder 3%,enzyme dosage 30 U/g,reaction time 4.5 h and temperature 42 ?,under these conditions,the hydrolysis rates of konjac powder was 41.35%.2.Research on the free radical scavenging effects of konjac power hydrolysates.In vitro antioxidant experiment results showed that,the konjac purified powder enzymolysis products which achieved in this research had certain scavenging effects on ·OH?O2-·?H2O2,when the concentration of KOS was 10 mg/mL,the maximum clearance rates were 67.5%,33.7%and 18.7%respectively.3.Research on the promoting growth effects of konjac power hydrolysates on bifidobacterium.In vitro promoting growth experiment results showed that the konjac purified powder enzymolysis products which achieved in this research had a certain role in promoting bifidobacterium growth,when the concentration of konjac power hydrolysates was 2%,the multiples of pro-growth was the largest,and when the concentration was 1%and 3%,they played aconsiderable role in promoting growth experiment.4.Research on the optimum formulation and process conditions of konjac functional yoghurt.In this experiment,the sensory evaluation score,curd time and pH were took as evaluation indexes,through single factor and orthogonal tests indentified the effects of modified konjac powder,sucrose,inoculation and fermentation time on the quality of konjac functional yogurt,besides,making the quality evaluation of the yoghurt which was obtained under the best formulation and process conditions.The experiment results showed,the optimum formulation and process conditions of this yoghurt was:modified konjac powder 3%,sucrose 6%,inoculation amount 5%and fermentation temperature 42 ?.The parameters of this excellent quality konjac yogurt was:milk solid content 12.5%,protein content 3.0%and acidity 77.1 °T.5.Research on the optimum formulation and process conditions of konjac functional ice cream.In this study,using the sensory evaluation score and expansion rate as evaluation indexes,through single factor and orthogonal tests identified the affection of modified konjac powder,cream,sucrose,stabilizer and aging time on the quality of konjac functional ice cream,besides,making the quality evaluation of the ice cream which was obtained under the best formulation and process conditions.The experiment results showed that,the optimum formulation and process conditions of this ice cream was:modified konjac powder 6%,cream 9%,sucrose 14%,stabilizer 0.25%,aging time 6 h,the expansion rate of this excellent quality ice cream was 53.15%.