Uses of Konjac
Konjac is not only nutritious, but also a wide range of uses. Konjac tubers can be processed into konjac tofu (also known as brown rot), konjac silk, konjac meal replacement powder and other foods; can also be used as pulp yarn, paper, porcelain or construction and other adhesives; can also be used in medicine, used to detoxify the swelling, moxibustion stomach, eliminating bloating. In recent years, konjac products are more and more by the majority of consumers, especially by people who attach importance to health and fitness.
Drying Konjac
When making dried konjac, konjac is usually cut into 2-3cm thick slices and then laid flat on a baking tray for drying. The dried konjac slices are packaged and sold to konjac processors to be processed into konjac products such as konjac cooler, konjac vegan food and so on.
The dried konjac chips should be white in colour, intact in shape and the moisture content of the finished product should be 13%. Therefore, in the process of drying need to pay special attention to the control of temperature and humidity. Konjac chips drying process needs to go through high, medium and low temperature three sections for drying, baking time 15-16 hours. Konjac drying and dehydration itself is not an easy thing, choose the right equipment for its drying and dehydration process is very important.
How to choose konjac drying equipment?
You can try the WesternFlag biomass drying room, with sizes available from one thousand pounds to two tonnes and above. The drying room consists of a biomass burner, a biomass integrated machine and a drying room body. The heat source is biomass pellets, combustion burner biomass pellets produce heat, heat in the biomass integrated machine for heat transfer, sparks and ashes are discharged, the direct output of clean hot air, clean hot air through the circulating fan into the drying room. Intelligent control, automatic temperature control and moisture removal. It effectively avoids blackening and deformation of konjac chips and improves the quality of konjac chips.
Konjac drying process
1, Cleaning and peeling
Konjac in the cleaning, peeling before the first soak, so that the surface of the dry mud loose dissolved, the skin layer brittle moist, in order to clean, peeling. Be careful to wear gloves when peeling by hand. Avoid itchy allergic hands. It is best to use a machine to clean and peel. 2, slicing
Konjac peeled by the slicer cut into the required slices, strips, in order to dry.
3、Colouring
If the konjac is not processed immediately after peeling and slicing, it will produce serious oxidative browning. Therefore, konjac in the slicing and drying before the antioxidant treatment must be fixed colour, the active enzyme passivation, in order to protect the colour, to ensure product quality. In actual production, people often use sulphur dioxide fumigation to control browning.
4, Drying
Ⅰ. Drying mode. High temperature dehydration and colour fixing, the temperature setting rises to 65℃, the baking time is 1-2 hours, this stage is not dehumidification;
Ⅱ. Drying + Dehumidification mode. The temperature of the drying room is set to 60 ℃, the baking time is 3 hours, keep the moisture removal;
Ⅲ.Drying + Dehumidification mode. Temperature setting 55-58 ℃, baking time 6 hours, for large moisture removal and shaping;
Ⅳ. Drying + Dehumidification mode. Temperature setting 45 ℃, baking time 3 hours, closing and moisture removal
Ⅴ. Drying mode. Temperature setting 65℃, baking for 2 hours.
Post time: Apr-03-2024
