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The trial was the first white konjac flour and flowers konjac flour as raw material, aqueous ethanol extraction konjac flour of non-enzymatic browning ingredients, the cause of free amino acids in the non-enzymatic browning, free reducing sugar, total phenol and other ingredients were measured to determine the non-enzymatic browning before and after the changes in the composition, and the simulation test of the Maillard reaction, and finally proposes konjac powder without color or small changes in the technical parameters of long-term storage, the main findings are as follows: (1 ) ethanol extract of konjac powder color change. Amorphophallus konjac powder as raw material, extraction method, solid-liquid ratio, ethanol concentration, extraction temperature and time single factor test to determine the level of the best single factor, by orthogonal experiment analysis of various factors on konjac flour color change impact of the extent of its impact were ethanol concentration gt; solid to liquid ratio GT; time gt; temperature. Determine the optimum ethanol extraction concentrate: ethanol concentration of 50%, to extract solid-liquid ratio of 1:40, extraction temperature of 35 ° C, the extraction time was 3h. White konjac flour konjac flour and flower color is white, heated at 105 ℃ for 4h, white konjac flour color from white to pale yellow the the Amorphophallus konjac flour color from white to dark brown, two kinds of flour in color after ethanol extraction for clean white, two konjac flour after ethanol extraction heated at 105 ℃ for 4h any natural white color, indicating that ethanol extraction caused by non-enzymatic browning ingredients extracted more fully. (2) before and after the ethanol extraction of ethanol extracts of konjac flour nonenzymatic browning chemical components change. Through dialogue konjac flour and the Amorphophallus konjac flour ethanol extracts of free reducing sugars, free amino acids and the determination of total phenols obtained white konjac flour and flowers konjac flour free reducing sugar content decreased to 0.94 after ethanol extraction %, 5.71%, free amino acids, respectively, a decrease of 0.38%, 1.13%, total phenol content decreased by 1.55% and 9.62%, respectively. (3) non-enzymatic browning around konjac flour ethanol extracts of non-enzymatic browning chemical composition content changes. Through the determination of free reducing sugar in white konjac flour and flower konjac flour ethanol extracts before and after the non-enzymatic browning, free amino acids and total phenols obtained before and after non-enzymatic browning of white konjac flour and flowers konjac flour of free reducing sugar content decreased by 0.18%, 1.02%, amino acid content decreased by 0.07%, 0.18%, because of their participation in the non-enzymatic browning reaction, total phenolic content increased by 1.56%, 3.29%, due to non-enzymatic browning reaction after polyphenols. Changes in the composition of free reducing sugars and free amino acids (4) konjac flour before and after the non-enzymatic browning. By gas chromatography and amino acid analyzer respectively dialogue konjac flour and flowers konjac flour before and after the non-enzymatic browning free reducing sugars and free amino acid composition analysis obtained in the non-enzymatic browning before and after white konjac flour Amorphophallus konjac powder free reducing sugar composition of different white konjac flour only one kinds of glucose, decreased by 0.08%; Amorphophallus konjac flour arabinose and glucose, glucose decreased by 0.85%, no change in the content of arabinose . White konjac flour and flowers konjac flour of free amino acids, 16 kinds of ingredients, non-enzymatic browning before and after white konjac flour changes in amino acid content of serine, glutamic acid, threonine, aspartic acid, flower konjac flour content of amino acids change up to serine, followed by alanine, arginine, glutamic acid, leucine, threonine, aspartic acid, lysine. (5) Maillard reaction simulation test. Maillard Reaction simulation test of glucose and amino acids, browning intensity maximum is lysine, followed by histidine, other obvious changes. Albus and flowers konjac flour, serine, alanine and arginine content and the Maillard reaction before and after the changes, but these three amino acid Maillard reaction lighter in color, and therefore did not participate in the Maillard reactions. Lysine, histidine and glucose Maillard reaction product component GC-MS analysis, draw more ketones, wherein 2,3 - dihydro -3,5 - dihydroxy-6 - methyl- -4 (H) pyran -4 - more ketone content, the literature shows that the substance is one of the characteristic products of the Maillard reaction, the Maillard reaction simulation test successfully. (6) white konjac flour and flowers konjac flour Maillard reaction product composition (gas chromatography - mass spectrometry) GC-MS analysis. White konjac flour analyzed nine kinds of chemical composition, type of material is less the Amorphophallus konjac flour analysis of 91 kinds of chemical composition, more categories, the product of these two konjac flour contains more 2,3 - hydrogen -3,5 - dihydroxy-6 - methyl -4 (H) pyran-4 - one. Amorphophallus konjac flour Maillard reaction products also analyze the 5 - (hydroxymethyl) furfural, the substance of Maillard reaction intermediates, the albus and flowers konjac flour by heat treatment after the color change by the United States Maillard Reaction. (7) white konjac flour and flowers konjac flour identification. The experiments show that as the heating temperature rising, white konjac flour and flowers konjac flour color deepening. From the senses could not tell the difference between white konjac flour and flowers konjac flour, but heated at 105 ℃ for 4 h, Amorphophallus konjac flour deeper color than white konjac flour, non-enzymatic browning reaction is severe, you can identify the white konjac flour and flowers konjac flour. By adding different amounts of flowers in white konjac flour konjac powder, heated at 105 ℃ for 4h, the establishment of standard color, can be identified roughly white konjac flour mixed with flower konjac flour. White konjac flour and the Amorphophallus konjac flour identification.
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