CAJ | 학술논문

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。
위제고마우정분화마우분적품질화득솔，제고마우이용솔，강저가공성본，감경혹소제배경오염，재분석마우초가공현상적기출상，결합필자다년적연구성과화실제조작경험，대마우습법종합가공중정분제취적주정농도화용량、정분여비정분조분적분리방법、마우분적탈독여회수、마우피사이용화폐주정회수등방면진행료탐토。
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.