Konjac, also known as Konjac, ghost taro, is the general name of the genus Konjac in the family Tennessee. Its main component is glucomannan (KGM), a polysaccharide hemifiber.

KGM has important uses in food and medicine, the use of the main component of KGM konjac powder to make food and food additives, can improve the flavor of the food and almost no calories, with weight loss, cholesterol metabolism regulation, constipation, diabetes, obesity, etc. has a certain preventive effect.

In medicine, KGM can reduce excessive cholesterol and high blood sugar in the blood and liver, and also inhibit colorectal carcinogenesis. Yunnan is located in the Yunnan-Guizhou Plateau, is a humid and semi-humid region, with favorable climatic conditions, the distribution of a large number of konjac resources, belonging to the Yunnan-Guizhou Plateau on the most suitable planting area. In recent years, China’s research and development of konjac makes konjac powder has a wider range of uses, including in environmental protection, construction, medicine and other industrial fields.

Soy protein, hawthorn extract, grape seed extract have health care effects, of which soy protein has high nutritional value, but also has the characteristics of water absorption, emulsification, gel, water retention, etc.; hawthorn has a strong role in lowering blood lipids and eliminating excess fat in the body, but also has the prevention and treatment of atherosclerosis, protection of the heart muscle, promote digestion, promote uterine contraction, anti-bacterial and so on many aspects of the role of the grapes. The extract proanthocyanidins are bioflavonoids extracted from grape seeds, of which the main efficacy components are polyphenols.

With the above four raw materials as the main ingredient, auxiliary addition of fruit powder, sweeteners, acidulants, salt, β a cyclic dextrin, through the selection and optimization of the processing technology and conditions, for the need to lose weight or control the weight of the crowd, the development of a new type of konjac flour composite flushing food.

Main Ingredients

Konjac flour, soy protein, hawthorn extract, grape seed extract, β-cyclodextrin, fruit powder, sweetener, acidifier, salt.
Mix konjac flour (50%), soy protein (25%), grape seed extract (15%), hawthorn extract (10%), evenly in proportion and set aside.

Remove odor

Add 0.4% β–cyclodextrin, the best water temperature is 50 ℃, can better remove the odor of raw materials.

 

Operation steps

Konjac powder, soy protein, grape seed extract, hawthorn extract mixing – deodorization – blending – sterilizing -Cooling – Inspection – Packaging – Finished product.

Conclusion
1.The optimal production process of konjac flour composite punch food:
With 50% konjac flour, 25% soy protein, 15% grape seed extract, 10% hawthorn extract, mixed well as the base material, add 0.4% β a cyclodextrin deodorization in every 10g base material, and auxiliary addition of the best ratio of 8g peach powder, 0.1g citric acid, 0.2g compound sweetener, 0.06g salt, add 50 ℃ drinking water 120mL brewing, irradiation sterilization. The composite food of konjac powder has good taste and stability.

2. The raw materials of this product have high nutritional value, and at the same time have weight loss, lipid-lowering effect, can replace part of the diet as a weight loss crowd food.