What is the application of Konjac powder in compound food?

Konjac, also known as Konjac and ghost taro, is the general name of the genus Konjac of the Araceae family. Its main component is glucomannan (KGM), which is a polysaccharide half-fiber.
KGM has important uses in food and medicine, the use of konjac powder with the main component of KGM to make food and food additives, can improve food flavor and hardly provide heat energy, has the function of losing weight, regulating cholesterol metabolism, constipation, diabetes, obesity and so on have a certain preventive effect.
In medicine, KGM can reduce excessive cholesterol and high blood sugar in the blood and liver, and also has the effect of inhibiting colorectal cancer. Yunnan is located in the Yunnan-Guizhou Plateau, a humid and sub-humid region with superior climatic conditions and a large number of Konjac resources, which is the most suitable planting area. In recent years, the research and development of konjac in our country has made Konjac powder more widely used, including in environmental protection, construction, medicine and other industrial fields.
Soybean protein, hawthorn extract and grape seed extract all have health effects, among which soybean protein has high nutritional value, water absorption, emulsification, gel, water retention and so on. Hawthorn has a strong role in reducing blood lipids and eliminating excess fat in the body, but also has the prevention of atherosclerosis, protection of myocardium, promote digestion, promote uterine contraction, bacteriostasis and many other aspects of the role; Grape seed extract proanthocyanidins are bioflavonoids extracted from grape seeds, the main effective components of which are polyphenols.
With the above four raw materials as the main components, auxiliary adding fruit powder, sweetener, sour agent, salt, β-cyclodextrin, through the selection and optimization of processing technology and conditions, aiming at the people who need to lose weight or control weight, a new type of Konjac powder compound blending food was developed.

Main raw material
Konjac powder, soy protein, Hawthorn extract, grape seed extract, β-cyclodextrin, fruit powder, sweetener, sour agent, salt. Mix Konjac powder (50%), soybean protein (25%), grape seed extract (15%), hawthorn extract (10%), and set aside.

Odor removal
When 0.4% β-cyclodextrin is added and the optimal water temperature is 50℃, the odor of the raw material can be better removed.

Operation procedure
Konjac powder, soybean protein, grape seed extract, hawthorn extract mix — deodorization — preparation — sterilization — cooling — inspection — packaging — finished product.

Conclusion 1. The best production technology of Konjac powder composite food: 50% konjac powder, 25% soybean protein, 15% grape seed extract, 10% hawthorn extract were mixed evenly as the base material, and 0.4% β-cyclodextrin was added to every 10g base material to remove odor, and the optimal ratio of 8g peach powder, 0.1g citric acid, 0.2g compound sweetener, 0.06g salt was added. By adding 120mL of drinking water at 50℃ and sterilizing by irradiation, Konjac powder was prepared with good taste and stability.
2. The raw materials of this product have high nutritional value, and have the effect of weight loss and fat reduction, which can replace part of the diet as food for people who lose weight.