Name: Konjac (jǔ ruò) Alias: Konjac, Lei Gong Gun, Jie Tou, Snake Taro, Ghost Taro Scientific Name: Amorphophallus konjac Distribution: Native to India, Ceylon, Vietnam, mainland China, Taiwan also has a wild distribution Classification: Amanita phalloides Species: large bulbous species, small bulbous species Morphology: Plants of about 40-70 centimeters in height, with a bulb under the ground, a plant with only one leaf, pinnately compound leaves, leaf stalks thick and long like stems, flowering purple-red, with a peculiar smell, underground bulb round, containing a large amount of starch, which is the main food part. The leaves are pinnately compound, the petiole is thick and long like the stem, the flower is purple-red, with a peculiar odor, the underground bulb is round, which is the main part of food and contains a large amount of starch, and it will be translucent food after it is boiled and cooled. Flowering period: October to November is the full bloom period Management: like high temperature, fertility temperature of 25-30 degrees Reproduction: Reproduction can be planted by dividing plants, molecular balls or buds Usage: edible vegetables, 40% of the weight of its konjac dry powder is glucomannan (Glucomannan), which is a kind of vegan fiber. The Japanese call it "gastrointestinal scavenger" and it is a natural high-fiber health food. Called "gastrointestinal scavenger", known as "heavenly medicine". Konjac has a high-quality dietary fiber, low-calorie, low-fat, low-protein and strong water absorption, expansion force, etc., not only is the human body health needs, on behalf of the world's new trends, the taste of a variety of functional food, light food, but also has the lowering of blood lipids, lowering of blood glucose, detoxification, swelling, anti-bacterial, anti-inflammatory, phlegm, knotting, line of stasis, etc., the function of obesity, constipation, fullness, lungs and cold, hyperlipidemia, High blood pressure, coronary heart disease, arteriosclerosis, diabetes and so on have better or special therapeutic effect, but also can prevent and control intestinal cancer, esophageal cancer, brain tumor. Konjac is also a modern industrial material. Has been widely used in chemical industry, paper, textile, petrochemical, aerospace and other fields, with "industrial monosodium glutamate" reputation. Konjac powder after chemical modification, expansion force is very strong, its viscosity exceeds the known plant glue, is a strong performance adhesive. In the construction industry can be used as decorative coatings; in the petroleum industry can be used as drilling slurry treatment agent and pressure liquid injection agent; in ecological agriculture can be made into biodegradable film; in the printing and dyeing industry can be used as a silk double-sided transparent paste and softener for post-treatment. Ingredients/seasoning Konjac 150g cucumber 1 small tomato 5 celery 1 chili pepper 1 lemon juice 1 tsp kumquat juice 1 tsp sugar 2 tsp yellow mustard 15g oyster sauce 1 tsp cold water 1 tsp olive oil 1 tsp Preparation 1. Konjac blanch in boiling water and then remove, soak in cold water to cool and reserve. 2. 2. Cut the cucumber into julienne strips and set aside; wash the tomatoes, remove the stems and cut into pairs; chop the celery finely; chop the seeds of the chili pepper and set aside. 3. 3. Mix all ingredients of the seasoning well. 4. Place the cucumber shreds of Method 2 on a plate, then put the Konjac shreds of Method 1 on top, then put the celery, chili pepper and tomatoes of Method 2 on top, then pour the sauce on top, and then put the rest of the tomatoes on the side of the plate to garnish. The name Konjac is probably unfamiliar to many people, it is a kind of rhizome plant, also known as glucosinolates. There is a lot of planting area in Sichuan Province of China. After more than a decade of research, Konjac has been made into Konjac powder. There are hundreds of food products made from Konjac. And research has proved that it has a variety of functions such as lowering fat and sugar, anti-cancer and laxative. Konjac contains glucosinolates, which is a kind of high molecular compound with strong water absorption, and the volume can be expanded 80-100 times after absorbing water, which is not easy to be digested and absorbed after eating. Konjac can adsorb cholesterol and bile acids, which is useful for lowering blood pressure and reducing the incidence of cardiovascular disease. Konjac also contains soluble dietary fiber, this fiber is very effective in inhibiting postprandial glucose elevation, thus Konjac powder and its products are ideal for diabetic patients to lower sugar food. It can reduce the burden on the pancreatic islets after application. What is especially remarkable and interesting is the gel it contains. This kind of Konjac can form various kinds of semi-permeable membranes with different pore sizes in the intestinal tract, attaching to the intestinal mucosa to form a defense barrier, blocking the invasion of carcinogenic substances, and playing a role in preventing cancer. Therefore, Konjac has a variety of disease prevention and health care functions, and regular consumption of Konjac food is very beneficial to the body. Konjac is traditionally eaten as Konjac Tofu. Nowadays, Konjac powder is sold in grocery stores in Japan and Korea, and usually one bag of Konjac is used with one bag of plaster. Konjac tofu is made at home by housewives and eaten as a regular family dish. Since Konjac glucomannan monosaccharides are bonded in a similar way to cellulose, they are not degraded into monosaccharides for absorption in the small intestine, so they are suitable for diabetics and other people who cannot consume too much sugar. Because of this, Konjac can be used as an ingredient in diet foods. Principle of Konjac 1. As a kind of soluble dietary fiber, it can form a kind of protective layer around the food, thus preventing digestive enzymes from interacting with the food. 2、It can absorb water and expand (80-100 times), which can suppress appetite and produce a feeling of satiety, so that the amount of food eaten decreases. 3、It can delay and prevent the absorption of cholesterol, monosaccharide and other nutrients, thus reducing the synthesis of fat and acid in the body. 4, have laxative, laxative function, can increase the amount of defecation, so has the role of intestinal cleansing. Simple way to eat in the morning punch 5g Konjac powder, add 5g honey, rice (which has: red beans, mung beans, small groundnut, lotus seeds, etc.) scoop half a spoonful of rice into the good Konjac powder, surprisingly not difficult to eat at all. At noon in the good Konjac powder with half a spoonful of rice, and then the right amount of lychee, peaches, apricots, into the diced also put in, and then get good "Konjac fruit porridge" into the refrigerator thermostat, and take out to eat when put 5g of honey, eat up very good!

[edit]Konjac's health properties

Research has proved that it has a variety of functions such as lowering lipids, lowering sugar, preventing cancer and laxatives. Konjac contains glucosinolates, which is a kind of polymer compound with strong water absorption, and the volume can be expanded 80-100 times after absorbing water, which is not easy to be digested and absorbed after eating. Konjac can also adsorb cholesterol and bile acids, which is useful for lowering blood pressure and reducing the incidence of cardiovascular disease. 1. Konjac's medicinal ingredients can clear out the fat and cholesterol deposited in the cardiovascular system. 2. Konjac is rich in dietary fiber, in the intestinal tract dietary fiber can strengthen intestinal peristalsis, promote defecation, shorten the residence time of food in the intestinal tract, meat food from eating to discharged from the body in about 12 hours, Konjac from eating to discharged from the body in about 7 hours. It can shorten the residence time of stools in the intestines by about 5 hours. This reduces the absorption of nutrients in the small intestine, and also reduces the harmful effects of harmful substances in the stool on the body. 3. Konjac powder after absorbing water volume expansion coefficient is very large, up to 100 times the volume of its own dry products, Konjac in the stomach after absorbing water expansion so that people have a sense of fullness, naturally do not want to eat into more other food. 4. Long-term consumption of Konjac powder products is not only beneficial to the obese. It is also good for people who are constipated, have high blood cholesterol and want to prevent stomach and intestinal cancer. All in all, Konjac should not only be described as a diet food, but should be positioned as a health food. Konjac also contains soluble dietary fiber, which is very effective in inhibiting postprandial blood glucose elevation, thus Konjac powder and its products are the ideal hypoglycemic food for diabetics. It can reduce the burden on the pancreatic islets after application. What is especially remarkable and interesting is the gel it contains. This kind of Konjac can form various kinds of semi-permeable membranes with different pore sizes in the intestinal tract, attaching to the intestinal mucosa to form a defense barrier, blocking the invasion of carcinogenic substances, and playing a role in preventing cancer. Therefore, Konjac has a variety of disease prevention and health care functions, and regular consumption of Konjac food is very beneficial to the body. Konjac underground tubers can be processed into Konjac powder for consumption, Konjac food is not only delicious, pleasant taste, but also weight loss and fitness, treatment of disease and anti-cancer effects, so in recent years popular around the world, and is known as "magic food", "magic food", "Healthy food" and so on. Because the bonding of Konjac glucomannan monosaccharides is similar to that of cellulose, it cannot be degraded into monosaccharides for absorption in the small intestine, so it is suitable for diabetics and other people who cannot consume too much sugar. Because of this, Konjac can be used as an ingredient in diet foods. Konjac Powder Recipes Flushing references 1, detoxification and laxative: Konjac powder 5-10 grams, add boiling water about 200 ml and mix well to drink! 1-2 times a day! 2, fat dieters: early in the morning on an empty stomach, Konjac powder 5-10 grams, add about 200ml of boiling water and stir to drink! 1-2 times a day! 3, diabetic patients: 5-10 minutes before meals, Konjac powder 5 grams, add boiling water 100ml mix well and drink! 3-4 times a day! Wash soybean sprouts and drain; wash and cut celery into pieces; wash and shred bamboo shoots, fungus and carrots; wash enoki mushrooms, cut off ends and tear; wash dried chili peppers; 2. Scald the processed ingredients in boiling water, put them together in a dish, and then mix with all the seasonings to taste.

[edit]Konjac powder consumption method

1.body fat dieter early in the morning on an empty stomach, take 3-5 grams of this product, add about 250ml of warm water and mix well, 2-3 times a day, 15 minutes before meals. (1 kilogram can take 2-3 months!) 2. For diabetic patients, take 5 grams of this product 15-20 minutes before meals, add 200ml of water and mix well, drink! 3-4 times a day! 3. Detoxification laxative: take 5 grams of this product, add about 200ml of water and mix well and drink! 1-2 times a day 4. Paste consumption (take 3-5 grams of powder in a container, while stirring with boiling water into a transparent paste can be consumed) 5. Can be in the soup before meals, put Konjac powder and vegetables in the soup. 6. Can be mixed with nutritional powder (milk powder, sesame paste, corn flour, buckwheat flour ......) Processed food consumption (Konjac food is now recognized by the United Nations Food and Health Organization as a "valuable natural health food") Konjac scientific properties Abstract: Konjac not only contains sufficient nutrients but also has a health care function, and its active ingredient glucomannan (KGM) is not only widely used in the food industry as a food additive, but also in agriculture, medicine and other industries. 1 Biological Characteristics of Konjac Konjac is the underground tuber of perennial herbaceous plants of the genus Amorphophallus Bl. ex Decne. in the family of Araceae (Araceae), and its main component is the glucomannan (KGM) of Konjac. Konjac belongs to the phylum of angiosperms and the class of monocotyledons, and is a perennial herb with a bulb, with no fewer than 163 species of the genus Konjac having scientific names. The vast majority of Konjac grows in subtropical mountainous or hilly areas with an average temperature of 16℃ and an elevation of 800m above sea level. There are 30 recorded species of Konjac in China, and there are 8 species of Konjac used for both food and medicine. The most valuable species of Konjac for research and development are flower Konjac and white Konjac. 2 The main chemical composition of Konjac tuber 2.1 Sugars Glucomannan is the main component unique to Konjac tuber, with the molecular formula (C6H10O5)n, which is a heteropolysaccharide composed of d-glucose and d-mannan connected by β-1,4 saccharide at the molar ratio of 1:1.6, with the content of about 44% to 64%, and the other types are starch and other polysaccharides. 2.2 Protein and amino acids The crude protein content in Konjac tubers is 5% to 10%, and the total amount of 16 amino acids is 6.8% to 8.0% (with 7 essential amino acids). Flower Konjac has 18 amino acids totaling 6.283%, of which 2.634% are essential, and white Konjac slices contain 5.14% and 2.137% respectively. 2.3 Minerals Konjac contains a variety of minerals, with high content of K, Ca, Mg, Fe, Mn, Cu, Co, etc. in the tubers, and according to Choi Hee et al. the content of many essential trace and macronutrients in konjac is quite high. 2.4 Other Ingredients The alkaloid content is 1% to 2%, which is toxic, and also contains more calcium oxalate crystals, so Konjac must be processed before consumption. In addition, Konjac can be processed to isolate Betulinic acid, β-sitosterol, humulan, xylose, as well as carotenoids, thiamin, riboflavin, ascorbic acid and many other substances. 3 Health care function of Konjac 3.1 Weight loss The main component of Konjac is KGM, which is a kind of edible plant fiber that is not easy to be digested. KGM has very low calorie and has the characteristics of strong water absorption, high viscosity, high expansion rate, and can expand 20-100 times after absorbing gastric juices in the stomach and produce the feeling of satiety, which will not increase weight while fully satisfying people's dietary pleasure, and can achieve a balanced diet without intentional dieting, thereby realizing ideal weight loss. Without intentional dieting, it can achieve a balanced diet, thus realizing the ideal effect of weight loss. 3.2 Antihypertensive and anticancer Konjac can absorb cholesterol in the intestine and stomach during its storage in the stomach and intestines and promote its excretion.KGM has a certain effect on bile secretion, which to a certain extent prevents the absorption of cholesterol by the human body, and also effectively interferes with the metabolism function of cancer cells. When Konjac gel enters the human intestinal tract, it forms a semipermeable membrane with varying pore sizes attached to the intestinal wall, which can impede the invasion of harmful substances including carcinogenic substances, thus playing a role in detoxification and prevention of cancers, such as thyroid cancer, gastric cardia cancer, colon cancer, nasopharyngeal cancer and other cancerous tumors. 3.3 Calcium supplement Experiments have shown that the calcium in Konjac food is relatively easy to elute, especially in acidic solutions where the rate of calcium elution is higher. When people consume konjac, the chewed konjac comes into contact with acidic gastric juice, and the calcium starts to dissolve and is then absorbed from the stomach and intestines, thus achieving the effect of calcium supplementation. 3.4 Stomach cleansing Konjac is slow to be digested and absorbed after consumption, and a large amount of soluble plant fiber promotes gastrointestinal peristalsis, which reduces the retention time of harmful substances in the stomach, intestines, and gallbladder, and effectively protects the gastric mucous membrane and cleanses the stomach lining. 3.5 Detoxification and laxative Its rich plant fiber helps active intestinal function, accelerates the excretion of harmful toxins in the body, prevents and reduces the occurrence of intestinal system disease lesions. 4 Konjac Gum and its application Konjac Gum is a hydrogel-like polysaccharide extracted from the tubers of various Konjac plants, which is a high molecular weight, non-ionic KGM. The particles of Konjac powder swell and moisten in contact with water, and then rupture and release the polymer of KGM. Konjac mannan gum is mainly composed of mannose and glucose, and the molar ratio of the two is about 1.6:1.0. 4.1 Application in Food Processing KGM has a variety of properties such as hydrophilicity, thickening, stability, emulsifying, suspending, gelation and film-forming, etc., and it can be made into a variety of food additives, which are widely used in the food industry. It can be used as stabilizer for ice cream to make the taste smooth and delicate; as baking food additives for cookies, cakes, etc., it can make the products smooth in appearance and loose in texture; it can increase the strength of thread noodles and the toughness of noodles; as foam stabilizer for beer, it can make the bubbles fine and even after pouring and hang the cups for a long time; it is also used as clarifying agent for fruit juices and wines; and it is also used as freshness preserving agent for food, it can inhibit the propagation of oxygen-loving microorganisms and prolong the freshness preservation period of eggs, meat, fish, fruits and vegetables. As a food preservative, it can inhibit the propagation of aerophilic microorganisms and prolong the freshness of eggs, meat, fish, fruits and vegetables. Utilizing the film-forming property of Konjac KGM, microcapsules can be produced. The products produced by microencapsulation technology can protect the embedded microparticle materials to avoid adverse reactions with other components, and at the same time make it isolated from external adverse environmental factors, while maintaining the original color, aroma and taste of the material, reduce the deterioration of the loss or prolong the shelf-life, improve product quality, so that some of the materials that are not easy to store or processed materials to become stable and make the liquidity of the solid to expand the scope of use, and simplify the production process.

[edit paragraph] Konjac and jelly of the combined name

Konjac and jelly of the combined name. 《文选-左思＜蜀都赋＞》："其圃则有蒟蒻、茱萸蒻。" Liu Liang Note: "Konjac, Konjac also. The edge of the tree, its son like mulberries, ripe green, two, three inches long, to honey and eat, pungent, warm and adjust the five Tibetan. Jade, grass is also, the root of the name of the jelly, the head is as big as a bucket, its muscle is white, can be cooked in gray juice, it is condensed, can be bitter wine drowning food, Sichuan people treasure."