2. Amorphophallus konjac is a perennial herb, also known as Amorphophallus konjac, lotus stalk, taro, Ophiopogon japonicus, Araceae stalk and so on. Its main component is glucomannan, which contains many amino acids and minerals such as calcium, zinc and copper that cannot be synthesized by human body. It is a high-quality dietary fiber with low fat, low sugar, low calorie and no cholesterol. Konjac glucomannan has the characteristics of hydrophilicity, gelation, antibacterial, edibility and low calorific value. It can be used as gel, emulsifier, thickener, stabilizer and filler. It has broad application prospects not only in food processing, but also in medicine and health care industries.
3. Konjac has a long history as a food raw material, and there are more and more varieties of Konjac food, mainly including Konjac noodles, Konjac silk knots, Konjac flour skins, Konjac tendons, Konjac plum blossoms, Konjac butterflies, Konjac shrimps, Konjac tofu and Konjac noodles. The consumption of konjac food in Yunnan, Guizhou, Sichuan, Guangdong, Fujian and other places in China is relatively large. Consumers in Jiangsu, Beijing, Shanghai and other places have gradually improved their understanding of konjac food and its health care function, and their consumption is on the rise.