Konjac is the general name of the genus Konjac in the family Tennessee, cultivation belongs to the potato crops, konjac is rich in carbohydrates, low calorie, protein content is higher than potatoes and sweet potatoes, rich in micronutrients, but also contains vitamins A, vitamins B, etc., especially rich in glucomannan content, with weight loss, lowering blood pressure, lowering blood glucose, detoxification and laxative, anticancer, calcium and other effects.

Konjac due to different varieties of its main nutrients vary, such as white konjac in glucan content is high, dry matter in glucan up to 60% or more, while the starch content is low; warty handle konjac glucan content is very low, starch content is as high as 77%. To 100 grams of dry weight, konjac dry matter content is generally about 20 grams, glucomannan 30 to 60 grams, starch 10 to 50 grams, soluble sugar 1.5 to 10 grams.

Extended information:

Konjac polysaccharide has the characteristics of high expansion, water holding, viscoelasticity, gel easy to form holes, etc., processed into bionic meat products, not only the taste is good, and the flavor is also more thorough.

The use of konjac flour gel, in konjac flour, add the appropriate amount of alkali, sodium alginate, fruit juice concentrate, flavor, pigment, etc., can be produced with good elasticity, chewing, the appearance of clean and transparent bionic meat products, the bionic meat products can be added to most of the drinks, giving the fruit meat drinks full of taste.

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