Konjac rice as a result of rich konjac dietary fiber, when entering the human stomach, give full play to the physical properties of konjac dietary fiber expansion in the stomach to play a role in filling, increasing the sense of satiety, while blocking the absorption of hot nutrients, play a positive, healthy, enjoyable weight loss effect.

Konjac, the ancient Chinese name Konjac, an herb of the family Tennessee, is widely distributed in China. The whole plant is poisonous, to the tuber for the most, can not be eaten raw, need to be processed and eaten, with lower blood pressure, blood sugar, blood fat, balance salt, clean stomach, rectify the intestines, detoxification and other effects. Konjac is a perennial rooted herb in the genus Konjac. In China, the earliest written records in the pre-Qin ancient book "Er Ya", China has many aliases, such as the ghost taro, flower hemp snake, the head of the South Star, snakehead grass, gray grass, mountain tofu, and so on.

Konjac's chromosome number 2n=24, 26, 28, 32, etc., most of which is 2n=26. The underground part of the konjac plant consists of a metamorphosed and shortened globular fleshy tuber and rhizome, chordate root and fibrous root issued from its upper end. Because the konjac root has no vascular layer and cork layer, so it can not be thickened to grow, always maintain a certain size. Konjac for spathe, inflorescence parts of the color, morphology and species-related, is an important symbol of the difference between species, the size of the inflorescence and varieties and varieties of species within the size of the taro related. The inflorescence of konjac can emit a strange odor.

Marketed konjac products are konjac block, konjac silk, konjac meal replacement powder and so on. The difference in color is only because of the different processing methods. Konjac whole plant is poisonous, can not be directly eaten, if eaten, to grind the tubers, wash off the juice with water, add lime, boil and then condense, and finally made into a gel-like edible form. Simply put, roughly processed konjac products are very dark in color, brown, relatively coarse particles, and a little fishy. The degree of processing fine konjac products are generally white in color, almost no impurities, particles are also very uniform, no fishy taste. Many konjac meal replacement powder is used in the way of refined processing, so it is generally white.

Buying konjac processed products, read the ingredient list carefully, if the ingredients for konjac, then the main nutritional value and konjac block is not much difference. Of course, the two processing methods of the product price difference, white finishing products slightly higher price. Therefore, you can buy according to personal preference and needs.

Konjac gum: Konjac gum comes from the plant konjac tubers, konjac contains low-calorie, low-protein, high-dietary fiber, is the ideal diet food. Konjac gum can be dissolved in water to form a high viscosity pseudoplastic solution, which is treated with alkali to form an elastic gel, a thermally irreversible gel. Use of konjac gum can form a thermally irreversible gel properties, can produce a variety of foods, such as konjac cake, konjac tofu, konjac vermicelli and a variety of bionic food.

Konjac tofu: Konjac tofu as a traditional food, unique taste and flavor, production method is simple, operable, can be used in konjac fine powder and fresh konjac production.

Konjac Vermicelli: Vermicelli is generally made from crops with high starch content, and its raw materials mainly include legumes such as mung beans, cereals such as rice, yams such as sweet potatoes, potatoes and so on, and these single starch production of vermicelli usually exists in the problem of easy to break, easy to crumble, muddy soup and so on. Use of konjac glucan gelatinization, viscosity, thickening, stabilization and other characteristics of the konjac flour and other starch compounding can be used instead of alum to improve the elasticity and toughness of vermicelli.

Konjac Cake: Konjac cake is the use of konjac glucan gelatinization, viscosity, stability, water retention and other characteristics, in the traditional cake production process by adding konjac flour, through the optimization of the recipe and improved process of cake production.

Mimetic meat products: Konjac polysaccharide has high expansion, water holding, viscoelasticity, gel easy to form holes and other characteristics, processed into a mimetic meat products, not only the taste is good, into the flavor is also more thorough.

Konjac itself is not much flavor, if you want to make konjac more flavorful, you can like frozen tofu to take the frozen way, frozen konjac after the increase in the holes, it is easier to absorb the soup, taste better. And after processing the konjac shredded generally only need to be kept refrigerated, eat almost no fishy flavor, naturally, it is not too heavy flavored with, can also be used to make soup.