Konjac Glucomannan

Konjac fine powder can be processed into konjac tofu, vermicelli, vermicelli, eight treasures porridge and other foods. Konjac micronized powder can be processed into konjac macaroni, flour, cookies, bread, instant noodles, spring rolls skin and so on. Konjac glucomannan can be processed into konjac convenient hot sauce, braised pork sauce, tomato sauce, applesauce, salad dressing and so on. Konjac glucomannan and its composite gum are indispensable food additives in the production of ice cream, which can produce smooth, refreshing, delicate and elastic konjac series of cold food.

1. Application in low-fat meat products

Traditional meat products belong to high-fat, high-cholesterol food, with the improvement of people's living standards and quality of life, as well as changes in dietary concepts, in recent years, low-fat meat products are more and more favored by people. In the sausage, ham, luncheon meat, chicken balls, fish balls and other meat products, add the appropriate amount of konjac glucomannan, can play the role of adhesion, crispness, increase the volume, reduce fat and so on, but also the current konjac glucomannan in the meat products in the application of one of the most ways.

2. Application in bionic meat products

Traditional meat products belong to high fat, high cholesterol food, because of konjac glucomannan has a high expansion, gel, water, viscoelasticity and other properties, can be applied to the production of high fat, high cholesterol analog bionic food. For example, the konjac glucomannan through the fugitive equipment made of vegetarian shrimp, vegetarian waist flower, vegetarian belly, vegetarian hoof tendons, vegetarian duck intestines, vegetarian squid, vegetarian sea cucumbers, jellyfish skin, pills and other bionic food, can be a solution to the people want to eat and dare not eat the difficult problem, and this kind of bionic food by the developed countries have been more and more people's favorite. Some konjac deep-processing enterprises in Fujian, Zhejiang, Tianjin, Chengdu, Shenzhen and other places in China are producing such bionic food, and exported to Japan, Europe and the United States, etc., by the local people's favorite.

3. Application in the preservation of meat products

Meat products are rich in nutrients, high moisture content, in the process of processing, transportation, storage and sales process is very susceptible to microbial contamination and the impact of environmental factors and make the meat corruption and deterioration. Therefore, the anticorrosion and preservation of meat products has become one of the current research hot spots and priorities. As a natural colloid, konjac glucomannan dissolved in water to form a gel solution, with high viscosity, good stability, strong water absorption, good film-forming properties and other excellent characteristics. Therefore, the konjac gel film-forming properties of konjac make it a new type of safe, environmentally friendly preservation materials, opening up a new way of preserving meat products.

4. Application in reconstituted meat products

The adhesive property of konjac glucomannan can improve the adhesion between minced meat products. In order to make more efficient use of meat scraps, Yang Yan et al. explored the application of konjac adhesive in the bonding of scraps. The results showed that the application process of konjac adhesive to obtain better bonding effect is its dosage of 2%, pH range is greater than 12.2, the dosage of borax is controlled in the konjac adhesive mass of 2% 3%, the meat scraps are reintegrated into the product that still maintains the original processing properties of the meat block, so that the meat scraps can be efficiently utilized.