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The application of
konjac |
| Konjac
glucomannan has been significantly used in noodles, fine dried
noodles, instant noodles, dermoid starch products ,vermicelli
, shahe powder, rice noodles,steamed bread, steamed stuffed
bun,bread ,cake ,custard biscuit, chewy cookies and other
cakes due to its good binding ability,water-absorbing ability,
and water-keeping ability. During application,weigh a certain
amount of konjac extracted powder or micro powder
(normal quantity should be 0.1%~0.5%), add a quantity of
water which is 50~80 times the weight of konjac
extracted powder or micro powder, stir strongly for a certain
time until the thorough swelling of the extracted powder
or the micro powder is observed, then mix with foodstuff
products and operate according to the normal process. |
| During bread
preparation, add a quantity of konjac extracted powder or
micro powder which is 0.1% the weight of the flour, the ratio
of amount of the air hole and swelling level are both
increased, the volume of bread is enlarged with exquisite and
homogeneous fabric,the bread becomes more elastic and
delicious with soft and crisp mouth feeling. Excessive amount
is not recommended, in case of over-adding, the thorough
swelling of protein granule in water will be impeded. With the
use of konjac extracted powder or micro powder in flour, the
volume of the steamed bread can be enlarged with soft and
delicious flavour. |
| Add a certain
amount of konjac extracted powder or micro powder to the cake
base, the product will become expanded and soft with good
moisture-keeping ability, no crumb and no tooth-sticking is
observed during eating, and the cake taste soft and exquisite
and its shelf life can be doubled. |
| Add a
quantity of konjac extracted powder or micro powder which is
0.5% the weight of the flour into the noodles, the storage
period can be lengthened and the toughness can be enhanced,
the noodles become more stable for cooking without muddy soup,
the breakable noodles are obviously reduced, and the noodles
taste smoothly and soft, and the degree of finish of the
surface is improved evidently. |
| Add a certain
amount of konjac extracted powder or micro powder to fine
vermicelli , the products weakness such as breakable property
and muddling property can be corrected, and the products can
stand hard cooking and chewing with good mouth feeling, and
the color of the product will always maintain unchanged. The
adding ratio (on dried basis) of konjac extracted powder and
micro powder for various powder materials are as following:
0.1%~0.5% for rice noodles and bean powder, 0.5%~1.0% for corn
powder, potato powder and sweet potato powder. |
| Add a certain
amount of konjac extracted powder or micro powder to toasted
products, since konjac glucomonann exerts obstructing action
on the products, the rearrangement among gelatinizedstarch
molecules is lowered, and the coagulation and sedimentation of
starch is postponed to prevent fast water-missing and the
ageing of toasted products is therefore postponed. |
| Ⅱ In meat products |
| In ham
products and sausage products, konjac gel is added as extender
and modifying agent for mouth feeling adjustment. With the use
of konjac gel, the products yield and products quality can be
evidently improved. During sausage manufacturing, the fat can
be partially replaced by konjac powder, the elasticity of the
sausage body is increased with good suitability for slicing,
and the water-holding ability is enhanced, but fat content and
heat energy are reduced. Even though 20% of fat is replaced,
the product still taste pretty good with high quality and
long-term shelf life. For western ham, the close conjugation
among the meat pieces is required without hole and crack, and
the meat tissue should be sliced easily with good
water-keeping ability. Normally, soybean protein and modified
starch are added to meet this requirement, but this can be
attained by adding a quantity of konjac extracted powder which
is 2% the weight of the meat with lower cost comparing with
soybean protein and modified starch. |
| Ⅲ In
beverage |
| Konjac
glucomannan has thickening property, suspension property,
emulsifying property, and stabilization property, and the
beverage quality can be modified with the use of konjac
glucomannan. Add a quantity of konjac extracted powder or
micro powder which is 0.2%~0.4% the weight of the materials
into the protein beverage, oil extracting and precipitate
accumulating can not develop and the beverage quality is more
stable with heavy taste. |
| To fermented
acidophilus milk, fruit acidophilus milk or various dairy
beverage with artificial acidifying agent, add a quantity of
konjac extracted powder or micro powder which is 0.30%~0.35%
the weight of the materials, the precipitate accumulation and
demixion can not be observed in case the products contained in
bottle is preserved for 3 months and the products contained in
readily pull-off aluminum tin is preserved for 12
months. |
| To fruitage
beverage, add a small amount of konjac glucomanann and complex
gel, the suspension effect can be bettered and mouth feeling
and appearance can be adjusted. |
| Ⅳ In cold drinks |
| With use of
konjac extracted powder or micro powder in ice cream, snow
cream , double eating ice ， water ice ， the adding amount of
fat can be reduced, the viscosity of the solution can be
increased, the water-absorbing ability can be enhanced, the
swelling rate can be increased, and the tissue status can be
bettered to prevent the formation of rough ice crystal and the
extraction of sand sugar crystal, so the products taste
exquisite and creamy with stable form, and the product yield
and storage stability are improved accordingly. With the use
of 0.5% konjac extracted powder or micro powder as emulsifying
agent and stabilizer in ice cream, the reformation action is
much more better than that of 0.5% sodium carboxy methyl
cellulose . |
| Ⅴ In flavoring sauce
and jam |
| Konjac
glucomannan has also been widely used in flavoring sauce, jam,
carrotSauce and tomatoSauce with its high viscosity and
shearing property and diluting property. Under an external
force, shearing and diluting occur in glucomonnan, make the
jam and sauce products with konja glucomannan easy to flow and
apply. When the external power stops, the fluidity of the
applied jam and sauce is reduced and the adhesion ability is
enhanced. |
| With the use
of konjac extracted powder or micro powder in jam, the
viscosity of thick liquid can be increased, and in the
meanwhile, konjac can also be used as extender and modifying
agent to adjust the flavour and the mouth feeling of the
products and reform the appearance of the products and it is
impossible for pectin to do that. |
| Ⅵ In bean
curd |
| During traditional
preparation of bean curd,a quantity of konjac extracted powder
which is 0.1% the weight of the material is processed with
warm water to obtain paste, add the paste into the bean liquor
before its cooking, stir well and heat to boil, add the gypsum
into the boiled liquor, the bean curd made of konjac and bean
is so produced. Compared with traditional bean curd, the bean
curd made of konjac and bean has high toughness, good
water-keeping ability, excellent storage stability, and it is
not readily breakable and looks tender with pure white color
and taste exquisite and pleased with extreme flavour-absorbing
ability. With the use of konjac, bittern bean curd ， bean curd
noodles taste much better than the traditional foods and the
beneficial dietary fiber is supplemented as
well. |
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