Konjac Health Noodle Production Technology

Konjac Health Noodle Production Technology

The konjac is also known as the sneaky pheasant, and the Chinese medicine is called “Snake Six Valley”, which is a perennial herb of the Araceae. According to the traditional Chinese medicine theory of “medicine and food homology”, the konjac series foods made from konjac glucomannan extracted from fresh konjac bulbs—namely, konjac flour—are highly praised, and they have “divine god medicine” and “intestinal clearing”. "Astoria", "blood purifying agent" and "the gospel of diabetics" are called. The daily intake of konjac flour by the human body reaches 5g to ensure the unique effects of dietary fiber. Amorphophallus food has become popular in the world and has become a popular product. The World Health Organization has identified konjac food as "a valuable natural health food." Using konjac flour as a food additive can produce konjac health noodles, cakes, bread, corn dumplings and other health foods. The amount of konjak flour is generally 0.5-1% of the amount of flour. The amount of flour is mixed with the amount of flour at about 40° C. and stirred for 30 minutes to form a paste. Then flour is added to mix and serve as noodles. If 100 kilograms of flour, 0.5 to 1 kilogram of flour should be added; if 100 kilograms of flour do noodles, 10 kilograms of water should be used. Mix the flour into 10 kilograms of water and stir into a paste. Mix flour with noodles. The noodles made in this way not only have a health-care effect, but they are not bad for a long time and can be named "Konjac Health Noodle." According to the market situation, increasing the proportion of refined powder can be found out by yourself. Konjac health cakes, bread and other food practices can be made with reference to konjac health noodle technology. In particular, the production of corn dumplings, corn noodles, konjac flour can not only increase the nutritional content, but also greatly improve the product adhesiveness, long-term cooking is not bad.

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