2. Konjac glucomannan. Add 10 ~ 200 times of warm water at 40 ~ 60℃ to refined konjac powder, fully stir with a blender, then stand for 2 hours, and remove insoluble substances by filtration or centrifugation. Then the colloidal solution is placed on a semipermeable membrane, dialyzed with tap water for 24-48 hours to remove water-soluble impurities and inorganic salts, and then the remaining solution is freeze-dried at -20℃ to prepare health food for lowering cholesterol and blood pressure. If it is not blue after iodine addition, it means that there is no amylose in konjac glucomannan.
3. Konjac noodles (Konjac noodles). Konjac refined powder has a large expansion coefficient and can be dissolved in clear water without impurities. Generally, the mixing ratio is 1: 40 ~ 1: 50, and the mixing and dissolution time is 3 ~ 5 hours. The mixing amount and dissolution time depend on specific conditions. Coagulant is automatically mixed in the powder dropping equipment to make it into crystals. After the crystal is extruded by a high-pressure nozzle, it is shaped in a curing tank. Filling the formed vermicelli into a composite plastic bag, adding fresh-keeping water, and sealing, wherein each vermicelli has a net weight of 250g and a gross weight of 450g; Put the bagged konjac vermicelli into a sterilizer, cook at the high temperature of 65438 030℃ for 2h, and take it out. The fresh-keeping period of this bagged vermicelli is 1.5 years. The vermicelli is tender, crisp, smooth, chewy and has a strong taste. Can be stewed, fried, cooled, boiled and convenient to eat.
4. Konjac tofu. ① Making tofu with konjac flour. The preparation method is as follows: 50 g of konjac flour, 25 g of rice flour or other bean flour, kelp flour, 65,438+00 g of taro flour and 50 g of white radish juice are mixed with cold water to make a paste, then slowly poured into 5 kg of boiling water, stirred while pouring to make it paste, and boiled for 0.5 hours, which is in a hydrophilic sol state, and cannot agglomerate, and must be heated to polymerize. 25 ~ 50g of soda ash is added and stirred vigorously, and the slurry begins to turn gray green, and then turns gray white or gray black. Then cook for 4 hours with low fire to make it gel, and the gel surface does not stick to hands, indicating that the alkali content is enough. Otherwise, add soda ash until the gel forms. Pay special attention to the key steps such as pouring, adding alkali, stirring and heating. Generally speaking, 50 grams of konjac flour can make 3.5 ~ 4.5 kilograms of konjac tofu. After the cease-fire, simmer for 0.5 hour with the residual fire in the furnace, add cold water and cut into several large pieces with a knife, then take out and drain the water. After the pan is cleaned, add water and pour in konjac tofu, cook with strong fire and change the water several times until the water is not astringent. (2) Making konjac tofu with fresh taro: firstly, clean konjac and add 6-8 times of water for kneading. Boil the slurry until it is half cooked, and add 5% quicklime water to solidify the slurry. When the gel is grayish yellow, add water and cook to make grinding bean curd.
Warm-paste konjac tofu is made by adding lime water into the slurry, curing at 35 ~ 40℃ for 8 hours to form a yellow-gray gel, and then cooking with strong fire.
Frozen konjac tofu is made by adding lime water to the slurry, putting it outdoors together with the pot, solidifying it with natural frost, and then adding water to cook it.
Using fresh konjac to make tofu is neither bitter nor hemp. If the pockmarked mouth may be caused by insufficient lime water consumption or short boiling time, and the alkaloids are not completely degraded, attention should be paid to prolonging the boiling time. Secondly, if tofu is gray, a certain amount of rice flour, bean powder, carrots and other condiments should be mixed to ensure its flavor.
5. Konjac drink. Konjac glucomannan was used as the main raw material, and additives such as seasonings, spices, vitamins and fruit juice were added to make various low-viscosity liquid drinks through high-speed stirring. Konjac powder and water are mixed and heated according to the ratio of 1: 40-400 to make them fully swell. In addition, the seasoning, fruit juice and water are evenly mixed, added into the fully expanded flour bulking material, stirred under high pressure, and canned for sterilization.
When making drinks in summer, konjac powder 1 part, water 165 part, citric acid 0.25 part, vitamin C0.08 part and pineapple spice 0.3 part can be mixed, stirred at high speed and canned for sterilization.
6. Konjac ice cream. Add 1 portion of konjac powder into 50 portions of water to swell for 2 hours, then add 0.2 portion of fatty glyceride, 0.3 portion of sucrose fatty ester and 5 portions of corn oil to mix evenly, then add a certain amount of egg yolk, sugar, skim milk powder and milk to mix evenly, and then add a little refined vanilla extract and wine to make batter.
7. Konjac coffee. Potassium hydroxide was added to the puffed product of konjac flour with appropriate water content to make its pH value between 10 ~ 12, and then heated to form a konjac food additive which is solid at room temperature and liquid at low temperature. 50 parts of the above additives and 20 parts of roasted coffee bean micropowder were fully and evenly mixed at 0 ~ 5℃ to make a block with a thickness of 0.2 cm, and then stood at room temperature for 65438+/-0 hours to obtain konjac coffee.
8. Reversible konjac products. Reversible konjac product developed in Japan-food additive. It is liquid or paste at room temperature, solid above 60℃, and reverts to liquid or paste after cooling. This product can be added to cakes, soybean milk, jam, bean products, meat products, alcoholic beverages, wine, tea, coffee, traditional Chinese medicine and other foods and medicines. The preparation method is as follows: ① Take 1g konjac powder, add 1000ml of water, swell and stir for 30 minutes, stand for12 hours, add 5g of sodium citrate, fully stir, heat to 70-79℃ for 5 hours, then solidify at 80℃ and mix at/kloc-0. (2) Take 40 grams of refined konjac powder, add 1000 ml of water, stir for 30 minutes, stand for 12 hours to make it stable, add 10 grams of sodium citrate and 2 grams of calcium phosphate, fully stir, and keep the temperature at 90℃ for 2 hours to obtain another reversible konjac product.
9. Konjac stickers. Add 40 ~ 50 times of water to the refined powder, and then add 0. 1% borax, boric acid and salicylic acid, and it becomes a common paste. Its preparation method: heating it, keeping the water temperature at 50-60℃, adding refined powder, stirring vigorously for more than 3 hours, adding borax after the refined powder is completely dissolved, stirring for more than 0.5 hours, then putting it into a bottle that has been boiled and disinfected in advance while it is hot, sealing it, and affixing a trademark, so as to be on the market.
10. Konjac borax drilling fluid Konjac can be used for drilling in complex formations. It is a kind of moderate mucilage successfully developed to prevent the drilling section from collapsing. The formula is as follows: firstly, mix the fine powder with warm water at 40 ~ 60℃ at 5%(V/V), add 0.5%NaOH, and mechanically stir for 2 hours; Then dilute 0.5% of the sol in the water source box, add 0. 1% borax, and stir 15 ~ 20 minutes to make it stick. Its colloid is mainly composed of glucomannan, and its molecules are arranged linearly. Borax turns into boric acid when it meets water, and its ions are connected with glucomannan molecules through hydrogen bonds to form a network structure. Therefore, it has strong adhesion and good wall protection performance. Pay attention to two points when preparing: the amount of borax should be appropriate and fully stirred with hot water.