Amorphophallus konjac is the general name of Araceae Amorphophallus konjac, which belongs to potato and taro crops in cultivation. Amorphophallus konjac is rich in carbohydrates and low in calories. protein is higher than potatoes and sweet potatoes, and it is rich in trace elements. It is also rich in vitamins A and B, especially glucomannan, which has the effects of losing weight, lowering blood pressure, lowering blood sugar, expelling toxin and relaxing bowels, preventing cancer and supplementing calcium.

The main nutritional components of konjac vary with varieties. For example, the content of glucomannan in white konjac is high, the content of glucomannan in dry matter can reach more than 60%, and the content of starch is low; Konjac verrucosa contains very little glucomannan, but the starch content is as high as 77%. Calculated by dry weight 100g, the dry matter content of konjac is generally about 20g, glucomannan is 30-60g, starch 10-50g and soluble sugar 1.5- 10g.

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Amorphophallus konjac polysaccharide has the characteristics of high expansibility, water holding capacity, viscoelasticity and easy pore formation in gel. Processed into bionic meat products, it not only tastes good, but also tastes thorough.

Based on the gel characteristics of konjac flour, a bionic pulp product with good elasticity, strong chewiness and bright and transparent appearance can be made by adding appropriate amount of alkali, sodium alginate, concentrated juice, essence and pigment into konjac flour. Biomimetic pulp products can be added to most drinks to give them a complete taste.

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