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Why is Japanese jelly called konjac?
Not all Japanese jellies are called konjac, but konjac is just a kind of jelly. Amorphophallus konjac jelly refers to jelly made of powder and fine sugar.

Materials for making konjac jelly:

35g of konjac jelly powder, 60g of fine sugar, 800g of water, 20g of red pomegranate syrup, 20g of mint syrup and 20g of orange syrup.

Exercise:

1. Mix konjac jelly powder with fine sugar, add water, boil, and turn off the fire for later use.

2. Divide the konjac jelly liquid prepared by the method of 1 into three parts, add the material B respectively, pour it into the model, cool it and put it in the refrigerator until it cools and solidifies.

Jelly is a good snack, but you should pay attention to the following three questions when eating it:

First, the production of jelly is inseparable from food additives. Although they are all safe, children should not eat more, just eat 50- 100 grams a day.

Second, some jellies are "fruity" jellies. There is no juice pulp in the raw materials, but fruit flavor and food pigment. This kind of jelly has low nutritional value, so it is best not to eat it. Third, when choosing jelly, we must look at whether the packaging is strong and whether there is air leakage, not just cheap.

From a nutritional point of view, children should drink more milk, eat more fruits, have a reasonable diet, not be partial to food, and eat as little jelly as possible. Considering the rich taste, you can eat some jelly, but try not to eat too much. Children's food intake is limited. Eating too much jelly will take up the child's food intake, making the child's body lack enough nutritional supplement space, which is not conducive to the child's physical development.

At the same time, eating too much or eating jelly often can also cause children to accumulate too many thickeners, sweeteners, colorants and preservatives, which is harmful to their health.

Third, there are many enterprises with irregular production in the market. The jelly raw materials added by these manufacturers often do not meet the national regulations, and some microbial and bacterial indicators exceed the standard and the quality is not up to standard. For example, when buying jelly, it is found that the color is too strong, which generally belongs to excessive addition of colorant, so you should buy it carefully.