| 摘要 |
PURPOSE:Title method of producing glucomannan food wherein a specific procedure is applied, thus making the food acceptable to eat without losing the effects of lowering cholestrol value and restoring intestinal disorder. (Konjak, devil's tongue jelly already loses the activities.) CONSTITUTION:A glucomannan, which is the major ingredient in konjak jelly and consists of beta-1,4-linking polysaccharide from mannose and glucose at a ratio of 3:2 with a molecular weight of 1000-1800 thousands, is dissolved at 80 deg.C and to the solution are added sugar or a sweetener, colorants, acidulants, and the mixture is cooled to give the objective food suitable for confection or desert. |
