PREPARATION METHOD OF KONJAC GRANULE

Abstract

A preparation method of a konjac granule includes the following steps: step 1: dissolving a konjac powder in hot water; step 2: subjecting a mixed solution obtained in step 1 to sterilization; step 3: conducting enzymatic hydrolysis at 50° C. to 70° C. for 2 h to 6 h; step 4: conducting enzymatic inactivation; step 5: conducting homogenization at 10 Mpa to 45 Mpa; step 6: adding a fully-dissolved sodium alginate solution and a flavor-modulating substance to a mixed solution obtained in step 5, and thoroughly mixing; and step 7: calcification and gelation: adding a calcium solution to a mixed solution obtained in step 6 for gelation to obtain the konjac granule. The preparation method improves the compactness of the konjac granule, increases a gel strength, and is conducive to extending a shelf life of a product.

Claims

1. A preparation method of a konjac granule, comprising the following steps: step 1: dissolving a konjac powder in hot water; step 2: subjecting a mixed solution obtained in step 1 to sterilization; step 3: conducting enzymatic hydrolysis at 50° C. to 70° C. for 2 h to 6 h; step 4: conducting enzymatic inactivation; step 5: conducting homogenization at 10 Mpa to 45 Mpa; step 6: adding a fully-dissolved sodium alginate solution and a flavor-modulating substance to a mixed solution obtained in step 5, and thoroughly mixing; and step 7: calcification and gelation: adding a calcium solution to a mixed solution obtained in step 6 for gelation to obtain the konjac granule; wherein a calcium agent reacts with a sodium alginate to produce a calcium alginate colloid, and the calcium alginate colloid evenly encapsulates small molecule products of enzymatic hydrolysis and fermentation of konjac dispersed in a system, and then forming is conducted to obtain the konjac granule.

2. The preparation method of the konjac granule according to claim 1, wherein in step 1, the hot water for dissolving the konjac powder has a temperature of 60° C. to 80° C., and a mass of the hot water is 80 to 200 times a mass of the konjac powder.

3. The preparation method of the konjac granule according to claim 1, wherein in step 1, after the konjac powder is dissolved in the hot water, a resulting mixture is subjected to an ultrasonic treatment under the following conditions: ultrasonic working/interval time: 2 s/2 s to 6 s/6 s; ultrasonic power: 300 W to 600 W; temperature control: 40° C. to 80° C.; and ultrasonic time: 45 min to 90 min.

4. The preparation method of the konjac granule according to claim 1, wherein in step 2, the sterilization is conducted at 85° C. to 121° C. for 5 s to 20 min; and a sterilized mixed solution is cooled to 55° C. to 75° C.

5. The preparation method of the konjac granule according to claim 1, wherein in step 3, an enzyme is added at an amount of 10 to 100*10.sup.3 U/g; and the enzyme is one or more selected from the group consisting of cellulase, α-amylase, β-glucanase, and β-mannanase.

6. The preparation method of the konjac granule according to claim 1, wherein in step 4, the enzymatic inactivation is conducted at 80° C. to 100° C. for 5 min to 10 min; and a mixed solution obtained after the enzymatic inactivation is cooled to 10° C. to 30° C.

7. The preparation method of the konjac granule according to claim 1, wherein in step 4, after the enzymatic inactivation is completed, a probiotic is added to a resulting mixed solution, and fermentation is conducted at 35° C. to 50° C. for 5 h to 48 h; and after the fermentation is completed, the temperature is decreased to 10° C. to 30° C. to obtain a konjac fermentation broth.

8. The preparation method of the konjac granule according to claim 7, wherein the probiotic is added at an amount of 2 to 100*10.sup.3 U/g; and the probiotic is one or more selected from the group consisting of Lactobacillus plantarum, Streptococcus lactis, and Bifidobacterium.

9. The preparation method of the konjac granule according to claim 1, wherein the calcium solution is a solution of one or more selected from the group consisting of calcium chloride, calcium lactate, calcium gluconate, and calcium citrate.

10. The preparation method of the konjac granule according to claim 1, comprising the following steps: step 1: dissolving the konjac powder in hot water; the hot water for dissolving the konjac powder has a temperature of 60° C., and a mass of the hot water is 80 times a mass of the konjac powder; in step 1, after the konjac powder is dissolved in the hot water, a resulting mixture is subjected to an ultrasonic treatment under the following conditions: ultrasonic working/interval time: 2 s/2 s; ultrasonic power: 300 W; temperature control: 40° C.; and ultrasonic time: 45 min; step 2: subjecting the mixed solution obtained in step 1 to sterilization; in step 2, the sterilization is conducted at 85° C. for 20 min; and a sterilized mixed solution is cooled to 55° C.; step 3: conducting enzymatic hydrolysis at 50° C. for 6 h; in step 3, an enzyme is added at an amount of 10*10.sup.3 U/g; and the enzyme is cellulase; step 4: conducting enzymatic inactivation; in step 4, the enzymatic inactivation is conducted at 80° C. for 10 min; and a mixed solution obtained after the enzymatic inactivation is cooled to 10° C.; step 5: conducting homogenization at 10 Mpa to 45 Mpa; step 6: adding the fully-dissolved sodium alginate solution and the flavor-modulating substance to the mixed solution obtained in step 5, and thoroughly mixing; the flavor-modulating substance is milk powder; and step 7: calcification and gelation: adding a calcium chloride solution to the mixed solution obtained in step 6 for gelation to obtain the konjac granule.

11. The preparation method of the konjac granule according to claim 1, comprising the following steps: step 1: dissolving the konjac powder in hot water; the hot water for dissolving the konjac powder has a temperature of 65° C., and a mass of the hot water is 160 times a mass of the konjac powder; in step 1, after the konjac powder is dissolved in the hot water, a resulting mixture is subjected to an ultrasonic treatment under the following conditions: ultrasonic working/interval time: 3 s/3 s; ultrasonic power: 400 W; temperature control: 50° C.; and ultrasonic time: 55 min; step 2: subjecting the mixed solution obtained in step 1 to sterilization; in step 2, the sterilization is conducted at 100° C. for 10 min; and a sterilized mixed solution is cooled to 60° C.; step 3: conducting enzymatic hydrolysis at 60° C. for 4 h; in step 3, an enzyme is added at an amount of 30*10.sup.3 U/g; and the enzyme is α-amylase; step 4: conducting enzymatic inactivation; in step 4, the enzymatic inactivation is conducted at 90° C. for 10 min; a mixed solution obtained after the enzymatic inactivation is cooled to 20° C.; after the enzymatic inactivation is completed, a probiotic is added to a resulting mixed solution, and fermentation is conducted at 35° C. for 5 h; after the fermentation is completed, the temperature is decreased to 10° C. to obtain a konjac fermentation broth; the probiotic is added at an amount of 2*10.sup.3 U/g; and the probiotic is Lactobacillus plantarum; step 5: conducting homogenization at 10 Mpa to 45 Mpa; step 6: adding the fully-dissolved sodium alginate solution and the flavor-modulating substance to the mixed solution obtained in step 5, and thoroughly mixing; the flavor-modulating substance is milk powder; and step 7: calcification and gelation: adding a calcium chloride solution to the mixed solution obtained in step 6 for gelation to obtain the konjac granule.

12. The preparation method of the konjac granule according to claim 1, comprising the following steps: step 1: dissolving the konjac powder in hot water; the hot water for dissolving the konjac powder has a temperature of 70° C., and a mass of the hot water is 120 times a mass of the konjac powder; in step 1, after the konjac powder is dissolved in the hot water, a resulting mixture is subjected to an ultrasonic treatment under the following conditions: ultrasonic working/interval time: 4 s/4 s; ultrasonic power: 500 W; temperature control: 60° C.; and ultrasonic time: 65 min; step 2: subjecting the mixed solution obtained in step 1 to sterilization; in step 2, the sterilization is conducted at 121° C. for 5 s; and a sterilized mixed solution is cooled to 65° C.; step 3: conducting enzymatic hydrolysis at 70° C. for 4 h; in step 3, an enzyme is added at an amount of 60*10.sup.3 U/g; and the enzyme is β-glucanas; step 4: conducting enzymatic inactivation; in step 4, the enzymatic inactivation is conducted at 100° C. for 5 min; a mixed solution obtained after the enzymatic inactivation is cooled to 30° C.; after the enzymatic inactivation is completed, a probiotic is added to a resulting mixed solution, and fermentation is conducted at 40° C. for 24 h; after the fermentation is completed, the temperature is decreased to 20° C. to obtain a konjac fermentation broth; the probiotic is added at an amount of 50*10.sup.3 U/g; and the probiotic is Streptococcus lactis; step 5: conducting homogenization at 10 Mpa to 45 Mpa; step 6: adding the fully-dissolved sodium alginate solution and the flavor-modulating substance to the mixed solution obtained in step 5, and thoroughly mixing; the flavor-modulating substance is milk powder; and step 7: calcification and gelation: adding a calcium citrate solution to the mixed solution obtained in step 6 for gelation to obtain the konjac granule.

13. The preparation method of the konjac granule according to claim 1, comprising the following steps: step 1: dissolving the konjac powder in hot water; the hot water for dissolving the konjac powder has a temperature of 75° C., and a mass of the hot water is 160 times a mass of the konjac powder; in step 1, after the konjac powder is dissolved in the hot water, a resulting mixture is subjected to an ultrasonic treatment under the following conditions: ultrasonic working/interval time: 5 s/5 s; ultrasonic power: 600 W; temperature control: 70° C.; and ultrasonic time: 75 min; step 2: subjecting the mixed solution obtained in step 1 to sterilization; in step 2, the sterilization is conducted at 110° C. for 5 min; and a sterilized mixed solution is cooled to 70° C.; step 3: conducting enzymatic hydrolysis at 60° C. for 5 h; in step 3, an enzyme is added at an amount of 100*10.sup.3 U/g; and the enzyme is f3-mannanase; step 4: conducting enzymatic inactivation; in step 4, the enzymatic inactivation is conducted at 90° C. for 10 min; a mixed solution obtained after the enzymatic inactivation is cooled to 20° C.; after the enzymatic inactivation is completed, a probiotic is added to a resulting mixed solution, and fermentation is conducted at 50° C. for 48 h; after the fermentation is completed, the temperature is decreased to 30° C. to obtain a konjac fermentation broth; the probiotic is added at an amount of 100*10.sup.3 U/g; and the probiotic is Bifidobacterium; step 5: conducting homogenization at 10 Mpa to 45 Mpa; step 6: adding the fully-dissolved sodium alginate solution and the flavor-modulating substance to the mixed solution obtained in step 5, and thoroughly mixing; the flavor-modulating substance is milk powder; and step 7: calcification and gelation: adding a calcium gluconate solution to the mixed solution obtained in step 6 for gelation to obtain the konjac granule.

14. The preparation method of the konjac granule according to claim 1, comprising the following steps: step 1: dissolving the konjac powder in hot water; the hot water for dissolving the konjac powder has a temperature of 80° C., and a mass of the hot water is 200 times a mass of the konjac powder; in step 1, after the konjac powder is dissolved in the hot water, a resulting mixture is subjected to an ultrasonic treatment under the following conditions: ultrasonic working/interval time: 6 s/6 s; ultrasonic power: 500 W; temperature control: 80° C.; and ultrasonic time: 90 min; step 2: subjecting the mixed solution obtained in step 1 to sterilization; in step 2, the sterilization is conducted at 121° C. for 30 s; and a sterilized mixed solution is cooled to 75° C.; step 3: conducting enzymatic hydrolysis at 50° C. for 6 h; in step 3, an enzyme is added at an amount of 80*10.sup.3 U/g; and the enzyme is α-amylase; step 4: conducting enzymatic inactivation; in step 4, the enzymatic inactivation is conducted at 80° C. for 5 min; and a mixed solution obtained after the enzymatic inactivation is cooled to 10° C.; step 5: conducting homogenization at 10 Mpa to 45 Mpa; step 6: adding the fully-dissolved sodium alginate solution and the flavor-modulating substance to the mixed solution obtained in step 5, and thoroughly mixing; the flavor-modulating substance is milk powder; and step 7: calcification and gelation: adding a calcium lactate solution to the mixed solution obtained in step 6 for gelation to obtain the konjac granule.

Description

DETAILED DESCRIPTION OF THE EMBODIMENTS

[0042] The technical solutions of the present disclosure are described in further detail below with reference to specific examples.

Example 1

[0043] A preparation method of a konjac granule was provided, including the following steps: [0044] Step 1: A konjac powder was dissolved in hot water.

[0045] The hot water had a temperature of 60° C., and a mass of the hot water was 80 times a mass of the konjac powder, which was conducive to the thorough dissolution and enzymatic hydrolysis of the konjac powder.

[0046] In step 1, after the konjac powder was dissolved in the hot water, a resulting mixture was subjected to an ultrasonic treatment under the following conditions: [0047] ultrasonic working/interval time: 2 s/2 s; [0048] ultrasonic power: 300 W; [0049] temperature control: 40° C.; and [0050] ultrasonic time: 45 min.

[0051] Step 2: A mixed solution obtained in step 1 was subjected to sterilization.

[0052] The sterilization was conducted at 85° C. for 20 min; and

[0053] a sterilized mixed solution was cooled to 55° C.

[0054] Step 3: Enzymatic hydrolysis was conducted at 50° C. for 6 h.

[0055] An enzyme used was cellulase, which was added at an amount of 10*10.sup.3 U/g.

[0056] Step 4: Enzymatic inactivation was conducted at 80° C. for 10 min.

[0057] A mixed solution obtained after the enzymatic inactivation was cooled to 10° C.

[0058] Step 5: Homogenization was conducted at 10 Mpa to 45 Mpa.

[0059] Step 6: A fully-dissolved sodium alginate solution and a flavor-modulating substance were added to a mixed solution obtained in step 5, and a resulting mixture was thoroughly mixed. The flavor-modulating substance may be selected from the group consisting of milk powder, cocoa powder, white sugar, a fruit juice, and a prebiotic. The milk powder was used in this example.

[0060] Step 7: Calcification and gelation: [0061] A calcium chloride solution was added to a mixed solution obtained in step 6 for gelation to obtain the konjac granule.

Example 2

[0062] A preparation method of a konjac granule was provided, including the following steps: [0063] Step 1: A konjac powder was dissolved in hot water.

[0064] The hot water had a temperature of 65° C., and a mass of the hot water was 160 times a mass of the konjac powder, which was conducive to the thorough dissolution and enzymatic hydrolysis of the konjac powder.

[0065] In step 1, after the konjac powder was dissolved in the hot water, a resulting mixture was subjected to an ultrasonic treatment under the following conditions: [0066] ultrasonic working/interval time: 3 s/3 s; [0067] ultrasonic power: 400 W; [0068] temperature control: 50° C.; and [0069] ultrasonic time: 55 min.

[0070] Step 2: A mixed solution obtained in step 1 was subjected to sterilization.

[0071] The sterilization was conducted at 100° C. for 10 min; and a sterilized mixed solution was cooled to 60° C.

[0072] Step 3: Enzymatic hydrolysis was conducted at 60° C. for 4 h.

[0073] An enzyme used was α-amylase, which was added at an amount of 30*10.sup.3 U/g.

[0074] Step 4: Enzymatic inactivation was conducted at 90° C. for 10 min.

[0075] A mixed solution obtained after the enzymatic inactivation was cooled to 20° C.

[0076] In step 4, after the enzymatic inactivation was completed, a probiotic was added to a resulting mixed solution, and fermentation was conducted at 35° C. for 5 h; and

[0077] after the fermentation was completed, the temperature was decreased 10° C. to obtain a konjac fermentation broth.

[0078] The probiotic was L. plantarum, which was added at an amount of 2*10.sup.3 U/g.

[0079] Step 5: Homogenization was conducted at 10 Mpa to 45 Mpa.

[0080] Step 6: A fully-dissolved sodium alginate solution and a flavor-modulating substance were added to a mixed solution obtained in step 5, and a resulting mixture was thoroughly mixed. The flavor-modulating substance may be selected from the group consisting of milk powder, cocoa powder, white sugar, a fruit juice, and a prebiotic. The milk powder was used in this example.

[0081] Step 7: Calcification and gelation:

[0082] A calcium chloride solution was added to a mixed solution obtained in step 6 for gelation to obtain the konjac granule.

Example 3

[0083] A preparation method of a konjac granule was provided, including the following steps:

[0084] Step 1: A konjac powder was dissolved in hot water.

[0085] The hot water had a temperature of 70° C., and a mass of the hot water was 120 times a mass of the konjac powder, which was conducive to the thorough dissolution and enzymatic hydrolysis of the konjac powder.

[0086] In step 1, after the konjac powder was dissolved in the hot water, a resulting mixture was subjected to an ultrasonic treatment under the following conditions: [0087] ultrasonic working/interval time: 4 s/4 s; [0088] ultrasonic power: 500 W; [0089] temperature control: 60° C.; and [0090] ultrasonic time: 65 min.

[0091] Step 2: A mixed solution obtained in step 1 was subjected to sterilization.

[0092] The sterilization was conducted at 121° C. for 5 s; and a sterilized mixed solution was cooled to 65° C.

[0093] Step 3: Enzymatic hydrolysis was conducted at 70° C. for 4 h.

[0094] An enzyme used was β-glucanase, which was added at an amount of 60*10.sup.3 U/g.

[0095] Step 4: Enzymatic inactivation was conducted at 100° C. for 5 min.

[0096] A mixed solution obtained after the enzymatic inactivation was cooled to 30° C.

[0097] In step 4, after the enzymatic inactivation was completed, a probiotic was added to a resulting mixed solution, and fermentation was conducted at 40° C. for 24 h; and after the fermentation was completed, the temperature was decreased 20° C. to obtain a konjac fermentation broth.

[0098] The probiotic was S. lactis, which was added at an amount of 50*10.sup.3 U/g.

[0099] Step 5: Homogenization was conducted at 10 Mpa to 45 Mpa.

[0100] Step 6: A fully-dissolved sodium alginate solution and a flavor-modulating substance were added to a mixed solution obtained in step 5, and a resulting mixture was thoroughly mixed. The flavor-modulating substance may be selected from the group consisting of milk powder, cocoa powder, white sugar, a fruit juice, and a prebiotic. The milk powder was used in this example.

[0101] Step 7: Calcification and gelation:

[0102] A calcium citrate solution was added to a mixed solution obtained in step 6 for gelation to obtain the konjac granule.

Example 4

[0103] A preparation method of a konjac granule was provided, including the following steps:

[0104] Step 1: A konjac powder was dissolved in hot water.

[0105] The hot water had a temperature of 75° C., and a mass of the hot water was 160 times a mass of the konjac powder, which was conducive to the thorough dissolution and enzymatic hydrolysis of the konjac powder.

[0106] In step 1, after the konjac powder was dissolved in the hot water, a resulting mixture was subjected to an ultrasonic treatment under the following conditions: [0107] ultrasonic working/interval time: 5 s/5 s; [0108] ultrasonic power: 600 W; [0109] temperature control: 70° C.; and [0110] ultrasonic time: 75 min.

[0111] Step 2: A mixed solution obtained in step 1 was subjected to sterilization.

[0112] The sterilization was conducted at 110° C. for 5 min; and a sterilized mixed solution was cooled to 70° C.

[0113] Step 3: Enzymatic hydrolysis was conducted at 60° C. for 5 h.

[0114] An enzyme used was β-mannanase, which was added at an amount of 100*10.sup.3 U/g.

[0115] Step 4: Enzymatic inactivation was conducted at 90° C. for 10 min.

[0116] A mixed solution obtained after the enzymatic inactivation was cooled to 20° C.

[0117] In step 4, after the enzymatic inactivation was completed, a probiotic was added to a resulting mixed solution, and fermentation was conducted at 50° C. for 48 h; and

[0118] after the fermentation was completed, the temperature was decreased 30° C. to obtain a konjac fermentation broth.

[0119] The probiotic was Bifidobacterium, which was added at an amount of 100*10.sup.3 U/g.

[0120] Step 5: Homogenization was conducted at 10 Mpa to 45 Mpa.

[0121] Step 6: A fully-dissolved sodium alginate solution and a flavor-modulating substance were added to a mixed solution obtained in step 5, and a resulting mixture was thoroughly mixed. The flavor-modulating substance may be selected from the group consisting of milk powder, cocoa powder, white sugar, a fruit juice, and a prebiotic. The milk powder was used in this example.

[0122] Step 7: Calcification and gelation:

[0123] A calcium gluconate solution was added to a mixed solution obtained in step 6 for gelation to obtain the konjac granule.

Example 5

[0124] A preparation method of a konjac granule was provided, including the following steps:

[0125] Step 1: A konjac powder was dissolved in hot water.

[0126] The hot water had a temperature of 80° C., and a mass of the hot water was 200 times a mass of the konjac powder, which was conducive to the thorough dissolution and enzymatic hydrolysis of the konjac powder.

[0127] In step 1, after the konjac powder was dissolved in the hot water, a resulting mixture was subjected to an ultrasonic treatment under the following conditions: [0128] ultrasonic working/interval time: 6 s/6 s; [0129] ultrasonic power: 500 W; [0130] temperature control: 80° C.; and [0131] ultrasonic time: 90 min.

[0132] Step 2: A mixed solution obtained in step 1 was subjected to sterilization.

[0133] The sterilization was conducted at 121° C. for 30 s; and

[0134] a sterilized mixed solution was cooled to 75° C.

[0135] Step 3: Enzymatic hydrolysis was conducted at 50° C. for 6 h.

[0136] An enzyme used was α-amylase, which was added at an amount of 80*10.sup.3 U/g.

[0137] Step 4: Enzymatic inactivation was conducted at 80° C. for 5 min.

[0138] A mixed solution obtained after the enzymatic inactivation was cooled to 10° C.

[0139] Step 5: Homogenization was conducted at 10 Mpa to 45 Mpa.

[0140] Step 6: A fully-dissolved sodium alginate solution and a flavor-modulating substance were added to a mixed solution obtained in step 5, and a resulting mixture was thoroughly mixed. The flavor-modulating substance may be selected from the group consisting of milk powder, cocoa powder, white sugar, a fruit juice, and a prebiotic. The milk powder was used in this example.

[0141] Step 7: Calcification and gelation:

[0142] A calcium lactate solution was added to a mixed solution obtained in step 6 for gelation to obtain the konjac granule.

[0143] Preferably, the calcium solution is a solution of one or more selected from the group consisting of calcium chloride, calcium lactate, calcium gluconate, and calcium citrate. The calcium agent reacts with sodium alginate to produce a calcium alginate colloid, and the calcium solution is conducive to the uniform and rapid dispersion of calcium ions and sodium alginate in the solution; and the calcium alginate colloid evenly encapsulates small molecule products of enzymatic hydrolysis and fermentation of konjac dispersed in the system, and then forming is conducted to obtain the konjac granule with an excellent gel strength.

Comparative Example 1

[0144] A konjac granule was prepared by mixing a konjac powder, sodium alginate, and calcium chloride at the same amounts as in Example 1.

Comparative Example 2

[0145] A gel granule was prepared by mixing sodium alginate and calcium chloride at the same amounts as in Example 1.

[0146] The granules prepared in Examples 1 to 5 and Comparative Examples 1 and 2 each were subjected to a swelling performance test and a tensile strength test, and detailed test results were shown in Table 1. Specific test methods were as follows:

[0147] Swelling Performance Test

[0148] A specified amount of a granule with the surface moisture removed was socked in pure water refrigerated at 4° C., and then placed for 1 d/7 d/14 d/28 d; the granule that had been placed for different periods of time was taken out, a state was observed, and a weight was measured; and the surface moisture was removed, and a swelling rate of the granule was calculated as follows:

swelling rate=(mass after soaking−mass before soaking)/mass before soaking.

[0149] Tensile Strength Test

[0150] A gel was prepared into a 5 cm×0.2 cm strip and a 1.5 cm×2.0 cm column, and the tensile strength and elongation at break were determined on a universal electron tensile testing machine. 5 replicates were prepared for each sample, and an average was taken as an experimental value. A beam speed was 5 mm min-1, and the room temperature was kept at 25° C.

TABLE-US-00001 TABLE 1 Test data of the granules prepared in the examples and comparative examples Gel strength Swelling performance Tensile strength Elongation Item 1 d 7 d 14 d 28 d at break at break Example 1 0.8% 3.1% 2.8% 3.9% 38 kpa 40.6% Example 2 0.8% 2.6% 2.7% 2.8% 40 kpa 38.9% Example 3 0.8% 1.8% 1.9% 2.1% 37 kpa 37.5% Example 4 0.7% 1.5% 1.9% 2.3% 36 kpa 39.1% Example 5 1.0% 1.9% 2.6% 3.8% 41 kpa 36.5% Comparative 20.3% / / / 37 kpa 42.8% Example 1 Comparative 0.8% 1.1% 1.6% 2.3% 42 kpa 35.6% Example 2

[0151] It can be seen from the changes of the process and raw materials in Examples 1 to 5 compared with the comparative examples that the konjac granule prepared by the present disclosure well retains the gel strength; compared with Comparative Example 1, the swelling performance of the granule is effectively improved, that is, the granule prepared by the present disclosure can be placed in water or fruit juices and dairy products for a long period of time, which is conducive to the extension of a shelf life of a product; and the konjac granule prepared by the present disclosure has a similar gel strength to the gel prepared in Comparative Example 2 while retaining the Q-bomb taste.