Konjac balls that maintain elasticity at low temperature and preparation method thereof

Abstract

The invention discloses a konjac taro ball that maintains a Q-elasticity at low temperature and a preparation method, belongs to the technical field of konjac taro ball preparation, and comprises the following components, by weight: 15-35 parts of konjac flour, 5-15 parts of cassava flour, 1-2 parts of sweetener, 3-5 parts of cranberry pulp, 1-3 parts of black rice juice, and 40-75 parts of water. The invention uses a specific formula and processing technology, so that the konjac taro ball can maintain a Q-elasticity at low temperature, and solves the problem of quality degradation of the konjac taro ball at low temperature in the prior art.

Description

Technical Field

[0001] The invention belongs to the technical field of konjac ball preparation, and specifically relates to konjac ball which can keep elasticity at low temperature and a preparation method thereof. Background Art

[0002] In the modern food industry, konjac balls are loved by consumers for their unique taste and health benefits. However, existing konjac balls tend to become hard and lose their elastic properties at low temperatures, which not only affects the taste of the product, but also limits its application in cold chain logistics and refrigerated food.

[0003] Current technical status:

[0004] 1. Traditional thawing methods: such as air thawing, water thawing and electric thawing. These methods have low thawing efficiency and can easily lead to a decline in food quality, such as loss of nutrients and poor taste.

[0005] 2. Microwave intermittent drying technology: Although it can improve drying efficiency, its impact on food quality during food processing needs further study, especially its impact on protein and starch quality.

[0006] 3. Ultrasonic thawing technology: Ultrasonic thawing thaws frozen food through cavitation effect, mechanical effect and thermal effect, and has the characteristics of high thawing efficiency and less damage to food. However, the efficiency of ultrasonic thawing is affected by frequency, intensity and thawing temperature, and requires precise control to avoid local overheating and food damage.

[0007] Defects of the prior art:

[0008] 1. Quality deteriorates at low temperatures: Konjac balls tend to harden at low temperatures and lose their elastic properties, affecting the taste and eating experience.

[0009] 2. Low thawing efficiency: Traditional thawing methods are inefficient and can easily lead to a decline in food quality.

[0010] 3. The impact of drying technology on food quality is unclear: while microwave intermittent drying technology improves drying efficiency, it may affect the protein and starch quality of food.

[0011] 4. Optimization requirements for ultrasonic thawing: Although ultrasonic thawing is highly efficient, parameters such as frequency, intensity and thawing temperature need to be further optimized to achieve better thawing effects and maintain food quality.

[0012] The prior art (CN109938305A) discloses a purple sweet potato glutinous rice dumpling with petals and a processing method thereof. During the production process, glutinous rice starch and cassava starch are mixed in a certain proportion, which greatly reduces the cracking degree of the glutinous rice dumpling, and the appearance of the glutinous rice dumpling is translucent. The addition of konjac flour can also increase the viscosity, elasticity and extensibility of the dough, and the glutinous rice dumpling is not easy to collapse after being formed. Its technical purpose is mainly to reduce the cracking of the glutinous rice dumpling and improve the transparency. Although it improves the quality of the quick-frozen glutinous rice dumpling, it does not specifically mention the characteristics of maintaining the Q elasticity at low temperatures, and focuses on the traditional mixing and heating process in terms of production and consumption. The prior art (CN105166767A) also discloses a konjac glucomannan taro ball and a preparation method thereof. Konjac glucomannan is added during the preparation process. Konjac glucomannan has the health benefits of promoting digestion, lowering blood pressure and lowering blood lipids, so as to improve the nutritional value of the taro ball and increase the market penetration rate of konjac glucomannan. However, the technology focuses on the health benefits and food processing of konjac glucomannan, and does not modify it to improve the chewy properties and taste stability of the taro ball at low temperatures. Summary of the invention

[0013] In view of the above problems, the present invention provides a konjac taro ball that maintains elasticity at low temperatures and a preparation method thereof. Through a specific formula and processing technology, the konjac taro ball can maintain its elasticity at low temperatures, thus solving the problem in the prior art that the quality of the konjac taro ball decreases at low temperatures.

[0014] To achieve the above object, the technical solution adopted by the present invention is:

[0015] The invention discloses konjac taro balls which can keep elasticity at low temperature, and comprise the following ingredients, calculated by weight: 15-35 parts of konjac flour, 5-15 parts of cassava flour, 1-2 parts of sweetener, 3-5 parts of cranberry pulp, 1-3 parts of black rice juice and 40-75 parts of water.

[0016] In a preferred embodiment, the ingredients are, by weight: 20 parts of konjac flour, 8 parts of cassava flour, 2 parts of sweetener, 5 parts of cranberry pulp, 3 parts of black rice juice, and 60 parts of water.

[0017] In a preferred embodiment, the sweetener is erythritol.

[0018] Under the preferred implementation, the preparation process of the konjak powder is: select fresh, non-rotten konjak as raw material, wash and peel, cut into blocks, put the block konjak into a pulping machine for pulping, the gap filling gas in the pulping machine is nitrogen, slurry is obtained, the slurry is subjected to pressure filtration to obtain a filter cake, the filter cake is placed in a washing liquid for washing and soaking and stirring, then filtered, dried to a moisture content of 60-80% to obtain a filter cake, then wet grinding is carried out, the grinding time is 15-25min to obtain the ground material, finally the liquid is removed by pressure filtration to obtain a filter cake, and the konjak powder is obtained by vacuum drying.

[0019] In a preferred embodiment, the washing liquid is an ethanol solution, the vacuum drying temperature is 60-70° C., the drying time is 0.5-1 h, and the pressure is 0.01-0.03 MPa.

[0020] A method for preparing konjac taro balls that maintain elasticity at low temperatures comprises the following steps:

[0021] Step 1: modifying konjac flour, and the specific modification content is: weighing konjac flour, making a hydrosol with a mass concentration of 0.3-0.7% with distilled water, and then centrifuging to remove cellulose and other insoluble impurities to obtain KGM hydrosol, inserting a carbon rod into the KGM hydrosol, setting the distance between electrodes to 3.5-4.5cm, using an AC power output device to apply low-voltage and low-frequency AC to the KGM hydrosol, the voltage is 20-27V, the frequency is 50Hz, and the AC application time is more than 5min; the KGM hydrosol after the electrical treatment is dialyzed with a dialysis bag for more than 24h, and the molecular weight cutoff of the dialysis bag is 8kD-14kD; the dialyzed sol is stirred and mixed with a magnetic stirrer, and then vacuum dried and pulverized to obtain KGM powder that is electrically degraded and partially deacetylated;

[0022] Step 2: Mix the KGM powder obtained in step 1 with tapioca flour, sweetener, cranberry pulp, black rice juice and water according to the above weight proportions to form a uniform dough;

[0023] Step 3: Roll the dough into strips or circles, cut into taro balls of appropriate size, and then quickly cool the taro balls to below -15°C in a quick freezer, then thaw at room temperature for 5-6 hours, then freeze at -20°C for 10-12 hours, and then place in an ultrasonic thawing device for thawing;

[0024] Step 4: evenly place the thawed taro balls on the material tray of the microwave dryer and perform microwave intermittent drying until the wet basis moisture content of the taro balls reaches 23-30%, thereby obtaining konjac taro balls.

[0025] In a preferred implementation, the temperature of the ultrasonic thawing equipment in step 3 is controlled at 4-6°C, the ultrasonic frequency is 20-40kHz, and the ultrasonic power is 150-200W.

[0026] In a preferred embodiment, the temperature of the microwave intermittent drying is 40-60° C., the microwave power is 350-400 W, and the intermittent ratio is 2.0.

[0027] In a preferred implementation, the konjac balls obtained after drying are further subjected to gamma irradiation treatment, the irradiation dose is 4-6 kGy, and the irradiation environment temperature is controlled at 4-8°C.

[0028] Compared with the prior art, the present invention has the following beneficial effects: (1) the present invention uses konjac flour and cassava flour as main raw materials, wherein the konjac flour has a higher purity than ordinary konjac flour and has better gel ability, can better absorb water and form a stable gel network, thereby maintaining the chewy characteristics of taro balls at low temperatures. Due to the high purity and better gel properties of konjac flour, taro balls made with konjac flour will have a more delicate and uniform texture, which helps to maintain the taste of taro balls at low temperatures. The glucomannan content in konjac flour is higher, which means that its dietary fiber content is also higher, so the taro balls made with konjac flour will have higher nutritional value; cassava flour provides the basic structure and texture of taro balls, and it gelatinizes to form viscosity during the heating process, giving the taro balls a chewy taste;

[0029] (2) The sweetener erythritol used in the present invention is a low-calorie sugar substitute that cannot be digested and absorbed by the human body and does not participate in human metabolism, so it does not generate heat. As a source of dietary fiber, it increases the viscosity of the taro balls and provides a sense of fullness without increasing calories. It combines with the glucomannan in the konjac flour to enhance the gelling and water holding properties of the taro balls, so that they can maintain a chewy texture even at low temperatures. Erythritol has a low freezing point at low temperatures, which means that it can reduce the formation of ice crystals in the taro balls during the freezing process, thereby maintaining their uniform texture and preventing them from hardening. It also has good moisture retention, which can reduce the loss of water in the taro balls at low temperatures and maintain their moistness and chewy properties.

[0030] (3) The polyphenols in the cranberry pulp added in the present invention can form cross-links with the glucomannan in the konjac, thereby enhancing the gel structure of the taro balls, so that the balls can maintain the stability of shape and texture even at low temperatures. The pectin and cellulose in the cranberries can also improve the water holding capacity of the taro balls, reduce the migration of water at low temperatures, and thus maintain the moisture and chewy texture of the taro balls. The anthocyanins and polyphenols rich in black rice fruit juice can enhance the chewy properties of the taro balls at low temperatures. The pectin in the black rice fruit can interact with the starch in the cassava flour to improve the viscosity and extensibility of the dough, which helps the taro balls maintain their shape and texture at low temperatures.

[0031] (4) The present invention ensures that the konjac taro balls maintain their elastic properties at low temperatures by precisely controlling the steps of forming, quick freezing, thawing and drying the taro balls, while improving production efficiency and product quality. In the quick freezing step, the temperature of the taro balls is quickly lowered to below -15°C, thereby quickly locking in the texture and flavor of the taro balls. The freeze-thaw cycle helps maintain the elastic properties of the taro balls at low temperatures. In the thawing step, the thawing temperature is controlled to ensure that the texture of the taro balls does not become soft due to excessive thawing. Finally, in the microwave intermittent drying step, the drying conditions are precisely controlled to ensure the final moisture content and texture of the taro balls.

[0032] (5) The present invention adopts the reverse suspension controlled deacetylation technology to prepare DKGM, chemically modify the konjac flour, and significantly affect the water absorption, solubility, viscosity and thermal stability of KGM by controlling the residual acetyl content. When the residual acetyl content is reduced, the water absorption rate of KGM is significantly reduced, thereby reducing the water migration of KGM in food processing, which helps to maintain the elastic properties of konjac taro balls at low temperatures. The deacetylated modified KGM (DKGM) tends to assemble in a more orderly manner, strengthens the network structure of the gel, and reduces the water retention of the gel. This structural improvement helps the konjac taro balls maintain the stability of their shape and texture at low temperatures; in addition, the present invention also performs gamma irradiation physical modification on the konjac taro balls, which further promotes the cross-linking of KGM molecular chains by inducing free radical reactions and enhances the network structure. This cross-linking effect can improve the mechanical properties and thermal stability of the konjac balls, so that they can maintain better Q-elastic properties at low temperatures. The present invention comprehensively improves the texture and stability of the konjac balls by combining chemical modification and physical modification, that is, chemical modification changes the molecular structure, while physical modification induces free radical reactions, which jointly promote the improvement of the functional properties of KGM. DETAILED DESCRIPTION

[0033] In order to enable those skilled in the art to better understand the technical solution, the present invention is described in detail below in conjunction with embodiments. The description in this section is only exemplary and explanatory and should not have any limiting effect on the scope of protection of the present invention.

[0034] The preparation process of konjak flour raw material in the following embodiment is: select fresh, no rotten konjak as raw material, through cleaning and peeling, be cut into bulk, block konjak is dropped into beating machine and beaten, the space filling gas in the beating machine is nitrogen, make slurry, slurry is carried out press filtration, make filter cake, filter cake is placed in ethanol solution and washes and soaks and stirs, refilter, drying to moisture content is that 60% obtains filter cake, then carry out wet grinding, grinding time is that 25min obtains the material ground, finally deliquescence is taken off through press filtration, make filter cake, obtain konjak flour through vacuum drying, vacuum drying temperature is that 70 ℃, drying time is 0.5h, and pressure is 0.01MPa.

[0035] Embodiment 1:

[0036] The invention discloses konjac taro balls which can keep chewy at low temperature, and comprise the following ingredients, calculated by weight: 20 parts of konjac flour, 8 parts of cassava flour, 2 parts of sweetener, 5 parts of cranberry pulp, 3 parts of black rice juice and 60 parts of water.

[0037] A method for preparing konjac taro balls that maintain elasticity at low temperatures comprises the following steps:

[0038] Step 1: modifying konjac flour, and the specific modification content is: weighing konjac flour, making it into a hydrosol with a mass concentration of 0.7% with distilled water, and then centrifuging to remove cellulose and other insoluble impurities to obtain KGM hydrosol, inserting a carbon rod into the KGM hydrosol, setting the distance between electrodes to 3.5 cm, using an AC power output device to apply low-voltage and low-frequency AC to the KGM hydrosol, the voltage is 20V, the frequency is 50Hz, and the AC application time is more than 5min; the KGM hydrosol after the electrical treatment is dialyzed with a dialysis bag for more than 24h, and the molecular weight cutoff of the dialysis bag is 14kD; the dialyzed sol is stirred and mixed with a magnetic stirrer, and then vacuum dried and pulverized to obtain KGM powder that is electrically degraded and partially deacetylated;

[0039] Step 2: Mix the KGM powder obtained in step 1 with konjac flour, tapioca flour, sweetener, cranberry pulp, black rice juice and water according to the above weight proportions to form a uniform dough;

[0040] Step 3: Roll the dough into strips or circles, cut into taro balls of appropriate size, and then quickly cool the taro balls to below -15°C in a quick freezer, thaw at room temperature for 5 hours, freeze at -20°C for 10 hours, and then place in an ultrasonic thawing device for thawing. The temperature of the ultrasonic thawing device is controlled at 4°C, the ultrasonic frequency is 40kHz, and the ultrasonic power is 150W.

[0041] Step 4: evenly place the thawed taro balls on the material tray of the microwave dryer and perform microwave intermittent drying. The microwave intermittent drying temperature is 40° C., the microwave power is 400 W, the intermittent ratio is 2.0, and the drying is terminated when the wet basis moisture content of the taro balls is 25% to obtain konjac taro balls. The konjac taro balls are also subjected to gamma irradiation treatment with an irradiation dose of 6 kGy and the irradiation environment temperature is controlled at 4° C.

[0042] Embodiment 2:

[0043] The invention discloses konjac balls which are chewy at low temperature and comprise the following ingredients, measured by weight: 15 parts of konjac flour, 15 parts of cassava flour, 1 part of erythritol, 3 parts of cranberry pulp, 1 part of black rice juice and 40 parts of water.

[0044] A method for preparing konjac taro balls that maintain elasticity at low temperatures comprises the following steps:

[0045] Step 1: modifying konjac flour, and the specific modification content is: weighing konjac flour, making it into a hydrosol with a mass concentration of 0.5% with distilled water, and then centrifuging to remove cellulose and other insoluble impurities to obtain KGM hydrosol, inserting a carbon rod into the KGM hydrosol, setting the distance between electrodes to 3.9 cm, applying low-voltage and low-frequency alternating current to the KGM hydrosol using an alternating current power supply output device, the voltage is 25V, the frequency is 50Hz, and the alternating current application time is more than 5min; the KGM hydrosol after the electrical treatment is dialyzed using a dialysis bag for more than 24h, and the molecular weight cutoff of the dialysis bag is 8kDkD; the dialyzed sol is stirred and mixed using a magnetic stirrer, and then vacuum dried and pulverized to obtain KGM powder that is electrically degraded and partially deacetylated;

[0046] Step 2: Mix the KGM powder obtained in step 1 with konjac flour, tapioca flour, sweetener, cranberry pulp, black rice juice and water according to the above weight proportions to form a uniform dough;

[0047] Step 3: Roll the dough into strips or circles, cut into taro balls of appropriate size, and then quickly cool the taro balls to below -15°C in a quick freezer, and then thaw at room temperature for 6 hours, and then freeze at -20°C for 12 hours, and then place in an ultrasonic thawing device for thawing, the temperature of the ultrasonic thawing device is controlled at 6°C, the ultrasonic frequency is 20kHz, and the ultrasonic power is 200W;

[0048] Step 4: Place the thawed taro balls evenly on the material tray of the microwave dryer and perform microwave intermittent drying. The microwave intermittent drying temperature is 60°C, the microwave power is 350W, and the intermittent ratio is 2.0. Drying is completed when the wet basis moisture content of the taro balls is 23% to obtain konjac taro balls. The konjac taro balls are also subjected to gamma irradiation treatment with an irradiation dose of 4 kGy and the irradiation environment temperature is controlled at 8°C.

[0049] Embodiment 3:

[0050] The invention discloses konjac balls which can keep chewy at low temperature, and comprise the following ingredients, calculated by weight: 35 parts of konjac flour, 5 parts of cassava flour, 1 part of erythritol, 4 parts of cranberry pulp, 2 parts of black rice juice and 75 parts of water.

[0051] A method for preparing konjac taro balls that maintain elasticity at low temperatures comprises the following steps:

[0052] Step 1: modifying konjac flour, and the specific modification content is: weighing konjac flour, making it into a hydrosol with a mass concentration of 0.3% with distilled water, and then centrifuging to remove cellulose and other insoluble impurities to obtain KGM hydrosol, inserting a carbon rod into the KGM hydrosol, setting the distance between electrodes to 4.5 cm, applying low-voltage and low-frequency alternating current to the KGM hydrosol using an alternating current power supply output device, the voltage is 27V, the frequency is 50Hz, and the alternating current application time is more than 5min; the KGM hydrosol after the electrical treatment is dialyzed using a dialysis bag for more than 24h, and the molecular weight cutoff of the dialysis bag is 10kD; the dialyzed sol is stirred and mixed using a magnetic stirrer, and then vacuum dried and pulverized to obtain KGM powder that is electrically degraded and partially deacetylated;

[0053] Step 2: Mix the KGM powder obtained in step 1 with konjac flour, tapioca flour, sweetener, cranberry pulp, black rice juice and water according to the above weight proportions to form a uniform dough;

[0054] Step 3: Roll the dough into strips or circles, cut into taro balls of appropriate size, and then quickly cool the taro balls to below -15°C in a quick freezer, thaw at room temperature for 5.2 hours, freeze at -20°C for 11 hours, and then place in an ultrasonic thawing device for thawing. The temperature of the ultrasonic thawing device is controlled at 5°C, the ultrasonic frequency is 35kHz, and the ultrasonic power is 180W.

[0055] Step 4: evenly place the thawed taro balls on the material tray of the microwave dryer and perform microwave intermittent drying. The microwave intermittent drying temperature is 53° C., the microwave power is 360 W, the intermittent ratio is 2.0, and the drying is completed when the wet basis moisture content of the taro balls is 30% to obtain konjac taro balls. The konjac taro balls are also subjected to gamma irradiation treatment with an irradiation dose of 5 kGy and an irradiation environment temperature controlled at 6° C.

[0056] Comparative Example 1:

[0057] The difference between this comparative example and Example 1 is that konjac flour is removed from the formula composition and replaced with ordinary konjac flour, and other technical contents are the same as those in Example 1.

[0058] Comparative Example 2:

[0059] The difference between this comparative example and Example 1 is that cranberry pulp and black rice juice are removed from the formula composition, and other technical contents are the same as those in Example 1.

[0060] Comparative Example 3:

[0061] The difference between this comparative example and Example 1 is that in step 3 of the preparation method, no freeze-thaw cycle is performed, and after quick freezing, the product is directly placed in an ultrasonic thawing device for thawing, and other technical contents are the same as those in the example.

[0062] Comparative Example 4:

[0063] The difference between this comparative example and Example 1 is that microwave drying is directly carried out in step 4 of the preparation method instead of microwave intermittent drying, and other technical contents are the same as those in Example 1.

[0064] Comparative Example 5:

[0065] The difference between this comparative example and Example 1 is that the modification process of konjac flour in step 1 is omitted, and konjac flour is directly mixed with other raw materials. Other technical contents are the same as those in Example 1.

[0066] Comparative Example 6:

[0067] The difference between this comparative example and Example 1 is that the gamma irradiation treatment is omitted in step 4, and the konjac taro balls are directly dried to obtain the finished product. The other technical contents are the same as those in Example 1.

[0068] The konjac taro balls obtained in Examples 1-3 and Comparative Examples 1-6 were subjected to performance tests, mainly for the rehydration performance test. The test process was as follows: a certain mass of dry konjac taro balls was weighed, the dry sample was placed in an insulated container, and boiling water 5 times the mass of the dry sample was added, and the timing was started until the konjac taro balls completely absorbed water and reached a gelatinized state, and the required time was recorded, the water was discarded, the mass of the konjac taro balls was quickly weighed, and the rehydration weight gain rate was calculated. The calculation formula was: rehydration weight gain rate , where a is the mass of the dry sample and b is the mass after rehydration; water holding capacity determination: slice the konjac taro evenly (8 mm in diameter, 3 mm in thickness), place in a 50 mL centrifuge tube, centrifuge at 4000 r / min for 15 min, remove the separated water and weigh. The water holding capacity calculation formula is: , where m1 is the mass of the original konjac ball, and m2 is the mass of the konjac ball after centrifugation. Texture analysis test at low temperature: The konjac ball sample was refrigerated at 4°C for a certain period of time, and the TPA test was performed using a texture analyzer. The texture analyzer parameters were set as follows: compression mode, probe P / 0.5, pre-test speed 1.5 mm / s, test speed 1.0 mm / s, post-test speed 1.0 mm / s, induction force 2 g, and cycle number 1. Repeat the measurement 5 times, and record the elasticity, cohesion and recovery data of the sample. The test results are shown in Table 1.

[0069] Table 1

[0070]

[0071] It should be noted that, in this article, the terms: include, contain and any other variants are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device. Specific examples are used in this article to illustrate the principle and implementation of the technical solution of the present invention. The above examples are only used to help understand the method of the present invention and its core idea. The above is only a preferred implementation of the present invention. It should be pointed out that due to the limitations of textual expression and the objective existence of infinite specific structures, for ordinary technicians in this technical field, without departing from the principle of the present invention, several improvements, modifications or changes can be made, and the above technical features can also be combined in an appropriate manner; these improvements, modifications, changes or combinations, or the direct application of the concept and technical solution of the present invention to other occasions without improvement, should be regarded as the protection scope of the present invention.

Claims

1. A method for preparing konjac balls that maintain elasticity at low temperatures, characterized in that: The invention comprises the following components, measured by weight: 15-35 parts of konjac flour, 5-15 parts of cassava flour, 1-2 parts of sweetener, 3-5 parts of cranberry pulp, 1-3 parts of black rice juice and 40-75 parts of water; the sweetener is erythritol; the preparation process of the konjac flour comprises the following steps: selecting fresh and non-rotten konjac as raw material, washing and peeling, cutting into blocks, putting the block konjac into a pulping machine for pulping, wherein the gaps in the pulping machine are filled with nitrogen gas to obtain slurry, pressing the slurry to obtain filter cake 1, placing the filter cake in washing liquid for washing, soaking and stirring, filtering, drying to a moisture content of 60-80% to obtain filter cake 2, then performing wet grinding for 15-25 minutes to obtain the ground material, finally performing pressure filtering to remove liquid to obtain filter cake 3, and performing vacuum drying to obtain konjac flour; the invention comprises the following steps: Step 1: modifying konjac flour, wherein the modification method is as follows: weighing konjac flour, preparing a hydrosol with a mass concentration of 0.3-0.7% with distilled water, and then centrifuging to remove cellulose and other insoluble impurities to obtain KGM hydrosol, inserting a carbon rod into the KGM hydrosol, setting the distance between electrodes to 3.5-4.5 cm, applying low-voltage and low-frequency alternating current to the KGM hydrosol with an alternating current power output device, wherein the voltage is 20-27 V, the frequency is 50 Hz, and the alternating current application time is more than 5 min; the electrically treated KGM hydrosol is dialyzed with a dialysis bag for more than 24 h, and the molecular weight cutoff of the dialysis bag is 8 kD-14 kD; the dialyzed sol is stirred and mixed with a magnetic stirrer, and then vacuum dried and pulverized to obtain KGM powder that is electrically degraded and partially deacetylated; Step 2: Mix the KGM powder obtained in step 1 with tapioca flour, sweetener, cranberry pulp, black rice juice and water according to the above weight proportions to form a uniform dough; Step 3: Roll the dough into strips or circles, cut into taro balls of appropriate size, and then quickly cool the taro balls to below -15°C in a quick freezer, then thaw at room temperature for 5-6 hours, then freeze at -20°C for 10-12 hours, and then place in an ultrasonic thawing device for thawing; Step 4: evenly place the thawed taro balls on the material tray of the microwave dryer and perform microwave intermittent drying until the wet basis moisture content of the taro balls is 23-30%, and then perform gamma irradiation treatment with an irradiation dose of 4-6 kGy and an irradiation environment temperature controlled at 4-8°C to obtain konjac taro balls.

2. The method for preparing konjac taro balls that maintain elasticity at low temperatures according to claim 1, characterized in that: In parts by weight: 20 parts of konjac flour, 8 parts of cassava flour, 2 parts of sweetener, 5 parts of cranberry pulp, 3 parts of black rice juice, and 60 parts of water.

3. The method for preparing a konjac ball that maintains elasticity at low temperature according to claim 1, characterized in that: The washing liquid is an ethanol solution, the vacuum drying temperature is 60-70° C., the drying time is 0.5-1 h, and the pressure is 0.01-0.03 MPa.

4. The method for preparing a konjac ball that maintains elasticity at low temperature according to claim 1, characterized in that: In step 3, the temperature of the ultrasonic thawing equipment is controlled at 4-6°C, the ultrasonic frequency is 20-40kHz, and the ultrasonic power is 150-200W.

5. The method for preparing konjac taro balls that maintain elasticity at low temperatures according to claim 1, characterized in that: The temperature of the microwave intermittent drying is 40-60° C., the microwave power is 350-400 W, and the intermittent ratio is 2.0.

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