Method for improving taste and flavor of gel konjak noodles

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a method for improving the taste and flavor of gel konjak noodles. Comprising the following steps: uniformly mixing 30-50 parts by weight of purified konjac powder, 10-30 parts by weight of wheat starch, 950-1050 parts by weight of drinking water, 0.1-1 part by weight of a natural pigment, 5-15 parts by weight of soybean protein isolate, 5-15 parts by weight of powdered oil and 15-25 parts by weight of a flavor substance to obtain a konjac mixture, mixing the konjac mixture with alkali liquor to obtain konjac dough, and baking the konjac dough in a baking oven to obtain the konjac flour. Performing extrusion forming on the konjak dough, performing heating to obtain konjak noodles, and finally performing dealkalization soaking treatment on the konjak noodles by adopting natural organic acid to obtain the gel konjak noodles. Through raw material combination and soaking treatment, the gel structure and puffing degree are changed, and alkali is removed, so that the flavor and taste of the gel konjak noodles are effectively improved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for improving the taste and flavor of gel konjac noodles. Background Art

[0002] Noodles are one of the most common foods on the Chinese table. They are made from wheat flour through processes such as mixing, kneading, rolling, and pulling. However, as people's health awareness increases, the demand for low-carbohydrate, low-calorie, high-fiber diets is gradually increasing. Traditional noodles made from wheat flour can no longer meet the dietary health needs of modern people.

[0003] Konjac flour is a low-calorie, high-fiber food with a glucomannan content of 50%-70%. It has good water absorption, viscoelasticity, and film-forming properties, and is widely used in the field of food processing. However, most konjac noodles on the market currently have a peculiar smell after opening the bag, which may be alkaline or fishy, ​​and sometimes even mistakenly believed to be spoiled. This peculiar smell will directly affect the flavor of konjac noodles because the peculiar smell will cover the taste of the seasoning. In addition, the texture of konjac noodles is relatively tight, which brings a chewy taste, but also makes konjac noodles difficult to taste.

[0004] Therefore, how to find an effective technical method that is both efficient and can improve the taste and flavor of konjac noodles while maintaining their health properties is an urgent problem to be solved in this technical field.

[0005] In view of this, the present invention is proposed. Summary of the invention

[0006] In view of the deficiencies of the prior art, the present invention provides a method for improving the taste and flavor of gel konjac noodles, which not only removes the alkaline taste of the konjac noodles themselves, but also improves the flavor and taste of the konjac noodles.

[0007] One purpose of the present invention is to provide a method for improving the taste and flavor of gel konjac noodles, comprising the following steps: uniformly mixing 30-50 parts by weight of purified konjac powder, 10-30 parts by weight of wheat starch, 950-1050 parts by weight of drinking water, 0.1-1 parts by weight of natural pigment, 5-15 parts by weight of soy protein isolate, 5-15 parts by weight of powdered oil and 15-25 parts by weight of flavor substances to obtain a konjac mixture, mixing the konjac mixture with an alkali solution to obtain a konjac dough, then extruding the konjac dough into shape, heating it to obtain konjac noodles, and finally subjecting the konjac noodles to a dealkalization soaking treatment using a natural organic acid to obtain the gel konjac noodles.

[0008] In some preferred embodiments, the mass ratio of the purified konjac flour to the drinking water is 1:(20-30), preferably 1:(25-30).

[0009] In some preferred embodiments, the flavoring substances include at least one of sugars, salts, flavor enhancers, compound seasonings, fruit and vegetable juices, and nutritional supplements.

[0010] In some preferred embodiments, the powdered oil is at least one of vegetable oil and animal oil, emulsified with at least one auxiliary material of sucrose ester, monoglyceride and sodium stearoyl lactylate, adsorbed with at least one carrier of maltodextrin and modified starch, and prepared by drying and screening processes.

[0011] In some preferred embodiments, the natural pigment is selected from at least one of gardenia yellow, monascus yellow, turmeric, and natural carotene.

[0012] In some preferred embodiments, the mass ratio of the alkali solution to the konjac mixture is (3-5):100, wherein the alkaline substance in the alkali solution is calcium hydroxide, and the mass ratio of calcium hydroxide to water for preparing the alkali solution is 1:(40-60), and the pH value of the konjac dough is 11-13.

[0013] In some preferred embodiments, the extrusion molding is performed by processing the konjac dough using an extruder, and the aperture of the extruder is 1-3 mm, preferably 1.5-2.5 mm.

[0014] In some preferred embodiments, the heating is to heat the extruded konjac noodles in a heat circulation pipe to form thermally irreversible gel noodles, the circulating water temperature in the pipe is 70-90°C, preferably 80-85°C, the pH value is 10-13, preferably 11-12, and the circulation time is 3-15 minutes, preferably 5-10 minutes.

[0015] In some preferred embodiments, the soaking treatment temperature is 40-60°C, preferably 45-55°C; the soaking treatment is performed by ultrasonic oscillation or bubbling vibration circulating water washing in an ultrasonic generator.

[0016] In some preferred embodiments, the soaking treatment temperature is 40-60°C, preferably 45-55°C; the soaking treatment time is 1-3 hours, preferably 1.5-2.5 hours; the pH value of the soaking treatment solution is 3.5-5.0, preferably 4.0-4.5.

[0017] The present invention has the following beneficial effects:

[0018] 1. The technical solution of the present invention can give konjac noodles a characteristic flavor by adding specific flavor substances, such as sugars, edible salt, flavor enhancers, compound seasonings, fruit and vegetable juices, powdered oils and nutritional supplements. At the same time, the powdered oils and fats can improve the problem that its gel structure is not suitable for tasting.

[0019] 2. The specific flavor substances added in the technical solution of the present invention are all natural ingredients, without any chemical seasoning, and thus will not affect the health properties of konjac noodles. The konjac noodles in the technical solution still maintain the characteristics of low calories and high fiber, and are a healthy food.

[0020] 3. The technical solution of the present invention adopts natural organic acid to adjust the pH of the soaking solution, performs a de-alkali soaking treatment on the konjac noodles, deeply removes the alkaline taste caused by the alkaline substances added in the previous process, and obtains a gel konjac noodle product without alkaline taste or odor.

[0021] 4. The implementation process of the technical solution of the present invention is simple and easy, and does not require special equipment and technology. At the same time, the specific flavor substances in the technical solution are also easy to obtain and can be widely purchased on the market. DETAILED DESCRIPTION

[0022] In order to make the purpose, technical scheme and advantages of the embodiments of the present invention clearer, the technical scheme in the embodiments of the present invention will be described clearly and completely below. If the specific conditions are not specified in the embodiments, they are carried out according to conventional conditions or conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased commercially.

[0023] The gel konjac noodles and the preparation method thereof provided by the present invention are specifically described below.

[0024] The invention provides a method for improving the taste and flavor of gel konjac noodles. The method comprises the following steps: uniformly mixing 30-50 parts by weight of purified konjac powder, 10-30 parts by weight of wheat starch, 950-1050 parts by weight of drinking water, 0.1-1 parts by weight of natural pigment, 5-15 parts by weight of isolated soy protein, 5-15 parts by weight of powdered oil and 15-25 parts by weight of flavor substances to obtain a konjac mixture; mixing the konjac mixture with alkali solution to obtain konjac dough; then extruding the konjac dough into shape, heating it to obtain konjac noodles; and finally subjecting the konjac noodles to a dealkalization soaking treatment with natural organic acid to obtain the gel konjac noodles.

[0025] The purified konjac flour is processed by a specific method to increase its dissolution rate in water; the purified konjac flour has high purity, which can significantly shorten the swelling time of ordinary purified konjac flour and improve production efficiency; konjac noodles made with purified konjac flour have unique taste and advantages, such as white color, not getting mushy after long cooking, not getting muddy in the soup, not breaking, smooth and soft taste; noodles with added konjac flour are whiter in color, have good water retention, are resistant to storage, and are more resistant to cooking than ordinary noodles, not easy to break, and improve the overall quality of the noodles.

[0026] The drinking water used in preparing konjac noodles meets the standards for food production and is used to ensure the quality and safety of the noodles.

[0027] At the same time, the konjac noodles are treated with de-alkali soaking, and the pH of the soaking solution is adjusted with natural organic acid. Ultrasonic oscillation and bubbling vibration circulating water washing are performed using an ultrasonic generator. The acid-base neutralization depth can effectively remove the alkalinity inside the konjac noodles, so that the alkaline taste of the finally prepared gel konjac noodles is reduced, which can effectively improve the taste of the konjac noodles.

[0028] Among them, the natural organic acid can be citric acid or malic acid, both of which are naturally extracted substances. They can effectively remove the alkaline taste in konjac noodles while maintaining its health properties.

[0029] Soy protein isolate can change the texture and taste of gel konjac noodles through heat treatment, pH value, interaction between protein molecules and complex action with konjac flour. It can better absorb seasonings during the cooking process, making it easier to taste. In addition, soy protein isolate is rich in various essential amino acids for the human body, especially lysine, which can make up for the deficiency of lysine in konjac flour, further improving the nutritional value and taste of konjac noodles.

[0030] Applying powdered oil to konjac noodles can increase the lubricity and fineness of konjac noodles, making them smoother and softer. At the same time, the aroma of oil is introduced into konjac noodles, improving the overall flavor of the noodles and making them more attractive. Its penetration effect can make seasonings more easily absorbed by konjac noodles, thereby enhancing the flavor of the noodles and making the taste more intense.

[0031] Moreover, the gel konjac noodles finally prepared can be eaten directly after opening the bag without further heating treatment, and the gel konjac product improves the convenience of use.

[0032] In some preferred embodiments, the mass ratio of the purified konjac flour to the drinking water is 1:(20-30), preferably 1:(25-30).

[0033] In some preferred embodiments, the flavoring substances include at least one of sugars, salts, flavor enhancers, compound seasonings, fruit and vegetable juices, and nutritional supplements.

[0034] Among them, the sugar is selected from at least one of oligofructose, maltose and sucrose; the edible salt is natural edible salt; the compound seasoning can be selected from one of solid, semi-solid and liquid states to provide a special flavor for the konjac noodles; the fruit and vegetable juice can be selected from at least one of apple concentrated juice, pineapple concentrated juice, citrus concentrated juice, spinach concentrated juice, carrot concentrated juice and sweet potato concentrated juice; the nutritional supplement includes trace elements necessary for the human body to increase the nutritional elements of the konjac noodles.

[0035] The flavor enhancer is selected from at least one of sodium glutamate, disodium 5'-ribonucleotide, disodium 5'-inosinate, flavor peptides and yeast extract. The flavor enhancers, sodium glutamate, disodium 5'-ribonucleotide, disodium 5'-inosinate, flavor peptides and yeast extract, can significantly enhance the flavor of noodles. Sodium glutamate increases the umami taste, disodium 5'-ribonucleotide and disodium 5'-inosinate enhance the natural flavor of food, flavor peptides provide depth and complexity, and yeast extract increases the richness of aroma and taste. The combined effect makes the noodles taste more delicious and layered.

[0036] In some preferred embodiments, the powdered oil is at least one of vegetable oil and animal oil, emulsified with at least one auxiliary material of sucrose ester, monoglyceride and sodium stearoyl lactylate, adsorbed with at least one carrier of maltodextrin and modified starch, and prepared by drying and screening processes.

[0037] The powdered oil comprises the following components by weight: water content less than 5%, oil 45%-55%, protein 3%-9%, carbohydrate 34%-38% and additive 7%-9%.

[0038] In some preferred embodiments, the natural pigment is selected from at least one of gardenia yellow, monascus yellow, turmeric, and natural carotene.

[0039] Gardenia yellow is extracted from gardenia and has the effects of clearing away heat, detoxifying and cooling blood; Monascus yellow is made from Monascus spp. and has the effects of promoting digestion and blood circulation, strengthening the spleen and stomach, and has also been found to lower blood sugar and blood pressure; Turmeric is used in the food industry for its bright yellow color and unique fragrance, and has the characteristics of strong coloring power, bright color, strong thermal stability, safety and non-toxicity; Natural carotene, as a kind of carotenoid, is often used as a food pigment and has an antioxidant effect. The addition of these natural pigments can not only enhance the visual appeal of noodles, but also increase the health value of noodles to a certain extent.

[0040] In some preferred embodiments, the mass ratio of the alkali solution to the konjac mixture is (3-5):100, wherein the alkaline substance in the alkali solution is calcium hydroxide, and the mass ratio of calcium hydroxide to water for preparing the alkali solution is 1:(40-60), and the pH value of the konjac dough is 11-13.

[0041] As a food-grade additive, calcium hydroxide can provide the alkaline environment required when preparing konjac food, and calcium hydroxide has advantages in technical requirements and economy, making it a common auxiliary substance for producing konjac. In addition, calcium hydroxide can also be used as an acidity regulator to preserve konjac gel food. At the same time, calcium ions can be absorbed by the human body, increasing the nutritional value of food.

[0042] In some preferred embodiments, the extrusion molding is performed by processing the konjac dough using an extruder, and the aperture of the extruder is 1-3 mm, preferably 1.5-2.5 mm.

[0043] In some preferred embodiments, the heating is to heat the extruded konjac noodles in a heat circulation pipe to form thermally irreversible gel noodles, the circulating water temperature in the pipe is 70-90°C, preferably 80-85°C, the pH value is 10-13, preferably 11-12, and the circulation time is 3-15 minutes, preferably 5-10 minutes.

[0044] In some preferred embodiments, the immersion treatment is performed by ultrasonic oscillation or bubbling vibration circulating water washing in an ultrasonic generator.

[0045] In some preferred embodiments, the soaking treatment temperature is 40-60°C, preferably 45-55°C; the soaking treatment time is 1-3 hours, preferably 1.5-2.5 hours; the pH value of the soaking treatment solution is 3.5-5.0, preferably 4.0-4.5.

[0046] The features and performance of the present invention are further described in detail below in conjunction with the embodiments.

[0047] Example 1

[0048] In this embodiment, a gel konjac noodle is prepared, and its raw materials include: 40g of purified konjac powder, 20g of wheat starch, 1000g of drinking water, 1g of natural carotene, 2g of sodium glutamate, 0.8g of disodium 5'-ribonucleotide, 0.5g of disodium 5'-inosinic acid, 5g of maltose, 5g of edible salt, 2g of sweet and sour flavor semi-solid composite seasoning, 10g of isolated soy protein and 10g of powdered oil;

[0049] The gel konjac noodles are prepared by utilizing the above raw materials, and the processing method thereof comprises the following steps:

[0050] (1) 40 g of purified konjac flour, 20 g of wheat starch and 1000 g of water are mixed, and then 1 g of natural carotene, 2 g of sodium glutamate, 0.8 g of disodium 5'-ribonucleotide, 0.5 g of disodium 5'-inosinic acid, 5 g of maltose, 5 g of edible salt, 2 g of sweet and sour flavor semi-solid composite seasoning, 10 g of isolated soy protein and 10 g of powdered oil are added to prepare a konjac mixture.

[0051] (2) the konjak mixture is stirred with alkali liquor through a refiner, wherein the alkali liquor (calcium hydroxide: water) ratio is 1:50, and the konjak dough having a pH value of 11-13 is obtained;

[0052] (3) the konjac dough is extruded by an extruder, the aperture of the extruder is 2 mm, and after the molding, it is circulated in a thermal cycle pipeline for 5-10 minutes at a circulating water temperature of 80-85° C. to obtain konjac noodles;

[0053] (4) soaking the konjac noodles, washing them with bubbling and vibration circulating water to quickly remove the alkaline taste, and adjusting the pH value to 4-4.5 to obtain gel konjac noodles.

[0054] Embodiment 2:

[0055] A gel konjac noodle, the preparation method of which is basically the same as that of Example 1, except that, instead of adding the sweet and sour flavor semi-solid composite seasoning and maltose, sucrose and citrus concentrated juice are added, and the mass ratio of the sucrose to konjac mixture is 1:100; the mass ratio of the citrus concentrated juice to the konjac mixture is 1:200.

[0056] Embodiment 3:

[0057] A gel konjac noodle, the preparation method of which is basically the same as that of Example 1, except that no soy protein isolate is added, concentrated whey protein and iron (Fe) and zinc (Zn) are added, and the mass ratio of the concentrated whey protein to the konjac mixture is 1:100; the mass ratio of the iron (Fe), zinc (Zn) to the konjac mixture is 0.012:200 and 0.045:200.

[0058] Embodiment 4:

[0059] A gel konjac noodle, the preparation method of which is substantially the same as that of Example 1, except that no soy protein isolate is added.

[0060] Embodiment 5:

[0061] A gel konjac noodle, the preparation method of which is substantially the same as that of Example 1, except that no powdered fat is added.

[0062] Comparative Example 1:

[0063] A gel konjac noodle, the preparation method of which is basically the same as that of Example 1, except that no natural pigment, soy protein isolate, powdered oil and flavor substances (flavor enhancer, sugar, edible salt, compound seasoning, fruit and vegetable juice, and nutritional additives) are added.

[0064] Comparative Example 2:

[0065] A gel konjac noodle, the preparation method of which is substantially the same as that of Example 1, except that ordinary konjac flour is used instead of purified konjac flour.

[0066] Comparative Example 3:

[0067] A gel konjac noodle, the preparation method of which is substantially the same as that of Example 1, except that no ultrasonic oscillation or bubbling vibration circulating water washing device is used for de-alkali soaking treatment, and only rinsing is performed in a citric acid solution with a pH value of 4-4.5 for 3-5 hours.

[0068] Test Example 1

[0069] The mouthfeel (elasticity of the noodles), flavor, color and overall perception of the gel konjac noodles obtained in Examples 1 to 5 and Comparative Examples 1 to 3 were used as evaluation items for sensory evaluation, and the evaluation criteria were set as A: very good, B: good, C: acceptable, D: poor, and C and above were set as qualified (excluding C). The sensory evaluation results are shown in Table 1.

[0070] Regarding the texture, noodles having a texture and elasticity similar to noodles made from wheat flour were evaluated as "very good".

[0071] Regarding the flavor, the evaluation was “very good” if the konjac smell was suppressed and the taste was similar to noodles made from wheat flour.

[0072] Regarding the color, those who rated it as having a color similar to that of noodles made from wheat flour were evaluated as "very good".

[0073] Regarding the overall perception, when the three evaluation items are comprehensively considered during eating, those who can obtain an overall perception that is very similar to that of noodle foods made from wheat flour will evaluate it as "very good".

[0074] Table 1. Sensory evaluation test

[0075] Taste Flavor Color Overall perception Example 1 A A A A Example 2 A C B B Example 3 B B B B Example 4 C B B B Example 5 C B B B Comparative Example 1 C D C C Comparative Example 2 C B B B Comparative Example 3 B C B B

[0076] According to the results, by tasting the konjac noodles and scoring them according to aspects such as their taste, flavor and appearance, it was found that the flavor and taste of the konjac noodles in Example 1 were highly evaluated. It was shown that by combining purified konjac flour, wheat starch and natural carotene, soy protein isolate, flavor substances (monosodium glutamate, 5'-flavor nucleotide disodium and 5'-inosinic acid disodium, maltose, edible salt, sweet and sour flavor semi-solid composite seasoning) and powdered oil, a color and taste completely different from the previous konjac noodles, similar to traditional noodles made of wheat flour, that is, a chewy feeling and a mellow flavor brought about by the gluten formation of wheat flour, can be given.

[0077] Test Example 2

[0078] The nutrient composition of the gel konjac noodles prepared in Example 1 was analyzed, and the results are shown in Table 2.

[0079] Table 2. Nutritional composition test

[0080]

[0081]

[0082] Note: The calculation method and format of NRV% value refer to GB28050-2011 and are for reference only.

[0083] According to the above test results, the gel konjac noodles provided by the present embodiment can not only be comparable to traditional wheat noodles in taste, provide the kind of satisfactory gluten and elasticity, but also are not inferior in nutrition. And konjac noodles contain rich nutrients, which can meet the needs of the human body for a variety of trace elements and vitamins. More importantly, compared with ordinary wheat noodles, the calorie content of gel konjac noodles is lower, which means that it is an ideal choice for people who pursue a healthy diet and weight control. In addition, the gel konjac noodles also have the characteristic of being easy to be full, which allows consumers to effectively control their food intake while enjoying delicious food, reducing the intake of overall calories. In a word, the gel konjac noodles provided by the present embodiment are a kind of healthy, nutritious and low-calorie food, which can not only meet people's pursuit of delicious food, but also help people better manage their dietary health.

[0084] Test Example 3

[0085] Texture testing is a commonly used method for testing the physical quality of noodles. It simulates the chewing movement of the human mouth and compresses the solid and semi-solid samples twice. The gel konjac noodles prepared in Examples 1, 3, 5 and Comparative Examples 1 and 2 were tested by a texture analyzer. The texture analyzer used was a stablemicro systems texture analyzer with a TP / 62 probe. The results are shown in Table 3.

[0086] Take 50g of konjac noodles respectively, place them in a leaky wire mesh container, take them out and drain them after two minutes until no water drops. Each time, place 8 noodles horizontally on the stage, with the placement direction perpendicular to the flat probe, and set the parameters (the speeds before, during and after the test are 4, 1, and 1mm / s respectively; the compression ratio is 70%, the trigger force is 5.0g, and the time is 5s). Test the hardness, resilience, and chewiness of the samples. Perform three parallel experiments on each sample, and use the average method for each instrument parameter processing. The results are shown in Table 3.

[0087] Table 3 Texture analyzer test

[0088] product Hardness / N Responsiveness Chewability / mj Example 1 3961.63 0.347 2725.17 Example 3 4325.21 0.340 3580.01 Example 5 4766.36 0.324 4723.71 Comparative Example 1 6551.02 0.294 5353.17 Comparative Example 2 5089.93 0.313 5039.81

[0089] The palatability of noodles is significantly correlated with their hardness and chewiness. The hardness and chewiness are negatively correlated with the quality of konjac noodles, that is, the larger their values, the harder the noodles taste, and the lack of elasticity, softness, and refreshing feeling. Resilience can characterize the elasticity and stickiness of noodles. Resilience is positively correlated with the quality of konjac noodles, that is, the larger its value, the softer, chewier, and more refreshing the konjac noodles taste without sticking to teeth.

[0090] As shown in Table 3, the chewiness and hardness of the konjac noodles of Example 1 are significantly improved compared with Comparative Examples 1 and 2, and the resilience is significantly better than Comparative Examples 1 and 2, and the result is consistent with the sensory evaluation result. The overall acceptability of Example 1 is the highest, and the overall acceptability of Example 3 is somewhat different from that of Example 1. The sensory texture attributes of adding soy protein isolate and concentrated whey protein are relatively close, and the overall acceptability of the former is relatively better than the latter; the overall acceptability of Examples 1 and 3 is significantly higher than that of Example 5, indicating that compared with Example 5, powdered fat can significantly improve the chewiness and hardness of konjac noodles, thereby improving the overall acceptability of konjac noodles.

[0091] The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. A method for improving the taste and flavor of gel konjac noodles, characterized in that: The following steps are involved: 30-50 parts by weight of purified konjac flour, 10-30 parts by weight of wheat starch, 950-1050 parts by weight of drinking water, 0.1-1 parts by weight of natural pigment, 5-15 parts by weight of isolated soy protein, 5-15 parts by weight of powdered oil and 15-25 parts by weight of flavoring substances are uniformly mixed to obtain a konjac mixture, the konjac mixture is mixed with an alkali solution to obtain a konjac dough, the konjac dough is then extruded and formed, and konjac noodles are obtained after heating, and finally the konjac noodles are subjected to a dealkalization soaking treatment using a natural organic acid to obtain gel konjac noodles.

2. A method for improving the taste and flavor of gel konjac noodles according to claim 1, characterized in that, The mass ratio of the purified konjac flour to the drinking water is 1:(20-30), preferably 1:(25-30).

3. A method for improving the taste and flavor of gel konjac noodles according to claim 1, characterized in that, The flavor substances include at least one of sugars, salts, flavor enhancers, compound seasonings, fruit and vegetable juices, and nutritional supplements.

4. A method for improving the taste and flavor of gel konjac noodles according to claim 1, characterized in that: The powdered oil is prepared by emulsifying at least one of vegetable oil and animal oil with at least one auxiliary material of sucrose ester, monoglyceride and sodium stearoyl lactylate, adsorbing with at least one carrier of maltodextrin and modified starch, and drying and sieving.

5. A method for improving the taste and flavor of gel konjac noodles according to claim 1, characterized in that: The natural pigment is selected from at least one of gardenia yellow, monascus yellow, turmeric and natural carotene.

6. A method for improving the taste and flavor of gel konjac noodles according to claim 1, characterized in that: The mass ratio of the alkali solution to the konjac mixture is (3-5):100, wherein the alkaline substance in the alkali solution is calcium hydroxide, and the mass ratio of calcium hydroxide to water for preparing the alkali solution is 1:(40-60), and the pH value of the konjac dough is 11-13.

7. A method for improving the taste and flavor of gel konjac noodles according to claim 1, characterized in that: The extrusion molding is to process the konjac dough using an extruder, the aperture of the extruder is 1-3 mm, preferably 1.5-2.5 mm.

8. A method for improving the taste and flavor of gel konjac noodles according to claim 1, characterized in that: The heating is to heat the extruded konjac noodles in a heat circulation pipeline to form thermally irreversible gel noodles, the circulating water temperature in the pipeline is 70-90° C., preferably 80-85° C., the pH value is 10-13, preferably 11-12, and the circulation time is 3-15 minutes, preferably 5-10 minutes.

9. A method for improving the taste and flavor of gel konjac noodles according to claim 1, characterized in that: The soaking treatment is to perform ultrasonic oscillation or bubbling vibration circulating water washing in an ultrasonic generator.

10. The method for improving the taste and flavor of gel konjac noodles according to claim 1, characterized in that: The soaking temperature is 40-60°C, preferably 45-55°C; the soaking time is 1-3 hours, preferably 1.5-2.5 hours; the pH value of the soaking solution is 3.5-5.0, preferably 4.0-4.5.

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