Preparation method of konjak gel food

Abstract

The invention relates to the technical field of food processing, in particular to a preparation method of konjac gel food, which comprises the steps of raw material treatment, auxiliary material treatment, material mixing, constant-temperature water bath, titration, forming and the like. Konjac powder is subjected to puffing treatment, and a constant-temperature water bath with specific temperature and time and a homogeneous titration process are combined. In the prior art, some konjak foods have the problem of insufficient gel strength, so that the products are easy to break or deform in the storage and transportation processes. Compared with the prior art, the konjac powder is subjected to puffing treatment, and the constant-temperature water bath with specific temperature and time and the homogeneous titration process are combined, so that the structural stability and uniformity of the konjac gel food are improved.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and particularly relates to a preparation method of konjac gel food. Background Art

[0002] As a healthy food, konjac gel food has received extensive attention in recent years. With the increasing demand for dietary fiber, konjac gel food has broad development prospects in the market due to its low-calorie and high-fiber characteristics. The research on its preparation technology not only promotes the progress of the food industry but also plays an important role in promoting the development of a healthy diet culture.

[0003] In the preparation process of konjac gel food, traditional methods usually adopt a single raw material ratio and a simple processing technology. For example, directly mixing konjac powder with water and heating to form a gel, or adding a small amount of starch-based auxiliary materials to improve the taste. In addition, natural extracts are also added to enhance the functionality of the food, and mechanical stirring, constant temperature treatment, etc. are used to improve the stability and forming effect of the product. However, these methods mostly stay at the basic level and lack in-depth optimization of the raw material characteristics and process details.

[0004] In the prior art, although attempts have been made to improve the quality of konjac gel food by adjusting the raw material ratio or improving the processing steps, there is still a problem of insufficient gel strength in practical applications. This results in the product being prone to breakage or deformation during storage and transportation. Summary of the Invention

[0005] Aiming at the technical problems of the prior art, the present invention provides a preparation method of konjac gel food.

[0006] To solve the above technical problems, the present invention provides the following technical solutions:

[0007] A preparation method of konjac gel food, comprising the following steps: Raw material treatment: Place konjac flour in an extruder and heat it at 100-120°C for 5-15 minutes until the konjac flour expands. Take it out, crush and grind the expanded konjac flour to obtain treated product A; Auxiliary material treatment: Mix tapioca starch, corn starch, and sargassum powder and stir evenly to obtain treated product B; Mixing: Take treated product A, place treated product A in a container, then add treated product B to treated product A, and then place the container on a heating furnace to heat. Control the heating temperature at 85-90°C, stir, control the rotation speed at 140-160 rpm, and heat for 30-40 minutes to obtain treated product C; Constant temperature water bath: Take tap water, add the tap water to the container, and place it in a constant temperature furnace. Control the temperature of the constant temperature furnace at 80-90°C and keep it constant for 20-30 minutes to obtain treated product D; Titration: Take treated product D, inject treated product D into the homogenization chamber through a homogenizer, and then titrate the orifice with calcium hydroxide, titrating once every 1-1.5 minutes. At the same time, turn on the homogenizer, control the rotation speed of the homogenizer at 2000 rpm, and stop titrating until titrating 3-8 times to obtain treated product E; The titration rate of calcium hydroxide is from slow to fast; Shaping: Take treated product E, add treated product E to a shaping machine, and then shape treated product E.

[0008] Before the konjac flour is crushed and ground, it also needs to be pretreated. The pretreatment steps are as follows: Select konjac flour, soak the konjac flour in a sulfuric acid solution. The mass percentage concentration of the sulfuric acid solution is 70-85%, keep the soaking environment at 35-45°C, and the soaking time is 10-35 minutes. After soaking, take out the konjac flour, wash the konjac flour 2-4 times, and then place the konjac flour in a closed environment for drying. The drying temperature is 40-50°C and keep it for 1-3 hours. After drying, place the konjac flour in a closed container for cooling until it reaches room temperature; After cooling, place the obtained product in a container, place the container in a freezer, control the temperature of the freezer at -20-0°C, and freeze for 3-8 minutes; After freezing, take out the product, perform vacuum treatment on the container, control the vacuum degree at 0.5-0.6 MPa, control the environmental temperature of the container at 90-100°C, and keep it for 30-50 minutes; After vacuum treatment, place the taken-out product in a container, introduce liquid nitrogen into the container, place the container in a closed environment, and keep it for 3-8 minutes; After the treatment, place the product in an ultrasonic reactor and perform ultrasonic treatment for 10-30 minutes to obtain a pretreated product.

[0009] When the konjac flour is pretreated, in the ultrasonic reactor, the ultrasonic power is 10-30 KW.

[0010] The specific preparation steps of the sulfuric acid solution are as follows: Dissolve ethylenediaminetetraacetic acid in deionized water and stir to obtain ethylenediaminetetraacetic acid with a concentration of 0.035 - 0.041 mol / L. Add sodium sulfate and magnesium sulfate to the ethylenediaminetetraacetic acid in sequence and stir to obtain mixed solution I; Add an aqueous sodium carbonate solution with a concentration of 0.03 - 0.055 mol / L to mixed solution I, stirring while adding until precipitation appears, then stop adding the aqueous sodium carbonate solution, stir for 10 - 20 min, filter, and subject the obtained filter cake to vacuum drying to obtain a dried product. Add water to the ethylenediaminetetraacetic acid and heat-dissolve it at 90 - 100 °C to obtain an ethylenediaminetetraacetic acid solution. Add the dried product to the ethylenediaminetetraacetic acid solution, stir evenly, and control the pH value of the solution to be 1 - 2 to obtain acidic solution I; Take acidic solution I, add cerium oxide to acidic solution I at a rate of 0.1 - 0.5 g / min. During the addition process, control the temperature of solution I to be 170 - 190 °C until the cerium oxide is completely dissolved; During the preparation of sulfuric acid, the pH value of the ethylenediaminetetraacetic acid solution is controlled between 1 and 2.

[0011] When mixing tapioca starch, corn starch, and sargassum powder, tea extract is also added; The proportion of tea extract is 0.1% - 0.15%.

[0012] The preparation steps of the tea extract are as follows: Crush fresh tea leaves and sieve them, then put them into a stainless steel container. Add water to the container, and the addition amount of water is 8 - 12 times the mass of the fresh tea leaves. Then seal the container with the pressure extraction device, keep the pressure in the container at 1 - 2 MPa, heat to 150 - 180 °C, and perform pressure extraction for 8 - 12 min. Control the particle size of the tea leaves to be 0.2 - 0.25 mm. After the pressure extraction is completed, cool to room temperature, filter, and collect the extraction solution; Subject the extraction solution to high-temperature flash evaporation, control the flash evaporation temperature to be 95 - 100 °C, the high pressure to be 0.3 - 0.35 MPa, and the evaporation time to be 6 - 8 min. After evaporation is completed, collect the steam; Extract the steam at a temperature of 70 - 75 °C and a pressure of 2.5 - 3 MPa for 5 - 10 min, and collect the extraction solution; Subject the extraction solution to column chromatography separation. The column chromatography uses agarose gel. First, use mobile phase A: acetonitrile with a volume percentage of 0 - 10% to separate and elute to remove impurities, and collect the effluent B; Then use mobile phase B: acetonitrile with a volume percentage of 35 - 50% to separate out the tea extract, collect the effluent B, and perform vacuum concentration on the effluent B.

[0013] Before using the agarose gel, it needs to be pretreated. The pretreatment method is: Take the agarose gel, place the agarose gel in a vacuum environment, evacuate to a vacuum degree of 0.02 - 0.03 MPa, and maintain for 20 - 30 min; Take out the agarose gel and seal it for 5 - 8 h.

[0014] Forming includes the following steps: Select E-treated products, add the E-treated products into a pretreatment tank, stir to obtain a mixed solution; lay the forming paper flat, connect the two sides of the mold to the forming paper, then pour the mixed solution into the mold. After pouring, seal the two sides of the forming paper with the mold, and press a pressure of 0.3 - 0.4 MPa on the surface of the mold and maintain it for 30 - 50 s to obtain a formed product; take out the formed product, place one side of the formed product on a cutting machine, and cut at a thickness of 0.8 - 1.1 cm of the formed product to obtain a cut product; place the cut product for 10 - 20 min to obtain a gel; cut out the gel in a way that the mold is tangent to the gel.

[0015] During the forming process, it also includes the step of drying the cut product. The drying equipment is a blower, the blower speed is 30 - 50 rpm, the drying time is 1 - 4 min, and the drying temperature is 80 - 90 °C.

[0016] The mass parts of each substance are: 80 parts of konjac glucomannan, 8 - 12 parts of tapioca starch, 5 - 8 parts of corn starch, 8 - 12 parts of sargassum powder, 48 - 64 parts of tap water, and 0.2 - 0.4 parts of calcium hydroxide.

[0017] The beneficial effects of the present invention are: By subjecting konjac glucomannan to puffing treatment and combining with a constant temperature water bath and homogenization titration process at a specific temperature and time, the structural stability and uniformity of konjac gel food are improved.

[0018] By precisely controlling the heating temperature, stirring speed and time during the mixing process, as well as the pressure and time parameters in the forming link, the refined control of the quality of konjac gel food is realized, and the appearance consistency of the product is improved;

[0019] Adding tea extract in the auxiliary materials not only enhances the functionality of konjac gel food, but also further optimizes the flavor and health attributes of the product, meeting the needs of consumers for low-calorie and high-fiber foods. Description of the Drawings

[0020] Figure 1 : The process flow chart of the present invention. Detailed Embodiments

[0021] The following are specific embodiments of the present invention and in combination with the drawings, the technical solutions of the present invention are further described, but the present invention is not limited to these embodiments.

[0022] Example 1:

[0023] Preparation method of konjac gel food, including an extrusion furnace, a crushing and grinding device, a stirrer, a heating furnace, a stirring device, a constant temperature furnace, a container, a homogenizer, a titration device, a pretreatment tank, a mold, a cutting machine and a drying device. Among them, each component cooperates with each other to achieve an integrated processing process from raw material treatment to finished product forming, effectively improving the gel strength and stability of konjac gel food. The mass parts of each substance: 80 parts of konjac flour, 8 - 12 parts of tapioca starch, 5 - 8 parts of corn starch, 8 - 12 parts of Sargassum fusiforme powder, 48 - 64 parts of tap water, 0.2 - 0.4 parts of calcium hydroxide.

[0024] Specifically, the extrusion furnace is used to heat the konjac flour at 100 - 120 °C for 5 - 15 minutes to achieve full expansion of the konjac flour. An electric heating type extrusion furnace can be selected, which is equipped with a temperature control module inside to ensure uniform temperature distribution. The crushing and grinding device is responsible for further crushing the expanded konjac flour into fine powder state to improve the subsequent mixing effect. A high-speed crusher can be used, and the blade rotation speed is controlled at 3000 - 4000 rpm to ensure fine and uniform powder.

[0025] The stirrer is used to mix tapioca starch, corn starch, and Sargassum fusiforme powder evenly in proportion. The weighing equipment is used to accurately control the mass ratio of each raw material, such as 8 - 12 parts of tapioca starch, 5 - 8 parts of corn starch, and 8 - 12 parts of Sargassum fusiforme powder, to ensure the accuracy of the formula.

[0026] The heating furnace is used to control the heating temperature between 85 - 90 °C, and the stirring device is responsible for continuously stirring at a speed of 140 - 160 rpm for 30 - 40 minutes. A jacketed pan made of stainless steel can be selected as the heating furnace, and its outer layer is equipped with a steam heating system to ensure stable and controllable temperature. The stirring device can adopt an anchor stirrer, and its specially designed stirring blades can make the materials fully mixed, avoiding local overheating or incomplete mixing.

[0027] The constant temperature furnace is used to control the water temperature between 80 - 90 °C and keep it constant for 20 - 30 minutes. An electric heating constant temperature water bath can be selected, which is equipped with a precision temperature control system inside to ensure that the water temperature fluctuation range is less than ±0.5 °C. The container is made of high-temperature resistant glass material for easy observation of the internal reaction situation.

[0028] The homogenizer is used to inject the D-treated product into the homogenization chamber, and the titration device is responsible for titrating the orifice with calcium hydroxide. A high-pressure homogenizer can be selected as the homogenizer, and its working pressure can reach 200 - 300 bar to ensure full dispersion of the materials. The titration device adopts an electronic titrator, and its titration speed can be adjusted according to needs. The initial titration rate is once every 1 - 1.5 minutes, and then it gradually speeds up until the titration is completed 3 - 8 times.

[0029] The pretreatment tank is used to stir the E processed products evenly, and the mold is responsible for molding the mixed hydraulic pressure. A mold made of polytetrafluoroethylene can be selected, which has a smooth surface and is not easy to adhere, facilitating the demolding operation. The cutting machine is responsible for precisely cutting at a thickness of 0.8 - 1.1 cm of the formed product to ensure consistent product dimensions. The drying equipment selects a blower, with its rotational speed controlled at 30 - 50 rpm, the drying temperature maintained at 80 - 90 °C, and the drying time controlled within 1 - 4 minutes to remove excess moisture and improve product stability.

[0030] The implementation principle of this embodiment is as follows: By optimizing the configuration and parameter settings of each component, this method realizes the full-process control from raw material processing to finished product forming. The puffing furnace enhances the activity of konjac flour, the stirrer ensures the uniform dispersion of each raw material, the heating furnace promotes the chemical reaction, the constant temperature furnace guarantees the stability of the material, the homogenizer realizes the precise pH value adjustment, and the mold ensures the regular shape and stable quality of the final product. This integrated design not only improves production efficiency but also enhances the gel strength and taste characteristics of konjac gel food.

[0031] Example 2:

[0032] A pretreatment step is added during the processing of konjac flour. Specifically, before puffing, the konjac flour needs to be soaked in a sulfuric acid solution with a mass percentage concentration of 70 - 85%, the soaking environment temperature is maintained at 35 - 45 °C, and the soaking time is 10 - 35 minutes. A sulfuric acid solution with a mass percentage concentration of 80% can be selected and placed in a constant temperature water bath to ensure stable temperature. After soaking, the konjac flour needs to be washed 2 - 4 times and then dried in a closed environment at a drying temperature of 40 - 50 °C for 1 - 3 hours. After cooling to room temperature, the preliminary processed product is obtained.

[0033] Subsequently, the preliminary processed product is placed in a freezer, with the temperature controlled between -20 and 0 °C and frozen for 3 - 8 minutes. A medical-grade freezer can be selected, which has high temperature control accuracy to ensure uniform freezing effect. Then, the container is subjected to vacuum treatment, with the vacuum degree controlled between -0.5 and -0.6 MPa, and at the same time, the container environment temperature is controlled at 90 - 100 °C for 30 - 50 minutes. A vacuum drying oven can be selected, which is equipped with a heating device and a vacuum pump inside and can realize the functions of heating and vacuum pumping simultaneously. Finally, the processed product is placed in an ultrasonic reactor, with the ultrasonic power controlled at 10 - 30 KW and ultrasonic treatment for 10 - 30 minutes to obtain the final pretreated product.

[0034] The implementation principle of this embodiment is as follows: By adding a pretreatment step, this method further enhances the activity and dispersibility of konjac flour. The soaking treatment with sulfuric acid solution destroys the surface structure of konjac flour, making it easier to mix with other raw materials; the freezing treatment and vacuum treatment further optimize the physical properties of konjac flour and improve its stability during subsequent processing; the ultrasonic treatment improves the dispersibility of konjac flour, making it more uniform during the mixing process. These optimization measures work together to further enhance the gel strength and taste characteristics of konjac gel food.

[0035] Example 3:

[0036] During the raw material mixing process, tea extract is added. Specifically, during the mixing of tapioca starch, corn starch, and Sargassum fusiforme powder, 0.1%-0.15% by mass of tea extract is additionally added. The preparation steps of this tea extract are as follows: First, crush fresh tea leaves and sieve them, put them into a stainless steel container, add water to the container, and the added amount of water is 8-12 times the mass of fresh tea leaves. Then, seal the pressure extraction device with the container, keep the pressure inside the container at 1-2 MPa, heat to 150-180 °C, and perform pressure extraction for 8-12 minutes. Control the particle size of the tea leaves to be 0.2-0.25 mm. After completion, cool to room temperature and filter to collect the extraction solution. A high-pressure steam boiler can be selected as the pressure extraction device, which is internally equipped with a pressure control system to ensure stable extraction effect.

[0037] Subsequently, subject the extraction solution to high-temperature flash evaporation treatment, control the flash evaporation temperature at 95-100 °C, high pressure at 0.3-0.35 MPa, and the evaporation time at 6-8 minutes to collect the steam. A rotary evaporator can be selected, which is internally equipped with a temperature and pressure control system to ensure efficient and stable evaporation process. Then, extract the steam at 70-75 °C and 2.5-3 MPa for 5-10 minutes to collect the extraction solution. Finally, subject the extraction solution to column chromatography separation, use agarose gel as the separation medium, sequentially separate and elute impurities with acetonitrile with a volume percentage of 0-10%, and then separate the tea extract with acetonitrile with a volume percentage of 35-50%. Perform vacuum concentration on the effluent B to obtain it.

[0038] The implementation principle of this embodiment is as follows: By adding tea extract, this method endows konjac gel food with additional functional characteristics, such as antioxidant and antibacterial properties. The preparation process of tea extract adopts multi-stage extraction and separation technology to ensure the efficient extraction and purification of active ingredients. It not only improves the nutritional value of the product but also further improves the taste and stability of konjac gel food.

[0039] Example 4:

[0040] The preparation steps of the sulfuric acid solution are specified. The specific steps are as follows: Dissolve ethylenediaminetetraacetic acid in deionized water and stir to obtain ethylenediaminetetraacetic acid with a concentration of 0.035 - 0.041 mol / L. Add sodium sulfate and magnesium sulfate to the ethylenediaminetetraacetic acid in sequence and stir to obtain mixed solution I; Add an aqueous sodium carbonate solution with a concentration of 0.03 - 0.055 mol / L to mixed solution I while stirring. Stop adding the aqueous sodium carbonate solution until precipitation appears, stir for 10 - 20 min, filter, and dry the obtained filter cake under reduced pressure to obtain a dried product. Add water to the ethylenediaminetetraacetic acid and heat-dissolve it at 90 - 100 °C to obtain an ethylenediaminetetraacetic acid solution. Add the dried product to the ethylenediaminetetraacetic acid solution, stir evenly, and control the pH value of the solution to be 1 - 2 to obtain acidic solution I; Take acidic solution I, add cerium oxide to acidic solution I at a rate of 0.1 - 0.5 g / min. During the addition process, control the temperature of solution I to be 170 - 190 °C until the cerium oxide is completely dissolved.

[0041] In addition, the agarose gel needs to be pretreated before use. The specific method is as follows: Take the agarose gel, place the agarose gel in a vacuum environment, evacuate to a vacuum degree of 0.02 - 0.03 MPa, and maintain for 20 - 30 min; Take out the agarose gel and seal it for 5 - 8 h.

[0042] The implementation principle of this embodiment is: By specifying the mass fractions of various substances and the specific preparation steps of the sulfuric acid solution, the accuracy and repeatability in the preparation process of the konjac gel food are ensured. The preparation method of the sulfuric acid solution optimizes the pretreatment effect of konjac flour, and the pretreatment method of the agarose gel improves the purification efficiency of the tea extract, thereby further enhancing the overall quality of the product. The addition of cerium oxide can effectively improve the stability of the sulfuric acid solution and prevent decomposition or deterioration during the subsequent preparation process. At the same time, as a rare earth element, cerium oxide can enhance the catalytic performance of the solution, promote the chemical reaction of konjac flour during the pretreatment process, and improve the texture uniformity and mouthfeel elasticity of the konjac gel food.

[0043] The specific embodiments described herein are merely illustrative of the spirit of the present invention. Those skilled in the art to which the present invention pertains can make various modifications or supplements to the described specific embodiments or use similar methods for substitution, but will not deviate from the spirit of the present invention or exceed the scope defined by the appended claims.

Claims

1. A method for preparing a konjac gel food, characterized in that: The following steps are involved: Raw material processing: placing konjac flour in a puffing furnace, heating at 100-120° C. for 5-15 minutes until the konjac flour is puffed, taking out, crushing and grinding the puffed konjac flour to obtain A-processed product; Auxiliary material treatment: mix cassava starch, corn starch and hijiki powder, stir evenly to obtain treatment product B; Mixing: Take treated product A, place it in a container, then add treated product B into treated product A, and then place the container on a heating furnace to heat, control the heating temperature to 85-90°C, stir, control the speed to 140-160rpm, heat for 30-40min, and obtain treated product C; Constant temperature water bath: Take tap water, add tap water into the container, and place it in a constant temperature oven. Control the temperature of the constant temperature oven at 80-90℃ and keep the constant temperature for 20-30 minutes to obtain D-treated product; Titration: Take the D-treated product, inject it into the homogenization chamber through a homogenizer, and then titrate the chamber mouth with calcium hydroxide, titrate once every 1-1.5 minutes, and turn on the homogenizer at the same time. The speed of the homogenizer is controlled at 2000rpm. After titrating 3-8 times, stop titrating to obtain the E-treated product; the titration rate of calcium hydroxide is from slow to fast; Molding: Take the E-treated product, add the E-treated product into a molding machine, and then mold the E-treated product.

2. The method for preparing a konjac gel food as claimed in claim 1, wherein: Described konjac powder needs to be pre-treated before pulverizing and grinding, and the pre-treatment step is as follows: Choose konjak powder, konjak powder is put into sulfuric acid solution and soak, the mass percent concentration of described sulfuric acid solution is 70-85%, and described immersion environment keeps 35-45 ℃, and soak time is 10-35min. After soaking is completed, take out konjak powder, konjak powder is cleaned 2-4 time, then konjak powder is placed in closed environment, dry, baking temperature is 40-50 ℃, keeps 1-3h, after drying is completed, konjak powder is placed in airtight container to cool, be cooled to room temperature; After cooling, the obtained product is placed in a container, and the container is placed in a freezer, the freezer temperature is controlled at -20-0°C, and the freezer is frozen for 3-8 minutes; After freezing, take out the product and evacuate the container. The vacuum degree is controlled at 0.5-0.6MPa and the ambient temperature of the container is controlled at 90-100°C for 30-50 minutes. After the vacuum is completed, the taken-out product is placed in a container, liquid nitrogen is introduced into the container, and the container is placed in a closed environment for 3-8 minutes; After the treatment is completed, the product is placed in an ultrasonic reactor and ultrasonically treated for 10-30 minutes to obtain a pretreated product.

3. The method for preparing a konjac gel food as claimed in claim 2, wherein: When the konjac powder is pretreated, the ultrasonic power in the ultrasonic reactor is 10-30KW.

4. The method for preparing a konjac gel food as claimed in claim 2, wherein: The specific preparation steps of the sulfuric acid solution are as follows: Dissolve ethylenediaminetetraacetic acid in deionized water, stir to obtain a concentration of 0.035-0.041 mol / L ethylenediaminetetraacetic acid, add sodium sulfate and magnesium sulfate to the ethylenediaminetetraacetic acid in sequence, stir to obtain a mixed solution I; Add a sodium carbonate aqueous solution with a concentration of 0.03-0.055 mol / L to the mixed solution I, stirring while adding until precipitation occurs, stop adding the sodium carbonate aqueous solution, stir for 10-20 minutes, filter, and dry the obtained filter cake under reduced pressure to obtain a dry product, add water to ethylenediaminetetraacetic acid, heat dissolve at 90-100°C to obtain an ethylenediaminetetraacetic acid solution, add the dry product to the ethylenediaminetetraacetic acid solution, stir evenly, and control the pH value of the solution to be 1-2 to obtain an acidic solution I; Taking acidic solution I, adding cerium oxide into acidic solution I, the speed of adding cerium oxide is 0.1-0.5 g / min, during the adding process, controlling the temperature of solution I to be 170-190° C., until cerium oxide is completely dissolved; During the preparation of sulfuric acid, the pH value of the ethylenediaminetetraacetic acid solution is controlled between 1 and 2.

5. The method for preparing a konjac gel food as claimed in claim 1, wherein: When the tapioca starch, corn starch and hijiki powder are mixed, tea extract is also added; The tea extract accounts for 0.1%-0.15%.

6. The method for preparing a konjac gel food according to claim 5, wherein: The preparation steps of the tea extract are as follows: Fresh tea leaves are crushed and sieved, and then placed in a stainless steel container. Water is added to the container in an amount of 8-12 times the mass of the fresh tea leaves. Then, the pressure extraction device is sealed with the container, and the pressure in the container is maintained at 1-2MPa. The container is heated to 150-180°C and pressure extracted for 8-12 minutes. The size of the tea particles is controlled to be 0.2-0.25mm. After the pressure extraction is completed, the tea leaves are cooled to room temperature, filtered, and the extract is collected. The extract is subjected to high-temperature flash evaporation, and the flash evaporation temperature is controlled to be 95-100°C, the high pressure is 0.3-0.35MPa, and the evaporation time is 6-8min. After the evaporation is completed, the steam is collected. Extract the steam at a temperature of 70-75°C and a pressure of 2.5-3MPa for 5-10 minutes, and collect the extract; The extract is separated by column chromatography, wherein the column chromatography uses agarose gel, and mobile phase A: 0-10% by volume acetonitrile is used in sequence to separate, elute and remove impurities, and collect the effluent B; mobile phase B: 35-50% by volume acetonitrile is used to separate the tea extract, and the effluent B is collected and concentrated in vacuo.

7. A method for preparing a konjac gel food as claimed in claim 6, characterized in that: The agarose gel needs to be pretreated before use, and the pretreatment method is as follows: Take agarose gel, place it in a vacuum environment, evacuate to a vacuum degree of 0.02-0.03 MPa, and maintain it for 20-30 minutes; Take out the agarose gel, seal it and leave it for 5-8 hours.

8. The method for preparing a konjac gel food according to claim 1, wherein: The molding comprises the following steps: Selecting the E-treated product, adding the E-treated product into the pretreatment tank, stirring, and obtaining a mixed solution; Lay the forming paper flat, connect the two sides of the mold with the forming paper, and then pour the mixed liquid into the mold. After pouring, seal the two sides of the forming paper with the mold, and press 0.3-0.4MPa on the surface of the mold and maintain it for 30-50s to obtain a molded object; The molded object is taken out, one side of the molded object is placed on a cutting machine, and the molded object is cut at a thickness of 0.8-1.1 cm to obtain a cut object; Let the cut material stand for 10-20 minutes to obtain gel; The gel is cut out by cutting the mold into pieces.

9. The method for preparing a konjac gel food as claimed in claim 8, wherein: The molding process also includes a step of drying the cut material. The drying equipment is a fan with a fan speed of 30-50 rpm, a drying time of 1-4 minutes, and a drying temperature of 80-90°C.

10. The method for preparing a konjac gel food according to claim 1, wherein: The mass proportions of the substances are: 80 parts of konjac flour, 8-12 parts of cassava starch, 5-8 parts of corn starch, 8-12 parts of hijiki powder, 48-64 parts of tap water and 0.2-0.4 parts of calcium hydroxide.

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