[Latin Name] Amorphophallus konjac

[Plant Source] from China

[Specifications] Glucomannan85%-90%

[Appearance] White or cream-color powder

Plant Part Used:Root

[Particle size] 120 Mesh

[Loss on drying] ≤10.0%

[Heavy Metal] ≤10PPM

[Storage] Store in cool & dry area, keep away from the direct light and heat.

[Shelf life] 24 Months

[Package] Packed in paper-drums and two plastic-bags inside.

[Net weight] 25kgs/drum

[Introduction]

Konjac is a plant that is found in China, Japan and Indonesia. The plant is part of the genus Amorphophallus. Typically, it thrives in the warmer regions of Asia.

The extract of the Konjac root is referred to as Glucomannan. Glucomannan is a fiber-like substance traditionally used in food recipes, but now it is utilized as an alternative means of weight loss. Along with this benefit, konjac extract contains other benefits for the rest of the body as well.

The main material of the natural konjac gum is fresh konjac, which grow in virgin forest in Hubei area. We use advanced method to distill the KGM, aminophenol, Ca, Fe, Se which are good for health. Konjac is known as“ the seventh nutriment for human”.

Konjac Gum with its special water holiding capacity, stability, emulsibility, thickening property,suspension property and gel propery can especially adopted in food industry.

[Main Function]

1.It could reduce postprandial glycemia, blood cholesterol and blood pressure.

2.It could control appetite and reduce body weight.

3.It could increase insulin sensitivity.
4.It could control insulin resistant syndrome and diabetesII development.
5.It could reduce heart disease.

[Application]

1) Gelatinizer(jelly, pudding, Cheese, soft candy, jam );

2) Stabilizer(meat, beer);

3) Film Former(capsule, preservative)

4) Water-keeping agent( Baked Foodstuff );

5) Thickener (Konjac Noodles, Konjac Stick, Konjac Slice, Konjac Imitating Food stuff);

6) Adherence agent( Surimi );

7) Foam Stabilizer (ice cream, cream, beer)

상큼함이 톡톡 터지는 귀여운 블루베리 무스케이크를 만들었어요!
▼▽▼▽구독하고~ 좋아요!누르고 공유 부탁드려요!^^▼▽▼▽
더 자세한 레시피와 설명은 밑에 더보기 버튼 눌러 확인 해 주세요♥For more detailed recipes, please click on the down below.

*이 영상은 목소리 설명이 포함되어 있습니다.*
This video contains a voice description.

상큼함이 톡톡 터지는 귀여운 블루베리 무스케이크를 만들었어요!
장식은 취향 것 다양하게 하시면 좋을 것 같아요~
작고 아담한 사이즈라 정말 앙증맞네요 ㅎㅎㅎ
블루베리 맛이 가득 담긴 상큼하고 달콤하고 맛있는 디저트네요^^
좀 더 단단하게 드시고 싶으시면 냉동실에 얼려서 드시면 더 시원하게 드실 수 있답니다~
즐겁게 시청하세요~♬

I made cute blueberry mousse cake that pops fresh!
It is a fresh, sweet and delicious dessert filled with blueberry flavor ^ ^
Enjoy~♪

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▶6cm x 4.5cm 2개 분량

▶재료
부순 오레오 20g
녹인 버터 10g

판젤라틴 2g
플레인 요거트 63g
바닐라익스트랙 1/2ts
레몬즙 1/2 ts
설탕 20g
휘핑한 생크림 50g
블루베리 퓨레 35g

생크림
블루베리
애플민트

▶레시피
1. 부순 오레오에 녹인버터를 넣고 섞은 뒤 무스틀 바닥에 깔아준다.
2. 젤라틴을 차가운에 넣고 10분 이상 불린다.
3. 볼에 요거트,바닐라익스트랙,레몬즙을 넣고 섞은 뒤 설탕을 넣고 섞는다.
4. 젤라틴을 전자레인지에 10초간 돌려 완전히 녹인다.
5. 요거트 무스에 녹인 젤라틴 넣고 섞은 뒤, 휘핑한 생크림을 넣고 섞는다.
6. 블루베리 퓨레를 넣고 섞는다.
7. 무스틀에 넣고 평평하게 한 뒤 냉장실에서 2시간 정도 굳힌다.
8. 휘핑한 생크림, 블루베리, 애플민트로 장식한다.

▶Ingredients
20g Crushed Oreo 
10g Melted butter

2g Leaf gelatine
63g Plain Yogurt
1/2ts Vanilla extract
1/2ts Lemon juice
20g Sugar
50g Whipped cream
35g Blueberry puree

Whipped cream
Blueberries
Apple mint

▶Recipe
1. Put the melted butter in the crushed Oreo, mix it, and lay it on the bottom of the frame.
2. Place the gelatin in the cold water for at least 10 minutes.
3. Add yogurt, vanilla extract, and lemon juice to the bowl, mix and add sugar and mix.
4. Turn gelatin into microwave for 10 seconds and completely dissolve.
5. Add gelatin dissolved in yogurt mousse and mix, whipped cream and mix.
6. Add blueberry puree and mix.
7. Put in the frame and flatten, hardened for about 2 hours in the fridge.
8. Decorate with whipped cream, blueberries and apple mint.

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시청해주셔서 감사합니다~♥
Thank you for watching~

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Paul Andersen details the first 7 of 13 labs in the AP Biology Curriculum. The following topics are all covered: Artificial Selection, Hardy-Weinberg Equilibrium, Comparing DNA using BLAST, Diffusion and Osmosis, Photosynthesis, Respiration, Mitosis and Meiosis.

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