Preparation method of konjac granule

A preparation method of a konjac granule, comprising the following steps:

• step 1:
• dissolving a konjac powder in hot water;
• step 2:
• subjecting a mixed solution obtained in step 1 to sterilization;
• step 3:
• conducting enzymatic hydrolysis at 50° C. to 70° C. for 2 h to 6 h;
• step 4:
• conducting enzymatic inactivation;
• step 5:
• conducting homogenization at 10 Mpa to 45 Mpa;
• step 6:
• adding a fully-dissolved sodium alginate solution and a flavor-modulating substance to a mixed solution obtained in step 5, and thoroughly mixing;
• and
• step 7:
• calcification and gelation:
• adding a calcium solution to a mixed solution obtained in step 6 for gelation to obtain the konjac granule;
• wherein a calcium agent reacts with a sodium alginate to produce a calcium alginate colloid, and the calcium alginate colloid evenly encapsulates small molecule products of enzymatic hydrolysis and fermented konjac dispersed in a system, and then forming is conducted to obtain the konjac granule,
• wherein in step 4, after the enzymatic inactivation is completed, a probiotic is added to a resulting mixed solution, and fermentation is conducted at 35° C. for 5 h;
• and
• after the fermentation is completed, the temperature is decreased to 10° C. to obtain a konjac fermentation broth.