Anti-aging fermented konjak rice cake and preparation method thereof

The anti-aging fermented konjak rice cake is prepared from the following components in parts by weight: 30 to 40 parts of fresh konjak, 0.0016 to 0.009 part of an enzyme preparation, 0.4 to 1.8 parts of modified starch, 0.04 to 0.18 part of an emulsifying agent and 0.04 to 0.18 part of a thickening agent, the preparation method of the anti-aging fermented konjak rice cake comprises the following steps: S1, selecting fresh konjak, cleaning, peeling and slicing the fresh konjak to obtain konjak slices, steaming or cooking the konjak slices for 2-3 hours, and then crushing the konjak slices to obtain konjak pulp; in conclusion, the steamed konjac pulp is added, konjac powder is not used, the process is simple, after microbial fermentation, the fermented konjac rice cake which is capable of delaying aging, nutritional, healthy and good in quality and flavor is obtained, and the blank of products is filled up; besides, through the mutual synergistic effect of the raw materials, the rearrangement and recombination