Reported the production technology and formula of konjac mashu, discussed the factors which can influence elasticity rate, gel intensity, clarity and release water rate of konjac mashu.

• 研究了魔芋麻米署的生产工艺、配方组成对影响麻米署的弹性率、凝胶强度、透明度、析水率等因素进行了探讨。