Abstract: Bleached pulverized konjac flour was prepared by bleaching process with H2O2-citric acid on acid condition in the presence of 40% concentration of ethanol. The ranges of quantity of H2O2, pH, quantity of citric acid and reaction temperature were confirmed through single factor test, then response surface method was conducted to get the following optimal parameters: H2O2 1.5%, pH 4.3, citric acid 3.0 g/L and reaction temperature 40 ℃. Under the optimized parameters, the viscosity and whiteness respectively are 41.7 Pa·s and 87.6%.

Key words: bleached pulverized konjac flour, preparation process, response surface method (RSM)