| China's Pueraria acreage and production rank is very wide, but the Pueraria processing industry is very slow. In recent years, components and functional characterization of Puerariae have a more detailed study,so the Pueraria food processing industry has developed rapidly, but the start late, the lower level of processing technology,poor equipment, resulting in fewer products and poor quality, the impact on the improvement of economic efficiency; also as a result of deep processing technology is not matching, so that many useful compositions as scrap waste, and pollution. Pueraria powder production technology research and its application for full use of china's rich resources of kudzu, kudzu processing to upgrade the industrial structure, improve the people's food structure and improve the income of the farmers have a greater economic and practical significance, very much form all sides concern.The paper discusses three different pueraria powder processing characteristics (making-slice, freezing-drying, pulping), and analysis compositions and functional characteristics of three pueraria powder, pueraria powder designed to provide a theorical basis of deep processing and the practice guidance. The main research contents and results are as follows:1,Rearching Pueraria granules made by processing of making slice-hot air drying.Leaching of the color retent agent, respectively,boiling time, cooking time and drying temperature of free starch content and the△E,three levels of four factors for the design of orthogonal design. The best technology will be identified as:Color protecting agent0.35%ascorbic acid.0.3%citric acid and0.2%sodium metabisulphite,Protecting color time45min,Cooking time16min, drying temperature50℃. Products made via the optimal processing have high oil absorption capacity.high water absorption capacity,high solubility and high emulsifying ability,general dispersion, a little clouds phenomenon,but the emulsion stability is low;The characteristic value of RVA of pueraria granules made by making-slice: lower gelatinization temperature.high peak viscosity and trough viscosity.high thermal stability and retrogradation, pueraria powder's peak time and peak viscosity are increased with concentration increasing;With pH increased from2.5to5,powder.s viscosity is increased;and when pH>5, pueraria powder's viscosity was decreased; salt added decreases thermal stability, and enhances the retrogradation of starch,have little effect on starting temperature; Sucrose added decreases thermal stability of viscosity, the retrogradation is enhanced. Under acid and alkaline conditions,the paste don't have big changes in temperature, peak viscosity decrease slightly.Under acid conditions,the thermal stability is declined,and the retrogradation is increased;Under alkaline conditions, thermal stability is enhanced, the retrogradation is worse.2,Rearching Pueraria granules made by processing of making slice-freeze drying.Leaching of burning time,respectively,the color retent agent,boiling time of free starch content and the△E,three levels of three factors for the design of orthogonal design.The best technology will be identified as:Burning time90s,Color protecting agent0.35%ascorbic acid,0.30%citric acid and0.15%Sodium metabisulphite,Protecting color time60min. Products made by the optimal processing have low oil absorption capacity,low water absorption. capacity,low solubility and low emulsifying ability,bad dispersion,but the emulsion stability is high. The characteristic value of RVA of pueraria granules made by freezing-drying:low gelatinization temperature,high peak viscosity and trough viscosity,low retrogradation.The peak temperature don't have big changes with the concentration increased,but peak viscosity and trough viscosity are increased,thermal stability become poor,the retrogradation is increased. With the addition of sucrose,gelatinization temperature changes little,but thermal viscosity stability is worse,the retrogradation is enhanced;salt added make gelatinization temperature change little,but decreased thermal stability and enhanced retrogradation; When pH2.5, the highest and lowest viscosity are increased obviously,and two peaks appear,thermal stability and retrogradation are enhanced obviously,With PH increased,pueraria powder.s gelatinization temperature had little changes,but the thermal stability is becoming poor.the changes of retrogradation show" V " type. 3,Rearching Pueraria Granules made by processing of pulping-vacuum drying. Leaching of the color retent agent, respectively, boiling time, cooking time and drying temperature of free starch content and the△E,three levels of four factors for the design of orthogonal design. The best technology will be identified as:Color protecting agent0.25%ascorbic acid,0.30%citric acid and0.2%Sodium metabisulphite,Protecting color time60min,Cooking time15min,drying temperature60℃. Products made by the optimal processing have high oil absorption capacity,high water absorption capacity,high solubility and high emulsifying ability,best dispersion,but the emulsion stability is low. The characteristic value of RVA of pueraria granules made by pulping:high gelatinization temperature,high peak viscosity,high flour gelatinization degree;the powder with the concentration increased have little changes in its peak temperature,but peak viscosity and low viscosity are heighted, thermal stability become poor and the retrogradation is enhanced,. With the addition of sucrose's concentration,gelatinizationn temperature changes little, but thermal viscosity stability becomes worse, retrogradation is enhanced; along with concentration of the salt increased, the gelatinization temperature decreases,the thermal stability become poor, the retrogradation enhanced; Because of effect of PH, under partial acid and alkali conditions, peak temperaturer of Pueraria granules is on the high side, with PH changed, its thermal stability and retrogradation show as "V" and "V" respectively. |
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