Study On The Technologic Of Dry Preparation Of Pueraria Powder And The Product Of High-fiber

By traditional wet processing of Radix Puerariae starch many dietary fiber and flavonoids are lost. Also it leads to a lot of wast of resources, which will pollute environment. The objectives of the paper are to prepare Radix Puerariaestarch and its products which are rich in dietary fiber and flavonoids as well as to realize the maximum utilization of resources and to reduce environmental pollution The main reseach contents of this paper are as follows:The impacts on activity of Radix Puerariae polyphenoloxidase activity under different conditions and drying process were studied in this thesis The conclusions followed as The activity of Radix Puerariae polyphenoloxidase activity affected by temperature and pH largely The thermal inactivation conditions for Radix Puerariae polyphenoloxidase activity were at 100 for 40s The concentration of PPO in the Radix Puerariae skin was higher than the other parts of Radix Puerariae The activity of Radix Puerariae PPO was effectively inhibited by ascorbic acid sodium ascorbate and sodium sulfite The optimum conditions were 0.2% sodium sulfite to protect its color by spraying. When the section thickness was 5mm and drying at 50 , the effective drying was realizedThe effects of different conditions on extraction of Radix Puerariae flavonoids were studied The optimum technological conditions were as follows temperature at 80 extraction time was 2h, using 50% alcohol, ratio of solid to liquid was 1:10 The effect of different screening technology on the content of Radix The results showed that it could remove some insoluble dietary fiber As the decrement of insoluble dietary fiberthe content of flavonoids was reduced The Radix Puerariae powder screened for more than 120 mesh was better to meet the requirements of process.According to the research and evaluation of the Radix Puerariae products,it was found that with the increment of high fiber Radix Puerariaewater absorption cooking loss and cooked off rate were increasing as well as its hardnes restoring ability chewiness and the texture gumminess were better but its adhesion elastic and cohesiveness were worse Conclusion obtained by optimum experiments and sensory evaluation found that the noodle with best quality was made with 160 mesh Radix Puerariae powder and high strength flour under the proportion of 3:7 High fiber puerarin powder could dissolve well, Conclusions gained by dispersion experiments and sensory evaluation were that the bestproducts was made with 160 mesh Radix Puerariae powder and 5% dextrin On this basis, the standards of Radix Puerariae noodeles and Puerarin powder granule were formulatedThe research provided the basis for dry preparation technology and the production of high fiber Radix Puerariae products. A new way was provided by this study to realize the comprehensive utilization of Radix Puerariae resources. Therefore it is of theoretical and practical significance to develop Radix Puerariae resources...