| The powder processing of Fructus arctii refers to make the fresh vegetables of Fructus arctii into powder products. The production scale in China is very small. Since the powder processing of fruits and vegetables has the benefits of high usage of raw materials, low content of moisture in the products, extending the storage time, reducing the costs of storage, transportation and packing, this area is promising in the future. In this work, the best processing condition for fresh Fructus arctii to powder was established by studying the quality of Fructus arctii powder that was manufactured by different dry method. The optimized processing condition is revealed as following: the VC content is highest in the freeze-drying product among the dry products prepared by different dry methods, with a value of 5.42 mg/ 100 g; while the best spray drying parameter is: intake temperature T1=220 °C, outlet temperature T2=80-85 °C, wriggle pump current capacity 40mL/min, nozzle pressure of 0.5 Mpa. The best formula for instant powder is determined through the orthogonal experiments: Fructus arctii 0.5 kg, white sugar 10 g, maltodextrin 0.4 kg. |
