Development Of Panax Quinquefolium. L Puffed Products

At present,the sales market of Panax quinquefolium.L at home and abroad is mainly based on medicinal materials and its decoction pieces.In order to increase the diversity of Panax quinquefolium.L functional products and improve the palatability of Panax quinquefolium.L food,it is specially planned to develop Panax quinquefolium.L puffed products on the basis of previous research,and to evaluate the quality of the products.In the experiment,Panax quinquefolium.L,Poria and Ginger,were used as raw materials,and the twin-screw extrusion technology was used for extrusion processing.The response surface experimental design method was used to optimize the extrusion process.The new products are Panax quinquefolium.L-Poria-rice instant porridge,Panax quinquefolium.L-Ginger-rice instant porridge.In the experiment,the physical and chemical properties,nutritional components and characteristic components of Panax quinquefolium.L raw materials before and after puffing were detected and analyzed,and the corresponding quality standards of Panax quinquefolium.L were formulated.At the same time,in the experiment of twin-screw extruding and puffing,the puffing degree is one of the indicators to visually detect whether the puffing test is successful,which is of great significance.In the above,ginseng powder,lily powder,soybean powder,and jujube powder were added for compounding,and the content of each nutritional index was used as the inspection index,the puffing degree was controlled at the puffing critical point state,and the nutritional parameters of the product were studied on the product puffing degree.At the same time to enrich the Panax quinquefolium.L food industry market.The specific results are as follows:1.Using Panax quinquefolium.L,Poria and Ginger as raw materials,compatibility of Panax quinquefolium.L-Poria-rice and Panax quinquefolium.L-Ginger-ricematerial ratio,screw speed,and temperature of the third zone of the barrel as the influencing factors,the sensory score,puffing degree,water solubility index of the puffed product（WSI）,water absorption index（WAI）and gelatinization degree are used as evaluation indicators,and the best single-factor process conditions are obtained by twin-screw extrusion processing:Panax quinquefolium.L-Poria-rice material ratio is Panax quinquefolium.L:Poria:Rice=1:3:16,barrel temperature 125°C,screw speed 30 Hz;Panax quinquefolium.L-Ginger-rice material ratio is Panax quinquefolium.L:Ginger:rice=9:1:40,barrel temperature 115°C,screw speed 30 Hz.2.Based on a single factor,the response surface optimization test was used to obtain the optimal processing technology.The optimal process parameters of Panax quinquefolium.L puffed products:Panax quinquefolium.L:Poria:rice is 1:3:18.33（rice accounts for 82.10%of the total puffed product）,the screw speed is 31Hz,the barrel temperature is 126℃;the measured puffing degree is 2.22,and the sensory score is 92.51 points.The optimal process parameters of Panax quinquefolium.L-Ginger-rice puffed products:Panax quinquefolium.L:Ginger:rice is 9:1:45.86（rice accounts for 82.09%of the total puffed product）,the screw speed is 31Hz,and the barrel temperature is 116℃;the measured puffing The degree is 1.83,and the sensory score is 93.12 points.3.Under the optimal process conditions,the gelatinization degree,water solubility index（WSI）,water absorption index（WAI）and other indicators of the puffed Panax quinquefolium.L products all increased significantly;The fat,protein and total polysaccharide content of the product are all reduced.4.According to the indicators measured above,it is concluded that in the experiment of twin-screw extrusion,the degree of expansion is of great significance as one of the indicators to visually detect whether the expansion test is successful.The temperature of the three zones of the barrel is 115°C,the screw speed is 30Hz,and the moisture content is 20%.On the basis of the original raw materials of Panax quinquefolium.L powder,Poria powder,Ginger powder and rice powder,ginseng powder,lily powder,soybean powder and jujube powder are added for compounding.The content and soluble polysaccharide content are used as the inspection indicators,the puffing degree is controlled at the puffing critical point state,the influence of the nutritional parameters of the product on the puffing degree of the product is studied,and get the puffing degree as the dependent variable Y and the nutrition index as the independent variable;the puffing equation Y（puffing degree%）=2.41X₁（starch）+18.30X₂（protein）-33.30X₃（fat）-65.21X₄（dietary fiber）+8.43X₅（soluble polysaccharide）.5.On the basis of the above experiments,carry out product development on the puffed Panax quinquefolium.L products produced under this process,produce Panax quinquefolium.L-Poria-rice instant porridge,Panax quinquefolium.L-Ginger-rice instant porridge products,and make product quality evaluation.After testing,compared with the unexpanded Panax quinquefolium.L puffed material,the dissolution rate of Panax quinquefolium.L polysaccharide and saponin produced under this process increased,which improved the physical and chemical properties of the puffed Panax quinquefolium.L product,that is,affected the composition,and laid the foundation for the development of new Panax quinquefolium.L products.