Study On Fast Dissolvability Of Kudzu Vine Powder

The planted and the natural growing plants of kudzu vine are widely distributed in Anhui province. Kudzu vine root starch was extracted utilizing kudzu vine root as raw material by a specific process. It contains human essential amino acids and trace elements such as Se, Zn, Mn.,etc. It is necessary to firstly turn its starch into cordon with cool boiled water and then mix with boiled water before you eat. It causes the deficiency of gelatinization. The product of instant kudzu vine powder can meet the demands of quick rhythm today. It is important to speed up agriculture industrialization of our province course.It was easy agglomeration to directly mix its powder with boiled water. The higher viscosity during gelatinization causes worse mobility and disperse property. The starch molecules conglutinate one another. In order to solve these problems, we firstly added sucrose, maltose dextrin, sucrose ester and phosphatide to its starch for the purpose of improving surfactant solution and disperse properties; then we controlled the temperature of gelatinization and the size of product to increase instant properties. We found out the rule of auxiliary material exerting the influence on product whiteness, viscosity, light transmittances and by measuring them. On the condition of ensuring favorable fast dissolvability, we made the other values nicer.Results show that the water-mixing properties can be remarkly improved under the content of sucrose, maltose dextrin above 12g; the trend of their viscosity curve went down along with the increase of their contents; but raising content of sucrose, starch paste light transmittances also raised; with changing content of maltose dextrin, light transmittances was first rise and then drop;sucrose ester made light transmittances decrease, the effects of phosphatide and maltose dextrin were on the contrary. We obtained the optimal formula by application of orthogonal tests and found that the ingredients of the optimum recipe were kudzu vine powder 60g, sucrose 12g,maltose dextrin 15g, sucrose ester0.42g and phosphatide 0.36g. We made experiment on the operative technological parameters and found that optimum gelatinization temperature of starch was 71 C and the size of product 40-60 was meshes.The final product can solve with boiled water in 5 minute and its paste properties were nicer.