Study On Processing Technology And Functional Components Of Pueraria Lobata Powder And Its Products

In order to promote the comprehensive development and utilization of Pueraria lobata,this paper studied the processing technology of Pueraria lobata powder and its functional components from the aspects of color protection,drying,and developed a new type of Pueraria lobata powder fairy grass jelly.The research results are as follows:(1)Analysis of the main components of Pueraria lobata The contents of total flavonoids,puerarin,dietary fiber and crude fiber in Pueraria thomsonii Benth were significantly lower than those of Pueraria lobata(Willd.),and its starch content was higher than that of Pueraria lobata(Willd.).The starch content of Pueraria thomsonii Benth was 68.92%,the puerarin content was 1.45 mg/g,and the total flavonoids content was 2.59 mg/g,which were higher than other varieties of Pueraria thomsonii Benth from other places of origin,and it was more suitable to be processed into Pueraria lobata powder.(2)Study on protecting color condition of slices The research found that the optimum p H value for PPO of Pueraria thomsonii Benth was 4.5and the optimum temperature was 40 ?.The inactivation time of PPO was 45 s at 100 ?.Base on the pre-test,taking the chromatic aberration value as the assessment index,the orthogonal test results showed that the optimum dosage combination of composite color fixative was 25 g/L sodium chloride,4 g/L citric acid and 3 g/L ascorbic acid.The optimum time for protecting the color of Pueraria lobata was 30 minutes,and its chromatic aberration value was 17.90±0.24.The color protection effect was the best.(3)Study on the technology of hot air drying Taking the total flavonoids content and iodine blue value as evaluation indexes,the total flavonoids content and iodine blue value were unified by normalized weighted average method,which could calculat the comprehensive score of Pueraria lobata powder.Selecting the optimal level of test,The Box-Behnken response surface method was used tooptimize the drying process of Pueraria lobata powder.The optimum technological parameters were slice thickness of 2.5 mm,drying temperature of 56? and drying time of 8 hours.The total flavonoids content of Pueraria lobata powder was2.43±0.18 mg/g,iodine blue value was 19.08±0.72,and the overall score was78.11±0.85.Compared with the unoptimized Pueraria lobata powder,the total flavonoids retention rate increased by 13.55 %,the iodine blue value decreased by7.74 %,and the comprehensive score of Pueraria lobata powder increased by 26.15 points.The content of total flavonoids in Pueraria lobata powder prepared by the optimized process was 4.85 times higher than that in Pueraria lobata starch sold in the market,and its puerarin content was 3.38 times higher than that in Pueraria lobata starch sold in the market.Pueraria lobata powder could better retain the functional ingredients in Pueraria lobata.(4)Study on the development of Pueraria lobata powder fairy grass jelly Taking the extraction rate of crude fairy grass gum as the measure,the results of orthogonal test showed that the optimum preparation conditions of Xiancao juice were 1:40 material liquid ratio,3 mg/L sodium carbonate,extraction time 1.5 hours.Under these conditions,the extraction rate of crude fairy grass gum reached a maximum of 11.78±0.24%.According to sensory evaluation and orthogonal test results,a kind of Pueraria lobata fairy grass jelly was developed with Xiancao juice and Pueraria lobata powder as raw materials.The optimum formula was 20% of Xiancao juice,2 % of Pueraria lobata powder and 10 % of white sugar.The sensory score of the product obtained was the highest,with 89.23±1.38 points.In this experiment,compared with similar products,the total flavonoids content of Pueraria lobata fairy grass jelly was 0.094 mg/g,which was significantly higher than that of Xiancao jelly and Pueraria powder jelly(P<0.05).Through the study of processing technology and functional ingredients of Pueraria lobata powder and its products,this paper found that the quality of pueraria puerariaes from different places were different.The content of starch and main functional ingredients in Guilin Pueraria lobata were higher than that in other places,and it was more suitable for processing Pueraria lobata powder.This paperoptimized to improve the quality of Pueraria lobata powder by study processing technology of Pueraria lobata powder.In addition,this paper also verified that the preparation of Pueraria starch by water-washing method would lead to the loss of the total flavonoids,and Pueraria lobata powder could more effectively retain the functional components in the raw materials.The application of Pueraria lobata powder in the development of Xiancao jelly could improve the content of flavonoids in this kind of product,optimize the taste,improve the quality of the product,meet the needs of people's total nutrition,and provided a theoretical basis for promoting the comprehensive development and utilization of Pueraria lobata powder.