关键词: 葛根全粉, 流变特性, 触变性, 表观黏度, 假塑型流体体

Abstract:

The rheological behavior of various concentrations of kudzu (Pueraria lobata) root syrup with different types
and amounts of thickening agent, sugar content, salt (NaCl) content and pH was investigated using a rotary viscometer
(DNJ-1 type) at different temperatures and rotating speeds. The results showed that higher concentrations of kudzu root
powder could result in higher apparent viscosity of kudzu root syrup at the same temperatures and rotating speeds. The
changing trend was more obvious when the rotating speed was lower. Kudzu syrup with the addition of xanthan gum had
a higher apparent viscosity than that with the addition of agar, sodium alginate, carboxymethyl cellulose (CMC), or konjac
glucomannan. The apparent viscosity was higher when the amount of thickening agent was increased. The apparent viscosity
of kudzu syrup was increased by a certain concentration of sugar but reduced by salt. pH had minor influence on the apparent
viscosity of kudzu syrup, which was a non-New tonian and thixotropic fluid.

Key words: kudzu root powder, rheological characteristics, thixotropy, apparent viscosity, pseudoplastic fluid