关键词: 牛蒡粉, 速溶性, 高剪切均质

Abstract:

Instant burdock root powder was made from fresh burdock roots using a wet processing procedure consisting of the following steps: cleaning, peeling, slicing, color protection, beating, high sheared homogenization, enzymolysis, blending, and spray drying. The effects of different processing conditions on qualities of product were evaluated. A mixture of 0.05% vitamin C and 0.05% citric acid displayed better color protection on burdock root slices than each of them. Beating, high shear homogenization, and enzymolysis resulted in the increase of soluble solid content by 50.57%, 42.08% and 25.06%, respectively. Subsequently, the instant burdock powder product was obtained through blending with the addition of maltodextrin, high shear homogenization and spray drying. Compared with the product produced using the traditional dry processing procedure, the vitamin C content in this product was increased by 37.78% and the dissolution percentage by 5.03% to 97.16%, while the average length of fiber was decreased from 0.25 mm to 0.14 mm. The dissolvability of this product was quite well, and there was no obvious precipitate after poured with boiling water.

Key words: burdock powder, instant ability, high shear homogenization