Abstract: This report investigated respectively the physical and chemical properties of 50 mesh and 100 mesh carrot powderand their application in the processing of Chinese noodle and pasteurized milk. Compared with 50 mesh carrot powder, 300mesh carrot powder showed a sharp increase of specific surface area and dissolution, and a slight increase of L value, a value andb value, and an unchanged Hue angle, while its D50 in particle size distribution decreased to 20.0μm. In the preference organolepticevaluation, 50 mesh carrot powder was superior to 100 mesh carrot powder in the Chinese noodle, but inferior to 100 mesh carrotpowder in pasteurized milk.

Key words: carrot powder, physical and chemical property, particle size distribution, application