Abstract: A new burdock root product -- burdock root masticable sugar slice was studied. The burdock root was dried at the 100℃ for 2h and then baked at 200℃ for 4 min .In this way , the burdock root got a coffee flavor. We added the burdock root into the gluten proteins, like the colloid in the chewing gum at the ratio of (3～5):100 and the gluten protein for mastication was increased. The xylitol was also used in the product to get the three parts together, and then to put them into some citric acid and malic acid,the burdock root mastication sugar slice was produced. After doing the orgnoleptic test, the optimum conditions were burrdock root (26.32%), gluten proteins(1.26%), xylitol(72.03%), critric acid (0.25%) and malic acid(0.14%).

Key words: burdock, gluten proteins, sugar slice