Abstract: Some defects such as dark gray color and hard-dissolving clots are often found in the instant paste of Kudzu powder currently sold in local area. With respect to it, a new enzyme method of preparing instant edible Kudzu powder was studied in this paper. The results showed that Pullulanase hydrolysis shortened branching of amylopectin in Kudzu powder compared with that in raw material, while the degree of hydrolyzation was improved. SEM suggested an increase in the amount of starch slice and its obvious loosing surface after enzyme hydrolysis. The Kudzu powder became more apt to dissolving, thus its instant solubility was considerably improved. The optimum processing conditions resulted from the orthogonal experiment showed that: the dose of enzyme 4.8PUN/g,the temperature is 50℃,and the reaction time 2h.

Key words: Kudzu powder, Pullulanase, Instant solubility