葛根微粉的制备工艺及品质特性研究

Study on Preparation Technology and Properties of Pueraria Micro-powders

运用正交试验法优化葛根微粉的制备工艺条件。以新鲜葛根为原料,采用真空干燥与超微粉碎相结合的方法,制备葛根微粉。结果表明,真空干燥的最佳条件为:物料厚度2 mm、干燥温度75℃、真空度0.08 MPa。超微粉碎的最佳工艺条件,选择初始粒径为过80目筛、含水量为4.00%的葛根全粉,进料量为80.00 g、粉碎时间为3 min。此条件下获得葛根微粉平均粒度(粒度用直径d表示)为8.2μm,出粉率达70.87%。葛根微粉(d≤26μm)的酶解率、膨胀度、溶解度、黏度、电导率等特性比葛根粉(d﹥94μm)有了极大改善,但其凝沉性较大。

Technological conditions of preparation of pueraria micro-powders were optimized by orthogonal array design tests.Pueraria micro-powders were produced by vacuum drying with ultra-fine pulverization methods while taking fresh pueraria as raw material.The results showed that the optimal condition of vacuum drying was material thickness 2 mm,drying temperature 75℃,vacuum degree 0.08 MPa.And the optimized technology was as follow as over 80-meshs sieve,moisture of 4.00%preliminary powder,feeding quantity was 80.00 g and time was 3 min for ultra-fine pulverization.The average diameter of particle of micro-powder was 8.2μm and the yield reached 70.87%under the above optimal condition.The rate of enzymatic hydrolysis,dilatations,solubility,viscosity,electrical conductivity of micro-powders(d≤26μm)were obviously improve than those of whole powders(d>94μm),but its precipitability was strong.