中国食物与营养2025，Vol.31Issue(7)：38-42,5.
造粒型葛根全粉代用茶加工工艺研究
Study on The Processing Technology of Substitute Tea of Granulating Radix Puerariae Whole Powder
摘要
Abstract
[Objective and Method]A kind of substitute tea of granulating Radix puerariae(RP)whole powder was obtained by squeez-ing puffing,wet granulation with RP as the main raw material.Taking radial puffing rate and isoflavone content as the investigation index,the influence of extrusion temperature,screw speed and material moisture content on extrusion expansion effect of RP was analyzed.The extrusion puffing process was optimized by L9(34)orthogonal optimization on the basis of single-factor test.Taking sensory evaluation as the investigation index,the whole powder of RP extruded was wet granulated.[Result]The optimal extrusion puffing process were extrusion temperature 155℃,screw speed 160 r/min,moisture content of material 16%.Moreover,the most suitable process for granulation were ratio of raw material to auxiliary material,2:1,ratio of auxiliary material(maltodextrin:konjac powder),3:1,particle size 4 mm,the dry-ing methods of first low and then high(drying at 60℃for 50min and then at 170℃for 4min)was applied to prepared a kind of RP powder tea with good quality.[Conclusion]This paper can provide scientific guidance for the industrialization of substitute tea of RP powder.关键词
葛根/代用茶/挤压膨化/湿法造粒/工艺优化Key words
Radix puerariae(RP)/substitute tea/extrusion puffing/wet granulating/process optimization引用本文复制引用
窦新华,李可欣,黎兆川,敬思群,韩伟,于白音,冯武明,张文军..造粒型葛根全粉代用茶加工工艺研究[J].中国食物与营养,2025,31(7):38-42,5.基金项目
韶关学院教授科研启动经费"2021年度韶关市科技计划项目(农业农村科技方向)"(项目编号:210805114531189). （农业农村科技方向）
