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速溶即食葛粉加工工艺的研究的综述报告.docx

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速溶即食葛粉加工工艺的研究的综述报告 SpeedyInstantProcessingTechnologyofKudzuPowder:AnOverview Kudzu(Puerarialobata)isatraditionalChinesemedicinalplantwithalonghistoryofuse.Thestarchextractedfromtherootofkudzuhasvarioushealthbenefitsandiswidelyusedinthefoodindustry.However,conventionalkudzustarchproductsrequirelongcookingtimesandcomplexprocessingprocedures,whicharetime-consuming.Therefore,thereisanincreasingdemandforthedevelopmentofspeedyinstantkudzustarchproducts.Inthisarticle,wewillreviewtheresearchprogressandrecentadvancesinthespeedyinstantprocessingtechnologyofkudzupowder. Thetraditionalmethodforprocessingkudzupowderinvolvescleaning,soaking,grinding,separatingfiber,anddrying.However,thetraditionalmethodistime-consuming,andtheproductisnotveryfine.Therefore,studieshavefocusedondevelopingnewtechnologiestoimprovetheprocessingefficiencyandqualityofkudzupowder. Oneofthemostpromisingtechniquesisthesuperfinegrindingmethod,whichcanreducetheparticlesizeofkudzupowdertolessthan10μm.Thismethodcansignificantlyimprovethesolubility,swellingpower,andviscosityofkudzupowder.However,thesuperfinegrindingmethodrequiresahighenergyinput,whichincreasestheprocessingcost. Anothertechniqueistheenzymatichydrolysismethod,whichcanconvertthemacromolecularstarchtosmallermolecules,suchasglucose,maltose,andmaltodextrin.Theseproductshavealowerviscosityandbettersolubilitythantheoriginalstarch.However,enzymatichydrolysisrequiresalongreactiontimeandspecificconditions,andthefinalproductsmaybecontaminatedwithenzymes. Recently,microwavetechnologyhasbeenappliedtotheprocessingofkudzupowdertoimprovetheefficiencyandreducetheprocessingtime.Microwaveirradiationcanrapidlyheatthewatermoleculesinthekudzupowderandacceleratethegelatinizationofstarch.Themicrowavemethodcanproduceinstantkudzupowderin15minutes,whichissignificantlyfasterthanthetraditionalmethod,whichtakesseveralhours. Moreover,themicrowavemethodcanenhancetheantioxidantactivityandflavonoidcontentofkudzupowder,whicharebeneficialforhumanhealth.However,themicrowavemethodreq