Preparation and quality evaluation of Polygonati rhizoma modified powder by extrusion cooking
Objective:This study aimed to improve the functional characteristics of Polygonati rhizoma(PR).Methods:Using the freeze-dried fresh PR and nine-steam-nine-bask processing PR as control products,the study comprehensively compared and analyzed human sensory,electronic sensory,color,fluidity,dissolving ability,extract content,total polysaccharide content and total saponin content in PR powder modified by extrusion cooking.Results:Extrusion cooking effectively eliminated the bad taste and improved the color and fluidity of PR powder.Compared with the nine-steam-nine-bask processing,extrusion cooking significantly increased the total polysaccharide content and total saponin content,with increase rates of 49.27％and 69.10％,respectively.Conclusion:Extrusion cooking can effectively improve the functional characteristics of PR,and enhance the controllability and stability of processing quality.
万方数据
维普
