Optimizing Formulation of Instant Powder of Ejiao, Vigna Angularis and Semen Coicis

Abstract

The instant powder of Ejiao, vigna angularis and semen coicis (IPEVS) were prepared with Ejiao Low Mol.Wt. Peptid, vigna angularis and semen coicis as main raw materials, maltodextrin, xylitol and β-cyclodextrin as auxiliary materials. The effects of processing technology of raw material powder and the amount of excipients on IPEVS were tested by single factor and response surface method. The results showed that the optimum technological conditions were as follows: the ratio of vigna angularis to semen coicis was 1∶1, baking time was 50 min, baking temperature was 120 ℃, the addition amount of Ejiao Low Mol.Wt. Peptid was 4%, maltodextrin was 24%, xylitol was 10%, β-cyclodextrin was 9%. Under this condition, the wettability of IPEVS was 129 s, the dispersibility was 5 s, and it had good taste and toning property. The moisture content is 2.3%, the protein content is 13%, the content of polysaccharide is 47%, the total number of colony is less than 3 000 cfu/g, the number of coliform is less than 90 MPN/100 g, which accords with the national requirement.

Keywords

• ejiao low mol.wt. peptid
• vigna angularis
• semen coicis
• technology research
• solubility