STUDY ON THE PUERARIA RADIX BEVERAGE

The technology of extraction and clarification were studied by using orthogonal design with pueraria radix.The result show that the color can be better by adding 0.05%VC.The optimum extraction were pH 8.0,temperature 80℃,time 2h. The best enzyme hydrolysis conditions were the amount of enzyme 1.2mg/g pueraria radix, temperature 60℃,pH5.0,time 30min .The stability can be better by adding 0.15%CMC-Na.The flavonoid in the beverage were 0.1%.