Objective:To investigate and optimize preparation technology of Gefen instant granule. Method:With dissolution time and the content of total flavonoids of this granule as indexes

ratio of sugar- Pueraria lobata

ratio of baking powder-P. lobata

drying temperature were chosen as investigation factors

preparation technology was optimized by orthogonal test with Z-comprehensive analysis method.Three samples were prepared by optimized technology

and their properties

melting

water content and pasting test were investigated.The content of total flavonoids was determined by aluminum nitrate chromomeric method. Result:The best preparation process was as follows:uniform mixed baking powder 1.2 g

dextrin 1.8 g

sugur 24 g

and P. lobata 33 g sequentially by equal increment method

mixed evenly with about 5 mL hot water (35-40℃)

shaped into lump

placed at environment of 35℃ for 40 min to make its interior with multiple and dense holes

volume expansion and soft texture

squeeze sieved

dried at 60℃ for 40min

arranged granules

and then Gefen instant granule were gained.Prepared 3 batches of samples had uniform size

milky white

color consistency

no absorption of moisture

agglomeration and phenomenon of deliquescence.Melting test qualified

it dissolved completely at about 85℃ in hot water.The moisture content was less than 6.0%

and the content of total flavonoids was 0.327 mg·g-1. Conclusion:This optimized preparation technology was simple

feasible and reproducible

and the content of total flavonoids determination method was suitable for quality control of Gefen instant granule.