MANUFACTURING PROCESS OF BUTTERBUR CANDY WITH ANTIOXIDANT EFFECT

摘要

A method of manufacturing butterbur candy by adding powder of butterbur(Petasites japonicus Maxim.) during the manufacture of candy is provided to obtain the candy having pharmacological action such as antioxidant effect of Petasites japonicus and excellent palatability. Petasites japonicus is washed with water, dried at 20 to 60deg.C for 1 to 3 days and ground to a particle size of less than 100 meshes. During the manufacture of candy, 0.1 to 10% by weight of Petasites japonicus powder is added. In an experiment of the butterbur candy and red ginseng candy about Electron Donating Ability(EDA) and Nitrite Scavenging Ability(NSA), the butterbur candy is higher in EDA and NSA than red ginseng candy.