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葛粉有特定的理化特性可以增强奶糊的口感，工业化生产条件不足。通过配方优化，利用卡拉胶及刺槐豆胶提高产品的持水性，减少触变性，并且利用合理的加工工艺，制作品质优良的葛粉奶糊。“,”Puerarise starch with specific physicochemical properties can enhance milk taste,the industrialized production conditions. Through the formulation optimization,product water holding capacity is improved and thixotropy is decreased by carrageenan and locust bean gum. By the use of reasonable processing technology,kudzu powder milk paste of good quality is made.