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目的:研究岭南特色炒薏苡仁炮制工艺。方法:采用正交试验,以醇溶性浸出物含量和外观评分为评价指标,对岭南特色炒薏苡仁炮制工艺主要影响因素(样品含水量、炒制时间、炒制温度)进行考察,确定最佳的炮制工艺。结果:岭南特色炒薏苡仁的最佳炮制工艺为:薏苡仁浸润1h,蒸制120min,60℃干燥至含水量为25%,280℃炒制8min。结论:该研究为岭南特色炒薏苡仁炮制工艺提供了更准确、科学的炮制参数。
Objective: To study the processing characteristics of Lingnan Coix seed. Methods: The orthogonal test was used to evaluate the main influencing factors (moisture content, frying time, frying temperature) of the processing characteristics of Lingnan specialty fried Coix Seed Coenzyme with alcohol-soluble extract content and appearance score as evaluation index, to determine the best The processing technology. Results: The best processing technology of Lingnan specialty fried Coix seed was as follows: Coix seed was infiltrated for 1h, steamed for 120min, dried at 60 ℃ until its moisture content was 25% and 280 ℃ for 8min. Conclusion: This study provides a more accurate and scientific processing parameters for the processing of Coix lachryma - jobi in Lingnan.