Optimization of Processing Technology for Wine-steamed by Orthogonal Test
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Optimization of Processing Technology for Wine-steamed by Orthogonal Test
Chinese Journal of Experimental Traditional Medical FormulaeVol. 19, Issue 6, Pages: 15-18(2013)
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Published:2013
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XU Gang, JU Cheng-guo, ZHOU Yuan-zheng, et al. Optimization of Processing Technology for Wine-steamed by Orthogonal Test[J]. Chinese journal of experimental traditional medical formulae, 2013, 19(6): 15-18.
DOI:
XU Gang, JU Cheng-guo, ZHOU Yuan-zheng, et al. Optimization of Processing Technology for Wine-steamed by Orthogonal Test[J]. Chinese journal of experimental traditional medical formulae, 2013, 19(6): 15-18.DOI:
Optimization of Processing Technology for Wine-steamed by Orthogonal Test
Objective: To optimize processing technology of wine-steamed Cibotium barometz. Method: Taking the content of protocatechuic acid and protocatechuic aldehyde as comprehensive evaluation index
with the amount of wine
infiltration time
steaming time
moistening time as factors
L9(34)orthogonal test was used to optimize processing technology of wine-steamed C.barometz. Result: Optimal processing technology of wine-steamed C.barometz was as following:plusing 15 kg rice-wine per 100 kg C.barometz
infiltrated for 2 h at ambient temperature
steamed 4 h by high-heat
and then moistened 4 h. Conclusion: This optimized processing technology was reasonable and practical with energy and time saving.