Optimization of Honey-fried Processing Technology for by Orthognal Test
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Optimization of Honey-fried Processing Technology for by Orthognal Test
Chinese Journal of Experimental Traditional Medical FormulaeVol. 18, Issue 24, Pages: 56-58(2012)
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Published:2012
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LIU Xiao-shuan, GAO Xiao-heng, LI Xi-xiang. Optimization of Honey-fried Processing Technology for by Orthognal Test[J]. Chinese journal of experimental traditional medical formulae, 2012, 18(24): 56-58.
DOI:
LIU Xiao-shuan, GAO Xiao-heng, LI Xi-xiang. Optimization of Honey-fried Processing Technology for by Orthognal Test[J]. Chinese journal of experimental traditional medical formulae, 2012, 18(24): 56-58.DOI:
Optimization of Honey-fried Processing Technology for by Orthognal Test
Objective:To optimize processing technology of Tussilago farfara with honey. Method: With properties
the mass fraction of alcohol-soluble extract and tussilagone as comprehensive evaluation index
moistening time
honey dosage
processing temperature and time were selected as factors
processing technology of T. farfara with honey was optimized by orthogonal test. Result: The best honey-fried processing technology was as follows:adding 40% honey
moistening time 30 min
stir-fried 6 min at 100-110℃. Conclusion: This optimized processing technology was stable and feasible
it could be used for study on quality standard of T. farfara.