采用L16(45)正交设计优选鸡内金的机械化炒制工艺。 结果: 最佳机械化炮制工艺为每12.5 g鸡内金加砂量500 g
翻炒速度50 r·min-1
于215℃炒制120 s。 结论: 机械化炒制鸡内金的炮制品色泽均一、发泡鼓起均匀
可溶性蛋白质质量分数与传统炮制方法比较明显提高
使鸡内金药材制品质量明显提高
为中药材炒制机械化生产提供实验依据。
Abstract
Objective: To investigate feasibility of traditional artificial frying for Gallus gallus domesticus improved to mechanization frying. Method: Roller structure was optimized by monitoring materials temperature in roller with radial section of multi-point temperature measurement method;With the mass fraction of soluble protein as index
L16(45) orthogonal design was used to optimize mechanization processing technology with materials proportion
stir-frying speed
frying temperature and time as factors. Result: Optimal mechanization processing technology was as following:ratio of sand-G. gallus domesticus 40:1(the amount of sand 500 g per 12.5 g G. gallus domesticus)
stir frying speed 50 r·min-1
frying temperature 215℃
frying time 120 s. Conclusion: These mechanization processed G. gallus domesticus had uniform color and foam muster
the content of soluble protein was significantly higher than traditional processing
it could significantly improve quality of medicinal products of G. gallus domesticus and provide experimental basis for mechanized frying production of Chinese materia medica.