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目的:优选阿胶烘制工艺。方法:以阿胶珠中4种氨基酸的含量为指标,采用HPLC测定指标成分含量,选取烘制温度、时间及阿胶丁大小为考察因素,正交试验法优选阿胶烘制工艺。结果:阿胶最佳烘制工艺条件为1.27 cm×0.88 cm×0.6 cm的阿胶丁在180℃烘制15 min。结论:该优选工艺简单可控、操作性强、适合大规模生产。
Objective: To optimize donkey-hide baking process. Methods: The contents of four amino acids in gelatin beads were used as indexes to determine the content of indicator components. The baking temperature, time and the size of gelatin were selected as the investigation factors. The orthogonal test was used to optimize the gelatin baking process. Results: The optimal conditions of donkey-hide gelatin baking at 1.27 cm × 0.88 cm × 0.6 cm were cured at 180 ℃ for 15 min. Conclusion: The optimal process is simple and controllable, easy to operate and suitable for large-scale production.