珍珠的传统炮制方法是取净珍珠,碾碎,加水适量共研细,再加多量的水,搅拌,倾出混悬液,下沉部分再按上法反复操作数次,除去杂质,合并混悬液,静置后,分取沉淀,干燥,研散。笔者据多年的工作实践,采用先用豆浆煮制珍珠再用上述水飞法制成珍珠粉的方法,取得了满意效果。豆浆煮制提高了珍珠的洁净度,又降低了珍珠的硬度而利于研细。改进法的具体操作方法如下: 取珍珠,用纱布包好,置砂锅内,加豆浆没过3～5厘米,煮制4～6小时,取出,去纱布,再用水飞法制 The pearl’s traditional processing method is to take a net of pearls, crushed, add water to the appropriate amount of fine research, add a lot of water, stir, dump the suspension, the sinking part and then press the method repeatedly to remove impurities, merge and mix Suspension, after standing, fractionated, dried, and dispersed. According to the practice of many years, the author used the method of first making pearls from soybean milk and then using the above-mentioned water fly method to make pearl powder, and achieved satisfactory results. Soymilk cooking improves the cleanliness of the pearl, which in turn reduces the hardness of the pearl and facilitates fine grinding. The specific method of operation of the improved method is as follows: Take pearls, wrapped with gauze, set the casserole, add milk not over 3 to 5 cm, cook for 4 to 6 hours, remove, go to gauze, and then fly to water