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[Objective]To optimize the processing technology of honey-fried FLOS FARFARAE. [Methods] L9 (34) orthogonal test was adopted. Honey dosage,moistening time,processing time and processing temperature were taken as the investigation factors. With the properties,the mass fractions of tussilagone and ethanol-soluble extractives as the comprehensive evaluation indices,the honey-fried processing technology of FLOS FARFARAE was selected. [Results]The optimal processing technology was 40% honey,4 h moistening time,6 min processing time and 100 110 ℃ processing temperature. [Conclusions] The optimal processing technology was stable and feasible,and could be used for the research on quality standards of FLOS FARFARAE.
[Objective] To optimize the processing technology of honey-fried FLOS FARFARAE. [Methods] L9 (34) orthogonal test was adopted. Honey dosage, moistening time, processing time and processing temperature were taken as the investigation factors. With the properties, the mass fractions of tussilagone and ethanol-soluble extractives as the comprehensive evaluation indices, the honey-fried processing technology of FLOS FARFARAE was selected. [Results] The optimal processing technology was 40% honey, 4 h moistening time, 6 min processing time and 100 110 ° C processing temperature. [Conclusions] The optimal processing technology was stable and feasible, and could be used for the research on quality standards of FLOS FARFARAE.