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本文以50％乙醇的甘草提取液中甘草酸含量为指标,用正交设计法对烘制甘草品进行比较。经数据统计处理,结果证明:烘制100 kg甘草,用30 kg炼蜜;70℃温度;烘制1 hr为最佳。
In this paper, the content of glycyrrhizic acid in the liquorice extract of 50% ethanol was used as the index, and the orthogonal design method was used to compare the licorice products. After statistical data processing, the results show that: baking 100 kg of licorice, with 30 kg of honey refining; 70 °C temperature; baking 1 hr is the best.