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采用煎出率为指标,对禹余粮炮制工艺进行研究。初步认为:采用粒径0.5cm样品、煅制温度550℃、时间25min、醋淬3次为较好的炮制工艺。同时测得该工艺炮制品水煎液中微量元素Fe、Cu、Zn的含量明显高于生品。
Using the frying rate as an indicator, a study was conducted on the processing technology of Yuliang. It is preliminarily considered that using a sample with a particle size of 0.5 cm, a calcination temperature of 550° C., a time of 25 min, and vinegar quenching 3 times is a better processing technique. At the same time, the content of trace elements Fe, Cu and Zn in the decoction of the processed product was significantly higher than that of the raw product.