摘要
采用单因素试验及正交试验优化七味汤的最佳提取工艺。筛选出七味汤的最优提取工艺为用水量10倍,煎煮时间1.5 h,煎煮次数3次。优化七味汤的最佳提取工艺,为后续七味颗粒的开发奠定基础。
The best extraction process of seven-flavor soup was optimized by single factor and orthogonal test.The optimal extraction process for screening out seven-flavored soup was 10 times the water consumption,the cooking time was 1.5 hours,the number of cooking times was 3 times.This experiment optimized the optimal extraction process of seven-flavor soup and laid the foundation for the subsequent development of seven-flavored particles.
作者
王永乐
韩静静
王云婷
李宛蓉
WANG Yongle;HAN Jingjing;WANG Yunting;LI Wanrong(College of Biology and Food Engineering,Suzhou University,Suzhou,Anhui 234000,China)
出处
《农产品加工》
2022年第6期33-36,共4页
Farm Products Processing
基金
宿州学院科研平台开放课题(2020YKF19)
安徽省大学生创新创业训练计划项目(S202010379064)。
关键词
提取工艺
正交试验
新型冠状肺炎
extraction process
orthogonal test
new coronary pneumonia
