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Optimization of Processing Technology for Roasted Licorice with Water by Orthogonal Method

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【作者】 Yali XUXiaopeng LILiyang HAZhilong SHIJian GU

【Author】 Yali XU;Xiaopeng LI;Liyang HA;Zhilong SHI;Jian GU;College of Pharmacy, Southwest Minzu University;

【通讯作者】 Jian GU;

【机构】 College of Pharmacy, Southwest Minzu University

【摘要】 [Objectives] To optimize the processing technology for roasted licorice with water. [Methods] Through the orthogonal experimental design, taking the water added, moistening time, frying temperature and frying time as the factors, and the content of glycyrrhizin and glycyrrhizic acid as the evaluation index, the processing technology for roasted licorice with water was optimized. [Results] The best processing technology of licorice was as follows: Pure licorice slices were mixed with water and moistened for 3 h, and then fried at 160 ℃ for 6 min. 20 kg of water was added to every 100 kg of licorice. [Conclusions] The best processing technology for roasted licorice with water was established, laying a foundation for the research and application of roasted licorice with water and its preparation.

【所属期刊栏目】 Processing of Traditional Chinese Medicine and Quality Control (2020年03期)
  • 【DOI】10.19600/j.cnki.issn2152-3924.2020.03.012
  • 【分类号】R283.3
  • 【下载频次】2
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