阿胶烘制工艺优选

Optimization of Baking Process for Equus asinus

目的:优选阿胶烘制工艺。方法:以阿胶珠中4种氨基酸的含量为指标,采用HPLC测定指标成分含量,选取烘制温度、时间及阿胶丁大小为考察因素,正交试验法优选阿胶烘制工艺。结果:阿胶最佳烘制工艺条件为1.27 cm×0.88 cm×0.6 cm的阿胶丁在180℃烘制15 min。结论:该优选工艺简单可控、操作性强、适合大规模生产。

Objective：To optimize baking process of Equus asinus.Method：With the cotents of 4 kinds of amino acid as indexes,which was determined by HPLC,baking process of E.asinus was optimized by orthogonal test with baking time,baking temperature and size of E.asinus as factors.Result：Optimum baking process was：size of E.asinus 1.27 cm×0.88 cm×0.6 cm,baked 15 min at 180 ℃.Conclusion：Optimized process was simple,controllable,operable,and suitable for mass production