正交试验法优选麸炒椿皮炮制工艺研究

Study on Optimization of Processing Technology for Stir Fried Toon Skin with Bran by Orthogonal Experiment

优选麸炒椿皮最优工艺,为其工业化生产提供一定的技术参考。以臭椿酮含量及外观性状为评价指标,采用正交设计对麦麸用量、炒制时间、炒制温度3种影响炮制因素进行考察,优选出麸炒椿皮的最佳炮制工艺。麸炒椿皮最终确定工艺为:取椿皮丝饮片量10%的麦麸撒入180℃的炒药设备中,待麦麸冒烟时,向炒药机内投入椿皮丝,炒制10 min,取出,晾凉,筛去麸皮即可。优选出的麸炒椿皮炮制工艺稳定,重现性良好。

Optimizing the optimal process of stir frying Chinese toon peel with bran provides a certain technical reference for its industrial production.Using the content and appearance characteristics of Ailanthus altissima as evaluation indicators,orthogonal design was used to investigate three factors that affected the processing of wheat bran,frying time and frying temperature.The optimal processing technology for frying Ailanthus altissima with bran was selected.The final process for stir frying Chinese toon peel with bran was as follows:taking 10%of the wheat bran from the sliced Chinese toon peel and sprinkle it into a 180℃frying equipment.When the wheat bran smokes,the Chinese toon peel slices were added into the frying machine,after stir frying for 10 min,it was taken out,and then cooling,and the bran was sieved off.The optimized processing technology of stir fried Chinese toon skin with bran was stable and had good reproducibility.