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多指标综合评分结合层次分析法优化桑黄蜜炙工艺
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| 篇名： | 多指标综合评分结合层次分析法优化桑黄蜜炙工艺 |
| TITLE： | Optimization of honey processing technology of Phellinus igniarius by multi-index comprehensive score combined with analytic hierarchy process |
| 摘要： | 目的 优化桑黄蜜炙工艺。方法采用正交实验设计结合层次分析法，以内在质量（麦角甾醇、原儿茶醛、原儿茶酸含量）和外观性状评分为评价指标，对影响桑黄蜜炙工艺中的关键因素（蜜水比、蜜水与桑黄质量比、炒制温度、炒制时间）进行考察，确定桑黄蜜炙最佳工艺参数。结果桑黄蜜炙最佳工艺为取桑黄生品（1cm3方块状），加适量辅料拌匀（每100kg的桑黄用炼蜜与水各25kg），闷润2h至辅料被吸尽，置于炒制容器内，在炒制温度130～140℃下炒制5min，取出，置于50℃烘箱内2h，取出，晾凉。3次验证实验结果的RSD为0.68%。结论优选出的桑黄蜜炙工艺稳定、可行。 |
| ABSTRACT： | OBJECTIVE To optimize the honey processing technology of Phellinus igniarius. METHODS The key factors of honey processing technology of P. igniarius （honey-water ratio， the mass ratio of honey-water to P. igniarius， the frying temperature and the frying time） were investigated by orthogonal test combined with analytic hierarchy process to determine the optimal technological parameters， using the internal quality （the contents of ergosterol， protocatechuic aldehyde and protocatechuic acid） and appearance traits as evaluation indexes. RESULTS The optimal process of honey-roasting P. igniarius was to take raw P. igniarius （1 cm3 square block）， add the appropriate amount of auxiliary materials （with 25 kg of refined honey and water for every 100 kg of P. igniarius）， mix well， moisten for 2 h until the auxiliary materials were completely absorbed； put it in a frying container， fry at the frying temperature of 130-140 ℃ for 5 min； take it out， put it in an oven at 50 ℃ for 2 h； take it out， and let it cool. The RSD of the results of three validation experiments was 0.68%. CONCLUSIONS The optimized honey processing technology of P. igniarius is stable and feasible. |
| 期刊： | 2024年第35卷第11期 |
| 作者： | 洪艺丹；王巍；张立强；张一美；李利华；鞠成国 |
| AUTHORS： | HONG Yidan，WANG Wei，ZHANG Liqiang，ZHANG Yimei，LI Lihua，JU Chengguo |
| 关键字： | 桑黄；蜜炙工艺；正交实验；层次分析法；外观性状；内在质量 |
| KEYWORDS： | Phellinus igniarius； honey processing technology； orthogonal test； analytic hierarchy process； appearance traits； |
| 阅读数： | 2 次 |
| 本月下载数： | 1 次 |
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