全须西洋参干制技术研究  

Study on the Drying Technology of Panax quinquefolius with Tails

作　　者：蒋小平[1] 赖珍华 

机构地区：[1]汉中职业技术学院,陕西汉中723000 [2]陕西省镇巴县园艺站,陕西镇巴723600

出　　处：《安徽农业科学》2017年第9期125-126,共2页Journal of Anhui Agricultural Sciences

基　　金：陕西省示范性高等职业院校建设汉中职业技术学院"乡村服务计划"(汉职科教2015005)

摘　　要：[目的]研究全须西洋参的干制加工方法。[方法]研究洗参方法、灭酶方法、干制温度、整形理须、保护参须等工序对全须西洋参品质的影响,并对工艺参数进行优化试验,得出最佳方案。[结果]全须西洋参干制要选择优质原料、清洗泥沙、保护参须,用沸水烫或蒸汽蒸至参体变软,干制中期温度保持在33~35℃最适宜,脱水至50%左右整形理须,才能保证全须西洋参的商品价值最好。[结论]该研究为参农进行全须西洋参干制加工提供理论依据。[Objective] The research aimed to study the dry processing method of Panax quinquefolius with tails.[Method]The effect of washing ginseng method,enzyme inactivation methods,drying temperature,plastic whiskers and protection fibrous ginseng root on the quality of Panax quinquefolius with tails was studied,the optimum program was obtained by optimizing the process parameters.[Result] Panax quinquefolius with tails dried to select high-quality raw materials,cleaning sediment and protection fibrous ginseng root,steam in a boiling water or steam to soften,dry medium temperature was maintained at 33 to 35 ℃,dehydration to about 50% plastic whiskers and protection fibrous ginseng root,in order to ensure that the commodity value of Panax quinquefolius with tails should be the best.[Conclusion] The study provides the theoretical basis for farmers to carry out the dry process of Panax quinquefolius with tails.

关 键 词：全须西洋参 加工工艺 感观品质 皂苷 

分 类 号：S567.53[农业科学—中草药栽培]