七味汤的提取工艺研究  

Study on the Extraction Process of Seven-flavor Soup

作　　者：王永乐 韩静静 王云婷 李宛蓉 WANG Yongle;HAN Jingjing;WANG Yunting;LI Wanrong(College of Biology and Food Engineering,Suzhou University,Suzhou,Anhui 234000,China)

机构地区：[1]宿州学院生物与食品工程学院,安徽宿州234000

出　　处：《农产品加工》2022年第6期33-36,共4页Farm Products Processing

基　　金：宿州学院科研平台开放课题(2020YKF19);安徽省大学生创新创业训练计划项目(S202010379064)。

摘　　要：采用单因素试验及正交试验优化七味汤的最佳提取工艺。筛选出七味汤的最优提取工艺为用水量10倍,煎煮时间1.5 h,煎煮次数3次。优化七味汤的最佳提取工艺,为后续七味颗粒的开发奠定基础。The best extraction process of seven-flavor soup was optimized by single factor and orthogonal test.The optimal extraction process for screening out seven-flavored soup was 10 times the water consumption,the cooking time was 1.5 hours,the number of cooking times was 3 times.This experiment optimized the optimal extraction process of seven-flavor soup and laid the foundation for the subsequent development of seven-flavored particles.

关 键 词：提取工艺 正交试验 新型冠状肺炎 

分 类 号：R284.1[医药卫生—中药学]