花鹿茸切制工艺的优化

目的优化花鹿茸Cervus nippon Temminck的切制工艺。方法在单因素试验的基础上,以乙醇体积分数、润制时间、蒸制时间、干燥方式为影响因素,总糖、水溶性蛋白及总游离氨基酸的综合评分为评价指标,正交试验优化切制工艺。结果最佳切制工艺为药材去毛后,经锯口按药材与酒1∶1的比例加入白酒(50%乙醇),润制7 h,蒸制1 min,趁热横切为厚度1～2 mm的薄片,平铺于烘盘上,上覆吸水纸并压以重物,50℃烘干。结论该方法稳定可行,可用于花鹿茸的切制。

Cutting technology optimization of sika deer velvet

AIM To optimize the cutting technology of Cervus nippon Temminck.METHODS Based on single factor test,with ethanol concentration,moistening time,steaming time and drying methods as four factors,the contents of total sugar,water⁃solubility protein and total free amino acid as the comprehensive evaluation index,the cutting technology was optimized by orthogonal test.RESULTS The optimized cutting technology was as follows,crude drug was unhaired and added wine(50%ethanal)according to the proportion of 1∶1,moistening for 7 h,steaming for 1 min,cutting into 1.0~2.0 mm thick slices and then drying by heat⁃wind circulate at 50℃.CONCLUSION This stable and feasible method can be used for cutting sika deer velvet.