微波炮制穿山甲的工艺初探

目的:初探微波炮制穿山甲的工艺条件。方法:以"鼓起,卷曲,呈金黄色或棕黄色,质酥脆"为标准,优选出微波炮制穿山甲的最佳工艺条件;测定炮山甲中水溶性浸出物、蛋白质的含量,并比较其成品率。结果:微波炮制穿山甲的最佳工艺条件为100%的微波火力,烘烤3·5min。与砂烫法比较,微波法炮制品的水溶性浸出物、蛋白质含量和成品率均较高。结论:微波法显著优于传统砂烫法,炮制品质量好且方法简便、安全、效率高、无污染,可为工业化生产提供理论依据。

Microwave Processing Technology of Pangolin

OBJECTIVE： To explore the microwave processing technology of Pangolins. METHODS： With＂heaved and curled in shape, golden yellow or brown in color, crisp in quality＂ as standards to optimize the microwave processing technology of Pangolins. The contents of water soluble extractive and protein, and the yields in Pangolins were determined. RESULTS： The optimal microwave processing conditions for Pangolins were as follows： with 100% of the microwave firepower baking for 3.5 min. The contents of water soluble extractive and protein in Pangolins and the yields were all higher in microwave pro- cessing compared with stir- baking in sand method, CONCLUSLON： The microwave processing is superior to the traditional stir- baking method in that the processed products enjoy a good quality and the method is simple, safe, effective and pollution- free, which also provides a theoretical basis for the industrial production of Pangolins.