摘要:該文章描述了對高雄山蟲草子實(shí)體采用超微粉碎、真空干燥等生產(chǎn)工藝，經(jīng)超微粉碎機(jī)粉碎后過400目篩，并選擇65℃為最佳干燥溫度。同時(shí)加入香精、檸檬酸等輔料對其進(jìn)行調(diào)味。采用正交實(shí)驗(yàn)的方法確定其最佳配方為30%蟲草粉、15%香精、5%檸檬酸。對制成的成品進(jìn)行成分及活性分析，測得其多糖含量為47.46mg/g；總核苷含量為16.69mg/g；DPPH自由基活性清除率為75.15%。經(jīng)實(shí)驗(yàn)初步研究表明制成的咀嚼片成品活性成分基本未損失。

關(guān)鍵詞 高雄山蟲草；咀嚼片；生產(chǎn)工藝；質(zhì)量控制

Abstract:In this paper, the author describes how to produce the chewable table of cordyceps takaomontana with the body of cordyceps takaomontana. In the process, the technology of superfine crushing sieving and vacuum drying are used. After superfine crushing sieving through 400 mesh sieve and chose 65℃ as the best temperature. At the same time, flavour with essence, citric acid and so on. According to the results of orthogonal experiment, 30 percent cordyceps takaomontana powder, 15 percent essence and 5 percent citric acid is determined to be the best formal of the chewable table of cordyceps takaomontana. The author analyses the ingredients and the activity of the product. According to the analysis of the product, polysaccharide content is 47.46mg/g, total nucleotide content is 16.69 mg/g, and activity of DPPH free radical clearance rate is 75.15%. the results of this research show that the active ingredient of the chewable table of cordyceps takaomontana is not destroyed.

Keywords  Cordyceps takaomontana  chewable table  production process  quality control