CAJ | 학술논문

以火麻仁为原料，模拟民间食用火麻汤的煮制方法（湿磨法）制备汤料，测定了汤料中浸出的火麻油的含量。并通过单因素及正交实验优选出了民间火麻汤煮制的最佳工艺条件。结果表明，民间火麻汤煮制的最佳条件是：煮制时间20 min，食盐添加量为1∶20，料液比为1∶3，此条件下火麻汤中油含量最佳。油含量为9.129%，RSD为0.214%。
이화마인위원료，모의민간식용화마탕적자제방법（습마법）제비탕료，측정료탕료중침출적화마유적함량。병통과단인소급정교실험우선출료민간화마탕자제적최가공예조건。결과표명，민간화마탕자제적최가조건시：자제시간20 min，식염첨가량위1∶20，료액비위1∶3，차조건하화마탕중유함량최가。유함량위9.129%，RSD위0.214%。
The hemp soup was prepared by hemp seed and cooked simulating the folk method. The oil was determined in the hemp soup.And through the single factor experiment and orthogonal experiment selected a hemp soup boiled optimum technological conditions. The results showed that, the best conditions which the folk hemp soup cooked were:cooking time 20 min, the addition amount of salt was 1∶20, liquid ratio was 1∶3.In this conditions, the oil in hemp soup is most. Oil content was 9.129%, RSD is 0.214%.